June 19, 2017

White Cake with Cream Cheese Frosting

This cake is . . . divine.  No, seriously, it is.

If you want to make a cake that is relatively easy and very delicious, this one is perfect.

It is a bit rustic looking, but what it lacks in beauty, it more than makes up for in taste.

The blueberries are grown locally and sold locally.  They are so sweet and so delicious.   They make the perfect topping for the cream cheese frosting.


White Cake with Cream Cheese Frosting

1 box White Cake Mix (I used Duncan Hines)
1 stick of butter (1/2 cup)- softened
1 cup 2% milk
3 eggs

Mix cake mix, butter, milk and eggs together.  Beat for two minutes on high speed.

Divide cake batter evenly into round pans (I used eight-inch pans).  Bake according to package directions.  (I baked mine at 325 degrees F instead of 350 and until just done; so, it was very moist.)  I placed cooled cakes into the refrigerator for awhile before removing them from pans and frosting them.

Cream Cheese Frosting

1 stick butter, softened
4 ounces cream cheese, softened
2 tablespoons Half and Half
1 teaspoon vanilla extract
A pinch of salt

Whip butter and cream cheese together.  Add Half and Half, vanilla, and salt, and whip to until desired consistency.

Frost between layers and top of cake.  Pile on fresh blueberries.

(p.s. I kept the cake refrigerated.)



June 5, 2017


A couple of weeks ago, we ate at Ya Ya's Euro Bistro in Chesterfield, Missouri.  They serve Baba Ghanoush and warm slices of bread while you're waiting on your meal.

This would be great to serve to friends or family at your next dinner party or get-together!

Wow!  It was delicious.  I, of course, love bread.

Baba Ghanoush is a dip made from roasted eggplant.  It's simple to make.  I made it in my food processor.

A small confession, my hubby is not a fan.  But, hey!  We all like different foods.  No problem.


Baba Ghanoush

2 - 1 pound purple eggplants
1-1/4 cups Greek yogurt
1/2 teaspoon minced garlic
1/2 cup canola oil
1/2 cup extra virgin olive oil
Herb-infused Extra Virgin Olive Oil 
(I made my own)

Slices of Sourdough, French, or Italian bread
(warmed in the oven)

Preheat oven to 375 degrees F.  Puncture eggplant with a knife.  Roast eggplant on a baking sheet for one hour.  Cool.  Slice open and remove seed pods.  Scrape flesh off skins and place in a food processor.  Discard the stems and skins.

Add yogurt and garlic and mix until smooth.   Add oils and mix until smooth and creamy.  Season with salt and pepper.  Refrigerate before serving.

Place a couple of tablespoons onto a small plate in an oval shape.  Drizzle with herb-infused olive oil.  Serve with bread.

(Slightly adapted from the St. Louis Dispatch Recipes)

This makes a lot of dip.  If making for a small group,  I would cut the recipe in half.