apple cake!

More often than not, when I bake using fruit, it’s because I bought fruit earlier in the week with the intentions of snacking healthy but ended up choosing junk food instead. I could beat myself up about it, but I’d rather just accept that I’ve got a mean sweet tooth and turn my almost bad fruit into amazing things, like cobblers and cakes. This time around, I made an apple cake. I really love baked goods that can double as a treat and as breakfast – who doesn’t love NOT cooking first thing in the morning? Making coffee is hard enough some mornings. Gosh – it’s amazing how much my morning attitude has changed since having Nori Luz! Mama’s sleepy. And hungry. Oh yeah, about that cake. It turned out perfectly moist, perfectly sweet and perfectly delicious. I really enjoyed biting into soft apple pieces suspended in the cake – I had only had apple pie until now, so it was a new sensation for me but I can strongly say, I was into it. Would I make it again? You betcha.

Image

What you need:

  • 1 egg
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 cups diced, peeled apples

Preheat your oven to 350. Grease and flour a 9″ round pan and set aside.

Beat together your vegetable oil and eggs until frothy. Add remaining ingredients until well combined. Stir in apples. Pour into prepared pan.

Bake for 30-40 minutes. Do not remove from pan for 10 mins. ENJOY!!

Advertisements

banana chocolate chip breakfast cake!

Having baked goods for breakfast is always a nice treat, but sometimes they can be too sweet and make the rest of my day sort of crappy. To solve this problem, I made a super lightly sweetened banana cake! It has mini chocolate chips in it and is topped with powdered sugar, but even still, I wanted to put a little honey on it when I ate it for breakfast. I really loved it! My husband loved it too – he has been eating it as a snack as well. He has issues when he eats too many sweets, so it is a perfect treat for him. What makes this cake even better, is that its a one bowl mix – hardly any clean up! WOOO!

photo (2)

 

What you need:

  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 1 1/8 cups flour
  • 1/3 cup water
  • 3/4 tsp baking powder
  • 3/4 teaspoon baking soda
  • 1 banana, mashed
  • 1/4 teaspoon cinnamon
  • 1/2 cup mini chocolate chip

Preheat oven to 350. Grease and flour a 9″ round pan and set aside.

In a large mixing bowl, whisk together oil, sugar and eggs. Add in the rest of the ingredients (except for the mini chips) and mix until just combined. Fold in mini chips.

Pour into your prepared pan and bake for 45 mins.

ENJOY!

 

carrot (birthday) cake!

This week, my amazing husband turned 30 years old! Tuesday, the 25th, was his birthday. I baked him a carrot cake and we had a bunch of friends over to eat it. It was a lot of fun and the cake was delicious! It was bouncy and moist. I’ve been baking mini cupcakes so often that I forgot how moist and delicious a normal cake can be! I feel like I have been missing out. I made two 9″ rounds and layered them with cream cheese frosting that I colored to be a pastel orange (husband’s orders) and topped with shredded coconut. BEST BIRTHDAY CAKE EVER. It made me feel good to please my carrot cake loving husband and all of his friends. I’ll probably make him the same cake again next year!

Image

What you need:

CAKE

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 3 cups shredded carrots

FROSTING

  • 4 cups powdered sugar
  • 1/2 cup butter
  • 8oz cream cheese
  • 1 tsp vanilla
  • orange food coloring (optional)
  • 1 cup shredded coconut (optional)

Preheat oven to 350. Grease and flour two 9″ pans.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Set aside.

In a mixing bowl, beat together eggs, oil, sugars and vanilla. Add in your dry ingredients and mix until just combined. Pour into your prepared pans.

Bake for 25-30 minutes. Remove from oven and allow to cool in pan for 10 minutes.

In the meantime, beat together all of your ingredients for the frosting except for the coconut.

Remove cakes from pans and trim tops so that they are flat. Frost the top of one cake, put the other on top, repeat, then frost the sides. Coat with coconut if you’d like.

ENJOY!

lemon pound cake bites!

The last few days have been so beautiful here in Portland. The sun has been shining and it’s been a nice breezy 60 something. I can’t complain. My husband and I have been taking out dog on long walks together and getting food or tea. I wish that neither of us ever had to work and that the weather was beautiful like this all the time – but thats impossible! When the sun started to go down yesterday, I wasn’t ready to lose the sunshine, so I decided to make some sun inspired treats – lemon pound cake!! As you all already know, I am totally obsessed with my mini cupcake tray, so I made them bite sized. They are perfect little bites of sunshine.

Image

What you need:

  • 1/2 cup butter
  • 1 1/2 cup flour (plus extra for cupcake tin)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla
  • zest and juice of 1 lemon + extra wedge for glaze
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup powdered sugar

Preheat oven to 350. Butter and flour cupcake tin or line with paper liners and set aside.

Combine flour, baking powder and salt in a bowl and set aside.

Combine yogurt, lemon juice and zest and vanilla in another bowl. Set aside.

In your mixing bowl, beat butter and sugar until fluffy. Add eggs, one at a time. Add 1/2 of your flour mix, then 1/2 of your yogurt, then flour again and yogurt.

Fill each cupcake hole 2/3 full.

Bake for 12 minutes.

In the meantime, combine juice from your lemon wedge (should be about 1.5 tbs) and powdered sugar to make your glaze. If its too thick, add water 1 tsp at a time until you reach your desired consistency.

When cakes are cool, drizzle glaze on top.

ENJOY!

mini carrot cakes!

The other day, my husband and I had a meeting in downtown Portland, a few blocks from a local cupcake shop. After the meeting, we went and grabbed some cupcakes. To be honest, i didn’t really like mine. The cake fell apart, the buttercream was way too buttery and after I finished it (because no one wastes a cupcake) I felt really gross. I had a bite of my husband’s, however, and it wasn’t half bad. It was a carrot cake cupcake with a light cream cheese frosting. Since then, I’ve been craving more carrot cake, so last night, I shredded up some carrots and threw some together! I went for the minis because I thought with Easter coming up, these could be something cute to bring over to family’s house that fits in with the whole bunny theme. Grab yourself some cute mini cupcake liners, pastel sprinkles and orange gel dye for your frosting and you’ve got a seriously cute and delicious Easter goodie!

Image

What you need:

CAKES

  • 1 1/2 sticks butter
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cup grated carrot

FROSTING

  • 1/2 stick butter
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 tsp vanilla

Preheat oven to 350. Line a mini cupcake tray with liners.

Combine flour, baking soda, cinnamon, nutmeg and salt in a bowl and set aside.

In a mixing bowl, cream together butter and sugar until fluffy. Add eggs and vanilla. Pour your dry ingredients into the wet. Add carrots. Mix until combined but do not over mix!

Fill each cupcake hole 2/3 of the way full. Bake for 15-20 mins.

In the meantime, throw all of your frosting ingredients together and beat until fluffy. Add orange food coloring if you want to!

Allow cakes to cool completely on a wire rack before frosting.

ENJOY!

strawberry shortcake!

A few days ago, my husband and I were invited to a friends for dinner. Of course, when asked to bring something, my brain always goes directly for dessert. All day, I wasn’t sure what I wanted to make. I was out running errands and I stopped by whole foods to grab myself a chocolate milk and I saw the most beautiful strawberries! They were perfect and red and all looked uniform in size. I decided to grab them, and some heavy whipping cream and I made a strawberry shortcake! The cake I made was very light, and not too sweet – a perfect end to a hearty meal.

Image

What you need:

CAKE

  • 1 and 2/3 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 egg whites
  • 1/4 cup plain greek yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla

FILLING/FROSTING

  • 16 oz strawberries, sliced
  • 2 tbs sugar
  • 1 cup heavy whipping cream
  • 2 tbs powdered sugar
  • 1 tsp vanilla

Place strawberries in a bowl with 2 tbs sugar, mix and set aside.

Preheat oven to 350. Grease and flour a 9″ pan.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. Melt butter in the microwave and stir in sugar. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Add your wet ingredients to your dry ingredients and mix until combined. Pour batter into your prepared pan and bake for 30 minutes. Test with a toothpick for doneness. Remove from oven and cool on a wire rack.

In the meantime, beat whipping cream in a stand mixer. When soft peaks form, add sugar and vanilla and beat another 15-20 seconds on high. Do not over whip or cream will be lumpy. Separate out about 25-30 strawberry slices from your bowl and set aside to decorate top of cake. Drain excess water from bowl and add 1/2 of your whipped cream to the bowl and stir together.

When cake has cooled, slice in half horizontally to make 2 layers. Spread your strawberry/whipped cream mixture on top of your bottom layer and top with top layer of cake. Spread remaining whipped cream on top of your cake, and decorate with your extra berry slices.

ENJOY!

coffee cake!

I still have that same cold that I’ve had for about a week now, except now, my voice is all screwed up!! On Wednesday night at work, I totally lost my voice, and the next day when I would try and talk, it would be so painful I’d just want to whisper. Today it isn’t as bad, but it’s still pretty raspy and makes me have a cough when I talk too much. Because I’m not 100%, I decided I should just spend the day/night at home (even though its Friday and there is fun to be had). Earlier, I had a girlfriend over and she kept me company while I wrapped up my last Christmas gifts. We both wanted to have a snack, so I decided to make us some coffee cake! It turned out pretty good, if you ask me, I’ve already had two slices!

Image

what you need:

CAKE

  • 1 1/4 cup cake flour
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbs butter
  • egg
  • egg yolk
  • 1 tsp vanilla
  • 1/3 cup plain yogurt

CRUMBLE

  • 8 tbs butter, melted
  • 1 1/2 cup cake flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1tsp cinnamon
  • 1/8 tsp salt
  • powdered sugar (for dusting)

Preheat oven to 325.

In a small bowl, combine all ingredients (except the powdered sugar) and mix together until combined. Set aside for at least 10 mins.

In a mixing bowl, sift together sugar, flour, salt and baking soda. Add butter in pieces and mix on low until crumbles start to form. Add your egg and yolk, vanilla and yogurt and mix until combined, about 1 minute.

Pour into a parchment lined 9” round pan. Take your toping mix and sprinkle it all over the top. Bake for 35 mins. Cool in pan. Once removed, top with powedered sugar. ENJOY!

MINI STRAWBERRY LAYER CAKE!

i always buy berries at the supermarket and then forget to eat them. this was the case with a carton of strawberries last week. every night before bed i would say to benny, “tomorrow morning, i am going to cut some strawberries and eat them with yogurt!” and every morning, we would eat eggs. why? i don’t know, maybe so i’d be left with enough strawberries to make us our very own cake. that’s what i did, after all. this cake was very moist and delicious. i paired it with a strawberry cream cheese frosting, although, i think that a whipped cream typed frosting may have been a better pair. try it out, let me know what you think!

mini strawberry layer cake

MINI STRAWBERRY LAYER CAKE

  • 6 strawberries, mulled
  • 1/2 cup + 1 tbs flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup + 1tbs sugar
  • 1/8 cup milk
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbs shortening

puree strawberries – put in small sauce pan with 1/8 cup water and simmer

preheat oven to 350

grease and flour two 4in pans

in a medium mixing bowl, cream together shortening and sugar

in another bowl combine flour, baking powder and salt

add flour mixture to shortening mixture and mix until it resembles sand

add eggs and vanilla and beat until well mixed

add milk and 1/4 cup of strawberry puree, beat until smooth

pour into pans

bake 20-25 minutes

allow to cool 10 mins in pan, invert onto wire rack and cool for about 30 mins.

STRAWBERRY CREAM CHEESE FROSTING

  • 3 oz cream cheese
  • 1/4 cup powdered sugar
  • 1/3 tsp vanilla
  • 2 tbs strawberry puree (from cake)

combine all ingredients in a small bowl, beat until fluffy – about 5 mins.

cut the top off of one of the cakes to make flat, ice the top and build sides high to form a bowl. pour strawberry puree over frosting.

place other cake on top, frost the top and sides.

decorate with fresh strawberries.

ENJOY!

 

SMALL BATCH CHOCOLATE FROSTED CUPCAKES!

living walking distance from a supermarket seems as if it would be a fantastic thing but walking with bags of sugar and flour is awful. this being the case, last night i wanted to bake a little something for me and benny to enjoy while watching movies and found that i only had a little bit of flour, a little over 1/4 cup. feeling ambitious, i embarked upon making us a couple cupcakes and to my chagrin, they turned out great! next time, rather than making cupcakes, i will bake this as a 2 tier 4inch layer cake. MMMMMMMM!

party cupcake

SMALL BATCH VANILLA CAKE (yield 5 small cupcakes)

  • 1/4 and 2 tbs flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/8 cup butter (softened)
  • 1/4 cup sugar
  • 1/8 tsp vanilla
  • 1/8 cup milk

preheat oven to 400.

sift together flour, baking powder and salt.

add butter and mix until it looks combined.

add sugar and mix until it looks like sand.

add egg, vanilla and milk.

pour into lined cupcake tray.

bake 13-15 mins.

allow to fully cool before frosting.

CHOCOLATE FROSTING

  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/8 cup cocoa
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1tbs milk

mix butter, sugar and cocoa on medium speed.

add salt, vanilla and milk.

mix until fluffy.