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Bourbon Barbecued Beef

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Making a list—checking it twice. I make countless “to-do” lists every day. This time of year, the lists become way too long to get done 24 hours. Are you like me and race to handle what seems to be the most pressing—and then discover that some important things, like dinner, get cut off or get replaced with a cold sandwich, or worse yet, a drive through? Put a home-cooked dinner back on your list with this easy recipe.

Roxanne announced last week that our newest cookbook, 175 Best Babycakes Cake Pop Maker Recipes will be out next spring. It is exciting, but needless to say, we have been very busy. Now with the holidays upon us, everyone has a long “to-do” list. There’s shopping, wrapping, decorating, caroling, parties, baking, cards, shipping. . . whoa! Time for dinner just doesn’t fit. Yet, low and behold, it comes around every day—just about the same time.

This is one of my “go-to” favorites. I make it for just my family and we love it—and I made it often with my daughters were of an age that meant I had youth groups, troops and teams stopping by for casual dinners. So, get out that slow cooker and let it do the work.

I like to brown the meat before putting it in the slow cooker as I like the caramelized, deeper flavor it creates. Yet, I often just omit that step and plop the meat into the slow cooker. I often fill the slow cooker the night before, set the filled crock into the refrigerator so the next morning all I have to do is put it in the base and turn it on. The meat also is great to freeze, so I make a larger roast than I might need, and freeze some in small freezer containers so I can thaw and reheat them when the nights get really crazy.

So, here it is. A hot, barbecued beef sandwich—just right to put on your “to-do” list—because with it will come good eating and a few minutes to sit down, relax and enjoy a juicy, finger-licking-good dinner with your family. [Read more…]

Cake Pop Cookbook

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‘ Tis the season to be jolly! What fun it is to think of gifts for special friends and family. Shhh! These are going to be teacher gifts at my daughter’s school this year. I plan to attach a gift card to their favorite coffee or lunch spot and share sweet treats too! We had such fun dipping and decorating cake pops from the Babycakes Cake Pop Maker.

Kathy and I have had so much fun working with this product. We tested and tasted and wrote the instruction book that is packed in the product.  In fact, we had so much fun that we have a BIG announcement. Our second cookbook is being printed now and will be arriving very soon.  175 Best Babycakes Cake Pops Recipes was such fun to write. We can hardly wait for you’all to see the results of testing, testing and more testing–and, oh yea, tasting. The book is available for preorder on Amazon now and very soon you can order it at www.thebabycakesshop.com or purchase it from a retailer. These wonderful, tasty little morsels of cake bake in just 4 to 6 minutes–and are perfect for dipping, glazing and decorating. Whether it is a treat for yourself, for your child’s teacher like we just baked, or for an elegant dinner party, these are pure fun and taste wonderful. Plus the cookbook is packed with mouth-watering appetizers, doughnuts, ebelskivers, muffins, biscuits and more.

We will be sharing more news about the cookbook and our new 175 Best Babycakes Cake Pops Recipes cookbook in the future, be we just couldn’t keep quiet any longer!

Red Velvet Cheesecakes

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Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!

Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.

A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.

I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.) [Read more…]

Southern Style Pecan Pies

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My love of cooking started at a very young age. My mother loved to be in the kitchen and was a fabulous cook. She taught me her “tricks of the trade” and to this day I still call her frequently and ask for her advice.

I was thinking about this as I drove to pick our daughter up from a sleepover at grandma and grandpa’s house last night. As I walked in the door, those wonderful aromas that I so vividly remember growing up surrounded me. My mom was pouring out peanut brittle and banana bread was in the oven baking. Mom is still having fun in the kitchen. Now I don’t want to make mom angry at me by sharing her exact age, but I will give you a hint. We celebrated her 80th birthday several years ago. What a blessing that she is still cooking, (when she is not at dances with my dad or playing cards with their friends!)  I hope I am still having as much fun in the kitchen at 80+ as my mom is now. [Read more…]

Toasted Pecan and Cranberry Muffins

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Have I ever mentioned that I love to bake? I don’t have to have an excuse—any reason to step into the kitchen and bake is reason enough. This time of year, the approaching holidays are certainly reason enough. It seems that many people are planning meetings or festive gatherings and a little treat just helps to make it more joyful. Out of town guests, large family meals and time to meet up with old friends means baking—and baking ahead makes it so much easier. I also know that when I bake, it brings me peace—and I don’t know about you, but some weeks I just need a good dose of sweet peace.

I love fruits and nuts and often, honestly, would rather choose fruit flavors over chocolate. Now that cranberries are finally available at the grocery store, I love to cook with them. (One important tip—buy an extra bag or two or three to freeze. This is one time when you don’t have to do anything special—just keep the bag tightly sealed and freeze it. You will have cranberries to use year round!) I also love nuts—just about any kind of nut adds a great flavor—at least in my book.

Lately I have been baking a lot of goodies using the Babycakes Cupcake Maker. This time I made muffins –little two-bite wonders that I can serve for any breakfast or brunch. These are different than most cranberry muffins I know of, as they are chocked full of toasted pecans, but only have the slightest hint of orange. I serve these warm with a little spread of an orange butter. To me, it is just a heavenly treat. (I have a funny, yet important tip on that orange flavor–I use the grated zest of an orange and I cannot help but think of my mom when I do. You see, she was a great cook–except when it came to orange zest. She would always get too much of the white and it tasted bitter. That is just the way it was–always. When I learned that you only zest the colored portion–oh my–the flavor was entirely different and so much better.)

I know not everyone has a Babycakes Cupcake Maker, so I went ahead and made them in the oven –as regular size muffins and again as mini-muffins. I learned a few important things. First, I like Toasted Pecan and Cranberry muffins anyway they are baked. I do like the size of the Babycakes Cupcake Maker –because they just seem right. Here is a picture of the muffins all lined up—just so you can see how they compare in size.

They are also moist, since the closed appliance really keeps the moisture in—which in my life means I can make them earlier in the week and freeze them to serve on a busy morning.

Yes, all homemade baked goods are wonderful—anyway you want to bake them. So, I have included the baking directions for the oven, so you really can bake these muffins anyway you want. Give them a try—and let me know how you baked them. [Read more…]