Great Grains Mini Muffin

I love muffins for breakfast/brunch, they are just a good thing to wake up to. But often muffins are frosted or glazed and really just shout 'dessert', this is fine by me. Occasionally I want something a bit more 'healthy'. Now these probably don't count as health food but they do have whole grains, dried fruit, nuts and yes butter. These 'better for you muffins' are delicious.
The recipe comes from my favorite cookbook,  Baking: From My Home To Yours by Dorie Greenspan. I have made over 60 recipes from this cookbook and only had one failure--and that was my error. This is a great basic cookbook--Dorie is a wonderful teacher.
My favorite dried fruit mix comes from King Arthur Flour. It is their 'fruitcake mix', don't let the word fruitcake scare you. I like it because the dried fruit is chopped so you get little bits of goodness in every bite. It is delicious in cookies, granola, breads and yes, fruitcake. I also like a Berries and Cherries mix sold in the grocery store. But you have to cut the fruit and dried fruit is difficult to chop! Now you know way to much about dried fruit!

Great Grains Mini Muffins
1 cup flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pure maple syrup
2 large eggs
1 stick butter, 8 tablespoons, melted and cooled
3/4 cup dried fruit
3/4 cup chopped nuts
In a large bowl whisk together the first 8 ingredients. In another bowl whisk together the buttermilk, syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and mix quickly but gently with a rubber scraper. Batter may be a bit lumpy, please never over mix muffins.Stir in the dried fruit and nuts. Using a small scoop fill mini muffin tins that have been sprayed with Pam. Bake at 400 degrees for about 13 minutes. Makes about 36 mini muffins. Twelve regular size muffins bake for 18-20 minutes.
Printable Recipe

BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
Printable Recipe

 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!

Barbecue Chicken Sandwiches with Slaw

This could just be the best 30 minutes you spend today. Rarely is a recipe so good I make it two nights in a row! The first night we ate it so fast I didn't get a photo. The second night we showed a little restraint and I was able to get a picture. Another recipe from The Best Simple Recipes from America's Test Kitchen did not disappoint. This meal is easily on the table in 30 minutes. I was impressed how a few simple ingredients that are pantry staples made such a delicious dish! This will appear often in our dinner rotation.

Barbecue Chicken Sandwiches with Slaw
4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons butter
3/4 cup barbecue sauce (I used Sweet Baby Rays)
1/2 cup plus 1 tablespoon cider vinegar
1 tablespoon hot sauce (I used Franks)
1/2 cup mayonnaise
1/2 cup buttermilk
1 bag (16 ounce) coleslaw mix
4 -6 hamburger buns

Pat the chicken dry with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about a minute on each side. Stir in barbecue sauce, 1/2 cup vinegar and hot sauce and bring to a boil. Reduce heat to medium-low and simmer, covered, until cooked through, about 10 minutes, flipping chicken halfway through. Transfer chicken to a large plate and tent with foil. Continue to simmer sauce until thickened, about 3 minutes. Cover and keep warm.
Meanwhile, combine mayonnaise, buttermilk and remaining 1 tablespoon vinegar to a bowl. Stir in coleslaw mix and season with salt and pepper.
Shred chicken into bite size pieces. Return chicken to skillet with sauce and toss to combine. Serve on buns topped with coleslaw.
Printable Recipe

Lemon Zucchini Bread

Well friends I have one last zucchini post for the year--I thought I was done but Roy dropped a couple of beautiful yellow zucchinis on my door step. This time of the year it is usually a drop and run--but I was a happy recipient. 
Lemon and zucchini are perfect partners. This bread combines the bounty of zucchini and the light refreshing taste of lemon. It is a match made in heaven. And if you happen to have 'yellow zucchini' the lemon will shine while the zucchini adds a wonderful moistness. This bread slices beautifully and has a wonderful crumb.  The glaze is a perfect finishing touch. I think you will make this bread often--even  if you have to purchase zucchini!
Lemon Zucchini Bread
In a small bowl rub the zest of one lemon into 2/3 cup sugar. It will smell wonderful.
In a large bowl combine:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a bowl whisk together:
2 eggs (whisk till thick and lemon colored)
1/2 cup oil
1/2 cup buttermilk
juice from 1 lemon (2-3 tablespoons)
lemon zest and sugar mixture
1 cup grated zucchini
Pour wet mixture into dry ingredients and mix very gently just until combined. Pour into pans that have been sprayed with Bakers Joy or you can grease and flour your pans. This makes one large loaf or 3 smaller loaves. I have a Pampered Chef's Mini Stoneware Pan--it fills 3 of the 4 small pans. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes then turn bread out onto a cooling rack. Cool completely.

Glaze with a mixture of:
1 cup powdered sugar
1/2 teaspoon Meringue Powder (this is optional, it helps the glaze harden)
zest of one lemon
pinch of salt
lemon juice until desired consistency
Combine and whisk until there are no lumps. Drizzle over cooled bread.
Printable Recipe
This is another yummy recipe from Jenn's blog Eat Cake for Dinner

Lemon Biscones

This is just a different version of my Cinnamon Biscones from Back in the Day Bakery Cookbook. I added lemon zest and a delicious lemon glaze to a basic Buttermilk Biscone recipe. It was delicious, I served them for girls weekend and everyone agreed they were perfect. A Biscone is a combination of a scone and a biscuit. It marries the ease of the biscuit with the buttery flavor of the scone--a match made in Heaven! Light and delicious.

Lemon Biscones
3/4 cup cake flour
3/4 cup all purpose flour
2 tablespoons sugar
zest from 1 lemon
1 tablespoon baking powder
3/8 teaspoon fine sea salt
1 stick cold butter, cut in 1/2 inch cubes
3/4 cup buttermilk or more as needed
1 egg beaten for wash
2 tablespoons sanding sugar
Rub zest into sugar with your fingers--it will smell wonderful! Add flours, baking powder and salt, mix well. Cut in cold butter with 2 knives or a pastry blender. You will have various sizes of butter from pea size chunks to sandy patches.
Gradually add the buttermilk and gently fold the ingredients together until you have a soft dough with no flour at the bottom of the bowl. You should still see lumps of butter in the dough--this makes the flaky goodness. If the dough seems too dry add a tablespoon of buttermilk. the dough should seen slightly sticky and moist.
Scoop mounds of the dough on a parchment lined sheet pan. I like stoneware. I also use the Pampered Chef large Scoop. This is the perfect size. You will get 12 maybe 13 biscones. Brush gently with egg wash and sprinkle generously with sanding sugar. Bake at 375 for 18-20 minutes. Rotate pan half way through. Keep a close eye on them. You want a very light golden biscone. Do not over bake.
Remove to a cooling rack and when cool glaze.
Lemon Glaze
1 cup powdered sugar
zest from 1 lemon
lemon juice to desired consistency
Printable Recipe

One Year Ago-------Chocolate Iced Cookie Bars
Two Years Ago------Blueberry Brown Sugar Plain Cake
Three Years Ago----Idaho Party Cookies
Four Years Ago------Broccoli Salad

Corn Bread

I do love a nice slice of corn bread, layered with honey butter or butter and fresh strawberry jam. Corn Bread is the perfect accompaniment with chili and stew. So why has it taken me 5 years to post a Corn Bread recipe? Simple--I couldn't find one that I loved. They were either too sweet (not a bad thing but I don't really want corn bread to count for dessert), too crumbly and dry, wrong texture etc.
I was determined to find a corn bread recipe that I could call my favorite. I often go to The Joy of Baking when I want yummy recipes--she does not disappoint. This site has great recipes and many video tutorials if you want to actually see someone making the recipe. Great for beginners.
Well The Joy of Baking came through again. She has many variations to this recipe and a great video. Here is the recipe I made. 

Corn Bread
Turn oven on to 400 degrees and put a cast iron skillet or a 9 inch cake pan in the oven with 4 tablespoons butter. When the butter melts remove from oven--don't burn the butter, although browned butter just might tasted good??
In large bowl whisk together:
1 cup corn meal
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
 In a smaller bowl whisk:
1 large egg
3/4 cup buttermilk
3/4 cup milk (I used 1%)
Make a well in the center of the dry ingredients and pour in the liquid ingredients add 2 tablespoons of the melted butter. Gently stir just until combined--don't over mix. Swirl the remaining butter around in the pan making sure the sides get buttered. Pour the mixture in the buttery pan and bake at 400 for 18 minutes. A pick should come out almost clean. Don't over bake--no one likes dry corn bread. I made this in a 9 inch cake pan. It was delicious. I will bake it in a cast iron pan next time and see if there is any difference.
Serve warm with honey butter. This is one delicious comfort food!
Printable Recipe

White Chocolate studded Pumpkin Scones--Frosted of course.

Oh I love pumpkin! I think pumpkin is a vegetable so one should eat it often--especially in scones for breakfast. It is no secret, I love scones. They are my favorite food group. This recipe is a combination of several recipes with my twist. Please enjoy. I made a double batch of scones, unbaked they freeze perfectly. After I cut them I flash freeze them then put them in a Zip Lock Freezer Bag. Make sure you label them. They keep in the freezer for a month. I had an early appointment today--no time to bake. But I remembered the scones in the freezer. They bake from the frozen state, the results were beautiful. I had a delicious treat to gift to my 11:00 appointment. Yes, that is early for this tired body!

White Chocolate Studded Pumpkin Scones--with a Spice Glaze/Frosting
2 cups flour
1/2 cup brown sugar (3.5 ounces)
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup very cold butter (I put mine in the freezer for 15 minutes)
1/3 cup heaping buttermilk
1/2 cup canned pumpkin
2 teaspoons vanilla
1/2 cup white chocolate chips
In a large bowl mix together flour, brown sugar, spice, baking powder, baking soda, and salt. With a grater, grate butter into bowl with flour. Mix gently with your hands--you want to see the butter!
Mix together the buttermilk, pumpkin and vanilla. Pour over flour/butter mixture and mix gently. Add white chocolate chips. Mixture will be dry and shaggy. If you must add more buttermilk please only add a drop or two. Pour mixture on a floured piece of parchment. Knead the mass gently 3 or 4 times, it should come together nicely, it will still be quite dry. That's fine. There is plenty of moisture in the pumpkin.
Pat in a circle about 1-1 1/2 inches thick. Cut into 8 triangles. At this point you can bake off a few and freezer the rest. Whatever works for you. I do love having homemade hidden treasures in my freezer. It's like finding gold in a gold mine!
Put the scones on a parchment covered baking stone. Bake at 350 degrees for about 18 minutes. They should feel done to the touch--a toothpick should come out almost clean. Do not over bake, no one likes a dry scone!
Cool scones on a rack. When cool drizzle with this amazing frosting--I like my drizzle to make a statement!

Spice Glaze
1 cup powdered sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons butter, very soft
Heavy Whipping Cream
Mix all ingredients, add cream until the desired consistency. Drizzle away!

Orange Glazed Blueberry Scones

I do love blueberries, they don't grow in Utah but thanks to Costco I have blueberries. These scones were delicious, I had plenty of company to share them with. This recipe was give a full 5 stars by my eager testers.

Orange Glazed Blueberry Scones
2 cups four
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups blueberries
1/4 cup frozen butter--grated
3/4 cup buttermilk or cream--I used half buttermilk half cream
1 egg
 In a large bowl stir together the flour, sugar, baking powder and salt. Add frozen butter that has just been grated. Mix with your fingers, you should have a nice mix of different size pieces. Or use a pastry blender.
In a small bowl mix together buttermilk and egg. Add liquid to dry mixture and gently mix. Add in blueberries and gently stir. The more you stir the tougher the scones. Gentle is the word.
Using a large Pampered Chef Scoop put scoops of batter on a parchment lined pan. Bake at 400 for about 18 minutes.

Orange Glaze
2 tablespoons butter
2 cups powdered sugar
zest and juice of 2 oranges
In a small saucepan mix all ingredients and simmer until sauce starts to thicken. Once thick stir well and brush or spoon on scones. This glaze should slightly harden.
I wanted to make an orange butter cream frosting--which would be yummy. The glaze added a fun dimension.
This recipe is adapted from Tyler Florence

Breakfast in a Scone

I love having my kids come and visit. It gives me a chance to serve yummy recipes that are saved for special occasions. When my daughter travels 2000 miles with 4 little kids that is cause for celebration! We put diets aside and enjoy cooking good food together. Nothing makes me happier than being with my girls in the kitchen. It's a piece of heaven I'm sure.

I often start the day out with a sweet scone,  Lemon Cranberry Scone  or Pumpkin Scones with Spice Glazed  are both great choices but today I wanted a hearty scone, one that will satisfy a man's appetite. I found it, on Brown Eyed Baker--she always comes to my rescue. This scone is full of bacon, onion and cheese. It is rich and delicious. Perfect for the company that has traveled miles!

Breakfast in a Scone

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon freshly ground pepper

1 stick butter--freezer for 30 minutes

11/2 cups grated cheese, cheddar or Gruyere

4 green onions, diced, white and green part

10 strips bacon cooked crisp and chopped
3/4+ cup buttermilk

1 egg

2 teaspoons water

In a mixer fitted with the paddle attachment combine flour, baking powder, salt and pepper on low till mixed. Grate frozen butter on the large holes of a box grated. Add frozen butter to flour mixture, mix gently. Add cheese, onion and bacon. Mix gently.  Add 3/4 cup buttermilk mix until the mixture just comes together adding more buttermilk if needed 1 tablespoon at a time. Please don't over mix. Form dough in a ball on a floured Roulmat. Using a floured rolling pin flatten and roll the dough to an 8 inch circle about 1/2 inch thick. Cut into 8-10 wedges. Whisk together the egg and water. Brush each scone wedge with egg wash. Place on a silpat lined pan. Bake at 400 degrees for 18-20 minutes. Scone should start to brown and be firm to the touch. Don't over bake. These are delicious warm. Actually they are good anyway!

Peanut Butter Sheet Cake

Sheet cakes take me back to my childhood. Cupcakes hadn't come into vogue, I think life was more practical. Mom always had homemade goods, fresh bread, cookies and often a 9x13 cake. Favorite flavors were Grandmas Double Lemon Cake, the ever practical Boiled Raisin Cake and Chocolate Cake with Beautiful Frosting. Family reunions always featured several cakes, all in the pan--you just served yourself. No fancy platters or serving dishes. At the end of the day everyone took home a dirty pan. Simple.

I needed a quick dessert last week and turned to my Pinterest boards. I had pinned a Peanut Butter Sheet Cake. We love peanut butter, this looked like the perfect dessert. The cake is frosted while it is still warm--a plus when time is short. This cake was a crowd pleaser. I will add it to my 'make again soon' list.

Peanut Butter Sheet Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water

1 cup butter

1/4 cup peanut butter

2 eggs beaten

1 teaspoon vanilla

1/2 cup buttermilk

Peanut Butter Frosting

1/2 cup butter

1/4 cup peanut butter

1/2 cup cream--or milk

16 ounces powdered sugar

1 teaspoon vanilla

In a bowl whisk together the flour sugar, salt and baking soda. In a medium saucepan heat water, butter and peanut butter. Bring to a boil and remove from heat; add the dry ingredients. In a small bowl beat eggs, vanilla and buttermilk; add to ingredient in saucepan. Pour mixture in a 10X15 inch jelly roll pan that has been sprayed with Pam for Baking. Bake at 350 for 28-30 minutes until done.

While cake is baking make frosting. In the same saucepan heat butter, cream and peanut butter to a boil. Remove from heat and add powdered sugar and vanilla. Beat to desired consistency. Pour/spread frosting over warm cake. Sprinkle with chopped peanuts (we used 4 packages of the peanuts that come with the chocolate sundaes from McDonald's). The cake was a hit. We served it with ice cream for dessert. We ate it plain for breakfast.

Thanks The Wednesday Baker for a great recipe!

Iced Cinnamon Biscuit

This recipe gives a new meaning to the humble biscuit. Cinnamon, dried fruit and nuts make this perfect for brunch but it's quick enough for everyday.

Iced Cinnamon Biscuit
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Mix in food processor for a few seconds. Add 1/3 cup cold butter, pulse until Incorporated. Add 3/4 cup buttermilk, 1/2 cup dried fruit (I like dates, dried cherries or dried blueberries), 1/4 cup pecans. Pulse until moistened. Turn dough on floured mat, knead 4-5 turns. Roll dough 1/2 inch thick. Cut, bake in a 425 oven for 12-15 minutes.
Drizzle with a glaze made with powdered sugar, cinnamon and cream. Serve warm.

TWD Basic Biscuits

Years ago I was going to the hospital to have a baby, number five or six, I don't remember. I asked Hubby if he wanted to learn how to  make a few simple dishes. His answer was--do you want to learn how to change the oil in the car? I didn't. So I did the cooking and hubby did outside stuff. It worked out fine for 35 years.
But seasons in our life change, kids are gone and Hubby has more time. He has been a great help in the kitchen, I have had health problems, he has stepped right in and been so helpful. I do have the best husband.
What does this have to do with Dories Basic Biscuits??  Hubby wanted to learn to make Biscuits and Gravy--the ultimate male comfort food. I really didn't care to perfect it so he went to work. I gave him Dories Basic Biscuit recipe, he read it and reread it. I watched over his shoulder just a bit and gave him a few pointers. I'm happy to say that Hubby now makes perfect Buttermilk Biscuits. We have tried several recipes but we always come back to Dories Basic Biscuit.
It comes together in minutes and is consistently delicious. Hubby also has Sausage Gravy perfected, but it is not so photogenic. The boys all agree it is delicious, and the girls don't mind it either.
So when I see a nice plate of biscuits on the table I think of a loving hubby who was willing to step outside his comfort zone and learn something new. For the record--I have not learned how to change the oil in the car. But I do know how to drive thru Jiffy Lube!
Thanks for letting me ramble. The purpose of my blog is not only sharing yummy recipes but also sharing stories that my children and grandchildren may someday enjoy. Don't you wish you knew more about your father or grandfather?
The complete recipe for Basic Biscuits will be on Jennifer's Blog, Cooking For Comfort. Or just purchase Dories book, it will become your kitchen friend.

Cracked Pepper Salad Dressing

Cracked Pepper Dressing has been a family favorite for years. The recipe came from a Taste of Home Magazine, seems like many of our favorite recipes come from this source. This dressing reminds me of a Ranch Dressing with a lot more flavor. I usually have the ingredients in the fridge to make it and it keeps for a week or so.
Cracked Pepper Dressing is delicious on a Garden Salad or Baked Potatoes. Make it and you may never make a 'packet' dressing again.

Cracked Pepper Salad Dressing

2 cups mayonnaise

¼ cup water

¼ cup milk

¼ cup buttermilk

3 Tablespoons grated fresh Parmesan cheese

1 Tablespoon coarsely ground pepper

2 finely chopped green onions

1 Tablespoon lemon juice

1 clove garlic, pressed

Salt

In small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

TWD Cornmeal and Fruit Loaf

Sometimes I'm amazed at how something so simple can taste so wonderful. Cornmeal and Fruit Loaf is just that: a quick bread using cornmeal and fruit. I like the texture cornmeal gives baked goods so I knew this would be a winner. This recipe called for a finely diced apple or pear. I found great looking ripe pears so I went with a pear. I also discovered a new fruit called an Apple Pear, it is crunchy and very sweet. Where have I been?

The recipe calls for 1/2 cup dried fruit, I had a fruitcake mix from King Arthur Flour that was perfect. Little bits of dried pear, apple, dates, golden raisins, apricot and cranberries dotted this moist loaf of bread.
I thought it was perfect. Our hostess is Caitlin at Engineer Baker, she will have the complete recipe. I baked this in Pampered Chef Stoneware Mini Loaf Pans. The recipe made 2 minis and one very small loaf that I baked in a paper pan, also purchased at KAF.

Perfect Blueberry Muffins

We were in Chicago visiting our daughter Amber. One morning she made the best blueberry muffins I have ever eaten. They were perfect. A hint of lemon, tender crumb, juicy berries and a tasty streusel topping. What's not to like? I asked for the recipe, that's just what we do. She explained it was on Our Best Bites. What? I look at that site every day. Somehow I had missed it.
I hesitated to make them at home. Food always tastes better when someone bakes it for you and Amber lives at sea level, we live above 5000 feet. But I tried the recipe and I'm happy to say the muffins turned out perfect. This recipe is a keeper. Thank you, Our Best Bites!

Streusel-Topped Blueberry Muffins or Perfect Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Combine flour, baking powder, salt, sugar and citrus peel is large bowl and stir. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Happy Birthday Greg and Chocolate Cake with Coconut Pecan Frosting

Chocolate Cake with Coconut Pecan Frosting

It's hubby's birthday today; I love an occasion to make a cake. With just 2 of us at home a cake lasts too long. Actually I just have no will power and to have a cake staring at me all day is just more than I can take. So you can see why I need a special occasion to make a cake. Enough about my faults.

Greg is the best thing to ever happen to me! He is an amazing husband, father and grandfather. I fell in love with Greg because of the way he treated other people. His aging grandmothers, children, the waitress etc., Greg was kind and respectful to everyone. I knew he would treat me the same way. And he does!

Greg has served in our community and our church. He loves scouting and has spent many vacation days serving boys. He coached baseball and other sports, of course he loved to win (he is a guy) but he knew that winning was not as important as building boys.

Greg is gentle, little children love him. He can always soothe a crying baby. His children, now adults turn to their father for advice and a listening ear. He is loved by his grandchildren, he always has time for them. He is the perfect grandfather!

Happy Birthday Greg! We do love you.

Chocolate Cake with Coconut Pecan Frosting

This is always a winner. Make your favorite chocolate cake. I made Dories Cocoa-Buttermilk Birthday Cake (yummy) Bake in 2 or 3-8 or 9 inch round pans. Cool completly. Fill layers and top with Coconut Pecan Frosting. Frost sides with Chocolate Sour Cream Frosting and pipe a fancy edge around the top and bottom of cake. This cake feeds a crowd, serve with a scoop of homemade vanilla ice cream. This cake can also be made in a 9x13 inch pan. Just top the cake with the coconut pecan frosting. Chocolate frosting could be piped around the edge of the cake. Yes you will have some frosting left over. But frosting on graham crackers is more than delicious. I am pretty sure that the Chocolate Sour Cream frosting will be you new favorite frosting. Enjoy!

.

Coconut Pecan Frosting

1 cup sugar

1  cup evaporated milk

1 square butter

3 egg yolks

1 teaspoon vanilla

1 1/3 cup flaked coconut

1 cup chopped pecans

Mix first 5 ingredients in a sauce pan and cook over medium heat until thick, about 13-15 minutes. Stir constantly. When thick add coconut and nuts and stir till cool and thick.

TWD Chocolate-Chocolate Chunk Muffins

Dorie says 'these slightly sweet goodies straddle the divide between cupcake and muffins'. I think I probably tipped the scale toward cupcake when I added an extra 3 ounces of dark chocolate. I made 48 mini muffins, they were just delicious. I took them to a holiday brunch and brought home an empty basket. They were light and chocolaty, the chunks of melted dark chocolate added interest. They were a hit.
The complete recipe can be found on Bridget's blog, The Way the Cookie Crumbles. Or purchase 'Baking: From My Home to Yours,' by Dorie Greenspan.

 Spend a few moments at Bridget's Blog. It is fun! She often does recipe comparisons, which lemon bar, red velvet cake, chocolate chip cookie, etc. is really the best? She also has a great section on Food Photography, read it and learn! It has been a pleasure to get to know Bridget.

Quick Corn Bread and Cran/Raspberry Butter

This is a simple, quick recipe for cornbread. It is thin so it cooks in no time. But I think the best thing about cornbread is the topping. I serve cornbread with honey butter or this delicious cran/raspberry butter.

We have cold weather tomorrow, perfect for hot soup and warm cornbread.

Cornbread
1 egg
1 cup buttermilk

 1/2 cup oil

1/2 cup sugar
Beat together and set aside.

Mix together:
1 cup flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
Combine both mixtures and stir gently just till combined, don't over mix
Bake in a greased 9x13 pan for 15 minutes at 400. Serve warm or leftovers are great for breakfast.

Cran/Raspberry Butter

1 cup canned whole berry cranberry sauce

1/2 cup raspberry preserves
2 cups butter, softened
1/4 cup powdered sugar

Beat for 5 minutes till fluffy. Makes a lot! Serve at room temperature

Cinnamon Rolls

I love my morning glance at Google Reader, so many fun blogs--so many new recipes! I was assigned to bring 'hard rolls' to a lunch bunch. Now hard rolls are pretty boring but 'hot rolls' are another story. I came across a yummy looking recipe on My Kitchen Cafe. These delicious looking Buttermilk Cloverleaf Rolls were just what I was after. I pulled them out of the oven and served them piping hot, I took home an empty basket and called it a winner! This is a fun dough because it keeps in the refrigerator for about a week. Today I made cinnamon rolls with my 'refrigerator dough'. I used Pampered Chefs Sweet Cinnamon Sprinkle for the filling and topped them with my Mom's Caramel Icing. These were to die for!

Mom's Caramel Icing

1/3 cup butter

1/2 cup brown sugar

3Tablespoons milk

Bring to a boil and cook for a minute. Cool for 5 minutes and add 1 1/2 cups powdered sugar. Quickly frost warm rolls. If frosting gets too thick add a little hot water. This frosting is delicious on Cinnamon Rolls, Pumpkin Cookies or muffins.