Chocolate Crazy (Wacky) Cake (Dairy & Egg Free)

Super moist, rich & delicious!

The recipe for Crazy Cake was created during the Great Depression Era. This moist and delicious cake doesn't require eggs, butter, milk or even a mixing bowl. It's perfect for people who have egg or dairy allergies! 

Cake Ingredients:

cooking oil spray (I use avocado oil spray)

1 1/2 cups all purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup water

1/3 cup avocado oil

1 tablespoon distilled white or apple cider vinegar

1 teaspoon pure vanilla extract

Icing Ingredients (optional)

1 1/2 cups powedered sugar

1/4 cup unsweetened cocoa powder

2 tablespoons + 2 teaspoons water

1 to 2 teaspoons pure vanilla extract

1/8 teaspoon salt

Method:

Preheat oven to 350*. Use the cooking oil spray to lightly grease an glass 8x8 inch baking pan.**

Add the flour, sugar, cocoa, baking soda and salt to the pan and stir to mix. Make three "craters" in the dry ingreddients: two small and one larger.

Pour vinegar in one of the smaller craters. Add vanilla to the other small crater. Add the oil to the larger crater. Pour the water over everything and mix with a fork until smooth.

Bake on the middle rack of the oven for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. (Be careful not to overbake or the cake will be dry.)  Cool completely.

If desired, dust the cake with powdered sugar or top with chocolate icng.

To prepare the icing, in a small bowl, whisk together the powdered sugar, cocoa, 2 tablespoons of water, vanilla and salt until the mixture is smooth. The icing should have a thick, fudgy consistency that is spreadable. If the icing is too thick add additional water, one teaspoon at a time, until the proper consistency develops. Gently spread evenly on top of the cooled cake. Cut into 9 to 12 pieces.

**If baked in an aluminum pan, the cake may have a metallic taste. Lining the pan with parchment paper can prevent this. If using a 9x9 inch pan, reduce the baking time to 25 to 30 minutes.

Notes: 

This cake is very moist and rich so small servings are best. 😀

Store covered at room temperature for 3 to 5 days. The cake will keep longer if stored in an airtight container in the refrigerator. (Although, refrigerating may cause the cake to dry a little.)

For a vanilla cake, simply omit the cocoa powder. Store the cake covered at room temperature. 

The batter can be used to make cupcakes ~ line a muffin pan with paper liners. Fill 2/3 full with the batter and bake at 350* for about 20 minutes.

To make a 9x13 inch cake, double the batter. Bake at 325* for 35 to 45 minutes.

Cheerful & Inexpensive Dollar Tree 4th Of July Gnome Decorations

This adorable pair of gnomes
reside on the dining room
bay window seat. ❤️

Materials For Each Gnome:

1 14 inch tall gnome

1 wooden arrow**

adhesive

1 flowerpot

sand, dirt or gravel

decorative glass gems

Clear Coat protective spray

Instructions:

Cut the tags and remove the strings from the gnome and the arrow. Use a strong adhesive to attach the arrow to the back of the gnome. (The arrow should be pointing down.) Set aside to dry and set completely for 24 hours.

Center the arrow and gnome in the center of the flowerpot. Add sand, dirt or gravel to the pot to support and anchor the gnome. Top with glass gems.

If desired, apply a clear coat to protect from fading by the sun.

Note: I made two of these decorations for inside and two for outside of our front door. They were simple and fun to assemble and much more affordable than the decorations I saw in other stores.

 

Simple Gourmet ~ Cherry & Blueberry Cookies (With Coconut)

These simple cookies are chewy
and bursting with flavor.

Ingredients:

2 cups dried cherries

2 cups dried blueberries

1/2 teaspoon rum extract (optional)*

2 cups of unsweetened flaked coconut

3 1/3 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 1/2 cups (3 sticks) butter at room temperature

1 1/2 cups packed brown sugar

2/3 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon coconut extract (optional)**

2 large eggs

parchment paper

foil

Method:

Preheat oven to 275*. Line a baking sheet with foil. Sprinkle the coconut evenly onto the foil lined baking sheet. Bake for 5 minutes. Remove from the oven and stir. Bake for approximately 5 more minutes or just until crisped and some of the coconut is golden brown. Set aside to cool. (Turn off oven.)

Cut the dried cherries in half and place in a medium saucepan. Add the blueberries and just enough water to cover the berries. Add the rum extract. Heat over medium heat just until the water starts to bubble. Remove from the heat and let stand for 10 minutes. Drain and set aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat together the butter, sugars, vanilla and coconut extracts until creamy. Add the eggs and mix well. Grandually mix in the flour mixture, at low speed, until all of the ingredients are well blended. Stir in the coconut and berries. Cover and chill for one hour or overnight.

Preheat oven to 350*. Line baking sheets with parchment paper. Roll tablespoons of dough into balls approximately 1 1/2 inches in diameter. (Or use a cookie scoop.) Place balls about 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned. Allow to cool on the baking sheets for 5 minutes before moving to a cooling rack. 

Finish cooling completely. Store in an airtight container in the refrigerator. Makes 8 to 10 dozen.

*The rum extract is optional, but I highly reccomend adding it to the berries because it greatly enhances the flavor of the berries. (It will be your secret, hidden ingredient.

**Even though the coconut extract is optional, it does add a nice flavor to the cookies.

 Note: I created these cookies for my kids and grandkids when they came for a visit. They instantly became a new family favorite!

Lake & Ocean Ice Cream Floats (Kid Approved!) 🐟

This pretty ice cream float
is fun and especially
appeals to kids! 🐟

Ingredients:

4 scoops of vanilla ice cream

10 ounces Hawaiian Punch Polar Blast drink

10 ounces Sprite

1 gummy fish, shark or other sea or lake creatures

whipped cream (optional)

blue sugar sprinkles (optional)

2 tall clear glasses

2 straws

2 spoons

Method:

Pour 5 ounces of the Polar Blast drink into each glass. Add 2 scoops of ice cream to each glass. Pour 5 ounces of Sprite over the ice cream. If desired, garnish with whipped cream and sugar sprinkles. Top with a gummy fish. Add a straw and serve with a spoon.

Note: We live next to a lake, so when the grandkids visit I think it is fun to serve a "Lake Float".  I serve in a clear glass so that they can see the ice cream melt into the blue drink. 🐟

 

Spumoni (Chocolate, Cherry & Pistachio) Biscotti

Spumoni ice cream garnished with
Spumonia Biscotti, an Amarena
Cherry and an Italian flag.

Italian Spumoni ice cream is a delicious combination of chocolate, cherry and pistachio ice creams. This chocolate, cherry and pistachio biscotti honors those flavors and pairs perfectly with ice cream, milk or coffee. ❤

Ingredients:

1 cup (2 sticks) unsalted butter*

1 1/2 cups granulated sugar**

4 large eggs (at room temperature)

4 teaspoons pure vanilla extract

1 teaspoon almond extract

3 cups all purpose flour

1 cup unsweetened cocoa powder

3 teaspoons baking powder

1/2 teaspoon salt**

1 1/2 cups coarsely chopped shelled pistachios

1 1/3 cups coarsely chopped dried cherries

2/3 cup mini chocolate chips

Method:

Preheat oven to 350*. Line two baking sheets with parchment paper.

In a large bowl, with an electric mixer, cream together the butter and sugar for 2 to 3 minutes. (The mixture should be fluffy and light in color. Scrape down the sides of the bowl. At low speed, add the extracts and the eggs one at a time. Mix until well combined.

In a separate bowl, sift together the flour, cocoa, baking powder and salt. Scrape the sides of the large bowl again and then add the sifted ingredients to the creamed mixture. Mix on low speed just until completely combined. Stir in the pistachios, cherries and chocolate chips to mix evenly into the dough.

Divide the dough into 4 equal portions. Form each dough portion into a log about 1 1/4 inches wide and 15 inches long. Place 2 logs , 3 inches apart, on each  of the prepared baking sheets.

Bake for 25 to 30 minutes, until the baked logs are firm to the touch. Cool for 10 to 15 minutes or until cool enough to handle. 

Transfer to a cutting board. Use a serrated knife to slice the logs into 1 inch segments. Arrange the slices, cut side down, on the baking sheets. Bake for another 10 to 12 minutes. Cool completely before serving. Makes about 4 dozen biscotti cookies.

*If you use salted butter, omit the additional salt.

**These biscotti cookies are not overly sweet ~ if you prefer a sweeter cookie you can increase the sugar to 1 3/4 or 2 cups. Or, if you are not shipping the cookies, you can dip one side or half of the biscotti in melted chocolate.

Store in an airtight container in the refrigerator, or package to give as gifts or party favors.

Notes: I created this biscotti recipe to serve to guests, with Spumoni ice cream, following an Italian dinner. I also prepared gift bags of cookies to send home with my guests. Everyone said it was the best biscotti they had ever tried! ❤

I also shipped biscotti in an airtight container to my Air Force son stationed in the Middle East. They traveled well and he loved them!

 

Simple & Tasty Red, White & Blue Muffins (With Cranberries & Blueberries)

A Simple, Festive and Delicious
Fruit Muffin!

Ingredients:

1 2/3 cups fresh blueberries

2 cups fresh or frozen cranberries**

3 cups all purpose flour

1 1/2 cups granulated sugar

4 teaspoons baking powder

1/4 teaspoon fine sea salt

2/3 cup avocado oil

2 large eggs (at room temperature)

2/3 cup milk

2 teaspoons vanilla extract 

1/2 teaspoon almond extract

2 tablespoons red sugar sprinkles or  granulated sugar

Method:

Rinse the blueberries. Remove any stems and set aside on paper towels to dry. 

Cut the cranberries in half. Place in a colander and run water over them to rinse away the seeds. Set aside on paper towels to dry.

Preheat oven to 400*. Grease the bottom and sides of the muffin pans or line with paper liners. (12 large muffins, or 20 standard size muffins.)

In a large bowl, sift together the flour, sugar, baking powder and salt.

Add the oil and eggs to a two cup liquid measuring cup. Add 2/3 cup (or more) of milk to make 2 cups of liquid. Add the vanilla and almond extracts and mix with a fork or small whisk to mix together.

Make a "well" indentation in the center of the dry ingredients. Add the wet ingredients into the well and gently stir with a large fork, or bowl scraper, until all of the ingredients are combined. (Do not overmix.)*** Gently fold in the blueberries and cranberries.

Spoon the batter, in equal portions, into the prepared muffin pans. Sprinkle the top of the batter with red sugar sprinkles or granulated sugar.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean. Place muffin pans on cooling rack for 10 minutes before removing the muffins.

If paper liners aren't used, carefully slide a knife around the edges of the muffins to carefully loosen from the pans. Serve warm or at room temperature.

Storage: Once completely cooled place in a plastic storage bag or airtight container and store for up to 3 days at room temperature or in the refrigerator. To freeze, place

in freezer bags, or airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, or reheat frozen muffins at 300* for 5 or a little longer.

**In November, I purchase extra bags of cranberries. I store them in the freezer to use throught the year. Here are other delicious recipes that include cranberries:

Famous Cranberry Bread & Muffins

https://carriekitchencreations.blogspot.com/2024/01/famous-cranberry-bread-muffins-family.html

Keto Mini Cranberry Pecan Loaves

https://carriekitchencreations.blogspot.com/2020/12/keto-mini-cranberry-pecan-loaves.html

Keto Friendly Fresh Cranberry Muffins

https://carriekitchencreations.blogspot.com/2020/12/keto-friendly-fresh-cranberry-muffins.html

(Mock Cherry) Cranberry Pie

https://carriekitchencreations.blogspot.com/2020/01/mock-cherry-cranberry-pie-absolutely.html

Super Simple & Festive Cranberry Pudding Cake (For Brunch & Dessert)

https://carriekitchencreations.blogspot.com/2015/11/festive-cranberry-cake.html

Note: I created this recipe to serve to family over the 4th of July holiday. These attractive and delicious gourmet bakery style muffins were a big hit!

 

Crabby Croissants ~ Delicious & Fun For Kids Of All Ages!

This special breakfast (or snack) tastes
delicious and makes everyone smile!

Ingredients For Each Crab:

1 croissant 

Nutella (optional)

2 banana slices

2 blueberries

2 1/2 strawberries

graham cracker crumbs (optional)

Swedish, Gummy or Cracker Fish

2 toothpicks

Method:

Preheat oven to 350*.

Cut a small slit in the croissant for where the tongue will go. Cut a larger slit on the opposite side (where the Nutella will go). Bake for 5 minutes.**

Rinse the blueberries and set aside on a paper towel to dry.

Wash and remove the stems of the strawberries. Cut in half and cut out little triangles out of 4 halves to make the claws. Set aside.

If desired, sprinkle graham cracker crumbs (for sand) on a serving plate. If desired, through the larger slit, add Nutella to the the inside of the croissant. Place on top of the graham crumbs.

To make a tongue, with the point facing out, insert a strawberry half into the smaller slit.

Place 4 claw halves next to the croissant crab body.

Assemble the each eye by using a toothpick to attach a blueberry and banana slice on top of the croissant.

If desired, add a candy or a few cracker fish to the plate.

Serve & Enjoy!

**I always heat my croissants, because I like them crisped and I think it enhances their flavor. You can skip this step if you prefer croissants chilled or at room temperature.

Note: On the 4th of July, I served these fun "Crabby Croissants" to my kids and grandkids for breakfast. They loved the the playfulness and the taste! 

 

 

Carmelized Oven Baked French Toast ~ Family

A Simple, Tasty & Attractive French 
Toast for Breakfast or Brunch.

Ingredients:

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 - 2 loaves of thickly sliced French bread
5 eggs
1 3/4 cups milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

 

Method:

Melt butter over low heat. Add brown sugar and stir until mixed. Pour butter & sugar mix into bottom of 9 x 13 pan and spread evenly. Beat eggs, milk, & vanilla. Lay single slices of bread in 9 x 13 pan. Spoon 1/2 of egg mixture on top of bread layer. Sprinkle with cinnamon. Add second layer of sliced bread. Spoon on remaining egg mixture. Cover & chill in the refridgerator overnight. 

Preheat oven to 350*. Bake for 45 to 50 minutes. (covered for the first 30 minutes)

Cut into ten portions. Place on serving plates with the brown sugar side facing up. Sprinkle with powdered sugar & cinnamon. If desired, serve with warm maple syrup or garnish with fresh berries. Makes 5 to 10 servings.

Notes: Years ago, my daughter-in-law Lindsay made an oven baked frnch toast and that inspired me to try a similar recipe. I especially like that the dish is prepared the night before and, in the morning, just popped into the oven. When I served this dish to my Latina daughter-in-law Ara, she loved it. The flavor reminded her of Mexican Bread Pudding. (Capirotada) Definitely a family favorite!

Greg's Best Homemade Vanilla Ice Cream (With Vanilla Bean Or Pure Vanilla Extract)

A Delicious & Creamy
Homemade Ice Cream!

Ingredients:

5 1/2 cups heavy whipping cream

5 1/2 cups half & half (or 2 3/4 cups heavy cream and 2 3/4 cups whole milk)

2 cups granulated sugar

3 vanilla beans**

1/2 teaspoon pure vanilla extract**

2 teaspoons coarse sea salt (optional)

**If you do not have vanilla beans, increase the pure vanilla extract to 2 teaspoons.

Method:

In a large saucepan, or dutch oven, stir together the cream, half & half and sugar.

Cut the vanilla beans in half. Scrape out the dark centers of each pod. Add both the scrapings and pods to the liquid. 

Bring to a simmer over medium low heat. Do not allow to boil.

Remove from the heat and if desired, stir in the salt. Allow the mixture to cool completely before transfering to an airtight container. Refrigerate for 4 hours or up to 48 hours.

Prepare your ice cream maker as directed. Pour the prepared mixture through a seive to remove the pods. Add to the ice cream maker machine and process as directed.

Transfer the blended ice cream to an airtight container and freeze for one hour before serving. Makes 4 quarts.

Note: It is a family tradition for my husband to make homemade ice cream for the 4th Of July holiday. This recipe is his best and favorite vanilla bean recipe. We garnish with fresh blueberries, strawberries and whipped cream to celebrate the red, white and blue.