Sunday, November 9, 2014

White Texas Sheet Cake

***Check out my new blog for better pics of this amazingly delicious recipe!

 The pictures don't do this cake justice- it is amazingly delicious! I have never had traditional Texas sheet cake, but I plan to make it in the near future! It came out moist, just dense enough, and not overly sweet. The only thing I did wrong, is I didn't pour the frosting on when the cake was just out of the oven (rookie mistake!). I will definitely be making this again, and I'm interested to see what the difference in texture is! This is a perfect dessert to bring to a potluck. It's so yummy!!! Oh, and if you haven't tried any Taste of Home recipes, I highly recommend them! Many of our family's favorites come from their cookbooks and magazines!

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp salt
1 tsp baking powder
1 tsp almond extract
1/4 tsp baking soda

1/2 cup butter
1/4 cup milk
up to 4 1/2 cups powdered sugar (I only used 3 1/2, and it was perfect)
1/2 tsp almond extract
1 cup chopped walnuts (optional)

In a large saucepan, bring butter and water just to a oil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, salt, baking powder, almond extract, and baking soda until smooth.
Pour into a greased 15" x 10" x 1" baking pan. Bake at 375 for 20-22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes. 
For the frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from heat; stir in sugar and extract. Stir in walnuts, if desired; spread over warm cake. 

{Kudos to The Taste of Home Baking Book!}

Saturday, November 8, 2014

Magic Custard Cake

This recipe is my first ever time baking or eating a custard, and I was very happy with it! I love textures of food, and this is amazing! It is from one of my very favorite food blogs, The English Kitchen- definitely go check it out!

The batter is very liquidy when it goes into the oven, so I wasn't sure if it would turn out alright. It "magically" bakes into three separate layers- a crust, the custard middle, and a cake-like top. I believe I made it for Father's Day, and it got rave reviews from my husband and father-in-law. 

Sorry about the picture quality, but this is the only pic I got showing the inside of the custard.
4 large eggs, at room temperature, separated
1 Tbsp water
1/2 cup, plus 2 Tbsp sugar
1/2 cup butter, melted
3/4 cup flour
2 cups milk, at room temperature
2 tsp vanilla
powdered sugar
fresh berries

Preheat oven to 325. Butter an 8-inch round baking pan very well, or line with baking paper and butter the paper. (Do not use a spring-form pan; the batter will leak out.)
Beat the egg whites until stiff. In a clean bowl, beat together the egg yolks with the sugar, water, and vanilla until light. Add melted butter and beat for one minute. Beat in flour. Add milk and beat until it is mixed in well. Fold in egg whites.
Pour into the prepared pan. Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. Allow to cool in the pan for at least 3 hours before serving.
Dust with powdered sugar and top with fresh berries before serving.

{Kudos to!}

Monday, April 14, 2014

Best Boiled Corn on the Cob

We have officially decided there is no other way to boil corn, and I think you'll agree with us once you try this!

6 -8 ears corn, husks and silk removed
2 1/4 cup milk

1/3 cup sugar
1/4 cup butter, optional 
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
2. Add in the milk, sugar and butter.
3. Bring to a boil, then add in the corn cobs.
4. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
5. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.

{Kudos to!}

Sugar and Almond Pastries

I found a food blog called The English Kitchen, and this was the first recipe I have tried. Not only did it taste amazing, but I felt extra fancy reading directions like "75g caster sugar" or "few drops of almond essence." (Don't worry, there are measurements we are used to, also!) The only thing I would change is that I think there is enough filling for five or six pastries. We ended up with two that were really full and two that had about half the amount of filling, and the less-full ones were definitely better; there was a better balance of ingredients.

3 large egg yolks
1/2 cup plus 2 Tablespoons sugar
pinch salt
5 Tablespoons butter, melted
few drops of almond extract
1 1/3 cup ground almonds
generous 2/3 cup flaked almonds

Pastry crust:
Pre-made puff pastry, 2 sheets, thawed

4 Tablespoons butter, melted
6 Tablespoons sugar

1. Preheat oven to 400 degrees. Line baking pan with parchment paper or coat with cooking spray.
2. Whisk the egg yolks and sugar together for the filling until light and thick. Whisk in the salt. Whisk in melted butter and almond extract a bit at a time. Stir in almonds. Set aside.
3. Roll out one pastry sheet on a lightly floured surface to a 12"x 12" square. Cut into 4 squares. Brush the outer edges with cold water. Divide half of the almond mixture equally between the four squares, dolloping it into the center of each square. Bring the corners of the pastry together in the center, covering almond filling completely. Press edges together firmly to seal.
4. Repeat step three with second pastry sheet.
5. Arrange the squares on the prepared baking sheet, and bake for 15 to 20 minutes, until golden and starting to brown. Remove from the oven and brush immediately with melted butter and sprinkle with sugar. Serve warm or cold. Store any leftovers in an airtight container.

Yield: 8 servings.

{Kudos to!}

Saturday, April 5, 2014

Apple Cider Floats

***Check out my new blog for a better pic of this amazing drink!

This will definitely be a tradition for our family now- it's so yummy and seasonally perfect! We have even made up large batches for family gatherings, and it was a huge hit!

1 cup chilled unfiltered apple cider
1/2 cup chilled ginger ale
1-2 scoops vanilla ice cream, or any other seasonal flavor such as cinnamon or apple pie
Ground cinnamon and nutmeg, for garnish
1-2 Tablespoons bottled caramel sauce

Pour apple cider and ginger ale into a glass. Add vanilla ice cream. Sprinkle on nutmeg and cinnamon, to taste, and drizzle caramel sauce on top. Serve immediately with a straw and spoon.

Yield: One serving

{Kudos to!}

Friday, April 4, 2014

Southwest Chicken Salad with Spicy Cilantro dressing

***Check out my new blog to find pics of this fantastic recipe!

1 large bunch Romaine lettuce or 2 bags of Romaine
1 red bell pepper, sliced or diced
1 can corn (we love Costco's sweet corn!)
1 can black beans, drained and rinsed
4-5 green onions, diced
2 cups shredded cheddar cheese
1 lb boneless, skinless chicken breast, grilled and sliced


6oz plain Greek yogurt
1/2 cup minced cilantro
2 Tablespoons mayo
1/4 cup fat free half and half
1/2 tsp dill
1/4 tsp cayenne pepper (use only a pinch if you don't want it to be as spicy)
1 tsp cumin
1 Tablespoon lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp white sugar

Mix all ingredients for dressing, and add to mixed salad ingredients.

Yield: 5-6 main dish salads or 7-8 side salads.

{Kudos to my friend at! Definitely check out her other recipes!}

Caribbean Salad with Sweet Orange Vinaigrette

***Check out my new blog to see better pics of this amazing salad!

I really love salads, but it's hard to find many that are very different. This one is fantastic- oranges, peppers, cilantro, and the almost always necessary chicken, plus a light, citrus-y vinaigrette; you're sure to love it!

1 large bunch Romaine lettuce (or two pre-bagged)
1 lb boneless, skinless chicken breast, grilled
8 oz mandarin oranges, drained
1 red bell pepper, sliced or diced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
(optional) black or regular sesame seeds
(optional) fresh pineapple, diced

1/4 cup orange juice (about 1/2 of a large naval orange, if fresh-squeezed)
1 1/2 Tablespoons vinegar
1 teaspoon canola oil
white sugar to taste, up to 2 Tablespoons

Yield: 6 main dish salads or 10-12 side salads.

{Kudos to!! Seriously, go check out their website, if you haven't already!}