I love to cook… well most of the time! Someone recently asked me when I find the time between a two year old, working full time, my multitude of hobbies and the daily chaos that comes from raising a small family. It made me think about it because believe me there are days when cooking is the last thing I want to do, but on those days when I have time, when I catch sight of a new recipe that inspires me, on those days the kitchen becomes a haven instead of a prison.
Recently I came across a blog called the Big Red Kitchen and boy does this lady have some fabulous ideas. I tried out her Cream Cheese Sheet Cake for Mother’s Day (recipe below) and plan to find a reason to make her cinnamon rolls. I didn’t tweak either of the recipes to make them gluten free since I’m still getting my feet wet in that arena but the cake was awesome without any changes needed.
I plan to start posting my favorite recipes and those that I get asked for often under the tag Foodie Fridays, so stick around and see what I cook up! ☺
Big Red Kitchen’s Cream Cheese Sheet Cake…mmmmmmm
1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
1 tsp. vanilla
2 1/4 cups cake flour
In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup semisweet chocolate chips
In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes.