3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

 It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also. 

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.) 

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe. 

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2       cups mashed ripe bananas (3 to 4 depending on size)

2             large eggs

1             pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or  50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.  

Cool in pan(s) on wire rack for a bit before removing to finish cooling. 

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!

 

CRANBERRY CHEESE BARS

 Six months seems to go by so quickly when it means going to the dentist again. I love my dentist and his staff though so it isn't as traumatic as it has been most of my life. 

I started taking them a treat each time I went at some point (I don't remember when. I have been going to the dentist office for 17.5 years.). I told them it was a bribe so they wouldn't hurt me. Dr. G always tells me to not feel like I have to bring them something every time I come, and I just tell him - "I know." But I really enjoy giving them pleasure and know they are secretly wondering what I am going to bring. Chelsea, my hygienist apologized for her stomach growling. She said she started to get some M & M's to eat, but remembered I was coming so she decided she would wait to see what I brought. I can't disappoint now.

I saw this recipe and thought it would be something tasty to take to the church for Cafe Treats. I buy bags of fresh cranberries in season and then freeze them and use them all year long. The tanginess of the berries is just perfect with the sweetness of the rest of the dessert.  I used a gluten-free cake mix but would also feel comfortable using a Zero-Sugar yellow cake mix. I do all of the time to reduce the sugar. This time I didn't have any regular powdered sugar and had to use my stevia powdered sugar. 

They turned out just perfect.

print recipe

CRANBERRY CHEESE BARS

Cake Base:

1           box yellow cake mix (I used a gluten-free cake mix - could use a Zero Sugar cake mix)

1           stick (1/2 cup) butter, melted and cooled slightly

1           egg

2          teaspoons orange zest (I used the dried orange zest)

 Filling:

1           package (8-ounces) cream cheese, softened

3-1/2   cups powdered sugar (I used stevia powdered sugar)

1          stick (1/2 cup) butter, melted and cooled slightly

3         eggs

2         cups fresh or frozen (thawed) cranberries

Topping:

1          tablespoons powdered sugar

Preheat the oven to 350 degrees F. Spray the bottom only of a 9 x 13 - inch pan. Set aside.

In a large bowl, stir the cake base ingredients together until no dry cake mix remains.

Press evenly in the pan.

(I also keep some of the mixture aside and

drop dollops of the dough across the pan. I press the dough across the bottom not worrying about any holes or thinner places.

Once I have the dollops flattened out, I will use the dough I kept aside and then just fill in where the holes or thin places are.)

In another large mixing bowl with an electric mixer, prepare the filling. Beat the cream cheese and the powdered sugar on medium speed until blended. (You should start with it on lowest speed at first or the powdered sugar will be thrown everywhere.)

Beat in the rest of the filling ingredients except the cranberries. Scrape the sides of the bowl as necessary.

Then stir in the cranberries gently.

Pour batter evenly over the cake base.

Bake for 38 to 43 minutes or until golden brown and center is set. (Mine was only brown around the edges but at 40 minutes the center moved around as I checked it so I ended up baking mine the 43 minutes.)

Cool completely, about 2 hours before cutting to serve. (I made mine the evening before and after 2 hours just placed it in the refrigerator.)

When ready to serve, sift some powdered sugar to dust the top.

Cut in squares to serve. Store in the refrigerator. 

AUTUMN DUMP CAKE

 

Yesterday was my turn at hosting our canasta group which meant I needed to find a delicious dessert to serve. I didn't really have any idea what I would make so I had to flip through a few cookbooks looking for something that looked/and/or sounded fantastic. 

The first recipe I decided to make used a cake mix, pudding mix, sour cream, apple butter, 4 eggs, and apple juice plus a few more ingredients. (It was an expensive dessert to make.) Anyway the batter looked good even with all those wet ingredients and it looked fine baking; it rose to the top of the Bundt pan. The problem was the toothpick didn't come out clean. I baked it 5 more minutes and tested again - nope - not clean. So I added another 5 minutes. This time the toothpick was mostly clean. I took the cake out and let it cool for 20 minutes as the recipe said before removing the cake from the pan. Imagine my surprise when I walked back in the kitchen to do so and the cake had fallen to about half of the pan. I decided I needed to fine something else to serve but I would bake it the next morning.

The next morning I cut a slice and saw the reason it had fallen so much was that half of the slice/cake was not baked. Crazy. I don't know what the problem was. I decided to try my second choice feeling I couldn't be that unlucky that I would bake a second recipe from the cookbook that flopped.

I was correct. This Autumn Dump Cake was fabulous and helped Friend Ellen and me forget Friends Janice and Fran were beating us so badly. The pears, apples, and dried cranberries along with the caramel topping was the perfect combination. I'm glad it made so much because that means Wayne and I will be able to enjoy it for several days. I haven't made a fruity dessert in quite a while and I am so glad I finally did.

PRINT RECIPE.

AUTUMN DUMP CAKE

1      can (29 ounces) pear slices in light syrup OR 2 cans (15 ounces)

1      can (21 ounces) apple pie filling (Can use a No-Sugar-Added apple pie filling)

1/2   cup dried cranberries

1      package (about 15 ounces) yellow cake mix (I used a zero sugar yellow cake mix)

1/2   cup (1 stick) butter, cut into thin slices

1/4   cup caramel topping, warmed (I used a sugar-free caramel topping)

Preheat the oven to 350 degrees F. Spray a 13 x 9 - inch baking pan with nonstick cooking spray. Set aside.

Drain the pear slices, reserving the syrup. 

Spread the pear slices in the bottom of the pan. Spoon the apple pie filling evenly over the pear slices.

Cut the slices into pieces with a knife.

Sprinkle the dried cranberries over all. (I actually didn't measure the dried cranberries. I just almost placed them around the pan for even coverage.) 

Pour 1/2 cup of the reserved syrup over the top.

Sprinkle the dry cake mix evenly over the top. Then lightly press down the cake mix to make the top fairly flat.

Thinly slice the cold butter and place the slices over the entire top. (You want to cover the entire cake mix so if it takes a little more than 1 stick of butter, use what is needed.)

Drizzle the warmed caramel topping over the top.

Bake for 40 to 45 minutes until golden.

Cool at least 15 minutes before serving.

Delicious served with a scoop of vanilla ice cream.

APPLE PIE CAKE

 I love baking in the fall. Your kitchen is full of delicious smells without feeling so hot. And what says fall better than apples and cinnamon. Well, maybe pumpkin and spices but I will leave those for another day.

Yesterday was canasta afternoon with friends and Friend Fran was hosting. Since I make the dessert for her to serve since she doesn't do much cooking anymore, I have been on a search for several days trying to find something to bake.

This recipe was called Apple Pie Bread and it was supposed to be baked in two loaf pans.  That would have been okay, but I really preferred to have something a little more inviting than a slice of quick bread. Problem solved as I decided to make a Bundt cake instead.

I have a fancy Bundt pan which may or may not be an actual Bundt  brand, that I bought a few years ago from Hillcrest Thrift Shop that I like to use as the shape is a little different from the traditional Bundt pan. Some cakes that I have cooked in it didn't really show off the design because the batter was less, but that was no problem with this recipe. Since boxed cake mixes are smaller than they used to be, the added cup of flour added volume to the batter and filled the pan up nicely.

I was really pleased with how it turned out. The only thing I might have done differently is making a powdered sugar glaze and drizzled over it, but another friend who was filling in to make six players, can't do dairy. I just sprinkled the powdered sugar over it which soaks up after a while because the cake is so moist.

My friends really enjoyed it too.

Print recipe.

APPLE PIE CAKE

1     (21 ounce) can apple pie filling (No-Sugar-Added apple pie filling works)

1      box yellow cake mix (Sugar Free works)

4     eggs

1      cup self-rising flour *

1      tablespoon cinnamon

1      medium apple, peeled, cored, and chopped

Cinnamon/sugar for topping

*or 1 cup all-purpose flour + 1-1/2 teaspoon baking powder+1/4 teaspoon salt

Preheat the oven to 325 degrees F. Grease and flour a Bundt pan. Set aside.

Whisk together in a large bowl the cake mix, flour, and cinnamon.

If substituting the all-purpose flour for the self-rising flour, premix the all-purpose flour, baking powder, and salt before adding it the cake mix.

Mash the apple pie filling so that the apple slices are in chunks.

Lightly beat the flour eggs together in a smaller bowl. Add the pie filling and the eggs to the dry ingredients stirring just until combined. 

Fold in the chopped apple. 

Make sure all of the dry ingredients are mixed in.

Pour batter into the prepared pan and spread out evenly.

Sprinkle cinnamon sugar mixture over the top of the cake.

Bake for 60 minutes or until a toothpick comes out clean when inserted in the cake.

Cool 20 minutes in pan on a wire rack

before removing to platter. 

Allow the cake to cool. 

This is a very moist cake so just before cutting to serve, dust the top with powdered sugar.