Tag Archives: dessert

Hummingbird Cookies

It’s Spring and Easter is fast approaching!  These two things ALWAYS bring to mind one of my favorite desserts of all time, the southern staple, Hummingbird Cake!  Now, one of the most commonly asked questions about this delight is “what the heck is that??”.  Well, for a real quick history lesson, its origin is from Jamaica, but the recipe was eventually printed here in America in 1978 in an issue of Southern Living Magazine.  The Hummingbird Cake is actually the number 1 most requested cake recipe in the magazine’s history.  It’s really that good!

The flavors of this layered cake contains pecans, mashed bananas, crushed pineapple and cream cheese frosting.  It stays moist and flavorful for days.

Now, that all being said, this year I decided to make the recipe a bit more fun and turn it into a handheld cookie!  Trust me, this idea was also out of convenience to not have to pick up cake crumbs from my young boys.  For some reason cake crumbs are way worse than cookie crumbs….anyway.  These cookies pack that same flavor and are just as pretty to look at!  Again, try these for your upcoming Easter get-together or church potluck.  They will not disappoint!

The Starting Lineup

  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1 ripe banana, mashed
  • 1/2 cup pineapple tidbits, drained and mashed
  • 2 Tbsp + 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup pecans, chopped

Frosting

  • 8 oz cream cheese, softened
  • 2 tsp pure vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup pecans chopped

*Use a spoon to fill measuring cup with flour.  Packing will result in a dense, heavy cookie.

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a stand mixer, combine butter and brown sugar.  Mix in vanilla, mashed banana and mashed pineapple.  Stir in 2 tablespoons flour.  Mix well.

In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg.  Add to wet ingredients and mix until combined.  Stir in pecan pieces.

With a medium size cookie scoop, portion dough onto your prepared cookie sheets.  Press each cookie gently with your palm to flatten; bake for 10-12 minutes until golden brown on edges.

While cookies are cooling, make the frosting.  Mix the cream cheese, vanilla and powdered sugar until creamy.  Frost the top of each cooled cookie and sprinkle with the pecan pieces.  Enjoy!

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Pecan Pie Baked Oatmeal

Now that summer is long gone, I have pushed aside my avocado toast in favor of a more warm and hearty breakfast.  These brisk morning’s remind me of my childhood; getting ready for school and having those Quaker Oatmeal packets (was always apple-cinnamon flavor for me) to warm me up!  I, naturally, had to one-up those days and figured why not combine that with my favorite Fall pie, pecan of course!!

I tell you what, though I made this with breakfast in mind, this has also graced our table with a large scoop of vanilla ice cream for dessert.  Soooo, what may not be finished in the morning, will surely be devoured come night fall!

 

The Starting Lineup

  • 2 cups rolled oats
  • 1 heaping tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter, melted
  • 1-1/2 cup milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Topping

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 6 tablespoons pure maple syrup
  • 1-1/2 cups pecans

Preheat the oven to 375 degrees.  Lightly grease an 8×8 inch oven safe casserole dish.

In a large bowl, combine the oats, brown sugar, cinnamon and salt.

In a medium bowl, whisk together the butter, milk, eggs and vanilla.  Add to the dry mix and thoroughly combine.  Pour into the prepared baking dish and bake for 10 minutes.

While the oatmeal is baking, combine the topping.  In a small saucepan, whisk together the butter, brown sugar, and maple syrup to a low boil, stir in the pecans.

After the oatmeal has baked for 10 minutes, remove from the oven and evenly pour the pecan syrup over top.  Return to oven to bake for another 10-15 minutes.

Serve warm for a sweet and hearty breakfast or with a scoop of vanilla ice cream for dessert.  Enjoy!

 

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Red, White & Blue Cheesecake Dip

My country, ’tis of thee, sweet land of liberty, of thee I sing….

Arguably my favorite holiday, since a young child, has been the 4th of July!  I love the comradery of being American with thy fellow neighbor, I love the food and the smell of a lit charcoal grill and I still light up with the sound and sight of popping fire crackers and works!

Let’s also talk about the potluck’s, given everyone I’ve ever met celebrates this holiday outdoors, there is always a picnic of sorts to be had!  This “no-bake” cheesecake dip is the perfect dessert to bring with you to your 4th celebration.  It takes just minutes to prepare, can chill in a cooler if needed and will be gone as fast as it took to make!  Enjoy!

The Starting Lineup

  • 2 (8oz) blocks cream cheese, softened
  • 1 cup powdered sugar
  • 8oz tub Cool Whip, slightly thawed
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice, fresh
  • 1 cup hulled and halved strawberries
  • 1/2 cup blueberries
  • Graham crackers and vanilla wafers for dipping

*You can use low-fat cream cheese and whipped topping.  Fat-free is not recommended.

*Can be made with other fruits, color-coordinated for other celebrations or be “New York style” plain!

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Beat the softened cream cheese and powdered sugar together till smooth.  Add in the Cool Whip, vanilla extract and lemon juice; whip till just combined.  Gently fold in fresh fruit; cover and refrigerate for 45-60 minutes.

Serve with graham crackers and/or vanilla wafers for dipping.

RWBcheesecakeDip

Pink Lemonade Icebox Pie

Well Spring has sprung and Easter is just around the corner…one more week, friends!  If you’re anything like me, you are already coming up with your Easter day menu and may be at a loss come the dessert.  Whelp, I am here to help!!

This pie is like a cheesecake decided to hook up with gelato and had an amazing baby; producing the most tangy, sweet and silky glass of ice cold pink lemonade you’ve ever had!  It will certainly transport you back to your childhood with it’s refreshing flavor and that beautiful pink hue is fabulous for a Springtime sweet!

*Feel free to substitute regular lemonade or even orange juice concentrate if desired.  The OJ will be rich, but similar to a creamsicle. 

*Must be frozen, in my opinion, the refrigerator just won’t firm it up enough.  It also thaws quite quick, so no need to leave out on counter for long.

The Starting Lineup

  • 1 (9-inch) premade graham cracker crust
  • 1 (8oz) package cream cheese, softened
  • 1 (14oz) can sweetened condensed milk
  • 1/2 of a (12oz) can frozen pink lemonade concentrate, slightly thawed
  • 1-1/2 cups Cool Whip (appx 1/2 of an 8 oz container)
  • 3-4 drops red food coloring (optional)

In a large bowl, beat the softened cream cheese with an electric hand mixer (or stand mixer) on medium-high until fluffy.  Slowly, beat in the sweetened condensed milk, lemonade concentrate and food coloring (optional) until combined.

With a rubber spatula, gently fold in the whipped topping and then pour into your prepared pie crust.  Freeze for 4-6 hours or overnight (you can place saran wrap overtop).  To serve:  Let thaw for 5 minutes, slice and garnish with extra lemon slices if desired.  Enjoy! xo

 

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*Thank you to Granbury’s incredible photographer, Shad Ramsey, for the fantastic photos.

 

 

Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!

CSAppleBread

Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!

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Brown Sugar Oatmeal Pie

This longtime recipe, Brown Sugar Oatmeal Pie (also known as Amish Oatmeal Pie), is quite similar to everyone’s favorite, the Pecan Pie.  As a matter of fact, this dessert has often been referred to as “Poor Man’s Pecan Pie” since the famed nut can run up your grocery bill, but oats are a fairly inexpensive item.

There are several family variations of this classic mid-western dessert, but I happily bring you mine.  The sugars, cinnamon and vanilla mixed with the eggs and milk form almost a custard that when baked lets the rolled oats caramelize and create an almost crème brulee style crunch on top.  I typically serve it warm with a big scoop of vanilla bean ice cream, but I have to tell you…it has been known to be quite the breakfast treat, better than a donut, right?? 😉

The Starting Lineup

  • 1 store-bought pie crust, unbaked
  • 3 large eggs, beaten
  • 1 cup old-fashioned rolled oats
  • 3/4 cup milk
  • 1 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt
  • 3 Tbsp butter, unsalted, softened
  • Vanill ice cream (optional for serving)

 

Preheat the oven to 350 degrees and pull out your pie crust (if frozen) or line your pie dish with the refrigerated unbaked pie crust dough.

In a large bowl, add in the 3 eggs and beat together.  To that same bowl, whisk in both the brown and granulated sugar, oats, milk, vanilla, salt, cinnamon and butter.  Stir till completely combined.  *The mixture may seem a bit “loose”… that’s ok!

Simply pour this mixture straight into the unbaked pie shell and transfer to the oven.  Bake for 50-60 minutes or until pie is baked through..it won’t jiggle too much.

Let the pie cool for 10 minutes before cutting into and serve with vanilla ice cream…or even for breakfast at that!  Enjoy! 🙂

OatmealPie

 

 

Blackberry Cobbler

In the world of easy (yet impressive) desserts, the cobbler may just take the…umm..cake??.  You know what I mean.  It’s so delicious, so easy and insanely comforting.  

On these chilly winter nights, it’s so simple to whisk together a few on hand ingredients, fresh OR even frozen fruit and pop into the oven.  Besides baking time, this MAY take you all of 10 minutes to prepare..c’mon, you know you can handle that!  Finally, if you’re like myself, you’ll pour yourself a big old glass of spiked sweet tea along with this cobbler ala-mode-style and sit on your porch taking in the southern cool night..

The Starting Lineup

  • 1 stick unsalted butter
  • 4 cups blackberries 
  • 2 cups sugar, divided 1:1
  • Zest of 1 lemon
  • 1 cup flour 
  • 2 tsp baking powder 
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup milk
  • Pinch of salt  

Preheat your oven to 350 degrees and place the stick of butter into a 9×13 rectangular baking dish.  While the oven is STILL preheating, transfer the dish to the oven, swirling it around once it starts to melt (watching so as not to burn).

In a large bowl, combine the lemon zest and 1 cup of the sugar with the fruit. Toss to coat and set aside.  *If using frozen fruit, allow to defrost, drain and pat dry any excess water.

Next, remember to watch your baking dish and the melting butter, whisk together the flour, remaining cup of sugar, baking powder, vanilla/almond extract, milk and a pinch of salt in a separate large bowl. 

Remove the preheated buttered baking dish from the oven and pour in your batter.  Top, fairly evenly, with the sugared blackberries overtop of the batter.  *The batter will rise and bake around the fruit.

Place back in the oven and cook for 50-60 minutes until a beautiful, slightly crunchy golden brown color is achieved. I prefer to bake mine a little on the longer side as I love the crunchy bits on the edges.
Once time is up, remove from oven and serve warm with a scoop of vanilla ice cream, enjoy!! 

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