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.

Ingredients:

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

Directions:

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
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Apple Crisp

This is a great recipe to have on hand because it can really be used for any type of fruit crisp.  I generally make fruit crisps when I have a lot of one type of fruit left over and need to use them before they start to go bad.  It’s a great dessert in the fall and kinda just warms the soul, ya know?

Ingredients:

  • 5 cups sliced, peeled cooking apples (pears, peaches, or apricots also work)
  • 4 tablespoons sugar
  • 1/2 cup old-fashioned oats
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter
  • 1/3 cup chopped pecans

Instructions:

  1. Preheat oven to 375F
  2. Mix together fruit and sugar in a large bowl.  Transfer to a 2 quart square baking dish.
  3. In another bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon.  Add in the butter in small chunks.  Mix together until it resemble coarse crumbs.  Stir in the pecans.
  4. Sprinkle topping over the fruit.
  5. Bake for 30 minutes.
  6. Let cool for 20 minutes. Top with ice cream and serve 🙂

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 it.is.amazing. The cake is really moist and the cereal compliments the apple in the cake perfectly. Enjoy 🙂

Ingredients:

Cake:

  • 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

Glaze:

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

Directions:

  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!

Apple Picking…near NYC!

Let me begin this post by saying that I live in Manhattan, so, rarely do I see trees or dirt or anything really besides concrete.

Will the summer coming to an end, I wanted to do something to enjoy the beginning of a new season.  Wilkens Farm is about 45 minutes outside of the city (by train) and is a GREAT family owned fruit farm. There were both Gala and Macintosh apples available to pick, a cute hayride to the orchard and a great little bakery on site.

I really enjoyed my day at the farm and the change of pace from crazy city life.  Also, the apples were AMAZING. You can definitely tell the difference between these farm fresh ones and the waxy ones at the grocery stores.  If you live around NYC this is a trip worth taking.  You can find more information here at their website..happy apple picking!

Pumpkin Pancakes

I may be jumping the gun here since it’s not quite Fall yet but I have a mild obsession with pumpkin.

I totally cheated by using boxed pancake mix but umm…I don’t care. They were delicious.

Ingredients:

  • 1 cup pancake mix (I used Aunt Jemima)
  • 3/4 cup almond milk (You can use regular milk if you’re into that sort of thing 😉 )
  • 1 tablespoon vegetable oil
  • 1 egg
  • 1/2 cup pumpkin purée
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • Butter (for cooking the pancakes)

Directions:

  1. Whisk together all ingredients (besides the butter)
  2. Put half a tablespoon of butter on a frying pan on medium heat
  3. Pour 1/4 cup batter on pan.  Cook for about 3 minutes on each side. Makes about 8 pancakes.

Top with maple syrup and enjoy!

 

Apple Pie

This is not a pie.  THIS is a work of art.


I wish I could take credit for this one but this delicious apple pie is the work of Jenn Brady and Amanda Massey. Well done, Ladies. WELL DONE.

 

I know that pies can be intimidating.  They’re more time-consuming than cookies and require a bit more skill when it comes to assembly BUT there’s nothing like a homemade pie.  I’d recommend recruiting a few extra hands in the kitchen and making it an event if you’re nervous to tackle this feat alone.  This recipe came from Jen’s mom but because they were pressed for time they used a store-bought crust.   If you want to try making your own crust, consider trying my Boozy Pie Crust recipe that I posted a while back.

I had a piece…ehh two pieces…of this pie last night and it was delicious. Thanks girls…keep it coming.

Ingredients

  • Frozen pie crust OR follow Boozy Pie Crust recipe
  • 2 lbs apples, peeled, cored & sliced (about 8 large to medium apples) Mix apple types for best flavor. (honey crisp, fuji, gala)
  • 1 1/2 cups sugar
  • 1/8 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 2 tbsp flour
  • 1/2 tsp grated lemon peel
  • 1 tbsp fresh lemon juice
  • 1-2 tbsp butter

Directions

1. Line pan with 1/2 the dough

2. In bowl mix sugar, salt, cinnamon, nutmeg & flour

3. Wash, peel, & core apples. Cut pieces into three slices.

4. Add the sliced apples & mix together. Stir until apples are well coated and there is no more dry mixture. Should be syrupy

5. Place apple slices in the pie pan layering slices first along the outside and then working toward the center. Create second layer repeating process until all apples are used.

6. Sprinkle apples with lemon peel and juice, dot with butter.

7. Dip fingers in water and, moisten edges of pie crust – tuck cover dough under the bottom dough, push edges firmly. Slash vents and cook 375 degrees 30-40 minutes (usually takes about an hour) until apples are tender and crust crisp.

8. For a golden crust, take pie out in the last 2o minutes and half way through and paint dough with an egg white wash and drizzle butter over it.

9. When decorating pie crust with dough designs, cook the pie half way or 20 mins, take out and paint crust with an egg white wash, stick on dough designs and egg wash again to prevent designs from rolling.

**You can decorate your cake with these AWESOME fall cutouts by purchasing simple pie crust cutters.  Williams-Sonoma has great ones that you can buy here**

Iced Pumpkin Cookies, yo.

I’m taking full advantage of this whole Fall thing and throwing pumpkin in EVERYTHING. Pumpkin soup, yes please. Pumpkin pie, why not. Pumpkin crusted salmon, uhh yeaaa. Starbucks Pumpkin Spice Latte, gimmeee.

Now, let me tell you why I’m OBSESSED with these little babies.  First of all, their consistency is like cake so it’s almost like eating little pumpkin muffins.  Second, the pumpkin and cinnamon combo is delicious and complemented PERFECTLY by the sweet frosting. Lastly, I like to think that because pumpkin is one of the main ingredients in this recipe that these cookies are good for you…yes, I’m overlooking the stick of butter also in the recipe…SO WHAT.

Cookie Ingredients:

  • ½ cup butter
  • 1 cup sugar (white)
  • 1 cup brown sugar
  • 1 15 ounce can pure pumpkin purée
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
Frosting Ingredients:
  • 1 cup confectioners sugar
  • 1 tablespoon cream
  • 1 teaspoon vanilla extract
Directions:
1.Mix and cream the butter and sugar together. Add in the pumpkin, egg, and vanilla…beat until creamy 😉
2. Mix in the rest of the dry ingredients
3. Drop 2 rounded tablespoons of cookie dough into baking sheet
4. Bake for 12 minutes at 350 degrees (this will vary depending on your oven so just keep an eye on the first batch and make sure they don’t burn)
5. Eat remaining batter.
6. Let cookies cool completely
7. Make glaze: Combine confectioners’ sugar, cream and vanilla.  Add cream as needed, to get drizzling consistency.
8. Drizzle over cookies.
9. Enjoy 🙂

Chocolate Pumpkin Shortbread Barzzz

Summer is over BUTT Fall is here so I can bake with pumpkin.

Chocolate. Pumpkin. Shortbread.  All combined into a perfect little bar of heaven.

Oh and look, there’s the official taste tester, Katie, doing what she does best (in style with a matching jacket):

Here’s the recipe:

  • 1 3/4 sticks softened butter
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 15 ounce can of pumpkin purée
  • 1/2 cup of granulated sugar
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 cup milk chocolate chips

1.  Preheat oven to 350 degrees F.  Cream the butter and sugars.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  For the pumpkin layer:  mix  pumpkin, sugar, cream, eggs, cinnamon and nutmeg until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Serve room temperature or chill until ready to serve.