Super Yummy Bread Bowls
October 25, 2013, 9:00 am
Filed under: Uncategorized



Well let me first start off by acknowledging that I just may be the worst blogger, ever. I apologize and vow for the umpteenth time that I will do better in the future.


These simple White Bread Bowls are simply amazing. I made them one night on a whim and we as a family were instantly hooked! I have been asked  for the recipe so many times that I decided it was silly NOT to post it here… So here it is! 🙂


After you bake these  bad boys up and let them cool


Cut The tops off and gut ’em ImageImage


Mmm… Fluffy 



Fill them to the brim with your favorite soup or stew. (Pictured above are Split Pea Soup with Sauteed’ onions and Kielbasa and Loaded Creamy Potato) 


2 cups warm water (110 degrees F/45
degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast*
(I have also used one packet of rapid rise yeast, it changes
the texture slightly but is still delicious)
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour
1 egg, beaten
  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide into 4-6 pieces, depending on how big you want your bowls. Shape each piece into a ball and place on a cookie sheet lined with parchment paper. Brush well with beaten egg and cover with plastic wrap lightly sprayed with cooking spray. Let rise about 30 minutes or until doubled. Preheat oven to 350.
  4. Remove plastic wrap and bake in preheated oven 20-30 minutes or until deep golden brown.
  5. Cool to just above room temp and cut the tops off, scoop out the inside and fill with your favorite soup or chowder

Red Velvet Cheesecake Layer Cake
March 24, 2012, 5:03 pm
Filed under: baking, Uncategorized | Tags: , , ,



So my blogging nightmare has come true. I waited a long while after having the initial desire to start a food  blog before actually starting it because of the huge fear that I would ultimately neglect it… and so I have.

My sincerest apologies to anyone who noticed or missed it.

Onward to my post. 🙂

This incredibly delicious ultimate perfection of a dessert.

A creamy Cheesecake sandwiched between to moist, fluffy Red Velvet Cakes.

Combining two of the most delicious desserts to make one magical concoction.

I found the original recipe  Here. There’s a link there to a tutorial for these awesome icing roses.

Jon started work at a new tattoo studio recently and a few weeks after he did I had the crew and their lovely ladies over for dinner to meet and mingle with them (seeing as my kids keep me pretty much house bound having them come to me was my best option) As if I need ANY excuse to cook for people.

We dined on an array of Italian dishes and I made this incredible cake for dessert.


I sincerely enjoyed our evening. Delicious food, great company and a decadent dessert!

For the cheesecake layer:
20 oz full-fat cream cheese, at room temperature
2/3 cup granulated sugar
Zest of half a lemon
1-1/2 tsp fresh lemon juice
1/4 tsp salt
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tbsp all purpose flour
Preheat the oven to 325 degrees and set a pot of water to boil.
Grease a 9″ springform pan and line the bottom with a round of parchment paper. Wrap the outside of the pain with tinfoil to keep water out, and set the pan into a larger pan (for the water bath).
In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add the sugar and beat until smooth.
Hand  mix in the lemon zest, lemon juice, and salt.
Add eggs one at a time, making sure they are combined but not overmixed.
Add the sour cream and stir in the flour until just combined.
Pour the batter into the greased pan and pour boiling water into the larger pan, halfway up the cheesecake pan.
Bake until the cheesecake is just set in the middle – about 40 minutes.
Run a knife along the sides of the pan and let the cheesecake cool completely by placing plastic wrap onto the surface of the cheesecake and refrigerate several hours or overnight.
For the red velvet layer:
2-1/2 cups cake flour
1-1/2 cups granulated sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 eggs, at room temperature
1-1/2 cups vegetable oil
1 cup buttermilk, at room temperature
1 tsp vanilla extract
1 tsp white distilled vinegar
Red food coloring, as desired
Preheat the oven to 350 degrees. Grease and flour 2 9″ pans.
Whisk together the flour, sugar,  cocoa powder, and salt together in a medium bowl.
In the bowl of an electric mixer, beat the eggs, oil, buttermilk, vanilla extract,  together until well combined.
With the mixer on low, slowly add the flour mixture to the wet ingredients and beat until well combined. Add the food coloring until desired color is achieved.
In a small bowl or cup mix together the baking soda and vinegar and allow it to fizz for a few seconds then add it to the batter.
 Divide the batter equally between the 2 pans. Bake 25-30 minutes or until a cake tester comes out clean, rotating the pans halfway.
Cool the cakes in the pans for 5 minutes, then run a knife around the edges and invert them onto cooling racks to cool completely.
For the cream cheese frosting:
24 oz cream cheese, cold
12 tbsp butter, at room temperature
1 1/2 tbsp vanilla extract
6-8 cups powdered sugar
 In the bowl of an electric mixer, beat together cream cheese and butter until light and creamy.
 Slowly add the powdered sugar
 Add the vanilla extract and beat until well combined, about 2-3 minutes.
To Assemble:
Layer the cakes on top of each other and frost and decorate how you’d like!
I’ve already been asked to make this cake again and I’m excited to do it! It’s fun to make and the results speak for themselves!

I’m going to make an honest effort to more regularly update and post the things I’m baking. I do bake a lot I just never make it as far as talking pictures and getting them up here, but I’m gonna try! Thanks so much to everyone who is still reading and enjoying!

Festive Rice Krispie Treat Pops & Rice Krispie S’mores Bites
July 4, 2011, 11:20 pm
Filed under: Uncategorized | Tags: , ,

Happy Fourth of July! It feels like forever since I’ve gotten to post an entry! We’re just two weeks away from our move from Missouri to Texas and we’ve been busy busy.  But I couldn’t resist whipping up something fun to celebrate this Independence Day!  Rice Krispy treats are a classic dessert  that bring me back to my childhood. I mean, who didn’t love them ?! I love making them with my kids and the chocolate only makes them better!

As me and Sierra were getting the stuff together to make the pops I had the idea to make the S’mores bites. Summer time just needs s’mores and it’s fun to use the delicious marshmallow, graham cracker, and chocolate combo in new ways. (I also couldn’t help dressing up some yummy strawberries!)





Start by melting your butter then adding the marshmallows…










Stir in the snap-crackle-pop







Spread it in a pan (I butter my hands for this part!)








Turn them out onto some wax or parchment paper and cut into rectangles.








Add popsicle sticks and stick them in the freezer for a bit.






Get everything ready to dip!







Dip away







and decorate!







We had a great time making these and they sure are a blast to eat! I hope everyone is enjoying their 4th of July! I will definitely be posting more often once we are settled in our new place and I get to feed my kitchen addiction more often again!









For the Classic Rice Krispie Treats:

4 Tbls Butter (Plus about a tsp for buttering hands!)

6 Cups Rice Krispies Cereal

1 fresh package large Jet-Puffed Marshmallows

Other ingredients:

1 Cup Milk Chocolate Chips

1 Cup White Chocolate Chips

About 3/4 cup graham cracker crumbs

Sprinkles for decoration.


Spray a 9×13 inch pan with cooking spray and set aside.

Melt butter in a large pot over low heat. Add marshmallows. Stir until completely melted. -Don’t be tempted to turn the heat up. The marshmallows will get hard when they cool if you heat them too fast. Just be patient and you’ll have the lovely gooey texture desired.  Remove from heat and stir in rice krispies. (I recommend pre-measuring them and having them ready to mix in all at once.)

Pour into pan and spread out then push flat with buttered fingers.

(I popped the pan in the freezer for 10 minutes to make slicing easier.)

Turn out onto wax paper and cut into desired shapes and sizes.

Freeze until ready to dip. (If they get too soft during dipping pop ’em back in the freezer for a few)

Melt chocolate in a double boiler dip and decorate as desired.

* To make the Rice Krispies S’mores Bites cut pieces of the rice krispies treats into 1 1/2- 2 inch squares. Dip into milk chocolate and roll in graham cracker crumbs.

*Strawberries are dipped in white chocolate then into blue sugar sprinkles for a delicious, refreshing and patriotic 4th of July treat.