Meal Plan: Week 8

December 11, 2016
Meal Plan: Week 8


It's official. Our first snowstorm has started. We had a few inches last week, but, this weekend? They are saying anywhere from 6-10 inches of snow. The perfect time to sit home with a nice cup of cocoa and binge watch something on Netflix.Who's with me?

For now, we have this week's menu plan.  

I hope these menu plans are helping you guys out a bit. From my end, it looks like you do. :) But, if you have any questions, suggestions..anything. Please feel free to leave a comment of shoot me an email.

Have an awesome week!

















from Mostly Homemade Mom



















  • Buttermilk Pound Cake with Buttermilk Glaze
  • Buttermilk Pound Cake with Buttermilk Glaze

    December 07, 2016

    Classic pound cake made with the buttermilk and drenched in a buttermilk glaze.

    One of the most popular recipes here on the blog is Chocolate Chip Pound Cake. It was posted in 2014 and has been going crazy ever since. Like, serious, crazy. People love it. Can't blame them though, it's good.

    I think one of the reasons it is so popular, is because of the simplicity of it. Pound cake is such a classic dessert that has been around since the beginning of time ( give or take a few years). Soft, buttery cake topped with a glaze or sprinkled with powdered sugar?  How can anyone say no to that?


    Today's pound cake is also, incredibly simple.You make it with buttermilk, which gives it a great softness and unique taste. Then, we drench the top with a so-very-yummy buttermilk glaze.  I totally love this cake and you will too.

    Add this one to your holiday baking menu..quickly.


    linking up & weekend potluck 
    Buttermilk Pound Cake with Buttermilk Glaze

    by Table for Seven
    Prep Time: 00:20
    Cook Time: 00:60
    Ingredients (Serves: 6)
      FOR CAKE
      • 1 1/2 sticks butter, softened
      • 2 cups flour
      • 1 1/2 tsp baking powder
      • 1/2 tsp salt
      • 1 cup sugar
      • 1 tsp vanilla
      • 3 eggs
      • 1 cup buttermilk
      FOR GLAZE
      • 2 TBSP buttermilk
      • 1 cup powdered sugar
      Instructions
      Preheat oven to 350 degrees. Grease a 8-9 inch loaf pan.
      In bowl, whisk together flour, baking powder and salt. Set aside.
      In a mixing bowl, beat butter and sugar until fluffy. Approx 5 minutes
      Add in eggs, one a time. Beating well after each one. Then, add in vanilla.
      Gradually, add in flour mixture and buttermilk. Alternately between the two.
      Beat until combined.
      Pour batter into prepared pan. Bake for 50-60 minutes or until toothpick inserted comes out clean.
      Let cake cool before adding glaze.
      FOR GLAZE
      Whisk together powdered sugar and buttermilk until smooth. Drizzle on cooled cake.
      Adapted from Martha Stewart
      Powered by Recipage
    • Iron Skillet Berry Cobbler
    • Iron Skillet Berry Cobbler

      December 05, 2016

      Warm berries with a crunchy topping baked easily in your iron skillet.

      Well, I suppose the fall season is over for us. We received our first batch of snow yesterday. It looks like about 2 inches, but, that is just a generous guess.  It could be more or less.

      However much we got, it's nice to see for the holiday season, but, it  bums me out a bit.  The weather this fall for us as been really amazing. Not too cold, not too hot.  Really nice. Now? Bam! Snow. Temps in the 30's. Goodbye Fall, hello Winter.

      Which means boots, snow pants and at my house, an endless supply of gloves until March.


      Cold snowy weather also means lots of warm fruity desserts. Today, we have just happen to have such a dish!

      Warm, mixed berries with a crunch, cobbler topping all tucked nicely in an iron skillet.  Now, if you don't happen to have an iron skillet, that's OK. Any oven-proof skillet will work fine. Just be sure it's 9-10 inch size to fit everything.

      This cobbler is really simple to make and topping off with a scoop of vanilla ice cream is highly recommended. Goes perfectly with it and adds a nice balance to the sweet fruit.

      Mine is a mixture of blackberries and raspberries, but, use whatever type you like. Frozen or fresh both will work.

      Grab a spoon and dig in..



      Iron Skillet Berry Cobbler

      by Table for Seven
      Prep Time: 00:10
      Cook Time: 00:40
      Ingredients (Serves: 8)
      • 6 cups fresh or frozen mixed berries ( I used raspberries and blackberries)
      • 1 cup brown sugar
      • 1/4 cup orange juice
      • 1 TBSP vanilla
      • 1/4 cup cornstarch
      • 3 TBSP water
      • 1 1/2 cup flour
      • 1/4 cup white sugar
      • 1 1/2 tsp baking powder
      • 1/4 tsp salt
      • 6 TBSP butter, cold and cut into small pieces
      • 1/2 cup whipping cream
      • 1 TBSP sanding sugar (optional)
      Instructions
      Preheat oven to 375 degrees.
      In a 9-10 inch iron skillet ( or any oven proof skillet), add berries, brown sugar, orange juice and vanilla.
      Mix to combine and under medium heat, simmer mixture for approx 8-10 minutes. Until it is hot and bubbly.
      In a small bowl, whisk together cornstarch and water until smooth. Stir into berry mixture and continue to cook until thickened. About another 2-3 minutes. Remove from heat.
      In a mixing bowl, whisk together flour, white sugar, baking powder and salt. Add in butter piece and mix with pastry cutter until crumbly.
      Add in whipping cream and mix until dough forms.
      Tear dough into pieces and arrange on top of berries.
      Sprinkle dough with sanding sugar ( or regular white sugar ).
      Bake for 20-30 minutes or until lightly browned.

    • Red Velvet Brownies with White Chocolate Frosting
    • Red Velvet Brownies with White Chocolate Frosting

      December 04, 2016


      Ooey, gooey, red velvet brownies loaded with chocolate chips and piled high with a thick, white chocolate frosting.

      These brownies were originally shared here back in 2012. They were a disaster. A complete and utter nightmare. The photos, the brownies..the whole kit 'n' caboodle. Why did I shared them? Unsure.I did many un-appealing posts back in the day and it's a mystery as to why.

      Being that we are in prime red velvet season now, it seemed the perfect opportunity to give the post a bit of makeover. New picture and I changed the recipe. These are much better than the original post.

      Now, I realize the above photo doesn't look very red-velvety. But, believe me, they are. They are loaded with chocolate chips, so, that is probably more of what is showing up in the photo. It is also what makes them super-chocolaty and some ooey gooey goodness.

      We also loaded these up with the most amazing white chocolate frosting. It is super thick and it's piled high up on the brownies. They go perfect together!

      With this recipe, you will get 9 large brownies or you can cut them up smaller and of course, get more from the pan.  My advice? Cut them a bit on the smaller side..they are rich and  one big brownie may be too much for some.

      Whatever you decide..enjoy :)

      linking up &  weekend potluck 


      Red Velvet Brownies with White Chocolate Frosting

      by Table for Seven
      Prep Time: 00:15
      Cook Time: 00:20
      Ingredients (Makes 9 large brownies)
        FOR BROWNIES
        • 18 oz box red velvet cake mix
        • 1 egg
        • 1/3 cup milk
        • 1/4 cup canola oil
        • 1 cup chocolate chips
        FOR FROSTING
        • 1 stick butter
        • 2-1/2 cups powder sugar
        • 1 tsp vanilla
        • 4 Oz white chocolate
        • 1-2 TBSP milk
        Instructions
        FOR BROWNIES
        Preheat oven to 350 degrees. Grease an 8 x 8 baking dish.
        Mix dry cake mix, milk, egg and oil until completely combined.
        Stir in chocolate chips.
        Spread batter into prepared pan. Bake for 20-25 minutes or until knife inserted comes out clean
        FOR FROSTING
        Cream butter, then, add vanilla. Add powdered sugar 1/2 cup at a time.
        Melt white chocolate chips until smooth ( in microwave or over low heat in saucepan) and add into mixture. Mix until well combined.
        Add desired amount of milk until desired consistency is reached.
        Frost on cooled brownies