January 13, 2018

Peanut Butter frosting

  • 1 1/2 cups peanut butter
  • 1/2 c butter, softened
  • 2 tsp vanilla
  • 2 cups powder sugar
  • 2-3 Tbs of milk
  1. In a medium sized mixing bowl, using hand mixer, cream together peanut butter and butter
  2. Add in the vanilla and powder sugar, and mix to combine.
  3. Add in milk to make it the consistency you want. More or less according to preference
  4. Taste, adjust according to taste

January 9, 2018

Old Fashioned Pineapple Upside Down Cake

4 eggs separated
1/2/ cup butter
1 cup brown sugar
1 cup sugar
1 can sliced pineapples
Maraschino cherries
1 cup cake flour
1/2 cup butter
1 t butter melted
1 t almond extract
1/4 t salt

Preheat oven to 325

Melt 1/2 cup butter in 10" cast iron skillet
Add 1 cup brown sugar to the melted butter in the pan
Place slice pineapples over the brown sugar
Place cherries in the pineapples

Mix flour, baking powder, & salt

Place egg whites in one bowl and mix until soft white peaks form.
Add sugar and mix until stiff peaks form

Place yokes in a bowl and mix until thick and yellow about 3 minutes

Fold in yokes and flour into the egg white mixture
Add 1 t of almond extract and 1 t of butter

Bake 325 for 30 -35 minute until surface springs back when gently pressed with fingertips and toothpick comes out clean.
Loosen the edges of cake with a cake knife and let cool 5 minutes
Invert onto a serving plate and serve


December 11, 2017

Chocolate Peppermint Cookies

From: Jenn@eatcakefordinner

1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sugar and brown sugar for two minutes.  Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy.  Mix in the vanilla.  In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture.  Mix until just combined.  Stir in chocolate chips.  Spray cookie sheets with cooking spray.  

Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop).   Place dough balls on cookie sheet, leaving 2-inches between each.  Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes).  Remove from oven and transfer cookies to a wire cooling rack and cool completely.  Repeat with remaining cookie dough.  When cookies are cool, top with frosting and crushed candy canes, if desired.  Makes around 42 cookies.  

Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.

In a large bowl, mix together butter, cream cheese and salt until smooth.  Add the vanilla bean paste or vanilla and mix until combined.  Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency.  Beat until fluffy.  Spread over cooled cookies and top with crushed candy canes.

Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner


December 10, 2017

Cookie Butter Pound Cake

    For the Cake
  • 8 oz. (1 cup) unsalted butter, room temperature
  • 1 cup cookie butter (i.e. Biscoff Spread or Trader Joes Cookie butter)
  • 1½ cups light brown sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup milk
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • For the Glaze
  • 1¾ cups powdered sugar
  • 3 Tbsp milk
  • speculoos cookies, crumbled (for garnish)
  1. Grease and flour a standard bundt pan; set aside.
  2. Preheat oven to 350°F.
  3. Using a countertop mixer, cream together the butter, cookie butter and brown sugar until light and fluffy (~2-3 minutes on medium speed.)
  4. Add eggs; mix until well combined.
  5. Add remaining ingredients (flour, baking powder, baking soda, salt, milk, sour cream and vanilla). Mix until well combined, scraping down the sides of the mixing bowl as needed.
  6. Using a spatula, pour batter into greased bundt pan.
  7. Bake for 65-70 minutes, or until a toothpick inserted into cake comes out mostly clean.
  8. Let cake cool in pan for 30 minutes and then transfer to a baking rack until completely cool.
  9. Meanwhile, make the Glaze by whisking together the powdered sugar and milk until smooth.
  10. Pour Glaze on top of cooled cake and garnish with crumbled speculoos (i.e. Biscoffj) cookies.

July 22, 2017

Watermelon Feta Salad

Sweet and salty, bursting with the flavors of summer this salad is perfect for a picnic, potluck, or backyard supper.
  • watermelon, cubed and drained
  • basil, freshly torn
  • feta, crumbled
  • lime, fresh squeezed
  • salt & pepper to taste
  1. Cube watermelon into bite sized chunks. Drain in a colander. Toss gently with basil and feta. Drizzle with lime juice. Sprinkle with salt and pepper. Chill until ready to serve. Best if served within a few hours.
  2. Adjust ingredient proportions to feed your crowd.


July 10, 2017

Orange Pineapple Punch

2 c. pineapple juice, chilled
1 envelope unsweetened orange drink mix (Kool-Aid)
3/4 - 1 c. sugar, depending on how sweet you want it
2 1/2 c. cold water
1 (12 oz.) can lemon-lime soda 

In a blender, blend pineapple juice, orange drink mix, sugar and water until sugar is dissolved and mixture is frothy.  Pour into serving cups (or punch bowl) and add the soda.  Serve immediately.  Makes around 2 quarts. 


July 8, 2017

Canned apple pie filling


  1. 12 cups sugar
  2. 1 ¼ cup cornstarch
  3. 1 teaspoon nutmeg
  4. 4 teaspoons cinnamon
  5. 2 teaspoons salt
  6. 5 quarts water
  7. 6 Tablespoons lemon juice
  8. 12 quarts of apples, peeled, cored, and chopped

Mix first five ingredients together in a large stock pot.
Stir in water and bring to a boil over medium heat.
Add apples and lemon juice. Stir well.

Fill clean jars leaving half an inch of headspace.
Wipe rim of each jar before capping with new lids, and clean rings.
Process in a water bath canner for 20 minutes.
1 quart jar fills a 9” pie shell.
Makes 14 quarts.

Waterbath canning is essentially boiling jars of food in a large stock pot. Your pot needs to be taller than your jars by at least three inches to allow for a rack (or, in a pinch, kitchen towel), on which to set the jars so that they are not in direct contact with the source of heat, and also, to allow for two inches of water over the jars.
You will place the jars in the water bath canner, and add water ideally of the same temperature as the contents of the jars to at least a two inch depth above the jars.
Timing of the canning process begins when the water comes to a rolling boil.
After the processing time is over, it is very important to cool the jars carefully. If lifted from the canner immediately, the jars could explode upon contact with a any cool breeze.
If you can’t let the canner and jars slowly cool together, let them cool as much as you can, and then remove them them, making as sure as you can that there are no stray breezes coming through, while shielding yourself with a towel. Place on another towel, and finally, cover the jars with yet another towel to minimize chances of cracking glass.