Magnolia Bakery’s Vanilla Cake


My sweet Caroline has turned five and I’m dealing with all of those emotions as we come to the realization that she is no longer a baby, although always our baby, and will enter Kindergarten soon. I can’t believe the time has gone so fast. I feel like I was just announcing her birth to all of you!

This year, was extra busy since we had Easter the day after her birthday. So, I had to prepare fruit popsicles for her classmates on Friday, her birthday cake and a little brunch, and then Easter dessert! Don’t forget, we have the big party celebration next week. As always, I baked the cakes a couple of weeks beforehand to lighten the load. This year, I decided to try a new recipe since Caroline wanted a vanilla cake for her birthday and party and I wanted something that would compliment the sweetness of the fondant for her party cake. I was risking how this cake would turn out and how it would handle the freezing, but I decided to take the risk after hearing about this cake’s reputation for so long.

This cake has a wonderful texture and is just so sweet. It was lovely with the whipped cream and strawberries Caroline chose. In fact, it was so delicious I decided to use it in my strawberry trifle for Easter dessert! We haven’t had it with the fondant yet, but I know it will turn out just right.

This cake was a little tricky for me in that I am not used to such a thick batter. The batter is really heavy so I kept a careful eye on it. I also found that using any kind of cake release product crystallized the bottom of the cake, therefore turning it into wonderful scarps for George and I one morning, but not useful for a good cake! Just go ahead and grease, flour, and line with paper and you’ll be all set.

So, if you’re looking for a sweet, yet airy cake this is one you have to try. As always, my Caroline has good taste and I shouldn’t doubt her when she throws a curve-ball in my baking plans with different ideas. I’m so glad the birthday girl gets the cake she wants, because this cake will go into heavy rotation!


Magnolia Bakery’s Vanilla Cake


  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 tsp vanilla extract

Pre-heat oven to 350 F. Grease and line two 9-inch round pans with parchment or wax paper.

Combine flours and set aside.

In a large bowl, on medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Continue beating on medium speed and add the dry ingredients in 3 parts, alternating with the milk and vanilla. Allow the ingredients to incorporate, but do not over beat. Scrape bowl and make sure ingredients are well incorporated and divide between the two pans.

Bake for 30 to 40 minutes or until a cake tester placed in the middle comes out clean. Let cool in pans for 10 minutes, then allow to finish cooling on a wire rack.

¬†Source: More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen


Funfetti Layer Cake


I can’t believe my little guy’s birthday was about four months ago and I haven’t shared this cake. Time has been flying by this winter and I’m already prepping for Caroline’s fifth birthday that is coming up in a few weeks. Time needs to slow down a bit please.


I posted all about George’s birthday here, but I wanted to share the recipe for the Funfetti Layer cake. This was such a great recipe and I wish I had gotten some better pictures of it, but it was winter and rainy and it just didn’t happen. It’s also difficult to get pictures of birthday cakes since they are the center of the celebration and often gobbled up very quickly!

I decided to do a funfetti cake because I wanted to branch out a bit away from our norm of yellow, vanilla, and chocolate cakes. Plus, I thought the pops of color would be fun since the theme of his party was colorful polka dots. This cake was moist and fluffy and delicious. No need to grab for the boxed cake mix, just grab a package of sprinkles and make your own instead. Plus, you’ll have extra sprinkles for ice cream sundaes afterwards!


Funfetti Layer Cake


  • 1 cup whole milk, room temperature (divided)
  • 4 large egg whites, room temperature
  • 1 whole egg, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 3/4 cup cake flour, sifted
  • 1 1/2 cup sugar
  • 1 Tbsp + 1 tsp baking powder
  • 3/4 tsp salt
  • 12 Tbsp unsalted butter, room temperature and cut into cubes
  • 1/2 cup rainbow sprinkles

Pre-heat oven to 350 F. Prepare two 8-inch round pans. I use Wilton cake release but you can do parchment paper, grease, flour etc.

In a medium bowl, combine eggs, 1/4 cup milk, and extracts. Set aside.

In the bowl of your stand mixer, add flour, sugar, baking powder, and salt and stir for 30 seconds.

On low speed, add butter and mix for 30 seconds. Add remaining 3/4 cup milk and mix until incorporated. Increase to medium speed and mix for 90 seconds. Scrape sides of bowl.

On medium speed, add the egg mixture in three batches, allowing for about 20 seconds between each batch. Stir in the sprinkles until just combined, stirring too much and it will cause the sprinkles colors to bleed.

Divide batter into prepared pans and bake for 20 to 25 minutes, or until a tooth pick comes out clean when placed in the center. Be careful not to overcook.

Place on a wire rack and cool for 10 minutes before removing from pans.

Source: Sweetapolita

Honey Chipotle Chicken Enchiladas


It’s been such an overwhelmingly busy winter and dinners have been a sore spot. I know my family could eat the same thing over and over again, but I needed to switch things up a bit while still catering to everyone’s likes. I wanted to find something easy to make, that yielded enough for leftovers, and was a treat from our regular menu. This Honey Chipotle Chicken hit the spot.

My husband likes heat, but I’m not too crazy about it. I also don’t like to serve the kids anything too hot, but this chicken had the right balance of sweet and spicy. My one year old son gobbled it up and didn’t think twice. My almost 5 year old had to be convinced to eat the enchilada, but the chicken itself was fine for her. I always have a serving of sour cream at the ready to cool things down but I didn’t need it for these enchiladas. The best part about making the giant batch of chicken in the slow cooker was that we had enough enchiladas to serve for two nights and I tossed the rest of the chicken and sauce in the freezer. I can make enchiladas again, or make some delicious nachos, taco, or sandwiches in the near future. This recipe is a win no matter how you look at it!


Honey Chipotle Chicken Enchiladas


  • 3lbs boneless, skinless chicken breast
  • 7 oz can chipotles in adobo sauce
  • 3/4 cup honey
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • Worcestershire sauce
  • Black pepper
  • 3 Tbsp cornstarch
  • 12 tortillas
  • 4 oz grated Monterrey Jack cheese
  • Cilantro

Place chicken in a large crockpot.

In a blender, add the chipotles, honey, onion, garlic, Worcestershire sauce, and black pepper. Fill the empty can from the chipotles with water and add to the blender as well. Blend for about 20 seconds until you have a smooth, pourable sauce.

Add the sauce to the crockpot and cook on low for 4 to 5 hours, or until chicken is done.

Remove the chicken and shred. Cover and set aside.

Skim the fat from the top of the sauce in the crock pot. Transfer the remaining liquid into a sauce pan and cook on medium high heat. Remove 1/2 cup of the sauce and whisk with cornstarch. Add the thickened sauce back into the sauce pan and stir. Continue to cook until the sauce boils and has thickened.

Pre-heat oven to 375 F.

Toss about 1/2 cup of the sauce with the chicken to moisten.

Pour 1/2 cup of sauce into the bottom of the a baking dish.

Place chicken and a small amount of cheese into each tortilla and wrap, place each enchilada into the baking dish seam down. Once you’ve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.

Bake for 15 minutes, until browned and the cheese has melted.

Top with cilantro and serve warm.

Served with cilantro rice as shown in photo

Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!

Source: Confections of a Foodie Bride

Roasted Mushroom Medley


No one in my family likes mushrooms. I wont rule out the little ones yet though. When I have a steak, I have to have some mushrooms sauteed in butter and I’ll usually make a small batch for myself. If I have company that also likes mushrooms, I like to make these. These are so good and so easy. You can serve these with anything, you can even leave off the balsamic vinegar and they are quite lovely on their own. Roasting the mushrooms brings out their earthiness and the aromatic herbs just make them perfect.

I usually have some leftover so I’ll refrigerate them and then toss them in a pasta sauce the next next night. If you come up with any other good ways to incorporate them, let me know! I love roasting these because my house smells amazing when I do!

Roasted Mushroom Medley


  • 2 lbs mixed fresh mushrooms
  • 2 garlic cloves, chopped
  • 1/2 cup olive oil
  • Salt & pepper
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 1 tsp Balsamic Vinegar

Pre-heat oven to 350F.

Wipe mushrooms with a clean, damp cloth and trim very bottom of stems.

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs, and seasonings in an 11-x-9 casserole dish. Add mushrooms and toss to coat.

Bake for 30 to 40 minutes, or until cooked through.

Remove from the heat and drizzle with balsamic vinegar.

Source: Italian Food Forever