Coconut Flour Brownie Cake (Gluten Free)

I bought a packet of coconut flour to make low carb pancakes and then wasn't sure what do to with the rest of it, so I searched for recipes that used coconut flour. I am so happy I came across this one. A rich chocolate cake with the flavor of coconut makes this a decadent dessert. It was a tad dry and so I added a dollop of cool whip but regular whipped cream or even a scoop of vanilla ice cream would be delicious on top. 

Coconut Flour Brownie Cake
From The Nourishing Home
Printable Version
Ingredients
1 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon sea salt
3/4 cup unsalted butter
1/4 cup coconut oil
1/2 cup cocoa powder
1/2 cup chocolate chips
3 eggs
3/4 cup maple syrup 
1 cup warm filtered water
1 tablespoon vanilla
Optional: Additional chocolate chips to sprinkle on top

Directions
Preheat oven to 350 degrees. Lightly grease a 9X9 inch baking dish with coconut oil. In a small bowl combine the coconut flour, baking powder and salt. Set aside. Cut the butter into chunks then place the butter and coconut oil into a small saucepan and melt over medium head. Add the cocoa powder and chocolate chips; stir until the chocolate is melted and the mixture is well combined. Set aside to cool. 

In a large bowl or bowl of a stand mixer add the eggs, maple syrup, warm water, and vanilla. Whisk together until well combined. Then whisk in the cooled chocolate-butter mixture. Next slowly add in the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle the top with an additional 1/4 cup chocolate chips. (I also sprinkled a little more sea salt on top) 

Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely in the baking dish. When ready to serve, slice and top with a dollop of whipped cream or vanilla ice cream. 

Halloween Popcorn Cake

I made this Popcorn cake for a Halloween party we attended this weekend. It's really cute, festive, and as easy to make as rice krispie treats. You can put in whatever Halloween candies you like, I went with a chocolate and peanut butter theme. It was a hit with the kids and adults too. Wishing everyone a very Happy Halloween!

Halloween Popcorn Cake
From  Taste and Tell
Printable Version
Ingredients
13 cups of popped popcorn
1 ounce bag mini marshmallows (all my store had was jumbo and that worked fine, too!)
3 tablespoons butter
3 cups of your favorite mix-ins (I used one cup each of dry roasted peanuts, peanut butter M&Ms and candy corn)

Instructions
Melt butter and marshmallows together in a large pot over medium low heat. Remove from heat and add popcorn, mix slightly. Add in your mix-ins and combine until melted marshmallow mixture has coated all the popcorn.

Pour into a bundt pan that has been spayed with cooking spray or buttered. 

Turn out onto a serving dish. Slice with a sharp knife.

Cake Batter Cake Balls

This recipe is my first attempt at the wildly popular phenomenon that is Cake Balls. Cake Balls are a beautiful thing because they are just a small taste of cake that you can pop in your mouth. They are also extremely cute and these Cake Balls, with sprinkles and yellow cake batter are addicting! I made them for a get together with new friends and they were a hit with the kids. I had to give them away to my neighbors to  ensure hubby and I would not consume the leftover dozen or so cake balls! 

Cake Batter Cake Balls

From The Girl Who Ate Everything

Makes 24-30 Cake Balls

Printable Version

Ingredients

For the cake balls:

1 1/2 cups flour

1 cup yellow cake mix

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 teaspoon vanilla

1/8 teaspoon salt

4 tablespoons milk

2 tablespoons sprinkles

For the coating:

12 ounces almond bark or white candy melts

4 tablespoons yellow cake mix

1 teaspoon almond extract

Sprinkles

Directions 

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix throughly. Add the 4 tablespoons of milk and add 1 more tablespoon if needed to make a dough consistency. Mix in sprinkles by hand. 

Roll dough into one inch balls and place on parchment paper or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up. 

While cake balls are chilling melt the white chocolate in the microwave in 30 second intervals until melted. Stir in between intervals. Once melted, quickly stir in cake mix until combined completely. 

Using a fork, dip cake balls into melted chocolate and shake off excess by tapping the bottom of the fork on the sides of your bowl. Place the cake balls back on the cookie sheet and top with sprinkles immediately after coating. 

Repeat with remaining balls until finished. Chill cake batter balls in the refrigerator until serving. 

Banana Cake with Peanut Butter Frosting

I'm baaaaaack! Oh blogging, I missed you so! I didn't realize how much I love sharing recipes with you until I literally couldn't. I am happily back to blogging on a beautiful brand new MacBook Pro, which I am already in love with. It's so fast and a HUGE step up from the hand-me-down laptop I was using before. 

Without further ado, I give you Banana Cake with Peanut Butter Frosting. This cake is more than just another banana cake. The recipe comes from a cookbook complied by members of the church that my parents have faithfully attended since 1984. The title of this recipe in the Haven Cookbook is, "AJ's Secret Banana Cake". My dad was A.J.'s Sunday School teacher and they became buddies. AJ has made the cake for my Dad several times over the years, and my parents have bought his cake at Church Auctions. It is a very well known cake at Haven Church. People really go nuts over it. Or maybe just my family goes nuts over it, but regardless, it is one incredible banana cake. Otherwise I don't think it would be titled, "AJ's Secret Banana Cake", do you?? Since it was published in the church cook book, the secret is out, and now that the recipe is on my blog, is most definitely is out. But the world is a better place with this banana cake recipe being shared. This cake actually melts in your mouth. It's so moist and delicious. AJ frosts his cake with cream cheese or vanilla frosting, which is how I've had it before. I decided to get a little creative and frost it with peanut butter frosting because there really is no better combination than peanut butter and banana. 


If AJ or his family reads this I would like them to know that my family is forever grateful for your banana cake. It truly is one of the best cakes I've ever had. The next time you are thinking of making banana bread, you must make this cake instead. It's a much better way to use your over ripe bananas.

AJ's Not So Secret Banana Cake with Peanut Butter Frosting
Printable Version


Ingredients for the cake:
1/2 cup butter
2 eggs
1 cup sour cream
2 cups sugar
1 1/2 to 2 cups mashed bananas
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Directions
Preheat oven to 350 degrees. Mix butter, sugar, eggs, and bananas together well. (I used my KitchenAid). Add the rest of the ingredients and continue to mix well. Pour into a greased and well floured 9X13 inch pan. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Frost as desired. 

Ingredients for the Peanut Butter Frosting
1/3 cup peanut butter
1/3 cup milk
1 1/2 teaspoon vanilla (my Homemade Vanilla Extract is pictured in the vodka bottle!)
3 cup powdered sugar

Directions
Beat peanut butter milk, and vanilla until blended. Gradually beat in powdered sugar until smooth. Spread over cake.