Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

Ingredients
3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar

Directions:

1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.

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

Donna

Preacher Cake

 This is a great cake and would be wonderful for a large crowd.  I made this for work and they all loved it so will be making this again for sure.

 adapted from here

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided (here's the nut grinder I use)
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

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

Cranberry Almond bread

That time once again.  I love making new things and it's perfect because I can take what I make to work and use my coworkers as my taste testers.  Lucky for me so far they have not eaten anything they didn't like.  There was one who didn't like coconut, oh well her loss.  Can't remember what it was that I made but when she bit into it she immediately spit it out.  LOL  Not to worry she didn't offend me because it was just her opinion and everyone else enjoyed it.
 Printable

Ingredients
1 (8oz) cream cheese, softened
1 egg
2 C. all-purpose flour
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice (or orange juice)
1/4 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg, beaten
2 c. coarsely chopped fresh cranberries
sliced almonds (optional, to taste)
Instructions

Heat oven to 325 degrees. Grease bottom only of 9x5 bread loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter, vanilla extract, almond extract and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter and swirl batter with a knife a few times (to swirl the cream cheese through the batter). Sprinkle almonds over the top (optional).
Bake 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

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

Carrot cake

adapted from the joy of baking

This was the other cake I made on my Sunday baking this one was for the head painter Ryan.  For some strange reason I couldn't find the Carrot Cake that I know I had posted here several years ago.  Guess it's out there is space somewhere.  Carrot cake is one my all time favorites too.   Ingredients: 1 cup pecans or walnuts toasted and chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (260 grams) all-purpose flour   1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs  1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil) 2 teaspoons pure vanilla  extract 3/4 golden raisins Cream Cheese Frosting: 1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar sifted 1 teaspoon pure vanilla  extract 1 teaspoon finely grated lemon zest or a bit of fresh lemon juice Directions:   Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. I made this is a tube pan. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.   Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.  To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 - 12. Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest or juice. Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do all the things YOU L♥ve. Donna

LC stawberry cream cheese dessert

I found these while searching for a LC dessert.  Sorry but I can't remember where.  These are really good and hit the spot for having something sweet after a meal.  Even my grandson loved them and said I could make them anytime.  Here's the inside.

Ingredients:

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided *I used Splenda and their measurement to get the above*
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas Mission LC version
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

 Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the each one until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer them to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining ones, returning the oil to 360ºF between batches.
Remove all toothpicks from them and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

They are simple to make and you could use regular flour tortilla's if you like.  I used the LC version and to me you really can't tell the difference.
There are so many different ways to change this up by just changing the fruit that you use.  I had strawberries in the freezer so that's what I went with.  I also think these would be really good if you added walnuts or pecans, but I didn't to these because my grandson doesn't like nuts.
Thanks for taking the time to stop by, hope you try these because they really are great.
Have a wonderful day and Remember to Find the Time to Do the Things You L♥ve.
Donna

Fruit Tart

This is the dessert I made for my son's fiance' birthday last week.  I also made the second version for Thanksgiving.  This really is an easy dessert to make and only involves the cooking of the crust.  You could use any fruit you like and best of all this would be great when those fruits are in season.  It's such a refreshing treat.
Sure hope you try it.

Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze
1/2 cupUnsweetened apple juice
1 TBL corn starch
1/4 sugar

Directions

Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the apple juice, cornstarch, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator  Remove about 15 minutes before serving. Slice into wedges and serve with a dollop of whipped cream.

I also made a strawberry pineapple one for Thanksgiving, that also was a "big" hit.

 Thanks for taking time from you busy day to stop by.  Remember to always Find the time to Do All the things YOU L♥ve.
Donna

Orange Poppy Cupcakes

These are a take off from the whole orange cake.    I really love that dessert, so the only things I changed in the recipe were that I added 1 1/2 TBL of poppy seeds.  Oh yeah I also added some Grand Marnier to the icing.


1 whole orange, peel and all
12 TBL butter, melted (1 1/2 sticks)
3 eggs
1 cup super fine sugar **
1 1/2 cups self-rising flour
1 1/2 TBL poppy seeds

**if you don't have superfine sugar, put it in your processor and pulse several times until it become fine, be careful it does make dust.

Directions:
Preheat oven to 350.  Line large muffin tin with liners.  Makes 7 large or 13 regular.
Process the whole orange in food processor until well pureed.  Add all the other ingredients and process until well combined.  Pour into prepared muffin tin.  Bake for 30 minutes until golden brown and toothpick comes out clean.  Cool for about 5-10 minutes put on rack.  Let  cool completely before frosting.  If you have any c left, store in refrigerator because of the cream cheese.

For the frosting

1 cup Cream cheese softened
1 stick butter, unsalted, soft
1 1/2 cup Confectionery Sugar
2 tsp Orange zest
1/2 tsp.Grand Marnier

Directions:
Cream the butter and cream cheese until smooth, add powdered sugar 1/2 cup at a time, mix until blended.  Add the zest and liquor, mix until well combined.
These are simple, quick and yummy.   Hope you try them.
Thanks for stopping by, have a wonderful week and Remember to Find the Time to Do ALL the things YOU love.
Donna

Whole Orange Cake with Cream Cheese Frosting

Some old friends came to dinner and this is the dessert I served.  I just love this cake because it's not just extra easy to make but it's so moist and just down right Yummy.  Also you only dirty a couple of things when making it.

 I adapted this recipe from  here

Printable
Ingredients
1 whole orange, peel and all
12 TBL butter, melted
3 eggs
1 cup super fine sugar **
1 1/2 cups self-rising flour

**if you don't have superfine sugar, put it in your processor and pulse several times until it becomes fine, be careful it does make dust.

Directions:
Preheat oven to 350.  Grease and flour a tube pan or bundt pan.
Process the whole orange in food processor until well pureed.  Add all the other ingredients and process until well combined.  Pour into prepared pan.  Bake for 35-40 minutes until golden brown and toothpick comes out clean.  Cool cake in pan for about 5-10 minutes then run a knife around edges and remove.  Let the cake cool completely before frosting.  If you have any cake left, store in refrigerator because of the cream cheese.

For the frosting

1 cup Cream cheese softened
1 stick butter, unsalted, soft
1 1/2 cup Confectionery Sugar
2 tsp Orange zest
1/2 tsp. vanilla

Directions:
Cream the butter and cream cheese until smooth, add powdered sugar 1/2 cup at a time, mix until blended.  Add the zest and vanilla, mix until well combined.

 Thanks for stopping by, have a wonderful day and remember to Find the Time to Do all the Things YOU Love.
Donna

Raspberry Chocolate Cream Cheese Bites

I recently made some raspberry sauce and wanted to make some sort of dessert.  Well these are delish but very rich.  One small square was enough for me.  Kind of like fudge, it's so yummy but yet sooooooooooo RICH in texture and flavor.

I adapted this recipe from Land o Lakes site
Printable Recipe

Crust

1 1/4 cups finely crushed chocolate graham crackers

1/4 cup butter, melted

Filling

1 pkg of Reisen candy, unwrapped (see picture)

1/2 bar hersey chocolate with caramel (see picture)

2 tablespoons half and half

1/3 cup chopped pecans, toasted

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

1/4 cup sour cream

Coating

4 squares Ghirardelli  chocolate melted     

Directions 

Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.

Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.

 

Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture.

Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Lift cheesecake from pan using foil ends. Cut into 36 squares.

Place cooling rack over large piece of waxed paper on counter.  Pierce each cheesecake square with fork or toothpick. Spoon raspberry sauce over top then drizzle chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated. 

Trust me these will satisfy a sweet tooth or chocolate craving.  They take a little work but are well worth the effort.

Blueberry Cream-Cheese Coffee Cake

 My daughter is a wonderful cook and baker too.  This is one of her recent desserts.  She does not blog hop, well maybe she does because I am always sending her links to blogs to check out all the wonderful recipes I've found.  The other night when she made this my oldest grandson Josh came down and asked if I wanted pictures of the cake for the blog....oh course I said yes as long as a piece came too.  Ya know she was going to give me a piece but I wanted to make sure.  :-)  This cake is delicious and is very good when it's warmed slightly...say 15 sec or so in the micro.  She found this recipe here  .  She did add more sugar to the topping than listed, I'll make a note by it.  She said she added about a 1/4 cup.

Printable recipe

Ingredients

• 1  cup  fresh blueberries, rinsed, or frozen blueberries
• 1/4  cup  apple juice
• 1  teaspoon  cornstarch
• 2  cups  all-purpose flour
• 1  cup  sugar + 1/4 cup more for topping
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  teaspoon  grated lemon peel
• 3/4  cup  plain low-fat yogurt
• 1  teaspoon  vanilla
• 2  large eggs
• 6  ounces  cream cheese, at room temperature
• 1  teaspoon  lemon juice
• 1/2  cup  sliced almonds

Preparation

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

 This cake could be also be great for breakfast or possibly to serve at a brunch.     

Have a wonderful day and remember to find the time to do all the things you love, including the time to eat dessert.  ;-)
Donna