Jackson is 6 1/2 weeks old now and sweet as pie (and he's sleeping more these days! I'm one happy momma). Speaking of pie...I thought you might enjoy some of my favorite dessert recipes!
One of our patient's moms at work made this for the nurses, and this has been a favorite go-to dessert for any occasion.
HONEY BUN CAKE
1 box yellow cake mix
2/3 c vegetable oil
4 eggs
1 c brown sugar
1 tsp cinnamon
1 c confectioners sugar
1 Tbsp milk
1 tsp vanilla
Preheat oven to 350. Grease and flour a 9x13 pan.
Mix cake mix, oil, and eggs with mixer just until combined. Spread half of cake batter into prepared cake pan.
In a separate bowl, mix brown sugar and cinnamon. Sprinkle cinnamon sugar mixture evenly over first half of cake batter mix. Gently pour remaining cake mix batter over cinnamon sugar mixture. With a table knife, gently swirl (but don't over swirl) the batter.
Bake 35-40 minutes or until cake is set and golden brown. Don't over bake.
Mix confectioners sugar, milk, and vanilla, and pour immediately over warm cake.
Our friend Jay came over when Jackson was almost 6 weeks old and took these fun pictures for us!
This is one of my favorite desserts, and it's perfect for the fall. I know it's spring time, but I thought I'd add this one anyways. I have a few cans of pumpkin in my pantry, so when I feel up to cooking and baking again, I may be making this:
PUMPKIN BARS
1 can pumpkin
2 cups Bisquick
2 c sugar
4 eggs
1/2 c oil
1 tsp baking soda
2 tsp cinnamon
3/4 c nuts (optional)
Mix all and bake in a 9x13 for 25-30 minutes at 350 degrees.
For icing, mix 1 (8 oz) softened cream cheese, 1 box confectioners sugar, 1 Tbsp water. Ice when cake is cool.
Emily Gross makes this fabulous Cranberry Apple Crisp. Perfect for a chilly night, and I justify it as being somewhat healthy :)
CRANBERRY APPLE CRISP
3 c unpeeled apples sprinkled with lemon juice, chpd into bite-size pieces
2 c whole raw cranberries
1 c granulated sugar
~Mix above and put in shallow 2 qt casserole dish
1 1/2 c oats
1 1/2 c firmly packed brown sugar
1/3 c all purpose flour
1/2 c melted butter
1/3 c chpd pecans (optional)
~Mix and spread on top of apple mixture
~Bake uncovered at 300 degrees for 45 minutes. Serve with vanilla ice cream.
And now on to a more summery dessert. This is by far the BEST dessert I've ever tasted! Ashley Mac is a popular caterer in town, and she published this pie recipe in the newspaper. I promise you'll love it, and it's an instant crowd-pleaser.
ASHLEY MAC'S COCONUT-CARAMEL PIE
1/4 c butter
1 (8 oz) pkg coconut
1 c chpd pecans
8 oz cream cheese
1 (14 oz) can sweetened condensed milk
16 oz frozen whipped topping, thawed
2 deep dish (9-inch) pie shells, baked
1 (12 oz) jar caramel topping
Melt butter in large skillet. Add coconut and pecans. Cook until brown and set aside.
Combine cream cheese and sweetened condensed milk in mixing bowl. Beat with mixer until smooth. Fold in whipped topping.
Layer 1/4 cream cheese mixture in each pie shell.
Drizzle approximately half the jar of caramel topping on top of cream cheese mixture. Sprinkle half of the coconut mixture on top. Repeat the layer, beginning with cream cheese mixture.
Place pies in freezer until ready to serve.
Happy St. Patrick's Day!