Tome's Tasty Table (2025)

17/05/2025

🟪 Chicken Cobbler 🟪

A comforting, savory twist on a classic cobbler – this Chicken Cobbler is creamy, hearty, and topped with fluffy biscuit dough. Perfect for cozy dinners! 🍲🍗

🔴 Ingredients :

- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup frozen peas
- 1 can (16.3 ounces) refrigerated biscuit dough, quartered
- 1 egg, beaten (for egg wash)
- Optional: Fresh parsley, chopped (for garnish)

🟡 Directions :

1. Preheat Oven : Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

2. Cook the Chicken : Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Sauté Vegetables : In the same skillet, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for an additional 1 minute.

4. Make the Sauce : Reduce the heat to medium. Add the butter to the skillet and let it melt. Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 3-5 minutes.

5. Combine Filling : Stir in the cooked chicken, thyme, rosemary, black pepper, and salt. Mix well to combine. Fold in the frozen peas and cook for an additional 2 minutes. Taste and adjust seasoning if needed. Transfer the chicken mixture to the prepared baking dish and spread it out evenly.

6. Add Biscuit Topping : Arrange the quartered biscuit dough pieces evenly over the top of the chicken filling. Brush the beaten egg over the biscuit dough for a golden finish.

7. Bake : Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.

8. Cool and Serve : Allow the Chicken Cobbler to cool for 5 minutes before serving. Garnish with fresh parsley if desired.

⏰ Prep Time : 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

⚡ Kcal : 420 kcal (per serving) | Servings: 6 servings

17/05/2025

🟪 Millionaire Pie 🟪

Rich, creamy, and studded with tropical flavors – Millionaire Pie is a no-bake dessert that screams indulgence! 🥥🍍

🔴 Ingredients :

- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 cup milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup chopped pecans (optional)
- 1/2 cup sweetened flaked coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
- 1 graham cracker crust (store-bought or homemade)

🟡 Directions :

1. Prepare the Pudding : In a large mixing bowl, whisk together the instant vanilla pudding mix and milk until thick and smooth. This should take about 2 minutes.

2. Fold in Whipped Topping : Gently fold the thawed whipped topping into the pudding mixture until fully combined and fluffy.

3. Add Mix-Ins : Stir in the chopped pecans (if using), sweetened flaked coconut, crushed pineapple, and chopped maraschino cherries. Mix until all ingredients are evenly distributed throughout the pudding mixture.

4. Assemble in Crust : Spoon the mixture into the prepared graham cracker crust, spreading it out evenly with a spatula.

5. Chill : Refrigerate the pie for at least 4 hours, or overnight, to allow it to set completely.

6. Serve : Once chilled, slice and serve cold. Garnish with additional whipped topping, coconut, or cherries if desired.

⏰ Prep Time : 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes

⚡ Kcal : 280 kcal (per serving) | Servings: 8 servings

17/05/2025

🟪 Butterfinger Pie 🟪

Creamy, crunchy, and utterly irresistible – this Butterfinger Pie is a peanut butter lover’s dream dessert! 🥜🍫

🔴 Ingredients :

- 1 (9-inch) prepared graham cracker pie crust
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (12-ounce) container whipped topping, thawed (such as Cool Whip)
- 4-5 Butterfinger candy bars, chopped (about 1 1/2 cups)
- Additional whipped topping for garnish (optional)
- Extra Butterfinger crumbs for topping (optional)

🟡 Directions :

1. Prepare the Filling : In a large mixing bowl, beat together the peanut butter, softened butter, and cream cheese until smooth and creamy. Gradually mix in the sweetened condensed milk and vanilla extract, continuing to beat until fully combined. Fold in half of the whipped topping gently until no streaks remain.

2. Add Crunch : Stir in about 1 cup of the chopped Butterfinger pieces into the peanut butter mixture, reserving the remaining pieces for later use.

3. Assemble the Pie : Pour the peanut butter mixture into the prepared graham cracker pie crust, spreading it evenly with a spatula. Smooth the top to ensure an even layer.

4. Chill : Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set completely.

5. Garnish and Serve : Once chilled, remove the pie from the refrigerator. Spread a thin layer of additional whipped topping over the top if desired. Sprinkle the reserved chopped Butterfinger pieces and crumbs over the pie for added texture and decoration. Slice and serve cold.

⏰ Prep Time : 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (including chilling time)

⚡ Kcal : 410 kcal (per serving) | Servings: 8 servings

16/05/2025

🟪 Hawaiian Chicken Sheet Pan Dinner 🟪

Juicy chicken, sweet pineapple, and colorful veggies all roasted together on one pan for an easy, flavorful meal! 🍍🍗

🔴 Ingredients :

- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium red onion, sliced into wedges
- 1 cup fresh pineapple chunks (or canned, drained)
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1/4 teaspoon black pepper
- Optional garnish: chopped green onions or sesame seeds

🟡 Directions :

1. Preheat Oven : Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Sauce : In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and black pepper until well combined. Set aside.

3. Marinate the Chicken : Place the chicken in a large bowl and pour half of the sauce over it. Toss to coat evenly. Let the chicken marinate for at least 10 minutes while you prep the vegetables.

4. Assemble on the Sheet Pan : Arrange the marinated chicken, bell peppers, red onion, and pineapple chunks on the prepared baking sheet. Drizzle the remaining sauce over the vegetables and pineapple, then toss them gently to coat. Spread everything out into an even layer.

5. Roast : Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

6. Garnish and Serve : Remove from the oven and let rest for 5 minutes. Garnish with chopped green onions or sesame seeds if desired. Serve hot with steamed rice or quinoa for a complete meal.

⏰ Prep Time : 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

⚡ Kcal : 280 kcal (per serving) | Servings: 4 servings

16/05/2025

🟪 Chocolate Banana Bread 🟪

Rich, moist, and decadently chocolatey – this Chocolate Banana Bread is the perfect treat for breakfast, dessert, or a snack! 🍌🍫

🔴 Ingredients :

- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips (optional)

🟡 Directions :

1. Preheat Oven : Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

2. Mix Wet Ingredients : In a large mixing bowl, combine the mashed bananas, melted butter, baking soda, and salt. Stir until well blended. Add the sugar, beaten eggs, and vanilla extract, mixing thoroughly after each addition.

3. Incorporate Dry Ingredients : Sift the flour and cocoa powder together into the wet mixture. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. If using, fold in the chocolate chips at this stage.

4. Pour into Pan : Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.

5. Bake : Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover it with aluminum foil halfway through baking.

6. Cool and Serve : Allow the banana bread to cool in the pan for 10-15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.

⏰ Prep Time : 15 minutes | Cooking Time: 50-60 minutes | Total Time: 65-75 minutes

⚡ Kcal : 280 kcal (per serving) | Servings: 10 servings

16/05/2025

🟪 Strawberry Bread 🟪

A moist, sweet loaf bursting with fresh strawberry flavor – perfect for breakfast, brunch, or a delightful snack! 🍓🍞

🔴 Ingredients :

- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup finely chopped fresh strawberries
- 1 tablespoon lemon juice (optional, to enhance strawberry flavor)
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)

🟡 Directions :

1. Preheat Oven : Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. Prepare the Dry Ingredients : In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar : In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.

4. Add Wet Ingredients : Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

6. Fold in Strawberries : Gently fold in the chopped strawberries and lemon juice (if using). If adding nuts, fold them in at this stage as well.

7. Transfer to Pan : Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake : Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, loosely cover the pan with aluminum foil.

9. Cool and Serve : Allow the bread to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely before slicing.

⏰ Prep Time : 15 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 15 minutes

⚡ Kcal : 280 kcal (per serving) | Servings: 10 servings

16/05/2025

🟪 Strawberry Shortcake Frappuccino 🟪

A creamy, dreamy blend of strawberries, cake, and coffee – the perfect treat to satisfy your sweet tooth! ☕🍰

🔴 Ingredients :

- 1 cup fresh or frozen strawberries, hulled
- 2 cups ice cubes
- 1/2 cup milk (whole, almond, or any preferred type)
- 1/4 cup heavy cream (optional, for extra richness)
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1/2 cup brewed coffee, cooled (or 1/2 cup cold brew)
- Whipped cream, for topping
- Graham cracker crumbs or shortcake pieces, for garnish
- Fresh strawberry slices, for decoration

🟡 Directions :

1. Prepare the Strawberries : If using fresh strawberries, wash and hull them. For frozen strawberries, ensure they are slightly thawed for easier blending.

2. Blend the Base : In a blender, combine the strawberries, ice cubes, milk, heavy cream (if using), sugar, and vanilla extract. Blend on high speed until smooth and creamy.

3. Add the Coffee : Pour the cooled brewed coffee into the blender. Blend again briefly to incorporate the coffee evenly into the mixture. Taste and adjust the sugar if needed.

4. Assemble the Drink : Pour the blended mixture into a tall glass, filling it almost to the top.

5. Add Toppings : Top generously with whipped cream. Sprinkle graham cracker crumbs or shortcake pieces over the whipped cream for a crunchy texture. Garnish with fresh strawberry slices for a pop of color.

6. Serve Immediately : Insert a straw and enjoy your Strawberry Shortcake Frappuccino right away while it’s cold and refreshing!

⏰ Prep Time : 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

⚡ Kcal : 280 kcal (per serving) | Servings: 2 servings

16/05/2025

🟪 Mexican Coleslaw 🟪

Crisp, refreshing, and bursting with zesty flavors – Mexican Coleslaw is the perfect side dish for your next taco night or BBQ! 🌮🥗

🔴 Ingredients :

- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice (freshly squeezed preferred)
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Optional: 1/4 cup crumbled cotija cheese for garnish

🟡 Directions :

1. Prepare the Vegetables : In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, red onion, and cilantro. Toss gently to evenly distribute the ingredients.

2. Make the Dressing : In a small bowl, whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, honey (or agave syrup), ground cumin, chili powder, salt, and pepper until smooth and well combined.

3. Combine Salad and Dressing : Pour the dressing over the vegetable mixture. Using tongs or a large spoon, toss everything together until the vegetables are evenly coated with the dressing.

4. Chill : Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together.

5. Garnish and Serve : Before serving, give the coleslaw a final toss. If desired, sprinkle crumbled cotija cheese on top for an extra burst of flavor. Serve chilled or at room temperature.

⏰ Prep Time : 15 minutes | Chilling Time: 30 minutes | Total Time: 45 minutes

⚡ Kcal : 120 kcal (per serving) | Servings: 6 servings

15/05/2025

🟪 Sausage Egg & Cheese 🟪

A hearty, comforting breakfast classic that’s perfect for busy mornings or lazy weekends! 🍳🧀

🔴 Ingredients :

- 4 large eggs
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 cooked sausages, sliced (or crumbled if preferred)
- 1/4 cup shredded cheddar cheese
- 2 slices of bread, toasted (optional, for serving)
- Hot sauce or ketchup, for serving (optional)

🟡 Directions :

1. Prepare the Eggs : Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth and fully combined.

2. Cook the Eggs : Heat a nonstick skillet over medium heat and add the butter. Once the butter has melted and starts to foam, pour in the whisked eggs.

3. Scramble the Eggs : Using a spatula, gently stir the eggs as they cook, creating soft, fluffy curds. Continue cooking until the eggs are just set but still slightly moist. Remove from heat immediately to prevent overcooking.

4. Add the Sausage : Stir the cooked sausage slices (or crumbles) into the scrambled eggs, ensuring they are evenly distributed.

5. Melt the Cheese : Sprinkle the shredded cheddar cheese over the eggs and sausage mixture. Cover the skillet with a lid or plate for about 30 seconds, allowing the cheese to melt slightly.

6. Serve : Divide the sausage, egg, and cheese mixture between two plates. Serve with toasted bread on the side, if desired, and offer hot sauce or ketchup as condiments.

⏰ Prep Time : 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

⚡ Kcal : 380 kcal (per serving) | Servings: 2 servings

15/05/2025

🟪 One-Skillet Honey BBQ Chicken & Rice 🟪

Juicy chicken, savory rice, and a sweet-and-tangy honey BBQ sauce all cooked together in one skillet for a quick, comforting meal! 🍗🍚✨

🔴 Ingredients :

- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup uncooked long-grain white rice
- 1 1/2 cups chicken broth
- 1/2 cup water
- 1/2 cup honey BBQ sauce (plus extra for serving)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
- 1 cup frozen peas and carrots mix (or any preferred vegetables)
- 2 green onions, thinly sliced (for garnish)

🟡 Directions :

1. Preheat Skillet : Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides and nearly cooked through. Remove the chicken from the skillet and set aside.

2. Toast the Rice : In the same skillet, add the rice. Stir frequently and toast it for 2-3 minutes, until lightly golden and fragrant.

3. Add Liquids and Seasonings : Pour in the chicken broth and water, ensuring you scrape up any browned bits from the bottom of the skillet. Stir in the honey BBQ sauce, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Mix well to combine.

4. Simmer and Cook : Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.

5. Add Vegetables and Chicken : Stir in the frozen peas and carrots mix and return the cooked chicken to the skillet. Cover again and cook for an additional 5 minutes, or until the vegetables are heated through and the chicken is fully cooked.

6. Garnish and Serve : Remove the skillet from the heat. Garnish with sliced green onions and serve with extra honey BBQ sauce drizzled on top, if desired.

⏰ Prep Time : 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

⚡ Kcal : 420 kcal (per serving) | Servings: 4 servings

15/05/2025

🟪 Easy Garbage Bread 🟪

A savory, cheesy, and utterly satisfying dish that’s perfect for game nights or casual gatherings! 🧀🍕

🔴 Ingredients :

- 1 (16-ounce) can refrigerated pizza dough
- 1/2 cup marinara sauce (or pizza sauce)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup pepperoni slices, chopped
- 1/4 cup cooked Italian sausage, crumbled (optional)
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil

🟡 Directions :

1. Preheat Oven : Preheat your oven to 375°F (190°C). Grease a large baking sheet or line it with parchment paper.

2. Prepare the Dough : Roll out the refrigerated pizza dough on a lightly floured surface into a rectangle, approximately 12x8 inches. Spread the marinara sauce evenly over the dough, leaving a small border around the edges.

3. Add Toppings : Sprinkle the shredded mozzarella cheese evenly over the sauce. Add the Parmesan cheese on top of the mozzarella. Distribute the chopped pepperoni, cooked sausage (if using), diced bell pepper, red onion, and black olives evenly across the surface. Sprinkle with dried oregano and garlic powder for extra flavor.

4. Roll and Seal : Starting from one long side, carefully roll up the dough tightly like a jelly roll. Pinch the seam and ends to seal. Place the rolled dough seam-side down on the prepared baking sheet.

5. Brush with Oil : Lightly brush the top of the dough with olive oil to help it achieve a golden crust while baking.

6. Bake : Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese inside is melted and bubbly.

7. Cool and Serve : Allow the Garbage Bread to cool for 5 minutes before slicing into thick pieces. Serve warm with extra marinara sauce on the side for dipping.

⏰ Prep Time : 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

⚡ Kcal : 350 kcal (per serving) | Servings: 8 servings

15/05/2025

🟪 Peach Cobbler Pound Cake 🟪

Rich, buttery pound cake meets sweet, cinnamon-spiced peaches in this Southern-inspired showstopper! 🍑🍰

🔴 Ingredients :

🔹 For the Peach Topping :

* 3 cups sliced canned peaches (drained) or fresh peaches
* 1/2 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1/4 teaspoon nutmeg
* 2 tablespoons unsalted butter

🔹 For the Pound Cake :

* 1 cup unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1/2 cup sour cream
* 1/4 cup whole milk
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 tablespoon vanilla extract

🔹 For the Glaze (Optional) :

* 1 cup powdered sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract

🟡 Directions :

1. Prepare Oven and Pan : Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.

2. Cook the Peach Topping : In a saucepan over medium heat, combine sliced peaches, brown sugar, cinnamon, nutmeg, and butter. Cook for 5-7 minutes, stirring gently, until the mixture is bubbly and the sugar is melted. Remove from heat.

3. Layer the Peaches : Spoon the warm peach mixture evenly into the bottom of the prepared Bundt pan. Set aside to cool slightly while making the batter.

4. Make the Pound Cake Batter : In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, mixing well after each. Add sour cream, milk, and vanilla; mix until combined.

5. Combine Dry Ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet batter, mixing just until smooth and no lumps remain.

6. Assemble the Cake : Carefully pour the cake batter over the peach layer in the Bundt pan, spreading it evenly with a spatula.

7. Bake : Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil.

8. Cool and Invert : Let the cake cool in the pan for 20 minutes, then gently invert onto a serving platter. Let it cool completely before glazing.

9. Glaze (Optional) : In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

⏰ Prep Time : 25 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 30 minutes

⚡ Kcal : 410 kcal (per serving) | Servings: 12 servings

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Tome's Tasty Table

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