German Apple Cake With Cream Cheese Frosting #Recipe #ThrowbackThursday

#Repost of a recipe from 2016 of one of our favorite #cake recipes #ThrowbackThursday

I don't know about you, but Halloween sort of exhausted me this year. Between cooking and baking, and parties and trick-or-treating, I needed a rest. Of course, these are all things I love doing and love spending time with my family, but it's a nice lull right now before the Thanksgiving madness starts.

I've been wanting to make this German Apple Cake for awhile now, ever since I saw the recipe in one of my Taste Of Home magazines. The combination of apples and walnuts are one of my favorites, especially during this time of year. The recipe actually calls for pecans, but since I had just bought a giant 5 pound bag of shelled walnuts, I used them instead and it worked out great.

I like this cake as one you can take on a fall picnic, or tailgating at the game, or to someone's house. It's sturdy and smells and tastes just like fall. The cream cheese frosting is one of my favorites, and absolutely worth the effort to make it. I really don't like the taste of already-made frosting anymore even though it's convenient in a pinch. But honestly, there's nothing like homemade.

Recipe for German Apple Cake With Cream Cheese Frosting

Ingredients:

3 large eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped and peeled apples

3/4 cup pecans (or walnuts)

For frosting:

1 package (8 oz.) cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts.

Pour into a greased 13x9-inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread on cooled cake.

Makes 12 servings.



Celebrating Fall Hot Apple Cider And Candy Apples Recipes #HarvestFun #ad #throwback

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #ad #HarvestFun

This is a #throwback from 2013 of one of our favorite #shops we have done with #CollectiveBias

My favorite season is fall, and here, the leaves are already beginning to turn gold.

 I'm very excited about the fall baking that I will be doing, and making favorite fall recipes and discovering new ones, too.

I love making fall treats for family and friends. I'm a grandmother to four little ones, and they love it when I make or bake something delicious just for them.

This weekend I could feel fall in the air, so I decided to make candy apples with Candy Corn flavored M&M's, and some delicious Mott's hot apple cider.

I went shopping at Walmart to buy the new fall packaged M&M's. They come in four flavors, including Peanut, Peanut Butter, Milk Chocolate, and the flavor I bought, Candy Corn.

I have made candy apples with M&M's before, and they are always a hit. They are great for fall activities where a treat is needed, and the perfect cute spin on giving an apple to your child's teacher.

Candy apples are easy to make, and it's fun to find different ingredients to make the outside coating taste delicious.

Candy corn is something we always have on hand in the fall, so I knew the Candy Corn flavored M&M's would be great to roll the caramel apples in. I just used my mini Magic Bullet to chop the M&M's, dipped the apples in the melted caramel, and then rolled them in the candy.

I really love giving candy apples as an unexpected little gift, or a thank you. I almost feel guilty for how little effort it took to make them, when the receiver is so happy to get them.

These were a huge hit this weekend with my kids and grandkids, so I'll try the other flavors of the fall M&M's too, especially the peanut kind.

I also made some hot apple cider this weekend, and we sat outside on the deck with it in the evening. This could be the last time we will be doing that, as the evenings are getting quite chilly.

I like making my apple cider with a bit of a citrus twist, by adding orange juice and lemon juice to the Mott's apple juice. This recipe can be doubled or tripled for a larger group, and not only do the adults love it, but the kids do to.

And your kitchen will smell deliciously like cinnamon and spices.

I've been buying the Mott's brand of apple juice for years, and gave it to my children, and now to my grandchildren.

It's the base of this great tasting apple cider with a twist. I like heating a cup of this cider in the microwave for myself in the afternoon or evening.

For me, nothing says fall like apple cider. It's so easy to make your own, and it tastes so much better than the bottled kind.

I love how cute these apples came out, and my daughter thought they would make sweet gifts for the teachers on Back To School Night.


Recipe for Candy Corn Flavored M&M Candy Apples

Ingredients:

5 apples, washed and dried
5 popsicle sticks
1 11 ounce package Kraft Caramel Bits
2 bags Candy Corn flavored M&M's

Directions:

Insert popsicle sticks about half way into apples.

In batches, chop up M&M's in a Magic Bullet or blender. Heat caramel bits according to package directions.

Dip apples in caramel and twist by stick to  remove excess. Roll in crushed M&M's, then place on waxed paper. Place in fridge to set and cool.


Recipe for Mott's Hot Apple Cider With a Citrus Twist

Ingredients:

1 quart Mott's Apple Juice
1/2 cup water
1/2 cup orange juice
1/4 cup sugar
1/4 cup lemon juice
1 cinnamon stick
1 tablespoon brown sugar
2 table spoons cloves or cider spice mix
Additional cinnamon sticks for serving with cider

Directions:

In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat: simmer uncovered for 15 minutes.
Strain, discarding cinnamon stick and cloves. Serve warm, garnish with additional cinnamon sticks.

Makes 5 cups.

For more great ideas visit the Fall Baking and Entertaining Pinterest Board.

German Apple Cake With Cream Cheese Frosting

I don't know about you, but Halloween sort of exhausted me this year. Between cooking and baking, and parties and trick-or-treating, I needed a rest. Of course, these are all things I love doing and love spending time with my family, but it's a nice lull right now before the Thanksgiving madness starts.

I've been wanting to make this German Apple Cake for awhile now, ever since I saw the recipe in one of my Taste Of Home magazines. The combination of apples and walnuts are one of my favorites, especially during this time of year. The recipe actually calls for pecans, but since I had just bought a giant 5 pound bag of shelled walnuts, I used them instead and it worked out great.

I like this cake as one you can take on a fall picnic, or tailgating at the game, or to someone's house. It's sturdy and smells and tastes just like fall. The cream cheese frosting is one of my favorites, and absolutely worth the effort to make it. I really don't like the taste of already-made frosting anymore even though it's convenient in a pinch. But honestly, there's nothing like homemade.

Recipe for German Apple Cake With Cream Cheese Frosting

Ingredients:

3 large eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped and peeled apples

3/4 cup pecans (or walnuts)

For frosting:

1 package (8 oz.) cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts.

Pour into a greased 13x9-inch baking dish. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread on cooled cake.

Makes 12 servings.



Pumpkin Bread With Chocolate Chips

When we lived in the Seattle area, there was no doubt when fall had arrived. Rainy days, the trees changing to orange and yellow, and the need to pull out our warm coats and sweaters was the clear sign that it was the fall season.

Here in Nevada, nothing much has changed as far as I can tell. It is cooler on my morning walks and I really do appreciate that, but nothing dramatic at all to indicate it's a different time of year. The dessert landscape is definitely different than anything I've ever know, but I'm slowing getting used to it, and it is beautiful in it's own way.

Since it is officially fall, I thought I would welcome in my favorite season with some delicious Pumpkin Bread. Something about pumpkin bread seems so homey and comforting, and I think it's my favorite way to use pumpkin. I had a hard time finding canned pumpkin here in the last couple of weeks which I thought was really strange. I checked three different stores, including Trader Joe's which always carried it in Washington, and they all said they didn't have it in yet. But I finally found some and bought a dozen cans, which I have no doubt will all be used for my fall baking.

Ok, so on to this pumpkin bread. It's a super easy recipe and you don't even have to pull out a mixer to make it. It's fabulous on it's own, with nothing added, but is even better when you add chocolate chips, or nuts. You could even use dried fruits like cranberries or raisins.

It's super moist but holds together really well for slicing. Double the recipe and give a loaf to a friend and they will think you have mad baking skills. It really is that good!



Recipe for Pumpkin Bread With Chocolate Chips

Ingredients:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup solid-pack pumpkin

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1/3 cup vegetable or canola oil

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl, whisk together until mixed.

In another medium bowl, whisk together pumpkin, granulated sugar, brown sugar, eggs and oil until well blended. Add to flour mixture, stir just until moistened, do not over mix. Fold in chocolate chips. Pour batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted into center comes out clean. Let sit in pan 10 minutes, then remove to a wire rack to cool.

-Post by Patricia 

Butternut Squash Pecan Bread Recipe

Let me just say that I'm a huge butternut squash fan. I love it roasted in so many different things, like soup, salads, and stews. It does taste a lot like pumpkin, and has that sweet, creamy taste that is just so good.

The other day I made a batch of roasted butternut squash to make soup, and I had some left over. I had a recipe for butternut squash quick bread, so I thought I'd give it try. Wow, am I glad I did because this bread is fabulous!

It's moist and sweet, and when you warm up a slice with a little bit of butter, it's so good. Perfect with a cup of coffee or tea for dessert or as an afternoon treat.

I added pecans to the batter but walnuts or even chocolate chips would work, too. I love making quick breads to eat at home, or give as gifts during the holidays. This recipe is one I'll be making again because it is just so yummy and my family loves it.

Roasting the butternut squash with olive oil and salt and pepper is easy. Baked at 350 degrees for about 45 minutes softens it nicely, and makes it easy to mash with a fork, which is how I used it for this recipe.

Recipe for Butternut Squash Pecan Bread

Ingredients:

1 cup roasted and mashed butternut squash
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a glass or metal loaf pan with baking spray.
In a large bowl, mix together the butternut squash, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden cake tester inserted into the center of the loaf comes out clean.
Let sit in pan for 15 minutes, take out and let cool on a wire rack.

This recipe is inspired by My Baking Addiction, and I did alter a few things. Enjoy!!

Sour Cream Pumpkin Cake Recipe

I'm so happy to see everything is in full pumpkin mode!! The grocery stores and farmer's markets are bursting with beautiful colored pumpkins, and it just makes my heart happy seeing them all.

The same thing is true about cookbooks and magazines, they are filled with so many amazing and mouthwatering photos of delicious fall inspired foods.

A few years ago, I stopped buying many of my favorite magazines because the prices of some of them was just getting beyond what I could afford. But I do buy some of the seasonal issues, especially the fall themed ones. And this is where this delicious Sour Cream Pumpkin Cake recipe comes from.

It's in the Taste of Home Fall Baking magazine, and the magazine is really worth every penny, and one I'll be keeping for a long time to come.

In this cake, there is a spiced streusel center that perfectly complements the cinnamon and pumpkin flavors. The sour cream in it makes it moist and delicious. This cake makes about 12 serving, depending on how you slice it. It was a big hit with my family, and the recipe is one I'll be making again for Halloween.

Recipe for Sour Cream Pumpkin Cake

Ingredients:

2/3 cup packed brown sugar
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 1/2 teaspoon cold butter

Batter:

1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

Glaze:

1 1/2 cups confectioners' sugar
2 tablespoons orange juice

Directions:

In a small bowl, combine the brown sugar, cinnamon, and allspice. Cut in butter until crumbly, set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.

Pour half of the batter into a greased 10 - inch fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients, drizzle over cooled cake.

Shop The Albertsons Stock Up Sale and A Recipe For Yogurt Carrot Muffins

                          This shop has been compensated by Albertsons. All opinions are mine alone.
                          #AStockUpSale #Albertsons #CollectiveBias

If you're anything like me, you love saving money on your family grocery bill. Somehow, our appetites seem to be getting larger, while our grocery budget feels like it just doesn't stretch as far as it used to. My family still wants to eat as healthy as possible, and enjoy our favorite brands.

So when I heard about the Albertsons Stock Up Sale, I knew I would be going and stocking up on products to fill my pantry, and saving money too!

My local Albertsons is only a few blocks away from where I live and it's so handy to go to when I've run out of milk or need something last minute for a recipe I want to try.

We shop there weekly, and take advantage of great savings when we buy the weekly products that are on sale. My grandchildren love the friendly bakers and free cookies, and I love the great produce, meat, and wine departments.

We also enjoy the convenience of our local bank branch, pharmacy, and there's even a Starbucks!

So when Albertsons runs a special sale like the Albertsons Stock Up Sale, you can bet I'm going to go and take advantage of low prices on some of their General Mills products.

Look for items on sale that include Yoplait Greek 100 Vanilla Yogurt - $0.88, Yoplait Original Strawberry Yogurt - $0.48, Honey Nut Cherrios 12oz. - $1.88, Progresso Traditional Chicken Noodle Soup - $1.28, and more.

These are my healthy and delicious Yogurt Carrot Muffins. When my grandchildren get home from school they are always very hungry, and it makes me feel happy to give them a snack that is good for them.

The muffins are made with carrots, bananas, and my favorite yogurt, Yoplait Greek 100 Vanilla Yogurt.

Yoplait Yogurts are part of the Stock Up Sale at Albertsons. I eat it out of the carton for breakfast or a snack, but also like using it for baking, too.

These muffins are easy to make, and can be kept in the refrigerator and then heated up with a little bit of butter.

While this is a favorite afterschool snack for the kids, I have to admit I love them with a cup of coffee or tea in the afternoon.

You just stir together the dry ingredients in one bowl, then stir together the wet ingredients in another bowl. The vanilla yogurt, carrots, and bananas are all healthy ingredients that taste great combined together.

Mix the dry ingredients and wet ingredients together, and then stir in the carrots. Be careful not to over mix, which can make the muffins tough. Drop batter into a prepared muffin tin, and bake for 18-20 minutes.

Recipe for Yogurt Carrot Muffins

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Yoplait Greek 100 Vanilla Yogurt
1 1/2 medium bananas, mashed
1 egg
4 tablespoons milk
1/4 cup melted butter, cooled
2 cups finely shredded carrots

Directions:

Preheat oven to 375 degrees.

Combine all dry ingredients in a large bowl.

In a medium sized bowl, whisk together banana, egg, yogurt, butter, and milk.

Slowly add wet ingredients to the dry ingredients and stir just to combine.

Stir in carrots until just combined.

Fill muffin cups 3/4 full.

Bake for 18-20 minutes, cool on a wire rack.

 

Makes 12 muffins.

 

I found Yoplait Greek 100 Yogurt and Yoplait Strawberry Yogurt in the yogurt and dairy section at my local Albertsons.

Make sure to visit Albertsons from September 30th - October 13th, and stock up with sale prices on some of your favorite products.

Fall is my favorite season, and baking muffins for my family is something I really enjoy doing. And making them healthy muffins like these lets me spoil them just a little bit, which is something we all enjoy.

Do you have a favorite fall or afterschool snack that you love? Make sure you stock up on all your favorites at the Albertsons Stock Up Sale.

Pumpkin Chocolate Chip Bread Recipe

Are you as happy as I am now that it's officially fall? This is absolutely my favorite time of the year, especially when it comes to cooking and baking. I love baking all things pumpkin and apple, and I'm always on the look-out for yummy new recipes.

This recipe for Pumpkin Chocolate Chip Bread comes from the cookbook, Sally's Baking Addiction. It's so incredibly moist and delicious. I ended up making another loaf the very next day because it was gone so quickly. The recipe is very easy to make, and I promise you will love the smell in your kitchen as it bakes in the oven.

I can't say enough about how wonderful this book is, and that I have been a big fan of Sally's blog, Sally's Baking Addiction for a very long time now.

Her recipes are always delicious and easy to follow, and her photography is simply mouth watering.

This bread would be fabulous for making two loaves at a time, one to keep at home, and one to give to a friend or share at work. Believe me, people will love this pumpkin bread, and love you for sharing with them!!

My granddaughter Ashley has turned into my little baking buddy. She adores baking with me and we have become a real team. She scoots the chair up to the counter, puts on her apron and is ready to go. She was very proud of this pumpkin bread and I'm hoping this instills a love of baking in her. You never know, she could be the next Sally!!

And excuse the messy background, that's just the real life of a blogger, right??

Here's the recipe for this yummy pumpkin bread. Just a note that the recipe calls for regular sized chocolate chips, but all I had on hand was the mini sized, so either size works.


Recipe for Pumpkin Chocolate Chip Bread

Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
2 eggs
1 1/2 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.

In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not over mix the batter. Gently fold in the chocolate chips.

Pour into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.

Applesauce Pecan Cake With M&M's® Pecan Pie Topping

This shop has been compensated by Collective Bias, Inc. and it's advertiser. All opinions are mine alone. #BakeInTheFun #Collective Bias

I'm so excited that fall weather has finally arrived here in the Seattle area!! After an unusually warm summer, it feels so good to pull out my cozy sweaters, start a fire in the fireplace, and do some fall baking.

Fall is my favorite season, I love everything about it. I love getting out all my old cookbooks and starting to plan what apple and pumpkin desserts and treats I'll make for my friends and family.

When I heard that M&M's® had come out with delicious M&M's® Pecan Pie, I knew they would be a part of my first cake of the season. This Applesauce Pecan Cake is moist and tender on the inside, and topped with chopped M&M's® and pecans. And I wish you could have smelled my kitchen while it was baking. Heavenly!

M&M's® has come out with some amazing new flavors the last few seasons, and I've tried pretty much every one. They have all been delicious, but I think the pecan is my favorite.

I picked up a couple of bags while I was at Walmart, along with a few things I would need to make my cake. I use Mott's® Applesauce whenever I make this cake, and frost it with Pillsbury™ Creamy Supreme® Cream Cheese Icing.

When I got the M&M's® Pecan Pie home, of course I had to try them immediately. It's a good thing I got two bags because they sure were good!!

When I was shopping at Walmart, I also found these Snapple® Apple Singles. I've always been a huge Snapple® fan, and enjoy trying new flavors. I picked up several bottles to keep in the fridge, and their crisp apple taste reminds me of apples in the fall.

And if you love baking fall treats and desserts like I do, enter the sweepstakes below for a chance to win an awesome KitchenAid® Mixer.

MARS Bake In The Fun Sweepstakes

Baking from scratch is something I find a lot of pleasure in, and it's really not much more effort that using a mix, especially for this cake.

What I like so much about this recipe is that it not only tastes fabulous, it's very easy to make. You simply combine all the ingredients in a large mixing bowl and beat with an electric mixer. Divide the batter evenly into two 8" round cake pans and bake for 30 minutes.

Chop up the pecans, and use a rolling pin to crush the M&M's® Pecan Pie into pieces. Frost the layers with the Pillsbury™ Creamy Supreme® Cream Cheese Icing. Then sprinkle the M&M's® and pecan pieces on top.

Super easy, and so delicious!!

Recipe for Applesauce Pecan Cake

Ingredients:


 2-1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup vegetable oil
1/2 cup water
1-1/2 cups Mott's® Applesauce
2 eggs
1/2 cup pecans, chopped
1/2 cup M&M's® Pecan Pie, crushed
container of Pillsbury™ Creamy Supreme® Cream Cheese Icing

Directions:


Preheat oven to 350 degrees.
 Grease and flour 2 8-inch round cake pans. Put all ingredients into a large bowl and beat with electric mixer until well combined. Pour into prepared pans and bake for 30 minutes or until done. Let cake cool in pans for 10 minutes, then turn them out and let them cool on wire racks before assembling and frosting.
Sprinkle with M&M's® and pecan pieces.

You can find all of these products in the aisles of your local Walmart.

Be sure to check out more Fall-inspired recipes here. I'd love to know what your favorite Fall recipe is that you enjoy baking. Leave me a comment and let me know.

Everyday Baking with Nordic Ware #MadeinUSA #BundtSquared #PrismBakeware

* I was sent Nordic Ware items for this review. All opinions in this post are my own.

I love to bake! I have been baking cookies since I was a teenager and truly love it. I now love to bake cakes and cookies for my own family. My son is old enough to help measure ingredients and stir the ingredients in a bowl, he is always eager to help with baking. I enjoy the whole process of baking from the bowls I stir in, the freshness of ingredients and the bake ware.  I even have a few favorite items. My favorite pan for baking has been a bundt cake pan but I have been wanting to have something different and special for the cakes I bake.

I have been using Nordic Ware cooking items for many years. I like that they are durable, made in the U.S.A. and BPA-free and melamine-free materials in their products. I recently had the opportunity to try a few new products from Nordic Ware and I am now obsessed with the Bundt Square Pan. It makes the most beautiful square bundt with geometric patterns. I have set aside my round bundt cake pan for now and I will be using this pan for many of my holiday baking creations to come. 

I baked a lemon blueberry cake for my first time using the Square Bundt Pan and I was wowed! The cake came out easily since I followed the directions of putting oil and flour on the pan. It made a beautiful golden crust and the peaks and valleys made from the pan perfectly held the lemon glazing icing I made. There is something about a pretty cake makes me want to share it and eat more of it. Be sure to tap the bottom of the pan a few times on the counter top before placing in the oven to get out any air bubbles. Allow for 10 minutes for cake to cool once it is done to ensure the cake does not tear, do not wait longer than that to remove cake or the sugars solidify and will make cake stuck in the pan.

For my recipe I used a premade lemon cake mix adding in lemon juice and blueberries. I made my favorite lemon glaze recipe from Martha Stewart website with 2 cups of confectioners sugar and 4 tablespoons of freshly squeezed lemon juice. The glaze should thick yet pourable. It tastes amazing on the cake.

I also love to roast veggies and make oven baked fries making the new Natural Prism bake ware perfect for me. The herringbone grid pattern of the baking sheet allows for proper air flow to make your food crispier and easier release from the sheet. The rim of the sheet pan is galvanized steel making it resistant to warping during baking. The pans are non stick made of natural uncoated aluminum like pastry chefs all over the world use.  Next on my list to try on the prism bake sheet is my favorite chocolate chip cookie recipe.

I was sent some of the new Prep and Serve bowls. They are microwavable with slip free bottoms and BPA free. I love the fun lively colors they add to my baking experience. They are great for making and serving cold pasta salads and fruit salads too.

I have my eye on another baking pan by Nordic Ware, the Botanical Pumpkin Loaf Pan. It would be perfect for the fall season.

To see more of Nordic Ware items and learn more about the family owned American based company you can follow them on Facebook, Twitter, Pinterest and Instagram.

Glazed Pumpkin Bread

 

If it's fall, you can bet I'm busy in the kitchen making pumpkin bread. I just adore eating it, and a cup of tea with a slice of this bread in the afternoon is my idea of heaven.

 

This recipe is easy to make, and adding the powdered sugar glaze makes it even more delicious. I don't roast my own pumpkin, but use the canned kind, which is just as good in my book, and so much easier. The recipe makes two loaves.

 

As yummy as this is to eat at home, it makes a wonderful gift for a friend, neighbor, or even a surprise gift for your child's teacher. Either way, it's delicious, and a perfect way to embrace the fall season. 

 

 

Recipe for Glazed Pumpkin Bread

 

Ingredients:

 

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs

For glaze:

1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

 

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
To make glaze, stir powdered sugar, milk and vanilla together in a small bowl. With a spoon, drizzle glaze over cooled loaves.

 

Makes 2 loaves.