This recipe makes the most moist carrot cake and I love the blend of spices used here. You can’t have carrot cake without cream cheese frosting, and even better that this one is whipped, light, and creamy!
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The star ingredient is the sour cream so please don’t skip or substitute this out if you can help it! The sour cream adds the moist and softness to this amazing banana bread. This converts very well as muffins (about 12 large muffins). One secret – you can use frozen ripened bananas if you thaw it out before using in this recipe.
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I was pleasantly surprised the first time I tried pistachio cake and even more so with how easy and simple it is to make. The club soda and pudding mix adds an interesting twist to this recipe. It has become a new favorite and go-to-cake for birthdays and special occasions.
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It may sound confusing but think more pound cake than muffin because this is really just like lemon pound cake but in the muffin form, which is a convenient portion size and can easily be frozen too. The glaze isn’t what you might expect because it won’t show up as a thick white glaze – it’s thinner and not as sweet (more powdered sugar = thicker and sweeter).
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The applesauce-cinnamon-brown sugar-pecan combo is a classic for Fall but this recipe can really be enjoyed all year round for breakfast, brunch, or as a nice treat. The streusel topping truly makes this recipe so don’t skip it!
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Warmed apples, cinnamon, sugar, and a crunchy but soft baked topping. Vanilla ice cream makes this super rich but vanilla yogurt goes amazing with this too as a “lighter” option.
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These little homemade pecan tarts are always a party favorite. During the holiday season these fit right in with all the homemade chocolate and cookies people pass around. Also a little tip is to make sure the crust is as thin as possible. Remember it’s a mini pecan tart!
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