Category Archives: Cake Recipes

No Bake Chocolate Covered Peanut Butter Balls

29

[ingredients title=”Ingredients”]

  • 500 g. (18 oz) peanot butter
  • 450 g. (16 oz) confectioners sugar
  • ¼ cup melted butter
  • 350 g. (12 oz) semi-sweet chocolate

[/ingredients]

[directions title=”Directions”]

Mix peanot butter, confectioners sugar and melted butter in a large bowl. If you want smooth to make the best, use hands for mixing everything. Then make balls and save in the freezer for 10 minutes. While the peanot balls are in freezer, melt the chocolate in the microwave. Take the peanot balls from freezer. Dip them into the chocolate and cover with it. When it’s well covered, put on the baking peper and wait until it gets cold.

[/directions]

Impossible Pumpkin Pie Cupcakes

10[ingredients title=”Ingredients”]

  • 425 g. (15 oz) can pumpkin pie
  • ½ cup sugar
  • ¼ cup brown-sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk
  • 2/3 cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoon pumpkin pie spice

[/ingredients]

[directions title=”Directions”]

  1. In a large bowl combine pumpkin pie, sugar, brown-sugar, eggs , vanilla extract and milk.
  2. Then add flour, baking soda, salt and pumpkin spice. Mix until well blended.
  3. If you have silicone liners, you will not need cooking spray, but if you have foil liners, spray them.
  4. Fill muffin forms with 1/3 form of the mixture.
  5. Bake for 20 minutes at 150C degrees (350F). Let cupcakes to cool for 20 menutes, then save in the fridge for 30 minutes. Some of cupcakes top with whipped cream, some with pumpkin spice.

[/directions]

Chocolate Peanut Butter Cupckes

36

[ingredients title=”Ingredients”]

   For The Cupcakes:

  • 1 large egg
  • ½ cup + 2 tablespoons granulated sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup all purpose flour
  • 1/3 cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

For The  Peanot Butter Cream:

  • 2 large egg whites
  • ½ granulated sugar
  • 12 tablespoons softened butter
  • ½ teaspoon salt
  • 1 cup peanot butter
  • 2 teaspoons pure vanilla extract

For the Chocolate Glase:

  • 250 grams semi-sweet chocolate (18 oz.)
  • 1 ½ tablespoons vegetable oil

In addition– you will need 10 muffin pans.

[/ingredients]

[directions title=”Directions”]

  1. In a medium bowl combine flour, cocoa powder, baking soda and salt.
  2. In a large bowl mix egg and sugar until smooth, then add milk, vegetable oil and vanilla extract, stir well.
  3. Put muffin pans into the muffin cups, spoon cupcake batter into them. Bake for 25 minutes at 150 C degrees (350F).
  4. While cupcakes are baking, prepare peanot butter cream. In the standing mixer, mix egg whites, sugar and salt well. When the mixture combine well add butter, one by one. When it becomes creamy add peanot butter and combine well.
  5. Put cream into the pastry bag. Pipe about 1/3 cup frosting onto each cupcake. Save cupcakes into the fridge for a hour.
  6. Then make a chocolate glase, In a medium bowl put chocolate and vegetable oil and let them melt on the boiling water.
  7. Put cupcakes in the chocolate glase by the bottom, carefully dip. Then pull up and let excess chocolate drop off. Let them cool.

[/directions]

Banana Bread with Honey and Applesauce

18

[ingredients title=”Ingredients”]

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas
  • You will need a 9×5 inch loaf pan.[/ingredients]

 

[directions title=”Directions”]

[/directions]

Mix well applesauce, eggs, honey and mashed banana in blender. In a large bowl combine baking soda, salt and flour. Mix banana mixture and flour mixture. Grease loaf pan and pour batter into it. Bake for 60-65 minutes at 175 degrees. check with toothpick, if it comes out clean from center, the bread is ready. Cool bread into the pan 10 minutes.