Desserts

Upside Down Apple Cake with Caramel Sauce

Published on by carol lou

I am sure you are familiar with Pineapple Upside Down Cake, well here is a delightful fall spin on a classic. Upside Down Apple Cake with Caramel Sauce.  You start the cake over your burner in a cast iron skillet, melt butter, brown sugar, and spices to make a delicious caramel sauce.  Top with sliced apples, top with a cake batter and crumbly topping – in the oven it goes.  Then flip and serve.  Unique twist on a classic and really delicious, especially with a dollop of whipped cream on top!

Print

Upside Down Apple Cake with Caramel Sauce

Servings 10

Ingredients

  • Caramel Topping
  • 1/3 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 apples peeled and thinly sliced
  • Cake
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup milk
  • Crumble Topping
  • 1/4 cup packed brown sugar
  • 1/4 cup oatmeal
  • 3 tablespoons butter, softened
  • 1 tablespoon flour
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees.  Using a 10-inch cast iron skillet, melt the butter and brown sugar for the caramel topping.  Add the spices and cook for 5 - 6 minutes until bubbly, stir frequently.  Remove from the heat and top with the apple slices.  To make the cake layer - in a mixing bowl beat the butter and brown sugar for 3 - 4 minutes at medium speed until light and fluffy.  Add the egg and vanilla, mix well.  Combine the flour, baking powder, spices and salt in a small bowl.  Add the dry ingredients to the butter mixture alternately with the milk, ending with dry ingredients.  Scrape the sides of the bowl and spoon the batter over the apples, smooth the top.   Mix together the Crumble Topping and sprinkle over the batter.  Bake the cake for 40 minutes.  Remove from the oven and let cool for 10 minutes, then invert onto a serving platter.  

Everything Zucchini

Published on by carol lou

Yes, it is that time of year, zucchini is abundant and I just love pulling out my recipes using zucchini.  The Chocolate Zucchini Bars are moist and oh so delicious.  The recipe makes a large sheet pan perfect for late summer get-together s.  Then a savory dish using ground beef and zucchini to create a basil filled pasta sauce, perfect for a quick dinner. 

Print

Chocolate Zucchini Bars

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 cups packed grated zucchini
  • 1 cup semi-sweet chocolate chips
  • powdered sugar

Instructions

  1. Preheat oven to 325 degrees.  Grease and flour one 11 x 17 inch sheet pan. In a large mixing bowl, cream the sugars, butter, oil, eggs, vanilla and buttermilk.  Mix together the dry ingredients (flour,cinnamon, allspice, cocoa powder, soda and salt).  Slowly add the dry ingredients to the creamed mixture.  Stir in the grated zucchini.  Pour mixture into prepared pan and sprinkle the chocolate chips of the top.  Bake for 40 - 45 minutes or until a wooden pick come out clean..  Cool, dust with powdered sugar, if desired.  Cut into bars when cool.

 

 

Print

Fettucine with Zucchini Sauce

Ingredients

  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • 4 cups diced zucchini
  • 1 15 oz can tomato sauce
  • 2 tablespoons prepared pesto or fresh minced basil
  • salt and pepper, to taste
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1 pound cooked al dente, fettucine
  • freshly grated Parmesan cheese

Instructions

  1.  In a large skillet, cook the onion, parsley and garlic in the olive oil for 5 minutes.  Add the ground beef and cook until the meat is cooked through. Add the zucchini and mix well.  Stir in the pesto or basil, tomato sauce, salt and pepper and red pepper flakes.  Cook over low heat for 20 minutes, stir frequently. Cook pasta according to package instructions for al dente.  Stir the heavy cream into the pasta sauce and heat through, taste for seasoning and adjust to your taste.  Drain pasta and toss with sauce.  Top with grated cheese. 

Easy Layered Fruit Torte

Published on by carol lou

This recipe is by far one of the easiest I have posted.  It is one of my go-to make ahead favorites.  Once you read the recipe you will know why.  Simple ingredients many times yield the best results.  This is a recipe that you can adapt to any seasonal fruit.  

Print

Easy Layered Fruit Torte

Ingredients

  • graham crackers
  • 2 1/2 cups assorted fruit (strawberries, blackberries, raspberries, blueberries)
  • 1 1/2 cups whipping cream
  • chocolate syrup

Instructions

  1. Line a 9 inch loaf pan with cling type wrap.  Whip cream until stiff peaks form.  In a bowl combine 2 cups of fruit and lightly smash with a fork.  Reserve the other 1/2 cup for the topping.  Line the loaf pan with a layer of graham crackers, top with whipped cream, then a  layer of fruit.  Repeat for three layers.  The last layer will be the reserved fruit that has not been smashed.  Wrap tightly and freeze for 4 hours.  Remove from the freezer - slice and serve.  Drizzle with chocolate syrup, if desired. 

Grilled Angel Food Cake with Mixed Berries

Published on by carol lou

This recipe is too easy to even be called a recipe.  However, I have served this three times in the past few weeks and each time the reviews are great.  I know many grill pound cake but I prefer to grill angel food cake.  It is this easy, you simply grill slices of angel food cake on both sides until golden brown (like a marshmallow).  Remove from the heat, top with berries and whipped cream.  I like to drizzle the berries with a good balsamic vinegar and fresh ground pepper – that might sound strange but try it – it is delicious.   Then top with a dollop of whipped cream.  Be prepared for the accolades – a simply elegant dessert.

Print

Grilled Angel Food Cake with Mixed Berries

Ingredients

  • thick slices of angel food cake
  • assorted mixed berries - blueberries, strawberries, blackberries and raspberries
  • aged balsamic vinegar
  • cracked fresh black pepper
  • whipped cream

Instructions

  1. Combine the berries with balsamic vinegar (a good drizzle or two) and pepper (a couple of grinds) toss and set aside.  Grill cake over coals until toasted on both sides.  Top cake with berries and whipped cream. 

Chocolate Brickle Bars

Published on by carol lou

This past weekend we visited our favorite pizza farm in Wisconsin, Stoney Acres.  This is one of our favorite stops when in Wisconsin and I always bring out one of my take and share recipes for an easy dessert.  At Stoney Acres, they make the pizza and serve beverages, everything else you can bring in.  This time I made Mom’s Chocolate Brickle Bars.  Not only are they loaded with flavor, they also have pecans, chocolate chips and brickle pieces.  A wonderful combination, quick to prepare and easy to make and take to any occasion. 

Print

Chocolate Brickle Bars

Servings 24

Ingredients

  • 1 cup butter
  • 1/2 cup cocoa
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup brickle chips

Instructions

  1. Preheat oven to 350 degrees. Melt butter in a medium saucepan and dissolve cocoa in the butter, set aside.  Beat eggs and sugar together until fluffy. Beat in flour, salt and vanilla. Slowly add the chocolate mixture, stir well.  Stir in pecans, chocolate chips and brickle chips.  Pour mixture into a greased and floured 9 x 13 inch pan.  Bake for 30 minutes. 

Vanilla Cream Pie with Whipped Cream and Toasted Coconut

Published on by carol lou

My mom was a master pie baker.  She would make pies throughout the year and they were always sought out by neighbors and friends.  The few that I remember vividly are her red raspberry with the lattice crust, whole pie pie and this vanilla cream pie.   This is a classic that stands the test of time, always delicious and one that will always receive accolades, it is one that reminds me of my childhood.  Enjoy this classic from my mom. 

 

Print

Vanilla Cream Pie with Whipped Cream and Toasted Coconut

Servings 8

Ingredients

  • 1` 9-inch pie crust
  • FILLING
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • 2 eggs
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla
  • whipped cream
  • toasted coconut

Instructions

  1. Heat oven to 450 degrees.  Line 9-inch pie plate with crust, poke the bottom and sides with a fork.  Bake pie shell for 9 - 11 minutes or until golden brown.  Remove from oven, cool.  In a medium saucepan, combine sugar, flour and salt.  Beat milk and eggs until smooth and gradually stir into the flour mixture with a wire whisk.  Cook over medium-low heat until mixture boils and thickens, stir constantly.  Boil slowly for one minute, stir.  Remove from heat.  Add butter and vanilla, stir until the butter is melted.  Pour into cooled pie crust.  Place plastic wrap directly on the hot filling (this will prevent a film from forming on the filling).  Cool slightly, refrigerate for at least 3 hours before serving.  Garnish with whipped cream and toasted coconut.

    To toast coconut, bake in a preheated 350 degree oven for 8 - 11 minutes, stir frequently.   

Mixed Nut Biscotti

Published on by carol lou

My pantry is full of odds and ends of nuts.  I purchase so many varieties for all of my recipes, many times I just take and look and decide it is time to use up what is left.  That is exactly what happened this weekend when I was in the mood to bake.  Out came the hazelnuts and almonds that were in the pantry.  I toasted them, chopped them and added them to my biscotti recipe. The results were wonderful and just proves that necessity is the mother in invention! As I write this post, I have a cup of coffee and a mixed biscotti next to me – oh, what a wonderful way to start the day.

Print

Mixed Nut Biscotti

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup toasted whole hazelnuts and whole almonds, chopped

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.  To toast the nuts, bake for 5 - 10 minutes in 350 degree oven until lightly toasted - cool and chop.  In a mixing bowl, cream the butter and sugar.  Add the eggs one at a time.  Add the vanilla and almond extracts.  Combine the flour, baking powder, cinnamon and salt in a small bowl.  Slowly add the flour mixture, stir in the nuts.  Form the dough into 2 logs, approx. 12 inches long and 1/2 inch high.  Bake for 30 minutes, remove from the oven.  Cool slightly and then slice diagonally into 1/2 in pieces.  Place on the baking sheet cut side down.  Return to the oven and bake for 20 minutes, turn after 10 minutes.  Cool and store in airtight container 

Praline Pumpkin PIe

Published on by carol lou

My mom’s recipe collection if full of gems from neighbors and friends.  I have no idea where this recipe originated but remember my mom making this pie during the Thanksgiving holiday.  The praline portion is baked on the bottom then topped with the pumpkin custard with a wonderful addition of brown sugar in the pie.  It is a delightful change from your typical pumpkin pie.  I always cover my crust while baking so the crust does not brown too much.  I love my silicone pie crust shields since they are so easy to use and can go directly into the dishwasher.  I think I purchased mine at a big box bed and bath store years ago.  (My pie pan was a bit small so I had some of the filling left over, do not overfill your crust.)  

I use pie shields which prevent over browning

Print

Praline Pumpkin Pie

Ingredients

  • 1 9-inch pastry crust, unbaked
  • 3 tablespoons butter, room temperature
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans
  • 3 large eggs, beaten
  • 1 15 oz can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 12 oz. can evaporated milk

Instructions

  1. Preheat oven to 450 degrees.  Line your pie plate with the pie crust.  Combine the 3 tablespoons of butter and 1/3 cup brown sugar, beat until smooth. Stir in pecans.  Carefully pat into the bottom of the pie shell, bake at 450 degrees for 8 minutes.  Remove from the oven and let stand for 10 minutes.  Combine the eggs, pumpkin puree, sugars, pumpkin pie spice and salt and beat until well combined.  Slowly add the evaporated milk.  Mix until milk is well incorporated. Pour into prepared crust.  Reduce heat to 350 degrees.  Bake pie for 50 minutes or until a knife comes out clean.  Cool.  Serve with whipped cream.

 

Apple Walnut Pudding

Published on by carol lou

With an abundant supply of apples, I brought out an old favorite recipe.  Apple Walnut Pudding, it is more of a country pudding – this pudding does not have the consistency of custard, more of a bread pudding consistency, hence the term pudding.  I have no idea where this family recipe originated, all I know is it is quick to prepare; one of those one bowl wonders and delicious.  Great to serve warm a dollop of whipped cream or scoop of ice cream. 

 

Print

Apple Walnut Pudding

Servings 6

Ingredients

  • 4 eggs
  • 1 3/4 cups light brown sugar
  • 2/3 cup flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz. chopped walnuts
  • 3 apples, unpeeled, finely chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream

Easy Four Layer Cake with Buttercream Frosting

Published on by carol lou

I rarely make a layer cake, not that I don’t like them, I need a crowd to consume one!  They are the perfect dessert when you are entertaining.  Many times I am always trying something new and forget about this wonderful dessert that everyone loves.  My mom was a terrific cake baker and her favorite cake was a Sunshine Cake (I will bake and post this family favorite using my mom’s recipe in the near future!)  However, this post is about her yellow cake and buttercream frosting.  As I have mentioned before, my mom never used a mix or canned frosting.  She was the queen of scratch baking and when you taste this cake, you will know why.  Delicious moist layers of cake, filled with your favorite jam (I used peach cobbler preserves) and covered with an easy buttercream frosting.   This is one dessert you must try – easy and delicious.

 

Print

Yellow Cake with Buttercream Frosting

Ingredients

  • 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 cups cake flour
  • 1 cup milk

Instructions

  1. Preheat oven to 350 degrees.  Grease two 9-inch cake pans.  Beat butter, sugar, baking powder, salt and vanilla until light and fluffy, approximately 3 minutes.  Add eggs, one at a time, beat well after adding each egg.  Mix in 1/2 of the flour, mix well.  Add milk, mix well.  Add the remaining flour.  Beat well until all combined.  Divide batter into the two prepared pans.  Bake 38 minutes, until center is firm and cake tester comes out clean.  Cool in pans for 15 minutes, remove from pan.  cool completely prior to frosting. 

    BUTTERCREAM FROSTING

    2 cups butter (4 sticks), room temperature

    2 teaspoons vanilla extract

    32 oz. powdered sugar

    Using a mixer, cream softened butter and vanilla, until smooth.  Add sugar gradually until well incorporated and fluffy.  

    CAKE ASSEMBLY - for four layers, cut each layer in half. Heat 1 cup of jam over low heat until thin, remove from heat and cool.  Spread each layer with a thin layer of frosting and top with 1/4 cup of jam. Spread jam to one inch from the each of the cake, this will prevent the jam from oozing over the edge when you are frosting the sides.  Top with second layer, repeat.  Spread icing over top and sides of cake.  I dusted the edges of my cake with finely chopped pecans.