Taste of Our Home Tuesday: Easy Oreo Bundt Cake with Chocolate Ganache

This recipe came from Pinterest.  My thinking was, "Oreos are the best, so anything made from them has to be just as good!"  And it was!! This cake was very moist and delicious.  Justin and I ate the whole thing!  I loved how quick and easy it was and how all the ingredients are things I normally have on hand. (minus the Oreos.) Enjoy!

 

Ingredients

1 box Devil's Food Cake

3 eggs

1/2 cup sour cream

1 cup water

2 cups chopped Oreos

Instructions

Preheat oven to 350. Spray bundt pan with non-stick spray; set aside.

Combine cake mix, eggs, sour cream, and water in bowl of stand mixer. Beat for 2 minutes, or until well combined. Stir in crushed Oreos.

Pour into prepared bundt, bake for 35 minutes or until just set. Do not overbake.

Remove from oven. Allow to cool for 10 minutes, then remove to cool on rack. Top with prepared ganache. 
To make ganache, heat 1/2 cup heavy cream to just a simmer. Pour over 1/2 cup of semi-sweet chocolate chips. Stir until smooth.

Pals

Eli and Emma took a nap together today.  Someday they will be wonderful pals!!

3 Weeks

It's hard to believe that Elijah is 3 weeks old already!  Time is flying way to fast.  I can tell he is getting heavier, longer and starting to fill out the 0 to 3 month outfits better.  I kind of wish we were headed back to the doctor soon so I could see how much he weighs now.

We still are not on much of a schedule.  He is continuing to eat every three hours.

Every once in awhile he will go 4 hours during the night.  But the next night he will turn around and only make it 2.

I need to learn how to take a nap when he is sleeping.  Up until now I've been waiting until he is asleep and then rushing around to get everything I can possibly get done accomplished.  The last several days I've noticed I've been more tired than when we came home from the hospital.

I'm sure we will continue to adjust and all get into a routine in the near future.

Taste of Our Home Tuesday: Apple Bread Pudding With Caramel Sauce

Justin loves apple pie and apple crisp.  When I saw this apple bread pudding recipe I knew he would love it.  His birthday was on Monday so this was the special birthday dessert, that we had on Tuesday because I'm still working on time management with a new baby.:)  There is nothing healthy about this tasty dessert, but it sure is yummy!!  Possibly better than apple pie!  Enjoy! 

Ingredients 
3/4 cup butter, cubed 
4 cups chopped peeled tart apples (about 4 medium) 
2 cups sugar 
1/2 cup raisins 
1/2 cup chopped walnuts 
3 teaspoons ground Ground Cinnamon 
2 teaspoons vanilla extract 

Bread Pudding: 
6 eggs 
2-1/2 cups 2% milk 
1-1/2 cups plus 2 tablespoons sugar, divided 
1 cup heavy whipping cream 
1-1/2 teaspoons vanilla extract 
Dash ground nutmeg 
1 loaf (1 pound) French bread, cut into 1-inch cubes 

Caramel Sauce: 
1 cup sugar 
1/4 cup water 
1 cup heavy whipping cream 
2 tablespoons butter 

Directions 
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. 
For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. 
Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. 
For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding. Yield: 16 servings (1-3/4 cups sauce).

2 weeks

It's hard to believe that 2 weeks have already gone by since little Elijah joined our family.  He is growing like a weed!  At his 2 week appointment he weighed in at 8lbs. 11oz., a whole pound heavier than his birth weight.  And all this time I was afraid he wasn't getting enough to eat!:)  

He's starting to stay awake for longer periods of time.  Tonight he was awake the entire time between his feedings.

I caught a little smile today before he woke up.

We couldn't have asked for a better baby!

Taste of Our Home Tuesday: Snickerdoodle Bread

This bread is delicious!!  I found the recipe on Pinterest and noticed it had sour cream.  Everything with sour cream turns out moist so I had to try it.  I did not have any cinnamon chips so I left them out.  I also made muffins since I don't have small loaf pans.  They are super moist and very tasty!  I'm debating about chopping up some apples and substituting them for the cinnamon chips next time.  I think it would made an excellent apple cinnamon muffin.  Enjoy!

   

Ingredients: 

2 1/2 cups flour 

2 tsp. baking powder 

1/2 tsp. salt 

2 tsp. cinnamon 

1 cup butter softened 

2 cups sugar 

3 eggs 

1 tsp. vanilla 

3/4 cup sour cream 

1 pkg. Hershey's cinnamon chips 

3 TB sugar 

3 tsp. cinnamon

Directions: 

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.

Add vanilla and sour cream and mix well.

Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.

Add cinnamon chips and stir into batter. Set aside.

Spoon batter into 4 mini loaf pans until about 2/3 full.

Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

Bake at 350 for 35-38 minutes. Let cool before removing from pan.

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