Caramel Apple Poke Cake

I made this cake for work...got some good reviews and I pretty much loved it so here it is on my blog. You can find the original recipe HERE from Beyond Frosting. The picture is from there as well. 

This cake is even better the next day. Oh so yummy!!

Ingredients

For the cake:

1 box white cake mix

1/2 cup brown sugar

3.4 cup milk

1/2 cup vegetable oil

3 large eggs

1/2 cup sour cream

2 Tbsp Caramel

2 tsp cinnamon

For the streusel:

1/4 cup brown sugar

3 tbsp flour

2 tsp cinnamon

2 tbsp butter

For the toppings: 

1 jar caramel sauce (I found a squeeze bottle you can warm up in the microwave)

1 1/2 cup heavy whipping cream

2 Tbsp maple syrup

2 tsp cinnamon 

3/4 cup icing sugar

1 can apple pie filling

Toffee bits and caramel drizzle 

Instructions

Preheat oven to 350

Prepare cake by combining cake mix with brown sugar, milk, vegetable oil, eggs, sour cream, caramel, and cinnamon. Stir just until combine. Pour half the cake mix in the bottom of a  9x13 pan and spread evenly. 

Prepare the streusel by combing all dry ingredients in a microwave-safe bowl: brown sugar, cinnamon, and flour. Add butter and microwave for 30-60 secs until butter is melted. Stir melted butter into dry ingredients. Sprinkle half the streusel mixture over the bottom of the pan and gently swirl with a knife. Pour remaining cake batter on top and sprinkle with remaining streusel. 

Bake cake for 24-28 or until an inserted toothpick comes out clean. Remove from oven. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake. 

Pour caramel sauce over the cake. Let the cake cool. Add apple pie filling over the cake and spread evenly. 

Add whipping cream to a chilled metal bowl add maple syrup, cinnamon, and icing sugar and whip until stiff peaks form. Spread over cooled cake. 

Top with toffee bits and caramel drizzle. 

Instant Pot Chicken and Wild Rice Soup

This soup is so delicious and great for a wintery day inside..or any day really. Pair it with some country biscuits and it makes a perfect meal. I used the wild rice blend from Costco and 2 cans of chicken from Costco as well. The recipe was adapted from a recipe found HERE, from A Saucy Kitchen. Photo is from there as well. 

Ingredients

2 Tbsp olive oil

2-3 large celery stalks, sliced

3 large carrots, sliced

1 small onion, diced

2 cloves garlic or 1 heaped tsp of minced garlic. 

1 tsp dried parsley

1 1/2 tsp dried rosemary

1 tsp thyme

5 cups chicken stalk

1 cup uncooked wild rice blend

1 pound skinless chicken breast (or 2 cans of chicken)

3 tbsp corn starch + 1/2 cup water (mixed together in a small cup)

1 tsp of salt

Instructions

1. Chop vegetables set aside. Press saute on the instant pot and add olive oil. Heat up and add vegetables minus the garlic and saute for about 3 mins. until softened. 

2. Add the minced garlic, rosemary, parsley, and thyme and stir and cook for 1 min. 

3. Stir in the chicken stalk and wild rice. 

4. Add the chicken and corn starch mixture. 

5. Secure the lid on the instant pot and make sure the dial on top is set to sealing. Cook on high pressure for 8 mins. 

6. After the time is up the Instant Pot with automatically switch to keep warm. Let it keep warm for 10 mins depressurizing on its own before releasing the steam valve.  

7. After removing the lid carefully, if using the chicken breasts remove them and shred then add back to the soup. 

8. Taste and season with additional salt and pepper if needed and serve. 

Peach Cobbler Muffins

Three words...OH, MY HECK...these are so good! I love peach cobbler and was looking for a recipe to use up some fresh peaches I had. I came across this one doubled the batch and took some to work. Even the co-worker that doesn't like fruit cooked in baked goods loved them. (Hi Lexie) I gave her some to take to her family. My favorite part is when they get that crunchy top ..which did disappear when I put them in Ziplock bags to take to work the next day, unfortunately, but they still loved them. Next time I won't put them in Ziplocks. You can find the original recipe on The Busy Baker.com which I linked HERE. 

The picture is also from their website. 

Makes 8-10 muffins

Ingredients

1 1/4 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2/3 cup white sugar

2 cups chopped fresh (or canned well-drained) peaches

1/2 cup whole milk

1 egg

1/4 cup vegetable oil

For the streusel topping: 

1/4 cup all-purpose flour

1/4 cup white sugar

1 pinch of cinnamon

3 tbsp cold unsalted butter

Instructions

For the muffins: 

    1. Preheat your oven to 350F and prepare a muffin tin with 8-10 muffin cups. 

    2. Add the flour, baking powder, salt, and sugar to a large bowl and whisk together to combine. 

    3. Reserve about 3/4 cup of chopped peaches and add the rest to the bowl and stir gently to coat. 

    4. In a small bowl add the milk, egg, and oil and whisk to combine. Add with a rubber spatula to the flour just until combined - don't mix too much. 

    5. Portion the batter out into the muffin cups about 1/2-3/4 full. 

For the topping: 

    1. Combine the flour, sugar, and cinnamon in a small bowl and stir. 

    2. Add the cold butter in chunks and break it up with your fingers or a pastry blender until it resembles coarse crumbs. 

    3. Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. 

    4. Bake at 350F for about 20 mins or until golden brown and toothpick comes out clean. 

*Store in an airtight container for up to 3 days. 

Old Fashioned Rhubarb Loaf

I love rhubarb season there are so many ways you can use it and I find new recipes each year it seams. I'm very grateful for a wonderful co-worker that shares her abundant crop each year with me since I don't grow any myself-thanks Debbie! I found this loaf recipe and I took it to work. There were many rave reviews. It is so moist and has just enough of the rhubarb flavour that it's not too overpowering for those who don't like too much rhubarb flavour. I will definitely make this recipe over and over again. I loved it!  You can find the original recipe on Noshing with the Nolands.com which you can find HERE.

The picture is also from their website. 

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 tsp each baking powder, baking soda, and salt
1/2 cup light sour cream or I used plain greek yogurt.
1/4 cup milk
1 tsp vanilla
1 1/2 cups rhubarb, diced very small.

Instructions

1. Preheat oven to 350F. Spray a 9x5x3 loaf pan with cooking spray and set aside.
2. Whisk together the flour, baking powder, baking soda and salt, set aside.
3. In the bowl of a standup mixer (if you have one-if not use reg mixer) cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each then add the vanilla.
4. Combined the milk and sour cream together and add to batter alternately with the flour - starting and ending with the flour. Mix well. Fold in the rhubarb.
5. Pour into the prepared loaf pan, smooth top and bake for 60-70 mins until a tester comes out clean. Let cool 10 mins then remove from pan and cool further on a wire rack. Can be stored in an airtight container for a few days  - but I bet it won't last that long!

Instant Pot BBQ Pulled Pork

This recipe is so juicy and yummy. I've done other pulled pork recipes with the pop and stuff and I always find they don't have a lot of flavour in the end but this one bursts of flavour and is so good on sandwiches or rice or in wraps. It does depend on what BBQ sauce you do use as well. For me I used Sweet Baby Ray's Honey BBQ sauce. You put some coleslaw on a bun with this and it is sooo good. 

You can find the original recipe and the homemade BBQ sauce she used on the Gimme Some Oven website. You can find it HERE.

The picture is also from their website. 

Ingredients:  

2 Tbsps smoked paprika

1 Tbsp packed light brown sugar

2 tsp garlic powder

1 tsp freshly ground black pepper

1 tsp ground mustard

1 tsp salt

3-4 pound boneless pork roast, (pork shoulder recommended), cut into 2 inch cubes

1 Tbsp olive oil

2 cups of your favorite BBQ sauce, divided

1 cup chicken stock or water

Directions

1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard, and salt in a large bowl until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coasted. Cover and refrigerate for at least 30 mins, or overnight - which I recommend. 

2. When you're ready to cook the pork, press "Saute" on the Instant Pot. Add the oil. Then once it is hot add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork until all done. 

3. Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to he Instant Pot and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to "sealing" then set the pressure cooker to "manual" for 60 mins. Once the tie is up, let the vent naturally release (do not do a quick release). 

4. Carefully open the lid Transfer the pork to a separate clan plate with a slotted spoon, leaving the juices behind. Press the "Saute" button once more, and let the sauce simmer for 10 mins or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. 

5. Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate - discard. Add shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices. 

6. Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce. 

*If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 mins on high pressure.