Scalloped Potatoes & Hamburg Bake




Potatoes and peas main

Scalloped Potatoes & Hamburg Bake

Listen, I’ll be honest with you, I am terrible at coming up with names for my recipes. I just call them as I see them. When I started this blog all I knew was that I could cook, I didn’t realize that there were so many different elements to blogging. Along with cooking I also had to learn photography & improve my semi non existing writing skills. So bare with me as I learn. I am currently reading a book by Anne Lamott called Bird By Bird. I will warn you there is some foul language in the book. I am not finished with the book yet but basically she is showing me how to break down my writing into one category at a time and quit the other voice’s in my head so I can deal with one voice at a time. In one particular part of the book she asks you to close your eyes and imagine all those voice in your head are mice. She then says to to put each mouse (voice) in a separate jar so you can sort through the voices one by one. I know that sounds confusing but it actually does help, a lot!

Ok, that’s enough about my writing skills. Lets talk about this Scalloped Potatoes & Hamburg Bake! So this recipe basically came to be out of pure laziness. My husband said he wanted a meatloaf and every time I think meatloaf I think scalloped potatoes as a side. In my mind they go together like Peanut butter and Jelly, like coffee and mornings, like me and burlap. You get it. I had everything ready to go, the potatoes laid out, hamburg thawed, oven preheated. But then I got lazy, really lazy. I thought, forget it. I wasn’t in the mood to make all that but now I was now craving scalloped potatoes and my husband still wanted something with ground beef. So I thought to myself, I know, I’ll just throw the ground beef in with the potatoes. Perfect, right? wrong. To feel good about myself as both a wife and a mother I knew I had to add a veggie. I thought about making a veggie on the side but that would mean another dirty dish and I just wasn’t having it. I found a bag of peas in the freezer tossed them in and called it a day.





Homemade Crescent Rolls




Crescent Roll Main

Homemade Crescent Rolls 

I grew up eating these Homemade Crescent Rolls every year on the Holidays. My mom would make them for our Christmas eve party. I remember going to bed excited for all the Christmas festivities to begin while the smell of yeast lingered in the air. Oh how they left such a lovely scent. Even now, to this day, when I smell them baking it takes me back to my childhood slopping every last bit of my mash potatoes and gravy up with one of these delicious homemade crescent rolls.

Forming the Crescents: 

I am going to show you how to shape these Homemade Crescent Rolls. I tend to be more of a visual person myself, sometimes it is just easier to see whats going on no matter how clear the directions are.

Step One: Once the dough is formed and has rose to double its size, cut the dough in half. Use your hands to form each half into a circle then use your rolling pin to continue forming the circle. You should have to circles of dough that looks like this:


Crescent - 1

Step Two: Next use a pizza cutter to make 8 wedges. You will end up with 16 wedges all together, 8 on each circle of dough. It should look like this:

Crescent - 2

Step Three: To form the crescents you want to start with the fat side and gently roll towards the thin side. Once you have rolled all your crescents place them on a slightly greased air bake pan (they work the best so the bottoms don’t burn) and give them a little bend. Cover and allow to rise for 15 minutes. They should look like this:

Crescent - 3





Banana Whoopie Pie Cake




Banana Whoopie Pie Cake

Banana Whoopie Pie Cake 

While grocery shopping this past week I discovered that bananas were on sale for .19 cents a pound. I knew this would be a great time to stock up for recipe testing, so I did. Do you remember that delicious chocolate whoopie pie cake I posted a while back? Well, I thought, how good would a banana whoopie pie cake be? So I rearranged a few ingredients, and to my surprise, the recipe turned out perfectly on the very first try. That doesn’t happen often,but when it does I celebrate!

This banana whoopie pie cake is everything that it should be. The cake is moist and banana-ie (I know that’s not a word but it should be!). And the filling is sweet with a hint of vanilla. These cakes are so easy to make. The hardest part about making them is flipping the one cake on top of the other. It goes much more smoothly if you say a little cake flipping prayer. At least that’s how I do it! =)

If you make my Banana Whoopie Pie cake I would love to hear how it turned out for you! =)

Banana Whoopie Pie Cake 2





Aunt Marry’s Apple Dumplings




Aunt Mary's Apple Dumplings

Aunt Mary’s Apple Dumplings 

Everyone says Aunt Mary’s Apple Dumplings are the best. I would have to agree but I have a confession to make, I don’t really like apples. Or any fruit for that matter. No, I am the girl who peels off the delicious warm outer layer of the apple dumpling and devours it with a nice big scoop of vanilla ice cream. Some lucky soul next to me will get the “guts” or as you would probably call it, the apple, of my dumpling. If this were a perfect world I’d sit next to someone who didn’t like the warm flaky crust that has been drenched with a sticky butter and brown sugar sauce. They could have my apple and I could have  another serving of that warm flaky crust with sticky sauce. But this world is far from perfect and until then I will just have to deal…

In order for your apple dumpling making experience to be more enjoyable there are two things you are going to need.




  1. You are going to want a good apple corer. I didn’t have one and tried coring the apples with a knife and it was a mess, I don’t recommend doing it this way. Not to mention this was very dangerous, I cut myself twice while doing it this way. so learn from my mistake and buy an apple corer. I would actually recommend buying an all in one apple corer & peelers but I will leave a link to both.

Apple Corer & Peeler                                                    Apple Corer Only

                                                          

2. You are going to need some good baking apples. If you use a different type of apple they will not bake properly. Personally, I like using granny smith apples. They seem to bake very nice and everyone loves them.

Aunt Mary's Apple Dumplings - 2

 

Chocolate Whoopie Pie Cake

Whoopie Pie cake



Chocolate Whoopie Pie Cake 

(This is a recipe my mother found in an old church cookbook when I was a child and she has been using it ever since)

If you are a fan of whoopie pies, like me, but not a fan of making them, then you are going to love this recipe. This Chocolate Whoopie Pie Cake is so easy to make and only bakes for about 15 minutes. The hardest part about making one of these cakes is flipping the one cake on top of the other. You have to wait until both cakes are cooled then spread the icing on one cake and flip the other cake evenly on top. It can be a little tricky! I usually say a prayer before doing this. It’s my whoopie pie cake prayer 😉

As a child, I remember my mom making this Chocolate Whoopie Pie Cake often, it was a family favorite. She told me that she wrote the recipe down from an old church cookbook years ago, so we are uncertain who this recipe belongs to. I remember her taking this chocolate whoopie pie cake to picnics and family gatherings and she almost always came home with an empty pan.

Whoopie Pie cake - 2

I hope you enjoy this recipe for Chocolate Whoopie Pie Cake as much as my family and I do. If you decide to make this Chocolate Whoopie Pie Cake I would love to hear back from you! You can leave a comment here on the blog or message me through social media. I am currently on these outlets:  Facebook, twitter, pinterest, and instagram.

For more delicious cake recipes from Burlap Kitchen check these out: Orange Chiffon Cake ( recipe from the 1940’s), Nana’s Chocolate Pound Cake, Chocolate Banana Loaf Cake, Strawberry Crunch Cake Pound Cake,.





Strawberry Crunch Pound Cake

Strawberry Pound Cake

I know I have been making a lot of cakes lately but this strawberry pound cake really takes the cake (pun intended). Due to the upcoming Easter holiday, my sister has come home from New York for the week. I am beyond thrilled! Because when my sister comes home it’s a free for all.. a free to stuff your face with all the food you want with no judgements and no talk of diets kinda all. So far we have been to the long horn for steaks and, of course, she had to one up me and get a steak AND lobster meal. Then the very next day we decided we needed to make a trip to Buffalo wild wings for a sandwich the size of our hands! And as if that meal wasn’t enough, we then decided we needed a slice of pie.. oh, and a coffee from Starbucks. I mean you can’t have pie without coffee, can you? Today she picked my son and I up for lunch at one of our favorite dinners, we did get a salad.. but I am not going to tell you everything else we got =p I am afraid that, unlike my sister, you will judge me. I mean I would probably judge me if I were you too, that’s a lot of food! But it doesn’t happen often, only a few times a year, so we take full advantage. And I am always sad to see her go. But I don’t want to think about that right now. Right now I want to focus on this lovely cake we will be indulging in for the next day or two, three if we’re lucky!

This Strawberry Crunch Cake reminds me of a strawberry scooter crunch.  It is so good! It is a moist strawberry pound cake with a cream cheese frosting and then is topped with “crunch” that is made from vanilla pudding and strawberry jello. This is the perfect summertime cake, your guests will love it!

This recipe was adapted from one of the recipes I inherited from my Nana.

Nana’s Chocolate Pound Cake

chocolate bundt cake

December was a difficult month for me to say the least. I lost a grandparent to cancer, which I talked about in my previous blog post, Orange Chiffon cake from 1948, but I also lost a job. I only had the job for a few months. I started out as part time and somehow ended up assistant manager… whoa! Although I liked the job, it wasn’t where my heart was. My heart belongs here, at home, with my baby boy ( he is now 4 =) ) and my blog. So when things started to get rough at work I saw it as a way out and took it.

It’s funny how sometimes God puts you in a situation to teach you more about yourself, isn’t it? Although I quit my job and was feeling guilty and worthless, I learned 3 very important things about myself:

#1 People are going to let you down sometimes – People are going to hurt you, it’s part of life. Sometimes people choose to hurt you on purpose and sometimes it’s just an accident. In the end, we are all people, we all make mistakes, and we all have our own struggles. So I’m slowly learning that I need to forgive and forget, let go and let God.

#2 Stick up for yourself, you’re worth it! –  I have learned that I need to stick up for myself, I’m worth it. This is something that I have struggled with my entire life. I feel like God has big plans for me and learning to stick up for myself is a must for the next door to open. I will tell you this much if that job was a test from God, to see if I would stick up for myself, I failed. I got a big F for failure on that one. But the good news is that we serve a God of second chances, a forgiving God. So I guess if God can forgive me then I need to forgive myself  and make sure I am prepared to pass the next text.

#3 Do what makes YOU happy – After losing my job, I had a long talk with my mom about everything. I told her how I felt like a failure and that my blog was not near as good as other ones I have seen. She said to me ” Emily, do you like to blog?” I said “Yes! I love it!” “so do it!” she said. Then she said to me ” Do what makes you happy! You don’t have to be good at it as long as it makes YOU happy. You will become good over time.” That kinda stuck with me. And it is so true. I have seen a huge improvement in my blog from when I first started till now. So I guess that means I am slowly starting to get good at it?? 😉

well, you know what they say. You live, you learn, and you eat cake… lots of cake. So enough with the life lessons and lets get to this cake recipe. This is another recipe of Nana’s. Last week was Orange Chiffon Cake from 1948 and this week is Chocolate Pound cake. This was one of my Nana’s specialties and also my sister and I’s favorite.

Chocolate Pound Cake

3 sticks butter (softened)

3 cups of sugar

3 Cups of Flour ( sifted)

5 heaping Tablespoons of cocoa (sifted twice)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 Cup Milk

2 teaspoons vanilla

5 eggs

10X sugar to dust cake with ( optional)

Pre-heat oven to 325 degrees In a mixing bowl

In a mixing bowl, add sifted flour and cocoa, baking powder, and salt. Whisk together and set aside. Using a stand mixer, cream together butter and sugar. While stand mixer is still running add one egg at a time. Once eggs are mixed in slowly add mixing bowl of dry ingredients alternately with milk; add vanilla. Bake in a greased and lined bundt cake pan or angel food cake pan at 325 for 1 hour and 15 minutes. When cake is finished baking it will look slightly moist on the top, like it should continue baking for another 5-10 minutes, you want it to look like this. Allow cake to cool. Go around the edges of the cake with a butter knife and turn cake out on a plate, top side up if using an angel food cake pan. Dust cake with 10X sugar

* Instead of lining the pan you could grease the pan and dust it with cocoa, that’s how I did it.


Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Monster Chocolate Chip Cookies

Monster Chocolate chip cookies

 

 

Sometimes it’s just fun to eat an obnoxiously big cookie. These cookies are just that! There is no rule that says you HAVE to make them this big, but why wouldn’t you? Sometimes you have to break the rules and make big cookies =P

I have been experimenting with these cookies a lot! Here is what I discovered.. If you bake them on an air-bake cookie sheet they get flat, still good, but flat. If you bake them on a dark cookie sheet that is NOT an air-bake they get more on the fluffy side. So it is up to you, do you like flat cookies or fluffy cookies? I like all cookies! flat, fluffy, big, little, I like them all. LOL. These cookies are also great to hand out as gifts. I like to make them and wrap them individually in plastic wrap.

Monster Chocolate Chip Cookies

Ingredients:

2 Cups (4 sticks) Butter

1/3 Cup crisco

1 3/4 Cup brown sugar

1 3/4 Cup sugar

4 eggs

3 tsp. vanilla

5 1/2 Cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 bags chocolate chips

Directions:

Pre-heat oven to 375 degrees

In a large mixing bowl add butter, crisco, brown sugar, sugar, eggs, and vanilla. Use a hand mixer to cream together. Once creamed together, add flour, baking soda, and salt; mix well with a wooden spoon. Once everything is mixed well and it looks like cookie dough, add both bags of chocolate chips, mix well. Chill dough in the fridge for about 20 minutes. For monster cookies, drop by ice cream scoops full. Depending on the size of your cookie sheets, you may only be able to make 2-4 cookies at a time. For normal sized cookies drop by tablespoons full.

Monster cookies bake at 375 degrees for 14-16 minutes or until edges are brown and center is cooked.

* I always make the monster cookies, but for normal sized cookies bake at 375 degrees but reduce the cooking time. I would try 8 minutes. =)

%d bloggers like this: