Dessert
I’m back! It’s been a busy summer and I have a lot of catching up to do with so many delicious recipes coming your way. This German Apple Cake is perfect for any fall gathering you may be having. This is my favorite time of year to cook with all the fresh picked off the tree apples we have in New Hampshire. I made this cake using both Honey Crisp and Granny Smith because I love that apple combination but you can use any apple you love. Another variation you can do with this cake is using caramel sauce on the top instead of the frosting. No matter how you make it I know your family will enjoy it as much as mine did.
INGREDIENTS
3 large eggs
2 cups of sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled apples, Granny Smith
3/4 cup chopped pecans
FROSTING
1 package cream cheese, 8 ounces
2 teaspoons softened butter
2 cups confectioners sugar
DIRECTIONS
In a large bowl beat the eggs, sugar, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt. Add to the egg mixture and mix well. Fold in apples and nuts. Pour into greased 13×9 baking dish. Bake at 350 degrees for 55 – 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting- in a small bowl beat cream cheese and butter, add the confectioners sugar and continue beating until smooth. Spread over the cooled cake and enjoy. Store in the fridge.
Enjoy!
I’m always looking for recipes that I can make gluten-free for Robby and this is one of those recipes that simply by changing the flour to a gluten-free flour he was able to enjoy. He really liked these cookies and I did too and I don’t need to be gluten-free! So make this either way. This is one of those cookies that each of the flavors really shines, the banana came through just as much as those sweet chips!
INGREDIENTS
2 cups all-purpose flour or Bob’s Red Mill One to One gluten-free flour
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted, room temperature, butter
2 medium ripe bananas, peeled and mashed
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips
DIRECTIONS
Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
Cream the butter, banana, and sugars together until well combined. Add the vanilla extract and mix until combined. Stir in the flour mixture, just until combined. Stir in the chocolate and peanut butter chips. Cover and refrigerate the dough for at least 30 minutes.
Preheat your oven to 375 degrees, spray two baking sheets with baking non-stick spray. Using a scoop or a spoon drop cookie dough (about 2 Tablespoons) onto the baking sheets and bake for 10-12 minutes, just when they start to turn a light golden brown on the top. Cool cookies on a baking rack and store in an airtight container.
Enjoy!
this recipe was found at www.momontimeout.com
It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
I know you are wondering “What is crack cake?” I wondered that too until I read the recipe! This recipe has all the usual suspects but has a little extra butter, sugar and the secret ingredient is WINE, yes wine! Sounds a little crazy I know and I was a bit skeptical at first but after one bite I know why it has the name it has! The first time I made this cake I shared it with my parents. I only gave them a couple pieces as I know my dad is not really a cake guy. He is more of a pie guy but later that night I had a call saying that was the best cake my dad ever had! Well then…I knew I would be making this cake often after hearing that. Lucky for them they celebrated their anniversary a week later and guess who had an entire cake to celebrate! I’m pretty sure they enjoyed it! I have made this cake a number of times since the first time and although I always mention I don’t like to bake, this is an easy cake I can whip up in no time so go ahead and surprise friends with some cake!
INGREDIENTS
For the cake:
1 box yellow cake mix, your favorite brand
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla instant pudding mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine – any wine you like to drink
For the glaze-
1 stick of butter
1 cup sugar
1/4 cup white wine
DIRECTIONS
Preheat oven to 350 degrees. Mix all of the cake ingredients together by hand or a hand-held mixer until well combined. Grease a bundt pan with non-stick baking spray and pour the batter into the well greased pan. Bake for 50-60 minutes. You can check for doneness by inserting a toothpick into the center of the cake and when it comes out clean, the cake is done. When done remove from the oven and set aside.
In a small saucepan, melt the stick of butter, add the sugar and wine. Mix the glaze over medium heat until the sugar is dissolved and everything is combined.
Using a toothpick poke holes throughout the top of the cake while still in the pan. Pour the glaze mixture over the cake letting the glaze seep into the cake. Continue to let the cake cool for about 20 minutes. Long enough for the cake to absorb all of the glaze. Flip the cake out of the pan onto a cake plate and serve.
Enjoy!
This recipe comes from www.thesarcasticblonde.com
This is one of the simplest cookie recipes I have seen or made. With Robby being gluten-free and can only have small amounts of dairy this quick easy recipe was perfect for me to make for him. But even though I made these with Robby in mind, both Jim and I enjoyed them as well. With just three ingredients it’s easy to make any time!
INGREDIENTS
1 large egg, beaten
1 cup of granulated sugar
1 cup of creamy peanut butter
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, mix all of the ingredients until well combined. Roll into balls, about 1 Tablespoon each.
Place on an ungreased baking sheet and flatten with a fork.
Bake for 18 minutes, remove to a wire rack to cool.
Enjoy!
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