Cinnamon Oat Cake with Roasted Peaches & Honey

 Tasty warm comforting goodness.

This is kind of like breakfast and kind of like dessert so basically you can eat it any time! The cake itself is not too sweet to complement the natural sugar in the peaches and the extra honey. I actually wouldn't even call it a cake - more like baked oatmeal bread pudding.

Cinnamon Oat Cake with Roasted Peaches & Honey Recipe:

• 1/2 cup rolled oats
• 1 tbsp brown sugar
• 1/4 cup applesauce
• 1 egg
• 3 tbsp milk
• pinch of salt
• 2 tsp cinnamon
• 2 tbsp chopped dried cranberries (or raisins)
• 1/2 tbsp melted butter
• 1 cup chopped peaches
• 1 tbsp honey (for drizzling)

Combine all your ingredients in a bowl (sans peaches and extra honey) and transfer to a 1-cup ramekin (this is a single serving recipe). Bake at 375 degrees for about 20 minutes. Wrap your peaches in a foil packet and throw in the oven as well. After 20 minutes,  set oven to broil to brown the top of the cake. By this time your peaches should also be soft, sweet and juicy. Remove the cake, let cool for a few minutes then remove from ramekin. Top with peaches, juice and extra honey. Yum!

S'mores Cupcakes

I <3 s'mores. 

Sadly, they are very difficult to eat with braces/missing teeth. Although I wouldn't consider  these cupcakes a "substitute" for the delicious campfire treat, they are pretty darn tasty and way easier to eat. The toasted marshmallow top is essential. I only had mini marshmallows on hand, but would recommend using half a large marshmallow instead. Also I intended on putting graham cracker crumbs on the bottom before pouring in the batter, but forgot so just crumbled on top.

S'mores Cupcakes Recipe:

• 1 box chocolate cake mix
• 2 graham crackers, crushed
• 2 tbsp chocolate syrup
• 1/2 large marshmallow per cupcake or 3 mini marshmallows per cupcake

Make your cupcakes according to the box instructions. I always make changes to mine (for example, this time I subbed buttermilk for the liquid and added 2 tbsp extra unsweetened cocoa). When the cupcakes are finished, remove from oven, re-position rack to second notch from the top and set to broil. Brush each cupcake with a little chocolate syrup (this helps the marshmallows stick), top with marshmallows and place under the broiler. This will only take like 1-2 minutes and check often! Those suckers will burn fast. Remove from oven and smush down the marshmallows a bit. Drizzle extra chocolate syrup and sprinkle with graham crackers crumbs. 

No-Bake Fruit Cake Squares

Happy Holidays!

 Geez Louise, it's been awhile since I've posted anything. Sigh, this time of year is so wonderful, yet so busy. 

Speaking of being too busy to do ANYTHING, these no-bake fruit cake squares are the solution to any holiday baking dilemma. That is, if you like fruit cake, which I know a lot of people don't. In fact, I have no idea when I started liking it. These squares aren't really fruit cake though so I definitely recommend trying them out even if you're skeptical. And they're freakishly easy! The recipe I made fit into an 8x8 inch pan, but you can double for a 9x13 to feed a larger crowd.

No-Bake Fruit Cake Squares Recipe:

• 1/2 box graham crackers, crushed (about 2 whole sleeves of crackers)
• 1/2 cup chopped almonds (or walnuts, pecans, etc.)
• 1/2 cup shredded coconut flakes
• 1 container of candied fruit (the mix comes with green and red cherries, candied lemon peel, candied ginger and pineapple)
• 1/2 cup dried cranberries (I added just to balance out all the sweetness)
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp allspice
• dash of salt
• 1/2 can of sweetened condensed milk

Combine everything in a large bowl until well mixed. Yup, that's it.
Line an 8x8 inch square pan with plastic wrap so that it comes over the sides. Spray the plastic wrap with a little non-stick oil. Also, spray your hands with the oil too so the fruit cake mixture doesn't adhere to your skin. Spoon the mixture into the pan and spread evenly using your hands. Cover with the extra plastic wrap and place in freezer for about an hour. Then move to fridge until ready to cut and eat! Serve room temperature.





Ho ho ho. Noms noms noms.

Mini Berry Pies

Happy Birthday, Steven!

Every year, my fiancee asks for a German Chocolate Cake for his birthday. This year, however, the first thing out of his mouth when posed with the "which dessert" question was a berry pie. Eager to bake something new, I jumped on it. We were having a party to celebrate so instead of making one big pie that would be a mess to cut, I made mini individual pies in a muffin tin. Super cute, easy and well-received by everyone! 

Mini Berry Pie Recipe:

• 1 pint blueberries
• 1 lb carton strawberries, sliced
• 1/2 lemon, juiced and zested
• 1/2 cup sugar
• 2 tsp cinnamon
• 2 tbsp corn starch
• 1/2 tsp vanilla extract
• Pie crust (cheated and used pre-made)
• milk to brush and sugar to sprinkle on top

Preheat the oven to 375 degrees Fahrenheit.

Combine everything but the crust, milk and extra sugar in a large bowl and set aside to allow maceration (a.k.a juices to seep out of fruit).

Roll out your pie crust and cut out circles about the size of a standard glass (or use a biscuit cutter). Ideally you want to be able to press the bottom crust down in the muffin tin cup and have extra crust up over the edges to seal tops. To make 12 mini pies with tops, you'll need about 3 9-inch pie crusts. The recipe will actually make a lot more than 12 mini pies so I just used the rest to make one big pie and stored in the freezer.

Grease the muffin tin, place the dough circles down in the cups and fill with berry mixture. Cover the pies with a crust top (be sure to cut slits) or make lattices. Place in freezer until ready to bake - this will ensure that the fruit doesn't boil too quickly before the crust is finished baking.

When ready to bake, brush the tops with milk or cream, sprinkle with sugar and bake in oven for about 15 minutes or until golden brown.

Sour Cream Coffee Cake

Save yourself a second trip to the kitchen and cut a big ol' slice of this cake.

Moist and fluffy swirled with brown sugar, cinnamon and chopped toasty almonds. Mmm mmm. Perfect with a cup of coffee in the morning or for a delicious dessert. 

This really is one of the best cakes I've made. The use of cake flour and addition of sour cream does wonders for the texture, and in my opinion, there's not a more comforting scent than warm cinnamon sugar. 

Sour Cream Coffee Cake Recipe:

• 1/2 cup butter/margarine (or fruit butter substitute)
• 1/4 cup white sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup light sour cream
• 2 cups cake flour
• 1/8 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon

• 1/4 cup brown sugar
• 1/4 cup chopped almonds
• 1 tbsp ground cinnamon

Preheat oven to 350-degrees. Cream together butter, white sugar, 2/3 cup brown sugar, eggs, vanilla and sour cream. In a separate bowl, sift cake flour, salt, baking powder and baking soda together. Slowly add the dry ingredients to the wet until well-incorporated and smooth. 

In a small bowl, mix the brown sugar, cinnamon and chopped almonds. Pour half of the batter in a greased 9-inch cake pan (or Bundt pan), sprinkle 2/3 of the cinnamon sugar nut mixture over the top. Then add the remaining batter and top with the rest of the nut mixture. Bake for about 40 minutes or until the cake is set and knife comes out clean.

Voila! Beautiful, golden brown and the best smell (and taste) in the world!

Strawberry-Rhubarb Crumble

Oh so good.

I originally intended on making a strawberry-rhubarb pie, but a long Monday at work left me feeling tired and lazy so I went with the next best thing: a crumble! Basically it's the same idea as a pie except easier. Pie dough requires careful mixing (not too much, not too little), ample resting time and then rolling out. All you need to do for a crumble topping is throw some flour, oats and butter in a bowl and mix with your hands. I like that better. Plus, the star of the show here is really the perfect combination between the tangy rhubarb and sweet strawberry. Who cares what kind of doughy blanket you put on top any way :)



Strawberry-Rhubarb Crumble Recipe:

• 2 cups frozen rhubarb
• 1 cup fresh strawberries
• 1/4 cup white sugar
• squeeze of lemon juice
• dash of cinnamon
• 1 tbsp flour

• 1/2 cup oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1 tbsp applesauce
• 2 tbsp butter
• dash cinnamon

Preheat oven to 375-degrees.

Combine the first set of ingredients in a bowl, set aside and let the juices being to seep out. 

Combine the second set of ingredients in a bowl and mix together with your hands until crumbly (hey look at that...a crumbly crumble). 

Pour the fruit filling into the bottom of a pie pan. Sprinkle the crumble mixture over the top and bake in the oven for about 40 minutes or until bubbly. Then set the oven to broil and brown that topping nice and crispy for about 2 minutes (watch carefully!).

Consume with whipped cream or vanilla ice cream.

Chocolate Chip Blondies

These are not your average blondie bars.




They have a secret ingredient. One that I love to use in many recipes, both savory and sweet...

Garbanzo beans! Muahaha. It's my way of cheating and making delicious things healthier. I mean seriously, garbanzo beans have lots of fiber and protein so you SHOULD eat this entire recipe. Right?



Chocolate Chip Blondies Recipe:

• 1 can garbanzo beans, drained and rinsed
• 3/4 cup brown sugar
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/4 cup peanut butter (or butter, applesauce, margarine, etc. Any "fat source")
• 1/4 cup whole wheat flour
• 1/2 cup chocolate chips

Blend everything except for the chocolate chips in a food processor until smooth. I actually only have a blender, and let me tell you, it took forever to get this batter smooth. I ended up baking it with a few lumps anyway so I definitely recommend a food processor. Once smooth, add chocolate chips, mix well, and poor into a greased 8x8 pan. Bake for about 40 minutes or longer, until the inside is not longer mushy. Let cool in pan at least 20 minutes before cutting.

I promise, no one will be able to tell there are beans in these. It's like eating delicious, sweet, chocolate chip cookie bars. And if you don't bake them quite as long, they're still warm and gooey inside like cookie dough. Mmmm.

Cookies & Cream Cake

Do you like cake? Do you like Oreo cookies?

Of course you do. And even if you don't, you will love them combined in this easy cake. Especially if you bake it in a cute giant cupcake pan like I did. 

I made this cake for a friend's birthday and will definitely keep the recipe in the back of my mind (or on my blog!) I was originally going to try and make an "Oreo" cake and use Devil's food cake + cream cheese frosting and Oreo bits. I then realized that I, like many others, don't reeeeally love chocolate cake that much. I don't know why; I LOVE chocolate, but sometimes I think it is better accentuated when paired with a different flavor. So anyway, I decided to go with a "Cookies & Cream" cake and use white cake + cream cheese frosting and Oreo bits. I definitely think it highlights the cookie flavor and makes it more creamy. 

I will probably still try the other version some day, when I'm really craving chocolate cake. 

Cookies & Cream Cake Recipe:

• 1 pkg white cake mix (or your own recipe)
• 3 large egg whites (this gives the cake a fluffier texture)
• 2 tbsp oil
• 1 1/3 cup water
• 1 1/2 cup crushed Oreo cookies

• 1 8oz pkg cream cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tub whipped dessert topping
• 1 cup crushed Oreo cookies

Preheat oven to 350 degree. Grease a giant cupcake pan (or whatever baking apparatus). Combine the first set of ingredients minus the cookies in a large bowl. Blend until smooth. Then carefully fold in the cookies. Pour evenly into the pan and bake for 30 minutes (adjust baking time depending on pan). When finished, let cake cool for about 10 minutes in pan, then carefully run a knife around the edges and remove. Let cool completely on a clean, dry surface.

To create the frosting, first bring the cream cheese and whipped topping to room temp. When ready, beat cream cheese, sugar and vanilla until light and smooth. Gently fold in the whipped topping.

I won't go into frosting detail for the giant cupcake cake, but it required some intense trimming and assembling. Basically, once your cake is cool, frost and add the crushed cookies on top. 

Congratulations, you've just made the best.cake.ever.

I love the cat present in the background :)

Baked Banana Donuts

Given the choice between a donut or a kolache in the morning, I always go with the kolache. Even though donuts aren't a frequently craved food of mine, sometimes you just can't help but want a deep-fried, sugary piece of dough.

As with most of my recipes, I decided to satisfy this spontaneous craving by making it healthier! I had 3 bananas just chillin' in the freezer (ha ha ha) and was tired of the same old banana bread recipe. I just received a donut pan for Christmas so decided to make a baked banana donut. I topped with a simple maple glaze to add some shine and extra sweetness.


Although I wouldn't recommend this to a donut-fanatic or someone who swears by the fried yeast variety, this recipe is tasty, versatile and fun. And really, I just love anything banana.

Baked Banana Donut w/ Maple Glaze Recipe:

• 3 bananas (small to medium size)
• 2 egg whites
• 1 tbsp vegetable oil
• 1 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups white flour
• 3/4 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp ground cinnamon
• 1 tsp ground allspice

• *1/4 cup maple syrup
• *1/4 cup powdered sugar
• *2 tbsp water
  

*Honestly, I just kinda eye-balled it.

In a medium bowl, mash the bananas. Add the vanilla, oil, sugar and egg whites and mix together. Next add dry ingredients and mix until moist and well-combined. Spoon into your donut pan. Because this dough is thick and sticky, it's kind of a messy endeavor, but try to fill each donut cup about 2/3 full and even. I only have a 6-donut pan so I had a lot of leftover dough. Instead of waiting until they were finished and re-loading full of sticky dough, I just plopped the rest in a muffin tin and baked them all together. In a 425-degree Fahrenheit oven, the donuts were done at about 8 minutes; muffins took about 12 minutes.

While they're baking, mix the maple syrup, powdered sugar and water. Allow the donuts to cool and then smear on the sweet glaze.