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chocolate zucchini bundt cake

Friday, June 12th, 2015

3 cups flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup unsweetened applesauce
¾ cup almond milk or other nondairy milk (coconut milk okay)
½ cup canola oil
1 tablespoon vanilla extract
2 cups shredded zucchini

Preheat oven to 350 and lightly grease 12” bundt pan.
Sift together ingredients through salt. Mix in sugar. Make a well in the center and add applesauce, milk, oil, and vanilla. Whisk the wet ingredients then incorporate wet and dry together. Fold in zucchini.
Bake @ 50 minutes. Cool for 1o minutes then invert onto a cooling rack, let cool completely.

Heat ½ cup almond or other non-dairy milk until boiling. Add 2 tablespoons maple syrup; remove from heat and whisk in 6 ounces chopped semisweet chocolate or chips. Pour ganache over cake and let cool.

Recipe courtesy of Senna Austin who found the recipe in Isa Does It. She said “I used less oil, no salt, coconut milk in the cake, vanilla almond milk in the ganache, added some chips to the batter, and didn’t bother to sift anything.”

boiled frosting

Monday, June 8th, 2015

1 1/4 cups sugar
2 egg whites
2 Tbsp. Karo syrup (light)
5 Tbsp. water.
Mix.  Cook in double boiler, covered, 2 1/2 – 3 minutes.  Stir occasionally.  Remove from fire and beat with electric mixer ’til stiff. (It takes a while!)  Just before stiff, add 1 tsp. vanilla.

1-2-3-4 cake

Monday, June 8th, 2015

Preheat oven to 350.
Have all ingredients about 75.  Sift before measuring
2 2/3 cups flour
Resift with
2 1/4 tsp. double acting baking powder
1/2 tsp. salt
Sift:  2 cups sugar
Cream until soft:  1 cup butter
Add sugar gradually.  Cream ingredients until very light.  Beat in, one at a time:  4 egg yolks.
Add:  1 tsp. vanilla and 1/2 tsp. almond extract
Add flour mixture to butter mixture in about 3 parts, alternating with halves of one cup of milk.  Take no longer than 2 minutes; add flour mixture last.
Stir batter until smooth after each addition.
Whip until stiff, but not dry:  4 egg whites.
Fold egg whites lightly into the batter.  Bake in greased (my Mom always greased and floured) layer pans from 30-35 minutes.
(I use two, greased 9″ round pans; the recipe actually calls for three.)

oatmeal banana bread

Saturday, May 16th, 2015
The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg â€“ see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted fromTakeAMegabite.

As seen from 

i have made king cake

Tuesday, February 12th, 2013



• 1 cup milk
• 1/4 cup butter
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 5 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter
• 1 cup confectioners’ sugar
• 1 tablespoon water
• Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
• When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
• To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
• Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

Recipe came from

fried apples

Monday, October 24th, 2011

2 cups apple juice (or cider), plus
1/2 cup apple juice (or cider)
4 large golden delicious or granny smith apples, with (or without) peel, cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice (or cinnamon and allspice)
4 tablespoons sugar (or more to taste)

In a medium skillet, combine the 2 cups apple juice and sliced apples.  Simmer gently until apples are fork tender but not mushy, turning apples frequently.  Remove apples from juice using a slotted spoon and place in an oven safe dish.  In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.  Blend a few seconds until smooth.  Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.  Pour thickened mixture over apples and serve.

miss kristine’s party

Thursday, September 9th, 2010

Miss Kristine is now Mrs. Kristine and married Mr. Lee. We went to their party on Saturday (or wedding) and it could not have been more lovely. The bride was gorgeous, the weather could not have been more perfect, the food was delicious (the ice cream bar was my favorite) and the music was a hit. Especially with the girls…we couldn’t drag them off the dance floor. Here’s just a peek of the dancing queens.

gingered pumpkin crumble

Saturday, April 10th, 2010

Prep Time: 20 minutes (Ready in 1 hour and 40 minutes)

For the filling:
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs

For the topping:
2 tablespoons chopped crystallized ginger
1 (1 pound, 2.25 ounce) pkg. butter recipe yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted

Garnish with Whipped Cream or topping

Heat oven to 350 F.  Spray 13×9 inch pan with nonstick cooking spray.  In a large bowl combine all filling ingredients; beat until smooth.  Pour into sprayed pan.

In medium bowl, combine all topping ingredients; mix well.  Sprinkle evenly over filling.

Bake at 350o F for 40 to 50 minutes or until top is golden brown.  Cool at least 30 minutes before serving.
To serve, cut into squares and top with whipped cream or topping.
Store in refrigerator.

Recipe courtesy of Phyllis.  She says: I have never made this with the ginger.  (To expensive of a spice for just this recipe.)  I have also made it without the nuts.  It tasted good either way and got rave reviews!!

Found in Casseroles from Pillsbury Oct. 1998

cottage pudding cake

Monday, May 12th, 2008

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 pound butter
1/2 cup milk
1 egg

Preheat the oven to 400°F. Butter and lightly flour an 8-inch square cake pan. Mix the flour, baking powder, salt, and sugar together in a large bowl. Melt the butter in a small pan, remove from the heat, and stir in the milk and the egg, beating well. Add to the flour mixture and blend. Pour into the pan and bake for about 25 minutes, until a toothpick comes out clean.

Serve with fresh fruit and ice cream or whipped cream.

Recipe courtesy of Matt’s mom, Margie.

Cunningham, Marion. “Cottage Pudding Cake.” Recipe. The Fannie Farmer Cookbook. New York: Alfred A. Knoph, Inc., 1990. 584-585.

grape salad

Wednesday, September 5th, 2007

4 pounds seedless grapes
1-8 ounce package cream cheese, softened
1-8 ounce container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Wash and dry grapes. If you like, you can cut them in half lengthwise. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Recipe courtesy of Bonita Williams.

Notes:  Everybody loves this recipe.  Matt says, “I think the best ratio of grapes to walnuts is that you get about 1 walnut per three grapes in a bite.”  Since I use pecans, not walnuts, maybe he would like me to change.  Also, it might make a difference if I use chopped nuts instead of whole nuts.

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