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10.12.2016

Apple Bundt Cake with Caramel Glaze

A yummy and easy cake to whip together with your apple harvest in the fall!

Enjoy!


Apple Bundt Cake with Caramel Glaze

Cake
1 Cup White Sugar
1 Cup Brown Sugar
1 Cup Oil
1/2 Cup Applesauce (I used unsweetened - you can also substitute oil for this)
2 Tsp Vanilla
3 Eggs
3 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Tsp Cinnamon
2 Medium Apples (peeled, cored, and chopped finely)

Glaze
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Tsp Milk (can substitute with Half/Half or Cream)

Preheat oven to 350 degrees.  Grease and flour bundt pan and set aside.

In large bowl, beat together sugars, oil, applesauce, vanilla, and eggs until light and fluffy.  Combine flour, baking soda, salt, and cinnamon - stir into wet mixture until just blended.  Fold in apples and pour into prepared pan.

Bake for 1 hour up to 1 hour 20 minutes; until toothpick comes out clean from cake.  Allow to cool for about 20 minutes before inverting to finish cooling on wire rack.

While cake is cooling, make glaze by combining ingredients in small saucepan over medium heat.  Bring to boil, stirring to dissolve sugar, and remove from heat.  Let cool a minute or so before slowly pouring over warm cake (I put aluminum foil under the wire rack to catch drips for easier cleanup).

5.18.2016

Chocolate Chocolate Chip Banana Muffins

I whipped up this recipe with some things I had on hand and I love the way they turned out.  Even better, there was no electric mixer needed!  Nice and light, but super moist and just the right amount of chocolate!  I've included some substitutes for making this a bit healthier next to the applicable ingredients if you desire - measure the same.  These will keep in an air tight container in the fridge for a couple days.  Enjoy!


Chocolate Chocolate Chip Banana Muffins

1 Cup White Flour (substitute: wheat flour)
1 Tbsp Cornstarch
1/2 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Cocoa Powder
1 Large Egg
1/2 Cup Sour Cream (substitutes: vanilla or plain Greek yogurt)
1/4 Cup Oil - I used a canola/vegetable blend (substitutes: applesauce or melted coconut oil. Measure coconut oil in melted form and let cool slightly before using)
1 Tsp Vanilla
1/2 Cup Brown Sugar, packed
1 Cup Ripe Bananas, mashed (approximately 3 bananas)
3/4 Cup Mini Semi-Sweet Chocolate Chips (substitute: dark chocolate chip or any chip you desire)

Preheat oven to 350 degrees.  Line muffin tin with 12 liners and lightly spray liners with cooking spray (these like to stick - skip the liners, grease, and lightly "flour" tins with cocoa powder).

In small bowl, whisk (or use a fork) together flour, cornstarch, baking soda, salt, and cocoa powder and set aside.  Mash up bananas and set aside.

In another bowl, whisk together egg, sour cream, oil, vanilla, and brown sugar.  Stir in mashed bananas and flour mixture until just combined.  Then, stir in chocolate chips.

Divide batter evenly among the 12  muffin liners.  Bake for 18-25 minutes; until a toothpick comes out clean from the center of muffin.  Allow to cool 5 minutes, then remove, and finish on a cooling rack.

Enjoy warm or cold!

3.22.2016

Eggs Benedict Breakfast Bake

I love eggs benedict, but I love how easy this casserole is to make more!  I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much!  This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of!  I mixed up my hollandaise sauce during the last 10 minutes of baking.

Enjoy!


Eggs Benedict Breakfast Bake

6 English Muffins, chopped in 1" pieces
12 oz Canadian Bacon, chopped
8 Eggs
2 Cups Milk (I used 2%)
1 Tsp Onion Powder
Salt & Pepper
1/4 Tsp Paprika

Sauce:
4 Egg Yolks
1/2 Cup Heavy Whipping Cream
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Butter, melted

Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces).  Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.

In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste).

Grease 9x13 baking dish.  Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon.  Then, pour egg mixture evenly over top.  Cover and refrigerate overnight.

Remove dish from refrigerator 30 minutes prior to baking.  Preheat oven to 375 degrees.  Sprinkle with paprika.  Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.

Sauce:
In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon.  Reduce heat to low.  Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated.  Drizzle over casserole or portion sauce on each plate.

4.21.2015

Marshmallow Buttercream Frosting


I know it's been entirely too long since I posted a recipe over here.  Life has been busy, to say the least.  I hope to bring you more sooner than later!

This week we celebrated my daughter's birthday and this frosting was used!  If you love marshmallows and the sweetness of buttercream, you won't be disappointed!

Enjoy!



Marshmallow Buttercream Frosting

2 Cups Butter, softened
2 1/2 Cups Powdered Sugar
1 Tsp Almond Extract
1 - 13 oz Jar Marshmallow Creme

Cream butter with electric mixer until butter is fluffy.  Gradually add in powder sugar a 1/2 cup at a time and then beat in almond extract.  Gently fold in (or mix on low speed) marshmallow creme into frosting until incorporated.  Now you can frost away or fill your favorite cookie and make a creme pie!

12.12.2013

Pecan Pie Thumbprint Cookies

I came across this recipe awhile back, pinned it on Pinterest and then completely forgot about it (that's never happened to you either, right?!).  A week or so ago, I was doing a big group baking session and really wanted something different and went searching around on my Pinterest.  I came across these and at first thought they were more work than I wanted.  I ultimately ended up deciding to give them a try and let me tell you!  First, they really weren't difficult or time consuming at all and second, they were AMAZEBALLS!  Make these for your next cookie exchange, you won't regret it!  Please excuse my iPhone photography - I left my big girl camera at home!

Enjoy!


Pecan Pie Thumbprint Cookies

3/4 Cup Butter, softened
1 Cup Brown Sugar, packed
1 Egg
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Powder

Filling:
1 Cup Pecans, chopped
1 Cup Brown Sugar, packed
1/4 Cup Heavy Cream
1 Tsp Vanilla
1/8 Tsp (pinch) Ginger
1/8 Tsp Cinnamon
1/8 Tsp Cloves

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

For cookie dough; combine butter and brown sugar - mixing until fluffy.  Add egg and vanilla, mix until combined.  Add flour and baking powder, mix until combined and dough pulls together.  Set dough aside.

For filling; in a separate mixing bowl, mix pecans, brown sugar, and spices together.  Add cream and vanilla, mix until well combined.

Roll out cookie dough in 1.25" balls (I use a cookie scoop to measure them out) and space about 2" apart on your pan.  Once you have rolled all the cookie dough into balls, make an indentation in the center of each, rolling your thumb around to slowly stretch the dough out. Fill each indentation with approximately a teaspoon of the pecan filling.

Bake for 10-12 minutes, until edges are brown.  Let cool on pan for 5 minutes or so before transferring to a wire rack to finish cooling.

Makes approximately 20 cookies.

9.11.2013

Cookies 'n Cream Cupcakes

Mmm....mmmm....mmm!!  Yes, that's about all I can get out about these simple, YUMMY cupcakes!  Really, they are morsels of heaven in your mouth!  If you have ever loved cookies 'n cream anything (such as myself), make these!  You won't regret it!

These can be made in any pan size you wish, I just happened to be in a cupcake mood!  There will be quite a bit of frosting (perfect amount to frost a layered cake, but probably a bit extra with cupcakes) and if there's extra save it in the fridge for dipping graham crackers or whatever suits your fancy.  Not that I did that or anything...

Enjoy!



Cookies 'n Cream Cupcakes

1 White Cake Mix (I prefer Duncan Hines) + Ingredients Called for on Box
1 Package of Oreos
1 - 8 oz Package of Cream Cheese, softened to room temperature
16 oz Powdered Sugar (approximately 3 3/4 Cups)
1/4 Tsp Vanilla
1 - 8 oz Container Cool Whip

Prepare cake according to instructions.  Crush 15 Oreos and fold into cake batter.  Bake according to instructions for pan size used.  Allow cake to cool completely before frosting.

Frosting: Beat cream cheese and powdered sugar together until smooth, add vanilla and beat until combined.  Fold in cool whip together with cream cheese mixture.  Crush 15 oreos and fold into frosting.  Frost cake and serve!



*store cake in refrigerator

7.12.2013

Texas Caviar

I came upon this recipe through a blog I followed a few years back.  I apparently became too dependent on finding it online though because when I went to make it a few months ago, the blog no longer existed, thus no recipe to be found!  Gasp!!  To my luck, with some googling and trials, I was able to recreate it!  Let me tell you, if you google "texas caviar recipe" you're bound to find LOTS of variations to this recipe!  I'm sure they're all good, but this version is my favorite!  I serve with corn chips (frito scoops) or Tostitos scoops!  Most of the time I have to control myself from eating the whole bowl and a bag of chips, but I've herd it's excellent as a salad with some shredded chicken or  even as an addition to tacos!  This is a great dish to share at one of your summer potlucks too!

Enjoy!


Texas Caviar

1 Can Garbanzo Beans, drained
1 Can Black Beans, drained
1 Can Light Red Kidney Beans, drained
1 Can Sweet Corn, drained
1 Small Sweet Onion, chopped
3/4-1 Cup Italian Dressing (I eyeball and use about 1/3 of a bottle)
2 Limes
1/2 Cup Sugar
Salt
2 Avocados, cubed
1 Bunch of Cilantro, ripped

In medium bowl, combined beans, corn, and onion.  Add dressing, juice of both limes, sugar, and salt to taste.  Stir well, cover, and chill in fridge overnight or for at least a 2-3 hours.  Before serving, stir and drain off some of the liquid, add avocado, and cilantro to taste.  Toss together and serve!!

6.22.2013

Chocolate Chocolate Banana Bread

Before I became a stay-at-home-mom, I worked in a business office with it's own cafeteria.  The cafeteria used to make delicious, chocolate chocolate chip muffins people would vie for.  You often felt like you won the lotto if you made it to the cafeteria in the morning and one was left for you!  So, when I came across this recipe, I couldn't help but give it a try!!

This bread is a dense, chocolate, banana infused slice of yummy!  We couldn't get enough of it and the kids really enjoyed slathering on some leftover cream cheese frosting from some cupcakes we made earlier that day! 

This recipe makes 2 - 8x4" loaves, but can easily be split to make a single loaf.

Enjoy!


Chocolate Chocolate Banana Bread

2 Cups Sugar
4 Eggs
2/3 Cup Oil
2 1/2 Cups Mashed Banana (approximately 5-6 bananas)
2 Tsp Vanilla
3 Cups Flour
1 Cup Unsweetened Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Cups ((12 oz bag) Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees and spray bottoms of loaf pans.  In medium bowl, combine sugar, eggs, and oil - beat on medium speed until combined.  Slowly beat in mashed banana and vanilla.  In a separate bowl mix together (I use a wire whisk) flour, cocoa, soda, and salt.  On medium speed, beat in flour mixture with banana mixture until just combined.  Stir in chocolate chips and then divide batter between pans.  Bake for 60-75 minutes - until a toothpick comes out clean from center.  Remove from oven, let cool in pan for 10 minutes.  Remove from pans and finish cooling on wire rack.

6.07.2013

Frog Eyed Salad

Summer seems to still be trying to decide if it should show up in our parts, but that hasn't stopped us from having a few picnics already - even if we have to wear pants and sweatshirts!  The name for this salad might mess with a few peoples heads, but it shouldn't deter you from giving it a try!  I've made this fluffy, yummy, fruit salad for years and it's always a hit at picnics, pot-lucks, etc!

Enjoy!


Frog Eyed Salad

1/2 lb Acini Di Pepe Noodles (I buy Creamette which comes in a 1 lb Box)
1 Egg
1/2 Cup Sugar
1 Tbsp Flour
1/4 Tsp Salt
1 - 20 oz Can Crushed Pineapple, drained with juice reserved
1 - 14.5 oz Fruit Cocktail, drained
1 Cup Miniature Marshmallows (or more depending on preference)
1 Cup Heavy Cream
2 Tsp Sugar
1 Tsp Vanilla


Cook acini di pepe per package directions, drain, and set aside.  In a medium saucepan, beat egg until foamy with wire whisk.  Add sugar, flour, salt, and reserved pineapple juice - cook over low heat, stirring often, until thick and bubbly.  In large bowl, mix acini di pepe and egg mixture, cover, and chill thoroughly (at least a hour).  Once chilled, stir in pineapple, fruit cocktail, marshmallows.  In medium bowl, whip heavy cream until it starts to thicken, add sugar and vanilla, then continue to whip until peaks form.  Fold whipped cream into fruit/noodle mixture.  Cover, chill, and stir before serving (sometimes I put a few extra marshmallows or fruit on top for decoration).

3.09.2013

Diner Cakes

Have you ever been to a small town diner or cafe and had their pancakes?  You know the ones the fill you up to your toes?!  In these parts, they're always dense, thick, fluffy rounds of yumminess!  Finally, after many failed test batches where the pancakes either spread out too much or fell apart as soon as the syrup hit, I've finally come to the recipe!

Enjoy!


Diner Cakes

1 1/2 Cups Flour
3 1/2 Tsp Baking Powder
1 Tsp Salt
1 Tbsp Sugar
1 1/4 Cup Milk
1 Egg
3 Tbsp Butter, melted

In large bowl, whisk (sift) together flour, baking powder, salt, and sugar.  Make a well in the middle of the flour mixture and pour in milk, egg, and melted butter - whisk until smooth.  Heat a griddle to 375 degrees or large pan on medium-high heat.  Pour 1/4 cup of batter for each pancake.  Once the cake starts to bubble, flip.  Serve and enjoy!