Monthly Archives: January 2012

Chocolate Banana Bundt Cake


Here is the recipe mentioned in my previous post.

Chocolate Banana Bundt Cake

1 package Betty Crocker Devil’s Food Cake Mix (or choc. cake mix of your choice)
3/4 c. water
1/2 c. vegetable oil
3 eggs
1 c. mashed ripe bananas (about 2)
1/3 c. whipped chocolate frosting

Preheat oven to 350°.
Prepare cake mix as directed on package, decreasing water to 3/4 cup.
Stir in bananas until well mixed.
Pour batter into fluted tube pan and bake for 35-45 minutes.
Cool for 10 minutes and then remove from pan to cool completely on rack.
Heat frosting in microwave (or in a saucepan set over low heat) and stir until smooth.
Drizzle over cake.


Smith Fun Night – Number Edition


Of course we had to have an evening dedicated to numbers! What a fun twist on the letter evenings. This event took place on Friday, August 26, 2011. Here is what we served:

7 Layer Mexican Dip
5 Cup Fruit Salad
3 Cheese Baked Macaroni
Triple Smoked Pasta
Double Chocolate Banana Pound Cake (recipe to follow)
4 Chip Cookies
7 Layer Bars (Courtesy of Kim)

Entertainment: I believe that we watched 10 Things I Hate About You and played games all night. Games make life more amusing – no doubt about it 🙂

French Toast Cupcakes

Picture of french toast

Image via Wikipedia

Breakfast in a cupcake? Yes please! If you like the cinnamon flavor of french toast, you will love these cupcakes. They are pretty easy to make as well! This is another recipe that I got from The Cupcakery.

French Toast Cupcakes

1.5 cups flour
1.5 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter – softened
2 eggs
1 tsp. maple extract
1/2 cup milk

Preheat oven to 350°.
Combine flour, baking powder, cinnamon, and salt.
Whisk sugar, butter, and eggs until mixed.
Add the maple extract.
Alternate mixing the flour mixture and the milk into the wet mixture. Beat until smooth.
Pour into cupcake pan.
Bake 20-25 minutes until golden brown (12 minutes for mini cupcakes).
Cool for about 10 minutes and remove from pan.

Maple Cream Cheese Frosting

8 oz. cream cheese – softened
1 cup unsalted butter – softened
Pinch of salt
1 tsp. maple syrup (you can add more to get the desired amount of maple flavoring…I ended up adding more)
4.5 cups confectioners sugar – sifted (it’s important to sift it…if you don’t the frosting will be lumpy)
Cinnamon sugar for dusting

Beat the cream cheese, butter, and salt until creamy.
Add the syrup.
With mixer on low, add the sugar 1/2 cup at a time until mixture is light and fluffy.
Increase mixer speed.
Pipe or spread onto tops of cupcakes.
Sprinkle the cinnamon sugar on top.

Enjoy 🙂