Banana Cinnamon Coffeecake

The original recipe was called Cinnamon Coffee Cake.? I decided to Think With My Taste Buds and change it up a bit.? I had 3 bananas that were ripe and needed to be used, I had some Ricotta cheese that needed to be used and for cinnamon type toppings I prefer brown sugar.? The recipe called for sour cream but I wanted to use up my ricotta which is dryer than sour cream but I thought that adding the bananas and 1/2 cup of water would make up for the moisture that would come from the sour cream.? Plus, I have used ricotta before in cakes and they have always come out moist.? And using the brown sugar instead of regular sugar in my topping worked out perfect.? For changes – add coconut, of course.? Change the spice from cinnamon to allspice, cloves, etc.? All-in-all, this came out perfect and I was able to use up some ingredients that may have gone bad before they were used.? I do think I’ll use a few more nuts in the future making but it’s still good as it is. View the recipe by clicking on Martha’s Recipe Cabinet

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Banana Cinnamon Coffeecake

Toronto…the finale

So I told you I had fun when I was away right?? But unless you follow me on Twitter or on Facebook (Judy Chiappini) you may not know what exactly I was up to… It was a friend of mine’s birthday and he invited me to a party at his house… We had some dips (roasted red pepper and egg plant)… Some marinated and grilled shrimp… Grilled Octopus… Salads… (Photo courtesy of Paula @ Dragon’s Kitchen ) (Photo courtesy of Paula @ Dragon’s Kitchen ) Grilled Pork Belly… Homemade Chicken Gyro’s… with homemade tzatziki, tomatoes, and onions… And then came the cake… You see how lucky I am???? Have you guessed who’s birthday it was yet? Peter @ Kalofagas had a birthday!!! and I got to meet Paula @ The Dragon’s Kitchen And Jasmine @ Confessions of a Cardamom Addict ? photo courtesy of Paula @ Dragon’s Kitchen Can you believe how lucky I was to be invited to this Greek feast?? Peter single handedly prepared and served us all night long.? Paula did make the birthday cake and it is by far one of my all time faves…Lemon Meringue Cake! We were able to meet up with Paula and Peter once again but just for a quick bite to eat after we went to the Science Center to see Harry Potter

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Toronto…the finale

Pennsylvania for the 4th of July!

Well we had a great time in DC but really wanted to be far away from the city by the 4th of July.? We were there on the 2nd and the city

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Pennsylvania for the 4th of July!

Grandma’s Cheesecake – 1960s

This recipe came from my wonderful friend Lillian. She ran across it in a little paper cookbook that she bought many years ago at the cost of 10 cents. It dates back in the 1960s. View the recipe by going to Martha’s Kitchen Korner

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Grandma’s Cheesecake – 1960s

Landslide Cake

A REAL FLOP!? As I’ve said before… “if you cook, you are going to have flops now and then.”? But you learn from those “flops.”? The cake in this picture was a “flop” to me.? I made it to serve to my Sunday Morning Coffee group and would have thrown it in the trash if there had been time to make something else.? Then I decided to go ahead and serve it telling them upfront it was a “flop.”? They actually loved it and one even came up with the name Landslide Cake.? So, here is the recipe and a way to actually fix the problem of it falling apart. 1 butter pecan cake mix 4 eggs 1 cup water 3/4 cup cooking oil 1/2 cup chopped nuts 2 Granny Smith apples, peeled and chopped 1 container of Caramel Icing Preheat oven to 350 degrees.? Mix cake mix, eggs, water and oil until well blended.? Fold in apples and nuts.? Pour into 13 x 9″ baking dish.? Bake 35-40 minutes or until toothpick inserted in center comes out clean.? Ice while still warm. These are the change s I made.? #1 – my apples were too large.? They need to be chopped really small.? #2 – the nuts were too large.? They needed to be chopped fairly small.? #3 – I used a Bundt pan and since I wanted to ice while the cake was warm, taking it out of the pan was a problem.? The size of the apples and nuts made most of them settle at the bottom of the cake causing it to start cracking as it came out of the Bundt pan.? Solution – use a flat pan like the 13 x 9″ and don’t take it out.? Use it to serve your cake from.? Another problem with it becoming a “Landslide Cake” was the weight of the icing.? With the cake still being hot, the weight of the icing made it fall apart even more.? BUT… the taste is great.? So, make it in a flat pan and ice it while warm without removing it from the pan.? End of problems.

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Landslide Cake

Lemon Poppy Seed Squares

These cake squares are made with lemon, All-Bran cereal, poppy seeds and walnuts.? They are, of course, simple to make and delicious.?? View the full recipe by going to Martha’s Recipe Cabinet . Changes – change flavor by using different flavorings such as coconut, pineapple, almond, etc.? If using any of these, eliminate the lemon juice.? If you use flavorings in your icing, decrease the amount to 1/2 tsp. and add water to make up the difference.?

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Lemon Poppy Seed Squares

Pecan Pound Cake

This cake is quick and easy using only 6 ingredients.? To view the full recipe go to Martha’s Kitchen Korner

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Pecan Pound Cake

Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Foodbuzz Daily Special When the pressure is on, this electric beauty cooks many foods up to 70% faster than conventional methods. The Cuisinart® 6-Quart Electric Pressure Cooker is the totally safe way cook smarter. Pressurized steam creates hotter temperatures, and the tightly sealed pot keeps vitamins and minerals from boiling away. Nonstick cooking pot also seals in moisture that keeps roasts, stews, vegetables and more tender and flavorful. Even cheesecake and custards turn out delectably creamy. Cooker features adjustable pressure and temperature settings to let you brown, simmer or sauté before pressure cooking and keep foods warm after. Limited 3-year warranty. 1,000 watts. Product Features • Removable nonstick 6-quart cooking pot includes inside measurement marks • Powerful 1,000 watt motor handles the big cooking jobs • Brushed stainless steel design accents any kitchen décor • Easy-to-read digital thermostat lets you quickly adjust temperatures • One-touch, push-button controls offer high and low pressure settings, plus Browning, Simmer, Sauté and Keep-Warm • 99-minute time and LED countdown display ensure perfect cooking time • Sturdy cool-touch side handles make lifting easy and safe • Wire trivet holds foods inside the pot or out on the counter • Cooking pot and trivet are dishwasher-safe • Includes instruction/recipe booklet with 48 recipes for appetizers, soups, salads, side dishes, entrées and desserts

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Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Hide-and-Seek Cupcakes

This is a recipe I found on a site called Grandparents.com.? I thought it was so good that I had to share it with everyone.?? Ingredients: 1 box cake mix 1 quart ice cream 1 container ready-made frosting Directions: 1. Prepare cupcakes as directed on the box. Let cool. 2. With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake. 3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly! 4. Frost the top of the cupcake

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Hide-and-Seek Cupcakes

Strawberry Coconut Bars

You can make some tasty changes with this one. All you have to do is change the flavor of the cake mix. You can leave the coconut out if you want. You can scatter a layer of chocolate chips over your dish during the last 5 minutes of baking. You can also add nuts instead or along with the coconut. View the full recipe by going to Martha’s Kitchen Korner

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Strawberry Coconut Bars

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