GIANT banana split cupcake!!! Monday, Jul 28 2014 


Do you have a cabinet full of those cute little kitchen gadgets you never use? Ya I do. They are my weakness. Buy them use them once or twice and forget about them!! Here is one good example. The as seen on TV Magic Cupcake Maker. Why is it magic? Because after you buy it, it will disappear into the abyss of the never used again cabinet! OK brought it out today and whipped up this amazing GIANT Banana Split Cupcake!  Here’s the deal. The chocolate cake has pineapple in the cake. Filled with banana creme pudding, and sliced strawberries. Topped with caramel, chocolate syrup, whipped cream and a cherry on top!! Did I forget anything? Maybe nut, but the nuts in my house don’t care for them, so we left them off. Serve with a scoop of ice cream!!!

1 box Banana Cream Pudding (instant) pre make and have ready

caramel sauce

chocolate sauce

sliced strawberries

cherry for garnish

whipped cream

Chocolate Pineapple Cake Recipe

1/2 cup Butter softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa

1 3/4 flour

1 1/4 tsp baking soda

1 tsp salt

1 21 oz can crushed pineapple.

Preheat oven to 350. Spray magic cupcake silicone pan with non stick spray. you will need to spray all 3 pieces.

Cream butter and sugar until light and fluffy. Add eggs and vanilla beat well. Slowly mix in cocoa. Mix together flour baking soda and salt, slowly add to butter mixture. Stir in pineapple by hand. Pour half into top and half into bottom. Place the filling mold on the top of the bottom pan. Bake for 35 – 40 mins. Remove top piece first. Bake bottom additional 10 mins. Cool and remove from pans. Once cool fill with pudding place sliced strawberries on top of pudding. Place top  on. I sprinkled with powdered sugar, drizzle caramel and chocolate syrup, . Right before serving top with whipped cream drizzle more of the syrups and top off with a cherry!! Serve …If any left over refrigerate or freeze.


Easter Bunny Cake Friday, Mar 28 2014 

223106_218274818185001_100000074547431_952812_7683539_nHow adorable is this bunny?!?! You can use your favorite cake recipe for this one. Carrot Cake works well. If you need a carrot cake recipe, I will be posting one soon! So here’s how to put this together. It does help to freeze the cake before you begin to assemble.

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.


Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.


Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.


Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Spring Lemon Cake Blue Raspberry Frosting Thursday, Mar 20 2014 

lemoncakelemoncake1In celebration of the first day of Spring tomorrow I whipped up this beauty!! It is a gorgeous Lemon Cake topped with Blue Raspberry Butter cream Frosting!! My daughter decided we should have a tea party with it 🙂 She is correct it is tea party worthy!!

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

1/4 cup lemon juice
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla,lemon and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.


1/2 cup softened butter

3 cups powdered sugar

1 1/2 tsp rasp extract

blue food coloring

2 tbs heavy cream

Whip butter on medium for 1 – 2 mins , turn down to stir and slowly and sugar, once blended add cream and raspberry extract turn up  to medium for 2 mins, Frost cake


Giant Swiss Cake Roll Thursday, Mar 13 2014 

Giant Swiss Cake RollThought I’d share another of hubbys fav cake,,,, taken to the next level of course! It can be a lot of work to put this together, but worth it!

Chocolate  Cake Recipe
yields 1   1/2 sheet cake

1/4 cup dutch processed cocoa powder
1/3 cup cake flour
1/4 t. salt
1 t. baking powder
1/2 t. instant coffee
4 eggs, yolks and whites in separate bowls
1/2 cup sugar

1) Generously Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan.

2) Pre-heat the oven to 425 degree.

3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.

4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks.

5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff – don’t worry it should be.

6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.

7) Pour onto the greased and parchment paper lined pan. Use a spatula to gently spread the batter evenly Bake for 6-8 minutes or until the cake is spongey to the touch.

8) Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel to cool. This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up. Allow the cake to cool for 20 minutes.

9) After the cake has cooled spread the Creme Filling (recipe below) evenly across the entire cake. Roll the cake up (remove the towel!!)

10) Place the cake on a wire cooling rack set on top of the half sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow to cool. repeat a second time

Slice the cake to serve

Creme Filling Recipe

yields 1 batch
1 stick butter, softened
1/4 cup vegetable shortening
1 small (8oz) jar marshmallow creme
1 t. vanilla
1/4 t. salt
1 cup powdered sugar

1) Whip together the butter, shortening, creme, vanilla, and salt. Slowly add the sugar.

Chocolate Ganache Glaze Recipe
yields 1 batch
1/2 cup heavy cream
4 oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate chips)

1) Heat the cream over medium heat until it begins to simmer. Quickly remove from heat and pour in the chocolate. Stir with a whisk until all chocolate has melted. Pour over cake

Pineapple Upside Down Mini Desserts! Thursday, Mar 13 2014 

pineappleupsidedownPineapple Upside Down Mini Desserts!! These decadent little desserts are da bomb! I ran across these little mini dessert sets at my local GFS store the other day and was so excited to fill them up! One of hubbys all time favorite desserts is Pineapple Upside Down Cake. I like moderation in my desserts. I know hard to believe! So this is one great compromise! They are actually pretty simple, ok easier then they look. Here’s the recipe!!!


1 cup sugar

1/2 cup butter room temp

2 large eggs

1 Tablespoon Vanilla

3 Tablespoons Davinci Caramel flavored syrup

2 Tablespoons Marachino Cherry Juice

3/4 teas salt

2 teas baking powder

1 tsp baking soda

1 3/4 cup flour

Beat butter and sugar until fluffy about 2 mins. Add eggs one at a time.Beat for 2 min on medium. Stir in rest of ingredients. Mix well .

Spread in a 1/2 sheet cake.. Bake at 350 for about 15 mins. until top starts to brown. Cool cut into squares to fit your dessert cups.

Pineapple topping

1 can 20 oz Dole Crushed Pineapple (drained)

1 cup brown sugar

1/2 cup butter

1/4 cup Davinci Caramel Syrup

Add all to a medium size pot mix on low until melted. Stir occasionally. Turn up to medium and cook for several minutes stirring occasionally until it starts to thicken and brown just a little.

NOW you need about 2 cups Marachino Cherry halves.

In each cup place 1 square cake, top with heaping spoon full of pineapple and couple cherries,repeat . Mine have 3 layers!! You can also top off with whipped cream

Cheesecake Filled German Chocolate Cake Tuesday, Mar 11 2014 

german chocolate cheescake

I just love the classic recipes from a bygone era. You know, the ones Mom would tear the kitchen up baking on Sunday! What I love even more is to kick them up a notch or two or in this case 3 layers! It is a decadent chocolate cake, chocolate cheesecake in between those layers. On top and between each layer is some awesome German Chocolate Frosting. Coconut, pecans abound! Oh yea the sides are all covered with a chocolate butter cream frosting!! So get your kitchen ready because here we go!!

The Cheesecake

Cheesecake Layer: 2 (8-ounce) packages cream cheese, softened 1/2 cup sugar 3 eggs 1/4 cup sour cream 1 tsp vanilla extract 4 oz. chopped Hershey dark chocolate bar, melted

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 9-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

Chocolate Cake Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY’S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water.

To prepare the chocolate cake:Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

The German Chocolate Frosting

1 (12 ounce) can evaporated milk

1 1/2 cups sugar

3/4 cup butter

4 egg yolks, slightly beaten

1 1/2 teaspoon vanilla extract

3 cups shredded coconut

2 cups pecans chopped


Place milk, sugar, butter, egg yolks and vanilla in large saucepan.

  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.

  Remove from heat.

  Stir in coconut and pecans.

Cool to room temperature and of spreading consistency.

Chocolate Frosting: 1/2 cup (1 stick) butter 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.


To assemble top one cake with german chocolate frosting, place cheesecake on top, soread with more frosting, place 2nd chocolate cake on top . Frost top with remaining , then frost sides with chocolate buttercream. 

Keep chilled


Ghirardelli Topped Chocolate Raspberry cake Tuesday, Mar 4 2014 

raspcakechocThis is such a decadent cake!! Topped with fresh raspberries and Ghirardelli raspberry dark chocolate squares!!! OH YES! Heres the recipe! 2 Cups Sugar


1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water


1/4 Cup Davinci Gourmet Raspberry Syrup

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil, raspberry syrup and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.



4 cups confectioners’ sugar



1/4 cup Davinci Raspberry Gourmet syrup

1 cup butter

1 teaspoon vanilla extract

 1 to 2 tablespoons milk or heavy cream


 In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla, raspberry syrup and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Frost and garnish with fresh raspberries and Ghirardelli squares!!!!

You can order Davinci syrup here…

Oreo Swirly Chocolate Bundt Cake! Saturday, Jun 1 2013 


Oreos and Chocolate Cake. Oh YES! This is a very simple but elegant cake. I used a small silicone bundt. The recipe can be used for a single layer cake or even a spring form. Heres the list of ingredients!

1 can sweetened condensed milk

4 eggs

1 cup flour

1/2 tsp baking powder

1/2 cup cocoa

4 Tbs Butter melted

1 sleeve or about 12 oreos

2 Tbs powdered sugar

Grease and flour pan. Preheat oven to 350. In mixer bowl add sweetened milk, eggs, flour, baking powder, and melted butter. Mix well on low speed, stir in 8 crumbled oreos. Pour into pan and bake for 40 mins. 

Let cook for 10 mins, remove from pan on to cooling rack. After cool, sprinkle with powdered sugar, fine chop remaining oreos sprinkle on top, melt 2 squares semi sweet chocolate, drizzle on top.



Reeses PB Cake Piano style!! Tuesday, May 7 2013 



Happy 15th Birthday to my rockin son!!!! His love of PB mainly Reeses inspired this cake for his birthday!! Here goes, I used a vintage Wilton piano shaped set of cake pans. round would work just fine 🙂 My daughter even helped with the making of the keys 😉

2 1/4 cups  flour 
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar 
About 1/2 cup unsalted butter, at room temperature
1/2 cup Reeses creamy peanut butter 
2 large eggs 
2 teaspoons vanilla extract
2/3 cup milk

1. Preheat oven to 350°. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2 cup butter, and peanut butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly between pans.
3. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool to room temperature, at least 40 minutes.

Peanut butter filling:
3/4 cup creamy Reeses peanut butter 
8 ounces cream cheese, at room temperature 
1 cup powdered sugar
1/4 cup  heavy cream

Make filling: In a medium bowl with an electric mixer, beat together peanut butter, cream cheese, powdered sugar, and cream until smooth and fluffy.

Spread filling in between layers.


5 ounces unsweetened chocolate, chopped
8 tablespoons butter, at room temperature
About 3 cups powdered sugar, sifted
6 tablespoons milk 
Micro chocolate about 2 mins. Let cool to room temperature, about 10 minutes. Add butter and beat on high speed with an electric mixer until light and fluffy, about 2 minutes. Add 3 cups powdered sugar and the milk; beat until smooth. Add more powdered sugar if frosting seems too thin

Mini Chocolate Chip Cheesecake Bites!! Sunday, Mar 24 2013 


Necessity is the  mother on invention!! Thats my Sunday morning motto 😉 Wanted to make some cheesecake, so I went with what I had and I would like to add these bad boys are more then certainly edible!!! In my quest for some decadent cheesecake I am proud to share this recipe, and it’s pretty simple to make :)Here it goes!!

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
 1 tsp vanilla extract

3/4 mini chocolate chips


Preheat oven to 325 degrees F. Line 2 cupcake pans with 2 inch liners (makes 24)
In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and chocolate chips.

Pour batter into cupcake liners. Bake for 35 minutes, or until the top just starts to turn golden.

Let the cheesecakes cool completely then cover and chill for 4 hours.