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We had guests over Easter weekend, and while most of the time we were ordering pizza and out at select bars, I wanted to make breakfast one morning and contribute to Easter dinner at my aunt’s house.

The Traditional Easter Brunch Sweater, and a throwback to college days with Andre

The Traditional Easter Brunch Sweater, and a throwback to college days with Andre

The problem with blogging and actually cooking for people is you don’t exactly have the time to get the greatest photos. I don’t want to be like, “WAIT!!! STOP EVERYTHING SO I CAN TAKE THIS PERFECT PHOTO BEFORE YOU EAT THIS.” That’s just rude, and really weird to 95% of the population.

Key Lime Bundt

So, what does one do when they don’t have time to test out new recipes and photograph them in a lovely makeshift food photo studio?

Say screw it and post the recipes along with the crappy photos. There is no way I want to have to search for these anywhere but here ever, ever again (they were both quite difficult for me to track down).

Hanging out with your guests is probably way more important (and fun) than making sure you get the perfect food photo...

Hanging out with your guests is probably way more important (and fun) than making sure you get the perfect food photo…

I guess I’m a pretty selfish blogger. Believe me though, I wish I had a production budget and a fancy camera and could spend all day testing out recipes before I actually make them for people…That just sounds so glamorous, doesn’t it?

Raspberry Goat Cheese Breakfast Strata (Make Ahead!)
From O Magazine, Serves 8

Raspberry Goat Cheese Breakfast Strata, before going in oven

Raspberry Goat Cheese Breakfast Strata, before going in oven


  • 1 loaf day-old challah or similar egg bread (about 1 pound), halved lengthwise and cut into ½-thick slices
  • 6 large eggs, divided
  • 1¼ cups whole milk
  • 1 cup heavy cream
  • 4 Tbsp. sugar, divided
  • 1 tsp. vanilla extract
  • ½ tsp. ground nutmeg
  • ¼ tsp. kosher salt
  • 8 ounces goat cheese, softened
  • 4 ounces cream cheese, softened
  • 2 Tbsp. unsalted butter, softened
  • 1 cup raspberry jam or preserves
  • Confectioners’ sugar, for dusting


Active time: 20 minutes 
Total time: 70 minutes

Preheat oven to 325°. Lightly grease a 9″ x 13″ baking dish with cooking spray. Arrange half the bread in dish, overlapping and wedging pieces to cover the bottom.

In a large bowl, whisk together 5 eggs, then add milk, cream, 2 Tbsp. sugar, vanilla, nutmeg, and salt and whisk again. Pour half of custard over bread in dish, letting it soak in thoroughly. Set remaining custard aside.

To make filling, use a handheld or stand mixer to beat together goat cheese, cream cheese, butter, remaining egg, and remaining 2 Tbsp. sugar in a large bowl until soft and fluffy, about 1 minute. Drop half of filling over bread in large spoonfuls, gently spreading it out with the back of the spoon. Repeat process with half of jam. Arrange remaining bread in a layer, then repeat process with custard, goat cheese filling, and jam. Swirl a butter knife through the top layers of cheese and jam to create a decorative design. (At this point, the strata can be baked immediately or covered and refrigerated overnight.)

Bake for about 50 minutes, or until the strata is puffed, firmly set, and golden brown. Set aside to cool 10 minutes, then dust with confectioners’ sugar, cut into squares, and serve.


Key Lime Pound Cake
From Southern Living, serves 12

Key Lime Pound Cake

Key Lime Pound Cake


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • 1/4 cup fresh Key lime juice

Key Lime Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh Key lime juice
  • 1/2 teaspoon vanilla extract

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze: Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Immediately brush over top and sides of cake. Cool completely (about 1 hour).