Banana Berry Brownie Pizza

{there is fruit on it so it's healthy, right?}
If you didn't already know this, you do now. Sugar cookies and I have issues. I've only made them successfully once in my life and luckily for me, I blogged about it. I've come to terms with it, and so should you. I saw all these super yummy fruit pizza recipes amidst my daily recipe browsing, but my better judgment told me to not even try to attempt a sugar cookie crust again.
So then I decided I should make the crust out of something much easier, and something I knew I could make no problemo. Brownies! What's better than chocolate? Nothing. Nothing is better than chocolate. I'm not really into citrus fruits mixed with the chocolate taste so then I had to come up with super yummy fruits that go really well with chocolate.
Bananas. Strawberries. Raspberries.
I'm sure there are others but that right there had me drooling. So off I went to the kitchen to make this delish of a brownie pizza! Go me!

Ingredients:
For the brownie crust:
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1 cup semi sweet chocolate chips
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon baking soda
2/3 cup all purpose flour

"Sauce"
4 oz cream cheese, softened (about half a brick)
1/2 cup powdered sugar
1 teaspoon vanilla

Toppings:
Strawberries, sliced
Raspberries
Bananas, sliced
1/2 cup semi-sweet chocolate chips, melted (for drizzling)

Directions:
Preheat oven to 325F. Spray a pizza pan with cooking spray, set aside.
In a medium sauce pan, bring to a boil: sugar, water and butter. Remove from heat and add chocolate chips, stir until smooth. Add eggs and vanilla and stir until completely blended together. Then add flour and baking soda, mix well. Spread brownie batter on to pizza pan, making it as smooth and even as possible. Bake for about 30-35 minutes, or until a toothpick inserted near the center comes out clean, and the edges are slightly crisp. Let cool.
Using an electric mixer, beat the cream cheese until smooth, add in powdered sugar and vanilla and beat again until combined and smooth. Spread over cooled brownie crust.
Next, cup your strawberries and bananas. You can arrange them however you want. Don't be afraid to get creative. Hey, you can even just dump them on it and it will still look amazing! Drizzle with melted chocolate, if desired. 

 Thanks for reading! Don't forget to leave me a comment and tell me what you think!

Pineapple Upside Down Cake

{love me some pineapple}
You know how sometimes you just have weird cravings? Some things just sound really good. That's what lead me to making this super yummy cake. I was dying for pineapple upside down cake, and I was so happy when it turned out perfectly! I'm constantly cooking and baking things, however not everything makes it on to the blog. Mmm but this cake is truly amazing. I am so proud of myself! And it totally hit the spot!

Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1 (8 oz) can pineapple rings, cut into fourths
1 1/3 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla


Directions: Preheat oven to 350F. Place 1/4 cup butter in a 9x1 1/2 inch round cake pan. Place pan in oven until butter melts. Stir in brown sugar. Arrange pineapple in brown sugar. Set aside.
In a medium mixing bowl stir together flour, sugar, baking powder, salt, and ginger. Add milk 1/4 cup softened butter, the egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium for 1 minute. Spread batter in prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack 5 minutes. Loosen sides of cake, invert onto plate. Cool for 30 minutes, serve warm.

Source: Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid) 

Creamy Coconut Cheesecake

{happy pi day!}
I'm so proud of myself for remembering that today was Pi Day before it arrived. This year I was able to make something in celebration of this great day. I know cheesecake isn't really a pie, but it's in the pie shape, so I'm countin' it. Last week, I bought my first spring form pan and so I instantly started craving cheesecake. I searched all week for that perfect cheesecake recipe that would both satisfy my craving, but also be something simple and plain enough that my husband would help eat it, too. I found a Coconut Lime Cheesecake recipe from Our Best Bites and I fell in love with it. Although, husband wasn't so keen on the lime part, so I omitted that and altered it just a bit. It was amazing! Husby told me that it was better than the Cheesecake Factory and was the best cheesecake he'd ever had! Ah, well at least I've got that going for me! :) If you aren't a lover of the coconut you can omit the coconuty parts and just have an amazing plain cheesecake.

Ingredients:
for the crust:

2 cups crushed Graham Crackers
1/2 cup sweetened flaked coconut
2 tablespoons sugar
1/4 cup melted butter

for the filling:
3 packages light cream cheese (8 oz each), softened. (you can use full fat cream cheese, too) 
1 cup sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons coconut extract

Directions:
Preheat oven to 350F and spray spring form pan with cooking spray. In a medium bowl mix together Graham Cracker crumbs, sugar, butter, and coconut until crumbly and moistened. Lightly press crumbs to bottom of spring form pan (if you press too hard, the crust wont cut properly). Bake for 5 minutes. Set aside.

In another large bowl, beat cream cheese and sugar until fluffy and creamy. Add eggs, one at a time, mixing well after each addition. Add vanilla and coconut extract and mix until combined. Pour over crust.
You are going to want to do a water bath. Don't get overwhelmed it wasn't that hard! Wrap the spring form pan in a couple layers of foil (not over the top, just the pan part. This is help keep water creeping in through the cracks of the pan). Place cheesecake pan in a larger pan, such as a roasting pan. Place both in the oven, and pour water in the roasting pan, until the water reaches half way up the spring form pan. Bake for 65-75 minutes, or until barely browned and the center is a tiny bit jiggly.

Once the cheesecake is done, to prevent the top from cracking, just turn off the oven and crack your oven door. Come back in 30 minutes. Pull the cheesecake out and let it sit until it's completely cooled... then chill in the fridge for 1 hour.

The purpose of the water bath is to help cook the cheesecake evenly, to keep the texture creamy, and to prevent the top from cracking. If you don't have a roasting pan or just really don't want to do to a water bath, you don't have to. It wont affect the taste and it will still be amazing! You need a lot of patience with cheesecakes... but they are sooo worth it.

Dig in!

Source: Our Best Bites

Mini Caramel Pecan Rolls

{half the dough, does that mean half the calories?}
One day, I was roaming through my many cookbooks, particularly the dessert and bread sections, and I came across these and suddenly started craving them. There wasn't even a picture, and I still wanted them. I glanced at the nutritional information and could feel my butt begging me to not make them. So, I decided to split the dough in half, and just use half instead of making a full batch. I don't think it really changes how healthy or unhealthy they are, but at least you only have a few to eat instead of a lot. You're welcome.

Ingredients:
2 1/4 teaspoons dry yeast (about one package)
1/2 cup warm water (100-110 degrees F.)
1/4 cup sugar
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all purpose flour
3/4 cup brown sugar
2 tablespoons cinnamon

Caramel:
2/3 cup brown sugar
1/4 cup butter
2 tablespoons corn syrup
2/3 cup chopped pecans

Directions:
Dissolve yeast in warm water in a large bowl, let sit 5 minutes. Add sugar, sour cream, softened butter, salt, and egg to yeast mixture; beat with a mixer at medium speed until smooth. Add 2 cups flour to yeast mixture, stirring until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turn once to coat. Cover and let rise in a warm place for 1 hour and 15 minutes or until dough doubles in size. Punch dough down; cover and let rest 5 minutes. Meanwhile, in a small saucepan combine 2/3 cup brown sugar, 1/2 cup butter, and 2 tablespoons corn syrup. Stir over medium heat until combined. Spread mixture in prepared 8 inch round baking dish. Sprinkle 2/3 cup chopped pecans over caramel, set aside. Divide dough in half. You can freeze the remaining dough if you want, or you can use it and make a double batch. Working with one portion at a time, roll dough into a 12x9 inch rectangle on a floured surface. Brush surface with some melted butter, and sprinkle with 3/4 cup brown sugar and cinnamon. Roll up starting from a filled long side, pinch the dough to secure so it doesn't unroll on you. Take some dental floss, and cut 1 inch slices of dough placing them facing down in caramel pecan mixture.

Cover and let rise again for 30-40 minutes or until doubled in size again. Bake for 25-30 minutes at 375F.

After baking, immediately invert rolls onto serving platter. Nutritional info: 463 calories per 3 rolls. You should only end up with 10-12 rolls depending on how thick you slice the dough. Don't be afraid to share these with your neighbors if you are tempted to eat them all in one sitting...

Mmm... yummy! Thanks for reading!

Source: Better Homes and Gardens New Cookbook 15th Edition and

Cooking Light Complete Cookbook. 

Cranberry Pear Crumble

{...drool}
Courtesy of a good friend, I've been dying to try this recipe she gave me via my Facebook page. In this last year or so, I've discovered how much I love pears. I tried to poach one once, and it didn't turn out so great, which is why it never made it on to the blog. I love that they are so close to apples, but are softer and are just as versatile. I can't stop eating them! For this recipe I used ripe Bartlet Pears and some fresh but frozen by me cranberries, left over from the holidays. I used a little more than the original recipe called for, but you can add as little or as much as you'd like. Another good thing about crumbles and crisps is that you can alter it to your tastes without compromising the integrity of the dish, making it essentially fool proof!

This recipe yields 4 servings
Ingredients:
2 ripe Bartlet Pears, peeled and cubed
1 cup fresh or frozen cranberries
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon All Spice
a tiny bit of lemon juice (to keep the pears from turning brown)

for the topping:
1 cup oats
1/2 cup flour
1/2 cup butter, soft but still cold
1/2 cup brown sugar
1 tablespoon cinnamon

Directions:
Preheat oven to 350F. Spray 4 single serving dishes with cooking spray. In a medium bowl add a tiny bit of lemon juice, and then add pears and toss lightly. This will keep the pears from turning brown while you do the rest. Add all the remaining ingredients for the filling and toss until well combined and the cornstarch is no longer visible. Pour equally into each dish, should be about 3/4 full, maybe a little more, which is just fine.

In another small bowl, add all the ingredients for the topping and stir with a fork until crumbly, about the size of peas. Top to fruit and push down a little. Bake for about 20-25 minutes or until bubbly around the edges. Depending on how full your dishes end up, you may want to place a cookie sheet underneath the dishes in case they run over. In which, you may need to adjust your baking time slightly.

Source: Krystal Cole (thanks friend!)

Homemade Oreo's

{oreo's only without the funky wax frosting}
Okay, that was kind of harsh- everyone loves Oreo's, it's just unfortunate that the frosting leaves a waxy film on the roof of your mouth. And if you knew what that frosting was made of, you might cry. The first time I had these was when I was 14- and I've never forgotten them! I could just sit and eat the entire batch in one sitting, and if I had no will power I probably would. Not only are they delish, they are mega easy and fast! And, pretty fool proof, if you are like me. I hope you enjoy them!

Ingredients:
1 Better Crocker Devil's Food Cake mix
2 eggs
3/4 cup butter, softened

Frosting:
1 8oz. package cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla

Directions: Combine cake mix, eggs and butter together and mix until well combined and all the cake mix is incorporated. Dough will be thick, so using your hands isn't a bad idea. Chill for 20 minutes. Roll into small balls, and place on a greased baking sheet. Bake for 7-9 minutes at 350F. Let cool.
For the frosting, begin by beating the cream cheese and butter together with an electric mixer until creamy. Add powdered sugar and beat again until smooth. Then add vanilla and beat again. Once cookies are cool, spoon a small spoonful of frosting on the flat side of one cook and sandwich with another cookie. Makes about 16-20 cookies depending on size.

The best chocolate frosting, ever.

{i couldn't stop eating it}
I'm really picky with frosting. I'm not a fan of the buttercream you get on premade cakes at the store bakeries... and the canned stuff is good, but it leaves a film of something plasticy on the roof of my mouth, and not to mention, I can't pronounce half the ingredients used- and it's so sweet, it seriously knocks me out. So when I came across this recipe, I really had to give it a try. What caught my eye, was that it was made with flour as opposed to powdered or icing sugar- so I knew it wouldn't be too sweet. Plus, it has real melted chocolate in it, and isn't that just the cherry on top? I really had no idea it would be THIS GOOD! It's slightly labor intensive, I wont lie. I kind of found out the hard way- I read the comments and I guess I didn't read carefully enough because I didn't think it would take quite as long as it did, but in the end it was so worth it. And now we know, Kelsey, that we can't rush things. So, if you plan on making this delightful recipe, just plan in about an extra 20 to 30 minutes for cooling. 

kinda blurry, you'll get over it

 Ingredients:
2/3 cup sugar
1/3 cup all purpose or whole wheat flour (I used wheat)
3 tablespoons baking cocoa powder
1 cup milk
1 cup butter
1 cup semisweet chocolate chips

Directions:
Start by cooking the flour, sugar, milk, and cocoa. Whisk together until mixture begins to thicken to the consistency of thin pudding. For me, it took about 10 minutes on medium-high heat. Don't use high-high because it the cause the bottom to burn and you'll get black chunks- I learned that the hard way, too. After it's thickened up, stick the pot of chocolate in the freezer to cool completely. This is where it took up a ton of time when I wasn't expecting it. If you have it too warm, it will melt the butter and you will end up having to let the icing cool once it's all mixed together, also you run the risk of the butter separating when it melts. So make sure this is completely cool before you go on to the next step. Again, took me about 20-30 minutes, good thing I had other things to do in that time.
Next step, melt chocolate chips in the microwave. And add your butter to a medium bowl. Using an electric mixer, cream the butter. Add the chilled chocolate mixture, and mix again until it's combined. Then add the melted chocolate! Mix again, and give it a taste! If you'd like a darker and richer chocolate taste, you can add a couple more tablespoons of cocoa powder.

Oh  my goodness, look at my next picture. I'm so impressed with myself!

You'll notice my Raspberry Swirl Cheesecake Cupcakes... everything went like wild fire!
source: Our Best Bites

Raspberry Swirl Cheesecake Cupcakes

{my house smells like the cheesecake factory}
I've been anxiously awaiting for today to come for many weeks. Why? I finally have the chance to make a ton of baked goods- and have a place with many mouths to transport said baked goods to. Sometimes I run into the problem of not having enough people to eat all the things I make- and that doesn't make husby very happy. I've been wanting to make these baby cakes for a really long time. Unfortunately, I skipped the water bath as suggested by Martha Stewart because I didn't have a way to create one- so I think these could have been better, but I'm not complaining. I found these to be a bit of a more challenging recipe, which is right up my ally. Go big or go home is my motto. Don't let that scare you, there are definitely some short cuts.

Ingredients:
for the cheesecake:
16 oz cream cheese (two regular size packages)
1 1/2 cups sugar
1 tablespoon vanilla
4 eggs
1 teaspoon lemon juice (optional- but after tasting one, I think a little zip of lemon would go really well)

for the raspberry topping:
6 oz fresh or frozen raspberries
2 tablespoons sugar


for the crust: (you could buy the premade crumbs, but I found with one box of graham crackers, I could double the recipe whereas with the premade crumbs, I could only do one batch)
22 Graham crackers
4 tablespoons butter, melted
2 tablespoons sugar 

Directions:
Preheat oven to 325F. Line cupcake pan with liners. In a food processor, process graham crackers until crumbly. Switch crumbs into a bowl, and mix in butter and sugar and stir with a fork until the crumbs are moistened. Fill each cupcake liner with 1 tablespoon of crumbs. Use a small drinking glass to press the crumbs down. Bake for 5 minutes or until set. Set aside to cool.


Also in your food processor (obviously you can make the crumbs ahead of time) puree raspberries and sugar. Strain puree into a bowl using a strainer to collect the seeds. Set aside.


In a large mixing bowl, blend cream cheese until fluffy. Add sugar and blend again until well mixed. Add vanilla and mix again. Add each egg one at a time, mixing in between each addition. Pour 3 tablespoons (or 1/4 cup if you have a little measuring up like me ;) ) of cheesecake mixture onto the graham cracker crusts. Once each one has been filled, take a 1/2 teaspoon of raspberry puree and dot it on the top. Take a tooth pick and swirl it around.

Pop them in the oven and bake for about 22 minutes. Now, if you have a pan big enough and have enough room in your kitchen feel free to do a water bath, but again, I skipped it and the only thing that happened was my cheesecakes kind of sank down little in the centers. Make sure you sit in front of your oven and watch them like a nerd. Just kidding, you don't have to.

Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours before serving. Not so bad, right? You will die when you smell these out of the oven... :)


Source: Annie's Eats via Martha Stewart

Quick Cinnamon Rolls

{so sweet i can feel the cavities and diabetes setting in}
I don't know about you but when you are out shopping at the malls with the scent of the CinnaBun station from what seems like miles away, some form of symbiosis happens in my brain, and I immediately think- Christmas. But really, they are good any time of the year! Just make sure to go see your dentist after wards. 

 Ingredients:
1 3/4 cup warm water
6 tablespoons sugar
1/2 cup oil
3 tablespoons instant yeast
1 1/2 teaspoon salt
2 eggs
5 1/2 cups flour
1/3 cup butter, at room temperature
1 cup brown sugar
2 1/2 tablespoons cinnamon (essentially as much or as little as you'd like)

Directions:
In a medium bowl add water, sugar, oil and yeast. Mix to combine and let rise for 15 minutes. In a large bowl, or stand mixer with bread hook, add yeast mixture, half the flour, salt and eggs. Mix with hook, once it's combined add remaining flour. Dough should clear the sides of the bowl. If you don't have a stand mixer, your hands work just fine! Spray your counter, and roll out dough into a 1/2 inch thick rectangle. Spread with a thin layer of butter, enough so your cinnamon and brown sugar will stick to the dough. Sprinkle cinnamon, and then sprinkle with brown sugar. Roll up long ways, and cut into 18 (1 inch thick) slices. Dental floss works great. Place on sprayed cookie sheet. Let rise for for 15 minutes.

After a final rising, pop them in the oven and bake at 400F for 15 minutes, or until the tops are slightly browned. Cool slightly and frost with your favorite icing.
Powdered Sugar Icing:
2 1/2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Mix together in a medium bowl. Add more milk or powdered sugar to reach the consistency to drizzle over cinnamon rolls.

Cream Cheese Frosting:
1 3oz package of cream cheese
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
Beat cream cheese and butter with electric mixer until smooth, then add powdered sugar and mix until well blended, then add vanilla and beat until smooth and creamy.

Pumpkin Whoopie Pies

{pumpkin pie has met its match}
I saw these when I was browsing... somewhere out there in cyberspace. And all it took was one look, and I was immediately head over heels and the site was saved in my bookmarks three seconds later. To say that I was excited to try this out, is an understatement. This definitely worked as a great test run for YW's In Excellence in two weeks- I'm in charge of treats, and I've been brainstorming ideas for the evening, and these I think are in my top 5. 

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves
1 cup brown sugar
1/2 cup oil
1 1/2 cups canned pumpkin
1 egg
1/2 teaspoon vanilla

For the frosting:
1/4 cup butter, at room temperature
1 8oz package cream cheese, at room temperature
3 cups powdered sugar
1 teaspoon vanilla

Directions:
Preheat oven to 325F. Combine flour, salt, baking powder, baking soda, and spices in a bowl, and whisk together. In another bowl, beat brown sugar and oil until combined, then add the pumpkin, and whisk together. Add vanilla and the egg, and mix again until combined. Fold in dry ingredients until incorporated. Line two cookie sheets with parchment paper. Use a melon baller (or something that measures 2 tablespoons) to scoop the batter on to the cookie sheet- two inches apart. Bake for 9-10 minutes, OR until a toothpick comes out clean. Let cookies sit for 5 minutes before moving to a wire wrack to cool. 
To make the frosting, beat the butter until creamy, about 30 seconds, then add in the cream cheese. Beat on medium for about 1 minute until mixture is creamy and fluffy. Add powdered sugar and vanilla, and beat again until desired consistency. If too thick, add a couple teaspoons of milk and if too runny, add 1/2 cup powdered sugar. 

Once the cookies are cooled, and the frosting is all frosting-y, using a small spoon, scoop up some frosting and dollop it on the flat underside of one cookie, and sandwich it with another cookie, flat sides together. Repeat. If you wanted to get fancy, you could pipe the frosting.

Once they are all assembled, put them in the fridge for at least 30 minutes before serving!

Just a tip: if the tops of your little cookies are a bit rigid from sticking to the utensil you used to scoop them onto the baking sheet- before baking, dip the tips of your fingers in water and smooth out the little peaks. 
Source: Teenie Cakes 

Cream Cheese Brownies

{it's okay, they are cooked all the way this time}
I just have to say thank you to my wonderful oven and kitchen, for being on good terms with me right now. Without them on my side, these brownies would have come out gooey, and uncooked and unprepared to be eaten. Thank you! Seriously, some days that's what it feels like. I know I'm only limited in my skillz (ya like that?) but really, sometimes I know it's not entirely my fault. Luckily for me (and anyone else who eats these) everything was in perfect working order.

Ingredients:
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1 cup semi sweet chocolate chips
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon baking soda
2/3 cup all purpose flour


Topping:
1 8oz package of cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 egg

Directions:
In a medium sauce pan, bring to a boil: sugar, water and butter. Remove from heat and add chocolate chips, stir until smooth. Add eggs and vanilla and stir until completely blended together. Then add flour and baking soda, mix well. Pour into greased 8x8 inch baking dish. To make the topping, beat the cream cheese with an electric mixer until smooth, about 1-2 minutes. Then add sugar, vanilla and egg and beat again until completely smooth and blended. Spoon small amounts on to brownie batter, evenly. Once the cream cheese layer is spread over the brownie batter, take a small knife or a toothpick and make cool designs on the top. Bake for 30-35 minutes at 325F, or until brownies set up. Use a toothpick to determine when brownies are finished. Let cool and serve.

Brownie source from allrecipes.com "mmm... brownies"  
Cream cheese topping from Joy Of Baking

Snickers Cupcakes

{cupcakes sent from heaven}
I saw these on Annie's Eats, and I just had to make them! So I gave it a whirl only I simplified them because again, I'm not having much luck with cakes from scratch. 

 Ingredients:
1 Chocolate Cake Mix- any flavor you'd like, really! (and the ingredients to make it)
5 Regular size Snicker Bars, cut into chunks
1/3 cup Caramel sauce (you can make your own if you feel so inclined, but I used the Smucker's brand)

Frosting:
1/2 cup butter, softened
1 1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/3 cup caramel sauce
2 tablespoons heavy cream

Directions:
Bake your cupcakes per directions on box. Once they are cooled. Cut a cone shape out of the top center of each cupcake. In a medium bowl, mix 1/3 cup of caramel sauce with Snickers Bars, enough to coat. Then scoop a spoonful of candy mixture into each hollowed out cupcake, like this.

To make the frosting, mix butter with electric mixer for 2-3 minutes on medium or until butter is smooth. Add powdered sugar and beat until smooth. Add vanilla, caramel and mix until blended, then whip in heavy cream until light and fluffy, about 3-5 minutes. Decorate cupcakes however you wish! ... And don't forget to garnish with more Snickers Bars!

Source: Annie's Eats

Carrot Cake Cupcakes

{and cream cheese frosting that will knock your socks off}
One thing I love about having family close by, is sometimes they pawn off cake mixes to me. I'll be honest, I haven't had much luck with making cakes from scratch. I see other people do it all the time, but mine seem to always have a flaw. I hear they are tricky to master, so I guess I'll have to keep practicing. But in the mean time, I'm welcoming any and all cake mixes that you have no need for. Oh, and don't judge me for not being perfect like everyone else who knows how to make a cake from scratch.

Ingredients:
1 Carrot Cake Mix (and the ingredients to make it... eggs, oil, milk)
1 8oz package of cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup powdered sugar (you may need a little extra for thickness)
1 teaspoon vanilla
1 baby carrot, shredded for garnish (optional)

Directions:
Make cupcakes as per directions on box. Once cupcakes have cooled, begin making the frosting. In a large bowl, beat together butter and cream cheese until smooth. Then add powdered sugar and vanilla. Beat until smooth and fluffy. You may need to add a little extra powdered sugar to make a tiny bit thicker. Top with shredded carrot pieces as garnish.

 

Apple & Pear Crisp

{tis the season, for apples}
It's come to my attention that many of you in the US are no where near experiencing fall like weather. Unfortunately, I am. I'm enjoying the scent of falling leaves and am being forced to finally shut my windows. I've also noticed the abundance of apples in the grocery stores. So, it only seemed necessary to bake something with apples. Thus, this beauty!

sorry it's kinda blurry

Ingredients:
2 Pears
3 Apples
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the topping:
1 1/2 cup flour
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 cup old fashioned oatmeal
2 sticks of butter (yikes!)

Directions:
Preheat oven to 350F. Peel, core, and cut pears and apples into chunks. Mix in a large bowl the pears, apples, zests, juices, flour, sugar, cinnamon and nutmeg. Once it's well combined, scoop the mixture into a 8x8 inch baking dish (if you want it a little thinner, you can use a large dish such as 9x13).

To make the topping, mix all the ingredients together with a fork until it's crumbly. Top to fruit, and bake for 45-50 minutes. Serve warm, preferably with vanilla ice cream. :)