Cranberry Pecan Cake

Happy New Year!! I can’t believe 2019 is here…where did 2018 go? I took a little bit of a blogging break the last couple months, but like everything, I’m ready to get back to a regular schedule of posting new recipes, working out, reading and focusing on slowing down.

I’m part of several mom groups on Facebook and when a request came out for donations to our local Fire Company for their Holiday Appreciation dinner, I knew I wanted to make them something. While we have never needed their service, they have done so much for our community and are always there…so needless to say, it was the least I could do. I did a little scouring of my Pinterest boards and discovered this recipe for cranberry pecan cake. It looked pretty easy to make in between everything else I had going on and whipped it together in time for their dinner. It smelled amazing, that I had to make another one for my Christmas dinner at my in-laws. It tasted just as amazing as it smelled!

It’s a moist cake spotted with tart pieces of cranberries, crunchy pecan bits and topped with a perfectly sweet cream cheese frosting hinted with orange and more pecans. You can’t go wrong with this cake!


Continue reading

Advertisements

Instant Pot Triple Chocolate Cheesecake

Triple chocolate cheesecake. Do I need to say anything more?

I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!

Continue reading

Apple Cider Donut Cake

It’s apple season and I’m so excited! I love all things apples – cider, baking with them and dipping them in caramel or peanut butter. Are you an apple lover too?

We get cider from our local orchard and it’s so good! The orchard is less than 10 miles from our house and it’s packed full of apple goodness. It’s even better when you add it to cake … cake that tastes like a donut! YUM! We’re all enjoying it and I love how easy this cake was to make.


Continue reading

Chocolate Quinoa Cake

I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!

I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.

Continue reading

Tandy Cakes

Growing up in the Philadelphia area, I’ve always enjoyed the deliciousness of snack cakes from TastyKake. One of my favorites was the peanut butter tandy cakes and I’m excited to share this little taste of childhood with all of you. It’s three layers – a chocolate layer, creamy peanut butter and a light and fluffy cake. It’s soooo good!

Continue reading

Upside Down Apple Honey Cake

It’s finally apple season here in PA and I couldn’t wait to start baking and enjoy fresh, crisp apples from our local orchard. I picked up a basket this past weekend to get us through until we can get to pick our own…plus it’s still warm here and the bees will be out in full force. We’re going to wait until it’s feeling a little more like fall before we go picking. In the meantime, I threw together this delicious and sweet upside down apple honey cake for this month’s Fantastical Food Fight. This month’s theme was honey … so many possibilities, but I decided to go with dessert.

The cake is moist and packed with cinnamon-sugar apple pieces and then topped with a honey pecan sauce that brings this cake to a whole new level of deliciousness!

Upside Down Apple Honey Cake | Join Us, Pull up a Chair
Honey Sauce:
1/2 cup honey
5 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt
1 1/2 cups chopped pecans

Cake:
1 cup plus 6 Tbsp flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil, melted
3/4 cup coconut palm sugar
2 Tbsp orange juice
1 1/4 tsp vanilla extract
2 eggs
3 1/4 cup chopped and peeled apples
1 1/2 tsp ground cinnamon
2 Tbsp raw sugar

Preheat oven to 350 degrees. Line the bottom and sides of a round cake pan with parchment paper; set aside. In a medium bowl, combine the sauce ingredients. Warm in the microwave for 30 seconds and then add the chopped pecans. Pour the mixture into the bottom of the prepared pan and place in the refrigerator until ready to assemble the rest of the cake.

In a medium bowl, mix together the flour, baking soda and salt. In a large bowl, combine the melted coconut oil, sugar, orange juice, vanilla and eggs. In a separate bowl, coat the apple pieces with cinnamon and sugar. Add the dry cake ingredients to the wet mixture and stir until just combined. Remove the pan from the refrigerator and place a thin layer of the batter down. Add a layer of the cinnamon-sugar apples, then add the remaining layer of cake batter and finish with the remaining apple pieces.

Bake for 50 minutes or until the cake is lightly browned. Remove from the oven and place on a cooling rack. Allow to cook for 10 minutes before inverting onto a serving plate. As the cake cools, it will become denser and much easier to cute. Cover and store at room temperature for up to 2 days.

Check out all the other delicious honey recipes in this month’s Fantastical Food Fight in the link below:

Source: Texanerian Baking

Blueberry Yogurt Cake

I’m wrapping up #CookOutWeek with dessert! I mean you can’t go to a picnic without a little sweet treat to end the day. This blueberry yogurt cake was packed full of blueberries with a hint of lemon in a rich cake. We all loved it and it was eaten way too quickly! I will definitely be making this cake again this summer. The only change I’ll make is to make the glaze a little bit thicker.

What’s your favorite way to end a picnic dessert? Cake, brownies, smores or ice cream?

Blueberry Yogurt Cake | Join Us, Pull up a Chair

Continue reading

Double Chocolate Banana Cake

As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.

It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.

Double Chocolate Banana Cake | Join Us, Pull up a Chair Continue reading

Upside Down Peach Cake

Peach season is winding down and I grabbed one last basket of peaches from the farm stand I visited all summer. This basket ripened all at the same time and I knew we wouldn’t be able to eat them before they went bad, so I decided to bake a cake. My coworker mentioned making an upside down peach cake and I thought it was a great idea. I mean, you can’t go wrong with glazed peaches and a moist cake. Top with a dollop of whipped cream or a scoop of vanilla ice cream. Yummy!

Upside Down Peach Cake | Join Us, Pull up a Chair

Continue reading

Blueberry Ricotta Cake

My kids have been asking for me to bake a cake and this is one that I’ll definitely be making them again. It’s not too sweet and is super moist. The only berries I had on hand were blueberries, but I can’t wait to make it again when strawberries are in season. I’m thinking it will be great with a little whipped cream – almost like a strawberry shortcake. I was able to use the last bit of ricotta cheese I had in my fridge from another recipe. I’m really trying to be better about using up every little bit of food and not being so wasteful. If you have any tips, I’ll take them!

Blueberry Ricotta Cake | Join Us, Pull up a Chair

Continue reading