There's an unparalleled joy that comes from the sight of a well-baked loaf or cake, especially when it's baked in something as cute as my new bakeware set. The Gibson ColorSplash Imbue Bakeware Set caught my eye not only because of its looks but also because of its versatility. From a zesty lemon loaf to a rich chocolate espresso cake, here's what I've been baking lately:

Lemon-Blueberry Loaf (In the cute 8.5" x 4.25" Loaf Pan)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• 1/2 cup milk
• 1 cup fresh blueberries

Baking it Up:

1. Preheat the oven to 350°F. Grease the loaf pan.
2. In a bowl, mix the flour, baking powder, and salt.
3. In another bowl, cream together the butter, sugar, and lemon zest. Add eggs one at a time.
4. Alternately mix in the flour mixture and milk to the creamed mixture.
5. Gently fold in the blueberries and pour the batter into the prepared pan.
6. Bake for about 45 minutes. Let it cool before serving.

Chocolate Espresso Round Cake (In the chic 8" Round Cake Pan)

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup hot brewed espresso

Whipping it Together:

1. Preheat the oven to 350°F and prep the round cake pan with grease and flour.
2. Whisk together flour, cocoa, baking powder, and salt in a bowl.
3. In a separate bowl, beat together sugar, melted butter, eggs, and vanilla.
4. Gradually mix in the dry ingredients until well combined.
5. Stir in the hot espresso until the batter is smooth.
6. Pour into the prepared pan and bake for about 30 minutes.
7. Allow to cool and dust with powdered sugar or add your favorite topping.

Mixed Berry Slab Pie (In the spacious 13" x 8" x 2" Cake Pan)

Ingredients:

• 2 pre-made pie crusts
• 4 cups mixed berries (strawberries, raspberries, blueberries, etc.)
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1 egg, beaten (for egg wash)

Pie Time:

1. Preheat the oven to 375°F. Fit one pie crust into your cake pan.
2. In a bowl, toss together the berries, sugar, cornstarch, and lemon juice.
3. Spread the berry mixture over the crust in the cake pan.
4. Cover with the second crust, seal the edges, and cut slits for steam to escape.
5. Brush the top crust with beaten egg for a golden finish.
6. Bake for about 40 minutes until the crust is golden brown.
7. Let it cool before serving. Enjoy your homemade slab pie!

Using the Gibson ColorSplash Imbue Bakeware Set has brought a touch of whimsy to my baking days. Those bright colors really pop in my kitchen, and I can't wait to bake even more delicious goodies! Happy Baking, everyone! 🌈🍰🍞