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Taste of Home

Butterscotch Pecan Loaf

August 20, 2021 by sblades 8 Comments

The Cake Slice Bakers are 8 months into baking our way through Little Everyday Cakes by Candace Floyd.  I chose Butterscotch Pecan Loaf for August because it’s been a long week and it looks super easy to make.

Then I started looking at the recipe and realized it’s butterscotch.  One of my favorite flavors!  Oh, and I was right – it’s super easy to make.

Two close up slices of butterscotch pecan loaf cake on a cutting board

To put this cake together, you basically use two bowls, a few measuring cups and spoons, and a loaf pan.  Not much mess on this one!

Stir the ingredients together, pour it in the pan and there you go.  Couldn’t be easier.

Butterscotch Pecan Loaf is just beautiful when you pull it out of the oven.  It’s golden brown and has the prettiest split on top.

Butterscotch loaf cake, uncut in a loaf pan.

The texture is tender, but substantial and the flavor is outstanding.

The butterscotch morsels floated down while baking, leaving a wonderful melted butterscotch layer on the bottom of the loaf.  Toasted pecans are scattered through the cake and go perfectly with the butterscotch.

Need to know how to toast pecans? 

It’s pretty easy – set your oven to 350°, layer the pecans on a light baking sheet and bake them for 5-10 minutes.  You might want to flip them once with a spatula to get them evenly toasted.  Toasting your pecans really makes a difference!

Sliced butterscotch cake with pecans on a cutting board.

I’ve always loved anything butter pecan (especially ice cream) and this cake is the ultimate example of those flavors.  Even with a cup of sugar in it, it’s not as sweet as you’d imagine.

The yogurt is a nice substitution for milk in this.  It almost makes me think I’m eating something a little healthier.  Almost.

Thumbs up review on this Butterscotch Pecan Loaf.  It’s easy to make and is absolutely delicious.

Update:  This cake is even better  a day or so stored at room temp wrapped in aluminum foil.  Fantastic!

Two close up slices of butterscotch pecan loaf cake on a cutting board

Butterscotch Pecan Loaf

Yield: 8 to 10 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes

Delicious butterscotch flavor with nutty toasted pecans.

Ingredients

  • 2/3 C butter
  • 1 C granulated sugar
  • 2/3 C plain yogurt, room temperature
  • 3 eggs, room temperature
  • 1 3/4 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C butterscotch chips
  • 1/2 C chopped pecans, toasted

Instructions

  1. Preheat the oven to 350 degrees. Spray an 8 1/2x4 1/2" loaf pan, then dust the pan lightly with flour, shaking out any excess.
  2. Melt the butter in the microwave in 20 second increments until fully melted. Set aside to cool slightly.
  3. In a large bowl, whisk together the sugar and yogurt. Add the eggs, one at a time, whisking to blend after each egg addition.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the yogurt mixture in three additions, folding in after each addition until just combine. Drizzle in the butter, a little at a time, and fold to combine. Fold in the chips and pecans. Scrape the batter into the prepared pan.
  5. Bake the cake 45 to 55 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out almost clean.
  6. Run a sharp knife around the edges of the cake (so it will release better later), then place the pan on a wire rack and let it cool for about 10 minutes. Turn the cake out onto the rack and let it cool completely.

Notes

Set out your eggs a few minutes before you preheat the oven. They should be around room temperature by the time you're ready to add them.

Be patient folding the butter into the batter and do it gently so the cake won't be tough.

If you don't want the butterscotch chips to float to the bottom of the cake, lightly toss them with flour before folding them into the batter.

Mine took the full 55 minutes to bake. The top of the cake should be a dark golden brown.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 89mgSodium: 332mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 6g

Nutrition Values are Approximate

© Candace Floyd
Category: Cakes
 
 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

 

 

 

It is a new year and a new book – Little Everyday Cakes – and our choices for August 2021 were ~ 

 
Butterscotch Pecan Loaf

 

  • All That’s Left Are The Crumbs
  • Culinary Adventures with Camilla
  • Karen’s Kitchen Stories
  • My Recipe Reviews

Strawberry Cake

  • Camille Cooks
  • Amandie Bakes

Peach or Mango Upside Down Cake

  • A Little Bit of All Right
  • A Day in the Life on the Farm

Filed Under: All Recipes, Cakes Tagged With: butterscotch cake, loaf cake, Taste of Home, toasted pecans

Frosting in the Cake Cake

August 18, 2019 by sblades 4 Comments

Yes, you’re seeing double – it’s a Frosting in the Cake Cake.

I almost renamed it Ugly Frosting Cake but that’s not very appetizing. The cake is plain and you might overlook it at a pot-luck, but that would be a mistake.

This ultra-ultra moist and still somehow fluffy dessert will wow your family and friends. Promise.

Frosting in the Cake

I visited my sister a couple of weeks ago and the conversation as usual came around to recipes. She has muscadine grapes on her property (not to mention blueberries, strawberries, and a newly-planted fig tree) and made some wonderful jelly with them.

We also chatted about a cake that I haven’t made in years that’s dumped into one bowl along with a can of frosting, then mixed all together and baked. So….it’s a Frosting in the Cake Cake because the frosting is actually in it – not on top!

Frosting in the Cake

I get high and mighty about making cakes from scratch, but I make an exception with this one. The recipe came from a Taste of Home bulletin board over ten years ago that since has been shut down.

I don’t know if the person who originally created it got in a hurry and decided to heck with it and dumped the frosting in the batter, but I’m glad they did. This is one of the best cakes I’ve ever tasted. No kidding.

Frosting in the Cake

There’s a very thin, almost chewy caramely layer on top of the cake. Be sure and get the corner piece to get the most of that.

I’ve found that a butter cake mix and a buttercream frosting is the best combination. Others have experimented with a strawberry cake mix/frosting combo and I once made a chocolate combo, but be sure and try the butter cake combo first.

The flavor is unbelievable – buttery, kind of vanilla-y, but not. It’s hard to describe.

Oh, and if you want it prettier just sprinkle some powdered sugar on top. For heaven’s sake don’t frost it though!

Frosting in the Cake

Frosting in the Cake Cake

Yield: 20 pieces
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Wonderful flavor, ultra-ultra moist and yet still fluffy. One of the best cakes you'll ever have.

Ingredients

  • 1 boxed butter cake mix
  • 3/4 C oil
  • 1 C milk
  • 4 eggs
  • 1 can buttercream frosting

Instructions

  1. Preheat oven to 350°. Spray and flour a 13x9" cake pan.
  2. In a large stand mixer, combine all of the ingredients. Start mixer on low (it will slosh about a bit until blended), then turn it up a little to mix until lumps are gone (1-2 minutes).
  3. Bake cake for 40 to 45 minutes until the top is a medium-dark caramel brown.
  4. Let cool on a rack. Dust with powdered sugar if desired before serving.

Notes

Tips and Stuff:

Careful when you start the mixer - the milk will slosh around so make sure and start it on very low, then turn it up a little after mixed or you'll have milky batter all over your kitchen!

The brands I used this time are Duncan Hines Butter Cake mix with Pillsbury Butter Cream frosting.  It's perfect and soooooooo good!

Next time I might try a butter pecan cake mix with butter cream frosting.  Oh, and what about an orange cake mix with butter cream frosting.  The combinations are endless, but please try the butter cake mix and butter cream frosting first.

Nutrition Information:
Yield: 20 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 115Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgSodium: 30mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cakes

Filed Under: All Recipes, Cakes Tagged With: butter cake, buttercream frosting, cake mix, frosting in the cake, sheet cake, Taste of Home

Butterscotch Cashew Bars

March 9, 2019 by sblades Leave a Comment

Butterscotch Cashew Bars
This week I stumbled across a bag full of hundreds recipes that I’ve been collecting for almost 20 years! Bret used to laugh when I would say “someday I’m gonna make all these recipes.” Hah! I’ll show him!

Lately I’ve been a little frustrated at the lack of new, inventive recipes, and am so excited to have rediscovered this bag. One of the first recipes I pulled out is these Butterscotch Cashew Bars from an old Taste of Home magazine (Lori Berg, creator).


I had all of the ingredients on hand and whipped up these babies this morning. Bret can’t eat most nuts, but does like cashews, and we both love butterscotch. And don’t forget the incredible shortbread crust all this good stuff sits on top of.

Butterscotch Cashew Bars

These Butterscotch Cashew Bars are exactly what I thought they would be. Very buttery, delicious shortbread base, perfect chewy caramely butterscotch filling, then sprinkled with fresh lightly salted cashews.

Such simple ingredients come together to make an outstanding sweet/salty dessert or snack bar. They’re fairly rich, so I cut them rather small – about 1 1/2 x 2″.

Even though they’re quick to make, you’ll need to give them an hour or so to cool. They’re a terrific little bar that we just can’t stop eating.

I halved the original recipe (original recipe TOH link above) and they came out perfectly. You’ll like these and they’ll be very, very popular at your next family gathering.

Butterscotch Cashew Bars

Butterscotch Cashew Bars

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Buttery shortbread base with a chewy butterscotch filling, then sprinkled with lightly salted cashews.  Amazing!

Ingredients

  • Shortbread
  • 1/2 C plus 1 tbsp butter, softened
  • 7 tbsp packed brown sugar
  • 1 1/4 C all-purpose four
  • 3/4 tsp salt
  • Topping
  • 7 oz butterscotch chips
  • 1/4 C plus 1 tbsp light corn syrup
  • 1 1/2 tbsp butter
  • 1 tsp water
  • 1 1/4 C salted cashew halves

Instructions

  1. Preheat the oven to 350°.  Line a 9x9" pan with aluminum foil with two ends longer so you can lift the bars out after cooled.
  2. In a mixing bowl, cream the butter and brown sugar.  Add the flour and salt to the butter mixture and mix until just combined. 
  3. Press the dough into the pan and prick four or five times with a fork.  Bake for 12-13 minutes until lightly browned. 
  4. After you remove the shortbread from the oven, press it down gently, but firmly (this will compact the base a bit), using folded paper towels or the bottom of a smooth glass.  Be careful - it's hot!
  5. When the shortbread has 5 minutes left to cook, make the topping.  In a medium saucepan combine the butterscotch chips, corn syrup, butter, and water.  Cook and stir over medium-low heat until the chips and butter are melted and smooth.  Spread the mixture evenly over the crust.
  6. Sprinkle the cashews on top of the topping and press in them in gently, taking care of the hot mixture.  Bake for 12-13 minutes or until topping is bubbly.  Cool in the pan on a wire rack, then after completely cooled, pull out of the pan and remove the aluminum foil.  Cut into bars and serve.

Notes

Not many tips on this one because it's so easy to make. The original recipe is doubled and made in a 15x10" sheet pan, so if you need a bunch, do that.

Stir the butterscotch mixture until completely smooth, smushing down the little butterscotch pieces with a spoon to blend more. This mixture is hot, so be careful.

Next time I'll stir the cashews into the melted butterscotch mixture, just to make it easier!

Nutrition Information:
Yield: 24 Serving Size: 1 bar
Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 138mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g

Nutrition Values are Approximate

© Taste of Home, Lori Berg
Category: Bars

Filed Under: All Recipes, Bars Tagged With: butterscotch, butterscotch bars, cashew bars, cashews, dessert, snack bars, Taste of Home

Fudgy Chocolate Cappuccino Cookies

February 25, 2019 by sblades 3 Comments

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies. Sound decadent, don’t they? Believe it or not, I found these in the Taste of Home Guilt-Free Cookbook at 60 calories each!

These cookies are small, (a little larger than half-dollar size) but deliver a fudgy, chocolaty, coffee-y (?) flavor that was eye-rollingly tasty. They’re simple to throw together and only take 5-6 minutes to bake. You don’t want to bake them any longer than that so they’ll stay soft and delicious.

Fudgy Chocolate Cappuccino Cookies

Although they’re deceptively plain looking, pair a couple of them with cold milk and your chocolate craving will be fulfilled. The coffee flavor is pleasantly bold, but not overpowering. All this at 60 calories and 1 gram of fat each. Whaaaa?

These little Fudgy Chocolate Cappuccino Cookies will be made in my little kitchen a lot in the future. You’ve got to watch it, though. Even though they’re low in calories, it’s easy to pop four or five of them in your mouth before you know it. Try these little cookies – I think you’ll be pleased.

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies

Fudgy Chocolate Cappuccino Cookies

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Outstanding little fudgy cookies packed with coffee flavor.  60 calories each, but watch out - it's easy to pop 4 or 5 of them in your mouth before you know it! 

Ingredients

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 1 egg white
  • 3/4 C plus 1 tbsp sugar, divided
  • 1/4 C canola oil
  • 2 tbsp corn syrup
  • 2 tsp vanilla
  • 1 1/4 C all-purpose flour
  • 1/2 C baking cocoa
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°.
  2. In a small bowl, dissolve coffee granules in hot water.  In a mixing bowl, combine the egg white, 3/4 cup of the sugar, oil, corn syrup, vanilla and coffee.  Beat until well blended and turns pale brown in color (3-4 minutes). 
  3. Combine the flour, cocoa, and salt in a small bowl and gradually add to the coffee mixture.  The dough will be rather sticky.
  4. Shape into 1" ball.  Place about 2 inches apart on an ungreased (or parchment papered) cookie sheet.  Sprinkle each cookie with sugar and lightly press the cookie into about a 1/4" thick round.  Bake for 5-6 minutes. 
  5. Cookies will not look done, but don't bake them any longer or they'll burn on the bottom.  Remove to a wire rack to cool

Notes

Tips and Stuff:

The dough is fairly sticky, but roll them into a ball as much as you can. 

After you press down on the cookie to make it 1/4" thick, you can sprinkle the tops again with a little more sugar.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 28mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g

Nutrition Values are Approximate

© Eleanor Senske
Category: Cookies

Filed Under: All Recipes, Cookies, Lighter Recipes Tagged With: cappuccino cookies, chocolate cookies, cookies, light cookies, low calorie cookies, Taste of Home

Crispy Baked Cauliflower Nuggets (Light Recipe)

February 4, 2019 by sblades Leave a Comment

Cauliflower Nuggets

Even though it’s February and some resolutions are falling by the wayside, I’m still trying to eat a little better and a little lighter.

I have several ‘Light’ cookbooks and have been sampling a few recipes from each. Some of the recipes have been total flops, but these Crispy Baked Cauliflower Nuggets (adapted from Taste Of Home’s Guilt-Free cookbook) are the best of the bunch. Outstandingly delicious!

Cauliflower Nuggets

These light, crispy cauliflower pieces get the crunchiness from the crushed corn flakes held together by a little flour and egg white. I love cauliflower anyway and this recipe kicks up the goodness a notch.

I ate about half of them for lunch, dipped in that creamy, lightly spicy aioli. You can leave the aioli off if you’re trying to cut back – totally optional.

Cauliflower Nuggets

As I was munching down on them for lunch, I almost felt like I was eating a main dish because they’re quite substantial. These Crispy Baked Cauliflower Nuggets are reminiscent of chicken nuggets, but much, much better and healthier! Love that crispy coating.

I think you’ll love these simple cauliflower nuggets. The hardest part is cutting up the cauliflower, so if you want to cheat and get it pre-cut, that’ll save you some time.

Cauliflower Nuggets

Cauliflower Nuggets

Crispy Baked Cauliflower Nuggets (Cooking Light)

Yield: 3 - 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cornflakes make for a crispy crunchy coating and the aioli (optional) finishes them off nicely. 

Ingredients

  • 1 medium/large cauliflower (about 4 heaping cups)
  • 6 tbsp all-purpose flour
  • 1/4 tsp garlic salt
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 2 1/2 C corn flakes, crushed
  • 2 egg whites
  • For the Aioli (dipping sauce):
  • 1/2 C mayonnaise
  • 1/2 tsp fresh lemon juice
  • 1 to 2 tsp Sriracha sauce

Instructions

  1. Preheat oven to 400°.  Line a baking sheet with aluminum foil and spray generously with cooking spray.
  2. Break cauliflower into a little larger than bite-sized pieces (too small and they'll fall apart after cooked).  Put 1/2 C water into a medium sauce pan and add the cauliflower.   Put a lid on the pan and cook cauliflower over medium heat for 5-6 minutes, until crisp-tender.  Drain well and set aside to cool for about 5 minutes.
  3. In a shallow bowl, mix together the flour, garlic salt, paprika and pepper.  In another shallow bowl, put the egg whites.  In a third shallow bowl, put the crushed corn flakes.
  4. When cauliflower is still warm, but cool enough to handle, dip each piece into the flour (shaking of excess), dip and roll in the egg white (shaking off excess), then roll in the crushed corn flakes.  Set on the prepared baking sheet and continue with the rest of the cauliflower.
  5. Bake the cauliflower for 15-18 minutes, turning it over half way through baking so the bottoms don't burn and they cook evenly.  Remove from the oven and sprinkle with a bit of kosher salt if desired.  
  6. For the aioli:  while the cauliflower is baking, mix the mayonnaise, lemon juice, and sriracha (to taste) together until thoroughly combined.  Refrigerate until cauliflower is ready.
  7. Serve immediately out of the oven with the side of aioli (or drizzle aioli over the tops of the cauliflower).  If you have any leftover, refrigerate after cooled and warm up in a 350° oven for 10 minutes so it will stay crispy.

Notes

Tips and Stuff:

For a lighter dish, serve without the aioli (but it's reeaaaaalllly good with it).

To crush the corn flakes, put them in a ziplock bag and pound gently with the bottom of a glass until pretty finely crushed, but still with a little texture.  That helps the cauliflower be really crispy right out of the oven.

Serve these warm, definitely.

You can find sriracha sauce by the hot sauces in any grocery store now, but if you'd rather use Tabasco, that's fine.  Just a little different taste.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 338Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 520mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 7g

Nutrition Values are Approximate

© Adapted from Taste of Home - Elvera Dallman
Category: Vegetables/Side Dishes

Filed Under: All Recipes, Lighter Recipes, Vegetables/Side Dishes Tagged With: aioli, baked cauliflower, baked vegetables, cauliflower nuggets, crispy cauliflower, lighter recipes, side dishes, sriracha aioli, Taste of Home, vegetables

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