I loved this carrot cream cheese cake so much after tasting it, I made it twice in a row!
Updated 3 Oct, 2010
Originally posted March 6, 2007
I show you how to make this delicious, moist yet light chocolate cake from scratch. I love this cake because it is not too sweet, it has a nice cream cheese tang, and it satisfies my chocolate tooth. Perfect combination!
Marble Cream Cheese Cake
This recipe was passed to me by Lucy from Yochana’s Cake Delight. Do visit her site if you have time. I am full of admiration for this lady who bakes EVERY SINGLE DAY and not just one thing but multiple things. Oh, to have that energy…
Today is the day…
We had a birthday party for Esther today. Friends from church and work came over to celebrate and eat in typical House of Annie fashion. The menu included Chinese Chicken Salad, smoked Malaysian Chicken Wings, Homemade Breakfast Sausage (grilled on my WSM), beef sliders, and a few other delicious dishes prepared by our helper Jessie. Annie baked and prepared another one of her layer cakes for dessert.
Recently, Annie has been decorating her round layer cakes with a rose pattern made from slices of canned peaches. It’s so easy to do, but quite pretty. All you need is a big can of peach halves, a sharp knife, and a steady hand.
What to do with bananas going ripe?
Banana bread is one of my favorite things to eat when I’m hungry or when I’m needing a little pick-me-up during the afternoons. I guess as a lover of all things banana, I just enjoy the goodness of the banana flavors and the comforting bite of the tender and moist bread. To me, I’ve always thought that banana bread isn’t really a bread at all, it’s more of a cake (just like the Dutch apple cake that we posted recently). Can anyone tell me why they’re called breads?
And of course, when you add walnuts to the mix, that just adds another layer of texture to it. I almost always add more nuts to my batter than what is called for. For some reason, walnuts just go really well with bananas. I read somewhere that toasting the nuts also prevents the nuts from turning black in the baked goods. So, I toast the walnuts before adding them in to the batter.