Friday, June 12, 2015

Super Simple Pound Cake

One of the things I love so much about pound cake is that crispy, crunchy "crust" that forms. One of our favorite ways to eat Pound Cake is with freshly sliced strawberries and whipped cream. . . .a favorite summer treat!

Super Simple Pound Cake

  • 6 eggs, at room temperature
  • 1 cup butter, at room temperature
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla


  1. Grease and bundt pan.
  2. In a large bowl, cream the butter and sugar until smooth. 
  3. Add the eggs, one at a time, beating for one minute after each addition.
  4. Sift the flour. Add it to the creamed mixture with the whipping cream. 
  5. Mix until fully incorporated.
  6. Stir in vanilla.
  7. Pour into prepared pan and place in a cold oven. 
  8. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.

Wednesday, June 3, 2015

Beef & Broccoli

Our daughter Allison loves to cook and this is one of her "new" favorite recipes. Simple to prepare, great with a little marinating. Spectacular with overnight marinating. We serve with steamed white or brown rice, or with riced cauliflower.

If you enjoy dinner with an Asian flair, this is a good one. 

Another note, don't look at the list of ingredients and pass on this one. 
I promise you will be glad you did it! :)

This is actually what Allison cooked, not a stock photo. Looks good right? 
Beef & Broccoli

  • 2/3 cup reduced sodium soy sauce 
  • 1/2 cup chicken stock 
  • 1/4 cup honey 
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed 
  • 3 cloves garlic, minced 
  • 1 tablespoon sesame oil (we use vegetable oil)
  • 1 tablespoon cornstarch 
  • 1 teaspoon hot sauce, to taste (optional, but good when included)
  • 1 teaspoon ground ginger 
  • 1/4 teaspoon red pepper flakes (optional, we have never included these)
  • 1 tablespoon olive oil 
  • 1 pound flank steak, thinly sliced across the grain 
  • 1 head broccoli, cut into florets (Allison uses steamed broccoli, rather than fresh.)

In a medium bowl, combine soy sauce, stock, honey, vinegar, brown sugar, garlic, oil, cornstarch, hot sauce, ginger, red pepper flakes and 1/4 cup water; set aside. (If you are marinating the steak before serving, add steak and this marinade in a zip top bag or sealable container and store in the fridge.) 

If you can't wait for the steak to marinate, proceed.

Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.

Serve immediately.

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