Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Baking With Kids Chocolate Cupcakes


I usually choose a cookbook every January to cook and bake my way through over the year. This year my youngest, Daphne, asked if she could pick one to work through as well! I told her that her brother and sister have baked their way through kid’s cookbooks and she chose one they used years ago! It’s called Baking With Kids and it’s been a family favorite for about 10 years now!

This is the first recipe she made from it this year, a simple scratch chocolate cupcake with a fudgy topping.

Chocolate Cupcakes – from Baking With Kids

1 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1/4 cup unsweetened cocoa
3/4 cup granulated sugar
7 tablespoons soft butter
2 extra-large eggs
1/2 cup whole milk

Fudgy Topping
3 1/2 oz chocolate (Daphne picked semi sweet, use your preference)
1 tablespoon golden or light corn syrup
2 tablespoons butter

One of the things I really love about this cookbook is that it can reliably be used to teach kids to bake and cook because it follows the simple kitchen formulas you need to remember to really learn what you’re doing. This recipe follows the standard cupcake formula perfectly; whisk dry, add wet, spoon into bakewear. Bake. Voila!

Start by whisking the flour, baking powder, salt, cocoa and sugar together. Then add the butter, mix, add eggs, mix, add milk and mix again.


Spoon into cupcake liners and bake for 20 minute sat 350.

While they’re baking, mix the chocolate, corn syrup and butter in a heat safe bowl over a pan of simmering water till melted.

Let the cupcakes cool for at least 10 minutes before you frost them.

Voila! Frost with your fudgy topping (or don’t, they’re great plain too)!
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Classic Tiramisu and A Purple Birthday Cake


Last year, during my self-inflicted bake-a-pie-a-week challenge, I vowed to bake a cake a week in 2010. As soon as I did my friend Gill said she wanted to make Tiramisu! I loooooove Tiramisu, but I’ve never tried to make it before. She held out until March, then came over with all the ingredients and this recipe.

Cake #13 – Classic Tiramisu
6 eggs
1-1/4 cups white sugar
1-1/4 cups mascarpone cheese
1-3/4 cups heavy whipping cream
2 (12 oz) packages ladyfingers
1/3 cup coffee flavored liqueur


Gill broke up ladyfingers to lay in the bottom and coated them in Kahlua while I mixed the egg yolks and sugar over a double boiler (10 minutes or so). Then I whipped them till they were yellowy and thick. The mascarpone gets added to the whipped yolks and separately, Mr Kitchen Aid whipped the cream till it was perfect and that was very carefully folded into the mascarpone/whipped yolk mix.


Then, we put it all together. Half the cream filling goes on top of the layer of Kahula-soaked ladyfingers, then more ladyfingers are broken and laid on top and also soaked in Kahula. Then the rest of the filling of course. We were going to cover the top of it in chocolate curls but all that cream seemed a little scary calorie-wise, so we just sprinkled some cocoa over it instead. We put it in the fridge, for much less time than we should have I’m sure, and it was amazing. It didn’t hold it’s shape as much as I would have liked but it was so good it didn’t matter. Also pictured is a mug with four ladyfingers soaking in milk, to be crunched up and eaten ‘once they’re soft enough’. Even just writing that is grossing me out, thoughts? Do you put things in milk till they’re all mushy?


As you can imagine, with three wee ones under 10 I have read a whole lot of bedtime stories. Usually, there are a few that stick and have to be read over and over and over (and over) again. Elliot Bakes a Cake (An Elliot Moose Story) is one of them. The recipe that Elliot uses in this book is included at the end. Naturally, I’ve been asked to make it for ages, so when I needed a simple cake for wee one #3′s first birthday party I thought of it.


It was a great recipe for the kids to make themselves. They started out with a ceramic bowl and a wooden spoon (as they had in the story) but once it was time to blend in the milk they turned to the trusty Kitchen Aid, which is usually hands off.


As expected, it mixed until smooth and the layers came out beautifully. We whipped up some purple frosting for it, too! We took it to my Grandmother’s for Sunday supper and birthday presents. It was plain enough for a one year old, but it held it’s own with coffee. I made this again and again after as bases for cakes where the topping was key. Officially, it’s called A Very Special Cake in the book, and it was Cake #13 in Cake Year!