PPM

Strawberry Cake

2013-05-04T12:32:00.000-05:00

Strawberry Cake

Perfect for Mother's Day

I'm kicking off my Mother's Day recipes with this killer cake: strawberry! It is a delicious white moist cake with a strawberry buttercream. The taste is just delicious, and the frosting? Amazing. The pink hue is from blended strawberries which makes the cake beautiful and represents what kind of cake it is. These would also make really good cupcakes; just a thought...

So, I'm sure you're wondering why I would showcase a homemade cake that you, as a mother, would have to make in order to take part in eating.

Well, here's the deal.

I truly believe that in order to have the best Mother's Day in the world, with all of your favorites, you might need to help. And, if you are planned by preparing ahead of time, by making and freezing, and all you have to do on Mother's day is frost the cake, this whole cake to honor you will be easy and so worth it!

Or...

You can make this for your own mother. Either way, plan, make and freeze the layers, and frost on your special day. Simple and delicious.

Adapted from Southern Living's Special Garden Magazine issue

Strawberry Cake

Makes 10-12 servings

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Ingredients:

Cake layers:

1 1/4 cups butter, softened

2 1/4 cups granulated sugar

7 egg whites, at room temp.

3 1/2 cups cake flour

4 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. almond extract

Strawberry Frosting:

3/4 cup butter, softened

5 cups powdered sugar, sifted

3/4 cup finely chopped fresh strawberries

Garnishes:

Halved fresh strawberries, edible flowers

Directions:

Prepare cake layers: Preheat oven to 350 degrees. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, on -third at a time, beating well after each addition.

Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla ans almond extracts. Pour batter into 2 greased and floured 8-inch round cake pans.

Bake at 350 degrees for 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely about 30 minutes.

Using a serrated knife, cut each cooled cake layer evenly in half to make 4 even layers.

Prepare strawberry frosting:

Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting between layers and on top and sides of cake.

Garnish and serve and enjoy!

Happy Mother's day to all you mamas out there!! (My number 8 baby is due to arrive in July; Happy Mother's day to me too!)

quick, easy and nutritious breakfast ideas for kids

2013-04-12T20:21:00.000-05:00

Get your aprons ready girls! Your baking day agenda is all about creating homemade, nutritious breakfast foods for your family.

Breakfast is the hardest meal to prepare because we're usually in a hurry and/or just plain tired. Sugar cereal is usually the go-to food because it's easy. Well I am here to show you an alternative to that cereal and/or fast junk food for breakfast. And I know you and your family are going to love them. By devoting one day each week to baking you can feed your family well, save money, and control your ingredients by just devoting one day in your week to baking. And you will have ready-made homemade foods on the quick! No matter what your family's particular diet needs are, a baking day will serve you well and keep you organized!

muffins, buttermilk biscuits, and pancake prep. ready for the week

Just one day of hard work will pave the way for nutritious, easy, homemade breakfasts from scratch that normally would take most of the morning. Here's what I've made for the week and how I've prepped, prepared, froze, and set my week up for easy success:

My breakfast baking for the entire week (or two) that can be simply paired with nutritious eggs, sausage or bacon included:

2 batches of white sandwich bread made:

2 loaves of cinnamon raisin bread
1 loaf sandwich bread
1 dozen Nutella swirl rolls

Basic buttermilk muffin recipe made three different varieties of muffins:

Blueberry
Cinnamon and Sugar
Granola, almond, and dark chocolate with an oatmeal streusel

1 dozen, make-and-freeze, buttermilk biscuits

white sandwich bread
Bakes up two loaves at a time in this recipe. Light crispy crust on the outside and soft and delicious on the inside, this bread is perfect for toast and eggs, you can turn this recipe into cinnamon rolls, and/or raisin bread, too.

Cinnamon Sugar Raisin Swirl Bread

This amazing loaf is made with my basic white bread recipe, cut the dough in

Nutella Swirl Rolls

Using the white sandwich bread recipe I made this Nutella swirl bread using one half to make a regular loaf of bread the other for these rolls.

Basic Muffin Recipe

I made 3 different varieties of muffins with one recipe:

sugar and cinnamon
granola
blueberry

Make and Freeze Buttermilk Biscuits

Buttermilk biscuits made-up, not baked, and frozen for fluffy biscuits quick! Simply bake frozen biscuits until golden brown. These biscuits are wonderful with some fruit and scrambled eggs, or a for a sausage, egg and cheese biscuit!

Pancake Prep

Simply prepping my fluffy, thick pancake recipe by keeping the dry ingredients in a airtight container with the wet ingredients on a sticky note, attached to the top lid, makes whipping up pancakes a snap!

Each recipe link will not only take you to the recipe but my baking day tip on how you can either freeze, prep, or create several adaptations of a single recipe!

Enjoy your baking day girls. Embrace being a domesticated Diva; wear your prettiest apron, buy yourself some new baking supplies, and have a wonderful time creating magic in your kitchen!

Leave comments on your baking day success below!! I'd love to hear.

Nutella Swirl Rolls

2013-04-12T14:37:00.002-05:00

I'm not going to lie. These are over-the-top insane good!! By simply following my white sandwich bread recipe on your next baking day, you can whip these up by simply spreading some Nutella, rolling, cutting into 1 inch rounds.

Make these rolls out of this amazing white sandwich dough recipe

So delicious! A great variation to my cinnamon rolls or raisin cinnamon rolls.

Ingredients:
Nutella
2 tbsp. granulated sugar
Baking sheet

Directions:
These directions are for using half of the white sandwich dough, making approx. 8-10 rolls.

Following the white sandwich bread recipe and after its second rise, roll out into a 6x12 rectangle and spread a thin layer of your Nutella leaving a 1-inch border. Roll-up jelly roll fashion and pinch close. Cut into 1-inch rounds using a serrated knife and placing on a greased baking sheet leaving room between each other.

Cover and let rise in a warm place for 30 minutes until slightly risen. Sprinkle with granulated sugar and place in 350 degree oven for about 15 minutes and golden brown.

delicious basic muffin recipe

2013-04-12T12:35:00.000-05:00

This is my favorite basic muffin recipe that can be use to fill and top with anything you choose. This will be your new go-to recipe! These recipes provided are 3 different variations: blueberry, granola, and cinnamon sugar.

You can double your recipe, bake and freeze for the ultimate in Breakfast Baking Day organization. Simply take out the night before for a quick simple breakfast that can be served with alone, fruit, eggs, bacon or sausage.

Adapted from Joy of Cooking

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Basic Muffin Recipe

Ingredients:
Whisk together in a large bowl:
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
Whisk together in another bowl:
2 large eggs
1 cup milk or cream
2/3 cup suga ror packed light brown sugar
4-8 tbsp. warm melted butter or vegetable oil
1 tsp. vanilla

Directions:
Preheat your oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.

Add to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in a 1- 2 of the muffins comes out clean, 12-15 minutes or longer for variations with fruit. Let cool for 2-3 minutes before removing from the pan.

Cinnamon Sugar Muffins:
Dip the warm muffins into a small bowl of melted butter and dip into another small bowl of 2 tbsp. 1 tbsp. granulated sugar.

Blueberry:
Add 1 cup of fresh blueberries to your batter and lightly stir with a wooden spoon until incorporated. If using frozen blueberries rinse under cool water and shake dry before adding so the blueberries don't create a blue batter.

Granola:
Add your favorite granola to your batter and top with streusel if you'd like before baking. I used my favorite granola cereal that had granola, almond and dark chocolate pieces. So yummy!

Streusel topping:

6 tablespoons regular oats
5 tablespoons all-purpose flour (about 1 1/2 ounces)
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon
In a bowl add all the ingredients and cut the butter into the dry ingredients with a pastry cutter until crumbly.
Sprinkle on muffins before popping into the oven.

Raisin Cinnamon Sugar Swirl Bread

2013-04-12T11:42:00.000-05:00

I grew-up making this bread since I was fourteen years old and can make it with my eyes closed. It is so easy, so delicious , and so versatile! With my white sandwich bread recipe you can make raisin bread, cinnamon rolls, Nutella rolls; almost anything!

Use my white sandwich bread recipe to create this delicious raisin cinnamon sugar swirl bread

Ingredients:

2 cups raisins
2 tbsp. softened butter
1-2 tbsp. cinnamon
2-3 tbsp. granulated sugar

Makes 2 loaves

Directions:
Follow the white sandwich bread recipe adding the raisins to the white bread recipe along with the second round of flour. On its second rise, roll out to about a 1/4 inch rectangle: about 6 inches high and about 12 inches wide. Spread with softened butter, a sprinkling of cinnamon, and sugar. Beginning at the longest end toward you, roll up tightly and pinch close at the end. Slightly roll under the two ends pinching together and place into a greased loaf pan.

Cover and let rise in a warm, draft-free place for about 30 minutes. Bake in a 350 degree oven for 40 minutes until golden brown.

Take out of pan and let cool on a cooling rack.

Variation Tip:
This white sandwich bread makes 2 loaves. You can cut the dough into two equal portions to make any of the following variations:

White bread
Raisin bread
Cinnamon rolls
Nutella rolls
raisin cinnamon rolls

Click here for my Breakfast Baking Day Madness, tip, that will keep you organized for up to 2 weeks of wholesome, quick breakfasts.

easy homemade barbecue sauce

2013-04-07T20:27:00.001-05:00

Homemade barbecue sauce is so stinkin' easy and tastes, hands down, better than any store-bought variety. Apple cider vinegar, brown sugar, ketchup, not name a few; it's ingredients you most likely already have in your pantry and fridge and takes just a couple minutes to make. Then let the sauce do its work to simmer for about an hour until ready and you've got yourself some homemade barbecue sauce. Pour extra sauce into a mason jar to keep in your fridge for later meals.

We love to use this tangy delicious sauce over our smoked pulled pork, hamburgers, baked beans, and grilled chicken. It is divine!

Adapted from the Neely's at Food Network

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Ingredients:
2 cups ketchup
1 cup water
1/2 apple cider vinegar
5 tbsp. brown sugar
5 tbsp. sugar
1/2 tbsp. granulated garlic
1/2 tbsp. ground mustard
1/2 tbsp. ground black pepper
1 tbsp. worcester sauce

Directions:
Put all the ingredients into a saucepan on high heat, whisk, and let come to a boil. Let simmer for about an hour.

pasta primavera

2013-04-02T21:27:00.000-05:00

This is the perfect food to get your kids to eat their veggies. Tricolor pasta, red bell pepper, broccoli and peas all wrapped in a garlic and butter parmasen sauce. The garlic toasts crisp up in seconds under the broiler and perfect for sopping up the buttery cheesy-ness.

all the veggies in the pot boiling for the last 3 minutes with the tricolor fusili

This dish is heaven! Perfect for lunch. Perfect for dinner. Perfect anytime.

Enjoy!

Adapted from the Food Network

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Total time to make: 25 minutes| Serves: 4

Ingredients:
Kosher salt
12 ounces tricolor fusilli
4 cups broccoli florets
3 carrots, thinly sliced
1 red bell pepper, cut into thin strips
1 cup frozen peas
4 tbsp. cold unsalted butter
2 cloves garlic, minced
1 cup chicken broth
Freshly ground pepper
1/2 cup grated parmesan, plus more for topping
2 tbsp. chopped fresh parsley or basil

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, make the sauce: Heat 2 tbsp. butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften, about 1 minute. Add the broth, 1/2 tsp. salt, and pepper to taste: bring to simmer adn cook until slightly reduced, about 3 minutes. Whisk in the remaining 2 tbsp. butter until melted and the sauce is thickened, about 1 more minute.

Pour the sauce over the pasta and vegetables and add the cheese, and parsley. Cook over low heat, stirring, until the cheese melts, aout 1 minute ,adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.

Garlic Toasts:
Heat your oven to broil and placing the oven rack up to the top.
Italian Artisan loaf cut into 1/2 thick slices. Place your slices on a baking sheet, spread with butter, sprinkle with granulated garlic, dried basil and parsley and a dash of kosher salt and cracked black pepper.

Place under the broiler until lightly toasted. Keep an eye on it; it should only take a couple minutes.

amazing calzones

2013-04-01T09:51:00.002-05:00

Friday nights are our pizza nights and I had yet to make calzones. This last friday was a blast making these pockets of gooey cheese, my zesty pizza sauce, and loaded with hamburger, black olive, mushrooms and bell pepper. They are incredible! The best part about these cheesy pockets are their "freeze until later" capabilities. Talk about kid-friendly! Stuff these bad boys with your kids' favorite pizza toppings, bake and freeze for a quick lunch or easy dinner! And don't forget to make some for your husband to take to work. Delish!!

right before the gooey cheese was topped. Leave a space around your calzone for sealing

supreme calzone: herbed hamburger, mushroom, black olive, onion, bell pepper

Enjoy making these calzones...

Preheat your oven to 425 degrees F. and grease your baking sheet(s) with a light dusting of cornmeal or cooking spray.

To make these calzones all you need to do is use my pizza crust recipe, here, and use my pizza sauce, here.

To prepare, take a small piece of your pizza dough and flour your counter and rolling pin. Roll out into a small or large, circle, depends on how big you want them. On one half of the circle spread a little of your sauce leaving about a 1/2" space around your circle to for sealing. Add your toppings, and your mozzarella and then brushing a little water with a pastry brush or your finger around the perimeter for sealing your calzone shut. Fold over, pinching to close. You can use a fork to seal by pressing the tines into the dough or just rolling the dough upward toward the top and pressing to seal like mine above.

Take a fork to puncture the top of your calzones a couple times or using a knife make a couple slits for steam to escape while baking.

Place your calzones on your baking sheets and brush the tops with olive oil using a pasty brush and sprinkle with a little kosher salt and granulated garlic.

Bake in the oven for about 10-12 minutes until golden brown.

You can enjoy now and freeze extras, once cooled, with plastic wrap and a a ziplock freezer bag, dated and labeled.

To eat later after frozen: thaw and pop in the microwave or warm up in the oven for a few minutes in preheated, 425 degree oven.

Enjoy!!

tomato bisque

2013-03-24T09:32:00.000-05:00

I am in love with this soup! It is so simple and accompanies a grilled cheese extremely well. You'll trick your babies with all of it's veggies because the soup is pureed in your blender, made even creamier with cream stirred in and topped with crispy bacon!

When you make your grilled cheese, let me just encourage you to go all the way. On your baking day, bake some of my easy and delicious, white bread and use this for your grilled cheese. Cut your homemade bread thick, use a variety of cheeses such as: havarti, white sharp cheddar and swiss. Grill as normal pressing hard to ensure all cheese is melted and the bread is nicely browned and crispy. Cut on a diagonal and you've got yourself a gourmet lunch or dinner!

My kiddos loved this soup and dunked their homemade grilled cheese in it in place of their usual ketchup.

Enjoy this recipe I've adapted from the Food Network.

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Ingredients:

4 tbsp. butter
5 strips of bacon, cut into one-inch pieces
1 carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
4 cloves garlic, chopped
5 cups chicken stock
5 tbsp. flour
1 28 oz. can whole peeled tomatoes with juices roughly chopped
2 tbsp. each dried thyme and parsley
1 cup heavy cream
salt and pepper to taste

Directions:

Heat your butter ion medium heat n your big soup pot and cook your bacon until all fat is rendered and nice and crispy; a couple minutes. Take out with a slotted spoon onto a paper-towel, lined plate and set aside.

Cook your carrot, celery, onion and garlic until veggies are fragrant and soft. About 8 minutes.

Stir in the flour and cook for about 3 minutes. Add your chicken stock and tomatoes and whisk until it reaches a boil, turn down adding your herbs and allowing to simmer for about 30 minutes.

Turn off heat and let cool a bit before ladling into your blender. Working in batches puree your tomato mixture and using a dish towel on top of the lid of your blender if you're still working with a warm soup. Pour back into your soup pot, heat up to a simmer again and add your cream and salt and pepper to taste. Ladle into bowls or cups, garnish with chopped bacon and serve alone or with cheesy grilled cheeses for dunking.

Bon Appetite!

chewy homemade granola bars

2013-03-19T20:41:00.000-05:00

I love recreating my kids' favorite snacks because I can control the ingredients. And If I score? I'm golden.

These granola bars were a hit, made with simple, easy ingredients and absolutely delicious! I guess I am golden!!

What's so fun about making these is that you can customize your granola bars by adding all the fun ingredients you and your family love. My first batch were simply mini chocolate chips per my little ones' request and with the peanut butter that is in these bars, it made it amazing. Some other batches I want to try are:

mini m&ms
chopped pecans
dried fruit
raisins
chopped pretzels

The possibilities are endless!

These are chewy, yet firm and hold together beautifully. Wrap these individually to put in your children's lunch box, perfect for your diaper bag, your purse in case of low blood sugar of course or to just keep in your pantry for a quick, wholesome snack. These will be your new family favorite. Never will you buy any from the store; they're that easy and that tasty.

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Ingredients

2 cups oats
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. cinnamon or other spices as desired (cardamom, nutmeg, etc.)
2 1/2 cups additions: dried fruits, seeds, nuts, flax meal, bran cereal, puffed rice cereal, crushed pretzels, chocolate chips
1/3 cup peanut or other nut butter
6 Tbsp. melted butter
1/4 cup honey, maple syrup, or Agave syrup
1 Tbsp. water

Instructions

Preheat oven to 350F. Depending on desired thickness, line a square (8×8 or 9×9) or rectangular (9×13) baking dish with parchment paper, then lightly grease the paper with non-stick cooking spray, oil, or butter. Thicker bars are a little more decadent, if you’re planning on using this as a dessert.
Process 1/3 cup of the oats in a blender or food processor until finely ground.
If necessary, chop up dried fruit and nuts. Raisin-size pieces are fine, but dried apricots, or apples, let’s say – should probably be chopped.
Stir together all dry ingredients (oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds).
Whisk together wet ingredients – oil, honey, peanut butter, and water.
Mix together the wet and dry ingredients, then spread in the pan. Press firmly into the corners and edges so the top is even.
Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you’ll need to watch them, depending on how much batter you’ve spread in what size pan. The edges will become deep golden and they may feel underdone in the center, but that’s okay. They’ll firm quite nicely as they cool.
Let cool in the pan on a cooling rack for at least 20 minutes, then take them out of the pan using the parchment. Let cool completely before cutting.

**adapted from The Smitten Kitten

St. Patty's Day Biscotti

2013-03-15T21:26:00.003-05:00

ready to shape

Who said I have to compromise my nationality just because it's St. Patrick's Day? These soft Italian biscotti are, in one word, outrageous! They are soft, they are moist, they are a donuts worst nightmare.

Frosted with a thin icing and topped with green sprinkles of course, these make the perfect St. Patty's Day treat. Why? Because they have green sprinkles of course!

Here's to St. Patrick's Day this Sunday and celebrate like the Italians...

Click here for the recipe. Just add green sprinkles!

The best lasagna

2013-03-10T20:03:00.001-05:00

Everyone needs an amazing lasagna in their repertoire and let me assure you, this one is the only one you'll need.

The sauce is what makes the lasagna and this one is deliciously sweet with ground hamburger and Italian sausage, onions, garlic and spices.

My whole family gobbled this up and I walked away feeling like a queen for the day. (Well after I cleaned up the dinner dishes.)

This recipe is golden my friends. Enjoy it!

right before the oven

bubbly, hot and delicious

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Ingredients:
1 lb. sweet Italian sausage
3/4 lb. ground beef
1/2 minced onion
2 cloves garlic, minced
1 28 oz can crushed tomatoes
1 28 oz can of tomato puree
1/2 cup water
2 tbsp. sugar
2 tsp. dried basil
1/2 tsp. anise seed
1 tsp. oregano
1 tbsp. salt
1/4 tsp. black pepper
4 tbsp. fresh Italian parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb. shredded mozzarella
3/4 cup shredded parmesan

Directions:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato puree, and water. Season with sugar, basil, anise seeds, oregano seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

marshmallow caramel rice krispy balls

2013-03-10T07:00:00.000-05:00

These are so yummy!

I was first introduced to these at my girlfriends house and I think I popped about 20 of these creamy yet crispy delights in my mouth before my stomach even registered their presence.

So naturally I made these for my daughter, Bella's, book club and the girls went crazy. Take them to any function, serve them at home for fun; guaranteed they'll always be a hit!

**fun variances are to add green food coloring to the caramel mixture for St. Patty's day and pink for Valentines!***

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Ingredients:

1 (10 ounce) package kraft large marshmallows, frozen in freezer overnight
kellogs Rice Krispies

1 (14 ounce) package caramels

1/2 cup butter

1 (12 ounce) can sweetened condensed milk

Directions:

Put caramels, butter, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.

Remove from heat.

Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.

Let them cool on wax paper.

Store them in the refrigerator.

moist carrot cake cupcakes

2013-03-08T15:00:00.001-06:00

I'm compiling all my favorite recipes for Easter and carrot cake cupcakes are one of my faves! Moist and decadent full of shredded carrot, raisins and walnuts and topped with a creamy, cream cheese frosting. Mmmmm...good! These also taste amazing and just like the Morning Glory muffins without any frosting. What a great brunch item as a side to your spring salad!

**I made half of my batter without raisins and nuts for my kids because mine don't like them in their carrot cake.**

My PPM tip is to bake these up on your baking day before Easter. I made 2 dozen extra to freeze for Easter. All I'll have to do is frost! Homemade from scratch just got easy...

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Ingredients:

2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups finely shredded carrot
1 cup cooking oil
4 eggs

Optional:
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Directions:

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil and eggs. Beat with an electric mixer till combined.

Pour into lined muffin tins, 2 greased and floured cake pans, or 9 x 13 baking dish.

For the muffins, bake in a 350 degree oven for about 14 minutes or until browned and toothpick inserted into the center comes out clean. Cool on wire racks for 10 minutes. Remove cupcakes from tin and cool thoroughly on wire racks before frosting.

** If baking in 2 cake pans or 9 x 13 baking dish, bake at 350 degrees for about 30 minutes**

Cream Cheese Frosting:

1 stick of softened butter
1 8 oz. package of softened cream cheese
4 cups powdered sugar

Mix all together in your mixer with wire whisk until whipped. For cupcakes, I spooned my frosting into a large ziplock bag and snipped the end with scissors. I piped my frosting on my cupcakes this way and turned out quite cute!

Adapted from the Better Homes Cookbook

creamy thick scalloped potatoes

2013-03-08T07:00:00.000-06:00

I've been on the lookout for a creamy and delicious scalloped potato recipe and with Easter right around the corner, I had no time to waste. I wanted to test some out before Easter arrived!

Ones I've tried and even made in years past are thin potatoes in a loose milky bath. Needless to say, my family and I did not like it. I was on the hunt for a good scalloped potato recipe.

I wanted it to be thick, it was important that it be creamy, and it was imperative that it was full of flavor.

This recipe I have found is de-lic-ious!!! This scalloped potato dish will win you over with not only its texture and flavor, but its simplicity!

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Ingredients:

3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
1/2 tsp. freshly grated nutmeg
1-2 tsp. dried parsley
3-4 fresh sprigs of thyme
3 cups milk
6 cups thin/medium sliced potatoes

Preparation:

In a large saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Stir in salt and pepper; nutmeg. Gradually add milk, stirring until thick and bubbly. Turn on low and let simmer for about 15 minutes.

Peel your potatoes and slice stacking upright in your greased pan making up to 3- 4 rows. Lay your sprigs of thyme within the rows of potatoes.

Pour your cream sauce over your stacked potatoes in your greased 9x13-inch baking dish, sprinkle with parsley and bake, uncovered, at 375° for 45 minutes, bubbly and golden brown.

homemade chocolate thin mint cookies

2013-03-06T22:38:00.000-06:00

These, my friends, are the copycat recipe for the Girl Scout Thin Mints, and they are delicious! I made mine bigger than the original, kept mine in the freezer like the original, and they are a hit!!

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Ingredients:

Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flour

Mint Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons peppermint extract

Directions:

In a large mixing bowl, beat butter until light and fluffy. Add powdered sugar and mix until combined. Mix in vanilla, salt and cocoa. Add flour and mix until combined, but slightly crumbly. Chill dough in the refrigerator for 20 minutes. Remove dough from the fridge and knead a few times on a lightly floured surface to warm up.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8″ in thickness. Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer). Place cut circles on a baking sheet lined with parchment paper. Bake cookies for 9-10 minutes, or until edges are set. Let cookies cool completely.

After cookies are cool, place chocolate chips in a microwave-safe bowl.

Microwave in 30-second increments until melted. Stir in peppermint extract until smooth. Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate. Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper. Repeat with remaining cookies. Let chocolate harden before serving. You can place cookies in the refrigerator to set the chocolate faster.

recipe adapted from Chef in Training

the best chocolate cake ever

2013-03-03T14:57:00.000-06:00

I've been making this chocolate cake for 20 years. It is, wait for it, the Hershey recipe. Yes, it is on the back of the Hershey cocoa box and I am not ashamed to say that it is my go-to recipe for chocolate cake and cupcakes. It is insanely chocolately, incredibly moist, and over-the-top easy!

Sundays are when I make my traditional spaghetti and meatballs, fluffy, soft, and flavorful breadsticks, and a dessert. Chocolate cake bars hit the spot with a cup of hot coffee this time around. What a delicious day!

Enjoy this recipe my friends

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Ingredients:

2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Directions:

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or a 9x12 baking dish.

Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla: beat on medium speed 2 minutes. Stir in boiling water (batter will be thin.) Pour into pans.

Bake 30-35 minutes or until a toothpick inserted into the center comes clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Frosting Recipe:

1 stick butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups frosting.

Italian Easter Bread

2013-03-02T15:51:00.000-06:00

Are these not the most adorable?

The bread resembles my Parker House Rolls, so it's so fluffy, soft, and de-lic-ious!! Egg wash brushed, sprinkled with Easter colors and adorned with a colored Easter egg in each center, this Easter bread will be a hit this Easter.
You can either drizzle with a little icing to really take this to a sweet level of delight, or serve as individual rolls. Either way, they're perfect to bring in your celebration of Easter this year!

Roll out into a long rope, cut in half, pinch at one end and twist. Then make a circle and pinch together like below...

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Makes one dozen
Directions:

1 package Rapid Rise yeast
1.25 cups scalded milk, cooled to room temperature
pinch of salt
1/3 cup butter, softened
2 eggs, beaten
1/2 cup sugar
3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs
sprinkles

tip: the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs right out of the fridge, without hardboiling them. Saves time. Just be careful they don't crack!

Instructions:

In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle

Place on two baking sheets lined with parchment paper or you can spray with non-stick spray. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles or sugar. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 minutes. Cool on rack.

You can eat the eggs, but if you leave the bread sitting out for a few hours, don't eat them.

Adapted from The Italian Dish

spaghetti with olive oil, tomatoes, basil and garlic

2013-02-23T11:29:00.001-06:00

Oh mio dio! Oh my goodness, this is so delizioso and I'm not kidding. All my children loved it too. To have a 9 thumbs up at a single meal is a big deal over here, so you know it's good.

So simple. Spaghetti, olive oil, fresh roma tomatoes, minced garlic, basil and parsley with shaved parmesan to top the masterpiece.

This will be a new staple. I used dried herbs, but once summer hits, fresh basil and parsley and farmers market tomatoes will be used... delish!

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Ingredients:

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Directions

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
Adapted from Martha Stewart

skinny cut crispy french fries

2013-02-22T09:00:00.000-06:00

Fries are my favorite.

I'll order a salad when I'm out with a side of fries. I'm obsessed.

My homemade ones are my absolute favorite and my family's too. The match-stick variety is so yummy. Crispy, crunchy, small and thin. It's the kind of fries that you want to just grab a handfull and jam them in your mouth.

These are double fried, which makes for a crispier french fry and seasoned with salt, cracked black pepper, granulated garlic and a sprinkling of dried parsley.

I reuse my oil by straining into a large mason jar when finished frying. Use over and over filling your pot with 3/4 used oil and 1/4 of it fresh when ready to fry again. Saves money and makes a flavorful oil.

I served these fries to my babes with a ham and cheese sandwich on my homemade white bread. Yummy!

Follow my instructions for my regular double fry, french fry but cutting the fries into match sticks. I cut the potato in half and then slice each half, length-wise into 3-4 cuts then cut each slice into thin strips.

Follow the directions for double frying and making these crispy skinny fries for your family. They'll love them!!

banana bars with browned butter icing

2013-02-21T14:45:00.001-06:00

These banana bars are all the qualities we love in a banana bread: moist, flavorful and did I mention moist? But what really throws these bars into delicious-land is the browned butter icing. SO good!

You can make these into muffins, too and frost. Or...they taste amazing without any frosting at all.

This is a hit. For family, friends, and beautiful enough for entertaining.

Here's to overripe bananas. They are our friends...

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Ingredients:

For the bars:

2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 & 3/4 cups mashed ripe bananas (3-4 bananas)
3/4 cups chopped pecans, toasted

For the icing:

1/2 cup unsalted butter
4 cups confectioners' sugar
3 tablespoons milk*
1 & 1/2 teaspoons vanilla extract

Directions:

To make the bars:

Preheat oven to 375°. Grease a 10"x 15" sheet pan and dust with flour.

Whisk together flour, baking soda, and salt. Set aside.

Beat butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing well. Mix in sour cream and bananas.

Gradually add flour mixture, mixing just until combined. Stir in pecans.

Pour batter into prepared pan and spread evenly.

Bake 20-25 minutes, or until golden brown. Place pan on wire rack to cool slightly while you prepare the icing.

To make the icing:

Place butter in a medium saucepan. Melt butter over medium heat. Continue cooking until butter foams and brown specks begin to form at the bottom of the pan.

Remove from heat. Add about 1 cup of confectioners' sugar, vanilla, and about 1 tablespoon of milk. Stir into butter. Add remaining sugar and milk in 2-3 more portions, working quickly to mix well.

Quickly spread icing evenly over warm bars. Allow bars and icing to cool before cutting into bars.

Adapted from Bake or Break

roasted chicken with lemon and thyme

2013-02-21T09:00:00.000-06:00

Is there anything more comforting than a roasted chicken in the oven?

Perfect for a cold winter's night. This delicious recipe has an herbed lemon butter under the skin and all over the bird. It makes for an insanely delicious, family dinner.

Perfect alongside an asparagus gruyere tart and a crisp romaine salad with buttermilk dressing.

For dessert, banana bars with browned butter icing. Can you say, DELISH!

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Adapted from the Pioneer Woman
Ingredients:

1 fryer chicken
3/4 cup softened butter
4-5 or more sprigs thyme
2 lemons
salt and peper to taste

Directions:

Preheat oven to 400 degrees F.

Zest 2 lemons and take the thyme off the a couple sprigs thyme.

In a bowl, combine the butter, lemon zest, and thyme, salt and pepper.

In a large cast iron skillet, lay your bird breast side-up and rub your herbed butter under the breast's skin and all over the outside. Squeeze the lemon all over the bird and stuff the cavity with cut lemons and sprigs of thyme.

Place in the oven for about an hour or until nice and golden and juices run clear. Let sit with loose foil for about 10 minutes before serving for juices to set. This makes for a juicy chicken.

asparagus gruyere tart

2013-02-19T20:37:00.001-06:00

This is so good! A light and flaky crust, delicious gruyere and roasted, seasoned asparagus. The perfect food.

This is perfect served as an appetizer, alongside lemon and thyme roasted chicken, or would make a perfect, Easter brunch debut.

Easy. Simple. Delicious.

Adapted from Martha Stewart

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Ingredients:

1 puff pastry sheet
2 cups grated gruyere cheese
1 1/2 pounds medium to thick asparagus, ends cut off
olive oil
salt and pepper

Directions:

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Blueberry Scones with a Lemon Glaze

2013-02-17T22:54:00.000-06:00

Okay, simply put, these are amazing! A cross between a biscuit and a muffin, they are moist, flaky, delicious and the lemon glaze on top takes it to a whole other level!

Of course these go well with tea, but I love pairing it with a nice french roast cup of coffee. Mmmm...

Serving this with girlfriends is a splendid idea and/or this beautiful treat would also make a perfect Mother's Day breakfast or Easter brunch, debut.

However and whenever you make and indulge in this sophisticated delight, it will be the perfect moment.

Enjoy!

Adapted from Tyler Florence from the Food Network

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Ingredients:

2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
5 tbsp. cold butter cut into small slices
1 cup fresh blueberries
1 cup heavy cream, and more for brushing the tops before baking

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups powdered sugar
1 tbsp unsalted butter
1 lemon zested

Directions:

Preheat oven to 400 degrees

Sift the dry ingredients together, the flour, baking powder, salt and sugar. Add the butter pieces and using a pastry blender or fork work the flour and butter until you get course crumbs.

Add the blueberries and using your clean hands, lightly and carefully sift the blueberries through the flour to coat them. Slowly add the cream and using your hands or a spatula, slowly incorporate the cream and crumb/blueberry mixture until it forms a ball. Be careful here as you can burst the blueberries.

Place on a floured work surface and roll into a thick log. Then lightly press down until you've got it about 2 inches thick.

Cut into triangles, place on an ungreased cookie sheet and brush the tops with cream. Place in the oven until lightly browned. About 15-20 minutes. Let the scones cool a bit before you apply the glaze.

For the glaze:
mix the lemon juice and powdered sugar and whisk until the powdered sugar is dissolved. Whisk in the lemon zest and butter and nuk in the microwave for 30 seconds until no lumps and smooth. Drizzle over your scones.

Enjoy!

cinnamon rolls

2013-02-10T20:45:00.000-06:00

These are the most amazing cinnamon rolls on the planet. They are made very conveniently with my bread recipe. Whenever I have my baking day and am baking my bread, I always make enough to make some cinnamon rolls.

printable recipe

I've been making this bread since I was fourteen years-old.

Makes two loaves of white bread.

Combine in mixer:
3 cups warm water
2 pkgs. Of yeast
2 tbsp. Honey or sugar

Let your yeast dissolve and proof in your mixer, about 5 minutes.
While waiting, in large bowl combine:

7 cups of flour
¾ cup of dry milk
¼ cup bran
¼ wheat germ

Combine in mixer bowl on medium speed for 3 minutes:
4 tsp. Salt with 3 cups of flour mixture
When mixing is complete:
Add 2 tbsp. Vegetable oil with 3 more cups flour

Incorporate on medium speed, adding any remaining flour until it forms a soft ball. On floured surface, place your bread dough on the counter, and using the heel of the palm of your hand, knead the dough. Turning the dough each time to form a smooth ball, adding more flour if needed. Put into a greased bowl and cover with clean dishtowel. Let rise until doubled, about one hour. Punch down and let rise again for ½ hour.

Turn oven on to 350 degrees.

Punch down dough and lay on floured surface and roll into a nice ball. Cut the ball in half. Use one for a loaf of bread and the other for about 2 dozen cinnamon rolls.

For the cinnamon rolls, roll out dough until it is about 1/4 inch thick. It should be tall and wide for rolling. Spread about 1/2 stick softened butter on the rolled dough. Sprinkle with cinnamon and sugar. Begin with the dough that is closest to you and begin rolling up making tight rolls. Take your hands and work your way to the ends to ensure you stay even with your dough until the end. Once rolled up, make sure you pinch the dough end to the roll to keep tight and sealed.

Spray a non-stick baking sheet and set aside. With a serrated knife cut the cinnamon log into 1/4 inch pieces and place on baking sheet. I keep mine all snug in the baking sheet and let rise until risen, about 20 minutes.

Bake in the oven for for 15-20 minutes until baked through and golden brown.

To make the vanilla icing:
3 cups powdered sugar
1/2 cup heavy cream
3 tbs. vanilla extract
Combine in a large bowl and whisk until thick and creamy.
When rolls come out of the oven, spread thick icing all over the rolls. Don't even wait a second...dig in!