Oatmeal Cake

My Daughter and I- Oatmeal Cake

 

This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.

But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.

My Daughter and I- Oatmeal Cake 2

Oatmeal Cake

    • 1 1/2 cups hot water
    • 1 cup old fashioned oatmeal
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup butter, at room temperature
    • 2 eggs
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
Topping
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon milk
  • 1 cup flake coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Original recipe from Taste and Tell

Jordan 

Mini Banana Cream Pies

My Daughter and I- Mini Banana Cream Pies

Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.

We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.

My Daughter and I- Mini Banana Cream Pies 1

Mini Banana Cream Pies

1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed

Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!

Cindy & Jordan 

Oatmeal Cake

My Daughter and I- Oatmeal Cake

 

This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.

But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.

My Daughter and I- Oatmeal Cake 2

Oatmeal Cake

    • 1 1/2 cups hot water
    • 1 cup old fashioned oatmeal
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup butter, at room temperature
    • 2 eggs
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
Topping
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon milk
  • 1 cup flake coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Original recipe from Taste and Tell

Jordan 

National Eclair Day

eclair cake 1 - My Daughter and I

Happy Friday! Sorry for the lack of blog posts all this week- things have been kind of crazy around here. Last weekend we went to the river (the Colorado river) for some jet-skiing, Sea-doo riding, and wake-boarding fun! Oh, and some guacamole eating too 😉 We got home late Monday night and have been really busy since. So, long story short, posting just didn’t happen. Until now that is!

Did you know that there is a National Eclair Day? I didn’t! June must be the month of “National…Days”. June 1st is National Donut Day. June 3rd is Egg Day. June 6th is National Yo-Yo Day. June 20th is National Flip-Flop Day.  June 21st is World Handshake Day. See what I mean? And, of course, June 22nd is National Eclair Day. And I am so excited about it! In honor of this special day, check out this delicious and easy eclair cake recipe.

Eclair Cake 2 - My Daughter and I

 

There’s something about these pictures that absolutely gets to me- they make my mouth water every time I look at them! And I can promise you that the cake is just as delicious as it looks!

Eclair Cake
Serves: 16
Ingredients
  • Crust:
  • 1/2 cup butter
  • 1 cup flour
  • 1 cup water
  • ¼ tsp salt
  • 1 Tablespoon sugar
  • 4 eggs
  • Filling:
  • 1 8 oz package cream cheese, softened
  • 2 small packages vanilla instant pudding
  • 3 cup milk
  • 8 oz container cool whip for top
  • chocolate syrup for drizzling on top, optional
  • Strawberry or banana slices to garnish on top, optional
Instructions
  1. Preheat oven to 400 degrees. On low heat in a medium saucepan, melt the butter on low. Add water and bring to a boil. Turn off the burner and add flour, salt, sugar and mix into a softball. Let cool for 5 minutes.
  2. Add eggs one at a time and mix in with a fork until incorporated. Spray a jelly roll pan or a 9×13 inch pan with cooking spray. Spread the mixture out on the pan. If using a 9×13, slightly bring the mixture up on the sides. Bake for 25-30 minutes in the preheated oven. The crust will bubble up and the edges will turn slightly brown. Let it cool until room temperature.
  3. For the filling, In a stand mixer or using beaters mix 1 cup of milk with the cream cheese and mix until creamy. Add pudding mix and the rest of the milk and mix well together until creamy.
  4. Spread over the cooled crust. Spread the cool whip on top of the filling mixture. You can top with fresh strawberry slices or bananas if desired. Drizzle with chocolate syrup if desired.

Cindy & Jordan