We love pumpkin around here and a favorite is our pumpkin cake recipe that I make almost every year for Alex’s birthday. It’s a fun way to kick off the pumpkin season! I’ve chosen a few other Fall Favorite dessert recipes for you- I hope you enjoy them!
Pumpkin Cake with Cream Cheese Frosting
Apple Pie Bars with Caramel Sauce
Peanut Butter Chocolate Chip Oatmeal Bars
Jordan
Two summers ago, we went to an outdoor showing of The Endless Summer. There were booths, a history of surfing exhibit, a band and food. We met some friends there, and we all brought picnic dinners to share. One of our friends brought frosted banana bars- something that I’d never tried before- and we all absolutely loved them. Ever since then, Mrs. Smith’s banana bars have been floating around in the back of my mind as a recipe that needed to be tried. Last week, I finally got around to making a similar recipe, and they did not disappoint!
We love our banana bread recipe, so normally, if we have over-ripe bananas on the counter, that’s our go-to dessert. This banana cake with cream cheese frosting was another hit- the cake itself is moist, and isn’t overly sweet and the frosting is simple and delicious. The recipe came together very quickly too.
Banana Cake with Cream Cheese Frosting
Ingredients for cake:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
Ingredients for cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 lb. powdered sugar
Preheat oven to 350F. Grease a 9×13 inch pan.
In a large bowl, cream together the butter and the sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. In a separate bowl, combine the flour, baking soda and salt; stir into the wet batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bars to cool completely before frosting.
Make the frosting:
In a bowl, combine the butter and cream cheese. Beat until smooth. Slowly add the powdered sugar and mix until completely smooth.
Original recipe from Taste and Tell.
Cindy & Jordan
I attend a High School girls’ Biblestudy on Tuesday morning’s that runs during the school year. The study starts at 6 A.M., so we eat breakfast together while we talk about our Biblestudy book. Every week, a different girl brings breakfast for everyone, and last week was my day to bring food. I made these delicious breakfast muffins and everyone loved them! They remind me a bit of coffee cake- yummy muffins rolled in butter and coated in cinnamon sugar. The muffins that were leftover from study went to work with my dad, and the guys there loved them too- definitely a hit all around 🙂
French Breakfast Puffs
Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1 cup Sugar
2 heaping teaspoons Cinnamon
1 stick butter
Preparation Instructions:
Preheat oven to 350 degrees. Lightly grease 18 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 1 stick of butter. In a separate bowl, combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Jordan
We are finally getting a few veggies from our garden- for some reason our garden this year has been really disappointing, but I was able to harvest a few zucchini the other day. I also had some leftover roasted sweet potatoes that had a bit of sausage in it. I sliced up the zucchini and reworked our original frittata recipe – here are the delicious results.
Frittata
2 T olive oil
1 1/2 zucchini, sliced
Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.
10 to 12 eggs, beaten
1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.
Salt & pepper to taste
Preheat oven to 375*
In oven proof skillet pour in about 2 T olive oil, sauté sliced zucchini until softened a bit. Add potatoes and heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.
Cindy
As with so many of my cooking adventures, I end up making something based on what I have sitting around the kitchen. Yesterday I had three very ripe bananas and a pint of fresh blueberries. So I decided to make this yummy breakfast bread. The bread turned out great. It was moist and delicious and so pretty with the blueberries spotted throughout the slice.
Banana Blueberry Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 ripe bananas, mashed
1 cup fresh blueberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 1 loaf pan. Mix flour, baking soda, and salt together in a bowl.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. I covered the loaf pan with foil partway through the cooking time. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Cindy
| figuring out this life thing one day at a time | newly married | graciously forgiven |
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coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
coffee, dessert & chickens- one mother and daughter's musings on the important stuff...
My Daughter and I 