Because...

sometimes the best thing to do is eat cake.

for my favorite chocolate cake recipe, go here.

Cookie Jar

I am always a little cautious when it comes to trying new cookie recipes because I have this thing about knowing in advance that they are going to be good. And how do I define good? It would most certainly have to be soft, chewy and one that I hear things like, "these are so good!" Pretty much every cookie that I make time and time again is because I know they are a tried and true recipe. 

It was late last night, I was tired, but I was also wanting to do a little baking. Our daughter, Jessica was on her way home from work with the news some friends were coming over, so I also thought I would surprise her with something sweet. One way to that girl's heart is cookies!  

And I think I was feeling somewhat brave last night, a little adventurous in wanting to break out from the norm.  I am a chocolate chip cookie kind of girl, and chocolate chocolate chip is even better.  You might think that I am taking this whole cookie thing too seriously, but hey, when it comes to cookies, this is serious business. 

Because I had the ingredients for another cookie I was going to try, but got a big thumbs down on them when my sister made them, I began looking up recipes and found that I had everything I needed for White Chocolate Macadamia Nut Cookies. This was the very first time I have made them, and probably only the second time I've ever even eaten this kind of cookie. Remember, I always go for the chocolate.

I am happy to report that these cookies were a winner and met all my requirements for a good cookie!

They were so good, that my husband is sitting here having them with his coffee for breakfast and I am trying really, really hard to keep my hand out of the cookie jar!

Key Lime Cream Cake

Today, I am linking up to Quit Eating Out's Saturday Swap and sharing the birthday cake that I made for my husband yesterday. This is the third year in a row in which I have made this cake for him on his birthday, and it is one of the easiest cakes to make with out of this world results. It's fresh, pretty, delectably sweet and a perfect dessert during the summer months. 

So, here is what you need for KEY LIME CREAM CAKE...

1 cup graham cracker crumbs, crushed
1/2 cup sugar
1/2 cup butter, melted
2 T. Key lime or regular lime juice ( I use the Key Lime juice. You can find it with the lemon juice.)
1 package Betty Crocker Supermoist butter recipe yellow cake mix
1/2 c. butter, softened
2 t. grated Key lime or regular lime peel
3 eggs

Creamy Lime Filling...
1 can (14 oz. ) sweetened condensed milk
2 t. grated Key lime or regular lime peel
1/2 cup Key lime or regular lime juice
1 1/2 cups whipping (heavy) cream

Directions for cake...
Heat oven to 350 degrees. Grease bottoms only of 2 round pans, 8x 11/2 inches with shortening. (Dark or nonstick pans are not recommended). Line pans with waxed paper. Grease top of waxed paper and sides of pan; lightly flour. Mix cracker crumbs, sugar and melted butter in medium bowl. Spread 2/3 cup of mixture in each pan.

Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 42-52 minutes or until toothpick inserted comes out clean. Run sharp knife around sides of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely, about 1 hour.

Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Creamy Lime Filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.

Directions for Creamy Lime Filling...
Stir together milk, lime peel and lime juice in small bowl; set aside. Beat whipping cream in chilled medium bowl with electric bowl on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.

Have a wonderful weekend!

Pesto Pasta Salad

This is another one of my favorite pasta salads that came from the The Farmchicks In The Kitchen cookbook. This is a great cookbook with simple and delicious recipes which are all inspired by country living and times spent with family and friends. Plus, there are great photographs of the recipes which is one of the things I love most in a cookbook. 

So, here is what you need...

3 cups bowtie pasta

1/4 cup pesto

1/4 cup sour cream

1 cup chopped fresh tomatoes

1/2 cup halved pitted black olives

1/3 cup grated parmesan cheese ( I used shaved parmesan cheese)

1/4 cup pine nuts

Directions...

Cook the pasta in a large pot of lightly salted boiling water according to the package directions. Drain, rinse under cold running water, drain well, and let cool. Place in large bowl.

Mix the pesto and sour cream together in a small bowl and add to pasta, tossing to coat. Add the tomatoes, olives, cheese, and pine nuts; toss to mix. 

This recipes makes 4 main dish servings. 

Enjoy!

Chicken Sausage Pasta Salad

There is nothing that beats a light, delicious and easy pasta salad during the summer months. Especially when I am feeling lazy and can make it early in the day so come dinner time, all I have to do is pull it out of the refrigerator. Which is exactly what I did last night with this Chicken Sausage Pasta Salad.

Ingredients...

1 pound orzo pasta, or other small pasta

4 whole flavored chicken sausages, cubed (they have them at Sam's, Kroger's and Trader Joe's in a variety of flavors... I used Aidell's Italian Style)

8 whole sun-dried tomatoes, finely chopped

8 oz. mozzarella, diced

1/2 cups olive oil

1 whole lemon

1/2 t. garlic powder

fresh ground black pepper

crushed red pepper flakes (optional)

Directions...

Cook the pasta according to package directions. Drain and pour into a large bowl and drizzle with olive oil to keep it from sticking ( I also used the remaining oil from the sun-dried tomatoes). I added baby spinach because that's what my sister did and it's a great way to sneak in those leafy greens.  Set aside. In large skillet, sear the chicken sausages until they are browned and heated through. Cube the chicken sausages and add to pasta. Mix in tomatoes, and mozzarella. Season with garlic powder, pepper, and red pepper flakes. Squeeze fresh lemon juice over salad and add more oil if needed. Garnish with fresh flat leaf parsley or any other fresh herb. This is a dish you could really be creative with!!!

Delicious

When I go to my sister's to visit, there is one thing I can always count on... delicious food. One night, she made Pesto Phyllo Cheese Bites as a little appetizer.

I, of course, had to share the goodness with my family...

And while I am on the subject of delicious food...

How about Pioneer Woman's Pasta Primavera...

 Enjoy!!!

Strawberry Cake

It didn't surprise me at all when my sister, Sarah said she wanted something strawberry for her birthday dessert. I wanted to surprise her with something special, so her request gave me the perfect opportunity to try out a recipe from my newest addition to my cookbook collection.

The cookbook is called Classic Southern Desserts and let me just say it is the ultimate treasury of dessert recipes. Each page is filled with beautiful pictures and as far as cookbooks go, photographs are a must in my book.  

On the cover of the book is this beauty of a cake... Triple-Decker Strawberry Cake.

This cake was delicious and one of the prettiest cakes I've ever made. It also has a Strawberry Buttercream Frosting that is out of this world!

TRIPLE-DECKER STRAWBERRY CAKE

1 package white cake mix
1 (3 oz.) packages strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour
Strawberry Buttercream Frosting
Garnish: whole and halved strawberries

Preheat oven to 350 degrees. Beat cake mix and next 7 ingredients at low speed for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, as needed. (Strawberries should be well blended.) Pour batter into 3 greased and floured 9-inch round cake pans.

Bake for 23 minutes or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks 10 minutes. Remove from pans, and cool completely (about an hour). Spread frosting between layers and top and sides of cakes. Garnish, if desired. Serve immediately, or chill up to 1 week.

STRAWBERRY BUTTERCREAM FROSTING

1 cup butter, softened
1 (32 oz.) package powdered sugar, sifted
1 cup finely chopped fresh strawberries

Beat butter at medium speed until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (add more sugar if frosting is too thin, or add strawberries if too thick).

White Bean and Roasted Chicken Salad

My sister shared this recipe with me weeks ago and I finally made it last night. I have this infamous stack of recipes that I want to try and this is one that was in it.

For the recipe go here. I think a great addition to the salad would be shredded parmesan cheese because doesn't cheese always make things even better?  

It is delicious and one that I am sure I will making a lot during the summer months. It's just perfect for a light dinner with some focaccia and fruit or for a cool and refreshing lunch. In fact, I am packing some up to take with us to eat at the pool . It's the perfect day ...  sunny and 80 degrees. I have my book, sunscreen, and lemon water. Now, this is what I call summer vacation!!!

Have a wonderful, summer day wherever you are!!!

Heaven On A Spoon

The impulse baking that occurred in my kitchen yesterday was well worth it because I now have another recipe that I have added to my list of all-time favorites.

This chocolate cobbler is seriously one of the best things I've ever eaten.

Now, I am off to run 25 miles on the treadmill.

Chocolate Cobbler

When I saw this recipe, I knew I had to make it. Immediately. Seriously, the chocolate cobbler is baking it's little heart out right now in my oven. Never mind that I am trying so very hard to lose some extra pounds. I just couldn't resist. In my book, I am bringing a little bit of happiness to my little corner of the world.

Chicken Marsala

How about a little recipe sharing to begin the week? 

Over the weekend I made Chicken Marsala for the first time. It was delicious, and quick and easy. A recipe right up my alley! 

Along with the Chicken Marsala, I made Garlic Mashed Potatoes and Caesar Salad with homemade croutons.

Chicken Marsala

2 skinless, boneless chicken breasts

salt and freshly ground black pepper

1/2 cup flour

olive oil

8 oz. fresh, sliced mushrooms

2 T. butter

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup sherry or dry white wine

Optional: 2 T. heavy cream (which I did add)

Garnish with parsley

Directions:

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. (I didn't split the chicken. The pieces I had were pretty thin to begin with.) Season with salt and pepper on both sides. Place some flour on a plate and dredge each piece of chicken.

Heat olive oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove chicken and place them on a serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes. Season lightly with salt and pepper. Add marsala wine, sherry, cream and chicken stock allowing the liquid to reduce slightly- approx. 3 minutes. Pour mushrooms and sauce over chicken. Garnish with parsley.

Have a wonderful Monday!!!

PRINTABLE RECIPE

Birthday Cake

What would a birthday be without a cake? Especially when it's full of a few of Jessica's favorite things... like chocolate, cherries, and chocolate chips?

Here is passing on some of the sweetness to you...

1 box devil's food cake mix

1 can cherry pie filling

2 eggs, beaten
1 cup chocolate chips

2 teaspoons almond extract

1 tub chocolate frosting

Stir all ingredients together and pour into a well greased bundt pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes. Frost cake when cooled.

Chocolate Chip Cookies

Because you asked (Jennifer, this is for you my friend!) here is the recipe for the Chocolate Chip Cookies I talked about in my Random Thoughts post yesterday. My only advice with these cookies is that you forego any diet that you may be on because they are SO GOOD and speaking from personal experience, you will not be able to only eat one. But maybe that's just me because I have no self-control when it comes to chocolate.

This recipe calls for 4 dozen cookies which is another thing I need to keep in mind in attempts to resist sugary, chocolatey sweetness when trying to lose some extra pounds. Not getting into the cookie jar every time I go into the kitchen isn't easy you know.

Chocolate Chip Cookies

1 cup butter

1 cup vegetable oil

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

4 1/2 cups flour

2 teaspoons baking soda

4 teaspoons cream of tartar

1 teaspoon salt

2 cups semisweet chocolate chips (or you can add an extra 1/2 cup like I did)

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large bowl, cream together the butter, oil, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; stir (with a wooden spoon) into the creamed mixture. Mix in chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake for 12-15 minutes, or until light brown. I baked them for 13 minutes because I like them soft. Allow cookies to cool on the baking sheets for a coule of minutes before transferring to wire racks to cool completely.

Of all the Christmas cookies I bake,

molasses crinkles make the house smell the most wonderful.

And they taste the best with a glass of milk.

Molasses Crinkles~

1 cup packed brown sugar

3/4 cup vegetable oil

1/4 cup molasses

1 egg

2 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/3 cup white sugar

Preheat oven to 375 degrees. In large bowl, mix together brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into balls and then roll in sugar. Place 2 inches apart on ungreased cookie sheet.

Bake 8-9 minutes for a soft cookie or 10-12 minutes for a crisp cookie.

Cool on wire racks.

It's So Much More Than Just Baking Christmas Cookies...

It's going back to memories of my childhood. I can remember sitting closely by my Mom and Nana as they would endlessly turn page after page of cookbooks deciding on which Christmas cookies were going to be made. Once the planning had taken place, I remember seeing the ingredients piled up in the pantry and cookie tins waiting to be filled. Afternoons coming home from school seeing all the cookies cooling on the racks or as I went to bed, listening to the timer go off as Mom was finishing the last batch. I grew up tasting and knowing that there was a whole lot of love in every single cookie.

I learned that even though you can always have your favorites like Chocolate Crinkles, Snickerdoodles and Buckeyes, it's really important to try out at least a couple new recipes. I also learned to always add a little variety to your cookie list because it just wouldn't be right if you ended up with everything being chocolate.

Baking cookies began within days after Thanksgiving and now I do the same. I pull out the recipes of cookies that have been made year after year. I set aside several days that will be my baking days and as I mix, stir, and drop dough by the spoonfuls onto cookie sheets, I think of Christmases past and what will be in store this year.

I would like to think that Christmas baking means the same thing for my children. I suppose this is just one another area when I am just down right sentimental. I want them to remember the familiar smells and knowing exactly how a cookie is going to taste even though it's been a year since they had it last. I hope they know that every cookie has been made with love. And lots of it.

Pumpkin Whoopie Pies...

These last two days I have found myself in the kitchen baking. I love trying new recipes as well as bringing out the old familiar favorites. Yesterday, I made a pot of Chicken Noodle Soup to take to a sick friend along with some Blueberry Muffins and it didn't stop there. What is a girl to do when Pioneer Woman's new cookbook arrived at my house this week (thank you SO much Sarah!) and there are all these wonderful, mouth-watering recipes on every single page. I am always up for making something chocolate, so I went straight to her Chocolate Sheet Cake. Besides that, Ree even says at the end of the recipe to make this cake today because she doesn't want me living another day without it. Note to self... Don't make this cake when you are only one week into your diet. You don't have the strength to resist CHOCOLATE!!!

Anyway, today I am baking Pumpkin Whoopie Pies (I can resist pumpkin so much easier than chocolate) for a dinner at my in-laws tonight. I originally shared this recipe last Fall but thought I would share it again because it's a perfect treat for this time of the year.

Have you heard of a Whoopie Pie before? They are baked good common to the Pennsylvania Dutch culture as well as New England. Traditionally, they are made of two small, chocolate cakes with with a sweet, creamy frosting sandwiched between them. Whoopie Pies are very popular in Amish markets throughout Pennsylvania, Indiana, Virginia, West Virginia and Ohio. One of my good friends, Aamie, from Maine first introduced me to this new take on old familiar favorite. They have now become one of my favorite cookie recipes too. What better way to welcome the Fall season than with....

Pumpkin Whoopie Pies~

1 1/2 sticks unsalted butter- 1 stick melted & 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners' sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and remaining 2 pinches of salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread flat side of 12 cakes with the cream cheese frosting. Top each with another cake. Enjoy!!!

Good For The Soul...

One thing that I love about this time of year is pulling out favorite soup recipes and trying new ones. With not only having chilly and rainy weather this week but sick children as well, there is only one thing to do... make Chicken Noodle Soup.

This was a new recipe for me to try and it is officially one that I can call a family favorite. We are going to be eating this soup a lot over these colder months. The recipe is from Paula Deen so I knew without a doubt it was going to be delicious. She has yet to let me down!!!

This soup is kind of a new twist on an old favorite because the recipe calls for adding a little bit of cream along with some sherry, a few different seasonings and parmesan cheese. You can leave out the cheese and cream for more of a broth based soup and it would still be very good. When I made the recipe I also added a couple more cans of chicken broth because I wanted to make sure we had plenty. Your house is going to smell wonderful with this pot of soup cooking on the stove!

Summer Recipes...

Summer days are here and one thing I love about summer is picnics, cook-outs, and being able to cook with all the fresh fruits and vegetables of the season. Here are some recipes I found that I would share with you that I found from the Better Homes & Gardens website. I know that I will be trying a few of these and hopefully they are as delicious as the pictures look.

Strawberry Iced Tea

Find the recipe here.

Pineapple Cooler

Find the recipe here.

Mock Sangria Drink

Find the recipe here.

Keylime Cheesecake Bars

Find the recipe here.

Raspberry Angel Food Cake Bruschetta

Find the recipe here.

Summer Peach Pie Twisters

Find the recipe here.

Lemon Cookies...

I first posted about these Lemon Cookies last summer and I thought with the warm days just around the corner it would be a good recipe to share again. Whenever I make them they are always a favorite and surprisingly they are from a cake mix.

Make sure you have a glass of iced tea to go with them!

Lemon Cookies

1 package lemon cake mix

2 T. lemon juice plus enough vegetable oil to equal 1/2 cup

2 eggs

Lemon Frosting (store bought)

Heat oven to 350 degrees. Grease a cookie sheet. Mix all ingredients in a large bowl until dough forms. Drop by teaspoonfuls onto cookie sheet. Bake 8 minutes or until set. Remove to a wire rack. Cool and frost.

Make sure to visit Jen at Balancing Beauty and Bedlam for more delicious recipes and inspiring ideas!

Everybody Has A Job...

A very wise man that I know (my brother-in-law, Mike) lives by the belief that everybody has a job to do. I agree with him because I think it's an important lesson for my children even at this age to take ownership, accept responsibility, and have the feeling of accomplishing something no matter how big or small the job may be.

My children are on Spring Break this week and up until yesterday, the weather has been anything but Spring-like. When I saw the forecast the night before telling us that the temperature was finally going to be in the upper 50's and sunny, I was one happy Mama. Between having my two boys chasing each other through the house and wrestling on the floor for way too long, I knew it was time to give them a job. I knew just the perfect one that would keep them busy and doing something a little more productive for awhile. Not that I don't love to watch my boys play, I do because everything about their play is reality to them. On any given day, I will have an FBI agent, Navy Seal, Civil War soldier, Indiana Jones or Macgyver residing in our home. After awhile it got pretty loud and I found myself repeating an all too favorite quote of all mothers, "Stop before someone gets hurt!" more than once. I think boredom was starting to kick in because when boys get bored, they stop thinking. When Sam came to me with his hands tied (way too tightly) up with a belt, it was time for this Mom to take some action. I have learned with having boys to 1) Always keep them busy and 2) They will rise to the occasion when there is a job to be done. Especially when it is outside.

Our backyard has been almost completely covered in sweet gum balls. I don't know when they got there. I suppose last Fall and then with the snow covering the ground, I just didn't pay much attention. Well, these little prickly suckers are on our last nerve. Our little dogs go out and have to tiptoe their way through like it's a land mine.

So, the boys were assigned the task of picking up and raking up the sweet gum balls because as Uncle Mike says, "Everybody has a job to do."

This is only one pile of many and just look how happy and proud they were at themselves. Okay, not really. At this point they were so done with this job and the fact that Mom was taking a picture to put it on her blog made it even worse.

So, while the boys were outside with their job, I had a job as well... making this Lemon Yogurt Cake. (Ina Garten's Barefoot Contessa At Home cookbook) It is SO good! Yes, I cheated on my diet to have a little bite but I needed to be able to tell you all how good it is. Perfect little treat to go with a glass of iced tea. Incredibly moist and oh so lemony...

The weather is supposed to be warm again today so we are headed off to have a picnic and go for a hike at a State Park nearby. I suppose our job for today is to have FUN!