https://www.facebook.com/765416903324778/

Cheesy Chicken Pasta, Annapolis Junction, MD (2026)

06/02/2026

Strawberry Pound Cake with Cream Cheese Frosting

Ingredients
For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
2 1/4 cups granulated sugar (450 g)
6 large eggs
2 teaspoons strawberry extract
2 teaspoons vanilla extract
1/2 cup milk (120 ml)
1/4 cup freeze-dried strawberry powder (15 g)
1/2 cup strawberry puree (120 ml)
For the Cream Cheese Frosting
8 oz cream cheese, softened (226 g)
1/2 cup unsalted butter, softened (113 g)
2 1/2 cups powdered sugar (300 g)
1/4 cup strawberry puree (60 ml)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl beat:

butter
sugar

for 4–5 minutes until light and fluffy.

4. Add Eggs and Flavoring

Add eggs one at a time, beating well after each addition.

Mix in:

strawberry extract
vanilla extract
5. Combine Wet Ingredients

In a separate bowl stir together:

milk
strawberry puree
strawberry powder
6. Finish the Batter

Alternate adding the flour mixture and strawberry mixture to the butter mixture.

Begin and end with the flour mixture.

Mix just until combined.

7. Bake

Pour batter into the prepared Bundt pan.

Bake for:

70–80 minutes

or until a toothpick inserted in the center comes out clean.

8. Cool

Allow cake to cool in the pan for 15 minutes.

Turn onto a wire rack and cool completely.

Make the Cream Cheese Frosting
9. Prepare the Frosting

Beat together:

cream cheese
butter

until smooth.

Gradually add powdered sugar.

Mix in:

strawberry puree
vanilla extract
salt

Beat until creamy and spreadable.

10. Decorate

Spread or pour frosting over the completely cooled cake.

Garnish with freeze-dried strawberry crumbs if desired.

06/02/2026

Classic Lemon Pound Cake

Ingredients
For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
2 1/4 cups granulated sugar (450 g)
6 large eggs
2 tablespoons lemon zest (from about 2 lemons)
1/2 cup fresh lemon juice (120 ml)
1/2 cup whole milk (120 ml)
2 teaspoons vanilla extract
For the Lemon Glaze
2 cups powdered sugar (240 g)
1/4 cup fresh lemon juice (60 ml)
1 teaspoon lemon zest
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl beat:

butter
sugar

for 4–5 minutes until light and fluffy.

4. Add Eggs

Add eggs one at a time.

Beat well after each addition.

Mix in:

lemon zest
vanilla extract
5. Combine Wet Ingredients

In a small bowl stir together:

lemon juice
milk
6. Finish the Batter

Alternate adding the flour mixture and lemon-milk mixture to the butter mixture.

Begin and end with the flour mixture.

Mix only until combined.

Do not overmix.

7. Bake

Pour batter into the prepared Bundt pan.

Bake for:

70–80 minutes

or until a toothpick inserted in the center comes out clean.

8. Cool

Cool in the pan for 15 minutes.

Turn out onto a wire rack and allow to cool completely.

Make the Lemon Glaze
9. Prepare the Glaze

Whisk together:

powdered sugar
lemon juice
lemon zest

until smooth and pourable.

10. Decorate

Pour glaze over the cooled cake.

Allow the glaze to set for 15–20 minutes before slicing.

06/02/2026

Cookies & Cream Pound Cake

Ingredients

For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
8 oz cream cheese, softened (226 g)
2 1/2 cups granulated sugar (500 g)
5 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream (120 g)
1 cup crushed Oreo cookies (about 120 g)
For the Cookies & Cream Glaze
2 cups powdered sugar (240 g)
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 cup finely crushed Oreo cookies (60 g)
For Garnish
6–8 Oreo cookies, roughly crushed
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl beat:

butter
cream cheese

until smooth and fluffy.

Gradually add sugar and beat for 4–5 minutes until light and creamy.

4. Add Eggs

Add eggs one at a time.

Beat well after each addition.

Mix in vanilla extract.

5. Finish the Batter

Gradually add the flour mixture.

Mix only until combined.

Fold in:

sour cream
crushed Oreo cookies

Do not overmix.

6. Bake

Pour batter into prepared Bundt pan.

Bake for:

75–85 minutes

or until a toothpick inserted in the center comes out clean.

7. Cool

Cool in the pan for 15 minutes.

Transfer to a wire rack and cool completely.

Make the Cookies & Cream Glaze
8. Prepare the Glaze

Whisk together:

powdered sugar
heavy cream
vanilla extract

until smooth.

Fold in finely crushed Oreo cookies.

If needed, add a little more cream to reach a pourable consistency.

9. Decorate

Pour glaze over the cooled cake.

Top with additional crushed Oreo cookies.

Allow glaze to set for 15–20 minutes before serving.

06/02/2026

Key Lime Cream Cheese Pound Cake

Ingredients

For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
8 oz cream cheese, softened (226 g)
2 1/2 cups granulated sugar (500 g)
5 large eggs
2 teaspoons vanilla extract
2 tablespoons key lime zest
1/3 cup fresh key lime juice (80 ml)
1/2 cup buttermilk (120 ml)
For the Key Lime Cream Cheese Glaze
4 oz cream cheese, softened (113 g)
2 cups powdered sugar (240 g)
2 tablespoons key lime juice
1 teaspoon key lime zest
1–2 tablespoons milk, if needed
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl beat:

butter
cream cheese

until smooth and fluffy.

Gradually add sugar and beat for 4–5 minutes until light and creamy.

4. Add Eggs & Flavoring

Add eggs one at a time, mixing well after each addition.

Mix in:

vanilla extract
key lime zest
key lime juice
5. Finish the Batter

Alternate adding:

flour mixture
buttermilk

Beginning and ending with flour.

Mix only until combined.

6. Bake

Pour batter into prepared Bundt pan.

Bake for:

75–85 minutes

or until a toothpick inserted in the center comes out clean.

7. Cool

Allow cake to cool in pan for 15 minutes.

Remove from pan and cool completely on a wire rack.

Make the Key Lime Cream Cheese Glaze
8. Prepare the Glaze

Beat cream cheese until smooth.

Add:

powdered sugar
key lime juice
key lime zest

Mix until creamy and pourable.

Add milk if needed to reach desired consistency.

9. Decorate

Pour glaze generously over the cooled cake.

Sprinkle with extra key lime zest for garnish.

Allow glaze to set before serving.

06/02/2026

Pineapple Peach Upside-Down Pound Cake

06/02/2026

Classic Sock-It-To-Me Cake

Ingredients
For the Cake
3 cups all-purpose flour (360 g)
2 cups granulated sugar (400 g)
1 cup brown sugar (200 g)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (226 g)
1/2 cup vegetable oil (120 ml)
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk (240 ml)
1 cup chopped pecans (120 g)
For the Cinnamon-Pecan Filling
1/2 cup brown sugar (100 g)
1 tablespoon ground cinnamon
1 cup chopped pecans (120 g)
For the Vanilla Glaze
2 cups powdered sugar (240 g)
1/4 cup milk (60 ml)
1/2 teaspoon vanilla extract
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
baking soda
salt
cinnamon

Set aside.

3. Cream Butter and Sugars

In a large mixing bowl beat together:

butter
granulated sugar
brown sugar

for 4–5 minutes until light and fluffy.

Mix in:

vegetable oil
4. Add Eggs

Add eggs one at a time.

Beat well after each addition.

Mix in:

vanilla extract
5. Add Dry Ingredients and Buttermilk

Alternate adding the flour mixture and buttermilk.

Begin and end with the flour mixture.

Fold in:

chopped pecans

Mix just until combined.

6. Prepare the Filling

In a small bowl combine:

brown sugar
cinnamon
chopped pecans
7. Assemble the Cake

Pour half the batter into the prepared Bundt pan.

Sprinkle the cinnamon-pecan filling evenly over the batter.

Top with the remaining batter.

Gently smooth the surface.

8. Bake

Bake for:

70–80 minutes

or until a toothpick inserted into the center comes out clean.

9. Cool

Let cool in the pan for 15 minutes.

Turn onto a wire rack and cool completely.

Make the Glaze
10. Prepare the Glaze

Whisk together:

powdered sugar
milk
vanilla extract

until smooth.

11. Decorate

Drizzle glaze over the cooled cake.

Top with extra pecans if desired.

Allow glaze to set before serving.

06/02/2026

Strawberry Cream Cheese Pound Cake

Ingredients

For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
8 oz cream cheese, softened (226 g)
2 1/2 cups granulated sugar (500 g)
5 large eggs
2 teaspoons vanilla extract
1 teaspoon strawberry extract
1 cup fresh strawberries, pureed (about 225 g)
A few drops pink food coloring (optional)
For the Strawberry Cream Cheese Glaze
4 oz cream cheese, softened (113 g)
2 cups powdered sugar (240 g)
1/3 cup strawberry puree (80 ml)
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl beat:

butter
cream cheese

until smooth and fluffy.

Gradually add sugar and continue beating for 4–5 minutes until light and creamy.

4. Add Eggs & Flavoring

Add eggs one at a time, beating well after each addition.

Mix in:

vanilla extract
strawberry extract
strawberry puree

Add food coloring if desired.

5. Finish the Batter

Gradually add the flour mixture.

Mix just until combined.

Do not overmix.

6. Bake

Pour batter into prepared Bundt pan.

Bake for:

75–85 minutes

or until a toothpick inserted into the center comes out clean.

7. Cool

Cool in the pan for 15 minutes.

Remove and transfer to a wire rack to cool completely.

Make the Strawberry Cream Cheese Glaze
8. Prepare the Glaze

Beat cream cheese until smooth.

Add:

powdered sugar
strawberry puree
vanilla extract
pinch of salt

Mix until silky and spreadable.

9. Decorate

Pour or spread the glaze generously over the cooled cake.

Allow glaze to set for 15–20 minutes before slicing.

06/02/2026

Caramel Pound Cake with Caramel Glaze

Ingredients

For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
2 1/2 cups granulated sugar (500 g)
5 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk (120 ml)
1/2 cup sour cream (120 g)
For the Caramel Glaze
1 cup brown sugar (200 g)
1/2 cup unsalted butter (113 g)
1/2 cup heavy cream (120 ml)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter & Sugar

In a large mixing bowl beat:

butter
sugar

for 4–5 minutes until light and fluffy.

4. Add Eggs

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

5. Finish the Batter

Alternate adding:

flour mixture
milk and sour cream mixture

Beginning and ending with flour.

Mix just until combined.

6. Bake

Pour batter into prepared Bundt pan.

Bake for:

75–85 minutes

or until a toothpick inserted into the center comes out clean.

7. Cool

Cool in the pan for 15 minutes.

Turn onto a wire rack and allow to cool completely.

Make the Caramel Glaze
8. Cook the Caramel

In a medium saucepan combine:

brown sugar
butter
heavy cream
salt

Cook over medium heat, stirring constantly.

Bring to a gentle boil and simmer for 2–3 minutes.

Remove from heat and stir in vanilla extract.

Allow glaze to cool slightly until thick but pourable.

9. Decorate

Pour the warm caramel glaze evenly over the cooled cake.

Let the glaze set for 15–20 minutes before slicing.

06/01/2026

Lemon Cream Cheese Pound Cake

Ingredients

For the Cake
3 cups all-purpose flour (360 g)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened (226 g)
8 oz cream cheese, softened (226 g)
2 1/2 cups granulated sugar (500 g)
5 large eggs
2 teaspoons vanilla extract
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice (60 ml)
1/2 cup sour cream (120 g)
1/2 cup whole milk (120 ml)
For the Lemon Cream Cheese Glaze
4 oz cream cheese, softened (113 g)
2 cups powdered sugar (240 g)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1–2 tablespoons milk, if needed
Instructions
1. Prepare the Pan

Preheat oven to:

325°F (163°C)

Grease and flour a 10-inch Bundt pan thoroughly.

2. Mix Dry Ingredients

In a medium bowl whisk together:

flour
baking powder
salt

Set aside.

3. Cream Butter, Cream Cheese & Sugar

In a large mixing bowl beat:

butter
cream cheese

until smooth and fluffy.

Gradually add sugar and beat for 4–5 minutes until light and creamy.

4. Add Eggs & Flavoring

Add eggs one at a time, mixing well after each addition.

Mix in:

vanilla extract
lemon zest
lemon juice
5. Finish the Batter

Alternate adding:

flour mixture
sour cream and milk mixture

Beginning and ending with flour.

Mix only until combined.

6. Bake

Pour batter into prepared Bundt pan.

Bake for:

75–85 minutes

or until a toothpick inserted in the center comes out clean.

7. Cool

Allow cake to cool in pan for 15 minutes.

Remove from pan and cool completely on a wire rack.

Make the Lemon Cream Cheese Glaze
8. Prepare the Glaze

Beat cream cheese until smooth.

Add:

powdered sugar
lemon juice
lemon zest
vanilla extract

Mix until creamy and pourable.

Add milk if needed to reach desired consistency.

9. Decorate

Pour glaze generously over the completely cooled cake.

Allow glaze to set for 15–20 minutes before slicing.

06/01/2026

Mile High 7 Up Pound Cake

Cheesy Chicken Pasta

06/02/2026

06/02/2026

06/02/2026

06/02/2026

06/02/2026

06/02/2026

06/02/2026

06/02/2026

06/01/2026

06/01/2026

Address

Website

Alerts

Shortcuts

Share

Category