Chocolate Bunny Butt Cake + Healthy Peanut Butter Frosting

Last weekend, we had my grandparents over for dinner & to play pinochle. Since we won't see them on Easter, I wanted to have it be an Easter-ish dinner. I asked the Bup what he wanted for dessert and he said, "Chocolate cake!" Surprise! That's what he always wants...

I started thinking of how to make chocolate cake more spring/Easter themed, & stumbled on the Bunny Butt Cake, courtesy of Betty Crocker. Of course, I had to healthify it, so I made my own cake & frosting.

This cake is dense & chocolatey. It's my favorite chocolate cake - one of the few cakes that I could eat without any frosting. That's really saying something, because usually I'm a frosting nut & don't much care about the cake part. While I'm not going to say this is a health food & you should have it every day, it is fairly healthy for chocolate cake.

And the frosting!!!! It's delicious! This is my new go-to peanut butter frosting. It has no butter & no refined sugars, yet it's sweet & smooth, just like it should be. Even if you don't make the cake, you could still use the frosting for other cakes/cupcakes. Believe me, it's yummy!

If you need a dessert for Easter, I hope you'll try this!

Chocolate Bunny Butt Cake
Adapted from Eating Well
Serves 8-10

1 3/4 c white whole wheat flour or spelt flour

3/4 c evaporated cane juice (or organic sugar)

2/3 c unsweetened cocoa powder

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1 c buttermilk (I used 2 T apple cider vinegar + 1 c unsweetened almond milk)

3/4 c packed light brown sugar

2 large eggs, lightly beaten

1/4 c coconut oil, melted

2 tsp vanilla extract

1 c hot strong black coffee

1 batch Healthy Peanut Butter Frosting (see recipe below)

2-4 T shredded coconut.

Preheat oven to 325°F. Coat a 1 1/2-quart ovenproof bowl (8 inches across top) and 6 muffin cups from a regular-size muffin tin with coooking spray.  

Whisk flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat on medium speed for 2 minutes. Add hot coffee and beat to blend. Don't worry - the batter is supposed to be thin.

Pour cake batter into the muffin cups, filling each about 2/3 full. Pour remaining batter into the ovenproof bowl.

Bake cupcakes 20-22 minutes, and the bowl 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes each before removing from muffin cups and bowl. Cool completely on wire racks.

Place large dome cake, flat side down, on a large serving platter. Coat with frosting to desired thickness, reserving some frosting for the feet and tail.  Place 2 cupcakes for feet on the bottom of the cake. Place 1 cupcake for the tail a few inches up, centered between the feet. Secure each cupcake with a toothpick through the center, pushing in until it does not show. Carefully coat feet and tail with frosting. Sprinkle shredded coconut onto the tail, pressing gently so that it sticks to the frosting.

Note: This chocolate cake can also be made in 2 round 9" or 8" pans, or a 9x13 pan. Baking times will vary.


Healthy Peanut Butter Frosting
Makes 2.5 cups of frosting

1 1/3 c natural peanut butter
16 dates
2/3 c water
1/4-1/2 tsp. salt (if your pb has salt in it, use the lesser amount and adjust to taste)
1/3 c old-fashioned oats
3 T maple syrup
1/2 c unsweetened almond milk

Combine all ingredients in a high speed blender or food processor. Process until smooth and creamy, adding more milk if necessary. Refrigerate in an airtight container for 2 hours to allow flavors to meld and frosting to thicken. This can be done ahead of time; I made mine the night before. When the cakes are cooling, remove from fridge to allow to come to room temperature for easier spreading. Extra frosting can be frozen in an airtight container for about 3 months.

Pumpkin S'mores Cake

I'm not quite ready to leave fall behind yet. It's not officially over for another week or so. Just enough time to squeeze in a few more pumpkin baked goods.

This cake is super light & fluffy, despite being made with whole grain flours. There's also banana (which you can't taste, if you're against banana flavor), pumpkin, & a variety of warming spices, all with great health benefits to get out of a yummy piece of cake.  I wouldn't call it a health food, but at least it has some healthy aspects. You won't even realize there's anything healthy at all once you take a bite!

As for the topping...who doesn't want to remember summertime with the s'more combination? It goes well with the soft, pumpkin cake; the perfect blend to remind us of summer & fall.

Enjoy!

Pumpkin S'mores Cake

Inspired by How Sweet It Is

Serves 20

2 c loosely packed brown sugar
2 large eggs
2 tsp vanilla extract
1/2 c unsalted butter, melted and cooled

1 ripe banana, mashed
1 1/2 c pumpkin puree
1 1/2 c white whole wheat flour

1 c spelt flour
2 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/2 c unsweetened almond milk

1/2 c semi-sweet chocolate chips

1 c miniature marshmallows
1 full sheet graham cracker, crushed

Preheat oven to 350 degrees F. Coat a 9x13 baking pan with cooking spray.

Whisk together the eggs & brown sugar in a large bowl until no lumps remain. Add vanilla & butter, whisking to combine. Add pumpkin puree. Once combined, whisk in both flours, baking soda, baking powder, salt & spices. Stir just until no dry spots remain, then add milk & whisk until batter is smooth. Pour into prepared baking pan. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean & the edges pull away from the sides of the pan.  Remove from oven & sprinkle with chocolate chips. Let cool completely on a wire rack.

Once cake is cool, sprinkle with marshmallows. Broil for about 3 minutes, watching very closely, until marshmallows are lightly toasted. Do not walk away while broiling! The marshmallows will go from toasted to burnt very quickly. Top with crushed graham cracker, slice & enjoy!

Birthday Weekend

Last Friday was my birthday & the Bup & I took off work to celebrate with a 3-day weekend. We met my grandparents at Shady Maple to take advantage of my free birthday breakfast. Whew they have a lot of food there. I'm overwhelmed everytime we go. The main reason I like to go is for the fresh pancakes. This time, I got 2 small pumpkin pancakes - one with coconut & apples, the other with pb & choc chips. So good!

After breakfast, we went to the market next door. Look at these crazy huge, "overly obese" pumpkins!

Such abundance! We bought some produce off of the $1/bag rack, plus a few other things. They had avocados for 77 cents each!

I was drooling over their almond & coconut milk selection. None of the stores around us sell So Delicious brand. Plus, they also had rice milk & flax milk. I didn't get any, but now I know where to go if I want to.

We spent the afternoon around the house. I finished my book (Let's Pretend This Never Happened: (A Mostly True Memoir) - for a snippet, go here & prepare to laugh!). Tink curled up with me & was being so sweet.

My parents had us up for my birthday dinner. Mom & I split a Blue Moon Caramel Apple Spiced Ale. It was really good, although not as caramely or appley as I expected.

I requested pizzas, & Mom came up with some tasty topping. The one on the left has a pumpin parmesan sauce topped with bell peppers & artichoke hearts. The right pizza is fresh smoked mozerella with thinly sliced lemons & fresh basil.

The third flavor was basil-lemon balm pesto topped with broccoli, jalapeno slices & mushrooms.

I couldn't decide which one I liked best. I kept alternating bites, trying to decide. So delicous! We also had a big green salad with dinner - yum!

Before we had cake, we played a game of Farkle. We played another game afterwards. I didn't win either, but it was still fun.

My cake was Happy Day cake with chocolate icing - my favorite!

Mom swapped a few ingredients & made the cake with whole wheat flour & coconut oil - just how I love it. It was fantastic.

We tried for some nice family photos afterwards, but everyone was being a ham. Here we are, all in red.

My family. <3

When we got home, the Bup hung my final b-day present. He made me a rack to hang my necklaces! The free necklaces I got from my jewelry party this summer didn't fit in my little box. I think I tripled my necklace collection at that party! Tink kept trying to play with them, so this was the perfect solution.

On Saturday, we went for an hour long bike ride & then worked a little around the house. We stopped to play a round of mini golf (I had free coupons - can't let them go to waste!) on the way to my friend's birthday party. This pic makes me laugh - he looks sorta short. We were a little dressed up for mini golf.

Celebrating with the birthday girl!

The Bup bought his own bottle of wine because the wines offered were sweet. They made sure that they knew it was his! I was surprised by how much I liked the dry wines offered. My tastes are changing!

Sunday was pretty quiet. We went to church, had lunch, took a walk, worked in the garden, did some cooking for the week, cleaned out part of the basement, & watched a little Buffy the Vampire Slayer on Netflix. It was a relaxing final day of a great weekend!

Thanks to everyone for all of the birthday wishes!

Happy Bup-day!

It's his birthday today! :-) I'm so happy to be celebrating another year of his life!

We started the celebrations early by taking a trip to the cabin for the weekend. The weather was gorgeous (pics coming soon!) & we hiked, played games, ate, & relaxed. All the usual things.

For his b-day dinner with my parents, we made pizzas on the grill. Mom made a whole wheat & semolina flour crust. I sauteed some onions, mushrooms & garlic, plus chopped tomatoes, peppers, & basil. We didn't have any mozerella, so we used provolone. It was delicious! Provolone has a lot more flavor than mozerella while still melting well.

My pizza...half garlic/olive oil & half bbq sauce.

 

The Bup's pizza...all bbq sauce.

Mom's...half & half.

Dad's...half & half. His looked the tastiest to me. I think it was beause it was so colorful. He had a lot of green on there!

While the rest of us used knives & forks to cut ours before eating it, he just dove right in.

Perspective: the pizza was almost bigger than his head!

For dessert: Dark chocolate cake with dark chocolate peanut butter icing. It's his new favorite. Thank goodness, because for awhile it was red velvet & that's not nearly as good. I used about 2 tablespoons of jet black cocoa powder for the icing. It makes it super chocolatey!

Here's to many more years! Happy birthday to my love!

Monkey Smash Cake

 Last week was my nephew's 1st birthday! They had a party for him on Saturday, & asked me to make him a birthday cake. It was to be a smash cake, which means it's small & all for him to do with as he liked. I knew immediately that I wanted to make him one with the monkey design that I saw awhile ago on Smitten Kitchen. His mom asked for chocolate on chocolate, so it was perfect!

When we got to the party, I showed him the cake & he immediately wanted to stick his hands in it. Smart boy! :-) I used a chocolate zucchini loaf cake recipe from Summer Harms. At least that way he got in a few veggies!

Instead of baking it in a loaf pan, I used two 8" round pans. It was about 1.5" thick, the perfect height to make a small cake with. I drew the monkey head shape with a toothpick on one of the rounds, then cut it out. I put the cut piece on top of the other cake round & used it as the pattern for the second layer.

I think his favorite part was the icing. I made my usual chocolate peanut butter icing. I waited to add the cocoa powder so that I could take out a bit of plain peanut butter icing for the face. Then I mixed in the cocoa powder & iced the whole cake. I put it in the fridge for a few hours, then used a plastic bag to pipe on the icing for the face.

He seemed to like the texture of the icing. It took him awhile to really dig in & get down to the cake, but once he did...what a mess!!

 

Happy 1st Birthday!

Happy Day Walnut Cake

I'm a bit of a cake snob.

It took me about 25 years to realize it, but it's true.

When we go out to eat, I always get excited about the dessert tray. Most times, my eyes are drawn to the chocolate cake, always so dark & covered in plenty of frosting, but when I get it, it rarely lives up to my expectations. It's always either too dry, not chocolatey enough, or just mediocre all around. So now, I try to remember that & order something different. Or just go for ice cream. That's always a safe bet.

This cake ranks in the "something different" category. The walnut cake recipe is a traditional one that my mom gave me from her recipe cards. I believe she got it from her mom, who got it from hers, etc., so I'm not sure of the origin. I just know it's good! Mommom always served it with a fluffy white frosting & stored it in her silver cake carrier.

I found an identical carrier at our church rummage sale & just had to buy it. I love using it because it always reminds me of Mommom's cakes.

Poppop's birthday (85 years!) was on Saturday, so Mom invited my grandparents & us over for dinner on Sunday to celebrate. I offered to make the cake, & Mom said he loves walnut cake, so she shared the recipe. I'm not a fan of the fluffy frosting that's the norm, so I went a different route & made rhubarb frosting.

I love the way the flavors blend together. The hint of rhubarb cuts the sweetness of the frosting & compliments the nutty flavors in the cake. The first time I tried the frosting, it was on rhubarb cupcakes. That was good, but this was great!

Enjoy!

Happy Day Walnut Cake

Recipe from Mom's Archives, adapted very slightly

Serves 10-12

1 c all-purpose flour

1 1/4 c white whole wheat flour

1 T baking powder

1 tsp. salt

1 1/3 c sugar

1/2 c non-hydrogenated shortening

1 c almond milk

1 tsp. vanilla extract

2 organic eggs

1 c chopped walnuts

Preheat oven to 375*F. Grease and flour two 8" round pans. In the bowl of a stand mixer, sift together flours, baking powder, salt, and sugar. Add shortening and mix. Once combined (mixture should be crumbly), add 1/2 of the milk, the vanilla, and 1 egg. Beat for 2 minutes. Add remaining milk and egg. Beat another 2 minutes. Gently fold in walnuts. Divide batter evenly between pans. Bake for 28-30 minutes or until bake pulls away from the edges of the pan and a toothpick inserted in the center comes out clean. Remove from pans and allow to cool completely on cooling racks before icing.

Rhubarb Frosting

Adapted from Food Doodles

1/2 c organic butter, softened

1 c pureed raw rhubarb, cooked until reduced by half & cooled
5 c powdered sugar
1/2 tsp. vanilla

In a medium bowl, beat the butter, rhubarb puree, and vanilla together to combine.  In 1 cup increments, add the powdered sugar until the frosting is thick and smooth.  Depending on how wet your rhubarb is, you many need to add addtional sugar.

The Birthday Celebration That Just Doesn't End!

I'm prolonging this birthday as long as possible. So far, it's going on 1.5 weeks. :-D

Don't count, okay?

Mom & Dad were away for the week, so they had us over for the "official birthday dinner" on Sunday.

We started with olive bruschetta & goat cheese toasts. They were really good! The recipe was from Better Homes & Gardens, and it was actually an Olive-Cherry Bruschetta, but Mom left the cherries & prosciutto out. I'm glad, cause it was delicious as it was. We decided that anything with lime juice in it is always excellent.

For pre-dinner drinks, I brought Pumpkin Mudslides. The Food Network posted a mini-recipe on Twitter that I had to try. If you like pumpkin & you like Bailey's, this is for you. Yum!

To compliment the pumpkin in the mudslides, we also had roasted butternut squash candy.

Dinner was a white lasagna that was chock full of veggies!

Broccoli, cauliflower, onions, mushrooms, kale, zucchini, eggplant, green beans, & tomatoes with whole wheat lasagna noodles & a variety of cheeses.

Pairing Wine: Riesling, compliments of Dad's wine making

When we go to dinner at my parents, Mom always makes sure to have a super huge salad. Half for me, a quarter for her, the rest for the guys to split. :-)

My traditional birthday cake is always white with chocolate icing. It's my all time favorite, at least when it's made by Mom! She made Happy Day cake, which is an older recipe that she's tweaked a little to make it healthier. I love cake!

After dinner, we played pinochle. All of my hands looked about like this...decent but nothing special. Mom & I were a team against the guys, just like last weekend. We lost, but only by a little! I guess they deserve to win sometimes, too. ;-)

Hope everyone enjoyed their weekend! It always goes by WAY too quickly!

Birthday Dinner

A few notes & a cupcake recipe from my birthday:

1. Tuesday night was spent prepping cupcakes to bring to work. I finished this messy task at 10:15pm by splitting a giant-leftover batter-not quite baked through-chocolate chip cupcake topped with a whole lot of icing with the Bup. Yum!

2. It rained on my birthday. All. Day. Long. I went roller blading anyway & barely got wet. I'll show that rain!

3. The Bup left me notes on star shaped Post-Its. My favorite was on the door heading to the garage: "Wait! You forgot your halo!" O:-)

4. All 24 cupcakes disappeared before 5pm. Most were gone before noon. Guess my co-workers like cupcakes! (see below for recipe)

5. We had Zesty Wheat Berry-Black Bean Chili, salad, and bread for dinner, prepared by the Bup. The secret's out, my love, now I know just how well you can cook!

6. After dinner, it was still raining. We went for a walk anyway & got soaked. I think the rain showed us this time.

7. Avocados were on sale for $1, so we made a trip to the store.

8. While we were out, we got ice cream, the perfect birthday treat!

9. There was some pumpkin to puree. Now I have 5 1/2 cups of puree in the fridge to eat! YES!

10. We saw Tangled for the first time & LOVED it. I think the Disney movies have been going downhill since all the Princess classics, but this one was excellent!

11. After all this cake & ice cream, I think I need to go back to green veggies & smoothies for awhile. I even found a great post for a great assortment of go-to healthy foods!

Thanks to everyone for the birthday wishes!

Chocolate Chip Cupcakes adapted from Can You Stay for Dinner? 

Makes 24 cupcakes

3 c white whole wheat flour

1 ½ c granulated sugar

1 T + 1 tsp baking powder

1 tsp salt

8 T unsalted butter, melted

1/2 c unsweetened applesauce

1 cup reduced fat sour cream

4 T ground flax seed OR 4 T chia seeds, mixed with 3/4 c water* - let set for a few minutes before using

1 T + 1 tsp vanilla extract

2/3 c mini chocolate chips

Preheat the oven to 350*F. Line two 12 cup standard sized cupcake tin with paper liners.

Using an electric mixer, combine flour, sugar, baking powder, and salt. Add melted butter, applesauce, sour cream, flax/chia eggs, and vanilla. Beat at medium speed until combined, about 30 seconds. Scrape down sides of bowl with rubber spatula and continue to mix until no lumps remain. Stir in chocolate chips by hand.

Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove the cupcakes from the pan carefully and let them cool on a wire rack.

*Note: You can use 4 large eggs instead, but then you lose the health benefits of the flax/chia.

Peanut Butter Icing/Filling

1 T butter, room temperature

1/3 c natural peanut butter

3 c powdered sugar

1 tsp vanilla

2-4 T milk, or more if needed

Using an electric mixer, beat together butter & peanut butter. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.

Chocolate Icing

4 T butter

1/2 c cocoa powder

3 c powdered sugar

1 tsp vanilla

2-4 T milk, or more if needed

　

Using an electric mixer, beat butter until smooth. Add cocoa powder & mix in. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.

To stuff the cupcakes

Note: You will probably have leftover icing. I had about 1 cup of peanut butter icing left over. You can freeze it to use at another time. Or eat it with a spoon. Your choice, I won't judge! :-)
: Fill a pastry bag with peanut butter icing. Stick the tip into the middle of the top of the cupcake and gently push down. Squeeze out icing as you pull up until you see it peak out the top. Then ice the cupcake with chocolate icing either with the icing bag or using a knife.