This section is dedicated to my favorite Cakes & Pies recipes that I make. I normally bake at least one of these cakes (or cupcakes) every week for my family! I hope you find a few you like and can use for you and your family! My recipes are very easy and flexible since I cook everything from scratch and with alternative ingredients due to having a special needs child with severe food allergies including severe anaphylaxis to all cow dairy. I want to remind you that I always use ALL ORGANIC ingredients. And I’ll make a note next to an ingredient if I substitute with another due to allergy reasons. Enjoy.



Spice Cake

A Muse of Food's favorite Spice cake
A Muse of Food’s favorite Spice cake


2 1/2 cups unbleached all purpose
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk (alternate with Organic Soy Milk)
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter (I alternate with butter flavored crisco or smart balance vegan organic butter since my son is allergic to all cow dairy), softened until easily spreadable.
2 cups dark brown sugar


1. Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and
vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until
mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture
and beat on low until smooth. Add remaining milk mixture in two stages;
beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack.
Let cool.

Makes approx. 24 cupcakes or two large loafs or two 9×3 round cakes

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All Purpose Butter Cream Cheese Frosting

My Favorite, amazing cream cheese butter cream frosting!! So easy and delicious and I use it for everything, carrot cake nut frosting, even chocolate frosting too!


1/2 cup of butter or butter flavored crisco or your fav cooking butter flavored alternative

1/3 cup (3 oz) cream cheese… I use soft goat cheese since my son is allergic to all cow dairy. You can use your fav cream cheese or soft goat cheese like me.

1 tsp Vanilla … please use Organic Vanilla extract, you don’t want to know where artificial vanilla extract comes from!

3 – 3/4 cup of confectioners sugar

2 to 3 tbsp Milk… I use Organic Soy Milk as an alternate since my son is allergic to all cow dairy. I tried Organic Rice milk once and it was too watery for cooking, so that’s when I found Organic Soy Milk was much creamier and better for cooking. You can use whatever alternative milk you choose, make it a thick creamy milk.

Optional for Carrot cake; add 1/4 cup of chopped walnuts and 1/4 cup of chopped pecans.

I have an alternative chocolate frosting recipe I’ll add below…


1. Mix butter, vanilla and cream cheese until smooth ( add a dash of milk for easier mixing), into a medium size mixing bowl. Mix by hand of with a mixer, your choice…

2.  Sift in the Confectioners sugar one cup at a time, until you reach desired consistency.

3. Frost your cake and enjoy!

Makes enough to frost a double layer cake or approx. 12 to 24 cupcakes depending on how thick you frost them.


Basic Vanilla Cake

This moist single layer vanilla cake has a delicate texture and delectable crumb! I Love this cake! It is great alone, frosted or as a base for fun exciting berries and more!! I cut it in two layers and use it for my famous Strawberry & Berries Cake pictured below:

My Homemade Strawberries & Berries Shortcake
My Homemade Strawberries & Berries Shortcake


1 1/2 cup(s) sifted cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter (I alternate with butter flavored crisco or smart balance vegan organic butter since my son is allergic to all cow dairy), softened
1 cup(s) sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup(s)  milk.  I use Organic Soy Milk as an alternate since my son is allergic to all cow dairy.


1. Heat the oven to 400 degrees F. Lightly coat an 9×3 inch
cake pan with butter and dust with all purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

2. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat the eggs, vanilla and milk together before adding to the dry ingredients. Then pour in half wet mix to dry mix, beat together then add remaining wet mix to dry mix and beat on medium high, just until blended and smooth. Do not overbeat.

3. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

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I Love to spread Chocolate frosting on my Vanilla Cake (recipe above) sometimes for a change. It’s delish! Here’s my chocolate frosting recipe

Creamy Chocolate Frosting

“This smooth buttercream frosting makes enough to cover a 9 inch
layer cake or 2 dozen cupcakes with chocolate deliciousness.”


2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter or butter flavored crisco, or your fav alternate
5 tablespoons evaporated milk or Organic Soy Milk
1 teaspoon vanilla extract


1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in
sugar mixture alternately with evaporated milk. Blend in vanilla.
Beat until light and fluffy. If necessary, adjust consistency with
more milk or sugar.


Here’s my super easy and healthy alternative recipe for

Easy Chocolate Cake Recipe
Easy Chocolate Cake Recipe

Amazing Easy Chocolate Cake!


2/3 cup organic butter, softened or Butter flavored Crisco
1-2/3 cups organic raw sugar
3 Organic eggs
2 cups all-purpose Organic flour
2/3 cup Organic Baking Cocoa
1-1/4 teaspoons baking soda (aluminum free)
1 teaspoon kosher or sea salt
1-1/3 cups Organic Soy Milk
Chocolate frosting… I’ll add the frosting recipe below

Cake Directions:

1. In a bowl, cream butter and sugar until fluffy. Add beaten eggs. So, after beating the eggs well, then add the beaten eggs.
2. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.
3. Pour batter into a greased and floured 2 9×3-in. pans then cut each cake in half for the four layered cake shown in picture.
4. Bake at 350° for 35-40 minutes or until cake tests done. Cool on
a wire rack. When cake is cool, frost with your favorite frosting.
Yield: 12-15 servings.
Cake can be kept in a dome covered cake keeper out of fridge for 1 week if it lasts that long without getting eaten up!! You can also freeze unfrosted cake in serving-size portions.

Easy Chocolate Buttercream Frosting!


1 cup Organic butter, softened or Butter flavored Crisco
1/3 cup softened Goat cheese
3 to 4 cups Organic powdered sugar
1/2 cup Organic cocoa powder
1 to 2 Tablespoons Organic Soy milk
1 teaspoon Organic Vanilla extract


In large mixing bowl, beat butter (and goat cheese) until fluffy. Add three cups powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
Beat until combined and fluffy.
Adjust with more sugar or milk, depending on what consistency you’re looking for.
Preparation time: 10 minutes

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Perfect Apple Pie

Perfect Apple Pie

A classic apple pie.

  • prep time 30 min
  • total time 3 hr
  • ingredients 8
  • servings 8

PIE CRUST Ingredients:

Classic Crust – Double Crust

2 cups all purpose flour
1 tsp salt
3/4 cup well chilled crisco butter flavored shortening
or 3/4 stick of crisco butter flavored shortening stick
4-8 tbsp cold water


1. BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
    1. TIP
      Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
    1. 2. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).
    1. TIP
      For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
    1. 3. ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
    1. 4. For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
    1. 5. For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
    1. 6. Pre-baking Pie Crusts (Cream Pies
      Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

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PIE Filling

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice


  • 1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
    2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
    3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil or pie edge saver, after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

APPLESAUCE HINT: You can make the best Apple Sauce with the Pie FIlling Recipe above. Toss it all in the slow cooker on high for an hour, then down to low for a few hours and simmer… Your house will smell divine and when it’s done, your kids will eat it up if you leave them any after you’ve eaten it all!

FYI: You can add 1/2 cup of raisins if you like them, to your pie or to your applesauce. Add them straight into the apple mixture going into the pie, or Wait until the applesauce is half an hour from being done or so, before adding raisins to the applesauce. Then add the raisins when it looks almost done enough for your liking, that way the raisins won’t cook down too much.

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Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach