Southern Made Simple

Keeping things simple with a smidge of Southern charm

dessert

Mandarin Orange Upside Down Cake

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I love a good upside down cake. I’m pretty certain that for the past 5 or 6 years I have requested a pineapple upside down cake for my birthday. Any time you can combine real fruit with the sweetness of a cake, you know you’ve got a winning recipe. Plus, with fruit being a key ingredient, it’s basically like you’re eating something healthy! Am I right?! (I kid, of course.)

I had never really thought about adding other types of fruit to an upside down cake. I mean, pineapple upside down cake is already so perfect in my eyes, why mess with it? It wasn’t until I was thumbing through my great grandmother’s recipe book that I realized you totally could use other fruits in this type of recipe! (I know it seems like a no-brainer that you could substitute the pineapple, but I seriously had never thought to do that!)

I’ve shared one of my favorite recipes from my Grandmama with you before. Remember these incredible lemon cakes? If you haven’t made those yet, then bless your heart because you’re sure missing out! I already knew that anything that came out of her cookbook would be delicious, so when I saw her recipe for a Mandarin Orange Upside Down Cake, I knew I had to get to work so my taste buds wouldn’t be deprived any longer.

Easy + delicious Mandarin Orange Upside Down Cake with brown sugar and pecans. So delicious and only uses a few ingredients!…

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Grandmama’s Glazed Lemon Cakes – Recipe

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My husband’s great grandmother was truly a wonderful lady. I was fortunate enough to get to know her for 4 years before she passed away. I never got to know her as well as I would have liked, but I knew two things about her for certain: She loved her great grandson, and she could sho’ nuff make some delicious desserts.

She had some cookbooks made for friends and family several years before her passing that had lots of her yummy recipes in them. I haven’t tried all of them yet, but I’m working on it! When my husband and I were dating, I remember her making a batch of these special little lemon cakes. My husband LOVED them so much, and once I tried them for myself, I thought I had died and gone to Heaven. I understood why my husband loved them so much!

Grandmama's Lemon Cakes…

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Double Mint Brownies using Peppermint Essential Oil

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Christmas is right around the corner, y’all! It’ll seriously be here before we know it. It always has a way of sneaking up on me! I’ve already been pulling out my Christmas gift list (and checking it twice) and making notes here and there of what I’d like to give my friends and family as gifts this year on the big day. It’s always fun to make sweets and package them up and give to others. It’s also fun to receive sweet treats (just in case you needed an idea of what to get me!) 😉

One of the first things I associate with the holidays is food – particularly sweet treats. I’ve always loved to be in the kitchen, but I especially love to be in the kitchen during this time of year. Once Thanksgiving has come and gone, I start putting away the pumpkin and break out the peppermint! I’ve always loved chocolate and peppermint together. My husband is not a fan, but that doesn’t stop me from digging in! 😉

One chocolatey and pepperminty dish that’s so easy to make is Double Mint Brownies. They’re so delicious, and they are perfect to wrap up to give as a little gift to someone on your Christmas list! I think instead of baking Santa cookies this year, we might be leaving him and his reindeer some of these beauties. Who knows, maybe he’ll leave us a little something extra special!

Double Mint Brownie Recipe using Young Living Peppermint Essential Oil

Double Mint Brownie Recipe using Young Living Peppermint Essential Oil

I have been using essential oils for over a year now. I’m always amazed at how many different uses each oil has! This time of year, I really love to use peppermint essential oil when baking. In this recipe, I use it in place of mint extract.

Note: If you would like to learn more about essential oils, my sister has a really informative post that may help you out! You can find it here.

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 2 cups sugar
  • 3 eggs
  • 2/3 cup cocoa powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 sticks butter, melted
  • candy cane or peppermints
  • semisweet morsels – optional
  • 5-6 drops peppermint essential oil. (*Note- If you don’t have or don’t want to use an essential oil, you can use 1 tsp mint extract. BE SURE to use the proper amount of essential oil if you decide to use it. It does not measure the same as using mint extract.)

Directions:

  1. Preheat oven to 350 F
  2. Combine dry ingredients in a bowl
  3. In a separate bowl, combine wet ingredients
  4. Combine wet and dry ingredients and pour into greased 9X13 pan
  5. Crush candy cane/peppermints in a ziploc bag using a meat mallet  or hammer
  6. Sprinkle a few crushed mints and a handful of semisweet morsels on top of batter
  7. Bake for 22-25 minutes
  8. Remove from oven and allow to cool. If desired, sprinkle additional crushed mints on top.
  9. Enjoy!

Just FYI – If you’re in a time/ingredient crunch, you can also accomplish this pepperminty awesomeness by buying a box of brownie mix and just adding the peppermint to it. I won’t judge!  Don’t you ever let anybody tell you that store bought isn’t fine. 🙂

To give these brownies as a gift, put them in a cute little holiday tin and put a bow on top! I actually stacked them and placed them in a clear plastic cup. I covered the cup with cellophane, tied it together with ribbon, and added a name tag. Easy as pie, y’all!

Have you ever cooked using essential oils before? Do you love chocolate + mint like I do? If you try this recipe for peppermint brownies using peppermint essential oil, I’d love to hear how it turned out!

Glazed Pumpkin Praline Mini Cakes

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I have a problem, y’all.

When Fall rolls around each year and I see that the grocery store has moved the pumpkin puree to the end cap or center aisle (hello impulse shoppers!), it’s like moths to the flame. Every time. No lie. There is no buying just one can. I’ll buy seven! There’s just something about this time of year that sends my mind in a tizzy. If you could hear the voices inside my head, they’d probably sound something like this:

Pumpkin Meme

I mean, I don’t mean to be THAT girl, but I cannot deny my love for pumpkin. There’s just so many things you can do with it. What’s not to love?!

I found this recipe scribbled down in a 3 ring binder in my recipe collection. I made it several years ago and actually forgot all about it! I did a little tweaking and turned it into something new that I am absolutely loving. These little cakes are so stinkin’ delicious. Make sure you have a tall glass of milk on hand, because you’re gonna want it after you have one of these bad boys!

These Pumpkin Praline mini cakes are SO delicious and perfect for a holiday treat!

Ingredients:

  • 2 sticks butter, room temp
  • 1 cup canned pumpkin (roughly half the can)
  • 1 egg
  • 1 tsp vanilla flavoring
  • 2 c all purpose flour
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • dash of salt

Glaze:

  • 3 tbs butter
  • 1/2 cup brown sugar
  • 1/4 c milk
  • 1 1/2 c powdered sugar
  • chopped pecans (No limit. Use however much you like!)

Directions:

  1. Preheat oven to 350 F
  2. In a large bowl, combine flour, baking powder & soda, cinnamon, pumpkin pie spice and salt
  3. In another bowl, cream butter, sugar and brown sugar together
  4. Blend egg, vanilla and pumpkin into butter/sugar mixture
  5. Mix flour mixture into the butter/sugar mixture
  6. On a greased cookie sheet, drop a tablespoonfuls of the batter spaced roughly 1-2 inches apart
  7. Bake for 10-11 minutes
  8. Remove the cookies and immediately transfer them to a wire rack to finish cooling completely
  9. Prepare glaze as follows:
    • Glaze: In a small saucepan, stir butter and sugar over medium heat and allow to bubble. Stirring constantly, cook for roughly 1 minute. The sauce will begin to thicken slightly. Pour milk into mixture and stir.
    • Beat in powdered sugar and continue to cook for another 2-3 minutes. The sauce should thicken considerably. You’re going to want to frost the cookies quickly, as this sauce will harden fast.
    • I personally dunked the cakes into the sauce, allowing only the top to be glazed (pictured below), but you can also brush the glaze on with a basting brush.
    • Pumpkin Praline Mini Cakes Recipe
    • While the glaze is still wet on the cakes, sprinkle with pecans. Using a spoon, drizzle a little more of the sauce over the pecans.
    • Enjoy!

What are some of your favorite fall sweet treats? I absolutely love cooking with pumpkin and am always looking for a new way to use it in the kitchen! If you try this recipe for glazed pumpkin praline mini cakes, I’d love to hear your thoughts on it!