Tag Archives: cake

Cherries are in the air

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…



Cherry and Avacado Salad


Mini Cherry Crumbles

Cherry and Cardamon Cake


Cherry Cake


Healthy Whole Wheat Cherry and Chocolate Muffins


Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle


Cherry Swirl, Dark Chocolate and Cherry Bits


Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade

Lemon, Banana and Cranberry Cake

I came across this recipe a few weeks back and have been wanting to bake it. During my first attempt, I used all whole wheat flour, and it went straight to the trash! So this time I decided to stay with all-purpose flour. I would have replaced it with some amaranth flour if I had some.



2 cups flour
1 cup sugar
2 large eggs
1/3 cup oil
1 large ripe banana
1/2 cup cranberries
1/2 cup pecans
1/2 cup milk or apple sauce (I used milk since I did not have apple sauce)
1 tbsp baking powder
1/4 tsp salt
1/4 cup lemon juice
1 tbsp lemon jest

For the glaze:

1 cup powdered sugar
2 tbsp lemon juice


Preheat oven to 350 degrees.

In a large bowl or stand mixer whisk together banana, oil, eggs, milk, and sugar until smooth. Add flour, baking powder and salt and mix well.

Fold in cranberries and pecans and mix well. Pour into a 9in square pan and bake for 30-35 minutes until an inserted toothpick comes out clean.


Cool on the rack.

Meanwhile whisk together the powdered sugar and lemon juice and spread evenly on the cake once it is cooled. Allow to set before slicing. Enjoy with a hot cup of tea!


Mango Madness: Mango Carrot Muffins

Anything with mango piques my interest.


I first saw this recipe on Better Homes and Gardens Magazine at the gym and I was intrigued. I don’t have the patience to be a good baker. After two failed attempts to make a Mango Carrot Cake (both times it went from oven to trash), I was ready to quit. But I am not a quitter!


When a cake requires 2 slabs of butter, 1 8 oz of cream cheese and 5.5 cups of powdered sugar, I am less enthusiastic. I had the frosting right the second time, although the cake felt uncooked. I still say it takes more than 30 minutes to bake the cake!


With a some changes, and yeah when you call something Mango it had better be filled with Mango instead of Carrot, I improvised and made these really tasty, healthy,  Mango Carrot Muffins.


1 cup white all purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1 cup mango juice (i used unsweetened)
1/2 tsp salt
1/4 tsp nutmeg
1 tbsp baking powder
1/2 cup canola oil
2 cup shredded carrot and mango (I used 2 carrots and 1 mango)
2 eggs

light natural frosting
some shredded carrot and mango


Pre-heat oven to 350 degrees.

Mix together all purpose flour, whole wheat flour, granulated sugar, salt, nutmeg, and baking powder. In a separate bowl whisk 2 eggs and canola oil. Add to the flour mix and whisk. Add 2 cups of shredded carrot and mango.

Meanwhile prepare muffin tins. Add mix to muffin tins and bake for 35-45 minutes until golden and tooth pick test passes. Makes about 18 muffins.

Top with some light natural whipped cream, or make some cream cheese frosting. Sprinkle with some shredded carrot and mango just before serving. Enjoy!