Chocolate Cherry Coke Cake

Oh yeah, you heard me right, a Cherry Coke cake! I have heard of Coca-Cola Cake and have always wanted to try that, but I jumped right on it when I read a Cherry Coke Cake. Something about the cola makes it so moist and you can even taste it in this scrumptious dessert, it is absolutely the best cake I have ever ate. I am not joking about this at all, but you will want to have a Cherry Coke to go along with this, for some reason you just crave it after you take that bite. I hope you really enjoy this recipe, I   know I did and probably wont stop talking about it for days. ha ha

What you will need:

Box of Betty Crocker Chocolate Devil's Food Cake Mix
1 cup of Cherry Coke
1 10 oz or larger jar of Marichinos Cherries
Reserve 1/4 cup of the cherry juice
3 eggs
1/2 Cup of Vegetable or Canola Oil

Frosting:

1 Cup of Marshmallow Creme
Jar of White Frosting

Preheat oven to 350 Degrees.

Chop up your Cherries about 25 (remove stems), save some cherries to place on top of your cake when finished, it gives it that much better of an experience if you leave a cherry on top ;).

In a bowl add your Cake mix, eggs, oil, cherry juice that you reserved, and your 1 cup of Cherry Coke.  Mix together for 30 seconds.

In a 13x9 pan grease it and flour it so your cake don't stick. I have a Wilton non stick pan so you can omit that if you have a non stick pan as well.

Pour the batter in the pan and place in oven for 35 minutes, or until center is done. Do a knife check by  poking it in the middle and if the knife comes out clean your cake is done!

Let your cake cool for probably about an hour. Once the cake is cooled you can start making your frosting. In a bowl mix together your Marshmallow Creme and your Cake Frosting together. Pour over cake and smooth out.

Nice and neatly pop the cherries on top. I would suggest covering the cake and placing in the fridge for about an hour, I love the way it tasted chilled and the frosting was perfect. But if you simply just cant resist dig in ya'll! This cake really topped it off for me, and I hope so for you too!

Enjoy!

Check out that cherry effect mmm...!

Sorry, I had to do a vintage effect!

Crock Pot Banana Bread

Yes you heard it right! A banana bread in the crockpot! I couldn't believe it myself that you could bake in these things, so I put mine to the test to see how this turns out and WOW! It was so much better than my oven version, it comes out real moist and packs a lot of flavor. This is definatly a must try for you avid crock potters!

What you will need:

3 Ripe Bananas
3 eggs
1 cup of sugar
2 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1/2 cup of margarine or butter
Walnuts (optional)

In a bowl combine your eggs, sugar, and butter/margarine.

After mixed well add your 1 Cup of flour, baking soda, baking powder, and salt. Mix well.

Add your other 1 cup of flour and mix well. It will be a thicker and that is the way you want it!

Time for the good stuff! Mash them naners! haha that's what my grandma use to call them. :)

I don't have a masher so a good ole' fashion drinking glass will do the job!

As soon as you have a nice mash a little chunky but smooth go ahead and pour your bananas into your batter.

 At this time you can add any nut, fruit, candy, whatever it is you like in your banana bread, do so now. I left mine plain today, even though I do like a good walnut in my bread. :)

I buttered and dusted my crock pot with flour so my bread wont stick to the ceramic. Close your lid and place your temperature on low setting and let it cook for 4 hours. 

4 hours later you have a nice golden shiny bread that has your house smelling like heaven! 

The easiest way to get this thing out is to take a spatula and slide it all the way down to the bottom and on the other use another spatula or another type of utensil to hold underneath it so it doesn't break in half! 

Enjoy!

Peach Cobbler

One of my favorite desserts I could eat anytime of the year, although I make the best in the summer season. Nothing tastes better than when using fresh peaches vs. canned, but if that is all that is available then ya gotta use what ya can get. I love to eat mine with a side of vanilla bean ice cream even without its just fantastic! I'm a guilty cobbler eater for breakfast if there's leftovers haha! Nothing wrong with that, I mean peaches are fruit too right?! haha This is super easy, fast, and extremely delish!

What you will need:

4 Peaches (if its not peach season and none is available 1 large can of peaches should do)
1/2 Cup of melted butter or margarine
1 Cup of milk
1 Cup of Flour
2 Cups of sugar (if youre using canned peaches just 1 cup of sugar)
1 Tbsp of Baking Powder
Ground Cinnamon or what I use is Cinnamon Sugar Mixture
1 tsp of Salt

Preheat Oven 375 degrees

Remove the skin from the peaches. You can remove with a knife which is quicker or you can boil them and quickly blanch them in ice cold water it will make the skin peel right off (This peach step you can omit if you are using canned peaches)

Slice up your peaches! There is a pit in the middle so be careful!

Add 1 cup of sugar and mix well.

Add a capful of vanilla flavoring.

 Add your cinnamon sugar to your taste and mix.

Go ahead and mix up your dry ingredients (1 cup sugar, 1 cup flour, 1 tsp of salt, 1 tbsp of baking powder.) Once that is mixed gradually stir in your cup of milk and mix well.

Melt your 1/2 cup of butter or margarine and place in your baking dish, I used a pie dish because I like a thick cobbler, this recipe is also good for a 9x13 baking dish.

 On top of the melted butter pour your batter mixture DON'T stir please :), leave as is.

 Pour the peaches on top and sprinkle to your liking of the cinnamon sugar mixture.

 Place in the oven and bake for a good 45 minutes until you have a nice golden crust. Poke a fork in it to make sure your batter has completely baked through.

 Now all you need is a dollop of vanilla bean ice cream mmmm..!!

Enjoy!

Eggplant Lasagna

Want to have a nice Vegetarian dinner tonight? Those are sometimes nice to have and no meat. The plus side on that is its cheap, light, healthy and simple. My boyfriend called this "chick food" so if you have that manly meat and potatoes kinda guy, make sure there is back up ha ha!

What you will need:

1 large eggplant
15 oz tub of Ricotta Cheese
Mozzarella Cheese
Olive Oil
Salt and Pepper
8 oz can Tomato Sauce
12 oz can Diced Tomatoes

Slice your eggplant longways into thin strips. Rub Olive Oil,Salt, and Pepper. Place in over for 10 minutes until you have a golden look.

 Heat up your Tomato sauce and Diced tomatoes and add your Italian Seasoning. Stir and simmer for 10 minutes.

Take a pan ( I used a pie dish because it is only 2 people eating) place a small amount of tomato mixture at the bottom. Place a few slices that will cover the sauce of eggplant as if you were layering noodles in a regular meat lasagna. Make a layer of Ricotta Cheese on top of eggplant, then layer tomato mixture. 

You will keep layering until the pan cant hold any more layers, then cover the top with Mozzarella cheese. I sprinkled a little parsley on top just to garnish. 

Bake for about 45 minutes.

Voila!