Allison requested her childhood favorite for her birthday – cupcakes baked in ice cream cones. I brought canned vanilla butter cream frosting so everyone could decorate their own.

Allie and her lemon ice cream cone cupcake

3 cups all purpose flour
½ tsp baking soda
½ tsp salt
2 sticks (8oz) unsalted butter, cut into 1” pieces
2 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tbsp lemon zest
2 tbsp lemon juice

Preheat oven to 350. Arrange a dozen ice cream cones in a glass casserole dish.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl occasionally.

Stir 1/3 of the dry ingredients into the egg mixture. Add in ½ of the buttermilk. Add another 1/3 of the dry ingredients and add remaining half of the buttermilk mixture. Finish with remaining dry ingredients. Stir in lemon juice and zest.

Pour the batter evenly into each cone. Bake about 25 minutes, or until cake springs back when touched in the center.

Remove from oven and cool completely before frosting.

My first vegan recipe

Christina is a vegetarian and requested a vegan cake. I found this recipe online. Shockingly moist and delicious. I couldn’t find a vegan frosting recipe that didn’t sound disgusting, so I just used powdered sugar.

chocolate chip vegan cake


1 ½ cups all purpose flour
1 cup granulated white sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water
½ package of semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly grease one 9×5 inch loaf pan.

Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth. Stir in half a bag of semi-sweet chocolate chips.

Pour into prepared pan and bake 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool in pan completely.

Generously sprinkle top with powdered sugar. Serve.


It was Sabel’s birthday; her choice was this Southern classic. The recipe does not originate from Germany. The “German” refers to the type of chocolate used. I got the recipe from old reliable Betty Crocker. By the way, Sabel’s birthday was months ago. My 2011 New Year’s resolution is too update this site for 2010.

traditional style

Frosted sides with chocolate fudge frosting

Strawberry Shortcake for Jolanda

Another birthday, another cake, another first. I got this recipe off epicurious.

fresh strawberries and cream

3 pints fresh strawberries
1/2 cup + 2 tbsp white sugar
2 1/4 cups all-purpose flour
4 tsp baking powder
1/4 tsp salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

  1. Slice the strawberries and toss them with 1/2 cup of sugar. Set aside.
  2. Preheat oven to 425. Grease and flour 8″ round cake pan.
  3. In a medium bowl, combine the flour, baking powder, 2 tbsp sugar and salt. With a pastry blender, cut in the shortening until the mixture resembles course crumbs.
  4. Make a well in the center and add the beaten egg and milk. Stir until combined.
  5. Spread the batter into the prepared pan. Bake for 15-20 minutes or until golden brown. Let cool partially in pan on wire rack.
  6. Slice partially cooled cake in half, making 2 layers. Place half of the strawberries on one layer and top with the other layer. Top with the remaining strawberries, and cover with whipped cream.

Dirt Dessert: Compost Cake & Garden of Eaten

It was Sara’s birthday. She apparently decided to channel her inner 4-year-old and requested a “dirt cake” for her birthday. I couldn’t remember ever having one, but my mother recently reminded me that we did, in fact, make one for my little brother when he was about 7 or 8.

The recipe I used was a slightly modified version from Martha Stewart. Everyone seemed to like it, so I guess it’s a success for children and adults (or maybe just adults who think they are still children).

I decided to forgo the usual flower pot presentation. I used a 8″x8″ Pyrex baking pan for my “compost cake” and a 9″x13″ pan for my garden themed dirt cake, which Allie called my “Garden of Eaten”.


2 – 16 oz packages Oreo cookies

12 oz cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

4 – 3.9 oz packages instant chocolate pudding

4 3/4 cups milk, room temperature

16 oz frozen whipped topping, thawed

In a food processor, finely chop up cookies until they resemble dirt. (The frosting in the middle will get coated with cookie crumbs and become invisible.)

In a very large bowl, combine cream cheese and butter. Stir until creamy. (If the ingredients aren’t at room temperature, you’ll have a hard time combining them.)

In another large bowl, whisk together instant-pudding mixes and the milk until well blended.

Using a rubber spatula, fold pudding mixture into the very large bowl of cream cheese mixture. Combine until well mixed and color is evenly brown.

Fold in the whipped cream until well mixed and color is evenly light brown.

In your baking pan or flower pot, alternate layers of cookie crumbs with the pudding mixture. Your first and last layer should be the cookie crumbs.

Chill for atleast 4 hours, but preferably overnight before decorating and serving.

Applesauce Spice Cake

a warm slice of applesauce cake

I made this cake about a month ago when I had some friends over to watch another True Blood marathon. It has no connection with the show whatsoever. I just happened to have applesauce in my fridge, and it seemed like a delicious idea.


2 cups all purpose flour (plus some to flour the pan)

2 tsp baking soda

1/8 tsp salt

1 stick unsalted butter (plus some for the pan)

1 cup granulated sugar

1 cup applesauce + 1 diced apple (or 1 2/3 cup chunky applesauce)

2 tsp ground cinnamon

1 tsp ground nutmeg

1 pinch ground nutmeg

1 tsp vanilla extract

2 large eggs

1 cup raisins

2 tbsp confectioners’ sugar

  1. Preheat oven to 350 degrees. Butter and flour a 9″ springform pan.
  2. Combine the flour, baking soda, and salt in a small bowl.
  3. Melt the butter in a large saucepan.
  4. Remove saucepan from heat, and stir in the granulated sugar, applesauce, diced apple, cinnamon, ginger, nutmeg, vanilla, and eggs.
  5. Add the flour mixture, stirring until combined.
  6. Stir in the raisins.
  7. Pour mixture into pan.
  8. Bake about 35 to 40 minutes, or until a toothpick inserted comes out clean.
  9. Put pan on wire rack to cool for about 10 minutes.
  10. Loosen the sides of the cake from the pan with a knife. Invert onto the rack. Turn it over again onto a serving plate.
  11. Sprinkle cooled cake with confectioners’ sugar.