Banana Cake with Peanut Butter Honey Frosting

I was in a serious baking craze yesterday. I only have two days off this week and want to make them count. I figured that I would challenge myself with some intense cake decorating. I had never attempted anything like this, but I didn't fail completely for a first try. I actually really enjoyed the decorating portion of this cake and am excited to try another design on whatever I make next.

As for the taste of the cake and frosting.... As usual, it is to die for. The cake has a more subtle banana flavor with a punch of semi-sweet chocolate chips. The frosting is the star of the cake in my opinion. (and I don't even like frosting!) It is very sweet, but still light and fluffy.

For the Cake:

1 yellow cake mix

3/4 cup water

1/3 cup oil

3 eggs

1/8 tsp baking soda

1 tsp cinnamon

1 cup bananas, ripe and smashed

1 cup semi-sweet chocolate chips

To make the Cake:

Preheat oven to 350 degrees.

Combine cake mix, water, oil and eggs. Beat on low for one minute. Add baking soda and cinnamon, then continue mixing on medium speed for two minutes. Fold in smashed bananas and chocolate chips.

Use non-stick spray to coat two 9-inch round pans. Bake cakes according to instructions on box. Once done baking, let cakes cool in pans for 10 minutes. Remove cakes from pans and let them finish cooling.

For the Frosting:

1 cup butter, softened

1/2 cup peanut butter

4 tbsp water, divided

3 tbsp honey

1 tsp vanilla

1/8 tsp salt

4 cup powdered sugar

To make the Frosting:

Cream the butter and peanut butter. Add 2 tbsp water, vanilla and salt. Cream again. Add the powdered sugar in parts. Once all of the sugar has been mixed in, beat in the remaining 2 tbsp water. Beat the honey in until creamy. 

***You could always just do a simple coating of the cake, but this recipe make a ton of frosting so there would probably be leftover***

I went ahead and just did a simple crumb coat of the cake to start the frosting process. Then I pulled out my tips and decided on attempting the basket weave pattern. It was actually fairly simple once you get the hang of it. I used the star tip to do a way pattern on the top rim of the cake.

The website where I found this recipe and how to do the basket weave technique is http://insidebrucrewlife.blogspot.jp/2012/04/chocolate-chip-banana-cake-with-honey.html

I topped the center of the cake with some chocolate chips and viola! It tasted even better than it looked. I took this bad boy to work and it was non-existent by the end of the day!

Stovetop Pizza

This has to be the easiest and most delicious pizza recipe I have ever made. Pizza is my ultimate comfort food and I have just been having one of those weeks where I don't care what I eat. Usually I am a clean eater (with the exception of my awesome baking), but I just needed something delicious for dinner! 

Found the recipe at http://www.fussfreecooking.com/meatless-recipes/stovetop-pizza/

For the Pizza:

1 cup self-rising flour

2 tbsp olive oil

2/3 cup water

1/4 cup pizza (or marinara) sauce

3.5 oz mozzarella cheese

To make the Pizza:

In an 8-inch non-stick frying pan, mix the self-rising flour, oil and water together. You can add a pinch of salt if you like! Once it is mixed, spread the dough evenly around the pan. Cover dough with sauce of your choice. I added some freshly chopped basil and garlic to my pizza as well. Top sauce with mozzarella cheese.

Turn stovetop to medium heat and cook for 10 minutes. Slide pizza out of pan and onto cutting board. Let rest for 2 minutes. Slice and then, enjoy!!

Brown Sugar Pie

WARNING: This pie is a sugar overload!

I could not sleep today and figured making some sort of dessert would be the best plan of action to make myself tired again. I found this recipe and luckily had all of the ingredients in my pantry. The prep for this pie took maybe 10 minutes, but turned out delicious. I think I may have needed to let it cook a little longer though, because it was still pretty liquid when I cut into it. I think this pie was so awesome because it reminded me of home.

For the Pie:

1 pie crust (home-made or store bought)

1 cup brown sugar

1 cup maple syrup

1/2 cup heavy cream

2 eggs

2 tbsp unsalted butter, melted

1/2 tsp salt

1/4 cup flour

To make the Pie:

Preheat the oven to 350 degrees. Place the pie crust into your pie pan.

In a bowl, mix all ingredients together with the exception of the flour.  Add the flour in parts.  Pour the mixture into the pie crust. Bake for at least 45 minutes. (I cooked mine for 50 minutes and it was still not firm enough.) The pie top should look dry, but still tremble towards the middle. Let cool on rack for at least 45 minutes. You can serve as is, or add some whipped cream for even more deliciousness! 

This pie is super sweet and basically resembles a Pecan Pie minus the pecans! It would be a great addition to any dinner party. It especially reminded me of the fall in a Southern home. Hopefully you enjoy and continue checking out my blog!

Peep Sunflower Cake

Easter is coming and what is a better way to celebrate than with baking? 

Peeps scream Easter. I felt that I needed to make some sort of Easter dessert to take to my work meeting the other day and was  I saw this cake in magazine cut-out and thought it was so adorable that I had to make it. It was an incredibly easy recipe and there were no leftovers, which clearly shows that it tasted as good as it looked.

For the cake:

1 package cake mix (whatever flavor you like!)

2 cans (16 ounces) chocolate frosting

18 yellow chick Peeps 

1 1/2 cup semi-sweet chocolate chips

To make the cake:

Prepare the cake according to the directions. Grease two 9-inch round pans. Bake as long as the directions on the cake box state. Let the cakes cool for 10 minutes before removing them from the pans. Move the cakes to cooling racks to cool completely. 

Level the tops of the cakes. Spread frosting between the layers of cakes and on the sides and top.

Press Peeps around the edge of the cake so that the tails slightly hang over. They will be the sunflower petals. In the center of the Peeps, make a circular pattern with the chocolate chips. They are the sunflower seeds! 

This cake makes about 12 slices. They will all be gone because everyone loves Peeps for Easter!

Oatmeal Chocolate Chip Cookies

I've been away for the past couple of weeks tending to some personal business, but now I am back and ready to bake! I just made a classic and delicious cookie this week.  I wasn't feeling too adventurous and you can never go wrong with baking some cookies.

For the cookies:

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon (I added a little extra because I love spicy things)

1/4 tsp salt

1/2 cup (1 stick) butter at room temperature

1/2 cup brown sugar, packed

1/4 cup sugar

1 egg

1/2 tsp vanilla

1 and 1/2 cup quick oats

1/2 cup mini semi-sweet chocolate chips

To make the cookies:

Preheat oven to 350 degree F.  Make sure to line your pan with parchment paper or foil, set aside.

In a medium bowl, mix the flour, baking soda, cinammon and salt together, set aside.

In a large bowl, beat the butter until it appears fluffy. Add both kinds of sugar and beat until combined. Beat in the egg and then stir in the vanilla. Add the flour mix in two parts. Be sure to mix well in between adding the flour parts. Stir in the quick oats until well combined. Add the chocolate chips and stir until evenly distributed.

Place cookie dough balls, approx 1 tbs, onto baking sheet. Bake in the oven for 10-12 minutes, or until golden brown. Allow cookies to cool on baking sheet for  2 minutes and then transfer them to a cooling rack. Then, enjoy!

These cookies are very simple, but taste ridiculously amazing. My boyfriend ended up taking them to his work and they were gone within minutes. 

Classic French Pot Roast

I bought my very own crock pot this week and was very excited! It was definitely worth the $19.99. I figured since I finally have my own crock pot now I should make the most classic meal of all: Pot Roast.

Classic French Pot Roast

For the Pot Roast:

2-3 pound eye of round (It's a fairly lean cut of beef)
3 Tbsp all purpose flour

1 tsp salt

1/4 tsp pepper
1-2 Tbsp vegetable oil
4 celery stalks, trimmed & cut into 3 inch pieces 
1/2 bag of baby carrots
3-4 small potatoes
10.5 oz can of french onion soup, condensed 

To make the Pot Roast:

Mix flour, salt and pepper together in a small bowl.

Trim any fat on the sides off the roast and rinse with water. Pat dry with paper towels. Add flour mixture to cover the roast.

Heat 1-2 Tbsp of oil in a non-stick or cast iron skillet on medium to medium high heat for 3-4 minutes. Add roast to heated pan and heat to sear for 2-4 minutes on each side. (Add more oil if needed and lower heat if necessary.)

Add carrots and celery to the bottom of the slow cooker and add roast on top of the vegetables. Add french onion soup and 1/2 to 3/4 can of water to the slow cooker.

Cook roast in slow cooker on low for 10 hours or high for 5 hours.

This turned out delicious, but it definitely needed more salt added because the french onion taste is somewhat bitter. I also threw in a couple gloves of minced garlic just to add more flavor and let's get real, who doesn't love garlic?? It made about 6 servings which was more than enough for just me and my boyfriend.

Blueberry Pie

This week I attempted my first pie. Blueberry. Let's just say it was a success. 

My boyfriend came home from his deployment this week and I have been on a cooking craze. Earlier this week I made 2 different types of peanut butter brownies. Not to mention all of the regular meals that I have been making. But I figured a pie would be somewhat exciting to attempt because I've never made one before. 

My boyfriend and I ended up going next door to his friend's room and they were having a party. The pie was still in the oven, so I had to keep running between rooms in order to make sure it didn't burn. All of the guys in the other room asked why I kept leaving and once I said I was baking a pie, there were about 6 volunteers to try it.

Blueberry Pie

For the Pie:

1 Pie Crust (Store bought or home-made)

6 cups blueberries

½ cup flour

½ tsp. cinnamon

¾ cup sugar

Zest of 1 orange

 ½ Tb. orange juice

½ Tb. orange juice

2 Tb. butter, cut into cubes

1 egg


To make the Pie:

I used Pillsbury Pie Crust that was pre-made, so the first thing to do was let the crust come to room temperature.  Lay the first piece of crust into the pie tin. Roll the excess dough over itself and crimp or press the edges. After this, unroll the second piece of crust and cut whatever shapes you like into it. I chose hearts! 

Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.

Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutes—until the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.

 Make sure to let the pie rest for 2 hours after it comes out of the oven so it has the opportunity to thicken.

Once the pie had cooled for about 90 minutes, I let the beasts next door at the pie. Silence encompassed the room as they began devouring it. This recipe turned out incredibly delicious and there were no leftovers. That is always a good sign!!

Ombre Cake

I saw the idea for an ombre cake on stumbleupon and decided I needed to try to makes one for myself. An ombre cake has different colored layers that go from light to dark or in the opposite order.

My decorating skills are less than mediocre but I'm going to try to improve by baking more challenging things this year. I've just recently renewed my passion for baking again and think that this has to be my best tasting creation to date!

I used an almond sour cream cake recipe Amy's Cooking Adventures: Ombre Baby Shower Cake from and just added different amounts of food coloring to each layer. The frosting is buttercream and it has a blackberry jam filling in between every other layer.