Lovin' From the Oven

Pumpkin Crunch Cake

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I just got back from a quick mini trip to Seattle and I couldn’t love that city more. It’s such a great foodie town and I’m sure I would gain 15 pounds in my first month if I ever moved there. There’s always something to eat, something new to try, and more desserts than your heart could ever wish for. Maybe Seattle will be in the cards for me one day…

Since the weather over there was cloudy and freezing, I figured these pumpkin bars would be perfect for that weather. My only problem with these was that it came out too gooey. I baked for the original time posted (50-55 minutes) and that was just not enough. They need much longer than that— 15-20 more minutes, even? I adjusted it to an hour in the recipe, but make sure to leave it in if it looks too jiggly.

Recipe from The Picky Apple.

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Pumpkin Crunch Cake

Ingredients

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
  3. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
  4. Bake for an hour, or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-crunch-cake/

Milk Chocolate Macadamia Nut Banana Bread

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Rule number one of food: It always tastes better when it looks cute… and how cute are these?! I saw this pan at Costco and immediately put it in my cart. Why is it that I always walk out of Costco with unnecessary items? Since I’m pretty sure they don’t sell it anymore, you can find it online at Amazon:

The pan is even an “admit one” ticket! Nordic Ware seriously makes the best pans. Nothing sticks to them and they’re made to withstand a hurricane. No joke. I divided the batter evenly into these little animals, but I guess you can make a normal loaf if you really have to.
I’m not sure how I feel about milk chocolate and macadamia nuts. The next time I make this bread, I’ll make sure to use white chocolate chips instead.

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Milk Chocolate Macadamia Nut Banana Bread

Ingredients

  • 2 bananas, mashed
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/4 cup olive oil
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • 1 3/4 cup AP flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • handful of chocolate chips
  • 1/8-1/4 cup roughly chopped roasted macadamia nuts

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together, stirring in the chocolate chips and macadamia nuts last.
  3. Bake until top is just browned, about 20 minutes.
https://lovintheoven.com/milk-chocolate-macadamia-nut-banana-bread/

Banana Almond Pancakes Topped with Nutella

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2012! How has your new year kicked off so far? I’m not one for new year resolutions, but how about more posts this year than last year? I can work with that.

I started this year with a fresh stack of flapjacks, so it only makes sense to share with you a pancake recipe. As always, I had browning bananas on the kitchen counter and had to find a use for them. Since I wasn’t planning on eating them soon, I tossed them into a pancake batter and slathered them with Nutella. These pancakes are great for breakfast, lunch, dinner, or any meal in between! They turned out to be a little on the flatter side, but the taste was spot on. The recipe makes approximately 12 pancakes.

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Banana Almond Pancakes Topped with Nutella

Ingredients

  • 1 1/2 cups flour
  • 1/4 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 1/2 teaspoons ground cinnamon
  • 2 ripe bananas, mashed
  • 1 1/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 tsp vanilla extract
    • For the topping
  • 1 tablespoon nutella
  • half a banana, sliced
  • a pinch of sliced almonds

Directions

  1. Mix together the flour, baking powder, baking soda, salt, and cinnamon.
  2. Add the bananas, buttermilk, eggs, honey, vegetable oil, and vanilla extract to the dry mixture and stir until just moistened. A couple of clumps are okay!
  3. Scoop the batter by 1/3 cup onto a pan over medium heat. Once bubbles start to appear, carefully flip the pancake and let the other side cook for another minute or two.
  4. Spread your desired toppings on top of the pancakes and eat away!
https://lovintheoven.com/banana-almond-pancakes-topped-with-nutella/

P.S. Have you ever used this stuff? It’s one of the greatest things I’ve ever stumbled upon I hardly use buttermilk, so I end up throwing a lot of the fresh carton in the trash. It’s such a waste! With this, I can have buttermilk on hand at all times, without having to worry about an expiration date (well, right away, anyway).
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You just mix this powder with some water and voi-la! You’ve got some buttermilk for baking.

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