Rhubarb Upside-Down Cake

Rhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both delicious and a real stunner visually.

I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.

SIDE NOTE:  My preteen daughter thought it looked like raw bacon on the cake. Thanks. {Ummm ... actually maybe she's right. Thoughts?}

Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake.

The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.

NOTE REGARDING COLORING OF RHUBARB:  After testing this recipe twice, I did come across some reader comments on Martha's post for this cake regarding the coloring of the rhubarb after baking. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that a sprinkling of red gelatin or some drops of red food coloring into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}

Serves 6 - 8

Cranberry Chocolate Bread Pudding with Citrus Butter Sauce

I always delight in taking an old-school recipe and giving it a twist. Bread pudding is no exception. I have several different versions here on the blog like, my Pumpkin Bread Pudding with Apple Cider Butter Sauce, my Blueberry Vanilla Bean Bread Pudding and my Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle. In this version, fresh cranberries, chunks of chocolate and fresh oranges come together to make the ultimate holiday bread pudding that can be served for breakfast, brunch or even as a dessert.

What I love most about bread pudding is that the options are pretty endless with regards to the type or types of bread used. I've made it with leftover raisin bread, a day-old French loaf, croissants and sandwich bread. I actually prefer a combination of something hearty and something soft. So, in this recipe, I used mostly day-old French bread cubes with a few slices of soft sandwich bread cubes.

To prepare this recipe, the bread cubes get placed in a greased baking dish. Then, you'll be making a quick custard in a mixing bowl. After sprinkling on fresh cranberries and chocolate chunks, you'll pour the custard over it all. Next, you'll want it to soak for twenty minutes, at least, but you can store this in the fridge at this point - covered - until you're ready to bake it. {I have kept it overnight in the refrigerator at this point for an easy pop-in-the-oven breakfast option.} After baking, the bread pudding will need to rest slightly while you whisk up a quick, buttery, orange-infused powdered sugar sauce. This will get poured over the bread pudding at the time of service.

The result is a perfectly-spiced, custard-y center with a slightly crisp top. The cranberries impart a slightly tart component while the chocolate lends just the right amount of sweetness - it's a beautiful flavor balance between the two. And, the citrus-y sauce packs a magical punch of brightness and sweetness to finish everything off.

Yields 6 - 8 servings.

Apple and Pear Crisp

If you're looking for a quick-to-assemble dessert that celebrates simple, seasonal ingredients, making an Apple and Pear Crisp just might be right up your alley. With some basic pantry ingredients {and some fruit, of course} and a tiny bit of prep time {mostly spent peeling and cutting the fruit}, you'll have this in the oven in a jiffy. All that'll be left to do is to sit back and enjoy the most tantalizing of aromas filling your kitchen. Like, seriously ... intoxicating. The end result is a slightly toothsome, buttery oat topping that bakes and bubbles up nestled among the nooks and crannies of tender slices of caramel-y, perfectly-spiced fruit. C'mon now. This is pretty much one of the most-comforting, old-school desserts on the planet.

Of course, any top-notch crisp must have a scoop of vanilla ice cream or a dollop of whipped cream on top before digging in. {That's a given in my book.} The crisp can be served hot, warm or cold - whatever you prefer. And, I even give permission to enjoy any leftovers the next morning for breakfast. It's fruit and oats - breakfast staples, right?

Yields 6 servings.

Retro Cherry Pineapple Crunch Dessert

This is really taking it back retro-style to a dessert that I recall several of my family members making when I was growing up. And, it was something that my best friend's mom made on a regular basis. First, however, a little disclaimer ... this dessert is the furthest thing from healthy. Like, the ingredient list consists of two store-bought canned items, a cake mix, a little coconut and lots of butter. {Yeah, that kind of "furthest thing from healthy."} So, this is maybe something to make like, once a year on the occasion that you're craving it or simply wanting a dessert on the fly with little effort. What it lacks in nutritional value, however, is redeemed in how darn good it is. {Like, try-not-to-eat-half-of-it-all-by-yourself good.}

This is, basically, a dump cake. But, since I absolutely hate that name, I refer to this method of making a quick dessert as a "crunch cake" or "crunch dessert." {And, actually, it's really not a cake, so let's stick with "dessert."}

I combine both pineapple and cherries in this recipe. I am in love with the pink-hued result of the two fruits. I, also, like the contrast of both texture and flavor ... a little zip and tang from the pineapple along with the sweetness of the cherries. And, the coconut on the top is really recommended, so try not to skip it.

Yields 6 servings.

Peach and Cherry Chocolate-Studded Crisp

What I love about fruit crisps is that I can pretty much make them year-round and still feel like I am keeping in line with the season. In the fall, I make many versions of apple crisp. In the spring, I like incorporating rhubarb into my crisps. I've made pear versions during the winter months and now that it is summer, my mind immediately turned to cherries. The inclusion of peaches, as well, was pretty much a given since they are one of our favorite fruits in the JD household and I figured that they would pair well with the cherries.

I spent a couple of days testing some versions of a peach and cherry crisp. I purchased both fresh cherries and frozen for recipe testing, but knew that I wanted to stick with fresh peaches since they are easy to work with and are pretty fabulous this time of year. When all was said and done, I much preferred using the frozen cherries, however. First, using frozen cherries is an easy time-saver compared to pitting and handling fresh ones. But, I actually liked how the frozen cherries came together with the fresh peaches upon baking. I don't like crisps that are too runny, so the texture and consistency was perfect for my preference. And, the frozen cherries seem to have a sweeter, fuller flavor in the end.

Since I don't think I had ever tried incorporating chocolate into a crisp, I decided to toss on some dark chocolate towards the end of baking. It totally elevated the crisp and added another flavor element that I just loved.

This is a recipe that comes together in a matter of a few minutes. Then, it bakes off for about thirty minutes in the oven. Of course, a crisp must be topped off with either ice cream, whipped cream or a little yogurt at the time of service. And, as a bonus ... if you have any leftovers, I give permission for you to enjoy them the following day for breakfast.

Serves 4 - 5.

Lemon-Kissed Homemade Tapioca Pudding

Sometimes we just crave old-school, from-scratch desserts ... recipes perhaps that our mothers and grandmothers made throughout our childhoods. For me, that often means desserts like, homemade banana pudding, Texas sheet cake and gelatin pretzel dessert. It, also, means tapioca pudding. My grandmother used to make the best homemade puddings. My favorite was always tapioca, which works well for me even to this day because it is, also, my kids' favorite type of pudding.

I have made traditional tapioca pudding numerous times for my children over the years. Recently, I experimented with a lemon version. And, I just adore the fresh twist. The lemon is not overpowering, but is present just enough to rock the boat in the typical-vanilla-pudding sea. And, this pudding isn't one that is overly sweet, which is part of why I love making it at home. I control the ingredients.

Basic pantry and refrigerator staples are the foundation of tapioca pudding - pearl tapioca, milk, water, vanilla, eggs, salt and sugar. With a touch of lemon zest and juice added, the result is a super satisfying, refreshing and unexpected dessert that I'm sure you'll fall in love with, too.

Keep in mind that you need to use actual pearl tapioca. (Do not use the instant tapioca powder that is typically used as a thickening agent.) Also, note that the lemon flavor will develop as the pudding completely cools and hangs out in the fridge. So, don't think when tasting it at the time of preparation that the lemon essence isn't present. It will be there ... just be patient. The pudding really does need, at least, a few hours to chill in the fridge for the perfect consistency and for the flavors to develop.

Serves 4.

Soft Banana Chocolate Chip Drop Cookies

These cookies, my friends, are seriously one of the best cookies that you'll ever bake and perhaps the best cookies you may ever consume. I know that there are oodles of cookie recipes out there in baking-land. But, these are something spectacular. This recipe is my mother's ... one that she has made for years and years. The cookies are truly a family favorite {along with her Slow Cooker Steak in Golden Mushroom Cream Sauce recipe}. She is asked to make these particular cookies for most any special gathering. And, when the grandkids show up at her house, it's pretty much a given - almost without fail - that they will ask her for these cookies. She usually keeps batches of them tucked away in her freezer. And, truth be told, they are barely given adequate time to thaw before everyone - including the adults - are diving into them.

Ripe, mashed bananas - lending both amazing flavor and extra moisture - are used in the dough. Mini chocolate chips lend just the right amount of crunch as you make your way through each chewy, soft bite. These are not dense like some traditional chocolate chip cookies. Rather, the texture is light, fluffy and ultra-soft.

I highly urge you to try this recipe. And, I'd love for you to come back and let me know how you like these. I think you'll find that these become a family favorite for you, too.

Yields 4 dozen.

Roasted Spiced Pears and Cranberries

Pears are a favorite in our household. Any time I utilize them in my cooking and baking, I know I'll be in the good graces of my family. This recipe is one that takes little effort to prepare and only requires a handful of ingredients. The aromas that will fill your house while this is roasting are so cozy and delightful ... a truly intoxicating holiday scent.

Once roasted, the pears and cranberries can be served up with whipped cream or ice cream. They, also, can be mounted atop waffles, pancakes or oatmeal. (A good dusting of powdered sugar to top everything off once plated won't hurt anything either.)

And, to note ... even if you'd like to omit the cranberries, the roasted pears are fabulous all on their own. But, the cranberries do lend the perfect amount of tartness that really compliments the sweetness of the dish ... especially if pairing with sweet whipped cream or ice cream after cooking.

Sweet Spiced Pear & Brown Sugar Puff Pastry Tart

Keeping puff pastry on hand in the freezer is something that I recommend for every home cook. It's just so versatile and easy to use. It can be used to create both sweet and savory dishes. The puffy, flaky, buttery layers present so beautifully. And, the results are always delicious and crowd-pleasing. Guests think you've invested a great amount of time in preparation, but the truth is that working with store-bought puff pastry is almost effortless and very uncomplicated. With this recipe, I've taken a sheet of puff pastry, brushed it with perfectly-spiced and sweetened butter, lined it with thinly-cut pear slices and baked it to perfection.

Something truly magical happens during the baking process. The butter mixture becomes almost caramel-like, the pear slivers soften up beautifully, the juices from the pears slightly release to help flavor the tart and the dough puffs up all around the fruit so stunningly.

This can be enjoyed as a dessert or even with coffee in the morning. For dessert, I recommend serving this with a scoop of vanilla ice cream, a dollop of whipped cream or even a light dusting of powdered sugar.

This would be a pretty dessert to grace your holiday table this year, too. And, know that you could easily make this into 4 - 6 individual tarts simply by cutting the pastry into small squares prior to topping and baking.

Note that the pear slices can be arranged however you prefer. You can do basic, straight lines of pears or switch it up and do a more-rustic, varying pattern as I have done.

Serves 4 - 6.

Lightened-Up Apple Crisp

With apple season in full swing recently, many of us look for ways to incorporate them into our cooking and baking. But, I, also, know that so many of us are trying to keep to a healthier lifestyle these days. Personally, I have been working lately to cut back on the amount of sugar in my daily diet. Here, I've taken apple crisp - a fall dessert that we all know and adore - and I've made it a bit more healthy. With just a couple of slight changes to my traditional recipe, I've managed to make apple crisp something that I don't feel as guilty about indulging in this time of year.

The changes aren't major ones. The end result is still something that we're all familiar with ... I promise. Basically, I've lessened the amount of sugar to both the filling and topping (about a third less compared to my traditional recipe), swapped in some orange juice and coconut oil for the butter component of the crumbly topping and amped up the warm, autumnal spices for this version.

My husband and I actually found that we preferred this rendition since so many apple crisps can be cloyingly sweet. All of the satisfaction was still there, but with a little less guilt.

Of course, serving it with a scoop of vanilla ice cream is totally up to you. (Swoon!) But, if you'd like to stay on course with the healthy vibe we've got going here, you could opt for a low-fat vanilla frozen yogurt or a small dollop of low-fat Greek yogurt. (FYI:  I like mine with just a tiny splash of heavy cream.)

NOTE: I prefer a combination of both sweet and tart apples for apple crisp.

Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle

This fall-inspired dessert is somewhat of a cross between traditional bread pudding and apple pie. This is an incredibly simple recipe to make and one that requires mostly pantry ingredients that many of us already keep on hand. I've made an abundance of bread pudding-style desserts throughout the years, but this one was declared "the best" by my husband and kids during recipe testing. And, I think I have to agree!

Let me start by saying that subbing in croissants for run-of-the-mill bread when making bread pudding already is a game changer. The inclusion of croissants takes bread pudding to a completely different level ... a really, really good level. So, this recipe is already elevated drastically because of those flaky, buttery croissants.

I must mention that one of the things that turns me off from some bread puddings is that sometimes it tastes as if I'm eating bread baked up in sweetened scrambled eggs. (Anyone else?) Some recipes just simply call for way too many eggs. Here, you'll find that there is only one whole egg and one egg yolk in the custard, which results in no over-the-top egg-y taste or texture.

Cinnamon, vanilla and nutmeg come together in the custard base to flavor up this dessert. (And, your house will smell awesome while this bakes, too.) Next, I break open a can of apple pie filling to dollop atop the dessert to really drive home the autumnal flavor.

The highlight of this dessert has to be the sauce, however. I'm telling you, guys ... I don't even know how to describe it in words. It's so incredibly different than any other dessert sauce I've ever made, but I think it just might be the best. Something magical happens due to the addition of baking soda in the sauce. It gets all frothy and foamy. It's so insane in theory, yet it is definitely insanely amazing in taste. I beg of you ... do not skip the Caramel Foam Drizzle sauce.

Pineapple Upside Down Cake with Rum Caramel Sauce

I've amped up the flavors of a basic Pineapple Upside Down Cake recipe by adding a little splash of spiced rum to the caramel sauce here. And, I've ventured off the path of traditional canned pineapple by going "fresh" for this version. Dark brown sugar is swapped instead of light to bring some additional depth to the sauce. Note that this particular recipe, also, is a semi-homemade one. Total timesaver. A boxed cake mix is used, but between the buttery caramel sauce and rum flavor seeping into the cake as it bakes along with an upgrade to one of the ingredients called for on the box, the cake turns out just as awesome as one completely from scratch.

You'll be replacing the water called for on the box with a combo of juice and milk. Typically, I would add some of the pineapple juice to my cake batter when using canned pineapple. But, using fresh fruit meant that I didn't have that luxury. Instead, I used some 100% pineapple-orange juice along with milk in place of water. The juice doesn't overpower anything, but does lend a nice subtle flavor that is appreciated. And, the milk makes the cake a little more rich and decadent.

Much to the disappointment of my children, I withheld the maraschino cherries that I usually intermingle among the pineapple slices, but, of course, you could add a few in if you'd like.

NOTE: The brown sugar/butter "sauce" can be totally made without the addition of rum, if desired. It will still taste amazing and turn out wonderfully.

Yields 6 - 8  servings.

Apple Upside Down Bread Pudding

Just in time to kick off the fall season ... crisp apples, brown sugar and warm spices come together in this easy-to-assemble dessert. Bread pudding is one of the simplest desserts to make. This is essentially a bread pudding, but has similarities to an upside-down cake. Serving it warm, room temperature or cold is up to you. But, topping it with a dusting of powdered sugar, vanilla ice cream or homemade whipped cream is totally recommended.

The recipe begins with some melted butter and brown sugar marrying in the bottom of a cake pan. A sprinkling of sliced almonds is nestled around the slices of apple - just for some added crunch. Day-old bread chunks are mixed up with a vanilla custard that has been kissed with cinnamon, ginger and nutmeg. The custard-y bread is pressed into the buttery brown sugar and apple layer. Baked gently to keep everything moist and gooey, this dessert - once set a bit - is turned out onto a pretty cake platter for presentation and service to guests.

In regards to the bread, I've found that the sky is almost the limit when it comes to making bread pudding. I've used dinner rolls, sliced bread, buns and even leftover donuts. Sometimes I have even used a combination of different types of bread that I had on hand. I prefer to use day-old bread that is a little on the stale side, but I do recommend to, at least, allow the bread chunks to sit out on the counter to dry out a little before making this recipe if you're using very fresh bread.

Graham Banana Bread with Cinnamon-Spiced Glaze

I have made many styles of banana bread throughout the years. Some large loaves. Some in muffin form. Some with chocolate chips included. Some with a crumb topping. Some have been successes. And, some have been down-right flops. This recipe, however, has become our family’s favorite banana bread. It’s not often that every single household member - all five of us - in the JD home agrees that a specific recipe is a winner. I have somewhat of a picky gang to feed. With this banana bread, every single one of my crew couldn’t get enough of these adorable, scrumptious loaves of banana bread goodness.

I combine finely-crushed graham crackers with the flour in this recipe. The result makes for a slightly chewier bread with a subtle flavor note of graham. A plethora of autumn-style spices come together, as well, in this bread that really enhance the banana flavor. But, it's the simple cinnamon glaze that - in my opinion - take these little breads over the top.

It's an easy recipe that doesn't take long to prepare. Frankly, waiting for the breads to fully cool prior to glazing (and eating) is the hardest part.

No-Bake Triple Coconut Mini Cheesecakes with Pretzel Graham Crust

I've shared a plethora of desserts with you here on the blog. This one, though ... this one is pretty darn scrumptious and one that just might "take the (cheese)cake." I didn't necessarily set out to create a mind-blowing, so-good-ya-need-to-smack-yer-momma type of recipe with this one ... I was simply working this past week in the kitchen testing out some different ideas that I had for incorporating coconut into cheesecake. I wanted something simple. I wanted something that didn't require the oven be fired up. (It is mid-August after all.) And, I really wanted a cheesecake that I could work coconut into in a few different ways.

I adore the flavor of coconut - especially toasted coconut. And, I adore cheesecake (but, I usually hate the hassle of making it from scratch).

So, I tinkered around with a few boxes of no bake cheesecake mix (found in the pudding and gelatin section) that I had stashed in my cupboard. (What a time-saver.) This recipe, basically, takes a couple of boxes of cheesecake mix (no shame in my game) and turns them into magical, coconut-y bliss in the form of mini cheesecakes. I truly do prefer to make things from scratch in my kitchen. But, as a busy mom, wife, blogger and super hero (ha!), I, occasionally, take a little help where I can get it when I'm in a hurry (or just feeling lazy). Typically, though, if I do use a boxed mix of some sort (like cheesecake mix or cake mix), I put my own spin on things. Jazz it up. Make it my own.

For this recipe, I fancied up the crust by incorporating some crushed pretzels and coconut oil (in addition to the butter) into the crushed graham crackers included in the boxed mix. I, then, subbed in canned coconut milk in place of the regular milk. Finally, I topped the cheesecakes with toasted coconut.

When it all comes together, it is heavenly. A little saltiness is present in the crust due to the pretzel inclusion. The cheesecake is ultra creamy and luxurious with just a hint of coconut flavor. And, the toasted coconut brings amazing texture and really drives home the coconut flavor.

NOTE: I choose to utilize my muffin tins that have jumbo/king size wells. However, this could be made in traditional muffin tins, if desired. Obviously, the result would be smaller cheesecakes, but the recipe would yield a larger quantity of cakes. Additionally, this could easily be made into one large cheesecake by using a large pie pan or medium size casserole-style glass dish.

Yields 8 mini cheesecakes. (See NOTE above.)

Chocolate Crunch Mocha Mini Trifles

If you're looking for a simple-to-prepare dessert that is loaded with decadent chocolate and rich coffee flavor, these Chocolate Crunch Mocha Mini Trifles might just be your ticket to indulgent bliss. There are so many wonderful textures and flavors layered up in this dessert. Coffee-infused vanilla pudding and crushed chocolate sandwich cookies collide with chunks of moist chocolate cake in this magical treat. Smooth whipped cream and chocolate sprinkles finish off the layers in this crowd-pleasing dessert.

I love mini desserts. They are so much fun to serve and even more fun to eat. I shared my Black Forest Mini Trifles with Vanilla Bean Whipped Cream with you just before Christmas last year. This dessert is quite similar in terms of preparation and presentation. I utilize a store-bought cake mix and boxed pudding mix here to make my time (and mess) in the kitchen less. I do make my whipped cream from scratch, but, of course, you could use a store-bought frozen whipped topping if you want to hasten things even more during prep time.

Note that I do recommended assembling these, at least, a few hours in advance - even better if it can be the day before. However, I recommend waiting to add the chocolate sprinkles until shortly prior to service ... especially if presentation is important to you. The sprinkles can "bleed" into the whipped cream if placed on the trifles too far in advance.

Yields 8 mini trifles.

Lemon Cake Mix Puppy Chow

I think most of us know (and love) traditional Puppy Chow ("Muddy Buddies"). I've made several versions of the original throughout the years. Since we are in the middle of summer (and lots of hot temps) right now, I was pondering trying a more "refreshing" version. The flavor of lemon immediately came to mind.

Using a lemon cake mix makes this recipe so super simple. In just a matter of like, five minutes you can be enjoying this addicting, sweet Lemon Cake Mix Puppy Chow.

Blueberry Vanilla Bean Bread Pudding

This recipe is incredibly simple and quick to throw together. Some of my bread pudding recipes are loaded with a long list of ingredients, but this one requires just a handful of basic pantry/fridge staples and some berries. Everything comes together beautifully to create a dish that can be served for breakfast, brunch or dessert.

If you have some day-old bread, milk, eggs and sugar, you have the foundation for bread pudding. From there, it's pretty much just about flavoring(s) and any add-ins that suit your fancy. I love the combination of blueberries, lemon and vanilla. (Here, I've utilized a vanilla bean to amp up the vanilla flavor, but a good-quality vanilla extract would work wonderfully, as well.)

Whether you serve this hot out of the oven, at room temperature or cold out of the fridge is entirely up to you. I have found that most people who enjoy bread pudding have an opinion on which of the three they prefer. So, it's totally up to you.

Yields 6 - 8 servings.

Chocolate Chunk Glazed Doughnut Bread Pudding

I know that many of us are embarking upon resolutions to eat healthy as we start the new year. So, I do apologize upfront for tempting you with this over-the-top sensation that is Glazed Doughnut Bread Pudding.  But, I just had to shout from the rooftops how aaahh-maaaay-zzzzing this little ditty of a recipe truly is. So, maybe take a deep breath and hear me out?

This is heavenly. This is sinful. Yes, it's both. But, darn it ... it is fabulously worth every calorie.

The most dangerous thing about this recipe? It takes like, only a handful of minutes when it comes to prep time. So, it's almost way too easy to create something this naughty. Again, I am sorry. But, "everything in moderation" really is a great motto to live by when it comes to food indulgences. So, allow that to apply with regards to this decadent recipe, then smile and savor.

Yields 6 - 8 servings.

Black Forest Mini Trifles with Vanilla Bean Whipped Cream

Black Forest Cake is one of my favorite desserts. My grandmother made it for birthdays and special occasions during my childhood. One of things that I loved about it was that it was served cold straight out of the fridge and that it had been made well in advance so that everything could meld together. I know that she made her version completely from scratch, but I've put together this recipe with a little help from store-bought items. You could, of course, make a chocolate cake using your own favorite recipe and/or prepare homemade whipped cream. But, I've found that this is a great avenue to take when I'm wanting to save on time, but still "wow" my guests with a decadent dessert.

What I do recommend is that this be made in advance. I have found that making and assembling the trifles a day before service is ideal. Also, I brush my cooled cake with an amaretto simple syrup, but you could opt to make a simple syrup without the liqueur. It would simply be made with equal parts water and sugar.

Note, also, that this recipe could be made into one large trifle instead of twelve mini trifles, if desired.

Yields twelve servings.