Honey Bun Cake

I can't remember where I saw this recipe, but it is fabulous!!!! Next time, I may tweak the amount of sugar and oil. Whoa, the recipe calls for a ton of both.

Cake
1 Yellow Cake Mix
4 Eggs
3/4 Cup of Oil
1 Cup of Sour Cream

Middle Mix
1 Cup of Brown Sugar
1 Tablespoon of Cinnamon

Frosting
2 cups of Powdered Sugar
1 Tablespoon of vanilla
4 Tablespoons of Milk


Pre-heat oven to 325 degrees

Mix cake mix, eggs, oil and sour cream in a bowl.  Spray 9 x 11 cake pan with non-stick spray (I use Bakers).  Spread HALF of the cake mix into the pan.

Mix brown sugar and cinnamon very well. Spread over the cake mix.

Carefully pour the rest of the cake mix. With a knife, swirl through the cake to spread the sugar/cinnamon mix throughout the cake. Very similar to how you would make a marble cake.

Bake for 40 minutes or until toothpick comes out clean.

Remove from oven, spread frosting over cake and let sit for 15 minutes. No cheating!

Cookbooks!

I tend to go overboard when buying cookbooks. I have several, have been gifted many, and now with the Internet, I can search all over for recipes.  I have my mother's original Betty Crocker Cookbook. It's a classic that I reference it all of the time. My favorite Christmas cookie cookbook was a gift from a friend when I moved from Michigan (and away from our annual Christmas cookie baking spree). I love popular cookbooks as well.  Recent purchases are the latest Pioneer Woman and Theresa from Jersey Housewives (I know, but there are some great recipes!).

Many of the books are covered with food and pages are dog eared, but I love them.  I've recently started using my iPad, but I worry about spilling on it, so I'm very careful. I also subscribe to Martha Stewart Everyday and Bon Appetit Magazine. Truly, any where I can find recipes is great. In fact, my recipe book is bulging with paper, torn out recipes, and pieces of packaging that bears recipes. I have to rubber band it shut and I'm worried many will be lost. Hence, my cooking blog.

St. Patrick's Day

In honor of St. Patrick's Day, I'm going to share a few recipes from my ancestors (Irish/Scottish/and a few more things-American Mutt).  I've been watching a few shows that have highlighted food and cooking in Ireland. Chefs like Bobby Flay's show Bobby's Ireland is a great example of what Ireland has to offer and how young and contemporary Irish chefs are reinventing Ireland's food.  A few of my St. Patrick's Day specials have been Guinness Stew, Apricot Scones, and Irish Soda Bread.

Vanilla

Vanilla is a key component of many, many desserts and lushly flavored dishes.  I have always wanted to make my own vanilla and today I did.  When I arrived home and saw the package on my front porch from Beanilla a company that sells vanilla beans and other flavorings.  I also ordered a little bottle to store the vanilla along with lemon extract which I can't wait to use in my Lemon Meringue Pie.

Here's a little history about vanilla. Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla (V. Planifolia). The word vanilla derives from the Spanish word "vanilla", little pod.  Pre-Columbian Mesoamerican peoples cultivated vanilla and Spanish conquistador Hernan Cortes is credited with introducing both vanilla and chocolate to Europe in the 1520s.

Below is the recipe I used.

Recipe

-Sterilized Jar or Bottle with a tight, secure lid
-Vanilla Beans in your favorite variety (rule of thumb is 1 bean per 1/3 cup of alcohol) I used Madagascar Variety
-Vodka, but you can also use Bourbon, Rum or Brandy)

1. Use a knife to split the bean in half, leave about ½ inch at each end intact.
2. Put your vanilla beans in your glass bottle or jar and cover with vodka.
3. Close jar or bottle and store in a cool, dry place for at least 6-8 weeks. Give the bottle a shake every week or so. As you use the vanilla, simply add in more liquor to replace what you have used.

I have marked 6 weeks on the calendar because I can't wait to use my vanilla.  I did have 1 1/2 extra of the vanilla beans so I cut them lengthwise, scrapped out the seeds and added the seeds and pods to 1 cup of granulated sugar to make vanilla sugar.

Next time I will summon the Martha in me so that I can have a prettier label.  This is definitely low budget on my end.   I have seen recipes for lemon extract but I haven't tried them yet.  From my research and from other recipes having home made extracts is a great way to enhance flavor and make sure you have fresh ingredients.

Beloved Kitchen Aid Mixer

I love my Kitchen Aid Mixer. I didn't have a lot of experience with baking, but my mom had a white Kitchen Aid and she used it quite a bit.

I received mine as a Christmas gift from my dear hubby. This was after the birth of our second daughter and I was fast on my way to absolutely loving baking.  I'd learned a ton by searching for recipes, using family recipes, and watching Martha.

Today I used my mixer when making a pudding cake. Nothing beats whipping egg whites into submission than the high speed of a Kitchen Aid. Thick, fluffy, egg whites to fold into a rich custard.

Perfect every time!