Dessert
I came up with this recipe combining a few of my favorite things, apples, caramel, and nuts! This is a great morning bite with a hot cup of coffee or a sweet snack after dinner! Everyone I shared them with enjoyed the sweet, but not too sweet, fall flavors.
INGREDIENTS
1 box spice cake mix
1 apple, peeled and diced. I used Honey Crisp
1/4 cup chopped pecans
1/4 cup golden raisins
3/4 cup water
1/3 cup oil
3 whole eggs
Your favorite caramel sauce
DIRECTIONS
Mix the cake mix, oil, water and eggs until combined. Add the diced apple, pecans, and golden raisins, folding them in through the batter.
Line cupcake pans with liners and fill them up about 2/3 full with the batter.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool, then top each cupcake with a tablespoon of caramel sauce for a little added sweetness.
Enjoy!
Ready or not those holidays are right around the corner! I know I’m not ready yet although I do enjoy big dinners with family and friends. I’m always looking for something new to serve as appetizers or desserts. If I change my main menu much I’ll be in big trouble with my family.
Although I’m not a fruitcake person I have to say this fruitcake was really good. I shared with my parents and they too agreed it was very good and a recipe worth keeping! It’s not super dense like most fruit cakes but it is packed full of lots of goodies! This could very easily be made in the small loaf pans and would be a great hostess gift or giving to co-workers or neighbors.
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1 1/2 cups sweetened shredded coconut
1 cup golden raisins
1 cup chopped nuts, pecans or walnuts
DIRECTIONS
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the extract. Combine the flour baking powder and salt. Gradually add to the creamed mixture alternating with the orange juice. Stir in the candied fruit, coconut, raisins, and nuts.
Press into a greased 10-inch tube pan. Bake at 300 degrees for 80 to 90 minutes or until a toothpick inserted comes out clean. Cool for ten minutes before removing from the pan to a wire rack. Let cool completely. If desired you can sprinkle with powdered sugar.
Enjoy!
This was another recipe I made while camping with family and friends. So simple to throw in the crockpot.
I have a small confession to make though, I forgot to pack the confectioners sugar in the motorhome before we left. The peanut butter layer did not make it on BUT I found some of the new peanut butter whipped topping at the grocery store and had that with me! So I added the whipped topping and what else goes well with chocolate cake? You got it a scoop of ice cream! Needless to say, we were all happy campers!
INGREDIENTS
1 box of chocolate cake mix
1 cup of water
3 eggs
1/2 cup creamy peanut butter
1/3 cup softened butter
PEANUT BUTTER GLAZE
1/4 cup creamy peanut butter
1/4 cup milk
1 cup powdered sugar
TOPPINGS
1/4 cup fudge sauce
1 package mini peanut butter cups, cut in half
DIRECTIONS
Spray a 6-quart oval slow cooker with non-stick spray. Using a hand mixer mix cake, water, eggs, 1/2 cup peanut butter, and butter on low speed until well combined.
Pour the batter into the slow cooker, cover and cook on high for 1 hour and 45 minutes to 2 hours, if your crockpot runs hot, check after 1 hour and 30 minutes.
Remove slow cooker insert and place on wire rack to cool for 15 minutes.
To make the glaze, whisk together peanut butter, milk and powdered sugar in a medium bowl and spread over the cake. Drizzle fudge sauce over the peanut butter glaze and top with the mini peanut butter cups. Don’t forget a scoop of ice cream and peanut butter whipped topping if your store has it!
Enjoy!
One of my favorite things in fall is the crisp apples right from the orchards. I like them simply as is or in baked goods! I came across this recipe on Pinterest from the “Pinch of Yum” food blog and knew I just had to try it. When my Dad asked me to cater an event he was hosting (for 10 people) I knew this cake was going to be the dessert! Don’t tell my Dad if you see him, but there just may have been a piece missing before I gave it to him, for taste testing purposes, of course! A daughter has to do what a daughter has to do!
When my Dad got home he called me to tell me how much the cake was enjoyed by everyone and there was not one piece left! Not only do I give this cake a thumbs up but the full group does too! Perfect for any fall gathering, or just because!
INGREDIENTS
1 1/2 cups brown sugar
1/3 cup oil
1 egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 chopped apples, I used honey crisp
1/2 cup sugar
1 teaspoon cinnamon
1 Tablespoon butter
DIRECTIONS
Preheat oven to 325 degrees. In a large bowl mix the brown sugar, oil, egg, buttermilk, baking soda, vanilla, and flour together. Fold in the chopped apples and pour the batter into a 9 x 13 pan.
Combine the cinnamon, sugar, and butter together to make the topping. Sprinkle evenly over the batter.
Bake for 45 minutes.
Enjoy!
My husband loved this pie! I think he may have even had some for breakfast the day after I made it! I made this pie using fresh peaches from my neighbor’s tree so it was a little extra effort as you do have to peel and dice the peaches, but it is well worth it. I’m certain this would taste just as good with canned peaches as well as they are canned at the peak of freshness. Just be sure to dry the peaches as you don’t want a soggy pie.
INGREDIENTS
1 cup of sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups fresh peeled and sliced peaches
1 cup fresh blueberries
Pastry for a double crust pie (9 inches)
1 Tablespoon Butter
1 Tablespoon 2% milk
Cinnamon sugar
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries. Toss to coat. On a lightly floured surface roll one half of the dough to 1/8 of an inch thick circle. Transfer to a 9-inch pie plate. Trim pastry to a 1/2 inch beyond the rim of the plate. Add filling and dot with butter.
Roll the remaining dough to a 1/8 inch circle place over the peach filling (or can make a lattice top) trim and seal to the bottom pastry, flute edges. Brush the top with milk and sprinkle with cinnamon sugar. Lastly, cut about one inch “X” in the top center of the top crust.
Bake 40-45 minutes until crust is golden brown and filling is bubbly. Remove from oven, let cool on a wire rack.
Enjoy!
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