Don’t Tell Me You Haven’t Tried These Yet!

My siblings and I were a little spoiled when we were kids. My mother was (and still is) and excellent baker, so we had a very pleasant job of working as her guinea pigs whenever she was trying a new recipe. Cakes, cookies, homemade bread rolls, all kinds of delicious treats! My friends were always super excited to come over – they knew my Mom would serve them something delicious every time.

One of everyone’s favorites were her cinnamon rolls with sugar glaze. Oh, my, goodness. They were to die for! As soon as she started making the dough, we would check on her in the kitchen every few minutes, to see if they were done already!

She would laugh and shoo us out of her way, but we never went too far. And when that irresistible aroma of cinnamon rolls baking in the oven started lingering in the house, we’d be back in a nano second to have a taste – with a tall glass of cold milk, of course. And we ate until our tummies hurt!

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Quick Tip: Make sure you’re using pumpkin puree, NOT pumpkin pie filling for the dough.

Just Like Grandma’s Apple Cake – Only Better!

If there’s one thing in this world I could not live without, it would have to be this skillet apple cake. Ok, ok – of course I would have to choose my family over this cake but this would come as a close second! You see, this isn’t your ordinary apple cake. It’s not just a bunch of apple slices on top of cake batter – nope, this is way more than that, and you’re about to find out all the delicious secrets.

First of all, it is baked in a cast iron skillet. In my opinion (and I do believe I’m not the only one feeling this way), anything made in a cast iron is always going to be twice as delicious. But don’t worry if you don’t have one – you can bake this in a square pan and still get a delightful cake.

A cast iron skillet isn’t the only magic trick this recipe has to offer. Instead of just adding plain apple slices, you’re going to put together a wonderful concoction that will blow your taste buds away! Hopefully only for a couple of seconds, because you’re going to want to enjoy this with every single taste bud you own.

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Quick Tip: Serve warm with your favorite ice cream!

This Bread Is a 5-Ingredient Wonder

If you’re anything like me, you’re getting a little crazy at this time of year. You don’t really notice it yourself, but you start getting subtle hints from your friends and family… I didn’t understand it at first. Of course I want everything pumpkin; it’s fall, for goodness’ sake! Maybe I went a little overboard with the pumpkin spice shower gel and lip balm. But hey, fall is only once a year, right?

Even though my friends are shaking their heads when they hear me going “pumpkin this, pumpkin that”, but I sure didn’t hear anyone complaining when I was serving this delicious pumpkin bread. I served this with homemade pumpkin spice ice cream (yes, there is a recipe for such a thing and I might even share it with you later) and it was pure heaven!

The best thing about this bread is that you only need five ingredients. Nothing fancy, nothing difficult and definitely nothing time-consuming! All you need to get started is a yellow cake mix. Serve this pumpkin bread for breakfast or dessert, or just a nice pick-me-up in the afternoon.

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Quick Tip: Don’t like pumpkin? Use any kind of fruit puree!

Was This Your Mother’s Recipe, Too?

We all have a favorite cake recipe, don’t we – the one you got from your favorite neighbor, the one your great-grandmother came up with, or just the one you found surfing online last week. Whether it’s a sheet cake, a pound cake or a beautifully frosted, layered cake – it becomes your favorite for a reason, and it’s kind of hard to try and find a recipe that would beat those old favorites.

I thought I would never find a tastier cake recipe than the one I got from my mother. She had gotten it from a friend at work, decades ago already, and the cake is to die for. Seriously – I could eat 3 slices just like that!

But when a friend of mine gave me this recipe, I immediately knew this was going to be amazing. I didn’t think it would be better than my Mom’s, but oh boy, was I in for a surprise.

When I had my first slice of this cake with a cup of coffee, it was like a symphony of flavors in my mouth. I must have looked like a crazy woman because my husband asked me if I was ok. He did understand it all when he tried the cake himself!

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Quick Tip: This recipe makes 12 servings.

When I think of sweet potato, Thanksgiving is what comes to mind. My husband and I don’t really eat sweet potatoes at any other time of year. Maybe just one more dish that I make that is a scramble of chopped sweet potatoes and ground turkey. It is really good, but the sweet potato does not really shine as the star of the meal. It honestly just tastes and feels like regular potatoes. One other that we dinnertime make its including diced and cooked sweet potato in our omelets for breakfast. It is a nice sweet touch to our salty breakfast. But that’s not really a recipe.

Lately I have really been wanting to include sweet potatoes more and more into our meals. It just seems like it is such a great vegetable that fills you up and adds a touch of sweetness to it all. The other day while browsing Pinterest, I found a really neat recipe! It was for sweet potato cornbread. Since I know my husband loves corn, I figured I would go ahead and make it. I was so impressed. The sweetness of the sweet potato gave it such a wonderful touch of flavor and texture as well!

Photo and recipe courtesy of Call Me PMC.

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Quick Tip: Add a bit of whole kernel corn for texture if you’d like.

I don’t know about you, but some days I crave a snack that is sweet but doesn’t kill my diet. Yes, it’s easy to reach for that bag of cookies or dig through your kids’ candy stash, however, you’re not doing yourself any favors. What if I told you that a sweet and healthy snack was just a few pulses of the blender away?

Coconut pumpkin chia pudding is super smooth, creamy, and decadent. It’s easy and quick to make and totally satisfies that sweet tooth. This homemade pudding makes a great afternoon snack, lunch, or start your morning.

Recipe and photo courtesy of Eating Bird Food.

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Quick Tip: Eat this amazing pudding over granola for an added kick of protein.

A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

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Quick tip: Use a 9×5-inch loaf pan.