Archive for April, 2014

April 29, 2014

Champagne Lemon Bundt Cake

The recipe I followed originally called for almond champagne, I am not a fan of almond flavor, but if you are I hear Trader Joe’s carries a great almond Champagne.

I made this cake for my mother-in-law, she and I share a love of lemon, and Champagne is a favorite of hers, so the two together were perfect for her birthday cake! This cake is dense and not too sweet, and the frosting perfectly tops off this cake for a touch of sweetness. And look how pretty it is too.


1 cup softened butter

2 cups granulated sugar

5 whole eggs

1/2 tsp. vanilla

Juice and zest of one lemon

3 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Champagne (I used Cooks (the quality is not a huge factor when you cook/bake with it)

Preheat oven to 350 degrees.

Whisk together the dry ingredients: flour, baking powder, baking soda and salt.

In a stand mixer, beat the butter and sugar until creamed and smooth. Just like you would starting cookie dough.

Once the butter and sugar are creamed slowly mix in the dry ingredients.

Once the batter is mixed together, add the champagne and stir slowly – watch out it will bubble up!

I used my fancy new Pampered Chef stoneware bundt pan,but any bundt pan you have is good. Even a regular cake pan would due, it’s just prettier and fancier looking in a bundt pan.

Spray your pan with oil or wipe the pan with butter.

Pour in the batter and put into a preheated oven. Bake for 1 hour.


Frosting, Frosting Frosting…

And for the best part of the cake FROSTING!

Whisk together

1 cup powdered sugar

2 tsp. lemon zest

2tsp. heavy cream (or milk)

1/2 tsp. vanilla

Mix all ingredients in a bowl and set aside until the cake is almost cooled. If the cake is semi-warm the frosting can melt a little and will drip down the sides in the most delicious way. (the original recipe called for Champagne in place of the milk but my kids were going to eat this so I opted out of the champagne, but it would have been really good I bet, let me know if you try it and leave a comment about it!)

Serve with a nice glass of champagne!



Recipe adapted from

April 7, 2014

Corned Beef Hash


Now that we have passed St. Patrick’s day, and I missed the train on that one, I’ll share with you what I just learned to use my leftover corned beef to make. Corned beef and hash. For my husband and I this was one of those things we would eat when we went out for breakfast. We had corned beef and cabbage on St. Patricks day and other than the deli sandwich meat on occasion I never made corned beef. This year, I found out our kids like it and that I could make corned beef and hash. Now we will have corned beef a few more times a year.

First, I cook the corned beef in this recipe just like I would corned beef and cabbage. I like having a bit of chopped cabbage mixed in with my potatoes and corned beef. The cabbage really soaks up the flavor of the cooking liquid giving this dish a pop of flavor.

1 Pkg Corned Beef and the seasoning package.

1 head of cabbage

1 lb of small potatoes (check the package from TJs

2 tbsp. of butter

2 tsp. seasoning salt

1/2 c. reserved cooking liquid


Place the corned beef in a large pot, add water to the pot just covering the beef, then add the seasoning packet that comes with the corned beef. Cook the beef for 2-3 hours, until tender. Adding water as needed. When the water level begins to go below the beef add a little water 1 cup or so at a time. I like this process because the flavor of the liquid and corned beef becomes more concentrated.

After 2-3 hours, add the potatoes and cook for 20 minutes. Add the cabbage and cook 10 minutes more.


Remove the meat, potatoes and cabbage from the pot and allow to cool (for handling). Reserve ½ cup of the cooking liquid.


Chop corned beef into chunks.


Then chop into fine pieces.



Next coarsely chop the potatoes and cabbage. This does not have to be neat. It is a hash it’s supposed to be a  rustic mixture of meat and potatoes, not a neat pile.


Mix the potatoes, cabbage, meat, reserved liquid and seasoning salt in a bowl.


This is my favorite seasoning salt, but any other brand or generic will work just fine!

Now heat butter in a skillet over medium high heat. Preferably this pan should not be a nonstick pan, as it does not allow for the crispy crust that make this so good. Once the butter is melted add the corned beef mixture. Cook until the meat and potatoes begin to brown, flipping the mixture browning the other side.


Serve with an egg and/or toast or eat it right out of the bowl. It may take some time to cook the corned beef but it is well worth it and easy. Try putting the corned beef in the slow cooker too so when you get home it’s cooked through, add the potatoes and cabbage at the end probably the last hour or so of cooking.