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tag. -- pages home recipe index contact me privacy/disclosure september 13, 2018 peach cake with cream cheese frosting a few years back we planted a peach tree and this was the first year we got peaches from it and we got a lot of peaches. i have already made three batches of this low-sugar peach jam , i've made peach milkshakes and i still have a bunch of peaches left. so, i threw some in this amazing cake. the great thing is, this is a shortcut recipe. i love using cake mixes and "doctoring" them up to create delicious cakes. you always get consistent results when using a cake mix. i used fresh peaches in this cake, but you can also used frozen peaches, if you prefer. if you want to use frozen peaches, check out this post for directions . when eaten without frosting there is no mistaking this is a peach cake. you can totally taste the peach flavor. once you top it with the cream cheese frosting, the peach flavor is there, but doesn't stand out quite as much. this is a super moist cake with a great texture and a recipe i will have to make each year with my fresh peaches. you might also like: homemade peach freezer jam with less sugar peach bread with cinnamon streusel topping peach pie sheet cake bars peach cake with cream cheese frosting (printable recipe) 1 (15.25 oz.) box yellow cake mix 2 (3 oz.) pkgs. peach jell-o 4 large eggs 1 tsp. vanilla extract 1 c. canola or vegetable oil 2 c. fresh peaches, peeled and diced (around 4-5 peaches) cream cheese frosting from: jenn@eatcakefordinner 1/2 c. (8 tbl.) unsalted butter, room temperature 1 (8 oz.) pkg. cream cheese, room temperature pinch of salt 2 tsp. vanilla extract 2 1/2 c. powdered sugar 1-2 tbl. milk, only if needed preheat oven to 350 degrees. grease a 9x13-inch cake pan; set aside. in a large bowl, combine the cake mix, powdered jell-o, eggs, vanilla and the oil. whisk together until combined. fold the diced peaches into the cake batter. pour the batter into the prepared pan. bake for 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). cool completely and then top with cream cheese frosting. for the cream cheese frosting: in a medium mixing bowl, beat together butter and cream cheese until creamy. add the salt and vanilla and mix again. add powdered sugar, one cup at a time, until frosting is smooth and creamy. if it's too thick, add a little milk until it reaches desired spreading consistency. jenn's notes: this cake gets very dark when baking, but it doesn't taste burnt. i also added 1 tablespoon of vanilla bean paste to my frosting, but that is totally optional. base cake recipe adapted from: the food charlatan posted by jenn at 11:55 am no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: cake , dessert september 1, 2018 chocolate confetti chip cookies i found the funnest thing when shopping at walmart the other day. confetti chips! they are so cute. . . speckled white chips that almost taste like cake batter. of course, i bought two bags and immediately made some cookies. i used my current favorite chocolate cookie recipe. these cookies are soft and chewy with the perfect touch of chocolate. i love this recipe, not only does it always produce delicious cookies, but i always have the ingredients on hand. plus, this recipe makes a bunch of cookies, so there is always plenty to share. however, if you don't want that many cookies hanging out in your kitchen, then you can easily cut this recipe in half. next time you are at the store, pick up a bag of this fun confetti baking chips and make yourself a batch of cookies. you might also like: peanut butter brownie cookies triple chocolate crinkle cookies strawberry cookies 'n cream cookies cake batter chocolate chip cookies mint cookies 'n cream pudding cookies chocolate confetti chip cookies from: jenn@eatcakefordinner (printable recipe) 1 c. unsalted butter, room temperature 1 c. sugar 1 c. light brown sugar, packed 2 large eggs 2 tsp. vanilla 2 1/4 c. all-purpose flour 3/4 c. unsweetened cocoa powder 1 tsp. baking soda 1 tsp. salt 1 (11 oz.) bag confetti baking chips (about 2 cups) preheat oven to 350 degrees. in a large bowl, cream together butter, sugar and brown sugar for two minutes. scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy. mix in the vanilla. in a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture. mix until just combined. stir in confetti chips. spray cookie sheets with cooking spray. form dough into roughly 1 1/2- 2 inch balls (i like to use a 1 3/4 tablespoon cookie scoop) . place dough balls on cookie sheet, leaving 2-inches between each. bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes). remove from oven and transfer cookies to a wire cooling rack and cool completely. repeat with remaining cookie dough. makes around 40 cookies. base cookie recipe adapted from: jamie cooks it up posted by jenn at 12:33 pm no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: cookies , dessert august 20, 2018 one pot chicken parmesan pasta with artichokes and spinach school starts this week, which means quick and easy dinner recipes are much needed. this recipe is not only quick to make, but it's also made all in one pot. how easy is that? you start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy. i added spinach and artichokes to mine, but i can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more. just make sure if you use different vegetables you either cook them first or use thawed frozen veggies. this recipe makes a large pot of pasta and serves a lot of people. it also tastes great leftover. be sure to add this easy cheesy pasta to your dinner rotation. you might also like: easy weeknight bowtie pasta healthier taco pasta shortcut ham and cheese chicken parmesan 30-minute garlic parmesan pasta with crispy chicken one pot chicken parmesan pasta adapted from: betty crocker (printable recipe) 4 c. water 2 (12 oz.) cans evaporated milk 1 tsp. salt 2 cloves garlic, finely chopped 1 lb. uncooked pasta (i use cellentani) 2 tsp. cornstarch 2 c. diced rotisserie chicken 1 (14 oz.) can artichoke hearts, drained and chopped 1 1/2 c. shredded parmesan cheese juice of 1 lemon 2 tbl. unsalted butter 4 c. baby spinach (i like to roughly chop mine) 1/2 tsp. pepper 3/4 tsp. mccormick roasted garlic & herb seasoning (or similar seasoning) in a large dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat. simmer for 12-14 minutes, stirring frequently, until pasta is tender. in a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts. add to mixture in the dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes. remove from heat and stir in half of the cheese and the lemon juice. then, stir in the remaining cheese (reserving a little for topping). last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted. serve with reserved cheese. serves 7-8. posted by jenn at 5:19 pm no comments: email this blogthis! share to twitter share to facebook share to pinterest labels: chicken , main dishes , pasta august 12, 2018 lemon poppy seed zucchini bread with lemon icing i have been seeing lemon poppy seed zucchini bread recipes all over the place lately. so, i figured i'd join in and post my own recipe for this delicious bread. this bread is guaranteed to be a huge hit and the icing on the top is the perfect finishing touch. this is the 3rd loaf of lemon zucchini bread i have made in

URL analysis for eatcakefordinner.net

http://www.eatcakefordinner.net/search/label/appetizers
http://www.eatcakefordinner.net/2016/11/triple-chocolate-crinkle-cookies.html
http://www.eatcakefordinner.net/2016/02/strawberry-cookies-n-cream-cookies.html
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http://www.eatcakefordinner.net/2014/06/peach-pie-sheet-cake-bars.html
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http://www.eatcakefordinner.net/2015/07/lemon-raspberry-zucchini-bread-with.html
http://www.eatcakefordinner.net/2013/09/peach-freezer-jam-less-sugar-and-its.html
http://www.eatcakefordinner.net/2018/08/guacamole-deviled-eggs.html
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Domain Name: EATCAKEFORDINNER.NET
Registry Domain ID: 1832125023_DOMAIN_NET-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2017-10-27T16:50:54Z
Creation Date: 2013-10-22T22:00:17Z
Registry Expiry Date: 2019-10-22T22:00:17Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
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Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS33.DOMAINCONTROL.COM
Name Server: NS34.DOMAINCONTROL.COM
DNSSEC: unsigned
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  ARGS domain =eatcakefordinner.net

  PORT 43

  TYPE domain

DOMAIN

  NAME eatcakefordinner.net

  CHANGED 2017-10-27

  CREATED 2013-10-22

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