Monday, September 23, 2013
Banana Blueberry Bread
1 cup sugar
1 stick butter, softened
2 eggs
4 ripe bananas
1/4 cup buttermilk
1 tsp cinnamon
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1-2 cups blueberries
Streusel Topping:
1 stick butter
1/2 cup brown sugar
1 cup flour
1/2 tsp cinnamon
pinch salt
Heat oven to 325. Grease 2 loaf pans. Cream butter and sugar, add eggs one at a time, add bananas, then all other ingredients for bread, fold in blueberries gently. Blend topping with a fork, then sprinkle over tops of bread, being very generous! Bake 1 hour- 1 hour 10 mins, Check with toothpick to be sure middle is done. Cool in pans 20 mins before removing. Sooooo addictive and delicious!!!
Erin&Sarah's Cinnamon Roll Cake
Seriously to die for!!!! Make this now.
Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1 stick butter, melted
Topping:
1 stick butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
Mix all cake ingredients except butter. Slowly stir in melted butter. Pour in greased 9x13. For topping, mix all ingredients till well combined, drop evenly over cake batter and swirl with knife. Bake 350 for 28-30 mins.
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla
While cake is still warm drizzle over top. Enjoy the dreaminess!!
Erin's Pinterest Peanut Butter Bars
Amazing.
1 1/2 cups flour
1 1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 cups creamy peanut butter(split)
2 eggs
1 1/2 cups quick oats
Frosting:
1 stick butter
3 1/2 cups powdered sugar
2 T cocoa
1/4 cup milk
1 tsp vanilla
Heat oven to 350. In bowl, mix flour, baking soda, and salt. In another bowl mix butter, sugars,3/4 cup peanut butter, eggs and vanilla till light and fluffy. Add dry ingredients gradually. Stir in oats. Spread in a greased 11x15 pan. Bake 12-15 mins. Cool 10 mins.
For frosting: whip remaining 3/4 cup peanut butter till fluffy. Spread over bars. Next, melt butter in sauce pan, add milk and cocoa, cook and stir constantly till boils. Remove from heat and add vanilla. Then gradually add pow sugar. Stir till thickens. Pour onto bars and gently spread. cool completely and cut into bars.
1 1/2 cups flour
1 1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 cups creamy peanut butter(split)
2 eggs
1 1/2 cups quick oats
Frosting:
1 stick butter
3 1/2 cups powdered sugar
2 T cocoa
1/4 cup milk
1 tsp vanilla
Heat oven to 350. In bowl, mix flour, baking soda, and salt. In another bowl mix butter, sugars,3/4 cup peanut butter, eggs and vanilla till light and fluffy. Add dry ingredients gradually. Stir in oats. Spread in a greased 11x15 pan. Bake 12-15 mins. Cool 10 mins.
For frosting: whip remaining 3/4 cup peanut butter till fluffy. Spread over bars. Next, melt butter in sauce pan, add milk and cocoa, cook and stir constantly till boils. Remove from heat and add vanilla. Then gradually add pow sugar. Stir till thickens. Pour onto bars and gently spread. cool completely and cut into bars.
Butternut Squash Cavatappi Bake
Isaac had 3rds!! Excellent way to hide vitamins in your food!!
3 cups peeled and cubed butternut squash
8 oz cavatappi pasta, or any pasta shape
2 T butter
1 cup sliced mushrooms
3 green onions, sliced
2 T flour
1 cup milk
2 cups shredded cheese (I used cheddar/jack mix)
cooked bacon
parmesan cheese
salt & pepper
heat oven to 375. grease a 2 qt baking dish. Cook pasta. while that's cooking, put squash in a microwave-safe bowl with 2 T water, cover with plastic wrap and poke a couple small holes to vent. cook 4 mins. stir, then cook 4 mins more till tender. Mash, and set aside. In a pan cook mushrooms and onions with butter till soft, then add flour, stir 1 minute, then add milk and salt & pepper to taste. cook till bubbly and thickened. Add squash and pasta, mix well. Pour in dish. sprinkle with cheeses and bacon. bake 25 mins. Serves 6.
3 cups peeled and cubed butternut squash
8 oz cavatappi pasta, or any pasta shape
2 T butter
1 cup sliced mushrooms
3 green onions, sliced
2 T flour
1 cup milk
2 cups shredded cheese (I used cheddar/jack mix)
cooked bacon
parmesan cheese
salt & pepper
heat oven to 375. grease a 2 qt baking dish. Cook pasta. while that's cooking, put squash in a microwave-safe bowl with 2 T water, cover with plastic wrap and poke a couple small holes to vent. cook 4 mins. stir, then cook 4 mins more till tender. Mash, and set aside. In a pan cook mushrooms and onions with butter till soft, then add flour, stir 1 minute, then add milk and salt & pepper to taste. cook till bubbly and thickened. Add squash and pasta, mix well. Pour in dish. sprinkle with cheeses and bacon. bake 25 mins. Serves 6.
Sunday, September 1, 2013
Dixie Spice Cake
I made this for Thomas' birthday. It is a really yummy dense cake and I could eat the frosting all by itself! I got it from my Pillsbury Cookbook that never disappoints! Enjoy.
2 1/4 cups all purpose flour
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup buttermilk
2/3 cup shortening
1 teaspoon vanilla
3 eggs
1 cup chopped walnuts or pecans
Caramel Frosting
Heat oven to 350. Generously grease and flour bottom only of 13x9 pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 3 minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake for 40-45 minutes or until cake springs back when touched lightly in the center. (for me, 40 was too long. I would try 35 next time) Cool completely. Frost.
Caramel Frosting
1/2 cup butter
1 cup firmly packe brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla
In medium saucepan, melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk; continue cooking until mixture come to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla; mix well. If needed, add a few drops of milk for desired consistency.
(For cupcakes, fill 24-30 paper-lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes.) I made this into a snake cake one year for Chan's birthday. It was fantastic!)
2 1/4 cups all purpose flour
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup buttermilk
2/3 cup shortening
1 teaspoon vanilla
3 eggs
1 cup chopped walnuts or pecans
Caramel Frosting
Heat oven to 350. Generously grease and flour bottom only of 13x9 pan. In large bowl, combine all ingredients except nuts at low speed until moistened; beat 3 minutes at medium speed. Stir in nuts. Pour batter into prepared pan. Bake for 40-45 minutes or until cake springs back when touched lightly in the center. (for me, 40 was too long. I would try 35 next time) Cool completely. Frost.
Caramel Frosting
1/2 cup butter
1 cup firmly packe brown sugar
1/4 cup milk
3 cups powdered sugar
1/2 teaspoon vanilla
In medium saucepan, melt butter; add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk; continue cooking until mixture come to a rolling boil. Remove from heat. Gradually add powdered sugar and vanilla; mix well. If needed, add a few drops of milk for desired consistency.
(For cupcakes, fill 24-30 paper-lined muffin cups 2/3 full. Bake at 350 for 20-25 minutes.) I made this into a snake cake one year for Chan's birthday. It was fantastic!)
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