Let’s catch up with some German Chocolate Cupcakes for dessert

Jan 92019 By

It’s been well over a year since my last blog post.  I miss blogging and have great plans to start up again.  Actually, I’m starting up again today!  What I miss the most is sharing recipes with my readers.  Let’s catch up with what’s been going on with this “Missouri Farm Chick” and let’s have some German Chocolate Cupcakes while we are at it.

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I blogged here at My Kitchen Addictions on a regular basis until August 2014 (I’m a teacher…so things change big time in the month of August.) I opened a bakery May 29, 2015 .  The name of my bakery is “BaBa Bakes Bakery.” Check out this Facebook post to learn a little more about the bakery and the name behind it.

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Opening the bakery was a great opportunity for me and it became a family affair.

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Unfortunately, the “Sweet Dreams” initiative, started by a local high school student as a class project, ended on October 31, 2015.  My bakery became a reality because of that incubator business project, but unfortunately  due to funding and building issues, the initiative dissolved.  I’m happy to report that this did not shatter my dreams to continue BaBa Bakes Bakery. Even though I don’t have a building…there are plans in the future to find one.  Watch my Facebook page for future news.  In the meantime, I will be located at our town’s local Main Street Farmer’s Market this summer, selling my homemade granola, granola bars, cookies and more.

Then, the 2015-16 school year began in August and my busier than ever life started.  I continued to get orders from my loyal customers.  So I am working as a school library media specialist by day and baking many nights and on weekends to fill orders.  I have two weddings and several baby showers to bake for in the near future.

For my first post in a long time, I’m going to share a recipe and some favorite photographs of that recipe, because that is what the central goal of my blog is.  The recipe I’m going to share is one of my most popular posts and one of the first flavor of cupcakes that I decided to sell at my bakery.  It was one of the most popular there too!  It’s a recipe near and dear to my heart, because it is legacy of my beloved mother.  The original blog post, which includes the recipe, can be found here.  Here are some of my favorite photographs of my mother’s German Chocolate Cupcakes (she actually made cake)….

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I hope you enjoyed catching up as much as I did.  Stay posted here and at the following social networking sites.  We can’t have too many can we?   and on “My Kitchen Addictions” and “BaBa Bakes Bakery” Facebook pages.

 

 

 

Filed Under: Uncategorized

GOOD NEWS TO START 2015

Jan 92015 By

Top-Blogger-Button-Recipe-LionI am excited and honored to be named one of Recipe Lion’s top bloggers of 2014! The recipe for Dump Cake is included in a list of 100 of Recipe Lion’s most popular recipes in 2014. I’ll never forget when I received the invite to share this recipe on their website. I had never heard of Recipe Lion before but accepted the request and soon started receiving comments and questions about the recipe. What fun it has been to hear from others about their experiences with this recipe. Suggestions about how to change-up the recipe and tips on how to improve the process was appreciated and enjoyed. Thanks to all those of you who have visited My Kitchen Addictions over the year! Stay tuned for more sharing in 2015! It’s because of you I have a new enthusiasm to share “my kitchen addictions” with you!

Check out the recipe for Dump Cake and the other 99 recipes on Recipe Lion’s top 100 recipes in 2014 here.

Filed Under: Uncategorized

Chocolate Chocolate Chip Zucchini Cake

Aug 52014 By

Chocolate Chocolate Chip Zucchini Bundt CakeHave you been blessed like we have with an abundance of zucchini this year? Our garden has provided, along with friends and family. I have enjoyed all the recipes being shared by friends on Facebook and Pinterest. Traditionally, I make Zucchini Bread each season…usually more than once. This year, I went outside my comfort zone and experimented with other recipes that included a main ingredient of zucchini. One such recipe for Zucchini Lasagna, shared with me by my daughter-in-law, is pinned to make very soon. According to Angela…it’s delicious.

Two very special friends just had birthdays and I chose to make them this Chocolate Chocolate Chip Zucchini Bundt Cake. I remembered I had pinned a recipe for a Chocolate Zucchini Cake from a favorite blog I follow on a regular basis…Cookies & Cups. The only changes I made were the cake pan, baking pan and name of recipe. Make sure you make note of the revised baking time. I loved the results and hope you do too! Chocolate Chocolate Chip Zucchini Bundt Cake

Chocolate Chocolate Chip Zucchini Bundt Cake
 
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Author:
Recipe type: Dessert
Ingredients
  • CAKE...
  • ½ cup butter, room temperature
  • ½ cup vegetable oil
  • 1¾ cups granulated sugar
  • 2 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ½ cup sour cream
  • 2¾ cups flour
  • ¾ cup cocoa powder
  • 3 cups grated zucchini
  • ¾ cup semi sweet chocolate chips
  • FROSTING...
  • ½ cup butter
  • ½ cup milk
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 325°
  2. Spray a bundt baking dish with cooking spray and set aside.
  3. In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
  4. Add in sour cream alternately with the flour, mixing after each addition until smooth.
  5. Next mix in cocoa powder until evenly combined.
  6. Finally fold in zucchini and chocolate chips.
  7. Pour batter into prepared pan and bake for 55 minutes... start watching at 50 minutes or until a toothpick inserted in center comes out clean.
  8. FROSTING...
  9. In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
  10. Pour frosting over your cake while it's still warm.
  11. Allow the cake to cool completely before serving.

Filed Under: Dessert

Strawberry Cake

Apr 232014 By

Strawberry Cake | My Kitchen AddictionsThe recipe for this Strawberry Cake was shared by a friend, Jeanette. She is a special co-worker and friend who brightens my day with a smile and a positive comment! Jeanette is an elementary para-professional in a special education classroom in our school! Those kids are so lucky to have her in their presence every day! Thanks, Jeanette, for sharing this recipe and another cake recipe for Coconut Cake. I will be making that one soon too! Oh, by the way…this Strawberry Cake was a big hit at our family Easter dinner! And…it’s better after it’s been in the refrigerator for a few days. Strawberry Cake | My Kitchen AddictionsThis recipe starts with a boxed white cake mix and a few add-ins makes it super easy to prepare!Strawberry Cake | My Kitchen AddictionsI was able to use some of those frozen strawberries from this past summer. I was so glad I had them in the freezer,as I forgot to pick up this ingredient when I went to the store.Strawberry Cake | My Kitchen AddictionsIt’s a pretty batter! Strawberry Cake | My Kitchen AddictionsThis Strawberry Cake is delicious and improves with age. It reminds me of an icebox cake that my grandma used to make.

Strawberry Cake
 
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Author:
Recipe type: Dessert
Ingredients
  • 1 box (15.25 oz) white cake mix
  • 1 cup vegetable oil
  • 1 box (3 oz.) strawberry jello
  • 4 eggs
  • 3 tablespoons flour
  • ½ cup water
  • 1 pkg.(10 oz.) frozen strawberries, divided
  • 1 box powdered sugar
  • 1 stick soft margarine
Instructions
  1. Mix first six ingredients in a large bowl and beat for two minutes.
  2. Fold in ¾ pkg. strawberries, reserving ¼ pkg. for frosting.
  3. Pour mixture in a greased and floured 9 x 13 cake pan.
  4. Bake at 350 degrees F for 30-35 minutes or until cake tester comes out clean.
  5. To prepare frosting, mix remaining strawberries, powdered sugar and soft margarine until smooth.
  6. Pour over cooled cake.
  7. Store remaining cake in refrigerator.

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Filed Under: Dessert

Oatmeal Pancakes

Mar 292014 By

Oatmeal Pancakes | My Kitchen Addictions

Saturday mornings are a favorite of mine! Sleeping in just a little later, homemade breakfast without a rush and Food Network on the television are just some of the reasons I love Saturdays so much! I sometimes plan ahead and make something special, but many times I use what I have on hand and make a quick, simple staple for breakfast. These Oatmeal Pancakes are just that staple! They are easy to make and just a little healthier than the traditional ones I typically prepare. OatmealPancakesPMWhat I like best is I can make the batter for these pancakes in the food processor and pour it right on a hot griddle.

Oatmeal Pancakes | My Kitchen AddictionsA farm fresh egg always makes breakfast better!

Oatmeal Pancakes | My Kitchen Addictions

Oatmeal Pancakes
 
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Recipe type: Breakfast
Ingredients
  • ½ cup all-purpose flour
  • ½ cup quick cooking oats
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 egg
Instructions
  1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat.
  3. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  4. Brown on both sides and serve hot.

Source: http://allrecipes.com/recipe/oatmeal-pancakes-ii/

Filed Under: breakfast
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