Make these this weekend! We picked a ton of honeycrisp and McIntosh apples (whatever that big bag is…a bushel, a peck?) and needed to use them up! This recipe takes fresh apples and cooks them down so you can pack the muffin batter with a lot of apples. I have been serving 2 or 3 mini muffins per kiddo for breakfast and they love them! I store them in an airtight container for a few days, and if they last longer than that, put them in the fridge and either microwave for just 15 seconds or toast them up to bring them back to perfection. Also, feel free to use the apple saute method to have a generous helping of those around. Freshly sauteed apples make a great side dish with pancakes, pork, chicken, really just about anything.
There is a reason peanut butter and jelly make such a classic combination–because salty and sweet together equals happiness! Try making this cake the next time you are celebrating something (like a Friday), and do your best to let your guests try it too. The cake itself is light and fluffy, the icing salty and full of crunchy peanuts, and the filling rich with tangy-sweet raspberry goodness. Oh, and I took some shortcuts to make it very easy to prepare, so you can thank me later!
I have made this cake a few times, and each time I am so thrilled with the result and how my guests enjoy it. I first made it to bring into the office for coworkers during the holiday season, and then made it again years later to bring to Easter brunch. Both times people loved the combination of a coffee cake and cheesecake, with ribbons of tangy-sweet raspberry throughout. I suggest cutting it into small pieces so people are willing to try it without committing to a big piece…you’ll see them heading back for seconds!
Sorry it took me so long to post this recipe, Auntie Jan!
Though I want to believe that spring is on its way and the snow and ice will soon be distant memories…so far, no dice. The good news is, you are still totally appropriate if you want to bake up this simple and amazing cake just to warm up your house and fill it with the smells of gingerbread. When you curl up with a slice of this and a cold glass of milk, spring can wait for just one more day…
My mom has made the desserts for our family birthdays and holidays forever, so in truth, I was never much of a baker until I had my own kids. Let me tell you, I have big shoes to fill and because of that, I am really picky about which baked recipes I would bother making again. This recipe, however, made me so thrilled because I came up with the idea and everyone loved it. The birthday girl might not have been super ecstatic about her will-go-unnumbered birthday this year, but her cake made her smile!
Have you ever had those Take 5 candy bars? That’s what this is based on: the five ingredients of chocolate, peanut butter, caramel, peanuts and pretzels. It’s salty and sweet with some crunch, you have to make this recipe! Oh, and notice I took a little help from the grocery store, I am not ashamed and would do it again!