Vanilla Buttermilk Cake w/ Buttercream Frosting

..."Best cake that I have ever had!" - UCSB golf boys :)

<3 This recipe is dedicated to Megan Griesbach for introducing us to this phenomenal cake!!

Ingredients:

• 4 whole eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/4 cups buttermilk
• 3 cups CAKE flour (Different than all purpose flour.. you can find it in the baking aisle!)
• 2 cups sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter (at room temperature)
• Buttermilk frosting --recipe below!

1. Preheat the oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. (You can use 1 pan and bake it 3 separate times, that will just take WAY longer! I recommend buying 2 or 3 cake pans.) Line the bottom of each pan with a round of parchment paper. Grease the paper as well.
2. Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk (**do not put ALL of the buttermilk in during this step). Whisk to blend well.
3. Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about two minutes.
4. Add the egg  mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
5. Bake the cake layers for 28-32 minutes, or until a knife or toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
6. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool COMPLETELY. (I let them cool for 12 hours before frosting.)

Buttercream Frosting
***For this cake, since it is so large, I double this frosting recipe!

• 8 tbsp butter
• 3 cups powdered sugar
• 3-4 tablespoons milk
• 1 tsp vanilla extract
• 1 tsp almond extract

1. Cream butter with mixer until fluffy.
2. Stop machine and add sugar, milk, and extracts.
3. Blend on low ~ 1 minute.
4. Increase to medium and beat until light and fluffy ~ 1 more minute.
**Add food coloring to make it a pretty color! :)

St. Patrick's Day Feast!

Easy Crock-Pot Corned Beef and Cabbage


Ingredients:

• 1 corned beef brisket, about 3-5 pounds (I try to buy a very lean cut with all of the peppercorns and spices in the package. Costco has a GREAT selection.
• 3 medium carrots, cut into fourths
• 1 medium to large onion, quartered and pull pieces apart.
• 1 head of cabbage
• 3 cloves of garlic, chopped (Or more, if you are a garlic lover!)
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• bay leaves---optional. (Just gives some extra flavor!)

Directions:

1. Put carrots, onions and garlic into the bottom of the Crock-Pot.

2. Place corned beef brisket (w/spices) over the veggies, sprinkle with pepper and add 1.5 cups of water to the Crock-Pot.

2. Cover and cook on low for 5-6 hours.

3. Slice cabbage into wedges and place around meat. (You may not have enough room to use ALL of the cabbage, so if you would like to make the extra and serve it on the side, refer below.

4. Replace cover after the cabbage is added, turn Crock-Pot to high and leave for 1.5-2 more hours. 

When you serve, pour broth over the meat and veggies! YUM!


Extra Cabbage: Prepare right before serving.

Add a small amount of  broth from the Crock-Pot, very small amount of water, salt, pepper and cabbage to saucepan (perferably large with a lid) and cook until cabbage is tender. (The measurements are all relative to how much cabbage you will be cooking.) Takes about 5-7 minutes.

Garlic Roasted Red Potatoes:

Ingredients:

• 7  Red Potatoes
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)

Preheat oven to 350°F.

1. Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, and garlic and toss in bowl until evenly coated.

2. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.

3. Place in oven for about 30-35 minutes or until golden brown and tender.

...And you CAN'T forget the GREEN BEER! Pick your favorite beer and add a drop of green food coloring. BAM! You have a festive, St. Patty's Day feast! (My favorite meal of the year!)

Easy Sweet Peach Crisp

Ingredients:
1/2 cup brown sugar
2 cans peaches in heavy syrup
1 box yellow cake mix
1 stick butter

1. Line the bottom of an 8"x8" cake or brownie pan with buttered wax or parchment paper. Sprinkle evenly with brown sugar.
2. Pour entire contents of 1 can peaches into pan.
3. Drain syrup from second can and add only the fruit to the pan.
4. Evenly spread yellow cake mix (dry/powdered form) over peaches. Pour 1 stick of melted butter onto peaches and cake mix.
5. Bake for 40 minutes or until golden brown.

Note: If it does not get fully brown, broil on high for about 5 minutes to make a crispy top. (...WATCH CAREFULLY while broiling)

Serve with vanilla ice cream and fresh blueberries on top!