Hummingbird Cheesecakes

Hummingbird Cake. To coconut or not to coconut, that really is the question. My Mother has made Hummingbird Cake with Coconut from a Southern Living recipe for as long as I can remember. It was always perfect for a party. A three layer cake that tasted FABULOUS. Kind of like a crowning glory. Perfect in presentation. The cake could even be made the day before. If you had any problems, you put the cream cheese frosting on it, coated the sides with coconut or crushed pecans, and no one knew the difference.

So when I came across this recipe, I thought, nuggets of springtime love. 

Perfect for a shower or party

Hummingbird Cheesecakes
Adapted from mangoandpalmtrees.com
Make 5 dozen Mini muffins

Ingredients
Cake
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup granulated sugar
1/2 teaspoon cinnamon
2 large eggs, beaten
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup pureed pineapple
1/2 cup pureed bananas
1/2 cup finely chopped nuts

Cheesecake
8 oz cream cheese, room temperature
1/2 cup granulated sugar
3 large eggs
1/2 cup sour cream or plain yogurt
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
pinch of sea salt

Directions
Place a shallow roasting pan or baking sheet in the center of the oven's bottom rack, and pour enough hot water into the pan to come up 2 inches up the sides. (THIS keeps the cheesecakes from drying out or over browning.)
Preheat oven to 350 degrees.

To make the Hummingbird Cake batter, combine the flour, baking soda, salt, sugar, cinnamon in a mixing bowl and whisked together until evenly combined. Add the eggs and oil to the dry mixture. Stir until just combined. Add the vanilla, pineapple, bananas and nuts for the mixture. Stir to combine.

To make the Cheesecake batter, place cream cheese in a mixing bowl with a paddle attachment. Beat until smooth. Add the sugar, beat at medium speed for 3 minutes. Turn to low, and add the eggs one at a time. Add Sour cream or yogurt, the lemon juice, vanilla extract and salt. Increase speed to medium and blend for 3 minutes.

Line a mini muffin pan with liners. In the bottom of each cup, place 1 teaspoon of Hummingbird cake batter. Top with 2 teaspoons of cheesecake batter. DO NOT SWIRL.

Bake the cheesecakes for 15 minutes . Remove from the oven and cool in the pan for 5 more minutes. Then transfer the cheesecakes to a cooling rack.

Allow cheesecakes to cool completely. Garnish with a squirt of frosting, coconut, or nuts. Serve.

This was the first layer of the cake, placed in the mini muffin pans.

The roasting pan with the water underneath really was important. NONE of the cakes cracked.

Plain guy ~~ there is no Coconut in him

Shot of frosting on top

 I really liked these. Very light, perfect for Spring.

Carrot Cake

Have you ever made a Carrot Cake that turned out DRY. NO way, it cannot happen. The beauty of carrot cake is that is it loaded with moist loving goodness. It is a bit of a dump cake, NO Mixer needed. You need to follow a recipe, but if you want to add raisins, or coconut or nuts, you can. It always turns out delicious. Carrot Cake has two seasons. Spring and Fall. It always reminds me of Easter in the Spring. In the Fall, it is the harvesting of carrots from the earth

Carrot Cake is a full bodied cake. It should not be a heavy lump of stuff, but it is loaded with carrots and other treasures. Furthermore, who does not love Cream Cheese frosting. I have also had Carrot Cake for breakfast. And I wonder why I run every morning.

Carrot Cake

adapted from loveveggiesandyoga.com  

Ingredients

Cake

1/2 cup butter, melted (1 stick)

1/2 cup oil

2 large eggs

3/4 cup buttermilk

1 1/2 cups granulated sugar

1/4 cup brown sugar (packed)

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/4 teaspoon ground nutmeg

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

2 full cups coarsely grated carrots

1 cup raisins (optional)

1 cup chopped walnuts or pecans (optional)

Frosting

4 ounces cream cheese, softened

1/4 cup butter 

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Directions

For the CAKE ~ Preheat oven to 350 degrees. Spray one 9 x 13 pan, or one 10 x 10 pan or two loaf pans. The size of the pan will affect the thickness of the Cake, and your cooking time.

In a large microwave safe bowl, melt the butter. Add the oil, eggs, buttermilk, both sugars, vanilla, cinnamon, allspice, cloves, nutmeg and whisk vigorously until combined. Add the flour, baking soda, baking powder and stir to incorporated. Stir in carrots. Add optional raisins and nuts. Pour batter into prepared pan. Place in the oven. If using 9 x 13 or 10 x 10 pans, start checking at 30 minutes. If using two loaf pans, bake for 40-50 minutes. You will need to check if it is done with a toothpick. Cool on a wire rack

For the FROSTING ~ In a bowl of a stand mixer fitted with a paddle attachment, add cream cheese and butter. Beat for 1 to 2 minutes. Add vanilla and mix. Add powder sugar slowly until combined. Mix on medium speed to 2 more minutes. Spread frosting over cooled cake. Store in refrigerator.

My Husband loved this cake. 

Red Velvet Cake

Happy Valentine's Day ~~ One day late.

I will forever be running late. I really wanted to post this yesterday, but I had such a wonderful evening with my Sweetheart. We had Fillets, Lobster tails and steamed Vegetables for dinner at home. I decided we could splurge on a holiday. This is hardly pig out food   My Husband and I have started level two on Beachbody's Insanity. It is a kick butt cardio workout. We have worked out everyday. My Husband is of course seeing results, me... small changes.

As I was surfing around the internet, I came across this lovely recipe for Red Velvet Cake. I do not believe I have ever tasted a good Red Velvet cake. It is usually dry and flavorless, ahhh but not this cake.

This cake was baked in a 11 x 13 pan. The recipe call for two 9 inch round pans. I am sure you could also use a 9 x 13 pan for a taller cake. So many options for deliciousness. Did I also mention this fantastic cream cheese frosting. O my goodness.

Red Velvet Cake with Cream Cheese Frosting
followed exactly by CooksCountry.com
December/January 2007

Ingredients
CAKE 
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla
2 large eggs
2 tablespoons cocoa powder
2 tablespoons red food coloring
1 1/2 sticks (12 tablespoons) unsalted butter softened
1 1/2 cups white sugar

FROSTING
2 sticks (16 tablespoons) unsalted butter softened
4 cups sifted confectioners sugar
16 ounces cream cheese cut into 8 pieces softened
1 1/2 teaspoons vanilla extract

Directions
For the CAKE: Adjust oven racks to the middle of oven. Preheat oven to 350 degrees. Grease your cake pan. Whisk flour, baking soda, and salt in a medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring bowl. Mix cocoa with food coloring in a small bowl until a smooth paste forms.

With a electric mixer on medium speed, beat butter and sugar together until fluffy for 2 minutes. Scrape down bowl as necessary. Add one third of the flour mixture and beat on medium speed until just incorporated. Add half of the buttermilk mixture and beat on low speed until combine. Scrape down bowl. Repeat with half of remaining flour mixture, remaining buttermilk mixture and finally flour mixture. Add the cocoa mixture on medium speed until completely incorporated. Using rubber spatula, give batter a final stir.

Pour batter into prepared pan and bake for approximately 25 minutes depending on the size of your pan. Bake until toothpick comes out clean. Cool cake in pan for 10 minutes and turn out and cool on racks for at least 30 minutes.

 For the FROSTING: With electric mixer, beat butter and sugar on medium speed until fluffy about 5 minutes. Add cream cheese, one piece at a time. Beat until incorporated. Beat in vanilla. Refrigerate until ready to use.

When cakes are cooled, spread frosting on the individual cake or cake layers. Cover and refrigerate until ready to use.

I placed cake in Valentine's liners to give out to my friends and neighbors

Soft and Moist and a Perfectly Cut Cake--Delicious