Monday, October 31, 2016

Green Tea Matcha Bundt Cake

3 cups All-Purpose flour 
2  cups of sugar
2 teaspoons of baking powder
4 teaspoons of matcha powder
1/4 teaspoon salt
1 14 oz can of coconut milk 
1 cup milk (or 12 oz can evaporated milk)
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled

Preheat oven to 350F.
Lightly grease bundt pan

Mix all dry ingredients together (flour, sugar, baking powder & salt)

In a separate bowl, whisk together eggs, coconut milk, milk and melted butter.

Slowly add mixture into the dry ingredients.

Bake for about 65 minutes.

Banana Applesauce cake

2 cups flour
1 tsp baking soda
1/4 tsp salt

1/2 cup applesauce (or 1 single serve container)
3/4 cup honey (or brown sugar)
2 eggs beaten
1 tsp molasses
3 mashed bananas
1/4 cup olive oil
1 tsp cinnamon

(I add 1 tbsp of cocoa powder into the dry ingredients because my toddler will only eat it this way)

Mix dry ingredients together.
Mix wet ingredients in a separate bowl. Slowly combine wet ingredients into dry ingredients.

Heat oven to 350 F.

Lightly grease a 9x5 loaf pan.

Bake for 60-65 mins.

Wednesday, November 18, 2015

Pumpkin Chocolate Chip Banana Cake

This original recipe is from Sally’s Baking Addiction Cookbook.
But since my toddler will only eat a chocolate cake, I added cocoa powder and sneaked in a banana.
He loves it!


  • 1 and 3/4 cups (220g) all-purpose flour 
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice (I used apple juice instead)
  • 2/3 cup (120g) semi-sweet chocolate chips
  • 1 ripe banana (mashed)
  • 1.5 tablespoons cocoa powder


  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days.
Source: Sally's Baking Addiction Cookbook

Saturday, April 23, 2011

Easter Tres Leche Cake

Bake 1 box of Betty Crocker Butter Cake Mix (follow directions on box) in a 13 x 9 pan
Remove cake from oven and poke holes all over cake using a fork.

Then whisk :
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup heavy cream

And pour over cake.

Topping :
3/4 cup heavy cream
1 tsp vanilla
1 tablespoon sugar

Whip until soft peaks form.
Spread over cake
Top with coconut flakes (or fresh fruit).

For Easter, I decorated the cake with Marshmallow peeps.
And the template for the cupcake topper can be found here.

Friday, December 24, 2010

Sweet Potato Casserole

This is one of the dishes at Thanksgiving :

6 cups mashed, cooked sweet potatoes
2 cups sugar
1 stick butter
4 eggs
2 tsp vanilla
1 cup whole milk
1/2 tsp salt
Mix using stand mixer with wire whisk attachment to catch any sweet potato
strings. Place in casserole dish.

1 cup brown sugar
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans

Toast pecans in small amount of butter in small fry pan.
Mix all topping ingredients and put on top of potato mixture.

May refrigerate and cook when needed at 350 degrees until hot. About 30 to
45 min.