Tag Archives: glaze

Shirley’s Apple Cake

Shirleys Apple Cake@NancyC

Back in October, we had a potluck at work and one of the designers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂

I followed the cake recipe just like Brady had made it, except for using light olive oil instead of vegetable oil. I also improvised on the icing a little and used light cream (Half & Half) instead of milk and pure maple syrup instead of maple flavoring. It’s a moist, dense cake filled with lots of fresh apple chunks and the creamy maple glaze tastes great with all this apple flavor!

SHIRLEY’S APPLE CAKE from Shirley E.

Makes one 10″ bundt cake

  • 1 1/2 cups vegetable oil (I used light olive oil but you could also use canola oil)
  • 2 cups sugar
  • 2 eggs
  • 1 Tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 cups diced apples (peel before you dice)
  • 1 1/4 cups coarsely chopped walnuts

Pre-heat oven to 350°F. Grease and flour a 10″ bundt pan; set aside.

In large bowl, mix together oil and sugar until combined, then mix in eggs and vanilla.

Add in the flour, baking soda, salt, nutmeg, and cinnamon. Mix until everything is combined. The batter will be very thick.

Fold in diced apples and coarsely chopped walnuts (now the batter will be really thick! 🙂 ) Spoon batter into greased and floured bundt pan.

Bake for one hour, or until a toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan to a serving plate (invert pan onto plate) and cool completely. Top cake with Creamy Maple Icing.

Creamy Maple Icing:

  • 3 cups powdered sugar
  • 3 Tablespoons  plus 1 teaspoon Half & Half (light cream)
  • 3 Tablespoons pure maple syrup

Blend ingredients together until smooth (this makes a thick, creamy icing). Spoon and drizzle over completely cooled cake.

This cake is very dense and rich. It’s a great dessert for fall and winter, or for anytime of the year if you love apple-flavored treats! Do you have a favorite apple dessert you make often?

Linked to Fiesta Friday. Inspire Me Monday, Show and Share, Wow Me Wednesday, Whimsy WednesdayCreate it Thursday, Full Plate Thursday, Thursday Favorite Things.

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Blackberry Scones

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Hope you are enjoying the last day of your holiday weekend! I haven’t touched my computer for several days and it sure has been nice to unplug for awhile! 🙂 I haven’t done much cooking or baking this weekend either, but I did make another blackberry recipe with those blackberries I picked. I thought blackberry scones would be nice to try, and I actually tried a recipe out last week which did not turn out well at all! But I wasn’t quite ready to give up on blackberry scones, so this was my second attempt. And these scones turned out so much better! They are slightly sweet, moist, brimming with blackberries, and topped with a light creamy glaze…just the thing for a summer breakfast! You’ll need to use frozen blackberries (or freeze your fresh ones) so they won’t get all mushed up when you’re kneading the dough. The frozen blackberries will color the dough a little as you’re kneading it, but fortunately you only have to knead it a few times. If you don’t have blackberries, blueberries will work fine, too!

BLACKBERRY SCONES by NancyC, adapted from Tasty Kitchen

Makes 8 scones

  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • 1 cup frozen blackberries

LIGHT CREAM GLAZE

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a small bowl, blend Greek yogurt and baking soda; set aside.

In another small bowl, blend together the egg and vanilla; set aside.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the yogurt/baking soda mixture and the egg/vanilla mixture; then add this mixture to the flour mixture, stirring just until moistened. Gently stir in the frozen blackberries.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together. Place the dough onto the parchment-lined baking sheet and pat into a round disk about 1/2″ to 3/4″ thick. Score into 8 wedges. Bake for 28 to 30 minutes, or until the scones are golden brown and a toothpick inserted near center comes out clean or almost clean.

Cool scones for 15 minutes, then top with glaze. To make glaze, put 1 cup powdered sugar in a small bowl. Add 2 Tablespoons of Half & Half (light cream) and stir until well blended and creamy. Drizzle over cooled scones–drizzle on as much or as little glaze as you like–you probably won’t need to use all of it.

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These scones were probably the most noteworthy thing I made over the 4th of July weekend–did you make any special holiday treats?

Linked to Inspire Me Monday, Show and Share Party, Wow Us Wednesdays, Wonderful Wednesday, Full Plate Thursday, Thursday Favorite Things.

Sweet Potato Pound Cake

Sweet Potato Pound Cake @ NancyCI love baking with sweet potatoes–I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a recipe that I tweaked a little, using some brown sugar along with granulated sugar in the batter, and adding a little more cinnamon and nutmeg, plus some chopped pecans.

Having a slice of this cake is like having a little slice of sweet potato heaven! It’s rich and moist, and I really like the cinnamon-nutmeg flavors in this. The glaze on top is great, too, giving the cake a light orangey sweetness. It’s a perfect dessert for enjoying with a cup of coffee or tea during the fall and holiday seasons!

Sweet Potato Pound Cake

  • Servings: 12
  • Difficulty: easy
  • Print

SWEET POTATO POUND CAKE by NancyC, adapted from Taste of Home

Makes 12 servings                                   Sweet Potato Pound Cake @ NancyC

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light or dark brown sugar, well-packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups cold mashed sweet potatoes (if using canned, you’ll need a 40-ounce can)
  • 1 cup pecans, coarsely chopped (optional)

ORANGE GLAZE

  • 1 1/2 cups confectioners’ (powdered) sugar
  • 3 Tablespoons orange juice
  • 1 heaping Tablespoon of chopped pecans, for garnish

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture in the large bowl alternately with the mashed sweet potatoes. Then fold in the pecans and mix just until combined (batter will be stiff).

Pour into a greased and floured 10-inch bundt pan. Bake at 350˚F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

While cake is cooling, mix the glaze in a small bowl. Combine the confectioners’ sugar, orange peel, and orange juice, blending well. When cake is cool, drizzle glaze over cake and top with additional chopped pecans, if desired.

Recipe from NancyC | nancy-c.com

Do you like baking with sweet potatoes? What’s your favorite sweet potato dessert?

Sharing at Hearth and SoulHappiness is HomemadeMeal Plan Monday.

Pomegranate Walnut Banana Bread

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I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.

Seeding the pomegranate can take a little time since there are quite a few seeds in there, so if you don’t have the time or interest in seeding a pomegranate, you can buy pomegranate seeds in the produce section of many grocery stores, or even at some Sam’s Clubs (although it’s definitely cheaper to seed your own pomegranate). The juicy outer parts of the seeds are called Arils–you may see the packaging labeled like that. Also, I recommend greasing and flouring your pan, even if it’s nonstick, because this loaf is so dense and moist, it could easily stick to the bottom of the pan if you didn’t. I greased and floured my pan, and it came out very easily, so it pays to do that!

POMEGRANATE WALNUT BANANA BREAD by NancyCreative

Makes one 9×5″ loaf

  • 1 cup sugar
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/4 cup non-GMO canola oil or light olive oil
  • 1/2 cup Half & Half (light cream)
  • 1 teaspoon vanilla
  • 2 large very ripe bananas, mashed
  • 1/2 cup finely chopped walnuts
  • seeds from 1 large pomegranate, divided (about 2 cups total–use 1 2/3 cups in the batter, and save the rest for sprinkling on top of the bread after it’s glazed and on each individual slice when serving)
  • Light Cream glaze (see recipe below)

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, whisk together the sugar, flour, salt, and baking powder.

In medium bowl, beat the eggs, then add in the oil, Half & Half (light cream), and vanilla, blending well. Add this mixture to the dry ingredients in the large bowl, mixing everything well.

Fold in the mashed bananas, blending well, then blend in the chopped walnuts and pomegranate seeds.

Bake at 350˚F  for 55 to 60 minutes, or until toothpick inserted in center comes out clean or almost clean. Let loaf cool in pan for 10 minutes, then remove from pan and cool on wire rack.

When cake is completely cool or just slightly warm, top with the Light Cream glaze…

LIGHT CREAM GLAZE

  • 1 cup confectioner’s sugar (powdered sugar)
  • 2 Tablespoons Half & Half (light cream)
  • 1/3 cup pomegranate seeds for garnish (sprinkle some on top of the loaf and some on each slice when serving)

Mix confectioner’s sugar and Half & Half together until well-blended and smooth. Drizzle over loaf. Sprinkle some of the pomegranate seeds on top of the glaze and let set before serving; sprinkle the rest of the seeds on each slice when serving.

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I’m so glad I finally gave pomegranate seeds a try! Have you made any recipes with them?

Pumpkin-Pecan Cookies with Whipping Cream Glaze

I like cookies of all kinds…crispy, crunchy, chewy, gooey…you name it! These cookies happen to be soft and puffy, with a cake-like texture. And they are yummy! I adapted these Pumpkin Pecan Cookies from a recipe I found at VeryBestBaking.com. I added a little ground ginger to the batter and topped the cookies with an extra-rich, thick, creamy glaze and a pecan half. You can also add some finely chopped pecans to the cookie batter if you want.

The original recipe says it makes 36 cookies, but I ended up with 31–I must have made mine a little too big! So, you should get at least 31 cookies from this recipe, and maybe a little more. I found that the cookie batter was easier to work with if it was refrigerated a little after mixing. I refrigerated mine for 15 minutes, but I think a half hour would be even better. It will make it easier to scoop out your Tablespoonfuls of cookie dough.

These cookies are easy to make and great for this time of year, as we get closer to Thanksgiving…you may even want to make some for Thanksgiving weekend!

PUMPKIN-PECAN COOKIES by NancyCreative, adapted from VeryBestBaking.com

Makes 31 to 36 cookies

  • 2 1/2 cups all-purpose flour (I used unbleached flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 cup canned pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 to 2/3 cup finely chopped pecans (optional)
  • Whipping Cream Glaze (see recipe below)
  • 31 to 36 Pecan halves, for garnish

Preheat oven to 350 degrees F. Grease baking sheets.

Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in medium bowl; set aside.

In large bowl, beat sugar and butter until well blended. Add in pumpkin, egg, and vanilla, and beat until smooth. Fold in finely chopped pecans, if using. Gradually beat the flour mixture into this pumpkin mixture, and mix until well-blended. If you have time, refrigerate the cookie dough for 15 minutes to a half hour, for easier scooping.

Drop cookie dough by rounded Tablespoons onto your greased baking sheets. Bake for 14 to 15 minutes or until edges are firm (be careful not to over bake, or the cookies will be too dry). Cool on baking sheets for 2 minutes (if you leave the cookies on the sheets any longer, they may stick, even if your pan is non-stick), then remove to wire racks to cool completely.

When cookies are completely cooled, spoon the Whipping Cream Glaze on each cookie and top with a pecan half.

WHIPPING CREAM GLAZE

  • 3 cups powdered sugar
  • 6 to 6 1/2 Tablespoons heavy whipping cream
  • 1 1/2 Tablespoons melted butter
  • 1 1/2 teaspoons vanilla extract

Combine all ingredients in a medium size bowl and blend until smooth. Use a spoon to dollop the glaze onto each cookie, then top with a pecan half (this is a thick glaze–if you’d like it thinner or even thicker, you can adjust the amounts of powdered sugar and whipping cream). You can use a little glaze or a lot…it’s up to you! If you put it on any heavier than I did (see above photo), you may need to make a little more glaze.

Hope you enjoy these cookies! What kinds of cookies do you like to bake in the fall?

Linked to Cookie Plan Monday.