Chocolate Cake with Peanut Butter Frosting

A rainy day calls for chocolate cake, don't you think?

Utah skies presented us with a few perfect rainy, loudy, cloudy days. The thunder was the kind that pounds your ears and the lightening was electric. And all of this scared the little pants off my children. It was excellent.

While the rain doused my newly cleaned car, I felt it appropriate to bake something. Something chocolate with frosting. And this cake had been bugging me for weeks. No time better than the present.

So into the pans went my favorite, fail-proof cake batter, Auntie Shar's. Out came moist, light chocolate cake. It was then layered with peanut butter frosting that was plenty peanutty and sweet.

I have said it before and I will say it again,
peanut butter and chocolate are a celestial marriage.

This cake is just that. A little something sweet and comforting for a rainy day.



For the cake:
2 1/4 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup cocoa powder
2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Spray three 9 inch round cake pans with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Whisk to combine and set aside. In a large bowl, combine eggs, sugar and oil and beat with a hand mixer. Alternating with boiling water, add flour mixture in three additions. Stir in vanilla.

Divide cake batter into the three prepared pans. Bake for 25 minutes, or until an inserted toothpick comes out clean. Cool completely and spread frosting on the cakes.

For the frosting:
2/3 cup smooth peanut butter
6 cups powdered sugar
3 tsp pure vanilla extract
1/2 to 2/3 cup milk

In a medium bowl, add the peanut butter and powdered sugar. Using a hand mixer, mix until well combined. Add vanilla and add milk until desired consistency is achieved. Beat until smooth.

Line a cake plate with strips of waxed paper or parchment paper. Set one 9 inch cake on top, being sure all plate surfaces are covered by paper. Spoon 1/4 of the frosting onto the cake and spread evenly with an off-set spatula or a butter knife. Top with other 9 inch cake and repeat. Spoon remaining frosting on top and spread, carefully spreading down and around the sides of the cakes. Gently remove paper from around the cake.

Yields 1 9 inch, about 8 servings.


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Chocolate Cupcakes with Chocolate Frosting

Here is how you don't lose your pregnancy weight, in case you have been searching for a way to do that. Keep an eye out for some more recipes like this. Like maple pecan sticky buns and buttermilk biscuits with fresh raspberry butter. You know me, always looking out for you and your stretch marks and over-sized rear.


Jack and his neighbor friend came busting through the door a week ago asking for a party. They wanted streamers, music and cupcakes. My two V children were napping, so I obliged. I had actually been looking for an excuse to use my new piping tips I found at Sur La Table in Salt Lake City. I used my favorite chocolate cake recipe, Auntie Shar's. And turns out the piping tips worked like magic, bakery magic. Don't these little cuppiecakes look perfect? The raspberry adds not only a nice look, but an excellent taste, especially with the little cupcakes. With the little cupcakes, my mouth is big enough to eat the whole thing in one bite (lucky me). So it's cake, frosting and a tart raspberry in one. It's ambrosial.


If you want to make these in smaller pans for smaller cupcakes, the batter will make approximately 48 little cupcakes. The bake time is about 10 minutes. After I made the little ones, I kept thinking how adorable these would be at a baby or bridal shower.



For the cupcakes:
2 1/4 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup cocoa powder
2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Line two muffin tins with paper liners.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Whisk to combine and set aside. In a large bowl, combine eggs, sugar and oil and beat with a hand mixer. Alternating with boiling water, add flour mixture in 3 additions. Stir in vanilla.

Divide between muffin tins. Bake for 15 minutes, or until an inserted toothpick comes out clean. Cool completely and pipe frosting on top.

For the chocolate frosting:
1/4 cup butter, softened
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Combine butter, cocoa powder and powdered sugar and mix until butter is smooth. Add milk and vanilla. Adjust with more milk or powdered sugar if needed.

Yields 24 regular-sized cupcakes.

Rookie's Notes: I figured out the trick to using cocoa powder in frosting and it being completely smooth. Sift the cocoa powder. I know, such an obvious thing, but sometimes I am a little slow on the uptake.


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Triple Chocolate Snack Cake

Oh crap. Now I have to watch what I eat.

Pregnancy isn't an excuse to eat like a fool, but it does make it easier to justify an extra cookie or a bigger piece of cake. Knowing that delivery alone shaves off something like 20 lbs makes extra sugar consumption a welcome thought.

Now that Violet has made her grand exit, I have to start paying closer attention to what goes into my body. If I want to look hot again, that's what I have to do. So I have been getting into the habit of drinking more water and eating less treats. Bor-ing. But better for me and better for those I cook for. This cake is kind of a last hurrah. It's not like I won't be making any treats anymore, just not as often. And yes, I know I could make some treats healthier with whole wheat and such, but I don't want to. I would rather eat less high fat treats than eat healthier treats more often.

This cake is chocolate at full power. This cake is made with a light, luscious chocolate batter made with both cocoa powder and melted chocolate. Then comes chocolate chips on top, melting into the cake and making little pockets of gooey chocolate in each bite. The smell with take over your kitchen. Once the cake cools, accessorize it with some fresh whipped cream and you are completely set.




1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp pure vanilla extract
4 oz semi-sweet chocolate, melted
1 cup buttermilk
1/2 cup semi-sweet chocolate chips

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

In a large bowl, sift together flour, cocoa powder, baking powder and baking soda. Set aside.

In the bowl of a mixer, cream together sugar and butter until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until combined. Stir in melted chocolate. Add the buttermilk in two additions, alternating with flour mixture in three parts (begin and end with flour mixture). Pour batter into prepared 9x13 inch pan. Sprinkle chocolate chips over the top.

Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool before serving.

Yields 1 9x13 inch cake, about 12 servings.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Pineapple Lime Cake with Lime Glaze

Today was my son's 5th birthday. He spent the day being a spoiled little beast. Well, not the entire day. But there were moments where I wanted to return all of his birthday presents. But I didn't. He did get some pretty cool toys, the coolest being the remote control helicopter from his Grandma Sue. As I am typing this, I can hear Ethan playing with it downstairs. And Jack is asleep. Boy toys know no age boundaries. I fear that Ethan is going to break the thing while trying to chop down the birthday streamers hanging from the ceiling.

While I am of course wowed by the fact that I have a 5 year old, I am completely fine with it. Last month, I registered him for kindergarten and it didn't rock me to the core like I thought it would. The child is ready for school and I am excited to watch him to continue to grow and learn.

This cake wasn't his birthday cake, it was a snack cake I whipped up a little while ago. When I made this, it was sitting on the counter when my in-laws came through town on their way home to California. My mother in-law saw the plastic covered plate on the counter and she said, "You know, Dad would love that cake." And I happily packed up a big hunk of it and a plastic fork. Around 10:00pm that night, I received a text from my mother in-law. "We just took bites of that cake. It is fabulous! Thank you!" Take my mother in-law's word for it. It is moist, dense, tart from the lime and sweet from the pineapple.

There is something so sexy about glaze dripping down a cake. Like lace on lingerie.


For the cake:
1/2 cup butter, softened
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
2 limes, zested and juiced
1 tsp pure vanilla extract
4 eggs
1 cup sour cream
1 20 oz pineapple chunks, drained

Set oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda and salt. Whisk well to combine. Set aside. In the bowl of an electric mixer, add butter, sugar and lime zest and cream until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with sour cream, beginning and ending with flour mixture. Mix until just combined. With a rubber scraper, fold in pineapple.

Pour batter into prepared pan and smooth the top. Bake for 1 hour to 1 hour and 10 minutes. Cool in pan for 20 minutes. Invert onto cooling rack and cool completely. Place cooling rack over the sink or in a baking sheet. Evenly pour glaze over the top of the cake. Let glaze set for 15 minutes before slicing.

Yields 1 loaf cake, about 6 servings.

For the glaze:
1 1/4 cup powdered sugar
2 Tbsp lime juice

In a small bowl, whisk together powdered sugar and lime juice until smooth. Pour over cooled cake.

Lime Cheesecake

Like I had said, limes were on sale at the grocery store. A large bag of them came home with me and found rest in the fruit bowl. Their destiny was cheesecake and unbeknownst to them, they were going to be stripped of their zest and squeezed of their juice. Ouch.

A bag of frozen raspberries came home too, but I was too conflicted when it came to how I wanted to incorporate them into the cake. Line the crust with them? Make a sauce and marble the cake with it? Drizzle sauce over the top? Guess what, they never made it into the cake. I just couldn't make up my lame mind. So they will sit in the freezer until I can settle on a resting place for them.

It was most surely me that ate all of that. All by myself.

This cheesecake is tart citrus-lovers fantasy. So very tart and sweet. And because I prefer sweeter cheesecakes over cheesy cheesecakes, I developed this recipe to be just that. Something both Ethan and I noticed about this cake was that it was incredibly light. Maybe that's because I elected to use less eggs in this than the normal cheesecake? I dunno, but it was lighter than most cheesecake and I liked that.

The crust is a little bit different because I opted to add pecans to it. I like adding nuts to crumb crusts. It adds a little extra something. While make the crust, my baby goat Van was nipping at my knees for a taste. So I handed him a few pecan. He left the room and then came back for more. He was given more and then left again. This went on, while I assumed that he was eating them. But no, Ethan informed me that Van was making a pile of them in the next room. The boy was storing nuts, like a squirrel. Gosh, I love him.



For the crust:
1 1/4 cup graham cracker crumbs, about 10 graham cracker sheets obliterated in the food processor
1/2 cup pecans
3 Tbsp sugar
3/4 cup butter, melted

Set oven to 350 degrees. Spray a springform pan with non-stick spray and set aside.

In the bowl of a food processor, combine graham cracker crumbs, pecans and sugar. Process until pecans are crumbs. With machine running, pour in butter and process until all crumbs are moistened. Pour crumb mixture into the prepared pan and press mixture 1 inch up the sides and on the bottom of the pan. Bake for 10 minutes, until crust is slightly darkened in color. Set aside to cool completely.

For the filling:
2 8 oz packages cream cheese, softened
1/4 cup sour cream
1 1/4 cup sugar
3/4 cup fresh lime juice, about 6 limes
Zest of 3 limes, about 1/4 cup
1/2 tsp pure vanilla extract
3 eggs
2 Tbsp flour
1/4 tsp salt

In large mixing bowl, combine cream cheese, sour cream and sugar. Beat on medium speed until smooth and well combined. Add lime juice, zest and vanilla and mix until combined. Add eggs and beat well. Stir in flour and salt until just combined.

Pour filling into cooled crust and bake for 1 hour to 1 hour and 15 minutes, until the cheesecake is set. Cool on cooling rack for 1 hour and chill in refrigerator for at least 3 hours.

Rookie's Notes: The citrus tartness mellowed over a few days. Not sure if that matters to you, but I thought I should let you know what I observed.

Dang, it feels good to post food again.

Tricia's Carrot Cake with Cream Cheese Frosting

Tricia is my pal. She was in my ward/congregation back in Southern California. And she makes the grandest carrot cake. She made it for a few church functions and my baby shower when Van was born. And I haven't had it since. I e-mailed Trish a few months ago and asked for the recipe. She responded and then I took about 6 months to actually make the dang thing. Finally I made it and we annihilated it.

This cake is delightfully moist. Of course that comes from the carrots, but pineapple as well. There is a slight hint of cinnamon and it pairs perfectly with the cream cheese frosting. Speaking of the cream cheese frosting, I approve of it. I normally don't approve of such cheese frivolities (remember how I am an imbecile and I don't like cheese?), but this frosting isn't too cheesy for my gusto. Maybe that has something to do with the 2 lbs of powdered sugar? Possibly.

Don't you love my cake plate? I know, me too.

With this cake comes The Great Raisin Debacle. The match up of Raisins In The Batter vs. No Raisins In The Batter. In one corner, we have the raisin haters. They would rather die a fiery death than have raisins in their cinnamon rolls. They dry heave at the sight of raisins dotting their oatmeal cookies. And in this cake, they wouldn't hear of something as insufferable as raisins.

In the other corner, we have the raisin supporters. Not only do they not mind raisins in their baked goods, they prefer them. They add them to muffins, cakes and cookies by the handful. They are often writing "MORE RAISINS!" on their grocery lists. They seek out the best of baked goods, with raisins as the reigning standard.

The real question is, where are you on this issue? What corner do you stand in? Raisin abolisher or raisins embracer?



For the cake:

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 3/4 cups sugar

1 1/4 cups vegetable oil

4 eggs
1/2 tsp pure vanilla extract

1 8 oz can crushed pineapple, drained

3 cups grated carrots

1 cup chopped walnuts, plus additional for garnish
1 cup raisins, optional

Set oven to 375 degrees. Spray two 9 inch round cake pans with non-stick spray and set aside.

In a medium bowl, combine flour, baking soda, salt and cinnamon. Whisk to combine and set aside. In a large bowl, combine sugar and vegetable oil and mix with a hand mixer until well combined. Add eggs and vanilla and mix. Add the flour mixture and mix until just combined. Stir in pineapple, carrots, walnuts and raisins, if using.

Evenly pour batter between both prepared pans. Bake for 40 minutes, or until an inserted toothpick comes out clean. Cool in pans for 15 minutes and then remove from pans and cool completely on cooling rack. Spread cooled cake with cream cheese frosting.

Yields 1 double layer 9 inch cake.

For the frosting:

2 8 0z packages cream cheese, softened

1 cup butter, softened

2 tsp pure vanilla extract

2 lbs powdered sugar

In a large bowl with a hand mixer, beat cream cheese, butter and vanilla. Once well combined, add powdered sugar.

Line a cake plate with strips of waxed paper or parchment paper. Set one 9 inch cake on top, being sure all plate surfaces are covered by paper. Spoon 1/4 of the frosting onto the cake and spread evenly with an off-set spatula or a butter knife. Top with other 9 inch cake. Spoon remaining frosting on top and spread, carefully spreading down and around the sides of the cakes. Gently remove paper from around the cake.

Yields enough frosting for a double layer 9 inch cake.

Rookie's Notes: I hope Trish doesn't hate me for changing a few things with her recipe. Her original recipe calls for 3/4 cup crushed pineapple. Instead, I bumped it up to 1 cup, which is an 8 oz can, so you don't have an extra 1/4 cup sitting in the fridge waiting to be used. I also added vanilla because I like my desserts filthy rich.

NOTE TO MY FAVORITE PERSON (that means you): I won't be posting for the next little while. I am moving and we all know that moving sucks away your life. So once I get back online, I will be back. Give me a week. Or so.

Chocolate Cupcakes with Peppermint Buttercream Frosting

Cupcakes are always bad news at our house. Because an average cupcake recipe makes 24 cupcakes, all 24 have to be eaten somehow. And believe me, they get eaten. Here is how two days go when I have made cupcakes. After breakfast, Jack asks for a cupcake. Then Van sees that Jack has one and he wants one too. And then I eat one too. On Ethan's way out the door to work, he grabs one. After lunch, the boys and myself get rewarded for eating all of our lunch. After dinner, everyone has a cupcake and Ethan has two of them. The boys go to bed and Ethan and I have another cupcake. Eventually we run out of cupcakes and then I vow to never make cupcakes again and load my family up on that much sugar. There are bloggers who are cupcake masters. Lindsay of Love and Olive Oil is and so is Annie of Annie's Eats. And I wonder, what do you do with all those pretty cupcakes? If you eat them all, high five, you are among friends. But if not, please tell me you give them away instead of letting them end up in the trash.

This picture is my current desktop wallpaper. I invite you to do the same.

These cupcakes taste like Christmas, you know, peppermint and all. I wanted to make sure the buttercream wasn't too pepperminty. So vanilla extract is also used in the frosting. Use your own favorite chocolate cupcake recipe or use this one. But whatever you do, use this frosting recipe. To get the swirled pink and white look, you just add globs of the frosting into the pastry bag, alternating colors. When it comes out, it will be swirled all on it's own without you having to stir anything. And oh how I wish I could find a bigger star tip. The one I have is just not big enough. But it'll do.




For the cupcakes:
2 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups boiling water
1 1/2 tsp pure vanilla extract

Set oven to 350 degrees. Line two 12 cup muffin tins with cupcake liners and set aside.

Combine eggs, sugar and oil until smooth. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to egg mixture while alternating with boiling water. Stir in vanilla extract.

Pour a scant 1/4 cup of batter into the muffin cups. Bake for 18-20 minutes until an inserted toothpick comes out clean. Completely cool cupcakes before frosting.

Yields 24 cupcakes.

Rookie's Notes: You might not use all the batter when filling the muffin cups. Don't try and use all of it. You will end up overfilling the cups and your cupcakes will sink.

Even though you have muffin liners in the muffin tins, may I suggest you spray the top of the tins anyways. It will help the finished cupcakes not stick to the tins after baking.

For the frosting:
6 cups powdered sugar
3/4 cup butter, softened
7-9 Tbsp milk
1 tsp pure vanilla extract
3/4 tsp peppermint extract
Red food coloring

Fit a large pastry bag with a large star tip and set aside.

In a large bowl with a hand mixer, combine powdered sugar and butter until butter is broken down into coarse crumbs. Add milk until desired consistency is achieved. Stir in vanilla and peppermint extracts. Scrape half of the finished frosting into a separate bowl. Color the other half with a few drops of the red food coloring using the hand mixer.

Add large spoonfuls of frosting into the pastry bag, alternating colors. Twist the top of the bag and gently squeeze to pipe frosting onto the tops of the cupcakes.

Yields enough frosting for 24 cupcakes.

Rookie's Notes: I used a 14 inch pastry bag and it fit all the frosting. And good heavens, someone send me a link for a big huge star tip.

Pluot Upside-down Cake

Pluot- love child of an apricot and a plum. After tasting one, I would say it tastes more like a plum than an apricot. But either way, it juicy, sweet, tart and tastes like summer.

No pluots at your market? Use another kind of stone fruit like plums or peaches. Last summer at my Albie's in Rancho, they had mango nectarines and I know those would make a whiz-bang of an upside-down cake.



3 pluots, pitted and sliced into wedges
6 Tbsp butter
1/4 cup brown sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup buttermilk
3/4 tsp pure vanilla extract
1/2 cup butter, softened
3/4 cup sugar
2 eggs
Whipped cream, for serving

Set oven to 350 degrees. Spray a 9 inch springform pan with non-stick spray and set on a baking sheet and set aside.

In a medium saucepan over medium heat, combine butter and brown sugar. Stir until melted. Pour into the bottom of the prepared springform pan. Carefully arrange pluot wedges in the butter mixture. Set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a measuring cup, combine buttermilk and vanilla. Set both aside.

In a large bowl, combine the butter and sugar and beat until light and fluffy. Add eggs and beat until combined. Add a quarter of the flour mixture to the butter egg mixture, then add a third of the buttermilk vanilla mixture. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Gently pour batter over the pluots. Spread evenly. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Let cake cool for 1 hour. Invert onto a serving plate. Carefully remove springform's outer ring and bottom pan. Serve with whipped cream.

Served with this: This was dessert to a prime summer meal. Grilled pork chops, steamed garden veggies and green salad.

Zucchini Cupcakes with Cream Cheese Frosting

My mother has the most excellent garden. And she has made sure that Jack is apart of it. He helped plant the seeds and he has helped water the plants. Once things started growing, he was a proud farmer. So proud that picking a pea pod off the vine and eating it was a joy. I know that if he hadn't helped with the garden from the beginning, he wouldn't have wanted to eat any peas at all. But since he is a farmer now, he likes to eat what has grown. I am sure many parents can relate. Son One is all about the costumes and has now asked for a pair of overalls so that he can be an official farmer. Gotta find a pair of overalls now.


I have gotten a couple of e-mails about what to do with zucchini. For garden growers, they haven't enough room for all their zucchini plant's bounty. I feel like there is only so much you can do with the green veg. Here is an attempt. A sweet, moist, creamy attempt. We sure did enjoy these. I took a recipe from Gourmet Magazine and did a little nip and tuck and changing of things. Loved the outcome.



2 cups flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 cups grated zucchini (about 2 medium zucchini)
3/4 cup olive oil
3/4 cup honey
2 eggs, lightly beaten
1 tsp pure vanilla extract

Set oven to 350 degrees. Line one muffin pan with paper liners. Set aside.

In a large bowl, combine the flour, ginger, cinnamon, salt, baking soda and baking powder. Whisk to combine. In a medium bowl, combine the grated zucchini, olive oil, honey, eggs and vanilla. Stir to combine. Add the zucchini mixture to the flour mixture and stir together until flour is completely moistened, but not overmixed.

Scoop cupcake batter into muffin tin. Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Cool completely before frosting.

Yields 12 cupcakes.

For the frosting:
4 oz cream cheese, softened
1/4 cup butter softened
2 1/2 cups powdered sugar
1 tsp pure vanilla extract

In a medium bowl, add the cream cheese and the butter. With a hand mixer, mix until combined. Add the powdered sugar and vanilla extract. Mix until smooth. Slather on top of cooled cupcakes.

Double Chocolate Pound Cake

I had been on the prowl for a chocolate pound cake recipe that is made in a loaf pan and not a bundt pan. And I wanted it to be really soft, but also dense. And I wanted it to be really chocolately and taste really good after a nice, long, luxurious afternoon nap. And I wanted to it sprout legs and dance the Can-Can. Success! Bon Appetit came through for me. It is so chocolatey and wonderful and can dance the Can-Can better than any other food I know.



2 1/4 cup flour
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 Tbsp boiling water
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips

Set oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.

In a medium bowl, combine flour, baking powder, salt and baking soda. Whisk to combine. In a small bowl, combine the sour cream and milk. Whisk to combine.

In another small bowl, sift in cocoa powder. Whisk in honey and boiling water. Set aside to cool.

In a large bowl, combine sugar and butter and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time, until combined. Beat in vanilla. Add cocoa mixture and stir until smooth. Beat in flour mixture, alternating with the sour cream mixture in 2 additions. Stir in chocolate chips.

Transfer batter into prepared loaf pan. Smooth top. Bake for about 1 hour, or until inserted toothpick comes out clean. Remove cake from pan and cool.

Van's Birthday Cake

I have been so intrigued by the rainbow cake trend going on right now. So for Van's birthday cake, I put one together. It turned out super radtastic. If you haven't already seen a blog post on how to do a rainbow cake, click here for one. The link shows a more complicated version than the one I did. I mixed up a box-mix white cake, split it among 5 bowls without measuring and colored it. When it came to pouring it into cake pans, I just took spoonfuls and plopped it into the pan in no particular order or location. I like the messiness of the colors. It turned out just how I expected it to. Colorful, splotchy and delicious.

Mango Upside-down Cake

Awhile ago, Ethan and I went out to dinner on a Friday night. After happily stuffing ourselves with California rolls, salmon, teriyaki steak and fried rice, we headed over to the movie theater to digest. On our way there, we passed a little sushi place and I said, "We need to try that place. A blogger told me it was good." And Ethan so sassily replied, "You talk about bloggers like they are your homies." Well, Ethan dear, they are. There are some bloggers out there who I know are my homies. But maybe we can think of a different name than "homies". It seems so juvenile to me.



2 mangoes, peeled
1/2 cup butter
3/4 cup brown sugar (preferably dark brown sugar)
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp pure vanilla extract
1 2/3 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Set oven to 350 degrees. Trace the bottom of a 9 inch round cake pan onto a piece of parchment paper. Cut the circle out. Spray the bottom and sides of the pan with non-stick spray. Put the parchment circle in the pan. Spray the parchment. Set aside.

Slice the mangoes into thin strips and set aside.

In a medium saucepan over medium heat, melt the butter. Once melted, add the brown sugar and the mangoes. Gently stir. Cook until the mixture is bubbling and the brown sugar is melted. Cook for 5 minutes. With a slotted spoon, remove the mangoes and put into a bowl. Continue cooking brown sugar and butter mixture until it is a thick syrup, about 3 minutes. Remove from heat and set aside.

Using tongs, gently place the mangoes in a single layer on the bottom of the sprayed pan. Set aside.

In a large mixing bowl, add the butter and sugar and cream together using a hand mixer. Once light and fluffy, add the eggs and vanilla. Mix well. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the batter in three parts, alternating with the milk in two parts.

Gently pour batter over the mangoes in the prepared pan. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Let cake cool in pan on wire rack for 30 minutes. Invert cake onto a cake plate and pour remaining brown sugar syrup over the top. If the brown sugar syrup is too thick to pour, reheat it for a minute or two on the stove top.

Buttermilk Cupcakes with Fresh Strawberry Frosting

Riddle me this.
What is the big freaking deal with cupcakes right now?

There are blogs dedicated to them. Bakeries that bake nothing but. And even art starring them. I get the part that cupcakes are cute and the possibilities are endless. But the hype is HUGE! Will the cupcake rage ever calm? What will be the next big whammy? Cakespy, any input?

I don't decorate cakes nor cupcakes. I don't do gum paste or fondant. It all stresses my inartistic self out. I do cupcakes that are straight up and to the point. If I could decorate them amazingly, then I would. I would rather do them plain than have them look like hell. I have this brother and sister in law that decorate cakes and their work makes me look like a peasant. Click here for their blog.

For me, cupcake with frosting smeared thoughtlessly atop. If I do them this way, then I don't feel bad eating them.



For the cupcakes:
¾ cup butter
1½ cups sugar
3 eggs, at room temperature
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk, at room temperature
1½ tsp vanilla

Set oven to 350°. Line two 12 well muffin tins with liners and set aside.

Beat the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beat well to incorporate.

Sift the flour, baking soda and baking powder. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Divide the batter between the muffin tins, filling halfway full. Do not overfill the tins. You will have a little batter leftover. Bake for 15-18 minutes, or until an inserted toothpick comes out clean.

Remove cupcakes from tin and cool completely. Top with fresh strawberry frosting.

For the frosting:
1 cup butter, softened
32 oz powdered sugar
1 cup finely diced strawberries

In a large bowl, combine butter and powdered sugar. With a hand mixer on medium speed, mix the butter and powdered sugar until the butter resembles coarse crumbs. Add the strawberries and mix on low for about 2 minutes, or until the frosting is smooth.

Rookie's Notes: It takes a minute for the hand mixer to break down the strawberries and become smooth. Have faith and give it some time.

Keeping it real.
Hey, at least I am not Paula Deen.
I could be eating this cupcake AND talking with my mouth full.

Hot Chocolate Ripple Cake with Chocolate Glaze

Winter is over for the most part. I say "most part" because it's been snowing all week. It was kind of a downer considering last week, all the previous snow had melted and even the golf course opened. Some comedian or author said the following (Mom, tell me who it is. You know):

"In February and March, the weather tries to kill us."

Quite true. But I am aware of the menopause Mother Earth is obviously going through. She is indecisive and moody. And if she isn't all sunshine and flowers, ain't nobody going to be all sunshine and flowers.

When Mother Nature was going through hot flashes last week, we very much enjoyed being outside. Van rolled around the patio and had his cheeks kissed by the sun. On the first sunny day, Jack got a sunburn. He spent hours outside everyday. Each day, he got closer and closer to the neighbor kids' house. Eventually, he climbed down the rock wall and ended up jumping on their trampoline with them. Then he got comfortable enough to start inviting himself over whenever he wanted. Next he ended up two houses over. Each day brought home a dirty, sweaty, sun tanned little boy. Then it snowed and dashed all of his dreams of living outside. In protest, we watched movies all day while fresh snow flakes fell. Movies that day: "Seven Brides for Seven Brothers", "101 Dalmations", "Oklahoma" and "Bedknobs and Broomsticks".

While winter isn't finished for us, I am sure it is for you (except for Ellen next door, who Jack wants to be his second mother). But I will bet you have some leftover hot chocolate mix in the pantry. Do you always end up buying way too much hot chocolate in the winter time? I do. Here is a way to use it without boiling water: Hot Chocolate Ripple Cake with Chocolate Glaze.

The cake itself is rich and moist. Then there is a bit of chocolate goodness throughout- thanks to the hot chocolate. Use as much as you want. The recipe suggests 1/2 cup, but you can go ahead and use up what's left in your can of hot chocolate. Even use the fancy flavored stuff. Like raspberry hot chocolate or hazelnut. Sounds delicious.



For the cake:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup buttermilk
1/2 cup hot chocolate mix

Set oven to 350 degrees. Spray a Bundt pan with non-stick spray and set aside. In a medium bowl, combine flour, baking powder and salt. Whisk and set aside.

In a large bowl, cream butter with a hand mixer. Once smooth, add sugar and cream until light and fluffy, about 2 minutes. Add eggs and beat until smooth. Add buttermilk in two parts, alternating with the flour. Begin and end with the flour (3 parts).

Spoon 1/3 of the batter into the prepared Bundt pan. Spread evenly around the bottom of the pan. Sprinkle on 1/2 of the hot chocolate mix. Spoon on 1/2 of the remaining batter and spread evenly. Sprinkle on the remaining hot chocolate mix. Spoon on the remaining batter and spread evenly.

Bake for 45 minutes. Let cool in pan for 30 minutes. Invert cake onto a large plate. Pour chocolate glaze evenly over the top and serve.

For the glaze:
1/2 cup semisweet chocolate chips
2 Tbsp heavy cream
1/4 tsp pure vanilla extract
3 tsp sugar

In a glass bowl over simmering water, combine all ingredients. Stir until melted, about 2 minutes. Pour evenly over cake.

Rookie's Notes: When it comes to softening butter, I don't always remember to put it out on the counter hours before I need it- which would be ideal. To soften butter when you forget to set it out, leave it in the wrapper and put it in the microwave for 10 seconds. Turn it over and microwave for another 5 seconds. Unwrap and use. It isn't perfect, but it does the job. With frosting, I would recommend thinking ahead and setting it out on the counter. You want the butter to be soft and not melted whatsoever.

Banana Walnut Cake with Peanut Butter Frosting

Holy mackrel, I think I forgot the eggs. Here I am typing up this recipe and remembering what I did. Then I realize there aren't any eggs in this. I go back through my baking and trace my steps. No cracked eggs. No egg carton on the counter. No eggs? And it was still good and I didn't even notice? Okay, no eggs. Maybe the bananas helped stabilize the batter in the same way eggs would. Weird. I am actually quite disturbed I forgot the eggs.

Why would I forget something like that? Maybe my brain is being sucked out by another being... like a baby or something*.



2 1/3 cup flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk
1 tsp pure vanilla extract
1 2/3 cup sugar
2/3 cup butter, softened
2 1/2 ripe bananas, cut into small pieces
2/3 cup chopped walnuts

Set oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick spray and set aside.

In large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside. In a liquid measuring cup measure the buttermilk and add the vanilla. Whisk to combine and set aside.

In another large mixing bowl using a hand mixer, cream the butter and sugar. Add the banana pieces and mix until bananas are broken down and the mixture is smooth. Add the flour mixture in three parts, alternating with the buttermilk mixture. Mix well. Fold in walnuts.

Spread batter into the greased pan. Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Cool completely. Spread peanut butter frosting all over the cake.

Peanut Butter Frosting
1/3 cup smooth peanut butter
3 cups powdered sugar
1 1/2 tsp pure vanilla extract
1/4 to 1/3 cup milk

In a medium bowl, add the peanut butter and powdered sugar. Using a hand mixer, mix until well combined. Add vanilla and milk. Beat until smooth. Spread over cooled cake.

* I am most certainly NOT pregnant. Sorry. I just wanted to see who would take the bait.

Upside-down Chocolate Chip Cake

So Valentine's was mellow. Usually, like when we have actual money to spend, Valentine's is thrilling. Nice dinner, jewelry, sweet card. This year, because we are in need of our own economic stimulus plan, we went with just the sweet card. We always do the sweet card. I like having my little stack of the sweet cards so that I can refer back to them when me and my honey get into arguments. Arguments? Yes, we argue. I think we might be the only married people that do that. It's so embarrassing. Great, now I am airing out my dirty laundry. So sorry.

On to dessert. If you don't like coconut, our friendship is strained. It's okay, because of coconut, even my friendship with my husband is strained. I love coconut and especially in stuff like this.



1/2 cup butter, softened and divided
3/4 cup brown sugar, divided
4 tsp water
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 cup flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup milk
2 eggs
1 tsp vanilla
3/4 cup milk chocolate chips

Set oven to 350. Melt 3 Tbsp butter in a 9 inch round cake pan in the oven. Stir in 1/2 cup brown sugar and water. Sprinkle coconut and walnuts into the pan. Set pan aside.

In a medium mixing bowl, combine flour, sugar, cocoa powder and remaining 1/4 cup brown sugar. Stir to combine. Add milk, 1/4 cup butter, eggs and vanilla. Beat with an electric mixer until smooth, about 1 minute. Add 1/2 cup chocolate chips and stir in by hand. Spread batter into prepared pan.

Bake for 40-45 minutes, or until cake feels firm when touched. Cool on wire rack for 5 minutes. Loosen sides with a knife and turn out onto a cake plate. Immediately sprinkle with remaining 1/4 cup chocolate chips. Let stand for 30 minutes before slicing.

Pat's Cinnamon Chocolate Sheet Cake

This was my birthday cake I made. Many would think it is a shame that I would make my own birthday cake. Hardly. It's the one time a year I get to make a cake of my choice. I am pretty accommodating to others culinary desires. I am to my own, but making a cake for no reason is hard for me to justify. This cake is one of my absolute favorites.

I had the most awesome neighbor back in Rancho Cucamonga. Pat lived in the next building over and she also went to the same church as us. She lived with her wiener dog Rusty and made me treats all the time.

"Hey Whitney, bring Jack over. I have some peanut butter fudge for you and I want Jack to help me make sugar cookies."

Do you have a neighbor like that? I did. One General Conference Sunday, she thought my pregnant self needed some cinnamon rolls. Sounds like a plan.

This cake recipe is hers. Her two boys love this cake. She recently visited her oldest in Louisiana and I asked her if she made him a cinnamon chocolate sheet cake. She replied, "Yes. Two of them". It's just that good.




2 cup flour
2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup water
1/4 cup shortening
1 stick butter
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 small Hershey chocolate bar, for chocolate shaving garnish

Set oven to 350 degrees. Spray a 15x10x1 inch pan with non-stick spray and set aside.

In a large bowl, add flour, sugar, baking soda, salt and cinnamon. Whisk until well combined. Set aside. Combine the eggs, buttermilk and vanilla. Whisk and set aside.

In a medium saucepan over medium high heat, combine the water, shortening, butter and cocoa powder. Melt and stir until combined. Remove from heat. Using a rubber scraper, pour the chocolate mixture into the flour mixture. Add the eggs and buttermilk mixture and mix using a hand mixer. Mix until well combined. Pour into the prepared sheet pan. Bake for 15-20 minutes, or until the top springs back when touched.

Pour frosting on while the cake is still hot. Tilt the pan so the frosting spreads evenly. Cool completely and garnish with chocolate shavings.

Cinnamon Chocolate Frosting:
1/4 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup buttermilk
1 tsp cinnamon
1 16 oz bag powdered sugar

In a small saucepan over medium high heat, combine cocoa powder, butter, buttermilk and cinnamon. Melt and stir until combined. Remove from heat. Pour powdered sugar into a large bowl and add chocolate mixture. Using a hand mixer, mix until smooth. Spread over warm cake. Once cooled, garnish with chocolate shavings.

Rookie's Notes: For chocolate shavings, you can do two things. Either use a vegetable peeler or one of those nifty cheese graters that have a hand crank. When doing chocolate shavings, put a plate in the freezer for about 10 minutes. Take it out of the freezer and shave the chocolate right onto the plate. Keep the chocolate shavings plate in the freezer until you are ready to garnish.

Apple Walnut Spice Cake with Caramel Sauce

Okay, I am over pumpkin now. I'll bet you thought that would never happen! What is the next fall food? Apples.



1/2 cup butter, softened
1 cup brown sugar
2 eggs
2 tsp pure vanilla extract
1 cup flour
1 tsp pumpkin pie spice
1 tsp ground allspice
1/2 tsp salt
2 cups peeled and chopped Granny Smith apples (about 2 apples)
1/2 cup chopped walnuts

Set oven to 350°F. Spray a 9 inch round cake pan with non-stick spray and set aside.

Beat butter and brown sugar for 5 minutes in a mixing bowl. Beat in eggs and vanilla just until blended. Set aside.

Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired.

Pour into prepared pan and bake 35-40 minutes or until an inserted toothpick comes out clean. Cool on wire rack 10 minutes. Serve warm with caramel sauce.

For the caramel sauce:
1 cup brown sugar
1/2 cup butter
1/2 cup heavy whipping cream
1 Tbsp pure vanilla extract

Combine butter and whipping cream with brown sugar. Bring to boil over medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Serve warm.

Rookie's Notes: No pumpkin pie spice?
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves

This recipe calls for a tablespoon of pumpkin pie spice. So in a small bowl, triple this little recipe. THEN measure out a tablespoon. You will be sure that the portions are even and then the spice will better incorporate into the batter.

Vanilla Bean Cupcakes with Chocolate Frosting

On a Saturday evening, I got a message from my fearless Young Women’s president, Tricia. She asked if I would make some type of treat for church on Sunday. Of course, I said yes. I love the excuse to bake up some goodness.

So I gave Jack a flash-flood of a bath, kissed him, prayed with him and tossed him into bed. I force-fed Van and burrito-wrapped him and ordered him off to Dream Land via the blue toile bassinet. And then I thoughtfully perused my kitchen for some inspiration. For me, nothing is better than baking in solitude. That night, I turned on “The Holiday”, treated myself to a cold Diet Coke and made some cupcakes. It was heaven.



1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 vanilla beans, split and black goo scraped out and reserved
2 cups sugar
4 large eggs, at room temperature
1 cup milk
½ tsp vanilla extract

Set oven to 350 degrees. Line 2 regular-sized muffin tins with cupcake liners.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and vanilla bean goo until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Chocolate Frosting
1/2 cup butter, softened
6 cups sifted powdered sugar
1/3 cup unsweetened cocoa powder
5-6 Tbsp milk
1 tsp vanilla

In a electric mixer, beat butter until smooth. Add 2 cups powdered sugar. Beat until combined. Add the remaining 4 cups of powdered sugar, cocoa powder, milk and vanilla. Add more powdered sugar or milk to adjust the consistency.

Raspberry Yogurt Cake

When I was little, like 5 or 6, I had a friend named Mindy. Mindy lived near by and we were best pals. She had a trampoline- enough said. Mindy also had raspberry bushes.

One day after playing, I was walking down her drive way to go home. It was a long drive way and she had raspberry bushes along the entire way. I kept staring at the plump, magenta berries as I walked and then I couldn’t help myself. I stopped and started eating. With my hands and my mouth full, I looked over and saw Mindy’s dad! I was busted! I dropped the raspberries in my hand and took off running.

I spent the rest of the day waiting to get busted. I just knew that Mindy’s dad would call and tell my mom I was a dirty, rotten little raspberry thief. I was shaking in my My Little Pony Velcro’s all day. Luckily, he never called.



3 cups flour, divided
1 1/2 tsp baking powder
1/4 tsp salt
1 cupc butter, room temperature
1 3/4 cups sugar
2 Tbsp fresh orange juice
1 1/2 tsp almond extract, divided
2 tsp orange zest
3 eggs, room temperature
1 cup plain low-fat yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
1 cup powdered sugar
1 Tbsp (or more) water

Set oven to 350°F. Spray a 12-cup Bundt pan with non-stick spray. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.

Using an electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract and orange zest. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.

Add dry ingredients to batter and beat just until blended. Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until an inserted toothpick comes out clean, about 1 hour 10 minutes. Cool 30 minutes. Invert cake onto plate and cool.

Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.

Rookie’s Notes: How delicious looking is this little confection?