WOW Your Mom by Making These Delicious Vanilla Tea Cakes from Pete's Sweets!

Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

We’re so excited to share a delicious recipe made by our wonderful friend Peter Gray of Pete’s Sweets! These tea cakes so so light and yummy and are sure to be a crowd pleaser.

Tea Cake Ingredients:                                                         

  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups pure cane sugar
  • 4 large eggs
  • 3 ¼ cups cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole milk
  • 2½ teaspoons pure vanilla extract


Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. Preheat the oven to 350° F. Line a 9 X 13 cake pan with parchment paper, making sure the paper hangs over the sides of the pan. Grease and flour the parchment paper and set aside.
  2. In a mixing bowl of a stand mixer, combine the butter and sugar and beat at medium speed until light and fluffy.
  3. Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well combined.
  4. Place the cake flour, baking powder, and salt in a mixing bowl and stir to combine.
  5. Combine the milk and vanilla in a measuring cup. Alternate adding the milk/vanilla mixture and the dry mixture to the whipped butter/sugar mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
  6. Pour the batter into the prepared pan and smooth with a spatula. Bake 30-35 minutes or until the cake is golden over the entire surface and a toothpick comes out free of batter or crumbs when inserted into cakes center.
  7. Cool cake completely before assembling tea cakes.

Vanilla Buttercream Frosting Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons whole milk or heavy cream


Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. In the bowl of a stand mixer (or with an electric hand mixer), beat the butter at medium speed for 2-3 minutes, or until pale in color and fluffy.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Optionally, you can add in a few drops of natural food coloring.

Assembling The Cakes:

  1. Once the cakes are completely cool use a serrated knife to carefully slice the cake lengthwise, to create 2 thinner cake layers.
  2. Using a 1 ½-2 inch round cookie cutter, punch out small cake disks. (Cut the disks out as close as possible, to maximize yield)
  3. Load the buttercream icing into a piping bag fitted with a star piping tip, or use a gallon size zip top bag with one corner snipped to pipe a small dollop of icing onto the top of one single cake disk, sandwich another cake disk atop the iced cake and repeat this process to create a small stack (3-4 layers of cake per individual Tea Cake).
  4. Top with icing and decorate with flowers, fresh fruit, or powdered sugar.

Spoil Your Mom with This Delish Mother's Day Brunch Line Up

It’s hard to believe that Mother’s Day is right around the corner! While everyone celebrates in different ways, we love to host a good brunch. After all, who doesn’t love brunch?! This year, we’re serving up a nice variety of sweet and savory, with Lemonade and Blood Orange Mimosas, a Parfait Bar, a Frittata Bar, and some sweet Blueberry Cake to finish things off.

Blood Orange Mimosas

Image & Recipe Source: Sugar and Charm

Image & Recipe Source: Sugar and Charm

What You’ll Need:

  • 1 1/4 cup fresh-squeezed lemon juice

  • 3/4 to 1 cup sugar or a sugar substitute (You can add more or less depending on how you like it!)

  • 6 cups water

  • 1 1/2 cups fresh blood orange juice

How to Make it:

Pour equal parts blood orange lemonade and Champagne into each glass. Garnish with a blood orange slice.

Your Parfait Bar

Image Source: Mols Designs

Image Source: Mols Designs

What You’ll Need:

  • Various fruits, our picks are:
    • Strawberries
    • Blueberries
    • Raspberries
    • Blackberries
    • Bananas
    • Cherries
  • Granola
  • Yogurt (flavor and kind of your choosing)

How to Make it:

Provide bowls and spoons for everyone and let them go to town layering their yogurt and fruit for a light and healthy option.

Your Frittata Bar

Image & Recipe Source: Family Fresh Meals

Image & Recipe Source: Family Fresh Meals

What You’ll Need:

  • 10 eggs (or for a lighter version – 6 eggs and 4 egg whites)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (optional)
  • A variety of add-ins such as:
    • Diced Bacon
    • Sausage
    • Broccoli
    • Peppers
    • Spinach
    • Cheese
    • Tomatoes
    • Onions
  • Non-stick Spray

How to Make Them:

  1. Preheat oven to 350°F. Prep any add-ins you are going to use. Make sure all meat is already cooked. It’s also best to cut things into small pieces so you don’t have huge chunks sitting in your frittata.
  2. Whisk together eggs, salt and pepper to taste.
  3. Spray muffin tin with non-stick spray. Fill each muffin tin 2/3 the way full with beaten eggs. Add in a couple teaspoons of your favorite add-ins.
  4. Bake at 350°F for 20 - 22 minutes (check them at 20 and then keep an eye on them) The frittatas should look puffed up, but set in the middle. Once you remove them from the oven to cool, they will flatten out.
  5. Note: These can be stored in the fridge for 3 days to be reheated for breakfast later in the week!

Your Blueberry Cake

What You’ll Need:

Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds
Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

How to Make it:

  1. Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour.

  2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.

  3. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

  4. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

  5. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.

  6. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

  7. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

  8. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

  9. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Mother's Day Brunch

Image Credit:  Honestly Yum

Image Credit: Honestly Yum

Happy Mother’s Day to all of you lovely women out there! To honor your mother for all of her hard work and unconditional love on this special day, treat her to a fun Mother’s Day brunch! Make sure her mug is full of fresh coffee, or spice things up with a bubbly mimosa, and prepare her one of our favorite brunch items: french toast! Check out these fun variations on the classic recipe below!

Recipe by:  Hungry Couple

Recipe by: Hungry Couple

Image Credit:  Hungry Couple

Image Credit: Hungry Couple

Ingredients (2 Sandwiches)

  • 1/2 lb. (Approx. 8 strawberries), hulled and sliced
  • 2 Tablespoons sugar
  • 4 Slices brioche or challa bread
  • 4 oz. Cream cheese, softened
  • 2 Tablespoons sour cream
  • 2 Tablespoons sugar
  • 1 Teaspoon vanilla
  • 1/4 Teaspoon salt
  • 1 Large egg
  • 1/4 Cup whole milk or half and half
  • Butter for sauteing
  • Powdered sugar for serving


Add the sliced strawberries and 2 tablespoons of sugar to a bowl and let sit for about 15 minutes to macerate.

In a separate bowl, mix together the cream cheese, sour cream, sugar, vanilla and salt until smooth. Spread the mixture equally on each slice of bread, spoon two of the slices with about a quarter of the sugared strawberries each and top with the remaining slices of bread.

Beat the egg and milk together in a shallow bowl and dip both sandwiches into the mixture. Turn over and dip the other side as well.

Melt butter in a large skillet and add the dipped sandwiches. Saute for a few minutes on each side until the bread is a light golden brown. Serve warm with a dusting of powdered sugar.

Recipe by:  Taste of Home

Recipe by: Taste of Home


  • 4 large eggs, lightly beaten
  • 1 cup 2% milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 12 slices day-old sandwich bread
  • Optional toppings: butter, maple syrup, fresh berries and confectioners' sugar


In a shallow dish, whisk together first five ingredients. Preheat a greased griddle over medium heat.

Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired. Yield: 6 servings.