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I Love This Doughnut Flavor!

14 October 2015
Grace
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apple, apple cider, apples, Argo cornstarch, autumn, autumn dessert, autumn doughnut, autumn doughnuts, autumn sweets, autumn treat, bake, baked, Baked Caramel Apple Cider Doughnut, Baked Caramel Apple Cider Doughnuts, baked donut, baked doughnut, baked doughnuts, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, caramel, caramel apple, caramel glaze, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, donut, donut recipe, donuts, doughnut, doughnut recipe, doughnuts, eat, Eggland's Best eggs, fall, fall dessert, fall doughnut, fall doughnuts, fall sweets, fall treat, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, Martinelli, Martinelli's, Martinelli's apple cider, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

No, you can’t really call them healthy, but these Baked Caramel Apple Cider Doughnuts are delicious. They’re kind of like caramel apples in softer doughnut form–a great treat for fall. I normally prefer the fried doughnuts, even though they are less healthy than the baked ones, but these really are good! They’re certainly a lot better than any store-bought baked doughnuts that I’ve ever had.

 

If you don’t have a doughnut pan, you can use a muffin pan and just make these into muffins. They’ll taste great, either way. I have to say, for baked doughnuts, these are rather soft and moist. I’m guessing that the generous amount of butter in the dough helps, not to mention all of that heavy cream in the glaze – mmm, so good! I really am a sucker for that caramel apple flavor, and the fact that these are a lot easier to eat than actual caramel apples doesn’t hurt.

Recipe and photo courtesy of The Cookin’ Chicks

 

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Quick tip: If you don’t want to use cinnamon, you can use nutmeg instead. Just cut the amount in half.

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015
Grace
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apple, apple bundt cake, Apple Cream Cheese Bundt Cake, apples, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, bundt, bundt cake, bundt cake recipe, bundt pan, cake, cake recipe, Campbell’s soups, canola, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, fall cake, food, Gala apples, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Morton salt, nut, nuts, Pam Cooking Spray, pecan, pecans, Pepperidge Farm, Philadelphia, Philadelphia brand, Philadelphia cream cheese, Powdered sugar, praline, praline frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

 

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

 

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

Another Delicious Southern Cake

03 October 2015
Grace
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bake, baked, baker, bakery, bakes, baking, butter, buttercream, buttercream glaze, cake, cake from scratch, cake recipe, coconut, crunch cake, Deep South, dessert, dessert recipe, easy, easy cake, easy from-scratch cake, easy recipe, Entenmann, Entenmann's, from scratch, home, home recipe, Land O Lakes, Land O'Lakes, Land O'Lakes butter, Louisiana, Louisiana cake, Louisiana Crunch Cake, recipe, scratch, scratch cake, South, Southern, Southern cake

If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

 

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

 

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Quick tip: Use a regular or angel food bundt cake pan for this recipe.

Super-Moist Cinnamon Goodness

30 September 2015
Grace
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Argo cornstarch, autumn, bake, baked, baked cake, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, cinnamon cake, cinnamon cake recipe, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, eat, Eggland's Best eggs, fall, food, Gold Medal flour, gooey, Gooey Cinnamon Cake, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, holiday, holidays, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, moist, moist cake, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, piquant, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spicy, Super Moist, super-moist cake, sweetly spicy, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

If you like a cake on the super-moist and sweetly spicy side, this Gooey Cinnamon Cake recipe is definitely worth a try! Actual baking time is only 25 minutes, and it is surprisingly straightforward to put together. I do love the flavor of cinnamon. It is particularly good for fall and for the holidays, though I enjoy it during all times of year. Some recipes that make use of cinnamon as the central ingredient can turn out a bit dry, but that certainly isn’t the case here.

 

You can use honey as a substitute for the light corn syrup, though you want to be careful to make use of a mildly flavored honey if you do so. Otherwise, it will overpower the other flavors and make the cake a bit too, well, intense. Though there is a little prep work involved here, it’s nothing that should be too difficult for you, so long as you have at least a basic electric mixer to use. Enjoy!

Recipe and photo courtesy of David Lebovitz

 

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Quick tip: Use a 9″ x 13″ baking dish for this recipe.

Yes, the Pilgrims Definitely Would Approve

22 September 2015
Grace
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apple, apple cider, apple cider glaze, Argo cornstarch, autumn, autumn cake, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, cake mix, cake recipe, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, Duncan Hines, Duncan Hines yellow cake mix, easy, easy bake, easy cake, Easy Pumpkin Cake, eat, Eggland's Best eggs, fall, fall cake, food, glaze, glazed, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, pumpkin cake, pumpkins, quick, quick bake, quick baking, quick cake, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple cake, slow cooker, Thanksgiving, Thanksgiving cake, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix

This Easy Pumpkin Cake may well be the easiest and fastest baking dessert treat you make for the holidays or any special occasion. It features an Apple Cider Glaze that itself is rather easy to throw together and brings an extra helping of delicious sweet spiciness to the recipe.

 

Pumpkin isn’t just for pumpkin pie; yellow cake mix isn’t just for basic yellow cake; and apple cider isn’t just for drinking. They combine nicely to form a simple but delicious cake that will go nicely with any other seasonal treat or with your special dinner menu. Just make sure you have the recipe at hand – your family and friends will be begging you for it!

 

Recipe and photo courtesy of Noble Pig

 

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Quick tip: This cake is delicious even without the glaze – try serving it warm with some vanilla ice cream!

Cake for Breakfast? Now we’re Talkin’!

21 September 2015
Grace
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Argo cornstarch, autumn, bake, baked, baker, bakery, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, cake, cake from scratch, cake recipe, Campbell’s soups, casserole, Chiquita, cinnamon, cinnamon cake, Cinnamon Coffee Cake, Clabber Girl, coffee, coffee cake, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert recipe, Dole, domino sugar, easy from-scratch cake, eat, Eggland's Best eggs, food, from scratch, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Coffee cake is a sweet tooth’s best friend, because it can literally be eaten at any time of day.  Whether you serve it at breakfast with a side of fluffy eggs, or with afternoon coffee/tea, this recipe, is sure to please. Keep this cake covered, as to keep it moist.  It can even be refrigerated, to preserve it longer… but instinct tells me, you may not have that problem after tasting it!

 

When making the topping, I suggest you add the flour gradually. Depending on where you live you may need less or more flour to make a nice, moist crumb topping. Or maybe you like it a bit more on the dry side, I know that’s how I prefer my coffee cake topping! That’s why I always make sure I use enough flour.

 

Recipe and photo courtesy of Go Go Go Gourmet

 

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Quick tip: Make this ahead and freeze for a delicious treat when you want one!

Even Easier Than Saying, “Bippity Boppity Boo”!

21 September 2015
Grace
111 Comments
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Back By Popular Demand!!! One Of Our Most Requested Recipes…

Who would’ve thought making a delicious dessert could be this simple? You’ll only need seven ingredients, a basic mixer, an 8″ x 8″ baking pan, some parchment paper, and a sugar shaker to bake this delicious Magic Custard Cake from scratch. And you get to have the taste of custard and cake in one rather easy-to-make dessert. The holiday season is here, and we’re all getting ready to prepare great meals for our family. The last thing you need is a dessert that takes two hours to put together! Well, this recipe is proof possible that “from scratch” doesn’t always equal “difficult,” and “simple” doesn’t always equal “blah” or “ho-hum.”

As a lover of both cakes and custards, I thoroughly enjoyed baking and sampling something that is such an excellent blend of both. This cake really does melt in your mouth. It’s moist and creamy and doesn’t leave you feeling unsatisfied.

If you’re in need of a great dessert experience I highly recommend eating this cake. Trust me, you won’t regret it!

Recipe and photo courtesy of Hugs & Cookies xoxo

 

 

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Quick tip: Make this ahead and freeze for a quick dessert when you need one!

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