Apple Cinnamon White Cake

I think this is only the 2nd apple recipe I have on the blog.  The other apple recipe is my favorite Snickers Caramel Apple Salad.  It was about time I added another to the mix.     

This cake was loved by everyone that enjoys baked apples.  It needs to be cut into thick slices, otherwise, it falls apart.  It's a tender cake with a light cinnamon apple flavor that pairs perfectly with vanilla ice cream and a sprinkle of cinnamon.  

I used Gala apples and they were sweet and had a soft texture when baked.  I listed the almond extract as an optional ingredient in the recipe, but I personally highly recommend it.  I could taste it in the finished cake and it went so well with the other flavors.  

What are your favorite ways to use up apples? 

Apple Cinnamon White Cake
adapted from: All Recipes
(Printable Recipe) or (Printable with Picture)

Apple Mixture
1/3 c. packed brown sugar
1 tsp. cinnamon
2 c. peeled, cored and chopped apples (about 2 small apples)

Cake
2/3 c. sugar
1/2 c. unsalted butter, softened
2 eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract, opt.
1 1/2 c. all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk (or almond milk)

Preheat oven to 350 degrees.  Grease and flour a 9X5-inch loaf pan (or line with parchment paper and  spray with cooking spray); set aside.  For the Apple Mixture: In a medium bowl, combine the brown sugar and cinnamon.  Add the chopped apples and toss to coat; set aside.  For the Cake: In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until well blended.  Add the vanilla and almond extract and mix until combined.  In a separate medium bowl, combine the flour, baking powder and salt.  Add dry mixture to creamed mixture alternately with milk, starting and ending with dry ingredients.  Mix only until just combined.

Spread half of the batter into the prepared loaf pan.  Top with half of the apple mixture and pat into batter.  Spoon remaining cake batter over the apple layer, smooth out evenly and top with remaining apple mixture and pat in.  Bake for around 53-55 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 15 minutes.  Turn cake out onto a rack and cool.  Serve with vanilla ice cream and a sprinkle of cinnamon.

Jenn's Notes: Thick slices work best.  The thinner the slice, the more likely it will be to fall apart.  

Pumpkin Cupcakes with Nutella Cream Cheese Frosting PLUS The Pumpkin Lover's Cookbook Review

I don't know about you, but I could pretty much live on pumpkin this time of year.  

If you love pumpkin, you need this cookbook.  It has everything you could imagine and so much more.  When I think of pumpkin, I think of sweet recipes like bread, cupcakes, cookies, etc . . .  but there is an entire savory section in this book.  Who would have thought you could make Pumpkin Alfredo Sauce?  And you know what, I trust that it's good and I would be willing to try it.  

The Pumpkin Lover's Cookbook, by Lyuba Brooke

Have you ever wondered how to make homemade pumpkin puree?  I have :) and I was excited to see the first recipe in the book tells you how to do it.  But don't worry, you can use canned pumpkin in these recipes, if you prefer.  

I love when books have photos and this book has a beautiful photo of pretty much every recipe.  All of the recipes use easy to find ingredients.  I usually have most of the ingredients on hand at all times.  The instructions are easy to follow, she has a description of every recipe and she includes tips with many of the recipes.  

The second I saw these Pumpkin Cupcakes with Nutella Cream Cheese Frosting, I knew this was the recipe I wanted to make for my review.  I love pumpkin and Nutella together and the frosting sounded divine.  The pumpkin cupcake is light and fluffy and has just a light pumpkin flavor.  The frosting is sweet, tangy and has a yummy Nutella flavor.  These were great.  Lyuba says, "These are probably the best cupcakes I've ever come up with."

Some of the other recipes I cannot wait to try are:  Homemade Pumpkin Syrup, Pumpkin Pie Stuffed French Toast, Pumpkin Cream Cheese Muffins, Fall Vegetable Omelet, Pumpkin Crinkle Chewy Cookies, OREO Pumpkin Cheesecake Bars and White Chocolate Pumpkin Pound Cake.

Overall, I really like this cookbook.

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

adapted from: The Pumpkin Lover's Cookbook
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sugar
2 eggs, room temperature
3/4 c. vegetable oil
1/2 c. pumpkin puree
2/3 c. milk

Nutella Cream Cheese Frosting
6 oz. cream cheese, room temperature
6 Tbl. unsalted butter, room temperature
3/4 c. powdered sugar
1/2 c. Nutella
1 tsp. vanilla

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray lightly with cooking spray.  In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt; set aside.  Beat the sugar and eggs together on high speed until light and fluffy, about 5-7 minutes.  Lower speed to medium and with mixer running, drizzle in oil and beat until well combined.  Mix in the pumpkin puree.  Alternating, beat in dry ingredients and milk on low speed, starting and ending with dry ingredients.  Divide batter between the cupcake liners, filling 3/4 full.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before frosting.  

For the Frosting: Beat together the cream cheese and butter until smooth.  Add the powdered sugar, Nutella and vanilla and mix until smooth and creamy.  Transfer to a piping bag with a decorating dip and frost cooled cupcakes.   

Jenn's Notes:  I got 15 cupcakes.  If you want to pipe a big swirl on top, I recommend making 1 1/2 batches of frosting.

I received a copy of this cookbook from the Publisher for the purpose of this review, but all opinions expressed herein are my own.

Menu Plan Saturday #38

SUNDAY

Baked Italian Sandwich

MONDAY

Ranch Taco Soup

TUESDAY
Slow Cooker Honey Sesame Chicken

WEDNESDAY

Ground Beef Enchiladas with Creamy Red Enchilada Sauce

THURSDAY

30-Minute Garlic Parmesan Pasta with Crispy Chicken

This would be delicious with leftover spinach from Sunday's Baked Italian Sandwich

FRIDAY

 Smokey Cream Cheese Stuffed Chicken with Corn Maque Choux

Corn Maque Choux (Corn, Bacon and Veggie Side Dish)

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

FOR A SNACK

White Chocolate Pumpkin Bread with Crunchy Streusel Topping

Creamy Chicken, Veggie and Rice Casserole

I have a lot of chicken casserole recipes and I love each one for different reasons.  This recipe is one of the first casseroles I learned to make when I started cooking.  I adapted it from the back of the evaporated milk can.  It's a perfect beginner recipe, because the only thing you have to cook before dumping all the ingredients into the casserole dish is some chicken.  If you don't want to cook chicken, you could always add rotisserie chicken. 

I love using rotisserie chicken, but when I do cook my own, I season two medium chicken breasts with some lemon pepper, garlic powder, salt, pepper and Italian seasoning and bake for around 45 minutes, depending on if I use thawed or frozen chicken.

You can add whatever variety of veggies you like.  I always add broccoli and cauliflower and lately I like carrots.  You could add corn, peas, green beans, squash, etc . . .   

I usually stick with Cheddar cheese, but sometimes I do add Monterey and as I'm typing this I think Pepper Jack would be good! 

If you try any variations or have any favorite casserole recipes let me know :) 

  

You might also like:

Pat's Chicken and Wild Rice Casserole

Cheesy Chicken, Broccoli and Quinoa Casserole

Chicken Broccoli Supreme

Chicken Zucchini Casserole with Stuffing

Creamy Chicken, Veggie and Rice Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (12 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese, softened (I use light)
1 (10.5 oz.) can cream of chicken soup (I use 98% fat-free)
1/2 c. water
3/4 tsp. garlic powder, or to taste
3/4 tsp. onion powder, or to taste
salt and pepper, to taste
1 (14 oz.) bag frozen vegetables, thawed 
  (I like broccoli, cauliflower and carrots)
2 c. cooked chopped chicken
1 1/2 c. Minute Rice, uncooked
1 c. grated Cheddar cheese

Preheat oven to 350 degrees.  Grease a 9x13-inch baking dish; set aside.  In a large bowl, whisk together evaporated milk and cream cheese until mostly smooth.  Add cream of chicken soup, water, garlic powder, onion powder, salt and pepper; mix well.  Add the thawed vegetables, chopped chicken, uncooked rice and cheese and stir to combine.  Pour into prepared baking dish and cover tightly with foil.  Bake for 35 minutes, remove foil and bake for another 10 minutes or until bubbly.  Serves: 4-5.

Menu Plan Saturday #37

SUNDAY

Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta with Focaccia Bread

Focaccia Bread

MONDAY

Slow Cooker Tex-Mex Chicken

TUESDAY

Baked Sausage, Spinach and Egg Breakfast Taquitos

WEDNESDAY

Deli Chicken Cordon Bleu Sandwiches

Use leftover Ham from Sunday's pasta

THURSDAY

Skillet Beef and Potatoes with Peas

FRIDAY

Creamy Roasted Red Pepper Macaroni

Use leftover spinach from Tuesday's Taquitos

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Butter Pecan Pumpkin Pie Bars

FOR A SNACK

Snicker's Caramel Apple Salad

Baked Pumpkin Oatmeal with Cinnamon Crumbles

This is my first pumpkin recipe of the season and it's a good one!  

It's oatmeal, so it can be breakfast.  It's topped with cream cheese icing and whipped cream, so it can be dessert.  I say eat it for breakfast and dessert, so you can have an excuse to eat it twice!

This is Fall comfort food and you'll love it.

This oatmeal is SO GOOD!  The oatmeal isn't very sweet, so it can easily handle the crunchy cinnamon crumbles, sweet icing and whipped cream on top.  This is my favorite served warm and the cream cheese icing melts into the oatmeal.

This is just as good leftover and reheated for a few days.

You might also like:
Butter Pecan Pumpkin Pie Bars
Bread Machine Cinnamon Swirl Pumpkin Bread
Baked Oatmeal

Baked Pumpkin Oatmeal with Cinnamon Crumbles
(Printable Recipe) or (Printable with Picture)

Cinnamon Crumbles: 
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon
3 Tbl. sugar
3 Tbl. light brown sugar
7 Tbl. unsalted butter, melted

Pumpkin Oatmeal:
2 3/4 c. old-fashioned oats (not quick-cooking)
1/4 c. light brown sugar, packed
1/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. canned unsweetened pumpkin puree
3 c. whole milk
2 large eggs
2 tsp. vanilla extract

Cream Cheese Icing:
3 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
1/2 - 1 Tbl. milk, plus more if needed

For Serving: 
Cream Cheese Icing
whipped cream

For the Crumbles: Whisk together the flour, baking powder, cinnamon, white sugar and brown sugar in a medium bowl.  Add the melted butter and stir together until everything is evenly coated in butter.  Refrigerate until firm, about 20 minutes.  

For the Oatmeal:  Preheat oven to 350 degrees.  Spread the oats out on a baking sheet and bake until light golden brown and toasty-smelling, about 8 minutes, shaking the pan once or twice.  In a medium bowl, combine the toasted oats, brown sugar, sugar, pumpkin pie spice and salt.  In a separate bowl, whisk together the pumpkin, milk, eggs and vanilla.  Stir the dry mixture into the wet; the mixture will be loose.  Pour into a greased 8x8-inch baking dish.  

Bake until just barely set, about 22-24 minutes.  Remove from oven and sprinkle the cinnamon crumbles on top.  Return to oven (remember the pan is hot) and bake until the oatmeal is firm and the crumbles are golden brown, about 20 minutes longer.  Remove and let cool for 10 minutes.

Scoop into bowls and serve with Cream Cheese Icing and whipped cream.    

For the Cream Cheese Icing:  Microwave the cream cheese for about 15 seconds or until very soft.  Add the powdered sugar and vanilla and stir together until smooth and creamy.  Add milk, as needed, to reach desired consistency for drizzling over oatmeal.


Slightly adapted from: Bobby Flay

Menu Plan Saturday #36

SUNDAY

Tomato Alfredo Pizza with Chicken, Spinach and Bacon

MONDAY

Fluffy French Toast

TUESDAY

Paula Deen Tacos

WEDNESDAY

Chicken Florentine Sandwiches

Use leftover spinach from the pizza

THURSDAY

Healthier Taco Pasta in 30 minutes

FRIDAY

Asian Pork Chops and Copycat Panda Express Chow Mein

Copycat Panda Express Chow Mein

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Pumpkin Nutella Swirled Cookies

FOR A SNACK

Buffalo Chicken Dip

Jalapeno Cheddar Honey Cornbread

I am seriously going nuts right now.  I got a new computer and apparently Apple decided to change the way you scroll.  If you scroll up it goes down and down goes up.  I finally figured it out and then I had to use my old computer since some of my stuff is still saved on it.  Now it's like - what way am I supposed to scroll . . . how hard can it be . . . I'm so confused :) ha ha.  

This was the first "savory" cornbread recipe I have ever attempted.  The "savory" part is the cheese and jalapeños, but I still added plenty of sweetness to this recipe with brown sugar, sugar and honey!  WOW, the honey flavor is my favorite mixed with the savory ingredients.  I had no idea I would love this moist cornbread as much as I did.  The flavor . . . holy cow - SO GOOD.  It's not spicy at all, but the jalapenos give the bread the most amazing unique flavor.  

Enjoy plain or serve alongside:
My go-to Chili
Slow Cooker White Chicken Chili
30-Minute Green Enchilada Beef
Two-Ingredient BBQ Chicken

Jalapeno Cheddar Honey Cornbread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finey chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs

Preheat oven to 350 degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.  In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.  Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8x8-inch baking pan.  

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).

Linked up to Weekend Potluck!

Baked Sausage, Spinach and Egg Breakfast Taquitos

This was a clean out the fridge breakfast that turned out to be AMAZING and something that I would eat over and over again.  I had spinach leftover from this Easy Weeknight Bowtie Pasta, salsa leftover from this Slow Cooker Fiesta Chicken, tortillas leftover from these Chicken Enchiladas and a little sausage leftover from biscuits and gravy.  I hate wasting food, so I try to find ways to use up every last thing.  Stuffing everything inside a tortilla is the perfect way to use of those items.

Baked taquitos are my FAVORITE.  There is no reason to fry a taquito ever again, okay!! They get plenty crispy by baking them and they are so much healthier that way.  These breakfast taquitos are fantastic.  

I shared this recipe over at The Recipe Critic's site.  Click HERE to check it out.

You might also like:

White Chicken Chili Baked Taquitos

Baked Honey Lime Chicken Taquitos

Rise and Shine Breakfast Bagel Sandwiches

Baked Sausage, Spinach and Egg Breakfast Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) 

1/2 Lb. sausage
2 c. fresh spinach, chopped
1/3 c. diced green bell pepper
6 large eggs
2 Tbl. crumbled Feta cheese
1/2 c. shredded cheese, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
1/2 c. salsa, plus more for serving
7 medium tortillas, corn or flour
cooking spray
kosher salt

Preheat oven to 425 degrees.  Brown sausage in a large skillet over medium heat.  When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes.  Crack eggs into a bowl, whisk and add to skillet.  Stir occasionally until eggs are just barely cooked through.  Remove from heat and stir in the Feta cheese. 

Microwave tortillas for 30 seconds or until pliable.  Divide filling between tortillas.  Top each with a little shredded cheese and salsa.  Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up).  Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 10-15 minutes or until crispy.  Serve with extra salsa for dipping.  Makes 7 taquitos.