french apple tart

My new favorite Autumn dessert

courtesy of Alexandra cooks.

So easy yet looks so fancy.

mixed berry galette

I have made this Galette 5 times this summer 
and am thrilled to find such an easy crust recipe. 
If you come for dinner this is what I'll serve you. 
I'm looking forward to trying it with 

a savory filling, perhaps tomatoes and onions. 

{recipe from alexandra cooks}

banana cake

Banana Cake

{thank you Joanne Matwij}

This is one of the most requested recipes 

from our community potluck dinners

Beat together with mixer:
1 Pillsbury yellow cake mix
1 tsp baking soda
1 cup of water
2 eggs

Stir into batter:
4 mashed bananas

Baking:
9x13 greased pan
Bake @ 350 for 35-40 minutes
Or
24 cupcakes
Bake @ 350 for 18-20 minutes

Cream Cheese Frosting:
1- 8 oz cream cheese (room temp)
1 stick of unsalted butter (room temp)
1 tsp vanilla
1 ½  cups of powder sugar

Whip the cream cheese and butter together, then add the vanilla. Keep whipping adding ½ cup sugar at a time. Continue whipping for several minutes until fluffy.

Optional:
Sprinkle chopped pecans or walnuts on top.
Garnish with banana chips.

zucchini brownies

Zucchini Brownies

{Thanks Cousin Renee Hanley}

Mix together:
1 ½ cups shredded zucchini
½ cup vegetable oil
½ cup almond milk (or half and half)
2 tsp vanilla
1 cup sugar

Stir in dry ingredients:
1 ½ cup flour
½ cup  cocoa or carob powder
1 tsp baking soda
pinch salt
½ cup nuts (optional)

Spread in 13 X 9 pan, Bake @ 350 for about 25 minutes.

Top with frosting, if desired
Eat & enjoy!

Ganache Frosting Glaze
8 ounces dark chocolate chips
8 ounces (1 cup) heavy cream

Place the chocolate chips into a medium bowl.
Heat the heavy cream in a sauce pan until it just begins to simmer
Pour the cream over the chocolate and let stand for 2 minutes.
Stir until chocolate mixture is smooth.
Allow the glaze to cool slightly and pour over brownies

Ganache Frosting Whipped 
8 ounces dark chocolate chips
8 ounces (1 cup) heavy cream

Place the chocolate into the bowl of a stand mixer.
Heat the heavy cream in a sauce pan until it just begins to simmer
Pour the cream over the chocolate and let stand for 2 minutes
Stir until chocolate mixture is smooth.
Allow it to come to room temperature {approximately 3 hours}
Once at room temperature whisk on high for 4 to 5 minutes.

key lime poke cake

Key Lime Poke Cake

Serves: 12

Cake Ingredients

1  15.25 oz. yellow cake mix

1  3.4 oz package instant lemon pudding

1  c. water

1  c. canola oil

4  large eggs

2  tbsp. fresh key lime or regular lime juice

Glaze Ingredients

1  c. confectioners' sugar

2  tbsp. fresh lime juice

Frosting Ingredients

8 oz.  cream cheese (room temperature)

1/4 c. unsalted butter (room temperature)

2 c.    confectioners' sugar

1 tsp.  lime zest

1 tsp.  lime juice

1/2 c.  graham crackers (lightly crushed)

Cake

Heat oven to 350 degrees F.

Zest and then juice two limes.

Lightly coat a 9-by 13" glass pan with cooking spray.

In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice until fully incorporated. Transfer the batter to the prepared pan. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke holes into the cake.

Glaze:

In a bowl, combine 1 c. confectioners' sugar and 2 tbls. fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.

Frosting:

Using an electric mixer, beat 8 oz. cream cheese and ¼ c. butter with 2 c. confectioners' sugar until smooth. Beat in 1 tsp. lime zest and 1 tsp. juice. Frost the cooled cake.  Sprinkle with graham crackers and remaining zest.

{adapted from a recipe in Woman's Day Magazine}

nectarine crumbles

Nectarine Crumbles

Serves: 6

{photo from weight watchers dot com}

Ingredients
6 large nectarines {ripe but firm}
6 Tbsp sugar {divided}
3 Tbsp plus 2 tsp all-purpose flour {divided}
3 Tbsp uncooked rolled oats
1 pinch ground cinnamon
1 pinch table salt
3 Tbsp unsalted butter, cold, cut into small pieces

Instructions
Preheat oven to 375°F.

Cut nectarines into ½ inch chucks; place in a bowl and gently toss with 3 tablespoons sugar and 3 teaspoons flour. Divide nectarine mixture among six small ramekins.

In a mini-food processor, pulse 3 tablespoons sugar, 3 tablespoons flour, 3 tablespoons oats, cinnamon and salt for 2-3 seconds. Add butter. Pulse until just crumbly for 4-6 seconds.
Sprinkle crumb mixture on ramekins.

Place filled ramekins on a foil-lined baking pan. Bake until tops are golden and fruit is bubbly, 30-35 minutes.

Top with whipped cream {optional}
Peaches could be substituted for nectarines but I'm not a fan of their fuzzy skin.

{adapted from a recipe in Weight Watcher's Magazine}

3-2-1 "cup" cakes

{photo from Betty Crocker website}

Ingredients
1 box angel food cake mix
1 box cake mix ~ any flavor

Directions
Mix the 2 cake mixes together in a gallon zip-lock bag.

3 ~ To make the cake: put 3 tablespoons cake mix in a coffee/tea cup
2 ~ Mix this with 2 tablespoons water
1 ~ Bake in a microwave 1 minute (cake will pull away from the sides of the cup)

I sometimes add a spoonful of chocolate chips on top when it comes out so they melt

Let this rest for 5-10 minutes and serve
Topping ideas: powder sugar, frosting, choc chips, fruit, whipped cream

{about 80 calories}

I have also made these in a cupcake paper in a small Pyrex bowl.

My dear friend at Vista Woman shared this recipe on her blog.

{photo from Vista Woman website}

toffee pecan apple crisp

I have made this recipe many times this apple season.
It is adapted from a recipe posted by
Diana on To Everything a Season

Toffee Pecan Apple Crisp



6 apples, peeled and diced (I used Golden Delicious)

8 oz. pkg Bits 'O Brickle Toffee Bits
(or 12 oz. pkg Butterscotch Chips)
¼ cup brown sugar
¼ cup flour
½ tsp cinnamon

1 c. chopped pecans (or walnuts)

½ c. flour
½ c. brown sugar
4 T. softened butter
¾ c. oats



Preheat oven to 375 degrees.
I used a glass pan so I baked it at 350 degrees
Coat a 9x13 pan with baking spray

Place the apples in the 9 x 13 dish.
Combine the chips, ¼ cup sugar, flour, cinnamon
Sprinkle over the apples and bake for 20 minutes


shown with butterscotch chips

While this is baking, prepare the topping.

Topping . . .
½ c. flour
½ c. brown sugar
4 T. softened butter
¾ c. oats

1 c. chopped pecans (or walnuts)

Sprinkle the nuts on the apple mixture.
Sprinkle the topping on top of the nuts.
Bake for approximately 30 minutes until apples are tender.

My family thanks you Diana!

carrot cake

A colleague at work brought this cake that her husband had baked to share with us. I am not usually a fan of carrot cake but this cake was to die for. We recently made it to celebrate a friend's birthday and it was again a big hit. I do caution you to cut the pieces small as it is very rich. It is definitely for special occasions as you will see when you read the recipe it is not a low-cal dessert. Thanks Ilene for sharing! Find recipe here.