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





Italian Salad

No Dressing needed salad




Italian Salad

Once in a blue moon, when I decide to torture myself, by cutting carbs out of my diet for a week or two this salad is a life saver. It gives me all the flavors I enjoy in a big meaty hoagie without all the carbs. I know the cheese and salami are fattening but I somehow justify it to myself since I am not layering it all in a carb infested hoagie roll. Also, the fact that this Italian Salad is seasoned to perfection so there really is no need for a fatty dressing is another one of my justifications. Of course, if you feel the need for dressing, a little oil works well. If I were left at home alone with this salad I am confident it would not see the dawn of a new day. But don’t think you have to be on a diet to make this salad. My husband enjoys this salad just as mush as I do and he has never dieted a day in his life! Every time I make this salad I have to leave a fork on the counter. If I didn’t I would have a sink full of forks from me returning to the fridge every 20 minutes to steal a bite. This recipe is also a great way to use up some of those garden tomatoes. I do not care for tomatoes but my husband loves them so I add them anyway. I was raised in a home where if you didn’t like something you picked it out. =p

If you decide to make this Italian Salad I would love to hear back from ya!

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,.





Make ahead Breakfast Burritos

Breakfast Burrito

Make ahead Breakfast Burritos

Keeping some of these easy Make ahead Breakfast Burritos on hand will make your mornings extra enjoyable. I love knowing that I only have one mess to clean up from breakfast, for the ENTIRE week! And the mess is really not that bad. Usually, it consists of 1 electric skillet, a cutting board, a bowl, and of course, a few utensils. See, easy peasy, not even enough to fully load the dishwasher 😉 Paper plates also help to keep the mess minimal.

Now, I know I said these are Make ahead Breakfast Burritos, and they are, but my mom also had another great idea. She suggested that if I had overnight company I could make these up the night before, place them seam-side down in a greased cake pan, and bake them in the morning. I’m not sure what temperature these would have to cook at because I have never tried it. If you googled it I am sure you would find something on it. Gotta love google, right!?

* I saw many different methods of wrapping and freezing the burritos but I liked the one I used int this recipe the best. I can not find the website where I saw this, I might even have seen it on youtube. But I want all my readers to know that the recipe is my own but the freezer method is not. If I happen to come across it again I will be sure to link it. If you choose to make these burritos for yourself do some research on the different freezer methods, you may find something you like better. For example, I saw some people wrap them in foil. This would be a nice method if you chose not to use microwaves, you could probably take them straight out of the freezer and bake them in the oven with the foil still on. =)


Easy Bacon Ranch Pasta

Bacon Ranch Paata

Easy Bacon Ranch Pasta

This Easy Bacon Ranch Pasta is the perfect meal for all you busy mommas out there. This meal can be cooked and on the table in 20 minutes or less…less if you pre-cook your bacon! Not to mention that it is delicious and your family will love it. I mean seriously how could you go wrong with a recipe that has bacon and ranch as the main ingredient??!!? So if you have a busy week coming up be sure to add my Easy Bacon Ranch Pasta to the menu. =)

The only complaint I would have about making this dish is the way the bacon mysteriously disappears. I swear I could be the only one in the house and as soon as the bacon sizzles everyone magically appears… and eats my bacon! How rude! ( In my best Stephanie Tanner voice) Oh, come on! Don’t act like you didn’t binge watch fuller house the night it came out 😉  So if your family is anything like mine, I would advise making extra bacon.

This is completely irrelevant to my pasta recipe, but I have to ask, what did you think of the new episodes of Fuller house? I loved them! I thought they were fun and definitely took me back to my childhood. I thought all of the cast still looked amazing! I was, however, a little disappointed that Michelle wasn’t in any of the episodes. I kinda missed the whole thumbs up ” you go it dude” thing. Now I am wondering if there will be a season two? I would love it if they made this a regular show with new seasons every year. Wishful thinking I guess, we will see what happens next year. It seems like they had an awesome turnout. Fingers crossed 😉


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.


Spiced Zucchini Bread


spiced Zucchini bread

My mom has made this spiced zucchini bread for years. We know that this recipe came from a neighbor who found it in an old church cookbook. Other than that we really have no idea who’s recipe this is. Regardless who came up with the recipe it is delicious and deserves some attention.

* Please note this recipe makes 2 loaf pans of Zucchini Bread

Spiced Zucchini Bread

Ingredients:

3 Cups Flour

2 Cups sugar

2 tsp. Baking Soda

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. Baking powder

2/3 Cup oil

3 eggs

2 Cups Zucchini (shredded, DO NOT DRAIN)

* 2 WELL greased loaf pans are needed

Directions:

Preheat oven to 350 degrees

In a  large mixing bowl add all the above ingredients. Use a hand mixer to blend all the ingredients together. If the zucchini gets tangled around the beaters, you may have to turn them off and untangle it. Once everything is well mixed, evenly pour the batter between the 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

Orange Cake Box Cookies

//

orange cookie

A simple cookie made from a cake mix, topped with an easy glaze and sprinkled with orange zest. These cookies taste like summer, they are light and refreshing… Perfect for summer time gatherings.

Ingredients:

1 Box yellow cake mix (about 15.25 oz box)

1/2 Cup Flour

1 (8 oz ) block cream cheese ( room temp.)

2 eggs

1/2 Cup oil  ( I used vegetable oil)

Juice from one orange ( or about 1/4 cup)

Zest from half an orange

* When I make these I buy 2 oranges. I use the one orange for the juice and the zest that goes into the cake mix and I use the second orange for the zest to garnish the cookies once they have been glazed.

//

Directions:

Pre-heat oven to 375 degrees

In a medium size bowl add cream cheese and juice from orange, Mix with a hand mixer until well blended. Add the cake mix, flour, eggs and oil and mix with a wooden spoon. Once every thing is mixed well add the zest from 1/2 of the orange and mix one more time. Drop by 1/2 tablespoons onto a greased cookie sheet. Bake at 375 for 8-10 minutes ( Mine were perfect at 9 minutes).

 

Once they were cooled I decided they needed a glaze. I used a recipe that I got from Food.com and then topped it with orange zest. You can also add orange food coloring if you wish.

CLICK HERE FOR COOKIE GLAZE RECIPE  ( this recipe called for water OR milk…. I used Milk)

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Buffalo Ranch Chicken Loaf

//

buffalo ranch chicken loaf

 

This was good and so easy to make! It would be a great make a head meal too! by that I mean the day before you could cook the chicken and the bacon and the day of all you would have to do is assemble the loaf.

Now, normally I don’t share big long stories before I share a recipe, it’s just not my style, I like to get straight to the point. But today I am going to share a short, funny story with you. While I was at the grocery store picking up the ingredients to make this, along with some other things I needed, I did the most embarrassing thing! I was walking around the store listening to the Christmas music the store plays or so I thought. Well, when I was almost finished and turned the corner to the butter aisle (the last things on my list, thank God!) I realized that the store was not playing Christmas music at all… It was me!! Here I found out that somehow my itunes radio was on and I was the one blaring Christmas music all through out the store! And if that wasn’t embarrassing enough, when I found out I quickly turned my phone off and grabbed my butter, when I did a whole stack of butter fell on the floor! All I could think of was, I gotta get out of here! And of course when I got to the register the lines were long. SO now I’m pretty sure everyone that was in that store thinks I’m a fruit cake! … why??! LOL Have you ever had this type of thing happen to you??

 

Now that you know all about my embarrassing trip to the store, lets get to the recipe.

//
Buffalo Ranch Loaf

Ingredients:

3 skinless boneless chicken breasts

1 ranch packet

1/2 C. oil ( you may need a little more depending on the size of the chicken breasts)

1 loaf of Italian bread

1/2 pounds bacon (fried and crumbled)

2 cups shredded  Mozzarella cheese

1/2 stick of butter

1 cup of buffalo sauce

ranch dressing for dipping

 

Directions:

Preheat oven to 350 degrees

Whisk oil and ranch packet seasoning together. In a deep skillet over medium high heat add chicken breasts and pour the oil ranch mixture over them. Fry until chicken is fully cooked, let chicken cool and cut it into bite size chunks, set aside.  Fry bacon, drain on a plate lined with paper towel and crumble, set aside. In a microwave safe bowl combine buffalo sauce and butter, microwave till butter is melted (about 1 minute) then whisk. Slice loaf of Italian bread in half , like you would for a hoagie except cut it completely through so you have 2 pieces. Lay the bread crust down on a greased cookie sheet. Next you will divide the chicken, sauce, bacon and cheese evenly among the two halves of bread. Start with the chicken then pour the sauce evenly over the chicken, next sprinkle on the bacon and finally sprinkle on the cheese.

Bake at 350 degrees for 10 minutes then broil the top till the cheese browns.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

//

%d bloggers like this: