Strawberry Cake

I wanted something spring-y looking for Easter and thought this would be a good choice.

I mixed up all the dry ingredients the night before so it was ready to go and saved time.

It turned out really well. 🙂 Recipe at end of post. 

Just to let y’all know…we’re in the middle of a small remodel so my kitchen time is going to be limited for a few days.  The blog will probably be a little boring too.


Strawberry Cake
3 cups (375g) Flour  (I used Cup4Cup)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Sugar
1 (3 oz) package Strawberry Jello
2 sticks soft Butter
2 tsp Vanilla
1 1/2 cup Buttermilk
4 Eggs
10 oz frozen and thawed Strawberries

2 boxes Powdered Sugar
2 sticks of Butter
2 boxes Cream Cheese



Preheat oven to 350*.

Put flour, baking powder, baking soda, salt, sugar and Jello to a large mixing bowl.

Add butter, buttermilk, eggs, vanilla and strawberries.

Mix on med – high for 2 minutes.

Divide into 2 – 3 pans.

Bake for 20 – 30 minutes.  Know your oven. 🙂

Make the icing while the cake is baking.

I used my favorite icing…1 part each…stick of butter / box of cream cheese / box of powdered sugar…multiplied by 2.  1 of each would have been too little and 2 of each was a little too much so you might want to do 1 1/2 of each.  I just had no desire to measure out halves of everything. 😉

Let cake completely cool and then ice.


Easter Eats

First…let’s start with this gorgeous ham.

My uncle used to make one of the best hams ever and I liked it but overall I’m really not a big fan of smoked ham.  I like plain ‘ol baked / thin sliced Danish ham from the deli.  But every now and then I’ll eat smoked.

This is actually the first ham I’ve ever baked.  I used this recipe from my fav…Cristina…and of course used gluten – free bread crumbs.  Thank you, Cristina.  Years ago you taught me how to make a turkey and now a ham. 🙂

Papa L is our ham aficionado and he proclaimed this some of the best ham he’s ever eaten. Thank you, Papa L. 🙂 I was very happy with it too.

So simple…ham / brown sugar / dijon / bread crumbs / oil.  I didn’t make the wine sauce.  We eat our ham as sandwiches or just to snack on…not as a sit down meal.

Next up…Blueberry French Toast Sticks

I just subbed some blueberry syrup for some of the liquid in a favorite bread recipe (and left out the sugar since the syrup is plenty sweet) plus added a little cinnamon.  Baked it up the day before.  Cut off all the crust and sliced into sticks so it was ready to go the next day.

Two ingredient ‘Orange Julius’

…which if I’m totally honest…really the only reason we ever have brunch around here. 😉

Vanilla ice cream and orange juice.  Blend in the blender to your desired level of thickness.

Obviously this tastes even more authentic if you use real orange juice but I prefer the taste of Sunny – D.


Plus I went all Vegas / Cruise Ship style and made everyone a custom omelet.

I had bacon and cheese.

And for dessert…Strawberry Cake.

I’ll have the recipe for this up on Wednesday. 🙂

How was your Easter?  Lovely I hope. 🙂

My New Toy and Lent Friday Idea

If you’ve been around here for a while you might remember my struggle to quit Barqs Root Beer.  I likened it to what I imagine it would be like to quit meth and Mama L wasn’t happy about the comparison.  But seriously it IS a b word to quit. 🙂

I have quit it though for Lent.  Not one drop since March 4th. 🙂

A few weeks ago I started trying out Sodastream flavors with club soda to see if I even liked them before investing in the actual machine.  I was impressed with the flavors I tried so I gave in a bought one…red of course. 🙂

So far I think it was great purchase.  I got the Source model.  It doesn’t use electricity or batteries.  It’s powered by the carbonater cartridge thingy.

It came with some different test flavors so I mixed some of em up…and made the fam taste test them.  We all liked the Cola and Dr. Pepper flavors (Dr. Pete).  I liked the Orange Crush flavor and the Ginger-ale.  That’s all I’ve made so far.

When I go to Dairy Queen I always get a Vanilla Dr. Pepper (or occasionally Vanilla Coke) so I picked up some vanilla at Williams Sonoma.  They had several Soda Syrups on sale so I got the Cream Soda.    I haven’t made it up into cream soda yet but I used it to vanilla the Cola and Dr Pete flavors and LOVED it.

Honestly…I never drink more than 1 soda a day…and usually it’s more like one every other day…but I really really want to get the high fructose out of my life.  It’s supposed to be so bad for people with autoimmune issues.  Hopefully the soda stream will finally help me do that.

I have a root beer sample to try…as soon as Lent is over.  Fingers crossed it can compete with my beloved Barqs. 🙂

My last Lent Friday idea…

Mahi ‘chalupas’.   I know some of y’all are gonna balk at the idea of cheese and fish.  Just ignore it and leave it off yours. 🙂

I had planned to have this with corn tortillas but didn’t have any fresh so I just heated up a taco shell broke it in half and ate it like a chalupa.  Yum. 🙂

This is going to be my last post ’til next Monday.  I’ve got a lot of Easter stuff to do.

Happy Easter to those of you who celebrate. 🙂

Whether you celebrate or not I hope y’all have a nice…peaceful weekend with those you love. 🙂

edited to say…I give up on the song of the day. 😦 I tried THIRTEEN different songs and none of them would play without the ‘this video is restricted from playback on certain sites’ message.  So ridiculous.


Just an FYI to anyone in my life contemplating getting in a car with me…this is my new ‘car song’. 😉


Orange Balls

First…let me introduce y’all to Claude. 🙂

When I first designed the kitchen remodel last year I knew I wanted a huge rooster sitting somewhere.

I’ve been looking for over a year now and finally found one.  This one couldn’t match the room any better if I’d had him custom painted.  Love it. 🙂

Todays treat was surprise hit.  Before / during and even after making this I didn’t expect it to be as big a hit as it was.

I’m obsessed with all thing orange right now and needed a new bottle of orange extract for something else.  When I saw this recipe for Orange Balls on the back of the box I decided to try to de-gluten it.

Look at those homemade vanilla wafers. 🙂

Picture ended up blurry so the typed recipe is at the end of the post.

Crumbled wafers, pecans and oats.

This is a super wet ‘dough’…resist the urge to add anything to it.  It dries as it sits.

If you use your hands to roll you’ll need to keep wetting them to help keep the dough from just flattening and sticking to your hand instead of balling up.

I only set them in this tray so y’all can get an idea of the size.  Those are mini cup cake liners. 

To start with…I used this recipe for homemade Vanilla wafers.  Whether or not the orange balls turned out I would have declared this a good experiment for the wafer recipe alone.  🙂  I followed her recipe exactly just subbing Cup4Cup for the flour.

The balls ended up being a keeper too. 🙂

I made half the recipe and we have a coconut allergy in our house so I subbed some minute oats for the coconut.

As you can see in the pic…the dough is really wet when it’s first mixed up.  I was so concerned with it I almost baked them because I was so scared they would fall all apart when I tried to sugar them.  Instead I rolled them and stuck them in the freezer for 15 minutes.  Then I rolled them in the powdered sugar.  They really did firm up enough that I could have just dropped them in a bag of sugar like the recipe suggests but I really hate doing that…for anything.  I like to do each piece individually so they’re all equally coated.

Anyway…I rolled them each in the powdered sugar then put them along with the rest of the powdered sugar all in one bag and into the ice box.  I’m not sure how they would do if you were serving them in a more ‘formal’ setting since they’re best cold…but thankfully we’re very casual around here and I’ll definitely make them again. 🙂



Adams Extract Orange Balls 

1 box (14oz) Vanilla Wafers 

1 cup chopped Pecans

1 cup Coconut  I used minute oats.

1 stick melted Butter

1/2 cup Orange Juice

1 tbsp Orange Extract 

1/4 cup light Corn Syrup 

1 lb Powdered Sugar

I made half the recipe and it halves perfectly.



Mix first three dry ingredients.

Add wet ingredients.

Mix til all of the dry ingredients are wet and form a big ball.

Roll into about 1 1/2 tsp sized balls.

Place in freezer for 15 minutes.

Roll in powdered sugar or put powdered sugar in a bag / add balls and shake.

Store in the icebox.

Country Salisbury Steak

I’m calling this country steak because it doesn’t have any mushrooms in it so it isn’t traditional Salisbury steak.  But I grew up with one country and one small town grandma and they never put any mushrooms (or the sometimes included…sour cream) in it but still called it Salisbury steak.

I’ve made this steak for years…long before the diagnosis from h3ll…but I can honestly say for reasons unknown it is a million times better gluten – free.  The meat is so soft and fluffy.  I don’t know if real bread crumbs weigh it down in a way that gluten – free crumbs don’t or what but all I know is even if I were miraculously cured tomorrow…I’d still make it this way. 🙂

What looks like skin there dissolves instantly when you put the gravy over it.  It’s just there because of the gelatin.  

Served it with the above steakhouse potatoes / cheddar bays and some green beans for everyone else.  I’m still drinking my greens in the form of spinach.  Also…I’ve reviewed those potatoes before but just so everyone knows…they are gluten – free. 🙂  

Do we think it’s sad that I still get happy when this song randomly plays while I’m working out? 😉 


Country Salisbury Steak 

1 ½ pounds lean Ground Beef

1/3 cup Bread Crumbs

½ cup Milk

½ tbsp (1 ½ tsp) Gelatin

3 tbsp Water 

1 Egg

Seasonings* to taste   

*for seasoning these plus hamburger in general I highly recommend gf & me’s Onion Soup Mix   

Brown Gravy  



Soak bread crumbs in milk for about 5 minutes.

Soften gelatin in water for a minute or so.  You want it to be a wet gel not Jell-o.

Add them both plus the egg and seasonings to the hamburger meat.

Mix and mush with hands until soft and well combined.

Shape into patties.

Lightly oil and then heat skillet to medium high.

Fry patties for 1 – 2 minutes per side.  These finish cooking in the over.  You’re just wanting to brown both sides in the skillet.

Transfer to baking pan.

Cover with brown gravy* and bake at 350* for about 30 minutes.


*For the gravy…use your favorite gravy made with the type of thickener your body can handle.  

For my gravy I used…

 2 1/4 + 1/4 cups Water

4 tbsp Corn Starch

4 tsp Beef Broth Powder

½ cup Cream

Bring 2 ¼ cups water and broth powder to boil.

Dissolve corn starch in remaining ¼ cup water.

Add cream to water / broth then quickly stir in dissolved corn starch.

Reduce heat and whisk til it gets as thick as you like.


Magleby Dinner Rolls

If you’re like me you’re probably thinking…’what in the world is a magleby?’.  I saw this recipe online don’t remember where and when I did a search to try to find it again…there were just way too many results.  I was fascinated with the idea of using mayo on a roll and since my family loves garlic / butter / parm…and mayo…I wanted to give it a try.

Turns out Magleby as it relates to this recipe is just the name of a restaurant in Utah that serves breadsticks / rolls baked this way.

This is another recipe you can make with any kind of dough…gluten – free or full.  You can use any kind of dough you love as long as you can divide it into portions…even if it’s a gluten – free dough too sticky to roll into pretty rolls.  Just divide and use two oil sprayed spoons for the dipping.

300g (about 3/4 pound) icebox risen dough.

Dough divided into 12 (25g ) balls.  You can go bigger if you want but I was trying out a new mini muffin pan so I went small.

Dipping station…

Mayo. Weird. I know. Just roll with it. 🙂

Plus melted butter / garlic powder / parsley.

Plus parm.

Dough dipped in mayo.  This is kind of slippery.

From mayo into butter / garlic / parsley.

Note:   Since making these rolls I’ve looked at some other recipes for them and it seems like most people are mixing the garlic powder and parsley with the parm instead of putting them in the melted butter.  I will do it that way next time too.  

Then into parm.

I messed up with my parm.  I misread the recipe and just used the Kraft parm in a can but the recipe called for actual shredded parm.  It tasted great with the Kraft parm but the shredded would have made it look better presentation wise.

After all the dipping…the rolls aren’t all that smooth.

But after a rise and bake…beautiful round top rolls. 🙂

We all ate our rolls with fish for Friday Lent.  Everybody else had regular fried fish.  I had some more of this fish which I still love love love. 🙂

I’m doing Easter Brunch…which time wise will be more like brunch-uper 😉 …but I think these would be a nice addition to a traditional Easter meal. 🙂

Hope y’all had an enjoyable weekend. 🙂


Magleby Dinner Rolls

1/2 lb – 1 lb soft Dough 

1/4 cup Mayonnaise

1/4 cup melted Butter

1/4 cup shredded Parm

1/4 tsp Garlic Powder

2 tsp Dried Parsley


Oven temp 375*



Divide dough into number of rolls you want to make.

In one bowl melt butter.

Measure out mayo into a separate bowl.

Combine parm, garlic powder and parsley in a third bowl.  Or just use a plate like I did.

Dip dough in mayo then into butter then into parm / garlic mix.

Place in pan and rise for about 20 minutes while oven preheats.

Bake for 10 – 15 minutes depending on size.

Brush with more butter and let cool for a few minutes before removing from pan.

Marshmallow Easter Bark

These are cute and I really enjoyed them but even I have to admit they are ridiculously sweet.  Oh don’t get me wrong…I’ll make ’em again 😉 but they are sweet.

Sorry for the lack of words today.  I’ve had a rough lupus (fatigue) week.  But I think the pics for these are pretty self explanatory anyway.  🙂

Hope y’all have a good weekend.  🙂

I’m on a hard core Alabama kick lately. 🙂


Marshmallow Bark

1 (12 oz) bag White Chocolate Chips

3 cups Marshmallows

1 tbsp Shortening

Sprinkles or other Candy Decorations



Line a pan with parchment.

Put chocolate and shortening in a glass bowl.

Melt in microwave for 1 minute…stirring every 30 seconds until melted.

Add marshmallows to melted chocolate and stir to coat. Don’t let the marshmallows melt.

Pour onto parchment paper.

Add sprinkles or decorations.

Put in freezer for about 20 minutes.

Remove from freezer.

Let come to room temp then cut into pieces using cookie cutters.

Or just break into pieces.

I will just break it next time because this is super super sweet and I can’t imagine anyone eating a whole cookie cutter size piece at a time.

Sunshine Rolls

This is the reason I needed to make Orange Curd.

Since I’m all about sunshine and Spring right now I wanted to try something a little less cinnamon-y and a lot more citrus-y.

Hello sunshine rolls.  🙂  Rolls filled with citrus curd instead of cinnamon / sugar.

This a recipe that anyone can make…gluten-free or regular.

All you need is some citrus curd…some dough and sugar.

Homemade dough…box mix dough…frozen dough…you can use any roll-able dough you like.  I used my soft dough but the brioche dough would probably be really good here too.

I only made half the recipe…1/2 pound of dough…4 rolls since I was just trying it out.

This is one of the best things about making up dough and having it in the icebox to use all week….being able to just make four (or even 1 or 2) rolls at a time so they’re always freshly baked.

This pan seemed like a good idea at the time.

Less so after the rise.

I only made 4 rolls…or triangles in this case.  All of my pans were either too big or too small to hold four so I just used a bread pan.  They tasted really good but because of the pan size they formed triangles instead of circles as they rose.  These were really just a test to see how I liked the flavor.

They were a huge hit.  I’m definitely going to make a full batch…and use the correct size pan to produce round rolls.   🙂

Hope y’all are having a good week. 🙂



Sunshine Rolls

1/4 cup Sugar

1 tbsp Orange Zest (optional)

1 pound Bread Dough 

1/2 cup Orange Curd



Preheat oven to 350*

If using zest…mix with sugar.

Sprinkle half the sugar on your rolling surface.  I rolled mine on Saran wrap.

Place dough on top of sugar / zest.

Roll to 8 – 16 inch rectangle.

Sprinkle rest of sugar / zest on dough.

Spread curd over dough.

Roll dough into a log.  Pinch the seam to seal.

Slice roll into 1 inch rounds.

Arrange on pan.

Cover and let rise about 30 minutes.

Bake for 20 – 25 minutes until golden brown.

Cool and ice.

I used some left over orange icing but if you have to make icing use:

1 cup Powdered Sugar

1 – 2 tbsp Orange Juice, Milk or Cream  

Stir together until smooth and pour over warm rolls.