Has the season changed where you live? Are the leaves falling, the days are cooler, and the nights are made for snuggling? Today, September 30 is the FIRST day since early spring that I can remember the temperatures anything less than 80’s and 90’s! Whew, I am so over summer. A month ago I changed out my summer clothes to fall clothes. BIG mistake. Then 29 days ago I started bringing summer clothes back into my closet one pair of capris pants at a time!
If clothes and the closet aren’t enough hassle I totally wanted to start making and baking autumn food! We had White Chicken Chili that my sous-chef dish-washing mom made for us early in September and we sweat it out eating it while the sun blazed 80 degrees outside!
In my mind fall is here when the apples are ready, or it should be that way. But in middle Tennessee mother nature has a mind of her own and the temperature drops when she says it drops!
Our friends, Ed and Joan have an apple orchard and they share their fall bounty with us each year. What a blessing to receive 3 or 4 different kinds of apples freshly picked! Even as the temperatures soared this month we started cooking apples and it has been lovely. This Apple Praline Cake has turned out to be a real keeper! I have made it twice already and decided it was high time I share it with you, because I know you are going to want to make and bake it with fresh apples of your own!
The original recipe came from Inside Brucrew Life and I changed it up just a bit. The recipe listed southern pecan coffee creamer for the icing and I used Coffee Mate’s new creation of Vanilla Caramel. This stuff is so good you can drink it straight – but save some for this frosting! I also used homemade vanilla. Btw- it’s not too late to make homemade vanilla extract for this year’s holiday gift giving. Check out this recipe! Since my cousin Jill taught me how to make my own vanilla extract I cannot imagine using anything else!
For this cake, you can use any variety of apples you want — or mix it up and use a couple different kinds. That is what I usually do. If you make the cake please let me know how it turns out and what a hero you are to your friends and family!
I love this quote from C.S. Lewis, and I hope it blesses you today:
“I pray because I can’t help myself. I pray because I’m helpless. I pray because the need flows out of me all the time — waking and sleeping. It doesn’t change God – it changes me.”
I make a lot of food that never makes it to my blog. Not that it is all terrible (although sometimes it is!) but I only want to blog the recipes that are terrific!!
Our blueberry bush produced a lot of beautiful berries this year. I am so grateful to have them in the freezer now. But if you don’t have a freezer full, the grocery stores still have nice berries for this recipe, because you are going to want to put this recipe on your “to-make” list!
I used a 9″ springform pan and the cake turned out well. If you don’t have a springform pan then a regular baking pan will work and you can simply slice and serve from the pan.
Even though this is a simple “coffee cake” recipe the crumb topping really sets it apart from others. But do not pass up on making the lemon buttercream frosting – that is what puts it on the “must make and bake” list! Your family and friends will thank you!
Do you bake for compliments? I do!
Happy Baking, ~Catherine
P.S. As soon as my sous-chef dish-washing mom sees this blog post she is going to want me to make this again! And I will.
The weekend is coming and this coffee cake will thrill family and friends. It is fast and easy to put together and a luscious, moist combination of flavors.
Author: Adapted by Catherine Daugherty
Recipe type: Coffee Cake, Brunch or Breakfast,
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
1 tablespoon lemon zest
2 cups blueberries, fresh or frozen
½ cup sugar
¼ cup all-purpose flour
3 tablespoons butter, melted
1 cup powdered sugar
¼ cup butter, softened
1 - 2 tablespoons lemon juice
Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray.
In a small bowl, mix together the crumb topping ingredients, sugar, flour and 3 T. butter. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, milk and lemon zest. Add in flour, baking powder, and salt and mix just until combined. Gently stir in the blueberries.
Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
Bake at 350 degrees F. for 45 minutes or until a toothpick inserted into the middle comes out clean.
Cool the cake for 10 minutes and then gently run a knife around the edges and remove the ring.
With whisk or electric mixer combine the powdered sugar, softened butter and 1 tablespoon lemon juice. Add more lemon juice, 1 teaspoon at a time until desired consistency. Drizzle over cooked cake.
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!
This recipe came from Barbara at www.barbarabakes.com
Hello friends! Can you believe it is July? My head is still stuck in April and I honestly can’t believe May and June have flown by. It was my intention to give you a super new recipe for the 4th of July but I changed my mind yesterday. (For my readers from around the world, you may not be doing any celebrating this weekend, but in the USA we are celebrating Independence Day! Independence Day, or more commonly known as the Fourth of July, is a federal holiday to commemorate the adoption of the Declaration of Independence on 4 July 1776, declaring independence from the Kingdom of Great Britain.)
Yesterday I spent a good bit of time in the kitchen. My good friend and neighbor Kathy is moving (boo-hoo) and I wanted to feed lunch to her moving crew. Hearty ham, turkey, and cheese sandwiches were in order for the hungry bunch but I wanted to add a touch of homemade. I did this with a batch of fresh-out-of-the-oven chocolate chip bars (recipe coming) and our favorite Banana Bars with Cream Cheese Frosting!
I didn’t use up all my old bananas with the Banana Bars and so I added two loaves of Brown Sugar Banana Bread to the morning activities! (If you’ve never used this recipe for banana bread – you must! It is wonderful.)
Now you are going to really understand what happens in my kitchen sometimes, when I tell you today was my turn to bring 5 loaves of fresh bread for visitors to our church — and so I had my kitchen work cut out for me!
I have several pastors that I listen to regularly, and so it has long been my habit to play their current online sermons or recordings when working in the kitchen. A friend had told me that Eric Metaxas spoke at World Outreach Church in Murfreesboro, Tennessee on Father’s Day weekend. I generally listen to the sermons from WOC and so I eagerly went searching to see if his recording was there. It was!
Eric Metaxas is an American author, speaker, and radio host. He is best known for two biographies, Amazing Grace: William Wilberforce and the Heroic Campaign to End Slavery about William Wilberforce and Bonhoeffer: Pastor, Martyr, Prophet, Spy about Dietrich Bonhoeffer. My husband, sous-chef dish-washing mom and I met him when he was in middle Tennessee after writing Bonhoeffer: Pastor, Martyr, Prophet, Spy. (Which is excellent, highly recommended reading!)
I tell you all this to say when I listened to his presentation about his recently released book If You Can Keep It – The Forgotten Promise of American Liberty, I couldn’t help to think what a timely and appropriate message for our Independence Day weekend!
Five years ago tomorrow I wrote my first blog post on My Daily Bread Body and Soul. It was my third attempt at creating a blog. Three cameras, 2 computers, 3 different WordPress themes, 686 posts, 2,242 comments and over 1 million views later … here we are!
My first posted featured the recipe for Asian Slaw and it did not include a picture. I have since updated with pictures and an updated recipe file.
As I reflect over the past 5 years I laugh at my original plan to make a recipe for my family, photograph it, edit the photographs, write a blog post and include a scripture … every day! In that first plan, I neglected to make room for “life happens“!
Just recently I took a 49-day sabbatical from blogging and most social media after a post of, Unplugged Solitude, on April 16, 2016. This has been a wonderful time of reflection, but most certainly a time of discernment for the future. I’ve spent time traveling, time with family and friends, and time alone with God. At the end of the day, it seems clear to me that blogging is a part of this season of my life and has become a part of who I am.
As we finished the Community Bible Study year in April I headed to New York City where I participated in the annual spring tea for Hephzibah House and my friend Joan was the guest speaker for the event. I stayed on for another week to become a member of their Board of Trustees. This is a picture of Joan and me on the steps of Hephzibah House in Manhattan.
By this time, it was 20 to 25 days into my blogging sabbatical and it was very clear to me I have to write. I went to bed at night thinking about things I would like to share with you and when I woke in the morning I would once again think of a story, a scripture, an encouragement I wanted to tell you about! Three times during those weeks I wrote an email to a group of friends that really was a blog post disguised as “I just thought you’d like to know” sort of ramblings! 🙂
While I was in Manhattan, my friend Catherine, told me how to make a very “quick and easy, but delicious ice cream cake”. We wanted to make one together but ran out of time.
Just a short time later my Grandson Cole said he wanted an “ice cream cake” for his 8th birthday party. He went with his parents to Dairy Queen to pick out just the right cake. That is when I decided I also wanted an ice cream cake for my 5th Blogiversary! Thank you, Cole, for inspiring this cake, especially the cookie crumb layering between the ice cream!
To make this ice cream cake you need to gather your favorite ice creams. I decided to try five flavors using a loaf bread pan before committing to a LARGE cake! I lined the pan with a small piece of plastic wrap so that I could easily remove the “cake” when it was frozen solid. Then I began scooping ice cream in no particular order. After filling about halfway I covered the ice cream and pressed it down so that it would fill the loaf pan. Then I continued on adding scoop after scoop until I got to the top.
[BAD IDEA – About 1/2 way through filling the loaf pan, I swirled in some chocolate syrup and caramel syrup. This turned out not to be the best idea because the syrup does not actually freeze. So when I was cutting the ice cream cake later there were pockets of syrup that ended up quite messy. My Chief Ice cream lover husband says the syrup is wonderful on each slice. I didn’t like the mess. You can decide.]
After the pan was full of ice cream I patted it down again and then covered with the plastic wrap and froze it overnight. When I gently turned it upside onto a plate the plastic wrap helped to ease it out of the pan. This is what the ice cream cake looked like at this point.
I frosted it with Cool Whip and placed it back into the freezer for a couple of hours before serving. What surprised me most is the oohs and aahs from The Chief and my sous-chef dish-washingmom. They were thrilled with my new creation.
On the heels of my culinary success, I took to making a LARGE ice cream cake using an angel food cake pan. I used 8 different ice creams (which I bought on sale, so it wasn’t a bank breaker) and with my friend Maribeth’s help, we quickly scooped ice cream into the pan. One-third the way through I sprinkled in a package of crumbled vanilla Oreo cookies. We continued another layer of ice cream and then added a second layer of crumbled cookies using chocolate Oreo’s this time.
Again, after freezing overnight, I added Cool Whip frosting and then placed it back in the freezer for another hour before serving.
Ice Cream Cake
The Angel food pan served 20 good-sized pieces of ice cream cake. I like this recipe because it is so versatile – any pan, any size, any amount of ice cream, any flavor! You choose to create it just the way your family and friends will like it!
I made this ice cream cake for our Tuesday Night Small Group end-of-the-school-year cook-out and as you can see they gave it a “thumbs up!”
It was especially fun to serve because while I was cutting and they were eating there were lots of “wows” and “I love this” remarks. For this ever-so-humble cook, I will bake for compliments!
Seriously, this ice cream cake is so good (and easy) you really must give it a try this summer!
I will sign off today with one of my favorite scriptures, which I used on June 4, 2011, and my very first blog post.
“For I am convinced that neither death nor life, neither angels nor demons, neither the present not the future nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:38-39
Keep cool and God Bless! ~Catherine
P.S. If you haven’t signed up to receive my blog posts via email, sign up with your email address on the top right hand of this page!
Let your creative juices flow as you choose what kind of ice cream to combine into a lovely and delicious ice cream cake! This dessert will feed a crowd and is very easy to make!
Author: Adapted by Catherine Daugherty
Recipe type: Dessert
A variety of ice creams (vanilla, chocolate, strawberry, butter pecan, rocky road, caramel, etc.) totaling somewhere around a gallon, depending on the size of cake pan you choose.
Vanilla or chocolate cookies, crumbled* Optional
12 ounces Cool Whip
Cover the inside bottom of an angel food pan with plastic wrap. This is to keep the ice cream from sticking to the pan once it is frozen.
Scoop ice cream into the cake pan alternating flavors with each scoop. About halfway up the pan pat the ice cream down to get out any air pockets.
Sprinkle a layer of crumbled cookies on the ice cream.
Continue scooping ice cream until the cake pan is filled or until desired amount of ice cream is used.
Cover with plastic wrap and freeze for at least 8 hours, overnight is good.
Remove ice cream cake from freezer and using a thin knife or spatula slide down the sides of the pan to separate the ice cream from side of the cake pan. Invert onto serving platter.
Rather quickly frost the cake with Cool Whip. Return to freezer for at least an hour or until ready to serve. At this point the ice cream cake can stay tightly covered in the freezer for several weeks.
Remove from freezer, slice and serve immediately.
Pan size and shape is optional depending on how many you want to serve. This recipe works great in a loaf pan and will serve about 8. A 9"x13" cake pan will serve 18-20. A bundt pan will work great and serve 12-14 and this angel food cake pan easily served 20.