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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Strawberry Muffins

July 14
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Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
  4. Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
  5. Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
  6. Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
  7. Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
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Orange Creamsicle Cupcakes

October 7
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Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Ingredients
Servings: cupcakes
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, and orange juice until smooth. Pour into muffin liners filling 3/4 full.
  3. Bake for 14-16 minutes or until a toothpick comes out clean. Cool completely before frosting
Whipped frosting
  1. In a chilled mixing bowl with chilled beaters, beat the heavy cream until frothy.
  2. Add the sugar and vanilla and whip until it becomes light and a consistency thick enough to spread or pipe as frosting.
  3. Frost cupcakes and serve!
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Nutella Muffins

August 21
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Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 425 degrees
  2. Beat the butter, oil, sugar, eggs and vanilla in a mixer until blended
  3. Mix the dry ingredients and stir them into the wet mix until combined.
  4. Spoon the batter into a greased muffin cup or use paper liners. Fill approximately 3/4 full.
  5. With a tablespoon, place a dollop of the Nutella on top of the batter. Swirl the spread with a toothpick or skewer so it looks marbled.
  6. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 and continue baking for another 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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Pumpkin Chocolate Chip Harvest Loaf

September 26
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Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Pumpkin Chocolate Chip Harvest Loaf
Print Recipe
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Beat together the butter and sugar until incorporatated
  2. Add the eggs and mix well
  3. Add the dry ingredients and pumpkin mixing well, then fold in the chocolate chips.
  4. Pour into 4 small prepared loaf pans, sprayed generously with oil.
  5. Bake in a 350 degree oven for 35-40 minutes or until pick comes out clean and top is slightly browned.
  6. Alternative Bake Times: 1 large loaf pan--55 minutes -1 hour 18 cupcakes-- 15-20 minutes 24 mini cupcakes--10-15 minutes
  7. Serve plain or top/drizzle with cream cheese icing.
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Mini Almond Swedish Cakes

July 31
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Mini Almond Swedish Cakes
Print Recipe
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Mini Almond Swedish Cakes
Print Recipe
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Servings Prep Time
16 mini cakes 15-20 minutes
Cook Time
25 minutes
Ingredients
Servings: mini cakes
Instructions
  1. Slightly beat eat the eggs by hand in a mixing bowl and then add the remaining ingredients reserving the toasted almonds. Mix by hand until well blended.
  2. Pour batter into a greased, individual brownie pan or a mini cupcake pan. This will give you the baked edges on the cakes. (You can opt to pour into a 9 x 9 pan and cut like traditional blondies)
  3. Sprinkle the toasted almonds over the batter.
  4. Bake in a pre-heated 325 degree oven for 25-30 minutes or until a pick comes out clean. Cool in pan.
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Banana Bread

June 12
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Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Banana Bread
Print Recipe
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
4 small loaves 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Cream together the butter and sugar.
  2. Add the eggs and soft banana and mix until blended
  3. Add the dry ingredients and mix together, then add the water and blend.
  4. Fold in the chocolate chips.
  5. Pour batter into 4 small loaf pans sprayed with oil and lined with a piece of parchment on the bottom. ( If you use two medium or one large loaf pan, you may need to adjust the baking time)
  6. Bake in a pre-heated 350 degree oven for 35-40 minutes or until the top is firm, slightly golden, and a pick comes out clean. Cool 10-15 minutes and remove from pan to finish cooling on a rack. Freezes well.
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Watermelon Cupcakes & Frosting

May 29
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Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with liners
  2. Mix the cake mix and Jell-O in a large bowl. Add water and oil and mix on medium speed
  3. Add eggs, one at a time. Beat well. Add watermelon puree and beat until blended.
  4. Add food color, if desired, until you reach your desired color.
  5. Fold in chocolate chips, optional. Pour into cupcake liners and bake according to the instructions on the box or until slightly golden and a pick comes out clean. Cool completely before frosting.
  6. Frosting Instructions: In a large bowl beat the cream cheese & butter. Beat in the watermelon puree. Gradually add sugar and Jell-O and beat until smooth. Add green food color to reach the color you desire. Frost and enjoy!
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Pink Lemonade Cupcakes

August 16
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tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
tutti-frutti cupcakes
Pink Lemonade Cupcakes
Print Recipe
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Servings Prep Time
15-20 cupcakes 15 minutes
Cook Time
40 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Mix dry ingredients with eggs, oil, milk and lemonade and beat until smooth.
  2. Add the lemon zest and pink food color. (baking will dilute the intensity of the batter color so add extra for pinker cakes. You can also substitute a white cake mix for the lemon for a brighter pink. If you substitute, increase the amount of zest for more lemon flavor.
  3. Fill baking cups (or cake pans) and bake according to the cake mix instructions on the box. Check often to prevent browning.
  4. Cool completely and frost with Lemon Cream Cheese Icing: 2 8 oz packages cream cheese, softened * 1 stick of butter, softened* 2lbs confectioners sugar* 2 t vanilla* juice of one lemon* yellow food color
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