Bake Your Own King Cake for Mardi Gras

My first King Cake was a success, thanks to Taste Of Home!

Mardi Gras means “Fat Tuesday” in French, and is the celebratory carnival that leads up to the beginning of Lent. The name “Fat Tuesday” refers to the practice of consuming all of the food forbidden while fasting during Lent, which begins on Ash Wednesday. This past week, I had fun celebrating this Louisiana holiday by baking my first King Cake at home. 

I love the ease of baking and mixing the ingredients in the same pan!

Last year this time in Savannah, I searched the city over for the festive cake, and I couldn’t find one at a single bakery. So, I made it my mission to bake my own this year, especially when I came across this easy recipe in Taste of Home, one of my favorite food magazines. It was really delicious and reminiscent of a cinnamon coffee cake.

This brown sugar and butter mixture is what makes the cake reminiscent of a cinnamon coffee cake.

What’s fun and unique about king cakes is that after baking, a plastic baby is tucked into the cake, and tradition dictates that finding the baby in your slice symbolizes luck and prosperity, and the finder becomes the ‘king’ or ‘queen’ of the day. The traditional colors of Mardi Gras — purple, green and gold were introduced in 1872 and later assigned a meaning: gold for power, green for faith and purple for justice.

The brown sugar mixture is swirled into the cake for great flavor!

With this being my first time baking the famous cake, I hadn’t considered just where I would find a small plastic baby. Funny story – we searched the toy aisle of Wal-Mart after coming up empty-handed in the baby shower section. We shared the cake with my church small group, and everyone joked that we had the biggest King Cake baby they’d ever seen. It made for some good laughs.

Our King Cake baby came from the toy aisle at Wal-Mart, lol! We couldn’t find the tiny plastic ones, so this baby was XL and ready to party!
What’s unique about the confectioners sugar frosting is it contains butter! I couldn’t stop eating it.

Today I’m sharing the recipe with you, so you can have some fun in your own kitchen. Laissez les bon temps rouler (pronounced Lay-say le bon tom roo-lay), meaning let the good times roll!

Best food magazine ever.

Easy One-Dish King Cake
Recipe Courtesy of Taste of Home magazine and Joy the Baker


For the Cake Batter:

  • unsalted butter to grease the pan
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 teaspoons RapidRise or Instant Yeast
  • 2/3 cup very warm milk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten


Grease an 8-inch round cake pan with butter. Add the dry ingredients including the yeast to the cake pan and whisk to combine. Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan. Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping. In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy. Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow to rest for 5 more minutes.

To bake the cake, place pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.

Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit

Festive Fourth of July Favorites

Happy Independence Day! Over the years, I’ve baked many a festive treat to celebrate the Fourth of July, and I thought I’d share a few of my favorites. These baked goods are fun to create and will add a celebratory spirit to any table, tailgate party or firework fiesta.

Continue reading “Festive Fourth of July Favorites”

Lime Cheesecake Pie – Mix, Pour and Freeze!

A pie doesn’t have to be complicated. With only six ingredients, this Lime Cheesecake Pie takes literally minutes to assemble and the freezer does the rest! Cold, refreshing, creamy and tart, this is the best and easiest pie you’ll ever make. It’s fantastic in the spring and summer when the temperatures outside are really hot. You can make it as light as you like too, by purchasing lower fat ingredients.  Start by juicing some fresh limes. You’ll need 1/3 of a cup. I have a juicer, but no fancy equipment is needed. Just roll your lime under the palm of your hand a few times while pressing gently or pop the lime in the microwave for about 15 seconds to get those juices flowing. The lime flavor is what makes this pie AWESOME.

Beat softened cream cheese until smooth, then add in one can of sweetened condensed milk, fresh lime juice and vanilla extract.

Pour the mixture into a 9-inch graham cracker crust. Mine is store-bought, but you can always make your own (it’s just graham cracker crumbs and melted butter). Spread the mixture evenly into the pie crust…

Then put the pie in the freezer for 2 hours. How easy is that?

When the pie has set, the mixture will be firm.

 Top with whipped topping. Use the entire 8 ounce container.

Spread the whipped topping over the pie filling evenly. Then place it in the freezer for one hour.

Garnish with lime wedges and mint! That’s my favorite part, getting to decorate it. 😉 Amazing how that little touch of green contrasts so well against the white whipped topping.

Here’s the recipe, courtesy of The Taste of Home Cookbook:

1 pkg 8 oz cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lime juice
1 1/2 teaspoons vanilla extract
1 graham cracker crust (9 inches)
1 carton 8 oz frozen whipped cream topping, thawed
Lime slices, fresh mint for garnish

In a large bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate 2 hours. Spread with whipped topping. Refrigerate 1 hour. Garnish with mint and lime.

This dessert pairs well with seafood. Let me know what you think!

Skillet Barbecued Pork Chops Good Enough For Company

This is one of my absolute FAVORITE ways to fix pork chops. They take less than 30 minutes to make but will taste like you slaved in the kitchen for hours!! I got the recipe from none other than Taste of Home.


You’ll need some good 1/2 inch thick center cut pork chops, butter, an onion, seasoned salt, some brown sugar, honey BBQ sauce, worcestershire sauce, water and a little corn starch.


Season the pork chops with seasoned salt (I also like to add a little pepper because y’all I know I like things spicy) and brown them in a large skillet on each side. You don’t have to worry about cooking them all the way through, because you’ll let them simmer in the sauce later to finish cooking. Check out that caramelization action. Man alive!!


Once you’ve browned the chops, remove them from the skillet. Then toss in your sliced onion. I love that sizzle when they hit the pan. The kitchen starts smelling real good right about now.


It’s important that you use the correct measuring cups for wet and dry ingredients. I didn’t always know this. Liquid goes in the glass measuring cup. Dry ingredients go in the individual measuring cups.


For the sauce, combine with the sautéed onion, 1 cup of Honey BBQ sauce, 1 tablespoon of worcestershire sauce, 1/2 cup of water and a 1/2 cup of brown sugar. Stir and let it come together for 2 minutes or so.


Then add your pork chops back in the pan. Cover and let simmer on low for 15 minutes.


Meanwhile, combine 1 tablespoon of water with 2 teaspoons of cornstarch.


Hold on to your boots when you take that lid off. You won’t be able to handle that smell. This is going to be Some Kinda Good y’all!


Remove the pork chops to a plate and keep warm.


Pour the cornstarch and water mixture in with the sauce. This is what helps it thicken and gives it that wonderful consistency.


Stir together and simmer for 2 minutes.


I served the Skillet Barbecued Pork Chops with a side of brown rice and almonds. Be sure to slather that pork chop good with the sauce.


The good news is, you’ll have sauce left over. So feel free to use it on chicken, pizza or anything else that floats your boat. Let me know how you like it!! 😉

Some Kinda Beautiful Special Occasion Chocolate Cake

I made this labor intensive Special-Occasion Chocolate Cake for several of my co-workers who celebrated birthdays one fall. It’s three layers of the most moist, delicious combination of toasted almonds, fudgy buttercream frosting and chocolate ganache you’ll ever taste. This recipe, courtesy of Taste of Home, is the epitome of Some Kinda Good.

Unfortunately, I didn’t get many pictures but as soon as I began cutting into the cake and describing it, the next thing I knew, my co-workers were video taping. HA! I was being silly, but they were successful in capturing my passion for all things chocolate and heavenly. They also got a great shot of the decadent layers. Thanks Mark and Ryan!

I started baking the cake at 7 p.m. and didn’t finish until after 10 p.m., but every second was worth it. By the way, the recipe is named Special Occasion for a reason…be sure to save it for an indulgent celebration.