Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Thursday, April 21, 2016

Hummingbird Bundt Cake / #BundtBakers

Today for  #BundtBakers we are talking about Retro Bundts. The old fashioned cake recipes that have been around for awhile, are all gussied up and looking spectacular as bundt cakes! I made a Hummingbird Bundt Cake because it is one of my very favorite cakes! The aroma coming from these cakes as they bake is amazing, and the cinnamon, the pineapple, the bananas~omg, incredible! And then there is the taste of this cake. Moist and full of flavor! I used the recipe below, which is the original Hummingbird Cake recipe, written by L.H. Wiggin, which first appeared in the February 1978 issue of Southern Living magazine.
 Hummingbird Bundt Cake
 printable recipe
Makes 12 mini bundt cakes

1 1/2 cups chopped Pecans
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cup Sugar
1 teaspoon Cinnamon
3 large Eggs, lightly beaten 
3/4 cup Canola Oil
1 3/4 cup Mashed Bananas (5-6 bananas)
1 1/2 teaspoon Vanilla
8 ounce can Crushed Pineapple
4 ounces Cream Cheese, softened
2 cups sifted Confectioner's Sugar
1 teaspoon Vanilla
1-2 tablespoon Milk

Preheat oven to 350 degrees.
Place chopped pecans on a cookie sheet. Toast in oven for 9-10 minutes, stirring pecans half way through.
Mix together flour, baking soda, salt, sugar and cinnamon. Set aside.
Add eggs, canola oil, bananas, vanilla and pineapple together in a medium bowl, then add to dry ingredients. Stir together until  moistened, being careful not to over mix. 
Grease and flour pan.
Fill with batter and bake for 20-22 minutes. Check with a toothpick. Let cool for 10 minutes. Release cakes from pan, and let cool completely.
Mix together cream cheese, confectioner's sugar, vanilla and milk. 
Use a decorating bag to pipe the the frosting on to bundt cakes. Sprinkle with toasted pecans, and enjoy!

Just scroll down a bit to see more retro bundt cakes from members of #BundtBakers. They are sure to bring back some great memories!

Thanks so much to Felice from All That's Left Are The Crumbs for hosting today's event! 

BundtBakers



Sunday, April 17, 2016

Spring Cookie Bouquet / #SundaySupper

Today I am welcoming spring with this colorful Spring Cookie Bouquet! I wanted the bouquet to be colorful and kind of wonky, with a silly and fun design that makes you smile when you see it! There is nothing serious about this Spring Cookie Bouquet!


Spring Cookie Bouquet  

Cookie Dough 
5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract 


Royal Frosting
3/4 cup Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar

Make the cookie dough by mixing together the flour, baking powder, and salt. Set aside. Cream together the butter and sugar until it is light and airy. Add the eggs and almond extract. You can substitute vanilla instead, if you want. Add the flour mix, a little at a time, until it is all incorporated into the batter.
Place some dough on the center of half a piece of parchment paper. Fold the paper over it and start rolling the paper, which means also rolling the dough, to a 1/4" thickness.  Do this with all of your dough. With this recipe, you will end up with 5-6 pieces of parchment paper filled with dough. Stack all the pieces on a half sheet pan, cover with plastic, and refrigerate. It will take about 30 minutes for the dough to chill.
Take the dough out, 1 piece at a time and cut out the cookies. Re roll unused dough and refrigerate again.
Cut out a small piece of cookie dough. Place the stick on the back of the cookie, and cover it with the dough. Turn cookie for baking.
It will look nice and smooth after baking, and the stick will be secure.
Bake at 350 degrees for 8 minutes. Let cool completely.
Mix frosting  by pouring the water and the meringue powder in to a large bowl you can mix in. Whisk together until frothy. Add the cream of tartar and whisk again. Pour all the sugar in at one time. Mix on low for 10 minutes. The frosting will get thick and creamy. Cover so it will not become dry. Tint with colors in separate bowls.
Fill decorating bags with desired colors. Use a #2 tip for outlining.
Outline flowers.
Fill in and decorate cookies. Let dry 24-48 hours.
Enjoy your Spring cookie Bouquet!

Thanks for joining me today! 
Don't forget to check out how all the other SundaySupper family members are celebrating spring! Look at all these great recipes!

Thank you to Renee from Renee's Kitchen Adventures for hosting today!

Breakfast: Appetizers: Beverages: Main Dish: Side Dish: Dessert: Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Sunday, March 20, 2016

Creamy Flan / #SundaySupper

With Easter almost here, and spring right around the corner, we are cooking and baking with eggs today for Sunday Supper! I made a Creamy Flan to celebrate because, well, why not?! It's creamy and rich and decadent and a great dessert for Easter Sunday! I was given this recipe from a friend and former co worker. He grew up in Mexico with a mother who owned a restaurant, and this was her recipe. It is so tasty! I made this flan in individual servings, but this recipe can also be made in a larger dish for everyone to share, or make smaller servings by using 4 ounce dishes. Any way you bake this flan, your friends and family will love it.


Creamy Flan

Thursday, March 17, 2016

Rainbow Cake

Happy St. Patrick's Day! I have a rainbow cake for you today! I love St. Patrick's Day, and celebrating my Irish heritage. With all the bright, happy colors this cake has to offer, it is perfect for any occasion. You start with a basic white cake recipe, but this cake does take some time to make. You want to allow time to tint each layer of color, and if you are using a small pan like I did, and you only have one, it will take a bit longer. Definitely start a couple days ahead of when you want to serve it.

Rainbow Cake

Thursday, February 18, 2016

Snickerdoodle Bundt Cake / #BundtBakers

Today is #BundtBakers reveal day and our special ingredient this month is cinnamon! Isn't that a yummy one? So many choices! Which is how I ended up baking this dreamy Snickerdoodle Bundt Cake!  This cake started with white cake batter. It has a ring of cinnamon in the center and it is topped with a simple glaze sprinkled with cinnamon sugar. That's a lot of cinnamon, and it packs a lot of flavor. Oh, and it tastes great as a breakfast cake too!

cinnamon cake, breakfast, dessert, snack, glaze, cinnamon filling
Snickerdoodle Bundt Cake

Thursday, January 21, 2016

Chocolate Bacon Banana Bundt Cake/#BundtBakers


Do you think that a Chocolate Bacon Banana Bundt Cake is a strange but good/weird flavor combination? So do I! Which is why I made the exact cake for this months #BundtBakers theme of "Strange but good/weird flavor combinations"! At the bottom of this post you will find many others that fit the description, so you can find the perfect one that fits you!
chocolate, bacon, banana, cake, drizzled, cream cheese frosting, bacon pieces, banana slices
Chocolate Bacon Banana Bundt Cake

Tuesday, January 19, 2016

Mini Cranberry Orange Bundt Muffins

These little Mini Cranberry Orange Bundt Muffins are a great way to start your day. Of course, they are just as tasty as a dessert also.  I used the Orange flavored Cranberries from Trader Joes to make these cuties. The orange mixed with the cranberry flavor gives these muffins a great taste with a little less tartness. I dressed up three of the muffins for dessert by adding an orange juice drizzle, fresh whipped cream and some orange zest. I left the others for breakfast and snacks!
breakfast, dessert, or snack
Cranberry Orange Bundt Muffins

Thursday, December 17, 2015

Peppermint Candy Cane Bundt Cake/#BundtBakers

This month for the Bundt Bakers group the theme is "Naughty or Nice". Isn't that cute? I was tempted to do a naughty cake just for fun, but I baked a "nice" cake because I already had everything! Yes, sometimes I am that boring and practical! This Peppermint Candy Cane Bundt Cake is fun and tasty and cute, so I think it hits all the marks for something you would enjoy!

peppermint, cake, bundt cake, candy cane
I found this plate at Target and I thought it was cute, and so perfect for this bundt cake theme!
bundt cake, crushed candy canes, white drizzle frosting
Peppermint Candy Cane Bundt Cake

Sunday, December 13, 2015

Cranberry Panna Cotta/#SundaySupper


 This year's Annual Holiday Bash menu is set. The dishes have been taken down from the high shelves and washed, the silverware has been polished and is looking shiny and new, the linens have been pressed, the wine glasses have been washed and the invitations have been delivered. I have decorated the tree, strung some lights, and put a wreath on the door. Every year, I plan a menu with at least one new entrée or dessert for my guests to enjoy. This year the menu includes this Cranberry Panna Cotta for dessert, and I will be serving it with two Gallo Family Vineyards wines: a crisp Moscato and a tasty Pinot Grigio. The Cranberry Panna Cotta with the light bodied, refreshing Moscato and the citrus flavor of the Pinot Grigio are the perfect pairing for the big bash.

cranberry, panna cotta, dessert, wine pairing, moscato, pinot grigio

Wednesday, November 25, 2015

Pumpkin Tiramisu

If you are looking for a wonderful and tasty fall or Thanksgiving dessert, I have one for you! Actually, this Pumpkin Tiramisu is delectable anytime! They are made in individual dishes for ease of serving, and they can be made ahead of time, for the most part, for all around dessert easiness! You will love these!


Pumpkin Tiramisu

Thursday, November 19, 2015

Pumpkin Apple Harvest Parfait

This Pumpkin Apple Harvest Parfait takes the best flavors of fall and puts them together in a way that celebrates each taste on it's own, yet brings the house down with the flavor combination! They really are the perfect pairing! The spicy flavor of the pumpkin roll and the tart, but sweet flavor of the sauteed apples makes this parfait the perfect ending to your fall meals!

As we are getting closer and closer to Thanksgiving and the holidays, our thoughts turn to family dinners, neighborhood parties, and spending special time with special people. These parfaits are an easy, make ahead desserts your family and guests will love.

I used small 12 ounce jars to serve these parfaits. I bought the Pumpkin Spice Biscuits from the refrigerated section of the grocery where they sell biscuits. If you can't find the pumpkin biscuits, you could substitute cinnamon rolls, or even caramel rolls.They will be just as yummy!



pumpkin, apple, rolls, whipped cream, pumpkin spice
Pumpkin Apple Harvest Parfait

Thursday, October 15, 2015

Apple Cider Bundt Cake w/ Carmelized Apples/#BundtBakers

 I don't think fall would be the same without apples, do you? I know this bundt cake wouldn't be! This Apple Cider Bundt Cake with Carmelized Apples is the taste of the season in a mini cake! With cider in the cake and apples in the topping how can you go wrong!

Apple Cider Bundt Cake w/ Carmelized Apple Topping

Sunday, September 27, 2015

Caramel Apple Pie Bundles/#SundaySupper

It is time for #SundaySupper and this week we are celebrating fall and all the wonderful flavors of the season. For me, that means apples and caramel and Caramel Apple Pie Bundles!

Like many people, fall is my favorite time of year, and what's not to love? The crisp, cooler weather to wake up to, beautiful leaves tripping across the yard, breathtaking sunsets, less crowded beaches, Friday night football, roaring fire pits in the evenings, and food flavors that I look forward to from the end of fall until it starts all over again. There is nothing like food to evoke wonderful memories and  I hope these Caramel Apple Pie Bundles bring some to you.


Caramel Apple Pie Bundles

Tuesday, September 15, 2015

Banana Split Cheesecake Bars

There is just something about a bar dessert that I love. They are less time consuming to make, they are easy to serve, and they present themselves as just a little bit fancier than a cookie. I had been throwing around an idea in my head of a banana split type bar for some time, but I kept getting stuck on what to use for the base. I couldn't use ice cream. (But as I am writing this, I am asking myself, why not?)  So I kept thinking about it. I usually think about my ideas for a time before I bring them to fruition, or toss them.

Sunday, September 13, 2015

Grandma's Lemon Meringue Pie/#SundaySupper

Today at #SundaySupper we are honoring our grandparents by celebrating Grandparent's Day!
My grandmother passed away many years ago, but she was a wonderful cook, and I always remember her making Lemon Meringue Pie. I don't have the recipe that my Grandma used to make her creamy, luscious pie, but I found one that taste very close, and just a bite of one piece sent me back in time to another life! I love how food brings wonderful memories flooding back.  I think Grandma would like this pie!

Grandma's Lemon Meringue Pie

Wednesday, August 19, 2015

Summer Bread Pudding

I am a huge fan of bread pudding, but I have to say, I don't think I have ever made it or eaten it during the summer. It has always seemed to be a fall or winter type of dessert. Until today! I made this Summer Bread Pudding with angel food cake, so it's a bit lighter, and fresh peaches because well,  fresh peaches!! I baked the bread pudding in individual dishes, but it would be great in a large pyrex dish too! The next time I make this I might add a light drizzle of vanilla sauce over the top right before serving. That would be good!
Summer Bread Pudding w/ angel food cake and peaches
Summer Bread Pudding

Saturday, August 8, 2015

Chocolate and Rice Pudding Cups/#SummerofPudding

Summer is still going strong in The Freshman Cook household, and so is the #SummerofPudding! We like to spend time hanging around the house cooking and entertaining friends and out of town visitors, barbecueing, grilling, and just celebrating life in our own little piece of paradise. We love to eat well, and last weekend I included Kozy Shack ® Rice Pudding as part of our menu. It was  awesome! It is elegant while being simple, and it has a flavor that is fresh, rich, creamy, and oh, so good! I made milk chocolate bowls, filled them with Kozy Shack ® Rice Pudding ®, and topped each one with a chocolate drizzled strawberry. Heaven! The recipe definitely shined the spotlight on the pudding and it was the star. Simple, elegant and yummy!
Elegant Rice Pudding Cups

(makes 4)
1 1/3 cup of Milk Chocolate
Kozy Shack ® Rice Pudding
1 Strawberry per bowl 
1/4 cup of Dark Chocolate Chips
2-3 tablespoons of Heavy Whipping Cream
1 bowl mold



 Chop your milk chocolate into small even pieces. Place in a double boiler and melt.

 Fill each mold 1/3 of the way up with the melted chocolate.
Put the top on the mold. You can see how it pushes the chocolate around the mold to form a bowl. Some of the chocolate overflowed, but you just cut it off later. Put the mold in the fridge for about 30 minutes, then in the freezer for 2 minutes.
The two molds on the right were overflowed with chocolate, so you just unmold them and use a paring knife to cut the edges off. After cutting, return to the fridge.
Place the dark chocolate chips and a little bit of the whipping cream into a pot and melt on low. You are making a ganache to drizzle over the strawberries. If it is too thick after melting, add just a little more cream, but make sure it is not cold. Refrigerate.
 Put the #ricepudding in the chocolate bowl, add your strawberry, and enjoy!
Looking for a reason to enjoy this recipe and some yummy #ricepudding?
August 9th is National Rice Pudding Day! Let's Celebrate with some Kozy Shack ® Rice Pudding!


Don't forget to celebrate with Kozy Shack ® !

Stop by the Instagram page and their Facebook page to see what's new and exciting at Kozy Shack ®.

Sunday, August 2, 2015

Swim Ring Cakes for #SundaySupper

It is Pool Party time today at #SundaySupper! Everyone is bringing something yummy to eat, so I  brought some Swim Ring Cakes! These cakes are made using a cake doughnut recipe and are frosted with royal icing for a sweet treat! I made several versions of the cake before deciding on one of them. I tried using a white cake recipe, and it was very tasty, like white cakes are, but it was not as dense as I thought this dessert needed. Then I tried a couple different version of a cake doughnut recipe, and I liked how the cakes were thicker, but I wasn't crazy for the taste. I finally decided to mix the denseness of the doughnut recipe with the flavor of the white cake recipe, and I think know you are going to like it!
Swim Ring Cakes

Wednesday, July 22, 2015

Banana Pudding Icebox Cake

I think know it is Banana Pudding Icebox Cake time! Why?
 Because It is HOT, HOT, HOT!
I grew up eating vanilla wafers and pudding, as I am sure, you probably did too. It is the first recipe I remember learning from my mom, and I make a birthday cake version of it for every one of my son's birthdays. So, my mind went to making a Banana Pudding Icebox Cake as we enjoy another heat wave here in the south, and I only want to cook if an oven or stove are not involved! 

This Banana Pudding Icebox Cake recipe is so close to the original. The only major difference is that you mix the pudding with whipping cream instead of milk. 
bananas, vanilla pudding, icebox cake, whipped cream
Banana Pudding Icebox Cake

Thursday, July 16, 2015

Cherry and Sliced Almond Mini Bundt Cakes/#BundtBakers

Today at #BundtBakers we are showing off our fruit and nut inspired bundt cakes! For me, my cake had to be a Cherry and Sliced Almond Mini Bundt Cake! Cherries are my summertime obsession this year! I am loving them!! I also added a fun, tasty cherry sauce that is so easy to make, it's ridiculous! You will want to make this!
 Cherry and Sliced Almond Mini Bundt Cakes