Strawberry Bundt Cake

My dear friend, Debbie, gave me this recipe years ago and it has stood the test of time.  She was a school teacher.  You know, teachers have the best recipes.

You don’t have to wait for Mother’s Day when the strawberries are at their peak to have some good fresh strawberry taste.  I get anxious for some of those flavors when it is cold outside and this one is really intense, rather dense and sweet.  The cake gets more moist the longer it rests. I make it to take to work and share with all the people I work with a day or so later.

One time Debbie and I made this cake into cupcakes and served it as a strawberry dessert with a little whipped cream with a strawberry slice.  We added orange zest to the cream.  It was the hit of a church luncheon and everybody wanted the recipe.

Our church has talked about another cookbook.  This recipe would have to be included in her memory.  I think that would be a great project and get everyone to add their family favorites.  I bet there would be some great finds.  That’s a thought for a new project.  Writing and editing a cookbook is a real job.  Have you tried putting your family recipes together?  It brings back a lot of wonderful memories and preserves those recipes and memories for your family.  I’ve written two for my family.  It was a lot of fun.

Strawberry Bundt Cake

We are sharing this at Saturday Dishes.  Get your best strawberry dish and come share.

Saturday Dishes

Strawberry Poundcake Pudding

From BigSister

Oh, why not?  If you are going to be bad, be BAD.  Take the dripping with fat and flavor poundcake and add some more.  Then put some strawberries and home-made whip cream on it.  Delicious Decadence! There….I did it.  Now I am going back to the kitchen to make some vegetables.

Assembled Poundcake Pudding

Strawberry Poundcake Pudding

We are sharing this at Saturday Dishes.  Get your best strawberry dish and come share.

Saturday Dishes

TGIF Chocolate Cake

TGIF!!!  I don’t know why, but I am really looking forward to this weekend.  I had a very short week last week and a wonderful long weekend in Austin with Krista and Eric.   I was so excited I baked a cake Thursday night to share with everyone at work.  It must have been very good.  I’ve been asked for the recipe a bunch of times.  It was so good that some people I told I baked a cake for today via email, didn’t get here fast enough to get a piece.  Sorry.  I’ll do it again.

I have adapted this recipe and frosting from several sources to fit what I had on hand and what I thought would work best.  Good chocolate cake is pretty basic:  flour, sugar, chocolate, etc.  You know.  Enjoy!  We did.

Chocolate Cake

Red Velvet Cake 3 Ways

Welcome to my Valentine blowout, spectacular!I decided to only make 1 cake mix, but use it in several different baking pans.

First I made Red Velvet Cake Baked Donuts and covered them with a glaze of hot pink and decorated them with conversation hearts.

Red Velvet Glazed Donuts

Then I made mini Red Velvet Bundt Cakes.  I found this cute little Bundt mold at Target while searching fruitlessly for heart-shaped red hots.  I never did locate those in this wonderful grocery(less) town.  Why can’t we have HEB or Trader Joe’s?  I dusted these with a little powdered sugar.  I would have decorated them with heart-shaped red hots if I could have ever found any.

Red Velvet Mini Bundt Cakes

Of course, I had to make mini Red Velvet Cupcakes with cream cheese icing roses.  What?  Had I lost my mind?  It took two hours to make 12 little roses.  Why you ask?  You see it is such a runny frosting (even with Wilton meringue powder)  it had to be refrigerated after each step of making the rose to hold its shape.  As I type they are in the refrigerator.  I doubt they will ever make it to work with any resemblance to a rose.  This was not a good idea.  I will NOT try this one again.  Talk about frustrating.  It just sounded like a good idea (in a nightmare sometime). At least it is a good cake.

Red Velvet Rose Cupcakes

Happy Valentine's Day

Super Bowl Cupcakes

I love cupcakes.  As a child my mom taught me to slice them in two horizontally and put the bottom on top of the icing.  It is much easier to eat and you get a bite of icing in every bite.  I was never one for missing the good stuff when it came to eating!

Super Bowl Cupcakes

These cupcakes are not original or made from scratch.  Oh, my!  But they are cute.   Diana at Diana Rambles was so very generous to put out for free these cute little custom flags to top your Super Bowl party cupcakes.  I just had to make some to use the flags.  They are on our Super Bowl linky party too.  Thanks, Diana.

2013 Superbowl and Chili

The little flags that  Diana Rambles has are perfect toppers.  Print them out, cut them out and glue to toothpicks.  They are cute. Everyone will want their team’s flag.   Be careful with the children and the toothpicks. Happy Super Bowl!  May your favorite team win!!!

Time for New Friend Friday again.  Come on over and meet my neighbor!  She lives near me anyway!  Evelyn.

Cute Candy Corn Cake

Our company hosts a luncheon for the United Way every year for the employees.  There is a costume contest and an auction of homemade cakes, pies, cheesecakes, and candy.  I always bake a cake.  All the proceeds go to the United Way and our company matches all donations.

I’ve set the bar rather high with an Italian Crème Cake each year that brings a big price tag with it.  Several others have been bringing the same cake.  This year I decided to be cute rather than delicious.  I made a Candy Corn Cake I saw on someone’s website that had been made by a bakery.  I could never find the recipe.  I think imitation is the greatest form of flattery. Thank you to whomever made that cute cake.  I copied it to the best of my abilities.

I made a vanilla cake with buttercream icing.  The layers are yellow, orange and white.  When sliced it should look like a piece of candy corn.  I decorated the top and around the bottom with candy corn. It is a big cake and weighs a lot with all that icing.

I actually doubled the cake to make it 3 full layers (9–inch) and doubled the icing.

Mr. Brian Kelly with his assistant, Luis Sotomayor were our auctioneer team again this year.  Brian’s wit and charm can draw some pretty hefty dollars for the items donated for the auction.   He is relentless.  Luis held cakes, pies and candy aloft for all to see as the bids were coming in.  Good job to both!

Don’t forget to get your cookies ready and send them to me for the Holiday Cookie Exchange.

Cookies 2012


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Thirty Handmade DaysLadybird LnsupersweetsundaypinMiss InformationBarns and NoodlesOr so she says


Pumpkin Streusel Cake for Pumpkin Delights Series

I am very happy to republish this recipe as part of the Pumpkin Delight Recipe Series organized by Savannah McQueen of Hammock Tracks.  Boy did she start off with a great recipe!  One I am going to have to try right away.  If you are interested in the chicken or grits recipe(s) mentioned you can find them here

In the meantime, here is my first humble entry.  Then I am going to go back through the ages and get all my best pumpkin stuff.  You all enjoy reviewing the recipes from all the sites below.

I was thinking about a Sunday dinner menu and all the components of it.  Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert.  So, I made the whole thing.  Not good for the diet, but boy did it taste good!   The Hatch green chiles were a great addition to the cheese grits.  For the chicken, no low fat boneless skinless stuff.  Legs and thighs with the skin on were on my menu.  My son said he hadn’t had that much good food to eat in a long time.  “Music to a mother’s ears!”  Of course, the second helping of everything put him out for a nap.

I topped it off with a Pumpkin Pecan Streusel Cake.  I’m taking that to a pot luck dinner, but I needed a taste tester.  He volunteered.  He said it was great, if all the sugar didn’t put him in a coma.  I doubt it will do that.  It was a huge cake slice though.

This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal.  It was fun.  Yes, I thinking cooking is fun and very relaxing.   Then I had to take pictures and write about it to share with you, my friend.  Wish you were here in my kitchen to join me.

Pumpkin Streusel Cake


  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 15 oz. can pumpkin
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice



  • 1 cup flour
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, melted
  • 1 ½ cup chopped pecans




Preheat oven to 350°.  Grease a Bundt or tube pan well.

In a stand mixer, combine the butter and sugar and beat until fluffy on medium.  Add the pumpkin and eggs and mix well.  Combine the flour, baking powder, cinnamon and spices.  Add the flour mixture to the pumpkin mixture and beat on low speed just to combine.  Stir with a spatula to be sure all ingredients are well combined.
Bake the cake for 55-60 minutes or until a tester comes out clean.  Cool 10 minutes on a baking rack.  Invert on a plate.  Using another plate turn the cake streusel side up for a pretty presentation.Combine the streusel ingredients in a bowl.  Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

Drizzle with a maple glaze(below)

Maple Glaze

  • 2 tablespoons butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring

Milk to thin to the consistency needed to drizzle on the cake.

Have a slice and enjoy!



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The Mandatory Mooch

i should be mopping the floor-for the Iron Chef Mom!

Taffy Apple Poundcake–You Try It!

Taffy Apple Pound Cake a guest post by Big Sister

I am really enjoying working on this website with my mom.  It has challenged my cooking and baking skills.  I was feeling good about them.  Truth be told, even though we have this site and another cookbook, I still always go back to the original book my mom gave to us when I was in college.  It has all my favorite recipes and I know their page numbers by heart.  Even though some of the pages have missing ingredients written in by hand and all the instructions aren’t complete, I know it.  Faults and all.  It is also the home of my nemesis.  Page 65 has the Taffy Apple Pound Cake.  My mom made it once for me and it was delicious.  That is the last time she made it for me.  I have tried to reproduce it myself many times all with disastrous results.  Overcooked, missing ingredients, burnt etc.  None of these are the fault of the directions.  Rather it is my impatient and hasty cooking style.

As I said, I was feeling good.  It was time to take on my nemesis once again.  So, I sat down and read the recipe and instructions twice.  Then I began to gather my ingredients:

  • 16 caramels
  • 1 ½ cups butter
  • 4 ½ cups of powdered sugar-sifted
  • 6 large eggs-room temperature
  • 3 ¼ cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 ½ cups of peeled, cored and chopped apples
  • 1 tablespoon of vanilla

I resolved to approach this slowly and methodically.  I began by unwrapping and cutting each caramel into 8 pieces placing in a bowl with a tablespoon of flour.  I don’t have the beloved apple-peeler –slicer—corer, so by hand I peeled, cored and chopped about 3 apples.  I sifted the powdered sugar.   I combined the cinnamon and allspice with the flour.

I pre-heated the oven to 325° and greased and floured a 12 cup bundt pan.

Once all this was done I placed the butter in my Kitchen Aid mixer with the paddle attachment and creamed the butter.  Then I slowly added the sugar (about 1/3 of a cup at a time).  Making sure each addition was incorporated.  I added the eggs one at a time.  Then I added the flour about 1/3 of a cup at a time with the mixer on low.  Last I added the vanilla, caramel and apples.  The mix itself looked divine!

I placed the mixture into the pan and spread it evenly.  I placed the pan into the oven, set the timer for 1 hour and 20 minutes and crossed my fingers.

I kept a close eye on things.  No smoke, no cake running over the edge.  Things appeared to be going well.  The timer dinged and I took a deep breath………

I opened the oven and it looked just perfect!  I inserted the toothpick and it came out cleanly.  I removed the pan from the oven and set on wire rack to cool for 10 minutes.

After 10 minutes I grabbed my oven mitts and prepared myself to unveil my master piece…………..

CURSES!  This is what happened.

ARRGGGHHH….my first reaction was to throw it away and tear out that page from the cookbook.  I did pick up a piece of it though and it tasted great!  So, I think I will use this to make a trifle or something.  I guess I still need to practice more.

If you try this and find a secret hint for me along the way that leads to success send us an email.  I would love to know what it is.

Have you had a chance to enter your recipe or craft to our blog hop?  If not, here is the 411:
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Freedom FridaysFoodie Friends Friday Thursday Favorite Things


Happy Fall Ya’ll!  This is a Blog Hop!  A little impromptu soiree for the season.

I have been reading all the Fall recipes and my mind is just turning.  I want in on this action.  Apples are one of my favorites. I have a feeling apple season is not doing anybody’s diet any good.  “An apple a day…”  Well that is if you eat the apple without anything else.  When I put it in a cake or a crisp with ice cream or brown sugar maple glaze the healthy aspect of apples are negated!

This simple cake just begged to be made.  It is so easy and quick to mix up.  All the ingredients should be on any reputable pantry shelf.  At least they are in my pantry.  My youngest daughter seemed to have a negative amount of flour last weekend.  I’m sure she’s fixed that by now. I did remind her on the way to the store that she needed some.

I am looking forward to a bright fall weekend with a little cooler temps than we have had.  Hope yours is good too!  Use this recipe or any of my other apple recipes listed below to make your own memory and share your apple-i-cious or just fall craft or recipe with me in the linky party at the bottom of this post.


Apple Spice Cake with Brown Sugar Maple Glaze

  •  2 cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups apples, peeled, cored and finely diced


  • ½ cup butter
  • 1 cup brown sugar
  • 2 teaspoons milk or cream
  • 1 teaspoon maple flavoring
  •  Toasted pecan halves

Preheat the oven to 350°.  Grease and flour a 12-cup fluted tube cake pan.

I used my apple peeler/corer/sliced to quickly prepare the apples.  (I know that’s why these apple recipes are so easy to make.)  I just adore that little mechanical device.  It’s not like my computer that gives me error messages!

In the mixing bowl of my Kitchen Aid stand mixer with the paddle attachment combine the sugar, oil, eggs, and vanilla.  In a separate bowl combine the flour, soda, salt, cinnamon, all spice, and nutmeg.  Whisk to distribute the dry ingredients.  Add these to the mixing bowl and mix just until well incorporated.

Fold in the apples and pour into the prepared cake pan.

Bake for 1 hour to 1 hours 15 minutes, or until a tester comes out clean.

It will look cracked on the top.  Don’t over bake or it will dry out.



As soon as the cake comes out of the oven let it cool in the pan on a wire rack for 10 minutes.  Run a knife around the edges and invert on the cake plate.

While the cake is cooling in those 10 minutes prepare the glaze.

Bring the brown sugar, butter and milk to a boil and stir constantly for 2 minutes. Turn the heat off and add the maple flavoring.  Immediately spoon the glaze over the cake.  Add pecans if so desired.  I have a huge bag of pecan halves in my freezer I need to use from last year’s crop.


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    •  Enter your link below.  No ads please.
    • Please follow me using the buttons that are floating around here somewhere ;)
    • Please share the link to this page or the button above in your linked post
    • Tell your friends.
    • Come back on Friday (10/5) to see the most linked features from the hop.
    • Take a look at some of the other stuff out there and leave a comment or two.  You might make a new friend!

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Barns and Noodles

Jam Hands

FUNFetti Cake, Brownie, Ice Cream Mash Up


The only secret to this recipe is add kids for fun.  I don’t know if my kitchen has ever seen so much fun!  That and hearing the kids conversation as they enjoyed the fruits of their labor.  “What if the world was made of candy?  EVERYthing would be gummie bears.  Your eyes would be M&Ms and your hair would be licorice.  You would sleep on a bed of whip cream with marshmallows for pillows.” “Miss Krista, your glasses would be made of licorice too” said Cadence.  Maddie said, of course, “You would take a bath in milk.”  Cameron said, “with sprinkles on it.”  “Sprinkles on what” I asked. “EVERYthing!”

Buy the mix.  Read the directions. Then use your imagination.  The pictures tell most of the story.

1.  Follow the Funfetti directions.

2. Dip store made waffle bowls into melted chocolate chips and then confetti and/or sprinkles. (There is a whole story about making your own waffle bowls in 90% humidity and getting thoroughly aggravated that I will save for another day.)  




3. Cut cooked funfetti into small squares and soften your favorite flavor of ice cream.

4. Add ice cream and funfetti selections into a large bowl and hand the kids some big spoons.  Watch the magic happen.  




5. Sit down with the kids and enjoy!











This would be a fun thing for Home is Where the Heart Is Wednesdays and Thursday’s Favorite Things.