Cooking, Desserts

Traditional Pound Cake Recipe

Traditional Pound Cake Recipe

Traditional Pound Cake Recipe



Traditional Pound Cake Recipe

I am going to weigh a thousand pounds by the time this quarantine is lifted.  Cooking is something I enjoy doing.  It brings me peace.  So, with that being, I haven’t made a pound cake in a month of Sundays.  Here is my Traditional Pound Cake Recipe with a powdered sugar glaze.  Forgive the “angel food cake” look because I couldn’t find my bundt pan.

This is a cake that you have to “baby” but I’m telling you, my KitchenAid mixer, it made all the difference.  You can use your hand mixer, as well.  My mixer died a long long time ago, bless its sweet heart.


1 pound butter, softened

3 c. sugar

6 eggs, room temperature

4 c. all-purpose flour

3/4 c. milk

1 tsp. almond extract

Vanilla extract, 1 tsp.


In a bowl, place the pound of butter and mix the crap out of it.  It should be a pale yellow, whipped look.  On a medium to high speed.  **Why am I singing the song “Whip It.”**  Good grief, now it won’t leave my head.  Dangit.

Where was I?  Oh…PSA…do not try and “sip” the almond or vanilla extract.  My son-in-law learned a lesson on that one.  Just passing in the kindness to everyone.  God love him.  Him’s a special boy LOL.

Quarantine.  Bunny trail.  I cannot focus.

Cheesecake…no…Pound cake.  I can do this.

Once the butter has been whipped, add an egg in one at a time.  Whip it till the yolks are blended.  Next up, get your milk and flour.  Go in this order:  a bit of milk, whip, a cup of flour, whip, repeat ending with flour.  Mix it until it is smooth.  Lastly, add in the extracts.  You can leave out the almond extract but it was good.

Grease a bundt pan (yes, I used an angel food cake pan).  After you grease it (spray or crisco), then you need to get some flour and swirl it around in there.  Add your batter.  Bake at 300 for about an hour and 40 minutes.  I started checking it at 1:30 but I did up it to 1:40.  It was done.


Eyeball this….I think I did 2 c. powdered sugar, a tsp of vanilla, and enough heavy cream (you can use 1/2 and 1/2 or milk) to thin it out.  I ended up making WAY too much, so Big Daddy drizzled all the leftovers over each slice that he eats LOL.  My daughter put it on the cake.

For the love…it is good.

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Larabar Bite Knock Off Recipe

Larabar Bite Knock Off Recipe

Here is my Larabar Bite Knock Off Recipe that I make quite often.  We were first introduced to the Larabar at my sister’s house.  My mom, aunt, Hunter, and I were traveling home from St. Augustine last year.  Thankfully, my sister lives 1/2 way, so we were able to stop and regroup.

Because she loves me, she had a coke, cookies, and chocolate!  This is against her norm.  She struggles with some food allergies.  Over time, she has chosen to stay away from her food triggers.  I don’t share her discipline, so she indulged in giving me comfort things.

I tell ya, she loves me like that.

She gave me this Larabar thing and I had no idea what it was or tasted like.  It looked like a chocolate covered granola bar.  Frankly, I am down with that.  I ate it and I liked it.  Then, she snickered and told me that it was chopped up cashews, dates, and has a bit of chocolate surrounding it.

Dates…they make me catch vomit in my lower throatal area LOL.  Not my jam.  These, however, were yummy!  As I tasted it again and let Hunter try it, my mind began to wander.

Did You Know?

Cashews are a natural anti-depressant food.  Dates are good for you.  This contains protein which is good brain food.  Seemed straightforward enough, so I thought to myself and set out to recreate this phenom.

Larabar’s are expensive unless you have a coupon, are richer than me, or they are on sale.  We are always trying to save money, so again, my wheels were turning.  I got home and went to the store and bought some unsalted or lightly salted cashews and a bag of whole, pitted dates.

Mind Over Matter

There, they sat in my pantry for a couple of weeks because I was thinking “I don’t like dates.”  So stupid LOL.  Finally, I girded up my loins and whipped out my food processor.  I poured the whole canister of cashews and the whole bag of dates in there and I chopped and ground it down.

The Process

Next, I got some waxed paper and laid it out.  I made little balls out of the mixture.  It made about 24 balls.  I set them on the waxed paper until I was all done.  Now, the first time I made these, I did melt down some chocolate chips and water to where it was really thin.  I used a spoon and rolled each ball in it and then put it on a cookie sheet.  From there, I threw it in the fridge so it would harden the chocolate.

The Mess

That worked beautifully and tasted just like the real thing.  The downside to that was that he made a huge mess out of it.  Chocolate was everywhere.  This time, I do not roll it in chocolate.  I just let it sit for a couple of minutes and then I put it in a container.  This container goes straight to the fridge and when Hunter is melting down, I get one or two out.

Being Wild

If you are super wild, you can throw in a teaspoon of salt and a capful of vanilla.  Alas, I’m not that ambitious.  I’m all about having a 2 ingredient recipe that is good, is a protein and helps with brain function.

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Cinnamon Roll Cake


I was having company over and I needed something for dessert.  Enter the Cinnamon Roll Cake.  Wow!  This was so simple and so good.  Very easy and since I have most of these things on hand, I can make it more often!  I may even be wild and cook this batter in a waffle maker!

Cinnamon Roll Cake

Cinnamon Roll Cake

3 c. self-rising flour

1.5 c. milk

2 eggs

4 tsps. vanilla

1 stick butter, melted

Combine and mix all these ingredients.  Place in a greased 13×9 dish.  This is super thick, like a bread.  Do your best to spread it out, but mine was not evenly spread.


1 c. brown sugar

1 T. cinnamon

Spread over “cake” batter.  Bake at 350 for 30 minutes.  Allow cooling.


3 c. powdered sugar

1-2 T. water

1 tsp. vanilla

In a saucepan, bring this mixture to a boil. Stir for a smooth, syrupy consistency.  Add the water 1 T at a time.  You may need to add more than 2 T, so just eyeball it.  Once it is smooth, pour over cake and it will begin to harden, like a glaze.

I love cinnamon rolls and this Cinnamon Roll Cake fit the bill and my tastebuds loved it.

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Gluten Free Larabar Bites

Gluten Free Larabar Bites

Gluten Free Larabar Bites

Gluten Free Larabar Bites.  My sister introduced us to Larabar’s when we were in GA visiting her.  Hunter LOVED them, but dang…those suckers are expensive.  Considering they are only 4 ingredients, I figured I would tackle those little suckers.  Also, the bars were too hard for him to hold, so I opted to make mine smaller and in ball form.

Gluten Free Larabar Bites

Chocolate chips (melted in the microwave with a couple of tablespoons of water) *can buy dairy free*

2 c. plain cashews (can use almonds)

1 c. chopped dates

1 tsp. vanilla

pinch of kosher salt

Put your dates in your food processor and pulse them until they are small.  Take them out and put them in a bowl.  Next, put your cashews and salt in and pulse that up.  Add to the bowl of dates.  Add vanilla.

Roll into balls and put on wax paper.  Flash freeze for 5 minutes.  Roll in melted chocolate and flash freeze again.  Then, you can put them in a baggie and freeze them up.  I keep these stored in a Tupperware container in the refrigerator.  When he wants one, I pop them out and let them sit for a minute so they are not too hard to bite into.

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Gluten Free Peanut Butter Bites

These Gluten Free Peanut Butter Bites are so easy to make.  I do, now, make them without any chocolate.  They taste good with or without it.  We just choose to eliminate as much sugar as possible.  The honey makes it plenty sweet enough.  These are great little energy bites (or protein bites).

Gluten Free Peanut Butter Bites

Gluten Free Peanut Butter Bites

1 c. GF peanut butter

1 c. oats

1/2 c. flax

2 T. honey

**I drizzled mine with melted dark chocolate chips.  Put chocolate chips in a bowl, add 2 T. water and microwave.  Do small intervals, stirring after each time to keep it from burning.**

I put the oats in a food processor just to make them finer in consistency.  Add all ingredients to the bowl.  Mix well.  Form into balls.  Place on waxed paper and flash freeze for 5 minutes.

Once you flash freeze them, drizzle or dredge them with chocolate.  Flash freeze again and then put in baggies and freeze.

You can also not drizzle them and add chocolate chips to the ball, but I didn’t want too much sugar and frozen chocolate chips hurt teeth too badly.

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Puppy Chow

This Puppy Chow was my friend, Leigh Ann’s, favorite holiday treat.  She loved it when I made this for her.  I mean, she would eat it by the pound.  Sadly, my friend’s life ended too early.  If you or your loved one suffers from depression or suicidal thoughts, please call the Suicide Prevention Hotline at call 1-800-273-8255.

Her life was taken far too early.  Mental illness, toxic relationships, addiction…it all goes hand in hand.  Yet, God is bigger.  As badly as her family aches…His plan is masterful.  Today, she is at peace.

Puppy Chow

Puppy Chow

9 total cups of Chex (combine corn, rice and/or wheat)

1 c. chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 tsp. vanilla

1.5 c. powdered sugar

Pour cereal in either a huge bowl or I use a double-bagged Walmart sack cause this is messy.

Combine in saucepan, on low, chocolate chips and peanut butter until melted.  Add in vanilla and then pour over the cereal.  Stir or workaround in the bag, the chocolate to coat all of the cereal.  Throw in your powdered sugar and shake shake shake until the chocolate covered cereal is covered with the powder.

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Bon Bon Cookies

Bon Bon Cookies

These Bon Bon Cookies are fantastic!  Sadly, I only make these once a year because I eat every single one of them.  My waistline does not approve.  I usually make these at Christmas time.  The intention is to give them away to people.  Yet, the reality is I sit and I eat them.  All of them.

Bon Bon Cookies

1/2 c. butter

3/4 c. powdered sugar

1 tsp. vanilla

1.5 c. self-rising flour

Mix together well, add whipping cream if too dry.

Next, take Hersey Kisses and roll the dough around the kiss.  Make a ball and place on an ungreased cookie sheet.

Bake at 350 for 10-12 minutes.


1 c. powdered sugar

2 Tbsp whipping cream (possibly more…it needs to be dippable)

1 tsp. vanilla

Food coloring.

Once your Bon Bon Cookies are cooled, dip the tops in the frosting.  Place on wax paper until the frosting dries.  You can do several little dishes of the frosting in order to color them all differently.  However, I do not have the time or patience to do that.  So, I just make them into one color and call it a day.  Truth be told, I like them without frosting better.

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Peanut Butter/Honey/Oat/Chocolate Ball

Peanut Butter/Honey/Oat/Chocolate Ball

Peanut Butter/Honey/Oat/Chocolate Ball

This Peanut Butter/Honey/Oat/Chocolate Ball recipe is so good and it is excellent (and easy).  I take this to parties because it is simple and mess-free (eating wise).  Healthy eating never tasted so freaking good!

For Your Information

This is a great way to get protein into your kid when they are having a “moment.”  FYI…when your child is melting down, get them to drink some water and have a protein snack.  Their brains are needing the extra stuff to get back on track and to control those emotions.  **This goes for adults as well.**

I have always known that little tidbit but at the moment of hysteria, I don’t think about it.  Seriously, your kid is having a come apart and you are supposed to remember to say “Sally, you are crying and hysterical.  Let’s get a Slim Jim down the hatch with a cup of ice water and then you will be fine.”  LOL


1 c. oats

1/2 c. chocolate chips (I buy the large Kroger brand gluten-free chips)

Peanut butter, 1/2 c. (gluten-free Kroger brand)

Ground flaxseed, 1/2 c.

1/3 c. honey


Mix in a large bowl.  Put in the fridge to chill.  Roll into balls.  Then, you can thank me.  Or, you can slap yo’ mama cause they are slap-worthy good.

Servings:  about 20

Calories:  120

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Chocolate Brownies with Spinach and Blueberries

I bought the Sneaky Chef Cookbook and it is fantastic!  Sadly, I loaned it out to someone and it never returned back to me.  The Chocolate Brownies with Spinach and Blueberries is one of the recipes that I have cooked many times.  For picky eaters, honestly, they will never know.  I know this because I made a random bus driver taste it and they had no clue!

6 tablespoons butter

3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
See recipe below for the 1/4 cup Purple Puree
1/4 cup applesauce
Equal parts white and whole wheat flour for the 1/4 cup plus 2 tablespoons Flour Blend
1/4 cup rolled oats
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray


Preheat the oven to 350 degrees. Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit.

Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, Purple Puree, and applesauce.

Combine this purple egg mixture with the cooled chocolate mixture.

In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.

Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.

Sneaky Chef Make-Ahead Recipe:

Purple Puree:
3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water

If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to the bottom. If necessary, use the second tablespoon of water to make a fairly smooth puree.

This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze  1/4 cup portions in sealed plastic bags or small plastic containers.