Mom’s Buttermilk Chocolate Cake

Mom's Buttermilk Chocolate Cake

Mom’s Buttermilk Chocolate Cake

We’re celebrating Father’s Day with this delicious chocolate cake!  How are you celebrating?


1 cup (2 sticks) butter

2 cups flour

2 cups sugar

1 1/2 teaspoons baking soda

4 tablespoons cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla


1/2 cup (1 stick) butter

3/4 cup buttermilk

4 tablespoons cocoa

1 – 1 1/2 pounds powdered sugar

toffee bits and mini chocolate chips for sprinkling

1  Preheat oven to 350.  Lightly spray 9 x 13″ pan with cooking spray.

2  For the cake, combine flour, sugar and baking soda in mixer bowl.

3  Bring butter, cocoa and 1 cup water to a boil while stirring.

4  Add cocoa mixture to flour mixture, along with buttermilk, eggs and vanilla and beat for 3 minutes.

5  Pour into prepared pan and bake until toothpick comes out clean, about 30 – 40 minutes.

6  For the frosting, make frosting as soon as cake comes out of oven.  Bring butter, buttermilk and cocoa to a boil while stirring.  With a mixer, beat with powdered sugar until smooth.

7  Spread frosting over cake and sprinkle with toffee bits and mini chocolate chips.

recipe from Food Network


Butterscotch Muffins

Butterscotch Muffins

Butterscotch Muffins

Muffins are one of my favs, I’m just going to keep making them until I’ve tried all the muffin recipes.

3 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 cup sugar

2 eggs

1 cup buttermilk

1/2 cup melted butter

1 teaspoon vanilla

1 bag butterscotch chips

Tubinado sugar for sprinkling

1  Preheat oven to 375.  Line muffin pan with paper liners.

2  Whisk together flour, baking powder, salt and sugar.

3  In another bowl, whisk together eggs, buttermilk, butter and vanilla.

4  Add wet ingredients to dry and stir until just combined.  Fold in butterscotch chips.  Scoop into muffin pan and sprinkle with Turbinado sugar.

5  Bake for about 20 – 25 minutes until toothpick inserted in center comes out clean.

recipe adapted from Baked New England

Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad

Asian Chicken Cranberry Salad

It’s finally summer, bring on the salads!  This recipe makes a huge salad, great for a party but for a family dinner you might want to cut the recipe in half.

12 cups coleslaw mix

1 (12.5 oz) can chicken, drained and broken up

1 1/2 cups sliced almonds

1 1/2 cups craisins

3/4 cup red onion, finely diced

1 cup sesame sticks (found in bulk food section at the grocery store)

1/4 cup black sesame seeds

1 cup olive oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 – 4 cloves garlic, minced or pressed

1/4 cup honey or brown sugar

1/2 teaspoon ground ginger

2 teaspoons sesame oil

1  In a large bowl, layer coleslaw mix, almonds, craisins, onion, sesame seeds, and sesame sticks.

2  Combine remaining ingredients in a blender plus 3 tablespoons of water and process until smooth.

3  Pour dressing over salad and toss to combine.

recipe from Reluctant Entertainer

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins

I believe I have mentioned before how much I love muffins!  I would eat them every morning for breakfast if I could and these would be added into the muffin rotation cause they had me at granola.

2 cups whole wheat flour

1 cup brown sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup prepared granola

1 teaspoon vanilla

1/3 cup oil

1 1/2 cups buttermilk

1 more cup granola for topping

1  Preheat oven to 400.  Line muffin pan with paper liners.

2  Whisk together dry ingredients including 1 cup of the granola.

3  In another bowl, whisk together vanilla, oil and buttermilk.

4  Add liquid ingredients to dry and stir just until combined.

5  Scoop batter into muffin pan and sprinkle tops with additional granola.

6  Bake 16 – 18 minutes until toothpick inserted in center comes out clean.

7  Remove from oven and transfer to cooling rack to cool completely.

recipe from King Arthur Flour


Boston Cream Icebox Cake

Boston Cream Icebox Cake

Boston Cream Icebox Cake

When I was a little girl, whenever we would go to visit my Grandma Smith, she and I would always make a Boston Cream Pie together.  To this day, I still think of her whenever I make and/or eat anything related to a Boston Cream Pie.  This dessert brought back some good memories.

2 (3.5 oz) boxes instant vanilla pudding

3 cups cold milk

1 (8 oz) container Cool Whip, thawed

1 (14.6 oz) box graham crackers

1 cup semisweet chocolate chips, divided

1/2 cup (1 stick) butter

1/2 cup sugar

1/4 cup milk

1 teaspoon vanilla

1  Whisk pudding mix and milk together in a large bowl until well blended then fold in Cool Whip.

2  In a 9 x 13″ pan, place a layer of graham crackers to cover bottom of pan completely, breaking up crackers to fit as needed.  Spread half the pudding mixture over the crackers.

3  Add another layer of graham crackers to cover pudding completely.  Spread remaining pudding mixture over crackers.  Top with final layer of graham crackers.

4  Over low heat, melt 1/2 cup chocolate chips, butter, sugar, and milk, whisking continually, until smooth.  Add vanilla and whisk to combine.

5  Pour chocolate mixture over top of dessert evenly, smoothing with spatula as needed.  Wait 5 minutes then sprinkle remaining chips over top.

6  Cover pan and freeze for at least 4 hours or overnight.

Here’s a closer look

Boston Cream Icebox Cake

Boston Cream Icebox Cake

recipe from Averie Cooks

Strawberry Shortcake Lasagna

Strawberry Shortcake Lasagna

Strawberry Shortcake Lasagna

Oh Summer, how I love you and all the wonderful fruits and veggies that come along with you!

If you need a delicious, easy and fast dessert, look no further, here it is!

4 cups heavy whipping cream

1/2 cup powdered sugar

2 teaspoons vanilla

1 1/2 boxes Nilla Wafers

2 pounds strawberries, thinly sliced

1  Beat cream, sugar and vanilla until medium peaks form or you could make this even easier by using Cool Whip, about 2 tubs I would guess.

2  In a 9 x 13″ pan, spread a thin layer of whipped cream.  Top with a layer of Nilla wafers and then spread a thick layer of whipped cream over the wafers.  Top with a layer of strawberries.  Repeat 2 times, ending with strawberries.  Sprinkle with crushed Nilla wafers.

3  Refrigerate until wafers are soft, about 3 hours or up to overnight.

Here’s a look at the inside

Strawberry Shortcake Lasagna

Strawberry Shortcake Lasagna

recipe from delish

Taco Pizza

Taco Pizza

Taco Pizza

What could be better than tacos and pizza together?

1 (11 oz) can refrigerated thin pizza crust

1 pound ground beef

1 (1 oz) package taco seasoning

1/4 cup water

1 (4 oz) can chopped green chilies

2 cups (8 oz) shredded Mexican cheese blend

1 1/2 cups shredded lettuce

1 cup seeded, chopped tomato

crushed tortilla chips


sour cream

1  Heat oven to 400.  Spray 15 x 10″ cookie sheet with cooking spray.  Unroll pizza dough on cookie sheet and, starting from center, press/roll dough out to edges of sheet.

2  Cook beef, taco seasoning mix, and water as directed on package.  Stir in chilies and spoon evenly over dough.  Top with cheese.

3  Bake 13 – 16 minutes or until crust is golden brown and cheese is melted.  Top with lettuce, tomato, chips, salsa and sour cream.

recipe from Pillsbury