Pumpkin Banana Snack Cake

I was going to wait until September 1st to share this recipe, but it is just too good not to share! Plus I am sure we all have overly ripe bananas hanging out!

This cake is so light and fluffy with banana chunks. The brown sugar topping keeps it from drying out. I played around with a lot of different sugar combos and dark brown sugar works the best!

This is best kept at room temperature wrapped up for 3 days. (If it lasts that long!)

Ingredients:

3 very ripe bananas

1 can of organic pumpkin (not pumpkin pie filling)

2 eggs room temperature

1 stick of salted butter softened

1 cup packed dark brown sugar (plus more for topping)

2 tbsp of vanilla extract (or pumpkin spice extract if you have it!)

1 tbsp cinnamon

1 tbsp nutmeg

1 3/4 cups of AP flour

1 tsp salt

1 tsp baking soda

Directions:

Preheat oven to 350 degrees

Line baking dish with parchment or grease to prepare

I prefer a standard brownie tin square but a loaf pan works too!

Mix sugar and butter until whipped

Add banana and pumpkin until incorporated

Add eggs and vanilla

Add in the dry ingredients until just combined. Do not over mix.

Sprinkle brown sugar over the top. You don’t have to cover every inch because the sugar is going to melt into a yummy crust!

Bake for 40-45 minutes until cake has risen and middle is set.

You can eat it right away, but we actually prefer it the next day! The brown sugar melts into the cake and it is absolutely magical!

Enjoy!

Continue Reading

Cherry Cobbler

My whole life I have loved anything with cherries. I can never understand how someone could prefer apples or peaches. This cherry cobbler is so easy to put together, but has so much flavor!

I can make this entire dessert in 30 minutes. My kids always think I am a magician. Second best part? Your entire house with smell incredible.

Something about the brown sugar with the almond extract and oats just makes it really special. You could definitely swap out for another fruit, but in my option the nothing compares to a tart cherry.

In the notes I added you can brown the butter. I definitely recommend if you have the time. It adds an extra layer of depth and nuttiness that pairs perfectly with the oats.

You can eat alone warm or top with vanilla ice cream. Fresh whipped cream would also be delicious!

Ingredients

1/4 cup of all purpose flour

1/2 cup of quick oats

2 tsp cinnamon

1/4 cup of melted salted butter (brown the butter for extra flavor!)

1/4 cup of brown sugar

2 cans of low sugar cherry pie filling

1 tbsp of Rodelle Almond Extract

1 tbsp of Rodelle Vanilla Extract

Parchment paper and an oven friendly dish

Directions

Preheat the oven to 400 degrees.

Melt butter and add in 1 tsp cinnamon, almond extract, brown sugar, flour, oats.

Mix until you have a very dry crumble. You can even use your hands to break up the butter and sugar.

Mix together remaining cinnamon, vanilla, and cherries.

Prepare a dish with parchment. Add the cherry filling. Top with the crumble.

Bake for 20 minutes or until golden brown.

Serve warm!

I added the links to my favorite extracts above. You can also search the site directly or check your local Walmart! Using quality extract makes a huge difference in getting those intense flavors without an artificial aftertaste.

Continue Reading

Caramelized Onion and Beef Pizza

Pizza is a huge hit in our house! We love making it at home and changing up the toppings.

This pizza plays off classic flavors, but it just a little more special with sweet caramelized onions, crispy ground beef, and calabria chilies.

You can use whatever cheese you love, but I really like the Tillamook Italian blend. The thick cut pieces of provolone and mozzarella melt nicely. Then top everything with a handful of fresh herbs!

Ingredients

  • Premade crust or dough of your choice. I used the DeLallo pizza dough kit
  • 1/2 pound of lean ground beef
  • 1 cup of white onions sliced
  • 1 cup of marinara
  • 2 tbsp of butter
  • 1 tbsp of brown sugar
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 3 tbsp of chopped Calabria chilies
  • 1 cup of cheese
  • 1/4 cup of chopped herbs

Directions

  • Preheat your oven to 450
  • Roll out your dough or place premade crust on a baking sheet
  • Drizzle olive oil and spread out chopped garlic
  • Bake based on package directions and set to side
  • In a sauté pan, cook your ground beef
  • Drain out the excess fat and add onions, sugar, and butter
  • Cook until onions are golden and tender
  • Spread marinara and chilies over the crust
  • Top with cheese then sprinkle meat and onions over the top
  • Bake until cheese is melted and bubbly
  • Top with herbs and enjoy!!!

Continue Reading

Chocolate Hazelnut Meringue Cake

This is such a fun way to make chocolate cake. Deep chocolate fudge cake topped with the crackled meringue and fresh whipped cream. It is a cross between a brownie and macaron.

Valentine’s Day is just around the corner and I wanted to try something a little different. When Patrick and I first started dating I would make a dark chocolate cake for two. This reminds me a lot of that flavor profile, but instead of icing a nice crispy meringue topper.

We used strawberries, but raspberries would be equally delicious. Between the fudge cake and meringue I drizzled hazelnut spread for a little extra richness.

Ingredients-

2 cups of dark chocolate

3/4 stick of salted butter

1/4 cup AP flour

3/4 cup of almond flour

3/4 cup brown sugar

1/2 cup sugar divided

1 vanilla bean scraped or tbsp vanilla bean paste

6 eggs, 4 separated

1/4 tsp cream of tartar

1/4 tsp salt

1/4 cup cocoa powder

1/2 cup chocolate hazelnut spread

Whipped cream and berries for topping

Directions-

Pre-heat oven to 350 degrees.

Melted butter and chocolate together. In sauce pan or microwave for one minute on high. Add 1/4 cup sugar and brown sugar.

Let cool slightly and whisk in two eggs plus 4 egg yolks. Add in your vanilla bean/ paste. Mix in the salt, AP flour, and almond flour.

Pour into a lined spring form pan. I used an 8in pan for height and put parchment paper down to prevent leaking.

Bake for 25 minutes or until just set enough to hold the meringue.

Warm your hazelnut spread and drizzle over the cake. This does not need to be perfect.

Whip the remaining egg whites and sugar together. Add in the cream of tartar as it whips.

Once the egg whites are glossy and slightly stiff, slowly fold in the cocoa powder. Do not mix, whip, or go to fast. This will deflate your eggs to crumbles.

Spoon over the cake and slightly spread.

Bake for another 20 minutes or until the meringue is set. It will have a slight crust to it.

Let cool and top with whipped cream and berries!

My favorite Cocoa Power is from Rodelle. You can get a giant bag that lasts forever and adds the perfect dark chocolate richness.

Sprinkles I found at Homegoods!

If you want an even more dramatic top just add two more egg whites to the meringue mix.

Enjoy!

Continue Reading

Easy Empanadas with Jalapeño Dip

There is a Cuban restaurant around the corner that makes super simple delicious empanadas. Beef or chicken, crunchy with an amazing dip.

I do not know anything about an authentic empanada, but I do know what would go well with a similar dip.

My version has roasted onion, potatoes, butternut squash, ground beef, and mozzarella. I used frozen empanada dough from my local grocery store. These seem to be pretty accessible. I found them at Walmart, Kroger, and Publix.

Best part is how easy it is to make these! I froze the filling and was able to make them in minutes.

Ingredients

For the empanada

Ground beef cooked and drained

2 cups of butternut squash and gold potatoes cubed

1 small yellow onion chopped

Mozzarella cheese (I like fresh grated for extra melt)

Empanada dough ( I’ve found this in the frozen section at Walmart, Kroger, and Publix)

1 tsp cumin

1 tsp salt and pepper

1 tsp chili powder

1/2 tsp garlic

For the dip

1 cup sour cream

1 small ripe avocado

2 tbsp chopped fresh cilantro

1 fresh jalapeño seeds removed

Juice from 1 lime

Directions

Let your empanada dough defrost.

Roast your squash, potatoes and onion until fork tender.

Add to your beef.

Season and mix.

Take a dough circle and fill it with the beef fixture leaving room to fold over.

Top with cheese.

Fold the circle in half.

I dip a fork into water and push the ends together. Just make sure it is nice and sealed.

You can bake or air fry at 350 degrees for 10 minutes (or until golden)

You can also deep fry at 350 degrees for 1-2 minutes per side.

For the dip

I dump everything into my blender and blend until creamy. Season with salt and pepper. This keeps fresh for up to 5 days in a sealed refrigerated container.

You can also freeze the empanadas. They reheat beautifully! I hope you try these out. Definitely experiment with your fillings! I want to try a breakfast version soon!

Continue Reading

Arancini – Fried Risotto

What is it about the cool weather that makes you crave all the comfort foods? With the temperature dropping we have been eating a lot of risotto. Usually we have so much left over and I don’t know what to do with it. So I was thinking why not fry it?

I used our favorite classic parmesan risotto and made a light crispy crust. Serve with your favorite marinara and extra cheese!

Best part is stuffing them with fresh mozzarella. You end up with a yummy bite reminiscent of mozzarella sticks.

Even picky eaters with love these!

Ingredients

2 cups of risotto chilled

1 ball of fresh mozzarella

1 cup of all purpose flour

1 cup of panko or bread crumbs

1 tsp garlic powder

1 tsp Italian seasoning

3 eggs beaten

2 cups of marinara sauce

Canola oil for frying

Fresh Parmesan and parsley for topping

Directions-

Roll risotto into even sized balls

Cut mozzarella into bite size pieces and place inside each risotto ball

Just make sure the cheese is covered

Heat oil to 350 degrees

Season flour with garlic and Italian seasoning

Roll each ball into the flour, dip into eggs and cover with panko

Fry until golden

They will start to float when they are heated through

Season with salt and pepper

Serve with marinara Parmesan and parsley

Enjoy!!!

Continue Reading

Strawberry Poundcake

Poundcake is one of those things that can be tough and dry or sweet and creamy. I have always loved recipes that use a lot of heavy whipping cream, but this time I wants to try something a little different. This strawberry poundcake is reminiscent of a danish. Light crust with a moist cake and lots of berry flavor.

I served this cake on Mother’s Day for a light brunch. I forgot to take a picture, but we whipped a big batch of vanilla whipped cream to top our bites. You could also cut the cake into cubes and make a trifle with strawberries and whipped cream.

This cake is not too sweet so you can have it with a cup of coffee or as dessert after dinner!

I used my all time favorite Rodelle vanilla paste in combination with their vanilla extract. This seriously gives the most delicious vanilla flavor.

Mixing the vanilla with strawberry preserves and fresh strawberries create the perfect balance when you add the cream cheese. I bet you could even slice this into bread sized pieces for some insane French toast!

Strawberry Poundcake

Prep Time 15 mins
Cook Time 45 mins
Servings 10 servings

Ingredients
  

  • 1.5 cups salted butter
  • 8 ounces full fat cream cheese
  • 1.5 cups brown sugar
  • 0.5 cups sugar
  • 0.5 cups sour cream
  • 4 large eggs
  • 2 egg yolks
  • 0.5 cup seedless strawberry preserves
  • 1 cup chopped fresh strawberries
  • 1 tbsp vanilla extract
  • 1 tbsp Rodelle Vanilla Paste
  • 3 cups cake flour
  • 1 tbsp baking powder

Instructions
 

  • Preheat to 325 degrees
    Grease or spray down a cake pan/ bundt pan
    Whip butter and cream cheese
    Add in sugar
    Whip until light and fluffy
    Add in sour cream, vanilla, and eggs
    Add strawberries and preserves
    Slowly pour in flour and baking powder
    Mix until just incorportated, careful not to over mix
    Bake for 45 minutes or until golden brown

Enjoy!

Continue Reading

Instapot Creamy Tomato Soup with Caramelized Onions

Is it cold where you are? We are in Georgia and it was 70 degrees on Christmas, but today it is 24 degrees. I love the cold because it makes me feel like it is okay to stay in the holiday spirit for just a littttle bit longer!

This soup is perfect for the cold weather! I would honestly eat it any time, but the creamy heat just warms you from the inside out.

Last month a was a little under the weather and my amazing husband came home early to bring me Panera tomato soup and grilled cheese. That combination brings back so many memories for me. My grandma would warm a can of campbells tomato soup with a little milk and cheddar anytime I was sick. This is slightly more grown up, but the same yummy idea.

The caramelized onions pair really well with the tomatoes and cream. Topped with lots of cracked black pepper and grilled cheese croutons, you will definitely win over kids and adults alike!

Creamy Tomato Soup

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Servings 4 servings

Equipment

  • Instapot

Ingredients
  

  • 2 tbsp olive oil
  • 2 cans whole peeled tomatoes
  • 1 cup sliced yellow onion
  • 1 tsp sugar
  • 3 cups vegetable or chicken broth
  • 1 cup chopped fresh basil
  • 1/2 cup heavy cream
  • 2 slices sour dough bread
  • 1/2 cup cheddar
  • 1/2 cup grated parm

Instructions
 

  • Heat up the instapot and add the olive oil. Once the oil is warm add your onions and sugar. Keep them moving so they do not burn. Once the onions start to turn golden brown you can add the tomatoes and broth. Turn on your soup setting for 45 minutes.
    Once finished you can use an immersion blender to smooth out the broth or you can put a few cups in a regular blender. (Just make sure you wait until the soup is not boiling hot!) Add the cream, basil, and parmesan cheese. At this point you can salt and pepper to taste. I really like mine with lots of fresh cracked black pepper!
    Toast your sourdough with the cheddar on top. (I did mine really quickly in the air fryer) You just want the bread slightly crispy and the cheese melted. Cut into cubes for your topping.

This is an easy way to have a warm comforting dinner with hardly any effort! The carmelized onions and parmesan just take a traditional soup up a level. Enjoy!

Continue Reading

Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.

Ingredients

1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels

Directions

Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

Continue Reading

Beefy French Onion Soup

My instapot is my favorite kitchen appliance when it starts getting cold out. I love being able to get big flavors in half the time. This soup is easy to make with minimal ingredients, but still delivers hearty bites!

I started by caramelizing two large yellow onions with butter and a spoonful of brown sugar.

This broth takes on the deep onion flavor. When the bread soaks the broth up it is so delicious!

Ingredients

1 pound chuck roast

3 large yellow onions chopped

2 cups of beef bone broth

1 tbsp brown sugar

3 tbsp of worcestershire

1/4 cup butter

1 tsp dried thyme or one bunch of fresh

1 tsp chopped garlic

Salt and pepper

Olive oil

French bread and smoked Gouda for topping

Directions

In the instapot heat a little oil on the sauté setting and sear each side of the beef

Switch to meat/stew setting

Add the onions, butter, brown sugar, herbs, garlic, and worcestershire

Cook for one hour then add the bone broth.

Stew for another hour until the beef is easy to pull apart

Season with salt and pepper

Top with toasted bread and cheese

I like to broil my cheese bread for a few seconds before topping

Top with fresh herbs and enjoy!

Continue Reading
1 2 3 27