I can hardly drive past an enticing roadside stand with fresh peaches, corn on the cob and bright red tomatoes glistening in the sunshine without stopping. Continue reading “Super Simple Streusal-Topped Blueberry Peach Pie”
Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”
The return of the Farmers’ Market for me each season is just about as exciting as Christmas Day. With fresh herbs and local produce on my mind, I love getting up on Saturday morning, throwing on my yoga pants, a tank top, a pair of favorite flip flops and my over-sized sunglasses and heading out the door. Sometimes, I even pack up my 11-pound Shih Tzu, Ewok, and we ride with the radio up and the windows down on the way. Continue reading “5 Farmers’ Market Recipes to Make Right Now”
Thanksgiving is just two short weeks away and I’ve got a dessert that’s sure to please! My recipe for Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Black coffee adds depth of flavor and canned pumpkin gives the cake a delectably moist texture, making it a wonderful addition to any holiday celebration.
A recipe is only as good as the quality of its ingredients. For the batter, I used pure vanilla extract from Cozumel, Mexico, that I picked up on vacation earlier this year. I also baked the cake using Hunter Cattle Company’s pasture-raised chicken eggs.
- Devil’s Food Cake Mix
- 1 15 oz. Can of Pumpkin
- 2 Eggs
- 1 tablespoon of Pumpkin Pie Spice
- 1 teaspoon of Ground Cloves
- 1 tablespoon of good vanilla
- 2 tablespoons of brewed black coffee
- 12 oz. bag of semi-sweet chocolate chips
- 3 tablespoons of flour
Confectioners’ Sugar Glaze
- 1/2 cup of confectioners’ sugar
- 1-2 tablespoons of Half & Half
- 1 tablespoon of good vanilla
Grease and flour a standard bundt pan. Set aside. Preheat oven to 350. Combine all ingredients, except chocolate chips and flour, together using a mixer until well blended. In a separate bowl, mix flour and chocolate chips. The flour will prevent the chocolate chips from sinking to the bottom of the cake. Add chocolate chips to the Devil’s Food Cake mixture. Pour ingredients into the bundt pan and smooth the top. Bake cake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan, then transfer to a wire rack to cool completely. For the glaze, combine confectioners’ sugar, half & half and vanilla. The consistency should coat the back of a spoon and not be too runny. Using a spoon, drizzle glaze over the top of the cake, allowing it to run down and around the sides. You may not use the entire glaze; just add it until you’re satisfied with the presentation. Serve with coffee any time of day and enjoy!
Are you baking or cooking something Some Kinda Good this Thanksgiving? If so, and you’d like to share, I’d love to see your photos. Share them with me on social media using #SKGThanksgiving.
Watermelon is an iconic symbol of summertime. When I learned it could be incorporated into a cake, I was super excited to get in the kitchen and bake it. Pretty in pink and sweet as can be, this cake is bursting with watermelon flavor, light and airy, and comes together quickly.
It all starts from a boxed white cake mix. Gather your ingredients and go to town! The recipe calls for a mixed-fruit-flavored gelatin, so I used strawberry-banana. I’m convinced it was the secret ingredient that really boosted the cake’s flavor.
You’re never too old to lick the beaters! 😉
Divide the batter evenly among two 8-inch round cake pans and bake for 30 minutes at 325 degrees. I like to drop my pans on the counter top before popping them in the oven to get rid of any air bubbles.
Meanwhile, whip up the frosting. It’s very sweet and achieving the right consistency can be tricky. Here’s what’s in it: 1 16 oz. box of confectioners sugar, 1 stick of margarine and 1/2 – 1 cup of chopped watermelon. Red food coloring is optional and I chose to add it because without it, the frosting appeared to be the color of peach. A few drops will turn it pink, the same color as the batter. Remember–too runny? Add more powdered sugar. Too thick? Add more watermelon.
Once the cakes have cooled completely, they are ready to frost. Note: I used Crisco to grease my pans and also dusted them with flour…they released the best I’ve ever seen any cake let go from a pan. THAT’S a beautiful thing.
Frosting the cake is a messy job. Use wax paper under your cake to avoid having so much to clean up.
Ta-da! So fun, so festive.
In the video below, watch as I cut the cake and share some ideas on places to take it! If you do bake the cake for a gender reveal party, obviously, you’ll want to change the color of the frosting.
Special thanks to my friend, Tori, for help with photography and video for this blog post, and contributing to the recipe (girl’s night was a blast!). 🙂
Also, a shout out to Jessica for posting this cake on Facebook and inspiring me to make it. This recipe originally appeared in The Blue Willow Inn: Bible of Southern Cooking:
- 1 Tbs. All-Purpose Flour
- 1 18.25 oz. Box White Cake Mix ( I used the Duncan Hines brand)
- 1 3 oz. Package of Mixed-Fruit-Flavored Gelatin
- 3/4 Cup Vegetable Oil
- 1 Cup Chopped Watermelon
- 4 Eggs
- 1/2 Cup (1 stick) of Margarine, Softened
- 1 16 oz. Box Confectioners’ Sugar
- 1/2 to 1 Cup Watermelon
- Red Food Coloring (Optional)
For my birthday, I received an autographed copy of Barefoot Contessa Parties!, an early cookbook by one of my favorite Food Network stars, Ina Garten. This delightful Lemon Cake is the first dish I chose to make from it and it didn’t disappoint!
The recipe is intense…it requires lots of fresh lemon juice and zest. The batter is so light and fluffy! The zest looks really pretty when the cake is sliced and you can see all those little flecks of yellow.
Ina usually always recommends sifting your dry ingredients, and it does make a difference!
My assembly line! Sugar, butter, eggs, lemon zest and vanilla (left), buttermilk and fresh lemon juice (center) and flour, baking powder, baking soda and salt (right). You add the dry and wet ingredients to the mixer alternately beginning and ending with the dry ingredients. Keep the mixer on medium speed or you’ll have a mess!
Meanwhile, whip up the lemon glaze. It’s just powdered sugar and fresh lemon juice. The hardest part about this is making sure it’s the right consistency. You want to be able to pour it.
These cakes also include a lemon syrup between the glaze and the cake–if you look closely here you can see it. The syrup is a combination of sugar and fresh lemon juice dissolved and poured over the cakes when they are still warm. Once the cakes have cooled, you add your glaze and let it drip down the sides. YUM!
I think I’ll enjoy a slice of cake with some hot tea as I flip through my new cookbook and decide what to make next!
Here’s what you’ll need:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Sometimes, it’s not the fancy recipes that make your heart go pitter-patter. Chocolate chip cookies are iconic. Just consider it. What birthday party, family gathering, holiday, school function, church get together or kids lunchbox ever got away without them?
As I baked these on a Tuesday night this week, I thought about the many memories I associate with the classic recipe. My favorite one would have to be baking with my big brother. When we were little, I would get so excited when Joey would head for the hand mixer after dinner. I knew just what he was up to. I tell you, we could have just eaten the dough and been happy. I use to guard the cookie dough bowl to keep Joey and his big fingers out it. LOL. 🙂
Do you have a favorite chocolate chip cookie memory? Please share!