Nana’s Banana Cake with Cream Cheese Frosting and Toasted Oats

March 25, 2013 By

Banana Cake with Cream Cheese Frosting and Toasted Oats

I figured I’d give you all a break from chocolate today and switch to bananas.

My Great Aunt Therese (or is it great Aunt Therese… do you capitalize the “g”??) used to make the best banana cake when I was little.

Even when I started college and moved closer to her, she would make it for me.

My mom tried to make it a few times and she said it turned out dry for her, so I added a little bit of oil to the recipe and it turned out great.  Just make sure you don’t overbake it.  Also, I added toasted oats to top it off because I have a problem.

It may not even be the best banana cake recipe, but it has a certain taste to it that’s just comforting.  And sometimes you just need a comforting slice of banana cake.  That’s my motto at least.

Is there a recipe in your family that makes you nostalgic?  What is it?

 

Banana Cake with Cream Cheese Frosting

Banana Cake with Gooey Center

moist banana cake with toasted oatmeal

5.0 from 1 reviews

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Banana Cake with Cream Cheese Frosting and Toasted Oats
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 2 cups flour
  • 1¼ cups sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup shortening, room temperature
  • ¼ cup oil
  • 1½ cups mashed bananas
  • 2 eggs
  • 1½ teaspoons vanilla
  • 1 banana, sliced into coins
  • 1 recipe of cream cheese frosting
  • ½ cup oats, toasted

Instructions
  1. Preheat oven to 375.
  2. Grease and dust two 8 inch cake pans.
  3. Beat together the shortening, oil, and sugar until fluffy.
  4. Once fluffy, beat in the eggs, vanilla, and mashed bananas.
  5. Sift flour, baking powder, baking soda and salt in a separate bowl and slowly mix the dry ingredients into the wet ingredients just until incorporated. (Do not overbeat).
  6. Bake in preheated oven for 25 minutes or until a toothpick comes out clean.
  7. Once cool, frost with cream cheese frosting: http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html.
  8. Before assembling the two cakes, place the sliced banana in the center, then stack the other cake on top.
  9. Top with toasted oats.
  10. Enjoy!

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Moist Banana Cake with Cream Cheese Frosting

Filed Under: Banana, Cake, Cream Cheese, Cream Cheese Frosting Tagged With: , , , , , , , , ,



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Momofuku Milk Bar Birthday Layer Cake

January 20, 2013 By

momofuku milk bar birthday layer cake

For my birthday every year, we usually make a Funfetti cake and buy a cookie cake.

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Yes, I’m 22 and this is my cake.

As much as I love to bake and as much as I try to avoid buying box mixes and store-bought baked goods, it’s really hard to beat a store-bought cookie cake and a box mix Funfetti cake.  Which is why I ask for both every year.

Until this year.  I saw this cake and decided that it would probably be the cake that beats the box mix Funfetti cake.   I mean… look at it.

Plus, I’ve been lucky enough to visit the actual Momofuku Milk Bar when I went to New York and their desserts are amazing.  I figured a recipe from them couldn’t go wrong.

I was sooo right.  This cake is everything I was expecting.  It’s the goodness of a Funfetti box cake with the addition of a milky flavor and delicious crunchy cake crumbles.  Ohhhh, I’m drooling now.  Make this, you won’t regret the effort and hours it takes to make it.  It’ll all be worth it when you take that first bite.

Visit Cassie’s amazing site for the recipe!

Make sure to check out the rest of her recipes, too.

 

momofuku milk bar birthday cake recipe

homemade momoufuku milk bar birthday layer cake

P.s. Mine is square because I didn’t have acetate paper or a cake ring so I made it in a tall, square Tupperware container.  

P.p.s. I haven’t found the recipe that beats the store-bought cookie cake, so if you know one that does ppllleeassee tell me.

 

funfetti birthday layer cake

Filed Under: Cake, Cake Batter, Cake Mix Tagged With: , , , , , , , , , , , ,



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Hot Chocolate Filled Cake with Hot Chocolate Frosting

December 31, 2012 By

white fluffy cake with hot chocolate frosting

Sometimes I have these really great ideas for baked goods and I dream about them and they sound so great in my head and I make them and they suck.

That’s what happened with this cake.  The actual cake turned out horribly dry and dense, but the frosting and filling are great and the photos turned out well so I decided to post it anyway.  However, I’m not going to post the cake recipe…just use your favorite fluffy white cake recipe or a box mix.

Do you have a good white cake recipe?  Because I clearly need a little help.

hot chocolate filled cake with hot chocolate frosting

marshmallow covered hot chocolate cake

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Hot Chocolate Filled Cake with Hot Chocolate Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • Use your favorite white cake recipe or white box mix cake mix (You will probably need two boxes of cake mix).
  • Filling:
  • 1 cup hot chocolate mix, light or dark
  • 1 tablespoon cocoa powder
  • ⅛ cup butter, cold
  • Frosting:
  • 1 cup unsalted butter (2 sticks), softened
  • 3½ cups powdered sugar
  • ½ cup hot chocolate mix
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions
  1. Prepare the cake batter.
  2. Pour half the batter into the prepared pans, spreading all the way to the edges. (About 1⅓ cups cake batter)
  3. Make the filling by using a pastry cutter, a fork, or your hands to mix together the butter and the hot chocolate mix until crumbly.
  4. Sprinkle the filling evenly over the batter.
  5. Spread the remaining batter over the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake.
  6. Bake at 350 for about 45 minutes or until a toothpick comes out clean.
  7. While cooling, make the frosting. Beat the butter and hot chocolate mix until fluffy, about two minutes. Add in the vanilla and salt.
  8. Slowly start adding the powdered sugar in until completely fluffy. Now beat in the cream until combined.
  9. Once the cake is cool, frost it.

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hot chocolate filled cake with hot chocolate frosting and marshmallows

Filed Under: Butter, Buttercream, Cake, Cake Batter, Cake Mix, Chocolate, Chocolate Buttercream, Chocolate Frosting, Frosting, Marshmallows Tagged With: , , , , , , ,



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Gooey Cinnamon Walnut Coffee Cake (Two Layers)

December 26, 2012 By

gooey cinnamon walnut coffee cake

I hope you all had a Merry Christmas (if you celebrate, of course).

I was asked to make a “gooey, cinnamony coffee cake with walnuts and crumbles” by my neighbor for her Christmas morning breakfast, so of course I did.

I love it when I get asked to make specific dishes because it’s like a challenge to make the very best they’ve ever had.

text about the best coffee cake

I think I did okay this time. :)

What do you have for breakfast on Christmas morning?  Do you have any cool Christmas traditions?

gooey walnut coffee cake

cinnamon walnut coffeecake with cinnamon glaze

cinnamon walnut coffee cake with cream cheese filling

This “divine” coffee cake is adapted from King Arthur Flour and the streusel  (my “go to” streusel) is adapted from Buns in My Oven.

5.0 from 1 reviews

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Gooey Cinnamon Walnut Layer Coffee Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • ¾ cup unsalted butter
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • ⅓ cup brown sugar
  • 2½ teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup sour cream
  • 1¼ cups milk (any kind)
  • 3¾ cups flour
  • Filling:
  • 1 cup brown sugar, light or dark
  • 1½ tablespoons ground cinnamon
  • ½ cup crushed walnuts
  • Streusel:
  • 1 cup crushed walnuts
  • 1 tablespoon flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ cup firmly packed brown sugar
  • 8 tbsp butter, cubed

Instructions
  1. Preheat the oven to 350°F. Lightly grease two 9″ round cake pans.
  2. Make the Cake:
  3. In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
  6. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  7. Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1⅓ cups batter in each pan
  8. Make the Filling:
  9. Mix together the brown sugar, cinnamon, and walnuts.
  10. Sprinkle the filling evenly over the batter.
  11. Spread the remaining batter over the filling.
  12. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  13. Make the Streusel:
  14. In a medium bowl, combine the crushed, baking powder, cinnamon, and brown sugar.
  15. Cut in the butter until well combined and you have small pea sized lumps. Sprinkle this over the top of the cakes.
  16. Sprinkle the topping over the batter in the pan.
  17. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 45 to 50 minutes. When pressed gently in the middle, the cake should spring back.
  18. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
  19. (I made a Cinnamon Cream Cheese Frosting for the middle of the cakes and drizzled the top with a cinnamon powdered sugar glaze)

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walnut cinnamon coffee cake

Filed Under: Cake, Cinnamon, Glaze, Gooey, Holidays, Nuts, Streusel, Walnuts Tagged With: , , , ,



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Funfetti Cake from Scratch

December 23, 2012 By

funfetti cake homemade

I love, love, love box mix Funfetti cake.  I don’t know why, but I always have.

Being a baker, of course I’ve tried to recreate it a few times, but it has never turned out right.  Until now… and since the weather isn’t acting like winter, I’m not baking like winter, either.

I was actually making a cake to make cake balls, but this cake ended up as the perfect Funfetti cake. I guess you get what you want when you stop trying!

Is there a box mix that you just can’t beat with a “from scratch” recipe? 

funfetti cake piled with sprinkles

funfetti cake on periwinkle plate

funfetti cake made from scratch

funfetti cake in BHG pan

4.7 from 3 reviews

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Funfetti Cake from Scratch
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 egg whites
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 2 ¾ cups flour
  • ⅛ cup cornstarch
  • 1½ cups sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ teaspoon salt
  • 1 stick of unsalted butter, softened
  • ¼ cup vegetable oil
  • ½ cup sprinkles
  • 1 recipe for buttercream frosting

Instructions
  1. Preheat oven to 350 degrees and spray a 9×13 inch pan.
  2. Combine the egg whites, vanilla, vegetable oil, and whole milk. Whisk together and set aside.
  3. In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg white mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.
  4. Fold in sprinkles and pour mix into pan. Bake in preheated oven for 25-30 minutes or until a toothpick comes out clean. Watch carefully so you don’t over bake.
  5. Lastly, frost with the buttercream frosting.
  6. I used Food Network’s recipe: http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html

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 funfetti cake with buttercream frosting

Filed Under: Cake, Cake Batter, Cake Mix, Sprinkles Tagged With:



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Blue Diamond Nut Thin Confetti Cake Cookies

October 29, 2012 By

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Have you all tried Blue Diamond’s Nut Thins?  They’re pretty delicious.  I was lucky enough to receive samples of the Almond Nut thins, Pecan Nut Thins, Smokehouse, and Cheddar Cheese.
My favorite were the Cheddar Cheese and the Pecan.  I just love the flavor of pecan and I really love cheddar cheese.  I really love these nut thins because they’re like a hybrid of chips and crackers so you can dip them in any dip… cheese dip, cracker dip, anything!  They kind of have a tortilla chip taste, but also cracker-y at the same time.
Anyway, when I received the nut thins, I promised I would come up with a recipe.  You don’t usually associate crackers/chips and dessert, but really all it is is a sweet and salty combination.  Which is why I put these in cookies and it tasted delicious.  I made mine pink for Breast Cancer Awareness. 
For more Blue Diamond recipes click here.

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Nut Thin Confetti Cake Cookies
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1 cup frosting
  • 1 ½ cup funfetti cake mix
  • 1 cup Nut Thins, finely crushed.
  • 1 egg
  • Optional- a couple drops red food coloring

Instructions
  1. Preheat oven to 350 degrees.
  2. Beat together the egg, food coloring, and frosting until fluffy.
  3. Slowly beat in the cake mix and nut thins until fully incorporated.
  4. Bake for 10-12 minutes or until slightly golden colored.

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I’ve now made a “print” button available for recipes because I got a complaint about printing issues.  I’m sorry if this has happened to anyone else!

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Filed Under: Cake, Cake Batter, Cake Mix, Cake Mix Cookies, Cookies, Nuts, Uncategorized Tagged With: , , , , , , , , , , , , ,



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Cinnamon Chocolate Bundt Cake and an AWESOME Giveaway!

September 25, 2012 By

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I have exciting news for you all today.

1)  I get to do a really big and awesome giveaway thanks to Redwood Hill Farms and Green Valley Organics.  You guys do not want to miss this one.

and

2) I made a really delicious chocolate bundt cake, also thanks to Redwood Hill Farms and Green Valley Organics because I got the same package that I get to give away.

and

3)  I’m now obsessed with Redwood Hill Farms and Green Valley Organics… can you tell?

I had never tried lactose free yogurt or kefir before, but I honestly can’t tell the difference.  The only difference is that the lactose free kefir is not as thick as regular kefir.

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Redwood Hill has all sorts of recipes, news, events, and other information on their website.  Definitely make sure to check it out!
Okkkay, now what you guys have been waiting for…

GIVEAWAY:

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The prize package (minimum value of about $57.55) will include:

- 1 Eco-friendly insulated green “Get Your Goat, Have a Cow” co-branded tote bag (approximate value $5)

- 1 t-shirt (winner’s choice of Redwood Hill Farm Goat, Green Valley Organics Cow OR RHF kid-size shirt; approximate value: $15)

- 6, 6-oz cups Redwood Hill Farm Goat yogurts or free product coupons (valued at about $2.19 each = $13.14)

- 6, 6-oz cups Green Valley Organics Lactose Free yogurts (valued at about $1.59 each = $9.54)

- 1 32-oz bottle Redwood Hill Farm Kefir (about $6.39)

- 1 32-oz bottle Green Valley Organics Kefir (about $4.49)

- 1 12-oz Green Valley Organics Sour Cream (about $3.99)

Are you excited yet? Because when I received my package, I felt like a little kid in a candy store.

To enter, all you have to do is:

  1. Leave a comment saying why you want the prize package.
For extra entries:
  1. Like Green Valley Organics on Facebook and leave a comment saying you did so.
  2. Like Redwood Hill Farms on Facebook and leave a comment saying you did so.
  3. Like What Katie’s Baking on Facebook and leave a comment saying you did so.
  4. Follow Redwood Hill Farms on Twitter and leave a comment saying you did so.
  5. Follow What Katie’s Baking on Twitter and leave a comment saying you did so.
  6. Subscribe to my RSS feed and leave a comment saying you did so.

The giveaway will end on Tuesday, October 2nd at 12:00 am.  Good luck! :)

If you don’t win, don’t worry, you can just buy their products!  Redwood Hill Farm and Green Valley Organics products are available at Whole Foods Markets, natural food stores and specialty grocers nationwide. To find a store near you, go to redwoodhill.com/store and greenvalleylactosefree.com/stores/

Now, for this deliiiiicious recipe (which got devoured extremely quickly in my house):

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Cinnamon Chocolate Bundt Cake
Adapted from: Leite’s Culinaria

Ingredients:

Cake:

  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1/3 cup (1 ounce) cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups (9 ounces) all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup plain Green Valley Organics plain yogurt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon, plus extra for pan coating

Glaze:

Directions:

Make the cake:

  1. Preheat oven to 350°. Butter and sprinkle cinnamon in a 10- or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, cinnamon, and water and place over medium heat.
  3. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  4. Place the flour, sugar, and baking soda in a large bowl and whisk to blend.
  5. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined.
  6. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the Green Valley plain yogurt and vanilla until smooth.
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

  1. Just before glazing the cooled cake, combine the Green Valley kefir, cocoa powder, butter, and sugar in a small saucepan and put over medium heat. Stir constantly until the sugar is dissolved.
  2. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.  It will soak into the cake and taste delicious.

 

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Filed Under: Brownies, Bundt Cake, Butter, Cake, Cake Mix, Chocolate, Chocolate Drizzle, Cinnamon, Giveaway, Glaze, Gooey, How to Chocolate Tagged With: , , , , , , , , , , , , , , , , , , ,



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New Books by Dede Wilson: Cake Balls and A Baker’s Field Guide to Doughnuts

September 3, 2012 By

First of all, Happy Labor Day! :)

Second of all, I don’t know if you have any of Dede Wilson’s books, but if you haven’t, you’re missing out.  But don’t worry, I can fix that.

DedeWilsonweb

Today, I’m giving away two awesome cookbooks:

Cake Balls
More Than 60 Delectable and Whimsical Sweet Spheres of Goodness

This features all sorts of cake balls- I couldn’t have even imagined some of the cake balls in this book.  Creme Brulee Cake Balls, Espresso Brownie Cake Balls, Key Lime Cake Balls, Mocha Toffee Crunch Cake Balls?!  Tell me you can resists that.  Also, not only does the book have cake ball recipes, but the beginning has the perfect cake, frosting, brownie recipes for the balls.  You won’t find any fake box mixes in this book.  Plus, the step-by-step cake ball making instructions with pictures in the front of the book are extremely helpful.

Cake-Balls-CV_full-size-rawImages

 

and

A Baker’s Field Guide to Doughnuts
More Than 60 Warm and Fresh Homemade Treats

I love this book because finally, I know how to spell doughnuts, haha!  Kidding.  This book is just as awesome as the cake pop cookbook.  It has baked doughnuts, fried doughnuts, yeast doughnuts, filled doughnuts, everything.   Dede is really good at creating original recipes, like Carrot Cake Doughnuts, Chocolate-Salted Caramel Doughnuts, Creme Brulee Doughnuts, Honey Cream-Filled Doughnuts with Milk and Honey Glaze.  She sold me!

BFGdoughnutsfull

I just got both of the books on Friday and I’ve already bookmarked almost all of the recipes (ha, helpful, huh?). And, I seriously sat in front of the TV last night making cake balls while Kellen and I watched a movie. So, just a warning, this book will make you do weird things.

Who wants these books?

Well, today is your lucky day. I’ve got a copy of each book to give away!  To enter, all you have to do is:

1.  Leave a comment telling me what your favorite cake ball and/or doughnut recipe is.

For additional entries:

2. Like Dede Wilson on Facebook and leave a comment saying you did.
3.  Like What Katie’s Baking on Facebook and leave a comment saying you did.
4.  Follow Dede on Twitter and leave a comment saying you did.
5.  Follow What Katie’s Baking on twitter and leave a comment saying you did. 

Good luck!

The giveaway will end on Monday, September 10th at midnight.  Make sure you leave your email address, or some form of contact information so I can get in contact with you if you win.

Filed Under: Breakfast, Cake, Cake balls, Cake Batter, Cake Mix, Cake Pops, Candy, DIY creations, Donuts, Giveaway, No Bake Cake Balls Tagged With: , , , , , , , , , , , ,



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Strawberry Funfetti Cake-y Donuts

June 18, 2012 By

baking 6-10 122

Sorry for the short hiatus.  I’ve been out of town.  Since I’m about to be a senior in college, none of my friends live at home anymore, so  I took a little trip to go visit one of them.

friends4

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friends

We are obviously very mature college seniors.

Anyway, a couple of weeks ago I was really craving donuts, but when you crave donuts at 8 pm you’re usually SOL.  This is one of the few times that baking as a hobby comes in handy.

I’m not really sure what I was thinking with this donuts because first, I tried to make them healthy with whole wheat flour, but then I ended up adding Funfetti cake mix.  I’m a confused person and I apologize.  Luckily confusion spawns yummy, cakey donuts.

To be honest, these just taste like cake in the form of donuts, but if it tempts you at all to make them, these are healthier than cake.  Plus, who doesn’t love cake?

What’s your favorite donut?

donuts

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Strawberry Funfetti Cake-y Donuts
Adapted from: Chocolate and Carrots

Ingredients:

  • 1 cup whole wheat
  • 1 cup cake mix of choice
  • 1/2 cup sugar
  • 1 tsp baking powder
  • ¾ cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 tsp strawberry extract
  • ½ cup strawberries, crushed
Directions:
  1. Preheat the oven to 400°F.
  2. Spray the donut pan with canola oil spray. Set aside.
  3. In a bowl, combine the whole wheat flour, cake mix, sugar, and baking powder.
  4. In another bowl, combine the remaining ingredients.
  5. Pour the wet ingredients over the dry ingredients and stir until just combined.
  6. Either spoon the batter into the pan or put the batter into a large ziplock (or pastry) bag and squeeze into the pan, filling about 2/3 full.
  7. Bake for 10-12 minutes, until golden brown on the bottom.
  8. Allow the donuts to cool in the pan for about 3 minutes before emptying out onto a cooling rack.

 

 

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Filed Under: Baked Donuts, Cake, Cake Batter, Cake Mix, Donuts, Moist Cake, Strawberry Tagged With: , , , , , , , , , , , , , , , , , ,



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5 Minute Mixed Berry Mug Bread

June 7, 2012 By

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I know this bread is ugly, but give it a chance.  Apparently when you mix all the pretty colors of fruit, it makes ugly dishwater gray.  I should have learned that in elementary school.

When I saw banana bread in a mug over at Pass the Sushi, I knew I had to make it.  Mug cakes went viral recently, but not mug bread.  Pretty genius if you ask me!

This turned out really well considering it only took me 5 minutes to make.  My mom’s obsessed with it and I think it’s pretty good, too.

What’s your favorite mug recipe?

 

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5 Minute Mixed Berry Mug Bread
Adapted from: Pass the Sushi 

Ingredients:

3 tbs flour
1 tbs sugar
1 tbs brown sugar
Dash of salt
1 egg white
1/8 tsp baking soda
1/8 tsp baking powder
1 tablespoon oil
¼ tsp strawberry extract
1 tablespoon milk
½ cup mixed berries

Directions:

  1. Spray a microwave safe mug with cooking spray.
  2. In a bowl, or right in the mug, whisk flour, sugar, salt, baking powder, and soda.
  3. Add egg white and combine until just incorporated with dry ingredients. Mix in strawberry extract, oil, milk and berries.
  4. Pop into the microwave for up to 3 minutes, checking occasionally to see if it’s done…easy!

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Filed Under: Bread, Breakfast, Cake Tagged With: , , , , , , , , , , ,



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