Super Delicious Cake...but I can't share the recipe yet!

I feel bad even posting this delicious looking cake without giving the recipe to it, but it is my own original recipe and I hope to enter it into a contest...which means it can't be published anywhere prior to me entering it. I call it Coconut Strawberry Supreme cake. :)  Hope to share the recipe with you down the road!

Cake Pops!

I somehow was clueless about the delightful invention of cake pops a couple of years ago and only recently found out about them when I was at Starbucks one day and tried one of theirs. I knew I just had to make them myself. Needless to say, they are so delectably scrumptious and as I discovered, not too complicated to make!

My sisters, brother and mom were all visiting from out-of-town, so we decided to have an early birthday party for one of my sisters (her blog is here!) since it was only about a week away. I love how you have such an endless variety of ways to decorate them to match whatever theme your party is. I chose to use both white chocolate and milk chocolate and then added sprinkles to some of them.

So, want the steps to make them yourself?

1. Make a cake using 1 box of cake mix, any flavor you want, preferably in a 9x13 pan
2. Once the cake is baked and cooled, take a fork and mash the cake into fine crumbs.
3. Mash one can of frosting into crumb mixture (I add in about 3/4 of the can and add in a spoonful at a time until I reach the desired consistency). It should be moist like playdough. Refrigerate dough for about 10 minutes.
4. Shape the dough into small balls - about a tablespoon in size.
5. Melt the candy melts according to package directions.
6. Take the lollipop sticks and dip one into the melted chocolate, then insert it into the cake ball. Repeat until all balls have lollipop sticks. By this time the first ones should be set and you can begin coating the entire cake pop.
7. Coat entire cake pop and refrigerate if desired.

Final step = enjoy your tasty treat!

The neat thing about the size of these is that you don't have to serve your guests big 'ol slices of cake, they can just have one cute little pop or many!

Linked up at: Tuesdays at the Table

Amish Baked Oatmeal

This recipe was given to me awhile back and I always enjoying pulling it out of my recipe binder every once in awhile. If you are looking for a comforting and very filling breakfast that can be whipped up real quick, then this satisfying Amish Baked Oatmeal fits the bill.

Amish Baked Oatmeal
1 1/2 c rolled oats
1/2 c brown sugar
1/2 c milk
1/4 c butter *cut into pieces
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla

Combine all ingredients in a bowl. Pour into a greased 8-inch baking pan. Bake at 350 for 25-30 minutes.

Enjoy with fresh strawberries and maybe a touch of cream drizzled over!




This recipe linked up at: Tasty Tuesday and Tuesdays at the Table

How My Kids Get Their Greens

Some days it just doesn't work out, to where my kiddos are eating as much veggies as I would like them to. You know, the days where you eat waffles or oatmeal for dinner, 'cause it's just one of those days. But, one thing that helps me to not feel so guilty about the no-veggies-on-their-dinner-plate is their daily smoothie that I make for them. I have no recipe for this daily smoothie, it is whatever fruit I have on hand and feel like mixing together, plus a bit of juice, yogurt or frozen yogurt, and the all important green powder. I use a brand called Aloe Life Daily Greens which I buy online or sometimes at our local health food store. I like this powder since it states that it is safe for children and has 12 vegetables! It only adds a tiny hint of 'green' flavor to the smoothie, definitely not enough to make your kids say yuck!

I was seriously in need of going to the farmers market/grocery store as I had no milk, no yogurt, no fresh fruit (except the lovely oranges you see in the picture below), etc., so today I made the smoothie using frozen blueberries and frozen peach cubes that we pureed when the peaches were in season. Added a bit of orange juice, some vanilla frozen yogurt and the greens powder and then we have a tasty and super nutritious afternoon energy boost!

Mmmm...Baby J enjoying his daily smoothie!

Eggnog Pumpkin Pie

Okay, so fall is over...but that doesn't mean the pumpkin has to go away! I still have lots of cans of pumpkin in my pantry and had some eggnog to use up also, so I whipped this pie up and it is scrumptious and as most of the recipes I use, easy to make! The pie was devoured to fast for me to take my own picture of it!

Eggnog Pumpkin Pie

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 3 tablespoons cold butter, cubed
• 3 to 4 tablespoons cold water
• 
  FILLING:
• 2 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup eggnog
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 
  TOPPING:
• 1/2 cup packed brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

• In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
• In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
• In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
• Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Photo and recipe courtesy of Taste of Home

Thanksgiving Recipes

Hooray - Thanksgiving is almost here! A time of reflection for all of our blessings and a time to spend together with family making wonderful memories.

We get together with my husband's family on this day and although I don't make the turkey, I enjoy making some of the side dishes.  I love to try new recipes and this year will be no different! I plan to take old favorites and try a different twist on them.  So, here are the dishes I will be making this year:



Cranberry-Apple Cider Sauce
 Ingredients

• 3  cups  apple cider
• 12  ounces  fresh cranberries (about 2 cups)
• 1  cup  packed light brown sugar
• 1/2  teaspoon  cinnamon
• 1/2  teaspoon  allspice
• Pinch of salt
• 1  medium Golden Delicious apple, peeled, cored, cut into 1/4-inch dice

Preparation

1. In a large saucepan, bring cider to a boil and cook until reduced to 1 cup, about 40 minutes.
2. Combine reduced cider, cranberries, sugar, spices, salt and apple in a medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10 to 12 minutes. (Sauce will thicken more when cool.)
Recipe and photo courtesy of allyou.com

Florence Mama’s Candied Yams

Ingredients
3 lb. sweet potatoes, peeled and sliced crosswise in 1⁄4-inch-thick rounds
1 cup (2 sticks) unsalted butter
1 cup light brown sugar, packed
3 cinnamon sticks
1⁄2 tsp. ground nutmeg
1 tsp. kosher salt
1 orange, thinly sliced into rounds

Preparation

Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.
Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until top is golden brown. Let stand 15 minutes before serving.
Makes 8 to 10 servings + leftovers.
*Recipe courtesy of Tyler Florence. Photo courtesy of tinygreenmom.com

Maple-Nut Tart

Your Favorite Pie Crust 

2 large eggs
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1 cup pure maple syrup
1 1/2 cups pecan pieces
1 1/2 cups walnut pieces

Preparation
Preheat oven to 350 F. On lightly floured piece of wax paper or parchment paper, roll dough into 12-inch circle. Carefully fit into 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough; set tart shell aside.

In medium bowl, whisk together eggs, sugar and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

Recipe courtesy of Everyday Food

Pumpkin Spice Roll

Ingredients

3/4 cup plus 2 Tbsp. powdered sugar, divided

3/4 cup  flour

1-1/2 tsp. pumpkin pie spice

1 tsp.  Baking Powder

1/4 tsp. salt

3   eggs

1 cup granulated sugar

3/4 cup  canned pumpkin

1 cup chopped Walnuts

4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened

1-1/2 cups thawed COOL WHIP Whipped Topping

Preparation

HEAT oven to 375°F.
GREASE 15x10x1-inch pan; line with waxed paper. Grease and flour waxed paper. Sprinkle clean towel with 1/4 cup powdered sugar.
MIX flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
BAKE 15 min. or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until well blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Recipe courtesy of kraftfoods.com

Linked up at: It's So Very Cheri Party Time
Tuesdays at the Table

Chocolate Fondant Birthday Cake

I have been intrigued for awhile now about decorating a cake with fondant and wondering if it would turn out as pretty as they always look in pictures, etc. Watching a few episodes of Cake Boss on Netflix made it look so easy! So, since I had a birthday coming up for a wonderful sister, I decided to try it out on her cake. She had asked for chocolate mousse, but I had no experience with that, and didn't want it to turn out to be a total flop when others were expecting a tasty birthday treat!  So, she agreed to a chocolate cake with a mousse-like filling.

I used this recipe from Joy of Cooking for Sour Cream Fudge Cake. It is so moist and delicious!

3 oz unsweetened chocolate (I used 60% chocolate)
1 3/4 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 cup sour cream
6 tbls unsalted butter, softened (3/4 stick)
2 large eggs
1 tsp vanilla
1/4 hot water or coffee

Preheat oven to 350. Melt chocolate and set aside.  In a large bowl, sift together flour, sugar, baking soda and salt. Add sour cream and softened butter and beat on high speed for exactly 2 minutes.  Add the melted chocolate, eggs, vanilla and coffee and beat for exactly 2 minutes.  Spread evenly into two floured and greased 8x8 pans or two 9x2 round pans or one 9x13 pan. Bake at 350 for 20-25 minutes for smaller pans or 25 to 30 minutes for 9x13 pan.

Creamy Pumpkin Smoothie

During this wonderful fall season, I have been baking with pumpkin alot and I find that I have little amounts of pumpkin leftover.  This is a great way to use it all up!

Recipe adapted from Better Homes and Gardens:
1/2 c pumpkin puree
1/2 c vanilla yogurt
1 banana
1/4 tsp pumpkin pie spice
milk, thin to desired consistency

Add all ingredients into the blender and voila - delicious smoothie ready to go!
Recipe serves 2

Pumpkin-Apple Breakfast Cake

Sorry, I didn't get a picture of the cake, since I gave the last slice away before I could snap a picture of it! This is a delightful fall treat, best served warm with maple syrup drizzled over it. Yum!

Pumpkin-Apple Breakfast Cake

2 small shredded apples

1/2 c applesauce (unsweetened)

1/2 c pumpkin puree

1/2 c vegetable oil

1 c brown sugar

4 beaten eggs

1 c white flour

1 c whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda and spices.  In a separate large bowl, mix eggs, sugar, applesauce, pumpkin puree, oil and apples.  Add the dry ingredients to the apple mixture.  Stir until just mixed.  Pour into a greased 9 x 13 pan and bake 30 minutes or until a toothpick comes out clean.  

Linked up at: Tasty Tuesdays and Tuesdays at the Table

German Chocolate Creamcheese Cake

My husband has a sweet tooth for German Chocolate Cake. I'll be talking to him at work and he'll say, "Well, I better let you get back to making my German Chocolate Cake". So, I am always on the search for creative and quicker ways to make GCC.  I try to make the completely-from-scratch version near his birthday or our anniversary, but it is kind of a time-consuming dessert! I was very pleased to find a new recipe that was fairly quick and just as scrumptious! It uses GCC box mix but also has a layer of cheesecake in between. Yum! The recipe is listed on pauladeen.com and was submitted by a user on her site.  Here is the recipe:

Ingredients:
1 package (18 1/4 oz) German Chocolate cake mix

Cream Cheese Filling:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
Frosting:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans

Directions:

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks .Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. 




Linked up at:

A Few Fun Fall Foodies...

Photo Courtesy of Taste of Home

Whew. That was a tongue twister!  Well, we've started our fall baking and here are a few of the things we've made recently.

Pumpkin and Apple Lollipops - oh boy, did the kids ever think this was neat! They are so incredibly easy to make. Click here for instructions on how to make them.

Pumpkin Apple Butter - I've never made pumpkin butter before, so I thought I would give it a try this year.  I went with Libby's recipe on their website for starters. It wasn't quite as gooey/sticky as I was hoping it would be, so I'll keep looking for more recipes.

Rice Krispies Leaves Treats - Another kid-friendly recipe, which I found on Rice-Krispies' website. I used my leaf cookie cutters and shaped them and then decorated with gel and sprinkles.

And today, I will be trying out this recipe for Apple Cinnamon Turnovers.  A very quick and easy recipe that my toddler can help me with.

Linked up at Tuesdays-at-the-Table

A Taste of Fall

I love the fall season. You will probably hear me say it about 50 times over on my blog that I LOVE FALL! We've been enjoying some cooler, fall-ish type weather here so the other night I decided to bring out the pumpkin puree and make a fall dinner. On Fridays, I generally like to make an easier, breakfast-type dinner, so this past Friday I made pumpkin pancakes with turkey sausage, sliced bananas and maple syrup drizzled over.  It probably sounds like a strange combination, but it is really tasty! I modified the pancake recipe to include a little bit of whole wheat.  If anyone is interested in the recipe, let me know and I'd be glad to share it.

Oh So Delicious Strawberries

If you have never had the opportunity to taste strawberries from a farmer's market stand (most of them organically grown), it is well worth the trip to try them.  They are exquisite! Take a look at the picture below and tell me that those aren't beautiful strawberries!  On another strawberry note, I was surprised to find how very easy it is to make chocolate-covered strawberries. Melt the chocolate, dip the strawberries in and voila, you have a very decadent dessert!  This is just one of the dessert items that I plan to make this week.  I hope to also make banana cake and zucchini-carrot bread.