Greek Yogurt Pumpkin Cake

Greek yogurt is SO in right now.  It’s a great healthy replacement for butter in cake recipes and actually makes the cake very moist.

This recipe is delicious,  low-fat and super easy to make.


For Cake:

  • 1 15 ounce can of pumpkin purée
  • 1 cup low-fat greek yogurt
  • 4 egg whites
  • 1 1/4 cup white sugar
  • 1 teaspoon vanilla
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

For Icing:

  • 6 ounces low-fat cream cheese (at room temperature)
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1/2 cup chopped toasted pecans


For Cake:

  1. Preheat oven to 350F.  Grease a 9 by 11 glass baking dish.
  2. Mix together pumpkin, yogurt, egg whites, sugar and vanilla.
  3. Add in the baking powder, baking soda, flour salt, cinnamon and nutmeg. Mix well at a low speed.
  4. Pour batter into the baking dish and bake for 25-30 minutes (until a toothpick comes out clean from the center)
  5. Let cool completely before icing the cake

For Icing:

  1. Cream together the cream cheese and vanilla with a mixer
  2. Slowly add in the powdered sugar
  3. Spread mixture evenly over the cake
  4. Top with the pecans

Cinnamon Toast Crunch Apple Crumb Cake

Who doesn’t love Cinnamon Toast Crunch? Seriously, if you don’t like it please leave my blog immediately and never come back.

This past weekend I went apple picking at Wilkens Farm right outside of NYC (see this post to read more about it) and came home with 10 pounds of apples. I’ve wanted to bake something with Cinnamon Toast Crunch cereal for a while and this seemed like a great combination.

This is an adaptation of a recipe on Food Network and The cake is really moist and the cereal compliments the apple in the cake perfectly. Enjoy 🙂



  • 1 stick plus 1 tablespoon butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups peeled and chopped apples

Crumble Topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup crushed Cinnamon Toast Crunch Cereal
  • 1/4 cup flour
  • 4 tablespoons butter, at room temperature


  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water


  1. Preheat oven to 350F
  2. Grease a 13×9 inch glass baking pan with 1 tablespoon of butter
  3. With a mixer, cream together the butter and sugar. Add in each egg slowly. Add in the flour, baking soda, cinnamon and salt.  Mix well.
  4. Add in the sour cream and vanilla. Mix.  Slowly add in the apples with the mixer at a low-speed.
  5. Pour into the baking dish.
  6. To make the crumble: Combine the sugar, flour, cinnamon, butter and half of the cereal in a small bowl. Mix until it resembles coarse crumbs.  Spread evenly over the cake batter in the baking dish.  Sprinkle the rest of the cereal over the top.
  7. Bake for 35 minutes.
  8. For the glaze: Combine sugar, vanilla and warm water in a bowl.  Mix until smooth.  Drizzle over cake.
  9. Let cool for at least 40 minutes.
  10. ENJOY!

Strawberry Cake Cookies

Cake cookies! These are a hybrid of a cookie and a slice of cake..moist and fluffy at the same time. YUM.

I love these because you can really taste the fresh strawberry flavor and they’re just so darn pretty.


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup of chopped fresh strawberries
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


  1. Preheat oven to 350F
  2. With a mixer, cream together the butter and sugar until fluffy
  3. Add in the strawberries, egg and vanilla.  Mix completely.
  4. In a separate bowl, combine the flour, baking soda and cream of tartar.  Add this mix to the wet ingredients.
  5. Put a tablespoon size amount dough on baking sheet (make sure you flatten with a fork) and bake for 8 minutes.  *For decoration, push a small slice of strawberry on top of every cookie.
  6. Remove and let cookies cool for 20 minutes

Pineapple Upside Down Cake

It’s finally warm outside! Yahoooooo!

Let’s celebrate with some Pineapple Upside Down Cake.  It’s amazing and moist and just so, so pretty.

Here’s to enjoying the warm weather and having a great bikini body this season…uhhh wait a second…


  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple (canned pineapple in juice is best)
  • 9 maraschino cherries without stems
  • 1 1/3 cups flour
  • 1 cup sugar
  • 1/3 cup shortening
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg


  1. Heat oven to 350F
  2. Melt butter and pour into a 9-inch square baking pan.
  3. Evenly spread brown sugar over the melted butter.
  4. Arrange pineapple slices over butter/sugar mixture. Put a cherry in the center of each pineapple hole.
  5. Combine and mix the remaining ingredients.  Beat with an electric mixer at medium/high speed for 2 minutes.
  6. Pour batter over pineapples.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Immediately place a heat proof serving plate on top of the baking pan (see picture)…then turn plate and pan over.
  9. Leave the pan over the cake for 10 minutes to let the brown sugar and pineapple juices soak into the cake.
  10. Remove the pan and ENJOY 🙂

Strawberry Cake


The other day I was watching Paula Deen on the Food Network and she made the most amazing looking strawberry cake. Since then, I have NOT been able to stop thinking about it! A few days later, it was announced that she’s been diagnosed with Type II diabetes.  Not shocking, but still sad.  I love Paula Deen despite her excessive use of butter and I think you can still enjoy her dishes but clearly, in moderation.

Anyhoo, I digress. When I was looking up the recipe I saw that her son, Bobby Deen, actually recreated a healthier but still not healthy at ALL version of Paula’s strawberry cake!  This is the version I decided to go with and it was amazingggg.

Oh..and click here for the link to some of the other recipes that Bobby Deen recreates on his new show, “Not My Mama’s Meals” on the Cooking Channel

I made a few minor adjustments to the recipe, so my version is below but if you want the original click here


For the cake part:

  • 1 cup fresh strawberries (finely chopped, but not as small as your little fingers allow!)
  • 3 tablespoons strawberry preserves
  • 1 box (18.25 ounce) white cake mix
  • 1 package Sugar-Free Strawberry Jello
  • 3 large egg whites
  • 1/3 cup vegetable oil
  • 1/4 cup water

For the icing:

  • 1 8 ounce package of reduced-fat cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 1/4 cup strawberry preserves
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • Red food coloring
  • Freshly sliced strawberries (for garnish)


  1. Preheat oven to 350 F
  2. Liberally spray two 9 inch, round cake pans with non-stick spray
  3. Mix together finely chopped strawberries, strawberry preserves, cake mix, jello, egg whites, oil and water until it’s all blended and has a thick, smooth consistency
  4. Divide batter evenly between the two cake pans
  5. Bake for 18 minutes or until a toothpick comes clean out of the middle of the cake
  6. Let cool for at least 30 minutes before removing from pans
  7. For the frosting: Beat together the cream cheese and butter until smooth
  8. Beat in the preserves and vanilla
  9. Slowly add in the confectioners sugar until the icing is well blended
  10. Put in two drops of red food coloring (or until you get the color you want), mix in completely
  11. Place one cake layer on plate and spread 1/3 of the frosting mix on top
  12. Place second cake layer on top then spread the rest of the frosting mix on sides and top of cake, garnish with sliced strawberries

Apple Breakfast Cake

Cake for breakfast? Yes, please.

So, my mom is awesome and bakes cakes for breakfast.  This is, obviously, how I developed my sweet tooth and love for baking. Yesterday, Mama Bretschneider told me she was making a Breakfast Apple Cake so I forced her to take lots of pictures so I could share this recipe with you andddd here it is!  This cake isn’t overly sweet and has a good amount of fruit in it so it’s actually healthier than a lot of other breakfast foods.  Thanks, Mama B.

Mama Bretschneider


  • 4 cups Gravenstein Apples or Braeburn, peeled and diced (about 4 apples)
  • 2 eggs
  • 2 cups sugar
  • 1/2 cup oil
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 cups chopped walnuts
  • 1 cup raisins (optional)
1. Preheat oven to 350 degrees
2. Mix together diced apples, eggs, sugar and oil
3. Slowly mix in the remaining dry ingredients
4. Pour into an 8 1/2 by 11 inch pan that’s been sprayed with non-stick cooking spray
5. Bake for 50 minutes (or until a toothpick comes out cleanly from the center of the cake)
6. Allow cake to cool completely before cutting.  PATIENCE IS A VIRTUE.
The finished product: Apple Breakfast Cake!