Archive for March 31, 2016

Sour Cream Cake Donut Holes

Sour Cream Cake Donut Holes

Everyone loves donuts. Old fashioned sour cream cake donuts are the best in my opinion. Making them as donut holes is even better because then you can have more than one without feeling terrible. Plus then you can multiple flavors.


2 Cups Cake Flour

1 1/2 Tsp Baking Powder

1 Tsp Salt

3/4 Tsp Ground Nutmeg

1/2 Cup Sugar

2 Tbs Shortening

2 Large Egg Yolks

2/3 Cup Light Sour Cream


In a small bowl combine your dry ingredients.

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In a medium size bowl combine the shortening and sugar until it reaches a sandy texture.

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Then add in your egg yolks and combine thoroughly. It should become slightly thick and light yellow in color.

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Add in your dry ingredients and mix until slightly combined. Add in the sour cream and combine completely.

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Lightly form into a ball and cover. Refrigerate for at least 1 hour but up to 12 hours.

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After refrigerating pour at least 3 inches of your preferred oil into a sauce pot. Insert a thermometer and bring the oil up to 350 degrees Fahrenheit. While the oil heats have your dough out and ready. Also cover a tray with paper towel and then place a wire rack over it.

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Once your oil is up to temperature spoon small amounts of dough into the oil. Be careful not to over crowd the pot or the oil temperature could drop down low. If that happens your donut holes could burn or become very oily. Cook for 30-60 seconds making sure to role to donut holes so that all sides cook. Once golden brown remove from the oil with a skimmer or slotted spoon and place on the wire rack to cool and drain any excess oil.

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Cool the donut holes for 5-10 minutes before glazing. I did multiple glaze flavors for mine but you can totally customize your own flavors. Just mix powdered sugar with the flavorings and then add milk to loosen the glaze.

I did powdered sugar and espresso, powdered sugar, cocoa powder and milk, and finally powdered sugar, vanilla, and milk. Roll the donut holes in the glaze and then set on a tray to harden. Once glazed feel free to enjoy with coffee or tea.

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Makes 36 Donut Holes

Serving 3 Donut Holes

Calories 242

Fat 11.5 g

Sat Fat 2.7 g

Cholest. 35.3 mg

Sodium 205.9 mg

Carbs 32.6 g

Fiber .4 g

Sugar 13.4 g

Protein 2.8 g

Sausage Casserole

Sausage Casserole

Sausage casserole is the ultimate breakfast casserole. My family makes this for especial occasions like holiday and birthday breakfasts. It’s nice because you make it the night before and cook it the next morning.


2 Lbs Breakfast Sausage

1/2 Tsp Salt

1/2 Cup Dry Grits

4 Cups Shredded Cheddar

4 Eggs

1 Cup Milk

1/2 Tsp Thyme

1/4 Tsp Garlic

Ok first you have to cook and crumble the 2 lbs of sausage. Once fully cooked pour onto a tray that has paper towels on it. You can then set that to the side to cool.

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In a small pot combine 2 cups of water, 1/2 tsp salt, and 1/2 cup of dry grits. Bring that to a simmer and stir occasionally so that the grits don’t burn. The grits will fully cook in about 10-15 minutes.

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While the grits are cooking in a large bowl place the cheese.


Then in a smaller bowl crack the 4 eggs and whisk to combine. Once the eggs are beaten add in the milk and the spices.

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Once the grits are cooked pour the hot grits over the cheese and stir to melt all the cheese.

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Now this the hardest part. You have to combine your egg mixture and your girts mixture. You have to do this carefully and quickly so that you don’t scramble your eggs. Pour a small amount of your egg mixture into the large bowl a little at a time. Stir quickly to combine. Continue to add in small parts of the egg mixture until its all completely combined.

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Lastly you need to add in the sausage.


Spray a 9X13 baking dish and pour the casserole mix into it. You can refrigerate this over night or place it in the freezer until you are ready for it.

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After refrigerating over night cook at 350 degrees Fahrenheit for 1 hour. If frozen bring to room temperature before cooking. The edges should be brown and crispy and the middle should no longer be wiggly.

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Cut and serve. Personally I find the corner pieces are the best.


Makes 20 pieces

Serving 1 piece

Calories 153

Fat 7.1 g

Sat Fat 3.9 g

Cholest. 53.9 mg

Sodium 505.7 mg

Carbs 5.1 g

Fiber .2 g

Sugar 1.5 g

Protein 14.6 g

Cranberry Sauce

Cranberry Sauce

Cranberry sauce is a critical part of a traditional holiday meal. Tart and sweet cooked just so that the cranberries have burst but still have texture to them. Its a refreshing part to that heavy holiday meal.


12-16 Oz Fresh or Frozen Whole Cranberries

Zest 1 Orange (1-2 Tbs)

1 Cup Orange Juice

1/2 Cup Water

1/2 Cup Sugar

Optional 2 Tbs Dark Rum

So it’s super easy. Combine everything in on sauce pot and cook on medium for 20-25 minutes. Seriously it’s that easy.

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Cool and serve.


Makes 2-3 Cups

Serving 1/4 Cup

Calories 61

Fat 0 g

Sat Fat 0 g

Cholest. 0 mg

Sodium 33.9 mg

Carbs 13 g

Fiber .7 g

Sugar 12 g

Protein .1 g

Pumpkin Chocolate Cake

Pumpkin Chocolate Cake

If you like the traditional holiday flavor of pumpkin but not the traditional means of delivery, aka pumpkin pie, then I encourage you to try this cake. The cake has all of your traditional pumpkin flavor with the added bonus of a supremely delicious chocolate frosting on top. Be warned this is not low calorie.



8 Tbs Butter

2 Cups Flour

1 Tsp Cinnamon

1/2 Tsp Ground Ginger

1/2 Tsp Nutmeg

1/4 Tsp Allspice

1 Tsp Baking Powder

1/2 Tsp Salt

1 1/2 Cups Sugar

3 Eggs

1 Can Pumpkin Puree

1 Cup Mini Chocolate Chips

1 Cup Chopped Walnuts


12 Tbs Butter

2 1/2 Cups Powdered Sugar

10 Oz Unsweetened Chocolate

1 Tsp Vanilla

In a medium bowl mix together all the dry ingredients for your cake.

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In a large bowl cream together your butter and sugar.

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Slowly beat in the eggs one at a time.

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Carefully fold in all the pumpkin puree. After the pumpkin is add mix in the dry ingredients a part at a time until fully incorporated.

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Now you want to roughly chop your walnuts. Then add those and your chocolate chips to the batter.

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Grease two 9 inch round pan and divide the cake batter between the two. Bake at 350 degrees Fahrenheit for 35 minutes or until a tooth pick comes out clean from the center.

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Cool the cakes for 10 minutes in the pan before removing them and allowing them to cool completely on a wire rack.


Now for the frosting you want to start by melting your chocolate. Once melted you want to let it cool.

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While the chocolate cools blend together the powdered sugar and butter until fluffy.

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Mix in the vanilla and the chocolate until smooth and fully mixed.

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Once the cakes are cooled lay on layer on a cake stand. Spread one third of the frosting over the cake layer all the way to the edge.

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Lay the other cake layer on top. Spread the remaining 2 thirds frosting over the top of the cake and down over the sides. This great fall cake is now ready to eat.

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Serves 12

Serving 1 Slice

Calories 757

Fat 43.7 g

Sat Fat 23.8 g

Cholest. 97.6 mg

Sodium 218.6 mg

Carbs 85.7 g

Fiber 8.1 g

Sugar 58.9 g

Protein 8.1 g

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