Chocolate Zucchini Cake

We planted two zucchini plants in our garden this year. The first day we picked anything from our garden, we picked eight zucchini. We've been getting several a day almost every day since. While I love zucchini, I can only eat it so many days in a row before I get a little sick of it. We've done zucchini fries, zucchini quesadillas, zucchini muffins, zucchini pasta, grilled zucchini, sauteed zucchini and several other iterations. But I think that this one is probably my favorite of them all.

If you happen to have a garden full of zucchini, this is the perfect use for it. And if you don't, it's good enough to wrangle some up (I'm sure you have neighbors that are willing to part with some, or you can probably find it cheap at the grocery store at this time of year). After making it seven or eight times in the last two months, I practically know the recipe by heart. It is moist and delicious, almost like a texas chocolate sheet cake in flavor, and probably one of the best chocolate cakes I've ever made. And the frosting...oh the frosting. It is amazing! I hope you love this one as much as we do!

Chocolate Zucchini Cake
barely adapted from allrecipes.com

Cake:
1/2 cup vegetable oil (I've also used melted butter or coconut oil with great results)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini (no need to peel, just throw it in the food processor or shred it on the small holes in a box grater)


Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter, melted
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with cooking spray.
2. In large bowl, mix sugar, vanilla, and oil. Stir in flour, cocoa powder, baking soda and salt. Mix until well combined (batter will be very dry). Stir in zucchini.
3. Spread evenly in prepared pan (the batter might still be dry at this point, but it will moisten from the zucchini. I usually just keep stirring until it moistens enough to spread it in the pan). Bake 25-30 minutes, until cake springs back when gently touched in center. Set aside to cool.
4. Make frosting by beating together cocoa and butter. Add remaining ingredients and beat on medium speed until fluffy. Spread over cake.

Birthday Cake Pancakes

I have a serious weakness for funfetti cake. You know, the kind from a box that you can buy at the grocery store for less than $2. They are my absolute favorite. I kid you not when I say that I could eat an entire box by myself in less than 48 hours. I know it's not high-class to crave boxed cake mix, but who am I kidding? I'm not exactly high class. I love food, and in my own personal opinion this is some of the best.

When I saw a recipe online for cake batter pancakes, using cake mix from a box...I couldn't resist. In fact, I didn't even make it three days without making these. And I didn't last a week after that without making them again. They are clearly not the healthiest breakfast...but for an occasional indulgence they are awesome (I'm thinking birthdays, because I want to eat birthday cake for breakfast on my birthday anyway, so why not birthday cake pancakes instead?) As a bonus, the leftovers are awesome as a mid-day snack. I hope you enjoy them as much as I have!

Birthday Cake Pancakes
adapted from How Sweet It Is

1 cup all-purpose flour
1 cup yellow or white cake mix
2 Tb. granulated sugar
3/4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 Tb. oil
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1 -2 cups milk (you may need more or less depending on the brand of cake mix that you use, I used 1 1/4 cups)
1/4 - 1/3 cups multi-colored sprinkles (the big fat ones, they're called "jimmies." If you use little ones they will dissolve too quickly and you won't be able to see the pretty streaks of color)

1. Whisk together dry ingredients in medium mixing bowl. Add eggs, oil, vanilla, almond extract and milk (start with about 1 cup and add more as needed to get desired consistency). Stir in sprinkles.
2. Preheat skillet to medium and spray with non-stick cooking spray. Drop batter by 1/4 cup-fuls onto hot skillet. Cook until bubbles form and stick on top and bottom is golden brown. Flip and cook for about 1 more minute or until golden brown on other side. Serve warm with butter and vanilla glaze (below) or maple syrup.

Vanilla Glaze
2 cups powdered sugar
1 tsp. vanilla
1/4 tsp. almond extract
3-4 Tb. multi-colored sprinkles
1-2 Tb. milk

Stir all ingredients together until smooth. Drizzle over pancakes.

Chocolate Sheet Cake

I know that it's Thanksgiving week and I should probably be posting Thanksgiving-themed recipes, but to be completely honest I'm not that on top of things. Instead, I'm posting this recipe for my favorite-ever chocolate cake. My mom and grandma always made this when I was growing up, and every time I eat it I think of home and all of my happy memories from when I was little. I literally cannot leave myself alone with this cake or I will eat it and eat it and eat it one little piece at a time until suddenly the entire thing is gone. It's not much to look at, but it tastes incredible!

Chocolate Sheet Cake

Cake:

2 cups flour

2 cups sugar

½ tsp. salt

½ cup butter

½ cup shortening

1 cup water

½ cup buttermilk

1/4 cup unsweetened cocoa powder

1 tsp. baking soda

2 eggs

1 tsp. vanilla

Frosting:

½ cup butter

1/4 cup unsweetened cocoa powder

1/3 cup buttermilk

1 tsp. vanilla

2 ½ cups (approx.) powdered sugar

chopped walnuts and/or mini marshmallows (optional)

1. Preheat oven to 400 degrees. Spray jelly-roll pan with cooking spray.
2. In bowl of large stand mixer, combine flour, sugar, and salt.
3. In medium saucepan over medium heat, melt together butter, shortening, water, and cocoa powder. Stir frequently until well combined. Add to dry ingredients, mixing on medium speed until completely combine.
4. Add buttermilk, eggs, vanilla, and soda. Beat on medium speed until completely combined. Batter will be very thin.
5. Pour batter into prepared pan. Bake for 25 minutes, or until cake springs back when touched in the center. If using nuts and marshmallows, sprinkle evenly over top of cake. Frost while cake is still warm.
6. As soon as cake comes out of the oven, immediately prepare the frosting. Boil butter, cocoa, and buttermilk in large saucepan until slightly thick, 2-3 minutes after it begins to boil. Stir constantly. Remove from heat. Add vanilla and powdered sugar and beat with an electric mixer until frosting reaches spreading consistency. Immediately spread over warm cake (or pour, if using nuts and marshmallows as it simply won't spread over the top of those).

Triple Chocolate Zucchini Cake

Did you know that zucchini could look like this?

I know, right? Pretty freaking amazing. In case you can't tell from all of the zucchini recipes I've been posting, we have had a killer crop of zucchini from our garden this year. Corey remembered his mom making a delicious chocolate zucchini cake, so we got a recipe from her. I made several adaptations to it, and ended up serving it with whipped cream and fresh raspberries (because I'm convinced that everything is better with whipped cream and raspberries). It was delicious, and you would never guess it had zucchini in it. The result is simply a super-moist and chocolatey bundt cake.

Triple Chocolate Zucchini Cake

Cake:
2 1/2 cups flour
1/2 cup unsweetened baking cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1/4 cup applesauce
1 1/2 cups sugar
3 large eggs
2 tsp. vanilla
2 cups shredded zucchini
1/2 cup milk
1 cup semi-sweet chocolate chips

Topping:
1/2 cup semi-sweet chocolate chips
3 Tb. whipping cream
Fresh whipped cream and raspberries, if desired

1. Preheat oven to 350 degrees. Grease and flour bundt pan.
2. Cream butter and sugar. Add applesauce. Add eggs, 1 at a time, beating well after each addition. Add vanilla and zucchini. Add flour, cocoa, powder, soda, salt, and milk and beat until smooth. Stir in 1 cup chocolate chips.
3. Pour into baking pan and bake for 45 - 55 minutes or until top is dry and toothpick inserted into center of cake comes out clean. Cool 10 minutes, then remove from pan to cool.
4. Meanwhile, heat 1/2 cup chocolate chips and 3 Tb. whipping cream in microwave for 30 seconds. Stir until completely melted and drizzle over cake. Serve warm with whipped cream and raspberries if desired.

Cookie Bars

My 10 year old nephew Jonathan made these on Sunday and brought them to my in-laws to share with everyone. I took one bite and was head-over-heels in love. I've (literally) been thinking about them ever since. It took every ounce of will power I possess (and a little willpower I borrowed from my husband) to not immediately make them when we walked in the door that night. I managed to hold out another 20 hours (mostly because I had a screaming baby to take care of), but the minute I had a chance to whip them up, I did. And proceeded to gobble down three. The rest are currently sitting downstairs taunting me, begging me to come and eat them (masochists). I'm pretty sure they won't survive the rest of the day.

The best part about these? There is only 4 ingredients, and if you're like me you probably have all of the ingredients in your cupboard right now. It takes only 20 minutes to make and bake them, so you're only a few minutes away from a sweet, chocolately fix. But the real kicker is that they taste like a combination of cake batter and chocolate chip cookies. Crispy and chewy like cookies, but with a cake-like flavor. These are sooo addicting! I used white cake mix and milk chocolate chips. Jonathan used funfetti cake mix and milk chocolate chips. I hear that chocolate cake and peanut butter chips is great too. All I know is I'm going to be trying many, many varieties in the next little while because I can't get enough!

Thanks for sharing Jonathan! I had him write down the recipe for me and he knew it off the top of his head. If that doesn't spell easy, I don't know what does!

Cookie Bars
by Jonathan

P.S. I greased the pan with non-stick spray so that they would be easier to get out, and I recommend you do the same. Isn't

Creamy Nutella Frosting

I love Nutella. On crepes. In pie. On sandwiches. In brownies. And now, in this frosting. It is completely amazing. I frosted some devil's food cupcakes with this frosting and topped it with fresh raspberries and chocolate shavings, and oh man, it was completely amazing. Trust me, if you like Nutella, try this. It is amazing.

Creamy Nutella Frosting

1 cup powdered sugar
1 cup Nutella
5 Tb. butter, at room temperature
1 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream

1. Beat Nutella, butter, vanilla, salt, and sugar in electric mixer on medium-low speedy until creamy and well combined.
2. Add the cream and beat on high speed until the mixture is light and smooth. Use to frost a 9 x 13 cake or 18 - 24 cupcakes.

Light Lemon Cupcakes with Cream Cheese Frosting

I needed to make a treat to take to our neighbors today, and I wanted something light and fruity for a summery treat. I adapted this recipe from one I found in an old Kraft Food & Family Magazine from last year. These are seriously delicious, and addicting. Perfect for us since both Corey & I love anything lemony. Plus, did I mention that they're super quick & easy. That's always an added bonus.


Light Lemon Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

1 pkg. white cake mix
1 pkg (4-serving size) sugar free lemon pudding
1 1/4 cups water
3 large eggs
2 Tb. oil
1 lb. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 lemon, zested and juiced
1 cup heavy whipping cream
1 tsp. vanilla
3 Tb. granulated sugar
lemon zest and/or fresh raspberries (optional, for garnish)

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In bowl of electric mixer, beat cake mix, dry pudding mix, water, oil, and eggs on medium speed for 2 - 3 minutes, scraping sides of bowl as needed. Batter will be very thick. Divide evenly among prepared muffin cups.
3. Bake for 16 - 20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely.
4. Beat powdered sugar, cream cheese, butter, lemon juice, and lemon zest with electric mixer on medium speed until well blended (about 2 minutes).
5. Whip heavy whipping cream, vanilla, and granulated sugar until stiff peaks form (about 5 minutes). Gently fold into frosting.
6. Frost cupcakes with prepared frosting. Garnish with lemon zest or fresh raspberries, if desired. Serve immediately or refrigerate up to 24 hours.

Triple Layer Strawberry Shortcake

Strawberry Shortcake is my very favorite dessert. We served it at our wedding and I happily ate leftovers for every meal for two weeks straight. Although my waistline didn't much like it, my taste buds were in heaven. I'm always looking for a new way to enjoy strawberry shortcake. About a month ago I decided to bust out one of my Christmas presents, Sky High: Irresistible Triple-Layer Cakes. I found the recipe for angel food cake and knew that I had to try it as a triple layer strawberry shortcake. All I have to say is that Corey & I devoured this cake in less than two days...and it brought back lots of good memories from our wedding.

Triple Layer Strawberry Shortcake
adapted from Sky High: Irresistible Triple-Layer Cakes

6 egg whites
2/3 cup granulated sugar
1/2 tsp. cream of tarter
1 tsp. vanilla extract
1/2 tsp. almond extract
2/3 cup cake flour
2/3 cup powdered sugar
1/4 tsp. salt
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp. vanilla
1 lb. strawberries, hulled and sliced

1. Preheat oven to 325 degrees.
2. Beat egg whites on high speed until light and frothy. Add granulated sugar and cream of tartar. Continue beating until soft peaks form. Add vanilla and almond extract.
3. In separate bowl, mix together the flour, powdered sugar, and salt.
4. With mixer on low speed, slowly add the dry ingredients to the egg mixture. Beat until just combined (be careful not to overmix).
5. Divide the batter between three ungreased (if you grease the pans the cake won't rise properly) 6-inch round cake pans (if you don't have 6-inch cake pans, you can divide the batter between two 8-inch round pans or one 6-cup tube pan).
6. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Invert pans onto cooling racks and cool completely. Remove from pans.
7. Beat whipping cream, sugar, and vanilla with mixer until soft peaks form.
8. Place one cake layer on serving dish. Top with 1/3 of the cream and 1/3 of the berries. Repeat with remaining layers. For best results, serve immediately or refrigerate and serve within 24 hours.

S'mores Cupcakes

S'mores just scream summer. They take me back to girls camp, camping trips with the family, and fire pits in my parents' backyard. I even made s'mores over a barbecue, a stove, and a candle when I was in college and didn't have a place to build a fire. Needless to say, it's one of my favorite treats. Building a fire isn't always practical, though. Plus, let's face it, it's super messy! These are my solution. They taste just like a s'more, plus they're super cute and don't invovle lighting any fires. They're the perfect summer treat!


S'mores Cupcakes

Graham Cracker Cupcakes
1 1/2 cups graham cracker crumbs (I used 1 cup regular and 1/2 cup cinnamon)
1/2 cup flour
1 Tb. baking powder
Dash salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
3/4 cup milk

Marshmallow Frosting (from The Smitten Kitchen)
1 large egg white
1/4 cup sugar
2 Tb. light corn syrup
1 Tb. water
1 tsp. vanilla
pinch of salt

Toppings
14 squares hersheys chocolate
2/3 cup semi sweet chocolate chips
3 Tb. heavy whipping cream

1. Preheat oven to 350 degrees. Line 14 muffin cups with papers.
2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
3. Add flour, graham cracker crumbs, baking powder, salt, and milk. Divide batter between muffin cups (the cupcakes don't rise much so feel free to fill them pretty full).
4. Bake for 22-25 minutes or until top springs back when touched. Cool completely.
5. Meawhile, make the frosting. In large bowl set over a saucepan of simmering water, combine all frosting ingredients. Beat with a hand mixer for 6-7 minutes, until light and fluffy. Remove bowl from heat and continue to beat for 3-5 more minutes, or until slightly cooled. Top each cupcake with a dollop of frosing. (Optional: Broil cupcakes for 1-2 minutes after frosting to brown for that "toasted marshmallow" look, or toast with kitchen torch).
6. Prepare the ganache by combining the chocolate chips with the heavy whipping cream. Microwave on high for 30 - 35 seconds. Stir until thoroughly melted and combined. Drizzle over frosted cupcakes. Garnish with hershey's squares.

A GIVEAWAY! Plus...a Blogiversary & Better Than Almost Anything Cake

Today is this blog's one year blogiversary! I know that I've had lots of fun having a place to post some of my favorite recipes that I've been making. I've also loved reading everyone else's recipes and getting new ideas of what to cook. To celebrate our Blogiversary I'm doing a giveaway. I'll be giving away a Betty Crocker 10th Edition Cookbook to the lucky winner. As you might know, I have a soft spot for Betty since I learned to cook from her, and I think that every cook should have this book in their collection. To enter, leave a comment on this post answering this question: What is your favorite recipe? Deadline for entering is Friday, April 3rd at 11:59 p.m. Mountain Standard Time. I'll randomly select the winner and announce it next Saturday, April 4th. Make sure to leave your email address so I can contact you if you're the winner! And thanks to all of our family and friends for supporting our blog!

Today's recipe is a rich, moist, delicious cake. Since we're from Utah we call this "Better Than Almost Anything Cake" or "Better Than Kissing Cake" but you can call it anything you want!

Better Than Almost Anything Cake

1 chocolate cake mix (and ingredients needed to prepare cake according to package directions)
1 jar Mrs. Richardson's butterscotch caramel ice cream topping
1 (8 oz) container Cool Whip
3/4 cup chopped Heath Toffee Bars or toffee bits

1. Prepare cake according to package directions for 9 x 13 inch cake.
2. As soon as cake is done cooking, remove from oven and poke the top of the cake in 1/2 inch intervals with the handle of a wooden spoon.
3. Heat caramel in the microwave on high for one minute. Pour over the top of the warm cake, spreading evenly so the cake is completely covered. Cool completely.
4. Spread cool whip evenly over the top of the cooled cake. Top with toffee pieces. Refrigerate until ready to serve, up to 48 hours.

Key Lime Pie Cupcakes

I made these beauties for our annual Pi Day celebration on Saturday, and they turned out delicious. As an added bonus, they're lime which means they work for St. Patrick's Day, too. But let's be honest...is there any time when cupcakes aren't appropriate? I don't think so!

Key Lime Pie Cupcakes

Cupcakes
1 package yellow or white cake mix
1 package (4 serving size) instant vanilla pudding
2 limes, zested and juiced
1 cup oil
1 cup milk
4 eggs

Key Lime Filling
6 oz. cream cheese, softened
3/4 cup sweetened condensed milk
1 pkg. cool whip or 3 cups fresh whipped cream
1 cup lime juice
1 tsp. lime zest

Topping
fresh sweetened whipped cream
1/4 cup crushed graham crackers
24 lime slices

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Mix all ingredients for cupcakes with electric mixer for 3 minutes. Divide batter evenly between cupcakes wrappers. Bake for 18 - 20 minutes or until top springs back when touched. Move to cooling rack and cool completely.
3. Meanwhile, make filling by mixing cream cheese, lime juice, and lime zest with electric mixer until well combined and creamy. Add sweetened condensed milk and mix thoroughly. Gently fold in whipped cream.
4. Fill the cupcakes with key lime filling using the cone method or a pastry bag fitted with a long tip.
5. Top with whipped cream and garnish with lime slices and graham cracker crumbs. Serve immediately or refrigerate for up to 2 days (in my ever so humble opinion, I think these are even better the second day). Enjoy!

Banana Cream Pie Cupcakes

Pie flavored cupcakes. What could be better than pie + cupcakes? These are amazing, the picture really doesn't do them justice. I created them for a co-worker who loves banana cream pie and me who loves cupcakes. Yum!


Banana Cream Pie Cupcakes

1 pkg. yellow cake mix
1 pkg. (4 serving size) sugar free vanilla or banana cream pudding mix
4 large eggs
1 cup oil
1 tsp. vanilla
2 1/2 cups milk, divided
1 pkg. (4 serving size) banana cream pudding mix
3 cups heavy whipping cream
2-3 tsp. vanilla
1/3 cup granulated sugar
2-3 bananas, sliced
3 graham crackers, crushed

1. Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake papers.
2. Beat cake mix, vanilla pudding mix, eggs, oil, 1 tsp. vanilla and 1 cup milk with electric beat until combined. Beat 2 minutes. Divide mixture evenly between cupcake tins.
3. Bake cupcakes for 20 - 25 minutes. Move to cooling rack and cool completely.
4. Beat whipping cream, 2-3 tsp. vanilla, and 1/3 cup granulated sugar in bowl of large electric mixer until stiff peaks form.
5. Mix banana cream pudding mix and 1 1/2 cups milk until well blended. Fold in 1 1/2 cups of the whipped cream.
6. With pastry bag fitted with large flower end, pipe banana cream filling into cupcakes, dividing evenly between the 24 cupcakes (it's ok if it leaks out of the top of the cupcake a little).
7. Pipe whipping cream over tops of cupcakes. Top with 1 or 2 banana slices each, and sprinkle with crushed graham crackers. Serve immediately.

Fresh Peach Cake with Caramel Sauce

I've had this recipe bookmarked on google reader for months, and I've just been waiting for the perfect opportunity to make it. Fresh peaches don't tend to be very good during the winter (or a very good price), but I found some good looking ones for a great price last week and immediately thought of this recipe. I whipped it up for dessert tonight and I was not disappointed. This was delicious! I hope you enjoy it as much as I did, even if you have to wait for a couple months to get fresh peaches. Trust me, it's worth the wait. I halved the recipe and baked it in 6 mini bundt cake pans for cute individual desserts.

Fresh Peach Cake

Cake
1 1/2 cups sugar (or use part Splenda and part sugar)
2 eggs + 2 egg whites
3/4 cup oil
1 1/3 cups mashed peaches
2 cups flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
2/3 cup finely diced fresh peaches

Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
2 tsp. flour
1/2 cup butter
2 egg yoks
2/3 cup evaporated milk or 1/2 cup whipping cream + 3 Tb. skim milk
2 tsp. vanilla
dash salt

Garnish
fresh whipped cream
fresh peaches, peeled and sliced

1. Preheat oven to 350 degrees. Grease and flour bundt pan, 2 loaf pans, or 12 mini bundt pans (about 1 cup each).
2. Beat eggs, sugar, and oil with electric mixer on high until light and fluffy, about 2 minutes. Add mashed peaches and mix until combined. Add flour, soda, cinnamon, and salt. Stir in diced peaches.
3. Pour into greased pan and bake for 30 - 35 minutes (20 minutes for mini bundt pans) or until toothpick inserted in center comes out clean. Immediately invert onto cooling rack.
4. Meanwhile, prepare caramel sauce by combining all sauce ingredients in medium saucepan. Stir well with whisk. Boil over low heat until thickened and brown, stirring well (don't leave it unattended or it will burn). Cool slightly.
5. Serve cake topped with caramel sauce and garnished with whipped cream and sliced peaches.

Chocolate Chip Cookie Dough Cupcakes

Yes, you read right. Cookie dough cupcakes. Could life get any better than that? I submit that it cannot! Just be sure you eat something really, really healthy for dinner the night you eat these because they're not exactly a health food and they're really, really sweet. Enjoy!

Cookie Dough Cupcakes
Adapted from The Cake Mix Doctor

1 package yellow cake mix (I recommend Pillsbury low-sugar yellow cake mix)
1 package sugar-free vanilla instant pudding mix
1 cup skim milk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 package chocolate chip cookie dough
Your favorite frosting, enough to frost 24 cupcakes

1 Preheat oven to 350 degrees. Place cupcake wrappers in 24 muffin pans.
2. Combine all cupcake ingredients (except cookie dough and frosting, of course) in bowl of a stand mixer. Mix on low until combined, scrape bowl, then mix on medium for 2 minutes. Batter will be very thick.
3. Divide batter between cupcake pans (about 1/4 cup in each cupcake wrapper), each cupcake wrapper should be about 2/3 full. Roll cookie dough into 24 balls and place one on top of each unbaked cupcake.
4. Bake for about 25 minutes, or until tops spring back when touched. Cool 2 minutes and remove to a wire rack to cool completely.
5. Frost with your favorite frosting (I used chocolate buttercream with a little extra salt to cut down on the super sweetness of the cupcakes) and garnish with a baked cookie, sprinkles, or toasted pecans.

Ok, I know this picture didn't turn out too great but I wanted to show the inside with the cookie dough. I promise, it tastes much more incredible than it looks!

Poppy Seed Cake

Merry Christmas! I hope that you all had a great time with friends, family, and lots of good food. I made this for Christmas breakfast. It's been adapted to make it a little healthier, but it's still not too great for you...but don't let that stop you from eating a little bit, it is absolutely delicious! In fact, Corey informed me that this cake is his favorite thing that I make. And that's saying a lot. Don't skimp on the glaze, that is what puts this cake over the top.

Poppy Seed Cake

Cake
3 cups bread flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cups sugar
1 cup Splenda
1 1/2 cups milk
1/2 cup unsweetened applesauce
1/2 cup + 2 Tb. oil
1 1/2 Tb. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze
1 cup + 2 Tb. powdered sugar
3 Tb. butter, melted
3/4 tsp. vanilla
3/4 tsp. almond extract
1/4 cup + 2 Tb orange juice concentrate, thawed

1. Preheat oven to 350 degrees. Grease and flour 6 small (2" x 5") loaf pans.
2. Mix sugar, Splenda, oil, and applesauce. Add eggs, vanilla, milk, and almond extract. Add dry ingredients. Divide evenly among pans.
3. Bake for 40 - 50 minutes or until lightly browned. Immediately remove to cooling racks. Meanwhile prepare glaze ingredients. Pour glaze over tops and sides of cakes.

Pumpkin Cake Roll

It's not Christmas without a pumpkin cake roll. There's something amazing about the creamy cheesecake filling and the spicy pumpkin cake that just sends me through the roof. I hope you enjoy it as much as I do! Unfortunately I didn't get a good picture of it...I guess I'll just have to make it again to get a better picture.
Pumpkin Cake Roll
Adapted from Kraft Foods

1 cup powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup sugar
1/2 cup Splenda
3/4 cup canned pumpkin
1/2 - 1 cup chopped walnuts
6 oz. cream cheese, softened
2 1/4 cups whipped topping

1. Preheat oven to 375 degrees. Grease jelly-roll pan (15x10x1). Line with wax paper or parchment. Grease wax or parchment paper.
2. Beat eggs, sugar, and Splenda in large bowl with electric mixer on high speed for 3 minutes. Add pumpkin and mix well. Add flour, spice, baking powder, and salt. Beat until just blended. Spread evenly into greased pan and sprinkle with walnuts.
3. Bake 15 minutes or until cake springs back when touched. Immediately invert cake onto kitchen towel sprinkled with 1/4 cup powdered sugar. Carefully peel off wax or parchment paper. Roll up cake and towel (starting with one of the short ends). Move to wire rack and cool completely.
4. Beat cream cheese and 3/4 cup powdered sugar with electric mixer until well blended. Add whipped topping and mix well. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Fresh Strawberry Cupcakes

These cupcakes are cute, delicious, and as easy as they get. I call them "I Heart My Husband Cupcakes" but you can call them anything you wish :) You can make this recipe however you wish, I prefer it with white cupcakes and strawberries mixed with the cream, but you could substitute chocolate cupcakes for the white or raspberries in place of the strawberries. Feel free to experiment!

Fresh Strawberry Cupcakes

1 package white cake mix and ingredients to prepare
1 1/2 cups heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
2 cups strawberries, finely chopped
1/4 cup white (granulated) sugar

1. Prepare white cake mix according to package directions for cupcakes. Cool completely.
2. In large mixing bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Mix white sugar with strawberries, and gently fold strawberry mixture into cream. Frost cupcakes with strawberry-cream mixture. Serve immediately or refrigerate up to 12 hours.

Pumpkin-Chocolate-Chip Cupcakes

These cupcakes are so moist and delicious, and they smell just like pumpkin pie when they are baking. Also, they make a great breakfast? How was I to resist?

Pumpkin-Chocolate-Chip Cupcakes
1 15 oz. can pumpkin
1 stick butter, melted
1/4 cup sour cream
1 cup brown sugar
1 cup white sugar
4 eggs
1 small pkg. instant vanilla pudding mix (dry)
2 cups flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 - 1/2 tsp. cloves
1/4 - 1/2 tsp. ginger (depending on how spicy you like it. I used closer to 1/2 tsp.)
1/2 tsp. salt
1 - 2 cups semi-sweet chocolate chips (optional, but I recommend them if you want an extra- special treat. The cupcakes are still great without them, but they're over-the-top wonderful with them. You could also use cinnamon chips, white chocolate chips, or caramel bites if you prefer).

1. Preheat oven to 350 degrees. Line 24 - 30 muffin cups with papers or spray well with cooking spray.
2. Beat pumpkin, butter, sour cream, and sugars with electric mixer until well blended and creamy. Add eggs and mix well.
3. Add dry ingredients, except chocolate chips. Mix 2 minutes. Fold in chocolate chips (if desired).
4. Pour into prepared muffin cups (you should use 1/4 - 1/3 cup batter in each muffin cup), until muffin cups are 2/3 full. Make sure not to overfill or it will create a mess!
5. Bake 20 minutes, or until toothpick inserted into center comes out clean.
6. Cool completely and frost with your favorite frosting (I used cream cheese frosting and it was great) or drizzle with melted caramel.

Turtle Cheesecake Layer Cake

Not that I'm obsessed with cakes lately or anything...but here's another one! For my sister-in-law Rana's birthday I wanted to make a cake based on her favorite pie, Village Inn's Caramel Pecan Silk Supreme Pie. I came up with this: a moist chocolate cake (the same one I used for the four layer chocolate cake last week) with cheesecake filling topped with caramel and pecans. It's super rich, so a little piece goes a long way. It's great served with a dollop of fresh whipped cream.

Cake

1 chocolate cake mix (I used Betty Crocker chocolate fudge)
1/3 cup sour cream

3 eggs

1 cup water

1/4 cup applesauce

1/4 cup vegetable oil

1 pkg. (4 serving size) chocolate pudding

Filling
1 no-bake Jell-o cheesecake mix
3/4 cup regular milk
3/4 cup evaporated milk
1 1/2 cups fresh, sweetened whipped cream or cool whip

Topping
30 caramels, unwrapped
1/2 cup evaporated milk
1 cup pecan halves or pieces
Fresh whipped cream

1. Preheat oven to 350 degrees. Spray two 9" round cake pans.

2. Mix all cake ingredients in large mixing bowl for 3 minutes. Divide into prepared cake pans. Bake for 25 - 30 minutes or until toothpick inserted in center of cake comes out clean. Invert cakes onto cooling racks and cool completely. Cut each layer horizontally in half to make four cake layers.
3. Mix cheesecake filling mix, milk, and evaporated milk with electric mixer for 3 minutes (reserve graham cracker crust for another time). Fold in whipped cream.
4. Meanwhile, melt caramels and 1/2 cup evaporated milk in small saucepan.
5. Place one cake layer, bottom side down, on serving plate. Top with a third of the cheesecake filling. Repeat layers, ending with cake layer, top side up. Slowly pour most of the caramel topping onto the top of the cake, allowing caramel to drizzle down sides of cake. Sprinkle with pecans and drizzle caramel over top of nuts. Let sit until caramel is completely cooled, then sprinkle with chocolate shavings, if desired. Serve with a dollop of fresh whipped cream.

Kevin's Cake

In honor of Krista's Birthday, Kevin's Cake

1 cup sugar
2/3 cup veg. oil
1/2 tsp ground cloves
1/2 tsp nutmeg (personally I don't like nutmeg)
1 tsp cinn.
1/4 tsp salt
2 cups applesauce
2 tsp baking soda
2 cups flour
1 cup semi-sweet choc.chips

Mix sugar and oil. Add clocves, nutmeg, cinn. and salt. heat applesauce with baking soda in it. Add alternately with flour. Add chocolate chips. Bake in well greased and floured bunt pan.
350 degrees for 40 to 45 min.

Make a glaze with powdered sugar, milk butter and vanilla. Frost while cake is hot so that it melts.