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Tag: homemade

In the New Year Aspire to Make Your Own Salad Dressings

In the New Year Aspire to Make Your Own Salad Dressings

Aqufaba is the liquid that comes from the can of garbanzo beans. it can be whipped up, just like egg whites, and brings creaminess to a vegan dressing.   Both vinaigrettes start with 1 part acid to 3/4 oil. Then add some seasoning, fresh herbs…

Granny’s Fudge

Granny’s Fudge

I think fudge was a standard recipe in the time of my great grandmother, because it was fast and the ingredients were readily available. It also helped that Mamie Eisenhower was publishing the recipes she made for her family and housewives across the country were…

Mixed Berry Jam

Mixed Berry Jam

There is a point when you look at the berries in your refrigerator and they just aren’t the same. I used to get really frustrated. I am always so ambitious when I buy fresh produce at the Farmer’s Market, and disappointed when we cant’t get through them fast enough.

Fortunately, I came up with a fast jam recipe. Most of you have sugar and some form of citrus in your kitchen. Thats all you need.

I try to save my jars, but if you don’t have one, you can grab mason jars, inexpensively, at most grocery stores.

Get your toast ready and enjoy!

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Mixed Berry Jam

This can be made with any berries, really. I like to make a mixed berry jam when my berries are to far gone to eat alone but still good to cook with.
Course: Everything Else
Cuisine: American
Keyword: berries, blueberries, cherries, jam, strawberry

Ingredients

  • 1-1/2 Pound mixed berries, or any fruit, washed and trimmed
  • 1/2 cup Granulated White Sugar
  • 1 Tangerine juiced. You can use orange or lemon too.

Instructions

  • In a heavy bottom saucepan toss the berries and the sugar together.
    Turn heat on to medium low until sugar is melted and juices from berries are coming out.
    Turn heat up to full medium and let berries come to a boil, stirring occasionally.
    Reduce heat and continue a slow boil and reduce until nice and thick.
    Add the tangerine juice and stir in.
    At this point the jam should be very thick.
    Remove from heat and carefull spoon into an 8-16 ounce Mason jar. Cover tightly and store in refrigerator for up to two weeks.
An easy Homemade Bread (Dressed to Impress)

An easy Homemade Bread (Dressed to Impress)

Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker. When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed…

Aunt Rosie’s Pound Cake

Aunt Rosie’s Pound Cake

If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…

Really Good Chocolate Cake

Really Good Chocolate Cake

Today is #NationalChocolateCakeDay ! It’s the perfect holiday and great reason to make a heavenly chocolate cake. Enjoy my go to recipe!

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Really Good Chocolate Cake

This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Course: Endings
Cuisine: American, kids

Ingredients

Chocolate Cake

  • 4 cups all purpose flour
  • 1 T. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 4-oz. bar unsweetened chocolate chopped
  • 1/2 cup cocoa powder
  • 1 1/2 cup water
  • 2 sticks unsalted butter room temperature
  • 3 1/2 cup sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 1 3/4 cup buttermilk

Milk Chocolate Frosting

  • 3 sticks unsalted butter room temperature
  • 4 cups confectioners sugar
  • 8 ounces milk chocolate candy bars melted

Instructions

Cake

  • Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  • In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  • In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  • Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  • Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  • Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  • Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  • Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.

Frosting

  • In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  • Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  • Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.