Gonna Want Seconds http://www.gonnawantseconds.com Mon, 25 May 2015 23:14:34 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Triple Berry Icebox Cake http://www.gonnawantseconds.com/2015/05/triple-berry-icebox-cake/ http://www.gonnawantseconds.com/2015/05/triple-berry-icebox-cake/#comments Thu, 21 May 2015 19:20:27 +0000 http://www.gonnawantseconds.com/?p=9492 Luscious…   Really, simply Luscious is the best word to describe this incredible Icebox Cake recipe! Loads of fresh berries, decadent homemade whipped cream, just the right tough of lemon, shortbready cookies….. Does it get better than this???? Oh yes. Yes, it does. How about an impressive, No Bake dessert, worthy of company?!   This is the … Continue reading

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Luscious…

Icebox-Cake

 

Really, simply Luscious is the best word to describe this incredible Icebox Cake recipe!

Loads of fresh berries, decadent homemade whipped cream, just the right tough of lemon, shortbready cookies…..

Does it get better than this????

Oh yes. Yes, it does.

How about an impressive, No Bake dessert, worthy of company?!

 

This is the perfect dessert for any Spring occasion and beyond perfect for Summer!

Icebox-Cake

 

Who want’s to heat up the house baking a glorious dessert on a hot, hot, hot summer day.

Skip dessert?

Absolutely out of the question! No worries, just whip up this incredible Triple Berry Icebox Cake. Perfection!

Your house stays cool and you look even cooler serving this to your guests, family and or friends.

A great dessert and you’re immediately catapulted into the “cool kid club.”  Winning! LOL 😉

 

Recipe Notes:

This Icebox Cake would be wonderful with any combination of berries that you like. It also would be great with just a single fruit, like strawberries as well.

This cake needs a good long refrigeration time to set up. You can get by with 6 hours, but, frankly I prefer overnight.

Don’t forget to factor this in your planning.

 

The original recipe didn’t add the macerated berries to the cream. It added them as another layer to the dessert. I personally like it better mixed in with the cream so that’s how I make it and that’s how I’m writing it up in my instructions.

I used a slotted spoon to remove the berries from the juice they produced. You don’t want to add too much extra liquid to the whipped cream mixture. A little bit of the juice is just fine though.

 

Don’t forget to zest both the lemons before you juice them.

I know this sounds obvious, but the recipe call for the addition of the juice of 1/2 a lemon, then all the zest, then more lemon juice.

It’s easy to forget to zest that first lemon with that kind of sequencing and I don’t want you to decrease the amount of lemon zesty yumminess because I didn’t forewarn you!

I use my stand up mixer in this recipe. Any time I have to beat a mixture for more than a few minutes, it’s worth it to me to lug the dang thing out!

You can always use a handheld electric mixer if you’d prefer. This recipe calls for 4 minutes of beating then about 2 minutes after that.

Source: Food Network Magazine

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The Best Crock Pot Pork Tenderloin http://www.gonnawantseconds.com/2015/05/best-crock-pot-pork-tenderloin/ http://www.gonnawantseconds.com/2015/05/best-crock-pot-pork-tenderloin/#comments Mon, 18 May 2015 17:16:30 +0000 http://www.gonnawantseconds.com/?p=9519 I want to introduce you to my all-time favorite, crazy flavorful, super easy Crock Pot Pork Tenderloin!   Why is it 0ne of my favorite slow cooker pork tenderloin recipes, you ask? Well, I’m so happy you inquired!!! First of all, the flavor of this pork with the sauce is really, really, really delicious. Sweet, … Continue reading

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I want to introduce you to my all-time favorite, crazy flavorful, super easy Crock Pot Pork Tenderloin!

Crock-Pot-Pork

 

Why is it 0ne of my favorite slow cooker pork tenderloin recipes, you ask? Well, I’m so happy you inquired!!!

First of all, the flavor of this pork with the sauce is really, really, really delicious. Sweet, a little tangy and a bit herbaceous.  Ahhhhh, YUM!

Let’s be honest with each other here, isn’t  is really all about the flavor.

 

Secondly, you have to love the amazing tenderness long, slow cooking in a crock pot produces.

No heating up your entire house to roast the meat in the oven! So, this recipe works well year ’round.

Even on the hottest summer days this recipe works fabulously. Whip together a nice green salad and maybe a little rice and you have an incredible meal!

Crock-Pot-Pork

As far as Crock Pot Pork  Tenderloin Recipes go, this recipe is in the crock pot rock star category!

It’s pretty much a dump and go crock pot recipe. No browning the meat or lots of veggies to cut.

All you need to chop is half an onion and in a time pinch you can even skip it with pretty dang good results or substitute it for a tablespoon or so of dried minced onion.

 

Crock-Pot-Pork

There’s something about bringing a platter of roasted meat to the dinner table that just says “Home” to me.

I think it’s because growing up, it was rare that my whole immediate family would eat dinner together. My father owned his own business and had to work extremely long hours to bring home the bacon, so to speak.

Once or twice a week, generally on weekends, we would get to enjoy a family meal together. Sundays dinners were my favorite.

 

My daddy was a meat and potatoes kind of man so my mom would make a delicious roast with wonderful side dishes.

That was Home to me. My family all together.

My grandparents, aunt, uncle and cousins would be there often and we would sit around the table for hours eating, laughing, telling old family stories and talking.

Talking, talking, talking oh my heavens my family could, and still does, talk!

But a roast has always been on the table!

All-time favorite Slow Cooker/Crock Pot Pork Tenderloin

Recipe Notes:

Again, this recipe couldn’t be easier.

Chop the onion or substitute it with dried minced onions, add all the sauce/marinade ingredients to the crock pot, stir, and add the pork and coat. Oh, then turn the crock pot on and thicken the cooking liquid on the stove top.

EASY!!! Then, after a few hours you a have a delicious meal of crock pot pork tenderloin!!!

 

 If you don’t have the time or the inclination to pour the sauce into a saucepan and thicken it, don’t skip the sauce all together.

The sauce is out of this world delicious and really is what separates this slow cooker pork tenderloins from all the others.

If you don’t mind the sauce a little on the thin side, just pouring the liquid straight from the crock pot over the rested, sliced pork.

Make sure the platter you serve it has a slight depression and or a raised edge on the side to accommodate the sauce.

 

The longer you cook this in the crock pot, obvious, the more tender the meat gets.

The only reason I bring this up is, the more tender the pork, the more difficult it is to get clean slices of meat.

It begins to shred. Nothing at all wrong shredded meat at all, just want you to have all the facts so all your expectations are met :)

Speaking of shredded meat, this makes incredible shredded meat sandwiches. I think it’s key to thicken the sauce if you intend to use it for sandwiches.

Otherwise, your sandwiches will be too soggy.

Here’s my favorite Slow Cooker. I love the large capacity of this crock pot, the removable easy clean crock, and the fact that it’s programmable!

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KFC Coleslaw Recipe http://www.gonnawantseconds.com/2015/05/kfc-coleslaw-recipe/ http://www.gonnawantseconds.com/2015/05/kfc-coleslaw-recipe/#comments Thu, 14 May 2015 21:27:22 +0000 http://www.gonnawantseconds.com/?p=9522 KFC Coleslaw Recipe…….Yes, SERIOUSLY!!!   Coleslaw……Shredded Cabbage, Sweet and Tangy Dressing, a dash of Shredded Carrot! I LOVE Coleslaw. Once the weather begins to warm a bit, come Spring and Summer this is my absolute favorite salad to eat. It goes so well with virtually everything. Roasted meat, fried chicken, barbecue foods, sandwiches…..okay, maybe not … Continue reading

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KFC Coleslaw Recipe…….Yes, SERIOUSLY!!!

KFC-Coleslaw-Recipe

 

Coleslaw……Shredded Cabbage, Sweet and Tangy Dressing, a dash of Shredded Carrot!

I LOVE Coleslaw. Once the weather begins to warm a bit, come Spring and Summer this is my absolute favorite salad to eat.

It goes so well with virtually everything. Roasted meat, fried chicken, barbecue foods, sandwiches…..okay, maybe not breakfast foods, but ……

 

KFC-Coleslaw-Recipe-1

So, if you’re like me and love coleslaw, I’ve got a recipe for you.  This recipe for coleslaw is my absolute favorite. It’s an amazing copy of the KFC Coleslaw recipe.

You know the Colonel knows his Southern Food, and this coleslaw is a fine, fine, fine example of that!

As a kid, my mom could not get me to eat a single forkful of vegetables or salad except for the times we had KFC.

I LOVED this coleslaw, even as a card carrying veggie hater!

I couldn’t get enough of THIS coleslaw.  I’d eat my coleslaw first, even though the smell of that fried chicken had me drooling, so I could be the first of my sisters to ask for seconds! That was the only way to get a second portion in my family.

It’s not that we were a family of huge eaters, it’s just that the container of coleslaw was, frankly, in my humble opinion, a bit meager! My poor youngest sister was a slow eater and never caught on to the clever little system I had devised. I do feel quite a bit of guilt now, as an adult, about it however!

KFC-Coleslaw-Recipe-3

The Famous KFC Coleslaw Recipe

This recipe is super easy to prepare. Essentially, you combine the ingredients to make the dressing, then toss in the cabbage, then let it sit in the fridge to do its thing.  So, when making this coleslaw, remember to plan ahead for at least 3-4 hours of refrigeration time.

The original KFC coleslaw recipe uses a shredded and chopped cabbage. The individual pieces are about the size of rice pieces. I’ve made this recipe many times and chopped my own cabbage and carrots. When I make the coleslaw this way, I generally use my food processor to shred the cabbage, then I run my knife through it to chop it. Now, more often than not, I prefer to use the bags of coleslaw cut cabbage from the market. It makes this recipe so much faster and easier to put together. Granted, cutting your own cabbage yields a more authentic shaped to mimic the original KFC version, but, frankly, I’d trade a little bit of authenticity any day for ease in preparation…..anyday! In this instance, the difference in shape doesn’t at all, impact the taste in my estimation.

I think grating the onion is really important for this recipe. No matter how finely you chop the onion, it never seems quite small enough to me for this recipe.  I use the small side of the box grater and it’s perfect. If you use the large holes on the grater the onion can come out in strands and that just doesn’t work at all! Who wants a long strand of raw onion in their coleslaw??? Not me my friend :)

This recipe makes a very wet coleslaw.  Just serve it with a slotted spoon and discard the extra liquid after all the slaw is gone.  It needs to be tossed each time before you serve it so it’s nice and creamy each time.

The recipe I adapted this from said it served 10 people. What?  I guess it could serve 10 if they wanted 1/8 to maybe 1/4 of a cup. This recipe is so delicious that a small quantity really won’t be enough! In my family, one recipe serves 4 generously. If I try to serve 5 people with just one recipe, someone always gets jipped and ends up a little unhappy. Maybe in your family it will serve 5-6., but 4 is definitely safe.  It’s easy enough to double the recipe. Honestly, that’s what I always do!

KFC-Coleslaw-Recipe

Source: Adapted from Food.Com

How ’bout a big ole picture for possible Pinning???

KFC-Coleslaw-Recipe

 

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Strawberry and White Chocolate Mousse Tart http://www.gonnawantseconds.com/2015/05/strawberry-and-white-chocolate-mousse-tart/ http://www.gonnawantseconds.com/2015/05/strawberry-and-white-chocolate-mousse-tart/#comments Fri, 08 May 2015 06:33:25 +0000 http://www.gonnawantseconds.com/?p=9450 I’m so excited to finally be sharing this recipe with you. This wonderful Strawberry and White Chocolate Mouse Tarts is one of my go-to, absolute favorite, spring and summer desserts.  Every year I make this at least 3-4 times. The problem in sharing it, and the reason I haven’t in the many years I’ve been … Continue reading

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Strawberry White Chocolate Mousse Tart

I’m so excited to finally be sharing this recipe with you.

This wonderful Strawberry and White Chocolate Mouse Tarts is one of my go-to, absolute favorite, spring and summer desserts.  Every year I make this at least 3-4 times.

The problem in sharing it, and the reason I haven’t in the many years I’ve been blogging, is it’s literally devoured leaving no time for me to snap a picture. Everyone in my family says they’ve waited long enough and literally pounce on it!

I love to make this to share with friends. If I do, I have to leave notes on the wrapped tart, so no one in the fam sneaks a bit!  What can I say….My Circus….My Monkeys! LOL

Strawberry White Chocolate Mousse Tart

I think that every element of this gorgeous tart is pretty darn perfect.

I love the thick cookie like crust. The flavor is like a wonderful buttery shortbread cookie.

To make the crust even more delightful, it’s prepared in a food processor, then pressed into the tart pan not rolled! Pressed in crust is so much easier to prepare than a rolled crust. Not only is it easier to make there’s less clean up because you don’t have to flour your counter and roll then clean it off. Yay I hate extra cleaning!

Strawberry and White Chocolate Mousse Tart

The White Chocolate Mousse filling is scrumptious. Thick, rich, creamy with just the right amount of sweetness.

It’s the perfect accompaniment to fresh strawberries! The strawberries are topped with the lovely glaze. This tart is so beautiful and professional looking, anyone you serve it to will think you went to the bakery and spent a fortune on it!

Strawberry and White Chocolate Mousse Tart

Recipe Notes: This tart needs to chill in the fridge overnight, so plan to make it the day before you serve it.

It’s really important you use really good quality white chocolate in this recipe. I like to use Lindt white chocolate bars, but sometimes I have difficulty find them. I’ve also used Ghirardelli in a pinch with good result. Don’t use white chocolate chips because generally they’re not the best quality of white chocolate.

When preparing the mousse make sure you whip the cream to stiff peaks so the mousse will set firmly.

I lug out the double boiler for this recipe. I know…I know…it’s a pain in the neck! I think it’s so easy to burn white chocolate in the microwave that for me it’s not worth the risk.  If you’re an expert white chocolate melter in the microwave I say go for it and skip the double boiler!

Source:Epicurious

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Goat Cheese with Olives, Lemon, and Thyme http://www.gonnawantseconds.com/2015/04/goat-cheese-with-olives-lemon-and-thyme/ http://www.gonnawantseconds.com/2015/04/goat-cheese-with-olives-lemon-and-thyme/#comments Wed, 29 Apr 2015 03:36:04 +0000 http://www.gonnawantseconds.com/?p=9401 Do you have a go-to, crazy delicious, super easy appetizer recipe in your arsenal? Well, if you answered no to that question, then I’m happy to tell you, now you do!  If you answered yes to the question, heres another one that I bet you’re really going to love.  How about a recipe originally shared … Continue reading

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Goat Cheese-with-Olive-Lemon-and -Thyme

Do you have a go-to, crazy delicious, super easy appetizer recipe in your arsenal? Well, if you answered no to that question, then I’m happy to tell you, now you do!  If you answered yes to the question, heres another one that I bet you’re really going to love.  How about a recipe originally shared by the editor’s of Gourmet magazine!  I mean, come-on!!! It’s hard to get better “food cred” than that! How about a recipe that takes less than 10 minutes to prep, plate, and even wash the pan you used in preparing it.

Goat Cheese-with-Olive,-Lemon-and -Thyme

This recipe is a delicious combination of tangy, creamy goat cheese topped with lemon and thyme infused oil and briny olives.  How simple is that and why in the heck didn’t I think of this recipe!!!!  Why serve a plain ol’ cheese plate with a dish of olive when in mere minutes you can create this wonderful and gorgeous appetizer.  Slice a crusty baguette and you’re ready to go.  Pour me a glass of red wine and I’ll be right over!!!

Recipe Notes: I used pitted Kalamata olives and Castelvetrano Green Pitted Olives.  I love the two flavors combined and adore the color combination.  The Castelvetrano are the super bright green olives.  BTW….the photo is an accurate portrayal of the color.  I think the green is so, so, so cool!  If you’re not familiar with the Castelvetrano they’re a more delicate, less pungent, creamy textured olive. Oh, and did I mention, I think they’re a super cool color???? Sorry to be redundant! I guess point made 😉

Source: Gourmet Magazine

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Southern Style Green Beans http://www.gonnawantseconds.com/2015/04/southern-style-green-beans/ http://www.gonnawantseconds.com/2015/04/southern-style-green-beans/#comments Tue, 21 Apr 2015 23:54:23 +0000 http://www.gonnawantseconds.com/?p=9333 This recipe for Southern Style Green Beans is easy-peasy to put together and it makes a pot of beans that’s meltingly tender and super delicious.  The beans are cooked slowly for a long time with a bit of bacon and come out of the pot tasting, honestly, better than any veggie I’ve ever tried!  Even … Continue reading

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Southern Style Green Beans

This recipe for Southern Style Green Beans is easy-peasy to put together and it makes a pot of beans that’s meltingly tender and super delicious.  The beans are cooked slowly for a long time with a bit of bacon and come out of the pot tasting, honestly, better than any veggie I’ve ever tried!  Even kids love them.  Well, at least my kids do and all the kids I’ve ever made them for do.  The only hard part about getting kids to eat them is having them try them. Once they get over their aversion to anything that even resembles a vegetable, you’re in like Flynn!

Southern Style Green Beans

My family loves, loves, loves green beans.  It’s been one of family staples for forever. The first thing I ever taught my daughter to do in the kitchen was to snap and clean green beans. We sat at her little toddler table and chatted like girlfriends do and had the best times! How I wish a had a photo of that!  I serve these tender Southern Style Green Beans at least once every other week or whenever I’m in the market and the green beans look good.

Southern-Style-Green-Beans

Recipe Notes: After rinsing off the beans, it’s important to dry them off fairly well, this way, when you cook them in the hot bacon dripping there’s no excess water to splatter. I just roll them up in a clean dish towel and let them dry while the bacon is cooking.

Some people like a little onion cooked with their green beans.  While they’re delicious made that way, it’s just not how it was done in my house.  If you’d like to try this recipe with a bit of onion, chop up 1/2 to 3/4 cup of yellow onion and saute it in the bacon drippings for about 5 minutes, with the heat on medium-low, before adding the green beans. Cook the rest of the recipe as directed.

Whatever you do, don’t drain the bacon drippings from the pan. The drippings are what make these beans amazingly tender and crazy, crazy delish!!!  If you drain off the drippings you’ll have some kind of cooked green beans, but they certainly aren’t Southern Style Green Beans!!!

Use fresh green beans, please!  Those of you who read this blog regularly know I love using convenience foods when the time is right.  This is NOT one of those time friends.  The thought of this recipe being made with frozen makes me shudder! Really, it just does……..

Southern Style Green Beans Pin 3

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Buttermilk Roasted Chicken http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/ http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/#comments Mon, 13 Apr 2015 18:39:16 +0000 http://www.gonnawantseconds.com/?p=9290 When you think of the combination of chicken and buttermilk I bet you think of some type of fried chicken.  Well, I know before I made this chicken recipe, I sure did.  I’d heard of Roasted Buttermilk Chicken but for some strange reason, I hadn’t tried it yet. This recipe is AHHH-MAZING.  It has quickly shot … Continue reading

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Buttermilk Roasted Chicken 3

When you think of the combination of chicken and buttermilk I bet you think of some type of fried chicken.  Well, I know before I made this chicken recipe, I sure did.  I’d heard of Roasted Buttermilk Chicken but for some strange reason, I hadn’t tried it yet.

Buttermilk Roasted Chicken 2

This recipe is AHHH-MAZING.  It has quickly shot to the top of my family’s most requested dinner list! I made it twice in one week when I first tried it. The buttermilk marinade makes this chicken moist, super flavorful, and juicy! The rosemary adds a lovely herbaciousness to the overall flavor and the rest of the seasonings are spot on!  I will be making this chicken often.  It’s a given it will be served for Sunday Suppers.  I think it’ll also be  great for entertaining.  Who doesn’t love a great piece of roasted chicken?

Recipe Notes: The most important thing you have to do to make this Buttermilk Roasted Chicken a success is planning ahead and marinating it for Buttermilk Roasted Chicken 4days.  That gives the marinade enough time to really penetrate the chicken breast and also tenderize it.  Believe me, the time investment is well worth it.

Because this recipe roasts the chicken instead of baking it, I think using bone in chicken with skin on, works significantly better.  Especially if you want to have white meat chicken. My family loves white meat chicken so it’s what I serve most often. If your family likes dark meat, I think thighs and legs would work out really well.  If you use dark meat, after roasting the chicken for 45 minutes at 400, turn down the oven to 350 and continue to cook until chicken is done and juices run clear, about 7-10 minutes.

Source: Slightly adapted from Nigella Lawson via The New York Times

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Classic Deviled Eggs http://www.gonnawantseconds.com/2015/04/classic-deviled-eggs/ http://www.gonnawantseconds.com/2015/04/classic-deviled-eggs/#comments Mon, 06 Apr 2015 18:20:00 +0000 http://www.gonnawantseconds.com/?p=9215 This is our family recipe for Classic Deviled Eggs.  I can still remember my grandma bring plates of these and big bowls of potato salad to every family gathering!  The deviled eggs never made it to dinner time because the whole family would descend on the plate and absolutely devour them.  I think my Grandma … Continue reading

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Classic Deviled Eggs 11

This is our family recipe for Classic Deviled Eggs.  I can still remember my grandma bring plates of these and big bowls of potato salad to every family gathering!  The deviled eggs never made it to dinner time because the whole family would descend on the plate and absolutely devour them.  I think my Grandma was just happy we didn’t attack the potato salad at the same time and had a modicum civility to wait and actually use forks to eat it at the dinner table! LOL 😉

Classic Deviled Eggs are a snap to make!  You hard boil a few eggs then add some simple pantry/refrigerator ingredients that most of us generally have on hand and voila, you have the perfect deviled egg!  This recipe has a simple secret ingredient not found in most recipes that make them even more yummy.  A little bit of juice from the sweet pickle jar!  It add a nice bit of sweetness with just a touch of pickle flavor.  The flavor isn’t as forward as adding pickle relish to the recipe it’s more of a background flavoring that has you saying, “what is that?”  I also love that all the ingredients mix up nice and smooth. In my humble opinion, the best deviled eggs should be tender and not have any little chunky bits in the filling.

Classic Deviled Eggs 22

I tried to post this recipe last week but sadly, because of problems with my hosting, I was unable to :(  Not to worry though, these little babies are so yummy, if you give them a try, you’ll be serving these all year long!  Deviled Eggs are one of my favorite foods!  I make them all year ’round but they’re a must make for Easter!!!  If I didn’t serve them there would be a revolt! LOL

Looking for another type of Deviled Egg? Here are a couple more you might like to check out.

Deviled Eggs

These Deviled are loaded with unique flavor!  Capers, Shallots and Sun Dried Tomatoes to name a few……  West Coast Deviled Egg Recipe

Ranch Bacon Barbecue Deviled EggsHow about yummy Ranch Deviled Eggs topped with barbecue sauce and bacon.  Yes….Bacon! Here’s the Recipe for Ranch Deviled Eggs

Want a Big Photo for Pinning Classic Devil Eggs?

Classic Deviled Eggs Pin

 

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Orange Pound Cake with Orange Syrup and Orange Glaze http://www.gonnawantseconds.com/2015/03/orange-pound-cake-with-orange-syrup-and-orange-glaze/ http://www.gonnawantseconds.com/2015/03/orange-pound-cake-with-orange-syrup-and-orange-glaze/#comments Mon, 30 Mar 2015 23:58:28 +0000 http://www.gonnawantseconds.com/?p=9148 This orange cake is so delicious it’s like taking a bite of sweet sunshine! It’s loaded with amazing orange flavor.  The cake has a whopping 1/3 of a cup of freshly grated orange zest .  Now that is lots of orange flavor but that’s not the only orange deliciousness in this cake.  There’s also fresh … Continue reading

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Orange Buttermilk Pound Cake

This orange cake is so delicious it’s like taking a bite of sweet sunshine! It’s loaded with amazing orange flavor.  The cake has a whopping 1/3 of a cup of freshly grated orange zest .  Now that is lots of orange flavor but that’s not the only orange deliciousness in this cake.  There’s also fresh orange juice in it.  Then, just to knock this cake straight out of the the ballpark, its coated while its warm with an orange syrup and then its covered in an orange glaze!

Hello orang-iliousness!

Orange Buttermilk Pound CakeNot only is this cake loaded with orange sunshine-yyyy flavor it’s got lovely moist pound cake texture. It makes a wonderful dessert for any spring or summer meal but  it’s also wonderful  as an ever so slightly decadent breakfast. :)

Next time I make a strawberry shortcake I think first I’ll make this cake and use it as a base. I think the orange and strawberry flavors will be incredible together!

Orange Buttermilk Pound Cake

RECIPE NOTE: Don’t skip lining the bottom of the loaf pans with parchment.  Sometimes the bottom of the cakes can stick a little bit and that, obviously, can mess up your presentation!

The orange soak is really, really, really yummmmy! Take my advice and don’t skip it! I like to brush it on just the tops a few times right when they come out of the oven.  When the cakes are taken out of the loaf pans to cool then, of course, I brush it on the tops and sides. I brush on as many layers as needed, allowing a few minutes in between for it to absorb, to use the entire soak. The original instructions call for the soak to be poured over the cakes but I find that, even done slowly, a lot is lost because the cakes take a while to absorb.

In my opinion the glaze is really optional. I personally always use it but the cakes made with the soak are plenty sweet.

Don’t overbake these cakes!

Each Cake Serves 6

Source: Ina Garten 

How about a Big ‘OL Pin?

Orange Pound Cake with Orange Syrup and Orange Glaze

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Coconut Buttermilk Cake http://www.gonnawantseconds.com/2015/03/coconut-buttermilk-cake/ http://www.gonnawantseconds.com/2015/03/coconut-buttermilk-cake/#comments Mon, 23 Mar 2015 20:21:34 +0000 http://www.gonnawantseconds.com/?p=9124 This is one of those recipes you find, and because it’s ever so slightly better than the rest, you can’t believe your luck in finding it! I’m a big fan of a good pound cake and an even bigger fan of coconut so when I saw this recipe I couldn’t wait to try it! Those … Continue reading

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Old Fashion Coconut Cake
This is one of those recipes you find, and because it’s ever so slightly better than the rest, you can’t believe your luck in finding it! I’m a big fan of a good pound cake and an even bigger fan of coconut so when I saw this recipe I couldn’t wait to try it! Those two little facts aside, this recipe knocked my socks off! The texture of the cake was really something special. It definitely has a pound cake texture but it has an amazing tenderness that is really,really lovely.
Old Fashion Coconut Cake
The flavor of this old fashioned coconut buttermilk pound cake has just the right amount of sweetness balanced with a bit of tang. It’s the buttermilk that adds the subtle tang and creates a bit more complexity in the overall flavor. The buttermilk also helps make this a wonderfully moist pound cake. After making this cake a few times I added 1/2 teaspoon of coconut extract to the recipe to enhance the coconut flavor.
Old Fashion Coconut CakeThis cake tastes like the “perfect Old Fashioned Buttermilk Coconut Pound Cake”. Close your eyes and take a bite and you can almost hear your grandma whispering in your ear……

RECIPE NOTES: The instructions call for the cake to be baked until a skewer inserted in the center of the cake comes out with a few moist crumbs clinging to. Don’t over bake the cake. If your skewer come out clean, the cake will be slightly over done, and you will miss the fabulous moistness the cake is supposed to have. If your oven temperature tends to run a bit hot, either turn it down or check the cake for doneness a few minutes earlier that the recipe calls for.

The original recipe calls for the caked to be baked in a smaller loaf pan. Don’t even think about trying it! You definitely need need a 9X5 inch pan to accommodate the volume of batter in this recipe!
When making the glaze, add the second tablespoon of buttermilk slowly so you can control the thickness of the glaze. You may not need the entire second tablespoon. My glaze got a little thinner than I like in the photo!

Serves 8
Old Fashion Coconut Cake

Coconut Buttermilk Cake

By March 23, 2015

Ingredients

Instructions

CAKE:
1. Spray a 9X5 inch loaf pan with non stick cooking spray. Preheat oven to 350 degrees/
2. In a medium bowl combine flour, baking powder, and salt and set aside.
3. In the bowl of a stand up mixer, add butter and sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed.
4. Add vanilla and coconut extract to bowl. Add the eggs one at a time and mix well, scrapping down the bowl, after each addition.
5. Set the mixer to low and add the flour mixture in 3 additions, alternating with 1/2 cup additions the buttermilk, and mix until incorporated.
6. Using a large spoon mix in 1 1/4 cups of the coconut.
7. Pour batter into prepared loaf pan and bake in preheated oven for about 60 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the loaf pan set on a wire rack. Remove from pan and allow cake to cool completely.
Topping:
1. Spread the remaining 1/4 cup of coconut in a single layer on a baking sheet. Place in a 350 degree oven for 5-10 minutes, stirring often, or until the coconut is golden. Remove from oven and cool.
2In a small bowl whisk together the powdered sugar a 1 1/2 tablespoons of the remaining buttermilk. Add addition 1/2 tablespoon of buttermilk a couple of drops at a time until you reach a nice thick pour-able consistency. Drizzle glaze over completely cooled cake and top with toasted coconut!

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Source: Martha Stewart

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