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I haven't tried this one yet, but it seems simple enough.

Looks delicious and quite fancy.

I wonder if you can add food coloring too???

Zebra Cake

INGREDIENTS

2 ½ cups of flour
1 cup of olive oil
1 cup of Sprite (or other fizzy drink)
1 cup of sugar
5 eggs
2 tablespoons of cocoa
2 heaping tsp baking powder
3 tablespoons vanilla sugar

DIRECTIONS

1. Whisk eggs with sugar until mixed. In a separate bowl sift flour and baking soda and mix together.
2. Begin adding the ingredients to the sugar / egg mix. Start by adding a quarter of each of the others (flour, olive oil, sprite) at a time and whisking until combined. Repeat until all are added and then mix in the vanilla sugar.
3. Separate the entire mix into two equal bowls. In one bowl add two tablespoons extra of plain flour and mix. In the second add the cocoa and mix.
4. Take a lined cake tin and pour 2 to 3 tablespoons of the white mixture into the centre, creating a small circle. Next take 2 to 3 tablespoons of the dark mixture and repeat. If you’re careful you should find concentric circles of alternating colors forming in the tin. Repeat until all the mixture is used.
5. Bake in an oven at 180 degrees for 50 minutes or until cake tester comes out clean.

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Lemon Poppy Seed Muffins

INGREDIENTS

2/3 cup sugar
grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted and cooled
2 tablespoons poppy seeds

DIRECTIONS

1. Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
3. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
4. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter.
5. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.
6. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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Incredibly moist and oh so yummy!

Snickerdoodle Muffins

INGREDIENTS

1 cup unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tarter

3/4 tsp freshly grated nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

DIRECTIONS

1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2. In a separate bowl, mix together the flour, baking soda, baking powder and cream of tarter.
3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

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These are called "Chips", but since they are thicker, they may not be classified as so- but they still sure are as delicious and addictive as chips!

Oven-fried Potato Chips

INGREDIENTS

4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/4 cup of butter, melted
Coarse salt to taste

DIRECTIONS

Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.

Serves 4.

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This recipe shouldn't technically be under the heading "Bake it", because there is no baking involved. Great for the hot summer months, when you don't want to turn on your oven.

Chocolate Peanut Butter Oatmeal Cookies

INGREDIENTS

1/2 tablespoon butter
1 tablespoon cocoa powder
1/4 cup sugar
1 teaspoon nutmeg
1/3 cup water
1/4 cup peanut butter (crunchy is great too!)
1/2 cup rolled oats
1 tablespoon vanilla extract

DIRECTIONS

1. In a pot, combine the butter, water, cocoa powder, nutmeg, and sugar. Turn on the heat to high and keep stirring so that the sugar does not burn.
2. Bring to a boil for about 2 minutes.
3. Turn the heat on low and add the peanut butter and vanilla extract. Stir until the peanut butter melts and is incorporated.
4. At this point, the mixture shouldn’t be runny, but it shouldn’t be too thick. It should be like a cupcake batter. Add in the oats and stir for 20 seconds.
5. Take out a tray and mold the “cookie batter” into small circles.
6. Chill for 30 minutes in the fridge.

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Pop Up Pancake

INGREDIENTS

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

DIRECTIONS

1. Preheat oven to 400° F
2. Blend all the ingredients in a blender or with a whisk, until smooth
3. Grease muffin tins, or spray with Pam for Baking
4. Bake them for 15 minutes, or until puffy and golden on top.
5. Top with syrup, powdered sugar, or fruit.

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These muffins couldn't be more simple to make, and are delicious. Very good for breakfast, too.






Brown Sugar Muffins

INGREDIENTS

1/2 cup butter, melted
1 cup brown sugar
1 egg
1 cup milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup nuts, chopped coarsely

DIRECTIONS

Preheat oven to 375F. Grease or line 16 muffin cups. Combine all ingredients until mixed. Fill prepared muffin cups and bake for 20 minutes or until done.

Makes 16 muffins

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Here is an easy and tasty cake to make when you have company coming over-
it's really simple and so good!



Chocolate Chip Coffee Cake

INGREDIENTS

1/2 cup butter
1 1/2 cups sugar
1/3 cup brown sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp water
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
6 oz chocolate chips

DIRECTIONS

1. Mix 1/2 cup white sugar, brown sugar, cinnamon, chocolate chips.
2. Cream butter, 1 cup white sugar, and eggs. Add the sour cream, vanilla and water.
3. In a separate bowl, mix flour, baking powder and soda. Combine into the wet ingredients.
4. Pour half of the batter into a greased and floured 9×13 inch pan. Sprinkle half of the cinnamon, sugar and chocolate chip mixture on the batter. Pour in the rest of the batter and top with the rest of the cinnamon, sugar and chip mix.
5. Bake at 350 F for 30 minutes. Let it cool for at least an hour before cutting into it, or the chocolate chips will be too melty and it will be hard to get out of the pan.

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Here is something really different that I just came across on the
Fine Furious Life website.

Meatloaf Cupcakes with Mashed Potato Frosting

INGREDIENTS

For the “cupcake”:

1/3 lb. ground veal

1/3 lb. ground chuck

1/3 lb. ground pork

1 small carrot, pureed

1 small onion, pureed

2 stalks celery, pureed

3/4 cup breadcrumbs

1/3 cup milk

1/4 cup chopped parsley

1/4 cup shredded parmesan

2 eggs

Salt and pepper

For the “frosting”:

7.2oz box instant mashed potatoes

Milk, per package instructions

Butter, per package instructions

Beet juice from canned beets

To garnish:Green pepper, very finely diced

DIRECTIONS

For the “cupcake”:Preheat oven to 350F.

Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached.
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack.

For the “frosting”:Prepare one sachet of instant mashed potatoes according to package instructions. For red “frosting”, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool.
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper.
Reheat in oven or microwave before serving.

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These are really funky, and taste great too!

Rainbow Cupcakes

INGREDIENTS

1 cup all-purpose flour

1 cup butter, melted

1 cup sugar

5 eggs

2 tbsp condensed milk

1 tsp baking powder

1 tsp pure vanilla essence

3-4 drops food colouring, each for red, green and yellow (or any colour you like)

DIRECTIONS

1. Beat butter and sugar till well incorporated. Add in eggs one at a time while continuing to beat mixture lightly.
2. Fold in flour a little at a time, on a low mixing speed till the mixture is well blended. Add in baking powder, condensed milk and vanilla essence.
3. Divide the batter into three separate bowls of equal measure. Add a different food colouring to each bowl.
4. Layer the cake batters one colour at a time on greased muffin cups. Bake in a 350 degree preheated oven for 20-25 mins or till done.

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A muffin that tastes like a donut? Could I be in Heaven??

Cinnamon Sugar Donut Muffins

INGREDIENTS

2 cups flour

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs

1 cup plain yogurt

2/3 cup packed brown sugar

4 to 8 tbsp oil

1 tsp vanilla

Topping:

1/2 stick butter, melted

1/4 cup sugar

½ tsp cinnamon

DIRECTIONS

1. Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
2. Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batters should not be smooth.
3. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
4. While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

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Two of my favorite things, Chocolate & Peanut Butter!

Peanut Butter Chip Chocolate Cookies

INGREDIENTS

1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets if needed.
2. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

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Here is a recipe for

No Knead Bread

It can also be found, with full pictures of the process on Steamy Kitchen

INGREDIENTS

3 cups bread flour

1/4 teaspoon instant yeast

3/4 tablespoon kosher salt (or 1 teaspoon table salt)

1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

DIRECTIONS

1. Combine all ingredients in a big bowl with a wooden spoon until the dough comes together. Cover with plastic wrap and let sit 12-20 hours on countertop.


2. The dough will now be wet, sticky and bubbly. With a wet spatula, place the dough on a floured surface. Fold ends of dough over a few times with the spatula and make it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it sit for another 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.


3. Your dough should have doubled in size. Remove pot from oven. Holding towel, dump dough into pot. Shake to even dough out. Cover.


4. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

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How good do these look! This recipe only makes 4 Popsicles, so double or triple as needed!

Margarita Popsicles:

INGREDIENTS

3/4 cup sugar

3/4 cup fresh lime juice

1/2 cup water

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

2 tablespoons tequila

2 tablespoons orange liqueur (recommended: Grand Marnier)

Kosher salt, for garnish

DIRECTIONS

1. Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool.
2. Once cool transfer to a blender with tequila, orange liqueur, and lime and process until smooth. Pour into Dixie cups or Popsicle molds and cover the top of each cup with foil.
3. Place a Popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight.
4. Remove from freezer and run cup under warm water to loosen Popsicle. Garnish with kosher salt and serve. Enjoy!

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Here is a tasty and (somewhat) healthy recipe for Oatmeal Cookies. These come out very soft and chewy, too!
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 2 Hrs


INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.


2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets if needed. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.


3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

** You can also add chocolate chips, raisins or nuts.

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Here is my favourite recipe for Dinner Rolls:

INGREDIENTS
2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast (7 grams)
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour

DIRECTIONS

1. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.


2. Divide the dough into the greased (or sprayed) muffin cups, and allow to rise again until doubled in size.


3. Preheat oven to 425 degrees F (220 degrees C).


4. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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Here is a great recipe for Banana Crumb Muffins.

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping:

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10-12 muffin cups.*


2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.


3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.


4. Bake in preheated oven for 18 to 20 minutes*, until a toothpick inserted into center of a muffin comes out clean.

*I used my silicone muffin pans, so I don't grease them, and I have to bake them a little longer.

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I love to bake, but don't really like to eat overly sweet things, so this recipe for Apple Loaf is perfect. It's great as a light dessert with tea, or even good for breakfast.

INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger

1/2 cup chopped walnuts (optional)

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

3-4 apples- peeled, cored and shredded

DIRECTIONS
1- Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan.
2- Mix together flour, baking powder, soda, salt, spices and nuts.
3-In a large bowl, beat butter, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan.
4- Bake for 50 to 60 minutes*, or until an inserted toothpick comes out clean. Let stand 10 minutes, and then remove from pan. Place on a rack to cool.

*I always use my silicone pans for baking, so I need to cook it a little bit longer (65-70 mins).