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Grilled Pineapple with Rum Sauce!

Posted By Ruth Guerri On In Desserts | No Comments

Absolutely over the top scrumptious! Fresh pineapple marinated in rum, dipped in brown sugar then grilled and topped with a luscious sauce! Must make this one friends!

Ingredients:
Serves 6

Directions:

Cut the bottom and top off of the pineapple, cut off the tough outer skin and cut into 6-7 slices about 1/2 ” thick.DSC04451Place the slices in a baking dish and pour in the rum. Let marinate at least an hour at room temperature, turning occasionally.DSC04453To make the sauce, use 1/2 cup of the rum from the pineapple marinade, pour it in a small saucepan and stir in the brown sugar, cinnamon and vanilla. Heat over low heat til combined. Stir together the pineapple juice and the cornstarch and add it to the saucepan, cook over very low heat for 5 minutes or so until the sauce starts to thicken, then add in the ginger if using.DSC04456DSC04458DSC04460Place 3/4 cup of brown sugar in a shallow pie plate and coat the pineapple on both sides. Shake off the excess sugar.DSC04464DSC04465Next, prepare your grill and place the pineapple slices over direct heat, grill for about 5 minutes on each side til til light golden brown. Keep a close eye on them, they can burn easily because of the brown sugar. Move them off of the direct heat if they start to get too brown.DSC04470To serve, plate a pineapple slice, spoon on a little sauce and top with a dollop of whipped cream, serve with extra sauce on the side. DELISH!

 

Banana Bread Supreme

Posted By Ruth Guerri On In Breads and Muffins,Desserts | No Comments

Simply put, the best banana bread in the world! Filled with brandy-soaked raisins, toasted walnuts, and almond paste, topped with a streusel topping and drizzled with glaze!

Ingredients:
Banana bread

• 1 – 2/3 cup of flour + more for coating the loaf pan
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1/4 cup of sour cream
• 4 overripe bananas
• 2 oz of almond paste, crumbled
• 1 tsp of vanilla extract
• 1 cup of light or dark brown sugar
• 1 stick of butter, room temperature +more for greasing the loaf pan
• 2 eggs
• 1/2 cup of toasted walnuts
• 1/2 cup of raisins, soaked in brandy, drained and mixed with a little flour

Streusel topping:
• 1/4 cup of flour
• 1/4 cup of sugar
• 2 Tbs of cold butter, cut into small pieces
*Combine all ingredients in a small bowl, rub with your fingers til the butter is pea-sized

Glaze:
• 1 cup of powdered sugar
• 1/2 tsp of vanilla
• 2 tsp of milk or enough for the desired consistency
*Stir all ingredients together in a small bowl.

Directions:
Preheat oven to 350°

Toast the walnuts in a dry pan over medium heat until fragrant, about 4-5 minutes.DSC02235Grease a 9×5 loaf pan with butter, coat with flour, shake out the excess.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.DSC02238In a medium bowl, using a masher, combine the sour cream, bananas, almond paste, and the vanilla.DSC02242 Using an electric mixer on medium speed, beat the brown sugar and butter until fluffy, then add in the eggs and beat until well combined.DSC02230 Add in the banana mixture and beat until well mixed.DSC02245 Now add the flour mixture a little at a time and beat until just combined.DSC02248 Scrape down the sides during mixing. Next, add the nuts and beat until combined.DSC02249Remove the bowl from the mixer and stir in the raisins.DSC02255Pour the batter into the greased loaf pan.DSC02257Sprinkle with the streusel topping and bake for 55 -60 minutes or until a skewer comes out clean.
Cool on a rack for about 20 minutes, loosen the edges with a knife and turn upside down to loosen.
When cooled, drizzle with the glaze.

Note to cooks:
If you don’t have overripe bananas, here’s a handy trick, just put them on a foil-lined baking sheet (they may leak a little) and bake them in a 300-degree oven for about 15 – 20 minutes, they will turn totally black and you will have very soft bananas.DSC02236

Lemon Meringue Pie

Posted By Ruth Guerri On In Pies | No Comments
Lemon Meringue Pie
 
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I don’t know anyone who doesn’t love lemon meringue pie! This recipe is a classic that should be in every cook’s repertoire. It’s not hard to make, but there are a few steps. I usually use a store bought crust for this pie to make it a little easier. It is phenomenal, I know you’ll love it!
Author:
Serves: 1 - 9"Pie
Ingredients
  • 5 eggs, separated into whites and yolks
  • 6 Tbs of cornstarch
  • 1½ cups of sugar
  • ⅛ tsp of salt
  • 1½ cups of water
  • 2 Tbs of butter
  • ½ cup of fresh lemon juice (4-5 lemons)
  • 2 tsp of fresh lemon zest
  • 1 store bought pie crust
  • ¼ tsp of cream of tartar
  • dash of salt
  • ½ cup of sugar
Instructions
  1. Start by pre-baking your piecrust. Preheat the oven to 375 degrees. If you have dough rather than a crust in a pie tin, roll it out on a floured surface a little larger than your 9 ” pie plate. Press it into the pie plate, trim the edges and crimp.
  2. Place a piece of foil over the dough and weight it down with dried beans. Bake for 10 minutes, remove the foil and the beans, poke holes in the bottom with a fork and bake for 6 – 8 more minutes or until golden, cover with foil if it browns too quickly.
  3. In a medium sized bowl, beat the egg yolks and refrigerate the egg whites. In a saucepan, over medium/high heat, whisk together the cornstarch, sugar and salt. Slowly pour in the water and bring to a boil, then let it boil for 1 minute, stirring, it will get very thick.
  4. Then add 1 cup of this hot mixture into the egg yolks, stirring constantly, then stir this mixture into the saucepan on the stove, cook for 3 minutes, stirring. This procedure is called “tempering”, otherwise you’d have scrambled eggs!
  5. Now, remove from the heat and stir in the butter, lemon juice and lemon zest. Stir until combined and the butter is melted.
  6. Pour into the pie crust and get ready to make meringue.
  7. Reduce your oven temperature to 350°. Using an electric mixer with a whip attachment, beat the egg whites, cream of tartar and salt until soft peaks form, then slowly add in the sugar and beat until stiff peaks form.
  8. Spoon on the pie and spread to the edges to form a seal.
  9. Swirl the meringue with a knife and then stick the knife straight down and then up to form little peaks, these will brown while baking.
  10. Place the pie on a baking sheet and bake for 15 minutes or until the meringue peaks just start to brown. Let cool completely before slicing.
Notes
Caution, this pie is highly addictive!

 

Fruit & Nut Chocolate Bark

Posted By Ruth Guerri On In Desserts | No Comments

Fruit & Nut Chocolate Bark
 
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Silky smooth chocolate, chewy dried fruit, crunchy nuts, and a sprinkle of sea salt! What a treat and it couldn't be any easier to make and with just a few ingredients! The options are endless, add any fruits or nuts that you like and you can use any combination of chocolates. I just love the combination of semi-sweet and bittersweet. I used a tropical trail mix and picked out the mango, bananas, cranberries and raisins and used a combination of pecans, walnuts and almonds, delicious! This also makes a great holiday gift!
Author:
Recipe type: Dessert
Serves: 1¼ lbs
Ingredients
  • 16 oz of good quality chocolate ( I used 12 oz of semi-sweet & 4 oz of bittersweet)
  • 1 cup of nuts, pecans, walnuts, pistachios, almonds or a combination - toasted
  • ½ cup of dried fruit, cherries, apricots, mango, raisins, cranberries, or a combination
  • sea salt to taste
Instructions
  1. Start by lining a large baking sheet with parchment paper, then chop up the chocolate as evenly as you can with a large, sharp knife.
  2. Place the chocolate in the top pan of a double boiler. Simmer until the chocolate is melted and very smooth, stirring frequently. (you can also melt the chocolate in your microwave, scroll down to see notes) Now, pour onto the parchment paper. Spread evenly and thinly into a large rectangle with a spatula or a pie server.
  3. Now just sprinkle on your toppings, working quickly and sprinkle on the sea salt if using.
  4. Let sit and harden for several hours, then break or cut into pieces, serve at room temperature.
  5. Store in an airtight container in a cool, dry place. Do not refrigerate. Enjoy!
Notes
If you'd like to toast your nuts, just add them to a dry skillet over medium heat and cook until fragrant, about 5 - 6 minutes, stir frequently.
You can use your microwave to melt the chocolate. Using a microwave safe bowl, add the chocolate, heat for 1 minute to start, remove from the microwave, stir and heat in 15 - 20 second intervals until completely melted and smooth.

 

Berry Tiramisu Pudding

Posted By Ruth Guerri On In Desserts | No Comments

This is a spectacular dessert! Sweet luscious berries are laced with Chambord, layered with soft ladyfingers and topped with a Mascarpone cream! Pure unadulterated bliss! You must plan a little ahead, this dessert is chilled overnight, even better!

Ingredients
Serves  – 10

Directions:

Start by making the topping: In a small bowl, combine the mascarpone cheese and the heavy cream, stir until the mixture is smooth and thick. Stir in the confectioners’ sugar, if the mixture is too thick, add in a little more cream, it should be thick, but still spreadable. Cover with plastic wrap and refrigerate until serving timeThen stir together the berries and the sugar in a large saucepan and cook over medium heat for 8 – 10 minutes.Remove from the heat, pour into a colander and drain, place the berries back in the saucepan, stir in the orange liqueur.
Line a 2 qt souffle dish with plastic wrap and spoon in 1 cup of the berries, spread to the edges.Place some of the ladyfingers in a single layer over the berries, trim to fit snuggly and repeat the layers twice. Cover with plastic wrap and place a plate on top and weight it down with a heavy object to place pressure on the berries, chill overnight.When ready to serve, place a serving plate over the top of the souffle dish and invert. It comes out easily because of the plastic wrap.Now just spoon on the Mascarpone mixture, spread it around and garnish with fresh berries of your choice, slice and serve!

Note to cooks:  The topping can be made up to 3 days ahead of time. The Chambord can be replaced with either a blackberry or raspberry liqueur.

 

Baked Pears with Brown Sugar and Brandy

Posted By Ruth Guerri On In Brunch and egg recipes,Desserts | No Comments
Baked Pears with Brown Sugar and Brandy
 
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Simply luscious! Beautiful, ripe Bosc pears, sprinkled with walnuts and baked in a sauce of brown sugar, apple juice, vanilla, cinnamon, butter and bourbon! How could these not be incredible! Delicious with whipped cream or ice cream. Bosc pears hold their shape very well while baking, Anjou pears are also a good choice.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 Bosc pears, peeled, cored and cut in half
  • 2 Tbs of butter
  • ¼ cup of brown sugar
  • 2 Tbs of Bourbon
  • 2 Tbs of apple juice
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • pinch of salt
  • ¼ cup of walnuts, chopped
Instructions
  1. First, preheat the oven to 375 degrees, then combine the butter, brown sugar, bourbon, apple juice, vanilla, cinnamon and salt in a small saucepan, cook over low heat until the butter is melted and the brown sugar is dissolved.
  2. Place the pears in a buttered baking dish, cut side up. Pour the sauce over the pears and sprinkle on the nuts.
  3. Bake for 30 - 40 minutes, check them with a skewer, they should be tender, baste a few times with the juices while baking.
  4. To serve, plate the pears, drizzle on the remaining sauce and serve with whipped cream or ice cream if you like and you will! Enjoy!
Notes
The cooking time will vary depending on the variety and ripeness of the pears, so start checking after 25 minutes to be sure, stick a skewer in the pears, they should be tender but not mushy, if they aren't quite tender, bake for 5 more minutes and check again.

 

Pumpkin Cheesecake with Praline Topping

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Pumpkin Cheesecake with Praline Topping
 
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Exceptional! What could be a better fall cheesecake! The crust is buttery and nutty and the batter is a beautiful color and so delicious with pumpkin puree and allspice. Then it's topped with a praline magic! Pecans, brown sugar, butter, cream, and powdered sugar, all mixed until smooth and creamy and if you just can't leave well enough alone, whip up some glazed pecans for a garnish! This is one heavenly cheesecake! Perfect for Thanksgiving!
Author:
Recipe type: Desserts
Serves: 14
Ingredients
Crust
  • 15 - 16 whole graham crackers (you will need 2 cups of crumbs)
  • ⅓ cup of pecans
  • ½ tsp of cinnamon
  • 3 Tbs of brown sugar
  • 6 Tbs of butter, melted
Filling
  • 4 (8-oz) packages of cream cheese, softened
  • 1 cup of sugar
  • 2 tsp of vanilla extract
  • 4 eggs, room temperature
  • 1½ cups of pumpkin puree
  • 1 tsp of allspice
Praline Topping
  • 1 cup of brown sugar
  • ⅓ cup of heavy cream
  • ¼ cup of butter
  • 1½ cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • ¾ cup of chopped pecans
  • candied pecans for garnish, optional
Instructions
  1. Preheat oven to 325°. Place the graham crackers, pecans, cinnamon and brown sugar in a food processor and pulse until you have fine crumbs, then stir in the melted butter. Press the mixture on the bottom and 1½ inches up the sides of a 9 or 10-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  2. Beat cream cheese, sugar and vanilla at medium speed using an electric mixer until blended and smooth. Add eggs,1 at a time, and beat until well blended. Add the pumpkin and allspice and beat until blended. Pour the batter over your crust. Place a pan of water on the bottom rack of the stove, this prevents cracking. Place the cheesecake on the top rack.
  3. Bake at 325° for 1 hour and 10 minutes. The center will be slightly jiggly. Turn the oven off, open the door slightly and let the cake cool down for 15 minutes. Remove from the oven, and run a knife around the edges of the pan to loosen, don't remove the sides yet. Cool completely at room temperature. Then, cover and chill for 8 to 24 hours.
  4. When ready to serve, release the sides of the pan, I usually leave the bottom on, then transfer the cheesecake to a serving plate.
  5. Make the praline topping; In a medium saucepan over medium heat, add in the brown sugar, cream, and butter, cook until melted and combined, remove from the heat, then stir in the powdered sugar, vanilla and pecans until well combined and smooth. Spoon it onto the cheesecake and spread to the edges. If you like, garnish with candied pecans. Enjoy!
Notes
If you'd like to make candied pecans, just add 1½ Tbs of butter to a small skillet over medium heat, when butter is melted, add in ½ cup of pecans and 1½ Tbs of brown sugar, stir and cook for a few minutes. Remove from the heat and place the pecans on parchment to cool.

 

Baked Apples

Posted By Ruth Guerri On In Desserts,Sides | No Comments
Baked Apples
 
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Sometimes, the simpler the better! These baked apples are so easy to put together with just a few ingredients. They're stuffed with brown sugar, cinnamon, walnuts and dried cranberries, baked and basted with their luscious juices. Delish alongside pork, but amazing as a dessert with a scoop of ice cream on top! See my notes for the best apples to use, not all apples will hold up during the long baking time.
Author:
Serves: 4
Ingredients
  • 4 baking apples (see note at bottom)
  • ¼ cup of dark bown sugar
  • 1 tsp of cinnamon
  • ¼ cup of chopped pecans or walnuts
  • ¼ cup of dried cranberries or currants
  • 1 Tbs of butter, cut into 4 even pieces
  • ¾ cup of boiling water for the baking dish
Instructions
  1. Start by stirring together the brown sugar, cinnamon, nuts and cranberries in a small bowl.
  2. Preheat the oven to 350 degrees. Core the apples and peel a strip around the top. If the apples don't sit straight, cut a sliver from the bottom to even them out. Place the apples in a baking dish.
  3. Stuff the apples with the brown sugar mixture, pushing down with your finger to pack it and place one piece of butter on top of each apple.
  4. Pour the boiling water in the baking dish and bake for 50 - 60 minutes or until the apples are tender but not mushy, baste with the cooking liquid 2 or 3 times while baking.


  5. And that's all folks! Easy and scruptious, spoon that luscious juice over the apples and serve, needless to say they're delish with vanilla ice cream!
Notes
Some apples completely fall apart when baked whole, Granny Smith's included. I used Koru New Zealand apples in this recipe, other varieties that work well are: Empire, Honeycrisp, Jonathan, Rome and Braeburn.

 

Banana Cake

Posted By Ruth Guerri On In Cakes and Cupcakes | No Comments
Banana Cake
 
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Luscious, moist banana cake with chopped pecans and a little rum. The good news is it starts with a cake mix and it's quick and easy to make! I like to bake it in a bundt pan, but you could also make cupcakes or bake it in two cake pans for a layer cake, then just frost it with a simple vanilla glaze. Serves a crowd, great for a pot luck!
Author:
Recipe type: Cake
Serves: 12 - 16
Ingredients
  • 1 french vanilla or white cake mix
  • 1 box of vanilla pudding
  • 2 ripe bananas, cut into small pieces
  • ½ cup of water
  • ¼ cup of vegetable oil
  • 4 eggs
  • 2 Tbs of Rum
  • ½ cup of chopped pecans
Glaze
  • 2 cups of powdered sugar
  • 2 tablespoons of hot water
  • 1½ teaspoons of vanilla paste or vanilla extract
  • ¼ cup of butter, melted
Instructions
  1. Preheat the oven to 350 degrees. Then, using an electric mixer, add the cake mix, pudding, bananas, water vegetable oil, eggs, and rum, beat until well combined, stir in the pecans by hand.
  2. Butter and flour a bundt pan and pour in the batter. Bake for 45 - 50 minutes or until a toothpick or skewer comes out clean.
  3. For the glaze, beat the powdered sugar, hot water, vanilla and the butter until smooth and creamy, then spread or drizzle on the cooled cake, you know what to do now! Enjoy!

 

Pumpkin Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | 2 Comments
Pumpkin Cake
 
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I must admit, I don't like just straightforward pumpkin pie, I find it boring, but I love pumpkin when combined with other tasty things, canned pumpkin is healthy and adds moisture and a beautiful color to baked goods. This is a very simple recipe for a luscious cake that starts with a cake mix, then just stir in a can of pumpkin and just the right amount of spices and golden raisins, bake, then pour on that incredible sweetened condensed milk, and top with whipped cream, pecans and caramel, how does that sound? It also feeds a crowd, so this is perfect for the holidays!
Author:
Recipe type: Cake
Serves: 16 - 18
Ingredients
  • 1 box white or yellow cake mix
  • ½ tsp of cinnamon
  • ½ tsp of allspice
  • ½ tsp of pumpkin pie spice
  • 1 can of pumpkin (15 oz)
  • ½ cup of golden raisins
  • 1 can of sweetened condensed milk
  • 1 tub of whipped cream
  • ½ cup of chopped pecans or as many as you like!
  • caramel sauce, as much as you like!
Instructions
  1. Preheat the oven to 350 degrees and generously grease a 13 x 9-inch cake pan
  2. In a large mixing bowl, combine the cake mix with the spices, then stir in the pumpkin and the raisins
  3. Spoon the batter into your cake pan, spread to the edges and bake for 30 - 33 minutes.
  4. Cool completely, then poke holes all over the top of the cake with something with the diameter of a straw.
  5. Pour the condensed milk over the top and into the holes of the cake.
  6. Refrigerate the cake for 1 hour, then spread on the whipped cream, sprinkle on the nuts and drizzle on the caramel sauce! Oh wow! Enjoy!

 

Apple, Maple, Upside-Down Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Apple, Maple, Upside-Down Cake
 
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This cake is spectacular! Fresh Autumn apples are caramelized with maple syrup then topped with a buttermilk, cinnamon cake batter and baked until golden, the only thing to make it better is vanilla ice cream. Your whole house smells amazing while it bakes! If you have a cast-iron skillet, now is the time to use it, if not a 10-inch cake pan works just fine. You're gonna love this cake, it lasts for days, but realistically, it probably won't!
Author:
Recipe type: Dessert
Ingredients
  • 1 cup of pure maple syrup
  • 1 Tbs of brandy - optional
  • 3 smallish Granny Smith apples, cored and sliced
  • ⅓ - ½ cup of chopped walnuts
  • 2 cups of flour
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of cinnamon
  • ½ tsp of salt
  • 1½ sticks of butter, room temperature
  • 1½ cups of sugar
  • 3 eggs, room temperature
  • ¾ cup of buttermilk
  • 2 tsp of vanilla extract
Instructions
  1. Preheat the oven to 350 degrees and butter a 10" cake pan or a 10" cast iron skillet. Then place the maple syrup and brandy, (if using) in a small saucepan over medium/high heat, bring to a boil, then reduce heat to low and simmer very gently for 20 minutes.
  2. Now, stir together the flour, baking powder, baking soda, cinnamon and salt.
  3. Using an electric mixer, beat the butter and sugar until well mixed, then add in the eggs, buttermilk and vanilla, beat until incorporated, then slowly add in the dry ingredients and beat just until mixed.
  4. Pour the maple syrup into the buttered cake pan or skillet and arrange the apple slices in a circle until all space is filled in, sprinkle with nuts and then pour the batter over the top and spread to the edges.
  5. Bake for 55 - 60 minutes until golden brown.
  6. Let cool for 45 minutes, place a plate over the top of the pan and flip upside down to invert. Beautiful!

  7. Vanilla ice cream is heavenly on top! Enjoy!
Notes
If you don't have a 10 inch cake pan, you could use a 9 inch pan, the cake will just be smaller and you won't use all of the apples or all of the batter.

 

Apple Pie

Posted By Ruth Guerri On In Desserts,Pies | No Comments

dsc06886There’s nothing in the world like a homemade apple pie baking in the oven! Here’e my recipe that came from my grandmother. I think it’s absolutely perfect, the crust is super flaky and light and the filling is a perfect combination of sweet and spicy!

Ingredients:
Makes 1 delicious pie:
Dough

Filling

•   egg wash, for the crust ( 1 beaten egg, stirred together with 1 Tbs of water)
•   turbinado sugar for sprinkling on the top (course, raw sugar)

Directions:

Place flour, sugar and salt in a food processor and pulse, then add half the butter and pulse, add the remaining butter and pulse until pea sized.dsc06847 Sprinkle with ice water and pulse again..add enough water until the dough just holds together. Turn out onto a lightly floured surface. Divide into two balls, sprinkle with flour and wrap in plastic wrap.dsc06852 Refrigerate for at least 1 hour or up to 2 days. Make sure to bring the dough to room temperature before rolling. To make the filling, just add all filling ingredients into a large bowl and stir well to combine. Preheat the oven to 375°.dsc06855Next, on a floured surface, roll out one of the rounds to about 10 inches in diameter and place it into a 9 inch pie plate, leaving a 1/2 inch overhang and then spoon in the fillingdsc06857dsc06859dsc06863Roll out the remaining dough into a round and drape it over the filling, trimming to a 1/2 inch overhang. I always trim the edges evenly with scissors and then seal the seems and crimp with your thumb and forefingers. Cut three leaf shaped vents or 3 slashes in the dough to let the steam escape.dsc06865Brush the crust with an egg wash (1 egg beaten with 1 Tbs water).dsc06874Then, just sprinkle with turbinado sugar, place the pie on a baking sheet and bake for about an hour or until crust is golden. If the crust starts to get too brown, place a piece of foil over the top for the last 15 minutes of baking time. You know what to do now! Slice, plate and top with vanilla ice cream or yogurt! Enjoy!dsc06886

Apple Cinnamon Bread

Posted By Ruth Guerri On In Breads and Muffins,Desserts | No Comments
Apple Cinnamon Bread
 
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Love this quick bread! Fresh chopped apples, lots of cinnamon, moist and delish! Stir in nuts or raisins and make this your own! A perfect fall treat!
Author:
Recipe type: Breads
Serves: 1 loaf
Ingredients
  • ½ cup of brown sugar
  • 1 ½ tsp of cinnamon
  • ¾ cup of sugar
  • 1 stick of salted butter, room temperature
  • 2 large eggs, room temperature
  • 2 tsp of vanilla extract
  • 1 ½ cups of all-purpose flour
  • 1 ½ tsp of baking powder
  • ½ cup of whole milk
  • 2 medium-sized apples, peeled and chopped (Fujis or Granny Smith)
  • Raisins, nuts, and caramel sauce, optional
Instructions
  1. Let's go! Preheat the oven to 350 degrees. Spray a bread/loaf pan with cooking spray
  2. In a medium bowl, mix together the brown sugar and cinnamon.
  3. Using a mixer, mix together the sugar and butter until smooth.
  4. Then add in the eggs and vanilla, mix until combined.
  5. Now add in the flour, baking powder and milk. Mix until combined.
  6. Remove the bowl from the mixer and stir in the apples by hand, if you're adding nuts and raisins stir them in with the apples, the batter will be thick.
  7. Spoon half the batter into the bread pan and add half of the chopped apples, spread evenly.
  8. Sprinkle half of the cinnamon-sugar mixture over the apples.
  9. Spoon the remaining batter over the apple layer.
  10. Top with remaining chopped apples, pushing them gently into the batter.
  11. Sprinkle the remaining cinnamon-sugar mixture on top.
  12. Bake for 50-60 minutes (until a toothpick inserted comes out clean.)
  13. Cool completely before removing from the baking pan.
  14. All done! YUM! If you like, drizzle on a little caramel sauce to serve!

 

Carrot Bundt Cake

Posted By Ruth Guerri On In Cakes and Cupcakes,Desserts | No Comments
Carrot Bundt Cake
 
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Ahhhh....carrot cake! Everyone's favorite! This version of that classic cake is made from scratch and baked in a bundt pan and is surprisingly easy to do. I love the simplicity and shape of a bundt pan, just make sure to generously grease it so it comes out with ease. You'll love the moist, perfectly spiced cake, full of carrots, nuts and raisins and the cream cheese glaze finishes this masterpiece! If you'd like more icing, just double the recipe.
Author:
Recipe type: Cake
Serves: 14
Ingredients
  • 2½ cups of all purpose flour
  • 1½ tsp of baking powder
  • ½ tsp of baking soda
  • 1 tsp of cinnamon
  • ½ tsp of nutmeg
  • ½ tsp of ground cloves
  • 2½ cups of sugar
  • 1 cup of vegetable oil
  • 4 eggs, room temperature
  • 5 Tbs of hot water
  • 1½ cups of grated carrots
  • 1 cup of chopped walnuts or pecans
  • 1 cup of raisins - optional
Cream Cheese Glaze
  • 3 oz of softened cream cheese
  • 1 Tbs of softened butter
  • ½ tsp of vanilla
  • 1½ cups of sifted powdered sugar
  • 2 - 3 Tbs of whole milk or cream
Instructions
  1. Here we go! Preheat the oven to 325 degrees. Generously grease and flour a 10 - 12 cup Bundt pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
  3. Using an electric mixer, beat the sugar, oil, eggs, and water until light and fluffy, then add in the carrots and mix until well blended.
  4. Now, add in the flour mixture slowly, beat until combined. Remove the bowl from the mixer and stir in the nuts and raisins by hand.
  5. Pour into the prepared bundt pan
  6. Bake for 65 - 70 minutes or until a skewer or toothpick comes out clean.
  7. Make the icing while the cake is baking, using a mixer, beat the cream cheese, butter, vanilla and powdered sugar until smooth, then gradually add in the milk until smooth and creamy.
  8. When the cake comes out of the oven, cool it for 10 minutes, then invert the cake onto a plate. Now let it cool completely, then drizzle on the icing, all done! Enjoy!
Notes
If you'd like more glaze, or icing, just double the ingredients.