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Posts tagged “Flour

Whiskey Green Tomato Cake

Whiskey Green Tomato Cake

Last week my aunt from Florida came to visit. I don’t know how many stops she had planned on her trip, but one of them was to visit my parents … I suspected she would go see mom, but I didn’t really know until it was my turn to see my aunt.

My daughter and I drove down to meet my aunt and her artist friend for dinner. It was then that my aunt told us she had been to my parents’ place and my dad had made this green tomato cake for dessert … what?!? … my dad made a green tomato cake?! What the … ?

I thought it sounded really odd, and then when we went to see my parents this weekend, dad mentioned his green tomato cake. Mom said that it was more like a bar than a cake and Dad said the recipe he used just had too much green tomato in it. I could see the wheels turning in his head … I asked him to tell me about this green tomato cake … and he had already figured out how to make it better. I looked him in the eye and said “let’s make a cake!” … and so my dad and I set to work making a green tomato cake.

We started with our favorite carrot cake recipe, which is from The Jack Daniel’s Cookbook, but by the time we finished, I don’t think you’d even recognize the original recipe. Nonetheless, my dad was totally right (he usually is) … the cake turned out absolutely amazing. Both dad and I had two pieces of it for dessert after brunch (I NEVER have two pieces of cake …) and then later, on my way home, I brought some to my friend and had another piece of cake with her. Three pieces of cake in one day. This is totally a record for me. I’m not a cake person (unless it’s like some kind of of amazing decadent chocolate cake), and this cake isn’t even chocolate! … but it is SO worth it. The tart green tomatoes taste so much better than carrots in this (kinda pretty awesomely healthy) moist and flavorful cake.

The green tomatoes came from mom and dad’s garden. They fell off the vines while Mom was trimming the tomato plants. There was a whole bucket full of them. Their tomato plants are just thick with fruit … there will be LOADS of tomatoes this year. Only a few are ripe yet; the rest are yet to come.

Green Tomatoes for the Whiskey Green Tomato Cake

My very favorite part of the day? I got to cook with my dad. The big bonus was that it turned out to be something totally jaw-dropping awesome.

Whiskey Green Tomato Cake

Highly Adapted from The Jack Daniels Spirit of Tennessee Cookbook

  • 3/4 cup raisins
  • 1/4 cup whiskey
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 2/3 cup applesauce
  • 4 eggs
  • 2 cups chopped green tomatoes (about 2 large green tomatoes)
  • 3/4 cup walnuts

Heavenly Frosting:

  • 2 Tablespoons butter, softened
  • 2 oz. light cream cheese, softened
  • 4 oz. powdered sugar
  • 1 Tablespoon whiskey


  1. Preheat the oven to 350 degrees F. Put the raisins in a cup with the 1/4 cup of whiskey to plump them up.
  2. In a large bowl, mix the dry ingredients, then make a well in the center and add in the wet ingredients. Whisk up the eggs and  other wet ingredients together, then stir to incorporate them into the batter. Add the raisins & whiskey, green tomatoes and walnuts and stir just until everything is mixed up well.
  3. Pour the cake batter into a 13 x 9 x 2 inch pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is cooling, make the frosting by mixing the butter, cream cheese, powdered sugar and whiskey until smooth. Let the cake cool, then frost it with the Heavenly Frosting.

Whiskey Green Tomato Cake

This is a post for #tomatolove.

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This recipe was also shared at Scrumptious SundaysMade it by MondayThursday’s Treasures, Katherine Martinelli’s Tomato Bloghop and Foodie Friends Friday.

Heavenly Chocolate Caramel Pretzel Brownies

Heavenly Chocolate Brownies with Pretzels & Caramel

It was Thursday, and every Thursday I have to pick up my daughter from school and take her to dance lessons. She is always STARVING right after school because they feed her lunch very early in the day, so I have to bring her a snack. Usually I try to make it healthy, and yes, I did bring her an apple and some corned venison, but I thought brownies would be a nice treat to top it all off.

There’s more to this story: for Christmas, my kids both got Ghirardelli milk chocolates with caramel filling in their stockings. Now they love milk chocolate – and they love caramel, but for some reason, they are not so fond of the caramel filled chocolates. So my daughter and I came up with this idea to break up the caramel chocolates and put them over brownies with some pretzels. We have been meaning to do this … but didn’t have a recipe for brownies that we liked and haven’t really had time … well, you know how life goes sometimes. You get so busy with things that little projects like this get swept to the wayside.

So I found a recipe for brownies from the Southern Lady Cooks and thought it was time to try out our idea.

Heavenly Chocolate Brownies with Pretzels & Caramel

Heavenly Chocolate Caramel Pretzel Brownies

Adapted from the Southern Lady Cooks.

I added the chocolates before I baked them, then put the pretzels on top, but they completely melted into oblivion. I think the right way to do this is to put the pretzels on before you bake the brownies, then right after you take the brownies out of the oven, sprinkle with chopped caramel-filled chocolates (or caramel bits and chocolate chips) and a bit of sea salt. That’s my plan for next time I make these, anyway.

  • 1 cup all-purpose flour
  • 1 1/4 cups white sugar
  • 1/2 cup dark unsweetened cocoa
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 sticks butter or margarine or 12 tablespoons, melted
  • 2 teaspoons vanilla extract
  • Broken pretzel bits
  • 5 squares of Ghirardelli caramel-filled milk chocolates, chopped
  • Coarse sea salt

In a large bowl whisk together the flour, cocoa, sugar and salt. Add the eggs, butter, and vanilla. Mix well with a spoon. Pour into a sprayed 8 x 8 inch baking dish and spread out evenly. Sprinkle pretzel bits over the top. Bake in preheated 350 degree oven 35 – 40 minutes or until a toothpick inserted comes out clean. Right after you take them out of the oven, sprinkle the chopped chocolates over top so that they melt onto the brownies and sprinkle with a bit of coarse sea salt. Let the brownies cool a bit before you try to cut them. Makes 9 to 12 brownies depending on size you cut them.

Part 2: the brownie saga continues …

Of course, after I made the brownies for my daughter, then my SON wanted brownies. But he didn’t want any of that caramel or pretzel stuff on HIS brownies.

So I asked my foodie friends on facebook what their favorite brownie recipe is and wow did I get a great list of brownie recipes! Here’s the list: I made the Cocoa Brownies with Browned Butter for him.

Here’s a shot of the boy’s browned butter brownies. Really, I am not sure which recipe I like better … but my daughter and I really really really love the pretzels and caramel chocolates on top. I was worried the pretzels would get soggy, but they don’t! They stay nice and crunchy (for a day or two). The boy can have his plain chocolate brownies. We’ll do the pretzel thing.

Browned Butter Cocoa Brownies

This recipe was shared at Everyday Mom’s Meals and Thursday’s Treasures.

Speckled Pepperoni Cheese Bread

Speckled Pepperoni Cheese Bread

The magic of this bread is it has these teeny tiny little speckles of pepperoni and an underlying hint of cheesiness to it, but the flavors are very subtle, so you have this soft savory bread with just a hint of this extra flavor and (if you don’t tell them ahead of time) people can’t quite identify what it is. It’s a perfect bread for that grilled cheese sandwich … or an egg in a hole … or toasted alongside your favorite soup or pasta dish or a big cheesy omelet. You can use it to make cheesy garlic toast or even peanut butter and jelly sandwiches.

Speckled Pepperoni Cheese Bread

The bread machine does pretty much all of the work here, so it’s a cinch to make too.

Speckled Pepperoni Cheese Bread

Adapted from (If you don’t have a bread machine, consult the original recipe for instructions. )

  • 2 cups bread flour
  • 1 ¼ cups whole wheat flour
  • ½ cup sliced and finely chopped pepperoni (in about 1/4 inch pieces … the bread machine will “cut” it into speckles for you)
  • ½ cup finely grated Romano cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons extra virgin olive oil
  • 1 ¼ cups water


  1. Toss all the ingredients in a bread machine and set it on the dough cycle. You can bake it in the bread machine if you want, but I like the shape of the loaf better when it’s baked in a loaf pan.
  2. When the dough is done, take it out and shape it into an oval shape. Set it in a standard bread pan that’s been sprayed with cooking spray.
  3. Cover and let rise in a warm place until doubled in size, which can take anywhere from 30 minutes to 2 hours.
  4. Bake at 375 for about 35 – 40 minutes or until the top is a deep golden brown and the bread sounds hollow when you tap it.
  5. Remove the bread from the pan, spray it with cooking spray (softens the crust and makes it all pretty and shiny) and place the bread on a rack to rest for 5 to 10 minutes (if you can stand to wait that long). That’s the hardest part … the waiting … when your house is full of that delicious fresh bread aroma and your mouth is watering …

Speckled Pepperoni Cheese Bread

This recipe was shared at Tastetastic ThursdaysThursday’s Treasures, It’s a Keeper Thursdays, Newlyweds Recipe Linky, and Weekend Potluck.

IHOP-style Buttermilk Pancakes

IHOP Style Buttermilk Pancakes

My kids absolutely love going to the International House of Pancakes (IHOP), but sometimes I just don’t feel like I have an extra $30 to spend on pancakes for the three of us. So one morning when they were begging me to take them to IHOP, I suggested we make try making their beloved buttermilk pancakes at home.

I found this recipe on, altered it up a bit to my liking, and we have been happily making these light, fluffy buttermilk pancakes ever since … oh, sometimes we still go to IHOP just for the fun of it, but quite often we have our own little pancake festival at home. My daughter just ate five of them. Now I don’t make them quite as big as IHOP does, but five of these pancakes is quite a big breakfast!

IHOP Style Buttermilk Pancakes

IHOP-style Buttermilk Pancakes

They really do taste like IHOP pancakes, only healthier for you and so much easier on the pocketbook.

Makes about 8 – 10 light, fluffy pancakes

Adapted from this recipe on

  • 1 egg
  • 1 1/2 cups buttermilk
  • 2 Tablespoons melted butter
  • 1-2 teaspoons good quality vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 pinch salt
  • 1/8 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  1. In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla.
  2. Add the dry ingredients and stir well until the batter is smooth.
  3. In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed.
  4. Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand. (These pancakes will puff up quite a bit, so I cover them and cook them on a lower heat in order to get them to cook all the way through.)
  5. Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes.
  6. When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown.
  7. If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes.
  8. Serve warm with your favorite syrup.

IHOP Style Buttermilk Pancakes

This recipe was shared at Everyday Mom’s Meals and Thursday’s Treasures.

Pumpkin, Pepper, Ham & Cheesy Rice Skillet Casserole

with dill, thyme, and tomato

Pumpkin, Pepper, Ham & Cheesy Rice  Skillet Casserole

This is a comforting, homey dish that goes straight from stovetop to oven to the table and is a delicious, complete and healthy meal all in one pan.

I returned from Thanksgiving at my parents’ house with a car full of food, wine, a spectacular placemat my mom found for me and a very special new pan. My dad had found a couple beautiful cast iron skillets at the thrift store for $3.50, and I just casually joked that I was tempted to take one home with me. So my sweet mother cleaned one up and gave it to me to take home. Did she know how much I wanted one? My mom is the best.

We had a ham on Saturday, so everyone got a big chunk of ham to take home with them. A skillet casserole seemed like the perfect thing to make to “christen” my beautiful new cast iron skillet.

Pumpkin, Pepper, Ham & Cheesy Rice  Skillet Casserole

Pumpkin, Pepper, Ham & Cheesy Rice Skillet Casserole

  • 1/2 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 Tablespoon butter
  • 2 Tablespoons flour
  • Dried or fresh dill & thyme
  • Red Robin Seasoning (or your favorite seasoned salt)
  • 3/4 – 1 cup lowfat milk (I used 1%)
  • A dash of ground nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup shredded cheese (I used a blend … I recommend a white cheddar, swiss, or
  • 2 1/2 cups cooked Bismati rice
  • 1 1/2 cup chopped tomato
  • 1 1/2 cups low-fat ham, chopped
  • Breadcrumbs, almond slices, tomato & feta cheese, for topping


If you don’t have a cast-iron or other oven-proof skillet, just bake this in casserole dish.

  1. Preheat oven to 350 degrees F.
  2. Start the rice cooking.
  3. While the rice cooks, melt the butter in an oven-proof skillet over medium heat. Add the onions and bell pepper and sautee.
  4. When the onion is soft and translucent, add the flour and stir until the vegies are coated with flour.
  5. Add in the milk and stir, cooking over medium heat until you have a creamy white sauce.
  6. Continue stirring as you add the pumpkin and the shredded cheese. You should have a very creamy sauce. Season with nutmeg, dill, thyme, Red Robin Seasoning (or salt) and pepper to taste.
  7. Stir the rice, tomato, and ham into the cheesy sauce.
  8. Flatten the rice mixture with the back of a spoon and sprinkle with breadcrumbs, almonds, halved cherry tomatos (or chopped tomato) and feta cheese. I sprinkled a little extra dill and thyme on top too, just for good measure.
  9. Put the skillet in the oven and bake at 350 for about 40 minutes or until the topping is lightly browned and the casserole is good and hot.

Pumpkin, Pepper, Ham & Cheesy Rice  Skillet Casserole

This recipe was shared at Newlyweds Blog Recipe LinkyThis Chick Cooks, Fit and Fabulous Fridays, and Gooseberry Patch Skillet Meals.

Berry White Chocolate Scones

Raspberry White Chocolate Scones

There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.

I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.

This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.

I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that raspberries tend to fall apart, but mulberries hold their shape. My friend tried them with blueberries and she said that was really good. I wonder how they would be with cranberries? That would be lovely to make for the holidays, wouldn’t it?

These scones are the perfect thing for a lazy Sunday morning like today.

Mulberry White Chocolate Scones

Berry White Chocolate Scones

Adapted from Dannon’s Summer Berry Scones

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 cup granulated sugar
  • 6 tablespoons chilled butter, cut into little pieces
  • 2 cups berries (mulberries, raspberries, blueberries)
  • 1 egg
  • 3/4 cup vanilla yogurt (or plain yogurt)
  • 1 t. vanilla extract
  • about 1/2 c. white chocolate chips (or more to taste)
  • 2 tablespoons coarse sugar


  1. Preheat oven to 400 degrees.
  2. In a bowl combine flour, baking powder, baking soda and salt.
  3. Stir in sugar.
  4. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
  5. Stir in berries.
  6. In a separate bowl combine egg and yogurt and mix until blended.
  7. Stir into flour mixture and mix until just blended (dough will be soft and wet).
  8. Turn onto a floured surface and knead lightly 3-4 times. Pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges and place on a cooking sheet. Sprinkle scones with the coarse sugar.
  9. Bake scones for 12-14 minutes or until golden brown.

Mulberry White Chocolate Scones

This recipe was featured on Home Savvy A to Z Homemade Monday:

The Saturday Morning Craze & Peanut Butter Banana Scones

Peanut Butter Banana Scones

This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.

Most people get to relax on Saturday mornings, don’t they? Ours are never that way. Well, sometimes in the summer we can have a lazy Saturday, but most of the time it is a crazy rush.

This week it’s testing week at TaeKwonDo. Our instructors are so swamped at testing time that they don’t even have time to grab something to eat and I feel bad for them. You gotta eat! So I try to wake up early on testing days and make scones for them. Usually I make white chocolate mulberry scones, but today I thought I would make something a little different.

So this is how this morning went: (I know you REALLY want to know this, right?)

  • 6:03 wake up. look at my phone (yes, it’s my clock too). Whew, I have time to sleep a little more!
  • 6:23 wake up again. look at phone. oh if I want to make scones I better get up … zzzz
  • 6:55 wake up for REAL, get out of bed, wake my son
  • 7:00 son hops in the shower, I am searching for the scones recipe
  • 7:05 first attempt at waking daughter
  • 7:12 finally I find the recipe! get the bowl out and mush up the banana
  • 7:14 son gets out of shower, wants a back rub
  • 7:17 get son to wake up daughter so I can get going on these scones! running out of time …
  • 7:35 batter done! roll out and cut the scones & throw them in the oven
  • 7:37 run to take a quick shower
  • 7:52 just got out of the shower but I hear the timer ding … run in my towel to take out the scones
  • 7:55 dressed and ready. pack up (most of ) the scones, find daughter’s TKD uniform, grab a coffee mug for me
  • 8:05 out the door with the two kids!
  • 8:23 arrive at TKD. run to the coffee shop next door for some coffee. chat with TKD friends.:)
  • 9:00 testing starts. son is judging and my girl is helping out with sparring. I finally have time to breathe, check facebook and blog a bit.
  • 11:00 first testing is done. Run daughter home so she can eat & get ready for dance. While I’m cooking up chicken nuggets for my girl, she runs out to get “props” to shoot the scones. She plates one for me, adding her pretty props while I’m rushing to do the dishes.
  • 11:30 nuggets are done. Daughter eats while I take photos of the scones.
  • 11:42 where are her dance clothes? ACK! oh here’s a leotard in the laundry basket and she found a pair of tights in her room. She runs off to get dressed.
  • 11:45 out the door, driving to dance.
  • 12:00 drop her off at dance.

That’s the morning so far. Now I just have to pick my girl up from dance, my son up from TaeKwonDo and THEN we can relax. Well after I finish cleaning up the disaster we left in the kitchen. Whew!

Peanut Butter Banana Scones

About the scones: My TaeKwonDo taste testers tell me they are just as good as the other ones I make. My daughter gave me a huge smile and rubbed her tummy when I asked her how she liked them.

I love bringing my TKD friends food.

Peanut Butter Banana Scones

Adapted from Sweet Pea’s Kitchen’s Recipe


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 t. pumpkin pie spice
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch slices
  • 1 mashed banana (about 1/2 cup0
  • 2 tablespoons peanut butter
  • 1 cup fat free half and half
  • Raw sugar for sprinkling on top


  1. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
  2. Stir together the flours, baking powder, sugar, salt, and pumpkin pie spice. Add the butter and cut it in using two knives or just dig in with your fingers and mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  3. In a separate bowl, whisk together the banana, peanut butter and fat free half and half. Fold the wet ingredients into the dry ingredients and form the dough into a ball.
  4. This batter is really wet, so make sure you have plenty of flour! On a clean floured, surface with lightly floured hands coat the dough with flour and shape into a round. She says it should be about 8 inches–I used a rolling pin to roll it out so mine was more like 12 inches across. With a sharp knife or pastry cutter, cut the dough into wedges.
  5. Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until the tops of the scones are a light brown.
  6. Drizzle with a peanut butter or a chocolate glaze if you like. I didn’t have time to make a glaze because we were rushing off to TaeKwonDo, but really I don’t think they needed it.

She says it yields 8 scones, but I got at least a dozen from this recipe. I must have cut mine smaller!

Peanut Butter Banana Scones

I didn’t have time to make any glaze, but I did drizzle one with chocolate for you. The flower really wanted to be dipped in chocolate. It kept falling into the chocolate!


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