Browsing Tag

bi-weekly link up


Share your… Recipe Thursdays {Flag Cake}

July 5, 2012

So, I decided to change things up a bit. I renamed my bi-weekly baking link-up to include all types of recipes. Instead of Baking Thursdays, it’s now Recipe Thursdays.  Share your… Recipe Thursdays to be exact. I’m still keeping it bi-weekly for now but may change that to weekly if I feel that I can keep up with it.

I would love it it would help me spread the word by tweeting, facebook sharing and so on. You can use the #shareyourrecipethursdays on Twitter. Thanks for your support. I truly appreciate it.



Today, I want to share my Flag Cake recipe with you. It’s been a very patriotic themed week so I decided to stay with it. I made this cake today to share with friends and neighbors while we were sitting in one of our driveways watching fireworks.


2 1/2 cups all purpose flour

1/3 cup fine corn meal

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks softened, unsalted butter

2 cups sugar

5 large eggs

1 tablespoon pure vanilla extract

1 cup buttermilk

3 tablespoons sprinkles (red, white and blue or rainbow)

blueberries and strawberries for garnish


Preheat oven to 350°.

Coat a 9×13 baking pan with nonstick cooking spray ( I love using Baker’s Joy), set aside

Combine flour, cornmeal, baking powder, baking soda and salt in a small bowl, whisk together

In a separate, bigger bowl, beat the butter with the sugar on medium-high speed with an electric mixer until smooth and fluffy

Beat in the eggs, one at a time

Add the vanilla

Reduce speed to low and add about 1/3 of the flour mixture until just combined

Add about half of the buttermilk

Then repeat, adding flour in two more increments, alternating with the rest of the buttermilk

Stir in the sprinkles, mix well

Transfer to pan, spread evenly

Bake for about 40-45 minutes (until top springs back to light touch)

Cool completely before adding frosting


1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

4 tablespoons buttermilk

Beat butter at medium speed until creamy. Gradually add in powdered sugar, beating at low speed. Add vanilla and buttermilk. Increase speed to medium, and beat until smooth.

Once the cake has cooled completely spread frosting on top and sides.

Garnish with blueberries and strawberries to give it the flag look. Enjoy!

(*Note: I slightly modified a recipe I found on for the cake. The frosting recipe came from


I'm Baking… Thursdays {Scones}

June 6, 2012

I know, I said I would share my chocolate chip muffin recipe this week but decided on the scones instead. I will share the chocolate chip one next time.

This past Saturday I ended up baking some scones. I had been thinking about it for a while and it just happened to be the Queen’s jubilee.

My friend Beth Ann at It’s Just Life gave me some great advice and told me to keep it simple and use a basic recipe… so that’s what I did.

Here is my very easy and basic scone recipe.


2 cups of flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup heavy cream

1 egg

handful dried currants or dried cranberries ( I skipped this step, but want to try it with the cranberries)


Heat oven to 375° degrees

In a large mixing bowl combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl combine cream with beaten egg then add dry ingredients. Stir in fruit. (I didn’t.) Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. (I actually rolled it out into a round shape and cut wedges.) Bake for 15 minutes or until brown.

I enjoyed my scone with some spread and strawberry jam and a hot cup of Lady Grey tea.

Now it’s your turn to share one of your recipes!!!

*Note: Recipe courtesy of Food and Alton Brown.