I don’t know if you guys have noticed but I am SO READY FOR FALL, SNOW, WINTER, SNOW, HALLOWEEN, SNOW, CHRISTMAS, and most importantly SNOW.

It’s like that scene in Knocked Up when the guy says he wishes he liked anything as much as his kids like bubbles. I imagine my husband probably says, “I wish I liked anything as much as my wife likes snow!”

We had a day last week where our high was in the 50s and I was in heaven. I broke out my boots, my winter coat, my big scarf that my mom made me. It was awesome. I’m sure everyone who saw me thought I was crazy pants but… I’m just excited, y’all.

And btw, it’s well into the hundreds in Afghanistan and my husband is not amused by the scarf selfies I send him. #bestwifeever

One of the great things about fall is, of course, apples. Oh man, I can’t even wait for the honeycrisps to show up. They are probably the thing I like most about fall.

After football.

Obviously.

But while we wait for honeycrisps, I had to make something with apples. This is a Taffy Apple Pizza with a sugar cookie crust, a peanut butter cream cheese sauce, apples, peanuts, and a caramel drizzle.

I totally don’t mind eating fruit if it’s served on a cookie with caramel on top.

If you need me I’ll be sitting in my house, sweating my butt off because I’m too stubborn to turn on the A/C.  Come on, fall!

Click for the full recipe

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Is bacon still cool?

Bacon’s always cool, right?

I feel like I can’t keep up with the trends anymore. I’m getting old.

Years ago I told you guys about the time I made those awesome bacon cookies for a football party and none of our guests were brave enough to try them until they saw someone else eat one first. (There wasn’t a cookie left at the end of the night, for the record.)

I don’t understand that reaction. It’s BACON.

If I see something with bacon in it, I want it. I want 10 of them. Because, duh, bacon.

I made these shortcakes and I’m almost positive I’ll get at least 4 “EWWW!” comments but you guys, they are so good. There’s bacon in the cakes and then you make a sauce of caramel, sliced bananas, and more bacon. And then you top it off with peanut butter whipped cream.

Which btw, peanut butter whipped cream? Quite possible the greatest thing on earth. I feel like I had that exact reaction the first time I made peanut butter cream cheese frosting so I don’t know why it took me so long to make peanut butter whipped cream. But it is perfection. Now that I know this, I probably won’t be fitting in my ball dress come December.

You should make these. And when your friends walk in and say “Ewww, bacon shortcakes?” just eat them all yourself. It’ll be more fun that way anyway.

Click for the full recipe

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I think it’s so funny how the brain remembers the weirdest things.

Like, I remember a very specific tweet from probably 3 years ago that wasn’t even directed at me from someone who I’ve spoken to, maybe, 10 times in my Twitter lifetime.

It said: I mean, do we really need a recipe for a poke cake?

And I remember thinking that yeah, I totally need a recipe because all I know is you poke holes in it. I don’t know what to put in those holes, I don’t know what cake to use, I don’t know what to put on top.

I’d never given poke cakes a second thought but that tweet… that tweet made me want to make ALL THE POKE CAKES.

Since then, they’ve become my go-to “last minute” dessert. You know those nights when your husband walks in from work and says HEYIGOTTABEATAMEETINGINANHOURANDINEEDTOBRINGADESSERT.

And you’re just like, “Uhh bro, I’m on my second glass of wine and The Bachelor just started. Now is not the time for jokes.”

I’ve honestly made this Snickers Cake more than once during commercial breaks on such an occasion. It’s just a Devil’s Food Cake Mix that you poke holes in, pour some caramel in those holes, and then top with whipped cream and chopped up Snickers.

But it’s the best. I could eat the entire thing myself.

I won’t. Because I already bought my dress for when my husband comes home.

But if I hadn’t, I would totally eat the entire thing.

Click for the full recipe

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One day last week I was all wound up about strawberry shortcake. Like, I’d thought about it all night the night before and then I got even more pumped because I had sour cream to make my favorite sour cream pound cake.

Excited doesn’t even begin to cover how I was feeling.

And yes, I realize my feelings toward food tend to be pretty extreme.

But anyway, I put the pound cake in the oven and wanted to get started slicing the strawberries. Guess what.

We had no strawberries.

And I’m having a lazy summer. I’m only motivated to do fun things like stovetop s’mores-ing and swimming and splash padding. Going to the grocery store is not on that list.

The pound cake just sat there for days and finally I came to terms with the fact that no one was going to show up at my door with strawberries and made my kids French toast with it.

Well I finally went to the store over the weekend (with a kid wearing two different shoes) and got some dang strawberries. I made this Angel Food Cake to go with them and I think I’ve decided that Angel Food is my favorite for shortcake. It reminds me of those little round sponge cakes that you can buy and I love those so much!

Angel Food Cake

about 12 servings

Ingredients

1 1/4 cups egg whites (about 9)
1 1/2 cups sugar, divided
1 cup cake flour
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Instructions

  1. Place oven rack in the lowest position. Preheat oven to 350F.
  2. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  3. Sift 1/2 cup sugar and flour together twice; set aside.
  4. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  6. Run a knife around side and center tube of pan. Remove cake to a serving plate.
http://fakeginger.com/2014/06/16/angel-food-cake/

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Big disaster in my life.

We can’t find Cuties anymore.

I don’t even know what to do. The baby (he’s almost 3 – not a baby) eats at least 3 a day and now they are gone from the grocery store shelves. Yesterday I found a bag of pluots labeled dinosaur fruit and thought “Hey, it’s got a dinosaur on it. Maybe he’ll eat them!”

Nope.

I’m kind of regretting using our last bag of Cuties on these cupcakes. Kind of. But not really.

Because Orange Cream Cupcakes! I’ve been really digging citrus cakes for awhile now so an orange cupcake with orange cream cheese frosting? All about it!

Don’t worry if you’re in the same predicament as me with the Cuties though – you can use any kind of orange!

Orange Cream Cupcakes

from Food Network Magazine, May 2014

Ingredients

For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 teaspoons orange zest
1 teaspoon vanilla
1/2 cup milk
For the frosting:
3/4 cup fresh orange juice (about 2 oranges)
1 8-ounce package cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons orange zest
orange gel food coloring

Instructions

    To make the cupcakes:
  1. Preheat oven to 350F. Line a muffin tin with 12 liners.
  2. Sift together flour, baking powder, and salt in a medium mixing bowl.
  3. Beat the eggs and sugar in a large bowl on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed and slowly beat in the melted butter. Beat in orange zest and vanilla.
  4. Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
  5. Divide batter evenly among the muffin cups, filling each about 2/3 of the way. Bake about 18 minutes or until a toothpick inserted into the center comes out clean Cool completely on a wire rack.
  6. To make the frosting:
  7. Bring the orange juice to a boil in a saucepan; reduce heat to medium and simmer until reduced to 1 1/2 tablespoons, about 8 minutes. Let cool.
  8. Beat the cream cheese in a large bowl on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce mixer speed to low; sift the powdered sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, and orange zest. Beat until combined. Add food coloring until desired color is reached. Refrigerate until spreadable, about 15 minutes. Spread onto cool cupcakes.
http://fakeginger.com/2014/06/12/orange-cream-cupcakes/

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