Pecan upside down bundt cake

Pecan Upside Down Bundt Cake

I found this on facebook, want to try it:

PECAN UPSIDE DOWN BUNDT CAKE

RECIPE

Ingredients

Pecan Topping

1/2 cup butter {melted}

1/2 cup brown sugar {packed}

1/4 cup corn syrup

1/4 tsp salt

1 cup chopped pecans

Cake Batter

1 box vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

3 tbsp sour cream

Instructions

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Pecan Topping

Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.

Cake Batter

Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.

Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Air Fryer Dog Biscuit Treats

 Air Fryer Dog Treats

Ingredients

• 2 ¾ Cups Flour
• 1 Cup Pumpkin Puree
• ⅓ Cup Peanut Butter
• 2 Eggs

Instructions

1. Add the pumpkin puree, peanut butter, and eggs to a large mixing bowl and mix until fully combined.
2. Add in 1 cup of flour and mix until combined. Add in another cup of the flour and mix until a doughy mixture forms.
3. Knead the dough by hand and add the remaining flour as needed, until the dough reaches a soft, but not sticky or crumbly consistency.
4. Lay out a large piece of parchment paper and sprinkle lightly with flour before dumping the dough onto the prepared surface.
5. Roll out with a rolling pin to about ¼-inch thickness.
6. Cut out as many cookies as you can with your cookie cutter (I used the bone) and set aside on a cookie sheet or similar dish.
7. Line the bottom of your air fryer with parchment paper and place as many treats as you can, in the bottom, without them touching. I was able to fit 6-7 at a time in my particular air fryer.
8. Cook on 370 degrees for 4-5 Minutes or until just lightly browned on the top. Remove and let cool for a few minutes before feeding to your pooch!
9. Repeat until all treats are done. Store in an airtight container away from moisture and heat.

Cinnamon Sugar Donut Bread

 Found this post on facebook:

Cinnamon Sugar Donut Bread

Ingredients:

1/4 cup unsalted butter

1/4 cup oil

1 cup sugar

2 large eggs, at room temperature

1 tsp vanilla

1 1/2 cups of all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup of buttermilk

1/2 tsp cinnamon

1/2 tsp molasses

Coating Ingredients:

1/2 cup unsalted butter, melted

1/4 cup sugar

1/4 cup packed brown sugar

1/2 tsp cinnamon

Instructions:

Preheat the oven to 350 degrees

Mix the oil, butter, and sugar together until well blended.  Add the eggs ,and the vanilla, beat until smooth

Slowly start adding the dry ingredients and the buttermilk, stirring or mixing continuously

Scrape the sides of the bowl and mix the batter until smooth

Remove 1/2 cup of the batter and place in another bowl

Add the molasses and cinnamon to the 1/2 cup batter and stir well

spray the loaf pan with cooking spray

spoon half of the batter into the loaf pan

spoon half of of the molasses mixture on tope of that

Pour the remaining batter on top

Cover that batter by spooning the remaining molasses batter on the top and smooth out

Take a butter knife and swirl the two batters together

Bake for 45 to 50 min

Remove from the oven and let cool for 10 min while keeping it in the loaf pan

Remove from the loaf pan when cool

Melt the butter and begin brushing the entire loaf

Sprinkle the cinnamon and sugars mixture all over the loaf, including the bottom 

Enjoy

Carrot Sheet Cake with Whipped Cream Cheese Frosting

Carrot sheet Cake with Whipped Cream Cheese Frosting

Mel's Kitchen Cafe

This is my favorite sheet cake! It is my most requested cake I make!

Ingredients:

Cake:

4 large eggs

3/4 cup oil

3/4 cup unsweetened applesauce

3/4 cup water

2 tsp vanilla

3 cups sugar

3 1/2 cups flour

1 TBLSP cinnamon

1/2 tsp allspice

1 tsp ground nutmeg

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 pounds carrots, washed and trimmed, dont have to be peeled

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 3/4 cups powdered sugar

2 tsp vanilla

2/3 cup heavy whipping cream

Instructions:

preheat the oven to 350 degrees. Grease and lightly flour an 11 x 17 rimmed baking sheet.  Shred the carrots finely on a box grater or food processor. Set aside

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla.  Whisk in the sugar to combine until evenly mixed

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened.  Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25 to 30 min until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth.  In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (dont overmix or the frosting will become too stiff the frosting should be smooth and creamy

NOTE: Do not pour ALL the batter into the 11 x 17 or it will overflow into your oven.  You can put some batter into another small pan like an 8" round pan.

Easy Chicken Nuggets

 Easy Chicken Nuggs

I found this on facebook that many people said they liked, I have not tried it yet but will try it and let you know.

• 1 12 oz. can of chicken, drained
• 1 egg
• 1/3 cup cheese, shredded, choose your favorite
• 1/4 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/4 tsp. paprika
• few squirts of hot sauce

Combine all ingredients in a food processor until somewhat of a paste. Form into 12-14 nuggs.  Air fry at 425° for 10 minutes, flipping halfway through.

Pina-Colada Green Smoothie

 Pina-Colada Green Smoothie

I found this on Facebook from Clean Food Crush, I made it and it was very very yummy!

Ingredients

• 1 cup fresh pineapple chunks
• 1 banana
• 1 cup (or more) fresh baby spinach .
• 1 cup unsweetened coconut milk
• 1/4 cup ice cubes, optional
• 2 tsps raw honey, optional
• Pineapple wedges, for garnish

Put into blender the above ingredients, blend and enjoy!

Can garnish with pineapple wedges!

Pumpkin Chocolate Cookies-Bakery Style-Smiths style

 When I went to Smiths this morning to shop, I saw their pumpkin chocolate chip cookies and I wanted to buy them but they were set to expire in two days and I didn't want to eat them if they were that old, so I thought I would go home and try to make some like them.  I searched on google for bakery style cookies and found this one, I made them and they are yummy!

Bakery Style Pumpkin Chocolate Chip Cookies

from togetherasfamily blog:

1 cup pumpkin

1 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable or canola oil

1 large egg

2 tsp vanilla extract

2 cups all purpose flour (i added 1/4 to 1/2 cup more)

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp ginger

1/4 tsp ground cloves

1 1/2 cups milk chocolate chips and 1/2 cup chocolate chips to put on top of cookies before baking

Heat oven to 350 degrees.  Prepare two cookie sheets with sil pat liner or parchment paper

In large bowl, combine the pumpkin, sugar, brown sugar, oil, egg, and vanilla extract

Mix with wire whisk or can use hand mixer

In small bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, ginger and ground cloves. Stir together with a whisk and then add to the pumpkin mixture. Use a spatula or wooden spoon to mix everything together until there are no flour streaks.

Add in 1 1/2 cups chocolate chips and stir to combine. 

Scoop out about 1/4 cup dough and place six dough balls on each cookie sheet

Bake 10 to 14 minutes  (I started at 9 min), you do not want any of the cookies to look wet or raw, as no one likes soggy pumpkin dough, so just make sure they are evenly cooked, and let them cool 10 min on the cookie sheet.  They do soften up as you store them.  Can store at room temperature.

Here is the web site  I found these on: 

and these cookies turned out very yummy, at first I made too big of a dough ball and they were big like pancakes! so you may want to experiment with the size of dough ball at first!