Hummingbird Bundt Cake

Calling all bundt cake lovers! Yooo-hooo!  Yes, I am reaching out to those of you that enjoy the beauty and simplicity of a good ole fashioned bundt cake. And this bundt cake recipe is to die for yummy-licious, this I can promise you.  Ripe bananas, shredded coconut, pineapple chunks along with toasted pecans all make up this lovely cake. 

 

 

And of course a lovely glaze to make the whole cake just perfect is also part of this recipe.

My theory behind the name of this cake is that hummingbirds love all of these sweet ingredients that make up this cake. What do you think?

Grab a bowl, your apron, a couple of ripe bananas and fire up your oven. It's Hummingbird Bundt Cake time! 
Hummingbird Bundt Cake
(recipe slightly adapted from myrecipes.com)

Cake Ingredients:

1 1/2 cups chopped pecans
2 cups flour
2 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, lightly beaten
1 3/4 cup mashed bananas (about 4 large bananas)
1 (8 oz.) can crushed pineapple (I used chunk pineapple and just cut the chunks into 1/3's as I like my pineapple pieces to be bigger than the "crushed" pineapple)
1/2 cup shredded coconut


Glaze ingredients:

4 oz. cream cheese, cubed and softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1-2 Tbsp milk


 Directions:

1.  Grease and flour 14 cup bundt pan. Preheat oven to 350 degrees F.  Bake pecans in a single layer on a cookie sheet for 8-10 minutes or until toasted and fragrant - stir half-way through.

2. In a large bowl stir together flour and next 4 ingredients.  Add in eggs and next 4 ingredients - stir all together until dry ingredients are moistened.  

3. Sprinkle 1 cup of toasted pecans into prepared bundt pan.  Spoon cake batter over nuts.

4. Bake cake (at 350 degrees F.) for 1 hour and 10 minutes or until long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack for 15 minutes before removing from pan and cooling completely.

5. Prepare glaze by beating cream cheese and sifted powdered sugar together until light and fluffy.  Add in vanilla extract and then 1 Tbsp of milk.  Beat all together. Add in more milk to your preference of consistency.  Pour glaze over cooled cake and sprinkle with remaining chopped and toasted pecans.

Serve with happiness!

Happy Hummingbird Bundt Cake Baking!

Honey Vanilla Pudding

Hello there friends! Today I have a lovely pudding recipe for all of you to enjoy. It is flavored with honey and vanilla...yum!  I was delighted to find this recipe on Oh! You Cook! (my Secret Recipe Club assignment for this past month of May).  Recently a dear friend of mine gave me a beautiful bottle of local honey so when I came across Dena's recipe for this pudding which featured honey I knew exactly what I would be making from her blog.

Oh! You Cook! is full of wonderful recipes.  I had lots of fun browsing through Dena's creations.  I was also delighted to discover that she is about to produce her very own cook book! Her cook book will be focused on Kosher crock pot recipes.  Brilliant!

Honey Vanilla Pudding
(recipe from Oh! You Cook!)

Ingredients:

2 Tbsp corn starch
1/4 tsp salt
2 cups milk - divided
1 egg yolk
1/3 cup honey
1/2 - 1 tsp vanilla extract

Directions:

1. Combine cornstarch and salt in a small bowl - whisk together.  Slow whisk in 1/4 cup of the milk to create a slurry. *Set aside.

2. In a small bowl add in egg yolk and gently stir to loosen.  Set aside.

3. Over medium heat place a sauce pan to heat up the remaining 1 3/4 cup milk. Add milk and honey and stir to incorporate. Stir frequently.

4.  Heat milk and honey until steam develops and small bubbles form all around the edges of the milk. Add in cornstarch/milk mixture to the heated milk and honey. (*Be sure to whisk the cornstarch and milk mixture before adding to the heated milk as it may have separated as it sat waiting for the next step).  Mixture will thicken quickly once the cornstarch mixture has been added - be sure to stand by and stir so that milk does not burn nor stick to the bottom of the pan.  Remove pan from heat once your pudding has reached a good thickness.

5. Temper the egg yolk by adding in a couple spoonfuls - one at a time - stirring well with each addition.  This is an important step as you don't want to curdle your pudding by adding in a "cold" egg yolk.

6. Stir in tempered egg yolk to the thickened pudding - which is no longer over heat.  Add in vanilla extract and stir.  

7. Pour pudding into small bowls.  Serve warm or cold.  Garnish with a sprinkling of cinnamon or whipped cream and berries if you wish.

Enjoy!

Happy Honey Vanilla Pudding Eating!



Glazed Maple Oat Pecan Scones

Having tea or coffee with a friend is one of my very favorite things to do in life.  Making a special treat to go along side our hot beverage makes me even happier.  It really does. These scones make me happy.  Easy to make.  And yummy.  Totally yummy.  How can you go wrong when you put maple syrup, chopped pecans and oats together to make a crumbly sweet scone topped off with a fabulous glaze? You just can't!  

Invite a friend (or two or three or more) over and bake up a batch of these scones.  They will make everyone happy!

Glazed Maple Oat Pecan Scones

(recipe discovered on food.com)

Scone Ingredients:

1 cup oats (quick or old-fashioned)

1 1/2 cups flour

2 Tbsp sugar

1/2 tsp salt

1 Tbsp baking powder

2 Tbsp maple syrup

2 1/2 Tbsp cold butter (cut into small pieces)

1 egg

1/2 cup half and half or heavy cream

1/2 - 3/4 tsp maple extract

2/3 cup chopped pecans

Maple Glaze Ingredients:

1 1/2 cups powdered sugar

1/2 tsp maple extract (I used 1 Tbsp real maple syrup instead)

5 tsp water

Directions:

1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper and set aside.

2. Using a food processor or blender, finely grind the oats.

3. Mix together flour, oats, sugar, salt and baking powder in a large bowl.  Add in maple syrup and butter pieces - mix well all together.

4. In a small bowl beat together egg, cream and maple extract.  Pour mixture into flour mixture and mix until combined.

5. Add in chopped pecans and mix just until incorporated.

6. Place dough onto a floured surface and gently pat into an 8-10" circle and cut into 8 lovely wedges.

7. Place wedges onto prepared baking sheet. Bake for 12-14 minutes or until lightly brown. 

8. Make glaze while scones are baking. Combine powdered sugar, maple extract (or the real stuff) and water all together until smooth in a medium bowl.  Adjust water to get to the desired consistency. 

9. Remove scones from oven to a wire rack to cool for about 5-7 minutes before pouring glaze over them.  Allow scones to dry with glaze on them about 15 minutes before serving.

Happy Glazed Maple Oat Pecan Scone Baking!



Decadent Vanilla Layered Cake with Strawberry Frosting

Last month two events took place in my life. Two events which I had never experienced before.  One being that I turned 39 and the second was that I made myself a birthday cake.  Yup, that's right I am now 39 years of age. Simply amazing how that happens I tell ya!  And yes, this year was the very first year in my whole 39 years of life that I actually made myself a birthday cake.  I couldn't help it! - I came across the recipe for this cake and and just had to make it.

   It had ALL my favorite ingredients in it....such as, strawberries, butter, sour cream, heavy cream, lots of vanilla extract, cream cheese, seedless strawberry jam and lots more strawberries.  Definitely a cake that you have to make once a year as it is just decadent in taste, texture and sight.

  I adore strawberries.  I am passionate about strawberries. I also seriously adore layered cakes.  Layered cakes are meant for birthdays in my book. 

Honestly, baking this cake for myself was one of the best parts of my birthday celebration.  It allowed me to review and cherish the memories, my own personal growth along with all the treasured adventures I have had over the past year as I mixed up the batter, baked the cake and then assembled it all together. I have promised myself to make every attempt for my future birthdays to continue such a tradition.

Decadent Vanilla Layered Cake with Strawberry Cream Cheese Frosting

(recipe from the lovely and oh-so brilliant Perry's Plate)

Frosting Ingredients:

2 8-oz. packages of cream cheese, at room temperature

1 cup (2 sticks) unsalted butter, at room temperature

4 cups powdered sugar

1/2 cup seedless strawberry jam

3/4 cup heavy whipping cream

Cake Ingredients:

3 cups cake flour

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

3 cup sugar

1 cup (2 sticks) unsalted butter, at room temperature

7 large eggs

2 Tbsp vanilla extract

1 cup sour cream

6 Tbsp plus 1/3 cup seedless strawberry jam

2 lbs strawberries, hulled, sliced (about 6 cups)

Frosting Directions:

 Beat cream cheese and butter together in a large bowl until smooth.  Beat in sugar and then the jam - set aside.   Beat heavy cream in a separate bowl until stiff peaks form. Fold in whipped cream to the cream cheese mixture. Cover and chill for a couple of hours until it's firm enough to spread.

Cake Directions:

1. Preheat oven to 325 degrees F. Butter and flour two 9" cake pans.  Lining bottom of pans with parchment paper wouldn't hurt either. 

2. In a medium bowl whisk together flour, salt, baking powder and baking soda - set aside.

3. In a large bowl cream together butter and sugar until light and fluffy. Add in eggs one at a time, beating well after each additon.  Beat in vanilla extract. Add in sour cream and then beat for 30 seconds.

4. Add in flour mixture in three addtions, beating to blend after each addition.  Divide batter into prepared pans.

5. Bake cake 30-40 minutes or until toothpick comes out clean.  Remove cakes from oven and cool for 10 minutes before removing from pans to cool completely.

6. Once the cakes are fully cooled cut each one in half horizontally with a serrated knife. Spread 2 Tbsp's of jam and then 3/4 of frosting on bottom layer.  Then arrange 3/4 cup of sliced strawberries on top of frosting in a single layer and then top with another cake layer.  Repeat two more times with cake layers, jam, frosting and strawberries. Top with last cake layer and frost top and sides of cake with remaining frosting. Such a magical cake.  A very yummy magical cake.

Not the most perfect picture of the cake...but as you can see it is just delicious in every possible way.  And such a perfectly decadent birthday cake! Happy Birthday to me.

Happy Decadent Vanilla Layer Cake with Strawberry Frosting Baking!

(Crumblicious) Rhubarb Coffee Cake

Hooray it is rhubarb season here in Southern NH!  Yes, indeed.  Last year a good friend of mine gave me a rhubarb plant (I think he was sick and tired of hearing me always wish and moan and groan for my very own rhubarb patch in my back yard).  The funny thing is is that I totally forgot about the plant until just last week when as I walking around in my back yard and came upon the lovely large leaves of the rhubarb stalks. Yippee my VERY own rhubarb is growing! I am happy girl. 

I was even a happier girl when I came upon a lovely recipe for Rhubarb Coffee Cake from The Culinary Enthusiast (my blog assignment for the month of April from The Secret Recipe Club).  Such. A. Good. Recipe.  A yummy recipe that makes a moist layered coffee cake filled with fresh rhubarb and topped with a thick layer of crumbled sweetness - which is why I had to add to the name of this recipe "CRUMBLICIOUS" as the crumble topping is a large part of this cake.  So good!  And the beauty of this recipe is that you could easily substitute a different kind of fruit for the rhubarb filling such as berries, apples or even a mixture of strawberries and rhubarb.  YUM. I just love a versatile recipe!

Kelley, from The Culinary Enthusiast is a young woman from Chicago that enjoys being in the kitchen and loves food to the fullest.  I could definitely picture myself becoming good friends with Kelley for not only does she LOVE food but she LOVES to travel - my kind of gal! Her blog is well rounded for not only does she have a large selection recipes for baked goods (2 thumbs up from me!) but also a large variety recipes for savory dishes.  She also does a great job in reviewing new/recently released cookbooks which is always fun to read about in my eyes. I really enjoyed getting to "know" Kelley through her blog this past month! Thank you Kelley for all your sweetness, happiness and talent that you have added to the food blogging world. :-)

(Crumblicious) Rhubarb Coffee Cake

(recipe from The Culinary Enthusiast)

Rhubarb Filling Ingredients:

2 (heaping) cups rhubarb, sliced into 1/4-1/2" pieces

1/4 cup granulated sugar

2 tsp cornstarch

1/4 tsp salt

Crumb Ingredients:

1/3 cup brown sugar

1/3 cup granulated sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/2 cup (1 stick) butter, melted

1 3/4 cup cake flour (all-purpose flour will work also)

Cake Ingredients:

1/3 cup sour cream (or plain yogurt)

1 large egg

1 egg yolk

2 tsp vanilla extract

1 cup cake flour (or all-purpose flour)

1/2 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 Tbsp softened butter, cut into 8 pieces

Directions:

1. Preheat oven to 325 degrees F. Grease an 8x8 baking pan and set aside.

2. In a medium size bowl add in all filling ingredients - toss to combine well.  Set aside.

3. Prepare crumble topping in a medium bowl.  Add in sugars, cinnamon, ginger and salt.  Whisk all together and then pour in melted butter.  Mix together until smooth.  Add in flour until well combined.  It will resemble a solid dough.  Pack down into the bowl and then set aside.

4. Prepare cake batter.  In a small bowl combine sour cream, egg, egg yolk and vanilla extract. - set aside for the moment. 

5.  In a Kitchen Aid bowl fitted with a paddle attachment add into bowl flour, sugar, baking soda and powder and salt.  Mix together well. Add in softened butter pieces and one spoonful of the sour cream/egg mixture.   Beat together on low speed for a good 20 seconds and then increase speed for another 30 seconds.

6. Add in remaining sour cream/egg mixture. Mix all together for about 30 seconds.

7. Pour 1/2 of cake batter into prepared pan and then the rhubarb filling. Then dollop remaining cake batter over filling.

8. Break up crumble mixture with your hands or a fork into uniform pieces and sprinkle evenly over cake.  Pop cake into preheated oven for 45-55 minutes. Inserted toothpick will come out clean when coffee cake is fully baked.  Cool to desired temperature - warm or cold - and serve.

Yummmmmy.

Even my littlest enjoyed a little bite of it....she enjoys all of my baked treats....and I love her.

.

Happy (Crumblicious) Rhubarb Coffee Cake Baking!

Blueberry Pie Pancakes

I am always on the look out for new pancake recipes.  I kind of have a thing for pancakes....my girls do to.  When I came across a "pin" on Pinterest for these lovely blueberry pancakes I couldn't resist trying my hand at the recipe.  Goodness am I glad I did! Such. Good. Pancakes this recipe created!!!  And yes, these pancakes do taste like blueberry pie.  I believe it is the combination of oats and blueberries along with a touch of sugar, a sprinkling of cinnamon and vanilla extract that makes such a taste possible in these pancakes.  Honestly, I can not wait to make these pancakes again.  They are my new favorite pancakes. 

The original recipe was only enough for one serving so I tripled the recipe.  And unlike many pancake recipes are NO eggs in this recipe.  If you are a pancake lover like me and like blueberries these pancakes are a must for you.  :-)

Blueberry Pie Pancakes

(recipe slightly adjusted from Chocolate Covered Katie)

Ingredients:

1 cup blueberries - fresh or frozen
1 cup flour (of your choice - I used all purpose)
6 Tbsp rolled oats
1 tsp ground cinnamon
1/2 tsp salt
2-3 Tbsp sugar
1 cup milk (I used 2 %)
1 Tbsp oil (if you wish)

Directions:

1. In a large bowl combine dry ingredients and then wet ingredients.  Stir together just to combine - do not over mix.

2. Pour batter by 1/4 cupful onto a hot and greased frying pan or griddle.  Flip pancakes once.  Serve with topping of your choice....such as warmed REAL maple syrup and sweet cream butter....d'lish!

Happy Blueberry Pie Pancake Making!

This post has been linked up to A Slice of Southern :-)

Kielbasa Pasta Casserole

As a full-time working mom I always rejoice when I have a recipe that is comforting and delicious up my sleeve.  Something that comes together easily and that everyone (hopefully) will eat in the family.   If I am lucky there will be left-overs for the following day as a snack, lunch or even another dinner - I am NOT afraid of left-overs!!!

I hope your family enjoys this delicious casserole as much as mine did.  Simple ingredients of sauce (homemade or from a jar...your choice), diced tomatoes, pasta, cheese, spices, a little seasoned bread crumbs and kielbasa are the characters that make up this dish. Of course adding mushrooms, black olives, green peppers or even some nicely sauteed onions would be lovely additions to this dish.  Go ahead and make it as simple or as colorful as you wish.

Kielbasa Pasta Casserole

(recipe from Just A Pinch Recipe Club)

Ingredients:

16 oz dry ziti pasta (I used gremelli)

1 lb kielbasa, sliced in 1 inch pieces

1 Tbsp oil

2-3 (14.5 oz) cans diced or stewed tomatoes

1 large jar tomatoe sauce

1 tsp oregano, dried

1/4 cup parsley, fresh ( I used 2 Tbsp dried)

1/2 tsp ground pepper

1/4 cup italian bread crumbs

8 - 12 oz. shredded cheese (I used a mixture of mozzerella and parm)

Directions:

1. Preheat oven to 350 degrees F.  Boil large pot of salted water and cook pasta for 8-10 minutes until al dente.  Drain pasta.

2. Cook sliced kielbasa over medium heat in oil until lightly browned - about 5 minutes.

3. In a large bowl combine pasta, cooked sausage, tomatoes, sauce and spices.  Mix well all together.  Pour into a 9x13 baking dish. 

4. Sprinkle bread crumbs over pasta mixture and then top with cheese.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10-15 minutes longer until cheese has melted and golden.

Yum! 

Serve with warm crusty bread, a salad and a smile on your face...all will be happy!

Happy Kielbasa Pasta Casserole Making!