New Direction…

Hi my fellow foodie friends!  I just wanted to let you know about some changes that will be happening on the blog.  I will try to make this as short and sweet as I can.  My daughter, 14, has been going through some testing trying to figure out what is causing some different health issues she has been having.  Well… the results that have come back so far show that she is gluten intolerant and has Hashimotos Thyroiditis.  We were a bit surprised to hear this but are so happy to finally be getting some answers.  We have switched her to a totally gluten free diet and she is already feeling improved.  We are also working on converting our whole household to gluten free, or at least mostly.

Anyway… this blog will be going in a new direction of mostly gluten free recipes.  I will also be working on recreating many of our favorites on here to be gluten free so I will update those recipes with that option soon too.  We can’t just give up our favorites!

Thanks again to everyone who frequents this blog.  I hope to be sharing lots of new yummy gluten free things with you real soon!

Banana Cinnamon Crumb Cake

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This Banana Cinnamon Crumb Cake has become a new favorite around here.  It is super moist and that crumb topping just takes it to a whole new level of delicious!  I think I could sit down and eat the whole pan by myself.  This makes a great breakfast cake, but it’s good for dessert any time too.  It is a great way to use up those bananas that you have sitting around getting a little too ripe. I always bake with bananas that are VERY ripe so that the banana flavor really comes through.  I know you won’t be disappointed if you try these!

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Banana Cinnamon Crumb Cake
 
Author:
Ingredients
  • 1⅓ cup sugar
  • 1 cup sour cream
  • 2 eggs
  • 2 Tablespoons butter, softened
  • 1½ cup mashed ripe bananas (3-4 bananas)
  • 1½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • Cinnamon Sugar Mixture
  • ⅙ cup sugar
  • 1½ teaspoon cinnamon
  • Cinnamon Crumb Topping
  • ⅔ cup packed brown sugar
  • 4 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • 2 Tbsp butter
Instructions
  1. Preheat the oven to 375 degrees. (Use 350 degrees for a glass pan).
  2. Cream together the sugar, sour cream, egg and softened butter.
  3. Add the mashed bananas and vanilla extract.
  4. Add flour, salt and baking soda. Mix well.
  5. In a small bowl, mix together the cinnamon sugar mixture. Set aside.
  6. Pour half of the batter into a greased 9x13 pan and spread evenly.
  7. Now sprinkle the cinnamon/sugar mixture all over the batter.
  8. Add remaining batter to the pan and spread evenly.
  9. In a small bowl, mix together the brown sugar, flour and cinnamon ingredients.
  10. Cut in the butter until the mixture is the consistency of coarse cornmeal.
  11. Sprinkle the topping over your cake.
  12. Bake in the oven at 375 degrees (or 350 for glass pan) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  13. All cake to cool before serving. Enjoy!
Notes
*If you really like a good crumb topping, I would double the ingredients. As written, it makes a very light topping.

 

Cinnamon Roll Pound Cake

Cinnamon Pound Cake | www.shariblogs.com

I haven’t been spending nearly enough time in the kitchen trying out new recipes.  Ones like this make me realize how much I have been missing.  Oh my goodness is this Cinnamon Roll Pound Cake is delicious.  It is every bit as good as it looks and then some.  I am a sucker for anything cinnamon sugar anyway, but this cake it just divine.  It is perfect for a little sweet treat after dinner or better yet as a scrumptious breakfast cake.  You really can’t go wrong no matter what time of day you eat it.

Cinnamon Pound Cake | www.shariblogs.com

 

Cinnamon Roll Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ c. butter (1 stick), softened
  • 1.5 c. sugar
  • ½ c. vanilla yogurt
  • ½ tsp pure vanilla extract
  • 1.5 Tbsp heavy cream
  • 3 eggs
  • 1.5 c. flour
  • ¼ tsp baking soda
  • FOR CINNAMON SWIRL MIX:
  • ⅛ c. sugar
  • 1.5 tsp. cinnamon
  • FOR THE ICING:
  • 1 Tbsp. butter, softened
  • 1 oz. cream cheese, softened
  • ⅛ c. heavy cream
  • ½ tsp pure vanilla extract
  • ¾ c. powdered sugar
Instructions
  1. Preheat your oven to 350. Line a 9x5 loaf pan with non-stick foil and spray well with cooking spray or use parchment paper.
  2. In a large bowl, beat the butter and sugar until fluffy. Mix in the vanilla yogurt. Next stir in the heavy cream and vanilla.
  3. Add the eggs one at a time, mixing well after each one.
  4. In a separate small bowl, mix the ⅛ c. sugar and cinnamon.
  5. Pour half of your cake batter into the loaf pan and spread evenly. Next sprinkle half of the cinnamon/sugar mixture on top. Then pour half of the remaining batter on top of the cinnamon/sugar. Then sprinkle the remaining the cinnamon sugar on top of the batter. Now top that with the remaining batter and spread evenly.
  6. Bake in the oven about 50-70 minutes or until a toothpick inserted comes out clean. I would set the timer for 50 minutes and then add additional time in 5-10 minute increments after that until finished.
  7. Allow to cool and then gently remove from loaf pan.
  8. For the icing, mix together the butter and cream cheese. Next add in the cream, vanilla, and powdered sugar. Mix well. Then spread over the loaf. Allow to set for at least an hour before slicing and serving. Enjoy!
Notes
**You can also double this recipe and make in a bundt pan.

Recipe adapted from lecremedelacrumb.com