Ricotta Cake

Ricotta cake is a dessert that takes me straight back to my childhood.  I remember having this at my Italian grandmother's house after having one of those huge dinners - you know, there was always a huge pan of lasagna or bowl of pasta and salad, which was then immediately followed by a roast turkey or pork.  Always SO much food! 

I found this in my recipe binder and it had been given to me by my grandmother's best friend - I know my family will remember Angie!  Her and my grandmother were a riot.  Both the shortest little old Italian ladies, so cute... 

Ricotta cake is a staple in Italy and I've read that it's available at all supermarkets and bakeries.  One day I'll have to find that out for myself!   It's a super moist, almost pudding like cake.

You wouldn't know it to look at it, but the ricotta mixture is actually poured on top of the cake batter before baking.  Then, it sinks straight to the bottom.  Dust with confectioner's sugar and/or serve with berries or a light citrus glaze.  It really is heavenly!  

Serves 18

Ricotta Cake

1 box yellow cake mix and ingredients needed for cake

2 lbs ricotta cheese

3/4 cups sugar

3 eggs

3 teaspoons vanilla

confectioner's sugar for dusting

Preheat oven to 350 degrees.  Prepare cake mix according to directions and pour into a 9 x 13-inch pan (not greased).

Mix ricotta, sugar, eggs and vanilla and spread over top of the cake batter.  Bake for 20 minutes more than the directions on the box of cake mix.  Check when there is about 10 minutes left and tent with foil if the top is turning too brown.  

Let cool before dusting with confectioner's sugar and serving. 

You may also like:

Chocolate Pudding Sundae Cake

Honey Bun Cake
Lemon Ricotta Pound Cake

Chocolate Chip Gooey Butter Cake

Graham Cracker Eclair Cake

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Chocolate Pudding Sundae Cake

This recipe comes from my late stepmother, who made it frequently to bring to Holidays and parties because it's so easy and so good!  Brought back lots of good memories making this and thinking about her.  

The crust is buttery, oh so buttery - I mean, after all, it's just flour and butter mixed together with your choice of nuts (optional) and then baked.  Topped with a cream cheese, confectioner's sugar and cool whip mixture followed by chocolate pudding, then more cool whip.  Add more nuts and Maraschino cherries (again, both optional) to really make it like a sundae!  I opted to use pecans in the crust, but didn't use any on top.  The original recipe calls for walnuts, but I didn't have any nor do I like them!    

Certainly not the prettiest dessert to take pictures of.  Usually it doesn't come out of the pan this nice and neat, but I really worked at it.  The best part is, it doesn't matter because you want to taste all the layers together in one bite and if it gets all mixed up as you serve it, then all the better!

Serves 18-20

Chocolate Pudding Sundae Cake

Crust
1 1/2 sticks butter, room temperature
1 1/2 cups flour
1/2 cup chopped pecans

First layer
1 (8 oz) package of neufchatel cheese
2 tablespoons butter
1 1/2 cups confectioner's sugar
1 teaspoon vanilla
1 (8 oz) tub light cool whip

Second layer
2 (3.4 oz) boxes instant chocolate pudding
3 cups milk

Third layer
1 (8 oz) tub light cool whip
Maraschino cherries
1/2 cups chopped pecans (optional)

Preheat oven to 375 degrees.  Make the crust by mixing the flour, butter and pecans, with a spatula or fork, until everything is combined and smooth.  Press into a 9 x 13-inch cake pan.  Bake for 15 minutes.  Let cool.

Make the first layer by beating the cream cheese and butter with a hand held mixer until smooth.  Add remaining ingredients, beat well.  Spread on cooled crust.

Second layer - combine the pudding mix and milk, mix well with a whisk.  Layer over cream cheese mixture.

For the third layer, spread the tub of cool whip over the pudding mixture.  Top with more pecans and Maraschino cherries (optional).

Allow cake to sit in fridge for at least an hour to firm up.  Serve cold and store in fridge.

Cake Batter Blondies

Could these look any more scrumptious??  Trust me when I say, they are just as delicious as they look.  And too easy NOT to make.  One bowl, about 5 minutes and you have these amazing blondies.  And I don't know about you, but I LOVE cake batter flavored anything.  I kind of feel bad for the rest of my family - I practically ate the entire pan.  Well, maybe I don't feel that bad for them...these are sure to become a staple in our house.      

The sprinkles make these just too cute.  Depending on what you use, don't stir too much.  You don't want the colors to run through your batter.  Just when I started seeing the green color bleed a little, I stopped stirring.  

Makes 9 large bars

Cake Batter Blondies

1 box yellow cake mix

1/4 cup vegetable oil

1 egg

1/3 cup milk

1/2 cup sprinkles

Preheat oven to 350 degrees and grease a 9 x 9-inch pan with non-stick spray.  In a large bowl, combine cake mix, oil, egg and milk and stir until everything comes together.  Stir in the sprinkles until just mixed through.  Spread batter in prepared pan, add more sprinkles on the top and bake for 25-30 minutes.  The edges will start to turn golden but the middle should still be pretty under done.  Allow to sit for another 20 minutes so the middle sets.  Cut into 9 large bars or 16 smaller ones. 

(Source:  Adapted from Sally's Baking Addiction)

Apple Cake with Caramel Glaze

I love a cake with fresh apples!  And the brown sugar, caramel glaze puts this cake over the top.  Pecans are optional, but they go so well with the cinnamon and apple that unless you are totally against (or allergic to) nuts, I would absolutely use them. 

I used a spring form pan because I wanted the glaze to drip down the sides.  If you use a square or round cake pan, then your glaze will just be on top - and just as good!  

The cake is moist and sweet and just so good!  I think it's best served at room temperature, but I did end up keeping it in the fridge.  

Serves 8-10

Apple Cake with Caramel Glaze

2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups peeled and chopped apples
1/2 cup chopped pecans (optional)

For the glaze
1/2 cup packed brown sugar
3 tablespoons butter
1 tablespoon half & half
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease an 8-pan (round or square) or a spring form pan.  In the bowl of a stand mixer, beat the eggs until they are light in color and foamy.  Add the oil and vanilla and mix well.

In a smaller, separate bowl, combine the flour, sugar, salt and cinnamon.  Add the flour mixture to the wet mixture and mix until just combined.  Stir the apples and pecans in by hand.  Pour the batter in the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean.  While the cake is still hot, prepare the glaze.

For the glaze: Combine all of the ingredients into a saucepan.  Cook over medium heat, stirring often until the mixture comes to a gentle boil.  Cook for 3-5 minutes.

Spoon the hot glaze over the still warm cake.  Let the glazed cake cool completely before serving.

(Source:  Adapted from Lick the Bowl Good)

Flourless Fudge Cake with Glaze

Talk about a rich, decadent dessert!  Wow.  Such a deep chocolate flavor.  Instant espresso powder is added to the batter, which completely brings out the chocolate flavor.  This recipe was adapted from the King Arthur Flour website (which I thought was kinda funny - a flourless cake?  Get it?).  The only difference between theirs and mine was that I only added 2 eggs - and that was because I only had 2 eggs left.  It turned out great and not at all crumbly like it says on their website.  My cake stayed completely intact when I flipped it over out of the pan.  

The steps and instructions are so easy, too, right up my alley.  Semi-sweet chocolate chips right out of the bag and the microwave too!  I made this cake in the matter of time it took me to cook up a grilled cheese for lunch for my daughter.  Do not forget your glass of milk with this cake..  

12 servings

Flourless Fudge Cake with Glaze

1 cups semisweet chocolate chips

1/2 cup unsalted butter

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon espresso powder

1 teaspoon vanilla extract

2 eggs

1/2 cup unsweetened cocoa powder

For the glaze

1 cup semisweet chocolate chips

1/2 cup heavy cream

For the cake: Preheat the oven to 375 degrees.  Grease a round 8" cake pan.  In a medium microwavable bowl, combine the chocolate chips and butter and microwave for 30 second intervals until the chocolate chips have melted completely.  Pour mixture into a mixing bowl.  Mix in the sugar, salt, espresso powder and vanilla extract.  Add the eggs and mix until smooth.  Add cocoa powder and mix until combined.  

Pour batter into prepared pan and bake for about 25 minutes.  The top will start to look like the crust of a brownie.  Let stand 5 minutes, then turn out onto a serving plate.  It can remain upside down.  Let cool completely before glazing.  

Glaze:  In a medium bowl, combine the chocolate chips and cream and microwave for 30 second intervals until the cream is hot and the chocolate chips are melted.  Pour into the middle of the cooled cake and spoon in a circle until the top is completely covered.  You can also let some drip down the sides.