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Friday, May 29, 2020

Apple crumb cake

Hi again, here’s another crumb cake recipe.   I had several apples that I needed to do something with. As it turned out I had more apples than I needed for this recipe so I froze the rest.  Now I’ll have some to make this again.   With he pandemic there isn’t much to do so why not bake, right?  It’s great that I have people to give the treats to .....wouldn’t want to have to eat all  these goodies myself.   V

I found the recipe here.    The recipe says it takes 15 to prepare for baking but it’s more like 30 plus.  Guess if you have apples peeled and cut it may only take 15 minutes to put together.  I bet this would be very good make with peaches or pears.   Something for next time.

My cake came out darker than hers b/c I used a bit more cinnamon.  Also a side note, this was good but I feel it was really not enough cake.  So if I made this again I will make a different base cake.

Ingredients for the cake:
 for the topping: 
3/4 cup all-purpose flour
 1/4 cup granulated sugar 
1 teaspoon baking powder 
3/4 teaspoon ground cinnamon 
1/8 teaspoon baking soda 
1/8 teaspoon salt 
1/4 cup + 2 Tablespoons of milk 
3/4 teaspoon pure vanilla extract 
1/4 cup + 2 teaspoons vegetable or canola oil 
1 large egg 
2 to 3 medium apples washed, peeled, cored and sliced 
 2 Tablespoons granulated sugar
 1/2 teaspoons ground cinnamon 
1 Tablespoon apple cider vinegar 
1/3 cup packed light brown sugar 
1/3 cup granulated sugar 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1/2 cup unsalted butter melted and cooled 
1 and 1/2 cup all-purpose flour 
1. Grease and flour an 8" round springform pan. Set aside. 
2. Preheat oven to 375 degrees F.
to make the topping: to make the cake: 
 1. In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside. 
1. In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth. 
2. Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay. 
3. Pour the cake batter into the prepared pan. 
4. In a medium bowl, toss together apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside. 
5. Arrange apple slices over the batter. 
6. Sprinkle crumb topping over the apples covering completely. 
7. Bake the cake for 30 to 40 minutes or until the topping is golden brown.
 8. Let cool completely in the pan. 
9. Transfer onto a serving plate or stand. Slice and serve. 
10. Keep in a covered container for up to 4 days.

  1. Thanks for stopping by, have a great day and Always Remember to Find the Time to do All the things You Love. ❤️

Friday, May 15, 2020

Blueberry Crumb Cheese Cake

We celebrated my middle grandson's birthday May 3rd, (this birthday way April 29) but he had to work that day.  We had a Mexican feast with Beef and chicken tacos, beans, Spanish Rice, sopillias and of course lots of desserts.  This is the one that I made.  I was really a big hit and oh so yummy.

The recipe is adapted from here.  I showed my changed in red in the recipe listed below.  


Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone (I didn't use this b/c I didn't have it on hand)
  •  2 -8 oz. cream cheese-softened (I used 2 8 oz of cream cheese instead)
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries


  • ½ cup powdered sugar
  • 23  teaspoons milk


  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  1. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!
Give this a try it will be a big hit.  You can change the fruits if you like, would be oh so good.  Thanks for taking the time to stop by and Always Remember to Find the Time to Do All the Things you Love.

Donna ♥

Thursday, May 7, 2020

Southern Sweet Cornbread

Well hi folks, been forever since I've made a post.  So much has happened since then, new great grandchildren, deaths and so much more.  So many life changes in our family, and now this Cornavisus affecting our country.  What's next????

We celebrated Easter this past Wednesday b/c one of my grandsons had to work Easter Sunday, he is a correction officer and the county jail and is just 20 years old he also turned 21 the end April.  Wow where have all the years gone??

I made this cornbread for our dinner, which was a hit.  It was made in a cast iron skillet but you could make it in a cake pan, probably wouldn't have the great bottom crunch but the flavor would still be there. I found this recipe on Pintrest here.  This was very good but I also think it could have been a bit sweeter, so next time I will probably add and additional 1/2 cup sugar.



  • 4 eggs
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 3/4 cup melted butter
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt


    1. Preheat your oven to 350F, grease the skillet and place in the oven to warm up.
    2. In a medium-sized mixing bowl combine the flour, cornmeal sugar, baking powder and salt and mix well.
    3. In a large mixing bowl combine the eggs, milk, melted butter, and vanilla and mix well.
    4. Slowly stir the dry ingredients into the wet ingredients and mix until combined but still lumpy.
    5. Pour into your hot skillet and bake for 30 to 35 minutes or until golden brown on top and a toothpick comes out clean in the center.     
Well peeps, going to try and get something posted every week.  Have lots of things I've made but have not posted.  Stay healthy and safe at this crazy time,, and remember to Always Find the Time to do the Things you Love.


Monday, May 7, 2018

Chocolate Banana Cream Cheese filled coffee Cake

I made this as a Thank you for some of the guys at work.  We had moved to a new Corporate office and had file cabinets that needed to be put together and after waiting 2 months they finally had time to do the job.  

This cake out really moist and yummy.  A bit of work but worth the effort.  Give it a try.  
Adapted from here
Cinnamon Walnut Streusel
1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar, packed
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
Banana Cake
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed bananas (about 2 large ripe bananas)
1 tablespoon vanilla extract
1 1/4 cups sour ream (not nonfat)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup walnuts, chopped (optional)
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup Reserved Batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla extract
Vanilla Glaze
1 cup Powdered sugar
1 teaspoon vanilla extract

  • 2 tablespoons milk
  • Garnish (optional)
    Garnish (optional)
    mini chocolate chips

    Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
      Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

        Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
          Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
            Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
              Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
                To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
                  Tap pan on counter a few times to get rid of any air bubbles then sprinkle 
                  evenly with Cinnamon Walnut Streusel.
                  Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
                  When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
                  Store in the refrigerator for up to 7 days.

                  Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the THings you love.

                        Monday, April 30, 2018

                        Different Chocolate Chip Cookie

                        OMG these are delicious!!!  I made this last summer as yet another work treat.  I've been trying to use up some of my baking goods before the get to old.  I've never really put salt on top of a cookie before but WOW..  These make large size cookies and made 41 cookies.  These will be a great addition to my Holiday cookie list.  Sure hope you try them.


                        • 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)
                        • 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal
                        • 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
                        • 7 1/4 ounces white sugar (1 cup; 205g)
                        • 8 ounces light brown sugar (1 cup, gently packed; 225g)
                        • 1/2 ounce vanilla extract (1 tablespoon; 15g)
                        • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
                        • 1 teaspoon baking soda
                        • 1/2 teaspoon baking powder
                        • 1/8 teaspoon grated nutmeg
                        • 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

                        1. Directions:
                        2. Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.

                        3. Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

                        4.  Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.

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

                        Monday, April 23, 2018

                        mini cast iron skillet blueberry pie

                        I had some blueberry pie mix I needed to use and had 1 sheet of pie crust.  I was going to make something I saw on FB that was made in ice cube trays but I didn't have any.  Then I thought well I could make a small braid dessert.  Then when I was turning on the oven I saw my mini cast iron skillet and thought OH I can made a pie in there.  Just the right size for 1 also.  I also had a small cast iron cookie skillet so use that one too.  Aren't the just the cutest!

                        Monday, April 16, 2018

                        Basil Cream Chicken Thighs

                        This is a quick easy week night dinner, you can make a large batch if you have a big family to feed.  It's just me, so I try to make things that I can have for 2 nights....I'm getting to a point where I don't want to cook much.  But I still love to eat so for now it's a must.  I made this and had season rice with it.  Made for a great quick meal.

                        3/4 chicken breasts (pounded 1/2-inch thin)
                        2 teaspoons each of onion powder and garlic powder
                        1 teaspoon fresh chopped parsley
                        1/2 teaspoon each of dried thyme and basil
                        salt and pepper , to season
                        For The Sauce:
                        4 cloves garlic , minced (or 1 tablespoon minced garlic)
                        1 teaspoon fresh chopped parsley
                        1/2 teaspoon each of dried thyme and dried basil
                        1 cup milk (or half and half)*(I used 1/2 n 1/2 and a little cream and some butter about 1 1/2 TBL)
                        Salt and freshly ground black pepper , to taste
                        1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

                        1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
                        2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
                        3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and basil, for about 1 minute, or until fragrant.
                        4. Stir in milk (or cream); season with salt and pepper, to taste.
                        5. Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
                        6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
                        Thanks for  stopping by, have a great week and Always Remember to Find the Time to Do ALL the things you L♥ve.

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