Posted at 9:07 am , on September 4, 2012
I came across a recipe the other day called “Lemon Olive Oil Cake” and I had this recollection of Kat mentioning that I should try a recipe for olive oil cake. Well, it must have gone out of my head until I saw this recipe. Sometimes I see a recipe and just have to make it but the only problem was that I had no lemons. However, I had just bought a big bag of limes and figured they would work just as well since they are both citrus. I love anything lime and this cake didn’t disappoint. The cake was moist and citrusy tart with just enough sweetness to satisfy my craving.
Posted at 8:54 am , on August 7, 2012
Here’s a heads up for those of you with kids, you love them, you teach them, you send them off into the world, but sometimes they come back. As in my case with my oldest son Josh who spent his first year away from home while going to college. He’s back for a few weeks until he has a new place lined up and in the meantime he’s showing me a few things he’s incorporated into his daily life. He’s become quite the breakfast maker, getting up early to make a big breakfast to start his day. Well, I’m impressed, this kid of mine actually did listen to a thing or two I taught him about food and nutrition. “So what can I pick up for you at the grocery store” I asked him He rattled off several things he wanted including lots of bananas. So I picked up 2 big bunches of bananas and guess what, they turned ripe in a hurry and he didn’t eat them like he thought he would. So what to do with all those ripe bananas, well . . . make muffins, that’s what I do. And in the fridge I remembered some semi sweet chocolate bars and chocolate chips that I had leftover from another recipe so I decided to throw them into the mix too.
Posted at 8:30 am , on July 31, 2012
I guess you could say I’m still trying to make use of the zucchini this season. This summer the zucchini are so plentiful that they are practically giving them away at the farmers market. I loved the zucchini cupcakes we had a few weeks ago so much that I had to make some more. However these cupcakes are richer and more decadent with the addition of chocolate. I found a great recipe from the blog of Two Peas and Their Pod which was my inspiration. Once again, I substituted natural applesauce for the oil and it made the cupcakes ever so moist. These cupcakes disguise the zucchini so well you would never even know it was in there, unless I told you of course!
Posted at 8:42 am , on July 6, 2012
I love these zucchini cupcakes specifically because they contain no oil or butter yet they are incredibly moist and taste heavenly. The secret is to eliminate the oil or butter and add natural unsweetened applesauce. It’s a terrific substitute when using zucchini or carrots in cakes, cupcakes or breads. I’ve been using this recipe from the Southern Living 1993 annual edition for many years which is listed as a Zucchini Carrot Cake. I’ve made it in a bundt pan, a tube pan, a sheet cake, round layered cake and this time as cupcakes. I didn’t have any carrots but doubled the zucchini. The zucchini is plentiful this time of year and this is one way to disguise it in a way that everyone will love. I love zucchini many different ways, but my guys, not so much. However, they do love this recipe and I don’t feel guilty, except maybe for that delicious cream cheese frosting on top!
Posted at 8:58 am , on June 26, 2012
It’s berry season! For a couple weeks now the berries have been abundant and at a bargain. I always buy more than I need and put up several packages in the freezer for later. I’ve been craving a berry filled crumb cake to start my morning with that first cup of coffee. This cake turned out so good with it’s cream cheese and berry filling and topped with a streusel crumb topping. The only downside was that the topping virtually crumbled at every slice. I’m still picking up crumbs!
Posted at 9:09 am , on May 18, 2012
Every time I go through the “Wilton” isle at the craft store I see all these pretty baking cups for muffins or cupcakes. There are so many choices of shapes and colors and I want one of each. I went to the grocery store in search of an idea for muffins and found the blackberries on sale so I picked up a couple cartons and headed to the craft store to find the perfect muffin cups. I thought these bright pinkish cups looked like an open flower and thought they would be perfect for my muffins. When I started filling them with batter I found out they were too large to fit into my muffin pan. So, I placed some in ramekin cups and the others on a cookie sheet. The baking cups were stiff enough to hold up without a mold, however they did spread out a bit more than the ones baked in the ramekins. I had hoped they would look like a flower in bloom but I what I had in my head and what actually baked up were two different things. In the end I couldn’t be happier with how they tasted, they were so moist and berry delicious.
Posted at 9:12 am , on April 20, 2012
I’ve been in the mood for something sweet, something citrussy, something lemony. As I was looking for ideas and going through my recipe files I found a recipe for Lemon Pound Cake. Lemons in the springtime, it was just what I was looking for. A really moist lemony pound cake dripping with glaze that would taste oh so good any time of day. But there was one more thing that would make this cake even better. Some sliced strawberries! Continue reading
Posted at 9:15 am , on March 13, 2012
I haven’t had a slice of pineapple upside down cake in years but recently in Hawaii I had the chance to have a taste again with sweet Hawaiian pineapple, rum and macadamia nuts. It was fantastic and I wanted to find a recipe that combine all those wonderful ingredients. This cake was so easy to make and baked in a cast iron skillet which worked out perfectly. When the cake had cooled and it was time to flip the cake onto the plate I was a bit nervous. Would the pineapple stick to the bottom of the skillet? Would the cake fall apart? How would it taste? I was ecstatic when I turned it over and it looked this good. And it tasted just as good!
Posted at 8:48 am , on January 6, 2012
There must have been an abundance of berries this year because I have been able to get the most amazing fresh berries at an affordable price. I think of berries as a summer treat but when I saw the fresh blueberries I thought of coffee cake. I haven’t had a blueberry coffee cake in years but it sure sounded good. I started looking up recipes and found a recipe called “Blueberry Buckle” that was printed in O Magazine. It looked great and I thought instead of making them in ramekins I would make muffins using these pretty paper liners . These muffins were amazing with the bursting berry center topped with a cinnamon streusel. Continue reading
Posted at 9:22 am , on December 30, 2011
This is Josh’s birthday cheesecake. He discovered Reese’s Cheesecake several years ago in a cave (I’ll explain later) and had to have it for his birthday ever since. When Josh was a teenager, we started spending our spring break in NM. For 3 or 4 years straight we would take a couple of those days to go to Carlsbad Caverns. It takes the normal visitor a couple hours to go through the self guided tour but Josh would take hours looking at every formation and taking pictures. At the end of the tour sits the famous lunchroom 750 feet underground which serves sandwiches, snacks and souvenirs. When we went through the line Josh saw these packaged single slices of Reese’s Cheesecake that he wanted to try. Since we were on vacation I said Okay. He thought that was the best thing he ever ate and asked me to find a way to make that cheesecake. So this is my attempt at the Reese’s Cheesecake. Continue reading