Pumpkin Chocolate Chip Cake

Hi Everyone!

We have been very busy baking and baking this holiday season. First Halloween, then Thanksgiving and now Christmas is fast on the way! This Fall we tried some new recipes and also some of the old recipes from Grandma too.

This particular cake is an old fashioned cake recipe from Grandma that we enjoyed so much when the pumpkins were ready for picking! We adapted the recipe since many of us now don’t use fresh pumpkin as much and prefer to buy it already made for baking.

You can also alternate the glaze that you put on the top too for extra scrumptiousness!

Here is the recipe and we hope you enjoy it! Luv Buttons, hee hee!

Ingredients:

1/2 cup salted butter at room temperature
1 cup white granulated sugar
2 eggs room temperature
1 1/4 cups canned pumpkin puree
2 cups all purpose white flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup of chocolate chips
1/4 cup of nuts – we used walnuts, but you can use pecans or almonds whatever you have

Glaze:
1 tablespoon heavy cream
1/2 cup confectionery sugar or less depending on your taste

you can also add flavoring to the glaze – orange, chocolate, vanilla

Directions:

Cream together the butter and sugar which you add gradually. Next add your 2 eggs and pumpkin puree. Sift together your dry ingredients into a large bowl separate from you wet ingredients and then blend the dry ingredients together ( the sifting should take care of that blending)

Add the dry ingredients to the wet ingredients mixing together but don’t over mix! Then fold in your chocolate chips and nuts.

Pour the batter into a greased and floured 9-in X 5-in loaf pan. Bake at 350 degrees until done which is usually 40 – 45 minutes.

Make the glaze by mixing the glaze ingredients together and then drizzle the glaze over top of the cooled cake.

In our pictures we did not use glaze as we just ate it right out of the oven warm. It was delicious!!

Lemon Cream Cake!

Hi everyone!

Wowie! We are getting ready for Thanksgiving but before we switch to more traditional desserts we indulged on a time honored recipe! Pudge and all the barn pals gave me the high hoof salute for the purely decadent and lemony treat! It was a three stage piece of art and took me and my goat pals hours to make and assemble but it was a true labor of love! We had so much fun making it and even more fun enjoying it!

So here you go! We hope you enjoy making it as much as we did!

Ingredients

Your Cake Batter:

2 ½ cups flour, sifted
2 cups sugar
¾ cups vegetable oil
2 ¼ teaspoon baking powder
⅔ teaspoon baking soda
1 teaspoon pure vanilla extract
2 Tbsp. lemon juice – use fresh squeezed
½ teaspoon salt
4 extra large eggs at room temperature
1 cup buttermilk

Make your Lemon Curd:

3 Tbsp. unsalted butter, softened
½ cup sugar
1 large egg
1 large egg yolk
⅓ cup fresh lemon juice
½ tsp. grated lemon zest

Make the Frosting!

4 oz. cream cheese at room temperature
4 oz. butter, softened
2 cups powdered sugar
a dash of vanilla
a dash of lemon zest (freshly grated)
a dash of lemon juice (to your taste)

Instructions

For the cake:

Preheat the oven to 350F.
Put the flour, sugar, vegetable oil, baking powder, baking soda, vanilla and salt in a large bowl. Mix on slow for a few seconds or just until the ingredients are blended together then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.

Add 1 egg at a time.

After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.

Add the milk, ½ cup at a time. Continue to mix until the mixture appears smooth.

Bake for 25-28 minutes, or until a toothpick to the center comes out clean.

Lemon Curd directions:

Beat the butter and sugar well. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice.
In a medium saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl.
Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken as it cools.

Frosting Directions:

Cream the cream cheese and butter.
Add the powdered sugar. (Add more until it is to your desired taste.)
Add vanilla, lemon zest and lemon juice.

Assemble your cake by putting the curd between the layers and frosting the top and sides with the frosting to taste.

For added taste you may make some vanilla crumbles to put on the top and sides of the cake.

Vanilla Crumbs to top and side the cake with:

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted

Sour Cream Chocolate Cake!

20151103_213414

Hi Everyone!!

How are you all doing!! Pudge and the barn pals have been enjoying lots of treats for Halloween and beyond. On Breeder’s Cup Saturday I decided to celebrate the wins of all the champions with a great big Sour Cream Chocolate Cake with Sour Cream Chocolate Frosting! Yum Yum!

This time honored recipe is from my Grandma’s cookbook from long ago. We used to love this on special occasions like birthdays and well Sunday dinners too! We just love it so much.

Pudge and all the barn pals ate this right up and soon I’ll need to make more since they absolutely loved it SO MUCH!

SO here you are and I hope you really enjoy it as much as we do!

Ingredients:

2 cups of flour, sifted
2 cups of granulated sugar
1 cup of milk
3/4 cup of Sour Cream ( we used Daisy Lite)
1/4 cup softened butter
1/1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
4 ounces of melted semi-sweet baking chocolate

Directions:

Heat oven to 325 degrees. Grease and flour (we used cocoa powder for the flour) 3 8″ or 3 9″ round cake pans or you can use on 9X13 inch long baking pan. Measure and place all the ingredients into one bowl. Mix together on medium speed for 3 minutes but start out at a lower speed and build up to the medium speed. Pour the batter in the pans and bake until the cake springs back upon touch. It may take up to 35 minutes depending on your oven.

Sour Cream Chocolate Frosting

1/4 cup softened butter
4 ounces of semi-sweet chocolate melted
3 cups or less depending on your taste confectionary sugar
4 tablespoons of sour cream ( you may use more or less depending upon your taste)
2 teaspoons of vanilla

Directions:

Mix the butter and chocolate completely. Add the sugar gradually, then stir in sour cream and vanilla. You may also add some milk if you want a thinner consistency.

Frost the cake and keep refrigerated.

Homemade Chicken Soup! Um Um Um delicious!

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Hey friends!

It is cooling down outside and the weather makes us think of soups! Delicious warm soup to warm the soul! My Grandma made excellent easy to make soups too! This soup takes only a little bit of time and delivers a Ton of Good taste!

So if you are looking for an easy to make feel good meal this is for you!

Saute in Extra Virgin Olive Oil:

• diced celery (two stalks)
• carrots (4 medium carrots)
• onion (1 small)
• 2 bay leaves

Add:

• 2 boxes or large cans of College Inn chicken broth
• Salt and Pepper to taste
• garlic powder, onion powder, dry mustard one teaspoon each
• 2 cups diced cooked chicken, we use rotisserie from the local store.
• 1 cup of egg noodles
• juice of 1/2 large lemon

Cook until noodles are tender.

Halloweener Peanut Butter Spider Cookies!

Halloweener Spider Cookies!
Halloweener Spider Cookies!

Hi Friends!

Pudge was so anxious to get started for Halloween so we looked around for some cookies we could make! We thought these SCARY spider cookies would be great to make and share with the Halloweeners! Somehow I think my Grandma would approve. She used to make some great pumpkin bread but I’ll save that recipe for another blog post. Tonight we are munching on these cookies so I thought I better get a picture before we eat them ALL! This is not my original recipe so you see the reference below to know where to find it. Please make note that this is not a difficult recipe but rather one that takes time to do. It’s great to have an afternoon set aside to just do this.

Here is the recipe I used:

YIELD: 24 spiders
PREP TIME: 40
COOK TIME: 18

Chocolate Peanut Butter Spider Cookies

These cute and creepy spider cookies are made on a peanut butter cookie base filled
with a chocolate truffle.

Ingredients:
• 1/2 cup unsalted butter, softened
• 3/4 cup smooth peanut butter
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cup all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 24 round chocolate truffles (I used Lindt Truffles.)
• 3/4 cup semisweet chocolate chips
• 48 candy eyes

Directions:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until
fluffy. Scrape the bowl and beat in the vanilla and egg.

3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly
incorporate the flour mixture.

4. Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes.
Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and
bake another 6-10 minutes, until golden.

5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature
(but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the
cookies are cool, the truffle won’t stick. (You can also wait until the cookies are completely cool, then glue the truffles in
with chocolate to be safe.)

6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop
the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on
each cookie, starting from the truffle body down.

7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.

This delicious recipe brought to you by A SPICY PERSPECTIVE
http://www.aspicyperspective.com/chocolate-peanut-butter-spider-cookies/

Little Lemon Pound Cake

Hi All!

Here is a truly wonderful lemony recipe!! This one is not one of Grandmas, but we found this on a great blog from Southern Frugal! Phyllis Stokes is a great cook and we enjoyed this little lemon pound cake. It’s luscious and easy to make!

Ingredients:

1 Cup Butter

1 2/3 cups sugar

2 cups sifted flour

1/2 teaspoon salt

5 large eggs

Juice and rind of one lemon

Directions:

Preheat oven to 350 degrees

Grease and Flour one loaf baking pan 9X5

Cream softened butter, sugar and beat slightly. Then add salt. Beat in each egg one at a time but only enough to mix. Do not over beat. Once all the eggs are added then beat over all for about a minute.

Add sifted flour and fold it in with your spatula.

Last add the juice and rind of one lemon and mix with the hand mixer for a little bit taking care to not over mix.

Bake at 350 degrees for 55 minutes. Our baking time was nearly 65 minutes.

We learned of this great tasting recipe from http://www.southernfrugal.com

Strawberry Cobbler

SCOBBLER!

Hi Everyone!!

Summertime picnics at Labor Day meant cobblers for the family! My Grandma loved to make cobblers using the fruits available all summer long. Labor Day brings back fond memories of strawberry shortcake, cobbler and ice cream! We would also make the cobbler using blueberries and fresh peaches!

Pudge has been asking for cobbler and so I made him a nice Strawberry cobbler for our Labor Day picnic just like Grandma did!

It is a very simple recipe and very very decadent!

Here you go!

Ingredients:

1 stick of butter
1 beaten egg
1 cup of 2% milk
1 cup of flour
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon salt
2 quarts of fruit your choice
1/2 package of cream cheese

Directions:

Preheat your oven to 350 degrees. Melt the butter and pour the melted butter into a 9 x 13 glass baking dish. In a bowl mix the beaten egg, milk, flour sugar, baking powder and salt. Next, pour the batter into the baking dish directly over the melted butter.

Add the fruit in a single layer. Place pats of sliced cream cheese on top of the fruit. and bake for 45 minutes. Depending on your location and oven you may need less or more baking time, but essentially you want the top to be a nice golden brown and the sides will rise and have some bubbling to it.

This is especially delicious with a dollop of freshly whipped cream or ice cream on top!!

Enjoy!

Zucchini Nut Bread!! Yum Yum!

Zucchini Nut Bread
Zucchini Nut Bread

Hi Everyone!!

How are you all doing? We have been doing great here in the barn and after much coaxing from Pudge and the barn pals I made a new bread from a popular vegetable called zucchini! Pudge found this recipe from the popular food site ‘Taste of Home’ so I decided to give it a try.

Here we go!

ingredients:

2 cups Sugar ( I used splenda/sugar mix 1/2 cup)
1 cup canola oil ( I used light olive oil)
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour ( I used whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups of shredded zucchini
1/2 cup chopped walnuts or pecans ( I used black walnuts)

Directions:

1. Preheat your oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.

2. Transfer to prepared pans. Bake until toothpick inserted into center of pans comes out clean. Cool before removing from pans.

3. Serve plain or with your favorite cream cheese, butter or preserves.

Source: http://www.tasteofhome.com/recipes/zucchini-nut-bread

Pineapple Bavarian Cream!

Looking for Treats!
Looking for Treats!

Hi Everyone!!

Here we are in the middle of summer and I found a delicious cool summertime treat for Pudge. My Grandma was so good about making this while we enjoyed our time outside on the porch. Such a wonderful sweet delight!

It is also simple to make but be warned, you will not have ANY leftovers! This is a very very old recipe too. If you have a mold for jello, you can also mold it to be extra fancy. As for my family, we ate it right up just about as fast as it was made.

Here is the recipe:

Pineapple Bavarian Cream

Ingredients:
1 package of Knox Gelatin
1 small can of crushed pineapple
1/2 pint of cream

Directions:

Dissolve gelatin in a pint of water adding the juice of one lemon. Let stand until firm.

Drain pineapple juice from the pineapple. Add the pineapple to the gelatin and to that add 1/2 pint of cream beaten until very stiff.

Garnish with maraschino cherries.

Very smooth, tasty and oh so delicious!!

We hope you enjoy it!

Love always, Buttons

Blueberry Buckle

Blueberry Buckle
Blueberry Buckle

Hi Friends!

Summertime is a great opportunity to put fruits into your favorite desserts! My Grandma was famous for incorporating her fresh fruits and produce into the recipes she made for our family. Nothing tastes better than fresh fruit from the orchard or vegetables from the garden. We love this time of year especially for that reason.

For our Blueberry Buckle recipe we used 2 cups of fresh blueberries, however, you may substitute other tasty fruits and another twist would be to add 1/2 cup of sour cream to the batter. This gives the recipe a little more oompf not to mention it is a very moist cake with the sour cream added to it. Adding apples and some extra cinnamon would be another idea. Cherries is a great suggestion too. There are many ways to add to this recipe, but for us we like the blueberries best and warm from the oven with a dollop of freshly whipped cream is divine!

Enjoy!

Ingredients

3/4 cup Sugar
1/4 cup shortening or butter ( I used butter)
1 egg
1/2 cup milk
2 cups Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups of fresh blueberries

Directions:

Cream sugar and shortening (or butter whatever you’re using); add egg. Mix flour, baking powder, and salt; add flour mixture and milk alternately into sugar/butter/egg mixture. Fold in berries. Pour batter into an 8 X 8 inch baking pan lightly greased. I used cooking spray to grease the pan.

Next add topping below OR you can have it plain. Whatever your choice.

Topping:

Ingredients:

1/2 cup of light brown sugar
1/3 cup flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup butter
Grated Lemon or Orange rind. (I used lemon)

Mix topping ingredients, cover the batter. Bake at 375 degrees for approximately 45 minutes.

You can substitute other fruit in this batter too. Peaches, Blackberries and Raspberries would be a great choice.