Good Ole 7-UP Cake

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The 7-up Pound Cake has been around every since I can remember.
Still one of my all time favorite Pound Cakes. There are a lot of different versions and recipes but, the original recipe can be found on the 7-up website. I remember my Mom making this cake almost 40 years ago. And, as we all know…No one can make it as good as Mom…Hope you all are having a super day!!

Simply Delicious!

I’m all for simple, quick, delicious and satisfying meals. This is what I like about cooking as appose to baking. You can alter the recipe to your liking, change the seasonings or add something different. You can make it your own..

This can be cooked on the grill or baked in the oven. I baked mine in the oven because I like my steak well done.

Directions:

Slice the steak into 2 inch rounds that are at least 1 inch thick to guarantee
even cooking with the potatoes. If you prefer your steak medium -rare then cut your steak into 3 inch thick pieces. The bigger and thicker you cut your steak
the juicier the steak will be.
Cut your Potatoes 1 inch pieces to ensure they cook through. Season both with your favorite seasonings..

Toppings are optional!
You’ll be wrapping in foil so have it handy..

for 26 ounces baby Yukon potatoes, washed and peeled or unpeeled
cut into 1 inch slices. Or you can use your favorite potato
1/4 cup diced onions
2 tablespoons fresh parsley finely chopped (used in my garlic butter
only..
Salt and pepper to taste

1/3 cup scallions or green onions sliced

Add after the potatoes are done
1/3 cup of bacon
1/4 cup cheddar cheese- shredded
1/4 cup mozzarella cheese -shredded

For the Steak
2 pounds Ribeye steak, or your favorite..Just make sure
it’s a good cut
At room temperature, Pat dry with paper towel
for best results.
Salt and pepper to taste
It’s important to use a Steak that will stay tender

Garlic butter
1 1/2 sticks of butter
Fresh Parsley
Salt to taste
4 garlic cloves
Melt in the microwave

Or you can use your recipe

If you are baking in the oven , set the temperature to 375
The time will depend on how you like your Steaks, I left mine
in for 30 minutes.
If you are cooking on the grill, make sure not to put the foil
directly on the heat.
Place the potatoes and onions on one side of the foil and the meat on the
other. Pour the garlic butter over both and bake or grill to your liking.

When it is done if you are cooking in the oven, you can add the cheese
to the potatoes and broil for 2 minutes or so to give the meat a char.
Play close attention not to leave it in too long.

Quick and easy, you’ll love it!

Chocolate Cream Cheese Bundt Cake

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This cake is so delicious!

Ingredients:
1 and 3/4 cups of all purpose flour
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
optional ( 2 tsp espresso powder)
1/2 cup canola oil
2 large eggs at room temperature
3/4 cup full fat sour cream (room temperature)
1/2 cup buttermilk (room temperature)
2 tsp pure vanilla extract
1/2 cup boiling water

Cream Cheese Filling

Ingredients:
12 ounce full fat cream cheese
(softened to room temperature)
1 large egg
1/2 tsp pure vanilla extract

Directions:
Preheat oven to 350, grease a 10 inch bundt pan

Put the flour, cocoa powder, sugar, baking soda, baking powder
salt and espresso if you’re using it together in a large bowl.

Whisk together and set aside
Using a handheld or stand mixer fitted with the whisk attachment
( or you can use a whisk)
Mix the oil, eggs, sour cream, buttermilk and vanilla
together until combined. Pour the wet ingredients into the
dry ingredients and add the hot water. Whisk or beat it all until
batter is is completely combined.

Set aside as you prepare the cream cheese
Using a handheld mixer fitted with the paddle attachment, beat
the cream cheese on high speed until no lumps remain.
Beat in the remaining ingredients on med-high speed.

Pour half the chocolate mixture evenly into a bundt pan.

Spread the cream cheese on top. The cream cheese batter is thick,
So, you will have to use a spoon. Try not to touch the sides.
Pour the remaining chocolate batter evenly on top.

Bake 55-65 minutes depending on your oven until a toothpick comes out
clean with a few lightly moist crumbs.

Once done, remove the cake from oven and allow to cool for 2 hours
inside the pan. Then put the cake on a wire rack or cake pan and allow
to completely cool for 2 hours. Garnish with optional toppings. I just
sprinkled some white powdered sugar..Leftovers should be stored in the
refrigerator..

My husband totally enjoyed this cake as he is a chocolate lover.
This recipe is from Sally’s Baking Addition..

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..

Ingredients
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

Directions
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
frosting..

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

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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
2 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp. cinnamon
#3
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.

Frosting
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