Pineapple Upside Down Pound Cake

I wanted to make something extra special for my father-in-laws birthday because he definitely deserved it.  He is one of the most selfless, giving people I know and his birthday lunch needed a fabulous cake!  Jeremy told me he had mentioned pineapple and yellow cake so I thought hmmm, Pineapple Upside Down Cake??  Sounded good to me!  Now I had never made one before but I had had plenty in younger days…Pineapple Upside Down Cake seemed to show up at every church potluck and family gathering we had.  You know the kind, made with boxed yellow cake mix and canned pineapple slices..and there is absolutely NOTHING wrong with that version but I wanted to try my hand at a totally from scratch Pineapple Upside Down Cake.

I found this recipe on simplyrecipes.com and only made a couple of changes, nothing major at all.  As for the cake, I really liked the way it turned out, more like a pound cake.  I thought the addition of almond flour was somewhat odd but it added a nice texture to the cake.  It was definitely better the second day after the pineapple juices and butter/brown sugar mixture had time to seep into the cake a bit more.  I served it at room temperature with vanilla ice cream and everyone loved it.  I’d say it was a successful birthday!

Pineapple Upside Down Pound Cake
 
Ingredients
Topping
  • 1 c. Firmly Packed Regular or Dark Brown Sugar
  • ½ c. (1 stick) Unsalted Butter, melted
  • 5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
  • Maraschino Cherries
Cake
  • 1½ c. All-Purpose Flour
  • 6 T. Cake Flour
  • 6 T. Almond Flour/Meal
  • ¾ t. Baking Powder
  • ½ t. Salt
  • 1¾ c. Granulated Sugar
  • 1 c. (2 sticks) Unsalted Butter, at room temperature
  • 4 Large Eggs
  • 1 T. Pure Vanilla Extract
  • ¾ c. Sour Cream
Instructions
For the Topping
  1. Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
  2. Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
  3. Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.
Notes
Serves 16.

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St. Patrick’s Day Desserts

I have very fond memories of St. Patrick’s Day as a child.  Especially if the day happened to fall on a schoolday.  We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN.  Yes, everything was covered in mold!!!!  Ok, not really, that’s actually not true.  My mom never fed us mold.  Not knowingly at least.  Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting.  So healthy, right?  Oh who cares, we loved it and looked forward to it every year!

So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day!  Typically, when you think green and dessert, the first thing that comes to mind is mint.  And I LOVE mint and chocolate combinations.  But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea!  Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts.  And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.

Check ’em out!

Mint

Mint Brownies

Mint Oreo Truffles

Mint Chocolate Chip Cookies

Chocolate Grasshopper Cheesecake

Pistachio

Pistachio Bundt Cake

Cranberry Pistachio Cookies

Frozen Pistachio Pie

Pistachio Layer Cake

Green Tea

Green Tea Pound Cake

Green Tea Truffles

Green Tea White Chocolate Cookies

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Cookie Monster Crockpot Cake

I struggle with some recipes…in particular, bread puddings and crockpot cakes.  Why??  Because they are so darn hard to photograph!  It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos.  Delicious?  Yes.  Photogenic??  No.  So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!

To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME.  I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes.  And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was.  So I thought why not swap out the nuts for cookies and voila!  Cookie Monster Crockpot Cake!  If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert.  Oh and do I even have to mention the vanilla ice cream??  That’s kind of a no-brainer.

Enjoy!

Adapted from Southern Living Rocky Road Chocolate Cake

Cookie Monster Crockpot Cake
 
Ingredients
  • 1 (18.25 oz) Devil's Food Cake Mix
  • 1 (3.4 oz) Package Chocolate Instant Pudding Mix
  • 3 Large Eggs, lightly beaten
  • 1 c. Sour Cream
  • ⅓ c. Butter, melted
  • 1 T. Pure Vanilla Extract
  • 3¼ c. Milk, divided
  • 1 (3.4 oz) Package Chocolate Cook-and-Serve Pudding Mix
  • 2 c. Oreo Cookie Pieces
  • 2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
  • 1 c. Bittersweet or Semi-Sweet Chocolate Chips
  • 2 c. Miniature Marshmallows
  • Vanilla Ice Cream (optional)
Instructions
  1. Lightly grease a 4-qt slow cooker or spray with cooking spray.
  2. In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
  3. Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
  4. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
  5. Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
Notes
Serves 8-10.

 

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Hummingbird Cake

My resolution to bake classic cakes has so far been a success, starting with this Coconut Cake and now the Hummingbird Cake.  If you’ve never heard of the Hummingbird Cake before, it goes all the way back to, well, it’s hard to tell where or when exactly it came on the scene.  The first published recipe for the cake showed up in the February 1978 issue of Southern Living magazine and was submitted by a woman named Mrs. L.H. Wiggins but it’s roots trace from the deep south aaaaaallll the way to Jamaica!  How crazy is that?  You can read more of the history and details here.

I used a recipe from myrecipes.com that was a little of a modernized version of the cake with the addition of white chocolate to the cake and the frosting and a touch of almond extract.  I was tempted at first to leave the white chocolate out of the cake but I’m so glad I didn’t–I LOVED getting little bits of white chocolate in every other bite.  This cake is very, VERY dense, almost like banana bread and the flavors of the almond extract, cinnamon and banana are incredibly delicious.  I can’t believe I waited so long to make this cake!

Hummingbird Cake
 
Ingredients
Cake
  • 3 c. All-Purpose Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 2 c. Granulated Sugar
  • 1 t. Ground Cinnamon
  • 3 Large Eggs, beaten
  • 1 c. Vegetable Oil
  • 1 T. Pure Vanilla Extract
  • 1 t. Almond Extract
  • 1, 8 oz. Can Crushed Pineapple, undrained
  • 1 c. Chopped, Toasted Pecans, divided
  • 2 c. Chopped Bananas (about 3 medium-large bananas)
  • 4 oz. White Chocolate, finely chopped
White Chocolate Cream Cheese Frosting
  • 1½ c. White Chocolate Chips, melted and cooled
  • 1½ (8 oz.) Packages Cream Cheese, softened
  • 6 T. Butter, softened
  • 4 c. Powdered Sugar
  • 1 T. Pure Vanilla
  • ½ c. Chopped Toasted Pecans (for garnish)
Instructions
  1. Preheat the oven to 350 degrees. Grease and flour 3, 9-inch round pans and then line with parchment paper (optional).
For the Cake
  1. Combine the first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not overbeat). Stir in vanilla and almond extract, pineapple, pecans, bananas and white chocolate.
  2. Divide batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
For the White Chocolate Cream Cheese Frosting
  1. Combine cream cheese and butter in the bowl of an electric mixer and beat at medium speed until creamy. Add melted chocolate and vanilla, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency (do not overbeat).
To Assemble the Cake
  1. Spread cream cheese frosting between layers and on top and sides of cake; sprinkle ½ cup of chopped pecans on top. Serve immediately or store in refrigerator until ready to serve.
Notes
Serves 16.

 

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Chocolate Covered Cherry Cake Shake

I know the big thing around Valentine’s Day is chocolate dipped strawberries, which are great, but I’ve gotta admit I’m more of a chocolate covered cherry kinda girl.  And I know I can’t be the only one!  So my love of chocolate and cherries inspired me to create this super simply shake but not just any shake…a CAKE shake.  Yep, there is one big ‘ole slice of chocolate cake with vanilla frosting mixed right into this creamy concoction.  I picked my slice of cake up in the Wal-mart bakery case (don’t judge) but if I’d been thinking, I would have gotten one of the mega-huge chocolate cupcakes that Walgreens now sells.  But the shake still worked out alright. Actually, better than alright–it was, in fact, AWESOME.  I topped mine with homemade whipped cream, melted chocolate and festive sprinkles–so cute!

Share one of these with your sweetie tomorrow!  Or don’t share….it’s makes enough for two. 😉

Chocolate Covered Cherry Cake Shake
 
Ingredients
  • One Big Slice of Chocolate Cake with Vanilla Frosting or Two Regular Cupcakes (or chocolate frosting/white cake/etc..whatever you prefer)
  • 20 Maraschino Cherries, chopped
  • 1 Pint or 4 BIG scoops of Vanilla Ice Cream
  • 14-1/2 c. Heavy Whipping Cream (depends on how thick you want it...I used ½ a cup)
  • ¼ t. Pure Vanilla
  • 1 T. Maraschino Cherry Juice
  • ½ c. Dark Chocolate Chips, melted
Instructions
  1. Place all ingredients in the blender (reserving a tablespoon or two of the melted chocolate for decoration) and blend until the shake has reached your desired consistency. Top with your choice of sprinkles, chocolate, whipped cream, etc.
Notes
Serves 2.

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Homemade Coconut Cake

Believe it or not, I have never made a homemade coconut cake and honestly, I have no idea why!  I love coconut in anything so I’m not sure what took me so long to get around to it.  Thankfully, I made some baking resolutions this year and classic recipes was one of my goals for the year.  This cake was the first step to meeting that goal and what a delicious resolution it turned out to be!  I wasn’t sure what recipe to use so I simply googled “coconut cake” and the first thing to pop up was a Paula Deen recipe that had LOTS of good reviews so I thought, why not?  I’ve not made alot of her recipes but I know her Ooey Gooey Butter Cake is one of my favorites so I thought I’d give the coconut cake a shot.

Initially, I had some reservations about this recipe.  First, the cake recipe itself called for self-rising flour which I thought was odd since self-rising flour is typically used for biscuits and such.  Second, the filling was a sour cream and sugar mixture which in my mind wouldn’t be nearly as good as the fluffy, whipped cream like filling that seems to be in all coconut cakes.  And third, the 7-Minute Frosting recipe was new to me and sounded somewhat complicated so I was tempted to just do a typical buttercream or cream cheese frosting.

But I decided NO. I would try my hardest not to make any changes…and that is HARD for me to do.  But I have to say I am SO glad I didn’t change things…this cake was delicious!  Not the coconut cake I had in my mind necessarily but still soooo yummy and good.  The cake itself was tender and soft, although it was a little crumbly but overall I liked it and it was kind of a cross between a white and yellow cake.  I have to admit that I LOVED the filling.  I mean, I could have just eaten it with a spoon.  It seeped down into the cake an made it very moist.  I would only change the amount of coconut in it, maybe increase it to one cup because I would have liked more coconut between the layers.  And finally the frosting turned out to not be complicated to make AT ALL and I loved that it was similar to marshmallow creme but infinitely better!  What I really loved about the frosting was how easily it went on the cake–I was a little scared because it was so gooey and sticky.  But surprisingly not hard to work with at all.

All in all, this was a great first-ever homemade coconut cake.  My in-laws loved it which made me VERY happy and my mother-in-law said it reminded her of her mom’s coconut cake and I thought that was awesome!  Can’t wait for my next classic cake recipe!

Enjoy!

First Homemade Coconut Cake
 
Ingredients
Cake
  • 1 c. (2 sticks) Unsalted Butter, room temperature
  • 2 c. Granulated Sugar
  • 4 Eggs
  • 3 c. Self-Rising Flour
  • 1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
  • 1 T. Pure Vanilla
  • 2 t. Coconut Extract
Coconut Filling
  • ¾ c. Sugar
  • 1 c. Sour Cream
  • 4 T. Milk
  • 1 t. Pure Vanilla
  • ½ c. Flaked, Sweetened Coconut
7-Minute Frosting
  • 1½ c. Granulated Sugar
  • 1 T. White Corn Syrup
  • ⅛ t. Salt
  • ⅓ c. Cold Water
  • 2 Egg Whites
  • 2 t. Pure Vanilla
  • 3 c. Flaked, Sweetened Coconut
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
  2. In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans...inside my refrigerator. 🙂 I was in a hurry.).
For the Coconut Filling
  1. In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.
To Assemble the Cake
  1. Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with ⅓ of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.
For the 7-Minute Frosting
  1. In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don't want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
  2. Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
Notes
Serves 20.

 

 

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New Year’s Eve Party Mini Desserts

I have been in love with mini desserts for years.  They are just so darn cute and the fact that you don’t have to pick just ONE dessert but can in fact try several, due to their tiny size, is just awesome to me.  I love them so much that I actually used to cater desserts and only did miniature sizes.  It was so much fun and sometimes I really miss planning dessert tables for weddings or parties with loads of colorful, bite-size desserts!  Thank goodness for the holidays when I can unleash my creative baking skills (obsession?) on all my family and friends!

So, I thought what would be better for a New Year’s Eve party than mini sweets?!  Finger foods are VERY popular for New Year’s Eve parties and these desserts stay right with that theme.  Some of these are super easy (2-3 ingredients), which is great since you have no doubt been in the kitchen waaaayyyy too much between Thanksgiving and Christmas.  Also, another way to make easy miniatures is to bake up a normal 9×13 pan of brownies, blondies, cake, etc. and cut them small with a knife or fun-shaped, small cookie cutters or take any regular ‘ole cookie recipe and just make smaller than normal cookies (be sure to cook them for less time!).  Ok, let’s check out some other awesome tiny goodies from around the blogosphere:

First up, Mini S’mores Cakes.  How cute are these?!  Get a lot more mini ideas from Delish here.

I LOVE baklava.  Love it.  It was the one thing I was looking most forward to indulging in over the Christmas holiday. I’ve actually made Baklava Cups before and they are super good and MUCH less labor intensive than the traditional way.  See more ideas from Women’s Day here.

Mini Oreos.  Yum.

Mini Ice Cream Cookie Pops. How fun!  However, if you’re afraid of the ice cream melting before people can scarf them down, try it with buttercream frosting.

I love these Mini Peanut Butter Rice Krispie Treats.  Rice Krispie treats are sooo classic and just plain good.

Banana Split Bites.  Delicious and gorgeous.

Vanilla Bean Baby Doughnuts.  Perfect after a night of imbibing.

White Chocolate Raspberry Cheesecake.  One of my favorites.

Poptarts on a stick.  Totally awesome.  AND easy.

These Chocolate Salted-Caramel Mini Cupcakes look soooo rich and decadent.  Pure bliss.

Cut these yummy Red Velvet Brownies super small for bite-size treats.

These Lindt Mini Chocolate Trifles are adorable.  Use some larger shot glasses for the cups and think about switching up ingredients…caramel sauce for the fudge, brownies for the cookies, etc.

I have been making Brownie Tassies forever.  The only thing I do differently is top them with coffee buttercream and toasted, slivered almonds.  People will go nuts over these.

Ummm, excuse me but this Chocolate Covered Bacon Caramel Popcorn is dangerous.  Dangerous I tell you!!  And I am SO going to make it.

These Mini Cherry Pies are just down right pretty.  And begging to be eaten.

I love the playfulness of this Gumdrop Fudge.  Very festive and party appropriate.  Not to mention easy.  We like easy!

Well, hopefully this gives you some inspiration for whatever crazy New Year’s party you may be hosting or attending.  Tomorrow I’ll have my own recipe for Mini Doughnut Muffins!

 

 

 

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Orange Slice Cake

I just had to get in one last recipe before Christmas is over and this cake was the perfect one to share.  This is a cake that my Grandma used to make and I first had it a couple of years ago when my Aunt Tammy made it for a family get-together.  Can I just say, this cake totally blew my mind?  I kid you not.  It was so incredibly moist and bursting at the seams with all kinds of good stuff…dates, coconut, orange slice candy and pecans.  It had an orange glaze all over it that had soaked into the cake and made it out-of-this-world amazing.  AMAZING.

I started craving it a couple of days ago.  At first I tried to ignore the craving, telling myself I already had enough to make and bake, but it just got more and more persistent.  So I thought ok, I’ll see if I can find the recipe, but no such luck. Not meant to be.  And then my mom emailed me a recipe for Orange Slice Loaf.  Hmmm, that might work.  But before I settled on that one I hopped onto allrecipes.com and sure enough, found a recipe for an Orange Slice Cake. I figured between the two recipes, I could probably come up with something VERY similar to my grandmother’s.  So I finally gave in, went and bought everything and made the dang cake!  How did it turn out?  Umm, awesome.  If I do say so myself.  Just like Grandma’s!

Now the good thing about this cake is that it gets better with time as it sits in the fridge and soaks up all the orange glaze goodness, so if you make it now, by the time Sunday rolls around it will be complete and total perfection!  Give it a try, I think you’ll love it!

5.0 from 1 reviews
Orange Slice Cake
 
Ingredients
  • 1 c. Unsalted Butter
  • 2 c. Granulated Sugar
  • 4 Large Eggs
  • 1 t. Pure Vanilla
  • 4 c. All-Purpose Flour, divided
  • ½ t. Salt
  • 1½ c. Buttermilk
  • 1 t. Baking Soda
  • 2 T. Orange Zest
  • 1 lb. Orange Slice Candy, chopped (I used my kitchen scissors to cut each piece into 4 small pieces)
  • 1 lb. (2 c.) Dates, finely chopped
  • 2 c. Sweetened Flaked Coconut
  • 1½ c. Pecans, toasted and chopped
  • 1 c. Orange Juice
  • 2 c. Powdered Sugar
Instructions
  1. Preheat oven to 250 degrees. Lightly grease and flour a 10-inch tube pan.
  2. Cream the butter and sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla. Dissolve baking soda in the buttermilk and set aside. Whisk together 3½ cups of the flour and the salt. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
  3. In a large bowl, combine the orange slice candy, coconut and dates. Toss with ½ cup of the flour. Add to the batter and thoroughly combine. Fold in chopped pecans.
  4. Pour the batter into the tube pan. Bake for 3 hours. Whisk together the orange juice and powdered sugar. Heat the juice mixture for 30 seconds in the microwave just before applying to the cake. As soon as the cake comes from the oven, poke a few holes in it with a chopstick or other pointy object and begin spooning the orange juice mixture over the cake. It will take several times of spooning it over the cake for it to soak in. Just apply some of the juice, let it soak for a few minutes and then do more. Let the cake cool completely and then put in the fridge until ready to serve.
Notes
Serves 18

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Gingerbread Loaf Cake

Believe it or not, I had never made gingerbread until a couple of days ago.  I’m not sure why, maybe because it is not the typical eggnog/peppermint/chocolate holiday dessert that I usually go for but it has so many things in it I love!  To start, it is full of molasses and I absolutely adore molasses.  When I was a kid, I loved eating a bowl of peanut butter with either honey, molasses or sorghum all mixed in.  Yes, I’d just eat it with a spoon.  Healthy, right?  Needless to say, I was a chubby kid.

Anyway, I finally made it and I am so glad I did!  This gingerbread is absolutely delicious and the smell while it is baking–divine!  I looked for some eggnog ice cream to go with ours but for some reason Wal-mart had zero holiday ice cream flavors the day I went so I had to settle for rum raisin.  Which ended up being a yummy choice, especially when topped off with homemade salted caramel sauce…which is exactly what we did.  Mmmmmmm!  Highly recommend!

Enjoy!

Gingerbread Loaf Cake
 
Ingredients
  • ½ c. White Sugar
  • ½ c. (1 stick) Unsalted Butter
  • 1 Large Egg
  • 1 c. Molasses
  • 2 t. Pure Vanilla
  • ½ c. Applesauce
  • 2½ c. All-Purpose Flour
  • 1½ t. Baking Soda
  • 2 t. Ground Cinnamon
  • 2 t. Ground Ginger
  • 1 t. Ground Cloves
  • ½ t. Nutmeg
  • ½ t. Salt
  • ¾ c. Hot Water
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan (I did mine in a 6.5x11 loaf pan).
  2. In the bowl of an electric mixer, cream the sugar and butter until light and fluffy. Beat in the egg. Add the molasses, vanilla and applesauce and mix thoroughly.
  3. In a separate bowl whisk together the flour, baking soda, salt cinnamon, ginger, cloves and nutmeg. Blend into the butter mixture. Stir in the hot water. Pour into the pan.
  4. Bake for 1 hour (mine took 1 hour and 10 minutes) or until a toothpick inserted in the center comes out clean. Allow to cool.
Notes
-Serves 12. -Best if served the day after..the flavors are more pronounced and the cake is more moist.

 

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Healthy (yes, healthy!) Fall Inspired Desserts

Believe it or not, there are some people on diets this time of year.  Yes, DIETS, preparing/starving themselves for the two month long eat-o-rama that begins around mid-November and doesn’t stop until somewhere around the new year.  I myself believe in moderation and balance and try to get plenty of exercise and eat an overall healthy diet (I definitely do NOT believe in starvation and “diet” trends).  And I am most certainly planning on indulging during the holidays but in moderation.

So, for those more health-conscious readers out there like myself, I thought I would provide you with some healthy dessert options for you to bring to those family get-togethers.  Some are most definitely more healthy than others; there are low-fat, low-calorie, high-protein, low-sugar, etc.  Options!  That’s what I’m all about. 🙂  I’ll definitely be testing a couple (the Date Bars and Honey-Almond Cake are calling my name!) to see if they are worthy of the upcoming family festivities. I’ll post my results!

Pumpkin Spice Whoopie Pies

Chocolate Accordion Bread

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Pumpkin Rice Pudding (Scroll a just over half-way down the page to see the recipe.)

Chocolate Cupcakes

Sunny Oat-Date Bars

Apple Dumpling Cinnamon Rolls

Chocolate Chip Pumpkin Bars

Oatmeal Peanut Butter Coconut Cookies

Flourless Honey Almond Cake

Pumpkin Sesame Cookies

Chocolate Torte

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1st Birthday Rocket Cake!

This past Saturday I got to help my friend Betsy make a first birthday cake.  I think it turned out SUPER cute and for the most part it was a very easy cake to make.  You only need one, 9×13 cake and then a smaller circular cake if you choose to make a “moon”, like we did.  It was so much fun!

Check out this link for more detailed insturctions.

(p.s. sorry about the pic quality…forgot my camera, ugh!)

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German Apple Cake

I’ve been blessed lately with an overabundance of apples, as I’m sure many of you have.  One of my favorite things to do with lots of apples, specifically Golden Delicious apples, is make my mom’s German Apple Cake.

She has been making this cake every since I can remember.   As a kid, when the air got cool and the leaves started changing color, we knew that apple cake and apple crisp were in the very near future.  Of course mine and my sister’s favorite part was each getting a beater to lick after my mom had whipped up the cream cheese frosting.  I’m sure I tried more than once to either steal or somehow trick my sister into giving me her beater…I was obnoxious like that.

I love making this cake as an adult because not only of the memories, but I can appreciate the simple goodness of it even more now.  The flavor of cinnamon and chunks of soft apples along with the smooth cream cheese frosting are downright yummy.  And I love that it forms kind a kind of sugary “crust” along the edges.  So, so, SO good.  If you have apples coming out your ears, try this cake.  You’ll love it.

German Apple Cake
 
Ingredients
Cake
  • 2 c. All-Purpose Flour
  • 2 c. Granulated Sugar
  • 2 t. Cinnamon
  • 1 t. Baking Soda
  • ½ t. Salt
  • 1 c. Vegetable Oil
  • 2 Large eggs
  • 2 t. Pure Vanilla Extract
  • 4 c. Peeled, Sliced/Chunked Apples (About 4-5 apples. I prefer golden delicious.)
  • ½-3/4 c. Black Walnuts
Cream Cheese Frosting
  • ½ c. (1 stick) Unsalted Butter, softened
  • 8 oz. Cream Cheese, cold
  • 5 c. Powdered Sugar, sifted
  • ½ t. Salt
  • 1 T. Pure Vanilla Extract
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray (which is what I did) or grease and flour.
  2. Whisk together flour, sugar, cinnamon, baking soda and salt in a large bowl. Stir in oil, eggs and vanilla. Add the apples and walnuts, mix in thoroughly and let set for 5 minutes or so, allowing the juices to soak into the batter. Spread into your baking pan. Bake for 35-40 minutes (mine took 40) until a toothpick inserted in the middle comes out clean. Cool completely and then frost with cream cheese frosting.
For the Cream Cheese Frosting
  1. Cream the butter and cream cheese on high until smooth. Gradually add in the powdered sugar and mix thoroughly on medium-high speed for about 3 minutes, until smooth. Add vanilla and salt and thoroughly incorporate.
Notes
Serves 18

 

 

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Spiced Pumpkin Cake

My original intent for this post was that it would be a recipe for pumpkin BROWNIES (or blondies..whatever) but about a quarter of the way through whipping these up I realized that I was not going to end up with the dense, chewy, pumpkin-y brownies I was dreaming of but most likely, a cake.  And I was right.  I was definitely a little disappointed at first but got over it pretty quickly after my first bite.

It was probably one of the most moist pumpkin cakes I’ve ever had and so wonderfully spiced.  It’s good enough to stand on it’s own without frosting but would most certainly be even more awesome with a layer of cream cheese frosting or a dollop of homemade whipped cream.  I took it to a family function and didn’t bring any home, so that’s a good sign!  So, I suppose it worked out but I’m still on the hunt for the perfect pumpkin brownie recipe!

Enjoy!

Adapted from allrecipes.com

Spiced Pumpkin Cake
 
Ingredients
  • ¾ c. Vegetable Oil
  • 2 c. Sugar
  • 4 Eggs
  • 1, 15 oz. Can Solid Pack Pumpkin
  • 1 T. Pure Vanilla Extract
  • 2 c. All-Purpose Flour
  • 1 T. Pumpkin Pie Spice
  • 2 t. Ground Cinnamon
  • 2 t. Baking Powder
  • 1 t. Baking Soda
  • ½ t. Salt
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In an electric mixer, beat oil and sugar. Add eggs and beat until incorporated. Beat in pumpkin and vanilla. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a medium bowl and beat into wet ingredients just until combined.
  3. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Notes
Serves 18. *I also put an 11 oz. bag of butterscotch chips in these but since they weren't thick like brownies, they all sunk to the bottom half of the cake. So, it's up to you if you want to add them or not.

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Chocolate Mud Cake…In a Crockpot

There’s only one thing hotter than football this fall…crockpots.  Yes, CROCKPOTS.  They are blowing up all over the Internet like they were invented yesterday.  And there are many reasons to love crockpots…they require simple/few ingredients most of the time, they cook for you while you’re at work and it’s all done in one single piece of equipment.  Yay!  And there are soooo many recipes that you can make in a crockpot…from apple cider, to mexican casseroles, to appetizers and meatloaf, the possibilities are endless.  And I recently discovered another use for my crockpot–cake!

Who would have thought you could make a cake without turning your oven on??  Simply amazing.  Now this cake isn’t winning any beauty pageants any time soon, but in the taste department it takes home the gold!  I literally threw the ingredients together for this cake in 30 minutes over my lunch break, went back to work for a couple of hours and when I got home my whole house smelled like chocolate.  Yeah, I could come home to that smell every day.

It’s an interesting recipe because you make the cake batter and put it in the crockpot and then pour this water/sugar/cocoa mixture all over the cake.  I mean, it’s a LOT of liquid!  But amazingly enough while the cake cooks, the liquid turns to a  yummy fudge sauce underneath.  It’s hard to capture the full deliciousness of this cake in a picture just ’cause really, it’s not pretty, but alot of ugly recipes taste the best.  This is one of those.

Enjoy!

Chocolate Mud Cake
 
Ingredients
Chocolate Cake:
  • 2 c. AP Flour
  • 4 t. Baking Powder
  • ½ t. Salt
  • 6 T. Unsweetened Cocoa (I used 4 T. regular unsweetened cocoa and 2 T. Hershey's Special Dark Cocoa)
  • ⅔ c. Semi-Sweet or Bittersweet Chocolate Chips
  • 1½ sticks Unsalted Butter, cut into chunks
  • 1 t. Instant Coffee Granules
  • 1¼ c. Granulated Sugar
  • ⅔ c. Whole Milk
  • 2 Large Egg Yolks
  • 2 T. Pure Vanilla Extract
Fudge Sauce:
  • 3 c. Hot Water
  • ⅔ c. Granulated Sugar
  • ⅔ c. Packed Brown Sugar
  • ⅔ c. Unsweetened Cocoa (I used half regular unsweetened and half Hershey's Special Dark Cocoa)
  • 1 T. Pure Vanilla Extract
Instructions
For the Cake:
  1. Coat the inside of a 2½ quart to 5 quart slow cooker or crockpot with cooking spray.
  2. In a large bowl whisk together the flour, baking powder, salt and cocoa. Set aside.
  3. In another large bowl melt the chocolate chips, butter and instant coffee granules in the microwave at 20-second intervals, stirring between each until melted and smooth. Whisk in the sugar thoroughly and then the milk, egg yolks and vanilla until smooth. Add the flour mixture and mix thoroughly with a spatula. Pour into the bottom of your slow cooker and spread evenly.
For the Fudge Sauce:
  1. Combine the hot water and both sugars and whisk until sugar is dissolved. Whisk in the cocoa and vanilla. Pour over the cake batter.
  2. Cover the slow cooker with a tea towel and then put the lid on top of that (the towel will absorb any condensation that occurs). Cook for 2½ hours on high. You will know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides. Let it set for 30-45 minutes and then serve in bowls with whipped cream or ice cream.
Notes
Serves 12-16

 

 

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Pink Ombre Swirl Cake

I am absolutely IN LOVE with this cake from Glorious Treats.  From the different shades of pink, to the perfect swirls covering the whole cake, I just can’t stop staring at this beautiful creation!

I must make this soon.  The prettiness is killing me.  In a good way.

For step-by-step instructions and more gorgeous pictures, head on over to her blog and get inspired!

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Banana Splits

Today is National Banana Split Day!  Woo hoo, get excited!  Personally, I’ve never really been a big fan of banana splits…I mean, if I’m going to have ice cream, I don’t want anything even remotely healthy going on or in it.  Give me the sugary, fatty bad stuff all the way.  But then I came upon these banana split inspired recipes and OMG I am drooling all over my keyboard.  Talk about decadent, over-the-top, gloriously evil, sweet temptation!

Enjoy!  And try to keep the drooling to a minimum.

Banana Split Cake

Banana Split Truffles

Banana Split Ice Cream Cone Cupcakes

Banana Split Ice Cream Cake

Banana Split Cupcakes

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Cherry Crumble Cake

Every time I walk into the grocery store lately, the piles upon piles of dark red, sweet Bing cherries call my name. And I ignore them. Not that I don’t like them. Oh, I love them. But they are too dang expensive! Until a couple of days ago that is. I walked in and behold, they were half the normal cost! Hello! I immediately bagged some up and high-tailed it home to bake. Naturally.

I already had a recipe in mind:  Cherry Crumble Cake.  Does that not sound divine?  Sweet, juicy cherries mixed into a moist cake, topped with a brown sugar and butter crumb topping…mmmm mmm mmm!  And it was very, very good.  There were cherries in every bite and their flavor really came through the mild and not overly-sweet cake.  Reminded me of my mom’s apple cake that I absolutely love.  One thing I didn’t care for was how crumbly the crumble topping was.  It just kind of fell off the cake whenever it was cut so next time I think I’ll do a whole stick of butter instead of a half and that should take care of it.  I also whipped up some almond whipped cream to go with it, but some good quality vanilla ice cream would be just as good.

If you’ve been wanting to bake with some of those beautiful cherries but not sure what to do, give this recipe a try.  Delicious!

(See original recipe here.)

Cherry Crumble Cake
Dessert
12-15
 
Ingredients
  • Crumble Topping
  • 1 c. AP Flour
  • 2 T. Dark Brown Sugar, packed
  • 1 T. Granulated Sugar
  • 1 t. Cinnamon
  • ¼ t. Salt
  • ½ Stick Unsalted Butter, chilled and diced
  • 1 c. Chopped Pecans, toasted
  • Cake
  • 1 c. AP Flour
  • 1 t. Baking Powder
  • ¼ t. Baking Soda
  • ½ t. Salt
  • ½ c. Sour Cream, room temperature
  • 2 t. Pure Vanilla Extract
  • 1 t. Almond Extract
  • ½ Stick Unsalted Butter, room temperature
  • ¾ c. Granulated Sugar
  • 2 T. Packed Dark Brown Sugar
  • 1 Large Egg, room termperature
  • 1¼ lb. Whole Bing Cherries, stemmed, pitted and quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch round, springform pan (or 9-inch square).
  3. For the crumble topping, in a small bowl whisk together the dry ingredients. With a pastry blender or fork (or your fingers--that's what I find easiest), blend in butter until it has the consistency of crumbs. Set aside.
  4. For the cake, whisk together the flour, baking powder, baking soda and salt in a bowl.
  5. In another small bowl, combine the sour cream, vanilla extract and almond extract. Set aside.
  6. In an electric mixer, cream the butter and both sugars on high speed until light and fluffy. Add egg and beat just until combined.
  7. Reduce speed to low, add dry ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients and mix until just combined.
  8. Gently fold cherries into the batter.
  9. Spoon batter into the pan and smooth the top. Spread half of the crumble topping evenly over the batter. Bake for 25 minutes.
  10. Stir pecans into remaining crumble topping and spread over the cake. Bake until a wooden toothpick inserted into the center comes out clean, about 25-30 minutes more.
  11. Allow to cool 20-30 minutes and serve.

 

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Chocolate Ooey Gooey Butter Cake

Ooey Gooey Butter Cake is one of my most favorite cakes ever. EVER.  I can still remember the first time I had it and thinking “what the crap is this?!?”  It was love from that point on and I honestly think if left to my own devices, I could eat a whole 9×13 pan of it in one sitting.  Hopefully I never find out.

Thankfully, the chocolate version is just a little too rich to eat more than one piece (at least for me) but it’s amazing nonetheless.  And you can throw this recipe together in about 15 minutes and have it in the oven baking in no time, so in case you still haven’t figured out what you’re bringing to that July 4th party tomorrow, I’d consider making this incredible cake!  The bottom layer is thick and slightly chewy and topped with rich, gooey, chocolatey, umm…goodness.  Hard to describe but just trust me on this one, it’s awesome. I highly recommend pairing it with milk or homemade vanilla ice cream–delicious!

Enjoy!

Chocolate Ooey Gooey Butter Cake
Dessert
18
 
Ingredients
  • 1 Stick Unsalted Butter, melted, plus one more stick Unsalted Butter, melted
  • 1 (18.25 oz) package Devil's Food Cake Mix
  • 1 Large Egg, plus 2 more Large Eggs
  • 1, 8 oz. Package Cream Cheese, softened
  • ¼ c. Cocoa
  • 1, 16 oz. Box Powdered Sugar
  • 1 T. Pure Vanilla Extract
  • 2 c. Semi-Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  2. In an electric mixer, combine the cake mix, one egg, one stick of melted butter and beat on low speed until well blended. Press mixture evenly into baking pan and set aside.
  3. Beat the cream cheese until smooth. Add the remaining two eggs, one at a time and the cocoa powder. On low speed, add the powder sugar and beat until all ingredients are well combined. Beat in the remaining one stick of melted butter and the vanilla. Stir in one cup of the chocolate chips and spread the filling over the cake mixture in the pan. Sprinkle the remaining one cup of chocolate chips over the cake.
  4. Bake for 45 minutes. Be careful not to overcook the cake--the center should still be slightly gooey when finished baking. Cool the cake completely on a wire rack.

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Vogue Girl-Cake for Princess

I haven’t done a lot of non-dessert recipe posts on my blog–as a matter of fact, I’m not sure if I’ve ever done any!  But, I saw these pictures from Vogue Girl that someone had shared on Facebook and I knew that I just HAD to put them on my blog.  I love everything about these pictures from the chandeliers to the tables to the way the models are posed…and of course the desserts!  Just beautiful.  I plan to be doing more posts like these in the future…not necessarily a recipe, but always dessert-related.

I hope you enjoy these photos as much as I did.  Have a lovely evening!

 

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