Genius, Genius, Genius! (3-2-1 Cake)

So I found this on pinterest the other day and gave it a try. I really thought, "There's no way this is going to be good... it will probably taste like a sponge..." but it didn't. It was really good! It is just the right size..... if you can keep yourself from wanting to make more. And since it has no eggs or oil or anything in it, it is a good little treat when you are trying to lose weight. You can have a little taste of cake without making a big one and having it sit on the counter and taunt you for 3 days. I put a little bit of lite cool whip on top and it was just right! I didn't take a picture but you can just picture a little cake. In a mug.

1 angel food cake mix
1 other cake mix (I used chocolate)

Mix these two mixes together and you can just keep it in something with a lid.
To make the cake: 3 Tbsp. cake mix
2 Tbsp. water
Combine in a good size mug and microwave 45-60 seconds
I cooked it for 50 seconds and it was just right. You might just have to try it a few times to figure out the best time. Now eat it and don't feel guilty.

White Almond Wedding Cake

Tate wanted a Curious George birthday cake, so I delivered. I think this is one of my better cakes. It's almost sad cutting into a cake you spent an hour on decorating. I know of people who spend 15+ hours on incredible fondant covered cakes for their kids. I can't imagine how that feels when all your hard work disappears with one cut of the knife. Anyway...
This cake was not only cute, it was delicious! Christine told me about this recipe so I had to give it a try. This is another cake mix recipe (I've been using those a lot lately)!

White Almond Wedding Cake
1 box white cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cup water
1 cup sour cream
2 Tbsp oil
1 tsp almond extract
1 tsp vanilla extract
4 egg whites

Stir together dry ingredients until well mixed. Add wet ingredients and beat with a mixer until all ingredients are mixed and moistened but some lumps remain, 4 minutes. Pour into greased and floured cake pan. Bake 325-350 degrees for about 25 minutes. Cool before frosting.

Ultimate Chocolate Cake

Ryan made this delicacy for my birthday cake this year, and let me tell you, it was awesome! This is one of my absolute favorite chocolate cake recipes. It is extremely moist and chocolately, and I love the added chocolate chips in the batter. The frosting is from Our Best Bites and very good as well. It is less sweet than normal frosting and almost has a whipped cream consistency. This cake is usually made with a chocolate ganache (which I actually prefer) but this was a nice change as well.

Ultimate Chocolate Cake
1 box Devil's Food Cake mix
1 (3.9oz) box instant chocolate pudding mix
1/2 cup coffee (or hot water)--I used instant caffeine free coffee
4 large eggs
1 cup sour cream
1/2 cup oil
1/2 cup apple juice
2 cups chocolate chips

Combine cake and pudding mixes. Add the wet ingredients and blend until well mixed. Stir in chocolate chips. Pour into greased pan (I also normally make this in a bundt pan). Bake at 325 to 350 degrees. For a bundt pan cook 50-60 minutes and cake pans around 30 minutes. Cake is done when a toothpick inserted near the center comes out clean.

Best Cheesecake Ever

This really, really good cheesecake. I made it for the office Christmas party. It is just a plain one so you can put whatever you want on top. I personally like cherries but it would be just as good with chocolate, strawberries, blueberries...okay, pretty much anything. This is the only cheesecake that I've ever made that did not crack down the middle. The recipe came from Mel's Kitchen Cafe. Happy cheesecake making! Oh, I left out the lemon because I didn't want it to be lemony.
Crust:
3 c. graham cracker crumbs
2 Tbsp. sugar
1/2 c. butter
Filling:
2 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
3 eggs
1 tsp. vanilla
1 lemon, zest finally grated
1 pint sour cream
For the crust: mix crumbs, sugar, and butter. Press into a greased springform pan. Put in fridge while you make filling.
Beat the cream cheese for 1 minute until smooth. Gradually add the sugar and beat until creamy, 1-2 minutes. Add eggs one at a time. Stir in vanilla and lemon zest if you are using. Blend in sour cream until well mixed but don't overbeat-that is important. Over mixing is what makes the cheesecake puff up too much while baking and then it falls and cracks when cooling. Who knew? Pour filling into crust. Bake at 325 degrees for 50-55 minutes. The cheesecake should still jiggle slightly. Let cool in the pan for 30 minutes. Let chill in fridge for at least 4 hours before eating. I did over night and that worked well.

Banana Raspberry Oat Muffins

These muffins don't look like anything special, but they are the tastiest healthy muffin, ever. I came across an applesauce/banana recipe on the internet, made a few changes and, voila, delicious healthy muffins. They are so moist and make a perfect afternoon snack to keep you full until dinner. The next time you have rotten bananas you need to use up, branch out from your go to banana bread recipe and give this one a try!

Banana Raspberry Oat Muffins
2 eggs
4-5 mashed bananas
1 1/4 cup packed brown sugar
2/3 cup applesauce
2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
3 tsp baking powder
1 1/4 tsp salt
2 tsp cinnamon
2 cups quick oats
1 cup frozen raspberries (can substitute chocolate chips, but then they are not as healthy)

Mix eggs, bananas, sugar, applesauce and vanilla in mixer. In separate bowl combine dry ingredients. Stir into wet ingredients until just moistened. Fold in raspberries. Pour into muffin tins with liners. Bake 350 degrees, check after 13 minutes. Enjoy!