Kentucky Butter Cake

 

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Butter Sauce

• 1 cup sugar
• 1/2 cup butter, cut into cubes
• 1/4 cup water
• 1-1/2 teaspoons vanilla extract

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
3. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
4. Pour the batter into the prepared tube pan. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool the cake in the pan for 10 minutes. Run a knife around the edges and the center tube of the pan, then invert the cake onto a wire rack over waxed paper.
6. For the butter sauce, combine the sugar, butter, and water in a small saucepan. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
7. Poke holes in the top of the hot cake and pour 1/4 cup of the sauce over the cake. Let the cake stand until the sauce is absorbed.

Enjoy your delicious butter cake with vanilla butter sauce

Butter Poached Lobster Tails

 

Butter Poached Lobster Tails
Servings: 2 | Prep Time: 10 mins | Cook Time: 15 mins

🦞 Ingredients:

Ingredient
Quantity

Lobster tails
2 (6–8 oz each)

Unsalted butter
1 cup (2 sticks)

Water
2 tablespoons

Lemon juice
1 tablespoon

Garlic (minced)
2 cloves

Salt
To taste

Freshly ground black pepper
To taste

Fresh parsley (chopped, for garnish)
Optional

Lemon wedges
For serving

👩‍🍳 Instructions:
1. Prepare the Lobster

If frozen, thaw the lobster tails completely.
Using kitchen shears, cut down the top of each shell lengthwise to expose the meat.
Gently pull the meat out, keeping the end attached to the tail.
Pat dry with paper towels and lightly season with salt and pepper.

2. Make the Butter Poaching Base

In a medium saucepan over low heat, add 2 tablespoons of water and let it come to a gentle simmer.
Slowly whisk in 1 cup of butter, a few pieces at a time, creating a smooth emulsion (this keeps the butter from separating).
Add minced garlic and lemon juice, stirring gently.

🔹 Keep the temperature around 160–180°F (70–80°C) — hot enough to poach, but not to boil.

3. Poach the Lobster

Place the lobster tails into the warm butter mixture.
Gently poach for 6–8 minutes, turning occasionally, until the lobster meat is opaque, tender, and buttery.
(Do not let the butter boil — it should stay just warm and smooth.)

4. Serve

Remove the lobster tails with tongs and place them on a serving plate.
Spoon some of the butter sauce over the top.
Garnish with chopped parsley and lemon wedges.

🍽️ Serving Ideas:

Serve with garlic mashed potatoes, asparagus, or buttered pasta.
Drizzle leftover poaching butter over everything — it’s too good to waste

Lebkuchen Bars

 

Ingredients

• 1/2 cup brown sugar, packed
• 1/2 cup honey
• 1/3 cup granulated sugar
• 3 tablespoons unsalted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 egg
• 2 tablespoons fresh orange juice
• 1 teaspoon fresh orange zest
• 1 1/2 teaspoons vanilla
• 1/2 cup sliced almonds

Icing

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon vanilla

How To Make Lebkuchen Bars

1. Note: dough will need to chill for 6-8 hours. Plan ahead!
2. In a medium sized saucepan, combine brown sugar, honey, granulated sugar, and butter. Bring mixture just to a simmer over medium heat, stir until sugar is fully dissolved, then remove from heat.
3. In a large bowl, sift together flour, baking soda, cinnamon, and ginger.
4. Once honey mixture has cooled, add egg, orange juice, zest, vanilla, to the cooled honey then fold in almonds. Spoon mixture into the dry ingredients and mix until just combined.
5. Cover dough with plastic wrap directly on the surface of the dough (to prevent drying) and refrigerate for 6-8 hours or overnight.
6. When ready to bake, allow dough to rest at room temperature for 30 minutes.
7. Preheat oven to 350 degrees F and line a 9×9-inch baking dish with parchment paper, then lightly grease.
8. Transfer dough to the prepared baking dish and use a greased spatula to press into a flat layer (dough will be sticky).
9. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
10. As bars bake, prepare the icing. Mix all icing ingredients in a small bowl until no lumps remain.
11. Cool baked bars for 5-10 minutes, then spread icing over the top.
12. Allow bars to fully cool at room temperature and icing to set before slicing.
13. Store cooled bars in an airtight container at room temperature. They’re best enjoy a few days after baking!

Chocolate Rice Krispie Balls

 

Chocolate Rice Krispie Balls are easy to make and take just a handful of ingredients. I’ll take you through the simple process, step by step, as you read further.

Kids can get in on the fun of making chocolate peanut butter balls with Rice Krispies too. I know my own kids love to help roll the balls and dip them in the melted chocolate.

Nothing says Christmas quite like a batch of buckeye candy or better yet, peanut butter balls with Rice Krispies. These chocolate covered candies take the smooth out of buckeyes and give them a crispy texture that is oh so scrumptious and curbs those cravings for something sweet and crunchy.

Not to mention that once again, we’re marrying chocolate and peanut butter together. The two together make a delicious candy that’s hard to resist.

Looking for a simple homemade candy? Chocolate Rice Krispie are it! This recipe is totally no-bake. The filling is crushed Rice Krispies with smooth peanut butter and powdered sugar. Then, they’re dipped in melted milk chocolate and chilled. I know you’ll enjoy these rich, delicious homemade peanut butter balls!

Ingredients:

½ cup peanut butter

3 tbsps soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut

Preparation:

Mix together,refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour.
Melt the following together in a double –boiler:
1 package chocolate chips,
1 square sweet chocolate
Keep on low so that chocolate remains soft.
Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well.

Enjoy !

Crispy German Potato Pancakes

 

Golden, crunchy on the outside, tender on the inside—these traditional German potato pancakes are irresistibly delicious! Served with applesauce or sour cream, they’re perfect for breakfast, a side dish, or a hearty snack.

Why You’ll Love This Recipe

 Authentic German flavor – Just like Oma used to make!

 Crispy edges, soft center – The perfect texture

 Simple ingredients – Only 5 main items

 Versatile – Great for breakfast, lunch, or dinner

Ingredients (Makes 8-10 pancakes)

Main Ingredients

4 large russet potatoes (peeled & grated)

1 small onion, grated

2 large eggs, beaten

3 tbsp all-purpose flour (or potato starch for gluten-free)

1 tsp salt

½ tsp black pepper

Oil for frying (vegetable or sunflower oil works best)

Traditional Toppings

Applesauce (classic pairing!)

Sour cream

Chives or parsley, chopped

Step-by-Step Instructions

1. Prep the Potatoes

Peel and grate potatoes (use the large holes of a box grater).

Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).

Mix with grated onion, eggs, flour, salt, and pepper.

2. Fry to Golden Perfection

Heat ¼ inch of oil in a large skillet over medium heat.

Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.

Fry 3-4 minutes per side until deep golden and crispy.

Drain on paper towels to remove excess oil.

3. Serve Immediately

Best enjoyed hot & fresh with:

Applesauce (traditional sweet option)

Sour cream & chives (savory version)

 Pro Tips for the Best Potato Pancakes

 Squeeze potatoes well – Less moisture = crispier pancakes

 Keep oil hot but not smoking – Prevents greasiness

 Don’t overcrowd the pan – Fry in batches for even cooking

 Make them small – Easier to flip and crispier edges

Low Calorie Greek Yogurt Cake

 

Name: Low-Calorie Greek Yogurt Cake

Texture: Light, creamy, similar to a crustless cheesecake

Key Nutrients (per slice): ~90–105 kcal | 7g protein | 2g fat | 10g carbs

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Customization Ideas

Flavor Boosts

• Lemon-Lovers: Add 1 tsp lemon zest + 1 tbsp lemon juice for a refreshing tang.
• Cinnamon Fans: Add ½ tsp ground cinnamon or a pinch of nutmeg to the batter.
• Chocolate Variation: Mix in 1 tbsp unsweetened cocoa powder (you may need to slightly increase the sweetener).

 Texture Tweaks

• Airier Texture: Beat the egg whites separately and fold them in last for a soufflé-style rise.
• Creamier Version: Replace ¼ cup of Greek yogurt with low-fat cream cheese (if not strictly low-cal).

Healthy Add-Ins

• 1 tbsp chia or flax seeds for fiber
• ¼ cup finely grated apple or zucchini (blotted dry) for added moisture

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 Storage Tips

• Fridge: Keeps for 4–5 days covered
• Freezer: Freeze in slices, wrapped tightly — best texture if eaten within 2–3 weeks

Quick & Easy Old Fashioned Rice Pudding in 30 Minutes

 

Perfect for busy nights, after-school snacks, or when you just need a taste of home, this easy rice pudding recipe delivers that timeless flavor you crave with minimal effort.

Why You’ll Love This Recipe

• Ready in 30 minutes — no long simmering required
• Creamy, comforting, and lightly sweet
• Made with simple pantry ingredients
• Customize it with raisins, extra cinnamon, or a pat of butter
• Perfect warm or chilled, depending on your mood

Ingredients

• 1 cup white rice
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt
• Raisins (optional)

How to Make Quick & Easy Old Fashioned Rice Pudding

Step 1 — Cook the Rice

In a medium saucepan, combine the white rice with 2 cups of water. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until the rice is fully cooked and fluffy.
(If you already have leftover cooked rice, you can skip this step!)

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Step 2 — Add Milk & Sugar

Stir in the whole milk, sugar, and salt.
Cook over medium heat, stirring frequently, until the mixture begins to thicken — usually around 10 minutes.

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Step 3 — Add Flavor

Once thick and creamy, remove from the heat and stir in:

• vanilla extract
• ground cinnamon
• raisins, if using

Mix well until everything is combined and fragrant.

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Step 4 — Serve Warm or Chill

Enjoy the rice pudding warm with an extra sprinkle of cinnamon…
or refrigerate it for a few hours to enjoy it cold and extra thick.

Tips for the Best Rice Pudding

✔ Use whole milk for maximum creaminess
✔ Stir often to prevent sticking
✔ Add a splash of extra milk if it becomes too thick
✔ Want it richer? Add 1 tablespoon of butter at the end
✔ Prefer extra sweetness? Drizzle with honey or sweetened condensed milk