Archive | Cakes/Cobblers

20 Delicious Apple Recipes

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Apple Cobbler Crisp

Apple Cobbler Crisp

 

Yesterday I shared Peach Cobbler Crisp, which happens to be one of my fall favorite recipes. This Apple Cobbler Crisp is another favorite. It’s made the same way but with an apple filling that is cinnamony delicious ~ warm or cold.

I know there are certain apples that are better for baking desserts such as this cobbler, but I used Gala apples because I usually just use what I purchase for eating from our local produce market.  They happen to work well ~ they’re a sweet apple but they hold their shape well and don’t get mushy unless I overcook them. Feel free to use tart apples or any kind that you like to cook with and this cobbler will be delicious.

Apple Cobbler Crisp

Yield: about 12 servings

Apple Cobbler Crisp

Ingredients

    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 8 cups apples, pared, cored, and thinly sliced
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold

Directions

    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, nutmeg, and lemon juice; mix well.
  5. Add the apples and butter to the pan and heat over low until the sugar and butter melt. Continue simmering until the apples are almost tender, about 7 minutes.
  6. Spread the apple filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the apple filling.
  11. Bake for about 30 minutes, or until the edges are lightly browned.

Notes

If you want a thinner dessert this cobbler can be baked in a 9x13 dish.

http://www.abrightandbeautifullife.com/apple-cobbler-crisp/

This Peach Cobbler Crisp is delicious, too.

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Peach Cobbler Crisp

Peach Cobbler Crisp

Is there anything better than a warm peach cobbler served up with vanilla ice cream?  I live for fall peaches.

This Peach Cobbler Crisp is an old favorite.  And it’s so easy to make.  I love that the crust just kind of creates itself after melting the butter in the pan and adding on everything else.

 

Peach Cobbler Crisp

Yield: about 12 servings

Peach Cobbler Crisp

Ingredients

    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 5-6 cups sliced fresh peaches
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold

Directions

    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, and salt; mix well.
  5. Add the peaches and butter to the pan and heat over medium low until the sugar and butter melt and the peaches are heated through.
  6. Spread the peach filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the peaches.
  11. Bake for about 30 minutes, or until the edges are lightly browned.

Notes

If you want a thinner dessert this cobbler can be baked in a 9x13 dish.

http://www.abrightandbeautifullife.com/peach-cobbler-crisp/

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Raw Chocolate Cheesecake

Valentine'sDayIdea-1

 

 

 

How do you show the special someones in your life some special love on Valentine’s Day?

Do you have any traditions?

My only tradition is this:
My husband LOVES rice crispy/marshmallow treats and because I don’t like them at all, I NEVER make them.
Except for Valentine’s Day.
I have a little cake pan that has six heart shaped cups and I make him a
whole batch of marshmallow treats into heart shapes.
It’s a real treat and he loves it.
I wrap them each individually so they stay fresh and then I bag them up festively and he keeps them in his car and eats one {or more, I’d never know!} everyday until they’re gone.  It doesn’t sound very romantic but it’s one little thing that stays constant.  We celebrate in other ways, too, but that’s what I do every year just for him.

This year for dessert I’m making
Raw Chocolate Cheesecake.

It’s rich, nutritious, chocolaty, completely delicious, and just right for a special occasion ~
something we can eat together and share with others we love.
I like desserts that aren’t loaded with sugar and white flour and this is perfect.

Raw Chocolate Cheesecake ~ No grains, dairy, or sugar

Megan at The Detoxinista created this recipe that is grain-free, dairy-free, and doesn’t have any added sugar. And it has a secret ingredient that makes it moist and adds nutrition.  Can you guess what it is?

We like this Chocolate Cheesecake topped with a bit of heavy whipped cream so ours has dairy but the cheesecake itself doesn’t.  Neither one of us normally likes berries with chocolate but with this cheesecake we do.  The whipped cream and strawberry syrup compliments and tames the very, very chocolatiness {is that even a word?} of this rich dessert.

Just look how beautiful it looks.  It’s tastes just as good as it looks, too.
The crust is the right texture, giving it a cookie-crust feeling and taste, and the filling is silky smooth.

Raw Chocolate Cheesecake ~ No grains, dairy, or sugar

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake

Ingredients

    For the Crust
  • 2 cups raw pecans
  • 2 tablespoons coconut oil, melted and slightly cooled
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon sea salt
  • For the Filling
  • 2 cups raw cashews
  • 1 medium zucchini, peeled and diced {about 1 cup}
  • 1/2 cup cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted

Directions

    For the Crust
  1. Place the pecans in a food processor fitted with an S-blade, and grind them into fine meal.
  2. Add in the rest of the crust ingredients and process again until well combined.
  3. Line the bottom of an 8 or 9-inch spring-form pan with parchment paper or plastic wrap {I used a 9-inch}.
  4. Press the crust evenly into the bottom of the pan; place in the freezer to set while you prepare the filling.
  5. For the Filling
  6. In a high-powered blender or food processor, process the raw cashews until they are a fine powder.
  7. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt and blend again until a smooth and creamy batter is formed.
  8. Add in the melted coconut oil and blend again to fully incorporate the ingredients into a uniform filling.
  9. Pour the filling over the crust and place back into the freezer.
  10. Freeze for several hours before serving.
  11. For Serving
  12. For the best texture, serve directly from the freezer.
  13. Top with whipped cream and strawberry syrup, if desired.

Notes

I made the strawberry syrup using frozen strawberries because I didn't have any fresh. I partially thawed them then put them in my electric food chopper and chopped them until it was almost a puree, but not quite ~ there were still very small pieces of berries in the syrup. Then I just allowed it to completely thaw to room temperature for serving. Refrigerate any leftover syrup.

This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled.

http://www.abrightandbeautifullife.com/raw-chocolate-cheesecake/

Raw Chocolate Cheesecake ~ No grains, dairy, or sugar

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Chocolate Zucchini Cake with Brown Sugar Streusel

Chocolate Zucchini Cake with Brown Sugar Streusel

Do you still have zucchini left over from this past summer?  Or maybe frozen from a year ago that you haven’t used up yet?  For some reason I’m not a lover of zucchini bread but I always shred and freeze extra zucchini that are given to me by friends and neighbors with good intentions of making something with it.  I sometimes put it in soups or casseroles but most often I throw it away when I clean out the freezer.  I haven’t tried using it to make something sweet.  Until now.

This is a chocolate zucchini cake that is velvety-chocolate, without being too rich, and moist, thanks to the zucchini. And it’s nutritious because it has zucchini in it.  What?  It’s not?  Well, I can dream while I eat another piece.

The topping is refreshing and light and a welcome substitute for a chocolate butter frosting.  The chocolate chips and nuts balance perfectly to give it flavor and texture and the brown sugar melts and hardens just enough to give it a bit more melt-in-your-mouth magic.

Chocolate Zucchini Cake with Brown Sugar Streusel

Chocolate Zucchini Cake with Brown Sugar Streusel

Yield: 9x13 cake

Ingredients

    For the cake:
  • 1/2 cup butter, softened
  • 1/3 cup oil
  • 1-3/4 cup granulated sugar
  • 2 large eggs {or 3 medium}
  • 1 teaspoon vanilla
  • 1/2 cup mild {or buttermilk}
  • 2 cups all-purpose flour
  • 1/3 cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • For the topping:
  • 1/2 cup sliced almonds
  • 1 cup chocolate chips {or less ~ I used 1/2 cup}
  • 1/4 cup packed brown sugar {light or dark}

Directions

  1. Preheat the oven to 325 degrees. Lightly grease a 9x13-inch pan and set aside.
  2. In a large bowl with an electric mixer {handheld or stand mixer} cream together the butter, oil, and sugar. Add the eggs and vanilla and mix well.
  3. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
  4. Add 1/3 of the dry ingredients to the batter and mix.
  5. Add 1/2 of the milk and mix.
  6. Add another 1/3 of the flour mixture, mix, add the remaining milk and mix, and then add the last of the dry ingredients and mix.
  7. Stir in the shredded zucchini.
  8. Spread the batter in the prepared pan.
  9. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.
  10. Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean. {Don't over bake}
  11. Let cool completely before serving. This cake tastes best at room temperature.

Notes

If you're using frozen zucchini make sure to drain and squeeze the water out of it before adding it to the batter.

http://www.abrightandbeautifullife.com/chocolate-zucchini-cake-brown-sugar-streusel/

Recipe source: Mel’s Kitchen Cafe

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Ultimate Crumb Cake

Ultimate Crumb Cake ~ This is a velvety smooth cake perfected by America's Test Kitchen to resemble the original crumb cake brought to New York by German immigrants.  It's a sturdy cake with a crumb topping that is not overly sweet, delicious warm or cold, and is perfect eaten alongside a cup of herbal tea or your favorite hot beverage {my hubby likes it with milk}.

This is a velvety smooth cake perfected by America’s Test Kitchen to resemble the original crumb cake brought to New York by German immigrants.  It’s a sturdy cake with a crumb topping that is not overly sweet, delicious warm or cold, and is perfect eaten alongside a cup of herbal tea or your favorite hot beverage {my hubby likes it with milk}.

Recipe Note: Don’t substitute all-purpose flour for the cake flour.  Using all-purpose flour will make a dry, tough cake. 

Ultimate Crumb Cake

Ultimate Crumb Cake

Ingredients

    Crumb Topping
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons butter, melted
  • 1-3/4 cups cake flour
  • Cake
  • 1-1/4 cups cake flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened but still cool
  • 1 large egg plus 1 large yolk
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract

Directions

  1. Adjust oven rack to the middle position and heat oven to 325 degrees. Make a foil sling for a 9x9 inch baking dish by folding 2 long sheets of aluminum foil and lay the sheets in the dish perpendicular to each other, with extra foil hanging over edges of dish. Push the foil into the corners and up the sides of dish, smoothing the foil flush to the dish. Then spray the foil sling with cooking spray.
  2. Crumb topping
  3. Whisk the sugar, brown sugar, cinnamon, salt, and butter together in a medium bowl to combine.
  4. Add the flour and stir with a rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough.
  5. Set aside.
  6. Cake
  7. Using a stand mixer fitted with the paddle attachment, beat the flour, sugar, baking soda, and salt on low speed until combined.
  8. With the mixer running, add the butter. Continue to beat until the mixture resembles moist crumbs, with no visible butter chunks remaining {1-2 minutes}.
  9. Add the egg and yolk, buttermilk, and vanilla and beat on medium-high speed until light and fluffy {about 1 minute}, scraping down bowl as needed.
  10. Transfer the batter to the prepared dish. Using a rubber spatula, spread the batter in the baking dish.
  11. Using your fingers, crumble the topping over the batter.
  12. Bake 35-40 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean.
  13. Let the cake cool on a wire rack for at least 30 minutes.
  14. Using the foil overhang, lift the cake out of the dish.

Notes

Recipe Note: Don't substitute all-purpose flour for the cake flour. Using all-purpose flour will make a dry, tough cake.

http://www.abrightandbeautifullife.com/ultimate-crumb-cake/

Adapted from here.

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