Chocolate Buttermilk Cake

Dave says this is the best chocolate cake. But then, he says that about all my chocolate cakes! He took this cake to his bridge game, and they agreed.

2 cups flour

2 cups sugar

¾ cupnnusweetened cocoa powder

1 tsp coffee espresso powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk (room temp)

½ cup coconut oil (or vegetable oil)

2 large eggs (room temp)

2 tsp vanilla extract

1 cup hot water

Preheat oven to 350. Grease and flour two 9" round pans, or one oblong pan.

In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually add the hot water,  mixing until smooth. Batter will be thin, but that's okay.

Pour the batter into the prepared pan(s). Bake for 30-40 minutes, depending on the pan you use, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pans for n10 minutes, then turn out onto a wire rack to cool completely.

FROSTING

1 cup unsalted butter, room temp

3½ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup buttermilk, room temp

2 tsp vanilla extract

Pinch of salt

In a large bowl, beat the softened butter util creamy. Gradually add the powdered sugar, beating until well combined.

Add the buttermilk, vanilla, and salt. Beat until smooth and fluffy.

Strawberry Shortcake

This is my new favorite recipe for this classic dessert. It comes from the Pillsbury Book of Baking, and it is just right . . . Not too cakey or biscuity. 

2 cups flour

½ cup sugar 

1 Tbs baking powder

½ tsp salt

½ cup butter 

¾ cup whole milk

2 eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Mix milk and eggs together. Add to dry ingredients, stirring just until dry ingredients are moistened. Do not over stir or cakes will be tough. Spoon into a greased 9" round or square cake pan.

Bake at 375 degrees for 25 to 30 minutes, or until a toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before inverting onto a cooling rack.

Cut the cake in wedges or squares, splitting each piece in half. Top with strawberries (or blueberries) that have been sweetened with some sugar to taste. Place the top of the cake on the berries and then top with fresh whipped sweetened cream. I usually use powdered sugar to sweeten my whipped cream, as it holds together longer.

You can sprinkle toasted sliced almonds over the top, if desired.

 

Asparagas Crescents

Made this for Super Bowl 2025, and it's a keeper.

Eight servings.

1 package refrigerated crescent rolls

4 slices non-smoked provolone cheese, cut in half

4 slices Swiss cheese, cut in half

4 slices mozzarella cheese, cut in half

8 thin slices prosciutto cheese

16 spears fresh asparagus

2 Tbs olive oil, for drizzling, optional

1 Tbs dried Italian seasoning, optional*

Pre-heat oven to 375 degrees.

Break the bottom tough part of the asparagus off. It will naturally break off where the tender part meets the tough part of the stem. Discard the tough stems.

Line a baking sheet with parchment paper. Separate the crescent rolls into 8 triangles. Brush each triangle very lightly with olive oil. Place one half-slice of each cheese on each triangle. Lightly fold a slice of prosciutto and place on top of the cheeses. Then take 2 spears of asparagus and place them across the triangle horizontally, so they stick out over the sides. Roll up the triangle, starting at the large end. Secure the pointed end over the top.

Arrange on the parchment paper, at least 2" apart. Bake 15-20 minutes, until lightly browned and cheese is oozing out and also lightly browning. Remove to wire rack to cool. Cooling will allow the cheeses to firm up.

If desired, brush the tops with olive oil, and sprinkle with Italian seasoning. 

*Could use Everything Bagel seeds instead.

Dill Dip

This recipe, or one like it, dates back to at least the 60's. But it is universally liked by all. Serve with fresh veggies.

1 cup mayonnaise

1 cup sour cream

1 Tbs dried dill weed

1 Tbs dried minced onion

1 Tbs dried parsley

1 tsp (or less) seasoned salt

Mix all together and refrigerate 24 or more hours before serving with assorted fresh vegetables.

Hamburger Soup

 Doesn't sound that good, but it is. Contest winning recipe from Taste of Home.

1 pound ground beef

4 cups water

1 can (14 oz) diced tomatoes, undrained

3 med carrots, sliced

2 med potatoes, peeled and cubed

1 medium onion, chopped

½ cup chopped celery

4 tsp beef bouillion granules

1½ tsp salt

¼ tsp pepper

¼ tsp desired oregano

1 cup cut up fresh or frozen green beans

Brown beef in large saucepan. Drain. Add the next 10 ingredients, bring to boil.

Reduce heat and cover, simmer 15 minutes, or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes, or until the beans are tender.

Peanut Butter and Carrot Dog Treats

 2 large carrots, scrubbed clean and cut into chunks

2 cups oatmeal, any kind

½ cup natural peanut butter

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Boil the carrots in water, covered, until fork tender, 5-10 minutes. Drain.

Combine the carrots, oats, and peanut butter in the food processor. Mix well until the carrot and oats are broken down, and a soft sticky dough forms. If dough is too wet, add more oats. Too dry, add more peanut butter.

Place dough on a sheet of parchment paper. Place another sheet on top and roll out about ½" thick. Cut out with bone shaped cookie cutter (or any shape). Re-roll the dough as necessary to use it all. 

Bake for 35-40 minutes, depending on the size of cutter used, until the treats are dry and lightly browned on the bottom. They will feel soft when first removed, but will harden once they are cooled.

Store in air-tight container at room temp for up to 1 week, or 2 weeks refrigerated. Can freeze them which makes them firmer and longer lasting.

The Most Amazing Strawberry Cake

If you love strawberries you will love this cake! I used a cake mix (just because I had one), doctored up equate to the original recipe. I will list both versions below. 

This frosting is absolutely a show stopper! My grandson said it was the best cake he has ever eaten. You for sure want to make this one for that next special occasion. Perfect for Valentine"s Day. THIS CAKE MUST BE KEPT REFRIGERATED.

ORIGIONAL RECIPE:

1 pound fresh strawberries, washed and hulled

¾ cup salted butter, softened

¼ cup vegetable oil

1½ cups sugar

¼ cup sour cream

1½ tsp vanilla extract

1 tsp strawberry extract

3½ cups cake flour

4 tsp baking powder

½ tsp table salt

3 large eggs, room temp

1 cup buttermilk, room temp

pink food coloring, optional

Add strawberries to a blender or food processor and puree until smooth.  Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, util the mixture is thick and reduces by half, about 20 minutes. You should end up with just over 1 cup of reduced puree. Set aside for later use in both the cake and the frosting.

Lightly grease two 9" cake pans. Line the bottoms with parchment paper. Preheat oven to 350 degrees.

In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until creamy, about 2 minutes. Beat in one cup strawberry puree, sour cream, vanilla, and strawberry extract, if using. Reserve the remaining strawberry puree, up to ¼ cup, for the frosting.

Use a fork to combine the eggs and buttermilk together. Set aside.

In another bowl stir together cake flour, baking powder, and salt.

Add ⅓ of the dry ingredients to the butter mixture, and mix until just combined. Add half the milk mixture and combine. Add in another ⅓  of the dry ingredients until combined followed by the remaining milk mixture. Add remaining dry ,mixture and mix with hand mixer until just combined. Stir in food coloring, if using, adding a little at a time until desired color is achieved.

Divide the batter evenly between the pans. Bake at 350 for 25-30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before frosting.

MY CAKE MIX VERSION:

1 pound fresh strawberries, prepared and reserved as in original recipe above

I box of strawberry cake mix

1 cup melted butter, cooled

¼ cup sour cream

1 tsp vanilla

4 large eggs

1 cup buttermilk

Combine cake mx, cooled melted butter, sour cream. eggs, and vanilla. Add buttermilk. Fold in 1 cup of strawberry puree. Mix and bake as directed on box. 

NOTE: I live in a high altitude area so I have to add ¼ cup flour, and reduce the baking temperature to 325 degrees, and bake a little longer.

STRAWBERRY CHANTILLY CREAM FROSTING

2 cups heavy cream

1 tsp vanilla

1.5 oz instant strawberry jello

2 cups powdered sugar, divided

8 oz cream cheese, softened

8 oz mascarpone cheese, softened

reserved strawberry puree

In a large bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in ½ cup of the powdered sugar. Continue beating until stiff peaks form.

In a separate bowl, beat together cream cheese, mascarpone, and remaining ¼ cup strawberry puree. Whip until smooth, about 2 minutes. Add in the remaining 1½ cups powdered sugar. Mix until well combined.

Use a rubber spatula to fold the whipped cream mixture into the cheese mixture. Combine until no streaks remain. Frost the cake as usual. Refrigerate cake.