Easy carrot spice cake

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  • 1 box of Spice Cake mix
  • 1 small can of crushed pineapple (drain juice)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup of water or milk
  • 1/2 cup of raisins white or dark
  • 1/2 cup of chopped walnuts
  • 1/2 cup shredded carrot (2 large ones )
  • 1/2 cup of coconut flakes
  • 3 tablespoons flour
  • Cream Cheese Frosting (recipe follows) Make this before anything and put in refrigerator so it sets good.

Cream Cheese Frosting

  • 2 sticks of cream cheese (low fat ok)
  • 2 1/2 cups of powdered sugar
  • 1 tsp melted butter
  • 1 tsp lemon juice (opt)
  • 1/2 coconut flakes to sprinkle on top (optional)

Whip until fluffy .

Cake directions:

Heat oven at 350F degrees.  Prepare your pans; Two round 9 inch or a 13 x 9 pyrex.

In a med bowl mix drained pineapple, raisins, coconut and nuts set aside.

In large bowl (Mixer bowl) mix cake, water, eggs, oil and flour. Slowly stir in pineapple mixture.

Divide into pans or pour onto large pyrex.

Bake for 35 minutes or until cake tester comes out clean yaddy yadda. You know the drill.

Cool completely for over an hour. Frost with cream cheese frosting.

Zucchini Bread with Lemon Curd Cream Cheese topping

It’s summer time and EVERYBODY in the Pacific Northwest has zucchini. So here is they way we enjoy it for months. Ingredients: 4 eggs 1 cup vegetable oil 2 cups white sugar 3 cups grated zucchini (I used a huge zucchini from our garden) 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup rolled […]

Super Easy Choco Choco Chocolate Cake

Super Easy Choco Choco Chocolate Cake

  • 1 box of your favorite brownie mix plus all the fixings  (without choco chips preferred)
  • 1 box of your favorite chocolate cake mix (I used Betty Crocker) plus all the fixings:eggs,oil, water.
  • Franz Raspberry Sauce (find it in the ice cream toppings isle). Strawberry jelly works well too.
  • Cream cheese filling (recipe to follow) or be lazy and use Betty Crocker Cream Cheese frosting
  • Chocolate Frosting from a can…Yes from any can. I use Betty Crocker.milk chocolate.

Heat oven at 350, prepare two 9 inch cake pans with Pam or butter and flour.

Prepare each box as directed in separate bowls. Then gently stir together in one bowl do not over mix.

Fill cake pans evenly and bake for 30 minutes or until cake tester comes out clean.

Let cool completely before frosting. If you want perfect cakes then cool in fridge for two hours then remove the bumpy part to make flat and get them straight and perfect. I go with leave the belly up on top as it will taste just as fab (as shown in pic)

Cream Cheese Frosting (for filling) Opt! Be lazy and just use from a can. Still very good.

  • 1 cup confectioner’s sugar
  • 1 bar of cream cheese (you can use Neufchatel, but who are we fooling here?)
  • 1 tsp vanilla

Whip until well blended. Once the cakes are cooled stack them like this. Cake, cream cheese filling, sauce, cake then. Like an Oreo cookie.

Put chocolate frosting into a small bowl and whip it good. Spread over cake covering sides.

Serve with a bit of sauce sprinkled over slice and enjoy.

It really is great when you don’t have time to whip up a cake from scratch.

RASPBERRIES! RASPBERRIES!


This weekend, I saw a lady walking out of her driveway with two huge signs and a hammer in hand.  After a much closer look (not that I’m nosy or anything) I noticed that the signs said, “U Pick R–…..something”  RASPBERRIES!!!! YAY! Made a u-turn and got me some RASPBERRIES! Fresh, gorgeous, plump, red delicious RASPBERRIES!

Well what else could it be but that the RASPBERRIES are ready for the picking and the eating! The eating part is my favorite. YAY!

If you know anything about raspberries you know that they only grace us with their presence for a few days and then they are gone.

Every year I get these great jewels from my neighbors, friends, the market and/or  from the side of the street, so I end up with so many that they go bad.  Well, brilliant that I am I invented ways of keeping them a bit longer.

Some of the ways are the usual raspberry rhubarb pies, raspberry blueberry crumbles, raspberry frozen pops, raspberry limeade, raspberry vinaigrette, (taking a breath), raspberry jelly, raspberry jam.  When I don’t have time to make any of that I just freeze them on a tray then put them in baggies and we eat them for weeks as if they were candy.

Here is one of my latest discoveries via Central Market. If you know me you know that I made a few changes, additions and well, Viola!

This awesomely easy and superly delicious Raspberry Tart is my  new favorite way of saving raspberries. I may have eaten an entire half of the tart for breakfast today but hey they are only here for a short time!

RASPBERRY TART ala Chicajones

  • 1/2 of an 8oz package cream cheese, room temperature
  • 1 cup of  whipped cream
  • 1/4  cup sugar (I used splenda)
  • 1/2 cup sour cream
  • Juice of 1 small lemon plus a bit of rind
  • 1/2 teaspoon vanilla extract
  • 1 pint (2 cups) fresh raspberries, divided
  • 1/4 cup raspberry jam or melted chocolate for drizzle.

Crust:

  • 8 whole graham crackers, broken into pieces
  • 1 tablespoon sugar
  • Pinch salt
  • 5 tablespoons unsalted butter, melted
  1. Preheat oven to 375°F.
  2. Combine graham crackers, sugar and salt in a food processor and process into fine crumbs.
  3. Stir in melted butter.
  4. Spread crust across bottom and up sides of pan, pressing into an even layer.
  5. Bake for 10 minutes, or until light golden brown. Cool completely.
  6. Meanwhile, use a hand mixer or stand mixer with paddle attachment to beat cream cheese and sugar until smooth.
  7. Beat in sour cream, lemon juice and vanilla. Add 1/4 cup raspberries and beat just to break up berries.
  8. Fold in whipped cream
  9. Spread filling evenly over crust. Top with remaining raspberries.

Sauce:

  1. Place jam in a saucepan over low heat and stir just until loosened up. Drizzle over tart.
  2. Or melt chocolate or use ice cream topping chocolate
  3. Serve immediately or cover loosely and chill for up to 4 hours. (I froze mine and it was even better.

Kudos to Central Market for always showing me new delicious things. Here is there website go check it out.  Town & Country