Sticky Apple & Gingerbread Pecan Loaf

Like the name of this recipe:  Im stick with apples recipes, Why? I don't know yet... well yes, I'm, because I love apples recipes, hehe.

Also I want to let you know that just this week I return to write my posts back  on my  blog again, since around 1 month, wow!!!

I can't believe how time flies, just a blink of an eye, and you are weeks from know. It is just me or everyone have this feeling?

Well, the time will fly when you do this recipe, I found this one on Katiecakes, hope you like it... comment  your experience!

pic by katiecakes

Sticky Apple & Gingerbread Pecan Loaf

Ingredients:

150g unsalted butter

150g soft dark brow sugar

150g golden syrup

200ml milk

250g plain flour

1tsp cinnamon

1tsp ground ginger

1 1/2 tsp baking powder

2 large free range eggs

50g pecans, roughly chopped

3 balls of stem ginger, chopped

2 eating apples, peeled, cored and chopped into chunks.

Directions

Preheat the oven to 180C / 160C fan.  Grease and line a 2ltr loaf tin.  Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture.  Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack. 

Apple Butter Crunch Coffeecake

Fall, you are finally here, is like holidays seasons has just begun! So exiting!

You know, with all those holidays around the corner, the one most important think that a keep in my mind is that we have more time to spend with our families and celebrate, yaaay.

For me FALL, is a season to spend late afternoons with a hot coffee or chocolate and a really good piece of cake in my little cozy sofa, nice right?

I'm pretty sure that for you will be the same, I hope.

So, Im sharing with you this incredible recipe for open this beautiful season.

I toke this recipe from the blog flourtrader, thanks to them!

HOpe you enjoy it... leave comments!

pic by flourtrader

Apple Butter Crunch Coffeecake

Ingredients
1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.

Chocolate Marshmallow Protein Cupcakes

Ok ok ok, what about those people out there, that are in a clean diet and are craving for chocolate.

Well that craving stops now, with this recipe you will mix chocolate and protein in a healthy way...

 ...And don't worries, eat with not regrets.

Well, I not mean that you break your clean diet. If you prefer try it on your cheating days.

Tip: also I think you can substitute the splenda with stevia  and it will look better .

I found this recipe thanks to Skinny Mom on their blog

pic by skinny mom

Chocolate Marshmallow Protein Cupcakes

Ingredients


For Cupcakes


 2 cups moist-style chocolate cake mix (1/2

of an 18.25 ounce box)

1 scoop chocolate protein powder

5 egg whites

1 tbsp Splenda no calories sweetener (granulated)

1/8 tsp salt

For Topping

1 cup Jet-Puffed Marshmallow Crème

1 tsp skim milk

Optional: Top with mini marshmallows and semi-sweet chocolate chips.


Directions

1. Preheat oven to 350 degrees.

2. In a shaker, mix protein powder with 1 cup water and shake well.

3. In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg whites and protein powder.

mixture, then whisk until smooth.

4. Line a 12-cup muffin pan with liners or nonstick spray. Evenly distribute cake mixture among

the cups.

5. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool.

6. To prepare topping, place marshmallow crème in a small dish and mix with skim milk.

7. Once cupcakes have cooled completely, drizzle marshmallow glaze over them. If desired top

with a few mini-marshmallows and a few chocolate chips. Refrigerate until ready to serve.