Orange Cranberry Pecan Bread

Oh my! This is really great. It is almost too sweet to be considered a brunch bread (in my opinion). Although, it is good enough that I cannot resist a slice. This bread cooks with a very moist loaf. Leaving the loaf in the pan until completely cool is essential or else it will fall apart. Also, know that the center of the loaf will sink slightly and appear to deflate once it is out of the oven. As long as the tooth pick is clean when inserted, it is done.

2 1/4 cups flour – divided

1/2 cup plus 2 tablespoons sugar

1/2 tsp ground cinnamon

3 tablespoons butter

1 tsp baking soda

1/2 salt

1 cup cranberries fresh or frozen

1/2 cup chopped pecans

1 large egg

1/2 cup packed light brown sugar

1 cup heavy cream

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 tablespoons orange zest and 2 tablespoons orange juice (one small cutie will do)

1 cup powdered sugar

Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.

Prepare the topping by mixing the cold butter, 1/4 cup flour, 2 tablespoons sugar, and cinnamon. Cut all together until it is crumbly pea sized pieces.

For the bread, whisk together egg, brown sugar, and 1/2 cup of granulated sugar. Add in the buttermilk, oil, vanilla, and orange zest. Slowly add in the remaining 2 cups flour, baking soda, salt, pecans, and cranberries. Stir until just combined.

Pour the batter into the pan. Top with the streusel.

Bake for 1 hour to 70 minutes. Test the bread using a toothpick. It is done when a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool completely in the pan on a wire rack.

Make the glaze by whisking together the powdered sugar and orange juice. Remove the bread from the pan and pour the glaze over the top.

Easy yellow loaf cake

e4673813-73c5-48a8-a18e-5a948758b094.jpeg

Seriously, this is a simple way to make those delicious cakes from the bakeries of grocery stores.

 

6e4da6d6-1f01-49c3-a5d6-8563905d3856.jpeg

 

1 box yellow cake mix

1 box vanilla instant pudding

the ingredients listed on the back of the cake mix

 

Mix the cake as directed on the back of the box. Add one box of vanilla pudding mix (without adding the recommended ingredients).

Divide the batter in half and place each half into a prepare loaf pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted into center of each pain comes out clean. Allow the cakes to cool in the pans before removal.

DC312B2C-15BC-439D-B5F9-7D41BDCC385E

 

 

 

Weeknight peach cobbler

This is a really simple peach cobbler using canned peaches. I know that cobbler with fresh peaches is super fabulous, but the canned peaches are just so much faster. I cannot stand peeling fresh peaches.

CFB0C0F0-587B-4799-9E31-FD92BDC2CE2E

2 29 ounce cans of sliced peaches, drained

1 cup flour

1 cup sugar

1/2 teaspoon salt

1 egg, beaten

6 tablespoons melted butter

Prepare an 8×10 baking dish with cooking spray. Place the drained peaches in the dish. Stir together the flour, sugar, salt, and beaten egg. Sprinkle this crumbly mixture on top of the peaches. Pour the melted butter on top. Bake at 375 degrees for 35-40 minutes or until the crust is browned.

9b8323b3-61e8-425c-99b6-2e94a59e494a.jpeg

 

Frozen cake

IMG_0819

Looking back at all my “creations”, this is one of my most favorite. I can’t find my recipe right now. I made this specific one about 3 years ago. I will post the recipe later. It was white cake with fresh strawberries and cheesecake buttercream. It is my favorite cake to make. It kind of tastes like a new version on strawberry shortcake. And of course I made the blue rock candy too. I found this idea from another poster of Pinterest. BubblyNatureCreations.com and sprinklesomefun.com