This is a reworked recipe from the days when I baked for a Jewish temple women’s group in the early 1990s. Not being Jewish, I had never had honey cake until I was asked to bake 40 loaves. I had a hankering for some this year, so I made this Gluten-Free Honey Cake.
This gluten-free cinnamon streusel coffee cake is a great way to start or end the day. Choose it for breakfast, snack or dessert and put a smile on your face!
Lemon Loaf Cake is a sweet and sour quick bread that can serve as dessert, breakfast or snack.
One day, a few years after I married my husband, he mentioned how much he’d like a slice of his sister’s lemon cake. It was the first time I had heard that his sister even had a lemon cake. What was this delectable sounding concoction of which my husband was dreaming? I immediately wrote a letter to my sister-in-law asking for the recipe. I am old enough and have been married long enough that snail mail was the “in” way to communicate back then. Once I got my hot little hands on the recipe, this Lemon Loaf Cake quickly became a staple in our dessert line-up. Continue reading
It’s a new week and my calendar is blessedly empty. I still have regular things like teaching piano lessons, volunteering at my daughter’s school and church activities, but there are no extra appointments, no company coming, nothing!! I feel so free! I am sure that by tomorrow the kids will mention a few extra things they need me to do, but for now, in this moment, I have an easy week ahead of me. So how do I celebrate? I make easy meals and easy desserts. These Fudgy Peanut Butter Bars qualify! Continue reading
I have had this recipe for Apple Cinnamon Cake printed out and ready to be made for years. I saw this cake with globs of apple pie filling in the middle and it screamed “MAKE ME!!!” Like many of you, however, I printed the recipe and then it slowly made its way into a pile and then to a shelf and then was forgotten. Then recently, I made up some apple pie milkshakes (and no, there are no milkshake recipes here, sorry), but I only used about 2 Tbsp of a whole can of apple pie filling. Suddenly, I remembered this cake. I dug through a few files, found it, made the cake and then promptly lost the recipe. Luckily, it was only yesterday and my memory extends that far.
This week is my 26th wedding anniversary and I am sharing the recipe for my wedding cake. I meant to make this last year for the big 25th, but life, as often happens, had other plans. So, here I am on a not-as-special-but-just-as-wonderful anniversary with a family story and recipe. Continue reading
I am excited to review this beautiful new book from the publisher of the Kosher by Design series. A Taste of Pesach: Trusted Favorites, Simple Preparation, Magnificent Results is not only filled with tried and true Passover recipes, it’s 95% gluten free. So, as a non-Jew-but-gluten-free-eater, I am excited to spread the word about this untapped resource for us. Never let the fact that a book is written for one group of people stop you from exploring the possibilities! Continue reading
The first year I lived in Florida, I was shocked at seeing fresh strawberries in February. Now, a few years later, I am totally spoiled and look forward to enjoying them while the rest of the country is blanketed in snow. There is a world famous Florida Strawberry festival held at the end of February/beginning of March. I really appreciate the amazing growing season in our state. Eating Fresh From Florida produce is an added bonus to being close to the beach and having mild winters. Continue reading
Is it just me, or does food look more inviting served up in a little jar? Did you know there is a cookbook devoted to these sweet treats? Packed with fifty recipes and fifty fabulous photos,Desserts in Jars: 50 Sweet Treats that Shine
by Shaina Olmanson has got something for every season and every occasion. Continue reading
I am in charge of the program for the teenage girls at my church. That means that I coordinate lessons on Sunday and help plan activities on one weeknight every week. It is incredibly rewarding and a nice break from my teenage sons at home. One week each month, we celebrate birthdays. I ask the birthday girls what their favorite birthday treat is and then I bring in a cake, brownies or whatever it is that they requested. Last month, I the answer I got was an overwhelming “Chocolate! Lots of chocolate!!” Continue reading
I bought a 25 pound bag of flour at the grocery store recently. The check out girls were amazed at the big bag. “Are you a baker?” they asked. “What do you make?” I answered with the usual things like cakes and cookies, but I was really thinking, “I have five kids. This isn’t going to last that long. I was disappointed that this was the only 25 pound bag you had!” Continue reading
Last week was Princess Pat’s 7th birthday. It is hard to believe that so much time has passed since her arrival. She has brought such a sweetness to our rough and tumble household. I always used to say that I’d ruin a girl, so I had to have sons, but maybe Someone knew better. Continue reading
When strawberries come on, my family expects three things: to eat a lot of them straight out of the package, to have homemade jam on their toast, and to see a few fresh strawberry pies after dinner. I am more than happy to oblige their expectations, but sometimes my need to expand my repertoire overcomes my desire to keep up tradition. That and the fact that I don’t always plan ahead like I should worked together to delay this year’s pie. So, when my little girl said, “let’s make strawberry cake, Mom,” I jumped at the idea and ran with it. Continue reading
This is a Sponsored post written by me on behalf of Avocado App for SocialSpark. All opinions are 100% mine.
Cinco De Mayo has long been a fun day celebrated in our family, not because we are of Mexican descent, but because it is my husband’s parents’ wedding anniversary. Going out to eat or having a fun fiesta of our own is something we looked forward to as May approached. This year would have been their 64th anniversary if my father-in-law were still with us. Continue reading
I had plans to make mustard for today’s post. I bought mustard seeds. I soaked them in vinegar for a day. I
followed adapted a recipe. I thought I was going to be the new Queen of Mustard. Then I tasted it and almost had to call 911. For now, I will be happy to buy mustard made and flavored by someone who knows what they are doing. So I am punting today. I hope you are not too disappointed. Continue reading
Don’t forget to enter to win a Canon Rebel Camera HERE thru 4/30/13
I have climbed on the bandwagon. I am following the crowd. I am doing something because “everyone else is doing it.” Where is the cliff, so I can jump off it like my friends are?
I have finally made Magic Bars. And I don’t care if it is the latest thing and completely not original. These things are amazing! Continue reading
Gluten-free cake mix made without refined sugars. It’s hard to find desserts that are free of more than one thing like sugar, gluten, dairy etc. This is one option. I topped it with a mix of natural peanut butter and honey.
- ¼ cup rice flour
- ¼ cup millet flour
- ¼ cup arrowroot powder
- ¼ cup tapioca powder
- ½ cup erythritol
- ¾ tsp baking soda
- ¾ tsp cream of tartar
- ½ tsp salt
- ½ tsp xanthan gum
- Feel free to double or triple this mix.
- Whisk together all the ingredients and store in an air tight container.
- To make mix, add ¼ coconut oil, ¾ cup dairy or non-dairy milk, 2 eggs and 1 tsp vanilla. Bake 350 degrees 25-30 minutes in a 8" round pan.
It’s Improv time again. Every third Thursday of the month, a group of bloggers post the results of a cooking challenge involving two assigned ingredients and a whole lot of imagination. If you would like to join us in the future, see my Improv page on my header. This month’s ingredients were peas and carrots. Next month’s are eggs and bacon (bacon brownies anyone?).
For this month’s challenge, I opted to hide the peas. I bought a little four ounce jar of baby food peas. The cake may have had a green hue to it, but no one noticed. I didn’t hide the fact that I had bought the baby food. I put right on the counter in plain sight and when asked told the family I was going to put them into a dessert. I just neglected to mention which dessert they entered. No one has mentioned that the jar is gone. Hehehe.In place of the peas, you could add applesauce, mashed pears, squash, or more oil. I doubt if I will go to the bother of buying baby food again. It’s easier to puree what I have on hand. For the purpose of the challenge, however, peas were a necessity.
This recipe was a compilation of a bunch of recipes. I took what I thought was the best from about four and put them together into this amazing cake. The frosting came from Southern Living.
- ½ cup oil
- ½ cup pureed peas (or applesauce or squash or pears or more oil)
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups brown sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- ½ tsp salt
- 4 eggs
- 3 cups shredded carrots
- ⅓ cup butter
- ⅓ cup brown sugar
- ¼ cup evaporated milk
- 2 tsp vanilla
- 1 8oz cream cheese
- 2 tsp cinnamon
- 5 Tbsp butter
- 1 tsp vanilla
- 4 cups powdered sugar
- For the Cake:
- Mix the dry ingredients (flour, baking soda, baking powder, salt, cinnamon) together in a small bowl.
- In a mixing bowl, combine the oil and peas until blended.
- Add brown sugar and vanilla.
- Mix in the eggs until smooth.
- Add the dry ingredients.
- Stir in the carrots.
- Pour into two greased 9 inch pans.
- Bake 350 degrees for 35-40 minutes or until they test done.
- Start checking at 30 minutes if your oven is hot.
- Cool 10 minutes in the pans, then turn out onto a wire rack.
- For the filling:
- Start this while the cake is baking.
- Melt butter in a saucepan.
- Stir in brown sugar and evaporated milk, stirring constantly until boiling.
- Reduce heat and simmer uncovered for a couple minutes (3-4), stirring occasionally.
- Remove from heat, stir in vanilla and cool until it reaches a thick consistency.
- It will look horrible and you will be worried that it didn't work.
- Put it into the freezer for 15 minutes to speed up the cooling process.
- For the frosting:
- Beat cream cheese, butter and cinnamon until smooth.
- Add vanilla.
- Beat in powdered sugar on low, gradually increasing speed.
- Mix 5 minutes, making it fluffy.
- To assemble:
- Place one completely cooled layer of cake on a plate.
- Top with thickened filling.
- Top with second cake layer.
- Spread frosting all over top and sides.
Now, let’s see what everyone else in the group did with this challenge.
Although I know that I will make other coffee cakes in the future, this is probably the best one I have in my repertoire. It figures that a recipe that has been around for decades would be a good one. I have a sneaking suspicion that this is the “secret” recipe my sister-in-law has been making us for years, too. No matter how many times I asked for the recipe, she always managed to forget to write it down for me before we had to drive home. I am now wondering if the fact that this cake is just a jazzed up cake mix had anything to do with her reluctance to share. Hmmm, could be. Continue reading
This time of year, my refrigerator is full of citrus. I buy every kind I can find and make my family eat oranges daily. It’s my simple way of keeping their vitamin C intake at the right level, especially during cold and flu season. If we get sick less, great. Regardless, we get to enjoy some wonderful fruit. Continue reading