I wanted to really play up the almond vibes in these so...
Vanilla is definitely the star of the show in these little bundts that pack mega flavor! This super moist batter can also be made into a 10-cup bundt pan (for one big cake), baked in the center of the oven for 40 minutes at the same temperature as the minis. I garnished with sprigs of rosemary and some with gold stars to give them holiday vibes. These would be so cute for a birthday party with multi-colored sprinkles over the tops!
In many of my salads, I pack as much flavor and texture as possible into the dressing, using it to bridge other ingredients or add layers of complexity to the dish. Not so with this salad! Here, I only need the simplest of vinaigrettes—vinegar, oil, and salt—to tie everything together. Why? Because I’m using two ingredients that are loaded with flavor: super-sweet, apricot-colored Sungold tomatoes and strawberries, which become even more intense with a turn on the grill. As with any strawberry-based dish, try to skip the supermarket and seek out locally grown strawberries in the late spring and early summer. There are hundreds of varieties grown in the U.S.; Tristar and Earliglow are two of my favorites, but I generally buy the smallest berries on offer, which will have the most intense flavor.
Strawberries can really take the heat of a grill, but it’s vital to season them right before you throw them on, or they’ll become too wet to get a good sear. It can be tricky to grill smaller strawberries, so use a wire grill basket, which also prevents you from having to move the strawberries around with tongs, which can easily damage them.
Ingredients: 3 1/4 cups flour 1 packet of instant...