By Martha Thompson, Director of Guest Relations
With autumn comes cooler weather and lots of opportunities to gather with family and friends. Whether it’s a football game, a holiday, or family and friends gathering around my kitchen island, I love to showcase delicious desserts featuring the best of autumn’s harvested fruits and vegetables. Below are two favorites. One is quick and easy, and the other is worth every minute you put into preparing it!
This recipe brings new meaning to the saying, “As easy as pie!” I have recently received emails from busy Dave Ramsey Show fans requesting quick and easy desserts. If you do not have a lot of time to spend baking, then this delicious apple crumb pie is for you! You can assemble it in minutes and it looks, smells, and tastes like you’ve made it from scratch!
9-inch glass pie dish
Unbaked 9-inch refrigerated pie crust
2 cans (21 ounces) apple pie filling
1/2 teaspoon ground cinnamon
4 tablespoons (1/2 stick) of real butter, divided
2 cups of store-bought crushed pecan shortbread cookies (15-16 cookies)
I recently put a picture of this cake on Twitter, and I’ve received emails asking for the recipe. I have baked this cake for years, and it is one of my most requested recipes. Its moist texture and rich combination of spices, fresh grated carrots, raisins, and pecans is perfectly complemented by buttery cream-cheese frosting. Does a piece of carrot cake count as a serving of vegetables? I have no idea, but we can pretend that it does!
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 lb. of fresh carrots)
3/4 cup chopped pecans
1/2 cup raisins (optional)
4 cups powdered sugar
2 8-oz packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
To make frosting: Using electric mixer, cream butter and cream cheese together. Slowly mix in powdered sugar one cup at a time and beat until smooth and creamy after each addition. Stir in vanilla. Chill the icing for about 15–20 minutes so cream cheese and butter starts to firm up a little before using. The iced cake is actually better when prepared 1–2 days ahead. Store in an airtight cake keeper in the refrigerator.
Follow Martha on Twitter @Marthas_Place.
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