My parents gave me an Instant Pot for Christmas, and I have successfully made ribs, apple sauce, Coq au Vin, Beef Burgundy, chicken wings, YOGURT and LEMON CURD!
If I only ever use it to make yogurt and lemon curd it will be well worth it!!! 💗 I have the Viva model, so it has a yogurt function – which means less work because it is a “cold start method.”
I knew I was going to mix it with lemon curd so I didn’t want any sweetener in the recipe. I used one container of Fairlife whole fat milk and two tablespoons of vanilla Fage yogurt. Mixed it together in the Instant Pot, hit yogurt and went to bed! Woke up 8 hours later, put the inner lining pot covered in the fridge, and had thick and creamy homemade yogurt when I got home from work! I did stir in the slightest bit of pure vanilla before putting it into containers.
After dinner, I made a batch of lemon curd in less than 15 minutes TOTAL. No standing over the stove babysitting, no worrying that it won’t thicken, no staring at the clock to keep time …
I took to Google to find a recipe, and decided upon one from myheartbeets.com. Simple, easy and just the right amount to pucker!
I have also used the lemon curd for filling in cupcakes!! I topped them with a yummy raspberry rum buttercream, and have topped cheesecake with it.
For these dozen cupcakes I used 2 and 1/2 sticks (1 1/2 cups) of room temp. butter, almost one whole 1 lb. bag of powdered sugar, a splash or two of heavy cream and about 40 ml of Cruzan Raspberry Rum. You can add more or less rum for your taste, but you may need to increase cream or powered sugar to get a good piping consistency frosting.
The Instant Pot won’t replace my oven for my love of baking, but it has made me look at recipes differently, and made some recipes better because I don’t have to stand watch and hover. And for me – that’s a win!
On Tuesday evening I baked a decadent chocolate cupcake filled with chocolate espresso ganache and piped on a mountain of espresso buttercream. The only request from the birthday co-worker was lots of chocolate. I think I delivered with this 1:1 cupcake to frosting ratio goodie!
Most people associate this recipe with the holidays. Actually, I feel that a lot of people associate homemade baked goods with the holidays in general. Whether it be that holidays are special so people make homemade treats to spoil their loved ones or that we take a little more time around the holidays to do special things – like bake from scratch. This recipe is definitely in the top 15 of “What My Grandma Use To Make.”
and am I ever glad I did! This is such a quick and easy recipe. Six ingredients for this version – S-I-X! This and the fact that I almost always have these items in the house make it deadly, but I know how addicting it is … so I most likely share it each time I make it.
Sometimes I have a deep desire to get my hands dirty. The other day was one such day. I hate gardening so I prefer to dirty my hands while baking; and if I am going to get my hands dirty making it, then I want to make something so good you can’t help but purposely getting it on your fingers so you can indulge in your inner child and lick your fingers! This bundt cake recipe is one such recipe.
Grease and flour a bundt pan ( I used a baking spray and flour). From reading the comments on Baking in Arizona’s page many people stated even using a nonstick bundt pan requires prepping the pan with grease and flour.). Preheat  oven to 325 degrees. Mix all cake ingredients together in a mixing bowl with an electric mixer or by hand (but make sure to get all dry ingredient incorporated. Fill bundt pan with half the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter just as you would do for a marbled cake. Use a knife to swirl the filling through the cake without scraping the sides or bottom of the pan. Pour other half of the batter over the raspberry filling. Cook 1 hour and test the center with a toothpick or knife. If it comes out wet cook in 3-5 min. intervals until it does. Remove pan from oven and let cool on a rack. After cooling for 20 minutes, gently run a knife around the outside and inside edges. Place serving dish on top of pan and flip to release. 
Have Sweets, Will Share. 