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Hummingbird Cake is about as southern as it gets when it comes to cakes. In fact, this classic cake has been the single most popular recipe in Southern Living Magazine since it was submitted back in 1978. (Let me do the math for you on that...for 40 years!) 

So you would think this girl right here would have tasted this cake a time or two and even attempted baking it at least once by now, right? Nope.

I don't even have a good excuse for not having tried it yet. It could be that my memory just isn't the best...so maybe I actually have tried it in the past and it's just been soooo long ago it just completely slipped my mind?

Umm...yeah...I'm really not buying that excuse because now that I have actually tasted this cake, (as of this weekend), I just cannot imagine it ever "slipping my mind" because it's just really delicious.

Having officially baked it and tasted it now, I've determined the Hummingbird Cake to be the sister-cake to Carrot Cake. The crushed pineapple and bananas in the Hummingbird Cake certainly seem to give a nod to the Spring/Summer season while the shredded carrots in Carrot Cake shake hands with Fall - the peak carrot season. 

So yes...if you love Carrot Cake (imagine me throwing both arms up in the air with an emphatic "yes!" and waving them around like a crazy cake lady) then you will love this cake too! Guaranteed.

Thank goodness my oldest daughter, Clara, came to visit for the weekend.
She had one thing on her mind: baking...with me. (you know that made my mama heart happy).

So that's just what we did too. We baked.

One of the things we made was this cake.

I'd like to say we had things all planned out before Clara even arrived but that would be far from the truth. We simply sat down together once she got here and thumbed through a couple of Southern Living Magazines I'd picked up over the last couple of months: Southern Living Famous Southern Cakes + Pies and the Southern Living Special Collector's Edition Cakes + Pies - apparently I have a thing for cakes + pies. *wink*

The Hummingbird Cake caught our eye and was in BOTH of the magazines. We just couldn't say no.
I didn't have three 8-inch cake pans so we opted to do a smaller 3 layer cake and made cupcakes with the extra batter. (plus she got to take the cake home and the cupcakes stayed here with me - a win for the both of us).

We love how the cake + cupcakes turned out. So moist. So delicious. And did I mention cream cheese frosting? Ummm...hello...my very favorite.

I definitely encourage you to try it. It will not disappoint you or anyone who's lucky enough to sample it. I have an idea!! How about making it for any of those summertime potlucks and gatherings you've got on your calendar. (although be mindful that cream cheese frosting doesn't pair well with sitting outside in the heat - you'll want to make sure you have an air-conditioned space for keeping/serving).

HUMMINGBIRD CAKE

by Southern Living Magazine

INGREDIENTS

CAKE LAYERS

3 cups all-purpose flour, plus more for pans

2 cups granulated sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

3 large eggs, beaten

1 1/2 cups vegetable oil

1 1/2 tsp. vanilla extract

1 (8oz) can crushed pineapple in juice, undrained

2 cups chopped ripe bananas (about 6 bananas)

1 cup chopped pecans, toasted

vegetable shortening - for pans

CREAM CHEESE FROSTING

2 (8oz) pkg. cream cheese, softened

1 cup salted butter or margarine, softened

2 (16oz) pkg. powdered sugar

2 tsp. vanilla extract

ADDITIONAL/OPTIONAL

12- 24 pecan halves, toasted - for decorating top of cake

1/2 - 3/4 cups chopped pecans, toasted - for decorating sides of cake

INSTRUCTIONS

1. Prepare the cake layers: Preheat oven to 350ºF.

    Whisk together flour, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring

     just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. 

    Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, 

    about 1 hour.

4. Prepare the cream cheese frosting: Beat cream cheese and butter with an electric mixer on 

    medium-low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high,

    and beat until fluffy, 1 to 2 minutes.

5. Assemble cake: Place 1 cake layer on a serving platter; spread top with 1 cup of frosting. Top with

    second layer, and spread with 1 cup frosting. top with third layer, and spread remaining frosting over 

    top and sides of cake. Optional decorating: Arrange pecan halves on top of cake. For a more "fancy"

    finish, gently press chopped pecans around the sides of frosted cake using your hand.

Tip: For cupcakes, bake for 18-20 minutes. Once frosted, roll edges in chopped pecans. 

(Thought you might also enjoy this step-by-step video for Southern Living Hummingbird Cake I found while typing up this blog post). 

Enjoy my sweet friends!!
I hope you'll try it and report back.

PS - Let me know if you'd like a cute printable Hummingbird Cake Recipe Card. I'm not really sure if you all prefer just reading the recipe right off the blog or if you love the free recipe cards I've created and shared before? Or maybe you want both? I'd love your feedback.

xoxo,
Jess

KEEPiNG iT REAL

THREE THINGS...

1. I prefer my cream cheese frosting to be a tad tangier than this version but it's still delicious. (And until I find the recipe I want to share with you this one will have to do). Ha! And by all means, if you already have a fave cream cheese frosting recipe...use it!!

2. Clara and I didn't realize I only had a bag of pecan halves instead of the whole pecans we needed to to decorate the top of the cake. So, we did what any good OCD baker would do and we painstakingly took time to try to match up pecan halves to make them look whole. I think we did a dang good job. I can hardly tell when I look closely at the photos. Ha!!

3. These photos turned out surprisingly well despite the immense pressure I was under to "hurry up". Clara was trying to head back home and she was behind schedule so with each push of the shutter button on my camera and every rearranged shot of the cake I made in an attempt to capture the perfect image,  I could feel her hot eye balls glaring at me while she stood impatiently nearby waiting to drive off with the cake.  Some things never change - she's never been very patient when it came to me + my photo-taking. I still love her though. And besides, this cake wouldn't have happened this weekend without her. Thanks Clara!! *wink*

SUGAR | Our Thanksgiving Pies

I sure hope you all had a "sweet" Thanksgiving.
Yep. Totally being intentional with a corny segway into me sharing the desserts I baked this year.

I invited a cheesecake to my table of pies this year.
Other than that, I stuck with three of my favorites...
In fact, the same exact pies I shared the recipes for last year.

The Only Pumpkin Pie

click HERE for recipe

Chocolate Chip Pecan Pie

click HERE for recipe

Crumb-topped Apple Pie

click HERE for recipe

Our Family Cheesecake

I apologize in advance for no recipe - my mother has forbidden me for years to share the recipe

which is why this is the only time you've ever seen me mention it on my blog. *eye roll*

I figured the cheesecake deserved four photos since it's never made an appearance on the blog before. *wink*

I sure hope you all enjoyed the time with family and friends as you celebrated Thanksgiving.
It was hard sending Ella back to school today and I'm already counting down the days to Christmas break!!

Love you guys!!

xoxo,
Jess

KEEPiNG iT REAL
These desserts look almost perfect, don't they!?
Nope....

1. Pumpkin Pie - seemed too sweet to me this year for some reason? Also, the leaves were a tiny bit overdone. Thank goodness golden browns fit right into the Thanksgiving color scheme. Ha!!

2. Crumb-Topped Apple - the best pie on the planet. Again. Forgot to bring the vanilla ice cream though.

3. Chocolate Chip Pecan Pie - seemed exceptionally chocolatey this year? And it was nowhere as pretty as the pie last year. I couldn't add the pretty whipped cream accents with chocolate chips + pecan for the photos since we were traveling. I knew it would look like doo doo train after a 2+ hour drive. So I left it plain. Boo.

4. Cheesecake - doubled the crust this time to accommodate a new pan I was trying out. Mistake. Way too much crust for even this crust lover and was nearly impossible to slice through. AND...the 2 hours and 40 minutes of traveling to even get to Thanksgiving dinner caused it to soften - even though it was on ice. Oh let's be real people!! I also regretfully admit it's the first time I've ever under-baked a cheesecake - which added to it not setting up properly and being too soft by the time we served it. Wah!  Still tasted amazing though. Ha!

SUGAR | No-Bake Easy to Make Chocolate Peanut Butter Oreo Mini Pies

I'm back with one more deconstructed halfway-homemade, last minute mini holiday dessert idea to help keep you out of the kitchen and mingling with your family, friends and guests.
You can whip up these impressive little bites in minutes and they are packed with flavor!
This MIGHT be my favorite deconstructed dessert idea I've shared...since it's all about my favorite flavor combination: chocolate + peanut butter. (not to mention it includes my very favorite candy bar: Snickers Peanut Butter Squared).

Chocolate + Peanut Butter Oreo Mini Pies

These are so seriously easy…you can thank me later.
Here's what you need to make them...

RECIPE RADAR | Mini Cast Iron Skillet Desserts

It's Fall Ya'll!! (said in my best southern accent)!!

Yep! Yesterday marked the first official day of Autumn and my mind went immediately to Fall Desserts. (go figure).

To celebrate, I decided to do a round up of delicious recipes using a method of baking that has a Rustic, Fall-ish vibe to them...

MINI CAST IRON SKILLETS

RUSTIC APPLE TARTS

by Sprinkle Bakes

MINI BERRY COBBLERS

by Southern Living

COOKIE IN A SKILLET

by Some Kitchen Stories

OATMEAL COOKIE BANANA CRISP

by Half Baked Harvest

MINI SKILLET CHERRY PEACH PIES

by Baked By Rachel

BERRY SKILLET COBBLER

by Home is Where the Boat Is

MINI SKILLET BROWNIES AND BLONDIES

by Food Network

PEANUT BUTTER CHOCOLATE CHIP PIZZOKIE

by Tikkido 

Itching to grab yourself some mini cast iron skillets now?
You can find 3.5" Mini Skillets HERE
or some 5" Mini Skillets HERE!!

KEEPiNG iT REAL
These little skillets aren't cheap by any means...
and the budget J likes to keep me on will absolutely effect how quickly I'm able to collect the set of 8 I'm dreaming of!!

STYLING | Cupcake Delights Cupcake Challenge Table

If you follow me on Instagram you'll know that I spent some time over the last couple of weeks knee-deep in preparations for a table I was styling for my favorite Cupcakery around: Cupcake Delights!

Judy, from Cupcake Delights participated in the annual cupcake competition charity event sponsored by Dress for Success of Greater Orlando.

I was lucky enough to be have been asked by Judy to help make her cupcake table presentation pretty.
Despite the not-so-great lighting/photo conditions...
I managed to salvage a few of the photos with intense editing and I wanted to share the turn out with you...(as long as you pinky promise not to grade me on photo quality and look past some of the graininess on some of these images)! *wink*

It was a really cool experience having Jillycakes, (featured twice on The Food Network's Cupcake Wars and Season 6 Winner), on our right and a delightful group of ladies from Serendipity Sweets on on our left.

Overall it was a fun experience and although we didn't win BEST OVERALL and BEST FLAVOR like last year, we still had a great time participating in this event for a good cause!

And, of course,  I think the table design turned out pretty fab too! *wink*

The colors of the table matched the pink and green in the Cupcake Delights logo and I added splashes of gold to compliment the gold sugar sprinkled on the "Feeling Tipsy Caketini" cupcake Judy submitted for the judging part of the cupcake challenge. It was the perfect cupcake to submit since this year's theme for the charity event was "Cupcakes and Cocktails"!

Again, playing off of the theme of "Cupcakes and Cocktails" I used mini glass dessert cups throughout the table because they look like mini martini glasses. You'll see them on the front of the table holding some cupcakes, on the tops of the 2 stacks of cake pedestals, in the front row on The Pastry Pedestal Platforms and then I also used them to support The Pastry Pedestal Platforms by placing 4 underneath each platform so that I could add beading around the edges and have them dangle off! Pretty! Pretty!

I made the fabric banner you see hung on the front of the table and will be sharing the easy DIY next week! I also made the gold sparkle accent picks used on the "Feeling Tipsy Caketini" cupcakes which turned out to be exactly the right touch for these "Tres Leches" center-filled chocolate cupcakes topped with a Tres Leches frosting.

Thanks for the invitation to assist you with your table, Judy!
I loved helping out!!

TWO IMPORTANT THINGS as you are enjoying your weekend...
1. Don't forget to snatch up the brand-new Pastry Pedestal Platforms at the Pre-Sale price!
2. Enter to win the FABULOUS French Macarons book by Mindy Cone! (the winner gets a set of Pretty Party Skewers too!!) Oh yeah!!!

Have a great weekend everyone!

KEEPiNG iT REAL
Since Ella (my 4 year old) was such a big helper with the table preparations leading up to the Cupcake Challenge...

Photo from my Instagram Feed of Ella helping add the Cake Pedestal Ribbon

I thought it would be fun to have J bring her to the event to see what it was all about as well as for her to see how the table came together.

You'd think that being in a large room filled with 10+ cupcake vendors Ella (& any kid for that matter) would've been excited to sample everyone's cupcakes! Right?

Well...as J and I walked Ella around to the different cupcake tables asking her which ones she'd like to try she kept saying she just wanted to go get Judy's cupcakes. We kept encouraging her to try other people's cupcakes, reassuring her she'd still get to have Judy's cupcakes too. She finally broke down in tears...passionately stating, "Please! don't want anyone else's cupcakes. I really only want Judy's cupcakes!"

I couldn't believe it!? I knew right then and there Ella is a die-hard Cupcake Delights fan...
and who could blame her! Once she's had the best - why would she want anything different? Ha! *wink*

COMING UP | The Pastry Pedestal Platform

Beautiful Cupcakes from Cupcake Delights

Look what's coming!!!
Just in time for Fall and the upcoming holiday season!!

The long awaited...
high-anticipated Pastry Pedestal Platforms!

Stay tuned for the official announcement and Pre-Sale Launch TOMORROW!!!
All of the details are coming so hold onto your seats!!

KEEPiNG iT REAL
Tomorrow can't come soon enough!
Have we been waiting long enough for these or what!?

GOOD THiNGS | Best Ever {Fresh} FRUiT Cake

For most people…

"Fruit Cake" typically warrants wrinkled noses and groans during the Christmas/Winter Holidays at it's very mention.

Thankfully...this isn't the season for "fruit cake"! 

And... as you can see from the image below...

there's no need for wrinkled noses and groans because...

what I'm sharing with you today isn't your traditional "Fruit" Cake…

Fresh "Fruit Cake"

Made completely of fresh fruit...

this cake is sure to turn heads while still tending carefully to the heart health of those we love.

Click the "Read More" link below to get the rest of the details on the most delicious and nutritious fruit cake ever!

SUGAR | Chocolate Peanut Butter Bites

You HAD to know these were coming!?
I mean they were totally inevitable...right?
My love for peanut butter + chocolate...
plus the Recipe Radar post last week featuring the yummy recipe from +Jamielyn Nye aka +I Heart Nap Time
combined with my love for all things mini sized...
and you've got yourself some...

 Chocolate Peanut Butter Bites

aka HOMEMADE REESE'S CUPS

Chocolate Peanut Butter Bites SQUARED

Using the same recipe but two different techniques/molds...
you've got yourself two varieties of sinfully delicious grab n' go treats.
Keep reading to get the full scoop and recipe...

COMiNG UP | The Pastry Pedestal • Sparkle + Shine

Looking forward to sharing this easy technique for adding some glitz and glam to your next celebration...

The Pastry Pedestal • Sparkle + Shine Style

In the meantime...
a couple of quick reminders:

PROMiSE ME 2013
Our adventure begins on Friday, February1st!
Got your name on the list?
Want to pin to our "Promise ME 2013" Pinterest Board?
Leave a comment or email  me at: pnpflowers AT live DOT com

52 WEEKS OF GRATiTUDE KIT GiVEAWAY
Only one day left to enter.
THREE Winners will be chosen.
Go here for the full details about the kit itself  --------> 52 Weeks of Gratitude Kit by Live-Inspired
Go here to enter the giveaway --------> Enter to WiN!!

HERB UPDATE
Remember the Thank You Note I shared with you?
I updated the post with a photo and the outcome.
Check it out >>>> HERE!!

KEEPiNG iT REAL
So much to share...
not enough hours in the day to do it.

Pulling my hair out folks.
Too many irons in the fire...
along with a healthy serving of serious mom-guilt going on over here.
Time for some re-evaluating and prioritizing...AGAIN!! *wink*

SUGAR | Mini Chocolate Truffles

Inspired by Carrie's recipe last week from the Bloggers + Bakers Holiday Cookie Exchange...
I created my own version of her Chocolate Truffle Mini Tarts...

Mini Chocolate Truffles

These are such a terrific holiday treat...

for Cookie Exchanges, Holiday Parties and Holiday Gift-Giving:

Here's why:

• They are super easy.

• They are absolutely DELiSH!
• They are "Mini" sized
• They allow for creativity

 Endless topping choices/combinations...

Once you've created the base/foundation for the Mini Chocolate Truffles...

Top them with what you know the receiver of these little morsels will love.

Or do a combination of them all for an office party or holiday party to satisfy everyone's sweet tooth.

I first made these for a Neighborhood Christmas Party this past weekend.

I filled the cups with 1 TBSP of melted chocolate and used a paintbrush to bring the chocolate up to the very edge of the cups. I then filled the cup with a chocolate ganache and topped them with crushed candy cane.

They were AMAZiNG and I had many of my neighbors raving about them.

But...

they were QUiTE rich.

You could really only eat one and that's about all you could handle - seriously.

My chocolate-loving daughters could only eat 1/2 of theirs.

So...

for the version I'm sharing today...

I decided to simplify and downsize a bit.

I created a base of chocolate using only 1 teaspoon or so of melted dark chocolate.

I skipped the paintbrush technique to save time. 

Yes...they are prettier and more "finished" by creating a full chocolate shell...but I find it's really not necessary because the taste is what will be remembered most - and besides - it saves you a lot of valuable time.

I allowed them to cool in the refrigerator.

Topped them with chocolate ganache - avoiding filling the entire cup.

Topped with toppings and threw them back in the fridge. Done!

THREE BASiC STEPS for CREATiNG MiNi CHOCOLATE TRUFFLES

Step One: Fill cups with melted dark chocolate. Cool in refrigerator for 10 minutes while making chocolate ganache.

Step Two: Top with chocolate ganache. Tap on counter to settle, if necessary.

Step Three: Add toppings of choice and refrigerate until ready to serve.

So if you are ready to whip up your own...

here's the recipe for my version:

SHELL

12 oz. Dark Chocolate

CHOCOLATE GANACHE - from the German Chocolate Cake Recipe I shared with you

8 oz. bittersweet or semisweet chocolate, chopped


2 TBSP. light corn syrup


3 TBSP. unsalted butter


1 cup heavy cream

TOPPING SUGGESTIONS

Crushed Candy Cane

Mini Chocolate Chips

Chopped Peanuts

Chopped Dried Cranberries

Mini M&M's

Crushed Oreo Cookies

Chopped Pistachios

Toffee Bits

DIRECTIONS FOR CHOCOLATE SHELL

Fill the cavities of a mini cupcake pan with baking cups. Set aside.

Melt dark chocolate until creamy and smooth using either a double boiler or microwave.

Using a spoon, place approximately 1 teaspoon (or more) of melted chocolate into prepared mini baking cups.

Tap pan to help settle chocolate, if necessary.

Refrigerate for 10-15 minutes while chopping toppings and preparing chocolate ganache.

DIRECTIONS FOR CHOCOLATE GANACHE

Place the chopped chocolate, corn syrup and butter in a small bowl. Set Aside.

Heat the cream on a stove top just until it begins to boil.  

Remove from heat and pour over the chocolate, corn syrup & butter. Let stand for 1 minute, then stir until smooth.  

Remove mini cupcake pan from refrigerator.

Using a spoon, pour ganache on top of chilled dark chocolate cups.

Sprinkle toppings on top.

Refrigerate for a couple of hours.

No baking required.

These are a bit addicting.

I want to try adding the toppings in between the chocolate layers too!

I'd also like to drizzle a little salted caramel in between the layers of chocolate and then add some to the top too.

I hope you'll try these out!

If you do, leave a comment or email me at: pnpflowers AT live DOT com

Thanks again for the inspiration Carrie!!

Hugs to each of you!

KEEPiNG iT REAL

SUNDAY:

Clara put lights on our tree. 

I put lights on my little pencil tree in my office.

Neither trees have ornaments unless you count the one pom pom and one tassel on my pencil tree?

MONDAY:

I removed the lights on my pencil tree to add them to an outside tree.

While putting the lights on the tree outside...

I got caught in the rain.

It wasn't thundering so I decided to continue stringing the lights on.

I ended up getting shocked about 5 times and so, feeling defeated (and a bit strange)...decided to come inside.

The outside tree is only 1/2 way done.

Considering moving the tree from the living room into my office so I have a tree in the window at the front of our home.

But that means forgoing my grand plans of adding fabulous decorations to my little pencil tree.

TUESDAY:

J had the day off so we did something SUPER fun.

We both had our blood drawn for overdue lab tests. Ha!

On our way out the door to our appointments...

I quickly grabbed a grapevine wreath that was hanging in my dining room to test it out on one of my exterior lanterns.

My outside Holiday decor now consists of:

One grapevine wreath hanging from one of the 5 exterior lights...

Two grapevine wreaths on my front doors. 

Lights on the bushes...

and a 1/2 lit landscape tree.

Tuesday evening, a sore throat came on just before Ema's Christmas Concert.

I've got another Christmas Concert on Thursday night for Clara.

Not a lick of Christmas shopping done yet.

With that said...

I will continue to light Holiday candles...

burn Cranberry Chutney wax melts...

boil Simmering Holiday Potpourri...

and listen to Christmas music to fend off any "Bah Humbug" feelings that may be trying to ruin my Holidays!

How about you?!