Happy banana pudding day!
Today is my mother’s birthday, and banana pudding was her favorite; my sister and I always eat banana pudding today in her honor. 🙂 Because we like it so much, I thought y’all might enjoy our new favorite incarnation of this: banana pudding poke cake. I found the recipe at The Country Cook, and it’s pretty dang great. I am a weirdo and I don’t like actual bananas in my banana pudding (please tell me I’m not alone in this; the texture gets weird and the bananas turn brown; ick), so for me this is just about perfect.
Banana pudding poke cake
- 1 box yellow cake mix
- ingredients listed on cake mix box (eggs, oil, water)
- 2 packages (3.4 oz each) instant banana pudding
- 4 cups milk
- 1 tub (8 oz) frozen whipped topping, thawed
- mini Nilla wafers
- Following box directions, bake the yellow cake in a 9×13″ pan
- Let it cool for about two minutes, then use the handle of a wooden spoon to poke rows and rows of holes in the cake, all the way to the bottom
- Whisk together instant pudding and milk until lumps are gone; let it sit for 2 minutes, then pour over cake, using a spreader or spatula to make sure the pudding flows into all the holes
- Pop it in the fridge and chill till cake is completely cooled and pudding is set up
- Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you’re done!
Apples. Oats. Chocolate chips. How can this possibly go wrong?
My friend Vanessa came over while I was in the middle of winging these today, and they turned out to be the perfect dessert after our lunch of chicken and dumplings. They’re based on Rick Bayless’ recipe for Grandma’s Moist Apple Cake from Rick and Lanie’s Excellent Kitchen Adventures. I tweaked and added and subtracted and adjusted and came up with these. And I’m not sorry.
Apple cake muffins
- 5 ounces whole wheat flour
- 5 ounces AP flour
- 5 ounces old fashioned oats
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cup sugar
- 1 tsp vanilla
- 3/4 cup vegetable oil
- 2 eggs, well beaten
- 1/4 cup yogurt or sour cream
- 4 ounces butter
- 3 apples
- 1 cup chocolate chips
- Preheat oven to 325F and line/grease 18 muffin cups or one Bundt pan or two 9-inch cake pans
- Peel and chop apples and dump into a glass bowl; add stick of butter on top and microwave for two minutes till apples are partially cooked and butter is melted; set aside to cool for a bit (to avoid melting your chocolate chips too soon)
- Mix all dry ingredients, then make a well in the center and add in vanilla, oil, eggs, yogurt and buttery apples (hello? How good does that sound?) and chocolate chips, then stir everything together until just incorporated
- Pour into prepared pan(s) and bake at 325F: about 35 minutes for muffins or layers, about an hour for a Bundt cake; either way watch for it to feel springy in the middle
You can add a chocolate glaze or a dusting of powdered sugar over the top of this, but I think they’re pretty great just as is. Let me know what you think!
This is an old recipe from the Homesteads. Don’t you just love the name? Being a kind of angel food cake it should, obviously, be made in an angel food cake pan. I had a moment of mommy brain and made it in a Bundt cake pan, though, and it turned out super yummy regardless.
Lemon fairy food cake
- 4 eggs, separated
- 7 Tbsp water
- 1 1/2 cups sugar
- 1 1/2 cups AP flour
- 1 tsp salt
- 1 tsp lemon extract
- Preheat oven to 325F
- Beat egg whites until stiff; set aside
- Beat egg yolks and water for 5 minutes; add sugar and beat 5 minutes; add flour, salt and lemon extract and beat 5 minutes; fold in egg whites
- Bake at 325 in ungreased tube pan for 30-40 minutes; turn upside down to cool then run a knife around the edge to free from the pan
- Slice and mail to your sweet friend/Kiddo’s babysitter who has had the nerve to go back to college (this step optional)
In the fall of 2002 we sat down in our cellblock seats at a Predators game and said hi to the couple sitting next to us.
Fast forward almost ten (!) years, and we’re still friends with that awesome couple. The fact that Tracy brings me cupcakes when she comes to visit sure doesn’t hurt that friendship. I’m just sayin.
She brought me these and I am just fascinated by them!
Two step cupcakes
- One box cake mix
- One can of soda
- Mix cake mix and soda
- Bake according to box directions
Tracy made this particular batch with chocolate cake mix and a diet cherry Dr. Pepper. CRAZY good, and Tracy tells me that baking 24 cupcakes with the mixture makes them one point each, for those counting such things. Isn’t that insane? And there are lots of different combination, too. White cake mix and orange soda? Spice cake and Sprite? Go crazy! What else sounds good?
I am SO HAPPY with how this turned out!
I really wanted to make a clementine cake this year before they’re gone again, so I picked up a little crate then looked up a couple clementine cake recipes; what I found were flourless cakes involving springform pans, which I don’t own (oops). So I decided to take a different route and adapt an old Betty Crocker applesauce cake recipe to include clementines. It’s so good! The whole process makes your house smell amazing and the taste is incredible too!
Hi, I’m gushing.
Anyway. The prep for this involves cooking the clementines for a couple hours first so leave yourself ample cooking and cooling time.
- 5 clementines
- 1 cups Craisins
- 2 1/2 cups + 1 Tbsp. AP flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- sprinkle of allspice
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 Tbsp. powdered sugar
- Put the clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (that’s right, the whole fruit) until you have a smooth puree
- Preheat oven to 350F and grease and flour a Bundt pan
- Toss Craisins with 1 Tbsp. flour and set aside
- In another bowl mix remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; stir well and set aside
- Beat butter and sugar with an electric mixer till light and fluffy, then add in eggs one at a time, mixing after each till well incorporated. Now alternate adding in the flour mixture and the pureed clementines until batter is smooth, then stir in floured Craisins
- Spread batter evenly in Bundt pan (mixture will be a little thick) and bake at 350F until a toothpick comes out clean, about 45-50 minutes; cool on a rack then sprinkle with powdered sugar
I do hope y’all try this. Let me know what you think!
Kiddo’s Aunt Burgle came in town for her birthday this year. Party! We always make Krispy Kreme bread pudding when she’s here but I wanted to up the ante a bit with some chocolate and some icing, it being her birthday and all. Want to try it yourself? Break out your fat pants!
Krispy Kreme chocolate cake
- 18 chocolate glazed Krispy Kreme donuts (a bit stale if you can stand to let them sit around), cut into chunks
- Six eggs
- 2 cans condensed milk
- pinch of salt
- 7 Tbsp. butter
- 2 heaping Tbsp. cocoa powder
- 3 Tbsp. milk
- 1 tsp. vanilla
- 1/2 pound powdered sugar
- a Bundt pan
- Preheat oven to 350F
- In a very large bowl thoroughly beat eggs and whisk in salt and condensed milk; stir in donut chunks and let sit for 15 minutes or so, stirring periodically
- Grease and flour a Bundt pan (or use an oil-plus-flour spray) and pour donut mixture in; bake for 45 minutes or until set
- Toward the end of cooking time make the icing: melt butter in a saucepan and stir in cocoa powder till completely combined; remove from heat and whisk in milk and vanilla, then powdered sugar; keep warm over low heat till needed
- Cool cake in pan for ten minutes, then turn onto a plate or rack; immediately pour still-hot icing over top
- Reconsider your ban on elastic waist pants
It’s time to speak the truth about the Pioneer Woman:
She is out to make us all overdose on chocolate.
And I love her for it.
The Yankee bought me her cookbook for Christmas and it’s fantastic. This chocolate sheet cake (also on her site here) was the first recipe I tried out of the book and it certainly didn’t disappoint! Try it yourself.
Pioneer Woman chocolate sheet cake
For the cake:
- 2 cups flour
- 2 cups sugar
- ¼ teaspoon salt
- 4 heaping Tbsp cocoa
- 2 sticks butter
- 1 cup boiling water
- ½ cup buttermilk
- 2 whole eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the icing:
- ½ cups finely chopped pecans (I omitted; Yankee is not a fan)
- 1 ¾ sticks butter
- 4 heaping Tbsp. cocoa
- 6 Tbsp milk
- 1 teaspoon vanilla
- 1 pound (minus 1/2 Cup) powdered sugar
Make the cake:
- Combine flour, sugar and salt in a bowl
- Melt the butter in a saucepan, then add cocoa and stir
- Add boiling water to saucepan and boil mixture for 30 seconds, then remove from heat. Pour this mixture over the flour mixture and gently stir to cool it off.
- In a separate boil, mix together buttermilk, beaten eggs, baking soda and vanilla; stir this mixture into the chocolate mixture
- Pour batter into a jelly roll pan (I used a 9×13 Pyrex for thicker layers) and bake at 350F; a jelly roll pan will take about 20 minutes; add about ten minutes onto that for a 9×13
While the cake is in the oven, make the icing:
- Finely chop pecans, if using
- Melt butter in a saucepan (same pan from earlier is fine) and add cocoa, stirring to combine
- Turn off heat, then add milk, vanilla and powdered sugar. Stir, and then stir in pecans if using
- Pour over just-out-of-the-oven cake, working quickly because the icing will quickly develop this wonderful glaze-y crust on top that is phenomenal
Nutritional information: one bazillion calories (roughly) per serving. And worth it.