I Take That Back aka Vanilla Cakes

Hey, y’all.  🙂

What’s up?

It’s still so so very hot here.  The new business is going great but I had a little health setback last week so I wasn’t really in the mood for blogging.

Since we last met…we had our Christmas in July meal.  🙂

Dinner out. (Longhorn)


Had to get a new whisk. 🙁  For years I used my Meme’s whisk ’til it finally wore out and then I switched to my Mema’s. It just made me feel like a little bit of them was still helping me out in the kitchen. I kept trying to piece the last one together but it finally met its last bowl so I got this one.  I have to admit it’s pretty good. 🙂 Still miss my beloved ones though.  🙁

Made some chicken fried chicken with gfjules.


Y’all know I’m a proud Texan Southern girl…how had I never heard of sugar butter? Rolling a chunk of butter in sugar? I feel like someone in my youth failed me.  😉

I know some of y’all only read here for my political stuff but really what’s left to say?  I don’t want to type that horrible piece of garbage’s name on my blog. Watching him go after the parents of a dead SOLDIER makes me want to vomit. The only thing worse is watching / listening to those of you who continue to support him. There’s a very special place in hell…


Now how bout some cake to make the good and decent amongst us feel better 🙂


So a while back I told y’all about this cake and said it was the only vanilla cake I’d ever need.

Please forgive me for I was wrong.  🙂

This gfjules recipe right here is the only gluten – free vanilla cake recipe I’ll ever need. 🙂

Now y’all know we’re a rum cake family.  Plain, orange, lime, strawberry as long as it’s got rum we’ll give it a try.

I’ve wished so many times that Jules would make a vanilla box mix to go along with her other mixes.

Well a couple of weeks ago I saw she posted that vanilla cake recipe and called it the best ever or something like that. Of course I’d have to be the judge of that myself. 😉  So that night I took her recipe and weighed out all the dry ingredients into a bag and put it in the cabinet. Then this weekend I used it as a dry mix for a traditional rum cake. I used her liquid ratios but subbed some of my own liquids (so rum instead of milk…a mix of butter and oil instead of straight oil) plus a box of vanilla pudding. Just like the traditional Bacardi Rum Cake recipe we all grew up with in the 70’s.

I didn’t even mix it with a mixer.  I just used my Danish dough whisk thing.

This worked perfectly.

Only vanilla cake recipe you’ll ever need.  🙂

Ok that’s all for today.  Hope things are great in y’all’s world and that you’re still staying cool. 🙂

See y’all soon.  🙂



German Chocolate Brownies

Hey, y’all. 🙂

Is it 10 million degrees where y’all are?  It sure feels like it here.

Even so I did do some cooking this week.

If you read the old blog you know that fig preserve making day is one of my most favorite days of the year. 🙂  I guess because of all the rain we had all winter / spring…this year’s figs are out of this world good.

That second to the last pic is to show y’all what I’ve been doing with Glutino crackers to make them more palatable for me and for the non celiacs in my life.  I melt a little butter. Brush it all over the crackers and then bake at 325* in the convection over for just a couple of minutes. They don’t get soggy at all and once they cool off you can store them in a Ziploc bag and they stay super crisp for weeks.

Up next…

A batch of my Mema’s shrimp pasta salad.  I used that Barilla gluten – free pasta (macaroni size) I wrote about a while back and hands down they made the best gluten – free batch yet. I’ve tried other gluten – free pastas with this recipe and they are awful compared to this (actually all other gluten – free pasta is awful compared to the Barilla).  I’m so scared they’re going to stop making it.

I didn’t have any gluten – free croutons made up so I used crushed up Doritos on top.  No need for croutons anymore. 🙂

I know some you only stop by here for my political thoughts / rants but today I’m gonna hand the mic to this awesome 14 year old boy…and by extension his parents.  In EVERY way imaginable y’all are doin’ it right. 🙂


Now to those brownies…

First let me say that for a full brownie pan you should double the amounts listed below. These are thin because we don’t need a full pan in the house right now due so some blood sugar issues of others in the house and I couldn’t find my smaller pan so we’re just having thin brownies. 🙂

2 oz German Chocolate and 6 tbsp Butter. Melt completely and cool.

1/2 cup Flour gfjules of course plus 1 cup Sugar and a dash of Salt

Add melted Butter / Chocolate plus one Egg and a splash of Vanilla. Super easy.

Spread into pan and baked at 325* in the convection over for about 23 minutes.

If you’ve never used German Chocolate for baking…go get you some right this minute. 🙂  This is like brownies on crack…just how I prefer my crack I mean brownies. 😉

Ok that’s all for today.

Hope y’all are having a great weekend and are staying cool.  🙂

See you soon.


Hodgepodgin’ It Today

Hey there, y’all. 🙂

How was your 4th?  Cool I hope. 🙂

Today’s eats are mostly new ways of making things I’ve already blogged about before (recently)…but they were so go I want to share and give y’all some different ideas of how to use them.  🙂

Since we last met…

So last time I wrote about that Snicker’s cake but we hadn’t cut into it yet and I was the only one who’d tasted it (anytime I make something for other people I make a little mini tester to make sure it’s ‘other people’ worthy). Papa B said it was the best cake he’s ever had. Thank you, Papa bear. 🙂

A couple of days later I wasn’t feeling peanut-y so I scraped off the toppings and poured some warm leftover ganache over it. OH MY GOODNESS this was even better. 🙂  This is my new plain chocolate cake recipe right here. I can’t image ever needing another one.  🙂

That cake was for Father’s Day and of course Papa B wanted chicken fried steak. This was my first time using gfJules for frying. It was fantastic.  Another 3-pointer for Jules. 😉  Isn’t that piece of meat an interesting shape?

Yacht Rock is back. 🙂

So are snow cones. Wedding Cake FTW.  🙂 When we were little in the summertime…at the bay…every day at 3pm Mema or Pappy would take us to the only little store for miles and we could get a treat. 3pm because it was after their nap time. You know…be quiet while we sleep and you can have a treat. 🙂  I always got one of those old school three flavor snow cones in the paper cup with the pointy bottom.  A couple of times a week now we go get snow cones…at you guessed it…3pm – ish.  🙂  We weren’t doing it that way on purpose at all but then realized we always went at the time. 🙂

Back to the eats…the next week a neighbor brought over a box of fresh Fredericksburg peaches so I made some preserves with them and Mama B said she wanted a peach cake or cobbler.

So I used this recipe and subbed the peaches for the blueberries.  It was another win. 🙂  And this my new go to yellow cake. Can’t imagine ever needing another one. The fam got to this before I could get a good pic.


Made some individual lasagna and I used this recipe for bread to make garlic toast.  Instead of the butter in the dough though I used an equal amount of sour cream.  This was a huge win too and how I will be making it from now on.


For the 4th I made some homemade banana pudding. I made the vanilla wafers and just subbed gfJules for the flour.  It worked great. I’ll add the wafer recipe at the end of the post.

So earlier this year I started a business.  This is how my car seats look when I leave the house now. Packages ready to drop off. 🙂  I’m loving it a lot but it takes a lot of energy which y’all know I struggle with.  It’s also a reason why blog posts are so sporadic right now.

The other reasons being…health and heat. It’s just so hot I don’t really feel like turning on the oven for baking more than once a week or so.  We’ve had heat advisories down here for like the last 2 weeks.

So anyway…that’s what’s going on here. Hope y’all are staying cool in your parts of the world. 🙂

See y’all soon.  🙂


Vanilla Wafers

1 1/3 cups Flour

1/2 tsp Baking Powder

1/8 tsp Baking Soda

1/2 tsp Salt

1/2 cup Brown Sugar

1 stick soft Butter

1 Egg

4 tsp Vanilla

2 tbsp Milk


Oven 325*

Mix dry.

Add wet.

Mix well with spoon, hands, mixer. I used a wooden spoon.

Portion out dough balls.

Icebox for 30 minutes or freezer for 15.

Bake 15 – 17 minutes.

Cool on racks.


Homemade Caramel Sauce + Cake

Hey, y’all. 🙂

Let’s just get right to it today. 🙂

If you like caramel. Or snickers. Or chocolate. You’re going to want to get your grocery list ready as you read today. 🙂

First of all though Thank You. 🙂 Thank you for embracing my tiny little corner of the internet. Even though I’m pretty much only posting once a week and sometimes it’s like 10 days between posts right now…y’all keep reading and it means so much to me. Thank you. 🙂

Ok so have y’all ever tried to make homemade caramel sauce?  Has it been a complete disaster?

With the burning sugar and trying to get it to correct temp?

Yeah, me too. Until now.

So I was going to make a special father’s day treat for Papa B and it has a bunch of steps and ingredients.  I thought I’d put everything I needed on my grocery list but then got home and of course was missing an important ingredient. Caramel sauce.

SO…I tried this 5 minute microwave caramel sauce and it was to die for.

1 stick melted butter. 2 cups brown sugar. 1 cup cream.

All whisked up and into the microwave for 2 minute bursts.

Cook for 2 minutes at a time testing at the end of each 2 minute burst.  Just drop a little on a piece of wax paper. You’re going for the color next to the spoon. This took 6 minutes in my microwave.  Don’t actually stir it between the 2 minute bursts.  Just kind of swirl the bowl around real good a few times (I used an 8 cup glass Pyrex measuring cup).  Then just dip your spoon into the caramel to get a little out to test. Go by color not thickness. Trust me on this. It thickens up A LOT as it sits and cools down.  When it gets to the color by the spoon up there it will definitely still be more runny than you think it should be. DON’T cook it more or you’ll end up making caramel chew instead of sauce.

After 6 minutes.

Even if the next recipe hadn’t turned out…all of the work would have been worth it just for this liquid ‘gold’.  It’s that good.  And easy.  And no burnt sugar ruining pans and smelling up the place.  🙂

So then it was time to make the actual treat.

Snickers cake. 🙂

I followed Brown Eyed Baker’s recipe just subbing gfjules for the flour.

Look at my pics and captions but follow that link and go to her site for the actual recipe. 🙂

Chocolate cake cooling down while I get started on the other steps.

This cake recipe is unreal. Even if you don’t like Snickers or any of these other toppings the cake recipe alone is worth making and toping with a toping you do like. The only thing I changed from her recipe is I didn’t use coffee as we’re not coffee people. I just used an equal amount of hot water.


Up next nougat…

Sugar. Evaporated milk. Butter. Vanilla.

Marshmallow cream. Peanut butter.

Stirred up and cooling down while moving on to the next step.

Me too, Hill. Me too. 🙂

Like this crazy but oh so worth it step-y cake recipe. 😉

On to the next step…

Cream cheese. Butter. Powdered sugar. Caramel sauce. Vanilla.

Caramel buttercream icing. Yum. 🙂

Let’s put this cake together now shall we?

Topping station. I forgot to take pics of the last bowl on the right. It’s chocolate ganache. Just Hershey’s bars and heavy cream.

Completely cooled cake.

Covered in nougat.

Covered in caramel sauce.

Covered in caramel buttercream.

Topped with salted peanuts and drizzled with chocolate ganache.

Devine. 🙂

And proving yet again there is very little you can’t make gluten – free.  But you should definitely use gfjules to get you there.  It just works. Perfectly. Every time.  🙂  And no…since someone did ask…I do not have any affiliation with gfjules at all. In fact depending on their political leanings they might wish I’d never post their site here at all. But I paid for the products and this is my space. I’ll post about them whenever I want.  The main reason I keep making sure the link is posted is because until you try it and compare it to whatever you’re using now you can’t imagine how much easier this flour will make your gluten – free baking life.  It’s never hit and miss and the taste is second to none. Gluten – free is hard in this gluten – filled world.  I want to do my little part to help make it a little easier for those of us who have no choice.


Do y’all have big father’s day plans?

Happy father’s day to the best dad 2 girls could ever ask for.  Papa B, you’re the best and as I always say…we hit to the super duper parental lottery with you and Mama B.  🙂

Y’all have a great weekend and I’ll see y’all soon.  🙂



Blueberry Streusel – ish

Hey, y’all. 🙂

Hope y’all are well and dry. 🙂

This is a park I pass all the time.  It looks like a lake.  There’s also a section that’s for pets and the water was so high it washed all the chairs and toys up against a fence.

Good thoughts for everybody suffering from all the floods in the area.

Since we last met…

Well first…


Ok now that we’ve gotten that out of the way…

Do y’all remember how much I’ve raved about the InstaPot?

I used the InstaPot to make a batch of pintos. This was another pressure cooker hit. Perfect soft creamy beans in about and hour (and a half if you add in the prep time and the time it takes for the pot to pressure up and then down at that end.)

Memorial Day eats.

Celiac smores. 🙂  I mean really? What’s the point of the graham cracker anyway? 😉

Albuquerque’s pot fell off and broke. Pioneer Woman coffee mug to the rescue. This particular mug couldn’t match my kitchen more if it tried.



Now about that blueberry treat.  🙂

Do y’all have some summer fruit you’ve been trying to figure out how to use up?

Meet your solution. 🙂

1 cup softened butter. 1 1/4 cup sugar. Beaten for about 4 minutes.

Add vanilla. 2 eggs. 8oz soft cream cheese.

Beat til smooth.

Add 3 cups flour. I used gfjules of course but this is just a regular recipe and I didn’t adjust anything at all. Just swapped out the flour.  1 heaping tsp baking powder. 1 heaping tsp baking soda. 1/4 cup plus 3 tbsp milk. Beat til combined.

Spread half of mixture into a 9 X 13 pan.

Cover with  1 – 2 cups blueberries.

Top with rest of batter. It’s kind of thick. Spray your spatula with some Pam to help it spread more easily.

Pour 6 tbsp melted butter over batter. THEN (I didn’t get a pic of this but) mix together 3/4 cup sugar, 1/4 cup flour and cinnamon to taste. Then sprinkle it over the butter.  Spread it around so the sugar / flour mixture soaks up the butter but do it gently so it doesn’t start mixing into the batter. You want it to remain it’s own layer so it bakes up kind crispy on top.

Bake at 350* for 35 – 45 minutes. It took 35 minutes in my convection oven.

This is a kinda step-y recipe but trust me it’s worth the work. 🙂

The whole thing was good but the cake part? I already have plans to try it as something completely different. I’ll share if it turns out.  🙂

Ok that’s all for now. See y’all soon. 🙂