Sunday, February 28, 2010

Double Fudge Coca-Cola Cake

Talk about a dessert you could eat for breakfast, lunch and dinner.... this is it. (That probably wouldn't be the healthiest choice, but oh well!) This coca-cola cake is tried and true, and it comes very close to the cake you can find at Cracker Barrel. Here is the recipe:

Ingredients for the Cake:

*1 cup coca-cola
*1/2 cup oil
*1 stick butter
*3 tablespoons cocoa
*2 cups sugar
*2 cups flour
*1/2 teaspoon salt
*2 eggs
*1/2 cup buttermilk
*1 teaspoon baking soda
*1 teaspoon vanilla

Directions for the Cake:

In a saucepan, bring Coca-Cola, oil, butter, and cocoa to a boil.
Mix the sugar, flour, and salt, then pour into the boiling liquid and beat well.
Add the eggs, buttermilk, baking soda, and vanilla; beat well.
Pour into a greased and floured cake pan. Bake at 350 for 20-25 minutes. (That's what my directions say, but it has always taken me at least 40-45 minutes... so just be sure to watch it.)

Ingredients for the Icing:

*1 stick butter
*3 tablespoons cocoa
*6 tablespoons cream or milk
*1 tablespoon vanilla
*1/2 - 1 cup chopped pecans (I don't use these)
*1 pound confectioners sugar

Directions for the Icing:
In a saucepan, combine the butter, cocoa and milk.
Heat until the butter melts.
Beat in the remaining ingredients and spread on the hot cake.
Cool before cutting. (This is the hardest part!)


This week has been so hectic, but it is finally slowing down! While I haven't updated this blog, I have added lots of things to my Jubilee Events blog. If you like wedding details, then check it out! I'll start adding again to this blog too so you don't feel neglected! Have a great day!

Tuesday, February 16, 2010

A Louisville Love

If you haven't tried Northend Cafe yet you certainly must. This Louisville gem is located at the end of Frankfort Avenue near Mellwood. As my husband said, "Their food isn't fancy, but it is good." While you won't find flambes or puff pastries, you are sure to find something that will be equally delicious. Their reuben cannot be beat, and today my salad nicoise was perfection. The salmon on top was perfectly seasoned, and the sherry vinegaret was scrumptious. My husband's hamburger (made with local beef) was also tasty... I snuck a bite when he wasn't looking. Try it out for lunch; it's not as expensive then, and you can get items from the breakfast menu until 3 p.m. Let me know what you think. Click here to see their menues.

Monday, February 15, 2010

Kale and Lentil Stew

It's time for another recipe from one of my Disney Cookbooks. I've really been meaning to add this on for a while, but I just have been forgetting. Luckily for you, I made it again a few days ago, and it re-sparked the idea in my mind. This recipe is for Kale and Lentil Stew, and it is from the Delicious Disney Cookbook. This dish is served at Jiko, and while I have never eaten there, if every thing tastes so good, I simply must!Here is how you make this stew:

*1 lb. petite French lentils
*2 teaspoons sea salt, divided
*1/2 cup olive oil
*1 bay leaf
*1 cup chopped onion
*2 stalks celery, washed and chopped
(I haven't added this... Scott is very opposed to celery for some reason)
*2 carrots, peeled and chopped
*2 garlic cloves, minced
*6 ounces kale, washed and thinly sliced (I've just bought the bundle and used it all)
*5 tomatoes, peeled and chopped (I've used a can for time's sake)
*3 14.5 oz cans fat-free chicken broth
(I supposed to make it truly vegetarian you could use vegetable broth)
*1 cup fresh parsley, chopped
*1 teaspoon freshly ground black pepper
*freshly grated Parmesan cheese
*extra virgin olive oil

Rinse lentils and pick over for small rocks or pieces of hull.
Place lentils in a soup pot and cover with water. Add 1 teaspoon salt; bring to a boil and cook for 5 minutes. Drain, rinse and set aside.
In the same pot, heat the olive oil with the bay leaf, onion, celery, carrots, and garlic. Stir in kale; simmer for 5 minutes. Add tomatoes.
Add the cooked lentils, chicken stock and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.

Serves 8

Cook's Notes: The tiny French (green) lentils, available in specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils and keep their shape and color. The soup tastes better the day after it's made.

Tuesday, February 9, 2010

Love of Lilac

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Monday, February 8, 2010

A Day Late and A Dollar Short... But Better Late Than Never

I would have posted this yesterday, but I was not sure how the results would turn out. (I am always leery to lose your trust on account of a bad recipe.) In honor of Super Bowl and all things "manly" I decided to make Buffalo Chicken Dip. This was the embodiment of the football season. It was right at home with all our other annual football food, and it tasted straight-up like a buffalo wing (minus the bone and the messiness of course.) So here is how you make it:
*Source: Frank's Hot Sauce*

Frank's Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing
(I used low-fat Kraft Blue Cheese)

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese
(I used the 4 cheese Mexican Blend--definitely not low-fat)

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained


Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

*I made mine in a baby crockpot, and it turned out swimmingly.*

Saturday, February 6, 2010

Country Living's House of the Year

Check out Country Living's House of 2009. I know it may be over-the-top for some, but I really love this house. It is located in West Virginia on Snowshoe Mountain... I think I could endure the could in this beauty...Front SideBack Side

I really love the warm color combination and the use of old with the new. If you would like to see all of the details go to Country Living for more. Happy Saturday!