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Friday, March 29, 2013

♥ Key Lime Pound Cake ♥

I LOVE this green color! Yummy recipe from!

1 cup butter, softened
2 cups granulated sugar
3/4 cup buttermilk
1/3 cup key lime juice
5 large eggs
3 cups all purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
green food coloring (optional)

for glaze:
2 cups powdered sugar
3-4 tablespoons key lime juice

Preheat oven to 350 degrees.  Place rack in lowest position. Grease and flour a bundt pan or 2 loaf pans.

In small bowl, combine buttermilk and lime juice, set aside.

Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not overmix. Add in food coloring, stir just to combine. Spoon batter into prepared pan(s). Bake for 50-60 minutes, testing with a toothpick for doneness.

Remove from oven and let rest in pan for 15 minutes before inverting onto cooling rack to cool completely.

Prepare glaze by combining powdered sugar and lime juice to a thick pouring consistency. Drizzle over cooled cake. Let cake set for 30 minutes before serving.

Thursday, March 21, 2013

♥ Gluten-Free Chewy Caramel Apple Cookies ♥


  • 1/2 cup plus 2 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 large egg 
  • 2 tablespoons milk 
  • 3/4 teaspoon vanilla extract
  • 6.75 ounces gluten-free flour (about 1 1/2 cups)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1 1/2 cups gluten-free old-fashioned rolled oats
  • 2 chopped peeled apples
  • 20 caramel candies 
  • 2 tablespoons water


  1. 1. Preheat oven to 325°.
  2. 2. Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.
  4. 4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  5. 5. Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.
  6. 6. Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.
Makes 36 cookies.

Tuesday, March 19, 2013

♥ Vegan Double-Ginger Cookies ♥


  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup finely chopped crystallized ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups sugar, divided 
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 teaspoon grated lemon rind 
  • 1 tablespoon lemon juice 
  • 1/4 teaspoon vanilla extract
  • Cooking spray 


  1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  2. Preheat oven to 350°.
  3. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
  4. Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
Makes 2 dozen.

~~Cooking Light, May 2001~~

Friday, March 15, 2013

♥ Strawberry Swirl Cream Cheese Pound Cake ♥


  • 1 1/2 cups butter, softened 
  • 3 cups sugar 
  • 1 (8-oz.) package cream cheese, softened 
  • 6 large eggs 
  • 3 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup strawberry glaze
  • 1 (6-inch) wooden skewer


  1. 1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. 2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
  3. 3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
  4. Note: We tested with Marzetti Glaze for Strawberries.

Wednesday, March 13, 2013

♥ Lemon Curd Pound Cake ♥


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk 
  • 1 tablespoon lemon zest 
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract 
  • Lemon Curd Glaze (See below)
  • Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs


  1. 1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
  2. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
  3. 3. Pour batter into a greased and floured 10-inch (16-cup) tube pan.
  4. 4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
  5. 5. Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.
  6. Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.
Serves 12.

Lemon Curd Glaze:


  • 2/3 cup sugar 
  • 1 1/2 tablespoons butter, melted
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large egg, lightly beaten 


  1. Stir together first 4 ingredients in a small heavy saucepan; add egg, and stir until blended. Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately.
  2. Try This Twist! Lime Curd Glaze: Substitute lime zest for lemon zest and lime juice for lemon juice.

Monday, March 11, 2013

♥ Gluten-Free Banana Bread ♥


  • 1 cup boiling water 
  • 1/2 cup chopped dates
  • 4 large eggs 
  • 2 cups mashed, very ripe bananas (about 4)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups brown rice flour
  • 1/2 cup sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup butter, melted 
  • 1/2 cup chopped walnuts


  1. 1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. 2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. 3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
  4. 4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
~~Southern Living, Januaray 2013~~

Saturday, March 9, 2013

♥ Baked Fruit Bites ♥

Fill a non-stick muffin tin 1/2 full with pancake mix. Bake for 15 minutes at 350. Mine did not cave in on its own so I made craters with my knife and fork in the already cooked muffin shaped pancakes. 

Fill with cooked fruit and top with whip cream and/or powdered sugar.


Thursday, March 7, 2013

♥ Vegan Cranberry Orange Cornbread ♥

Ingredients (1 loaf (8x4-inch loaf))
  • 1 navel orange
  • 2 flax seed "eggs" or 2 regular eggs
  • 2 Tbsp ground flax seed meal plus 6 Tbsp warm water
  • 1/2 cup So Delicious original coconut milk + 1 tsp. apple cider vinegar (to make buttermilk)
  • or use regular buttermilk
  • 1/4 cup coconut oil, softened
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3/4 cup yellow cornmeal (stone-ground is best)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cup fresh cranberries

Heat oven to 375ºF. Coat an 8-inch-by-4-inch loaf pan with cooking spray.

Grate zest from the orange into a large bowl. Cut the orange in half and squeeze in all of the juice. Whisk in flax seed "eggs", vegan buttermilk, oil, sugar, brown sugar, and salt until blended.

Stir together cornmeal, flour, baking powder and cranberries, and add them to the wet ingredients, stirring just until batter is thoroughly mixed.

Spoon into prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Cool on a rack.

Eat with cranberry chutney. (Optional)

Tuesday, March 5, 2013

♥ Dark Chocolate Cake with Strawberry Cream Cheese Icing ♥

2 cups sugar
1 3/4 cups all-purpose flour
... 3/4 cup Hershey's Special Dark Cocoa (you can use regular cocoa, if you prefer)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed coffee

Heat oven to 350°F. Grease and flour two 9-inch round cake pans.

In the bowl of a stand mixer, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a different bowl, whisk together the eggs, milk, oil and vanilla extract; Slowly add the wet ingredients to the dry ingredients and beat on medium speed of an electric mixer for 2 minutes. Stir in hot coffee...the batter will be very thin!

Pour batter into the prepared pans.

Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely and add icing and strawberry slices.

Strawberry Cream Cheese Frosting:
Source: Cooking with Paula Deen magazine - May/June 2008
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract (I used vanilla extract instead)
7 cups confectioner's sugar (a little less than 2 lbs.)

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioner's sugar, beating until smooth.

Notes from blogger:  For pinker frosting, add 2 to 3 drops of red food coloring to frosting.
I added freshly sliced strawberries between the cake layers!

Sunday, March 3, 2013

♥ Coconut-Buttermilk Pound Cake ♥

 (Makes one 9 x 5 inch loaf)
1 1/2 sticks unsalted butter, room temperature
2 cups all-purpose flour (spooned and leveled)
1 1/2 tsp baking powder
1/2 tsp fine salt
1 cup granulated sugar
1 tsp pure vanilla extract
3 large eggs
1 cup plus 2 T buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted*, divided
1 cup confectioners' sugar

*Toast coconut in a 350F oven for 5 to 8 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.

1. Preheat oven to 350. Butter and flour a 9 x 5 or 10 x 5-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2 cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack.

3. Whisk together confectioners' sugar and remaining 2 T buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

~~Everyday Food, September 2012~~

Friday, March 1, 2013

♥ Peach Upside Down Cake ♥

1/4 cup butter
1/2 cup packed brown sugar
1 1/2-2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup milk

1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.

2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. 

Makes 8 servings.