I had seen this recipe among my families #ShoeboxFullofRecipes , but I had never made it. So when I was in Georgia, at the end of September, it seemed like the perfect time to try it. It was delicious and received rave reviews. So last week…
When I was in college, my boyfriends dad used to make Apricot Brandy. I still think about sipping it during the summer sitting in their backyard, or in the winter by a fireplace. So when I somehow ended up with bags of dried apricot. Maybe…
back on January 19th I posted my version of the Tik Tok, cake cutting hack, on my Instagram. While you all loved the hack, what I heard most was, “I need that recipe”!
So here you go. This is my vanilla cake recipe. It is light, delicious and sweet. You will love it!
Please send me pictures of your version and follow me on instagram https://www.instagram.com/whiskinthesouthern/
Vanilla Cake and Vanilla Buttercream
- 2-1/2 cups Sifted Cake Flour
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 3/4 cup Unsalted Butter, at room temperature
- 1-3/4 cups Granulated White Sugar
- 4 large Egg Whites, room temperature
- 1 large Whole Egg, room temperature
- 1/2 cup Whole fat Sour Cream, room temperature
- 1 Tbs. Pure Vanilla extract
- 1 cup Whole Milk, room temperature
- 1-1/2 cups Unsalted Butter, room temperature
- 2 tsp. Pure Vanilla Extract
- Pinch table salt
- 5 cups Confectioners Sugar (about a box)
- 1/3 cup Whole Milk, may need more
- Sanding Sugar or Sprinkles
- Preheat oven to 350°.Grease, Flour and line with parchment paper, 2-9" cake pans
- Whisk together flour, baking powder, baking soda and salt. In a stand up mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add sugar and beat on high until creamed together. Be sure to wipe down sides.Add in egg whites and combine well. Then add in sour cream and vanilla.Alternating with the milk, on a slow speed, add in dry ingredients in thirds. DO NOT OVERWORK your batter. Mix until just combined.
- Divde evenly into prepared pans. I like to use a large ice cream scoop (disher), to get it evenly distributed.Bake for 20-25 minutes. You want a tester to come out with just a very few wet crumbs. remember ti will keep cooking as it cools.Cool cakes, in pan on wire rack. See notes below for assembly.
- In the standup mixer, fitted with a paddle attachment, Beat the butter until light and fluffly. Add vanilla and salt, then start adding the confectioners sugar, slowly.Depending on the weather where you are, you may need to gradually add the milk as you go, or you can add it at the end. Continue beating until you get a thick but light consistency. Keep in mind you may need to add more confectioners sugar or more milk.
I love the idea of homemade gifts, especially sweet ones you can eat! This popcorn bark is the perfect canvas for any occasion. You can customize your colors and flavors to fit any holiday. Peppermints at Christmas time, Conversation Hearts at Valentines Day and Jelly…
Even though it is January, it was recently National Strawberry Ice Cream Day. And honestly, who couldn’t use something fresh and sweet right now? I love this recipe. It comes together so quickly. The ingredients rae not obtrusive to keep in the house. Once you…
I love a good “one-pan dish”. So when, one Saturday morning when I saw this recipe on the FoodNetwork’s The Kitchen, I was glued to the tv.
Katie Lee Biegel shared this dish and it seemed too easy to be good. But it looked fantastic when it was pulled out of the oven. I decided to try it. I added fresh asparagus. You can any fresh veggie.
This recipe was great because it was easy, flavorful and one dish to clean. This dinner will be in my regular rotation. This is my version,
One Pan Chicken with Tomatoes over Polenta
- 1 1-pound Tube Cooked Polenta
- Salt & Pepper
- 5-6 Tbs. Olive Oil
- 2 whole Chicken breast, boneless & skinless
- 1 tsp. Italian Seasoning
- 1/2 cup Fresh Grated Parmesan, or more
- 4-5 whole cloves garlic
- 1 pint Cherry Tomatoes
- Add optional veggies
- Preheat oven to 400° Drizzle a little olive oil into a9x13 baking dish.Slice Polenta and lay in a single layer into baking dish. Season generously with Salt & pepper.Lay chicken breasts across the top of polenta and season again.Sprinkle with parmesan and italian seasoning.
- Scatter garlic cloves around the chicken and polenta. If you are adding veggies, now is the time.Don't go crazy with salt but you do want to continue to season. Then drizzle whole dish with olive oil.
- Bake until an internal temperature of 165°, about 30 minutes.Garnish with more olive oil and Parmesan. Serve immediately.
You can get the original recipe here https://www.foodnetwork.com/recipes/katie-lee/roast-chicken-breast-with-polenta-and-cherry-tomatoes-9613853
It seems so simple but fresh whipped cream, made at home, is something special. I love recipes that are simple but offer a big wow factor. It’s ironic that something so simple is often not tried. I hope this gives you the incentive needed to…
I have a daughter that is allergic to nuts. Thankfully, it is not a life threatening allergy but just enough to be really uncomfortable. She used to love the granola from Madison, in NYC. I decided to create a nut-free version she could enjoy. I…
I saw this recipe first done on @LifeisbutDish story on Instagram. it is such a clever idea, I had to share it with you.
It comes together super quickly and can be customized to fit any occasion.
As always send me your pictures and comments. Follow me on instagram @whiskinthesouthern
- 1 cup Unsalted Butter, room temperature
- 1 cup White Granulated Sugar
- 1-1/2 tsp, Pure Vanilla Extract
- 1 tsp. Salt
- 2 cups All-Purpose Flour
- 1-1/3 cups Semi-sweet Chocolate Chips. See notes
- Preheat oven to 350°.Line a baking sheet with parchment paper, set aside.
- In a large bowl, cream together butter and sugar, until smooth.Add in vanilla and salt.Gradually add flour and mix until just combined. it will seem dry. It's all good.Stir in chocolate chips, save a few for topping before baking.
- Turn the dough out onto lined baking sheet and cover with another piece of parchment.Start by using your fingers and hands to pat the dough flat.From here you can use a rolling pin or even a heavy can to roll the dough into a thin, flat, even layer (about 1/4" thick).Peel top kayer of parchment off and press remaining chips into flattened dough.
- Bake for 20-25 minutes, until crispy edges and golden brown all over.Cool COMPLETELY then break into uneven shards of cookie crack.
Nothing makes anything better like bacon. Seriously, bacon is the ultimate Unami flavor. Nobody does bacon better than the south. Here is a bacon gravy that literally is great with anything! You can pour over scrambled eggs and biscuits. If you make meatloaf, pour this…
I am so grateful to Brigid of @Bostonbabbler for sharing her recipe for Chocolate Madelines. I hope you enjoy them and that you will follower her on instagram. As always, please share your comments and pictures with me. Be sure to follow me too on…
I don’t know how I can get any luckier than to have a guest recipe for my dear friend Julia Wagner over at @asprinkleofjulia. Please enjoy this delicious recipe.
Hot Cocoa Chocolate Chip Cookies
- 3-1/4 cups All-Purpose Flour
- 4 packets Instant Hot Cocoa Mix Do not use sugar-free
- 1 tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup Unsalted Butter, at room temperature
- 1 cup Granulated White Sugar
- 2/3 cup Light Brown Sugar
- 2 Lg. Eggs
- 1 tsp. Pure Vani;la Extract
- 1 cup Chocolate Chips
- 1 cup Marshmallow Bits, see notes below
- Preheat oven to 350Mix flour, hot chocolate packets, baking soda, baking powder, and salt together. Set aside.
- In the bowl of a stand-up mixer beat butter, sugar and brown sugar until creamed, about 2 minutes. Add eggs and vanilla and continue to mix.Add the dry mixture into the butter mixture in two additions, continuing to mix after each addition. Mix only until incorporated.
- Turn the mixer to the lowest setting and add in chocolate chips and marshmallow bits.Cover mixture tightly and refrigerate for 30 minutes..Remove the dough from the refrigerator and using a Tablespoon measure, form into 2 tbsp balls.Place on cookie sheet. Bake 10-12 minutes. Let cool completely, on rack.Enjoy!