Wednesday, September 5, 2012

Easy Breezy Roasted Potatoes.



I was recently on Reggae Vault Classic Magazine. Not that many of you may know what that is but my hubsta plays on an internet radio site called plays Caribbean music and my hubsta being a talented Deejay has a show with his brother and it airs 2 nights a week. Well, hubsta asked me to interview one night for his radio magazine show. I was very reluctant but he made it easy. I was proud… not of me.. but of him. He put me at ease and asked all the right questions. Despite me having the microphone up to close to my mouth at times I think I did okay.

One question he asked was what was my intentions now that I am a working mom. Oh.. I didn’t tell you all that… but yes…a working mom. Am I going to integrate that with my blog? I am.. I intend on making a few easy dishes. Dishes that working moms can throw together when they walk in the door with their heels and blazers still on.

I have a few dishes on my blog that fall into that category already! And this one I am putting high on rotation. This one goes great with meatloaf or tilapia. This one was a hit with all of us!


I saw this on pinterest. GAAH!! Not that pinterest word again??!!? Well what good is pinning if you are not going to attempt anything you pin?

Okay.. here is the recipe.. it is simple and it comes from Iowa Girl Eats. Thank you Iowa Girl.

I call it..

Easy Breezy Roasted Potatoes.

(They are too good to just call them roasted potatoes.)



Russet potatoes (how ever many you wish)


Lawry's seasoning salt

grated parmesan cheese

…all the above ingredients are to your taste…


Wash and pierce the potato all over with a fork. Cook in the microwave until the potato is soft all the way through – about 6-7 minutes total, flipping halfway through.

Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin.

Season with butter, parmesan cheese and Lowry’s seasoning salt, then place on a baking sheet under the broiler for 10-15 minutes, or until golden brown.


Don’t blame me when your kids want more.


Monday, September 3, 2012

Oh so nice I had to post it TWICE: Red Velvet Cake/Cupcakes with Cream Cheese Italian Meringue Buttercream.




How do you decorate your red velvet cupcakes?


I discussed how red velvet has a distinct taste in my first post on this delicious delicacy.  So to me .. .decorating them with the perfect topping is hard. You don’t want to overpower the taste..especially since we top red velvet with cream cheese frosting most times.

I experimented with some cupcakes I had to take to a family barbeque. I decorated them with some colorful non-pareils…for the kiddies because colors attract them and I was right. I also did black non-pareils which to me was not aesthetically pleasing to the eye..but delicious none the less. I also did the pretty little white non-pareils which were on the top of my list because I love them on any cupcake.  I left some plain and I placed some toasted coconut on others.


 IMG_9624 IMG_9626  

Well… in my test.. they all went.. they all were eaten. What I do notice is that besides my girl going for the colorful ones and my littlest son going for the coconut ones (which was a big shock to me) everybody took a while to pick out a cupcake. Amazing what a little sugar sprinkle can do to a cupcake. Its a serious game changer. Same flavor cupcake…same frosting.. just different toppings.

Anyway, I am reposting my recipe with a minor change in the amount of red food coloring. A good judge of what color your cake or cupcakes will be is to simple look at the batter… more likely then not your pretty cake will be the exact same color.

I note that this recipe has coffee and I think that aids in deepening the red therefore I found that less coloring was much better.

I also sift the cocoa powder in the dry ingredients so that it mixes better. And I have also change the cream cheese frosting recipe that I used to use…

I will note that Big Bill's carrot cake cream cheese frosting is extremely delicious. But for a better hold in frosting swirl world… Cream Cheese Italian Meringue Buttercream was much better.





2 cups all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

2 Tablespoon of unsweetened, cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs

1 cup buttermilk

1 teaspoon of white distilled vinegar

2 teaspoon of vanilla

1 oz. red food coloring

1/2 cup of coffee


Preheat oven 325 degrees.

In a large bowl add flour, baking soda, baking powder, salt & cocoa powder. Whisk until well combined. Set Aside.

In a separate large bowl, add sugar and oil. Mix until combined.

Add in eggs, buttermilk, vanilla & red food coloring. Stir until combined.

Next add in the coffee & vinegar. Stir until combined.

Pour the flour mixture into the sugar mixture a little at a time. Beating until well combined.

Pour the batter into 2 greased & flour 9 inch round cake pans. Bake for 30-40 minutes or until toothpick inserted into center comes out clean. (Another way to check for doneness is to lightly press the cake on top, if it springs back then it is done, if the dent remains in the cake then it is not done. Do not over bake.)

Let cool for 10 mins then remove on to racks to cool completely before frosting.

Please note…as I made cupcakes my cooking time was reduced to 19 mins. I recommend checking them at 15 mins first in order not to over bake.

Now for the ….


FROSTING ~ as posted in Blood Orange marmalade Cake.

Kaye’s Italian Meringue Buttercream

source: Whimsical Bakehouse

In a saucepan, bring to a boil:
1/2 cup water
2-1/4 cups sugar

Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.

After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when
the timer goes off.

With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.

Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:
1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of
the bowl, reduce the speed to low.

Mix in at low speed:
1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.

YIELD: 8 cups

Now .. .to make this into cream cheese frosting for your cake treats you need to whip your cream cheese first. I used 16 oz of cream cheese with approximately 3 cups of buttercream.

Add about 1/2 of a cup of Italian Meringue Buttercream to your whipped cream cheese. Whip for about a minute on high speed.. then gradually add the rest of the IMBC to your mix with the mixer turned to medium high. 

Doing it this way instead of adding the cream cheese directly to buttercream prevents the fats from separating. What's wrong with fats separating in your buttercream you ask? A gritty mess… that's what. Ask me how I know.

Anyway, frost to your hearts content. And please… there is nothing wrong with taking a knife and smothering cream cheese frosting on your cupcake… the taste is still the same. Guaranteed.

End cap… if you notice my cupcakes were already packed for travel.. check out the neat cupcake carrier I purchased from TJMaxx Home Goods…


It holds 24 cupcakes. OR .. 1 14 inch cake and 12 cupcakes OR 1 14 inch or smaller cake.

And the top collapses. I LOVE IT!!!!!


Thanks TJ MAXX.. seriously you all go look for it on !

Saturday, September 1, 2012

Brown Sugar Cinnamon Waffles


and bacon.


I so wanted to crumble the bacon and put it in the waffles.. but I didn’t. I am not a breakfast person. I like breakfast being made for me, I dislike making it. It seems like a whole lot of work that goes into a meal that needs to be eaten right away to enjoy it. And it leaves entirely too much dishes too early in the day for me.

Regardless, I made waffles… from scratch and I am damn well proud of it. No .. they aren’t fancy…but that is why I love them. Simple easy and delish for a meal that I don’t like to prepare but I love to eat. Also pair that with the fact that I just acquired a waffle maker to add a little excitement to my non love for making breakfast.

I adapted the Classic Waffle from Allrecipes to suit my taste. I love buttermilk and cinnamon and brown sugar. Simple.





2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 tablespoons brown sugar

3/4 teaspoon cinnamon

2 eggs

1 1/2 cups buttermilk

1/3 cup unsalted butter, melted

1 teaspoon vanilla extract



In a large bowl, mix together flour, salt, baking powder, cinnamon white sugar and brown sugar; set aside.

Preheat waffle iron to desired temperature….I like between 3 and 4 on my Cuisinart Waffle Maker.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla.

Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron.

Cook the waffles until golden and crisp.

TIP:  Place waffles in warm oven directly on oven rack to keep them from getting soggy before serving.


Oh.. and bacon.. I usually fry my bacon in a cast iron pan… but sometimes I don’t feel like doing the extra. So I decided to use this oven method by Kittencal to make the bacon. I now love it and not sure if I will ever fry bacon again. Okay.. that is a little extreme.. I love fried bacon.. I prefer this oven method to be used if I am going to crumble the bacon in a recipe…such as was planned for this waffles.

It didn’t bother me that my bacon was on the side. Not one bit…


And it certainly didn’t bother my daughter.. who prefers to have fruit and syrup in every bite…