Happy Halloween!!

I’ve really been lacking in seasonal desserts on here. Maybe my November will be more festive filled. After I finished this recipe, I thought of a new way to make it seasonal. I’ll include that in this post as well.DSC03298

There is something about this delicious bread that makes people go… well bananas! Maybe that’s why it’s called monkey bread. That must be it.

This recipe is nearly fool-proof. Really. Use too little or too much, it all turns out okay.  It’s so simple.  I changed it up a little bit. Here is what I did.



  • 1/2 cup sugar
  • 1 tsp. cinnamon (heaping)
  • 2 cans of large biscuits
  • 1/2 cup walnuts
  • 1 cup brown sugar (firmly packed)
  • 3/4 cup butter

And then I also added these items which are optional

  • 2-3 apples (or any type of dried fruit you like use about the same amount of walnuts)
  • 1 tsp. nutmeg

You will also need a fluted/bundt pan


  1. Pre-heat oven to 350
  2. Lightly grease the pan and set aside
  3. In a bag or a sealable bowl mix sugar (not brown), cinnamon, and nutmeg
  4. Separate dough and cut into quarters.


  5. Place into the sugar mix and coat thoroughly. You may have to do this in increments. I like to give it a nice tossing action. =) Pull them out and set aside.
  6. Peel the apples and cut them up. Each time I have done this I also have sugar mixture left over. So I thought, why not? I may as well add the apples to the mix. So i tossed the apples in them too!! Extra cinnamon taste!DSC03275
  7. Arrange the dough pieces in the pan in one layer, then adding nuts and apples. Continue this step until you run out of dough.
  8. Melt butter and then add the brown sugar.
  9. Now pour over the biscuit dough. In the oven it’ll melt all though the biscuits and make it super moist and tasty of course!!
  10. Bake 28-32 minutes or until top its lightly golden.
  11. Let cool in pan for 10 minutes.DSC03295
  12. Find the plate you want to serve this on and turn the pan upside onto it to serve it.

This is always best served warm!

If you are hopping around and yelling like an ape, don’t blame me! It’s the bread!!DSC03298

But for the seasonal aspect of this, why not add pumpkin into it? how can we do that? Well… you can salt some pumpkin seeds and add them instead of walnuts. Oh yum! Maybe take out the apples too. But that’s no it. I’d take 1/2 cup or so of pumpkin puree and add it to the butter mix and pour that over top instead. Oh I will have to try that! I probably won’t post it, but I’ll let you know if it’s any good!


The leaves are changing.. the smell of apple cider is filling the air and hot drinks are the beverage of choice. So of course I had to make candy apples. Oh it is one of my favorite sweets truth be told. There is something delicious about caramel dripping all over your hands while the nut topping is falling onto the floor. My iteam is celebrating an engagement and a birthday! But shhh.. it’s a secret! Here is my treat that I brought to iteams.

What else would I want to make other than Candy Apples!!?


Don’t these look delicious?

But wait… aren’t they a little small to be apples? Maybe they are candy apple bites…

No…they must be cake pops!! I promised a cake pop entry and here it is. I really wanted a “fallish” cake pop. I love cake pops since they are so fun to decorate. The ideas are endless really.

So here is what I did…

Yields: around 40 some cake pops.


  • A vanilla based cake. White cake is good too but I chose buttery yellow cake and all the ingredients needed for that
  • Cream cheese frosting
  • Kebab skewers (I preferred these skewers instead of candy sticks to make them look more like apples)
  • Cinnamon and if I had it, I would have used nutmeg too
  • 2-3 apples
  • 2 bags of  caramel candy melts
  • Any toppings you want to add. I use nut topping to make it more candy apple-esq.


  1. First preheat the oven to 350.
    1. Make the cake as directed on the box.DSC03232
  2. Peel the apples and chop them into small pieces.DSC03227
  3. Next add the apples and cinnamon. I just added cinnamon to my liking. I sprinkled it unt il the top layer was nearly covered!!
  4. After the cake has finally cooled, crumble it in a large bowl into a fine consistency.


  5. Add nearly a full container of the frosting.
  6. Mix well. I use my hands mak ing a squishing motion. =)
  7. Line a cookie sheet with wax paper and roll the cake into small 1-1 1/2 inch balls and place on the cookie sheet.
  8. Place in the freezer for around 30 minutes. I like to keep them in their for a long time so they are niiiice and firm!
  9. Take a breather here. If you are a college student like me, go study while they harden up!
  10. I really like a double boiler method for melting. Of course my double boiler is rather…simple. Just a pan of water with a metal pan on top. Add the caramels and 4 tbs. of water
  11. Make sure you are constantly stirring these caramels.
  12. Pour the nut topping out into a bowl.
  13. Grab another cookie sheet and place new wax paper on it and spray with cooking spray.
  14. Take the cake pops out of the freezer and stick a wooden skewer down into the center of them.DSC03242
  15. Dip them into the caramel and tap them on the edge of the bowl to let some of the caramel drip off.
  16. Quickly dip it into the bowl of nuts. I tapped the nuts onto the cake pops to make the stick on the sides.
  17. Place back onto the wax paper and let sit.

There you have it! Instead of candy apples… its apple flavored cake pops!

Whew.. looking back that looks like a lot of directions. It’s not really. Just a really detailed version since I’ve never done just a cake pop entry. Maybe a simple cake pop entry will be next!

p.s Sorry for such bad quality in pictures! It’ll be better next time.


I have to admit. I’ve made quite a few recipes but have really lacked in actually posting them.

Some were…

  • Halloween Cake pops
  • Birthday Cake pops
  • Smores Truffles
  • Toasted Pecans
  • Meringue Cookies
  • Kettle Korn

But as I write this, i had a new idea for a new truffle. I think I’ll do that tonight. That is after I climb and do work. Oh college.

Did I mention Morgan’s birthday was last week? Her only request was funfetti cake. So of course we made funfetti cake.. but we made it fun!


Birthday Ice Cream Cones!

But why aren’t they melting? It’s ice cream right? Nope! Funfetti Cupcake Cones!!

Now when I made these, I filled them up just a bit too full.

I suggest filling the cones up to the middle of the last ledge.


  • Cake mix of any kind and the ingredients listed on the back of the box (oil, water, eggs)
  • Ice cream cones with flat bottoms
  • Icing
  • Any decorations you would want; sprinkles, food coloring, maybe even candles!

Pre-heat the oven to 350.

Mix the cake as directed on the box. I usually choose the fluffy version of cakes. Actually.. I always do!

I made 24 Cupcake Cones. There are different methods of how to support the cones, but I prefer the cupcake pan one best. I use the mini cupcake pans and place the ice cream cones in each hold.


Usually about one spoonful fills the cones up enough. I fill it to the middle of the last ledge. Any more and it will overflow in the oven and cause the cone to become mushy on the outside. I really like baking the cake in the cones, that way you can eat the whole cone! YUM! You can always put candies in the bottom of the cones if you’d like. M&Ms, Reese Pieces.. the ideas are limitless!

Once you are placing the cupcake cone filled tin back in the oven, make sure to not let them spill over. They are stable, but not too stable. A nice elbow bump could really mess this up!

Bake in the oven for about 22 minutes or until a toothpick comes out clean. Toothpicks are a little short. So I used kebab skewers.

Let the cakes cool completely before icing and decorating them!

Enjoy birthday cupcake cones!

Bienvenido A Harina y Fe

October 8, 2009

First glanceCan’t read that? That’s okay. More than likely it’ll all be in English anyways. I just get too excited sometimes and spat out Spanish. It’s a love of mine, just as baking and cooking are. Harina y fe stands for Flour and Faith. Baking really is something you have to put faith into. Not everything comes out right the first time, or second time, or the fourth time, because the third time was right; like kettle korn  (I prefer the alliteration use of the k’s) This blog will be more of a memory book for me to keep recipes, stories, and thoughts. Hopefully this site will help and inspire you to become creative in the kitchen. Thanks for reading. Keep a close watch for a Cake pop entry!