Carrot Cream Cheese Cake March 25, 2016

     There may be a little work involved in making this delicious cake, but I guarantee you will not be disappointed in how it turns out.  It’s a great way to start your Fall season baking, and the flavor in this cake will keep you coming back for more!  I hope you enjoy this as much as my family did!Carrot Cream Cheese Cake


4 eggs
1 1/4 c oil
2 cups sugar
2 tsp vanilla extract
2 c flour
2 tsp baking soda
2 tsp baking powder 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 c grated carrots
1 c chopped walnuts

Cream Cheese Filling
8 oz cream cheese (room temperature)
1 egg
1/2 cup sugar
**Mix the filling till smooth, and set aside while you make your cake batter.

Preheat oven to 350 degrees. Grease and flour a bundt pan or 2 bread pans.

In a large bowl, beat eggs, oil, sugar & vanilla. Next, add baking soda, baking powder, salt, cinnamon, nutmeg, carrots & walnuts. Mix well, and then add your flour. Mix until you have a nice cake batter. Pour half the batter in your pan. Scoop spoonfuls of the cream cheese filling and drop them evenly across the top of the cake batter. Do not push the cream cheese into the cake batter or spread it. It will settle in perfectly all on it’s own. Pour the rest of your cake batter on top of the cream cheese layer. Leave at least a half inch header at the top of the pan. If you have leftover batter, bake it up in some muffin tins. You can be the first to taste test this delicious cake!

Bake for approximately 1 hour or until a toothpick comes out clean. When you remove it from the oven, let it sit for 5 minutes, and then flip the cake out of your bundt pan. Refrigerate before frosting.

You can use cream cheese frosting, confectioner’s sugar drizzle, or simply dust the top with confectioners sugar. Return the cake to the fridge & let it cool completely. When you slice it, you’ll be impressed with how pretty it turned out. I promise you, it tastes even better! Enjoy!


Dusty Blueberry Muffins – Only 3 Ingredients! October 13, 2014

     I am all for quick & easy, so I started playing with these cake mix recipes. Some are great, other’s not so great. I assure you, the one’s I’m posting are tried & true. These blueberry muffins are a simple 3 ingredient recipe, and I call them “dusty” because they come out a bluish color due to the pie filling. 🙂

Dusty Blueberry Muffins

Dusty Blueberry Muffins

1 box of yellow cake mix
1 can of blueberry pie filling
1 egg

Blend all the ingredients together by hand or with your mixer. Spoon into cupcake tins sprayed with cooking spray. For this batch, I used my big 6 muffin pan, but you can certainly go with the 12 regular sized pan. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. I don’t know to many people that can resist a good muffin! Enjoy!


Banana Muffins October 13, 2014

Filed under: Appetizers & Party Food,Desserts,Muffins,Recipes — Susan @ 6:42 pm

     This is my go to recipe when I have bananas going to waste on the counter.   They are moist, delicious, and quick to make!

Banana Muffins

Banana Muffins
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
5 overripe bananas
1 cup brown sugar (packed)
3/4 cup unsalted butter (melted & cooled)
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts or pecans

I started this recipe by peeling the bananas of course. Place in a large mixing bowl, and use your mixer the mash them until they are smooth. Next, I simply added the rest of the ingredients, and mixed well. Spray your cupcake pan with cooking spray, and fill each one almost to the top with your banana batter. Bake at 350 for approximately 15- 20 minutes, or until toothpick comes out clean. This recipe made 12 beautiful muffins!


2 Ingredient Pumpkin Muffins September 29, 2014

Filed under: Muffins — Susan @ 5:34 pm
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pumpkin muffins

Quick & Super Easy Pumpkin Muffins
1 box of Spice Cake
1- 15 oz. can of pumpkin
Optional: I like to add chopped walnuts & raisins to mine too!

My friend Naomi shared this gem of a recipe with me, and it’s a keeper! Simply mix these 2 ingredients together by hand, and spoon thick batter into greased muffin tins. Dust with powdered sugar or frost with cream cheese frosting. Bake at 325 degrees for 25 minutes.