Tag Archives: eggs

Spice Cake Drenched in Cream Cheese Frosting

I obtained this recipe, after suffering its wonderous, moist, frosted phenomenon, from old family friends.  They deserve credit for this amazing cake I continue to make at least once a year. It’s perfect for that rich, Christmas or Thanksgiving dessert you were assigned to bring to the party.

For the cake:

  • 2 cups flour
  • 1 1/2 cup brown sugar
  • 1 cup sour cream (cream cheese substitution is okay)
  • 2 Tbsp. butter
  • 1/4 cup shortening
  • 1/2 cup water
  • 2 heaping tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 heaping tsp. cloves
  • 1/4 tsp. salt
  • 1/2 heaping tsp. nutmeg
  • 2 eggs

For the cream cheese frosting:

  • 1 package cream cheese, softened
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 4 cups powdered sugar

Start by preheating the oven to 300 degrees Farenheit.  Grease and flour either a 13″ x 9″, 2 round cake pans, or a bundt cake pan (these would also make excellent cupcakes). 

Beat all ingredients with a hand mixer on low for 30 seconds.image  Beat for a remaining 3 minutes on high.image

Pour batter into your pan.  imageBake for approximately 40-45 minutes for a rectangular pan or 30-35 minutes for the round pans or bundt cake.  When a toothpick comes out of the center clean, the cake is finished cooking.

While the cake is cooling, whip up the frosting.image In a mixing bowl, beat the cream cheese, milk and vanilla together on low-speed with a hand mixer until smooth. image In doses of about one cup, add in the powdered sugar. image Cream together until frosting is smooth and spreadable. image

Spread cream cheese frosting over cake. Enjoy.image

I doubted the fridge’s holding of unexpired sour cream, and used cream cheese in the cake instead only to find out the next day we had not one, but TWO fresh cartons of sour cream. Whoops. The only difference I noticed was the dense cake was less moist than its sour cream compromised counter-part.  It was still enticing, then again, what, covered in cream cheese frosting, wouldn’t be?

I made a mini sampler size for taste testing, just in case the cake didn’t turn out using cream cheese inside the cake. Andrew refused to touch it, so I gave it to my mom and Dave first. They all agreed it was well-prepared and delectable, despite my impatience for both the trip to the store to buy sour cream and to allow the oven to fully heat up to 300 degrees Farenheit.

The spices remind me of sipping on a gingerbread latte from Starbucks, or slurping up some Pumpkin Black Bean Soup (minus the cayenne), not to mention it makes the whole house smell like a lit Yankee Candle.  Each bite is dribbled in luscious cream-colored gobs of icing.

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The Moistest Banana Bars Ever

Wondering what to do with those brown bananas that are starting to attract fruit flies?  Well one concept is to peel them and freeze them for smoothies, but an even better idea is to make these breakfast bars from Gooseberry Patch.image

  • 2 cups flour
  • 1 1/4 cups sugar
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 ripe bananas, mashed
  • 3/4 cup shortening
  • 4 eggs
  • 2 tsp. vanilla extract
  • Powdered sugar

Mix your dry ingredients in one bowl: flour, sugar, baking soda, salt.  In another bowl mash together the wet ingredients: bananas, shortening, eggs, vanilla.

Next, combine the wet ingredients with the dry until the flour mixture is just moistened.

Grease a 13″ x 9″ pan and pour the batter in, spreading out evenly.  Bake in the oven at 350 degrees Farenheit for approximately 20 minutes.

When cool, cut into squares and serve using a sifter to sprinkle fresh powdered sugar on top.image

Another topping option I didn’t make because I was out of cream cheese, and not feeling like a 20 minute drive to the store, is cream cheese frosting. All you need to do is cream together one package of cream cheese, a stick of butter, 2 cups of confectioners’ sugar and 1 tsp. of vanilla extract.  Then top the frosting with chopped walnuts for an extra nutty crunch.image

I’ve never had banana bread this moist, fluffy or tasty before. The top stays sticky where the sugar seems to rise and sit.  The inside is extremely light and fluffy, unlike most banana breads, which are a little dense.  It’s not over-filling and makes a larger quantity than a small bread pan would.  My mom suggested it needed walnuts, which, if you make it with the cream cheese frosting, would be the cherry topping of the sundae.  It’s an easy, grab-and-go breakfast for the week.





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Filed under Breakfast, Food

Erin McGuire’s Morning Eggs

McGuire makes THE best eggs, hands down. So here is my attempt at a recreation of the wonderous things she again cooked for Leah and I last Monday morning.  I unfortunately didn’t have the right vegetables on hand, but these turned out alright too.

You will need:

5-12 eggs
Salt & Pepper
Vegetables: I used diced tomatoes (we were out of the grape tomatoes), spinach, black beans, and dried chili peppers
Dash of Rosemary

Begin by heating your frying pan on low with a teaspoon or so of oil, or Erin usually uses the olive oil spray.  In a mixing bowl whisk together your eggs with some salt and pepper. Add in the vegetables (Cook beforehand if necessary i.e. green peppers and onions) and garlic.  Pour batter into the heated frying pan and top with cheese adn a dash of rosemary.image

The trick is to not touch the eggs. Let them sit and cook on the bottom. When they start to emit steam and you are sure the bottom will be nice and browned, flip the egg batter over to completely cook.  Let this side sit also and brown (not burn).  You will end up with large chunks that are cooked to perfection.  Top with more cheese, salt and pepper and serve.  If you cooked with a whole chili pepper or two, now is the time to remove this.image

There is something about the way McGuire cooks them that I can’t master, as you can see from my picture.  She’d make a dozen or two eggs before tailgating ND football games in college, and even then we raved about her egg cooking abilities.  They still tasted great, but I haven’t mastered the technique of browning them perfectly.  She is going to show me how one day, until then I’ll stick to my mushier, less firm scrambled eggs or letting her cook.  Waking up to the smell of breakfast was absolutely amazing, and I now know what it must feel like to be cooked for. Thanks again McGuire!image

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Filed under Breakfast, Food, Gluten-Free

Spinach & Mushroom Quiche

My mom found this recipe on Food Network’s website, and I have to say, who doesn’t love a good Paula Deen dish?  They’re always loaded with lots of butter, heavy cream, and Southern love.

For this easy Quiche, buy:

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 package of button mushrooms, sliced and sautéed
  • 1 1/2 cups shredded Swiss cheese
  • Optional mozzarella or white cheddar cheese for filling or topping
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat your oven to 375 degrees Farenheit.

In a food processor or blender (or whisk by hand), fuse together the eggs, heavy cream, salt, pepper. In the pie crust (which may already be in a metal baking container or place in a 9-inch glass pie plate) layer your other ingredients: spinach, mushrooms, cheese. Pour on the egg mixture.  Bake for 35 to 45 minutes or until the egg mixture becomes a solid and there is no sign of liquid left in the pie.  Serve in wedges.  Top with freshly ground pepper and cheese if desired

This dish is really versatile and can be great for breakfast, lunch, brunch, dinner or linner.  The real recipe calls for bacon instead of mushrooms, which would add a lot more flavor.  I choose to add flavor with spices and by swapping in a stronger heartier cheese to mix with the swiss, which can sometimes be too pungent and leave a bad taste in your mouth for hours after.  Shake it up and add tomatoes, broccoli, or any other additive.  I absolutely love when pie crusts flake off and crumble like the Dominick’s brand we bought (Surprising, I know. The off brand was actually good.).  That is the perfect density for a crust, and usually still holds together at the bottom.  If you aren’t a pie lover, this will give you that same pie feeling without all the sweetness.



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Filed under Breakfast, Food, Lunch/Dinner

Nutella Bites

I found this recipe on the main page when I signed in to WordPress and just had to make it for my cousin Eileen’s bridal shower. The Nutella Cheesecake Layer Bars are from The Moonlight Baker, and I changed the recipe around a tad.

For this version you will need:

1 cup Oreo Cookie Crumbs Pie Crust Mix or I purchased vanilla with chocolate filling wafers
1 cup Graham Cracker Crumb Pie Crust Mix
1 stick of melted butter
4 boxes of Philadelphia lite cream cheese, softened
4 eggs, room temperature
1/2 cup + 1 Tablespoon of heavy whipping cream
2 tsp. of vanilla extract
1/2 cup of Nutella
Line a greased 13 x 9″ baking pan with parchment paper, pushing it into the edges.

In a bowl, crumble the wafers to a dust and add in the graham cracker pie crust mix.


image  Pour the melted butter in the bowl and mix until coated.  Press the mixture into the base of the parchment paper lined pan.  Put in the oven at 325 degrees Farenheit for 12 minutes or until a slight crust texture.


In another bowl combine the cream cheese, eggs, 1/2 cup of heavy cream, and vanilla extract. Stir together with a hand mixer until smooth.  Take about 2/3 of the mixture and set aside. In the remaining 1/3 add the Nutella and mix again with the hand mixer.  When the pie crust has finished and cooled for several minutes, layer in the white cheesecake mixture.  On top of that pour the nutella cheesecake mixture on top. I marbled the two together, but they still show distinct layers when cut open.

Cook the bars for a remaining 40 minutes or until slightly jiggly but mostly cooked.  When finished and the pan is cooled, refrigerate for at least 3 hours.


Cut into bite sized bars and savor this treat.  Unlike cheesecake, it isn’t too overpoweringly sweet.  The Nutella’s chocolate hazelnut doesn’t entirely take over the flavor, but rather melds lightly with the cream cheese for an even taste.  The crust adds a little crunch with a chocolatey sweetness to complete the light dessert.


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Filed under Dessert, Food