My kids were doing so well and eating the bananas I’ve been buying for the last month … except last week. Not sure what changed, but there was four lonely bananas sitting on my counter that needed to be used up. I wasn’t in the mood to make a banana bread and decided to make a cake instead. Boy am I glad I went with this recipe!
It takes just like banana bread, but has a crunchy layer on top from sugar. It was so good and added the amount of sweetness the cake needed. My kids devoured it!
One of my husband’s favorite candy is peanut butter cups and with his birthday being today, I wanted to make him a cake that reminded him of them. My cake is a little more peanut butter heavy than I had hoped, but it’s just as a delicious and by adding the chocolate drizzle, it helped amp of the chocolately (is that a word?) goodness.
The cake is moist, full of peanut butter and chocolate and perfect with a cup of coffee to start your morning … or a pick-me-up in the middle of the afternoon.
Imperial Sugar is helping me with all my #Choctoberfest baking with their generous donation of granulated sugar they sent me. It’s been giving me a lot of reasons to spend time in my kitchen.
*Disclosure: I received the product to sample from Imperial Sugar. All thoughts and opinions are my own.
Did you know today is “National Cupcake Lovers Day”? Me either, until a blogging friend invited me to participate in a fun challenge to share cupcake recipes. My entire family is a big fan of cupcakes, though I rarely make them for us. I think the problem is that most recipes make two dozen cupcakes and I really don’t need that many cupcakes sitting on my kitchen counter for days on end.
I started looking around for recipes that make only a few cupcakes and found one for chocolate cupcakes. Perfect! Then I set out to find one for frosting and the first one I found was for cookie dough. How fun, right?
I whipped these cupcakes up the other night so I would be ready to celebrate today with these cupcakes. The cupcakes are moist and full of chocolate flavor. I’ll probably add chocolate chips the next time I make them. My taste-tester of a husband exclaimed that the frosting was amazing. He requested I make it again but with vanilla cupcakes.
Be sure to check out all the recipes in today’s Cupcakes for Cupcake Lovers Day challenge below! I got a sneak peek at some of the cupcakes and there’s so many I want to try!
School is coming to an end. Sports are slowing down. The primary election is over. Time to get back into the kitchen!
I’m slowly easing my way back in and made this delicious cake over the weekend. It’s light and fluffy, has a hint of lemon and the fresh blueberries were perfect. The cake is not too sweet, so it really is the perfect way to start your day.
This is going to be my go-to recipe whenever I need to use any type of berries or stone fruit. I bet this cake would be delicious with peaches. I can’t way to try it later this summer.
I haven’t baked a cake in a couple of weeks … maybe even months … and it was time to get back into the kitchen. I’ve been trying to be good and not have too many sweets around the house, but I’m so glad I made this cake. It was also nice to spend a little one-on-one time with my daughter. It’s been a rough couple of weeks with her – just the usual preteen stuff. Tantrums. Stopping up the stairs and door slamming. Making her life miserable. Needless to say, it’s been a bit stressful as she’s growing and learning about herself. Luckily, I caught her on a good day and she was back to her normal “happy, go-lucky” self. Hopefully that continues more!
The cake was amazing – the blueberries, cinnamon-sugar swirl and a moist cake. Plus you can’t forget the crumb topping. It was great to eat right out of the oven with a cup of coffee.
Happy New Year!! I can’t believe 2019 is here…where did 2018 go? I took a little bit of a blogging break the last couple months, but like everything, I’m ready to get back to a regular schedule of posting new recipes, working out, reading and focusing on slowing down.
I’m part of several mom groups on Facebook and when a request came out for donations to our local Fire Company for their Holiday Appreciation dinner, I knew I wanted to make them something. While we have never needed their service, they have done so much for our community and are always there…so needless to say, it was the least I could do. I did a little scouring of my Pinterest boards and discovered this recipe for cranberry pecan cake. It looked pretty easy to make in between everything else I had going on and whipped it together in time for their dinner. It smelled amazing, that I had to make another one for my Christmas dinner at my in-laws. It tasted just as amazing as it smelled!
It’s a moist cake spotted with tart pieces of cranberries, crunchy pecan bits and topped with a perfectly sweet cream cheese frosting hinted with orange and more pecans. You can’t go wrong with this cake!
Triple chocolate cheesecake. Do I need to say anything more?
I was nervous to try making a cheesecake in my IP again as the last time I made one, I accidentally dropped it and made it again. I didn’t want that to happen again, so I was super careful … and as you can see, it came out perfectly. These cheesecake is for all the chocolate lovers – chocolate cookie crust, rich chocolate cheesecake, and a layer of chocolate ganache. It is a super rich dessert – a little piece goes a long way. My husband thought it was too chocolately …. who is this man?!?!? There’s nothing as too much chocolate!
It’s apple season and I’m so excited! I love all things apples – cider, baking with them and dipping them in caramel or peanut butter. Are you an apple lover too?
We get cider from our local orchard and it’s so good! The orchard is less than 10 miles from our house and it’s packed full of apple goodness. It’s even better when you add it to cake … cake that tastes like a donut! YUM! We’re all enjoying it and I love how easy this cake was to make.
I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!
I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.
Growing up in the Philadelphia area, I’ve always enjoyed the deliciousness of snack cakes from TastyKake. One of my favorites was the peanut butter tandy cakes and I’m excited to share this little taste of childhood with all of you. It’s three layers – a chocolate layer, creamy peanut butter and a light and fluffy cake. It’s soooo good!