Do you love the flavor combo of sweet and tart? That explosion on your taste buds that shouts delicious? This easy to prepare Cranberry Apple Cake perfectly blends the best fruits of autumn with brown sugar, cinnamon and a hint of orange. The finished dessert is a little like cake and a little like pie. It is a perfect dessert.Continue Reading
cake to celebrate.
2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
Chopped Snickers, sprinkles or other candy for decorative garnish, if desired
Heat oven to 350°F.
Grease and flour two 9 inch round baking pans
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water on low (batter will be thin) Pour into prepared pan.
Bake 30 to 35 minutes (I needed to bake 45 minutes) or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks. Allow to cook completely before frosting.
1 cup peanut butter
2/3 cups butter
2 Tbs. cream or milk
1 tsp vanilla
3 cups 10X sugar
Beat butter and peanut butter with an electric mixer. Gradually mix in the sugar, adding cream a little at a time; add vanilla and beat until fluffy.
When cake is completely cooled, spread frosting between layers and frost the top and sides.
Refrigerate cake for an hour or so before topping with the ganache.
16 ounces semisweet chocolate chips
1 cup heavy cream
1 teaspoon instant coffee granules
Heat the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until melted and smooth, stirring occasionally.
Spread the ganache over the top of the frosted cake allowing some to drip over the edge. Arrange chopped candy bar or other sprinkles as desired.
1 cup chopped pecans or walnuts
1 package plain yellow cake mix
1 (3 3/4-oz.) package vanilla instant mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
4 Tbs. butter (1/2 stick)
2 Tbs. water
1/2 cup sugar
1/4 cup Bacardi dark rum
(optional) for a festive look, decorate with cherries, cut in half
Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour.
Sprinkle the pecans or walnuts in the bottom of pan.
Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour into pan.
Bake until golden brown and springs back when lightly pressed; 58-60 minutes. Remove pan from oven and cool on rack 20 minutes. Invert onto serving plate. Poke holes in the top of cake with a wooden skewer.
Prepare the glaze. Place butter in small saucepan and melt over low heat. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over warm cake allowing to seep into holes and drizzle down sides. Allow to cool completely before slicing.
Store cake, cover tightly at room temperature for up to 4 days or refrigerate up to 1 week. Freeze up to 6 months. Thaw overnight on the counter before serving.
Makes 3 mini loaves (about 3 1/4 x 5 1/2-inches)
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tbs butter at room temperature
6 Tbs unsweetened applesauce
1 cup ricotta cheese (I use part skim) at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 Tbs lemon zest
1 cup fresh blackberries, (cut if large) or berry of choice
Preheat oven to 325°F. Prepare 3 mini loaf pans by coating the inside with butter or spraying with PAM.
In a medium bowl, whisk together the flour, baking powder and salt.
Use an electric mixer to beat together the butter, ricotta, and sugar, about 3 minutes. Add eggs one at a time; stir in the lemon zest and vanilla extract.
Pour batter into prepared pans, smoothing top with spatula. Bake for 40-45 mins, or until toothpick comes out clean.
Allow to cool for 15 minutes in the pans. Run a knife around the edge of the cake to loosen and gently remove the cake; cool completely on wire rack.
click on photos for more pound cake recipes
But, even she didn’t know the gender of the precious baby soon to join their family.
She sent me these photos of the reveal…
my adorable Jamie… just a little… hesitant… to tell us… she is… expecting… again… baby number… seven… and this time she isn’t having twin sister, Jill share the news for her… so, she… casually… mentions it… during a text conversation about nothing in particular…
Do you like gingerbread? Well, even though there is no ginger in this recipe, these zucchini bars taste just like gingerbread. Perhaps it is the cloves that impart such a pleasant flavor.
A thin coating of frosting, lightly spiced with a small amount of ground cloves, make for a very nice bar.
Not sure about the servings ~ I sure don’t get 24 pieces from a 9- or 8-inch square pan 😉
If you are looking for something other than a bread or muffing recipe for zucchini, you might want to try…
Makes 2 dozen bars (?)
2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 cup Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk
Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars
Turn these fall favorites into Christmas bars! Sprinkle with red and green decorator sugar, and add 1/2 cup chopped dried cranberries to the recipe.
1 Serving (1 Bar) Calories 95