Super Easy Fruit Cake

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Super easy fruit cake! Oh my gosh I can’t believe I finally made one! I’ve never liked fruit cake before, I think it’s the green cherries that some people put in theirs. I’m sorry but ew. So I left those out of mine. I also left out raisins. I also left out rum and I wish now that I added it. Fruit cake is still a meh for me. It’s good, but not delicious! I don’t know if I’ll ever make it again. If I do, I’ll let you know and blog about it because I would change some things.

I know some people really like fruit cake, but to me it tastes like something you’d eat at your great grandma’s house. It just has a 1950’s feel. LOL I don’t know it’s so weird to me. But I wanted to share with you all that I made this so if you are interested in making one, too here you go!

What you will need:

1 loaf pan greased and lined with parchment paper

3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped nuts (I used walnuts)
10 oz. pitted dates, chopped
1/2 cup halved maraschino cherries
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 300 degrees fahrenheit. In a bowl, whisk together the flour, sugar, baking powder and salt. Set aside. In another large bowl, stir together the nuts, dates and cherries. Set aside. In a small bowl, beat eggs until foamy. Stir in vanilla.

Pour flour mixture into fruit mixture and stir until combined. Pour egg mixture into the fruit and flour mixture until combined. Pour batter into prepared pan and bake for about an hour.

Allow to cool 10 minutes before removing from pan to cool completely on a wire rack.

Store covered at room temp. Enjoy!

It’s definitely pretty!

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Applesauce Muffins

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It’s snowing here in Chicago and I must admit, I’m listening to Christmas music as I bake these! Why not, right?! I just love this time of year. It makes me so happy! I decided to make these muffins for an after school snack. Also, if we all like them, I’ll make them again next week because we are going on a road trip to Mississippi for Thanksgiving. Yes, it will be a looong drive, but it will be nice to see and spend time with my father-in-law. We haven’t been to visit him since Liam was 2 so it’ll be great to make more memories and this time Liam will remember it πŸ™‚

These muffins are super easy to make and you can easily double the recipe if you are having a big party. Or, you can even freeze them! But the recipe here makes 24 mini muffins or 12 regular. So, go put some tunes on, preheat your ovens and let’s get baking!

What you will need:

Muffin tin sprayed with non-stick spray

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup unsalted butter at room temp
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup unsweetened applesauce

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda, and spices. Set aside. In another bowl, beat together the butter and sugar. Add in egg and vanilla and beat until incorporated. Beat in applesauce. Slowly stir in flour mixture until just combined. Fill muffin tin a little over halfway and bake for 10 minutes if using a mini pan, or 18-22 if using a regular sized pan.Β  Allow to cool slightly before taking muffins out and cooling on a wire rack.

Enjoy! Store covered at room temp.

BISCOFF Cookie Bars!

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Cookie butter…. I didn’t even know it existed!! But boy am I glad this stuff is now in my life πŸ™‚ I saw a recipe that used the stuff and I was like, “what’s that?!” Obviously it sounds amazing, so I thought I would try it! You can find it in your grocery store in the peanut butter aisle. My local Target had it and I was so happy! These cookie bars are the perfect Halloween treat because you can cut them big or small for larger groups or parties, and they aren’t scary! A little drizzle of melted white chocolate and you are good to go. This recipe is so simple and you don’t need a lot of ingredients. So here we go!

What you will need:

13 x 9 inch bake dish sprayed with non-stick spray

1 pouch (17.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/2 cup cookie butter (I used Lotus Biscoff)
2 teaspoons ground cinnamon
1 large egg
1/2 cup white chocolate chips + 3 tablespoons for the drizzle

Preheat oven to 350 degrees fahrenheit. In a large bowl, stir together cookie mix, butter, cookie butter, cinnamon and egg until combined. Stir in 1/2 cup chocolate chips. Spread batter evenly into prepared pan and bake for 18-20 minutes. Allow to cool on a wire rack about 20 minutes before making the drizzle.

In a microwave safe bowl, place 3 tablespoons of white chocolate chips. Microwave for 30 seconds, stir, 20 seconds, stir until melted. Place in a small ziplock bag with a corner cut off and drizzle over cookie bars. Allow to cool before cutting and serving.

Store covered at room temp. Enjoy!

BEST Banana Muffins Ever!

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Literally. So good. And the best part? Liam pretty much made them all by himself! I told him what ingredients to get out, I measured, he put them in and mixed. And then I put the batter into the muffin tin and baked. Thanks for the help, Liam!

Seriously, though, these muffins are so delicious! And the recipe makes exactly 12 muffins! Perfection. I think these turned out so good because of how much banana is in the batter. So the more bananas, the better in my opinion. Go ahead and start your ovens and let’s bake these guys…

What you will need:

Muffin tin lined with liners

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3 large bananas, smashed with a fork (or 4 smaller ones)

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together butter and both sugars. Add in egg and vanilla and beat until combined. Beat in banana. Slowly beat in flour mixture until just combined.

Pour into prepared muffin tin almost to the top. Bake for 20-22 minutes. Allow to cool a bit before removing from pan and then cool completely on a wire rack. Enjoy!

Store covered at room temperature.

Cinnamon Swirl Pumpkin Cake

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Yep, another pumpkin recipe! I just love baking with it! So delicious and comforting this time of year πŸ™‚ I originally wanted to make a coffee cake-like cake, however, I’ve made so many coffee cakes and posted those recipes on here, this one just spoke to me! Let me say, this cake is very VERY sweet. Cinnamon roll times 2, sweet. So if you want it for breakfast, go for it,Β  but it is definitely more of a dessert in my opinion, and that’s saying something πŸ˜‰

So get those ovens on, and here we go…

What you will need:

13 x 9 inch bake dish, greased

For the batter:

3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves (or nutmeg)
1 cup milk
2 large eggs
3/4 cup canned pumpkin
2 teaspoons vanilla extract
1/2 cup butter, melted

For the filling:

1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon and cloves (or nutmeg). Stir in milk, eggs, pumpkin and vanilla until combined. Stir in melted butter. Pour batter into prepared pan and spread evenly.

In another bowl, stir together all filling ingredients until combined. Drop by spoonfulls over the cake batter and swirl with a knife. Bake for about 30 minutes.

When the cake comes out of the oven, mix together the glaze ingredients. Drizzle over the hot cake. Allow to cool a bit before serving.

Store covered at room temperature. Warm up to serve (optional).

Pumpkin Muffins

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Who doesn’t love the perfect fall snack in the middle of the day?! I made these while Liam was at school because 1. I wanted them and 2. I never know when he’s going to invite a friend over after school and I want to be able to offer food! He is SO hungry after school because the kindergarteners eat lunch at 10:45! Super early. They do get a snack at 2:00 but it’s just not enough. These muffins are the perfect energy treat before dinner or even breakfast!

So, if you’re feeling the pumpkin vibe this October and want THE perfect snack, look no further! Let’s get to baking…

What you will need:

Muffin tin either sprayed or lined

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice (see note)
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 (15 oz.) can of pumpkin purΓ©e

Note: instead of using pumpkin pie spice, you can also use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon cloves. Add whatever spices you like!

Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside. In another large bowl, whisk together both sugars and oil. Add in eggs, vanilla and pumpkin and whisk until combined. Slowly fold in flour mixture until just combined. Batter is thick.

Fill the muffin tin about 3/4 of the way full. Bake for 18-20 minutes. Allow to cool a few minutes before taking the muffins out and cooling completely on a wire rack.

Store in an airtight container. Enjoy!

Broccoli Cheddar Quiche

 

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I need to add super easy to the title because it really is! And of course oh so delicious πŸ™‚ Plus, you can literally serve this whenever you want! Breakfast, brunch, lunch, dinner or midnight snack. What I love the most is that you can make it ahead of time and just heat it up right before serving. So easy! I got the idea to make this from my cousin Lorna (hi!) because we had it at her house recently. And I make breakfast for my family every weekend so I thought this would be the perfect thing for our Saturday breakfast. I hope you all like it as much as I do!

This recipe is for broccoli cheddar but you really can add in whatever ingredients you like.

What you will need:

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9 inch pie plate
1 pie crust
1/2 sweet onion, chopped
1 1/2 cups chopped broccoli florets
1 cup shredded cheddar cheese
1 cup whole milk
5 large eggs
Salt and pepper

Preheat oven to 350 degrees fahrenheit. In a pan, cook the onion until just beginning to brown. Place in a large bowl with the broccoli, cheddar cheese and milk. In a seperate bowl, whisk together the eggs. Pour into the broccoli mixture, season with salt and pepper and stir gently until combined.

Place the pie crust into your pie plate, making sure the bottom and sides are completely pressed to the pan. Pour the batter into the crust, smoothing out the top, making sure it’s even. Bake for 40-50 minutes or until the crust is beginning to brown and the middle is set.

Allow to cool slightly before cutting and serving. Enjoy!

Store covered and in the refrigerator.