“Too good to be true” chocolate cake

I used this recipe for my parent’s wedding and the people who had this wanted more. It’s really good, that’s why I called it the “Too good to be true” Chocolate Cake. It’s very moist and very tasty. It also makes good cupcakes. If you have a little left over batter you can put a half cup of it in a mug for 1 minute and 45 seconds to get a quick taste of it.

I suggest you use the Hershey’s Special Dark cocoa powder for the cake because it made it that much better. If you don’t have time to make the frosting, just melt some chocolate and dip the tops of your cupcakes in it, or pour and spread it over the top of your cake.


“Too good to be true” Chocolate Cake

Yields 2 9″ round cakes


  • 2 cups white sugar
  • 1 3/4 cups of all-purpose flour
  • 3/4 cups  of unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 3/4 cups butter


  1. preheat oven 350 degrees Fahrenheit,grease and flour 2 9″ round pans
  2. in a medium size mixing bowl combine sugar, flour, cocoa powder, baking soda, baking powder, and salt
  3. add the eggs, milk, oil, and vanilla mix for 3 minutes
  4. stir in boiling water
  5. pour in to pans evenly
  6. bake for 30 to 35 minutes or until toothpick comes out clean
  7. cool for 20 minutes



  • 1 1/2 cups unsweetened cocoa powder
  • 5 1/3 cups confectioners sugar (its necessary)
  • 2/3 cups milk
  • 1 teaspoon vanilla extract


  1. cream butter until light and fluffy
  2. blend in cocoa powder and confectioners’ sugar alternately with milk and vanilla
  3. beat to spreading consistency

Blueberry Zucchini Bread

I was so focused on doing this recipe, I forgot to use my kitchenaid! Derp.

Yields 4 small loaves


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups fresh blueberries


  1. Preheat oven to 350 Fahrenheit
  2. Lightly grease 4 mini-loaf pans if silicon don’t do this
  3. in a large bowl combine the eggs, oil, vanilla, and sugar
  4. fold in zucchini
  5. beat in flour, salt, baking powder, baking soda, and cinnamon
  6. gently fold in blueberries
  7. transfer into loaf pans bake for 50 minutes or until toothpick comes out clean
  8. let sit in wire rack for 20 minutes to cool




  • 1 cup skinless hazelnuts
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract


  1. In a food processor process the 1 cup hazelnuts.
  2. then add the 1/4 cup vegetable oil
  3. process until creamy
  4.  add the sugar and cocoa powder and vanilla extract
  5. process until mixed well


we used a food processor it might work better in a blender

Banana Crumb Muffins

WARNING: these are really good so you should double the recipe

Yields 12

Prepare crumble topping first.

Crumble Topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. In a bowl combine 2 tbsp of flour, brown sugar, and cinnamon.
  2. Cut in 1 tbsp butter until mixture resembles coarse cornmeal.
  3. set aside.



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon
  • 3 bananas/ mashed
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1/3 cup butter melted

Muffin Directions

  1. Preheat oven to 375 Fairenheit.
  2. Line muffin tins.
  3. In a large bowl, mix together flour, baking soda, baking powder, and salt.
  4. In another bowl beat together bananas, sugar, eggs, and melted butter.
  5. Stir the banana mixture into the flour mixture until just moistened.
  6. Spoon batter into muffin tins.
  7. Sprinkle crumble topping over muffins.
  8. Bake for 20 minutes.

Carrot Cake

What do cakes and baseball have in common? They both rely on the batter!

If you have a kitchenaid mixer, this will go really quickly. It’s a really delicious cake, very moist.

Carrot Cake

Serves 15


  • 3/4 cups vegetable oil
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoon salt
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F.
  2. Grease a 9×13 inch baking pan set aside.
  3. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk.
  4. Stir in carrots, coconut, and applesauce.
  5. In a separate bowl, combine flour, baking soda, cinnamon and salt; gently stir into carrot mixture.
  6. Add nuts (if desired)
  7. Spread into prepared pan.
  8. Bake for 55 minutes or until toothpick comes out of cake clean.
  9. Remove from oven and set aside to cool.


Cream Cheese Frosting


  • 1/2 cup unsalted butter
  • 1 8oz package cream cheese
  • 1 tsp vanilla extract
  • 4 cups confectioner’s sugar


  1. In a medium mixing bowl, combine all ingredients.
  2. Blend until smooth


I just made carrot cake faster than I’ve ever made it before! Probably faster than I ever will. Well, maybe. If I know all of the ingredients better I might be able to do it faster. I got a Kitchenaid because my mom thought I was so enthusiastic about cooking. It’s totally wicked! It comes with a dough hook, a paddle mixer, a whisk, and it comes with an instruction book “Get to know your Kitchenaid”.

It took me only five minutes (just guessing) to mix all the ingredients. The first time I made it took me a half hour. If your kitchen isn’t big enough, I’d suggest getting a cart to put it on because it’s huge. It weighs 30 pounds! We got a great deal from overstock.com, it was about half the price because it was refurbished. It looks brand new to me.

I can’t wait to make more stuff. I bet you if I have enough ingredients and cake pans and oven space I could crank out carrot cakes like there’s no tomorrow.

It’s really helpful in the kitchen if you have Cerebral Palsy or not, because it’s really efficient. It has settings from one to ten. Ten is fast whipping. The dough hook will knead most yeast doughs in four minutes.

It came a few days earlier than we thought. It was supposed to come on Monday or Tuesday of next week, but it came in today. I’m not sure what I want to make next. Do you have any ideas? If you have a recipe for me to try you can send it to me on our contact page.


Best Blueberry Muffins

So I learned something new on this recipe. My muffins always had a bluish/purply tint to them. Not sure where Wyatt picked this up, but if you toss the blueberries in flour first, it acts as a seal. No more purple muffins! #mindblown.

Best Blueberry Muffins

Makes 16


  • 1 cup white sugar
  • 1/2 butter, softened
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
  • 3/4 cups of milk
  • 1 tablespoon grated lemon zest
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups fresh, rinsed blueberries


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line muffin tins with paper liners, or butter to keep the muffins from sticking.
  3. Beat butter and sugar in a large bowl until light and fluffy.
  4. Stir in eggs until mixed well.
  5. Add vegetable oil, stir to combine.
  6. Whisk sour cream,milk,and lemon zest into butter mixture until smooth.
  7. In a separate bowl, combine blueberries and 1/2 cup of flour.
  8. In a separate bowl, whisk remaining flour, baking powder, baking soda, and salt.
  9. Stir half of the flour mixture into the butter mixture until combined.
  10. Add the rest of the flour mixture until combined.
  11. Add blueberries into the batter, gently folding together until combined.
  12. Spoon mixture into prepared muffin liners. Batter will be thick.
  13. Place muffins in preheated oven and cook for 30 minutes.


Chocolate Soufflé


Wyatt is enjoying his subscription to Ingredient magazine. The latest issue had a recipe for soufflé. While I love him wanting to try new recipes, I was kind of nervous about him making soufflé. All the cartoons I had watched as a kid always had the soufflé fall because someone made even the tiniest of noises. But we HAD to make them for National Chocolate Soufflé Day (February 28). We were pleasantly surprised at how straightforward they were to make. They were delicious!

Challenges & Solutions:

  • Preparing the ramekins– the ramekins had to be buttered and sugared. Holding on to the ramekin with his affected hand would be a challenge. While Wyatt has a pretty good grasp with his right hand, rotating his wrist is still difficult. The Swedish cutting board allowed him to independently clamp the ramekins into a secure position while he buttered them.
  • Pouring the various mixtures together- Lifting the one bowl with his affected hand is difficult because of both the weight of the bowl and the angle at which he’d have to hold it. We’re still on the lookout for a tipping bowl to add to his collection of cooking tools, so until then, I held it up for him.

“Overall I think this was a great recipe. But the worst thing is, I’m a pretty impatient person. It took a little bit of strength to wait for the soufflés to be done!” – Wyatt

Chocolate Soufflé

Makes 4-6


  • 1/3 cup sugar plus a tablespoon
  • 5 oz. semisweet chocolate
  • 3 large egg yolks
  • 6 large egg whites
  • 1/4 tablespoon butter


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Butter ramekins and sprinkle with sugar.
  3. In a bowl, beat egg white with an electric mixer and add sugar bit by bit until egg whites form stiff peaks.
  4. Melt chocolate in a double boiler.
  5. Add yolks to chocolate and stir quickly until smooth.
  6. Gently add the whipped egg whites into chocolate mixture bit by bit avoid deflating the eggs.
  7. Spoon mixture into the ramekins and place ramekins onto a baking sheet.
  8. Bake for about 25 minutes


The top will be crisp but the center will be a little soft (not runny). Eat right a way since the soufflés will deflate.

Recipe from Ingredient, a magazine for kids curious about food