You know how much I love cooking in my slow cooker, Easy Crockpot Whole Chicken Recipe to Easy Slow Cooker Whole Turkey Recipe, I'm so excited to share with you how to cook a turkey breast in a slow cooker today!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

It's really easy and it's perfect for Thanksgiving or any holiday!

Spices for Slow Cooker Turkey Breast with Vegetables

• salt
• ground black pepper
• ground white pepper
• garlic powder
• onion powder
• dried thyme
• paprika

I have a quick video for you to watch in this post and I know you'll find it really helpful!

How to Make Slow Cooker Turkey Breast

I mix all of the rub ingredients together first and then smash and peel the garlic. Cut up the vegetables and add them to the slow cooker. Pour the chicken broth on top.

Quarter the lemon.

Pat the turkey breast dry.

Rub the garlic all over the turkey breast.

Add the rub to the turkey.

And then I add the lemon to the opening in the turkey breast. I always use lemon when roasting a turkey or chicken. It keeps keep the meat moist and tender.

Put the turkey breast in the slow cooker on top of the veggies and chicken broth.

Cook on low for 3.5 to 5 hours. Remove the turkey breast from the slow cooker and place in a baking dish and broil for a few minutes to crisp up the skin.

I use the broth from the slow cooker to make a gravy in a skillet. I know you'll love this!

It's a no fuss way of making a turkey breast in the slow cooker and makes it easy for your holiday get together!

My favorite kitchen tools for this slow cooker turkey breast:

slow cooker
turkey lifters
baking dish (pictured above) or this one

Print

Slow Cooker Turkey Breast Recipe

Prep Time 20 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Ingredients

• 1/2 large onion chopped
• 3 carrots ends cut off, cut into thirds
• 2 celery stalks ends cut off, cut into thirds
• one 15-ounce can low sodium chicken broth
• 4 to 5 pound turkey breast with the bone-in
• 4 garlic cloves smashed and peeled
• 1 lemon quartered

Rub Ingredients

• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Gravy Ingredients

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1/2 teaspoon dried thyme

Instructions

• Add the onion, carrots and celery and broth to the crockpot. Turn on low.
• Mix all of the rub ingredients together in a small bowl.
• Pat the turkey breast dry with paper towels. Rub smashed garlic on the skin. Add spice rub to turkey. Leftover spices put on top of vegetables.
• Add garlic and lemon to the inner cavity of the breast. Place the breast on top of the veggies.
• Cook on low for 3 1/2 to 5 hours, depending on the size of the breast. It should have an internal temperature of at least 160 degrees F.
• Remove the turkey breast using turkey lifters and place in a roasting pan or baking dish. Place in the oven on the broil setting to crisp up the skin, for about 3 to 4 minutes, watching carefully so it won’t burn.

Make the Gravy

• Strain the broth from the slow cooker (mine made about 1 1/3 cups)
• Add 3 tablespoons of butter to a sauce pan and melt. Add flour and mix well, allowing the flour to cook for 3 to 4 minutes.
• Slowly add the strained broth and mix, until desired consistency. Allow to simmer and thicken. Add water if needed to thin out the gravy (about 2 to 3 tablespoons).
• Add dried thyme and salt and pepper to taste. Serve with the turkey breast.

More recipes for you to check out!

Easy Crockpot Whole Chicken Recipe
Cook a whole turkey in a slow cooker: Easy Slow Cooker Whole Turkey Recipe
Roast Turkey with Wine and Herbs
Slow Cooker Turkey Breast with Gravy
Use your leftovers to make this Turkey Tetrazzini or Turkey Stuffed Peppers

The post How to Cook a Turkey Breast in the Slow Cooker appeared first on DualFood.

This post is sponsored by Milo's Famous Sweet Tea.

Are you as excited for the holidays as I am? Nobody is more excited than Curtis. He really really looks forward to this time of year. After Halloween, he starts getting really excited for Thanksgiving and Christmas. And that means, Thanksgiving dinner! We love cranberry dressing or sauce with our Thanksgiving meal and I wanted to share this wonderful recipe for a cranberry orange sauce with you!

And I made it with Milo's Sweet Tea! I love the back story of this company. Did you know that Milo's was founded as a restaurant in 1946 by Milo and Bea Carlton, after Milo returned from World War II? Milo's is an award-winning tea and I love that there are no preservatives in it! It also has a clean ingredient list and is available sweetened with cane sugar, no calorie sweetened with sucrose and also available unsweet.

It's the perfect drink for the holidays and I know you're going to love it even more in this cranberry sauce recipe!

First, zest one orange.

Then, cut it in half and juice it.

Measure out the Milo's Sweet Tea.

Add the cranberries, orange juice and zest to a sauce pan.

Then, add the sweet tea.

It makes a beautiful sauce!

That I know your family will love! We like it tart but if you want it sweeter, you can add a little sugar.

You can find Milo's Sweet Tea in the refrigerated juice section of your local grocery store!

Print

Cranberry Orange Sauce Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Ingredients

• one 12-ounce package fresh or frozen cranberries
• 1 1/4 cups Milo’s Famous Sweet Tea
• 1 orange zested and then juiced
• 1 to 2 tablespoons granulated sugar optional

Instructions

• Add cranberries, sweet tea, orange zest and orange juice to a sauce pan. Cook for 15 to 18 minutes. Carefully taste it, if you would like, add a little sugar.
• Remove from sauce pan and allow to cool before putting into the refrigerator. Serve cold with your Thanksgiving meal.
• You can totally make this a couple of days ahead too!

Disclosure: This post is sponsored by Milo's Famous Sweet Tea and I always share with you my own opinions.

The post Easy Cranberry Orange Sauce Recipe appeared first on DualFood.

I'm so excited to share these cookies with you. I love hearts (isn't it obvious?) and I LOVE YELLOW!

Also, it's the second year for our Valentine's event to benefit Cookies for Kids' Cancer! Bloggers from all over signed up to participate, they donated, they created recipes and I'm so excited to share them with you. Be sure to scroll down to the bottom and click over to check out the recipes!

Did you know that childhood cancers are the #1 killer of children in the U.S.?

Did you know that there are 12-13,000 new childhood cancer diagnoses each year?

Did you know that for every $1 of cancer research only 3 pennies goes to childhood cancer research.

This is why Cookies for Kids' Cancer exists! This is why they do what they do. They sell cookies to fund the researchers who are trying to find cures and better treatment options for children suffering through cancer today. They also encourage all of us to hold bake sales to raise much needed funds.

Please consider donating today: Donate Now

Also, watch this video to learn more about what Cookies for Kids' Cancer does! A huge thank you to them for what they do for children!

I want to shout out to these companies because they are matching what we raise up to $3000 total. THANK YOU, Dixie Crystals, and OXO!!

Now back to the cookies…

Yellow makes me smile, what about you?

Of course, I used Dixie Crystals powdered sugar and my new OXO baking sheet!

Cream the sugar with the butter.

Add the egg yolk and extracts.

Mix until well combined.

I always mix the dry ingredients together in a separate bowl.

Gradually add the flour mixture into the wet ingredients.

Now we have cookie dough!

It looks perfect!

Add the sprinkles and mix again. I love these ones!

I like rolling cookie dough in between two pieces of parchment paper so I don't have to add more flour to the dough.

See how easy?

It's perfect!

I used a 1.5 inch heart cookie cutter.

Remove the dough surrounding the cut outs and then use a cookie spatula (like this one) to move the cut out to your baking sheet.

These are so small, they only take 5 minutes in the oven!

I used Bridget's royal icing recipe for the icing to decorate these cookies. And here's a quick video of how I decorated them!

I used drops of lemon yellow and a couple of drops of orange to get the yellow color I wanted! I used a #3 tip to outline the cookies and then a #4 tip to flood the cookies. These are so sunshiney happy smiley cookies, I love them!

They are pretty easy to make, be sure to follow Bridget's tips for the royal icing!!

Easy Yellow Heart-Shaped Rainbow Funfetti Cookies Recipe

Yellow Heart-Shaped Rainbow Funfetti Cookies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 3/4 Dixie Crystals confectioner's powdered sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups plus 2 Tablespoons unbleached all-purpose flour
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1/4 cup rainbow sprinkles
• 1 batch of royal icing I used Bridget's recipe
• Americolor lemon yellow soft gel paste food color
• Americolor orange soft gel paste food color

Instructions

• Heat oven to 400 degrees F.
• In the bowl of a stand mixer (or using an electric hand mixer), cream together the butter and sugar and whip until well combined. Then, add the egg yolks and extracts and mix until also well combined.
• Combine and mix together flour, baking powder and salt in a medium sized mixing bowl. Add in batches to the wet ingredients, mixing just until combined.
• Then, add the sprinkles and mix until just combined.
• Divide the dough in half and roll between two pieces of parchment paper using a rolling pin, until the dough is about 1/4 inch thick. Cut out shapes using cookie cutters. (I take the excess dough and roll up and re-roll until I have no dough left).
• Place on a silicon mat or parchment paper lined baking sheet and bake for about 5 minutes (or longer for bigger shapes).
• Make royal icing and color the icing. Pipe outlines and then flood the cookies. Allow for them to dry overnight.

Notes

I just halved this recipe for Rainbow Funfetti Cutout Cookie Recipe from Sweet Sugarbelle.

Check out the other recipes from bloggers who participate this year!

Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel's Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine's Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin' Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It's Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine's Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Peanut Butter Sandwich Cookies from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline's Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell

There are affiliate links in this post.

The post Easy Yellow Heart-Shaped Rainbow Funfetti Cookies Recipe appeared first on DualFood.

This post is sponsored by Country Crock.

Curtis loves pumpkin pie and until I started making it from scratch, I didn't realize how easy it is to make!

I'm excited to work with Country Crock to bring you this pumpkin pie recipe! I have so many childhood memories food memories related to Country Crock. The big tub was always on our table and when we finished it off, it was used as a food saver container…did you all do the same thing?

Take a minute to watch this video, I show you how to easy it is to make homemade pumpkin pie!

I used Country Crock® Salted Buttery Sticks that I purchased at Publix. You don't have to wait for them to soften, just use them right out of the refrigerator.

First, mix the flour and sugar in a bowl. Then add 6 Tablespoons Country Crock® Salted Buttery Sticks.

It's great for all of your holiday baking needs and I love that it's made with sunflower oil.

I used a pastry blender to the buttery stick into the flour. You can use two forks if you don't have one.

Add 1 tablespoon of ice cold water at a time, up to 2 to 3 of them.

Once a dough starts forming, you know you have added enough water.

Form the dough into a ball.

Add flour to a surface and roll the dough out using a piece of parchment paper.

Once the dough is spread out a little bit, be sure to add flour between the paper and the dough.

Roll it out to a 12-inch circle. Super easy!

Put the pie crust into a pie plate and press down. Crimp the edges and pour the filling in.

Bake and let it cool for at least two hours. I like to serve my pie chilled.

It's so easy…you can do it too! Don't forget to watch the video too!

Easy Pumpkin Pie Recipe

Easy Pumpkin Pie Recipe

Ingredients

Pumpkin Pie Filling

• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1 can 15 ounce pumpkin
• 1 1/2 cups milk

Flaky Pie Crust

• 1 cup all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 6 Tablespoons Country Crock® Buttery Sticks I used salted buttery sticks

Instructions

Pumpkin Pie Filling

• Combine sugar, salt and spices in small bowl; set aside.
• Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Set aside as you make the pie crust.

Flaky Pie Crust

• Heat oven to 425 degrees F.
• Combine flour and sugar in a large mixing bowl. Add Country Crock® Buttery Sticks and cut into the flour mixture with a pastry blender or two forks. You know you're done when you have coarse crumbs.
• Add 2 to 3 tablespoons ice water 1 tablespoon at a time. (I only had to use 2 tablespoons). Mix with a fork until a dough forms.
• Knead the dough into a ball.
• Flour a surface and place the dough between the floured surface and a piece of parchment paper. Roll the dough out to a 12-inch round.
• Press into a 9-inch pie plate. Crimp the edges as you wish.
• Pour the pumpkin pie filling into the pie crust.
• Bake 15 minutes at 425 degrees F. Decrease oven temperature to 350 degrees F and bake 45 minutes or until knife inserted near center comes out clean. (Halfway through the baking, cover the pie crust edges with foil to it doesn't over bake.)
• Place on a wire rack to cool for 2 hours. Refrigerate for at least an hour before slicing (or chill overnight).

Notes

from Country Crock

Disclosure: This post is sponsored by Country Crock. I only share with you what I love and always share with you my own opinions.

The post Easy Pumpkin Pie Recipe appeared first on DualFood.

This post is sponsored by DOVE® Chocolate.

Valentine's Day is coming up and like I shared with you before we like to stay home on that special day. We cook dinner together and my favorite part is always dessert!

One of things that we are big on in our house is saying “I love you” but we also say “I love you” with chocolate! I'm sharing these amazing Chocolate Chunk Skillet Cookies with you that I made in mini cast iron skillets.

We all know it's important to show the ones you love right? But it's just as important to show yourself some love. I plan to do this this Valentine's Day with this skillet cookies recipe…and having a few bites! I'll even share some with Curtis!

First, I cut up the DOVE Milk Chocolate PROMISES into about 6 pieces each, this will be the chocolate chunks for the cookies.

I always love the quotes and sayings in the DOVE PROMISES!

I process the oats in a food processor. I love adding these to chocolate chunk/chip cookies. So good!

Then, I measure the dry ingredients out and mix together. Set aside.

Add butter and sugars to another mixing bowl. Use an electric hand mixer to cream the butter and both sugars.

Then, add the egg white and vanilla extract. Mix thoroughly.

Add the dry ingredients to the wet in two batches, carefully with a rubber spatula.

Then, gently fold in the DOVE Milk Chocolate PROMISES.

Split the dough in half between two seasoned 5-inch cast iron skillets.

Use an angled spatula to smooth out the dough and spread it across the skillet.

Bake for 12 minutes at 350 degrees.

Make sure you allow them to cool at least for 15 minutes and always be careful handling the skillets, they will be hot!

Serve the skillet cookies with vanilla ice cream and a couple more DOVE Milk Chocolate PROMISES on top!

Now it's your turn to tell me how you say “I love you” to yourself this Valentine's Day. Be sure to share with the hashtag #ChoosePleasure and share with @DoveChocolate’s new Instagram page!

Easy Chocolate Chunk Skillet Cookies Recipe

Chocolate Chunk Skillet Cookies Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 mini cookie skillets

Ingredients

• 1 cup chopped unwrapped DOVE® Milk Chocolate Hearts (about 20 pieces), (plus more for garnishing)
• 2 Tablespoons rolled oats
• 2/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• a pinch of ground cinnamon
• 1/4 cup unsalted butter 1/2 stick, softened
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg white
• 1/4 teaspoon pure vanilla extract

Instructions

• Cut up DOVE® Milk Chocolate Hearts into 6 or 8 pieces each.
• In a food processor, process 2 Tablespoons of rolled oats. Add to a mixing bowl with flour, baking soda, salt and ground cinnamon. Mix with a rubber spatula and set aside.
• Add butter and brown sugar to a medium-sized mixing bowl. Using an electric hand mixer, cream the butter and sugar together, about 60 seconds. Add vanilla extract and the egg white. Mix thoroughly.
• In two batches, add the mixed flour mixture to the wet ingredients. Carefully fold in with the rubber spatula. Don’t overtax. Add the DOVE chocolate pieces and fold in until combined. Chill the dough for at least three hour. (The dough can be made ahead of time.)
• Add the cookie dough to two 5 or 6-inch seasoned cast iron skillets. Use an angled spatula sprayed with baking spray to spread the cookie dough so it’s evenly spread out and the top is smooth.
• Bake for 14 to 16 minutes at 350 degrees F, or until cookie dough is baked through to desired doneness. Remove from oven and place on a cooling rack and allow to cool at least 15 minutes.
• Serve with ice cream and unwrapped DOVE Milk Chocolate Hearts on top.

Disclosure: This post is sponsored by DOVE Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on DualFood.

The post Easy Chocolate Chunk Skillet Cookies Recipe appeared first on DualFood.

I'm excited to share this recipe with you and an event that I have been organizing behind the scenes.

Let's first talk about the event. I organized a bunch of food bloggers together to share Valentine's Day inspired recipes to help raise funds for pediatric cancer. For an organization called Cookies for Kids' Cancer, a nonprofit that is on the front lines of that fight.

For the last few years, I have helped organized a food blogger cookie swap and while we decided to discontinue that event, I felt a strong feeling that I wanted to continue my support of C4KC and rally my food blogger friends to help bring awareness to what this amazing organization does for pediatric cancer research.

We are doing this event because we want to make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and have each pledged to match our donations raised through this campaign up to $3000!!!

Currently, we have raised: $1,515 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps! (Click the Donate Now button to get to our fundraising page and donate today!)

Donate Now

We have until February 28th to raise $3000! So please donate today!

Let's get to this recipe. I love using a box mix and adding things to it to make it even better!

I was in the store the other day and came upon this heart-shaped bundt cake pan and I had to get it!

Spray it generously with baking spray. Don't miss any nook or cranny!

Smooth the top of the batter with a spatula.

Bake in the oven for about 33 to 35 minutes at 350 degrees F.

While that's baking, make the cream cheese frosting. This is my absolute favorite cream cheese frosting recipe!

I made it with Dixie Crystals powdered sugar and Land O'Lakes unsalted butter!

Sift the powdered sugar.

After mixing the cream cheese and butter together, add the powdered sugar in batches and keep mixing!

I just used a coupler (without the ring) instead of a tip with a decorating bag to pipe the cream cheese frosting on!

And now let me give you a piece of my heart!

This cake is so easy to make and sooooo good!

Don't forget to tell the ones you love that you love them every day and if you're so inclined, make a donation today!

Print

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting Recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Pink Velvet Cake

• 1 package pink velvet cake mix 16.5 ounces
• 3.4- ounce package of vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2/3 cup water
• 4 large eggs
• 3 teaspoons pure vanilla extract

Cream Cheese Frosting

• 3 cups 1 1/2 pounds cream cheese, softened
• 1 cup + 1/2 Tablespoon unsalted butter room temperature
• 1 1/2 cups sifted powdered sugar

Instructions

• Heat oven to 350 degrees F.
• Add cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using a large spatula, mix ingredients until combined, don’t over mix.
• Spray a heart-shaped bundt cake pan generously with baking spray. Pour batter into the the bundt cake pan and smooth the top with a spatula.
• Bake for 33 to 35 minutes, until a toothpick inserted in several places in the bundt cake comes out clean. Place on a cooling rack for 10 minutes. Then, carefully (pan will still be hot), flip the cake onto the cooling rake and allow the cake to cool.

Cream Cheese Frosting (Make while cake is baking)

• In a large bowl, add the cream cheese and butter. Mix together with an electric hand mixer, thoroughly, for at least 90 seconds to a minute. Add the sugar in batches and mix thoroughly. Mix until perfectly smooth and shiny, another 2 to 3 minutes.
• Refrigerate until use. If refrigerating, leave the frosting on the counter for at least 30 minutes and then mix with spatula, thoroughly, before frosting the cake with it. Makes 5 cups of frosting.

Here are some more wonderful recipes you should check out!! Bloggers who are also sharing a recipe and supporting Cookies for Kids' Cancer!

Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Triple Chocolate Cherry Cookies from Sue of It's Okay to Eat the Cupcake
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Cannoli {in support of Cookies for Kids' Cancer} from Sheila of Life, Love, and Good Food
Red Velvet Pizzelle from Liren of Kitchen Confidante
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine's Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
Flourless Dark Chocolate Cookies from Carolann of Apron Warrior
Chocolate Chip Butter Cookies from Jessica of My Baking Heart
Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co.
love bug cookies from Meaghan of the decorated cookie
Helping Hand Cookies from Sara of My Imperfect Kitchen
Potato Roses from Camilla of Culinary Adventures with Camilla
Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

Donate Here

Just a note that I volunteered my time to organize this event and I'm not receiving any money from sponsors or anyone for organizing this event. All money raised is going to directly to Cookies for Kids’ Cancer, a nonprofit organization. CK4C is a 501(3)(c) charity and your donation is tax deductible.

**There are affiliate links in this post.

The post Easy Heart-Shaped Pink Velvet Bundt Cake + Cookies for Kids' Cancer Recipe appeared first on DualFood.