March 19, 2012

Simple Banana Cake with Sour Cream Frosting

Recipe and Photo from Real Mom Kitchen


1 box vanilla cake mix (I used a white cake mix)
3/4 cup water
1/4 cup oil
3 whole eggs
3/4 tsp. baking soda
1 tsp baking powder
4 very ripe mashed bananas
2 1/2 cup powdered sugar
1/3 cup sour cream
1/4 cup butter, softened
3/4 tsp. vanilla


In a large bowl, add the cake mix, water, oil, eggs, baking soda, and baking powder.
Beat with a mixer for 2 minutes on medium speed. Add bananas and blend well.
Grease & flour a 9 x 13 pan. Add batter to the pan and bake following the instructions on box.
Cool cake after baking.
In another bowl, add the powdered sugar, sour cream, butter, and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and fluffy.
Frost cake with frosting. Store cake in the fridge.

*These cake was eaten up before I had time to frost it!

Rate It!
Jen: 7.5
Kile: 8.5
Kiley: 7
Madee: 7.5
Destrie: did not have any

March 17, 2012

Green Velvet Cupcakes

Recipe and Photo found on Pinterest

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz green food coloring

Preheat your oven to 350 degrees.
Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside.
Place all dry ingredients in your mixing bowl and stir together well.
Dump all that food coloring, yes the entire bottle, into the wet ingredients.
Stir to make batter green
Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green as the day is long.

Fill cupcake liners 1/2 full.
Bake in lined muffin tins for 15 to 18 minutes.
Frost with following frosting.

Cream Cheese Frosting

1 package of softened cream cheese
1/4 cup softened butter
1 teaspoon vanilla extract
1 bag powdered sugar (2 lb bag)
Milk as needed

Mix together until smooth. Spread on cupcakes.

Rate It!
Jen: 8
Kile: 7
Madee: 6.5
Destrie: good

March 9, 2012

Hot Ham and Cheese Pinwheels

Recipe and Photo from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2. Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step.
6. After the dough has rested, roll out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom.
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes.

Jen: 8
Kile: 8
Kiley: 6.5
Destrie: 8

Rumbi Chicken Teriyaki Rice Bowls

Recipe from my new cookbook "Goodies by the Goodey's"

1 Tbsp. vegetable oil
4 carrots peeled and grated
3 celery stalks washed and diced
1 zucchini washed and cubed
1 1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into cubes

Heat vegetable oil in a large skillet over medium high heat. Add carrots, celery, zucchini, and broccoli. Saute vegetables until tender crisp-about 1-2 minutes. Serve over rice and top with chicken and the following sauce.

Spicy Hawaiin Teriyaki Sauce
3/4 c Mr. Yoshidas Teriyaki Sauce
1 tsp. soy sauce
2 tsp. chili sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soy sauce, chili sauce, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine corn starch and water and slowly add to sauce for thickening. Allow to simmer for about a minute. Cool and serve with rice bowls.

Rate It!
Jen: 8
Kile: 8.5