MANGO POUND CAKE based on Paula Deens sour cream pound cake recipe Ingredients 1 stick butter, room

temperature 1 1/2 cups sugar 1/2 cup mango puree (1 fresh mango, peeled and processed in the blender) 1/4 teaspoon baking soda 1 1/2 cups all-purpose flour 3 large eggs 1/2 teaspoon vanilla extract Heres How: Preheat oven to 350 degrees F. Grease and flour one loaf pan. In a large mixing bowl, cream the butter and sugar together. Add the mango puree and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla. Pour the mixture into the prepared loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

NUTELLA BROWNIE BITES Makes a dozen Ingredients 1/2 cup Nutella (chocolate hazelnut spread) 1 egg 5 tablespoons flour Heres How: Preheat oven to 350F degrees. Line a 12 hole or two 6-hole muffin pan/s with paper cups. In a bowl, beat egg and Nutella until well incorporated, add flour and mix until theres no more lumps. Spoon batter onto paper-lined mini muffin pan or if you dont have paper liners, just grease each muffin hole with butter or baking spray. Bake for 8-10 minutes. Do not over-bake. Cool in the pan for about 5 minutes then transfer to wire rack. Enjoy! :)
WHOLEWHEAT COCONUT OATMEAL BANANA MUFFINS ( Wholewheat Banana Muffins)

Ingredients 1 cup whole wheat flour 1/2 cup quick cooking oatmeal (not instant) 1/2 cup sugar 2 tsp baking powder 1/4 cup coconut oil 1 large egg 3 ripe bananas, mashed 1/4 cup coconut milk (or just plain milk)

1 tsp vanilla extract 1/4 desiccated coconut Heres How: Preheat oven to 400F. Grease or line a muffin tin. Mix flour, sugar, and baking powder in a large bowl. Mix coconut oil, coconut milk, bananas, vanilla, and eggs, in another bowl and fold into the flour mixture until combined. Fold in desiccated coconut. Bake for 15-20 minutes or until golden brown. Serve with your favorite coffee

CHOCOLATE CHIP POUND CAKE recipe by Lisa Yockelson from Boston.com Ingredients 1-1/2 cups flour 1 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups miniature semi-sweet chocolate chips 1 sticks butter, at room temperature 1 cup granulated sugar 2 large eggs plus 1 teaspoon vanilla extract 1/2 cup buttermilk ( 1/2 tablespoon lemon/vinegar plus enough evaporated milk to make 1/2 cup) Heres How: Preheat the oven at 350 F degrees. Butter and dust the pan with flour, tapping out the excess. In a bowl, whisk the flour, baking powder, and salt to blend them. In another bowl, toss the mini chocolate chips with 2 tablespoons of the flour mixture; set aside. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each addition. Beat in the eggs, one at a time, followed by the vanilla extract. With the mixer set on low speed, add the flour mixture in 3 additions alternately with the buttermilk, beginning and ending with flour. Scrape down the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large spatula, stir in the chocolate chips. Spoon the batter into the pan and smooth the top. Bake the cake for about 45 to 50 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan. Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely. Cool completely before slicing. If you want, you can dust the cake with icing sugar or pour chocolate glaze over. Enjoy!

MANGO LAVA CAKE Makes 4 servings Ingredients 3-4 ounces mango puree ( 1 fresh mango, peeled and processed in a blender)

4 tablespoons of butter ( 1/2 stick/ 2 ounces) 4 tablespoons all-purpose flour pinch of salt 2 tablespoons yogurt 1-1/4 cups of sugar 2 eggs yogurt for serving Heres How: Preheat oven to 400F degrees. Brush melted or softened butter on 4 ramekins or individual baking cups then add about a tablespoon of sugar on each and swirl it around to coat the sides and bottom of the ramekins. Set aside. Melt butter and mix it with the mango puree in a medium bowl, stir thoroughly until well combined, add yogurt; sift flour and salt then add to the mango puree mixture. Mix well and set aside. Combine egg and sugar in the bowl of your mixer, beat on high speed until ribbon stage- thats when the egg mixture gets very thick and almost white in color and can hold its shape for about 4 seconds. Gradually fold the mango puree mixture with the egg mixture, taking care not to knock the air out. Pour into ramekins and bake in the preheated oven for 8-10 minutes, maybe longer depending on your oven. You need to keep an eye on it. Once done, take it out of the oven and let it cool for about 5-10 minutes before inverting each onto a plate. Put a dollop of yogurt ( I heard Greek yogurt is good, if you have it, then use it) and serve! Enjoy! :)

PINEAPPLE UPSIDE-DOWN CAKE tweaked from My Wooden Spoon Makes one 913 cake Ingredients 8 slices of pineapple (drained) 8 Maraschino Cherries + 8 more for garnish (optional) 1 cup brown sugar 1/3 cup butter Cake: 1 3/4 cups flour 1/4 cup cornstarch 1 Tablespoon baking powder 1 1/4 cups sugar 1 tsp. salt 3 eggs 1/2 cup milk* 1 teaspoon vanilla <strong>Heres How:</strong> Heat oven to 350F. In 9 x 13 pan, melt butter in oven. Sprinkle brown sugar evenly over melted

butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. Sift together flour, cornstarch, baking powder and salt in a bowl, set aside. Beat eggs and sugar in another bowl, add vanilla extract; alternately add flour and milk in three additions, ending with flour, scraping bowl occasionally. Mix well and pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered. Enjoy!

CHERRY COFFEE CAKE recipe adadpted from Creative Cooking the Costco Way Ingredients Cake 1/4 cup cooking oil 2 ounces cream cheese, softened 1 egg, beaten 1/2 cup evaporated milk 1 1/2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt Topping 1/3 cup packed light brown sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/2 cup pecan, chopped 1 tablespoon butter, softened or melted 1 can cherry pie filling ( I only used 3/4 of the contents, the rest I used as topping for cheesecake) or fresh cherries if you have some - so much better! Directions Preheat oven to 375 F degrees. Grease a 99x2 square pan. Make the cake by combining oil, cream cheese, egg and evap milk in a bowl, mix well. In another bowl, sift together flour, sugar, baking powder and salt; add to the wet ingredients and mix well. Pour into the prepared pan. Set aside Prepare the topping: combine brown sugar, flour, cinnamon, nutmeg, pecans and melted butter in a bowl. Sprinkle evenly on top of the cake batter in the pan. Bake for 30-35 minutes or until a toothpick insertd in the center comes out clean. Cut into squares and serve with coffee. Enjoy!