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!)


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


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!


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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.


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


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.


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)


Fresh mozzarella

2 tbsp of tomato paste

1 cup of chopped tomatoes

1 tbsp of garlic


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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Sweet Potato Dinner Rolls

sweet potato rolls

Thanks Giving is only weeks away! Every year I scramble to get everything ready in time. This year I am planning early and having a stress free holiday. What kind of holiday person are you? Christmas decorations before or after Thanks Giving?

sweet potato rolls

Usually we wait until the weekend after Thanks Giving, but this year we were planning out our decorations and ended up putting half of them up already. We are currently half red buffalo plaid an half white pumpkins. It takes us so long to put up the decorations I just want to make sure we have a full month to enjoy them!

sweet potato rolls

Now back to these sweet potato rolls. Patrick hates all things sweet potato and these are his favorite dinner rolls I have ever made. I have yet to tell him what they are made with … oops!

They always turn out so perfectly sweet and fluffy. This time I made a cinnamon honey butter that paired so well with them. Usually I make this dough in my bread machine, but this time I used the dough hook on my kitchen aid. The dough came together in minutes!

sweet potato rolls

Sweet Potato Dinner Rolls
Recipe Type: Bread
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 10
Light and airy sweet potato dinner rolls.
  • 2 medium roasted sweet potatoes
  • 1 tsp of salt
  • 4 tbsp of melted butter cooled
  • 1 packet of dry active yeast
  • 1/2 cup of very warm water
  • 2 eggs room temp
  • 4 tbsp of sugar
  • 1 tsp of honey
  • 3 1/2 cups of flour sifted
  • oil for proofing
  1. Roast two sweet potatoes and let them cool
  2. In a mixing bowl add the dry yeast, the sugar, and the water
  3. Let sit for 5 minutes until the yeast bubbles
  4. Add in the honey and the eggs
  5. Pour over the cooled butter and scoop out the inside of the sweet potatoes
  6. Mix on low with the dough hook
  7. Sprinkle in the salt and start adding the flour 1/2 cup at a time
  8. Once the flour is all added in roll into a ball
  9. Pour a little oil over the time of the dough and cover with plastic wrap
  10. Let rest for 30 minutes
  11. Preheat the oven to 400 degrees
  12. I like to use a brownie pan to cook the rolls in so they are touching
  13. Roll the dough into uniform size balls and place in a greased pan
  14. Cover and let rise another 30 minutes
  15. Bake until the tops are golden brown

sweet potato rolls

If you want to try the butter just mix a tsp of cinnamon and a tsp of honey into 1/4 cup of soft butter. Spread onto a warm roll and enjoy!


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Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Recipe Type: Brunch
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2-3
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
  • 1 1/2 cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3 1/2 tsps of baking powder
  • 3/4 cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1 1/2 inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

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Brown Sugar Raisin Bagels

brown sugar raisin bagels

brown sugar raisin bagels

It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!

March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.

Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.

brown sugar raisin bagels

We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because  I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.

brown sugar raisin bagels

I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!

Brown Sugar Raisin Bagels (Bread Machine)
Recipe Type: Bagels
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
Chewy bagels with crisp tops and brown sugar crumble.
  • 1 egg room temp
  • 2 tbsp melted unsalted butter
  • 1 packet of active yeast
  • 1/2 tsp salt
  • 2 tbsp honey
  • 1 cup of raisins
  • 2 tbsp brown sugar
  • 3/4 cup of warm whole milk
  • 3 1/2 cups of AP flour (King Arthur is seriously the best!)
  • 1/4 cup of heavy cream
  • brown sugar to finish
  • water for boiling and 1 tsp of baking soda
  1. You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
  2. In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
  3. Allow to sit for 10 minutes to activate the yeast
  4. Add in the honey, salt, butter and 3 cups of flour
  5. Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
  6. I use the remaining flour to add into the dough as it mixes
  7. The dough should barely have a stick to it
  8. Cut the dough into 6 or 8 pieces depending on the size you want
  9. I used 6 for large bagels
  10. Roll out then form a circle
  11. Flour lightly and let rest
  12. Boil 6 cups of water and add in the baking soda
  13. Preheat the oven to 400 degrees
  14. Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
  15. Line on a baking sheet and brush the heavy cream onto each bagel
  16. Top with brown sugar
  17. Bake until golden brown about 20 minutes

brown sugar raisin bagels

Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!

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Banana Bread With Dark Chocolate

Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.

You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.

Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.

Banana Bread With Dark Chocolate
Recipe Type: Breakfast Bread
Prep time:
Cook time:
Total time:
Serves: 8
Dark Chocolate Banana Bread
  • 1 cup brown sugar
  • 3-4 bananas
  • 3/4 cup of sour cream
  • 2 eggs room temp
  • 1/2 stick of salted butter room temp
  • 1 1/4 cup of AP flour
  • 1/2 tsp of baking soda
  • 1/2 cup of dark chocolate
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and eggs.
  3. Add in the sour cream.
  4. Add the flour and baking soda.
  5. Once everything is combined (Do not over mix)
  6. Add in the bananas.
  7. Very lightly mix.
  8. I like chunks of banana in mine.
  9. Fold in dark chocolate.
  10. Bake for 30-40 minutes or until center is set and bread is golden brown.



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Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe Type: Bread
Prep time:
Cook time:
Total time:
Serves: 12 slices
Sweet yeast bread packed with cheddar and olives.
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3 1/2 cups of AP flour
  • 1/2 cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don’t like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about 1/2 inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread


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Cream Biscuits (Easy)

Cream biscuits are the most fool proof recipes that I can find. Sometimes I find recipes that I think will work, but they are too dry or too greasy. My perfect biscuit has a nice crust, salty sweet flavor, and a soft flaky middle. cream biscuits

Growing up in a small southern town you are basically required to have a go to biscuit recipe. The summer I turned 16, I dragged my girl friends to a small house party my new boy friend was throwing. The boys were playing cards and all the girls were squeezed onto a very old couch trying to find music to liven things up. The guy I was seeing had just finished telling all the guys at the table how the perfect woman would be able to serve up mile high butter biscuits from scratch. Yep, he would know he had met his future wife when he found the perfect biscuit. I remember thinking to myself “sorry buddy, not only do I not eat biscuits, but I definitely do not serve them.”

cream biscuits

Needless to say, we broke up about a week later. Now I didn’t know it then, but soon after I found my love of food. Pretty soon I was not only making biscuits from scratch, but I had created my own go to recipe that was a perfect blend of all that I had learned. If you take anything away from my rambling please remember this- do not twist the biscuit cutter. This had never occurred to me before until I read a great article on Pinterest. (of course) I used to use a glass to cut my biscuit dough. I would twist back and forth until I had formed the perfect shape. I picked up a metal biscuit cutter and now I just press down one time, no twist. This allows the dough to rise and expand. This is how to achieve that mile high biscuit.

Cream Biscuits (Easy)
Recipe Type: Baking
Prep time:
Cook time:
Total time:
Serves: 6-8
Easy Cream Biscuits
  • 1 tbsp of heavy cream
  • 1 tbsp baking powder
  • 2 cups of AP flour
  • 1 stick salted butter ice cold and chopped
  • 2 tbsp sugar
  • 1 tbsp of water if needed
  1. Preheat the oven to 400 degrees.
  2. Cut the butter into the flour.
  3. (sometimes when I’m in a rush I use my fingers then pop the mix into the freezer for a few minutes)
  4. Add in the sugar, baking powder, and cream.
  5. Mix with hands until a pliable dough develops.
  6. Add water if needed.
  7. On a floured surface roll out the dough to about 1 and 1/2 inches thick.
  8. Flour the biscuit cutter.
  9. Cut as many biscuits as you can. I can usually get 8.
  10. Remember – do not twist the cutter!
  11. Bake for 10-15 minutes until golden brown.

cream biscuits

These biscuits keep about 3 days in a ziplock or air tight container. I recommend eating them with ham and eggs! They are my favorite texture for breakfast sandwiches. Enjoy!

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Blueberry Bagels (with coconut flour and organic blueberries)

Blueberry Bagels

A few years ago one of my coworkers brought me breakfast. A breakfast that I can never forget. A giant piping hot toasted blueberry bagel overflowing with raspberry cream cheese and fresh strawberries. It was one of the best bagels I have ever eaten. The mix of berries and that perfect chewy bread make the best on the go sandwiches. I wanted to try and incorporate coconut flour to lower the gluten. Since coconut flour is know for absorbing liquid and being slightly dry I still left all purpose flour in the recipe.

blueberry bagels

These bagels are so chewy with a great sugar crust. Cinnamon and nutmeg warm up the fresh flavor of the organic blueberries. These bagels are not overly sweet so they also pair perfectly with savory sandwiches. I think they would be insanely good with bacon and eggs. Especially some delicious thick cut maple bacon.

blueberry bagels

Blueberry Bagels (with coconut flour and organic blueberries)
Recipe Type: Bagels, Bread
Prep time:
Cook time:
Total time:
Serves: 6
Sweet chewy bagels filled with fresh blueberries.
  • 1 cup of warm water
  • 1 packet of fast active yeast
  • 3 tbsp granulated sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups of all purpose flour
  • 1 cup of coconut flour (or another 1 1/2 cups of AP flour)
  • 1 cup of fresh organic blueberries
  • 1 egg
  • 1/2 cup melted butter
  • 6 cups of water for boiling
  • 1/2 cup of cinnamon and sugar for sprinkling.
  1. In a large mixing bowl mix yeast, water, and sugar.
  2. Add in butter and egg.
  3. Lightly mix.
  4. Add in the blueberries, AP flour and coconut flour.
  5. With a large wooden spoon mix lightly.
  6. Add in the nutmeg, cinnamon, and salt.
  7. Lightly knead into a ball and cover.
  8. Let rise for at least 1 hour.
  9. Preheat the oven to 350.
  10. Boil the water in a large pot.
  11. Roll the dough into 6 equal balls for large bagels.
  12. for mini bagels.
  13. Use your finger or the back of the wooden spoon to poke a hole through each ball.
  14. Boil on each side for 30 seconds.
  15. Scoop out with a slotted spoon and place on large baking sheet.
  16. Sprinkled the cinnamon sugar mixture liberally over each bagel.
  17. Bake for 20 minutes or until golden brown.

If you do not want to use coconut flour these bagels still come out great with only all purpose flour. I definitely recommend toasting these and loading them up with your favorite ingredients! Do not be intimidated by these. Once you get the hang of bagels they are so easy to make. If you have a bread maker they are even easier. Just remember the longer you boil the dough the chewier and more dense they will become.

blueberry bagels

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