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Monday, May 22, 2017

Fresh Apple Bundt cake

1-1/4 cups vegetable oil
2 cups sugar
2 eggs
2 teaspoons vanilla
3 cups Gold Medal® all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup chopped pecans
1 cup shredded sweetened coconut
3 cups peeled  chopped apple (use your favorite baking apples, I used pink lady

1 overripe banana

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.

Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the time to do ALL the things YOU L♥ve.

Apple bundt cake

This is a great cake.  I didn't do the glaze on this cake I just used powdered sugar.  Was delicious.  Give it a try.  Would be great for a brunch or just for coffee and cake time.

2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/2 cup orange juice (regular or fresh)
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup walnuts, finely chopped
2 1/2 cups peeled, cored, and finely diced sweet apples (about 4 medium apples)

6 tablespoons (3/4 stick) butter
3/4 cup sugar
1/2 teaspoon baking soda
¹⁄3 cup buttermilk

Preheat the oven to 325 degrees F. Thoroughly grease a 10-inch Bundt pan with Crisco and lightly flour it.

With an electric mixer, beat the 2 cups sugar, eggs, and oil until smooth. Add the orange juice and mix well. 

Sift together the flour, salt, 1 teaspoon baking soda, and cinnamon. Add the flour mixture to the sugar mixture and beat well. Add the vanilla. 

Stir in the walnuts and apples, until blended. Pour the batter into the prepared pan. 

Bake for 1 hour and 30 minutes. Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn out onto a cake plate.

Combine the 6 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon baking soda, and buttermilk in a large saucepan and bring to a boil. Boil the mixture for 5 to 10 minutes, until it thickens slightly and begins to turn light brown. Take off the heat. 

Using a toothpick, punch 15 or 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. 

Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things you L♥ve.

Monday, May 15, 2017

Banana Carrot Oreo Muffins with crumb topping

This is such a quick easy recipe and it's made in one bowl, how great is that!  It's always best to use banana's that are really ripe, but if you only have fresh you can pop them in the microwave for about 30 seconds and they'll mush right up.  I always keep banana's in the freezer just in case I have to make something quick.

350° makes 11 regular size muffins or one loaf pan.

1 1/2 cup flour
1 large egg
1/3 cup oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh nutmeg
1/4 allspice
1/2 cup sugar
pinch of salt
2 over ripe bananas
1 carrot shredded
5 or 6 oreo cookies smashed or ground up
** optional nuts and raisins**

crumb topping
1/2 cup powdered sugar
1./2 al flour
4 TBL melted butter
1 tsp cinnamon
extra powdered sugar if you want to sprinkle on top when cooled.

Preheat oven 360° and line muffin tin or spray really well.  Same if you're using a loaf pan
cooking time for muffins 16-202 minutes   loaf   55-65 minutes  both done when toothpick inserted comes out clean.

In large bowl mash banana's then add oil and carrots.  Mix .. Add egg, vanilla, and sugar, mix with a spatula.  Stir in dry ingredients and oreos.  Add the nuts and raisins now if you're going to put them in.  Make the crumb topping.  Use a large ice cream scoop and fill muffin tins, they will rise nicely.  Put the crumb topping on before you bake.  Bake at 350° for about 16-20 minutes cool and enjoy!

Thanks for stopping by, have a great week and Always Remember to Find the Time to do ALL the things You Love.

Monday, May 8, 2017

spiced mini bundt carrot cakes

I made these for a friend who just loves carrot cake.  I stumbled upon this recipe on Pinterest and low and behold it was a WW recipe.  I changed it a bit and I must say they really are yummy.  Just the right size for a little snack and also good to not overdo.

Ingredients:  my changes in red

1 cup AP flour *can use white whole wheat*
1/2 cup oats
1/2 cup sugar
1 apple diced and made into applesauce with magic bullet and little water
2 large eggs *room temp*
  • 1/2 tsp Allspice
  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 3/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Sea salt
1/3 cup light sour cream
2 TBL coconut oil
2 cups shredded carrots
1/3 cup golden raisins **optional**
***2 tsp vanilla*** I forgot this and they are still great

Preheat oven 350°, spray mini bundt pans with cooking spray, or you could use muffin tins if you don't have these.  *makes 12*

Combine dry ingredients and set aside
Shred carrots
In a large bowl, whisk eggs, sugar. applesauce,  sour cream, coconut oil and the vanilla if you use it. .  Stir flour mixture into egg mixture until just coated - do not over-mix. Finally, fold in grated carrots and raisins.

Fill Bundt pan with batter ( flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts spring back

Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack.
Gently twist each Bundt and remove to cool on the wire rack.  Sprinkle with powdered sugar or if you not watching your weight put cream cheese frosting on them!  :)

These freeze well, just wrap individually, when you want a treat just defrost and enjoy.  They will stay fresh up to 2 months in freezer.

Monday, May 1, 2017

Lemon Honey Mini Muffins

Was trying to think of something quick and easy to make for work and came up with these.  They go together very quickly and are really tasty.  Next time I will maybe try them with poppy seeds and then again with blueberries and also cranberries.

I made these in my mini rectangle muffin tin, they are so cute.  I sprayed it very well and they just popped right out.

Serves 12 and one regular size muffin..

Honey Lemon Muffins 

1 1/2 c. all purpose flour

1 tsp baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. honey

1/4 c. lemon juice

1/4 c. light stick butter, melted

1/2 tsp. grated lemon peel


1/2 c. powdered sugar

lemon juice
drizzle of honey

additional grated lemon peel

In a large bowl, combine flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients until moistened.

Coat muffin cups with cooking spray. Fill half full. Bake at 375 for 15-18 minutes. Cool for 5 minutes before removing from pan.

In a small bowl, combine powdered sugar, lemon juice and lemon peel until drizzling consistency. Drizzle over muffins.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Monday, April 24, 2017

Boneless Pork Roast with potatoes and carrots

Made this for dinner one Sunday night.  I have so much food in the freezer I could eat for a year and never go to the store.  I believe I got this habit from my MOM, she did the same thing and I can remember as a kids I would always ask her ..."gee Mom why do you have so much food??  Her reply was always the same, ya never know when you won't be able to go food shopping and what if company dropped in, you'd always have food to make".  I would say now, pure logic.

This meal goes together quickly and not much fuss.  Make the marinate.
put meat (that has salt and pepper both sides) in a plastic bag, pour the marinate over pork and refrigerate about an hour or you could do over night if you have the time and have planned ahead.  Cook your potatoes and carrots for about 12 minutes, drain and set aside.

put dry spices, garlic, lemon juice , zest, olive oil s & P in a blender or magic bullet and blend til you get a nice smooth texture.

3 lbs boness pork loin
5-6 russet potatoes
4 large carrots
6-7 cloves garlic
zest of 1 lemon
juice from lemon
2 heaping TBL oregano
1/4 tsp thyme
1/3 cup olive oil
salt and pepper.

Remove meat from bag, put in roasting pan and bake at 350°  for about an hour.  Add the potatoes and carrots after that hour and cook for another 45 minutes or so, until veggies are tender and meat is 145° internal temp.  Use a meat thermometer to always make sure you meats are cook properly.  I use the one with the probe and little counter thing that goes off when the meat is ready.  Let it rest at least 20 minutes, carve and serve.  You could make a pan gravy if you wanted from the drippings.  I put the information for that below.

**Pan gravy**  Use the dripping from roast and add a little water, stir then add some chicken stock or more water .  Make a slurry of corn starch or flour using water and dry mix.  Add to pan dripping and cook until it thickens.  Add salt and pepper to taste.  Serve over meat is desire.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.


Monday, April 17, 2017

Chocolate Banana bread

2 medium bananas (about 1 cup), over-ripe
6 oz (3/4 cup) plain 2% Greek yogurt OR Applesauce OR Sour Cream
1 large egg
1/4 cup canola oil
1/4 cup whole milk
1 tsp pure vanilla extract
2/3 cup granulated sugar
1 Tbsp (packed) light brown sugar
2 Tbsp natural unsweetened cocoa powder
1/2 tsp sea salt
1-1/4 tsp baking soda
1-2/3 cups all-purpose flour
optional: 1/4 cup semisweet or bittersweet chocolate, chopped and chopped walnuts

  1. Preheat the oven to 375° ­. Lightly grease a 9x5 loaf pan. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Fill loaf pan *these could be made as muffins too**.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature
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