It's been awhile since I've posted anything. Life has made a few adjustments in my daily world. I've recently moved. In the area I'm now living, I don't see the possibility of making as many cakes as I use to. So, I will probably be having more posts about everyday food and living in the country than I will about cakes. So I hope you enjoy the new venue :) Of course now I just have to remember to take pictures of the yummy stuff we make and eat! Which I didn't tonight, sorry!


Tonight's dinner: Buffalo Sirloin Steak with cheesy herb smashed potatoes and salad. For dessert? Pumpkin Spice Cake. Can I just say it was really yummy :)

As a note as with all game meats, when cooking them, it's best not to over cook it. I try to keep mine medium to medium rare. The more the meat gets to medium and beyond the more the
meat is going to be tough and not very tasty.

Buffalo Sirloin Steaks:

3 - 4 buffalo steaks (marinaded)

broil on a high heat in the middle of the oven for about 7-8 minutes each side.

My favorite steak marinade:

1/4 cup olive oil
3/4 cup warm water
and seasonings to your taste. I use Montreal steak seasoning, Steak Dust, Cajun spices, onion salt and whisk it all together in the oil/water. Pour into a Ziploc bag (or dish) and marinate it for at least 1/2 hour. Then cook as desired. I usually don't measure my seasonings, I just add them for my taste.

Smashed Potatoes:

6-8 small to medium potatoes (I try to use two different kinds)
Water (to boil them)
1 tablespoon of minced garlic
Salt
3/4 cup milk (sometimes you need to adjust this amount depending on how many potatoes you have)
1/4 butter (ditto)
1/2 cup cheddar cheese grated
1/4 cup Parmesan cheese grated
fresh ground pepper (to taste)
1 tsp garlic pepper
2 tsp Cajun spices

Clean your potatoes and leave the skins on. Quarter them and put them in a medium size pot with the water covering them. Add the garlic into the pot and bring to a boil. Once boiling add salt (I usually use 1 -2 generous pinches). Let boil 10-15 minutes until soft and potato pieces pierce easily with a fork. Drain water and keep potatoes in the pot. Add milk and butter and smash with potato smasher. Add cheeses and spices and keep smashing till well combined. Taste and adjust herbs and spices to your tastes.

As in all cooking, you will usually adjust recipes to you liking. I rarely actually measure ingredients, but go by taste with a lot of recipes.

Green Salad:

Fresh crisp lettuce - 1 head of Romaine or a bag of already cut salad mix.

I then add what ever other veggies I have handy like shredded carrots, purple cabbage, spinach,
cucumbers, peppers (especially red, yellow or orange). grape tomatoes or quartered big tomatoes... you get the idea.

Then I'll add some shredded cheese, dried fruit (like cranberries, blueberries etc.) or I'll dice up an apple or pear.

If I have it on hand I'll toss in some nut pieces like almonds, pecans or walnuts (candied ones are yummy in there too).

Croutons and your favorite dressing (we love blue cheese) and you have a yummy salad!

As you can tell its more of what you have handy and what you like more than anything. I just try to make it interesting, pretty and most important... YUMMY!

Pumpkin Spice Cake: Super easy recipe I was given by my MIL. Really tasty and actually pretty good for you too!

1 box of spice cake
1 can (the smaller size not the big one) of 100% pumpkin (not the pie kind, just plain old pumpkin)

That's it! Do not add anything else. The batter will be pretty thick, but that's how you want it!

Preheat oven to 350*.

Oil/flour (I use baking spray like Crisco baking or Pam baking) your pan. You can use a 9x13 for a thinner cake or a smaller pan, like 9x9 for thicker pieces. You can also make them into cupcakes.

In a medium bowl add the cake mix and can of pumpkin together. (I use an electric hand mixer, it just makes it easier) When well combined, pour into your prepared pan. Remember your batter will be thick.

Bake in your preheated oven for about 20 minutes for your bigger (thinner) pans and 25 for your smaller (thicker pans). Check it with a tooth pick at about 20 minutes. If it comes out clean its done. You don't want to over bake it.

Take out of oven and let it cool completely. You can eat it plane. Sprinkle powdered sugar on the top, or frost it with a little cream cheese frosting (my fave :). All of it is yummy!

The last two cakes I made in Vegas

Backyardigans cake for a very special 4 year old!



An ice cream cake made for a Washington DC's Capitals hockey fan.

50th Wedding Anniversary

This month is my In-laws 50th Anniversary. We decided to throw them a surprise party.





The cake is Chocolate with Boston cream filling on the bottom, Vanilla with a chocolate turtle filling in the middle and a strawberry with a white chocolate cream/strawberry drizzle on the top. Its covered in in a butter-cream frosting.



50 years! Way to go!




Leon and Gayle... They were really surprised :)