Chocolate Cake

Hi guys, I was so impressed with the frosting recipe I used for the Carrot cake I made last week that I decided to use it on a Chocolate cake. Nothing fancy with the Chocolate cake, its light and fluffy and not very chocolaty, but the cream cheese frosting takes it to a different level..It’s one of the recipes I use from Better Homes and Gardens. I changed it a little bit, so I’ll put the original recipe and the changes I made..

2 1/4 cups all purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup of butter
1 3/4 cup of sugar
2 eggs
3 ounces of unsweetened chocolate, melted and cooled
1 tsp vanilla

Grease and lightly flour two 9 by 1 1/2 inch pans
or grease one 13 by 9 by 2 inch baking pan. I generally use the
pans I have and adjust the time accordingly.

Stir together flour, baking powder, baking soda and salt
set aside.

In a large mixing bowl beat the butter with an electric mixer
on med to high speed for about 30 seconds. Add sugar and beat
until well blended.

Add eggs one at a time, beating well after each.
Beat in chocolate and vanilla.. Add dry mixture
and 1 1/4 cup of water. ( Instead I used buttermilk)

Be careful not to overmix

Alternating the dry mixture and water or buttermilk.
Beat on low speed after each addition just until combined.

Pour batter into prepared pans. Bake at 350 for 30 to 35
minutes depending on your oven until toothpick comes out
clean. Allow to cool for 10 to 15 minutes and transfer
to wire racks to cool thoroughly.

See Frosting recipe on the Carrot cake to frost or use your favorite

Pre-cut Parchment paper! Time saver! Kuddos to who ever invented these..


Carrot Cake

If you like Carrot Cake, this is by far hands down the best recipe. The odd part to me was that there is no butter. And, it is so moist and delicious.

Ingredients: #1
1/14 cups unsweetened applesauce
2 cups granulated sugar
3 eggs
2 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp. cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple ( not drained) in Juice not syrup

Cream Cheese Frosting
1/2 cup butter softened
8 oz. cream cheese softened
1 tsp vanilla
1 lb powdered sugar (4 cups)

Preheat oven to 350
Combine ingredients in the order on the recipe
Combine #1, Add #2 , Stir in #3

Pour into a lightly greased 9 by 13
Or 2 9-inch pans
Or 3 8-inch pans. This cake is very moist so it is
recommended to cut parchment paper to line the bottoms
of the cake pans for easy removal. I usually spray the
sides with non-stick baking spray for easy removal.

Bake 35-40 min for the 9 by 13, 25-30 mins for the 8-inch
and 9 inch pans. Depends on your oven..Your’e looking for
the toothpick to come out clean.

Let cakes cool for 10 to 15 minutes to insure the frosting
is able to set.

Beat the butter and cream cheese until nice and fluffy.
Add in the vanilla and powdered sugar and beat until nice
and smooth.
Invert the cake into the cake plate and add the frosting
Top each layer with a generous amount. Top with toasted
pecans and coconut if desired..

Let me know when you make this cake..I am so impressed!! Enjoy

Chicken Alfredo

I found a very good recipe for Chicken Alfredo, simple and delicious!



1 pound of Fettuccine Pasta

2 heads of broccoli chopped

4-6 oz skinless chicken breast

cut into 1 inch cubes

3 cloves of garlic minced

2 cups of heavy whipping cream

1 cup grated parmesan cheese, plus more for garnish

2 tablespoons of olive oil

salt and pepper or your favorite seasonings


Bring a pot of water to a boil, season the water with salt.  While waiting for the water to boil, heat a large skillet over medium heat with one tablespoon of olive oil.

I didn’t actually have olive oil so I used real butter. Add the broccoli, season with salt and pepper and your favorite seasonings.  Cook uncovered about 4 to 5 minutes until bright green. Add in 1/4 cup of water and cook uncovered until the water has evaporated and the broccoli is crisp and tender. Transfer the broccoli  to a medium size bowl.

Add the fettuccine to the boiling water and cook according to directions.

In the same skillet you cooked the broccoli , heat another tablespoon of olive oil

or butter and cook the chicken,  seasoned with salt and pepper.  When the chicken was half way cooked I added onions to give it a little more flavor. Turn the chicken frequently. When done, add the chicken to the same bowl as the broccoli.

In the same skillet, melt butter and add garlic and cook for about 30 seconds. Then add the parmesan cheese and cook until just melted and starts to bubble.  Turn the burner to low.  Add the pasta and toss until coated with the cream sauce. Add in chicken and broccoli and toss to combine… Because I love bacon, I added some bacon to garnish along with parmesan cheese…





Plum Cobbler

My sister-in-law has a plum tree and I picked a big bag full on Saturday!  Got home and thought now what am I going to do with all these plums.  I received several ideas, one of them being a Plum Cobbler.  Now, I have never made or ever had a Plum Cobbler.  So, I decided to use some of the same ingredients that I use in my Peach Cobbler. Butter, Brown sugar, Sugar, Vanilla, a little bit of lemon and nutmeg. I didn’t know what to expect, and all I can say is Yummy!  Tart and Sweet, with just the right amount of both.. Share any ideas and recipes, I have plenty left..

It’s a Cheesecake kinda day!



I need to hire some professional tasters…I LOVE to bake, however I sometimes go overboard. Everything in moderation!! Easier said than done!  This is the Cheesecake I entered into Sally’s baking addition monthly competition. Nothing fancy, but oh so delicious.. Lemon juice and sour cream makes this Cheesecake smooth and silky..

While the Cheesecake was baking I found the cutest pants.  Perfect for when I may have had just a bit too much Cheesecake…They are adorable and they look very comfortable..Take a look, click the link below..