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!


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

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


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!!


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


• 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

Chocolate Peanut Butter Spider Cookies

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

• 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


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

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!


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


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

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

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


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!



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


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.



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.

Picnic Salads!

Hi Friends!

Its time to celebrate the 4th of July and boy do I have some great picnic salads to share! Pudge and I plus all our barn pals will be celebrating in the pasture tomorrow and we made a couple of tasty salads from Grandma’s recipe book to enjoy!

First up is PASTA SALAD!


3 cups of diced tomatoes from the garden
Diced Cheese cubes – your choice (Cheddar, Mozzarella, Swiss)
2 Cloves of garlic, crushed
1/4 cup of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 Cup of Virgin Lite Olive Oil
Salt and Pepper to taste
Chopped Onions
Chopped large pepper
Grated carrot sticks – about 3
1 box of your favorite pasta or spaghetti


Toss ingredients together and marinate for about 1 hour at room temperature. Cook the pasta in the meantime, drain and run under cold water. Drizzle a little oil on the pasta so that it won’t stick together. Once cooled mix with the vegetables that have been marinating and put in the refrigerator covered until serving time. This is very tasty after it has set awhile.

Potato Salad


8 to 10 potatoes, boiled
2 stalks of finely minced celery
2 hard boiled eggs, chopped
1 tablespoon minced fresh parsley
1 medium Vidalia onion chopped fine
1 teaspoon celery seed
dash of salt, pepper, garlic powder
4 slices of cooked diced bacon


Mix ingredients with enough mayonnaise to cover and chill until serving time.

We hope you will enjoy these tasty and easy to make salads at your July 4th picnics and beyond!

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Pineapple Upside Down Cake!

Chocolate Cake!
Chocolate Cake!

Hi Friends!!

How are you doing? Getting ready for all those FUN summertime picnics no doubt! My BFF Pudge luvs this time of year because it gives all the barn pals a great opportunity for Pasture Picnics! So luckily, my Grandma has given me one of the best recipes for a good old fashioned Pineapple Upside Down Cake that everyone here absolutely luvs!

So from my tack room kitchen to you!


2 Cups of Flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 Cup of Sugar
1/2 Cup of Butter
3 Eggs
1 teaspoon of vanilla
2/3 cup of milk

Sift dry ingredients, cream butter and sugar. Add eggs, and add milk alternatively with flour that has been sifted with baking powder and salt.

Butter cake pan with a heavy coating of butter. Line with brown sugar.

Place in pan, slices of pineapple with maraschino cherries in center of each.

Pour over cake batter and bake from 45 to 60 minutes in a moderate oven (350 degrees F)

Serve while warm, garnish with whipped cream.

Yummy! Blueberry Muffins!


Hi Friends!
It’s summertime and that means lots of fresh fruits to enjoy at picnics!! My family really enjoyed fruits especially for breakfast and snacks!!! We loved to go blueberry picking and would get the best blueberries in local farmer’s markets for our fresh baked morning muffins.

Here is our most favorite family recipe! We hope you’ll give it a try and you may also add other fruits and nuts like apples, mango, raspberries, pecans! All kinds of things! Even chocolate chips!


1 egg
1/2 cup of milk
1/4 cup olive oil or any light oil
1 1/2 cup flour
1/2 cup sugar
2 teaspoons of baking powder
1/2 teaspoon of salt

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter or margarine, softened

Preheat oven to 400 degrees. Prepare muffin pan by putting in muffin cups or greasing the bottom of the muffin pan. In one large bowl, beat your egg, add milk and oil. Add the dry ingredients and continue to stir, mixing well. Do not over mix the batter however! Add fruit/nuts.

For the topping mix the ingredients in a separate bowl until crumbly.

Fill each muffin cup until nearly full and put some of the topping on top of the batter for each muffin cup.

Bake 20 minutes or until muffins rise and are a nice golden brown.

Makes one dozen.


Chocolate Layer Cake


Hi Friends!

My barn pal Pudge has kept me pretty busy for the past couple of weeks. I hope your summer is off to a great start with your Memorial Day celebrations! Mable, Cruella and I have been certainly very busy making our horse pals happy with lots of delicious treats. This week I’ll be sharing my Grandma’s Chocolate Layer Cake recipe. This is actually an old Crisco recipe from years ago that is still easy to make and enjoy today. I made this alst weekend for everyone in the pasture and it was a big success!

So you may want to look this over and give it a try!

Measure into mixing bowl- all measurements level.


1 1/4 cups of cake flour (sifted before measuring)
1 Cup Sugar
1/3 Cup Crisco
2 squares melted bitter chocolate
1/2 cup milk
1 teaspoon salt
1 teaspoon soda

Stir vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in 3/4 teaspoon baking powder. Now add 1/3 Cup Milk, 2 eggs (unbeaten), 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth ad thin.

Pour into two 8-inch layer pans. (1 1/4 deep) which have been rubbed with Crisco and lined with wax paper. Bake in moderate overn (350 degrees) for 25 to 30 minutes.

Frost cooled cake with your favorite icing!

Enjoy with a tall cool glass of milk!