Apple Bundt Cake with Caramel Glaze

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


Apple Bundt Cake with Caramel Glaze

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)

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).


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!


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.


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

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.

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.