Saturday, April 19, 2014

Speckled Egg Cake

Gorgeous cake right? I am in love with this whole speckled cake design.  It is so simple and so beautiful and I love Easter colors so of course I had to do a beautiful blue with a pink inside.
This is my recipe for the speckled egg cake.

White Cake (3 layers)
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat oven to 350ยบ F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Recipe from

Vanilla Buttercream
1 cup butter *room temp*
1 cup shortening
2 Teaspoon Vanilla
6 Cups Powdered Sugar
7 Tablespoons Heavy Cream
1/4 Teaspoon salt

Cream butter and shortening together until smooth. Add in sugar one cup at a time, add in vanilla,cream and salt and mix until smooth.

To make Speckle
Mix together 1 Tablespoon Cocoa Powder and 1 Tablespoon Vanilla.  Take a paint brush dip it in the mixture and flick paint brush with fingers about an 1 inch away from frosted cake.

Wednesday, April 16, 2014

Cream Cheese Lemon Bars

Oh lemon, lemon everything. I have said this before but if you are new here I will say it again, I love lemon flavored everything and anything.  These bars are amazing, simple to make with a great light lemon flavor that will win over your family or crowd, as long as they like lemons.

1 pkg. lemon cake mix * do not follow directions on box*
1/3 cup vegetable oil
1 egg

Cream Cheese Filling
8 oz. pkg cream cheese *Room Temp*
1 1/2 Tbsp. lemon juice
1 egg
1 cup sugar

Preheat oven to 350*
Mix cake mix, oil and 1 egg together until crumbly, save 1 cup of crumbs for topping.
Press into 9x13 pan to form crust and bake for 10 minutes.

White crust is baking place room temp cream cheese into bowl and mix until fluffy, then mix in sugar until fluffy again, then add in 1 egg and lemon juice until fully mixed.

Spread over baked crumbs and crumble the saved crumbs over the cream cheese mixture.  Return to oven and bake for 25 mins.  Let cool in fridge for 2 hours and cut into squares and serve.

 Adapted by

Monday, April 14, 2014

One pot cheesy sausage ravioli

One pot meals are a life saver and this one is amazing flavor wise and who doesn't love ravioli!  Cheesy goodness with the spiciness of Italian sausage.  Another family favorite I am sharing with you.
  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package cheese-filled ravioli
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup basil leaves
Preheat oven to broil.
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes.
Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes.
Serve immediately, garnished with basil, if desired.

Recipe from

Thursday, April 10, 2014

Crispy Chicken Sandwich

So I cannot believe I have never shared this with you.  This is a family favorite of ours that we have often then I realized that it isn't on my blog!  So I apologize for the lack of this sandwich and hiding the recipe from you.  This is perfect for a lunch or quick dinner.  The flavor is amazing, it is flaky and crispy, you might never find another equally amazing chicken sandwich, well depending on your taste buds.

*Makes 4 Sandwiches*

2 Chicken breasts 
1/2 Cup Pickle Juice
1 Cup Flour
1/4 Teaspoon pepper
1 Teaspoon Garlic Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Basil
1 Tablespoon Powdered Sugar
1/4 Teaspoon Seasoning Salt
2 Eggs
1/4 Cup Milk
Oil for frying
4 buns

Place chicken into zip lock bag and pour in pickle juice, let marinade for 2 hours.
Bring oil temp to 350.
Mix together eggs and milk.  Mix together flour and all spices and sugar.
Before taking chicken breast out of bag, pound them until thin.  Cut each chicken breast in half.
Place chicken breast into flour,egg wash, four and again and place into oil for 5-10 mins both sides until brown and chicken is cooked through.
Place chicken on bun with mayo,lettuce and pickles.

Wednesday, April 9, 2014

Irish Beef Stew

So I am a little late on the whole Irish theme but I could eat Irish Stew any month any week.  Like I have said in the past I am horribly obsessed with mashed potatoes.  If I knew that today was my last day on earth I would spend it eating mashed potatoes, okay maybe that is to much but you get the point.  The flavor of the stew is amazing, it is creamy and just full of deliciousness.  The smell in home is heavenly, everyone was excited to eat this.

1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
3 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
1 Tablespoon Basil leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas 

In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.
When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.
adapted by

Monday, April 7, 2014

Lemon Butter Shrimp

Who doesn't love a light shrimp dish that is sweet with a hint of spice.  This dish is perfect for a quick meal that will satisfy anyone.  This shrimp dish was a hit that we will be keeping a regular in the home.  I hope your house enjoys it as well.

1 lb bag shrimp
1 stick butter *melted*
1/4 Lemon Juice
1 Tablespoon Red Pepper Flakes
1 garlic clove minced
Spaghetti Noodles *opinion*

Preheat oven to 350*

Place shrimp in baking pan with tin foil.  Pour melted butter, lemon juice, garlic and red pepper flakes over shrimp and bake for 30 mins or until shrimp is done

Place over noodles 

Thursday, April 3, 2014

Snickers Cupcake

Feeling crabby?  Have a Snickers cupcake!  
The chocolate cake is to die for and so is the caramel frosting and then you get a bite of surprise in the middle!  These are my all time favorite cupcakes but since I am trying to lose weight for the wedding, half of this batch is going to the hubby's  work so I hope they all like them over there and my kids are already chowing them down.  I might have a bite or 3, big bites.

Makes 20 cupcakes

for the cupcakes:
½ cup  cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the filling:
24 fun-size Snickers bars, chopped
1/4 caramel sauce

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.  To make the filling, combine the chopped Snickers bars in a bowl with the caramel sauce, and mix to coat.  Drop a spoonful of the filling mixture into each cupcake.

o make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Frost cupcakes and garnish with snickers
Recipe by