Dump Cake

By Ashley Devonish | Category: Baby Bump, Healthy Living, Recipes & Kitchen Tips, The Journey of Motherhood | Posted Thursday, April 16, 2015

 

Is it just me or every time I log on to Pinterest I see dump cakes. I have never tried one until now! It was super easy and very yummy. It seriously could not be any easier. I would say that is turns out more like a cobbler than a cake in my opinion but lets not get technical. This thing is delicious! And not helping me lose the baby weight!!!!

 

 

 

Ingredients

  • 1 (20-ounce) can pineapple chunks, drained
  • 1 (20-ounce) can cherry pie filling
  • 1 box yellow cake mix
  • 1 cup butter, melted

Directions

  1. Preheat oven to 375 degrees F. Lightly spray a 9″ x 13″ pan and spread it around to cover the bottom of the pan.
  2. Dump the pineapple chunks as evenly as possible on top of the cherries. Dump the dry cake mix on top of the fruit and smooth it out with the back of a spoon so it is level and covering all of the fruit. Melt the butter and carefully pour it over the dry cake mix. DO NOT STIR IT! Do try to get the butter to cover everything as evenly as possible.
  3. Bake for 25 – 30 minutes, until the top is set like a crust and golden brown. Serve with a heaping pile of whipped cream and a sprinkle of cinnamon.

Notes

It is important not to mix the layers together. As it bakes, the juice of the fruit comes up and the butter dribbles down and you end up with a delicious dessert with a buttery top crust. If you don’t have pie filling, you can omit it and the recipe will still work. Try substituting blueberry pie filling for the cherry too.

 

Enjoy and comment below on other fruit combinations you have tried.

 

Ashley Devonish

I have a passion for helping moms and encouraging them in their journey through motherhood. I invite you to journey along with me!

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Delicious Lacation Cookies! Yum!

By Ashley Devonish | Category: Baby Bump, Recipes & Kitchen Tips, Surprize Me!, The Journey of Motherhood | Posted Monday, April 13, 2015

 

The ingredients in these cookies that are supposed to help boost your milk supply are the oatmeal, the flaxseed meal, and the brewers yeast. From what I’ve read, brewers yeast seems to be the most crucial ingredient. I guess that is why some people suggest a beer to help increase milk supply. And in my opinion, I would rather have a cookie instead of a beer. (unless its been a really tough, bad day!)

As far as taste goes, these cookies honestly just taste like normal oatmeal chocolate chip cookies and they’re SO good! Oatmeal chocolate chip cookies are my favorite cookie of all time. Simple but not too sweet. :-)

I really hope you guys make these cookies.

 

 

 

Oatmeal Chocolate Chip Lactation Cookies

Ingredients
3 cups of oatmeal (steel-cut or old-fashioned)
2 cups of all-purpose flour
1 and 1/2 cups of brown sugar
1 (12 oz) bag of chocolate chips (I like to use dark chocolate chips)
1 cup of butter, softened
2 eggs
4 tablespoons of water
3 tablespoons of brewers yeast
2 tablespoons of flaxseed meal
1 teaspoon of vanilla extract
1 teaspoon of salt

1 teaspoon of cinnamon
1 teaspoon of baking soda

 

Directions
1. Preheat the oven to 350F.
2. Mix together the flaxseed meal and water, and then set aside for 3-5 minutes.
3. Cream butter and brown sugar together until light and fluffy.
4. Add eggs one at a time and mix until blended.
5. Stir flaxseed mixture and add with vanilla to the butter mix. Beat until blended.
6. Sift together dry ingredients, except oats and chips.
7. Add dry ingredients to butter mixture and mix until fully incorporated.
 8. Stir in oats, and then stir in chocolate chips.
9. Scoop or spoon cookie dough onto baking sheet.
10. Bake for 10-12 minutes, depending on size of cookies.
Makes approximately 3-4 dozen cookies.
Enjoy!!!!

Ashley Devonish

I have a passion for helping moms and encouraging them in their journey through motherhood. I invite you to journey along with me!

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Pumpkin Bread in a Jar Recipe – just in time for fall!

By Ashley Devonish | Category: Activities with Kids, Creating a Home, It Worked 4 Me, Recipes & Kitchen Tips, The Journey of Motherhood | Posted Wednesday, October 16, 2013

 

 

 

Pumpkin Bread in a Jar Recipe

 

Ingredients:

  • 1 Cup of Apple Butter
  • 2 Cups of Brown Sugar, packed
  • 1 Cup of Sugar
  • 3 Cups of Flour (or Gluten Free All Purpose Flour)
  • 1 15oz Can of Pumpkin
  • 2 Eggs
  • 1 Tbsp Baking Powder
  • 1 Tsp Cinnamon
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 12-24 Half Pint Jars
  • 2 Tubs Cool Whip Cream Cheese Frosting (or your favorite Cream Cheese Frosting)

Directions:

Preheat the oven to 375*.

In a large mixing bowl, mix all the ingredients together in order until dough forms.

At this point you can either use 12 Half Pint Jars sprayed with non stick baking spray and 1 bread loaf pan, or you can use 24 Half Pint Jars.

Pour the batter in leaving about 1 1/2 inches at the top of the jars for room to rise.

This will bake in the oven for 45 minutes- 1 hour or until the bread takes shape. I usually do the standard toothpick or fork test, to be sure no dough comes out on the toothpick.

Let these completely cool then serve with Cool Whip Cream Cheese Frosting.

I typically will use a Wilton 1M tip and cake decorating bag to do the frosting. Garnish with a little cinnamon.

 

 

 

 

 

 

Enjoy! This recipe is so yummy and easy. Makes great gifts too.

Ashley Devonish

I have a passion for helping moms and encouraging them in their journey through motherhood. I invite you to journey along with me!

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Fall Time Recipes

By Ashley Devonish | Category: Activities with Kids, Healthy Living, It Worked 4 Me, Recipes & Kitchen Tips, Surprize Me!, The Journey of Motherhood | Posted Wednesday, September 11, 2013

 

Although I am not a huge fan of cold weather, I do love holiday foods. Below are two recipes I found on Pinterest that made me super excited for fall! and if you didn’t already know…Starbucks has their pumpkin spice lattes available. Now I am officially ready.

 

 

 Peek a Boo Pumpkin Pound Cake

 

Ingredients:

For the pound cake

1 (14-ounce) box pumpkin bread mix
1 (16-ounce) box pound cake mix
Orange food coloring
For the icing

8 tablespoons (1 stick) butter
3-1/2 cups powdered sugar
3 tablespoons evaporated milk
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Directions:
1
Prepare pumpkin bread
Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).

2
Bake and cut
Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.
Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

3
Make pound cake
Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

4
Prepare icing
Meanwhile, prepare the brown butter pecan icing.
Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

5
Ice cake
Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.
Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

 

 

Sweet Potato Waffles

 

These would be great for any meal, breakfast or dinner!

Sweet potato waffles

(adapted from Alton Brown’s recipe)

  • 1 c. sweet potato puree
  • 2 c. flour
  • 1 T baking powder
  • 1/2 tsp. salt
  • 6 egg whites, room temp.
  • 1 1/2 c. milk
  • 1/4 c. brown sugar
  • 1/4 c. butter, melted
  • 1/2 T. orange zest

Whisk together flour, baking powder, and salt in one bowl.

In another bowl, mix the sweet potatoes, milk, brown sugar, butter, and orange zest.  Make a well in the center of the flour mixture and add the wet ingredients until combined.  Beat the egg whites until stiff peaks form. Add the egg whites into the sweet potato mixture a 1/3 at a time. It will be thick! Set up your waffle maker and go!

 

 

What is your go to fall recipe? Let me know if any of you try these recipes.

 

Ashley Devonish

I have a passion for helping moms and encouraging them in their journey through motherhood. I invite you to journey along with me!

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Christmas Pretzels: the perfect snack to make with your kids!

By Ashley Devonish | Category: Activities with Kids, Family Focus, Recipes & Kitchen Tips | Posted Sunday, December 23, 2012

This just may be the perfect kid friendly Christmas treat around.  Not only is it easy but you can’t really mess it up!

You will want the following:

-Pretzels (we prefer the stick kind rather than the knotted version as it is easier for small hands to dip)
-Melting chocolate
-Non stick surface to let the pretzels cool on (I used parchment paper) but you could also use a regular plate, cookie sheet, etc)

1) Simply melt your chocolate in a double boiler (if you don’t have one you can make one by simply stacking a metal bowl on top of a pot of boiling water) or in the microwave (be careful to check and stir your chocolate often as it is EASY to overcook it in the microwave).

2) Dip your pretzels into the chocolate mixture

3) Allow them to cool on your parchment paper.  Optional: once they have cooled, re-dip them on the other end.

If you want to get fancy, you can decorate the still wet chocolate with sprinkles, candy bits (such as crushed candy canes) or shaved chocolate. OR let your children make their initials using the pretzel rods!

Ashley Devonish

I have a passion for helping moms and encouraging them in their journey through motherhood. I invite you to journey along with me!

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