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!

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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.

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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!

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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!

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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 !

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Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!

Ingredients

Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating

Directions

Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Bee Sting Cake

We spent our mini moon after the wedding in a tiny German inspired town. One of the big things I noticed was all the baked goods were light and airy with some sort of almond topping.

I really wanted to try making a classic Bee Sting Cake. A cross between a bread and cake with honey vanilla pastry cream. I always start out thinking my recipe will be classic, but then I start adding ingredients until it is very loosely based on the original. I couldn’t help but add cinnamon and brown sugar. The flavors just all pair soooo well together!

The texture is much lighter than bread, but still has that yeast feel. The crumble on top of the cake is the only truly sweet element. I added fresh whip cream to really turn it into a summer dessert.

This cake was the perfect time to break out my favorite Rodelle vanilla ingredients! The vanilla bean paste is my all time favorite. That plus the vanilla extract definitely intensify the honey.

Ingredients

For the cream –

3 egg yolks

2 tbsp of Rodelle vanilla bean paste

1 tbsp of Rodelle vanilla extract

1 tbsp of cornstarch

1/4 cup of honey

1/2 cup of sugar

1 1/3 cup of whole milk

For the cake-

2 eggs

1/2 cup of salted butter

2 cups of AP flour

1/2 cup of warm whole milk

1 packet or 2 1/2 tbsp of dry active yeast

1/2 cup of sugar

2 tbsp of honey

1 tbsp of Rodelle vanilla extract

1 tsp of salt

For the topping-

1/2 cup sliced almonds

1/4 cup of honey

1/4 cup brown sugar

1 tsp of cinnamon

Directions

For the pastry cream-

In a sauce pan heat half the sugar, vanilla paste, vanilla extract, and milk until almost boiling. Little bubbles will rise to the surface. Reduce to medium low.

In a bowl mix egg yolks, honey and remaining sugar.

Add the egg yolk mixture to the sauce pan. Whisk continuously to avoid the eggs from curdling.

In a separate bowl mix the cornstarch with a little water to make a paste. Add to the sauce pan.

Whisk over medium high heat until the cream has thickened and coats the back of the spoon.

Let cool and set the in fridge. I like placing plastic wrap into the top to avoid skin texture from forming.

For the cake-

In a mixer (with a dough hook) add the warm milk, yeast, and sugar. Let sit until the yeast bubbles.

Add the remaining ingredients and mix until ingredients are fully incorporated. The dough will look like a cross between bread dough and cake batter. Slightly loose and sticky.

Preheat the oven to 350 degrees. Cover the dough and let rise for 30 minutes to an hour.

You can grease a 9 inch cake pan or use parchment paper. I prefer parchment.

Place dough in lines pan and spread the best you can. Just try and keep everything even.

Top with the honey, brown sugar, and almonds.

Bake for 35-40 minutes until set.

Let cool before slicing the cake into two layers.

Spread the cooled pastry cream on the bottom layer before placing on the top layer.

Serve with fresh whipped cream if you like!

Definitely made for impressing guests, but would be great for a not too sweet brunch!

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Pizza Flatbread

If you live anywhere near a Sprouts farmers market you definitely need to download their app. We discovered recently that you can do all your shopping on the app to make a list or have everything delivered! Since I am currently obsessed with fresh lemon and herbs we have been going to the store every few days. This recipe takes everything I love about summer and pulls it together in this awesome appetizer!

The dough takes about 30 minutes to rise. While that happens you can throw together your sauce! Top with whatever you have available and wow your guests (or family) with this super easy flat bread!

The lemon oil and herbs are what make this recipe stand out about the traditional flatbread. Everything is so fresh.

Ingredients

1 1/2 cups of AP flour

1 packet of dry active yeast

3/4 cups of warm water

1 tsp of lemon zest

Juice from one lemon

1/2 cup of olive oil

2 tbsp of sugar

1/2 tsp crushed red pepper

1/2 cup of chopped herbs ( I used oregano and basil)

Pepperoni

Fresh mozzarella

2 tbsp of tomato paste

1 cup of chopped tomatoes

1 tbsp of garlic

Directions

Preheat the oven to 400 degrees

Mix yeast, sugar and water and let sit for 5 minutes

Add in the flour, lemon zest and half of the herbs

Mix with a dough hook until smooth ( add more flour if needed)

Drizzle a little oil over the ball cover and let rise

Tip** place in an oiled bowl and cover with plastic wrap. Let sit on top of the oven while it preheats

In a sauce pan heat chopped tomatoes, garlic, lemon juice, remaining herbs, crushed red pepper, over medium heat. Add water if you need to as it cooks down. Once it starts to thicken like a paste add 1 tsp of oil or butter.

Pat out the dough on parchment paper and drizzle liberally with olive oil. Season with salt and pepper.

Cook for 5 minutes then slather the bread with your tomato mixture. Bake for another 5-10 minutes until the dough starts to look golden brown.

Add your cheese and pepperoni. Broil until cheese melts and pepperonis crisp.

Serve with side of olive oil!

What’s your favor summer appetizer?

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Banana Pudding Cupcakes

This post is in collaboration with Rodelle. All opinions are my own. Thank you for letting me support my favorite brands!

Happy Valentines Day! Every year I usually do some kind of extra chocolate recipe. This year I branched out and experimented with Patrick’s favorite flavor profile- banana pudding.

These cupcakes are super easy to throw together. They are perfect for those last minute party desserts! We don’t like artificial banana flavors so everything starts with a rich vanilla custard. Then I added fresh chopped banana.

You guys know I love Rodelle. Their line of extracts are some of the best I’ve ever baked with to date. For the filling I used the bakers extract which is a super rich vanilla with a creamy caramel/chocolate undertone and I also used the vanilla paste. The combination leaves you with such an amazing custard base that pairs perfectly with banana.

The frosting is my go to vanilla buttercream. Not too sweet, but very airy and creamy.

The chocolate hearts are optional, but super easy. You just melt your favorite baking chocolate and pour into a ziplock bag. Snip the bottom corner and draw your hearts! I put them in the freezer for 15 minutes for the best texture.

Ingredients

For the cake use your favorite recipe or box mix. I used a classic vanilla recipe.

For the filling

1 ripe banana chopped

1 egg yolk

2 1/2 cups of whole milk

1 tbsp of Rodelle bakers extract

2 tbsp of Rodelle vanilla paste

3 tsp of corn starch

1/2 cup of sugar

1 tbsp of salted butter

For the frosting

1 stick of salted butter

1 tbsp of vanilla extract or the bakers extract

3 cups of powdered sugar

1 tsp of cream or milk

For the top

Sliced banana, sprinkles, and chocolate hearts

Directions

For the filling

Heat the milk, vanilla paste, bakers extract, sugar, cornstarch, butter, and egg yolk over low heat.

Whisk until throughly mixed and turn heat to medium.

Whisk until mixture slightly bubbles and starts to thicken.

Remove from heat.

Add chopped banana and let cool in the fridge.

Add plastic wrap pushing to the top of the mix to avoid skin.

Scoop the middles out of the cupcakes and fill with the pudding once cooled.

For the frosting

Whip the butter and extracts.

Start adding the powdered sugar slowly.

Use the cream/milk if you need to thin the consistency.

Whip until you are happy with the texture.

Top your cupcakes and decorate!

I hope you all have an amazing holiday!!!

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Quick Chewy Chocolate Chip Cookies

How in the world is it only two weeks to Christmas already!!!! This is my all time favorite time of year. I have been preparing for weeks and now it is flying by so fast! We are having a Christmas party at the end of the month and I have been experimenting with lots of recipes to find the best to serve at the party. These cookies definitely made it!

I have been combing through recipes on Pinterest trying to find the ultimate chocolate chip cookie that doesn’t take me all day. These cookies come together in about 15 minutes and are so perfect for my cookie style. They are soft and chewy with slightly crisp edges. All the chocolate chips are melty and gooey. 

Here are a few tips for your cookie making magic. Freeze some of your chocolate chips. I like to do an assortment of chocolates with room temp chunks and frozen chips. This helps them hold their shape while the chunks gets super melty. Bring your butter and egg to room temp before making your batter. Use parchment paper for these. If you use any tip make sure it is this one. This paper keeps the cookies from over browning and no mess. 

Ingredients:

2 cups of assorted chocolate chips/chunks

1 egg room temp

1 stick of salted butter room temp

3/4 cups of dark brown sugar

1/2 cup of granulated sugar

2 tbsp. corn starch

1 tsp baking soda

1 1/2 cup of AP flour

2 tbsp. of vanilla extract

holiday sprinkles of your choosing!

Preheat the oven to 350 degrees. Line your baking pan with parchment paper. 

In a mixer add your butter and sugar. Whip until light and fluffy (around 3 minutes). Add in the vanilla and the egg. Start adding in your dry ingredients. Slowly mix until combined. Do not over mix. Add in the chocolate and sprinkles. Put in the fridge for about 5 minutes. Drop in even sized balls of dough on the parchment  paper. Bake until the edges and tops are barely golden brown. About 7-10 minutes. I bang my pan after I pull them out of the oven to get rid of any extra air. Let rest about 3 minutes before moving to a cooling rack. Makes about 12 large cookies.

I hope you enjoy! PS. I am using a new blog layout and I haven’t figured out the recipe portion yet. I will soon! 

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