Guest Post: The Country Cook

I have another guest blogger here and I am thrilled that it's Miss Brandie from The Country Cook. Can I get a Yee Haw?! That's me being excited. All right. Enough of my nerdiness. Here she is...

Hello everyone! First let me start off by saying a big THANK YOU to Mandy for letting me chat and have some fun on her blog today. It is such a special treat to be here and to have a chance to share a recipe I hope everyone will really enjoy. I'm a big fan of Mandy and all of her delicious recipes. She is a fantastic cook!

Let me introduce myself. My name is Brandie, the cook over at The Country Cook.  I live in beautiful Southwest Virginia near the Appalachian mountains. I’m a jack-of-all-trades, like most women. I’m a momma and a wife. I also work part-time outside the home. I love to make comfort food and I like to eat it. I do my best to get supper on the table every night – which can be a challenge some nights. My food may not be considered gourmet or fancy but it feeds my family and it gathers us around the table each day. I cook a lot of the same foods my own Mom made as well as ones I have learned to make myself along the way.

Today, I want to share an old-timey Southern recipe. It is called Hot Milk Sponge Cake. And you guessed it, the secret ingredient is hot milk!

I make this sponge cake a lot just after we've gone strawberry picking and I have a whole mess of strawberries to do something with. I can't wait for strawberry season here. We should be heading into peak season in our area in about a week or so.

This cake is so moist and sweet all by itself but something about it just lends itself to being eaten with strawberries (or any kind of berry) and fresh whipped cream.

Hot Milk Sponge Cake

Ingredients:

 (FOR THE CAKE)

1 cup all-purpose flour

1 tsp baking powder

2 eggs

1 cup granulated white sugar

½ cup whole milk

2 Tbsp. butter

1 teaspoon vanilla extract

(FOR THE BERRIES)

2 pints fresh strawberries

¼ cup granulated white sugar

1 Tbsp lemon juice (optional)

Directions:

Preheat oven to 350 degrees F. Spray nonstick cooking spray inside a 9X9 baking dish.

In a medium bowl, combine flour and baking powder.

In a separate bowl (or stand mixer), beat eggs on high speed for about 4 minutes, until thick.

If you’re using a stand mixer, I would suggest using your whisk attachment for this step. Gradually add sugar and beat at medium speed for 4-5 minutes until fluffy.

Now add your flour mixture, and mix at low to medium speed until just combined (don’t overmix or cake will turn out rubbery).

In a small saucepan, on medium heat, add milk and butter and stir until butter is melted. Do not boil – you just want this mixture to be very warm (scalded is the cooking term).  Take off heat.

Add milk and butter mixture to batter, also add vanilla extract and mix until combined.

Pour into baking dish and bake for about 20-25 minutes, or until a toothpick comes out clean.

Serve warm with macerated strawberries spooned on top and fresh whipped cream.

Cook’s Note: For a little variety in the cake, try adding different flavored extracts, like lemon or almond.  Need more? Just double the recipe and bake in a 9x13 baking dish for about 25 minutes (until an inserted toothpick or knife comes out clean)

Thank you again to Mandy for letting me share this recipe on her blog today. 

I hope you'll come visit me sometime over at The Country Cook. 

Also, I'm hanging out on facebook as well, just click HERE.

                                                                Printable Recipe Here

Enjoy!

Brandie, The Country Cook

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Browse Gluten-Free Recipes Visually

Browse Gluten-Free Goddess recipes visually.

Today's post will be short and sweet. A gentle nudge to try the new Snapshot browsing view for Gluten-Free Goddess, linked in the left sidebar. Have you tried it yet? I love it. Here's the low down.

Read more + get the recipe >>

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South of the Border Burritos {Totally Tasty Tuesdays}

Hola! Since Cinco de Mayo is coming up, I am sharing a yummy Mexican recipe today. It's a wrap/burrito. Mess free eating at its best. And oh so yummy. I made a roast and shredded it up for this, but you could also use  ground beef. My children liked it so that makes this a keeper in my kitchen. Happy Cinco de Mayo!

3 c. shredded beef

2 Tbsp. Taco seasoning

1 can Pinto beans, drained

1 pkg. Zatarains Dirty Rice 

shredded cheddar cheese

6 flour tortilla

Prepare rice as directed on the package, excluding the beef. Add beef, taco seasoning, and beans. Spoon onto tortillas. Sprinkle with cheese. Fold in the bottom end of the tortilla and wrap it up. Place seam side down a plate and microwave each one for 30 seconds. Eat as is or top with salsa or anything else you like.

If making with ground beef, cook it and then go on as explained.

Printable Version

I shared these on Made It On Monday, Trick or Treat Tuesday, Weekend Potluck

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Guest Post: Jamie Cooks It Up

All right, my friends. Do I have a treat for you. I've got the fabulous Jamie from Jamie Cooks It Up here today. I am so honored to have her guest blogging. I am very much in love with her blog. As will you once you visit her and see all the amazing recipes she has. So here you go!

Hello! I am Jamie from Jamie Cooks It Up! I'm happy to be guest posting today here at Mandy's Recipe Box. I've brought along a fabulous recipe to share with you all.  
 
 Double Chocolate Cake with Homemade Hot Fudge
Ooooooo....Ahhhhhhhh.

It's rich.

It's gooey.

It's down right melt-in-your-mouth heavenly.

And. 

It's really easy.

I won't tell, if you wont. 

You are going to be glad you met this cake!

Here she is in all her glory, recipe and all.

Double Chocolate Cake with 

Homemade Hot Fudge

Time: 20 min. hands on + 50 minutes baking

Yield: 12 servings

Recipe for the cake from Cindi Schut

Recipe for the Hot Fudge from MyHandsomeHusband
PRINT RECIPE

CAKE:

1 devils food cake mix

1 small package instant chocolate pudding

1/3 C flour

1/3 C oil

1 1/2 C water

1 t vanilla

1/3 C sour cream

4 eggs

1/2 C semi sweet chocolate chips

1/2 C milk chocolate chips 

             ***Note: Use regular sized chocolate chips here. The large ones will make a big mess!***

HOMEMADE HOT FUDGE:

2 T unsweetened cocoa powder

2 T cornstarch

1 C sugar

1 12 oz can evaporated milk

2 T butter

1 t vanilla

dash of salt

1. In a large mixing bowl, or in your stand mixer add the cake mix, pudding and 1/3 C flour. Stir it all around to combine.

2. Add all other cake ingredients (but the chocolate chips). Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. 

 

3. Spray a bundt pan generously with cooking spray. Pour the batter into the pan.

 

4. Sprinkle the chocolate chips on top of the cake batter.

5. Bake at 350 for 50-55 minutes. (For convection ovens bake at 325 for 40 minutes)

 

6. Invert your cake onto a cooling rack if you are several hours away from serving. However it is just DOWN RIGHT LUSCIOUS warm from the oven. If you are going to serve it right away, invert it directly onto your serving platter.

HOMEMADE HOT FUDGE 

1. In the bottom of a medium sized sauce pan combine the cocoa, cornstarch and sugar.

2. Pour your can of milk over the top of the dry ingredients. Add the vanilla, pinch of salt and only 1 T of the butter.

3. Stir the concoction up over medium heat. After it comes to a boil cook for 3 more minutes while stirring. The sauce should thicken as it boils.

4. Remove it from the heat and add 1 more T of butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on your cake.

 

***NOTE: If you would like to freeze this cake, please do. This cake and the freezer are good pals. Just remember NOT to pour the hot fudge on until you are ready to serve it. When you are ready to eat this lovely confection heat the cake up in the microwave. Heat the Hot Fudge up as well and pour it over the top of the cake. You will be all set.***

Enjoy! 

Thanks, Jamie, for this great recipe. Make sure you all go visit her and careful to wipe the drool from your face. It's embarrassing to be caught like that.

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Raspberry Pretzel Salad {Totally Tasty Tuesdays}

I really don't know why Jello stuff like this is called a salad, but alas, there we are. It's more of a dessert in my book. I love love love this treat. You can make it with strawberry or blueberry jello and berries as well. Oh I need to make the blueberry version. That is my favorite fruit. The first time I ever ate this was at a family party on my husband's side. Changed my life. Well, maybe not, but it sure enhanced it. This never has leftovers when it is served at a potluck dinner. The salty-ness of the pretzels goes perfectly with the rest of the "salad".

2 1/2 C pretzels, crushed

3/4 C butter, melted

3 Tbsp. brown sugar

1  8 oz package cream cheese, softened

1 C sugar

1  8 oz container cool whip

1  6 oz package raspberry jello

2 C boiling water

3 C frozen raspberries

Mix together the pretzels, brown sugar, and melted butter. Press into a 9x13 dish.

Bake at 400 degrees 13 minutes. Remove from the oven and cool completely.

Beat the cream cheese and sugar until fluffy. About 4 minutes. Add the cool whip and mix another minute. 

Heat the water in the microwave until boiling. Stir in the Jello until dissolved. Put in the fridge and let it get a thick. Add the berries and let it set some more, but not completely. 

Spread the cream cheese mixture over the crust. Top with the Jello. Cover and chill about 3-4 hours until set.

Printable Version

I linked this to Foodie Friday, Frugal Girls

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Winner of the Easter Giveaway...

The winner of the Easter Giveaway is...#16 Brandie! I will contact you for your info.

Thanks for all who entered and supported this giveaway. I hope you all had a happy and wonderful Easter.

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Empty Tombs {Marshmallow Delights}

I discovered these little treats last year after Easter and knew I would make them this year. They are perfect for an object lesson on Jesus Christ's death and ressurection. As my kids and I made them, I explained what each step represented. The best was once we opened the "tombs" and saw that it was indeed empty. We made these for breakfast so I doubled the recipe. These come from The Girl Who Ate Everything and I would indeed eat everything on her blog.

Here's a breakdown of the symbolism: 

• Large Marshmallows - body of Jesus
• Melted Butter - oils of embalming
• Cinnamon & Sugar Mix- spices used to annoint the body.
• Crescent Roll - the wrapping of Jesus’ body or the tomb.
• Oven – the tomb
• Cavity in bun – the empty tomb or the empty cloths

1 (8 oz. can) Crescent Rolls or Crescent pastry sheet

1/4 c. sugar

1 Tbsp. cinnamon

1/4 c. melted butter

8 large marshmallows

Separate the rolls into 8 triangles or cut the sheet into 8 squares. Combine sugar and cinnamon. Dip each marshmallow into butter then roll in the cinnamon and sugar. Place on a dough piece. Roll up or lift corners of the squares to meet and pinch to seal.

Dip the tops of each roll into melted butter and then into cinnamon and sugar mixture.

Place seam side down in muffin tins. 

Bake at 375 degrees for 13-15 minutes. Eat warm.

Printable Version

I linked these to Trick or Treat Tuesday, Crazy Sweet Tuesday

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