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 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.…
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 over it and elevate the flavor. You can even it pour over roasted veggies to get your kids to eat their veggies.
As always, send me your pictures and comments. DOn’t forget to follow me on Instagram @whiskinthe southern.
- 4 slices Bacon, chopped
- 1/2 cup Finely chopped, Sweet White Onion
- 2 cups Peeled & Chopped, Ripe Tomatoes, with juice
- 1 tsp. Dried Thyme
- 1/2 tsp. Salt
- 1/4 tsp. Ground Black Pepper
- Fry bacon, until crisp.With a slotted spoon transfer bacon to paper towels. Pour off all but 1 Tablepsoon, grease from skillet.
- Stir in onion and cook until soft and translucent, about 5 minutes.Add in tomatoes and juice and stir frequently until it starts to bubble and thicken. About another 5 minutes.
- Remove from heat and stir in thyme. Season with salt and pepper.Serve over biscuits, meatloaf or veggies and top with crispy bacon.
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. This is a great recipe from my friend Julia Wagner. It has all the warm fuzzies…
As you know I’ve been participating in the Melissa’s Produce #FamilyBakingChallenge. One of the recent recipes was a Butterscotch Pear Bread Pudding. You may think that I’m talking about adding butter scotch to a pear bread pudding but I’m not. Butterscotch Pears are actually a type of pear that is very similar in taste and texture to Asian pears, that used to be rare and are now found everywhere.
I happen to love these pears. Their texture is so crispy and so juicy almost like vegetable texture but with the sweetness and the juiciness of a really good apple or pear. They also have a sweetness that is not sugary sweet it’s almost savory sweet. Together with a traditional bread pudding mixture and the chocolate chips that I added this is an amazing dessert or brunch dish. And I will tell you it’s really good just walking through your kitchen every time and taking a scoop. I like to serve it warm with some whipped cream or even ice cream but it’s standalone good. Enjoy!
Please send me pictures. Please send me comments and suggestions. I want to hear how this goes for you. Of course please head over to Instagram and follow me on @whiskinthesouthern.
Butterscotch Pears Bread Pudding
- 4 Tbs. Unsalted Butter
- 3/4 cup Granulated White Sugar
- 3 Lg. Butterscotch Pears, cored and sliced thin You can use Asian Pears also ie Bosc
- 6 cup Stale Brioche Bread, cubed I used Challah
- 2 cups Half & Half
- 1/2 cup Milk
- 4 Lg. Eggs
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Ground Cinnamon
- Pinch of Salt
- 1/2 cup Mini Chocolate Chips
- Preheat oven to 325°F. Spray an 8X8 baking dish with cooking spray and set aside.Melt butter in a large skillet over medium heat. Add ½ cup sugar and stir until combined. Add pear slices in an even layer. Cook, without stirring for 8 minutes until the fruit begins to caramelize. Flip slices and cook for 5-8 minutes longer until both the fruit and the caramel are golden brown
- Meanwhile, prepare the custard by whisking together remaining ¼ cup sugar, half and half, milk, eggs, vanilla, cinnamon and salt. Spread the bread cubes into the prepared pan. Sprinkle chocolate chips in. Reserve some for the top.Pour custard mixture over the bread. Press down to make sure all cubes are soaked.
- Layer pear slices evenly over the top of the bread mixture. Top with remaining caramel from the skillet. Sprinkle with remaining chocolate chips. Bake for 55-65 minutes until fully set. Serve dusted with powdered sugar or whipped cream.