August 26, 2016


I made cupcakes for a friend this week who had surgery, and we all love to play golf.

These turned out just as cute as they could be.  And tasted just as good as they were cute!!

Do you like to golf or have a friend or family member who likes to golf?  If so, these are the perfect cupcakes to make and take.

I kept it very simple by using a box cake mix (insert gasp here from all of you that don't like box cake mixes, but you can always make chocolate cake from scratch).

I made a buttercream frosting and used a Wilton tip to get the look of grass.

I used white chocolate wafers to make the golf balls.  I ordered the candy mold from Amazon.  

To make the candy golf balls, I used Ghiradelli white chocolate wafers and followed the directions on the package for melting them in the microwave.  I used a spoon to fill each golf ball mold and put them in the refrigerator for 15 - 20 minutes and popped them out by turning the mold upside down on the countertop.  

I made the cupcakes using a box of chocolate cake mix following the directions on the back of the box.  I substituted 2% milk for the water.

For the frosting I mixed together: 

1 stick of unsalted butter - room temperature
4 cups of powdered sugar (sifted)
1 teaspoon of pure vanilla extract
3 to 4 teaspoons of Half and Half

I tinted the frosting with green Wilton color gel.  I placed the golf ball in the middle of the cupcake and frosted around the ball to the edges of the cupcake by piping the frosting on with a Wilton tip.

I only made 12 cupcakes, and this was just enough frosting to frost the 12 cupcakes.  If you make 18 to 24 cupcakes, you will need to, of course, make more frosting.

You can't beat cute!! 


August 7, 2016


The perfect midsummer salad.  Tomatoes and green peppers are in abundance at our local farmer's markets and produce stores.

This salad is made with locally grown and harvested tomatoes, peppers, and onions.

The olives are Pitted Kalamata Olives.  The cheese is crumbled Feta.

This is so quick and easy to make (and good for you!).

I made the salad dressing to drizzle over the top, and it couldn't be easier either.

For the dressing, I whisked together Extra Virgin Olive Oil, minced garlic (I used minced garlic from a jar), dried thyme, and red pepper flakes.  

The salad is one red tomato sliced, one yellow/orange tomato sliced (salt and pepper the tomatoes), three green pepper rings, around 1/3 of an onion sliced into rings, olives, and feta.  Use your own judgment on how much you would like on your salad.

After I put together the salad, I drizzled a teaspoon of olive juice over the salad, and then drizzled the dressing over that.

I served the salad with bread sticks, and the bread sticks taste great dipped into the salad dressing!!



August 3, 2016


This yellow cake with chocolate frosting was inspired by my chocolate sheet cake recipe, which I have made since the early 80's.

My recipe for this chocolate sheet cake is in a cookbook that was put together by a local church and sold as a fundraiser.

Those cookbooks have the very best recipes.

I have made this chocolate sheet cake recipe many, many times, and it is a favorite.

This cake is made in a jelly roll pan; so, it serves a lot of people.
Confession:  I like yellow cake better than chocolate cake.  For me chocolate cake with chocolate frosting is almost overkill; whereas, yellow cake with chocolate frosting (the fudgy kind) is the perfect combination.

Call me crazy, but it reminds me of a chocolate chip cookie!

I made this cake for a birthday party.

It was a light, moist cake with decadent, delicious fudgy frosting.

Try it.  I promise, you won't be disappointed.

Yellow Cake

2 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter, room temperature
2 cups sugar
2 eggs, room temperature
1/2 cup buttermilk
1 cup of whole milk, room temperature
1 teaspoon of vanilla

Preheat oven to 350 degrees F
Grease and flour a jelly roll pan

Whisk flour, baking soda in a bowl and salt together.  Set aside.
Cream butter with a stand mixer or hand-held mixer on high speed for approximately one minute.

Add the sugar and beat for three minutes.  Scrape sides with a spatula, as needed.

Beat two eggs and stir into 1/2 cup of buttermilk.  Add to butter and sugar mixture in two additions until mixed.  Beat in the milk and vanilla extract.  (Scraping down sides and bottom of bowl, as needed).

Mix in the dry ingredients on low speed in two batches.

Spread batter into pan and bake for 20-25 minutes.

Cool cake completely before frosting.

Chocolate Frosting

1/2 cup of unsalted butter (1 stick), softened to room temperature
4 cups of powdered sugar, sifted
4 tablespoons of cocoa sifted with powdered sugar
A pinch of salt
1 teaspoon of vanilla
4 tablespoons of Half and Half

Using a stand mixer or handheld mixer, whip the butter until smooth.  Add in the powdered sugar in small batches.  Add in salt, vanilla and Half and Half until smooth and creamy.  

Frost cake and add sprinkles.

Serve to family and friends!!