If there is one dessert I really enjoy, it would be a soft banana cake. The only problem I always encounter is having to either wait patiently for those darn bananas to ripen or having to keep myself from eating the bananas I am trying to save for banana bread. Luckily I had some ripe bananas and could not pass up the chance of some banana nut cake bars. My recipe makes for a 9 x 13 pan but if you cut the recipe in half you could make a 9 x 9. You will just have to adjust the temperature.
I was not sure if I wanted to call this sheet cake because I did not really make it on a baking sheet. I baked it in a 13 x 9 pan and it still came out very delicious, just a bit thicker than your normal Texas sheet cake. My secret ingredient in this cake is the cinnamon. When my mom took the first bite, it took her a minute to figure out what it was. That is the fun with working with spices. Sometimes it is a guessing game. 🙂
I bought a bag of cinnamon chips and I was determined to make a coffee cake with them. I have never used cinnamon chips so I figured that there would be chips all throughout the cake. I was wrong. They melted causing this amazing gooey cinnamon goodness throughout. Pure perfection!!
White Chocolate Raspberry Cheesecake is one of my family’s favorite types of cheesecakes. Whenever we go to the Cheesecake Factory, one of us always gets their White Chocolate Raspberry Cheesecake. When my brother tasted mine the other day he said it tasted just like theirs.
Traditionally for Thanksgiving we have pumpkin pie but this year I wanted to make a dessert that was different. I decided on the White Chocolate Raspberry Cheesecake and it turned out to be the perfect cap to the evening.
I have always loved crumb cakes and decided I wanted to incorporate pumpkin into them for the holiday. I looked through some traditional crumb cake recipes and did a bit of testing to incorporate the perfect pumpkin flavor into this treat. I made individual crumb cakes by using a muffin/ cupcake pan. If you prefer to make one large Pumpkin Crumb Cake, grease a 13 x 9 inch pan with butter or cooking spray and bake for 35-45 minutes. You will want your toothpick to come out clean.
I think this would be the perfect breakfast treat for the family on Thanksgiving day. The texture of the cake is light and fluffy and perfect with a cup of tea or coffee. I dust my crumb cakes with powdered sugar but I will warn you, this could get a bit messy while eating it. After all, it is a crumb cake. 🙂
I love carrot cake and a while ago I made this most amazing moist scrumptious carrot cake with a cream cheese frosting. Tonight I made my awesomeChicken and Dumplings and had some left over carrots. I decided to make my moist carrot cake but then realized I would not eat the whole cake. I knew I could bring it into work but decided it would just be a hassle to transport. Instead I decided to take my recipe and make it into cupcakes. They turned out just as delicious and moist as my cake. I topped them with my favorite cream cheese frosting and made a cute little carrot design to add style.
I hope you all enjoy this recipe as much as my mom and dad, and hopefully everyone at work does. 🙂
I was in the mood for chocolate this weekend and decided why not try chocolate and zucchini. I know it sounds a bit weird but it was probably one of the moister cakes I have ever made. The shredded zucchini added tons of moisture to the batter and it helped give the cake a fluffy texture. I made my cake in a loaf pan but it can be made in any size pan. The cooking time might differ a little depending on what pan you use. If you do not want to make it into a cake, another option is to make cupcakes. I do not frost this cake but if you want to add more chocolate to it, a chocolate ganache would be perfect.