Saturday, December 5, 2015

Rosemary-Dijon Stacked Potatoes

Sometimes the best things are the least complicated. Take, for example, these stunning potato stacks...a few minutes of prep, a few ingredients, and you've got an awesome side for an elegant holiday meal....or a simple burger. 

I haven't been posting much lately, or entering very many contests. I've been very occupied with my impending status change to  A week overdue! Luckily, these are so easy to make (and so good!) that we've had them several times already. So, with no further ado, I present:

Rosemary-Dijon Stacked Potatoes
Printable Recipe


2 Tablespoons unsalted butter, melted
1 cup heavy cream
2 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 Tablespoon chopped, fresh rosemary, plus more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds yukon gold potatoes, thinly sliced (1/8 - 1/16 inch)*


Preheat oven to 400 degrees F.; brush the wells of a 12-cup muffin tin with the melted butter.
Whisk together the cream, mustard, rosemary, salt and pepper. Set aside.

Press the potato slices into the buttered wells of the muffin tin. Pour 2 tablespoons of the cream mixture over the tops of each potato stack.

Wrap foil over the top of the muffin tin and bake for 25 minutes. Remove the foil and continue to bake for an additional 20 minutes.

Allow the potatoes to cool for 5 minutes before carefully removing from the muffin tin.
Sprinkle with additional salt and pepper to taste and garnish with additional rosemary, if desired.

*Scrub the potatoes clean--no need to peel. Use a mandoline or a food processor to thinly slice the potatoes quickly.

What is your favorite holiday side?

Sunday, November 1, 2015

Sriracha Joe's

When I was growing up, Sloppy Joe's were every school kid's favorite recipe.  In Wisconsin, however, we called them Spanish Hamburgers. Does anyone else remember this? Perhaps, in the land of meat and potatoes, a mixture of ground beef, celery, onions, and tomato paste was considered exotic? My mother's recipe was seasoned only with salt and pepper, and while I loved it as a kid, I couldn't help but doctor it up when I got older. Usually, this meant some mustard, worcestershire sauce, garlic....whatever I could dig up in the fridge. Until now. Now, there is this.....

Bonus--there's Red Gold Ketchup in there!

A few weeks ago, I was lucky enough to be invited to Indiana to participate in the Red Gold Tomatoes' Farm to Table Event. If you follow my blog, you all know that I'm already a huge Red Gold fan. This trip confirmed what I already knew....Red Gold Tomatoes are the best! I saw first hand how those fresh tomatoes make it into the cans, from one of the 53 Midwest family farms that supply the tomatoes to the actual plant, where the tomatoes are sorted, cleaned, and canned using the finest methods. If there was ever any doubt that not all canned tomatoes are equal, the "tasting" portion of this trip erased all of it. Different brands of tomatoes were displayed side by side. There was visual evidence---you could see the "other" brand's tomato was mushy---and sensory evidence...we could taste a difference! Plus, since Red Gold is committed to providing the best product to their consumers, their tomatoes are certified non-GMO and their cans are non-BPA.

Red Gold Tomatoes mean more than just canned tomatoes and sauce, though...they have ketchup, too! Recently, they teamed up with the original Huy Fong Sriracha to make an incredible Sriracha Ketchup, and they've rolled it out nationwide. So if you can't find the original Red Gold Ketchup in your neck of the woods, look in your local Walmart or Target and you'll find the Sriracha Ketchup. Go get some and make some of these Sriracha Joe's!

I made a slider version using my Homemade Hamburger Bun recipe. If you make your own buns (I highly recommend this), just portion out the dough into 18 portions. Then just butter them, toast them, and fill them up with this awesome recipe. This can be easily doubled or tripled for a bigger crowd.

Sriracha Joe's


  • 1 pound ground chuck
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • ½ cup diced celery
  • 2 cloves garlic, diced
  • ¾ cup Sriracha Ketchup
  • ½ cup water
  • 2 teaspoons yellow mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon chipotle chile pepper, optional


  • Brown the ground chuck, bell pepper, onion, and celery in a medium skillet over medium heat. Drain, then add the garlic, water, ketchup, mustard, brown sugar, Worcestershire sauce, and chile pepper. Stir to combine and bring to a simmer.
  • Continue to simmer for 20 minutes, adding additional water if needed. Add salt and freshly ground pepper to taste. For less heat, reduce the amount of Sriracha Ketchup and replace with regular ketchup. Makes 8 sliders or 4 regular sandwiches.

Disclosure: I was given a trip to Indiana to participate in Red Gold Tomatoes' Farm to Table Event. I was not obligated to write about the trip and all opinions are my own.

Friday, September 25, 2015

The BEST Lemon Bars

Last weekend I was entrusted with a very important make some treats for a tea party. Now, I've been asked to make goodies before (at least once a week), but this time the event was very dear to my heart, my daughter's baby shower! Yes, I am going to be a first time grandma....a seriously young grandma :-), but a grandma nonetheless. These are very exciting times and as you can imagine, the treats had to be stellar....

Mama-to-be had a few treat requests, mostly involving chocolate. Those were easy for me. Chocolate and I are old friends. But I needed to add a something for the citrus lovers in the group and Lemon Bars seemed the logical choice. First though, I had to research.

The perfect lemon bar...sweet, lemon-y gooeyness on top of a buttery shortbread crust.

I searched the Internet for the perfect recipe. Sweet, but not cloying. Lemon-y, but not too tart. In the end, I mashed up a couple of best. One was Ina Garten's recipe and the other, Ree Drummond's recipe. The result? Perfection.

The BEST Lemon Bars

Lemon-y, sweet, gooey, and beautiful. These lemon bars are truly the best!


  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 6 eggs
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 3/4 cup fresh lemon juice
  • 1/2 cup flour
  • Powdered sugar for dusting


  1. Preheat oven to 350 degrees F.; spray a 9x13 pan with cooking spray and line with parchment paper.
  2. Cream the butter and the sugar until light. Stir in the flour and salt until the mixture just comes together. Turn into the prepared pan and press the dough evenly on the bottom and 1/2 inch up the sides. Bake for 15 to 20 minutes, or until the crust is lightly browned. Cool.
  3. While the crust cools, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour evenly over the cooled crust. Return to oven and bake for an additional 25-30 minutes, or until set. Cool completely. Generously dust with powdered sugar and cut into squares or triangle.

Next up...Pink or Blue? Reveal Cupcakes spill the beans!

Tuesday, September 15, 2015

Caramel Apple Hotdish

Can anything be more Minnesotan than Hotdish? I don't think so. Traditionally, hotdish is a savory mix of creamed soup and hamburger, often topped with tots. Or macaroni and hamburger and cheese. Much cheese. Or tuna and noodles topped with crispy onions and mixed with....creamed soup. But let me propose another kind of hotdish, this one sweet rather than savory. What kind of sweet served in a casserole could possibly pass for hotdish? A souffle? Mais, non...too highbrow. And a banana pudding seems much too Southern. But a crumble...yes a crumble...perfect for a sweet hotdish...

Pick a tart apple to compliment the sweetness of the caramel.

Caramel Apple Hotdish

If you had to imagine that iconic Minnesota casserole, the Hotdish, transformed into dessert...this would be it!


  • 1 cup all purpose flour
  • 1 cup rolled oats (not instant)
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
  • 3-4 medium sized tart apples, peeled and thinly sliced
  • 3/4 cup good quality caramel topping


  1. Preheat oven to 350 degrees F., spray 1 1/2 quart casserole dish with cooking spray.
  2. In a large bowl, whisk together the flour, oats, brown sugar, baking soda, salt, and cinnamon. Cut in the butter until the mixture is crumbly. Set aside 1 1/4 cups of the crumb mixture. Press the rest of the mixture onto the bottom of the casserole dish.
  3. Spread the apple slices evenly over the top of the crumb mixture. Drizzle the caramel topping over the apples. Sprinkle the remaining crumb mixture over the caramel. Bake for 40-45 minutes, or until the apples are tender. Serve warm.

Warm, buttery, with a hint of cinnamon......

Saturday, July 25, 2015

Spicy Tomato Burger

Earlier this month, Red Gold launched another Summer Grilling Season with loads of great recipes. One of my favorites from last year made an appearance again this year--the Spicy Tomato Burger! This burger is seriously good and so, so easy to make. I have to tell you that my burger making skills have historically been lackluster at best. That was before I discovered the "secret" ingredient.....wait for it....canned diced tomatoes! In this case, it's the flavorful Diced Tomatoes with Green Chilies...

It's always a good day when tomato products show up at my door....

Simply drain a 10 or 14 ounce can of Red Gold Petite Diced Tomatoes with Green Chilies and mix it into a pound of lean ground beef. Add a little salt and pepper, form into patties, and you are good to go. I like to add a nice slice of pepper-jack cheese to make it complete. Now wasn't that easy?

Of course, you don't have to stop at just this flavor combo. Some of you may remember the Caribbean Chicken Burger I made last year. Simply mix a pound of ground chicken or turkey with a can of Petite Diced Tomatoes with Cilantro and Lime (well drained), a slightly beaten egg, 1/2 cup bread crumbs, salt and pepper, and voila! another delicious burger is made!

Caribbean Chicken Burger

Let's not forget our toppings. Guess what new product Red Gold has just come out with? Yes! Sriracha Ketchup! I have a preview bottle that is almost gone. Luckily, this ketchup rolls out nationwide by the end of July.

You can find both of these recipes and more grilling ideas (using diced tomatoes!) on Red Gold's website. 

Happy Grilling!

Tuesday, July 21, 2015

Lemon-Buttermilk Cinnamon Rolls

Lemon-Buttermilk Cinnamon Rolls

It's been awhile since I've been on a cinnamon roll binge. There was a time when I was cranking out Pumpkin Cinnamon Rolls, Banana Bread Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Cranberry and Eggnog Cinnamon Rolls, Gingerbread Cinnamon Rolls, Hot Chocolate Cinnamon Rolls, Cinnamon Roll Bread Pudding....I even posted regular, plain ol' Cinnamon Rolls. Then came a vacation from cinnamon rolls. Oh, there were other binges in the meantime...muffins, all things sweet potato, waffles....but nothing quite as satisfying or as fun as cinnamon rolls. Now, just when you thought you'd never see another cinnamon roll out of me, I've become obsessed once again.

It all started a couple of weeks ago when I made a batch of cinnamon rolls for work. They were such a success that I decided on another batch, this time swapping out the milk for buttermilk and the orange frosting for lemon. To. Die. For. Who knew that buttermilk could make such a difference?!

The beginning of a beautiful thing.....

Of course I didn't stop at Lemon-Buttermilk Cinnamon Rolls. No, I went one further. Blueberries. I added blueberries and created the best cinnamon rolls ever. At least until I come up with another combination....

Lemon-Buttermilk Cinnamon Rolls

Butter, sugar, cinnamon, more butter, more sugar...these cinnamon rolls may the the best ever!


  • 1 cup buttermilk
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
  • 1 egg, room temperature, slightly beaten
  • 3 1/4 cups to 3 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 2 cups fresh blueberries, optional
  • Frosting:
  • 2 oz. cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 teaspoons freshly grated lemon peel
  • 1 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice


  1. Heat the buttermilk, 1/4 cup butter, and 1/4 cup sugar in a small saucepan until the butter is melted and the sugar is dissolved. Remove from heat and let cool until the temperature is between 110 and 120 degrees F. (bathwater warm).
  2. In a large mixing bowl, combine the milk mixture with the yeast, egg, 2 cups of the flour, and the salt. Beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 7 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about 5 minutes).
  3. Place the dough in a lightly greased bowl, turning it once. Cover the bowl with a clean damp towel and allow the dough to rise in a draft-free area until it is doubled in size, about 1 hour. In the meantime, mix together the brown sugar, cinnamon, and softened butter in a small bowl.
  4. Gently deflate the dough and let it rest for 5 minutes. Roll out the dough into a 12x9-inch rectangle. Spread the dough with the cinnamon/sugar mixture. Sprinkle the blueberries over the top, if desired.
  5. Starting from the long end, roll up the dough and pinch the seam closed. Cut into 12 equal sized pieces and place into a greased 9x13-inch pan. Cover and let rise until doubled, about 30 minutes. While the rolls are rising, preheat oven to 375 degrees F.
  6. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and frost while still warm.
  7. For the frosting, beat the cream cheese and the butter in a medium bowl. Add the lemon peel and the lemon juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency, adding additional lemon juice if needed.

Blueberries are an easy addition.

Go ahead and double the frosting recipe if you like lots.


What should my next flavor be?

Wednesday, May 27, 2015

Saucy Orange Habanero Burgers

What a ride this Saucy Mama trip has been! Just a little over 2 weeks ago, a package of sauces, marinades, and one very tasty mustard arrived at my door. It was up to me to come up with a recipe worthy of competing in the 2015 Saucy Mama Contest. This contest will be someone's ticket, a Golden Ticket, to the 2015 World Food Championships taking place in Kissimmee, Florida. Can you imagine what a fun and scary ride that will be?!

Those of you who know me know that I have a thing for a touch of orange in my food. From breads, to pies, to sweet rolls, there isn't much I haven't sprinkled with some orange zest. It's no wonder that the bottle of sauce that stood out from rest for me was Saucy Mama's Orange Habanero Wing Sauce. It just sounded like it was going to be awesome. Boy howdy, with its slightly sweet, slightly hot, and slightly orange deliciousness -- it is awesome! I just couldn't resist building an entire meal with this stuff....

As you can see, I made some good, saucy choices....

The criteria for creating the perfect Saucy Mama recipe are that the recipe must be easy to replicate, family friendly, great for parties, and, above all, delicious. It came to me that the one food that encompasses all of these things might just be the hamburger. Think about it.....hamburgers come in all shapes and sizes, some fancy, some sloppy, and all delicious. Yup. I was going to make a hamburger.

My first creation: Orange Habanero Candied Bacon

My final recipe turned out to be a compilation of three easy, and very flavorful parts...a sweet, candied bacon, a spicy, orange-y ketchup, and fresh, crispy onion strings, all piled on top of a basic, juicy burger. May I present Saucy Orange Habanero Burgers!

The Orange Habanero Ketchup is the bomb! I've even used it as pizza sauce!

Saucy Orange Habanero Burgers

Orange Habanero Candied Bacon

1/3 cup brown sugar
1 teaspoon freshly grated orange peel
1/3 cup Saucy Mama Orange Habanero Wing Sauce
12 slices thick-cut bacon

Preheat oven to 325 degrees F. Line a sheet pan with parchment paper or foil. Spray a cooling rack with cooking spray and place in sheet pan.

Mix the brown sugar with the orange peel and place in a shallow bowl. Brush the both sides of each side of bacon with the wing sauce. Place the bacon in the bowl with the brown sugar and toss to coat. Make sure the bacon is evenly coated. Place the bacon in a single layer on top of the rack. Bake for 25-30 minutes, or until the bacon is slightly dark. Watch carefully after 20 minutes to make sure it doesn't burn. Carefully remove the bacon from the rack and allow it to cool on a sheet of parchment. The bacon will crisp as it cools.

Orange Habanero Ketchup

1 (15 oz) can crushed tomatoes
1/2 cup diced yellow onion
2 cloves garlic, crushed
1/3 cup Saucy Mama Orange Habanero Wing Sauce
2 teaspoons freshly grated orange peel

Combine all of the ingredients in a small, heavy saucepan. Heat over medium-high heat until the mixture just comes to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Remove the cover and simmer for an additional 10 minutes. Cool to room temperature.

Orange Habanero Onion Strings

1 large, sweet onion
1/2 cup buttermilk
1/2 cup Saucy Mama Orange Habanero Wing Sauce
1 cup all purpose flour
2 teaspoons freshly grated orange peel
1 teaspoon salt
1 teaspoon cayenne pepper
2 cups canola oil for frying

Use a mandolin or very sharp knife to slice the onion into very thin rings. Place the onion rings in a medium bowl. Stir together the buttermilk and the wing sauce. Pour over the onions, covering completely. Allow to stand at room temperature for at least 30 minutes. In the meantime, whisk together the flour, orange peel, salt, and cayenne pepper. Place the oil in a heavy saucepan. Heat to 375 degrees F. Using tongs, scoop up a portion of the onion rings. Dredge them in the flour mixture, shaking off the extra flour. Place the onions in the hot oil. Use the tongs to push the onions around, breaking up any clumps. Fry for a minute or two, or until golden. Remove to a paper lined plate to drain and repeat, in batches, with the remaining onions. Cover to keep warm.


1 1/2 pounds ground chuck, 80/20 blend
Freshly ground pepper and Kosher salt
1 1/2 tablespoons canola oil
4 slices provolone cheese
4 good quality hamburger buns, split (click here if you want to make your own)
2 tablespoons butter, softened
assorted lettuce leaves

Carefully form the ground chuck into 4 patties, making an indentation on the top of each burger. Season each patty with pepper and salt. Heat the oil in a heavy skillet or grill pan until it begins to shimmer. Add the burger patties and cook for about 4 minutes. Flip the burger and cook for an additional 3 minutes. Top each burger patty with a slice of the cheese, cover and continue to fry until the cheese is melted. Spread the butter over the cut side of each bun. Grill the buns until they are golden brown.

To assemble the burgers, place lettuce leaves on the cut side of each bottom bun. Top with a burger patty. Spread a tablespoon or two of the ketchup on top of each burger. Add bacon slices and a handful of onion strings, then top with the remaining bun halves, toasted side down.

Wish me competitors are a talented bunch!

Want to win your very own 3-pack of Saucy Mama condiments? Simply visit my last post, Orange Habanero Candied Bacon, and enter via the RaffleCopter widget. Have fun and keep it Saucy!

Tuesday, May 26, 2015

Orange Habanero Candied Bacon

I am so excited to share that I am one of 25 bloggers chosen to compete in Saucy Mama's 2015 Recipe Contest! This means that not only do I have a chance to win a Golden Ticket to the 2015 World Food Championships, but I get to play with 6 different Saucy Mama condiments and I get to give away a 3 pack of sauces to one of my readers!

For those not in the know, Saucy Mama is a division of Barhyte Specialty Foods located in Pendleton, Oregon. They are the makers of fabulous mustards, marinades, and wing sauces. I've participated in a couple of Saucy Mama's contests in the past and I've enjoyed their products immensely. The stakes are especially high this year, as this contest is a qualifying event for The World Food Championships being held in Kissimmee, Florida!

My husband and I immediately tore into the Poblano Ranch Dressing and the Hatch Chili Mustard ... we couldn't wait for the official picture to be taken....

Sunday, May 24, 2015

Homemade Buns

Okay--so I was in a bind the other day. I desperately needed a nice looking bun. Stop with the snickers. I needed a hamburger bun.  At any rate, I did what any normal person does and I stopped at the grocery store. Since it was so late, however, there weren't any good buns left. What to do?  Well, I made my own of course!

I feel serious eye rolling from the audience. I get it. Why would you make your own buns when you can buy perfectly good ones from the store and/or bakery? For starters,  they are damn good. And, while you may not believe it, they are easy to make with a few simple ingredients.

Homemade Buns

They may not be easier than the ones from the bakery...but they are so good!


  • 1 cup warm water
  • 1 envelope yeast (2 1/4 teaspoons)
  • 3 tablespoons granulated sugar
  • 3 1/2 - 4 cups flour
  • 1 egg, room temperature, slightly beaten
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 egg yolk, slightly beaten
  • poppy seeds, sesame seeds, or caraway seeds for sprinkling


  1. Whisk together the water, yeast, sugar, and 1/2 cup of the flour in the bowl of a stand mixer. Allow to sit for 15 minutes. Add the egg, butter, salt, and an additional 3 cups of the flour. Use the kneading attachment to knead the dough for 5 minutes, or until it starts to pull away from the sides of the bowl but is still a bit tacky to the touch. Add additional flour, tablespoon at a time, if the dough is too sticky.
  2. Place the dough in an oiled bowl, turning once to coat. Cover loosely with a damp towel and allow the dough to rise in a warm, draft free spot until doubled, about 90 minutes to 2 hours.
  3. Gently deflate the dough. Cut into 12 pieces (18 for slider size) and form into hamburger and/or hot dog shapes. Place on baking sheets lined with a silpat or parchment paper, cover loosely, and allow to rise until puffy, about an hour. In the mean time, preheat the oven to 350 degrees F.
  4. Beat the egg yolk with 2 teaspoons of water. Lightly brush each bun with the yolk and sprinkle with desired toppings. Bake for 17-20 minutes or until golden brown. Move to a wire rack to cool completely.

The dough should just start to pull away, and feel just a bit tacky to the touch.

Once risen, the dough will be satiny and soft.

Sprinkle liberally with seeds of your choice....

I especially like a little caraway seed and sea salt.

Fill with whatever you desire....Pulled Pork with Poblano Ranch Dressing? Yes!

Even a simple hot dog will seem special with a homemade bun.

What do you put on your buns?

Sunday, May 17, 2015

Dark Chocolate Tres Leches Cake

I'm taking a break from healthy posting in favor of something fun! Actually, I'm digging into my past for a recipe that I originally shared on my friend Kristin's blog, Frugal Antics of a Harried Homemaker. I am so craving dark chocolate right about now....

Everything in moderation, right? I went a little overboard yesterday on my diet change of lifestyle. A trip through the aisles of Costco will do that. They really need little calorie UPC codes at all of the sample stations to scan into the MyFitnessPal app. On second thought, maybe it's best not to know....

The best part of this Tres Leches Cake is how easy it is....just one bowl.

I first made a Tres Leches Cake a few years ago for a holiday post. It is a Cafe Latte copycat recipe that I use's that good! This chocolate version is take on the original and I really like how it turned out. 

Dark Chocolate Tres Leches Cake

Making a Tres Leches Cake even better is no easy task....unless you make a Dark Chocolate version!


  • Cake:
  • ¼ cup oil
  • ¾ cup granulated sugar
  • 2 Eggs
  • 1 tsp. vanilla extract
  • ¾ cup flour
  • ¼ cup dark cocoa
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup buttermilk
  • Soaking Liquid:
  • ½ of a (14 oz) can of sweetened condensed milk
  • 1 cup half/half
  • ¼ tsp vanilla
  • 1 ½ tablespoons dark cocoa
  • Frosting:
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons dark cocoa
  • ½ tsp. vanilla
  • Chocolate and/or White Chocolate Curls, for garnish


  1. Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
  2. In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla.
  3. In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
  4. Fold the flour mixture into the egg mixture.
  5. Slowly add the buttermilk, mixing until well blended.
  6. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched.
  7. Remove from oven and cool for at least ten minutes before removing from pan.
  8. Carefully, cut the cake in half, horizontally.
  9. Place each half sliced side up on a rack to cool completely.
  10. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, the vanilla, and the cocoa.
  11. Slowly pour the liquid over each half of the cake.
  12. Cover and chill for several hours.
  13. When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar and cocoa.
  14. Place one of the cake halves on a serving plate, cut side up.
  15. Spread whipped cream over the top of the cake layer, and then top with the second cake half.
  16. Frost the top and the sides of the cake with the remaining whipped cream.
  17. Garnish with raspberries or chocolate curls, if desired.

I topped mine with chocolate curls, but raspberries would make a tasty addition, yes?

Don't let the number of steps fool's really quite easy. Now, I just need to figure out the Salted Caramel version........

Sunday, April 26, 2015

Blueberry-Lemon Tea Cake

I'll admit I haven't been posting with any regularity at all lately. This is largely due to the fact that I'm trying to lose weight and get into better shape. So, while I'm sure you all appreciate an occasional healthy recipe, I'm fairly certain it's the decadent ones that get the attention.

That said, I'm excited that plenty of gorgeous berries are back in the picture! They are so very healthy on their own and mixed into other good stuff, like yogurt and oatmeal.

As you can see, I like a little oatmeal with my fruit...

Awhile back, I found a recipe via Pinterest for a Blueberry-Buttermilk Breakfast Cake. It's perfect for a little weekend treat and I'm sure you could sub any kind of berry.  I've made it a couple of times...once with a little lemon glaze and once with a crunchy, sugary topping. They are both awesome! Not health food, by any means...but not horribly decadent, either. A beautiful compromise, yes? And I daresay, it's not just for breakfast...let's just call it a Tea Cake....

If you prefer, skip the icing and sprinkle a tablespoon of sugar over the batter before baking.

Blueberry-Lemon Tea Cake

Adapted from Alexandra's Kitchen

Swap the blueberries for raspberries or blackberries...anyway you like it, this cake is easy and addictive!


  • 3/4 cup sugar
  • 1 tablespoon lemon zest
  • 1/2 cup unsalted butter, softened
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups all purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup buttermilk
  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F.; spray a 9" square pan with cooking spray.
  2. In a medium bowl, mix the sugar with the lemon zest until well-incorporated. Add the butter and beat until light and fluffy. Beat in the egg and the vanilla.
  3. Whisk together 1 3/4 cups of the flour with the baking powder and the salt. Toss the blueberries with the remaining 1/4 cup flour and set aside.
  4. Stir the flour mixture into the batter 1/3 at a time, alternating with the buttermilk. Fold in the blueberries.
  5. Spread the batter into the pan. Bake for 35 to 45 minutes.
  6. Mix together the powdered sugar and enough lemon juice to make a drizzling consistency. Drizzle over warm cake.

I loved the extra lemon-y flavor from the lemon icing.

Which berry would you use?