fall baking…

I promise I have interests other than decorating, DIY, clothes and baking…but where’s the fun in talking about those?! This is the place I get to express my Martha Stewart/Rachael Ray/Rachel Zoe wannabe sides…so here I go again…

It’s fall and that means I want to be surrounded by pumpkin and gourd displays, candles, chrysanthemums, Bath & Body Works scents – and baked goods. Oh, I know I shouldn’t and that the danger of overindulging is ever present. I know that if I do, the scale isn’t my friend, especially now that I’m pregnant.

But alas, my love affair with baked good persists. It’s not only the scrumptious treats that come from the baking, it’s the baking itself that I’m drawn to. I find it therapeutic for some reason. I always have.

Luckily, I have two men in my house that will share in the burden of ridding the evidence and I won’t be tempted for too long.

The weekend after this I have four of my college roommates coming to stay with me, so I’ve already begun to plan the indulgent goodies I want to have on-hand for their stay. After all, late night gab sessions are no good without decadent desserts and junk food, right?

Here are a few of the recipes I might try:

Just the thought of this fall-ish breakfast food makes my mouth water! Check out the recipe for these Pumpkin Cinnamon Rolls at goodLife {eats}.

 

(Image found at goodLife {eats})

 

Then there’s always this Carrot Cheesecake recipe from Better Homes and Gardens!

 

(Image found at Better Homes and Gardens)

 

Or perhaps this Apple Crisp from Food Network’s Down Home with the Neelys is the way to go….

 

(Image found at Food Network)

 

Then again, maybe we’ll just try all three… ­čśë

chocolate praline layer cake…

Ok, so it’s been a while…

I’ve been extremely busy with work (a good thing for the most part), working on the house, and traveling. And it’s not even that I have much interesting to say today, but I want to get back into the swing of things.

What better way than to share a delicious baking recipe?!

I found and fell in love with this recipe during college and have made it a handful of times over the years since. I’m all about semi-homemade greatness and this recipe takes the cake…literally! (My apologies for the shameless pun).

The most recent time I’ve made it was this past weekend for a Mother’s Day celebration. Though the cake was falling apart (it was still too warm when I had to get it ready) and not super pretty, the cake stand was practically licked clean by the time I took it home. ­čÖé

Try it for yourself and see what you think!

Chocolate Praline Layer Cake (by Julie Bengtson, winner of a Pillsbury Bake-Off® Contest during 1988)

INGREDIENTS
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Pillsbury┬« Moist Supreme┬« Devil’s Food Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs

Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 pecan halves, if desired
16 chocolate curls, if desired

DIRECTIONS
1. Heat oven to 325┬░F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
2. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
3. Bake at 325┬░F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.