Yellow Cake with Pumpkin

Minoo shared with us two recipes from the book Deceptively Delicious by Jessica Seinfeld, wife of the comedian Jerry Seinfeld. This book is available in Costco for about $15.


Minoo had been introducing this book to the community kitchens as it’s recipes incorporate vegetables and fruits in the puree form. In this way, kids will not know they are eating vegetables and fruits which has been masked. Having kids to eat nutritious meals is one of the biggest challenge during meal time.


This book has a chapter which covers on how to puree and freeze vegetables and fruits in small portions for convenience usage later. This is good for small families which often have to toss away rotten vegetables and fruits simply because they cant finish eating them. Puree food is also good for seniors, easy on digestion and gentle to their palate.


The Yellow Cake with Pumpkin turned out moist and had a very ‘pumpkinish’ colour. We also added some flax seeds for extra nutrients. We had extra to bring home and Arkensen finished them all.


  • 1 (18 oz) box yellow cake mix
  • 1 cup canned pumpkin puree
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 large egg white
  • 6 oz nonfat lemon, banana, or vanilla yogurt


Click on the link below for the instructions.


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Ponderosa Cake

We made Ponderosa Cake at the Gilmore Park Church Community Kitchen for the community meal. Ponderosa Cake is a popular cake in University of British Columbia. Karen was involved with the catering at UBC long time ago and she made a lot of these Ponderosa Cake. You can still find this cake in the UBC cafeterias until today.


Karen had modified the Ponderosa Cake recipe to reduce the amount of fat and sugar for a healthier snack. She was able to maintain the sweetness by roasting the banana first.


  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups banana (5 to 6 banana)
  • 3 cups unbleached flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup low fat yogurt or sour cream

For topping

  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup chocolate chips


Click on the link below for the instructions.


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Cinnamon Pecan Coffee Cake

From now on, Karen will only demonstrate in the kitchen once a month. We will have members of the community kitchen to share once a month since there will be 2 meetings in a month.

Jean made a Cinnamon Pecan Coffee Cake in the Gilmore Park Church Community Kitchen. It’s been a while since Jean demonstrated in the kitchen. We missed her cooking. Welcome back Jean.


This Cinnamon Pecan Coffee Cake is crispy on the outside and moist in the inside. I love to munch on the crispy bits left behind.


  • 2 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups butter, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla


  • 1 1/2 cups chopped pecans
  • 1/2 cup sugar
  • 2 teaspoons cinnamon


Click on the link below for the instructions.


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Cream Cheese Pound Cake

I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.


I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.

This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.


  • 1 1/2 cups butter, softened (no substitution)
  • 1 (8 oz) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 1 1/2 teaspoons vanilla (or almond extract)
  • 3 cups all-purpose flour
  • 2 teaspoons salt


Click on the link below for the instructions.


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Rich White Cake

With the left over egg whites from the Bistro Pumpkin Creme Brule, Karen decided to make a Rich White Cake. We baked the cake in the form of cup cake which is easier to share among us.


This cup cake is very rich as we used all butter instead of half butter and half shortening.


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2/3 cup water
  • 2/3 cup milk
  • 3 cups sifted cake flour (if you want to substitute the cake flour with all purpose flour, reduce 1 tablespoon of flour for every cup)
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 6 egg whites


Click on the link below for the instructions.


Continue Reading Rich White Cake

Cream Cheese Frosting

While Carrot Cake can be eaten just as it is, normally it is topped with cream cheese icing. So, Karen made a Cream Cheese Frosting for her Carrot Cake. She used a peach flavour cream cheese instead of the regular one. The flavoured cream cheese is sweeter — so, you can if you want to reduce the amount of icing sugar in the recipe.


You know the consistency of the Cream Cheese Frosting is right when a spoon is sticked into the cream cheese, it stands upright without toppling.


  • 1 package (259g) of brick cream cheese, softened (Karen used those in tub)
  • 1/4 cup butter, softened
  • 2 tablespoons milk
  • 4 cups icing sugar
  • 1 teaspoon vanilla extract


Click on the link below for the instructions.


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Carrot Cake

Karen harvested some carrots from the farm the day before the community meal and she decided to make Carrot Cake for dessert for the Gilmore Park Church community meal the next day. Sometimes, it’s only the day before the meal that Karen will know what she’ll be preparing for the community meal as it all depend on what she’s getting from the donors.


The Carrot Cake is fragrant with spices and the cream cheese frosting adds creaminess and sweetness to it.


As we were washing and peeling the carrots, we found two unique ones which is worth to do a show and tell. These two are like two pairs of dancers legs.


  • 3/4 cup flour
  • 1/2 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, lightly packed
  • 2 teaspoon vanilla
  • 2 cups grated carrots

The above ingredients will yield 20 servings of carrot cake from a 13 x 9″ pan. When we made this for the community meal, we used the ingredients for 40 servings and made it 3 times. The ingredients to make 40 servings is simply double the above ingredients except for the salt which is increase to 3/4 teaspoon only.


Click on the link below for the instructions.


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Toll House Chocolate Cup Cakes

Karen has to prepare 120 cup cakes for the Gilmore Park Church Community Meal. She used the Toll House recipe for the chocolate cup cakes which is rich and easy to prepare.


Unfortunately, I did not get a shot of the actual cup cakes. These are the mini cup cakes which Karen made for us to sample.


  • 1 1/2 cups all-purpose flour
  • 2/3 cups baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk


The ingredients for the recipe above is for making 20 cup cakes which is perfectly fine for home baking. However, since Karen needed 120 cup cakes, we doubled the recipe above and made 3 batches of them. According to Karen, we should not multiply the recipe by too many times as it will change the chemistry of the recipe. This is especially true for baking.

Click on the link below for the instructions.


Continue Reading Toll House Chocolate Cup Cakes