Petals & Bloom

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Petals & Bloom Natalie & Susan bring their experience to every wedding. Natalie & Susan take your wishes and make dreams come true.

Their expertise, creativity, and attention to detail transform each couple’s vision into cohesive floral designs and thoughtfully styled spaces that feel elegant, personal, and unforgettable. Petals & Bloom floral studio is your choice for stunning creations that capture your style on your wedding day. Together they have over 35 years experience creating beautiful florals.

10/13/2026

Slow Cooker Recipes

Crockpot Meatball Penne with Provolone Recipe
Ingredients
- 12 oz penne pasta, uncooked
- 1 lb frozen fully cooked meatballs
- 1 jar (24 oz) marinara sauce
- 1 cup beef broth
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Serves: 6 | Cook Time: 3–4 hours
How to Make: Place the frozen meatballs in a lightly greased 6-quart slow cooker and pour in the marinara sauce, beef broth, Italian seasoning, salt, and black pepper. Stir gently, cover, and cook on LOW for 2–3 hours until the meatballs are heated through. Meanwhile, boil the penne pasta in salted water until just al dente, then drain. Stir the cooked pasta and Parmesan cheese into the slow cooker, making sure everything is evenly coated with sauce. Sprinkle the shredded provolone cheese over the top, cover, and cook on LOW for another 15–20 minutes until the cheese melts and the pasta is heated through. Serve warm.

Slow Cooker Cabbage and Sausage Recipe
Ingredients
- 1 small head green cabbage, chopped
- 1 lb smoked sausage, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Serves: 6 | Cook Time: 5–6 hours
How to Make: Heat the olive oil in a skillet over medium heat and brown the sliced smoked sausage for 3–4 minutes. Place the chopped cabbage, sliced onion, and minced garlic in a lightly greased slow cooker, then arrange the browned sausage over the vegetables. Add the diced tomatoes with their juices, chicken broth, Italian seasoning, salt, and black pepper. Stir gently to combine, cover, and cook on LOW for 5–6 hours until the cabbage is tender and the sausage is heated through. Stir everything together before serving warm with some of the flavorful broth.

Crock Pot Mississippi Steak Bites Recipe
Ingredients
- 2 lb beef stew meat, cut into bite-sized pieces
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- ½ cup unsalted butter, sliced
- 4–6 pepperoncini peppers
- ¼ cup pepperoncini juice
- ½ tsp black pepper
Serves: 6 | Cook Time: 6–8 hours
How to Make: Place the beef pieces in a lightly greased slow cooker and sprinkle the ranch seasoning mix, au jus gravy mix, and black pepper evenly over the meat. Arrange the pepperoncini peppers on top, pour in the pepperoncini juice, and distribute the sliced butter over everything. Cover and cook on LOW for 6–8 hours until the beef is fork-tender, stirring gently near the end to coat the meat in the buttery gravy. Taste before adding any additional salt, since the seasoning mixes are already salty. Serve warm with the flavorful cooking juices.

Slow Cooker Corned Beef & Cabbage Stew Recipe
Ingredients
- 2 lb corned beef brisket, cut into chunks
- 1 small head green cabbage, chopped
- 4 carrots, sliced
- 4 russet potatoes, cubed
- 1 onion, chopped
- 4 cups low-sodium beef broth
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp black pepper
Serves: 6 | Cook Time: 8–9 hours
How to Make: Place the corned beef chunks, chopped onion, and minced garlic in a 6-quart slow cooker. Pour in the beef broth and add the dried thyme and black pepper, making sure the meat is mostly submerged. Cover and cook on LOW for 5 hours until the corned beef begins to soften. Add the cubed potatoes and sliced carrots, then continue cooking for another 2 hours. Stir in the chopped cabbage, cover, and cook for another 1–2 hours until the corned beef is fork-tender and the vegetables are fully cooked. Taste the broth before adding any salt, as corned beef is naturally salty, then serve warm.

Slow Cooker Italian Pot Roast Recipe
Ingredients
- 3 lb beef chuck roast
- 1 can (14.5 oz) diced tomatoes, undrained
- ½ cup beef broth
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 packet (0.7 oz) Italian dressing mix
- ½ tsp dried oregano
- ½ tsp dried basil
- 3 medium potatoes, cubed
- 3 carrots, cut into chunks
- 1 tbsp olive oil
- ½ tsp black pepper
Serves: 8 | Cook Time: 8–9 hours
How to Make: Heat the olive oil in a large skillet over medium-high heat and sear the chuck roast for 3–4 minutes per side until browned. Place the sliced onion, minced garlic, and beef roast in a lightly greased 6-quart slow cooker. Pour in the diced tomatoes with their juices and beef broth, then sprinkle the Italian dressing mix, oregano, basil, and black pepper over the meat. Cover and cook on LOW for 5 hours, then add the cubed potatoes and carrots around the roast. Continue cooking for another 3–4 hours until the beef shreds easily and the vegetables are tender. Shred the beef into large pieces, gently mix with the vegetables and cooking juices, and serve warm.

10/13/2026

Bread Recipes

Classic Banana Bread Recipe
Ingredients
- 3 ripe bananas, mashed (about 1½ cups)
- 2 cups all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Serves: 10 | Bake Time: 55–65 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. In a large mixing bowl, mash the ripe bananas until mostly smooth, then whisk in the melted butter, brown sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the banana mixture using a spatula, mixing just until no dry flour remains without overmixing. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55–65 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes. Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely before slicing.

Chocolate Chip Banana Bread Recipe
Ingredients
- 3 ripe bananas, mashed (about 1½ cups)
- 2 cups all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup semisweet chocolate chips, divided
- ½ tsp salt
Serves: 10 | Bake Time: 55–65 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, mash the ripe bananas until smooth, then whisk in the melted butter, brown sugar, eggs, and vanilla extract until evenly combined. In another bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the banana mixture until just combined, being careful not to overmix the batter. Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the topping. Pour the batter into the prepared loaf pan, smooth the surface, and sprinkle the reserved chocolate chips evenly over the top. Bake for 55–65 minutes until the bread is golden brown and a toothpick inserted into the center comes out without wet batter, avoiding melted chocolate when checking. Loosely cover with foil if the top browns too quickly. Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely before slicing.

Cinnamon Swirl Bread Recipe
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (105–110°F)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg
- ½ tsp salt
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened, for filling
- ¾ cup powdered sugar
- 1–2 tbsp milk, for glaze
Serves: 12 | Bake Time: 30–35 minutes | Rise Time: 1½–2 hours
How to Make: In a large mixing bowl, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar, then let stand for 5–10 minutes until foamy. Add the remaining granulated sugar, melted butter, egg, salt, and flour, mixing until a soft dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, adding a little extra flour only if necessary. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size. In a small bowl, mix the brown sugar and cinnamon. Roll the dough into a 9×15-inch rectangle, spread the softened butter evenly over the surface, and sprinkle with the cinnamon-sugar mixture. Roll the dough tightly from the short side into a loaf, pinch the seam and ends closed, and place seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for another 30–45 minutes until puffy. Preheat the oven to 350°F (175°C) and bake for 30–35 minutes until golden brown and fully baked. Cool for 15 minutes in the pan, then transfer to a wire rack. Whisk the powdered sugar with 1–2 tablespoons of milk until smooth and drizzle over the cooled bread before slicing.

Lemon Blueberry Bread Recipe
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup milk
- 2 tbsp finely grated lemon zest
- ¼ cup fresh lemon juice
- 1½ cups fresh blueberries
- 1 tbsp all-purpose flour, for coating blueberries
- ¾ cup powdered sugar, for glaze
- 1–2 tbsp fresh lemon juice, for glaze
Serves: 10 | Bake Time: 55–65 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the melted butter, eggs, milk, lemon zest, and ¼ cup lemon juice until well combined. Pour the wet ingredients into the dry ingredients and gently fold until just combined without overmixing. Toss the fresh blueberries with 1 tablespoon of flour to help distribute them evenly, then carefully fold them into the batter. Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 55–65 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Whisk the powdered sugar with 1–2 tablespoons of fresh lemon juice until smooth, then drizzle the glaze over the cooled bread and let it set before slicing.

Cinnamon Apple Bread Recipe
Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar, packed
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups apples, peeled and diced into small pieces
- ½ cup sour cream
Serves: 10 | Bake Time: 55–65 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper. In a large mixing bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, and sour cream until smooth and well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to keep the bread tender. Gently fold in the peeled and diced apples, distributing them evenly throughout the batter. Pour the batter into the prepared loaf pan and smooth the top, making sure the apple pieces are evenly spread. Bake for 55–65 minutes until the bread is golden brown, the apples are tender, and 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 during the final 15 minutes. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

10/13/2026

Slow Cooker Recipes

Slow Cooker Smoked Sausage and Bean Stew Recipe
Ingredients
- 1 lb smoked sausage, sliced into ½-inch rounds
- 2 cans (15 oz each) mixed beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
Serves: 6 | Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
How to Make: Heat a skillet over medium heat and brown the sliced smoked sausage for 3–4 minutes, stirring occasionally to develop a richer flavor. Transfer the sausage to a 5–6-quart slow cooker and add the drained mixed beans, diced tomatoes with their juices, chopped onion, diced green bell pepper, and minced garlic. Pour in the chicken broth, then sprinkle in the Italian seasoning, smoked paprika, salt, and black pepper. Stir everything gently until evenly combined, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the vegetables are tender and the stew is flavorful. For a thicker consistency, mash a small portion of the beans against the side of the slow cooker and stir them back into the broth. Taste and adjust the seasoning before serving hot.

Slow Cooker Loaded Chicken and Potato Recipe
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1½ lbs baby potatoes, halved
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 6 slices turkey bacon, cooked and crumbled
- ½ cup sour cream
- 2 green onions, chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
Serves: 6 | Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
How to Make: Lightly grease a 5–6-quart slow cooker and arrange the halved baby potatoes evenly across the bottom. Season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper, then place them over the potatoes. Pour the chicken broth around the chicken, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken, shred it into bite-sized pieces using two forks, and return it to the slow cooker. Gently stir in the sour cream until the chicken and potatoes are lightly coated in the creamy sauce. Sprinkle the shredded cheddar cheese and crumbled cooked turkey bacon over the top, cover, and cook on HIGH for another 10–15 minutes until the cheese melts. Finish with chopped green onions and serve warm.

Slow Cooker French Onion Meatballs Recipe
Ingredients
- 1½ lbs frozen fully cooked beef meatballs
- 2 large onions, thinly sliced
- 1 can (10.5 oz) condensed French onion soup
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tbsp unsalted butter
- 1 cup shredded Swiss cheese
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
Serves: 6 | Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
How to Make: Melt the butter in a large skillet over medium-low heat and add the thinly sliced onions. Cook for 15–20 minutes, stirring occasionally, until softened and golden brown to develop a rich French onion flavor. Transfer the caramelized onions to a 4–6-quart slow cooker and add the frozen fully cooked beef meatballs. In a separate bowl, whisk together the condensed French onion soup, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper, then pour the mixture over the meatballs. Gently stir to coat everything evenly, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the meatballs are heated through and the onions are very tender. Sprinkle the shredded Swiss cheese evenly over the meatballs, cover, and cook for another 10–15 minutes until the cheese is completely melted. Serve hot with the savory onion gravy spooned over the top.

Slow Cooker Coca-Cola Pulled Pork Recipe
Ingredients
- 3 lbs boneless pork shoulder
- 1 can (12 oz) Coca-Cola, regular
- 1 cup barbecue sauce, plus extra for serving if desired
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp apple c***r vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
Serves: 8 | Cook Time: 8–10 hours on LOW or 5–6 hours on HIGH
How to Make: Trim any excessive surface fat from the pork shoulder and season it evenly with smoked paprika, salt, and black pepper. Arrange the sliced onion and minced garlic across the bottom of a 5–6-quart slow cooker, then place the seasoned pork shoulder on top. In a mixing bowl, combine the Coca-Cola, barbecue sauce, apple c***r vinegar, and Worcestershire sauce, stirring until smooth. Pour the mixture over the pork, cover, and cook on LOW for 8–10 hours or HIGH for 5–6 hours until the meat is extremely tender and easily pulls apart with a fork. Carefully remove the pork from the slow cooker, discard any large pieces of fat, and shred the meat using two forks. Skim excess fat from the cooking liquid, then return the shredded pork to the slow cooker and stir it into enough of the sauce to keep it juicy without becoming watery. Cook uncovered on HIGH for another 15–20 minutes if the sauce needs to reduce slightly, then serve warm with the rich barbecue sauce.

Slow Cooker Overnight Breakfast Casserole Recipe
Ingredients
- 12 large eggs
- 2 cups whole milk
- 1 lb breakfast sausage, cooked and crumbled
- 3 cups frozen diced hash browns
- 1½ cups shredded cheddar cheese
- ½ cup red and green bell peppers, diced
- ½ cup onion, finely diced
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Nonstick cooking spray, for greasing
Serves: 8 | Cook Time: 6–8 hours on LOW
How to Make: Thoroughly coat the inside of a 5–6-quart slow cooker with nonstick cooking spray to prevent sticking. Spread half of the frozen diced hash browns across the bottom, followed by half of the cooked crumbled breakfast sausage, diced bell peppers, onion, and shredded cheddar cheese. Repeat the layers with the remaining hash browns, sausage, vegetables, and cheese. In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until smooth and fully combined. Slowly pour the egg mixture evenly over the layered ingredients, allowing it to settle between the potatoes and sausage. Cover and cook on LOW for approximately 6–8 hours, checking toward the earlier end of the range, until the center is fully set and reaches an internal temperature of 160°F (71°C). Avoid lifting the lid frequently during cooking to maintain a consistent temperature. Turn off the slow cooker and allow the casserole to rest for 10–15 minutes before slicing and serving warm.

10/13/2026

Best Cake Recipes

Orange Crush Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- ½ cup orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 cups vanilla buttercream frosting
- 1 tbsp orange zest, for decoration
- 1 small orange, thinly sliced
Serves: 12 | Cook Time: 25–30 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla extract and orange zest. Gradually mix in the dry ingredients, alternating with the orange juice and milk, until just combined. Divide the batter between the pans and bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely, then spread vanilla buttercream between the layers and over the entire cake. Decorate with additional orange zest and fresh orange slices before serving.

Strawberry Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh strawberries, pureed and reduced to ½ cup
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 cups strawberry buttercream frosting
- ½ cup fresh strawberries, sliced
Serves: 12 | Cook Time: 25–30 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Simmer the strawberry puree over medium-low heat until reduced to ½ cup, then cool completely. In a bowl, whisk together the flour, baking powder, and salt. Beat the softened butter and sugar until fluffy, then add the eggs one at a time and mix in the vanilla extract and cooled strawberry puree. Gradually add the dry ingredients, alternating with the milk, and mix until just combined. Divide the batter between the pans and bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely, then spread strawberry buttercream between the layers and over the cake. Garnish with sliced fresh strawberries before serving.

Banana Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup unsalted butter, softened
- 3 ripe bananas, mashed (about 1½ cups)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- 2 cups cream cheese frosting
- ½ cup chopped walnuts
- 1 banana, sliced, for decoration
Serves: 12 | Cook Time: 30–35 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the softened butter and brown sugar until creamy, then add the eggs one at a time, followed by the mashed bananas and vanilla extract. Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined. Divide the batter between the pans and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool completely, then spread cream cheese frosting between the layers and over the cake. Press chopped walnuts around the sides and sprinkle over the top, then decorate with fresh banana slices just before serving.

Cherry Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup cherry pie filling, chopped and lightly drained
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 2 cups stabilized whipped cream frosting
- ½ cup cherry pie filling, for layering and topping
- ½ cup maraschino cherries, drained
Serves: 12 | Cook Time: 25–30 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. Beat the softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, then gently fold in the chopped, drained cherry pie filling. Divide the batter between the pans and bake for 25–30 minutes until the centers are fully baked. Cool completely, then spread whipped cream frosting and a thin layer of cherry pie filling between the cake layers. Frost the top and sides, decorate with whipped cream swirls, and arrange the maraschino cherries and remaining cherry filling over the top. Refrigerate until ready to serve.

Mayonnaise Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1¼ cups granulated sugar
- 1 cup full-fat mayonnaise
- ½ cup unsweetened cocoa powder
- 1 cup water
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups chocolate buttercream frosting
- ½ cup chocolate shavings
Serves: 12 | Cook Time: 30–35 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the mayonnaise, water, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until just combined and no dry flour remains. Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely, then spread chocolate buttercream between the layers and over the top and sides. Decorate generously with chocolate shavings before slicing and serving.

10/13/2026

Easy French Toast Casserole Recipes

Pumpkin French Toast Casserole Recipe
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes
- 1 cup pumpkin puree
- 2 cups whole milk
- 4 large eggs
- ½ cup brown sugar, packed
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ cup chopped pecans
- 2 tbsp unsalted butter, melted
Serves: 12 | Bake Time: 45–50 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with the melted butter. Arrange the cubed French bread evenly in the dish. In a large bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract until smooth. Pour the pumpkin mixture evenly over the bread, gently pressing the cubes down to absorb the custard, then let soak for 20–30 minutes. Sprinkle the chopped pecans over the top, cover loosely with foil, and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes until golden brown and the center is set. Let rest for 10 minutes before serving warm.

Strawberry French Toast Casserole Recipe
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes
- 2 cups fresh strawberries, hulled and sliced
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Serves: 12 | Bake Time: 45–50 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted butter. Arrange half of the cubed French bread in the dish, scatter 1 cup sliced strawberries over it, then add the remaining bread and strawberries. In a mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, and ground cinnamon until fully combined. Pour the custard evenly over the bread and strawberries, pressing gently to help the bread absorb the liquid, then let soak for 20–30 minutes. Cover loosely with foil and bake for 30 minutes, then uncover and bake for another 15–20 minutes until the top is golden and the center is set. Allow to rest for 10 minutes before serving warm.

Peach French Toast Casserole Recipe
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes
- 3 cups fresh or canned peach slices, drained if canned
- 2 cups whole milk
- 4 large eggs
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Serves: 12 | Bake Time: 45–50 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with the melted butter. Arrange half of the cubed French bread in the dish, layer with half of the sliced peaches, then repeat with the remaining bread and peaches. In a large bowl, whisk together the milk, eggs, brown sugar, vanilla extract, and ground cinnamon until smooth. Pour the custard evenly over the bread and peaches, gently pressing the bread into the liquid, then allow to soak for 20–30 minutes. Cover loosely with foil and bake for 30 minutes, then uncover and bake for another 15–20 minutes until the bread is golden brown and the custard is set. Let rest for 10 minutes before serving warm.

Blueberry French Toast Casserole Recipe
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes
- 2 cups fresh blueberries
- 2 cups whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Serves: 12 | Bake Time: 45–50 minutes
How to Make: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted butter. Spread half of the cubed French bread evenly in the dish, scatter half of the blueberries over the bread, then repeat with the remaining bread and blueberries. In a mixing bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined. Pour the custard evenly over the bread and blueberries, pressing gently so the bread absorbs the mixture, then let soak for 20–30 minutes. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake for another 15–20 minutes until golden brown and the center is fully set. Allow to rest for 10 minutes before slicing and serving warm.

Apple French Toast Casserole Recipe
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes
- 3 cups apples, peeled and diced
- 2 cups whole milk
- 4 large eggs
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Serves: 12 | Bake Time: 50–55 minutes
How to Make: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with 1 tbsp melted butter. Toss the diced apples with the remaining melted butter and 2 tbsp of the measured brown sugar, then cook in a skillet over medium heat for 5–7 minutes until slightly softened. Arrange half of the cubed French bread in the dish, scatter half of the apples over it, then repeat with the remaining bread and apples. In a large bowl, whisk together the milk, eggs, remaining brown sugar, vanilla extract, and ground cinnamon until smooth. Pour the custard evenly over the bread and apples, pressing gently to absorb the liquid, then let soak for 20–30 minutes. Cover loosely with foil and bake for 30 minutes, then uncover and bake for another 20–25 minutes until golden brown and the center is set. Let rest for 10 minutes before serving warm.

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Commerce, GA
30529

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