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Honeybun Cake

February 19, 2013 by s2karen

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What a better way to start a out a new year than with a honeybun cake!! I made this cake at the beginning of the year, and I have had tons of people ask me to post the recipe! Unfortunately I am just now finally getting around to being about to post.

If you make this cake for someone, they will love you. I promise, and I would not lie to you. I will say it’s better the next morning though. When you open this cake the in the morning you will smell honeybun goodness!! Trust me when I say you will devour this entire cake.

I found the recipe on Tasty Kitchen, and it is really easy. You actually probably have all the ingredients already in your house!

After you make the cake batter, you will want to spread half of the batter into a greased pan. Make sure you use only half though! You will repeat these steps with the other half!

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Then on top of the batter sprinkle half of the cinnamon and brown sugar mixture! You will then need to repeat these steps with the second half of batter and swirl mixture.

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When you have finished layering the cake batter and swirl mixture, its time for my favorite part! Swirl the batter until you make a work of art!! Look how beautiful ;)

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Bake in the oven for 45-50 minutes at 325. Make sure you watch it closely to know when to pull it out, toothpick should be clean when inserted. It should look like this.

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Drizzle your cake with the delicious glaze immediately after you pull out of the oven!!!! Yummyyyyyyy

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All that’s left now is to enjoy! Like I said I usually like this cake more the next morning. Something about when it has time to sit, it just tastes even better.


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Honeybun Cake
from Tasty Kitchen

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 4 whole Eggs
  • 1 cup Sour Cream
  • ¾ cups Vegetable Oil
  • 1 cup Light Brown Sugar
  • 2 teaspoons Cinnamon
  • 2 cups Powdered Sugar
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla Extract

Preheat your oven to 325 degrees.

By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece (I always pretend I’m a barista pouring cream into a cappuccino because I’m really nerdy like that).

Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

Posted in Cakes | Leave a Comment »

Cheesy Baked Tomatoes

June 21, 2012 by s2karen

It’s summer time and I have an abundance of vegetables. Especially tomatoes, which I do not mind because who doesn’t love tomatoes. Baked with a yummy cheese goodness, these are also low calorie and a healthy side dish option. Could also be a healthy snack.

You slice the tomatoes and top them with whatever cheese combination you like! I used colby jack, and Parmesan. I also seasoned them with salt, pepper, and a little cajun seasoning.  You could use fresh herbs from your garden if you have any as well.

I’ve also thought about topping them with caramelized onions, and fried bacon. I’m thinking that might add a few extra calories, but that’s okay, it will be our secret. =)

Cheesy Baked Tomatoes

  • 4 tomatoes, halved
  • 1/4 cup Parmesan cheese
  • 1/2 cup reduced fat colby jack cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon cajun seasoning
  • 1 teaspoon red pepper flakes
  • black pepper to taste
  • green onions, chopped

1. Preheat oven to 450. Spray baking dish with low fat cooking spray.
2. Place tomatoes cut side up on baking dish. Season with salt, pepper, and cajun seasoning.
3. Top tomatoes with colby jack and Parmesan cheese mixture. Sprinkle top of cheese mixture with red pepper flakes.
4.  Lightly mist with low fat cooking spray. Bake 10 minutes, then top with green onions. Bake 5 more minutes, or until tomatoes are tender.

Posted in Sides | 1 Comment »

Apple Dumplings

June 11, 2012 by s2karen

I have an addiction to Amazon, I’m a prime member so it’s just too easy to get on there and feed my cookbook obsession. If you have ever been to my house you know how many cookbooks and magazines I have! Well I recently purchased Pioneer Woman’s newest cookbook. One recipe in particular that caught my eye was these apple dumplings. The ingredients are super simple, and has….. wait for it…..mountain dew. Yes I know very strange, but you really can’t taste the mountain dew. It just makes this really sweet sauce.

You wrap granny smith apples in crescent rolls, and then cover them with a melted butter sugar mixture. After that you pour the mountain dew around the sides and down the middle of the baking pan. Bake for 40 minutes, and serve with vanilla ice cream. Warning, there is a large amount of butter in this recipe! It tastes incredibly delicious and sweet, you could probably cut back on the butter if you wanted.

After you are guilt stricken from eating all of those calories, go have yourself a margarita to wash away the guilt :)

Apple Dumplings
from Pioneer Woman Cooks 

  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Posted in Cobblers, Crisps | 4 Comments »

Peach Cobbler

May 6, 2012 by s2karen

My boyfriend, Rovell, has a peach tree in his backyard!! Of course I wanted to make something with all the peaches on it, I just couldn’t quite decide what to make. After days and days of debating, I landed on peach cobbler.

If you have never had peach cobbler, you clearly are not from the south. Peach cobbler is a southern tradition, and one of my favorite desserts. Especially with yummy vanilla ice cream over it. Mmmmmmmm my mouth is watering just thinking about it.

This recipe is super simple, I think the part that actually took the longest was peeling and cutting the peaches!! By the way, you have to use fresh peaches for this recipe!! I’ve tried peach cobblers with canned peaches, its just not the same. I guess if you are using canned peaches make sure you cut back on the sugar when you cook the peaches. Canned peaches are usually in a heavy syrup that’s loaded with sugar. Fresh is the way to go!!!!!!!

If you have never peeled peaches before here is what you will need to do. Bring a pot of water to a boil.  Score the bottom of your peaches with an X, for easy peeling. Drop your peaches in boiling water for about 30 seconds – 1 minute. It just depends on how ripe your peaches on. Remove the peaches with a slotted spoon and drop in an ice bath. They should peel easily after that, you may still need to use your peeler on some.

I adapted this recipe from a 1997 edition of Southern Living! I hope you all enjoy it, I know we sure did! Make sure you serve it warm with vanilla ice cream. Your cobbler will be the hit dish!

Peach Cobbler
adapted from Southern Livin

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon

Preparation

  1. Melt butter in a 13- x 9-inch baking dish.
  2. Combine flour, 1 cup sugar, baking powder, and salt; add milk and vanilla extract, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm with vanilla ice cream.

Posted in Cobblers, Crisps | 1 Comment »

Biscoff Oatmeal Cookies

April 27, 2012 by s2karen

 

My obsession with biscoff spread has struck once again. If you don’t already know, I love this stuff! You must go on Amazon and buy yourself a jar right now, maybe 2, okay 3.

NOW GO!

I tell you to order it on Amazon, because it is highly doubtful you will find it in your local grocery store. Once you have received your jars of this delicious spread. If you haven’t already eaten the entire jar with a spoon, make these cookies! They are absolutely delicious!  Biscoff spread kinda has the consistency of peanut butter, but tastes better in my opinion. And this is coming from a person who is in love with peanut butter. It is made from ground up biscoff cookies, which can be found on delta flights. If you ever fly with them make sure you get these cookies.  yummyyyyy!! I just can’t get enough of this stuff!

On to the recipe! Now the original recipe I had found was similar to this one. I just changed a few ingredients because my pantry did not have everything I was looking for. It called for light brown sugar, but I used dark. Which turned out perfect. I also didn’t have old fashioned oats, I only had the quick cook. Next time I think I will try it with the old fashioned though. With the quick cook the oats were really soft, which made for a really chewy cookie. My boyfriend thought they were perfect.

Everyone I gave these cookies to loved them. These are not an overly sweet cookie, but if you would like it a little more sweet try adding white chocolate chips. MMMMMMMM now I want to go bake more cookies :)

Biscoff Oatmeal Cookies

  • 1 1/2 cups old fashioned oats
  • 1/2 cup all-purpose flour, plus 2 tablespoons of flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup Biscoff Spread
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

Posted in Cookies | Leave a Comment »

Italian Beef and Pepperoni Soup aka pizza soup

April 10, 2012 by s2karen

This soup was one of the first soups I have ever made. I was craving pizza and wanted something that wasn’t as fattening as pizza usually is. I found this recipe in a Southern Living cookbook I have. I just adapted it a bit to fit to my tastes. It’s super simple to make and everyone will love it!! You can substitute things you might like on your pizza in the soup.

Now I love things spicy.. I make this extremely spicy for him. Sometimes up to 4 tablespoons of crushed red pepper. Some people may not like things as spicy, so feel free to add as much or as little red pepper as you like. Be sure you taste your food while you are making it, making sure you have the spices exactly to your liking. This is also at its best when you make it with fresh herbs. It brings out the flavors of the the soup so much more.

I make it with ground sirloin, because its leaner than regular ground beef is. But has more flavor than extra lean ground beef. I have also made with with ground turkey, and it was just as great. Try to use turkey pepperonis to cut some of the fat. I like to use an array of different bell peppers, but if you only have green on hand that’s okay too. Top this soup off with some freshly grated parmesan cheese, and serve it with some crusty garlic bread. And you will have a soup that everyone will love! I hope you enjoy :)

Pizza Soup

Ingredients

  • 1 pound ground sirloin
  • 1 cup sliced turkey pepperoni (3 ounces)
  • Vegetable cooking spray
  • 1/2 red and yellow bell pepper, seeded and chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 bunch green onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium fat-free chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 2 – 3 tablespoons of crushed red pepper (optional, only if you like it spicy!)
  • Garnishes: sliced fresh basil, shredded Parmesan cheese

Preperation

  1. Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
  2. Sauté bell peppers, green onions, and garlic in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 6 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish with parmesan cheese and serve with garlic bread.

Posted in Soups | 1 Comment »

Banana Pudding Pie, OH MY!

March 28, 2012 by s2karen

I LOVEEEE banana pudding, it has always been one of my favorite desserts. There used to be a restaurant where I lived that served the best banana pudding I have ever had. Now this isn’t the exact recipe used at the restaurant, but its probably the closest I have ever come to it. It’s delicious and will make you keep wanting to go back to the fridge for more. Now the first time I made this I didn’t cut into it until after it cooled. The second time was when it was still really warm. I will say I loved the taste when it was warm. It just melted in your mouth, and the meringue felt so light and just slightly sweet. It definitely doesn’t over power the amazing vanilla filling and bananas. One of my favorite parts about this pie is the crust. It’s made from crushed up Nilla Wafers mixed with butter. The vanilla wafers used to be my favorite part of the banana pudding when I was a kid. With the pie you get 3 layers of them :) The recipe for this is really simple.  While making the vanilla filling, I was quite afraid for a while it was not going to come together. You just have to stick with it and keep stirring. I hope everyone decides to make this pie!! I made it for my boyfriend’s family and got rave reviews!!!! It’s a great crowd pleaser, and it looks fantastic as well!! Banana Pudding Pie

  • 1 (12 0z) box vanilla wafers, divided
  • 1/2 cup butter, melted
  • 2 large bananas (or 3) sliced

For Vanilla Cream Filling

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 4 egg yolks
  • 2 cups milk
  • 2 teaspoons vanilla extract

For Meringue Topping

  • 4 egg whites
  • 1/2 cup sugar

Vanilla Cream Filling Instructions

  1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.

Pie Instructions

  1. 1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
  2. 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
  3. 3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)
  4. 4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
  5. 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

Posted in Pies | 2 Comments »

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