One Apple Cake, no oil or butter

I had one sad little apple that needed to be used up, so I threw this One Apple Cake together for Sunday dinner. Lots of cinnamon flavor and the bites of apple are great. It might not be the prettiest cake, but it ~was~ a very tasty cake:@) You could always add a little glaze or sprinkling of powdered sugar, but we enjoyed it as is. It's especially nice with a cup of coffee... Even my non-sweets loving son asked to take some home. 

The apple keeps it nice and moist:@)

One Apple Cake

1 egg

3/4 C sugar-can cut back a bit if desired

1 tsp cinnamon

1/4 C applesauce-I used unsweetened

1 C A/P flour

1 tsp baking soda

1/2 tsp vanilla

1 apple, peeled, cored, and chopped

1. Mix egg, sugar, cinnamon and applesauce with fork.
2. Stir in flour and baking soda.
3. Fold in apples.
4. Pour into sprayed 4x8 loaf/bread pan.
5. Bake at 350 degrees for approximately 40-50 minutes, or until toothpick comes out clean.

Eat well and have a happy day:@)

Bisquick Banana Nut Bread with Granola Topping

I had a couple bananas that were well past their prime and decided to take advantage of the cooler mornings... This Bisquick Banana Nut Bread with Granola Topping is perfect any time of day, and especially nice with a good strong cup of coffee or tea:@) I had some granola to use up and thought it might add a little extra goodness to the top, and nuts are always welcome. Be sure to use all of the banana for the best flavor and moisture. This is one of those quick breads that's better after being covered in plastic wrap after cool and allowed to sit for a few hours. It's a nice recipe to try if you already have Bisquick on-hand.

Want to make this a tad healthier?

Use Heart Healthy Bisquick, a Stevia type sweetener, fat free milk, sub some applesauce for the oil, etc.

I made half of the recipe, that made a very nice 4X8 loaf.

Bisquick Banana Nut Bread with Granola Topping-adapted from Betty Crocker

1 1/3 C mashed banana, approximately 3 large 

2/3 C sugar

1/4 C milk

3 Tblsp vegetable oil

1/2-1 tsp vanilla-I used 1 tsp

3 eggs

2 2/3 C Bisquick

1/2 C chopped nuts of choice-I used walnuts

Granola and extra nuts for topping if desired

1. Mix everything, pour into sprayed 9X5 loaf pan.
2. Generously sprinkle top with granola (I used honey/oat) and extra nuts if desired, I desired:@) Very gently press into top of batter.
3. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean. (Half of the recipe in 8x4 pan took about 45 minutes.)
4. Let cool 10 minutes, loosen sides with knife, remove from pan, allow to cool before slicing. 

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Eat well and have a happy day:@)

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Cranberry and Pecan Pound Cake with Orange Glaze

This Cranberry and Pecan Pound Cake with Orange Glaze has a lot of seasonal flavor and was a very pretty little cake! I like making a loaf pan size so I'm not tempted by a large bundt size cake for days:@) This recipe has orange extract in both the cake and icing, if I had a fresh orange on hand would have added some zest too. If you're looking for a tasty cake to have with a nice strong cuppa, you can't go wrong with this one folks!

Perfect for Thanksgiving right through Christmas:@)

Cranberry and Pecan Sour Cream Pound Cake with Orange Glaze-Loaf Pan Size Recipe
1/2 C butter, softened
1 C sugar
1/2 C sour cream
1 1/2 C A/P flour
1/2 tsp baking soda
3 eggs
1/2 tsp vanilla
1/4 tsp orange extract
1/3 C dried cranberries
1/3 C pecans, chopped and toasted
extra finely chopped pecans for garnishment if desired

Glaze-optional:
1/2 C powdered sugar, sifted
1/4 tsp orange extract
a little milk or half and half or cream

1. Grease and flour loaf size 9x5 pan (or use Baker's Joy-I like the Aldi brand), set aside.
2. In a large mixing bowl, cream the butter and sugar, then mix in the sour cream. 
3. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. 
4. Mix in the vanilla and orange extract.
5. Gently fold in the cranberries and pecans, and pour mixture into prepared pan. 
6. Bake at 325 degrees for approximately 1 hour 10 minutes (for loaf pan) or until toothpick comes out clean. 
7. Let cool 10 minutes on rack, then invert and release from pan.
8. If you'd like to add the glaze, make while cake is cooling in pan. Add powdered sugar and vanilla to small bowl, slowly, a little at a time, add milk until desired consistency. I wanted mine to be a little thicker and stay white on the cake.
9. If using garnishing pecans, immediately sprinkle onto wet icing.

Remember, holiday calories don't count and...

Have a happy day:@)

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Pumpkin Spice Rice Krispy Treats-Half Batch & Clorox ScrubMate Review

Tis the season for all things pumpkin and I'm kicking it off with these Pumpkin Spice Rice Krispy Treats! Start with your favorite recipe and simply add some pumpkin spice. I also gave the top of mine a very light shake of orange sugar and some fall leaf sprinkles. They have a nice warm spice undertone that isn't too bold, I think most would enjoy these fall treats:@) I'm still making mine as a half batch in a loaf pan.

If you've ever made Krispy Treats you know the pan can be a bit... Sticky.

The Marshmallow can be a bit challenging to clean-up, especially if it dries.

And if you've been around Pig In Mud for a while, you know I don't have a dishwasher.

Well, technically, I do, 

her name is Lynn and while she doesn't do a very good job, she's been with the family forever:@)

When the folks at Clorox reached out and asked if I'd like to do a review of their new ScrubMate power scrubber,

I jumped at the chance!

The soap filled pads and hand grip.

The idea is to use them until they stop making soapy bubbles.

They cleaned up my hard marshmallow coated pan in no time!

I also gave my sink a quick scrub and it's shiny and squeaky clean:@)

If you're looking for something to help make kitchen clean-up a little easier folks,

I do recommend these Clorox ScrubMates!

Product generously provided for review, all opinions are my own:@)

Pumpkin Spice Rice Krispy Treats -Half Batch-adapted from box of Great Value Rice Cereal
2 Tblsp butter
5 oz mini marshmallows
3/4 tsp pumpkin pie spice
1/2 tsp vanilla
3 C rice krispy cereal
Sprinkles or colored sugar for top if desired

1. Melt butter and marshmallows over low heat, stirring often.
2. Remove from heat and stir in pumpkin spice and vanilla.
3. Stir in cereal, coat well with melted marshmallows. 
4. Press into a parchment lined 9x5 loaf pan. Flatten top by pressing it down with another piece of parchment.
5. Add sprinkles or colored sugar to top if using.
6. Allow to cool and set for an hour. Cut into pieces and serve.

Eat well and have a happy day:@)

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Half Batch Rice Krispy Treats

Nothing ground breaking here folks, just a reminder that we can cut recipes in half or a quarter if we don't want a large amount of food... I made a Half Batch of Rice Krispy Treats and patted them into a 9x5 loaf pan. I added some sprinkles because we ~were~ going to have them for my son's birthday dinner, but once again dinners are on pause because of the virus. This has truly been a year like no other. My Krispy Treats were cut into eight pieces, individually wrapped and I tucked them into the freezer to enjoy whenever I have a sweet tooth craving:@)

Half Batch Rice Krispy Treats-adapted from box of Great Value Rice Cereal
2 Tblsp butter
5 oz mini marshmallows
1/2 tsp vanilla
3 C rice krispy cereal

1. Melt butter and marshmallows over low heat, stirring often.
2. Remove from heat and stir in vanilla.
3. Stir in cereal, coat well with melted marshmallows. 
4. Press into a parchment lined 9x5 loaf pan. Flatten top by pressing it down with another piece of parchment.
5. Allow to cool and set for an hour. Cut into pieces and serve.

Eat well and have a happy day:@)

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Zucchini and Blueberry Loaf Cake

I had half of a large zucchini and some vanilla yogurt to use up and decided this Zucchini and Blueberry Loaf Cake sounded good. Turns out, it was:@) This is a dense cake that doesn't rise very much, but it was bursting with flavor! It was very moist and would be perfect with a nice cup of coffee or tea. You could always add a lemon glaze or sprinkle the top with powdered sugar right before serving, but we enjoyed it as is. If you'd like to make a bigger cake, simply double the recipe and use an 8" square pan. And you can peel the squash if you'd like, I left the green on mine.

Zucchini and Blueberry Loaf Cake
1/4 C butter, room temperature
1/3 C sugar
1/4 tsp lemon extract
1 egg
1 C A/P flour
1 1/2 tsp baking powder
1/8 tsp salt
3 Tblsp yogurt-I had vanilla yogurt to use up
1/2 C shredded, squeezed dry, zucchini-grab handfuls and squeeze, whatever liquid comes out is good enough
1 C frozen blueberries

1. Beat butter and sugar until light a fluffy.
2. Beat in lemon extract and egg.
3. Add flour, baking powder, salt and yogurt, mix well. Batter will be very thick.
4. Stir in zucchini by hand. Once you get that incorporated, stir in the blueberries.
5. Spoon/press into greased and floured loaf pan. My pan was 9"x5" and I used a spray. 
6. Bake at 350 degrees for approximately 35-45 minutes or until a toothpick comes out clean.
7. Cool and glaze or sprinkle with powdered sugar if desired. 

Enjoy a piece of cake and have a happy day:@)

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Date and Nut Bread -And Broadway Basketeers Dried Fruit and Nut Gift Tray Review

A few years ago I started a label called 'new food to me' for things I've never had before. Believe it or not, dates were on that list. But I can cross them off now that Broadway Basketeers sent me a generous dried fruit and nut tray for review. I used the dates to make Bloggy Buddy Kitty's Date and Nut Bread. It's a hearty and moist loaf cake that's perfect with a cup of coffee or tea. And it freezes beautifully, so even if you have a smaller household, you can cover it with plastic wrap and enjoy a slice as desired. Don't hesitate to give this quick bread a try folks, I think you'll like it!

While I'd be thrilled to receive one of these beautiful Dried Fruit and Nut Gift Trays any time of year, I think they are especially nice during winter, and there's a lot of winter left folks... Dried fruit and nuts are perfect for nibbling (how about a healthier treat for the next big game:@) They can also be used in baking and dried apricots are great for making an easy jam. I also like that they aren't quickly perishable, simply store in an air tight container and these goodies will stay fresh for months.

What to do with all that yummy fruit? Besides munching of course... 

I'm here to help ya folks!

1. It would all be good in oatmeal, especially the apples and peaches. 
2. Dried Apricot Jam
3. Brie Dip with Apricot Topping
4. Bread Machine Panettone-I used this recipe with the dried peaches-boy that's good!
5. Date and Nut Bread/Cake
6. Oatmeal Cookies, exchange the Raisinettes for chopped apple, apricot, prunes, peaches or cranberries
7. Bread Pudding
8. Bacon Wrapped Apricots Appetizer
9. White Chocolate and Apple Popcorn

Date and Nut Bread-from Kitty's Kozy Kitchen
3/4 C chopped nuts, either walnuts or pecans-I used walnuts
8 oz pitted, whole dates, chopped-mine were roughly chopped
1 1/2 tsp baking soda
1/2 tsp salt
1/4 C shortening-can sub butter, Kitty uses butter flavored shortening, I used regular shortening
3/4 C boiling water
2 eggs
1/2 tsp vanilla
1 C sugar
1 1/2 C A/P flour, sifted

1. Combine nuts, dates, baking soda and salt to mixing bowl. 
2. Add shortening and boiling water, let sit for 15 minutes, stir.
3. In separate bowl, beat eggs slightly and stir in vanilla. Stir in sugar and flour.
4. Add wet ingredients to dry, stir to combine but don't over mix.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. 
7. Cool in pan for 15 minutes before removing from baking dish onto rack.

I would like to thank Kitty for sharing a favorite family recipe and Broadway Basketeers for gifting me this dried fruit and nut tray. My honest opinion is, it's a thoughtful gift, and a very tasty one too:@)

So why not pour a cuppa and stop by their site to see the great variety of items offered, everything from gift towers to fresh fruit to wine! 

Eat well, gift generously, 

and have a happy day:@)

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Christmas Bread

I hope everyone is having a wonderful Christmas season! I wanted to re-post this Christmas Bread that I've been making forever, it's full of cheerful colors and big seasonal flavors! Maraschino cherries, carrots, coconut and cloves come together for a loaf of quick bread that's perfect with tea or coffee. And mini-loaves make great last minute gifts too:@)

Cooled and wrapped well this is even better the next day!

Christmas Bread-adapted from BH&G Three C Bread
2 1/2 C A/P flour
1 C sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves-my addition
3 eggs
1/2 C vegetable oil-I use at least half applesauce
1/2 C milk
2 C shredded carrots
1 1/3 C shredded coconut
1/2 C maraschino cherries, drained and cut in quarters-can add more:@)

1. Mix dry.
2. Mix wet and add to dry.
3. Fold in the carrots, coconut and cherries.
4. Pour batter into greased 9x5x3 loaf pan or 3-4 mini loaf pans.
5. Bake at 350 degrees for 45-50 minutes for big pan, 35 minutes for mini loaf pans, or until toothpick comes out clean.

Merry Christmas Everyone! 
Eat well and have a happy day:@)

Pumpkin Cake with White Chocolate Chips, Dried Cranberries and Pumpkin Spice Glaze

If I was asked to recommend only one, from scratch, pumpkin cake recipe, this would be it folks! This Pumpkin Cake with White Chocolate Chips, Dried Cranberries and Pumpkin Spice Glaze is not overly sweet and very nicely spiced. I love the addition of white chocolate chips and the cranberries make it seasonal right through New Year's Day. My crew gave this a big thumbs up and their only suggestion was to make a cream cheese frosting instead of the glaze-not a bad idea either! I'm glad this was a smaller cake... It was dangerous to have around the house:@)

 This is a 6 cup (half bundt pan) recipe. It was scaled down so it could be made in a pressure cooker if desired HERE. 

I did make one in the PC the same day and have to say, cakes ~really~ benefit from baking in the oven.

The oven rise is amazing, the PC cake was very dense. 

I haven't tried this in a loaf pan yet, but look forward to trying it soon.

I used an inexpensive white chip... Yea, don't do that... I recommend Ghiradelli for the best results.

Don't hesitate to whip up this tasty little cake folks, I think you'll be glad you did:@)

Pumpkin Cake with White Chocolate Chips, Cranberries and Pumpkin Spice Glaze
-adapted from Barbara Bakes
1 1/2 C A/P flour
1/2 tsp pumpkin pie spice
3/4 tsp cinnamon
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C butter, softened
3/4-1 C sugar-I used 3/4, add more if desired, you know your crowd...
2 eggs
1 C pumpkin puree
1/3 C white chocolate chips
1/3 C dried cranberries

1. Mix first 6 ingredients and set aside.
2. Cream butter and sugar.
3. Add eggs, mix well. Add pumpkin, mix well.
4. Add dry to wet and mix until just incorporated. Fold in chips and cranberries.
5. Spread batter (it will be thick) into well sprayed 6 C bundt pan.
6. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
7. Remove from oven and let sit in pan for 10 minutes.
8. Turn cake out onto rack and cool completely.

 Glaze:
1/4 C powdered sugar
1/4 tsp pumpkin pie spice
2-3 tsp Half and Half (or milk), or as much as needed for desired consistency.
~Mix well, drizzle over cooled cake.

Enjoy pumpkin season and have a happy day:@)

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Apple Bread with Nuts and Raisins -Loaf Pan Recipe

While most folks are posting an abundance of pumpkin recipes right about now... I'm feeling the love for apples (but don't worry, I will be sharing a few pumpkin recipes to keep things interesting:@) One of the things I really loved about this Apple Bread recipe, it's recommended that you bake it but wrap in plastic wrap and not serve it until the next day. Great for Sunday dinner! The original called for a streusel topping, I chose to keep mine plain, we all felt it was plenty sweet enough, ~and~ plenty tasty enough as is! Don't hesitate to give this great 'any time of day' cake a try folks, I think you'll be happy.

I also wanted to mention how pleased I am with this $5.97 Wilton loaf pan I picked up at Walmart!

I have more than my share of expensive cake pans, but things pop out of this one beautifully-it's a great purchase:@)

Apple Bread with Nuts and Raisins-adapted from The Iowa Housewife
1/2 C butter, softened
1 C sugar-I cut back a couple Tblsp
1/4 C buttermilk or sour milk-I used Half and Half
2 tsp baking powder
2 eggs
1 tsp vanilla
2 C A/P flour
1/2 tsp salt
2 C shredded, peeled apples (toss with a little lemon juice to prevent browning)-mine were 1/4" diced
1 C chopped walnuts or pecans-I used about 1/3 C pecans
1/2 C golden raisins-I had regular raisins and used about 1/3 C
Optional Streusel Nut Topping-click here for the streusel recipe

1. Grease bottom and up 1/2" sides of 9x5x3" loaf pan.
2. In large bowl, beat butter for 30 seconds. Add sugar and mix until well combined.
3. Add buttermilk and baking powder, mix until combined.
4. Add eggs and vanilla, mix until combined.
5. Add flour and salt, mix in by hand. Fold in apples, nuts and raisins by hand.
6. Spoon batter into pan and spread evenly (it will be thick).
7. Sprinkle with topping (if using) and bake at 350 degrees for 60-65 minutes or until a toothpick inserted near center comes out clean.
8. Cool in pan for 10 minutes. Remove from pan and cool completely.
9. Wrap well with plastic wrap and store overnight before slicing into nice thick slices. 

Eat well and have a happy day:@)

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Zucchini Cornbread with Cheddar Cheese -Using Jiffy Mix

There are two approaches to using up zucchini, one is to peel it and hide it in things, and then there's the ~I'm going to embrace these big juicy gifts from God and enjoy every ounce of them~ approach. I've been shamelessly adding green and yellow specks of goodness to as many things as I can this summer:@) And my family will confirm that... I liked that this Zucchini Cornbread with Cheddar Cheese called for pantry items, and while I've made bread with cheese in it before, this is the first time I can really taste the cheddar.

I made a half batch in my 8" cast iron skillet.
Lots of zukes? You can click HERE for my Pinterest Board with other zucchini ideas.

Zucchini Cornbread with Cheddar Cheese Using Jiffy Mix-from Bring It Food Hub
2 boxes Jiffy Corn Muffin Mix
1/3 C milk-I used Half and Half
1 egg
2 C shredded zucchini-peeled if desired
3/4 C shredded cheddar cheese
2 tsp butter-optional for greasing pan

1. Stir cornbread mix, milk and egg.
2. Mix in zucchini and half of the cheddar.
3. Pour into sprayed muffin tin (or lined with cupcake papers), or sprayed 8X8 pan, or heated 10" cast iron with melted butter swirled around to grease pan.
4. Bake at 400 degrees approximately 15-17 minutes for muffins, 20-22 minutes for cornbread.

Let's put those zukes to good use and have a happy day:@)

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Triple Chocolate Yogurt Zucchini Bread

I debated about calling this Death By Chocolate Zucchini Bread but thought there were too many potential jokes in that title:@) So, Triple Chocolate Yogurt Zucchini Bread it is. The trifecta of chocolaty goodness: cocoa powder, chocolate yogurt and either shaved/chopped chocolate or chocolate chips. Want even more? Add some chocolate icing or glaze to the top. This is a tasty way to use up an extra zucchini and one of those quick breads that's best enjoyed with a nice strong cuppa.

If I had a choice between chocolate yogurts, I'd pick the regular style, not the whipped one. 

But, whipped was all I could find and it worked out fine.

Triple Chocolate Yogurt Zucchini Bread
1 C sugar
1 1/4 C A/P flour
1/4 C cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
6 oz chocolate yogurt
1 Tblsp vegetable oil
1 egg
1 1/2 tsp vanilla extract
up to 1/2 C chocolate chips or chopped chocolate-I added some shaved
1 C shredded zucchini, peeled or not, your choice-I left the peel on mine

1. Mix sugar, flour, cocoa, baking soda and powder in large bowl.
2. Mix yogurt, oil, egg and vanilla extract. Add to flour mixture, stir until just combined.
3. Fold in chips/chopped chocolate and zucchini. 
4. Pour into sprayed and floured 4 x 8.5 loaf pan. I used Aldi's brand of Baker's Joy.
5. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.
6. Cool in pan for 10 minutes before turning out onto cooling rack.

Let's use up the last of the zucchini and have happy day:@)

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Easy Lemon Loaf Cake

I'd say this Easy Lemon Loaf Cake takes a plain white cake mix and turns it into a nice tangy pound cake. As soon as I saw that it called for yogurt I was hooked and just had to whip one up. We enjoyed it at Sunday dinner topped with some fresh raspberries, but it's very good plain too. Another bonus, this cake freezes beautifully. If you like nice dense pound cakes folks, don't hesitate to try this recipe:@)

Easy Lemon Loaf Cake-from Betty Crocker

1 box white cake mix-I'm sure yellow cake mix would be fine if that's what's on-hand
2 containers, 6 oz each, lemon yogurt
1/2 C butter, melted
2 eggs
1 Tblsp lemon zest-I just use the zest of one lemon
2 Tblsp coarse sugar for top, if desired-I didn't add this

1. Mix everything and pour into a greased and floured 9 x 5 loaf pan.
2. Sprinkle with coarse sugar if desired.
3. Bake at 350 degrees for approximately 50 minutes, or until toothpick comes out clean.
4. Cool in pan 10 minutes, turn out onto rack and cool completely.

Have a sticky sweet happy day:@)

Instant Pot Pressure Cooker Small Pineapple Upside Down Cake from Scratch

Here's how things work in my world folks... At 5:30 in the morning I think~ I wonder if I can make a Pressure Cooker Pineapple Upside Down Cake? This then leads me to the kitchen to see if I have any pineapple. Only a 20 oz can of crushed. Maraschino cherries? Four left in the jar (4 cherries??? I cut them into quarters.) Pinterest suggests using cake mix, didn't have that so I search my blog for a recipe for a small cake batter. 40 minutes later my little spur of the moment cake is safely tucked into the PC baking away:@) It's yummy and moist and we think it turned out pretty darn good!

Since I only had crushed pineapple I filled 1/2 C and pressed out the excess liquid. Kept adding to it until I had 1/2 C of packed pineapple. 

Then let it, and the cherries, drain on paper towels while I mixed the batter.
I've already picked up a can of sliced pineapple and hope to add updated pics after I make my next one:@)

Specialty equipment (in addition to a 6-8 quart pressure cooker):

• A six cup bundt pan or 6-7 cup springform pan. I've been a long time fan of making smaller cakes for one or two people, as well as for those of us that don't want to be tempted by cake all week:@)
• Long handled silicone trivet from Amazon HERE, makes getting the pan into and out of the PC vessel much easier.

Pressure Cooker Pineapple Upside Down Cake
Up to 3 Tblsp brown sugar-I used 1 1/2 Tblsp, add more if desired-you know your crowd
Maraschino cherries for color
Pineapple, preferably slices or chunks drained
1 C A/P flour
1/2 C sugar
1 tsp baking powder
1/4 tsp salt
1/4 C pineapple juice
1/4 C vegetable oil-I still want to try subbing apple sauce one day...
1 egg

1. Spray 6" bundt pan or 6-7" springform pan with cooking spray (I used Aldi's Baker's Joy).
2. Sprinkle bottom of pan with brown sugar and arrange cherries and pineapples in pan.
3. Mix dry ingredients in bowl, add pineapple juice, oil and egg. Mix well (batter will be thick).
4. Pour/spoon batter over fruit. Spread out evenly.
5. Cover pan with foil.
6. Fill vessel with 1 C water. Sit cake pan on trivet and place in vessel. Or make tin foil sling HERE, sit on trivet that has been placed in vessel.
7. 18 minutes high pressure, allow natural release. 
8. Remove from PC, remove foil, place plate over cake pan, turn cake upside down, should easily slide out onto plate.
9. Cool completely and enjoy!

Have a sticky sweet happy day:@)

Cold Oven (or not) Sour Cream Pound Cake -Bundt or Loaf Pan Recipe

I'm a big fan of Cold Oven Pound Cakes. Yep, you put the pan into a cold oven and then set the temperature. Don't know if I believe it gives the batter a little more time to relax and melt into the design of the pan, but the gentler baking does make a nice cake. Another thing I wanted to share is a reminder that you can cut recipes in half and make a loaf cake instead of a big bundt cake. Sometimes we just don't need a big cake and sometimes... Well, sometimes Santa just needs to take center stage:@)

Another great thing about a cold oven cake is, the outside doesn't get too dark.

This is one very nice recipe folks, we really enjoyed every-single-bite!

My fun Twas the Night Before Christmas pan from Williams-Sonoma.

More tips:

• Try to not over beat the eggs when they are added, we don't want to add too much air to the batter. 
• I'm going to try coating the pan with butter and flour the next time. We'll see if that helps the design bake more solidly. It has been suggested that the little pock marks may be from the baking spray pooling in the pan. It's worth trying!
• Don't hesitate to mix things up a bit and add a little more seasonal flare by subbing orange extract for the vanilla in the glaze. I did not use the glaze this time.
• I did cut the recipe in half for my 6 C loaf pan.
• The measurements below are for a loaf cake, you can double the recipe or stop by Bloggy Buddy Liz's for the full bundt pan size recipe. Also, Liz baked her cake in a traditionally pre-heated 325 degree oven.

Sour Cream Pound Cake-Loaf Pan Size Recipe-adapted from That Skinny Chick Can Bake
1 stick butter, softened
1 1/2 C sugar-I used 1 C
1/2 C sour cream
1 1/2 C A/P flour
1/4 tsp baking soda
3 eggs
1/2 tsp vanilla
1/4 tsp almond extract

Glaze-optional:
3/4 C powdered sugar, sifted
1/4 tsp vanilla
hot water

1. Grease and flour loaf size 9x5 pan (or use Baker's Joy), set aside.
2. In a large mixing bowl, cream the butter and sugar, then mix in the sour cream. 
3. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time. 
4. Mix in the vanilla and almond and pour mixture into prepared pan. 
5. Place in cold oven, set temperature for 325 degrees. Bake for approximately 1 hour 10 minutes (for loaf pan) or until toothpick comes out clean. 
6. Let cool 10 minutes on rack, then invert and release from pan.
7. If you'd like to add the glaze (I did not this time), make while cake is cooling in pan. Add water to powdered sugar and vanilla until it's thin enough to brush on and soak into cake a bit. Brush on warm cake.

Remember, Christmas calories don't count and...

Have a happy day:@)

Super Simple Thin or Thick Strawberry Glaze

I knew I'd have to make this Super Simple Strawberry Glaze the minute I saw it! The original recipe dipped donuts into the glaze but it would be perfect to drizzle over homemade vanilla bundt cakes and loaf cakes or to dress up a store bought pound cake or angel food cake as I did here. In other words folks... This is a great glaze, just pour it over ~something~ and enjoy:@)

The recipe was written using fresh strawberries but I only had frozen and that worked out fine (although I think fresh would be better). I drizzled mine over the cake on the serving platter, I suggest serving it with a spoon on the platter to scoop up extra glaze.

Strawberry Glaze-from Love Bakes Good Cakes
1 C strawberries
1-3 C powdered sugar, depending on how thick and sweet you want it
~Puree strawberries in food processor or chopper. Add desired amount of sugar and combine well. Drizzle over cake:@)

Have a sticky sweet happy day!

Last Minute Food Gifts-Time To Get Cooking!

Santa Paws wants to know... Are you ready for Christmas???

Tie on your apron if you need some last minute gift ideas, I have a fun little round-up HERE.
This looks like the apron I'm wearing this year... I'm sure the boys will think I've had one too many eggnogs:@)

Santa brought me an early gift... Festive new Oxo discs for my cookie press!

I'll have a few more spritz recipes soon, most likely not before Christmas though.
But there's a lot of winter left and I see a snowflake and snowman disc-so stay tuned:@)
You can find some previously posted spritz recipes under Cookies in my Recipe Index.

So until the next time I see you...

Merry Christmas Everyone-

Remember to keep the jolly in your jingle as you eat, drink and mingle:@)

Cranberry Apple Nut Bread

I love it when I have something to use up and happen upon a very nice recipe! My apple had seen better days and cranberries were safely tucked away in the freezer so this Cranberry Apple Nut Bread was a no-brainer. My only suggestions would be to add a little more sugar and maybe a bit of orange zest. This is a very tasty seasonal treat, don't hesitate to give it a try folks:@)

Tip: I used my NordicWare Santa pan and it has a lot of detail...

I spooned some of the (very thick) batter into the pan trying to fill in the design before stirring the fruit and nuts into the rest of the batter. This ~should~ help the scene bake up nice and crisp. I did drop the pan on the counter a few times to try to pop some of the air bubbles, next time I'm going to run a toothpick through the batter in the Santa, reindeer and snowflakes before filling the rest of the pan.

While the scene may be a little hard to see in the pics, it is very nice in person:@) 

Cranberry Apple Nut (optional) Bread-from Beyond the Chicken Coop
1/4 C (4 Tblsp) butter, melted
3/4 C sugar-I suggest closer to 1 C
2 eggs
1/2 C apple cider or apple juice
2 1/4 C A/P flour
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1 C apple, chopped
1 C cranberries, chopped-I measured 1 C whole berries, then cut them in half
optional nuts, your choice, as many as you'd like-I used a palm full of chopped walnuts
optional-if a little orange zest sounds good to you, well, that would be a beautiful thing too

1. Mix butter, sugar, eggs and apple cider/juice.
2. Add dry ingredients, mix well.
3. Fold in fruit and nuts.
4. Pour into greased (I used a floured baking spray) 9x5-ish loaf pan.
5. Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.
6. Cool in pan 10 minutes, turn out onto rack and cool completely.
7. Garnish with powdered sugar if desired-I desired:@)

Pour a cuppa and have a happy day!

Thick Maple Glaze for baked goods

I decided to add another fall flavor, a Thick Maple Glaze, to a pumpkin bread (made in a NordicWare Great Pumpkin pan). This pan makes two pumpkin halves, but they puffed up and domed as cakes have a tendency to. Instead of cutting them flat and stacking them, I just kept them as two Baby Boo type pumpkins:@) This glaze makes the perfect amount for one small cake, the other cake is wrapped and in the freezer for later. 

Oh so thick and good...

Thick Maple Glaze
1/4 C powdered sugar
1 Tblsp pure maple syrup
1/4 tsp maple extract-my maple extract is a very dark brown color
~Mix everything well in small bowl, drizzle on cooled cake/bread. I used a 1 C measuring cup and drizzled it from the pour spout.

Have a sticky sweet happy day:@)

I'm Joining:
Mix It Up Monday
Craftastic Monday
Full Plate Thursday
Foodie Friday

Small Jewish Apple Cake -Loaf Pan Size

One of the things I hope to focus on this year is loaf cakes, I like the idea of scaling back and making snacks that won't tempt me all week. This Small Jewish Apple Cake was a great place to start! Orange juice, apples and cinnamon make a very flavorful cake that's perfect with a cup of coffee or tea.

Instead of using all of the cinnamon/sugar mixture I cut back on the sugar a bit and gave the top of the apples an extra sprinkling of cinnamon.
One day I'd like to try subbing apple sauce for the oil and see how that turns out.

As for the storm, it was a doozie! Very windy and it didn't stop snowing all day, this pic was around 10AM Saturday.

I woke up this morning to a little fort Mother Nature made...

This is a 3' wall of snow that the wind created around the front of my house!

Now for the clean-up... Glad I have some cake to give me strength:@)

Small Jewish Apple Loaf Cake
3 Tblsp sugar-can easily cut back on the sugar
1 tsp cinnamon
1 C A/P flour
1/2 C sugar
1 tsp baking powder
1/4 tsp salt
1/4 C orange juice
1/4 C vegetable oil
1 egg
1 large apple, peeled, cored and diced

1. Mix 3 Tblsp sugar and cinnamon in small bowl and set aside.
2. Add dry ingredients to bowl, add OJ, oil and egg. Mix well (I used a whisk).
3. Pour 1/3 batter into a well greased 8x4.5 bread pan (I used Bakers Joy). Add half of the apples, sprinkle with half of the cinnamon/sugar mixture. Add 1/3 batter, top with the rest of the apples and cinnamon/sugar. Top with the remaining batter, it's ok if it doesn't completely cover all the apples.
4. Bake at 375 for 30-40 minutes or until golden brown and a toothpick comes out clean.
5. Cool for 5-10 minutes in pan and then turn out onto a rack to cool completely.

Eat well and have a happy day:@)