Pink and White Cheetah Print Cake (Cake4Kids.org)

It has been quite awhile since I made a cake for Cake4Kids.org.  So, I made sure to sign up this month for one of the cake requests.  This request was for a yellow cake with pink and white cheetah print.  I don't seem to have the time or patience for fondant nowadays so, I went with my go to yellow cake and frosted and decorated with my go to vanilla buttercream frosting.

The cake did take a bit longer to make as it was 90+ degrees and even at 9pm, it was way too hot to frost a cake.  So, it had to go back and forth from the fridge to the counter.  Eventually, it set up enough for me to decorate.  I could've added more "spots" as I realized it looks more like cow print than cheetah/leopard print now.  Hope she enjoyed it regardless.

Cookies and Cream (Oreo) Brownies

Inspired by Sally's Baking Addiction's blog post of the same, I made brownies with Oreos in the middle for a picnic at work.  I used my go to brownie recipe but you can definitely make this with a box mix too.  The cookie layer disappears into the brownies and the creamy center adds an extra layer of sweetness to the chocolate.
You can't go wrong with adding Oreos to any dessert actually.  I have tried it with cheesecakes,  cupcakes, frostings, and cakes previously.  This was definitely a favorite all around.

Mint Chocolate Chip Ice Cream (Paleo)

One thing I miss the most while on paleo, is the occasional spoonful of ice cream I would eat when the mood strikes.  So, of course, I had to figure out how I would get around not having dairy.  I figured all the ingredients in a standard ice cream custard were paleo except for the sugar,   milk, and cream.  So, I substituted them out with honey, almond milk, and coconut milk.  It worked out perfectly and tasted just right but next time, I would use only coconut milk as it might make it creamier.

Mint Chocolate Chip Ice Cream
A Baked By Jen Original
Makes about 1 Quart

Ingredients:
1 cup of almond milk
2 cups of coconut milk
1/4-3/4 cup honey
5 large egg yolks
3/4 teaspoon of vanilla extract
1/4 teaspoon of mint extract
1/2 cup of dark chocolate chips
1-2 drops of green dye (optional)

Directions:

In a medium bowl, pour in the coconut milk and place a strainer over the top of the bowl, set aside.

In a separate bowl, beat the egg yolks, set aside.

Whisk the almond milk and honey (to taste) in a saucepan over medium heat until honey is dissolved.  Stir in the extracts and dye.

Gradually pour some of the warm milk mixture into the egg yolks, whisking constantly as you pour. Scrape the egg yolks back into the saucepan.  Heat until the custard over low heat until it registers 160 degrees.  Stir constantly and do not let it boil.

Strain the custard over the strainer and into the coconut milk.  Refrigerate until chilled or overnight.  Run through your ice cream maker as instructed.

Double Chocolate Banana Cake Cookies (Paleo)

After researching a quick and easy paleo friendly tart for Mother's Day, I became curious on what other paleo desserts I could find out there.  Being on a paleo diet lifestyle doesn't mean you would have to say good bye to baked goods.  There are quite a few paleo friendly substitutions - almond meal and shredded coconut can be substituted for flour; bananas and applesauces can be substituted for oils; coconut oil can be substituted for butter; almond milk and coconut milk can be substituted for dairy, and honey and agave can be substituted for sugars.

I found this blog, Multiply Delicious, through I Am Baker which features a lot of amazing paleo friendly recipes; including desserts.  Because I had all of the required ingredients on hand, this was easy to whip together.  It had the perfect cake cookie texture for those missing it. Because it was made mostly of bananas, I found it acceptable to eat for breakfast.

Double Chocolate Banana Cake Cookies
from Multiply Delicious
Makes 10-12 cookies

Ingredients:
1 cup mashed bananas, (about 2 bananas)
2 tablespoon almond butter
1 tablespoon cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups almond flour
1/4 cup dark chocolate chips

Directions:
Preheat oven to 350F.  Line a baking sheet with parchment paper or a nonstick baking mat.

Using a food processor, puree the banana.  Add almond butter, cocoa powder, vanilla, baking soda, cinnamon, and salt; continue to pulse until well combined.  Add the almond flour and continue to pulse until everything is incorporated.

Remove the blade and stir in the chocolate chips by hand.

Using a cookie scoop, scoop the batter on to the prepared baking sheet.

Bake cookies for 12-15 minutes or until the cookie looks dry.

Store in an airtight container in the fridge for up to 3 days.