Category: Desserts

Posted in Baked goods, Baking, breakfast, Brunch, Cake, Desserts

Yogurt and Cinnamon Apple Coffee Cake

Posted on by lmc

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I really like using up the last of the yogurt container by slipping the contents into a smoothie, a parfait, or a muffin/cake mix. Last summer, I opened a large container of vanilla yogurt and as I pulled back the lid, I found a recipe for delicious muffins that included a bit of yogurt in the recipe. After making the first batch of the muffins, I knew that I would use yogurt to substitute for some of the added fat in many of my treasured recipes. The yogurt helps to moisten and lighten up the cake’s consistency and is certainly a healthier alternative to sour cream or added oil/butter.
This coffee cake recipe is a perfect example. Omitting sour cream and adding apples to the original recipe makes for a flavorful moist morning treat. In fact, enjoy this comfort food anytime. Add a piping hot cup of tea or coffee and a good book…and you will be set for a lazy winter weekend afternoon.

Yogurt and Cinnamon Apple Coffee Cake

1 1/2 cups vanilla yogurt
2/3 cup oil
2 tablespoons lemon juice (optional)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, peeled, cored, and diced
2 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, cubed

Preheat oven to 350 degrees. Lightly spray with cooking spray, a 9×13″ baking pan. Mix together the yogurt, oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Fold in chopped apples. In a separate bowl, mix together flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon cinnamon. Stir into liquid ingredients just until no lumps remain.
In a small bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar mixture. Bake for 45 to 55 minutes, cool before cutting cake.

Posted in Baked goods, Baking, Chocolate, Desserts

Chocolatey Angel Food Cake

Posted on by lmc

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With busy weekend activities, sporting events, and altered work schedules out of the way, we were finally able to celebrate Valentine’s Day on Sunday. The suggestion of a nice dinner at a favorite restaurant was a welcome treat. While dinner was taken care of by the restaurant staff, we decided to choose a movie and gather at home to share a homemade chocolatey dessert.
This is a great last minute recipe as there are only three ingredients involved. Water, cake mix and premium cocoa. That’s it. The light airy texture of the angel food cake, mixed with the rich chocolate flavor of the cocoa make for a delicious valentine treat. A few scoops of French vanilla ice cream and a scattering of berries make this dessert a bit more decadent. What a wonderful way to spend a quiet evening with the family!

Chocolatey Angel Food Cake

1 pkg. (14.5 to 16 oz.) angel food cake mix
1/2 cup premium baking cocoa
powdered sugar (optional)
Fresh berries (optional)

Preheat the oven according to cake mix package directions. In a large bowl, carefully combine cocoa with angel food cake mix. Prepare and bake the cake mix according to package directions. Finish cake by drizzling with icing or sprinkling with powdered sugar; garnish with berries.

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Posted in Baked goods, Baking, cookies, Desserts

Valentine Shortbread Cookies

Posted on by lmc

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Every year, when the swim season is at its peak and our swimmers are getting ready for the big championship meets, the girl’s team picks a secret buddy to surprise with a week’s worth of little gifts.
This week, M and I scoured the shelves of the local discount stores to find little trinkets and goodies to pack into colorful bags, each marked with an inspirational swimming quote. In the early morning hours, the girls sneak into the pool locker room and place the goodie bag in front of their “buddy’s” locker. It’s all in good fun and a welcome release from the daily grind of swimming yard after yard in the pool, during the long winter months. Yesterday, M surprised her “buddy” with a beautiful container full of Valentine Shortbread Cookies and a few other little trinkets.
These cookies are kind of over the top in the “sweets department”. The recipe includes lots of creamy butter and a load of sugar. Certainly not something you’d want to munch on everyday. But for this special occasion, and for the upcoming Valentines Day holiday, maybe this is the cookie you’d like to make and share with your sweetheart!

Valentine Shortbread Cookies

2 cups butter, softened
1 cup white sugar
1teaspoons vanilla extract
1 teaspoon almond extract
4 cups flour
1/4 cup Wilton sprinkles + extra for topping

Preheat oven to 350 degrees. Cream together butter and sugar until light and fluffy. Stir in vanilla and almond extract. Carefully add flour and mix well. Gently fold sprinkles into batter. Using a small ice cream scoop, form cookies and place on baking sheets. Flatten slightly with the bottom of a glass or with slightly damp fingers. Lightly pat remaining sprinkles into top of cookies. Bake for 10 – 12 minutes. Drizzle with powdered sugar glaze when cooled.

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Posted in Baked goods, Baking, Chocolate, Desserts, Food, Gifts, Homemade Mixes, Kids in the Kitchen, lunch box

Scrumptious 1,2,3 Cake

Posted on by lmc

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This little cake is so light and sweet it’s like eating chocolate cotton candy!
It’s called the (1) One – (2) Two – (3) Three Cake and it’s really delicious. You won’t believe that there are only two ingredients involved here!

This past Christmas, my daughter arrived home from college for her holiday break. Her suitcase was filled with lots of dirty clothes, books to sell after a long semester, and a beautiful jar filled with a taupe colored, powdery mix; a recipe card attached. The jar was wrapped in a ball of crinkled holiday, tissue paper. In the rush of unpacking and catching up, the jar was put aside. A few hours later, I noticed the jar on the kitchen counter. The container was quite beautiful and I was intrigued by the contents so I carefully read the attached index card.

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Well, I couldn’t resist the temptation. I quickly scooped out 3 tablespoons of the mix and added 2 tablespoons of water. I swirled it around in a heat-safe mug and popped it in the microwave. As I looked through the viewing glass, the mix immediately began to rise and puff up. It was like magic, the speed at which it rose. I patiently waited the full minute as the kitchen began to smell like a baker’s wonderland. When the bell went off, I retrieved my creation and quickly ran to tell everyone what had transpired. We all grabbed a spoon and tested the sweet chocolatey mound. Ohhhh, it was so delicious! Now, I really try to stay away from sugar so I took the tiniest of bites but I was delighted that it turned out so spectacular. And, oh, it was so simple!

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So here’s what you do…

(1) One – (2)Two – (3) Three Cake

1 package chocolate cake mix
1 package angel food cake mix

In a large bowl, combine dry cake mix packages; mix well. Carefully pour into an airtight container.

Attach an index card to the jar with baking instructions:

Mix, in a microwave safe cup, 3 tablespoons mix with 2 tablespoons water. Pop it in the microwave for 1 minute. 3,2,1… Enjoy!

Don’t limit yourself… Use any flavor cake mix you like. Add chocolate chips or top with whipped topping and fruit. This would be a great recipe to make with young children. I think you’ll really enjoy this…what fun!

Posted in appetizers/snacks, Baked goods, Baking, breakfast, cookies, Desserts, Food

Perfect Pumpkin Cookie Bars

Posted on by lmc

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Well, it’s been one year since I starting this blogging adventure and I am just thrilled to celebrate my first anniversary with Simply Made Kitchen and Crafts.
What I enjoy most about the WordPress experience is certainly not what I expected it would be. You see, I never realized how many wonderful people I would “meet” through the blog.
There are certain blogger posts that I so enjoy reading. Two of which are — Dani’s blog at teddyandtottie.com and Shanna’s blog, Curls and Carrots, at shannaward.com.
Shanna, mother of two adorable children, is always whipping up a batch of something wonderful (and super healthy). She is a talented writer and is incredibly supportive to fellow bloggers. I am grateful that I found her through the daily newsfeed.
I simply adore Dani’s blog (teddyandtottie.com) about family, crocheting, gardening, pets and everyday life in Australia. She, too, is a talented writer and her words seem to jump from the page to take me clear across the globe into her everyday world. Thank you both, Shanna and Dani, for your kindness and support.

And now for today’s recipe…

Last week, M asked if I had any canned goods that we might be able to donate to the food pantry. (There had been a sale on Green Giant vegetables the previous week and I purchased 12 cans for this purpose.) As I looked through the kitchen pantry for the supply of cans, I noticed that I had an abundance of pumpkin purée as well. M loves anything made with pumpkin so I searched through my folder of treasured recipes and magazine cut outs for recipes that have been given to me over the years. I quickly found the favorite that I had in mind…
When I first graduated from college, I worked in the garment/fashion industry in the city of Chicago. I was employed by a very talented clothing designer and I very much enjoyed the task of ordering fabric and notions, communicating with retail customers, following production and making sure that finished ordered were shipped to satisfied customers. We were a small staff of fifty or so and it often felt like we were a family.
One of the young pattern makers brought in a batch of these bars during the holidays some twenty or so years ago. After one bite, I asked for the recipe. She stood at her pattern-making table and wrote out (from memory) the recipe on an index card. I still have the very same recipe card, beautifully written in perfectly formed letters. Every time I make this recipe, I think of my early years, fresh out of college…boy, how time flies!

Happy New Year, Everyone!

Perfect Pumpkin Cookie Bars

3 eggs
1 1/2 cups sugar
1 cup canola oil
1 (29 ounce) can pumpkin puree
2 cups flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt

1 (3 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into a lightly greased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Drizzle or frost completely spreading evenly on top of the cooled bars. Top with chopped walnuts. Cut into squares.

Posted in appetizers/snacks, Baked goods, Baking, Chocolate, Desserts, Food, Gifts, holidays, lunch box

Mini Brownie Bites

Posted on by lmc

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It’s that time of year…holiday parties, friendly gift giving, festive decorations and enjoying time with family. One of our favorite ways to spend time together seems to revolve around preparing and sharing cherished family recipes.
We have a few favorite cookie and quick bread recipes that we always bake when the holidays roll around…some are time consuming recipes while others can be whipped up in a jiffy.
This recipe for Mini Brownie Bites is a quickie. These flavorful gems are a mouthful of rich, chocolatey goodness and they only take minutes to prepare. Be warned that the recipe yields only a dozen or so bites. You can bake them along with your favorite cookie selection to be added to the holiday dessert tray. I often pack them in colorful tins to give as teacher gifts. They travel well and seem to get more moist and delicious a day or two after baking. Be sure to store them in an air-tight container until just before serving.

Mini Brownie Bites

1/2 cup semisweet chocolate chips, divided
1/4 cup butter, cubed
1 egg
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup flour
1/4 cup chopped walnuts, optional

In a microwave, melt 1/4 cup of chocolate chips and butter; stir until smooth.
Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in remaining chocolate chips and optional walnuts.
Use a small ice cream scoop to fill mini paper or silicone-lined muffin cups two-thirds full. Bake at 350 degrees for 8-12 minutes (depending on how dry or moist you prefer the brownie center) or until tops begin to crack. Cool completely before removing from pan to a wire rack.

Posted in appetizers/snacks, Baked goods, Baking, Desserts, Food, holidays, lunch box

Favorite Peanut Butter Cookies

Posted on by lmc

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I have a son that is super picky when it comes to dessert foods. He’s quite old-fashioned and loves only the traditional recipes that we’ve all known for years. Basic chocolate chip cookies (no nuts), plain ole’ brownies (no fancy powder sugar topping) and my famous peanut butter cookies. This is probably P’s most requested cookie recipe.
What I like about this basic recipe is that it is flour-less. Mixing a few simple ingredients together produces a dense, flavorful cookie that everyone seems to enjoy. In the fall, I make these for all of our football tailgate parties because they pack so well. During the winter months, especially for holiday parties, I add a cup of chocolate chips to the mix for a heartier cookie. The combination of peanut butter and chocolate is a flavor that just can’t be beat!

Favorite Peanut Butter Cookies

2 cups sugar
2 eggs
2 cups peanut butter ( smooth or crunchy)
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Lightly spray cookie sheets with cooking spray.
In a large bowl, beat eggs and sugar together until light and fluffy. Stir in the peanut butter. Next, stir in the baking soda, salt, and vanilla. Use a small ice cream scoop to form dough into 1″ balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Sprinkle with a little sugar.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Posted in appetizers/snacks, Baked goods, Baking, Brunch, Desserts

Gingerbread Holiday Cookies

Posted on by lmc

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Gosh, I love this time of year…I am especially happy this week because my K is coming home from college for the holiday weekend! We have missed seeing her smiling face around the house. She is a student athlete so she hasn’t been allowed to come home since the beginning of the school year. Her most common complaint while away at school is that she misses mom’s cooking and baking.
Well, I have been baking all morning getting ready for her arrival tomorrow. In the past two hours, I have made Mary’s Irish Scones, Grandma’s Brown Bread, a batch of Jumbo Oatmeal Cowboy Cookies and these Gingerbread Holiday Cookies. I downloaded the gingerbread cookie recipe many years ago from the Martha Stewart website after seeing her make them on her weekly television program. I have been making this recipe for the holidays ever since. (Using various cookie cutter shapes to reflect Thanksgiving and Christmas symbols…stars, leaves, turkeys, candy canes, gingerbread men, etc.)
I will be starting on some of K’s favorite savory meals this afternoon. …Can’t wait to have the family back together for the holidays!
Happy Thanksgiving to all those living in the United States…Happy Day to those living elsewhere! 😉

Posted in appetizers/snacks, Baked goods, Baking, Bread, breakfast, Brunch, Desserts, lunch box

Unbelievably Moist Banana Snack Cake

Posted on by lmc

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Well, the weather outside has quickly turned from a mild Autumn of wind and rain to a wintery mix of cold and snow…I fear that our Midwest winter weather is here to stay for a while.
This recipe is perfect for a cold and dreary day indoors while the snow falls outside. I love to brew a cup of English tea and slice up this moist and flavorful cake. I am always amazed that mixing this simple list of ingredients together can produce such a delicious treat. By the way, this is a another great cake to pack in the lunchbox.

Unbelievably Moist Banana Snack Cake

1 2/3 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup mashed ripe bananas
1/3 cup canola oil
1/2 teaspoon vanilla
Confectioners’ sugar

In a large bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil, and vanilla. Stir in dry ingredients, just until moistened. Transfer to greased 8″ square baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Dust with confectioners’ sugar.

Posted in appetizers/snacks, Baked goods, Baking, Bread, breakfast, Brunch, Desserts, Food, lunch box

Sweet Pumpkin Cornbread Muffins

Posted on by lmc

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A great sale on canned pumpkin has got me looking through my clippings and notebooks for recipes that include pumpkin purée. When I stumbled across this recipe for pumpkin corn bread muffins, I thought it might be the perfect recipe to revisit. Corn meal and pumpkin purée add an interesting texture to these moist muffins and this is another great recipe that packs well in the lunchbox. I often add a crunchy cinnamon topping to the recipe just before baking. This is completely optional but it adds sweetness and texture to the outside of the muffin making it taste more like a sweet bread. It also tastes great with a cup of tea or coffee when you’re looking for a quick breakfast item.

Sweet Pumpkin Corn Bread Muffins

1 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs, well beaten
1 cup canned unsweetened pumpkin purée
2 teaspoons vanilla
1/2 cup milk
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter or margarine, softened
1 teaspoon cinnamon

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, cornmeal, baking powder, baking soda, cinnamon and salt. In a small bowl, stir together the eggs, pumpkin, sugar, vanilla, milk and oil.
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. To make topping, mix together brown sugar, flour, and cinnamon. Cut in butter with a fork. Sprinkle evenly over muffin tops. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.