Bacardi Rum Cake

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

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Strawberry Cheesecake Trifle

ingredients

• 2 pints fresh strawberries, sliced
• 1/2 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons orange juice
• 3 cups Cool Whip
• 10 3/4 ounces frozen pound cake, thawed
• additional strawberry (to garnish)

Directions:

1. In a bowl, toss strawberries with sugar; set aside.
2. In a mixing bowl beat cream cheese and orange juice until smooth.
3. Fold in Cool Whip. Set aside.
4. Cut pound cake into 1/2 inch cubes.
5. Drain strawberries, reserving juice.
6. Gently toss cake cubes with reserved juice.
7. Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl.
8. Top with a third of the cream cheese mixture and half of the strawberries.
9. Repeat layers.
10. Top with remaining cream cheese mixture.
11. Garnish with strawberries, cut into fans.
12. Cover and refrigerate 4 hours
13. (I've been impatient and served this almost immediately and it's still great!).

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Blueberry Cheesecake Muffins

ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar, plus
• 2 -3 tablespoons sugar (depending on sweetness of the berries)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 cup melted butter
• 1/3 cup plain yogurt
• 1/2 teaspoon vanilla extract
• 2/3 cup ricotta cheese
• 2 eggs
• 1 cup blueberries (I like canned or frozen wild blueberries)

Directions:

1. Preheat oven to 375 degrees.
2. Grease 8-10 muffins tins (I always make mini muffins).
3. In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
4. In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
5. Add to flour mixture.
6. Carefully fold in the blueberries.
7. Batter wil be soft and lumpy
8. Fill the muffin cups 2/3 full and bake 20 minutes.

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Lime Cheesecake Squares

ingredients

CRUST

• 1/2 cup crushed graham wafers or 1/2 cup crushed graham wafer crumbs
• 1/2 cup crushed vanilla wafers or 1/2 cup crushed vanilla wafer crumbs
• 1/4 cup ground blanched almond
• 1/4 cup butter

FILLING

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons grated lime zest
• 1/2 cup key lime juice, freshly squeezed
• 1 tablespoon tapioca starch or 1 tablespoon cornstarch

Directions:

CRUST

1. Preheat oven to 350 F degrees.
2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
3. Cut in butter using a pastry blender or a fork until mixture is crumbly.
4. Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
5. Press wafer mixture firmly in bottom of casserole dish.
6. Bake in preheated 350 F oven for 15 minutes.

FILLING

1. In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
2. Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
3. Spread mixture evenly over baked crust.
4. Return to oven and bake at 350 F for 25 to 30 minutes or until set.
5. Cool on wire rack.
6. Chill in refrigerator for at least 1 hour before cutting into squares to serve.
7. If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
8. You can also use regular lime juice or use bottled key lime juice.

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Lemonade Cupcakes

Ingredients:

• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (18 1/4 ounce) box white cake mix
• 1 (8 ounce) carton sour cream
• 3 ounces cream cheese, softened
• 3 eggs
• 1 (12 ounce) can whipped cream cheese frosting

Directions:

1. Preheat oven to 350.
2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
3. Combine remaining concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4. Beat with mixer until well blended.
5. Spoon batter into paper-lined muffin tins, filling 3/4 full.
6. Bake at 350 for 20 minutes or until cooked through

Cool completely before frosting.

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Banana Cream Pie Cupcakes

Ingredients:

• 1 1/2 cups blanched almond flour
• 1 tablespoon arrowroot
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1 -2 very ripe banana (about 3/4 to 1 cup mashed)

Directions:

1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
3. Mix wet ingredients into dry.
4. Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
5. Bake at 350° for 15-18 minutes.
6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
7. Serve.

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Jelly Donut Cupcakes

Ingredients:

for the cupcakes

• 3 eggs
• 1/2 cup applesauce
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon celtic sea salt
• 1/4 teaspoon baking soda

for the filling

• 1/2 cup raspberry jam
• 1 tablespoon arrowroot
• for the topping
• 2 tablespoons xylitol sugar

Directions:

1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
2. Pulse in coconut flour, salt and baking soda.
3. Allow batter to sit and thicken just a bit.
4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
5. Next, line a cupcake tin with unbleached paper liners.
6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
9. Bake at 350° for 20-25 minutes.
10. Remove cupcakes from oven and allow to cool for 20 minutes.
11. Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
12. Cool and serve.

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Blueberries and Cream Cupcakes

Ingredients:

• 1/2 cup coconut flour, sifted
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 3 eggs
• 1/2 cup agave nectar
• 1/2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries (for cupcakes)
• fresh blueberries (for decorating)

Directions:

1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in frozen blueberries.
5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
6. Bake at 350° for 20-25 minutes.
7. Cool 1-2 hours and then top with Whipped Cream Frosting.
8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9. Serve.

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Peanut Butter Chocolate Chip Cupcakes

Ingredients:

• 1/2 cup creamy roasted peanut butter (unsalted)
• 1/2 cup agave nectar
• 2 eggs
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/2 cup roasted peanuts, chopped (unsalted)
• 1/2 cup dark chocolate chips 73% cacao

Directions:

1. In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
2. Blend in salt and baking soda.
3. Mix in peanuts and chocolate.
4. Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
5. Bake at 350° for 20-25 minutes.
6. Cool for 2 hours.
7. Top with Vegan Chocolate Frosting.
8. Serve.

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Gluten Free Vegan Strawberry Cheesecake

Ingredients:

• 3/4 cup almond meal (or grind raw almonds in a food processor)
• 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
• 3 tablespoons extra virgin coconut oil, melted
• 5 strawberries
• 3 (10 ounce) cartons greek-style strawberry coconut yogurt
• 150 ml coconut or 150 ml almond milk
• 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar
• 1/3 cup gluten-free flour or 1/3 cup rice flour
• extra strawberry (to garnish, about 16)
• 1 teaspoon powdered sugar, for dusting (optional)

Directions:

1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
2. Preheat the oven to 350°F/180°C degrees.
3. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
4. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
5. When the cheesecake has cooled down, cover and store in the refrigerator overnight.
6. Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
7. Infuse love into the cheesecake, slice and serve!

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Gluten Free Rhubarb Pudding Cake

Ingredients:

• cooking cooking spray
• 250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
• 1 tablespoon chia seeds (or Egg Replacer for one egg)
• 3/4 cup raw sugar (I used coconut sugar)
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free flour or 1 1/2 cups rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups rhubarb, sliced into 1/4-inch-thick pieces

Directions:

1. In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes. Or use Egg Replacer for one egg.
2. Preheat the oven to 350°F/180°C Lightly coat an 8-inch square baking pan with cooking spray. Set aside.
3. In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
4. Add the flour, salt, baking powder, and baking soda and mix well. Stir in the rhubarb slices.
5. Transfer the batter into the prepared pan and bake for 40 – 50 minutes. A cake tester should come out with just a few moist crumbs clinging to it.
6. You can serve the cake warm (after cooling about 10 minutes) or cold. Don’t forget to infuse love before serving!

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Gluten Free Raspberry Coconut & Yoghurt Muffins

Ingredients:

• 2 cups raspberries (fresh or frozen)
• 1 cup gluten-free flour (if u prefer) or 1 cup plain flour (if u prefer)
• 1/2 cup shredded coconut
• 1 cup oats
• 1 tablespoon baking powder
• 1/4-1/2 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground nutmeg
• 1 cup Greek yogurt (try Chobani)
• 1/3 cup coconut oil (melted)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup stevia (optional)

Directions:

1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180º Celsius.
2. Combine dry ingredients in a large bowl, and set aside.
3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
4. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
5. Gently fold in raspberries.
6. Fill muffin cups almost to top.
7. Bake 18 to 20 minutes, or until golden brown.

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Fresh Strawberry Pie

Ingredients:

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 (3 ounce) package strawberry gelatin
• 1 1/2 quarts fresh, ripe strawberries (, , put in lg. bowl)
• 1 9 inch pie shell, baked

Directions:

1. Mix and cook first 4 ingredients until clear .
2. Remove from heat and add gelatin .
3. Pour over strawberries .
4. Put berries in cooled pie shell.
5. chill .

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Apple Cake

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 3 cups finely chopped apples
• 1/2 cup apple juice
• 1 cup chopped walnuts
• Glaze topping for cake
• 1 cup brown sugar
• 1/4 cup butter
• 1/3 cup whipping cream

Directions:

1. In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
2. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
3. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes
4. In a small saucepan combine the brown sugar, butter and cream.
5. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

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Cake Mix Cookies

Ingredients:

• 1 (18 1/4 ounce) box chocolate cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups chocolate chips or 2 cups butterscotch chips or 2 cups peanut butter chips
• 1/2 cup chopped nuts (optional)

Directions:

1. Combine cake mix, oil and eggs in a bowl and mix well.
2. Stir in chips and nuts, if using.
3. Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
4. Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

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Gluten Free Coconut Tart

Ingredients:

• 4 eggs
• 1 cup caster sugar (aka superfine sugar)
• 1/2 cup plain flour or 1/2 cup gluten-free flour
• 100 g slivered almonds, toasted
• 1 cup desiccated coconut
• zest of one orange
• 1/4 cup orange juice (1 to 1.5 oranges)
• 1/2 cup lemon juice (1 to 2 lemons)
• 125 g butter, melted
• 1 cup milk

Directions:

1. Preheat your oven to 160 degrees centigrade.
2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
3. Place all of the ingredients in a food processor and process for one minute.
4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.)

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Gluten Free Strawberry Banana Muffins

Ingredients:

• 1 1/4 cups rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk or 1/3 cup soymilk
• 2 bananas, peeled
• 1 1/2 cups strawberries, stemmed and coarsely chopped

Directions:

1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

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Gluten Free Chocolate Cake

Ingredients:

• 1 1/2 cups gluten-free flour (Gluten-Free Flour Blend)
• 1/2 cup cocoa
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum
• 5 tablespoons cooking oil
• 1 tablespoon vinegar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup water

Directions:

1. Mix all dry ingredients in a bowl.
2. Add all liquid ingredients and mix well.
3. Bake in greased and floured 9" square pan (or lined with waxed paper), at 350 F, for 30 - 35, or until toothpick inserted comes out clean.

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Carrot Cake

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups grated raw carrots
• 1 (8 ounce) can crushed pineapple in juice, drained
• 1/2 cup chopped nuts (walnuts or pecans)
• Vanilla Cream Cheese Frosting
• 1/2 cup butter or 1/2 cup margarine
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 1 lb confectioners' sugar (sifted)

Directions:

1. Preheat oven to 350°F.
2. Sift together flour, baking powder, soda, salt and cinnamon.
3. In mixing bowl, beat eggs and add sugar.
4. Let stand until sugar dissolves, about 10 minutes.
5. Stir in oil, carrots, drained pineapple and nuts.
6. Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
8. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
9. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
10. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
11. Add powdered sugar gradually, beating vigorously.
12. If frosting is too thick, thin with a few drops of milk to spreading consistency.

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Strawberry Cream Cake

Ingredients:

Cake

• 1 1/4 cups cake flour (5 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup sugar (7 ounces)
• 5 large eggs, room temperature (2 whole and 3 separated)
• 6 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons water
• 2 teaspoons vanilla extract

Strawberry Filling

• 2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
• 4 -6 tablespoons sugar
• 2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
• 1 pinch table salt

Whipped Cream

• 8 ounces cream cheese, room temperature
• 1/2 cup sugar (3 1/2 ounces)
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 2 cups heavy cream

Directions:

FOR THE CAKE:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
3. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
4. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
5. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
6. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
7. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
8. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
9. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
10. Invert cake again; cool completely, about 2 hours.

FOR THE STRAWBERRY FILLING:

1. Halve 24 of best-looking berries and reserve.
2. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
3. Strain juices from berries and reserve (you should have about 1/2 cup).
4. In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
5. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
6. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
7. Set aside until cake is cooled.

FOR THE WHIPPED CREAM:

1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
3. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

TO ASSEMBLE THE CAKE:

1. Using large serrated knife, slice cake into three even layers.
2. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
3. Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
4. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
6. Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
7. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
8. Serve, or chill for up to 4 hours.

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