It was my hubby’s birthday a few days ago so I made his ultimate favorite cake of all time: a chocolate mayonnaise cake with peanut butter buttercream frosting.

Marlin’s mother made this cake for all of her children’s birthdays (there are 6 total…only one, Ruby, wanted something different which was a pineapple upside down cake).

She also made it for Marlin’s dad’s birthday as well.

My husband and his siblings didn’t grow up with a lot of money and they had tough times but there sure was a lot of love amongst this crew of six – and there still is to this very day. I listen to the childhood stories of Marlin’s upbringing and the forefront of it all was his mother’s love. She didn’t have much to give for each child on their birthdays but she anyways gave this special token of love in making them their favorite cake on their special day.

So…it is definitely a family tradition that still lives on to this day. The Dixon’s love chocolate mayonnaise cake (except for the rebel “pineapple upside down cake lover”, Ruby ❤️)

Happy Birthday (again) to my Marlin. May your new year bring you all of the blessings and greatness that you deserve. And as your sister Ruby likes to say on each birthday…eat cake 😋

Chocolate Mayonnaise Cake

Cake Ingredients

6 TBSP Hershey’s Unsweetened Cocoa

3 cups King Arthur’s All Purpose Flour

1 TBSP baking soda

1/4 tsp salt

1 1/2 cups sugar

1 1/2 cups Duke’s Mayonnaise

1 1/2 tsp pure vanilla extract

1 1/2 cups cold water

Peanut Butter Buttercream Frosting Ingredients

1 cup unsalted butter, softened

4 cups confectioners sugar

1/4 cup of milk, heavy cream or half and half (I use whole milk)

2 tsp pure vanilla extract

A heaping tablespoon (or more…all depends on your preference) of creamy peanut butter

Cake Directions

Preheat oven to 350 degrees. Grease and flour two 8″ cake pans or line with parchment paper.

In a large bowl, sift cocoa, flour, baking soda, salt and sugar and mix well.

Add the mayonnaise, vanilla and water. Use an electric mixer at low speed and mix until smooth. Do not over mix.

Pour the batter into the cake pans and bake for 30 minutes or until completely done.

Remove from the oven and let the cake sit in the pans for at least ten minutes. Remove the cakes from the pans and onto a cooling rack.

Cool completely before frosting.

Frost with your favorite frosting.

Chocolate frosting is a popular one for this cake. I always make Peanut Butter Buttercream for the cake because it’s a personal favorite.

Directions for Peanut Butter Buttercream Frosting

With a handheld or stand alone mixer, beat the butter on medium speed until creamy – about 2 minutes.

Add 4 cups confectioners sugar, the milk, vanilla extract and peanut butter.

Beat for 2 minutes.

(Adapted from Duke’s Chocolate Mayonnaise Cake recipe)

I was at a farmers market recently and came home with way too much zucchini. So what’s a girl to do? Make zucchini bread of course!

Zucchini Bread

Ingredients

3/4 cup light brown sugar

2 tablespoons orange juice

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

1 1/2 teaspoons cinnamon

1 3/4 cups all purpose flour

2 cups grated or shredded zucchini

3/4 cup chopped walnuts

Optional: 2 tablespoons light brown sugar for sprinkling on top

Directions

Preheat the oven to 350 degrees. Lightly grease (or use parchment paper) a 8 1/2″ x 4 1/2″ loaf pan.

In a medium bowl, beat together the brown sugar, orange juice, vegetable oil, eggs, and vanilla until smooth and creamy.

In another bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.

Add the dry ingredients to the wet ingredients.

Stir or beat until smooth.

Stir in the zucchini and walnuts.

Add the batter into the prepared pan.

Sprinkle the top with brown sugar if desired.

Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.

Remove the bread from the oven, and cool it in the pan for at least 10 minutes.

Remove from the pan onto a rack to cool completely.

Today is National Sugar Cookie Day! To honor this special day I’ve made former First Lady Mamie Eisenhower’s sugar cookies – using her own personal recipe.

Mamie Eisenhower’s Sugar Cookies

Ingredients

1/2 cup butter

1 cup sugar

2 egg yolks

1 Tbs. cream

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking powder

1 1/2 cup flour

Directions

Mix and sift flour, baking powder and salt. Cream butter, add sugar slowly and cream until fluffy. Stir in well-beaten egg yolks and vanilla extract.

Add sifted dry ingredients alternately with the cream.

Chill for one hour.

Roll and cut in any desired shape. Sprinkle with sugar before baking.

Bake in a moderate oven (350 or 375 degrees) for 10 to 12 minutes.

Jimmy and Rosalynn Carter had known each other basically all of their lives. 

Growing up as next door neighbors in the small town of Plains, Georgia, their families were close friends. Jimmy’s mother, Miss Lillian, even helped bring Rosalynn into the world during the Summer of 1927. A young Jimmy, at three years old, met her for the very first time a few days afterwards. 

When Jimmy and Rosalynn Carter became officially engaged he gifted her with an engraved compact that had the letters ILYTGwhich meant “I love you the goodest” (it was something his parents affectionately said to one another). 

They were married on July 7, 1946 at the Plains Methodist Church in their hometown and as they say…the rest is history ❤️

First of all…Happy National Fried Chicken Day, y’all!

I’ve been making fried chicken for years and am often asked to make it for the family. Mr Homemaker (haha!) thinks my fried chicken is “out of this world delicious.” So…I just wanted to share my personal recipe with you ❤️

Coleen’s Fried Chicken

Ingredients

2.5 lbs boneless and skinless chicken thighs (if you prefer chicken breasts or even a mixture…that will work too!)

2 cups flour

4-6 eggs

Splash of milk

Salt and pepper for seasoning (or add in your other favorites too!)

Teaspoon of hot sauce

Directions

In a medium bowl, add the flour and seasonings. Whisk together.

In a separate bowl, add the eggs, hot sauce and milk.

Heat a large skillet on low heat. Add a cup of olive oil.

Take one piece of chicken and dip in the egg mixture than into the flour mixture. Repeat. I call this the “double dip” (kinda of reminds me of a Seinfeld episode haha).

Turn up the skillet to medium heat.

Place each piece of the double dipped chicken into the heated skillet. Cook on each side for about 7 minutes until browned.

Keep flipping the chicken every 3 minutes or so. The chicken will need to cook for at least 25 minutes until completely done.

Remove the chicken from the oil and place on a paper towel lined plate to drain the excess grease.

Today in American history…former First Lady Nancy Reagan was born on July 6, 1921 in New York City 🇺🇸

I was recently introduced to Ooey Gooey Butter Cake when my son told me about the delicious cake he came across when visiting a local convenience store. He actually loves this cake so much that he stops at the store every day now to purchase two slices (one for breakfast and one for the evening!)

He was visiting a few days ago and asked if I could replicate the cake. Of course…I’m always up for a new challenge and on the hunt for new recipes – especially ones that makes my loved ones happy 🥰

The cake is probably now in my top #3 of favorite desserts – no kidding! I love the butteriness of the cake…the browned caramelized top and it’s so incredibly moist. Literally falls apart before it gets to your mouth.

Ooey Gooey Butter Cake

Ingredients

Cake

1 package yellow cake mix

2 eggs

1 teaspoon vanilla extract

1/2 cup melted butter

Filling

1 package (8 ounces) cream cheese at room temperature

2 eggs

1 teaspoon vanilla extract

1/2 cup melted butter

4 cups confectioners sugar

Directions

Preheat your oven to 350 degrees.

In a medium mixing bowl, combine the cake mix, 2 eggs, 1 tsp vanilla extract and the melted butter.

Use a fork to mash all together until all of the ingredients are fully mixed incorporated.

You can either use a 9” x 3” round cake pan or a 9” x 13” pan and spray with baking spray or line a piece of parchment in the bottom of the pan (I used a 9” x 13” cake pan and came out perfect!)

Press the cake mixture into the bottom of the prepared pan and get it as flat as possible. I used the back of a soon to flatten and also rolled a glass over the entire cake to flatten even more.

To prepare the filling, place the softened cream cheese, eggs, vanilla and melted butter in medium mixing bowl and use a hand held (or stand alone) mixer to beat on medium speed until the mixture is creamy.

Add in the confectioners sugar one cup at a time and mix on low speed until all of the sugar has been added.

Pour the cream cheese mixture over the entire cake mixture.

Bake for 35-45 minutes. The edges and top will be brown and the center will be a little bit jiggly. You do not want to over cook – so keep watch after 40 minutes of baking.

Remove from the oven and cool before serving.

Optional: sift confectioners sugar over the top of the cake.

My husband, boys and grandkids love pistachio so much. Their favorite is probably a Pistachio Cake with Pistachio Icing.

I thought I would switch it up a little this time and make Pistachio Cookies with Brown Butter Frosting.

The cookies reminded me of Mexican Wedding Cake Cookies (also are referred to as Russian Tea Cakes or Snowball Cookies) that we make for Christmas cookies each year. It’s the same process and texture – almost. Instead we are using pistachios and rolling in the frosting (instead of rolling into powdered sugar).

Anyhow…these cookies are delightfully delicious! Especially topped off with brown butter frosting and also more crushed pistachios (can’t get enough of those!)😋

Pistachio Drop Cookies w/Brown Butter Frosting

Ingredients for Cookie Dough

1 cup salted or unsalted pistachios, crushed

1 cup unsalted butter, softened

3/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 and 1/4 cups all-purpose flour

optional: I add 1-2 drops of green food coloring to add more green to the dough – just to make it the color of pistachios.

Ingredients for Brown Butter Frosting

1/4 cup unsalted butter

1 cup confectioners’ sugar

•m2 Tablespoons milk

1/4 teaspoon vanilla extract

Directions for the Cookies

In a medium mixing bowl, use a handheld or stand mixer to beat the butter for at least one minute on medium speed until the butter is completely smooth and creamy.

Add in the the confectioners sugar, vanilla extract and almond extract.

Beat on medium-high speed until everything is thoroughly combined.

Add in the flour, 3/4 cup of the chopped pistachios and food coloring (optional) and beat on medium-high speed until combined.

Cover the cookie dough and chill in the refrigerator for at least 30 minutes if you will be making the same day and up to 3 days if you are making the dough ahead of time.

Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.

Set aside.

Roll the cookie dough into balls, about 1 Tablespoon of dough for each cookie.

Place the dough balls about 2 inches apart onto the prepared baking sheets.

Bake the cookies for about 14-15 minutes until the cookies are lightly browned on the bottom edges and barely browned on the top.

Allow the cookies to cool and set for at least five minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely before dipping into the brown butter frosting.

Directions for Brown Butter Frosting

Slice the butter into pieces and place in a skillet. Melt the butter over medium heat and stir occasionally.

Once the butter is completely melted, the butter will begin to foam. Keep stirring the butter occasionally.

After 5-6 minutes the butter will begin to brown and you’ll notice the lightly browned specks begin to form in the melted butter. Once browned, remove from heat immediately and allow to cool for at least 5 minutes. (Note: The butter will eventually harden and solidify so don’t let it sit too long!)

In a medium bowl, add the frosting ingredients and then the melted brown butter. Mix until the frosting until it’s the perfect consistency for you (you can add more sugar or milk if needed).

Dip the cookies into the frosting or drizzle some frosting over the top. Add more crushed pistachios too!

Enjoy 😉

My husband loves Chinese food. I do too but lately I don’t wanna leave my air conditioned house 🤣 So I figured…you know what? Why not make our own.

I truly love Orange Chicken. I think I could just drink the sauce and be satisfied – but of course it even better over chicken.

This is the best homemade orange chicken recipe and it’s now a “go to” in our house. My hubby now requests it every week 🤣

And the best thing? Can make it from home without going out into the heat. Major kudos!

Homemade Orange Chicken

Ingredients

For the chicken

4 Boneless and Skinless Chicken Breasts (cut into bite-size pieces)

3 Eggs, whisked

1/3 cup Cornstarch

1/3 cup Flour

Pinch of salt

Oil for frying

For the orange sauce

1 cup Orange Juice

1/2 cup Sugar

2 Tablespoons Rice Vinegar or White Vinegar

2 Tablespoons Soy Sauce

1/4 teaspoon Ginger

1/4 teaspoon Garlic Powder

1/2 teaspoon Red Chili Flakes

Orange Zest from 1 orange

1 Tablespoon Cornstarch

Directions

To make the orange sauce

In a medium pot, add the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes.

Heat for at least 3-4 minutes.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste.

Add the cornstarch mixture to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

Set aside.

To make the chicken

Place the flour and cornstarch in a medium bowl. Add a small pinch of salt. Mix the ingredients.

Whisk the eggs in a small bowl.

Dip the chicken pieces into the egg mixture and then into the flour mixture.

Heat oil in a pan over medium-high heat.

Into the pan, add several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown on each side.

Place chicken on a paper-towel-lined plate. Repeat if necessary.

Toss the chicken pieces with the orange sauce. You may reserve some of the sauce to place on rice or vegetables.

Optional: Serve it with a sprinkling of green onion and orange zest.

Hello everyone! ❤️

And Happy National Chocolate Pudding Day! 

Really…for you chocolate lovers out there… today is a special (and oh so sweet) day. 

Since childhood I’ve always been about pudding. Everyone has there preference. My husband’s favorite is pistachio. Pistachio puffing…cake…pie…he’s all about everything pistachio.

Homemade chocolate pudding…it’s probably my favorite “go to” when I’m having a rough day and need a good old sweet treat that makes my heart happy. Netflix + pajamas + chocolate pudding = happy me. 

Homemade Chocolate Pudding

Ingredients

2 Large Egg Yolks

2 TBSP Cornstarch

2 Cups of Whole Milk, Divided

1/2 Cup Sugar

1/4 Cup Unsweetened Cocoa Powder (I prefer Hershey’s but other brands work too!) 

1/4 tsp Salt 

2 tsp Vanilla or Chocolate Extract (I used vanilla)

Directions

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don’t scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.

Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled.

Scoop into small cups and add a dab of Cool Whip and Hershey’s chocolate bar shavings (if you desire) or just eat it plain. Yummy yummy 😋 

Serve and enjoy!

(I used/adapted The Pioneer Woman’s recipe which can be found here)