Blueberry Bunt Cake


On this day last year: Homemade Pigs in a Blanket (2013)


Some people are culinary saints- those who have gone before us and paved the way with delicious holiday treats, birthday cakes, kitchen secrets, and recipe cards so worn down you need a magnifying glass to read them.

There are a lot of culinary saints in my life. People who have taught me their ways and passed down their kitchen secrets- all of whom I am so very grateful for.

This recipe is one of those inherited from a saint. When my family moved to Kansas City, in the dead of winter, from warm sunny Florida, this cake showed up on our door. It was baked by a woman in our church who is known for her skills in the kitchen, and whom we have been eternally grateful for ever since.

Moving states is hard. Moving to Kansas from sunny Florida is harder. Moving as a middle schooler is the hardest. Eating delicious cake is not hard.

Therefore, this recipe goes out to all of those culinary saints- the people who have shared their time, energy, recipes, and coffee cakes to neighbors, friends, family, and strangers. This world is better for it.

And if you think you have the world’s best coffee cake recipe, and you haven’t tried putting blue berries, cinnamon, and sour cream in it- try, try again. I know sour cream may sound strange, but this cake is so moist and light that you will have a haaaard time stepping away from it. Just trust me on this one.

Love, a rented kitchen



Cake Ingredients:

  • 1 cup white butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup dairy sour cream
  • ½ teaspoon vanilla
  • 1 cup all purpose four OR cake flour
  • 1 cup oat flour
  • ¼ teaspoon salt
  • 1 cup blueberries, rinsed and dusted with flour
  • Powdered sugar for dusting the top

Filling Ingredients:

  • ½ brown sugar
  • 1 teaspoon cinnamon
  • ½ cup nuts- chopped


  1. Preheat the oven to 350˚F. Thoroughly grease and flour a bunt pan or tube pan.*
  2. In a large bowl, cream together the butter and white sugar. Add the eggs, and then fold in the sour cream and vanilla.
  3. Add the dry ingredients and mix until smooth.
  4. Fold in the blueberries.
  5. Stir together the brown sugar, cinnamon, and chopped nuts, and set aside.
  6. Pour 1/3 of the batter into the bottom of the pan, and then sprinkle half of the brown sugar filling over top.
  7. Add another 1/3 of the cake batter to the pan, and top with the remaining half of the brown sugar filling.
  8. Pour the remaining 1/3 cake batter into the pan, and using a knife, gently swirl the brown sugar filling and batter together.
  9. Bake for 55-60 minutes, or until light brown on top and a toothpick comes out clean.
  10. Allow to cool in the pan. Once cool, sift powdered sugar over the top, serve, and enjoy!



Notes and Tips!:

  • To flour a bund pan, sprinkle 1 Tablespoon of white flour along the bottom of the greased pan, and shake the pan around until all sides have a thin coat of flour. This will help the cake slide out of the pan easier once cooked.
  • Like this recipe? Try these other delicious bread options from A Rented Kitchen (recipe links below photos!):


Homemade Peach Cobbler



As I wrote in my last post (Healthy Peach Cobbler Oatmeal), my family just picked peaches. Knowing me, and knowing that we just picked peaches, you had to know this cobbler was coming! I tried to be healthy by starting out with the cobbler oatmeal, but let’s be honest, the true cobbler was where my heart really was!

I have never made a cobbler, so this was a new experience for me! I took some time researching a variety of recipes.  I found dozens of delicious-looking cobbler recipes, but what I was missing time after time, was that delicious streusel topping you often get on top of a good apple crisp (or my all-time favorite sweet potato casserole!). Thus, I added a streusel topping, and let me tell you what, it made all the difference.

The soft warm peaches, the perfect golden brown crust, a little sweet and crunchy streusel topping- mmmmm mmmm MMM! Tastes like vacation already.

In the one-week my family vacationed in New York we went through not one, but two of these cobblers. That had a little something to do with the fact that my father is always trying to cover something warm with a little ice cream (Man of my own heart), as well as the pressing reality that we had an entire bushel of peaches to finish in 5 days.

Thus, I present you with a scrumptious, vacation inspired, New York summer, fresh, streusel-topped cobbler. I hope you’re able to share it with your family, and maybe a little vanilla ice cream too 🙂



  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 4-6 cups fresh peach slices, rinsed and cut into small chunks
  • 1 tablespoon lemon juice
  • 2 cinnamon sticks
  • ½ cup oats
  • ½ cup brown sugar
  • ¼ teaspoon nutmeg


  1. Preheat the oven to 375˚F.  While the oven preheats, place one stick of butter in a 13 x 9 inch baking dish, and melt in the preheating oven.
  2. In a medium-sized bowl, combine the flour, white sugar, baking powder, and salt, mix well.
  3. Add the milk and vanilla to the dry mix, stirring just until the wet ingredients are moist. Set aside.
  4. Combine the brown sugar, peach slices (with peach juice), lemon juice, and cinnamon sticks in a large saucepot, and bring to a boil over high heat.  Allow to boil for 5 minutes (this allows the cinnamon flavor to blend into the peaches), stirring regularly.
  5. Pour the batter over the melted butter (do not stir).  Remove the cinnamon sticks from the peach mixture, and then spoon the peaches and their liquid over the batter.
  6. Bake for 10 minutes.  In the meantime, whisk the oats, brown sugar, and nutmeg together in a small bowl.
  7. Remove the cobbler form the oven and sprinkle the oat streusel topping over the peaches.  Bake for another 10-15 minutes, or until cooked all the way through and light brown on top.
  8. Serve warm or cold (optional: with vanilla ice cream!). Enjoy!


Notes and Tips!:

  • Adapted form: Southern Living Magazine, June 1997
  • If you like this recipe, check out these other delicious summer treats from ‘A Rented Kitchen!’ Click on the links below for the recipe!:

Chocolate-Dipped Brownie Cookies






Based solely off of the recipes I’ve posted in the last few weeks, it probably would appear that I am eating nothing but desserts and breads. That unfortunately is not true, but I have been doing lots of baking! I love baking, I love it just as much as I love cooking, and I love giving away baked goods.

Every time I travel somewhere I do this stressful thing to myself where I decide to make a loaf of bread or a batch of cookies the morning of the trip.  I always end up scrambling to ice, cool, or package my baked goods when I probably should be packing, taking out the trash, and getting gas.

I really love being able to share the gift of food, which is always what leads me to this hectic travel prep.  And if you’re like me, that gift is always appreciated in chocolate form.

These delicious brownie cookies are no exception to my traveling tradition mentioned above. I made these yummy treats for Memorial Day weekend, and enjoyed several on the car right up to see family (they don’t need to know that).

As an experiment I split the batch in two and made two cookie variations off of this recipe. The cookies photographed were the original batch, found in the recipe below. However, the ones I really loved, were the Chocolate Cinnamon cookie batch, inspired by Starbucks’ new Chocolate Cinnamon loaf bread. Simply add 2 teaspoons of ground cinnamon to the batter, and then mix together a few Tablespoons of brown sugar, white sugar, and cinnamon to sprinkle on top of the dipped chocolate. They were soo good and very unique.

Whether or not you go with the original route or the chocolate cinnamon cookie route, you can’t go wrong with these soft brownie cookies. I promise you they’re great gifts, however I would advise making them the day before, not the hour before you go out of town. 🙂


Cookie Ingredients:

  • ½ cup all-purpose flour
  • 2 Tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces dark or semisweet chocolate, chopped
  • ½ stick unsalted butter, cut into cubes
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup mini semisweet chocolate chips
  • (To make chocolate cinnamon dipped cookies, add 2 teaspoons ground cinnamon)

Dipping Ingredients:

  • 6 ounces dark or semisweet chocolate, finely chopped
  • 1 to 2 Tablespoons vegetable shortening, as needed
  • Optional toppings: Rainbow sprinkles, toasted coconut, crumbled cinnamon and brown sugar mix


  1. Preheat your oven to 350˚F and line a baking sheet with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.
  3. In a small pot, melt together the chocolate and butter, stirring constantly. Once melted and smooth, immediately remove from the heat.
  4. In a separate mixing bowl, combine the eggs, sugar, and vanilla. Beat until creamy (this should take several minutes), and then stir in the melted chocolate. Combine with the dry ingredients and stir until completely mixed.
  5. Fold in the chocolate chips.
  6. Drop the batter onto a cookie sheet using a Tablespoon (in order to get 3 dozen, the cookies should be fairly small- just less than 1 Tablespoon of batter). Bake for 7- 8 minutes and let cool completely.
  7. To dip the cookies, line a tray with parchment paper.  Melt the chocolate together in a small pan.  Melt the chocolate slowly, stirring constantly, and remove from heat as soon as melted. (If you can keep the chocolate below 88˚F it will harden smooth and shiny!)
  8. Dip half of each cookie into the chocolate, and immediately decorate as desired.  Let dry on the prepared baking sheet.  Enjoy!


Notes and Tips!:

  • Yield: 3 dozen small cookies
  • Store in an airtight container. Are best enjoyed in the first day or two after baking, however can keep well for up to a week.
  • Source: Love & Olive Oil
  • If you like this recipe, check out these other delicious treats below:

Baked Grapefruit

Hello world! Happy Friday! It has been a while since I have posted a simple fruit recipe, so I thought I would share one of my favorite ways to eat grapefruit with you today.  I grew up in Florida, and have vivid memories of having grapefruit with my meals, dusting the tops with a little bit of white sugar, just as my parents did.  In the winter however, my mom would often chose to bake our grapefruit for a warm sweet treat. Her tradition was a simple brown sugar sprinkle on top of each grapefruit half, however after perusing so many recipe websites and books, I have seen several adaptations to this southern classic!

In this recipe I spiced up my family’s tradition by adding honey and cinnamon.  Another technique you can try is drizzling agave, maple syrup, or vanilla on top, or even adding a sprinkle of cardamom, or a cherry in the center! Whatever method you chose to use- this recipe is the perfect way to jazz up your dinner, or fulfill the role of an excellent and healthy dessert!

Bon appétit!


  • 1 Grapefruits
  • 2 Tablespoon brown sugar
  • 2 teaspoons honey*
  • Sprinkle of cinnamon


  1. Preheat the oven to 400 degrees and line a small baking pan (a loaf pan or 8 x 8 inch pan) with aluminum foil.
  2. Cut the grapefruit in half. Using a paring knife, cut along the inside of the rind, gently separating the fruit from the outside skin.
  3. Use your paring knife to separate each triangle segment of fruit from one another- this can be tedious if you’re doing many at one time, but makes the eating process much more enjoyable!
  4. Drizzle each grapefruit half with a teaspoon of honey.
  5. Sprinkle the tops of the grapefruits with 1 Tablespoon of brown sugar – you may not need a full Tablespoon, or you may wish for more! However, 1 Tablespoon is a good starting place.
  6. Lightly sprinkle a little bit of cinnamon on top of the honey and brown sugar.
  7. Place the grapefruit halves in the aluminum foil-lined pan and bake for 15 minutes, or until warm all the way through and the brown sugar is slightly caramelized.
  8. Serve immediately and enjoy!

Notes and Tips!:

  • If you are vegan and abstain from honey, simply replace the honey with agave! Although agave does not have the same thickness that honey does, so you may want to use slightly less- it will run more.
  • Looking for more healthy fruit recipes? Check out my chocolate-covered banana bites and Graham Cracker Crumb Fruit dip!




Apple Spice Cookies with Cardamom Cinnamon Frosting

There was a baking contest at a local grocery store in my town for self-invented recipes recently. Although I love to cook and bake, I don’t have too many success stories for invented recipes. I think when I was little (like elementary school little) I tried to reinvent the oreo about 12 dozen times. And once as a second grader I invented dessert suchi- aka a jumbo marshmallow wrapped in a fruit roll-up. (Clearly I used only the finest ingredients.)  Fortunately, I have progressed slightly in my culinary skills since those dark days.   And actually, the recipe I am about to give you is one I really enjoy. It made the cut. We ate seconds. I think I probably called my mom.

I hope you like it! Let me know what you think! Suggestions and comments are always welcomed.

Cookie Ingredients:

  • 2 ½ cups white all-purpose flour
  • 2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • ½ teaspoon apple pie spice
  • ¼ cup apple juice
  • 1 cup of butter, melted (2 sticks)
  • 2 eggs
  • 2/3 – 1 apple diced and peeled*
  • 2/3 cup butterscotch chips

Frosting Ingredients:

  • 6 Tablespoons of butter (softened)
  • 3 cups confectioners’ sugar
  • 1 ¼ teaspoons cardamom
  • ½ teaspoon cinnamon
  • 2 Tablespoons milk


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flours, baking soda, and salt. Whisk until well combined.
  3. Once completely mixed, add the sugars and spices, and stir together.
  4. In a separate medium sized bowl, combine the apple juice, eggs, and melted butter- whisk until well blended.
  5.  Add the liquid mix to the dry ingredients and stir until the mixture is moist throughout.
  6. Gently fold in the butterscotch chips and the diced apple pieces.
  7. Spoon batter onto a non-stick cookie sheet and bake 10- 12 minutes, or until cooked all the way through and a slight golden brown on top.
  8. Once cooked, remove cookies from the pan and place on a cooling rack. Allow to cool completely before icing.
  9. Cardamom and Cinnamon Frosting: combine all ingredients in a medium sized bowl and mix well. Let sit in the refrigerator while cookies cool to allow for the frosting to harden up some (this will make icing the cookies easier). Stir again when ready to ice the cookies and gently spread a thin even layer on each cookie using a spatula or knife. Store in an air tight container and enjoy!

Notes and Tips:

  • Decide how much apple to add to the batter based on the size of the apple. I suggest peeling and dicing 2/3 of an apple, mixing it in with the batter, and if it does not appear to be enough- then add more!
  • Source: A Rented Kitchen