Friday, September 22, 2017

It's Fall Ya'll!

It's the first day of fall! Today I'm sharing some of my favorite fall recipes, some recipes that I'd like to try, and some fall projects I'd like to tackle. The last few years I've been on the road traveling for work and have missed out on all the fall fun, so this year I'm squeezing all the cozy goodness out of the season that I can!

Lakyn & Judah Fall Favorites

Lakyn & Judah Fall Bake-List

These have been on my list for several years, and I haven't gotten around to making them. I will this year though!

These will be so great to take to our small group on Sunday nights!

Fall = Sweet & Cinnamon Carbs

I'm imagining chai-spiced twists!

I have a thing for apple cider if you can't tell!

I also have a major thing for everything spice. YUM!

The texture of the pecans on top of these fluffy donuts is calling my name. 

This reminds me of my Aunt Vickie and I'm going to need to make it for her!

These cupcakes look amazing! 
Tiramisu is one of my favorite desserts, and this takes it to a whole new level.

Lakyn & Judah Fall Projects

Cutest pumpkins EVER!


Friday, September 8, 2017

Vacation Bundt

It's finally September, one of my favorite months because it's the best of both seasonal worlds. Things get cozy fast in September, but there are still days when it feels like lazy summer. More September forever! 

Today we have a bundt cake recipe that is more geared toward those lazy summer-feeling days (or days where you wish it was a lazy summer day), and it is LOADED with pineapple, coconut, macadamia nuts, and banana. This cake is sweetly spiced and cozy so it can suffice for any fall cravings, too. 

P.S. I stole the cake styling and recipe idea from Liv for Cake. I couldn't pass up the pineapple top inside this bundt! 

Vacation Bundt

recipe & styling inspiration from Liv for Cake

For the Cake

3 cups all purpose flour
1 teaspoon cinnamon 
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla
3 eggs
2 cups mashed banana (I used 4 large bananas)
1 cup crushed pineapple, drained (keep the juice for the glaze)
1 cup macadamia nuts, chopped
1 cup unsweetened, shredded coconut

For the Glaze

1 1/2 cups powdered sugar
4 teaspoons pineapple juice

Preheat your oven to 350 degrees and prepare a bundt pan with nonstick spray. Set aside. 

In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. 

In the bowl of a stand mixer cream together sugar, vanilla, and oil until creamy. 

Add in eggs one at a time until fully incorporated. 

Add in banana, pineapple, macadamia nuts, and coconut and mix until just combined. 

Slowly add in the flour mixture and mix until just combined. 

Pour batter into prepared bundt pan, and bake until a tester comes out clean. (about 70 minutes)

Allow cake to cool on a cooling rack for 10 minutes then turn out of the pan.

Once the cake has cooled completely cover with glaze. 

To make the glaze:

In a measuring cup combine powdered sugar and pineapple juice and whisk until smooth. 

Pour over cooled cake.