Tag Archives: cake

Chocolate Banana Snack Cake


Some News…

I let the cat out of the bag a few weeks ago on Instagram… We’re expecting! For those of you wondering, it’s a baby. Though, I’m pretty sure the kiddo thinks she’s getting a puppy. She might be a bit disappointed in July.

We’re excited. We are. But, I’ll be honest with you… I’ve spent the better part of the past 3 months on the couch under a blanket.

I was sick the first time around… For most of the first half of my pregnancy. But, this time around has felt different. Sure, I’ve had the constant nausea and I’ve been exhausted. That’s to be expected, I think. Perhaps it’s the fact that I chase a toddler around all day long, but this time it’s hit me much harder than I remember from before. Continue Reading

Blueberry Coffee Cake (Gluten-Free)


This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

When I first decided that I was going to start doing some gluten-free baking, I was terrified. I had dabbled a bit in gluten-free in the past, and it didn’t go real well. But, this time I was also determined.  And, if you know me, you know that when I set my mind to something, I do it.

I had this idea in my mind that there was a right and a wrong way to bake without gluten. For someone who is rather comfortable in the kitchen, substituting left and right, I refused to deviate from the recipes in the gluten-free cookbooks I had. I was too afraid to mess it all up.

Then, as I was reading through an article by Shauna (Gluten-Free Girl), hoping that she would show me the “right” way to come up with a flour blend, I stumbled upon this quote

“What’s the worst that can happen? A few bad baked goods? Eh, there are worse fates.”

It hit me like a ton of bricks.

My fear of baking a bad cookie or a flat loaf of bread had crippled me. It was silly. The best way to learn is to play around, to try things out, to experiment… And, to fail. Continue Reading

Banana Nut Snack Cake (Gluten-Free and Dairy-Free)


I really enjoy each of the seasons as it comes. I’m always ready for the brisk air and cool nights in the fall. I get excited about the first snowflakes every winter. And, when spring finally rolls around, I embrace it.

I love cleaning out the flower beds and planning the garden for the coming summer. I enjoy getting out for some fresh air, going for a run, or chasing the kiddo around on the playground. And, when we have rainy, dreary days, I enjoy those, too.

Monday was a particularly dreary day, and I decided to embrace it. It was a bit on the chilly side, so we stayed in. I read the same book about Clifford’s First Christmas over and over again (yes, we are currently reading Christmas books… don’t ask), stopping to point out puppy Clifford on every page. We colored, and we watched it rain out the windows.

Then, in the afternoon, I took full advantage of nap time and decided to do some baking. Dreary days just call for baking, don’t they? The pile of overly ripe bananas sitting on my counter was calling my name, so I set out to bake a banana nut cake. Continue Reading

Individual Brownie Cakes with Dark Chocolate and Irish Cream


Recipe inspiration can come from anywhere.  Sometimes my recipes are inspired by a dish I had at a restaurant or by some great ingredients I found at the farmer’s market.  There are also times when a recipe is the result of something in the fridge that I’m just trying to get rid of. This is one of those recipes. But, it’s a good one, so stick with me here.

These decadent individual brownie cakes were the result of some chocolate frosting in my fridge. I made cupcakes for a baby shower last weekend, and I made too much chocolate frosting. I have trouble wasting food in the kitchen, so I put it in the fridge for later. All week long, I would look at it whenever I opened the fridge.  A few times I considered just eating it with a spoon, but I resisted the urge. I wanted to use it for something.


So, when we had friends over for homemade pizza on Friday night, I decided I would make some sort of dessert with the frosting.  I didn’t feel like baking cupcakes again (and didn’t have quite enough frosting for a whole batch of cupcakes).  I contemplated a small cake, but it seemed like a bit much for our casual pizza night.  I was going to just make a pan of brownies and slather the frosting on the top when the idea hit me… I’d make individual brownie cakes. I made them extra rich and added some Bailey’s Irish cream. The individual brownie cakes were perfectly decadent and didn’t even need the frosting in the end.  Of course, I added it for a super chocolatey dessert just so that I could get it out of the fridge.


One of the best things about individual desserts is that they feel special, even though they can be quite simple.  You can mix up these rich brownie cakes in a single bowl.  And, they only take a few minutes.  I baked them in mini casseroles, but you could use small jars or ramekins, too. If you don’t have frosting on hand, you can just dust the cakes with a bit of powdered sugar for an elegant and easy presentation that will make your guests feel special.


Individual Brownie Cakes with Dark Chocolate and Irish Cream
Makes 6 individual brownie cakes
(Adapted from the King Arthur Flour Cookie Companion)

  • 6 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup dark cocoa powder
    (I used Hershey’s Special Dark)
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 cup Bailey’s Irish cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all purpose flour
  • Powdered sugar for dusting
  • Chocolate frosting (optional)

Preheat the oven to 325°F.  Grease 6 individual baking dishes or ramekins and place them on a baking sheet and set aside.

Place the butter in a large microwave safe mixing bowl.  Microwave on high for about 1 minute, until the butter is melted.  Add the sugar and stir to combine. Microwave again on high for an additional minute.

Stir in the cocoa, espresso powder, sea salt, and baking powder. Add the Irish cream, eggs, and vanilla, and whisk until the mixture is smooth.  Gently whisk in the flour until it is well incorporated into the batter.

Divide the batter between the prepared baking dishes.  Bake for 30 minutes, until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs.

Serve warm or at room temperature, dusted with powdered sugar or topped with a dollop of chocolate frosting.


Please Note – The link to the King Arthur Flour Cookie Companion provided in this post is an Amazon affiliate link. If you purchase the cookbook (or another item) after purchasing on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!

Cranberry Coffee Cake

I have always loved baking in the mornings, especially in the colder months of the year.  There’s just something about heating up the oven on a chilly morning and baking something for breakfast in my PJs.

Since Miss Madison arrived, though, I haven’t been doing as much early morning baking. Morning baking has been replaced with lots of snuggling (and I am certainly not complaining!).  When I do find some time to do some AM baking, I have to use my time wisely.  I rarely have a lot of free time all at once, so I’m usually looking for a simple recipe that I can put together in just a few minutes.  Then, we can go about our morning routine while breakfast is in the oven.

This coffee cake recipe is perfect for busy mornings.  It’s adapted from a recipe for “Cinnamon Flop” that was passed down to me from my grandmother.  I remember my mom baking it for us on special occasions when I was a kid, and now I can see why. The recipe is quite simple, but it yields a moist and delicious coffee cake studded with a crunchy and sweet cinnamon topping. It was a favorite of mine growing up, and it’s becoming a new favorite all over again!

This time around, I decided to use some eggnog to jazz up the coffee cake just a bit.  While I don’t really drink much eggnog, I always pick up a container of it at the grocery store this time of year for baking.  The original recipe calls for milk, but I thought that some eggnog would make the cake extra rich and give it a bit of holiday flair. To pair with the creamy eggnog, I also added some chopped cranberries to the recipe. Not only do they add another layer of flavor, they also add some pretty color to the cake. Continue Reading