Tag Archives: baking

Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 23, 2025 | Leave a comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want) completely optional with the nuts we don’t do it

*cooking fresh sweet potatoes -Prep and wash potatoes –to expedite cooking –peel and cut into chunks before boiling or you can boil them whole and peel afterward

Place in a large pot and cover potatoes with cold water

Bring to a boil

Reduce heat and cover and simmer anywhere from 20-40 minutes depending on the size of the potatoes

Drain and cool — then mash and use in your desired recipe

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*one little tip when making a day ahead which is what I do. I assemble the sweet potatoes and I refrigerate as is till day of Thanksgiving. On Thanksgiving when I am ready to put in oven, I put in oven at 350 degrees for about 1/2 hour then add the marshmallows till they brown up. Also be careful with aluminum foil on top of cooked marshmallows because they tend to stick to the foil.

*this recipe serves about 8 – 10 as a side

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Pumpkin Cupcakes with Cream Cheese Frosting–Fall Treats

Posted on October 23, 2025 | 1 comment

photo (4)photo (16) photo (17) photo (18) photo (19)There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have an incredible sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy,  I still love junk candy as much as I did when I was 6. However my taste in cake has definitely improved with age. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts.   It’s just the right amount of sugar and spice! A most perfect Fall Cake or cupcake.   It really is a very easy recipe to follow ,  I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins! Nice little treat for those little trick or treaters in your house.

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese which wouldn’t be too bad either.

Happy Halloween Everyone!!!

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Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese  and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4 oz. softened cream cheese ( soften in microwave) not melted just softened or you can leave it out for a bit and it will soften up.  I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greased muffin pan about 3/4 full.  I always use little paper liners and bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist.  I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

Frost Cupcakes / Cake  and if you’d like decorate with some of those little Halloween Candies like candy corn or those little pumpkin shaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.

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Blintz Souffle–Break Fast Food

Posted on September 30, 2025 | 1 comment

This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.

Unfortunately my photos of this are not so great so unable to post them. I do have a post on Instagram with a photo however . Not a good photo of it but next time I make I will take much better pics.

Good easy Fast for those who do — Good Yontif

Ingredients:

6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray. Blintzes can be found frozen in many supermarkets or specialty stores.

2 eggs

1/4 cup sugar

1/8  unsalted butter or margarine –that’s 1/8 or 1 Tablespoon of butter

3/4 cup sour cream (lite is fine)

1 tsp. vanilla

Dash of cinnamon

Directions:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard)  to rise around it. Don’t spread it too thin.

Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.

Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Happy Healthy Sweet New Year!

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Baked French Toast — all time best for Yom Kippur Break Fast

Posted on September 24, 2025 | Leave a comment

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DSCN4294I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back  your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Yom Kippur begins at sundown on October 1; ends at nightfall on October 2 2025

For those of you who fast — have a good fast.

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Easy Fast to all .

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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S’mores Dip

Posted on August 30, 2025 | 1 comment

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round.  A few minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!

Happy Labor Day!

Ingredients:

app. 1 regular size bag of  chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.

Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag –you can use minis or the large ones but I just used regular sized this time which are readily available

Graham Cracker Squares–for dipping

I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one

Directions:

Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up)  Pour the chips you’re using in an even layer on the bottom of the skillet.  Bake for3-4  minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around  then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo)  Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.

*if you don’t have a skillet you may use another oven-safe baking dish like a 9×13 pyrex would work . Chocolate does melt more evenly in cast-iron skillet and it retains heat better. 

*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2. 

*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on August 20, 2025 | 1 comment

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Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for a Labor Day BBQ or anytime!

Enjoy Labor Day Weekend !

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Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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S’Mores Baked in the Oven

Posted on August 16, 2025 | 1 comment

IMG_8638IMG_8636IMG_8639 IMG_8641 IMG_8642IMG_8634 IMG_8633 IMG_8632Oh Wow!!! what could be better??? truly easy and very little fuss perfect with the kids and perfect for the adults. Very rich and gooey. Whole thing takes about 40 minutes from start to finish and you can re-heat the sliced bars in the microwave for about 30 seconds if you have some left-over. It’s great for a large group and I would say about 12-15 servings here. Let’s hold on to the last few weeks of summer with this delicious dessert.

For a very traditional s’mores taste eat immediately, I think they tasted a little better after they cooled down for a bit. Whichever way you prefer them –this is a great recipe for a crowd. You can prepare first and then pop in the oven while you are having dinner. Enjoy!

*also I was able to obtain these amazing square marshmallows in the supermarket, if you see them –grab them otherwise just regular old marshmallows they will do the trick.

Ingredients:

Crust:

18 graham crackers

1/4 cup granulated sugar

pinch of salt

8 Tablespoons unsalted butter-melted

*parchment paper — I think you’ll want to work with it for this recipe–it can get difficult once they harden to get them out of pan. Clean up was a snap with it.

Topping:

3 extra-large Hershey Bars (or 7 regular-size ones)

24 jumbo marshmallows–look for the large square ones

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9×13 Pyrex type baking pan with cooking spray and then line with parchment paper , allow an extra couple of inches of paper to hang over the edge.

In the food processor bowl, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium-sized bowl.

Add the sugar and salt to the graham crackers and stir to combine. Add the melted butter and stir until the crumbs are moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

Bake the crust for about 10 minutes or until the edges turn lightly golden. Let the crust cool off completely before adding chocolate. I probably let it sit off heat for about 1/2 hour.

Arrange the chocolate bars (see picture) evenly on the top of cooled crust, I had to remove 1 row of chocolate to fit it in pan and left a little uncovered crumbs around edges. Arrange the marshmallows on top of the chocolate, leaving a little space between each one (see photos) Marshmallows will expand slightly.

Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top. Probably about 10-15 minutes depending on your oven.

I couldn’t wait to eat them but I would suggest letting them cool off for  a little bit, cutting was easier when it cooled down ( after 15-20 minutes) I was able to cleanly cut slices. It’s more like campfire s’mores when you eat them hot out of the oven and certainly messier.

You can re-heat the sliced bars in the microwave for about 20-30 seconds. If you are keeping them , cut them and store individual slices.

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A Berry Patriotic Trifle

Posted on July 4, 2025 | 1 comment

I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.

You’ll need a Trifle Bowl — worth the investment.

Happy Fourth of July America! Land of the Free because of the Brave!

Ingredients:

1 store bought angel food cake

For the syrup:

1/4 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

1/4 tsp. Almond Extract

Whipped Cream Cheese:

2/3 cup sugar

1 lb. Cream cheese , at room temperature

2 cups Heavy Cream, at room temperature

Fruit:

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Cut the pre made angel cake into 1 ” slices

Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this

Cut the slices into 1″ cubes

Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream

Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread

Top with a layer of strawberries

Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries

Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.

Like I said any berries will do , it’s a lovely dessert.

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Coconut Rice — Chrissy Teigen Recipe

Posted on May 22, 2025 | 3 comments

This is my go to rice recipe — sweet and salty delicious recipe. Perfect served alongside a savory BBQ or any meal for that matter. Always a hit at our house. I like Chrissy Teigen’s recipe of all the coconut rice recipes. And don’t skimp on the toasted coconut. This is not diet food — but it’s delicious and worth the few extra calories. Absolutely yummy!

Don’t forget to rinse the rice and let it dry — it takes another 1/2 hour or so and is absolutely worth it. I just rinse it through a mesh colander– run cold water over rice and move rice around a little with your hands and let it dry . Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.

Enjoy and thanks again to Chrissy Teigen for this wonderful recipe.

Ingredients:

1/2 cup unsweetened shredded coconut

1 1/2 cups Jasmine Rice ( rinsed and drained)

1 14 oz. can coconut milk– full fat not light

1 3/4 cups water

1/4 cup sugar

1 1/2 teaspoons kosher salt

Directions:

In a dry pan, toast coconut over medium-low heat, stirring until lightly brown and fragrant. About 4-5 minutes. Watch carefully . Transfer to a plate to cool.

In a medium saucepan, combine all other ingredients including rice, coconut milk, water, sugar and salt.

Bring to a boil over high heat, stirring occasionally. Once it boils reduce heat to a barely simmer until rice is fully cooked and liquid absorbed keep covered. About 20 minutes. I time it for 20 and check on it at 15 minutes. Remove from heat when all liquid is absorbed and fluff with a fork. Then re-cover the saucepan and let it stand for at least 5 minutes before serving. Last night I made an hour ahead and let it sit and it was perfect.

Transfer to a sering bowl and top with toasted coconut.

Enjoy!

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Banana Cake with Cream Cheese Frosting (very easy)

Posted on May 6, 2025 | 1 comment

I love Banana Cake and since I always seem to have rotting bananas in the house it’s the perfect thing to make. I have tried so many recipes over the years and have posted mostly loaf style banana breads. I decided to make this one a sheet cake in a 9×13 Pyrex and I also decided to frost it with a delicious cream cheese frosting! I think this is a super easy cake to bake, perfect for beginner bakers. The orange zest gives it a distinct flavoring, it met with raves in my house tonite. Making it in the sheet cake style takes out the room for error. A 9 inch round cake would be perfect as well and you can frost just the top or sides and top. Just follow the same directions. I baked cake in the afternoon and frosted it that night for the next day. I kept it in fridge overnight, and took it out of fridge for a few hours so frosting and cake would be at room temperature. Give this one a go!

*would also make great cupcakes

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Ingredients:

3 very ripe bananas , mashed

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

3/4 cup sugar

2 extra-large eggs, at room temperature

1/2 cup sour cream

1 teaspoon pure vanilla extract

Grated Zest of 1 orange (don’t leave this out, it really adds distinct flavoring)

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts ( optional) I didn’t use this time but nice to decorate the top with a few walnut halves as well. Totally optional. You can sprinkle chopped walnuts on the top of cake as well. I didn’t,  I left it simple and clean .

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

6 tablespoons ( 3/4 stick) unsalted butter, at room temperature

1 teaspoon vanilla extract

2 1/2 cups sifted confectioners sugar

Directions:

Preheat the oven to 350 degrees. Spray a 9x 13 Pyrex pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the mashed bananas, sugar, and brown sugar on low-speed until combined, scrape down the sides of the bowl. With the mixer on low, add the oil, eggs ( one at a time) sour cream , vanilla and orange zest. Mix until smooth.

In a separate bowl, sift together the dry ingredients. Flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 40 – 50 minutes. I baked for about 40 minutes, toothpick or cake tester should come out clean from the center of cake. I would watch cake the last 10 minutes or so for doneness.

To make the frosting. Mix the cream cheese , butter and vanilla in the bowl of an electric mixer with the paddle attachment on low-speed until just combined. Do not whip. Add the confectioners sugar and mix until smooth. Spread the frosting thickly on the top of the cake. Cake must be completely cool before frosting. Frosting is super delish! and I just put a few walnut halves or sprinkle chopped nuts over cake, if no nut allergies present.

*this cake also bakes up beautifully in 9 inch round cake pan. It will look a little fancier on the cake plate this way. For today I just did a good old fashioned sheet cake. ( no room for error) or delicious cupcakes!

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