Tag Archive | cake

Easter Dinner 2015! with recipes!



“Jesus, remember me when you come into your kingdom. 43 Jesus answered him, “Truly I tell you, today you will be with me in paradise.” Luke 23: 42 & 43

Well, Happy Easter Everyone!  Today is Easter, Resurrection Sunday, the day Christ rose from the grave.  A very important day for all Christians.  That’s all I’m going to say, if you have any questions about Easter, just ask.

We had our Easter Dinner last night, Easter Eve.  That’s when the whole family was able to get together.  What ever works. As long as I can have my whole family together, I’m a happy camper.  There were 11 of us, should be 12 but our granddaughter couldn’t be with us this year.  This is my dad’s 91st Easter!  In sorting through stuff a week ago I came across my mom’s Platzgraff dish set, very old.  My mom has been with Jesus for almost 10 years now and these dishes have been packed away since then.  So, when we came across them, we brought them into the house to see exactly what was in there.  Funny thing, there were enough for 11 place settings!  So, they were our Easter dishes this year.

1 Easter Dinner 2015 3 Easter Dinner 2 Easter Dinner

Our menu: I made, Deviled Eggs & Avocado (recipe below), Cream of Asparagus Soup (recipe below), Mashed Sweet Potatoes, Mashed White Potatoes, Leg of Lamb (recipe below) and Stuffed Peep Cake (recipe below).  My daughter in law, Abby made Corn Casserole & Cherry Cheesecake and my daughter in law, Val made Ham (she’s our designated Ham person, she just makes the best ham.  It’s the Love she puts into it according to our grandson Tyler.  I’m sure he’s right) and she made some cookies also.  Both our daughter in laws are very good in the kitchen, as well our our daughter, so I know my sons & son in law are very well taken care of! 😉

Below are my ‘recipes’.  The Stuffed Peep Cake will have a video attached that I found on Facebook I believe.  I will also post my pics and my cake recipe.  I made mine gluten free, its a new recipe and its definitely a keeper!

Oh, before I forget, my daughter, MaLinda, is now a Pampered Chef consultant, so now I’m beginning to use some of their products in my food prep and baking.  Also, my girlfriend, Pam, is now a Wildtree consultant and has me testing out some of her products.  I must say, I’m thoroughly enjoying testing stuff!

Okay, here we go!

(these would be great to have, if your having a Green Eggs & Ham meal)

8 deviled egg and avocado complete 1 avocados 2 egg and avocado 4 mayo and spices 3 add sweet relish 5 cream mixture 6 pipe the mixture 7 deviled egg and avocado

Ingredients: 2 ripe avocados, 18 hardboiled eggs, Wildtree Dill Dip Blend, Sweet Pickle Relish, Spicy Brown Mustard (which I forgot! and you do need it)

Okay, simply put.  Peel your hard boiled eggs, I hard boiled mine the day before.  Cut your hard boiled eggs in half, length wise.  Take the yolk out and put in a mixing bow, place the white part on a deviled egg tray and set aside.  Along with the egg yolk, add your avocados, sweet relish, mustard and seasonings.  Mix with mixer or food processor until smooth.  You can spoon into your eggs or use a icing bag and pipe the mixture into your egg whites.  Its entirely up to you, I do it both ways, I had time this time, so I piped them.  Store in refrigerator until ready to serve.  And YES, they are green not yellow.


5 yum 1 soup base 2 add zuchinni 3 add asparagus 4 cream of asparagus soup
Ingredients: 1 stalk of celery cut up, 1 large onion skinned & cut up, 1 pound of carrots, washed well & cut (I don’t skin them you loose too many nutrients, so I just scrub well), 4 cloves of garlic, smashed & skins removed, 2 red bell peppers, enough grape seed oil (or oil of your preference) to coat the bottom of the pot generously.  I use Mrs. Dash Garlic Blend, Salt & Pepper, for seasoning.  3 bunches of Asparagus washed well & cut (reserve 1/2 a bunch or more for the end) and 3 Green Zuchinni washed a cubed. 1 quart Heavy Cream. (If you want to omit the dairy, by all means do so, add your favorite milk, coconut, almond, whatever.  I’m sure the flavor might be a tad different but if you work with your spices, you should be okay, just take your time with spices, add a little at a time and keep tasting.  You’ll know when its right)

I use a big….huge…. soup pot, I really don’t know how much it holds, but I can feed a small army when I make soup.  What you see in the crock pot is only half of what I made.  I made this the day before and just put half in the crock pot to reheat.

So, what I did:

I put the grape seed oil in the pot, heated to almost med/high heat, a little more than medium heat.  Added the onion, garlic, celery, peppers & onion, sprinkled with a generous amount of salt, the Mrs. Dash garlic and some pepper.  Cooked till they were almost translucent. I then added water to fill about 3/4 of the pot, brought to a boil, then reduced to a simmer.  Simmer for a couple of hours.  After a few hours I added the zucchini and 2 1/2 bunches cut asparagus, possibly a little more water and more salt and spice if needed.  Bring back to a boil, then reduce to simmer again.  When the asparagus is soft, you can put the soup through a blender, or I use my immersion blender (if you don’t have one of these and you make a lot of soup, you should have one, makes life easy)  Once blended, add in heavy cream and the rest of the asparagus, taste to see if you need to add any more seasoning.  Once the asparagus is cooked the soup is ready.


4 leg of lamb 1 leg of lamb 2 leg of lamb 3 leg of lamb
I apologize for not having a photo of the whole cooked leg of lamb.  Everyone was here and I completely forgot.  Sorry.

Preheat oven to 375°

Ingredients used: Leg of Lamb approx. 8 lbs., Garlic powder parsley spice mix, Wildtree Mediterranean Spice Mix, Brown sugar and rosemary.

Make a dry rub using brown sugar (approx. 3/4 cup), garlic powder parsley spice mix (approx 1/4 cup), Wildtree Mediterranean Spice Mix (approx. 3 TBL) & dried rosemary (approx. 1 TBL).  I don’t measure, I just add spice, until it tastes and smells right.

Place lamb in a big roaster pan on a rack, fat side up.  Cut slits in the fat.  Apply dry rub to the underside, then to the top.  Bake at 375° for approx. 2 1/2 hrs, depending on how many pounds your cooking.  Cook till the internal temperature with a cooking thermometer reads 140°.  Bring it out of the oven and let it set for about 20n minutes, cut and serve.  I actually served this with nothing more, sometimes I make a balsamic reduction or just use garlic jam or mint jam.  It’s up to you.


13 stuffed peep cake

Before getting started watch this video:

Gluten Free Yellow Cake

1 stuffed peep cake 2 stuffed peep cake 3 stuffed peep cake 4 stuffed peep cake 5 stuffed peep cake

Ingredients for cake:
This recipe make 1 9″ x 13″ cake, so you need to make the 9″ x 13″ then you need to make a cake in a bowl like in the video, so you’ll have some mix left over to fill an 8″ x 8″ pan, which you’ll use for snacking on or cake balls or something.  We snacked on it!

  • 2 1/2 cups Betty Crocker Gluten Free Rice Flour blend
  • 1 tablespoon baking powder
  • 2 cups sugar
  • ⅔ cup butter, melted (or DF margarine)
  • 1½ cups almond milk (milk or rice milk)
  • 4 teaspoons pure vanilla extract
  • 4 egg whites (or 2 eggs), I used 2 eggs
  1. Preheat oven to 350 degrees. Grease 9″ x 13″ pan.
  2. In a large bowl combine flour and sugar.
  3. Beat the egg whites.
  4. Add milk and melted butter.
  5. Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  6. Pour batter into  9 x 13 inch cake pan. Bake at 350 for 35 minutes.
  7. Place on a cooling rack to cool. Once cooled frost.

8 stuffed peep cake 6 stuffed peep cake 7 stuffed peep cake 9 stuffed peep cake 10 stuffed peep cake 11 stuffed peep cake 12 stuffed peep cake

To put the cake together watch the video.  It’s very easy.  I did not use the marshmallow cream icing, I used 7 minute frosting.  Worked well, of course didn’t look exactly like a peep but did taste like one!  So here’s my recipe for 7 minute frosting:

  • 1¼ cup sugar
  • ⅓ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla
  1. Place the sugar, water, egg whites and cream of tartar into a large glass bowl. Place the bowl over a pot of simmering water to create a makeshift double boiler. Make sure that the steam has a way to vent out.
  2. Beat with a handheld mixer on high until the meringue make peaks.
  3. Remove from the heat, add the vanilla and continue to whip until thicken and cooled.
  4. Frost your cake immediately with the frosting. If you leave the frosting, the top will dry out, if you have to leave the frosting, put a damp paper towel on top.

So there are my recipes! Enjoy!  Let me know if you make any!  This cake is amazing, my hubby loved it, my grandson loved the peeps inside.  I probably won’t ever make the stuffed peeps cake again, but the cake will definitely be my cake recipe from now on.


Easy Pineapple Upside-Down Cake


from the Betty Crocker Site (click here for the original recipe)

pineapple upsidedown cake2

The recipe on the site is for a 9″ x 13″ cake.  Mine is a half of sheet cake size, so this is a recipe for that:


1 cup butter or margarine, melted

3 cup packed brown sugar

2 cans (20 oz) pineapple slices in juice, drained, juice reserved

1 can (20 oz) crushed pineapple, juice reserved

1 jar (16 oz) maraschino cherries without stems, drained

3 box Betty Crocker white cake mix

    Vegetable oil and eggs called for on cake mix box


  • Heat oven to 350°F (325°F for dark or nonstick pan). In 1/2 sheet cake pan, add the melted butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place 1/2 cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 3 cup. Make cake batter as directed on box (I mix 2 boxes at a time, so I mixed a double batch, then a single batch), substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

pineapple upside down cake1

  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Italian Raw Chocolate Cake

Italian Raw Chocolate Cake

from Sweetly Raw

Last night I had an intimate dinner party for 6.  We love to entertain and I love to cook/bake.  I love cooking for guests because I have in house Guinea pigs! 🙂  My guests, love to be my Guinea pigs, which is a plus.

Centerpiece Green and white table setting

Last nights menu was:

Sorry, I am going to post a few other recipes, but I was only thinking of blogging about this cake, so didn’t take any photos of the rest.  I’ll get the hang of this blogging one of these days!

  • Large Mixed Green Salad (I always make a large salad so I have left overs)
  • Fresh Bake Oatmeal Bread (recipe below, sorry no photos, I don’t know what I was thinking or not thinking)
  • Cubed Chicken Breast on Skewers, marinated over night (just the cubed meat) in Italian dressing, use what you like.
  • Baked Sweet Potatoes  with Cinnamon Butter (see recipe below, again, sorry no pics)
  • Steamed Broccoli
  • Pasta Salad (rice shell pasta with peas)
  • Coleslaw (I’ve blogged this one before, so just click here, its the KFC recipe)


and……………  da da ta da!

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Step 12 - Italian Raw Chocolate Cake

Italian Raw Chocolate Cake, a set on Flickr. (click on the photos to see them larger)


1 cup walnuts
2/3 cup almonds
1 cup pitted, packed medjool dates
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
In a food processor, grind the almonds into a fine powder. Transfer to a bowl.
Grind the walnuts into crumbs. Add to the almonds.
Process the dates with the zest and extract until smooth. Add the nuts and process into a smooth dough.
Line a  1 quart mixing bowl (or bowl of your choice to make it smaller or bigger) with plastic wrap and press the dough evenly into the bottom and up the sides. Set aside. (I of course, used a 1 1/2 quart bowl, so the only difference if you use a bigger bowl like I did, is, I had to double the Almond Cream part) 

Almond Cream

1 cup cashews
1/3 cup almond milk
3 tablespoons maple syrup
1 1/2 -2 teaspoons pure almond extract
1/3 cup melted coconut oil
2 tablespoons chopped almondsBlend all but the coconut oil and chopped almonds, until smooth.
Add the oil and blend again. Transfer to a bowl and fold in the almonds.
Spread a thick, even layer of the cream on the cake layer.
Chill in the freezer for a few hours, or until the cream is firm enough to spread the next layer on top.  (I put this in the freezer and every few minutes pulled it out and swiped the cream up the sides) 

Cacao Whipped Cream3/4 cup almond milk
1/2 cup cashews
1/2 cup walnuts
3 tablespoons cacao powder
3 tablespoons maple syrup
2 teaspoons carob powder
Seeds of 1/2 vanilla bean (I used pure vanilla extract, about a tsp)
Pinch celtic sea salt
2 tablespoons melted cacao butter (I didn’t have cacao butter, so I googled to see what I could use instead and coconut oil was one of the suggestions, so I used that)
1 tablespoons coconut oilIn a blender, combine all but the butter and oil, until smooth and creamy.
Add the cacao butter and coconut oil and blend to incorporate.

Spread the mixture over the almond cream, filling the hole.Chill the cake in the freezer for a few hours, or in the fridge overnight, until firm.

To unmold, invert the cake onto a plate. Remove the bowl and plastic wrap.
Dust with cacao powder, slice, and enjoy with friends!Let me know how you like it! 

Here’s the other recipes:

OATMEAL BREAD (2 pound loaf for bread maker)1 /13 cups quick-cooking rolled oats
3/4 cup milk
1/2 cup water
2 tablespoons butter
3 1/3 cups bread flour
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeastPut all the ingredients into your bread maker according to your bread maker instructions, some say dry ingredients first some say wet.  If available, select whole grain cycle, or select the basic white bread cycle.My guests loved it, I didn’t try it because of the wheat.  Let me know how you like it. 

Cinnamon Butter
Soften a stick or two of unsalted butter, whip with electric mixer until light and fluffy.  Add cinnamon to taste.

Waa La!

Strawberry Cake Trifle

I just made this yesterday for my dads 89th Birthday dinner.  It was a big hit.  (NO, I didn’t eat any, I did really good.  I always make more than 1 dessert, so for me and my daughter I made my Raw Banana Macadamia Coconut Dream Pie)

Strawberry Cake Trifle

1 Box – Pillsbury Strawberry Cake Mix (prepared according to package)  Or use any flavor to suit your needs or season, also pick fruit that will accompany the season.
1 Cup – Fresh Blueberries

Fresh Blueberries
Fresh Strawberries – hulled and cut up
Fresh Kiwi – skinned and cut up
1 – 8oz package Cream Cheese – softened to room temperature
2 Cups – Heavy Cream/Whipping Cream
3/4 Cup – powdered sugar – separated


Make cake according to instructions on package.  Pour batter in to 2 8″ round cake pans.  Sprinkle fresh blueberries on top.  Bake according to package directions.  Let cool.


In small mixing bowl cream the cream cheese with 1/2 cup of the powdered sugar, set aside.

In a medium bowl, whip the heavy cream until soft peaks form.  Add in the remaining powdered sugar.
Add the cream cheese mixture at 3 different intervals, don’t over mix.

Putting it all together:

Cut the 2 8″ cakes in half  horizontally.  Set aside.

Put 1 of the 8″ cake slices in the bottom of a trifle bowl.  Layer alternately with whipped cream mixture and fruit, repeat until top layer.  Top layer, use remaining whipped cream mixture, then arrange fruit.

Strawberry Cream Cheese Ribbon Cake

Strawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon CakeStrawberry Cream Cheese Ribbon Cake
Strawberry Cream Cheese Ribbon Cake

Okay, here’s your last recipe for tonight, and I’m sorry there won’t be any for a while. The hubby and I are going on a little vacation. But, don’t despair, while we’re away, we’ll be hitting some eatery’s that have been on the Food Network and I’ll let you know which ones and how they were! So look for that!

They tell me this was very good, I didn’t try it, keeping with my no wheat and no sugar and no processed foods, I bit my tongue and didn’t eat any! Believe me, that was hard, because I am a cake freak, I never met a cake I didn’t like.

This recipe is easy, it starts with a box cake, the cream cheese filling is easy. I was surprised when I cut into the cake and there was a air pocket, guess next time I’ll tap the pan, I usually do, must of forgot that step, I was in a hurry.

The recipe call for you to use canned frosting, you know, its not that hard to make your own. This one all I did was soften 8 oz of cream cheese and I added 1 cup of powdered sugar and a little vanilla extract. So, try to make your own. Even if you make a glaze.

So, here’s the recipe via Eagle Brand, Strawberry Cream Cheese Ribbon Cake

Pillsbury® Baking Spray with Flour
1 box Pillsbury® Moist Supreme® Strawberry Flavored Premium Cake Mix
1/3 cup Crisco® Pure Vegetable Oil
5 large eggs, divided
1 cup water
1 (8 oz.) package cream cheese, softened to room temperature
2 tablespoons Pillsbury BEST® All Purpose Flour
1 teaspoon vanilla extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting

HEAT oven to 350°F. Coat 12-inch fluted tube pan with no-stick baking spray. Prepare cake mix according to package directions using oil, 3 eggs and water. Pour into prepared pan.
BEAT cream cheese and flour in large bowl with electric mixer on medium, until light and fluffy. Add vanilla, sweetened condensed milk and remaining 2 eggs. Beat until smooth. Spread cream cheese mixture evenly over cake batter.
BAKE 60 to 65 minutes. Cool 1 hour. Remove from pan. Cool completely on wire rack.
PLACE cream cheese frosting in microwave-safe bowl. Microwave on HIGH 1 minute. Stir until melted and smooth. Pour over cake.

Let me know if you make it and how everyone liked it.


Paula Deen Pound Cake


by Paula Deen

If you don’t put any other recipe in your recipe box, put this one!  It is the BEST pound cake you will ever have!  Thank you Paula Deen!

This pound cake doesn’t need anything on it, I just sprinkle it with powdered sugar and thats it.  You don’t need fruit, you don’t need anything!  But of course, you can add fruit and frosting and whipped cream, whatever you like.  And as the recipe goes, you bake it in the over for 75 minutes and YOU DON’T OPEN THE OVEN DOOR until then!  Don’t be tempted, just set your timer and walk away!

Here’s the recipe, make it and enjoy!


2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose flour
6   eggs
3 cup sugar
2   sticks butter, softened


 Generously grease and flour a 10-inch bundt pan.

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Chocolate Macaroon Tunnel Bundt Cake


I made this Chocolate Macaroon Tunnel Bundt Cake for my hubby’s birthday. It’s made of his 2 favorite foods, chocolate and coconut.  I found this most likely on Pinterest.  Here is the link to the blogger that the recipe originated from:  An Affair From The Heart. Just incase, as blogs/recipes sometimes do, the page gets deleted, so here’s the recipe just in case, but do stop by her blog and have a look.

Chocolate Macaroon Tunnel Bundt Cake
One Chocolate Cake Mix- prepared according to box instructions
(I have used German Chocolate or Devils Food)
2 egg whites
1/2 cup sugar
2 cups flaked coconut
2 Tablespoons flour
2 teaspoons vanilla
2 cups powdered sugar
1 Tablespoon butter 2 Tablespoons Milk
1 teaspoon vanilla
for chocolate glaze you can add 2 Tablespoons of cocoa to the above mixture.
(I glaze with both flavors.  Because did I mention how good that puddle of icing int he middle is?!?!)
If you’re in a hurry, you can cheat and microwave frosting in a can and drizzle over the top. 
Preheat oven to 350 degrees.  Spray your bundt pan with non-stick cooking spray.
Prepare cake mix as per box instructions.  In a separate bowl mix up the coconut filling.
Pour about 1/2 of the cake mix into your bundt pan. Now spoon filling in a “tunnel” on top of the batter.
Be careful not to let the filling touch the pan.
 Now pour and evenly cover the tunnel with the rest of the batter.  
Bake the cake for 45 minutes or until toothpick comes out clean.
Cool in pan for 20-30 minutes and turn onto a plate to cool the rest of the way.
Drizzle with frosting if you desire.
Okay, so here’s what happened to my cake:  First of all I’m bad on judging 1/2 a batter, as you can see from the photos, I put what I thought was have the batter in the bundt pan, then added the coconut mix, then the rest of the batter.  I had tons of coconut mix, but piled 95% of it into the center of the cake mix.  Then spooned the remainder of the mix, around the side gullies of the coconut mixture and drizzled some on top.  As you can see in the photos there wasn’t enough batter to cover the coconut mixture.  That’s my fault.  But I did think that the coconut mixture would sink, and it didn’t.
Another thing, the recipe for the coconut mixture calls for 2 cups flaked coconut, thats what I actually had on hand, but I’m wondering if she meant sweetened flaked coconut that you buy in the baking isle of your supermarket.  I used the organic stuff I got from Tropical Traditions.  So mine, was dry, not as moist looking as what hers appears in her photos.  So, I’m thinking next time I’ll use the sweetened coconut flakes.
The Glaze, that was a recipe I’ve never used before.  I’ve always made glazes with just powdered sugar, a little liquid, like water or milk and then an extract to flavor.  But it was good. And as she states in her blog,  it looks like a giant donut from this angle!  That “puddle” of icing in the middle is the BOMB.  just sayin’….  and that’s exactly how I feel!  I also found out that’s how my youngest son Jeffrey feels, and my oldest son Harry is just out for the cake.
I must say, since I’m not a chocolate person, I’m not the one to critique this cake except for the coconut center.  But, if actions speak louder than words, everyone had seconds.