Tag Archives: apple

Recipe Rerun and a Happy Friday to you!

I made this twice in the past few days and plan on making it again this weekend.

It has to be THE easiest and best cake I’ve every made! with the fewest ingredients.

I’ve discovered you can even make it in a bread pan and call it Applesauce Nut Bread!

(Click on the picture for the recipe)

Here’s something I do to make this cake extra tasty:

I always grease/butter/or spray the bottom of the cake dish or bread pan then sprinkle with cinnamon and sugar.  I do this on top as well when I’m baking it in a bread pan and don’t plan on glazing the bread.  I suppose you could do it even if you do glaze the “bread”.  It adds a little yum-yum flavor!

Bake it.  Soon.

. . . . . . .

Today I’m linking with

Craft a Cinnamon Apple Candle

My daughter either dreamed up this idea or saw it somewhere and was determined to make it.

All the items came from the Dollar Tree except the hot glue and ribbon that I already had.

Items needed:

1 apple scented candle

1 pack of cinnamon sticks

accent ribbon

1 gift box

hot glue and hot glue gun


With a sharp knife, we cut the cinnamon sticks to about the same height as the candle.  Using a hot glue gun, we carefully glued the sticks around the candle, arranging them as needed.  The glue is hot, so be very careful.  Let each one cool before adding the next.

Finish the candle off by tying a pretty ribbon around the candle. Place in a gift box and present with a smile.

My daughter made this one last year for the birthday of her beloved grandfather, Papa.  Being the gracious man he was, he acted very happy to receive such a great gift.

Today I’m late, but I’m linking to

Have a great Sunday!

Glazed Applesauce Pecan Snack Cake (no eggs)

Being blessed with several containers of applesauce,

I went in search of an easy applesauce cake or bread recipe.

I’m all about easy and quick recipes.

I like to know there’s something yummy baking in the oven

while I’m surfing the web or working on my

ever-growing pile of laundry,

but I don’t want to spend a lot of time

on a recipe with tons of ingredients that I probably

don’t have anyway.

Yesterday the girls and my hubby went sledding (again!)

and so I decided to use up some of the applesauce

I’d been blessed with. I thought it’d be nice to

come home to a cozy warm house smelling of sugar and cinnamon.

I found an easy  recipe and  tweaked it according to my preferences.

The result was wonderful!

(That’s right – no eggs!)

Quick. Simple. Easy.

Here’s my version.  Make it soon!

Glazed Applesauce Pecan Snack Cake

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

1 teaspoon baking soda

1 cup unsweetened applesauce

pecan pieces, optional

Preheat oven to 350º.   Grease and flour a 9 inch square baking dish.  In a medium mixing bowl, combine flour, cinnamon, and salt.  Set aside.

In a large bowl or with a stand mixer, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce and mix into creamed butter.  Add flour mixture. Mix until smooth.

Pour batter into prepared dish.  Sprinkle pecan pieces over cake batter.  Bake at 350º for 30 -40 minutes or until a toothpick inserted into center of cake comes out clean.


1 cup powdered sugar

1 T milk

2 T melted butter


Mix together and drizzle over slightly cooled cake.



Coconut Pecan Frosting


I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?