Tag Archives: cakes

Banana Bread Pudding for One {recipe}

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My sweet tooth gets the best of me WAY too often…which is why I’m always looking for healthier ways to satisfy it =) One of my favorite sweets is bread pudding, but making it is usually a long process that leaves me with a week worth of leftovers (which I’ll consume within the first two days…) You can only begin to imagine my delight when I came across this healthy bread pudding recipe on The Vegan Stoner recently, I knew that it was an immediate MUST TRY.  I made a few modifications to the recipe, including cutting down the recipe to a single size serving ;)

Banana Bread Pudding [for one]

INGREDIENTS

one banana

1/8 cup brown sugar

1.8 cup white sugar

1/4 tsp vanilla extract

1/2 cup coconut milk

2 slices of bread (your choice, I used sprouted wheat)

1 tbsp melted butter (optional)

METHOD

Preheat oven to 350 degrees.  Cut banana into thin slices and toss with brown sugar, set aside.  In a medium saucepan, heat coconut milk, sugar and vanilla extract (just until a very light simmer).  Add bread to pan, allow the bread to soak in the liquid for one minute.  In a small baking dish (or divided into two ramekins), add a layer of bread, then banana slices, bread again, then more banana slices.  Bake at 350 for 20-25 minutes, until top is light golden brown.

Remove from oven and drizzle a bit of melted butter on top (optional).  Bon appetite!

 

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Three Ingredient Pumpkin Spice Cake {recipe}

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There are some delicious looking pumpkin cake recipes floating around right now and it’s absolute torture for me!  I am a complete sucker for apple and pumpkin spiced anything (hense my new favorite Fall Cocktail)!  So after a nice little Sunday dinner with the Mister, I figured it was the perfect opportunity to test out some of the pumpkin cake recipes I’d found.  I tried three different recipes, from one with a complicated list of multiple ingredients, to a simple pumpkin cake recipe that called for only two ingredients!  In the end, their was a clear winner…hands down, no questions asked.  It was the two ingredient, simple pumpkin spice cake!  I modified the recipe just a bit to soften and fluff up the consistancy, the result was plain & simple pumpkin-cake-perfection.  And the best part? So without further ado, here it is, the Three Ingredient Pumpkin Spice Cake (with apple cider glaze)…

Three Ingredient Pumpkin Spice Cake with Apple Cider Glaze

Barely adapted from the Noble Pig

INGREDIENTS

1 box yellow cake mix

1 can pumkin puree

1/2 cup Greek yogurt

Optional: A few dashes of pumpkin pie spice, just to kick things up a knotch (I did this and I highly recommended it!)

METHOD

Preheat oven to 350 degrees.

In a large mixing bowl, blend together cake mix, pumkin puree and Greek Yogurt.  The batter will be very thick, be sure ingredients are mixed together well.

Pour pumpkin cake batter into a baking dish.  I chose to use individual ramekins, for single size servings.  Bake for 20-25 minutes, or until cake puffs up and toothpick comes out clean.  You do not want to over cook this cake.

While cake is baking, you can whip up the simple cider glaze…

INGREDIENTS (for the apple cider glaze)

3/4 cup powdered sugar

2 tbsp Greek Yogurt

3 tbsp. apple cider

3/4 tsp. pumpkin pie spice

METHOD

Blend powdered sugar, Greek yogurt, apple cider and pumpkin pie spice in medium bowl.  Consistancy should be a pourable glaze.  Add more powedered sugar to thicken, and more cider to thin as needed. 

Pour glaze over warm cake and serve immediately.

Isn’t it pretty?  The perfect end to a yummy Fall dinner

Forget pretty…this is the fluffiest, most flavorful cake. Ever.

Seriously…this pumpkin cake litterally melts in your mouth…

Ahh yes.  My new favorite Fall dessert for sure!

 

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Spring Poppy Lemon Cupcakes {recipe}

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What better way to welcome spring than with the happiest little lemon & poppy seed cupcakes!  These cupcakes look great and have such a deliciously refreshing taste, the perfect addition to any spring gathering!  Oh, and the best part?  Each large cupcake is only 125 calories, and mini cakes are only around 65 calories!

Gear up for spring and dig into these scrumptious treats!

 Spring Poppy Lemon Cakes

(makes approx. 6 cupcakes or 12 mini cupcakes)

Gather Up:

1 Tbsp poppy seeds

1 tsp grated lemon zest

2 Tbsp lemon juice

1/4 cup skim milk

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 Tbsp maple syrup

1/4 cup butter

3 Tbsp sugar

1/4 tsp powdered ginger

Instructions:

Preheat oven to 355 degrees. In a medium bowl, mix the flour, baking soda, baking powder, salt, and ginger. Stir in the poppy seads, lemon zest, lemon juice, milk, maple syrup, sugar and butter. Pour into cupcake tins of choice and bake for 12-15 minutes until tops are slightly browned.

For the frosting, you can use any simple frosting recipe.  For my frosting, I blended one (8 oz.) package of cream cheese with 3 cups of powdered and a teaspoon of vanilla extract.

Regular size cupcakes are only 125 calories each, mini cupcakes are approx. 65 calories each.

Enjoy!

 

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The Amazing Oreo Cream Layer Cake {Recipe}

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This isn’t just any old Oreo cake.  This Oreo cake is packed with everything that’s good in life {sorry, I didn’t say “good for you”!}.  With two layers of double chocolate Oreo, one layer of vanilla and Oreo, cookies and cream filling, AND chocolate ganache frosting- this Oreo cake is definitely worth the splurge, and it’s certainly one impressive looking dessert!

Enter: The Oreo Cream & Ganache Layer Cake…

The Oreo layer cake was slightly adapted from a recipe found on the Bean Town Baker.  Since this cake is multi-layered, we’ll start with making the two chocolate Oreo cake layers first.

Ingredients for the Oreo Chocolate Cake Layers

1 3/4 cups flour
1 3/4 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup milk with 1 tbsp. white vinegar added
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup freshly brewed hot coffee
10-12 Oreos, cut into quarters

Instructions for the Oreo Chocolate Cake Layers

Preheat the oven to 350. Butter and flour two 8″ cake pans {I used square pans}

Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl

In another bowl, combine the milk, oil, eggs, and vanilla.  Add to dry ingredients.

Slowly blend the coffee into the mixture.

Stir in the Oreo chunks & pour batter into the prepared pans…

Bake at 350 degrees for 35-45 minutes, until cake tester comes out clean.

Yummm….looking delicious.  Now onto the Vanilla Oreo Cake layer.

Ingredients for the Oreo Vanilla Cake Layer

1/2 stick softened unsalted butter
1/2 cup milk
1 tsp vanilla extract
1 cups flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 egg
6-8 Oreos, cut into quarters

Instructions for the Oreo Vanilla Cake Layer

Keep oven heated at 350 degrees.  Butter and flour another 8″ baking pan.

In a large bowl, cream the butter until fluffy, add the milk and vanilla.

In a separate bowl mix together the flour, baking powder, and salt.

Mix the dry ingredients into butter mixture. Mix until integrated. Stir in sugar, eggs and Oreos.

Pour cake batter into prepared pan.

Bake at 350 degrees for 25-30 minutes

Now the three cakes can cool for a bit while you make the frosting…

Ingredients for the Cookies & Cream Whipped Filling

4 ounces softened cream cheese
1/2 tsp vanilla
1 cup powdered sugar
1 cup heavy whipping cream
6-8 Oreos, cut into quarters

Instructions for the Cookies & Cream Whipped Filling

Cream together, cream cheese, vanilla, and sugar until light and creamy. Slowly whisk in  whipping cream until smooth.  Stir in Oreo chunks.

It took all my self control not to devour all of the cookies and cream filling.  It’s just too delicious.  Now for the chocolate ganache, which is equally delicious…

Ingredients for the Chocolate Ganache Frosting

1 1/4 cup heavy whipping cream
1 3/4 cups semi sweet chocolate chips

Instructions for the Chocolate Ganache Frosting

In a medium sauce pan, bring whipping cream to a simmer

Remove cream from heat and stir in chocolate chips.  Let stand for 5 minutes.

Pour mixture into a bowl and let it sit at room temperature for 2 hours

 Now its time for the Oreo cake assembly!

 Lay down one of the chocolate Oreo cakes.  Spread a layer of the cookies & cream frosting.

Place the Oreo vanilla cake on top.  Spread another layer of the cookies & cream frosting.

Place the final layer of chocolate Oreo cake on top.

Here’s the completed Oreo Cream Layer Cake…

I decided to glam the cake up with some white chocolate polka dots {I melted a Hershey’s Cookies & Cream Bar} and a “Happy Birthday” flag banner.  The flag banners are super simple to make.  Simply cut out little triangles, tape them onto a ribbon, then tape around craft sticks.

What a delicious end to a great night!

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