No Bake Energy Balls

Posted on by aimee

No Bake Energy Balls

Recipe adapted from Smashed Peas and Carrots

This is another fabulous recipe that I found on Pinterest, and I can gaurantee you it will not be the last.

These are incredibly easy to make. I have many friends who say they cannot bake, but trust me, anyone can throw these together. You simply mix together all of the ingredients, chill in the refrigerator, and roll into balls! What I love about the recipe is how easy it is to make substitutions. I added butterscotch chips, which I thought added a great fall-like flavor. I am planning on making these around the holiday season with some red and green M&Ms added in. I kept these in my refrigerator and grabbed a few at a time for a quick and easy snack. Enjoy!

No Bake Energy Balls
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1 cup quick cooking oats
½ cup creamy peanut butter
⅓ cup honey
1 cup coconut flakes
½ cup ground flaxseed
1 tsp vanilla
½ cup mini chocolate chips
¼ cup butterscotch chips

In a medium sized bowl mix together all of the ingredients until well combined. Chill in the refrigerator for 30 minutes. Roll into balls. Store in an airtight container in the refrigerator for up to one week.

Apple Cream Cheese Bundt Cake with Praline Frosting

Posted on by aimee

Apple Cream Cheese Bundt Cake

I can’t believe I haven’t talked about this yet, but have you guys heard of Pinterest? If you haven’t, I beg you to please click over and check out the site. It is a visual bookmarking system that for the past several months has taken up more of my time than Facebook (hard to believe, right?). If you want to see or follow my Pinterest page click here.

This is one of the recipes that I have found on Pinterest. My sister-in-law not so subtly hinted that this would make a good birthday cake, so that’s exactly what it turned into. The original recipe calls for baked pecans in the cake batter. I did attempt this, but ended up throwing them out after I completely forgot  about them in the oven. Oops! If you burn your pecans too, or if you just prefer the cake without them don’t worry, it still tastes delicious! The cream cheese filling adds a nice flavor and contrast, but the frosting was personally my favorite. It is made on the stove and will seem thin and runny at first. If that is how you like things then pour it on the cake right away. I wanted mine to be a little thicker so I let it sit for several minutes first. Enjoy!

Apple Cream Cheese Bundt Cake

Apple Cream Cheese Bundt Cake with Praline Frosting
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Cake:
3 cups flour
1 cup sugar
1 cup brown sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
3 eggs, beaten
¾ cup vegetable oil
¾ cup applesauce
1 tsp vanilla
1 large apple, peeled and chopped

Filling:
1 (8 oz) package cream cheese, softened
¼ cup (1/2 stick) butter, softened
½ cup sugar
1 egg
2 Tbsp flour
1 tsp vanilla

Frosting:
½ cup brown sugar
¼ cup (1/2 stick) butter
3 Tbsp milk
1 tsp vanilla
1 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda and nutmeg. Stir in the eggs, vegetable oil, applesauce and vanilla, mixing just until moistened. Add in apples and set aside.

To prepare the filling beat together the cream cheese, butter and sugar using an electric mixer. Add egg, flour and vanilla and beat until combined.

Pour half of the cake batter into a well greased bundt pan. Spoon the cream cheese mixture over  the cake batter, making sure to keep it away from the edges of the pain. Swirl the filling gently through the cake batter using a knife. Spoon remaining cake batter over top of filling layer. Place in oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Cool cake in pan for 15 minutes, then remove from pan and cool completely on wire rack.

To make frosting place the brown sugar, butter and milk in a medium saucepan and bring to boil over medium heat, whisking constantly. Boil for one minute (continuing to whisk constantly), then remove from heat and add vanilla. Gradually stir in powdered sugar until smooth. Continue to stir gently for several minutes until frosting begins to thicken and cool. Once it has reached your desired consistency pour over the cooled cake.

Cinnamon Roll Cake

Posted on by aimee

Cinnamon Roll Cake

This is a recipe that I have been making since college. The original name for it is a graham streusel cake, but I feel that cinnamon roll cake is a little more appropriate since that is what it tastes like! The recipe actually comes from a compilation cook book that my sister’s office at the time put together. She gave it to me as a Christmas gift and I still use it frequently. It reminds me of a church cookbook; they always have such fabulous recipes!

This is one of Derek’s favorite cakes, and for good reason. Since it starts with a box of cake mix it is very easy and convenient. I absolutely love, love, love the graham cracker streusel that serves as the filling and part of the topping for this cake. Recently I have been making my own frosting to drizzle on top, but when I first started making it I would simplify things and use a can of store bought cream cheese or vanilla frosting (if you choose to do this just microwave it for 20-30 seconds and drizzle on top of the cake). It is delicious served right out of the oven, but still tastes great the next day as well. Enjoy!

Cinnamon Roll Cake
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Cake:
1 box yellow cake mix
Ingredients listed on back of box

Streusel:
2 cups graham cracker crumbs
¾ cup brown sugar
1 ¼ tsp cinnamon
¾ cup butter, melted

Glaze:
4 Tbsp melted butter
1 tsp vanilla
1 ½ cups powdered sugar
1 or 2 Tbsp milk or water as needed to thin

Preheat oven to 350 degrees. Make cake mix according to directions on box. Pour half of the cake batter into a greased 9 x 13 inch pan.

In a separate bowl combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Sprinkle half of the streusel mixture on top of cake mix in pan. Pour the remaining cake batter into pan, and top with remaining streusel. Bake approximately 25-30 minutes, or until toothpick inserted into center comes out clean.

While cake is baking, combine all ingredients for the glaze. You can add milk or water as needed until it has reached the consistency you’d like. Drizzle over warm cake.

Pumpkin Gooey Butter Cake

Posted on by aimee

Pumpkin Gooey Butter Cake
Recipe from Veronica’s Cornucopia, originally from Paula Deen

It’s a little hard to believe that it’s fall since it is almost 80 degrees outside right now, but eating pumpkin flavored treats definitely reminds me!

I made my first gooey butter cake earlier this summer and I thought it was fantastic, so when I saw the recipe for a pumpkin version I had to make it. Immediately. First of all, the recipe is from Paula Deen so you know it’s good (and not so good for you). The base of the cake is made from a yellow cake mix, butter and egg. To me it has a similar flavor to a sugar cookie. The filling for the cake is mainly driven by pumpkin, cream cheese, and butter, with some typical fall flavored spices as well. Remember when baking this cake that it should look a little under-baked. You want it to be a little “gooey”! I am slowly but sure converting Derek to pumpkin flavored desserts, and he honestly loved this one. He brought it to his office and his co-workers were raving about it as well. Enjoy!

Pumpkin Gooey Butter Cake
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Cake:
1 box yellow cake mix
8 Tbsp butter, melted
1 egg

Filling:
1 (8 oz) package cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
4 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees. With an electric mixer combine the cake mix, 8 Tbsp of melted butter and egg. Pat the mixture into the bottom of a greased 9×13 inch pan. Set aside.

To make the filling beat together the cream cheese and pumpkin. Add eggs and vanilla, then butter. Beat in powdered sugar, then finally add the cinnamon and nutmeg. Pour filling over cake and place in oven. Bake for approximately 45 minutes. Cool completely before serving.

Peanut Butter Ice Cream Pie

Posted on by aimee

Peanut Butter Ice Cream Pie
Recipe adapted from Kevin and Amanda

Have you all been getting sucked in to all of the Fall TV shows like I have? I both love and hate this time of the year. While I get a lot of enjoyment out of watching all of these shows, it tends to send my anxiety skyrocketing just trying to fit them all in!

Glee (as some of you may remember) is among my favorites. This season I am also watching Two and a Half Men, Up All Night, The Office, Grey’s Anatomy, Private Practice, Person of Interest, Dexter, and Storm Chasers.

Ok my head is about to explode now.

{Ok, not really, but I am catching up on tv as I type this}.

Do you know what helps fix my anxiety? Chocolate. Lots and lots of chocolate. Chocolate and peanut butter is even better. This pie gives me both.

This was hands down one of the best desserts I made this summer, so much so that I have now made it twice (something that doesn’t happen very often in my kitchen). It starts with a homemade Oreo crust (you could use a premade crust, but I highly recommend the homemade), and next comes the homemade peanut butter ice cream (without an ice cream maker!). Throw in a layer of hot fudge topping, and then top it all off with pieces of Reese’s Peanut Butter Cups, and it really doesn’t get much better than this. Ideally you should wait several hours to let the pie fully set before serving, but I can speak from experience when I say after only about an hour it’s edible :) Enjoy!

 

Peanut Butter Ice Cream Pie

Peanut Butter Ice Cream Pie
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25 Oreos, finely crushed
6 Tbsp butter, melted
1 (14 oz) can sweetened condensed milk
½ cup peanut butter
½ tsp vanilla extract
2 cups heavy whipping cream
1 jar hot fudge topping
23 miniature Reese’s Peanut Butter Cups

Crush Oreos in a food processor. Mix together with melted butter and press into the bottom of a 9 inch pie plate. Place in freezer for approximately 10 minutes.
In a medium sized bowl whisk together the sweetened condensed milk, peanut butter and vanilla extract. In a separate bowl, using an electric mixer on high speed, beat the whipping cream for several minutes until soft peaks form. Fold into the peanut butter mixture.
Remove the Oreo crust from the freezer. Place half of the ice cream mixture on top of the crust. Microwave the hot fudge topping according to directions and pour ¼ – ½ on top of the ice cream. Top with remaining ice cream mixture and more of the hot fudge topping. Coarsely chop the peanut butter cups (add more if you wish) and place on top of the pie. Place in freezer for 6-8 hours prior to serving.