Gin and Tonic Cake

Ingredients:

4 eggs, weighed in their shells
equal weight of:
butter
caster sugar
self-raising flour
2 lemons
8-10 shots of your favorite gin
dash tonic water (optional)
150g granulated sugar

Instructions:

Ensure that all your ingredients are at room temperature, and preheat the oven to 180C. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.

Remove from the oven, and set aside while you make the drizzle. combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle. Don’t worry if it looks messy – it will taste lovely.

Recipe Submitted by Sammy

Blueberry Chia Seed Cashew Cake

Ingredients:

Crust:

8 date, pitted – Dates, medjool
1/2 cup – flaxseed, ground
2 tablespoon – Chia seeds

Fillings:

6 oz – cashews
2 tbsp – Coconut Cream
3 tablespoon – coconut oil
3 tablespoon – Maple Syrup, pure
1/2 cup – Blueberries, raw

Instructions:

Soak the cashews for at least 6 hours
To make the crust, you will need to pit and chop the dates.
Blend the chopped dates in a food processor until a ball forms around the edge of the blender.
In a bowl combine the processed dates, flax meal and chia seed. Knead well with your hands.
Press the mixture by hand into a lightly oiled 5 inch spring form pan. Place the crust in the fridge while you prepare the filling.
To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries. Process on high speed to ensure consistency.
Spoon the filling onto the crust and place in freezer for at least 4 hours.
Decorate the cake after it’s frozen if desired.
Let sit at room temperature for 10 minutes before serving.

Recipe Submitted by Kari

Jack Daniel’s Fudge

Ingredients:
5 cups sugar (2 pounds)
2 sticks unsalted butter
1 cup whole milk
1 1/2 teaspoons of vanilla
25 large marshmallows, ripped in half
11.5 oz Ghiradelli 60% cocoa bittersweet chocolate chips
2 1/2 cups powdered sugar
3/4 cup Jack Daniels, or a whiskey you really like. You will be able to really taste it!

Instructions:
1. Whisk whiskey with confectioner’s sugar, and set aside.
2. Foil and butter a 9 x 13 (or larger) baking pan.
3. Put sugar, butter, milk, and vanilla in a large pot with a heavy bottom. Stirring steadily until mixture boils, continue stirring while letting it boil for 3 minutes (time it, this is important). Remove from heat.
4. Add the marshmallows and chocolate, stirring until all of it is melted and blended into the sugar mix.
5. Give whiskey mixture a quick stir, and add it to the pot, stirring until fully incorporated.
6. Pour into a greased pan, and chill. Let mellow for a day before cutting.

Recipe from a friend that found it at: Jackaholics

Coconut Cream Pie

Ingredients:

Crust: 

1/4 C pecans
1/2 C almond flour
1/2 Tbsp honey
3 Tbsp coconut oil, melted

Chocolate Layer: 

6 Tbsp chocolate chips (I used Enjoy Life Chocolate Chips)
1 Tbsp + 1 tsp heavy cream (or butter, palm shortening, lard)

Coconut Cream Layer: 

1 can full fat coconut milk
1 large egg
3 Tbsp arrowroot powder
3 Tbsp raw honey
1/2 tsp vanilla extract
1/2 C shredded coconut, unsweetened
1/8 tsp salt

Coconut Whipping Cream: 

1/2 C full fat coconut milk, chilled (light coconut milk will not work)
toasted coconut to garnish

Instructions:

Crust: 

Grind the pecans until coarse meal using a food processor or a blender and place it in a bowl
Mix in the almond flour, coconut oil and honey
Line a 7×5 glass baking dish with parchment paper and spread the mixture until evenly distributed
Bake crust at 350°F for about about 10 minutes or until the edges start to brown
Let it cool on a wire rack

Chocolate Layer: 

Melt the chocolate chips in a double boiler
Add heavy cream and mix to combine
Pour mixture on top of the crust and refrigerate

Coconut Cream Layer: 

Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Bring the mixture to a boil, stirring constantly until it thickens
Stir in the shredded coconut and vanilla extract
Pour the filling over the cooled crust and chocolate
Refrigerate for about 4 hours or until the coconut layer is firm

Coconut Whipping Cream: 

Open the lid of a can of full fat coconut milk and refrigerate a day before you make this pie. The coconut milk with thicken and separate from its water
Now that you made your pie it is time to add the coconut whipping cream and garnish it with toasted coconut. Remove the can of coconut milk from the fridge and take 1/2 cup of the solid coconut and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
Whip the coconut with a hand mixer until fluffy. Spread it over the coconut cream layer

Toasted Coconut: 

Toast coconut in the oven for just a few minutes at 350°F until it begins to turn brown and sprinkle over the coconut cream pie. Be careful and watch this step closely so the coconut does not burn.

Recipe Submitted by Sheri

Cinnamon Roll Cake

I honestly have to say this is THE best cake I have tasted in a long time!!!

Ingredients For The Cake:
3 c all-purpose flour
1/4 tsp salt
1 c granulated sugar
4 tsp baking powder
1 1/2 c milk
2 large eggs
1 Tbsp vanilla extract
1/2 c (1 stick) butter, melted
Ingredients for the cinnamon filling:
1/2 cup melted butter
1 c packed light brown sugar
2 Tbsp all-purpose flour
1 Tbsp cinnamon
for the glaze:
2 c powdered sugar, sifted
5 Tbsp cream
2 tsp vanilla extract

Instructions For The Cake:
Grease a 9″x13″ cake pan (or line it with parchment paper.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Add the melted butter and mix until everything is smooth.
Spread the batter in the prepared pan.

Instructions For The Filling:
In a medium mixing bowl mix sugar, flour and cinnamon until combined. Stir in butter.
Drop Tbsp of the filling over the cake batter. Swirl gently with knife or a rubber spatula.
Bake the cake 40 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 10 minutes. Pour the glaze over the cake and spread evenly.

Instructions For The Glaze:
Add powdered sugar in a medium mixing bowl.
Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
Keeps covered in room temperature for up to 3 days.

Apple-Pumpkin Spice Cake (with homemade Pumpkin spice frosting)

Ingredients:
Spice cake mix (brand is your choice)
1/2 can of Apple pie filling approx 3/4 cups (brand choice is yours)
3 tablespoons of cinnamon
1 cup of pumpkin pie ready mix (it already has your spices added to it)
3 eggs
1 box instant vanilla pudding (you can use sugar free)

Instructions:
Preheat oven to 350*
grease your 9×5 (I use butter flavored crisco – but its your choice)
In mixing bowl, add spice cake mix, cinnamon, pumpkin pie mix, instant pudding, eggs and beat on med speed until mixed well.
then add your apple pie filling and mix well on low speed.
Pour into your greased 9×5 loaf pan.
Bake for 30 mins or until inserted toothpick in center of cake comes out clean.

Frosting Ingredients:
2 cups of confectioners sugar
1/3 cup of butter
1/2 tablespoon of milk (you can use cream)
1 teaspoon of Vanilla
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pumpkin pie spice (3 tablespoons if you really want to taste a lot of pumpkin)

Instructions:
In mixing bowl, add all your ingredients and mix on med until blended well
Note: Make sure your Apple-Pumpkin Spice cake is completely cooled before frosting.

Recipe Submitted by Jane

Pumpkin Pie Shake

Ingredients:
2 cups fat-free vanilla frozen yogurt
1/2 cup fat free milk
1/2 cup fat free half & half
1 tbsp vanilla extract
2/3 cup pumpkin puree
1/2 tbsp pumpkin pie spice
1/3 cup low fat graham cracker crumbs

Instructions:
Combine all ingredients in a blender and mix until combined
Rim the glasses with a light coating of honey (or frosting) and then dip into graham cracker crumbs, cinnamon and sugar (or another favorite topping)
Pour in the shake, sprinkle some additional crumbs, pumpkin pie spice, whip cream and/or cinnamon and ENJOY!!

Recipe Submitted by MJ

Pumpkin Pound Cake

Ingredients:
1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
3/4 c. White Sugar
3/4 c. Brown sugar
1/2 c. Vanilla Yogurt(can sub sour cream)
3 Egg Whites
1 c. Canned or fresh Pumpkin Puree

Instructions:
Preheat oven to 350º. Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugars, yogurt, and egg whites.
Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. Makes 8 serving.
Add a powdered sugar glaze or cream cheese frosting (optional)

Recipe Submitted by Jane