This easy and insanely moist cinnamon toast crunch bundt cake starts with a cake mix and has a cinnamon-sugar swirl and cream cheese frosting! I made you a cake! Since I graduated this weekend I thought it was appropriate.
It is Monday so let's have cake! A slice of white chocolate pomegranate vanilla cake to be exact. This baby is simply festive and elegant. This holiday season is my first year of baking and blogging and in the next two weeks, I will be sharing some of my favorite holiday recipes with you.
April 27, 2009 The April 2009 challenge is hosted by Jenny from Jenny Bakes . She has chosen Abbe's Infamous Cheesecake as the challenge. For this month's Daring Baker's challenge, we were supposed to make cheesecake, but do something different and wonderful to it.
This cake is the winner of the 2010 Great Cake Contest, sponsored in part by King Arthur Flour. It took top honors for Sharon Kurtz of Emmaus, PA, at the Great Allentown Fair. Intensely moist and fudgy, it's filled with chocolate mousse and fresh raspberries. It's a tall, very special occasion sort of cake.
Tis pie season, hurrah! The worlds most valid excuse to overload on pie. And I'm sure I will be doing my fair share. I usually always take 2 or 3 small sli
I am so happy with this recipe! It's definitely a winner! I really wanted to bake something that involved apples, cinnamon, pecans (it's Fall after all!), very ripe bananas, and muffins. I really wanted a muffin that tasted and looked like it belonged in the Fall season.
I'm not much of a baker (which is probably a very good thing for my waistline since I love sweets). Proof of that fact is it took me three tries to get a blueberry lemon treat I really liked.
You're gonna love these Oatmeal Pumpkin Spice Ice Cream Sandwiches. Creamy, homemade pumpkin spiced ice cream (with bourbon, oh yeah!) is sandwiched between two delicious homemade, soft and chewy oatmeal cookies with pumpkin spice, white chocolate chips and pecans. I'll be the first to say it.
Ingredients Instructions In a small bowl, combine warm water, yeast, and sugar. (The liquid should be between 110º-115º for the yeast to proof properly.) Allow yeast to proof until foamy, about five minutes. Heat butter and milk until melted. Whisk in eggs until evenly combined. Set aside.
Ooookie dokie. Another day, another tall stack of pancakes! This recipe - properly titled best ever (ever ever ever) - is truly one of my favorite healthy breakfast recipes - of all time! They are just so... I mean, gosh golly! Look that them!!! I could list a million reasons they're the best...