The BEST Italian Creme Cake

So this isn't the best looking picture in the world, but it's one I took with my iPhone at work before the cake was all gone!  I made this cake as a 13x9 cake for the pure and simple fact that I was taking it to work for a coworker (who is reducing her schedule to one day a week :( ) and I wanted there to be enough to share for a small special team.  Traditionally, I would make this as a 2-layer cake.  It is certainly prettier in presentation when I do that.  I haven't made this cake in years and it was about time to bring it out as a special treat.  Of course, it helped that it's my coworker's favorite cake!  This cake has been compared to other Italian Creme Cakes and always came out on top.  Italians have been creating fabulous rich egg cakes composed of nuts and sweet, sealed with creamy dairy fillings from ancient times forward.  Italian Creme Cake, as we Americans know it today, descends from this culinary tradition. While no one claims to have invented this particular cake, food historians generally agree Italian Creme Cakes are related to Renaissance-era Trifles.  This recipe has been passed down for many generations in my family.  I received it from my grandmother, of French and Italian ancestry, and it was one of her signature desserts.  I learned a lot of my baking from her.  It's interesting to follow how this recipe got to my maternal aunt from my paternal grandmother, especially when they never had any interaction!  Just goes to show how delicious this cake is.  Please take the time to create the frosting by hand-beating.  It really does make a difference, not to mention puts more love into it. :)  My husband had the wonderful task of creating the frosting this time and I must say, I think it's the best I've ever tasted.  You may want to double the frosting recipe, especially if doing a multi-layer cake.  You MUST use cake flour for this recipe.  It really does make a difference.  You can find it in a red box in the baking aisle.  And don't scoff at the buttermilk.  It really makes the cake nice and moist.  I have found it to be the secret behind moist cakes and quick breads.  I otherwise hate buttermilk and will only have it around if I'm baking with it.  For more variety, try this as miniature loaves, or cupcakes, or individual Bundt cakes.  The possibilities are endless with cakes!  Enjoy!

The BEST Italian Creme Cake

• 1 stick unsalted butter, softened
• 1/2 cup Crisco
• 2 cups sugar
• 5 eggs, separated
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 7oz can of sweetened coconut (or half of a 14 oz bag)
• 1 cup chopped pecans

Cream butter and Crisco.  Add sugar and egg yolks, beating well.  Add baking soda to buttermilk, and mix alternately with flour and salt to creamed sugar mixture.  Beat slowly.  Add vanilla.  Add coconut and pecans, then fold in beaten egg whites that are whipped to stiff peaks.  Bake at 350F for 40 minutes or until done.

Frosting

• 1 8oz package cream cheese, softened
• 1/2 stick unsalted butter, softened
• 1 box powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped pecans

Cream butter and cream cheese together by hand, making sure to fully mix the two.  Slowly add the powdered sugar in batches, mixing thoroughly.  Once all the powdered sugar is mixed, add the vanilla and pecans.  Spread on the cake as desired.

Asian Marinated Cucumber Salad

I have recently developed a love affair with cucumbers.  In particular, the non-waxy, thin-skinned, seedless English cucumber.  And turning them into salads.  I owe the salad part to my good friend, Katie.  And local Asian restaurants.  But Katie really turned me onto being creative with them.  English cucumbers can typically be found in the produce section shrink-wrapped in plastic.  I always love the crab and cucumber salad you can get at some Asian restaurants, so that was my inspiration behind this creation.  It has lovely Asian flavors (rice vinegar, sesame oil, sesame seeds, crushed red pepper flakes) that marry into a wonderful dish.  This time when I made them, I used my mandoline and sliced them a bit thicker than I have previously done.  They are traditionally sliced a bit thinner.  Try each thickness and decide what you like best.  It's a perfect side dish for any Asian entree, or any summer barbecue smorgasbord, and not laden with mayonnaise like most summertime favorites. This dish sits wonderfully in the refrigerator for several days....if it lasts that long!  Enjoy!

Asian Marinated Cucumber Salad

• 1 large English (seedless) cucumber, very thinly sliced
• 1/4 of a sweet onion, very thinly sliced
• 1/3 cup seasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon minced fresh dill or 1/2 teaspoon dried dill weed
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes

Gently toss together all of the ingredients.  Put in a non-reactive (non-metal) container and refrigerate for at least 2 hours to let the flavors meld.  

Peaches & Cream French Toast

Howdy y'all!  I know, I know... It's been a long while since I've shared anything with you guys but the juices are flowing again.  And what better way to signal a homecoming than sharing a delicious breakfast casserole with you!  I don't know about you but I loooooooove breakfast and everything about it.  Big breakfasts on Saturday morning, the smell of bacon and biscuits wafting through the air, breakfast for lunch (aka brunch) partnered with a mimosa, and the ever popular breakfast for dinner which makes it seem like you are breaking all the rules.  This year, I've been trying new things in the kitchen and came across a recipe that fit the bill: prepared ahead, utilizes fruit and one of my favorite breakfast items, and helps me to clean out my pantry of items that have just been sitting there, being neglected.  How perfect!  This recipe was adapted from one that I came across via Pinterest (which I'm fairly certain is the devil and one fellow church-goer mentioned it in church so it has to be true!).  This recipe was originally posted on myrecipes.com but I made a few tweaks and a few improvements that I'm sure you will love.  This French toast was delicious garnished with some fresh fruit, like blackberries, and partnered with bacon as I did here.  This was a perfect dish to put together for Father's Day and served in bed.  Fathers can get the same pampering as mothers do on Mother's Day!  Any day is made into a special occasion when this dish is served.  Enjoy!

Peaches & Cream French Toast

• 1 8-oz loaf French bread, sliced approximately 1 inch thick (I used half of a 1 pound loaf)
• 8 large eggs
• 2 cups milk
• 1/4 cup sugar
• 1 1/2 teaspoon vanilla extract
• 2 15-oz cans sliced peaches packed in juice, drained
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup finely chopped pecans (optional)
• 1/2 cup half-and-half, or heavy cream

Butter a 9x13 inch baking dish or spray with nonstick cooking spray.  Arrange bread in a tight, flat layer in dish. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread, making sure that each piece of bread is bathed in the milk mixture.  Arrange peaches on top.  In a small bowl, mix together the brown sugar, cinnamon, and pecans, if using.  Sprinkle over the peaches.  Cover tightly and refrigerate for at least 8 hours.  Remove baking dish from refrigerator 30 minutes before baking.  Preheat oven to 350F.  While the dish is coming to room temperature, pour the half and half, or cream, into a small pan.  Slowly bring to a boil over medium high heat, then reduce to a simmer.  Cook until reduced by half, about 10 minutes.  Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes.  Let stand for 10 minutes before serving.

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Caprese Quesadilla

I absolutely LOVE quesadillas!  Honestly, who can't resist them?  In case you are from another country or planet, a quesadilla is a flour tortilla filled with a savory mixture, then folded in half and toasted or fried.  The filling traditionally consists of shredded cheese, cooked meat, refried beans, and other typical Mexican or Tex-Mex ingredients.  I typically use a smaller diameter tortilla, so I use a total of two rather than folding it in half.  Then, I heat it in a pan, similar to the method for a grilled cheese sandwich.  Quesadillas are extremely versatile.  You can fill them with whatever your imagination comes up with!  And that is exactly what I did here.  I had some leftover ingredients from the previous night's dinner, Grilled Balsamic Bruschetta Chicken, so I got creative and the results were DELICIOUS!  There isn't a ton of measuring to this, since I had leftovers, but it's the typical Italian way to cook.  Just ask Grandma! This would also be good with some grilled chicken thrown in.  Enjoy!

Caprese Quesadilla

• 2 small, or 1 large, flour tortilla
• Butter
• 1-2 Roma tomatoes, chopped
• 1 garlic clove, minced
• 2 fresh basil leaves
• 1 teaspoon balsamic vinegar
• Salt
• 2 slices fresh mozzarella cheese

Prepare the filling by combining the tomatoes, garlic, and basil in a small bowl.  To cut the basil, take a few leaves, roll them up and then slice thinly.  This is called a chiffonade.  Lightly toss the mixture with some balsamic vinegar.  Add salt to taste.  In a skillet on medium to medium-high heat, place a tablespoon of butter in the pan.  Once it is melted, place one tortilla in the skillet.  Take one slice of fresh mozzarella cheese and break it into pieces, placing the pieces on the tortilla.  Sprinkle the tomato mixture on top of the cheese.  Take the second piece of cheese, break it into pieces like the first slice, and place on top of the tomato mixture.  Place the second tortilla on top.  If using one large tortilla, sprinkle the ingredients on only one half of the tortilla.  After the second piece of cheese is added, fold the tortilla in half.  Allow the tortilla to brown a little, being careful not to burn.  Gently flip the quesadilla over to brown the other side to your liking.  Remove from pan.  Let cool for 1-2 minutes before cutting into fourths.  Serve with warmed spaghetti sauce, marinara, or pesto.

The Moistest Meatloaf EVER!

I love meatloaf.  Absolutely LOVE it.  Meatloaf is one of those comfort foods that people usually have problems with.  They complain that it's dry, heavy... Not this meatloaf.  This meatloaf is perfect.  It's moist, not too heavy, and can quite literally fall apart because it's so moist!  The perfect balance of flavor.... It's a shame that I have to share this with my family because I could sit down with the entire 9x5 pan in my lap, fork in hand, and eat the entire thing.  I promise, I haven't tried.  But I have thought about it. :) You can use any combination of meats here, but I typically stick with the good ol' ground beef.  I usually get an 80/20 mix.  I have been making this meatloaf for as long as I can remember, almost 20  years (for such a youngin' like me that's quite a while), and it has never failed to disappoint and is often requested.  One of these days I will actually make a different version of it with bacon and cheese.  As for the topping, feel free to double the ingredients to make a thicker topping.  And don't forget the mashed potatoes - you can't have meatloaf without them.  Enjoy!!

The Moistest Meatloaf EVER!

• 1/2 cup ketchup
• 1/3 cup tomato sauce (I use an 8 oz can and then use the rest for the topping)
• 1/2 teaspoon each salt and black pepper
• 1/8 teaspoon cayenne pepper
• 2 eggs, beaten
• 3/4 cup bread crumbs (I use the Italian Seasoned breadcrumbs)
• 1/4 cup finely chopped onions (I always use yellow onion and use a little more than 1/4 cup)
• 2 teaspoon prepared mustard
• 1 1/2 lbs ground beef

Topping

• 1/4 cup ketchup or leftover tomato sauce from above
• 1/2 teaspoon prepared mustard
• 2 teaspoons brown sugar

In large bowl, combine ketchup, tomato sauce, salt, black pepper, cayenne pepper, eggs, bread crumbs, onions and mustard.  Mix until thoroughly blended.  Add ground beef.  Mix gently but thoroughly with your hands, being careful to not overwork the meat as it will make the meat tough.  Place in a 9x5 inch loaf pan.  In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meat loaf.  Bake at 400F for 40-55 minutes or until done.  The meatloaf will still be soft.  If desired, gently check the middle of the loaf with a knife to make sure there isn't any pink remaining.  Drain off fat.  Rest meatloaf for 5 minutes before serving.

Balsamic Tomato Steak Salad

Quick, yummy, refreshing, and delicious!  After putting in a long day at work, this is what's for dinner - beef.  This was super fast to prepare.  Although technically it's winter, we had an unseasonably warm day here in Texas.  I was sad I could not get out to enjoy the weather but this salad provided enough smiles to make up for it.  I had a plethora of cherry tomatoes that I bought from Costco and I wanted to use them before they went bad.  Although my son uses them frequently for what he calls the Awesome Salad, I came across a recipe that inspired me to create this dish that would be perfect for any night, but even more so in the spring and summer.  Including preparation, this dish probably took 30 minutes to fix.  Beef, goat cheese, cherry tomatoes, garlic, olive oil and balsamic vinegar - ALL on my list of favorites.  Use your favorite cut of steak and for the greens, use your favorite as well or whatever is in season.  This time I used a trip-tip steak and mixed spring greens.  However, this would be great with flank steak and arugula.  For the balsamic vinegar, use a good quality one.  It doesn't need to be pricey, but a good tasting one is important.  The balsamic vinegar is a star in this recipe.  Enjoy!

Balsamic Tomato Steak Salad

• 1 lb steak such as flank steak, ribeye, sirloin, tri-tip
• Salt and pepper to taste
• 1 1/2 teaspoon olive oil
• 2 cloves garlic, sliced or minced
• 2 Tablespoons balsamic vinegar
• 2 cups cherry tomatoes
• Mixed spring greens or baby arugula
• Fresh goat cheese, crumbled

Prepare grill, cast iron pan, or grill pan on medium high heat.  Season steak with salt and pepper.  Add steak to the pan or grill.  Cook steak for 3-4 minutes per side, until it's lightly caramelized and slightly firm to the touch to achieve medium.  Remove to a cutting board to rest.  Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan.  Cook for 1-2 minutes, until garlic is lightly browned, being careful not to burn the garlic.  Add balsamic vinegar and cook for an additional 2 minutes, or until the skins of the tomatoes start to split.  Remove the pan from heat.  Add salt and pepper to taste.  Slice steak thinly against the grain and at an angle to achieve nice sized strips.  Divide the greens between serving plates and top each pile with steak slices.  Spoon tomatoes and some of the pan drippings over the steak.  Top with goat cheese.

Serves 4

Pecan Caramel Sticky Buns

If I had to choose one meal of the day that is my favorite, it is probably breakfast.  There are just so many things you can do with it, and quite frankly, you can have it any time of day!  Breakfast for dinner is always a crowd pleaser.  Always wanting to have some fresh cinnamon rolls or sticky buns can be a challenge, especially when you don't want to make your own dough or just pop open one of those tubes of pre-made cinnamon rolls with the package of icing.  Enter in these beauties....they are a great compromise.  Yes, they start with one of those tubes of dough but it's not what you think.  These rolls start with Pillsbury Crescent Recipe Creations Seamless Dough.  They are the same wonderful thing as the crescent rolls but even better because there aren't any perforations - just one long sheet of dough, which is a perfect medium for creativity.  If you can't find this beautiful creation, I suggest using a regular tube of Pillsbury crescent rolls, or even the reduced fat version, and pinch to seal the perforations.  With that being said, I have an idea to try this recipe with a tube of french bread dough or pizza crust as it will make more yummy sticky buns.  The topping and filling ingredients will probably have to be doubled for that one.  The rest of the recipe is adding glorious ingredients to make a mound of deliciousness.  I assure you, these will be a HIT!  Something else that is different in this recipe is how they are cooked.  I put each individual roll in a cup of a muffin tin.  Doing this helps the rolls rise more in the center as they are not substantial enough to effectively rise tall in the center if put in a pie-pan with the rest of the rolls and as is traditionally done.  I also think it helps the topping stay on the rolls better.  Incidentally, I also found out that the topping ingredients are delicious over vanilla ice cream.  BONUS RECIPE!  Enjoy!

Pecan Caramel Sticky Buns

• 1 tube Pillsbury Crescent Recipe Creations Seamless Dough or regular crescent roll dough
• Filling
• 1 Tablespoon butter
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 Tablespoons chopped pecans
• Topping
• 2 Tablespoons butter
• 3 Tablespoons low fat caramel dip
• 2 Tablespoons pancake syrup
• 1 Tablespoon brown sugar, unpacked
• 3 Tablespoons chopped pecans

Preheat oven to 350F.  To make the filling, in a small bowl, combine the butter and brown sugar.  Microwave for 10 seconds to melt the butter slightly.  Mix in the cinnamon and salt and combine well.  Set aside.  Take the seamless dough and lay out in a rectangle with the longest side facing you on a dry countertop or cutting board.  If using the regular crescent roll dough, pinch to seal the perforations.  Sprinkle the countertop with flour, if needed, to prevent sticking.  Spread the topping mixture on the dough, leaving a 1" border on all sides.  Sprinkle on the 2T of chopped pecans.  Roll up the dough, starting on the long side farthest away from you and rolling towards you.  Roll as tightly as possible so it creates a nice looking bun.  Pinch to seal.  Cut into eight equal pieces.  In a regular 12-cup muffin pan, grease 8 of the cups.  Place one roll in each cup.  Bake for 10 minutes.  Meanwhile, make the topping in a small bowl.  Put all the topping ingredients, except pecans, in a small bowl and microwave for approximately 30-45 seconds or until butter has mostly melted.  Add the pecans and mix thoroughly.  After rolls have baked for 10 minutes, evenly distribute topping among the rolls, about 1 Tablespoon each.  Bake for an additional 5 minutes or until golden brown.  Let cool slightly and gently remove from pan while still warm.