Tuesday, September 8, 2009


Monday, March 16, 2009

Raspberry Coffeecake

I'm busy thinking about this wonderful coffeecake... which I didn't get a bite of. My aunt called on Saturday and wondered if one of us girls could make her a coffeecake for her Sunday school class tomorrow. I said I would make it for her. I didn't even sneak a bite because I wanted the coffeecake to be mostly presentable :)


2 cups fresh raspberries
6 tablespoons brown sugar
2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
4 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
2 eggs, beaten
cooking spray
sliced almonds (I didn't use these because I don't like nuts. Not that I was going to get any anyway...)

Glaze Ingredients:

1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract


Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Make a well in the flour mixture and add sour cream, butter or margarine, 2 teaspoon vanilla, and 2 eggs. Stir just until moist. Spoon 2/3 of the batter into the prepared 8 inch round cake pan with cooking spray. Spread raspberry mixture evenly over the batter. Spoon remaining batter into pan. Top with almonds (Again, I didn't do that). Bake for 40 minutes in a 350 degree oven, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Invert onto a serving tray. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake.

I can't rave about how good this coffeecake tastes (Though I have no doubt that it did), so I'll just post a picture and hope that it will satisfy you :)

If you make this, be sure to leave me a comment to tell me how it tasted! Have a great day!

Thursday, March 12, 2009

Warm Chocolate Pudding Cake

My Mom and I went over to my great-grandma Becky's apartment last this week to give her a card and some fruit. She told us about a recipe she found in the newspaper. She had cut it out, but she can't make it (She lives in a retirement community), so she asked if I wanted it. Yeah! It looked too good to turn down! It was called a warm chocolate pudding cake:


1 pkg. devil's food chocolate cake mix (The newspaper was messed up because instead of 'mix' it said 'milk')
2 cups cold milk (Yup. You don't want any warm milk :)
1 1/4 cups water
2 pkg. Jell-O chocolate instant pudding
1/3 cup sugar
1 cup thawed cool whip whipped topping


Heat oven to 350 degrees. Prepare cake batter as directed on package. Pour (Another typo: instead of 'pour' it said 'pure') into greased 13x9 inch baking dish, set aside. Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter. Place baking dish on baking sheet to catch (Instead of 'to catch' it said 'on catch' :) any sauce that bubbles over sides of dish as dessert bakes (I didn't have to worry about that). Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dish; top with cool whip.

Is everyone ready to see this scrumptious cake???

Oh the warm-chocolaty-pudding-cake-goodness!!!

Monday, March 2, 2009

McCormick® Red Velvet Cupcakes

These dee-lish cupcakes are light and... velvety! Here's the recipe:

2 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz.) McCormick red food color
2 tsp. McCormick pure vanilla extract
Vanilla cream cheese frosting


Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color, and vanilla. Gradually beat in flower mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. bake in preheated 350 degree oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Here is the finished product:

(Oh, and sorry about the half double post! I'm not sure why it published half of it!)

Tuesday, February 17, 2009

Corn Chowder Soup

Today we had visitors, and Mom made this delicious soup!


2 medium potatoes, cubed
1 large onion, cubed
6 slices of bacon, chopped and fried
1 can creamed corn
1/2 cup milk
1 teaspoon pepper salt


~While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat.
~Lift out and drain off the remaining bacon fat. Return bacon to pot.
~Add drained potatoes-onions and remaining ingredients in the pot. Place over med-low heat.
~Heat through; stirring often (Try not to boil) - and serve!

And the finished product!

And I didn't take this picture. I just got it off of Google because I don't feel like getting my camera and taking a picture of cold soup in a Tupperware container. Have a great day!

Saturday, February 7, 2009

Special Valentines Day Sugar Cookies

What makes them special? I have no idea, except that the Angel of the Lord brought them down to me with his chorus of angels singing a never ending song of "Alleluias!". Just kidding :) But, seriously, these cookies are quite good!

I got this sugar cookie recipe from Sandy Toes. She used this recipe in her Stir and Season Saturday today. So anyway, here it is!

3/4 cup shortening

1 cup sugar

2 eggs

1 tsp. vanilla

21/2 cup all purpose flour (I had to use a little more than that because my dough was all sticky)

1 tsp. baking powder

1 tsp salt

Cream shortening, sugar, vanilla and eggs. Add all the dry ingredients. Cover and chill overnight. Roll and cut out cookies the next day {about 1/4 inch thick. And I just chilled it for a couple of hours}. Bake at 350 until light brown (about 6-8 minutes).

Dad and I made a deal that if he bought the sprinkles, I would bake him special Valentines day cookies! Sounds like a pretty good deal to me! Here's the finished product!


P.S. Don't forget that you can send in your favorite recipes for me to post!

Sunday, February 1, 2009

Snickerdoodle Pie

Can we please have a moment of silence?

Thank you. This pie is SO amazing! Do I need to say more? No, I don't... but I will! Your fork slices through this dee-lish pie and once the wonderful taste hits those taste buds, you savor the amazing taste. It's pretty simple to make too! Here's what you do:

Preheat oven to 350.

1 pie crust, unbaked and brushed with 2 tsp melted butter.

1 T sugar mixed with 1/2 tsp cinnamon (sprinkle 1 tsp on crust).

Combine in saucepan: 1/2 cup brown sugar, 1/4 cup butter, 3 T water, and 2 T light corn syrup. Boil gently for 2 minutes. Remove from heat and stir in 1/2 tsp vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter for 30 seconds. Beat in 1/2 cup sugar, 1/4 cup powdered sugar, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tap cream of tartar until well combined. Add 1 egg and 1 tsp vanilla. Slowly add1/2 cup milk and 1 1/4 cup flour. Pour mixture into pie crust. Top with syrup mixture and sprinkle with remaining cinnamon sugar. Cover crust with foil and bake for 25 minutes. Remove foil and bake 20 more minutes or until center tests done with pick.

Cool 20 minutes before serving.

Oh yes, it looks amazing too!

Enjoy this AMAZING pie!