Monday, July 19, 2010

Frosted Banana Cookies

If you ever wished banana nut bread could be turned into a cookie,hen your wish is about to come true.

Tired of making banana nut bread every time I had very ripe bananas, I decided to search for something new and found Frosted Banana Cookies by Krumkake.

Really I'm not lying. These cookies taste just like banana nut bread. They are soft and moist with the perfect amount of banana flavor. I loved the brown sugar frosting. Like I said before, frosting makes everything extra yummy!

Since I'm sending you to the recipe page, I won't reprint the recipe, but just tell you what I did differently.

1. I never premash (is that a real word?) bananas. I throw them in the Kitchen aid and let it do the mashing.

2. I don't sift my flour, but I do sift the baking soda since it tends to clump.

3. I didn't use the banana flavor. I just added the teaspoon of vanilla. I'm not a big fan of a strong banana flavor.

4. These cookies are yummy without the frosting if you prefer them that way like my kids do.

5. I'm digging Krumkake. If that's your picture, then your one cool chick and thanks for sharing your recipe!
P.S You're cool even if that's not you in the picture!

Frosted Banana Cookies

by Krumkaes

Monday, June 28, 2010

Spaghetti Carbonara

I have never made this simple dish before but I had a feeling I was going to love it since it had roasted garlic in it. And let's face it; anything with roasted garlic is bound to be good.

Carbonara with roasted garlic

Adapted from The Sutter home Napa Valley Cookbook

4 to 6 garlic cloves, peeled

2 tablespoon butter, at room temperature


1/2 lb dried spaghetti

1/2 lb sliced bacon

2 eggs room temperature, lightly beaten

1/4 light cream or half and half

1/3 cup grated Parmesan cheese


Peel the garlic and wrap it in foil. Place in 350 degrees oven. Roast for 30 minutes or until soft and golden brown.

Unwrap the garlic and mash it in a small bowl with the butter. Set aside

In a large pot bring 4 quarts of water to a boil and cook the spaghetti until al denta.

In a skillet, cook the bacon over medium heat until crisp, Transfer to a paper towel. Crumble when cool and set aside.

In a small bowl whisk the eggs and cream until blended well. Set aside.

TO Assemble

Drain the spaghetti and rinse the pot and return to stove over the lowest heat. Add the garlic butter and stir to coat bottom of pan. Add spaghetti and toss to coat. Remove from heat and add egg mixture. Stir constantly until it has thickened and formed a sauce. Add bacon and cheese along with salt and pepper to taste. Toss to coat.

Serve immediately.

Wednesday, June 16, 2010

Blackberry Slump

This is a great recipe when you are craving a cobbler on a hot day, but you don't want to use your oven as this cobbler is cooked on the stove top. Which is perfect for when it is too hot to bake.

Blackberry Slump

Adapted from Williams-Sonoma New England Cookbook

2 pt (1lb) blackberries

3/4 cup sugar

1/4 cup fresh lemon juice

2 teaspoon grated lemon zest


1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, melted

1/4 cup buttermilk

In a Dutch oven or heavy saucepan with a tight fitting lid, combine the berries, sugar, lemon juice and lemon zest. Stir and set aside.

For the biscuits, stir together flour, sugar, baking powder, baking soda and salt. Stir in the melted butter and buttermilk briefly to form a soft, lumpy dough.

Set the pan with the berries in it over high heat, cover and bring to a boil. Once the berries have come to a boil, uncover and stir to ensure the sugar has melted and reduce the heat to medium-low. Drop spoonfuls of biscuits onto the simmering berries, spacing them evenly. Cover and simmer gently until the biscuits are firm and dry to the touch. Do not remove the lid too often as it is the steam that cooks the biscuits.

Spoon the slump into bowls and serve with vanilla ice cream, cream or whipped cream.

Wednesday, June 9, 2010

Key Lime Pie

I've had my fair share of Key lime pie and some of them I have loved and others I could have done without. This one falls in the category of love. I love, love, love this pie. It has the perfect amount of tartness without making you pucker (who can enjoy a pie that makes you wince from the tartness with each bite?). This is the kind of pie that makes you say oh my when you take the first bite.

I bought a bag of limes thinking it would yield the 1 1/4 cups of lime juice, but I only got 1/2 cup. After tasting the lime juice, I realized it was strong enough I could add water to get the 1 1/4 cup of liquid I needed, I was right. After added the water, the lime juice was still tart. For me the diluted juice was the perfect flavor, but if you love a tart key lime, then add the full amount.

Key Lime Pie
Adapted from Cottage Living 2/2006

1 1/4 cups graham cracker crumbs

2 tablespoon granulated sugar

4 tablespoon butter, melted

2 (14-ounce) cans sweetened condensed milk

1 1/4 Key lime juice (fresh, not from a bottle)

2 large eggs, lightly beaten

sweetened whipped cream

Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie pan. Bake for 15 minutes or until lightly browned. Remove and let stand for 15 minutes.

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust and bake at 325 degrees for 18-20 minutes or until set. Chill for 4 hours.

To finish pie, spread sweetened whipped cream over top and serve.

Wednesday, June 2, 2010

Zucchini Pancakes

One of my favorite ways to use up zucchini and to get my kids to eat their vegetables!

Zucchini Pancakes
Barefoot Contessa at home

2 medium zucchini (about 3/4 lb)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoon all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

unsalted butter and vegetable oil

Preheat oven to 300 degrees

Grate the zucchini into a bowl using the large grating side of a box grater. Stir in onion and eggs. Stir in 6 tablespoon of flour, baking powder, salt and pepper. You can add the remaining two tablespoon of flour if the batter gets too runny.

Heat a large frying pan over medium heat and melt 1/2 tablespoon butter with 1/2 tablespoon oil. Heat until the butter is hot but not smoking and then lower the heat to medium-low. Drop a heaping soupspoons size of batter into the pan. Let it cook for two minutes or until it is brown, then flip. Place finished pancakes on a sheet pan and keep warm in the oven.
Wipe out pan and add more butter and oil for next batch.
Serve warm.

Wednesday, May 26, 2010

Old Fashion Pandowdy

Before I found this recipe I had never heard of a pandowdy. According to, a pandowdy is a deep dish fruit dish that was created as a way to use leftover bread dough on baking day.
After reading the history about it and drooling over the picture, and because I am a sucker for any type of apple dessert, I had to try it. I'm happy to say I was not disappointed.

This apple dessert may not be the best looking apple dessert, but the
cinnamon spiced apples topped with a sweet crunchy dough, makes this dessert win first prize in the taste category. Serve it warm with vanilla ice cream or even eat it cold. It's a yummy apple dessert.

Old Fashion Apple Pandowdy

Adapted from

Fruit Filling

1/3 cup maple syrup

2 tablespoon water

2 teaspoon fresh lemon juice

1/2 teaspoon grated nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

5 Gala or Granny Smith apples (2 to 2 1/2 lb), peeled, cored, and cut into 1/2-inch wedges

1 tablespoon all-purpose flour

1/2 cup sugar

2 tablespoon unsalted butter, cut into bits

Biscuit Top

2 cups all- purpose flour

1 tablespoon baking powder

1 teaspoon sugar

2 teaspoon demerara sugar

1/2 teaspoon salt

3/4 stick cold unsalted butter, cut into 1/2-inch pieces

1 cup heavy cream plus more for brushing

To Make The Fruit Filling

Preheat oven to 375 degrees with rack in middle. Stir together maple syrup, water, lemon juice, nutmeg, cinnamon, vanilla and salt in a large bowl. Add apples and stir to coat. Stir in flour and sugar.
Transfer apple mixture to a 9-inch square baking dish and dot apples with butter pieces. Bake, covered with foil for 25 minutes.

While Apples Bake, Make The Biscuit Topping

Whisk together flour, baking powder, 1 tsp sugar, and salt in a large bowl. Cut in butter with fingertips until it resembles coarse meal. Add cream and stir with a fork until dough forms.
Turn out dough onto lightly floured surface and knead 4 or 5 times to bring dough together, Roll dough in an 8 inch square, brush with cream and sprinkle with 2 tsp of demerara sugar.

To Finish Pandowdy

Cover hot fruit with dough and bake uncovered until biscuit is just golden-about 20 minutes. Then use a spoon to break up biscuit topping. Mix slightly with filling and drizzle some of the apples and syrup over the biscuit.
Continue to bake until apples are tender and biscuit is golden brown in spots, 5 to 10 minutes.

Tuesday, May 25, 2010

Chocolate Crinkles

This recipe came from a cookbook created by church ladies who love to cook and for some reason put together a cookbook. I don't know why they created the "Un-'bear"ably Good Cooking" Cookbook, but I'm glad they did.

It's funny how we got this book since I didn't know the lady who put the book together (Betty Jo Young) or even the lady who gave this recipe (Monica Memmott Earl). We became the proud owners of this cookbook by luck. My hubby's boss gave him the cookbook as a way of thanking him one day. I don't remember why he was thanking him because it has been way too long to remember, but I chuckle each time I use the cookbook because this thoughtful gift was actually re-gifted. And how do I know this? Well his aunt who had been in charge of the cookbook had personally signed the book for him. Whoops. Well he may have not appreciated the cookbook, but I love it. So Betty Jo thanks for the cookbook. I appreciate the massive amount of work it must have been to put it together because I can imagine it must have been a pain in the butt.

I would also like to thank Monica who contributed this recipe to the " Un-'bear"ably Good Cooking" Cookbook. Her cookies were quick, delicious and easy to make. Which is a plus since we are all swamped with end of school projects.

Chocolate Crinkles

From "Un-'bear"ably Good Cooking" and Monica Memmott Earl

Mix together

1/2 cup oil

12 tablespoons of Dutch processed cocoa

2 cups sugar


4 eggs

2 teaspoon vanilla

2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

Mix well and refrigerate for 2 hours or overnight. Roll into a ball and then in powdered sugar.

Bake at 350 degrees for 10 to 12 minutes

Thursday, May 20, 2010

Steamed Brown Bread

I used to eat a lot of this bread when I was a kid. It was usually severed along side Boston Baked Beans and the bread came from a can. Which I used to think was a strange. But I loved the dense, moist, sweet bread and got excited anytime my mom brought some home from the grocery store. I knew dinner that night was going to be a good one.

When I saw this recipe I had to try it since it had been a long time since I had eaten steamed bread. I wondered if it would taste as good as I remembered and would I still love it?

This bread has a stronger molasses taste then I remember the one from the can having and since molasses is not my most favorite flavor, I didn't love this bread as much as I did when I was a kid. I guess my taste buds have changed.

Steamed Brown Bread

Adapted from Cooking Light October 2008

4.75 ounces whole wheat flour (about 1 cup)

4 ounces rye flour (about 1 cup)

1 cup cornmeal

1 cup raisins

2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

3/4 cup molasses

2 tablespoon butter melted

1 tablespoon grated orange rind

Cooking spray

Preheat oven to 350 degrees

Combine flours, cornmeal, raisins, baking soda, and salt into a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13x9-inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.
Bake for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Top of bread will be slightly sticky. Remove pans from water. Cool 10 minutes on a wire rack and then remove from pans. Cool completely.

Wednesday, May 19, 2010

Tangy Mustard Coleslaw

One of the things I love about summer is grilling. Along with grilling I love a good slaw to go with the meal. This recipe from Cooking Light is low in fat without losing any flavor. It's creamy, tangy and goes well with everything. It would taste spectacular on fish tacos or a pulled pork sandwich.

Tangy Mustard Coleslaw

Adapted from Cooking Light June 2008

7 cups finely shredded green cabbage (about 1/2 a head)

1 cup thinly vertically sliced red onion

1 cup grated carrot

1/4 cup white wine vinegar

2 tablespoon sugar

2 tablespoon whole-grain mustard

2 tablespoon reduced-fat mayonnaise

1/8 teaspoon of salt

1/8 teaspoon black pepper

1/8 teaspoon ground red pepper

Combine cabbage, onion, and grated carrot in a large bowl. Whisk together white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl. Pour mixture over cabbage mixture and toss well to coat. Cover and chill for 20 minutes or longer. Stir before serving.

Friday, May 14, 2010

Zucchini-Pinapple Quick Bread

Last week I made this bread and it made a lot. Two loaf pans plus an 8'' cake. I had extra batter because my loaf pans were smaller than the 9x5 size the recipe called for. Well I figured that's a lot of bread and there is no way we can eat it all. So I froze the cake and one of the loaves thinking I would give some to my parents when they came up. They tell me every time they read my blog, they would love to eat whatever I have made. I thought I would be thoughtful and save some of my baking for them. Well to make a long story short,

I have no bread for my parents. Sorry folks, but the hungry vultures known as my family, ate it all. And yes, I would be one of the hungry vulture. Maybe I'll be able to save whatever I make next time, but with a hungry growing family and a thirteen year old son who is already eating everything but the kitchen sink, I doubt it.

One thing that made this bread so good was the wonderful addition of crushed pineapple which made this cake very moist. If you like nuts like I do, then add some chopped pecans to the mix and you will be in heaven.

This is now my favorite zucchini bread recipe.

A few notes on the bread: I didn't have egg substitute so I just added another egg and omitted the egg substitute. I also added about a half of cup of chopped pecans.

Zucchini-Pineapple -Quick Bread
Adapted from Cooking Light. June 2008

3 cups shifted all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

2 large eggs

2 cups sugar

2 cups grated zucchini (about 1 1/2 medium zucchini)

2/3 cup canola oil

1/2 cup egg substitute

2 teaspoon vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Baking spray with flour

Preheat oven to 325 degrees

Combined flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute (or 1 egg) and vanilla, beating until well blended. Add zucchini mixture to flour mixture and stir until moist. Fold in pineapple (and nuts if using them). Spoon batter into 2 (9x5-inch) loaf pans coated with baking spray. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Wednesday, May 12, 2010

Pureed Potato and Broccoli Soup With Parmesan Croutons

What to do when the spring weather has suddenly turned to winter again? Instead of being sad by the rain and cold, I made soup. I love when summer comes around but that means I have to say goodbye to hot soup, one of my favorite entrees. So when I woke up to a wet and cold day, I took advantage of it and made probably my last bowl of hot soup for the season.

The soup I chose to make came from the New York Times Recipes for Health. I recently discovered this gem of a web site. If you have never looked at it, take a moment and peruse over the many recipes it has for healthy meals. It truly is my new best friend. So don't be surprise to see me making many dishes from the web site.

Now I know the Purred Broccoli and Potato soup with Parmesan croutons has the funky green color that may scare some people away, but once you get past the color it truly is a silky, garlicky and creamy soup. Even my nine year old who has a hard time eating foods of this color loved the soup. The garlicky toasted croutons might have done the trick.

Pureed Potato and Broccoli Soup With Parmesan Croutons

Adapted from the New York Times

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 leeks, white and light green only, sliced and cleaned

3 garlic cloves, chopped, plus 1 small clove, cut in half

Salt, preferably kosher salt, salt to taste

2 pounds starchy potatoes (russets or Yukon gold), peeled and cut in large dice

A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme

2 quarts of chicken stock

1 pound broccoli crowns, coarsely chopped

Freshly ground pepper to taste

12 thin slices baguette or country bread

1/4 cup freshly grated Parmesan

Heat oil in a large, heavy pot over medium heat and add the chopped onions. Cook, stirring until translucent.

Add garlic and 1/2 teaspoon salt, cook, stirring until fragrant.

Add the leeks, potatoes, bouquet garni, chicken stock and salt to taste. Bring to a boil, reduce heat and cook covered for 30 minutes. Add broccoli and turn up the heat to bring back to a boil. Reduce heat and cook uncovered until broccoli is tender but still bright. Remove the bouquet garni.

Blend the soup in batches with a blender or with a hand blender. Be sure to cover the blender top with a towel to avoid being splash by the hot soup.

Pour purred soup through a strainer. Use the back of a ladle to push the soup through. Return to the soup pot and season with salt and pepper to taste.

Lightly rub each slice of bread with the cut garlic. Top with grated Parmesan Cheese and toast under a broiler or toaster oven until cheese has melted. Watch carefully as bread can quickly burn.

Serve the soup with two toasted croutons.

Thursday, May 6, 2010

Raspberry Swirl Cake

With Mother's Day right around the corner, I decided it was time for a cake.

A simple cake, one that uses a cake mix.

Because some days you don't want to spend a lot of time in the kitchen.

Not when there is baseball practice, a history project due and laundry and-well you get the picture.

I got this recipe from the Duncan Hines web site.

I like to add sour cream to my mix. It adds another level of flavor and makes it more moist and dense.

After the cake has cooled, cut off the top if it is not flat.

I cut this cake into three layers. That way you get more frosting and filling with each bite. Which in my book is always a good thing because I'm a frosting loving freak and I'm not afraid to admit it.

Spread the raspberry filling on the first two layers. Then on top of the raspberry filling, top with the cream cheese frosting.

Frost the cake with a crumb coat (a thin layer of frosting to seal in moisture and crumbs before the final frosting). Refrigerate for an hour or two to let the frosting set. Finish with a final coat of frosting and top with raspberries.

And to all the wonderful moms out there, especially my mom-

Happy Mother's Day!

To find the recipe for this cake, click on the link.

To jazz up a cake box mix add:

1 cup of sour cream

3 eggs

1/2 cup vegetable oil

Add the sour cream, eggs and oil to dry mix and blend for 1 minute in a mixer. Then scrape down the sides of the bowl and mix on medium speed for two minutes.
Bake according to the instructions on the box.

Tuesday, May 4, 2010

No-knead overnight parmesan and thyme rolls

Who doesn't love bread dough you can throw in a pan and not kneed it? I love that the dough can be made the day ahead. The drawback- you have to wait a day to enjoy the rolls, but it is so worth the effort.

I loved how these rolls made my house smell like a pizzeria while they baked. I can have my kitchen smelling like a pizzeria anytime of the day and week. Seriously. I could really live off of pizza. I know my kids wished we did.

These rolls also make really good sandwiches. If they cool before you can eat them, they can be reheated in the microwave for 8-12 seconds.

No-Knead Overnight Parmesan and Thyme Rolls
Adapted from Cooking Light April 2010

I used whole-wheat flour in place of the whole-wheat white flour. The dough is more like a thick batter so do not add more all-purpose flour than what is called or the rolls will come out dry.

1/2 teaspoon dry yeast

2 tablespoon warm water (100 to 110 degrees)

2 tablespoon extra-virgin olive oil, divided

1 teaspoon dried thyme

1/3 cup 2% reduced -fat milk

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

1 tablespoon sugar

1/2 teaspoon kosher salt

1 large egg, lightly beaten

1.1 ounces whole-wheat white flour (about 1/4 cups)

5.6 ounces all-purpose flour (about 1 1/4 cups), divided

cooking spray

1/2 teaspoon cracked black pepper

1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly

2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.

3. Weigh or lightly spoon whole-wheat white flout into a dry measuring cup; level with a knife, Using a wooden spoon, stir whole-wheat white flour into yeast mixture, Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth, but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and refrigerate overnight.

4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12x7-inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper.
Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until rolls have risen slightly.

5. Preheat oven to 400 degrees

6. Place pan in oven, and immediately reduce heat to 375 degrees. Bake rolls at 375 degrees for 12 minutes or until golden brown. Serve warm. Yield: 8 rolls

Monday, May 3, 2010

Whole wheat blueberry pancakes with pecans

Sometime you need a hearty breakfast.

Cereal just won't do.

Eggs would be good, but it's not an egg in the morning type of morning.


You need something with substance.

Like whole-wheat pancakes with blueberries, toasted pecans and a hint of orange in them.

Yeah, something like that.

Because when you have a new yard that looks like this

and you have to spend the day doing this

and this.

Then your going to need to start the day off right.

Whole wheat blueberry pancakes with pecans

1 1/4 cups whole wheat flour

2 teaspoon baking powder

1/2 salt

1 tablespoon brown sugar

1 egg

1 cup milk, or more if needed

1 tablespoon of orange juice

1 teaspoon of orange zest

1/4 cup toasted pecans

1/2 cup fresh or frozen blueberries

Mix together the flour, baking powder, brown sugar and salt

In separate bowl, mix together milk, egg, orange juice, zest and pecans

Add the liquid mixture to the flour mixture. Fold in blueberries

Pour a 1/4 cup of batter for each pancake onto a hot, lightly heated griddle or heavy skillet.

Turn pancakes when the surface is bubbly.

Cook until golden brown.

Friday, April 30, 2010

Maple-pecan snack cake

I'm not one to buy pure maple syrup because it's so expensive, but for this recipe I made the exception. Or maybe hubby did since he was the one to buy the syrup on his way home from work. Thanks honey for saving me a trip to the store!

This recipe comes from Cooking Light, which means its lighter on the calories. It's also a quick and easy cake to make. Which happens to be my favorite kind of cake to make.

Whisk the maple syrup, sour cream, butter, vanilla and egg until smooth.

In a separate bowl whisk together flour, baking soda, toasted pecans, and salt.

Add the flour mixture to the liquid mixture.

Mix it all together.

and pour it into a pan. Or as I had to do, scrape into a pan. I always laugh when a recipe says to pour a thick mixture when you really have a thick mixture that needs to be coaxed into a pan. It does sound better to say pour mixture rather than say scrape the mixture.

After the cake has baked and is cooling, whip up the frosting.

Slap the frosting on that sweet cake, sit back with a tall glass of cold milk and enjoy this yummy tasting maple cake. But don't forget to make a huge mess in the kitchen(like I always seem to do) and dust yourself with flour so your family will think it was a long and hard job to make this cake.

Maple-Pecan Snack Cake

Adapted from Cooking Light March 2008


1 cup maple syrup

1 cup reduced -fat sour cream

1/4 cup butter, melted

1 teaspoon vanilla extract

1 large egg

2 1/4 cups all-purpose flour (about 11 1/4 ounces)

1 teaspoon baking soda

1/4 cup chopped pecans, toasted

1/2 teaspoon salt

cooking spray


For the frosting I just added my pecans into the frosting before I mixed it. But I had to thin it out a bit with some milk.

1 1/2 cups powdered sugar

2 1/2 tablespoons maple syrup

1 tablespoon whipping cream

1/8 teaspoon salt

1/4 cup chopped pecans, toasted

Preheat oven to 350 degrees

To prepare cake, combine first 5 ingredients, stirring well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, pecans, and salt in a large bowl, stirring with a whisk. Add syrup mixture to flour mixture; stir until well blended. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center come out clean. Cool completely on wire rack.

To prepare frosting, combine sugar, maple syrup, whipping cream and salt. Beat with a mixer at medium speed until smooth. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.

Yield: 16 servings (serving size: 1 slice)
Calories 261
Fat 8.4g