Best Loved Recipes {Chocolate-Buttermilk Sheet Cake}

Judges: Wes and Abby

Rating: - This cake is also known as Texas Sheet Cake, which has some sentimental value to Wes and I because we had this at our wedding rehearsal dinner.  This cake was exceptionally moist and not super chocolate-y (which I like).  I took this dessert to small group but never got an official rating from anyone.  Small group friends, feel free to let me know your rating.

Recipe:

2 c. all-purpose flour (I used half whole wheat)

2 c. sugar  

1 tsp. baking soda

1/4 tsp. salt

1 c. butter (my kind of recipe)

1/3 c. unsweetened cocoa powder

2 eggs

1/2 c. buttermilk

1-1/2 tsp. vanilla

1. In medium bowl, stir together flour, sugar, baking soda, and salt; set aside.

2. In medium saucepan, combine butter, cocoa powder and 1 cup water.  Bring mixture just to boiling; stirring constantly.  Remove from heat.  Add the cocoa mixture to flour mixture and beat with mixer on medium to high speed until combined.  Add eggs, buttermilk and vanilla.  Beat for 1 minute.  Pour batter in greased 9x13 pan.

3. Bake in a 350 oven about 35 minutes.

4. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly.  Place cake in pan on a wire rack; cool thoroughly.  

Chocolate-Buttermilk Frosting Recipe

In a medium saucepan combine 1/4 c. butter, 3 Tbsp unsweetened cocoa powder, 3 Tbsp. buttermilk.  Bring to boiling.  Remove from heat.  Add 2-1/4 c. powdered sugar and 1/2 tsp. vanilla.  Beat until smooth.

Best Loved Recipes {Fruit Coffee Cake}

Judges: Wes and Abby

Rating - I used apples for my fruit filling simply because that's what I had on hand.  I think that peaches would be my first choice served with a scoop of my dad's homemade icecream.  It could definitely pass for a dessert, but since it's called a "coffee cake", go ahead and eat it for breakfast.

Recipe from Better Homes and Garden's Cookbook

2 c. apricots, peaches, apples, blueberries or raspberries (chopped and pealed)

1/4 c. water

1/4 c. sugar

2 Tbsp.  cornstarch

1-1/2 c. flour

3/4 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 c. butter or margerine (of course, I used butter)

1 beaten egg

1/2 c. buttermilk

1/2 tsp. vanilla

1/4 c. flour

1/4 c. sugar

2 Tbsp. butter

1. For filling, in medium saucepan, combine fruit and water.  Bring to boiling.  Reduce heat and simmer (don't simmer raspberries) covered about 5 minutes.  Combine 1/4 c. sugar and cornstarch; stir in fruit.  Cook and stir over med. heat until think and bubbly.  Cook and stir 2 minutes more; set filling aside.

2. In medium bowl, combine 1-1/2 c. flour, 3/4 c. sugar, baking powder, and baking soda.  Cut in 1/4 c. butter until mixture resembles course crumbs.  Make a well in mixture; set aside.

3. In another bowl combine egg, buttermilk and vanilla.  Add mixture all at once to flour mixture.  Stir just until moistened (lumpy batter).  Spread half of batter into ungreased 8x8 pan.  Spread filling over batter.  Drop remaing batter in a small mounds onto filling.

4. In a small bowl stir together 1/4 c. flour and 1/4 c. sugar.  Cut in 2 Tbsp. butter until mixture resembles course crumbs.  Sprinkle over coffee cake.  Bake at 350 for 40 to 45 minutes.

Where's the Love? Wednesday {5.25.11}

I have a kid crawling all over me, so this will be quick...

What I'm loving this week...

Max's smoothie mustache.  

I planted my flowers...in May!  I've never planted my flowers this early.

This bicycle trailer I got at a church garage sale for $10.

How about those bike shoes Wes is sportin'?

I promise Max liked it

Where is your love this week?  

It can be fun, lighthearted, deep and meaningful or a little of both.  It can be one thing or many things  It may even be one simple photograph to capture where you're feeling the love.

If you would like to participate, click on the "Add your link" blue button at the bottom of this post.

Don't forget to copy the code under the Where's the Love? Wednesday button and paste it into the body of your love post.  

Can't wait to start sharing the love!

<br /> <br /> <center><a href="http://www.akersoflove.blogspot.com"><img src="http://i1108.photobucket.com/albums/h416/alakers/wheresthelove.jpg" border="0" alt="Photobucket" /></a><br /> <br /> </center>

Picture Post - Zoo

Max's first trip to the zoo

Something to remember: take family picture at the beginning of the zoo experience - not at the end when you are all hot and sweaty.

Something else to remember:  Abby get a tan.

I love this picture of the Hollidays.

Keeton tuckered out

 Max's favorite part of the zoo.  The water bottles.

 

bad exposure - even worse editing - but
really cute picture

Obviously, not a zoo picture - but super cute.

Sunday Snapshot {3 screams for Uncle Matt}

I got to see my brother this weekend.  We live in Indiana.  He lives in Georgia.  We didn't know he was coming. 

Well... my husband and Matt's girlfriend knew he was coming.  

My brother, Matt, Max and I

Apparently, when Matt walked through the door, I quickly put Max down and screamed.  And cried.  Shocker.

Max wasn't a fan of my screaming.  He screamed. 

Dad walked in and saw Matt and yelled his name.

Max wasn't a fan of his Grandpa's yelling.  He screamed.

We watched The Preakness.  Lots of yelling.  

Max wasn't a fan of  everyone yelling at the TV.  Max screamed.

We gotta toughen that boy up.

My entire family was under the same roof.  {Picture Post to come}

I loved seeing my brother.  

I always love seeing my brother.

Where's the Love? Wednesday {5.18.11}

What I'm loving this week...

Bathtime and Cheerios with Emme.

Max showing Emme how to splash like a pro

My husband spending his entire evening trying to fix our kitchen sink and not complaining about it.  

Having a good excuse to not clean the kitchen because the sink still isn't working.

Max's 4 top teeth popping through.  I can't even imagine him with a mouth full of teeth.  

Where is your love this week?  

It can be fun, lighthearted, deep and meaningful or a little of both.  It can be one thing or many things  It may even be one simple photograph to capture where you're feeling the love.

If you would like to participate, click on the "Add your link" blue button at the bottom of this post.

Don't forget to copy the code under the Where's the Love? Wednesday button and paste it into the body of your love post.  

Can't wait to start sharing the love!

<br /> <br /> <center><a href="http://www.akersoflove.blogspot.com"><img src="http://i1108.photobucket.com/albums/h416/alakers/wheresthelove.jpg" border="0" alt="Photobucket" /></a><br /> <br /> </center>

Best Loved Recipes {Sausage and Pepper Sandwiches}

I promise that not all of my posts will be food/recipe related...

Judges: Wes and Abby

Rating: (out of 4 hearts) - This sandwich was super easy to make and very tasty!  I would definitely make this again.  I loved the extra flavor that the Italian dressing and Dijon mustard added.

Recipe:

4 uncooked sweet (mild) Italian sausage links (about 1 pound)

1/2 c. water

1 Tbsp. cooking oil

1 c. green sweet pepper strips (1 medium)

1 c. red ( used yellow) sweet pepper strips (1 medium)

1 large onion, sliced and separated into rings

1/4 c. bottled Italian salad dressing

1 Tbsp. Dijon-style mustard

4 French-style rolls or hoagie buns, split

1. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently.  Carefully add water.  Bring to boiling; reduce heat.  Simmer, covered, for 5 minutes.  Uncover and cook sausages, turning frequently until liquid evaporates and sausages are cooked through.  Watch carefully so that sausages do not burn.  Drain sausages on paper towels.

2. In same skillet add the oil, green and red sweet peppers and onion.  Cook and stir about 5 minutes or until veggies are crisp-tender.  Return sausage links to skillet.  Combine the salad dressing and mustard.  Stir into mixture.  Heat through.

3. Serve in rolls.

Best Loved Recipe {White Bean Dip}

Judges: Wes and Abby

Rating: (out of 4 hearts) - Neither Wes nor I were jumping up and down with this dip.  I prefer hummus and Wes got heart burn.  The consistency was supposed to be smoother, but I made it during Max's nap and didn't want the food processor to wake him up.

Recipe:

1/4 c. soft bread crumbs

2 Tbsp. dry white wine or water (I used water)

1-15 oz. can white kidney beans or Great Northern beans, rinsed and drained (I used Great Northern beans)

1/4 c. slivered almonds, toasted

2 Tbsp. lemon juice

2 Tbsp. olive oil

1/4 tsp. salt

1/8 tsp. ground red pepper

3 cloves garlic, minced

1/2 tsp. dried oregano or basil (I used oregano)

Tortilla crisps or veggies

1. Combine bread crumbs and wine/water; set aside for 10 minutes to soak.

2. In food processor or blender combine beans, almonds, lemon juice, olive oil, salt, red pepper and garlic.  Cover and process/blend until almost smooth.  Add bread crumb mixture; blend until smooth.  Stir in the 2 tsp. of oregano.  Cover and chill for 4 to 24 hours.

3. Serve with tortilla crisps or veggies.

From Better Homes and Gardens Cook Book