Plum Peach Cake

This was adapted from my mother’s apple cake recipe. I made it with mango which worked well. This time with plums and peaches which were wet and heavy, they sank to the bottom. It reminded me very much of pineapple upside down cake though which is definitely a good thing. You could flip it over or not. Either way it was delicious.

3 C. flour

2 C. sugar

1 C. oil

4 unbeaten eggs

1 tsp. salt

7 Tbsp. lemon juice

1 Tbsp. vanilla

1 Tbsp. baking powder

Filling:

4 C. cut up fruit. I used plums and peaches.

1/3 C. sugar.

Preheat oven to 350°.

Toss fruit and sugar for filling and set aside

Combine flour, sugar, oil, eggs, salt, lemon juice, vanilla, and baking powder.

Spray 13×9 deep baking dish with Baker’s Joy or grease and flour.

For half of the batter into the prepared baking dish. Top with fruit. Top with remaining batter.

Bake for 1 hour.

Sprinkle with powdered sugar if desired.

Mixed Berry Crisp

We got some berries in our Misfits order that didn’t travel so well and were mushy. Rather than let them go to waste, I decided to make a cobbler.

Filling:

8 C. Berries

1/2 C. Sugar

1/2 C. Flour

2 tsp. Lemon juice

Combine and place in 13 x 9 baking dish sprayed with coconut oil.

Topping:

1 1/3 c. Flour

1/2 tsp. Baking soda

1/2 tsp. Baking powder

Pinch salt

1 1/3 c. Oats

1 C. Brown sugar

1 1/2 c. Melted butter

Combine topping ingredients and crumble evenly over berries.

Bake at 350F 45 to 50 minutes.

Mango Cake (Adapted from my mom Grace’s Apple Cake

It’s Mango season! My friend Danielle makes a mango pie she adapted from a peach pie recipe. So yummy. Lots of websites list mango upside down cake, which also sounds yummy. I decided to adapt my mom’s apple pie recipe to make a mango cake. It was a huge success!

Preheat oven to 350F

CAKE:

3 C. Flour

2 C. Sugar

1 C. Oil (I used coconut oil)

4 unbeaten eggs

1 tsp. Salt

7 Tbsp. Lemon juice

1 Tbsp. Vanilla

1 Tbsp. Baking powder

FILLING:

4 C. Cubed mango

1/3 C. Sugar

1. Combine cake ingredients.

2. Put half of the batter in a 13 x 9 baking dish sprayed with coconut oil.

3. Top with mango mixed with sugar.

4. Spoon remaining batter over mangoes.

Bake at 350F for 1 hour.

Brownies

Since my youngest son is lactose intolerant, I am always on the lookout for desserts he can eat.  Not only do these fit the bill, but the ingredients are  always in my pantry.

1 can black beans, drained and rinsed

3 eggs

3 Tbsp. oil

4 Tbsp. cocoa powder

Pinch of salt

1 tsp. vanilla

3/4 C. sugar

Combine ingredients in food processor.  Pour into greased 8 x 8 pan.  Bake at 350 for 30 minutes.

Carrot Cake Cheesecake for Olivia’s Birthday

I baked a carrot cake cheesecake for Olivia’s birthday.  Dairy free so Donnie could eat it.  It was soooo good!

Carrot Cake:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. calt

1 tsp. each cinnamon, nutmeg, and allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 C. shredded carrots

1 C. raisins, soaked in rum, drained

1 small can crushed pineapple, drained

1 C. chopped nuts (optional)

Spray a 13 x 9 cake pan.

Whisk dry ingredients together.

In a separate bowl, beat the eggs for 2 minutes and add sugar and vanilla.  Add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into cake pan.

Cheesecake:

2 containers daiya or tofutti cream cheese

1/2 c. sugar

3 eggs

1/2 C. non-dairy yogurt

1 tsp. vanilla

Blend ingredients until smooth and spoon evenly over carrot cake batter.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

Top with berries, if desired.

 

 

Crock Pot Apple Pecan Crumble

Super easy and addictive!

Butter bottom and sides of a 4 at. Crock pot.

Pour 2 cans pie filling into crockpot  and spread evenly.

Combine 1 box cake mix and one stick of butter melted. I used butter pecan cake mix. Yum!

Spread over pie filling and cook on low 2 hours.  Top with vanilla yogurt!

 

Sweet Squash Bread Pudding

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

Combine puree, milk and eggs

Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

Baked Pumpkin Donuts with Maple Glaze (a repost from Damndelicious.net and the talented Chungah Rhee)

If you’ve never visited Chungah Rhee’s website Damndelicious.net, I highly recommend that you do!  She is creative and features photos that make you want to try each and every recipe.  With it being pumpkin season and all –  and considering everyone’s love of donuts – this one caught my eye and I had to share!

Baked Pumpkin Donuts with Maple Glaze
Yield: 12 donuts Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze
3/4 cup maple syrup
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners’ sugar
Directions:
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
Serve warm or at room temperature.

 

This delicious recipe brought to you by Damn Delicious

Baked Pumpkin Donuts with Maple Glaze

Lemon Custard Pie (from Molly the Baker)

 

Uncle Bob, who turned 90 a short while back, loves Molly the Baker’s lemon pie.  She gave me her recipe, and despite not being much of a baker, I used Immaculate Ready-to-Bake Pie crust, and it came out amazing.  I didn’t pipe whipped cream on top and garnish it like the picture I borrowed from Taste of Home, but nobody complained!

(Photo from of TasteofHome.com)

Bake one Immaculate Ready-to-Bake pie crust at 400 F for 5-7 minutes until golden brown.

Filling:

Lemon zest 1/2 oz

Sugar 13 1/4 oz

Eggs 5

Butter 2 1/4 oz

Lemon juice 3/4 C +1 Tbsp

Mix the eggs and sugar together.

Melt the butter. Should be very hot and clear.

Mix the butter into the eggs and sugar.

Process the lemon zest with a little bit of lemon juice and then add to mixture.

Add the rest of the juice.

Pour mixture into parbaked crust bake at 300 F until it jiggles slightly (It took about an hour)

It would be good topped with whipped cream, as it is tart (but so yummy).

We like So Delicious CocoWhip.

 

 

 

Molly the Baker’s Devil’s Food Peanut Butter Cake

Cake:

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

 

 

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

 

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

 

 Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Place one cake layer on a serving platter; spread 1 1/2 cups peanut butter buttercream frosting over the top.  Add chopped mini peanut butter cups. Add the second cake layer, and spread with another 1 1/2 cups frosting.  Add chopped mini peanut butter cups. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Pour chocolate ganache over top and let drizzel down the sides.  Garnish with mini chocolate peanut butter cups.  Serve.

Frosting:

3 cups powdered sugar

1 1/2 teaspoons vanilla

1/4 cup milk

1/3 cup peanut butter

Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.

Ganache:

8 oz good quality semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.