This cake is one of my favorites. It is the ugly step-sister of cakes because it isn't pretty to look at but when you take a bite a little love affair will start. It is very moist and a little dense which makes it a perfect dessert to have during the cold fall and winter months. We had company over last night so I wanted to make a cake that I knew would impress. It starts with a baked oatmeal cake and a caramel glaze. After the cake is baked you pour the glaze on top and broil it until the coconut browns ever so slightly. When the cake cools the topping is a little chewy. So good. Make this next time you want to impress guests. This recipe is a keeper.
This is what the cake looks like as you put it in the oven.

When there is 5 minutes of baking time left start on the caramel glaze. Pour the glaze on the hot cake.

Cake with caramel coconut topping ready to go into an oven set to broil.




Watch the cake while it is under the broiler. Do you see those yummy caramel bubbles? Let cake broil until the coconut is slightly browned and caramel is bubbly. Fantastic!

Oatmeal Cake
*Amy W.

1 1/2 c water
1 c. oatmeal
1 cube butter, softened
1 c. brown sugar
1 c. sugar
2 eggs
1 1/2 c. flour
1 t. baking soda
1 t. salt
1 t. vanilla
1/4 t. nutmeg
1/4 t. cinnamon

Directions:
1. Set oven to 350 degrees
2. Boil water and add oatmeal. Stir and let sit 15 min.
3. Mix together all other ingredients and add oatmeal. Pour into greased 9x13 pan. Bake 30 minutes (don't overbake). Turn oven to broil while preparing caramel glaze for cake.

Carmel Glaze
1 cube butter, softened
1 c. brown sugar
1/2 c. evaporated milk
1 c. coconut

1. Cook top three ingredients until boiling.
2. Add coconut and continue boiling 1 minute.
3. Pour over warm cake.
4. Place cake in oven (watching closely) until coconut is lightly browned.

Serve with vanilla ice cream or whipping cream. Printable recipe.

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I love making food with my family. Every Monday night we like to spend time together as a family. Last Monday I wanted to do a little activity with my peeps. I have been wanting to make this recipe for a long time so I thought it would be a perfect night to attempt. Let me start by saying that I didn't know doughnuts had yeast in them. I didn't know they had to rise for a few hours. Perhaps I've been relying on Krispy Kreme and Dunkin Doughnuts way too much. We thought we'd give it a try anyway. My family all participated. I cooked the doughnuts, my man glazed the doughnuts and my kids ate the doughnuts. A job for everyone! I'm thinking it would be great to serve these at a Halloween party or after a cold day of tubing...anytime a group of people congregate in your home. Start this recipe early because it needs to rise for a while. Enjoy! *Please don't be discouraged with the long recipe. These doughnuts are really easy to make.


Homemade Glazed Doughnuts
*Pioneer Woman

Ingredients for Doughnuts
1-⅛ cup Whole Milk, Warm
¼ cups Sugar
2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-¼ stick Unsalted Butter, melted
4 cups All-purpose Flour
¼ teaspoons Salt
Canola Oil

Glaze
3 cups Powdered Sugar
½ teaspoons Salt
½ teaspoons Vanilla
½ cups Cold Water Or Milk

Preparation Instructions:

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze:

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature. Printable recipe.

Cut dough set out to rise. Cover with a kitchen towel so they don't dry out.

I didn't have a doughnut cutter so I used a 3 inch biscuit cutter and a 1 1/2 inch flower cookie cutter.

Ready to fry.
Keep thermometer temperature at 375.

So good and worth the wait. My kids loved these doughnuts. They are light and fluffy.

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It's 3:00 and I'm getting a little craving for something sweet. Mmmmm how about classic blondies? This recipe is simple and delicious. The perfect treat to satisfy my craving.

Blondies
*Adapted from How to Cook Everything

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour

1. Butter an 8×8 pan
2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3. Add salt, stir in flour. Mix in any additions (ie I used milk chocolate chips and white chocolate chips).
4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them. Printable recipe
   

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My neighbor knows I like to cook. When I went to visit her the other day she had this recipe for me. She said that someone brought this cake to her and they could not stop eating it. I thanked her profusely for a tried and true recipe. I decided to make it Sunday night. I can not tell you how delicious this cake is. It is kind of dense - with a bread pudding consistency. I doubled the recipe for the caramel glaze. Serve it warm with real whipping cream.


Caramel-Glazed Apple Cake
*Easy Cooking the Costco Way

Cake
1 cup packed light brown sugar
1 cup sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith, Golden Delicious or Jona Gold apples Peeled,
cored and cut in 1/2 inch pieces
1 1/4 cups chopped pecans
2 1/4 tsp vanilla extract

Caramel Glaze
4 Tbs. butter
1/4 cup sugar
1/4 cup brown sugar
pinch of salt
1/2 cup heavy cream

Instructions
1. Preheat oven to 325. Butter and flour a 9x13 inch pan.

2. To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt; gradually add to egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.

3. Bake for 50 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan while preparing the glaze.

4. To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

5. Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warn or at room temperature. Top with whipped cream or ice cream if desired. Makes 12 servings. Printable recipe.

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Thanksgiving is just around the corner. I'm a little excited mainly due to the fact that I get to legally cook with pumpkin. I love this pumpkin bar recipe. It isn't overly sweet but it has great mixture of spices. I found the little pumpkin on top in the cake decorating aisle of my grocery store. Or, sprinkle the top with cinnamon or cupcake sprinkles. It makes a ton so invite your friends over for a "calm before the holiday storm" party. Enjoy!

Pumpkin Bars

4 eggs
1-2/3 cup sugar
1 cup oil
2 cups pumpkin
Mix together until fluffy, then add:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp nutmeg
Mix well
Pour in greased jelly roll pan and bake at 350 for 30 minutes.

When cool frost bars with butter cream frosting.
Frosting:
3 oz cream cheese (softened)
1/2 cup butter (softened)
1 tsp vanilla
2 cups powdered sugar
Mix together well and spread on bars when cooled. Printable recipe

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Are you craving something gooey, something chocolaty and creamy? This is the dessert for you. It reminds me of my first year of college when my roommates and I made this dessert before a girls-choice dance. In retrospect I think I liked the dessert more than my date.


Mud Pie
*Ashli D.

Brownie Layer:
1 cup butter
1/3 cup cocoa
2 cups sugar
4 eggs, beaten well
1-1/2 cup flour
2 tsp vanilla

White Layer:
1 cup powdered sugar
1 pkg cream cheese

1 pkg (6 oz) chocolate instant pudding
make according to box

1 tub cool whip
or 2 cups whipped cream, whipped and sweetened

Nuts, optional

Preheat oven to 350 degrees.

Brownie layer: Mix butter, cocoa, and sugar together. Add beaten eggs and mix well. Spread brownie layer in 9X13 pan and bake for 25 minutes.

White layer: Cream together powdered sugar and cream cheese.

When brownie is cool top with white mixture, then layer the pudding on top and finish off with whipping cream and nuts if desired. Refrigerate. Printable recipe

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This is one of my absolute favorite peach desserts. My husband's grandma makes it perfectly. It is so fresh and delicious and peachy and crunchy at the same time. I can honestly eat piece after piece of this addicting creation
and before I know it there is an empty pan glaring at me. I get more requests for this dessert than any other dessert I make. Please try this recipe soon and be prepared to amaze your family and friends.

Fresh Peach Cheese Cake (no bake)
*By G.G. Rowe

Crust and topping:
2 1/2 cups graham crackers, crushed
1 cube butter
6 tablespoons powdered sugar
Mix together. Reserve 1/4 cup of the mixture for topping and put the rest
of the mixture in 9x13 pan. Smash down to form crust.

Filling:
2 cups water
2 tablespoons cornstarch
1 cup sugar
3 oz. package peach jell-o
4 cups fresh sliced peaches
Mix water, cornstarch and sugar, cook on medium heat until thick. Remove
from heat and add package of Peach jell-o. Let cool and add peaches. Pour
over crust and chill.

Topping:
8 oz cream cheese
3 Tbsp milk
1 cup powdered sugar
2 cups cool whip or prepared whipping cream
Mix cream cheese, milk, and powdered sugar well. Then fold in
whipped topping. Spread on top of peach mixture, sprinkle
reserve crumbs over top and serve. Printable recipe

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Have you ever tasted something, and no matter how you tried, you could not get the memory of the deliciousness out of your head? That happened to me a few years ago when I tasted this delightful dessert. When I took my first bite, the heavens opened and angels sang. And there is zucchini in it! So, you're getting a veggie in with your dessert (two birds, one stone). Try this. I promise you will like it.

Chocolate Zucchini Cake
Adapted recipe by: Jill R.

1/2 cup soft butter
1 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 cup sour milk (2 Tbs vinegar in 1/2 cup milk...let sour for a few minutes)
5 Tbsp cocoa
2 1/2 cups flour
1/2 tsp cinnamon
1/2 tsp salt
2 cups finely diced zucchini

Mix together and pour into floured 9X13 in cake pan (I pour into 4 greased loaf pans).
Sprinkle with chocolate chips and chopped walnuts.

Bake at 325 for 40-50 minutes or until toothpick comes out clean. Let cool in pan 10 minutes.
Turn over on wire rack and drizzle icing on loaves before serving. Printable recipe

Get ready to hear the angels sing!

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I love peaches. I love to cook with peaches. I love them in my cereal, on pancakes, rolled up in a crepe or all alone. I love them so much I will be posting several recipes with peaches in the next few days. This recipe is from my father-in-law who lives in Brigham City, Utah. They literally have PEACH DAYS with a parade and everything. When he gave me this recipe I was a little nervous to make it because he didn't know the exact quantities of anything he used to make the batter. For example he said, "about 1/2 cup sugar, maybe a little more". So, after trial and error...and trial and error, I came up with this recipe and I think it is delicious!
Try it. You'll like it.

Bob's Peach Cobbler

1 cup sugar
1 cup flour
1 tsp. baking powder
1/3 cup butter
1/2 tsp salt
3/4 cup milk
Mix together (batter should resemble consistency of pancake batter)

In buttered 9X13 pan or 6 buttered ramekins slice peaches until 2/3 full (6-8 large peaches)
sprinkle with a mixture of 1/2 cup sugar and 2 tbsp. cinnamon. Then pour batter over peaches. If there is any cinnamon sugar left, sprinkle on top.

Bake at 350 for 45 min -55 min. Or until golden brown and bubbly. Serve warm with vanilla ice cream. Printable recipe

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This is my go-to chocolate chip cookie recipe. I ALWAYS flash freeze a double batch so I can throw them in the oven anytime. This cookie recipe is one of the first recipes I tried as a married woman so many years ago. It has been one of my trusted recipes in my recipe box. In fact if I had to choose one cookie to eat for the rest of my life, this is the one I'd choose. I'm happy to share it with you because I know it will bring you great joy as well. I originally found the recipe here.

Ultimate Chocolate Chip Cookies
*My all time favorite

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter
1 egg
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional)
1 pkg 12 oz. chocolate chips (2 cups)

Heat oven to 375 degrees. Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff.) Stir in nuts and
chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet.

Bake 8-10 minutes or until light brown. Cool slightly; remove from cookie sheet.
Printable recipe

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My family has a favorite cake. We love this cake more than any other cake in the world. I got this recipe from my friend Suzy while we lived in Dallas. We loved it so much we can finish a pan off in one weekend. We have made it for friends and neighbors and taken it to church functions etc. I get requests for this recipe constantly. I know there are a lot of recipes out there for Texas Sheet Cake but take it from a Texas family: This is the best Texas Sheet Cake you will ever sink your teeth in.

Texas Sheet Cake
By Suzy S.

2 cubes butter
1 cup water
4 Tbsp. cocoa
Mix together and boil

In a separate bowl mix:
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 tsp soda
1 tsp vanilla
Stir hot mixture into bowl two.
Pour in jellyroll pan and sprinkle generously with cinnamon. Cook 25 minutes at 350 degrees.

Frosting:

1 cube butter
4 Tbsp cocoa
6 Tbsp milk
1 tsp vanilla
Combine on stove until butter is melted. Mix with 1/2 bag powdered sugar until smooth. Pour on warm cake. Sprinkle with nuts if desired. Printable recipe

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My favorite cookies in the world are sugar cookies but I rarely make them because of the time and effort it takes to chill the dough, roll it out and cut them with cookie cutters. I love a soft, chewy cookie with a yummy cream cheese frosting. I found this recipe online and shouted for joy when I discovered all I had to do was make the dough, press it in the pan and bake. They are moist and delicious. You will love them.

Sugar Cookie Bars
adapted from BreeAnn Frankhauser

1 cup butter, softened
2 cups sugar
4 eggs, beaten
2 tsp. vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon or orange zest

Cream butter and sugar until fluffy. Add eggs mixing well. Add vanilla. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (13X18 jellyroll pan). Bake at 375 degrees for 10 - 15 minutes until light golden brown or until a toothpick comes out clean (they don't look done so do the toothpick test) Cool completely and frost.

Frosting
1/2 cup butter
4 oz cream cheese, softened
1 tsp vanilla OR almond extract
1/4 tsp salt
4 cups powdered sugar
5 Tbsp milk
3-4 drops food coloring

Combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. (You may not need all the milk). Spread over cooled cookie bars. Printable recipe

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As I look outside and see the wind blowing and the colors changing on the trees, I can only think of one thing...peanut butter cookies. There is something comforting in a warm peanut butter cookie and a glass of milk. I came across this recipe and decided to try it. I was so pleased how they turned out. A crisp outside and a moist, chewy inside. I made them on the big side (1/4 cup) and decided that it would taste better with chocolate (what doesn't?) I hope you enjoy!

Soft and Chewy Peanut Butter Cookies
*adapted from allrecipes.com

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoon vanilla extract

Preheat oven to 300 degrees
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix until light and fluffy. Add the flour mixture and mix until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along the edges. If you are adding melted chocolate, place a chunk of Hershey's chocolate on top of hot cookie. Spread once chocolate looks glossy. Enjoy! Printable recipe

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