Peanut Butter Chocolate Triple Layer Cake

Copyright © 2017 Deborah M. Zajac. ALL RIGHTS RESERVED

A little more than a month ago Jodi from a cake that checked all my boxes for decadence, and had my son’s aka Big Baby Boy’s favorite candy bar in the world as its theme/ingredient.

Right then I was inspired to make this cake for Big Baby Boy’s November birthday.  Mind you. He hasn’t actually been at home on his birthday since he was 17 yrs old.  He went to college out of state when he was 17, so we’ve been celebrating his birthday when he comes home for Thanksgiving since.  A long time. He won’t like me telling you how old he is now.  It makes me feel ancient just saying that I’m the mother of child that age! So, we’ll just say 29…again. 🙂

The cake.  Okay, mine came out a little uneven, and my chocolate ganache  was a bit too thick to drip as nicely as I wanted it to, but OMG! It’s so delicious, and it looked pretty good despite its flaws. 🙂

Jodi said she saw the recipe over on the blog called Life, Love, and Sugar  here which inspired her to make the cake.  Jodi is a very accomplished baker, cook, and artist so she’s always changing up the recipes she finds.  Me. I like to make the recipe as prescribed the first time, and make changes if needed on the next go round.  I headed over to Lindsay’s blog to check out the original recipe, and decided to use hers b/c she used 8 inch round cake pans which I have, and Jodi’s version had 9 inch ones which I don’t have, and she used milk for the cake rather than half and half which shaved a few calories plus there’s a frosting/decorating video at Lindsay’s which helped me a lot since this cake looked really challenging to frost.

I’ve linked to both Jodi, and Lindsay so you can read both postings.

Thank you so much Jodi for the inspiration it was a HUGE hit with whole family! Thanks for sharing Lindsay’s link too the video was great for me!

I would definitely make this again.  I’d add a wee bit more heavy whipping cream to loosen up the Chocolate ganache,  and figure out how to level my cakes better.  This cake was gone in 2.5 days! 🙂

I hope everyone in the States had a lovely Thanksgiving, and I hope everyone everywhere has a lovely week-end!

Nikon D810| Nikkor 50mm f/1.8G| Hoodman Digital Film| PS CC 2018

more to come…



P52 33/52 Blueberry Cobbler

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I must be nuts. It’s 90º here and I’m in a baking mood! We bought oodles of fresh blueberries and rather than freezing them to keep them for shakes, snacks, and topping for cereal I decided to make a cobbler with them since I already have some in the freezer from last week.

Ready to bake… This recipe went together pretty quick.

Ready to Bake Blueberry Cobbler

35 minutes later…

Just out of the Oven Blueberry Cobbler

Blueberry Cobbler:

4 cups, or 1 1/4 inches of blueberries, fresh or frozen (no need to thaw)
1 Tbsp flour
1 tsp cinnamon
9 inch dish- square or oblong are transitional, but I used a round pie plate


1 1/2 cups flour
1/4 tsp salt
1 large egg, slightly beaten
3/4 cup milk
2 tsp baking powder
1/2 cup sugar
1/2 cup melted butter- 1 stick

Preheat oven to 425º. In medium bowl mix the blueberries, cinnamon, and flour to coat. Pour into pan. Mix flour, sugar, baking powder and salt in medium bowl. Add wet ingredients to the flour, stir until blended then drop by heaping spoonfuls over the blueberries.
Bake in preheated oven for 35-40 minutes.

He-Man made me a happy woman. He had seconds! 🙂

The recipe is from  I can’t wait to get this house done and bring in the box with my cook books!

Nikon Df| Nikkor 17-35mm & 50mm| Hand-held| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

P52 32/52: Banana Bread

Copyright © 2015 Deborah M. Zajac. ALL RIGHTS RESERVED

I had nearly a full bunch of bananas that are perfect for eating and baking but, too much to eat before they go bad, so what else do you do but bake with some. With a 2 1/2 yr old to chase it’s much easier to make a quick bread than a pie so, that was my morning project.

#1 Grandson loved watching the paddle beat the batter, but he wasn’t interested in tasting the batter or helping to make it. He loves spinning wheels and mechanical things; I’ve known since early on he’s got an engineering brain leading me to think he won’t be much of a helper baking in the future, but he might grow to love licking the bowl and beaters. 🙂

This recipe is super easy, and really moist. I made this loaf sans nuts or chocolate chips because I’m sharing it with the construction crew. I’m thinking simple is better in this case. I can avoid nut allergies at any rate.

P52 32 of 52 Banana Bread

Banana Bread Recipe:

1 stick unsalted butter, room temperature

1 cup granulated sugar-(you can use 1/2 cup brown sugar and 1/2 c granulated if you like)

2 Eggs

1 1/2 cups flour. I used all-purpose flour

1 tsp baking soda

1tsp salt

3-4 very ripe bananas, mashed

1/2 cup vanilla yogurt ( can use sour cream instead)

1tsp Vanilla Extract- use a good one!

1/2 cup chopped walnuts or pecans * optional

1/4 cup chocolate chips * optional


Preheat oven to 350ºF (if using a dark pan preheat to 325ºF)

Butter & Flour 9x5x3 inch loaf pan (or 2-3 mini loaf pans)

With an electric mixer with the paddle attachment, cream the butter, and sugar until light and fluffy.

Add the eggs one at a time, beating well.

In a medium bowl whisk together the flour, salt, and baking soda then add 1/2 to the butter/eggs mixture, mix until incorporated, then add the last half and blend well.

Add the mashed bananas, yogurt, and vanilla and beat just until incorporated.

*If adding nuts, and chocolate chips add them at this stage.

Pour batter into buttered and floured loaf pan(s) tap on counter to remove air bubbles and level the batter.

Bake for 1 hour 10 minutes, or until a cake tester comes out clean.

Cool on bakers rack for 10 minutes then turn out to continue cooling.

Eat it warm, or at room temperature.


Nikon Df| AF-S Nikkor 17-35mm @ 35mm| Hand-held| Hoodman STEEL Ultra High Speed Digital Film| CS6

More to come…

P52 15/52- Sending You a Sweet Treat for a Perfect Day!

Copyright ©2015 Deborah M. Zajac. ALL RIGHTS RESERVED

Home-made Oatmeal Chocolate Chip Cookies.

P52 15 of 52 Oatmeal Chocolate Chip Cookies

baked with love, packed with care…

P52 15 of 52 Oatmeal Chocolate Chip Cookies_3932

I added a ribbon for a bow…

P52 15 of 52 Oatmeal Chocolate Chip Cookies

… and tied it all up in a perfect box for Spring.

Spring box of Oatmeal Chocolate Chip Cookies

I hope you have a lovely day, and fantastic week-end!

Nikon Df| AF-D Nikkor 105mm Micro| Hand-held| SB910 camera right| SB600 camera left| Hoodman STEEL Ultra High Speed Digital Film| Developed in Photoshop CS6

P52 51/52 Christmas Cookies

Copyright © 2014 Deborah M. Zajac. ALL RIGHTS RESERVED.

I saw these in my grocery store’s Holiday magazine and thought they were cute so, I bought all the ingredients to make Gingerbread Cookies, and new cookie cutters in order to make them.
I think they’ll look great with the Gingerbread House I plan to make next.

Do you do a lot of Christmas or Hanukkah baking? Me. Some years I do a lot and others next to none.

P52 51 of 52 Christmas Cookies

Nikon Df| AF-S Nikkor 50mm f/1.8g| SB910 camera left low bounced off ceiling @1/8 power|

More to come…