Rhubarb Upside-Down Cake

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This picture was retaken on 5/28/2014. The sun was out. :)

Rhubarb Upside-Down Cake is a great way to use up some of that rhubarb growing in your garden. We have plenty of rhubarb in back yard. If you would like to come over and get some please feel free to stop by! I don’t care where you live either, just make sure to knock first! Ha ha, just kidding.

My first rhubarb of the season has come up and so I made some rhubarb upside-down cake. Have you ever made pineapple upside-down cake before? IT’ just like that. Switch the pineapple out for out for some rhubarb and call it a day. Rhubarb also needs some sugar too. If not it will be too tart. The hard part about these cakes is flipping it. I recommend putting some white parchment paper over the cutting board too before you flip it, that way you can save from having to wash the cutting board and just have to wash the cast iron skillet instead.

I hope you enjoy this fabulous rhubarb upside-down cake. More rhubarb recipes to come later! :) If you like rhubarb try Rhubarb Fruit Leather.

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Recipe from Taste of Home

Rhubarb Upside-Down Cake
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup milk
  1. Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.


Lemon Cupcakes

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I remade these again on 5/29 and took some new pictures. Didn’t really care for how the first batch of frosting turned out. As you can see it was almost neon yellow! :)

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On Wednesday I made these lemon cupcakes and was going to bring them to a bake sale that we had for work. Well, they really didn’t make it to the bake sale. It was almost kind of strange because when they were baking in the oven it seem liked half of them turned out and the other half of them ended up sinking in the cupcake tin. Like literally sank in! I don’t get how that could possibly happen? Did the baking powder not make it into the whole batter and caused half of it to collapse. Or maybe it’s my oven and it’s not cooking properly? I noticed that with my first batch of macaron cookies.   some for a picture. Half of them did make it though so I was pretty happy about that and they were good!

I got this recipe from the Food Network magazine and the lemon cupcake had called for making a merignue frosting with egg whites and I have never got that type of frosting to work. There was a grape fruit cupcake recipe with powdered sugar and butter so I just subbed in lemon juice instead of grapefruit. Hope you like it.


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Lemon Cupcakes
  • Ingredients
  • For the cupcakes:
  • 1¼ cups all-purpose flour
  • ¼ cup sliced almonds
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  1. Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
  2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
  3. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/triple-lemon-cupcakes.html?oc=linkback


Almond Raspberry Macarons


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After MANY fails of trying different macaron recipes, I was browsing pinterest today and came across a step by step page that showed you how to do everything. You do not know how many times I have tried making these before. I’d be so disappointed  when the cookie didn’t turn out and get their famous little bottom they’re known for. They were still good and I would still eat them.

The key to making macaron cookies like these is to let the batter rest before you bake them. The first batch only half of them turned out and I followed the recipe and let them sit out on the cookie sheet for 20 minutes. The second batch was more successful and the cookies all turned out! Think it was because the batter was resting while the first attempted batch of cookies were being baked in the oven. I’m definitely saving this recipe and the great part about it is that it doesn’t require the use of scale. Most macaron recipes I’ve tried, the weight was all in grams. My food scale just recently broke and that is so irritating. It won’t even work with new batteries in it. Might have to go and buy a new one.

Oh yah, I have to laugh too. The first time I made these on my page someone corrected me for the spelling of macarons. I had macaroons down and in the last issue of Food Network’s magazine there was a step by step recipe that I tried (by the way) and it didn’t work out of course. Go figure! Food Network even spelled macaron wrong on their main page. Shame on them! So happy I finally found a good macaron recipe, this recipe is a keeper for sure.

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For the rest of the recipe and step by step photos please visit  momsdish.com!

Almond Raspberry Macarons
  • 3 Egg Whites; kept in room temperature for 24-48 hours
  • ¼ cups White Sugar
  • 2 cups Confectioners Sugar
  • 1 cup Almond Flour
  • Food Coloring; (peach or red & yellow)


Cookie Dough Balls

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Happy National Chocolate Chip Cookie Day! In honor of today, I went to the grocery store and got some chocolate chip cookies. I remember when we used to be able to go there and get cookies for less than 15 cents. Not any more. Now you have to spend almost 3.00 for a container of them. The chocolate chip cookies weren’t enough, so I decided to go home and make some chocolate chip cookie dough balls. If you’re craving just the cookie dough and are afraid to get sick from the raw eggs, this is the cookie dough for you. These came together in less than 5 minutes and it took me about another 5 minutes to roll them into a ball. Talk about cookie dough heaven!

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No-Bake Chocolate, Peanut Butter, Corn Flake Bars

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I bought cornflakes just to make these peanut butter bars and now I have a whole box of cornflakes leftover to use and have no clue what to make with them. Think I’m going to just use them as bread crumbs because I’m not a fan of cornflakes for breakfast.

If you like easy and quick treats to make and are a peanut butter and chocolate lover you will loves these!  On my facebook page people just love no-bake treats. Who doesn’t? It sure beats warming up the oven and scooping out dough onto cookie sheets.  Just melt all the sugar, peanut butter and corn syrup together until the sugar the sugar has dissolve and stir in the corn flakes. Melt the chocolate in a microwave safe bowl. Seriously these bars take less than 10 minutes to make they are that easy. AND GOOD. Enjoy!

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Don’t forget to share and pin this recipe!

No-Bake Chocolate, Peanut Butter, Corn Flake Bars
  • 3 cups corn flakes, crushed
  • 1 cup crunchy peanut butter
  • ½ cup sugar
  • ½ cup white corn syrup
  • 6 ounces chocolate chips
  1. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
  2. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
  3. Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.


Cinnamon Roll Cake

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It’s been so rainy and cold here lately, but hey at least it isn’t snowing. Makes me want a warm piece of cake, coffee cake that is. The ice cream pie is gone so onto my next dessert. The cinnamon roll cake!  I posted this recipe on my facebook page in 2 days it had over 1,000 shares so I knew I had to give it a try.

Cinnamon roll cake takes your basic yellow cake mix box to the next level! The top of the cake batter is swirled with cinnamon and brown sugar (the part that goes in the middle of the cinnamon rolls. Then, the cake is topped with a powdered sugar glaze. You could almost eat this cake for breakfast, cause it reminds me of a coffee cake, yet in the form of a cinnamon roll. That, and it’s much more easier to make than a cinnamon roll. This cake is quite possibly the best cake I’ve ever made!

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Cinnamon Roll Cake

Box Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream
1 cup brown Sugar
1 tablespoon cinnamon
2 cups powdered sugar
4 tablespoons milk


Mix first 4 ingredients by hand or with mixer till blended. our into 9 x 13 inch baking pan. Mix together brown sugar and cinnamon and swirl into batter with knife. Bake at 325 for 35-40 minutes. Let cake cool 10-15 minutes before icing. Mix together powdered sugar and milk. Pour over warm cake.


Milkyway Ice Cream Pie

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I just love easy recipes and this is definitely an easy recipe! The crust is just a graham cracker crust and I took some store bought vanilla ice cream and just threw in whatever my favorite candy was into the ice cream . Topped that off with more candy and some melted caramel and there you have it, ice cream pie. You can use whatever favorite candy bar is yours. Mine is a toss up between reese’s peanut butter cups and milky way bars. Heath bars would be good in here as well. The day after Easter, I went to the store and got about 8 different bags of candy because they were marked down to .99 a bag. That is the time to get them. I swear I was going to save them until next year but this pie was calling my name.

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1 graham cracker pie crust

2 to 3 cups of ice cream, slightly melted.

1 to 2 cups of your favorite candy, chopped

caramel sauce for drizzle


Place the ice cream out for awhile on the counter to let it defrost. Once the ice cream is well enough to work with and easy to stir in ingredients, add in the chopped candy and stir. Place the ice cream inside the pie crust and fold it out so the whole pie is covered with ice cream. Top the pie with remaining ice cream and drizzle the top with caramel sauce. Store in freezer.

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Peeps Cake

Peeps Cake

Happy Easter everyone! We all know the best part about Easter is the candy right? Just kidding!

There was a cake at my grocery store that inspired me to make this. The cake was a two layer cake with marshmallow peeps around it and M&M’s on top. They wanted 20.00 for the cake too, and my only thought was that is way too expensive! I made this cake for under 10.00 using boxed cake mix. Had all the ingredients at home to make the cake, and just had to go out and buy some peep marshallows which were 1.29 a box, and a bag of pastel colored M&M’s for the top. Oh yah, and the frosting I had to buy too. Hope you like it!

Make sure the cake is completely cooled when you frost it. The super moist cakes are kind of hard to frost too begin with since they’re so delicate and moist. Be careful as you can see what happened below when I tried to frost mine. :)

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I actually have to admit something to everyone. The cake had a little accident. One of the sides ended up collapsing so I just took some photos around that part. You see?

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1 box of Yellow Cake Mix

1 container of frosting (white)

2 boxes of different colored peeps

1 bag of pastel colored M&M’s


Make cake according to package. 2 tiered. Once the cake is cooled frost the two layers. Arrange the peeps every other color around the cake. Top the cake with M&M’s and enjoy!