Category Archives: Desserts

Birthday Cakes and Birthday Boys Who Grow Up Too Fast

A joyful dayPosted on May 8, 2010 by Rhonda

Birthday Cakes and Birthday Boys Who Grow Up Too Fast

Attending a birthday party yesterday for a young boy in our church gave me a new awakening.   After our arrival, my two youngest boys immediately headed out to play with the group of kids that were there to enjoy the birthday party at the park.

My oldest, who is turning 14 tomorrow, lingered at the edge of the sidewalk simply gazing at the children who were playing with enthusiasm on the playground.   It struck me hard for the first time that my son really is growing up fast.  I sort of missed seeing him out there playing and running around on the playground.

My oldest son has certainly been a blessing to me.  He loves to help me and still isn’t too big to give me a hug and say, “I love you, Mom”.   If my hubby and I need any “technical” support on the computer, then he is the “go to” man for help.   Above all, if he grows up serving the Lord, then I shall be one happy, content Mother!  (I have no greater joy than to hear that my children walk in truth. ~ III Jn. 1:4)

We decided to celebrate my son’s 14th birthday early, and so I made a really easy recipe since it was getting late last night.  It’s name is simply, “Chocolate Oil Cake“.  I actually cut the sugar in half, and it was still very enjoyable for us, especially with the delicious chocolate fudge frosting on top.  I’ve shared the simple recipe below with the original ingredients…

Chocolate Oil Cake

1 c. buttermilk (or 1 cup milk with 1 TB of vinegar)

3/4 c. oil

2 eggs

2 c sugar

2 heaping tsp. soda

2 c. flour

1/2 c. cocoa

1/2 tsp. salt

1 tsp. vanilla

Combine ingredients and beat well.  Add the vanilla last.

Bake 350 degrees about 35 min. in 9X13 pan.

Tips for Moist Cakes

I searched online to find a few suggestions for baking “moist” cakes and I thought I would share them with you.  If you have any additional tips or hints, please share them with the readers here.

- Check your cake a few minutes before time is up to prevent overbaking.

- Store your cake in an airtight container.

- One suggestion I found is to bake your cake in advance, let it cool completely, then cover with plastic wrap, store it in the freezer overnight and then take it out the next day to frost it.

- An additional suggestion I found is that you use “cake flour” if possible. (Add 2 tablespoons more of CAKE FLOUR for each cup of all-purpose flour called for in the recipe.)

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Healthy Banana Nut Muffins

A joyful dayPosted on March 23, 2010 by Rhonda

Healthy Banana Nut Muffins


2 eggs beaten

3 very ripe bananas

1/4 cup olive oil

1/2 cup water

1/2 cup sugar

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1 cup white flour

1 cup whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

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1 or 2 TB ground flaxseed

1 cup of chopped walnuts

*Optional: 1/2 cup of chocolate chips

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Directions: In a mixing bowl, beat 2 eggs, add in small pieces of ripe bananas and beat together. Next, stir in oil and water and then beat in your sugar.  On top of mixture, toss in flour, salt, baking soda and cinnamon; gently stir together and begin combining it with the liquid mixture beneath. Finally, toss in the ground flaxseed and walnuts and stir.

Pour into a greased muffin pan.  Makes one dozen.  Bake at 350 degrees for 20-25 min.

*I’ve worked this year to create this recipe for banana nut muffins that are little healthier, but still moist and enjoyable for those with a little sweet tooth. I cut back on the amount of sugar, but to make it extra special sometimes I toss in some leftover chocolate chips.  I usually use brown rice flour instead of the whole wheat flour when I have it on hand.


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How to Make Homemade Banana Pudding (Video)

A joyful dayPosted on February 24, 2010 by Rhonda

How to Make Homemade Banana Pudding (Video)

At a local store here in my small town, I pick up bananas at a big discount on Tuesdays.  On Wednesday nights after church we like to have some sort of snack or treat.  So, many times I whip up a quick batch of banana pudding and stick it in the fridge to have ready when we come home.

I found a video online that shows how to make homemade banana pudding and their recipe looks pretty easy. (The actual version I use without eggs is down below underneath the video.)  I usually forgo the cookies to cut back on sugar…and no complaints from the boys…they still look forward to it!

One additional note: I usually add a little nutmeg for extra flavor.  Nutmeg has some health benefits (click here), including effectiveness in killing a number of cavity-causing bacteria in the mouth.

Ingredients:

* Water
* 2 c. skim milk
* ⅓ c. sugar
* 3 tbsp. cornstarch
* 3 large egg yolks
* Pinch of salt
* 4 medium-ripe bananas
* 12 shortbread or vanilla-flavored cookies, crumbled
* Whipped cream


How To Make Banana Pudding on Howcast

*For an easy homemade pudding without eggs, I use this “vanilla pudding recipe” (adding a little nutmeg), let it cool for 30 minutes in the fridge, then I mix in about half a tub of 8 oz. whip cream, add in my sliced bananas, and the put in the fridge for a couple of hours.

With this method, I have an easy “one scoop & serve” dessert.   You can sprinkle graham cracker crumbs on top to spiff it up if you wish.  For best results, mix in the dry ingredients with the milk before heating and constantly stir over heat until thickening begins to prevent lumps.  Turn off heat immediately to prevent scorching.

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