Jamaica Cake (Banana and Pineapple)

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Jamaica Cake 
Ingredients: 
2 cups sugar
1 1/2 cups vegetable oil
1 teaspoon vanilla
3 eggs
20 oz crushed pineapple with juice
3 cups all-purpose flour
1 1/2 cups pecans, chopped
1 teaspoon salt
1 teaspoon baking soda
2 bananas, in small dice
Powdered sugar

Directions:
Preheat oven to 350 degrees. Grease a 9″x13″ pan.
Mix oil and sugar until well combined. Add eggs and vanilla. Stir in the entire contents of the pineapple can.
Combine dry ingredients, including pecans. Mix with liquids. Fold in bananas, try not to mash as much as possible.
Pour into prepared pan. Bake for 50-60 minutes or until golden brown and toothpick comes out clean. Top with a good coating of powdered sugar.

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Mini Chocolate Cupcakes

I loved the white cake recipe from Add A Pinch so much that I knew her chocolate cake recipe would be pretty near perfect. I made minimal changes to the recipe, using coffee instead of espresso, adding chocolate chips and more vanilla, but it is a fantastic, not-too-sweet chocolate cake recipe. My older sister did little music decorations from white and dark chocolate to put on top for her piano recital.

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Mini Chocolate Cupcakes

Ingredients: 
1 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
Chocolate buttercream frosting

Directions:
Preheat oven to 325 degrees. Grease mini muffin pans or line with paper liners.
Mix flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder in the bowl of your mixer. Mix until combine
Add milk, oil, eggs and vanilla and mix on medium until well combined. Reduce speed and add boiling water. Mix on high for about 1 minute to add air. At this point, you can add chocolate chips or any other add ins.
Scoop batter into prepared pans no more than 3/4 way full. Bake for 10-ish minutes, or until toothpick comes out clean.
Cool completely before frosting.

 

Chocolate Muffins

So I was in the mood to bake. Chocolate muffins sounded wonderful and just challenging enough to cure my baking mood. The recipe that had the best pictures and best looking recipe was from Bright Eye Baker. Elsa and I started by putting on aprons. She has a darling little apron with with her little checkered shirt and braided pigtails. She did a great job of lining all the muffin pans with liners, stirring together the dry ingredients and adding them to the mixer and adding chocolate chunks (one for the batter, one for her mouth, one for the batter…)

Anyway, my favorite way to eat these is to warm them slightly in the microwave so the chocolate chunks melt, then eat with fresh strawberries and milk. Delicious!

 

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Chocolate Muffins

Ingredients:
8 1/2 ounces (or 2 level cups) all-purpose flour
3 1/2 ounces (or 1 level cup) cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
8 3/4 ounces (1 1/4 cups) sugar
1/2 cup oil
12 3/4 ounces (1 1/2 cups) sour cream
1 tablespoon vanilla
10 1/2 ounces chocolate, whatever kind floats your boat. I did chocolate chunks…

Directions:
Preheat oven to 375 degrees. Grease or line muffin pan.
Whisk together flour, cocoa, baking powder, baking soda and salt.
In the bowl of a mixer, beat eggs. Slowly add sugar while beating and continue to beat until the mixture is pale and thickened.
Beat in the oil until fully incorporated. Add sour cream and vanilla.
Add dry ingredients and mix until just combined. Add about 8 ounces of chocolate or if you’re me, add more. Taste the batter. It’s amazing.
Scoop into prepared muffin cups. Top with remaining chocolate chunks, M&Ms, sugar sprinkles or whatever you want.
Bake muffins for 10 minutes, then reduce heat to 350 degrees and bake for another 5-10 minutes or until a toothpick comes out clean. Cool completely.

Yield: 12 (I got around 18 muffins)

 

Carrot Cake

This is what we had for dessert on Thanksgiving along with pies. It was delicious though some of the family thought it needed more cream cheese frosting… I didn’t have the right tip for the leafy tops of the carrots, so I had to do actual leaves, I don’t think anyone noticed! 
Picture by Rose 
Picture by Rose

Ingredients:
1 1/2 cups oil
2 cups sugar OR 1 1/4 cup honey
4 eggs
2 cups carrots, grated
1 small can  crushed pineapple, drained
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon vanilla
1 cup nuts, chopped

Directions:
Preheat oven to 350 degrees. Grease four 9″ pans
Mix oil and sugar.
Add eggs, beating after each one.
Add carrots and pineapple.
Mix dry ingredients and add to carrot mixture.
Add vanilla and nuts.
Bake for around 30 minutes or until done.

Ellie and Grace’s Peanut Butter and Chocolate S’more Cake

Ellie Balkema and I made this cake up from the ingredients they had around the house. It was delicious and we had so much fun making it! 🙂


Ingredients:

1 yellow cake mix
1 chocolate cake mix 
oil 
eggs
peanut butter 
marshmallows 
chocolate frosting 
chocolate chips 
Directions:
Preheat oven to 350. Grease cake pan of choice. 
Make chocolate cake mix according to packaging on box. Make yellow cake mix with eggs, oil and some peanut butter. Pour into cake pan and swirl with a knife. Bake cake until done and cool completely. 
Frost cake with chocolate frosting, then sprinkle with marshmallows and chocolate chips. Broil till marshmallows are toasted. 

Lava Cakes

I love these cakes because I can make them last minute because they’re served warm. Best served with ice cream and fresh raspberries, but caramel sauce, chocolate sauce or any other fruit is also good. 

Ingredients:
1/2 cup butter
1 ounce unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
2 eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup all-purpose flour
6 tablespoons chocolate chips

Directions:
Preheat oven to 350.  Butter six 6 ounce ramekins or custard cups and put them on a baking sheet.  (The baking sheet makes it easier to move the ramekins in and out of the oven.)
Melt the butter, unsweetened chocolate and chocolate chips and set aside to cool slightly.
In a large bowl, using an electric mixer, beat eggs, sugar, vanilla and salt until thickened and light in color, about 1 minute.  Mix in chocolate mixture a little at a time.  Add flour, mixing just until it is incorporated.
Divide batter evenly among the ramekins, a generous 1/3 cup in each.  Press 1 tablespoon of chocolate chips in the center of each. Use your fingers to press the chips lightly into the batter; it is not necessary to cover the chips.
Bake just until the tops look dry and a crisp top has formed, about 20 minutes.  Let cool for at least 15 minutes.
Top each with a scoop of vanilla ice cream and serve.

Tiramisu Cake

This is a delicious cake made moist by coffee and a whipped cream, cream cheese frosting. I made cupcakes, but the original recipe is for a cake.

Ingredients:
Cake:
1 package white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 oz each) or equivalent Heath candy pieces
Frosting:
4 ounces cream cheese
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla
2 cups heavy whipping cream
6 tablespoons strong brewed coffee
1 Heath candy bar (1.4 oz) or equivalent Heath candy pieces

Directions:
Preheat oven to 350. Grease two 9 inch round baking pans.
In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened.  beat on high for 2 minutes.  Fold in chopped candy bars.  Pour into prepared pans.
Bake at 30 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth.  Beat in the chocolate syrup and vanilla.   Add the whipping cream.  Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate; drizzle with 2 T. coffee.  Spread with 3/4 cup frosting.  Repeat twice.  Top with fourth cake layer.  Frost top and sides of cake with remaining frosting.
Refrigerate overnight.  Garnish with chopped candy bar.  Store in fridge.

To make cupcakes:
Pour 1/4 cup of batter into each cupcake liner.