Chocolate Chip Banana Cake

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So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

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Rhubarb Coffee Cake

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This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.

Rhubarb Coffee Cake

4 Tbsp butter
¼ c applesauce
18 tsp granulated sugarrhubarb coffee cake_0613_01
18 tsp raw sugar
1 egg
1 c sour milk
2½ c flour
1½ tsp baking soda
1 tsp salt
1 tsp vanilla
2 c diced rhubarb
½ c brown sugar
1 tsp cinnamon

Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)

Right before it went into the oven.

Right before it went into the oven.

(Almost) Gluten Free Cinnamon Coffeecake

cinnamon cake_21On a snowy day, something warm with cinnamon sounds tasty. So yesterday as it snowed I made this tasty sounding recipe, with a few tweaks, to enjoy with some coffee. This started out as a gluten free recipe using 2.5 c almond flour instead of the 2 c of the custom flour blend I used.

(Almost) Gluten Free Cinnamon Coffeecake

2 c flourcinnamon cake_16
¼ tsp sea salt
½ tsp baking soda
½ c walnuts, coarsely chopped
½ c raisins
¼ c applesauce
¼ c unsalted butter, melted
2 large egg
⅓ c milk

2 Tbsp ground cinnamon
2 Tbsp unsalted butter, melted
1 Tbsp brown sugar
2 Tbsp ground or sliced almonds

Preheat oven to 350°. Grease an 8-inch square baking dish with cooking spray.

Combine the flour, salt, baking soda, walnuts and raisins in a large bowl. In a medium bowl, whisk together the applesauce, butter, milk and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly cinnamon cake_17combined. Spread the batter in the baking dish.

Mix cinnamon, butter, brown sugar and almonds in a bowl. Sprinkle the topping over the cake batter.

Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cook 1 hour, then serve.

cinnamon cake_18

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Although I don’t personally have a gluten allergy, I typed up a lot of recipes for times when I am baking for someone who does. This is one of the cookbooks I found at the library: The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam. This is a great resource for people who have gluten allergies and still want more moist baked goods.

(Almost) Gluten Free Very Vanilla Cupcakes

cupcakes I went through a phase last year of finding gluten free recipes. My husband had a co-worker with the allergy and on bring food days no one remembered. So I made deserts and sides with her allergy in mind so she would be able to join everyone in their group lunches. I checked out about 4 cookbooks from the library to get recipes and typed up the ones that sounded good, or that I could use the main Almond Flouringredients and make my own version. This is one of those my own version ones, so if you need gluten free just use 2.5 c almond flour instead of the combo of flours I used. I also baked them in the mini muffin pan, I think the end bake time was around 20 minutes.

Almost Gluten Free Very Vanilla Cupcakes

1¼ c almond flourcupcakes in pan
1 c custom flour blend
2 eggs
4 Tbsp unsalted butter, melted
1/3 c applesauce
2 Tbsp organic agave nectar
3 tsp sugar (raw or regular)
3 tsp pure vanilla extract
3 tsp fresh squeezed lemon juice (or Real Lemon, depending on what you have on hand)
½ tsp sea salt
½ tsp baking soda

Preheat oven to 350°. Line 10 muffin cups with paper liners.

In a large bowl, whisk the egg yolks until pale yellow with a handheld mixer, then whisk in the butter, applesauce, agave nectar, vanilla extract and lemon juice. In a medium bowl, whisk the egg whites to stiff peaks with a handheld mixer. Gently fold the egg whites into the yolk mixture.
In a separate bowl, combine the flours, salt and baking soda, then gently fold into the egg mixture. Scoop the batter into the prepared muffin cups.

Bake for 20 to 30 minutes, until the tops are golden brown or a toothpick comes out clean. Let the cupcakes cool for 30 minutes. Frost if desired then serve.

IMG_3314I don’t personally have a gluten allergy, but I typed up a lot of recipes for times when I am baking for someone who does. This is one of the cookbooks I found at the library: The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam. This is a great resource for people who have gluten allergies and still want more moist baked goods.

Patriotic Cheesecake

Red, White and Blue cheesecake

I know I promised this recipe a long time ago, but I hit the snag of losing the photos. After a couple of months of hit and miss searching I have finally found the pictures back of the cheesecake I made for Memorial Day. Hence Patriotic Cheesecake. Since I missed Memorial Day, I thought, oh 4th of July isn’t that far off, well the pictures were still lost so much for that. Then Labor Day came and went and now a month after that I finally find the silly pictures to post the recipe with photos. For this recipe you can also use my graham cracker recipe for the crust. Depending on the level of cinnamon flavor you are wanting that is an ingredient you will want to adjust.

Raspberry (Mint) Chocolate Cheesecake aka Patriotic Cheesecake

1.5 c graham crackers
4 Tbsp butter
1 c sugar, divided
16 oz cream cheese
2 eggs
36 g mint chocolate (I use Equal Exchange, the amount I have changes depending on my mood)
dash of salt
1.5 tsp vanilla divided
¼ c red raspberry preserves
1 c sour cream
Stir together crumbs, butter and ¼ cup sugar. Press into the bottom of a 9″ springform pan. Refrigerate while making the filling.

Combine eggs, cream cheese, 2/3 cup sugar, salt and ½ tsp vanilla. Beat on medium speed about 5 minutes. Set aside. In a double boiler, or on really low heat melt the chocolate and raspberry preserves. Pour the cream cheese mixture over the crust. Swirl in the chocolate mixture.

Bake at 250° for 25 minutes. Cool 30 minutes. While it’s cooling mix the sour cream, 3 Tbsp sugar and 1 tsp vanilla. This is when you make it blue if you would like. I went light with this batch, partially from the neon food coloring instead of regular. Spread the sour cream mixture on the cheesecake. Bake an additional 10 minutes. Cool to room temp and place in the fridge overnight to set. Serves 12ish…depends on how big the pieces are.

Enjoy! Hope you like this hybrid version of my cheesecake. So far everyone that has tried it has enjoyed it. Or they are just being nice. Either way I think it’s pretty darn tasty.

Chocolate + Coffee = Cheesecake

I found a fun recipe for cheesecake a while back and never got around to making it. I bought the crust ingredient I was missing months ago (Oreos/365 chocolate sandwich cremes). Well those sandwich cremes happen to be expiring at the end of this month. Coupling expiring ingredient and being snowed in for a day I ended up making this lovely chocolate espresso cheesecake.

I had a sample for dessert at lunch. It doesn’t taste too bad. I cut the original recipe in half and put it into two mini springform pans. That was a little mistake, it should have been spread to 3 of the mini pans. So if you want to make this in mini pans, make sure to spread it into 3 pans or use 1 9″ springform pan. The mix of cheesecake, chocolate and coffee flavors just can’t go wrong! As you will notice below I like to change out ingredients, and just use what I have on hand.

Chocolate Espresso Cheesecake

16 oz Cream Cheese (I used 1/3 less fat)
1 Tbsp butter, melted
1 c Oreos (or something similar), crushed
1/4 c pure cane sugar
1/4 c raw sugar
1 egg
1 Tbsp coffee liquor (I used Tia Maria)
1 Tbsp instant espresso powder (I used a tablespoon of coffee I made while preparing this)
1 tsp vanilla
1 oz chocolate, melted (I used 34 g of Equal Exchange Espresso bean chocolate)

Preheat oven to 350°. Mix together the butter and Oreos and press into the bottom of 9″ springform pan and bake for 10 minutes. Take out and let set while you continue preparing rest of ingredients.

With electric (hand) mixer beat sugars and cream cheese until well blended. Add in egg, continue to beat until mixture is smooth. Add the coffee liquo, vanilla, and coffee, continue beating until smooth. Remove half (or a little under) of cream cheese mixture into another bowl. Pour the first batch of cream cheese mixture into the springform pan. Mix the melted chocolate into the remaining cream cheese mixture. Stir until well blended. Drop this mixture into the springform pan, you can either pour it in the middle or drop it by the spoonful to create more of a pattern.

Bake for 25-30 minutes or until top looks dull. Remove from oven and let sit for 20 minutes before placing in fridge to complete setting process. I would let it sit overnight in the fridge before serving to make sure it sets. Then enjoy!

This is pretty easy to make and it’s really exciting to make your own super delicious cheesecake.

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When Life gives you Lemons, Make Lemon Cake!

Well, here’s the end of weekend update… Photography didn’t happen this weekend and the cleanse lasted about 12 hours. We figured that we eat healthy enough already that we weren’t noticing much except we had to pee a lot more yesterday.

Today was slightly productive, I made dinner and a cake. With the cleanse I bought a bag of lemons and used them in dinner and to make cake. I also had some sour cream to use too. Not my best photo ever, but here is the great smelling lemon cake of the weekend.

The only complaint it’s ever had is that it looks like cornbread.

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