Someday there will be a good picture done of this cake by Jeremy but I always seem to make it late at night and when Jeremy is gone.  I have made microwave single serving cakes in a mug before but they just don't quite do it for me.  I have my emergency chocolate nights and this is the recipe I break out.  It takes me 25 minutes for perfectly gooey chocolate cake - start to finish.  And if I happen to have some cool whip around, its perfection.  I make it usually in two tiny loaf pans and will either share the extra or tuck some away in the refrigerator for a future chocolate emergency - otherwise known as the next night.  The recipe is from BHG magazine.


1/2 c flour
1/4 c sugar
3/4 c tsp baking powder
1/3 c milk
1/4 tsp salt
1 Tbsp oil
1 tsp vanilla
1/4 c nutella or peanut butter or biscoff spread
1/3 c mini or regular sized chocolate chips
1/2 c sugar
1/4 c unsweetened cocoa powder
3/4 c boiling water

1. Preheat oven to 350 degrees.  Spray either 6 5 oz ramekins set within a baking pan or 2 small loaf pans or 1 small cake pan with cooking spray.
2. Mix flour, 1/4 c sugar, baking powder, and salt.  Add oil, milk, vanilla and spread of choice until smooth and stir until smooth and then stir in chocolate pieces.
3. Divide batter into pans.
4. In bowl stir together 1/2 c sugar, cocoa and boiling water.  Pour over batter.  DO NOT STIR
5. Bake uncovered for 20 minutes or until toothpick inserted into cake portion comes out clean.

These taste like a really good spice cake.  My kids were quite leery of eating them since they have sweet potato in them.  But then they gobbled them up, saying they tasted so good they forgot all about the sweet potato.  This is from a Better Homes & Garden magazine with a few changes.

2 c flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c unsalted butter softened
1 1/4 c sugar
3 large eggs
1 lb sweet potatoes, roasted, peeled and mashed to give you 2 cups
1/4 c milk
1 tsp milk
24 chocolate kisses, unwrapped

Frosting:
8 oz milk chocolate
1 c whipping cream or whole milk
2 c powdered sugar
pinch of salt
1/4 c butter
*add more sugar till its the right consistency if needed

1. Can make ahead the sweet potatoes as they have to be mashed and then cooled.  To roast, put potatoes in a pan, prick all over with a fork and roast for one hour at 425 degrees.
2. Preheat oven to 350 degrees.  Line or spray 24 muffin cups.
3. Beat all the dry ingredients together: flour, pumpkin pie spice, baking powder, baking soda and salt.
4. Beat butter for 30 seconds.  Add the sugar and beat for 2 minutes till light and fluffy.  Add in the eggs, sweet potato, milk and vanilla.  Beat well.  Add flour mixture.
5. Fill muffin cups 2/3 full with batter.  Bake 5 minutes.
6. Take out and put a chocolate kiss in each muffin cup and top with a spoonful of batter.
7. Cook for 14 more minutes or until tops spring back when touched.  Cool in pan 10 minutes and then cool completely on wire rack.
8. For frosting in a small pan, heat the milk, chocolate and butter till all is melted.  Remove from heat and beat in the rest of ingredients.  Frost cupcakes.

I put the cool whip on too early so it kept falling off.  So I will have to make it again for a better picture!

This cake is also known as better than sex cake but since we have a G rated household we stick with Heath cake or better known as Taylor's birthday cake since that is what we make for him every year.  Easy to make, and Taylor loves it, as do the rest of of us.


1 box of your favorite chocolate cake mix
1 can condensed milk
1 container carmel ice cream topping
1 12 oz container cool whip
1 package Heath Bits or 4 Heath bars crushed into pieces

1. Make the chocolate cake as directed for a 9x13 pan.  Bake it.
2. Pull the cake out and immediately with a table knife or chopstick stab the cake as many times as you can all over till it is full of holes.
3. Pour the condensed milk and caramel all over the cake.
4. Cool completely!  At least 4 hours.
5. Frost the cake with cool whip.  Sprinkle Heath bits on top.

This cake recipe is almost entirely from ourbestbites.com, one of my favorite recipe sites.  I have another carrot cake recipe that is more formal and makes a great presentation.  It is easy to frost and holds its shape perfectly and is a more dense carrot cake.  This is a moist, gooey carrot cake that you could eat with a spoon and is a heart attack waiting to happen.  After eating this and then trying to run I told my kids I would pay them if they caught me eating it again for the next week or two.  It is that addictive.


1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

In a large saucepan combine the above ingredients.  Bring to a boil for 4 minutes over medium heat.  The glaze should be a golden color.

Wen the cakes are done, flip them onto a wire rack and drizzle the glaze over the cakes.  Then cool the cakes completely for at least 2 hours.

Make the cream cheese frosting.  Jeremy prefers the frosting doubled so you can do extra thick layers.

This has been Spencer's requested birthday cake several times now.  Peanut butter and chocolate...it doesn't get much better.  Definitely requires a glass of cold milk.  You can half the recipe and make a smaller 2 layer cake but I like the look of a taller 3 layer cake instead. 


1/2 c cocoa powder
3 1/2 c flour
3tsp baking soda
2 tsp salt
2 c buttermilk
4 tsp vanilla
8 oz unsweetened chocolate blocks, broken up
1 c hot water
3 1/2 c sugar
8 eggs
4 egg yolks
3 sticks butter, softened

3-4 peanut butter cups, broken in half for decoration
Peanut Butter Frosting
Chocolate Peanut Butter Frosting

1. Heat the oven to 350 degrees.
2. Grease 3 8- or 9- inch round cake pans.  Line the bottoms with parchment paper and then grease again.
3. Mix the flour, baking soda and salt together in a bowl.
4. In a separate bowl combine the chocolate and cocoa powder and hot water.  Stir until melted.  When smooth stir in 1 c sugar and stir until thick and smooth.
5. In mixer beat the eggs and yolks till fluffy and add the remaining 2 1/2 c sugar.  Whip until thick, 4 to 8 minutes.
6. Beat into the egg mixture, the chocolate mixture, then the butter.  When smooth, add in 1/2 of the flour mixture then half of the buttermilk, beat.  Repeat.
7. Pour batter into pans.  Tap the pans on the counter to settle the batter and help get rid of any air bubbles.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean, with just a few crumbs attatched.
9. Let the cakes cool in the pans for 10 minutes.  Run a knife around the edges of the pan and flip the cakes onto a wire rack.  Peel off the parchment paper.  Let cool for a few hours before frosting.
10. Assemble cake layers with a dollop of peanut butter frosting.  Lay one layer down.  Top layer with peanut butter frosting.  Put another layer down.  Top with peanut butter frosting.  Put last layer down.  Frost top and sides very skimpily with a rough coating of peanut butter chocolate frosting.  Let set for 30 minutes.  This will seal in all the crumbs and make the top layer look much better.  Then when set, do a second layer of frosting on the sides and top doing it thick and making swirls on it with a spoon till it looks good.  Decorate the top with peanut butter cups.

Peanut Butter Frosting:
1 c creamy peanut butter
1/2 c butter
1 c powdered sugar
1/2 tsp vanilla
1 pinch of salt
Beat till smooth and then add milk 1 Tbsp at a time until frosting is desired consistency. Usually 1 to 2 Tbsp.

Peanut Butter Chocolate Frosting:
1 1/4 c butter, softened
2 1/2 tsp vanilla
1 1/3 c creamy peanut butter
pinch of salt
1 c cocoa powder
2 c powdered sugar
3 Tbsp milk
Beat butter, vanilla and peanut butter together.  Add rest.  If too thick add more milk.  If too thin add more powdered sugar.

This is the first recipe I ever posted.  And my original pictures of this cake were the motivation for Jeremy to take over the recipe photos!  So now with a much better picture:

Carrot Cake

2 c flour
2 c sugar
2 tsp baking powder
1/2 tsp baking soda
4 eggs
3 c finely shredded carrot
3/4 c cooking oil
3/4 c mixed dried fruit bits (I used tropical mix)
3/4 tsp ground ginger

1. Preheat oven to 350 degrees. Grease and flour or line with parchments two 9 x 1 1/2 inch round cake pans.
2. Stir together all dry ingredients.
3. Beat eggs. Stir in carrot, oil, dried fruit and ginger. Combine with flour mixture. Pour into pans.
4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Then cool on racks.
5. Make frosting. Beat 6 oz cream cheese with 1/2 c butter and 1 Tbsp orange juice till smooth. Add 2 to 2 1/2 c powdered sugar till smooth. Stir in 1 c cool whip if desired.
6. Frost and cool. Can top with pecans if you want.

I have old granny tastebuds, I admit it.  But every year the week after Halloween finds me making fruitcake for the holiday season.  In our family only I, Robyn and Spencer like fruitcake.  But nothing says holiday time for me like a piece of fruitcake with a cup of hot chocolate while reading a new book or looking at Christmas cards.  I used to make my Grandma Drechsel's recips but was never quite pleased with the results.  So last year we experimented to find our favorite recipe.  You are supposed to let fruitcake age in a cupboard wrapped up in saran wrap and aluminum foil.  But after an unfortunate event early in our marriage where I helped myself to a piece of fruitcake in a dark kitchen only to learn that it was not a green cheery piece I was eating but rather a moldy piece of fruitcake I take the cautious route.  I stick them in my freezer and then let them age for a week out in my cupboard before I eat them.  I have the feeling that no one else will ever make this recipe but me.  Since I love it though, it is going into the master cookbook.  This recipe is adapted from the Lionhouse cookbook


2 c chopped dates
3 c raisins
1 c candied pineapple
1 c candied red cherries
1 lb fruitcake mix (4 c)
2 c chopped pecans
2 c flour
1/2 tsp salt
1/2 tsp cloves
1/2 tsp mace
1/4 tsp soda
1 tsp cinnamon
1 c melted butter
1 1/4 c brown sugar
4 eggs
1/4 c honey
1/4 c citrus based fruit juice

In a large mixing bowl combine the dry ingredients: flour, salt, cloves, mace, soda, and cinnamon.  Stir in the dried and candied fruit and nuts, making sure everything is well coated with the flour mixture.
In a large mixer bowl beat together the butter, brown sugar, eggs, honey and fruit juice.  Pour into the large mixing bowl holding the fruit and flour mixture.  Stir by hand till everything is well mixed together.
Spray two 8 x 4 inch pans with cooking spray.  Line the bottom of the pan with parchment paper.  Spray again.  Fill the pans 3/4 full.
Heat oven to 275 degrees.  On the lower rack of the oven place a pan of water.  Cook the fruit cakes on the second level.
Bake 2 1/2 hours at 275 degrees.  (You can do smaller loaves for 2 hours)  Cool
When cool dribble on additional fruit juice and wrap in saran wrap and foil.  Let age one week in a cool, dry place before eating.  I store mine in the freezer till ready to use and then age for one week.

Allison brought back lemons from CA so we made lemon pound cake for Taylor's school carnival.  You can all it lemon bread if it makes you feel better about eating it for a snack!  Great with whipped cream and strawberries but my favorite is just plain.  This is from one of my old neighbors in Provo, Becky Bawden.


1/2 c butter
1 c sugar
2 large eggs
Grated peel of 1 lemon, around 1 tsp packed
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 c milk

Glaze: 1/2 c powdered sugar and juice of 1 lemon

Preheat oven to 350 degrees.  Grease a 9x5x3 bread pan.  In a mixer, beat butter and sugar at medium speed until light and fluffy.  Beat in all the remaining ingredients (except glaze ingredients).  Pour batter into prepared pan and bake 45-55 minutes, until wooden pick inserted in center comes out clean.
Remove cake from oven.  Poke holes with a skewer all over the top of the loaf.  Let bread cool on wire rack while you make the glaze.
Mix glaze together until sugar is dissolved and mixture is smooth.  Remove bread from pan and place on a plate.  Spoon glaze over warm cake.

We picked apples this weekend. The apple cake is from our Taste Kitchen cookbook and the sauce is from my neighbor Raquel. I can and have just eaten this caramel sauce with a spoon.

Apple Cake

3 c flour
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 c sugar
1 1/3 c vegetable oil
3 large eggs, room temperature
2 tsp vanilla extract
2 apples (granny smith preferred), peeled, cored and chopped up into 1/4 inch pieces
1 c (4 oz) chopped walnuts

1. Heat oven to 350 degrees. Grease a 16 cup tube or bundt pan.
2. Beat the sugar, oil, eggs and vanilla together till thick and glossy, about 2 minutes. On low speed stir in the flour, cinnamon, baking powder, baking soda and salt. When all the dry ingredients are incorporated stir in the apples and nuts.
3. Scrape the batter into pan and smooth the top. Tap the pan gently on the counter to settle the batter. Bake the cake 50-60 minutes until a wooden skewer inserted in the center comes out with only a few moist crumbs attached.
4. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack. Turn the cake right side up and let it cool completely, about 2 hours. Serve with Caramel sauce or drizzle all over the cake before serving.

Caramel Sauce

1 c butter
1 c corn syrup or karo
2 c brown sugar

1. In a medium sized pan stir these ingredients over medium high heat until it comes to a boil. Stir constantly and boil for 6 minutes.
2. Remove mixture from heat and stir in 1 cup sweetened condensed milk and 1/3 c evaporated milk.
3. Let cool.

This is a total kid cake. They can make it pretty much without help and I have yet to meet a kid who doesn't like it. My friend Kristen Strong made this for my birthday when Taylor was a little baby.

4 c milk
1 12 oz tub of cool whip
1 large box of vanilla pudding mix (you can use sugar free - weight depends on whether its regular or sugar free - regular is the 6 oz size)
1 large box of chocolate pudding mix (you can use sugar free - weight depends on whether its regular or sugar free - regular is the 6 oz size)
Small box of Graham Crackers
2 squares unsweetened chocolate melted
2 tsp karo syrup
1 tsp vanilla
3 Tbsp melted butter
3 Tbsp milk
1 1/2 c powdered sugar

Butter bottom and sides of 9 x 13 pan.
Layer whole graham crackers in pan.
Mix chocolate pudding mix with 2 cups of milk and 1/2 the tub of cool whip. Pour over crackers.
Layer whole graham crackers again.
Mix vanilla pudding mix with 2 cups of milk and 1/2 the tub of cool whip. Pour over crackers.
Layer whole graham crackers again.
Mix the unsweetened chocolate, karo syrup, vanilla, butter, milk and sugar till smooth. Pour over the top. Spread it out with a knife.
Refrigerate over night. The longer is sits the better as the crackers become soft.

This date cake recipe is from my Mom. She used to make it to take to the beach for a picnic. It tastes great warm or cooled. It crumbles easily so to transport it, keep it in the pan until you serve it. If you have it at home, I like to top it with whipped cream or drizzle a mixture of cream cheese, powdered sugar and a little milk over the top.

Combine and cool: 1 c date, 1 tsp soda, 1 1/2 c boiling water

Cream together: 1 c sugar and 3/4 c shortening
Mix the date mixture into the sugar and shortening.
Add:
1 1/2 c flour + 2 Tbsp flour
1 tsp cinnamon
1/2 tsp salt

Pour cake mixture into a 9 x 13 greased pan.
Sprinkle on top of the cake mix:
1/2 c brown sugar
1/2 c chocolate chips
1/2 c chopped nuts

Bake at 350 degrees for 40 minutes

I make this every spring. My mom used to get strawberry pie every year for Mother's Day as part of a young women's fundraiser in our area. So for me, no spring is complete unless I make something sweet with strawberries.

Milk mixture:
1 14 oz can sweetened, condensed milk1
1 12 oz can evaporated milk
1 c whole milk (or heavy cream)
1 tsp vanilla extract

Cake
2 c flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1 c whole milk
8 Tbsp (1 stick) unsalted butter
2 tsp vanilla
4 large eggs
2 c sugar

One container whip cream and sliced strawberries

1. Pour the condensed milk into a large microwave safe bowl. Cover TIGHTLY with saran wrap. Cook on medium-low heat for 9 to 15 minutes. Stop the microwave every 2 minutes to stir and check. When the milk is slightly thickened and darkened, it is done. Stir in the evaporated milk, whole milk and vanilla. Let cool for 30 minutes or so.

2. For the cake: Heat oven to 325 degrees. Grease a 13 x 9 inch pan. Heat the milk, butter and vanilla together in a small saucepan until the butter is melted.

3. In a mixer whip the eggs on medium-high speed and gradually add the sugar for about 1 minute. Continue to whip 4-8 minutes until very thick. Reduce the mixer speed to low and add the butter mixture. Mix 30 seconds. Add the flour, baking powder, salt and cinnamon. Mix 30 seconds and then whip at medium speed for 30 more sconds till smooth.

4. Pour cake mix into pan and cook for 30-35 minutes. Let the cake cool for 10 minutes.

5. Using a skewer, chopstick or dinner knife stab holes all over the cake. Pour the cooled milk mixture over the cake. Let cool for 15 more minutes and then cover and refrigerate at least 3 hours.

6. Frost with cool whip and sliced strawberries. Can refrigerate again if needed.