Photo by Janicke O.

Traditionally baked in a cast-iron skillet, this classic American cake is rich, buttery, sweet and can be made with apples, pear, peach, apricot and more.

1 1/2 (20-ounce) cans (14 pineapple slices, fresh or canned)

14 pitted sweet cherries

4 tbsp unsalted butter

1/2 cup firmly packed brown sugar

1/4 pecan halves

1/2 cup sour cream

1 tsp vanilla

1 1/2 sifted cake flour

3/4 cup sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

9 tbsp unsalted butter

Preheat oven to 350 F

Prep 10-inch Springform pan (optional)

Fruit Topping:

Drain pineapple slices and cherries and place on paper towel to absorb moisture. You will need 8 whole pineapple slices and 8 whole cherries. Halve 6 of the remaining slices and the remaining cherries.

1. In a skillet, melt butter over medium heat. Stir in brown sugar until moistened and remove from the heat. Pour mixture in a 10-inch spring form pan or keep in skillet.

2. Place 1 whole pineapple slice in the center of your 10-inch springform pan or skillet and 7 whole slices surrounding it. Place the halves slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.

3. Place the whole cherries in the center of the whole pineapple slices; the halved cherries in the center of the halved cherries. Tuck the pecans into and gaps between the fruits.

Cake Batter:

1. In a medium bowl, combine yolks, about 1/4 of the sour cream, and vanilla. In a large bowl, combine the dry ingredients and mix to blend. Add butter and the remaining sour cream, mix on low until dry ingredients are moistened. Increase to medium or (high if using a hand  mixer) for 1 1/2 minutes to develop the cake’s structure. scrape down the sides.

2. Gradually add the egg mixture to the batter in 3 batches, beating for 20 seconds after each addition to strengthen the cake’s structure. Scrape batter into fruit-lined skillet or 10-inch spring form pan, smoothing evenly with spatula.

3.  Bake for 40 to 50 minutes or until golden brown and the cake tester inserted comes out clean. Run a small knife around the sides and invert at once onto a serving plate. If using a skillet, leave the skillet in place one or two minutes before lifting. Enjoy!

Best homemade cheesecake I’ve ever baked! You get the best of both worlds, its like a peanut butter and jelly sandwich. As you can see theres a golden brown strike running across the cheesecake, which indicates I left it in to long. But it did not dry out, and that can happen if your oven is really hot at 350 F so you might have to use 325 F.

2 pkgs (8-ounce) of Cream Cheese

1 cup Sugar

3 large Eggs

1 1/2 tsp Vanilla

1/4 tsp

3  cups Sour Cream

Peanut Butter

Jelly (choice of flavored)

Preheat oven to 350 F.

1. In a large bowl, beat the cream cheese and sugar until very smooth ( 3 minutes). Add 1 egg at a time, beating after each addition until smooth and scraping down sides.

2. Add the lemon juice, vanilla, and salt and beat until incorporated. Beat in the sour cream just until blended.

3. Place aside 1 cup of mixture and beat in peanut butter. Then pour about 1/3 cup of peanut butter mixture on top of prepared graham crust, then add tablespoons full of flavored jelly around and in the middle of the pan; then add a little of the other mixture that does not contain peanut butter.  Continue to do this alternatively ending with the non peanut butter mixture on top and adding a few more drops of jelly around the pan.

4. Set the pan in a larger pan and surround it with 1 inch of very hot water. Bake for 45 to 50 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove to a rack and cool at room temperature (for 1 hour). Cover with plastic wrap and refrigerate overnight.

* For a richer, denser cheesecake; replace 3 whole eggs with 6 egg yolks.

Graham Cracker Pie Crust

1 1/4 cups Keebler Graham Cracker Crumbs or Cookie crumbs

3 tbsp sugar

1/3 cup butter or margarine

Combine crumbs and sugar in medium-sized bowl. Stir in melted butter or margarine until completely blended. Pack mixture firmly into 9-inch pan and press. Chill 1 hour before baking or bake in 350 F oven for 8 minutes, then cool, chill and fill.

The Best All American Homemade Chocolate Cake is soft and full of chocolate flavor. This was a trial for me being that most of my chocolate cakes have had some issues, (not realizing how important baking soda is when using cocoa other than Dutch-proccessed cocoa) but this came out perfect.

1/2 cup + 3 tbsp (lightly spooned into cup) unsweetened cocoa (Dutch-processed)

1 cup boiling water

3  large eggs

2 1/4 tsp vanilla

2 1/4 cups + 2 tblps  sifted cake flour

1 1/2  cups sugar

1 tbsp baking powder

 3/4 tsp salt

1 cup unsalted butter, at room temperature

Preheat the oven to 350 degrees

1. In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.

2. In another bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add butter and remaining cocoa mixture. Mix on low until the dry ingredients are moistened.

3. Increase to medium or high if using a hand mixer. Beat for 1 1/2 minutes to develop the cake’s structure. Scrape down sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to strengthen the cake’s structure.

4. Scrape the batter into prepare pans and smooth the top. Bake for about 25 to 45 minutes depending on your oven and the type of pan you use, or until a tester inserted in the center comes out clean.

5. Let cool in pans for 10 minutes. Then loosen and invert onto greased wire racks.

Simple Syrup (keeps cake moist)

1/2 cup water

1/2 cup sugar

flavoring of your choice

1. Bring water to a boil and add sugar, whisk constantly  until completely dissolved and add flavoring. Let cool and brush onto warm cake.

Here’s a great link where you can find Easter and all other occasion coloring book pages which are printable for your kids or students.

Educational Coloring Pages

A great beginning into the Easter weekend. Light and fluffy, these flower cupcakes can’t get any better. A simple recipe for you and your kids, Vanilla Cupcakes with Vanilla Buttercream and can be decorated any way you choose.

1/2 cup unsalted butter, room temp

2/3 cup granulated sugar

3 large eggs

1 tsp pure vanilla extract

1 tsp lemon juice

1 1/2 cups all purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

1/4 cup milk

Preheat oven to 350 F and line 18 muffin cups with paper.

1. Cream butter and sugar together until light and fluffy. Then add the eggs one at a time and beat well after each addition. Beat in lemon juice and vanilla extract.

2. In a seperate bowl, whisk together flour, salt and baking powder.

3. With an electric mixer, alternately mix in flour and milk, in three additions beginning and ending with flour. Scrap the sides of the bowl.

4. Fill the muffin pans about 2/3 and bake for about 20 to 25 minutes or until toothpick inserted into cupcakes comes out clean. Time varies on the temperature of your oven. Remove and let completely cool and then frost.

Buttercream Frosting:

4 cups confectioners sugar or icing sugar, sifted

1 cup unsalted butter, room temp

2 teaspoon pure vanilla extract

4 tblsp milk, cream or lemon juice

2 tsp meringue powder (optional)

Assorted Food coloring (optional)

1. With electric mixer, cream butter until well smooth. Add vanilla extract. On low speed, gradually beat in sugar. Scrap down sides of bowl. Add milk or liquid and beat on high speen until frosting is light and fluffy (About 4 minutes). Add more liquid or sugar if need to get the right consistancy of your choice. Tint the frosting with desired food coloring. Preferably pasted food coloring.

Photos by Sarah Duzon

Lets begin the Spring season with these delicate delicious mini cupcakes.  Thanks to Sarah, we all can attempt to recreate these beatiful little cupcakes that brings us right into the spring season.

For those who would love to make these cupcakes, it all starts with a basic pound cake recipe. Followed by whipping cream cheese, lemon filling and icing sugar together and piping it on top of the cupcakes.

I have included a link to a Pound cake recipe from FoodNetwork.com by Paula Deen  Mama’s Pound Cake Recipe 

After visiting a great restaurant called “Little Havana“ on 12727 Biscayne Blvd in North Miami, Fl and trying their Tres Leche I was inspired to recreate such a light sweet dessert. When I was younger I attended a birthday party and the only cake they had was this tres leche cake and at that time I just thought something must have went wrong. Maybe someone spilled milk or water on the cake. It was horrible! But I guess with age, your palette matures over time. Over the weekend I made a quick and easy Tres Leche cake with Pillsbury White Cake mix, Condensed milk, Whole milk, Whip cream and I tossed in some roasted pecans (my personal touch). So here’s the recipe to make this quick and easy Three Milk Cake.

1 pkg Pillsbury White Cake Mix

1 cup (14 oz) Condensed milk

1 cup Whole milk

1 cup Whipping cream

4 eggs

2 tsp Vanilla

1 1/4 cup water

1/3 cup vegetable oil

1. Preheat oven to 350 degrees F.

2. Follow cake mix directions- (beating cake mix, oil, water, eggs and vanilla with electric beater on medium speed, scraping sides of bowl. Pour into pan.

3. Bake for 30 or 35 minutes or until toothpick inserted in center comes out clean. Let stand for 5 minutes, then poke top of warm cake with a long-tined fork.

4. In a large bowl, stir together sweetened condensed milk, whole milk, and whipping cream. Carefully pouring evenly over top of cake. Cover; refrigerate for 1 hour or until all milk is absorbed. Frost and enjoy!

Whip Cream Frosting;

1 cup Heavy whipping cream

1 cup sugar

1 tsp vanilla

whole cherries (optional)

1. In a large bowl, beat whip cream on low speed adding a tablespoon of sugar at a time until light peaks start to form, add vanilla and continue to beat until stiff peaks form. (Make sure not to over beat)

2. Spread over completely cooled cake.

Chocolate is the most popular ingredient used throughout the world and is available in several types. Chocolate is made up of a number of raw and processed foods that are produced from the seed of a tropical Cacao tree. Cacao has been cultivated for at least three millennia in Central America and Mexico, dating back to 1100 BC. The different types of chocolate consist of:

Unsweetened chocolate is pure chocolate liquor also known as baking chocolate. It is a pure, ground, roasted chocolate bean with a strong and deep chocolate flavour. It is the base for cakes, cookies, brownies, and confections.

Dark chocolate is produced by adding fat and sugar cacao. Dark chocolate has no milk and has a minimum of 35% cocoa solids.

Milk chocolate has powdered milk or condensed milk added with a minimum of 25% cocoa solids.

Semisweet chocolate is usually used for cooking purposes and is a dark chocolate with a low sugar content.

Bittersweet chocolate is chocolate liquor with a small amount of sugar added, more cocoa butter, vanilla, and lecithin added. The higher the percentage of cocoa butter, the less sweet the chocolate will be.

Bittersweet and Semisweet chocolate are sometimes refered to as Couverture.

Couverture is a term refering to chocolate rich in cocoa butter. Couverture is used by professional pastry chefs and sold in gourmet stores. Valrhona, Lindt & Sprungli, Scharffen Berger, Callebaut and Guittard are brands that contain 70% or higher cocoa and a fat content of 30-40%.

White chocolate is made up of sugar and fat without cocoa solids.

Cocoa powder comes in two unsweetened forms; Natural cocoa is light in color and a little acidic with a strong chocolate flavor. natural cocoa is commonly used in recipes with baking soda. Dutch-process cocoa is slightly milder in taste with a deep color.

Baking couldn’t get any easier then this. I wanted to make a cake but something quick and easy, where I can hype the mixture up with my own flavor; so I bought Betty Crocker’s Super Moist Carrot Mix and Pillsbury Cream Cheese frosting. I don’t think there is any other icing better then cream cheese icing when making carrot cake. Plus, if you can get a guy to eat carrot cake then you know its good, cause my guy friend loved it and that was a surprise because most guys I know hate carrot cake. So lets begin creating this super moist and slightly crumbly cake.

1 box Betty Crocker SuperMoist carrot cake mix

1/2 cup water

1/2 cup vegetable oil

4 eggs

1 can (8 oz) crushed pineaaple in juice, undrained

1 cup shredded carrot

1/2 cup chopped nuts

1/2 cup shredded or flaked coconut

1/2 cup chopped cherries (optional)

1 tsp cinnamon

1 tsp vanilla extract

1. Preheat oven 350F. Grease and flour two 8-inch or 9-inch round pans or 13×9-inch pan.

2. In a large bowl, beat water, oil, eggs, vanilla and pineapple. Sift together cinnamon and cake mix, then add to the mixture beating on medium speed. Stir in nuts, coconut and carrots. Pour into pans.

3. Bake for about 50-40 minutes or until toothpick inserted in the center comes out clean. Let cool completely then frost.

Cream Cheese Frosting:

2 (8 0z) pkgs of cream cheese, softened

1/2 cup of butter, softened

2 cups of confectioners sugar, sifted

1 tsp vanilla extract

1. Cream together cream cheese and butter until creamy.

2.Mix in vanilla, then gradually stir in sugar until well blended. 

My Cream Cheese Frosting:

1 (8 0z) pk of cream cheese

1/2 container of Pillsbury or Betty Crocker cream cheese frosting

1 cup confectioners sugar, sifted

1 tsp vanilla extract

1. Mix all ingredients together. Enough for two layers, sides and top.

*Recipe can be found on the back of the Betty Crocker carrot cake mix.

Being that my mind was completely blank today, having no idea what I should bake I decided to surf the web and look for chocolate recipes.  However, I realized that I do not have any eggs and not wanting to go to the store; and wanting to try something different, I began my  search for recipes with no eggs or egg substitutes. I have now come to realize that there are many people in search for egg less, flourless and etc.. recipes due to allergies or looking for no cholesterol recipes. So I found one egg substitute recipe for eggs when baking cookies and cakes. Now you might be wondering why candied fruits? Well, they were on sale after Christmas and have been sitting in my freezer ever since plus I had half a bag of Nestle Toll House Chunks, two fun size bags of M&Ms and thought that I would make Candy Cookies! I do not know if vinegar will have a bad effect for some but these cookies are great! Its weird, they almost taste better then when I make chocolate chip cookies with the egg. But do not fair, I will make other cookies or cakes without eggs using other methods of egg substitutes.

1 cup (2 sticks) butter, softened or 1/2 cup butter and 1/2 cup oil

3/4 cup brown sugar

3/4 cup granulated sugar

1 egg

1 tsp vanilla extract

2 1/4 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 or 1/2 cup of Nestle Toll House Chunks, roughly chopped

1/3 cup of Candied Fruit, roughly chopped (optional)

1/2 tsp cinnamon (optional)

1/3 cup walnuts (optional)

Egg Substitute as follows:

1 tbsp water

1 tbsp white vinegar

1 tsp baking powder 

(recipe for each egg)

Preheat oven to 350F.

1. In a large bowl beat butter, granulated sugar, brown sugar and vanilla until creamy. In a seperate bowl stir together flour, baking soda and salt. Set aside.

2. Then add eggs (egg substitute) to the butter and sugar mixture and mix well.

3. Beat in flour into butter and sugar mixture, then stir in chocolate chunks, walnuts and candied fruit.

4. Teaspoon small amounts of batter onto a ungreased cookie sheet and bake for about 20 minutes or until lightly golden brown around the edges. Let cool and enjoy. Store in an air tight container. Makes  about 3 dozen.