Homemade Almond Butter

Hi everybody!

How has your 2018 started off? Cold, like so many states here in America?? For the past few weeks it has hardly been above freezing here in Kentucky. Thankfully, we had a couple days that were near 60 degrees…so I could at least pretend it’s Spring time anyway! Haha! (I’m SO looking forward to warmer weather, more sunshine, getting outside more and planting our garden!)

Today, I’d like to share with you how to make almond butter (or any nut, really). It’s super easy and oh-so-good! It’s so nice to know exactly what’s in it and what’s not (preservatives).

The recipe I’m posting is a general guideline. You can change the type and/or amount of nuts, leave out the salt or sugar…or even use seeds, such as sunflower seeds. (I haven’t tried that myself, but it’s pretty popular with those who are allergic to peanut butter.)

In the pictures, you’ll see the different stages that it goes through before you reach a nice, creamy almond butter. It’s pretty interesting!

I hope you enjoy it as much as we do and that you’ll try other butters as well!

Happy Cooking!


Getting ready to toast the almonds. You can use any nut.

I have the toasted almonds in my Ninja. Any food processor will do.

I switched over to my food processor because it has a little more room.

At this stage, it looks like a grainy “blob”.

The “blob” is spreading out/relaxing some now and I’m adding a pinch of salt.

Relaxing even more, still a little grainy.

It’s getting more creamy and I’m adding a tablespoon of sugar. (You can skip the sugar if you want.)

Here’s the finished product. It’s SO yummy!!!

Homemade Almond Butter

1 1/2 Cups Whole Almonds

1 Tablespoon Sugar (optional)

Pinch Salt, or to taste (optional)

  1. Preheat oven to 325°F. Toast almonds just til they’re fragrant, 5-10 minutes, stirring halfway through. Cool to room temperature.
  2. Place almonds in food processor and process til smooth and creamy, stopping several times to scrape the sides and add the sugar and salt (if using). In total, it may take up to about 10 minutes depending on your food processor. Just be patient…it’s definitely worth it! 🙂
  3. Enjoy! Use the almond butter to dip apple slices or other fruit in or make a sandwich. 


©Renee Norris 2018

All rights reserved.

#almonds #almondbutter #nutbutter #diyfood #foodprocessor #allnatural #yummygoodness  


Blueberry Sauce

Hi Everybody!

I hope all’s going well for you & yours. My family & I are doing well. I can’t believe how fast this year is going by! Before we know it, it’ll be Thanksgiving already! Boy, am I looking forward to that!! But, more on that later!

Lately I’ve really been crazy about blueberries. Besides being yummy, they’re really good for you! They’re a great source of vitamin C, vitamin K, manganese, copper and even fiber. They are one of the highest antioxidant foods, which means it helps fight free radicals that make us get wrinkles and age spots. (I, for one, am very happy about that attribute of blueberries!)

Today, I’m sharing a recipe for Blueberry Sauce that I came up with recently. I love it on biscuits with my breakfast. You can also use it on ice cream and yogurt. (Or whatever your heart desires.)

In it, I use date sugar but if you’d rather, you can use cane sugar. I haven’t tried it that way but I’m sure it’ll still be delicious. You can also blend it using a stick blender if you prefer a smoother texture. (I like it the way I like my mashed potatoes…a little lumpy. LOL)

I hope you like it as much as I do!

Happy Cooking!



Adding the water to my blueberries.

Now, I’m putting in the date sugar…

…and the lime juice.

Beginning to cook the blueberries.

It helps the process if you mash the berries as they’re cooking.

After the sauce is simmered a while, it gets pretty thick.

It’s a pretty dark purple color.

Got it on my biscuit with breakfast…so yummy!!!

Blueberry Sauce

1 (heaping) cup Fresh Blueberries

1/3-2/3 Cup Water (depending on how thick you want it)

1/4 Cup Date Sugar*

1/2 tsp Lime (or lemon) juice

  1. Put 1 heaping cup fresh blueberries in a saucepan.
  2. Add 1/3 cup water and lime or lemon juice. You can add more water at any time if necessary.
  3. Bring to a boil. Reduce heat to medium low and simmer, stirring and mashing the berries occasionally.
  4. When the sauce is the desired thickness, remove from the heat and allow it to cool.
  5. Put the sauce on biscuits, ice cream, yogurt or whatever you’d like. Enjoy!!


©Renee Norris 2017

All rights reserved.

#blueberry #sauce #diyfood #breakfast #delicious #yummygoodness



Family Reunion, Amtrak, and Friends

Hi Everybody!

I hope this finds y’all doing well. Has it started getting cooler in your corner of the world? It’s been cooler here, particularly at night. It’s beginning to feel like Fall.  (I would love it if the temp didn’t get cooler than this! Haha!)

I’ve had a busy summer and it has gone by wayyy too fast! It’s hard to believe that the year is three-quarters over already!

What are some things you’ve done this summer? Did you have a garden and enjoy home grown veggies? Did you go on vacation? Maybe a family reunion??

My family and I went to the annual Ellis family reunion at the end of July. It’s really hot that time of year in southeastern Virginia but I always look forward to seeing all my family. I have several nieces and nephews and most of them now have kids. I’m always delighted to see everybody…and to get ahold of all those sweet, beautiful babies!! (The older ones are still “babies” too.) I’m in Heaven when I can hold & play with them! And, I think everybody knows babies smell so good too! 🙂

After the reunion was over this year, I decided to stay a little longer to spend extra time with my mom, sisters and my Virginia family. I sent my 2 daughters and hubby home and spent another week there. One awesome thing I did during that week was see the sunrise at Virginia Beach with my lil sis. She & I had tried to do that the last few times I visited and it finally worked out…and BOY, it was TOTALLY worth it! It was AH-MAZ-ING!!! (The pictures don’t come close to showing how awe-inspiring it really was!) 

I came home on Amtrak, a ride that I’ve taken quite a few times. I love travelling by train. Any time I want, I can get up and stretch my legs or get food. I meet lots of interesting people too. I’ve made new friends that I still keep in touch with on Facebook. This trip, I met Rhonda, Tina, Davy and LL. It’s always great to see my old friends too, like RS. I’m looking forward to my next trip! Rhonda, Tina, Davy, RS, LL, if y’all want to stop in Maysville, let me know…I’ll feed ya!

Yes, it was so great to spend time with my family and run around my old stomping ground but it sure was awesome to get home to my hubby Mike and my daughters Jenny & Hannah! (Maybe they appreciate me a little more when I get back too!)

Well, I’ll be going for now but I’ll leave you with some pictures. I hope you enjoy them!

Have a super/awesome/amazing day!


3 gorgeous girls! My daughter Jenny, niece Heather, and niece Christina.

I have such a beautiful family!!! My niece Jessica (holding my great-niece Harper), Heather, Hannah (my baby), Jenny and Christina.

My beautiful little sister Allie with her boyfriend Dan. I’m happy that she’s happy!

This is one of those awesome baby cuddles, with Harper. And, Dan’s fur baby Dillinger decided to take a nap too. Aren’t these two adorable?!

Just coming up to the beach. We made it at the perfect time, didn’t we Allie?? 🙂

A GORGEOUS, majestic sunrise!

More of the beauty…

…and even more. Have you seen such loveliness??

A message I wrote in the sand…I caught it at just the right time…right before the wave took it away! I texted it to my hubby. <3

I found some teeny tiny shells. They may be tiny but they’re still beautiful! I kept them.

I must’ve been contemplating life. Haha! Really I was marveling at how immense and magnificent our world is…and how therapeutic the ocean is for me.

A picture I made recently when I was thinking about that sunrise again and it made my soul smile!

When I told RS and LL that my youngest daughter Hannah thinks I’m too old to take selfies, they thought it was a good idea to take a picture to post on social media. RS stuck his conductor hat on my head…Conductor Renee at your service! LOL! #amtrak Having fun on the 51!


©Renee Norris 2017

All rights reserved.

#virginia #virginiaisforlovers #beach #virginiabeach #waves #soul #soulsmiles #family #familyreunion #babies #babycuddles #sunrise #majesty #beauty #gorgeous #amtrak #traintravel 

Wholesome Muffin Mix (with recipes)

Hello Friends!

I know…I’ve been MIA for a while…sorry! We’ve had so much going on lately it’s been CRAZY! (and a little overwhelming!) 

Today I’m sharing a recipe with you for Wholesome Muffin Mix and recipes to go along with it. This mix is versatile because you can change around the flours and sugars used. If you’d rather, you can use whole wheat flour instead of spelt flour or if you only have all-purpose flour on hand, you can use all of that type flour. (It just won’t be as “wholesome”.) You can also experiment with different fruits and/or nuts in your muffins to your taste.

Since I was in a hurry, I only have pics of the blueberry muffins for you. But, the steps are the same with the other muffin recipes.

I’m sure you’ll love these as much as we do!

Happy Cooking! 🙂


Whisking together all the muffin mix ingredients. I love the different colors and textures.

Putting the muffin mix into a large bowl.

Putting the eggs and almond milk into a bowl to whisk together with the vanilla.

I had added the melted coconut oil to the egg and almond milk but forgot it would become solid again…that’s why the directions say to melt it and set it aside. Maybe I’ll remember next time! 🙂

Mixing the batter just til it beginning to get incorporated. If it’s mixed too much, the muffins will be “tough”.

Getting ready to fold in the blueberries.

I like to use my ice cream scoop with a lever…it makes the muffins pretty much the same size. It’s so easy…and less messy too!

The yummy finished product! These muffins freeze well too. (Use within 3-4 months for best quality.)

Wholesome Muffin Mix

4 Cups All-Purpose Flour

1 Cup Spelt Flour (or whole wheat)

1 Cup Oatmeal (I used quick oats)

3 1/2 Tbls Baking Powder

1/2 Cup Sugar

1/2 Cup Date Sugar (or regular sugar)

3 1/2 tsp Salt

Place all ingredients in a very large bowl and whisk to mix thoroughly. Use mix to make different muffin variations. (Recipes follow)

Blueberry Muffins

3 Cups Wholesome Muffin Mix

2 Eggs

1 Cup Almond Milk

1/4 Cup Coconut Oil, melted

1 1/2 tsp Vanilla

3/4 Cup Fresh Blueberries

Preheat oven to 400°F. Spray 12-cup muffin pan with non-stick cooking spray.

Pour the muffin mix into a large bowl; set aside. 

Melt the coconut oil over low heat or in the microwave 15 seconds at a time til melted; set aside.

In a small bowl, whisk together the eggs, almond milk and vanilla.

Add all the liquid ingredients to the muffin mix. Stir just til combined. (Batter will still have lumps.) Fold in the blueberries. 

Divide batter into the 12 cups of your muffin pan. (I like to use an ice cream scoop that has a lever. It simplifies this task and makes for more uniform muffins.)

Bake muffins at 400°F for 18-20 minutes or til muffins are light golden brown and tops spring back when lightly touched.

Remove from oven and allow muffins to cool slightly in the pan, approximately 5 minutes. Remove muffins from pan to a wire rack to cool completely.



**Apple Walnut Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar, 1 apple (peeled, cored & chopped) and 1/2 cup chopped walnuts. Bake as directed in recipe above.

**Strawberries & Cream Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar and 1 (heaping) cup chopped strawberries. Also, in place of the 1 cup almond milk, use 1/2 cup almond milk and 1/2 cup heavy cream. Bake as directed in recipe above. 


©Renee Norris 2017

All rights reserved. 

#healthy #wholesome #muffinmix #muffins #flour #speltflour #oatmeal #sugar #datesugar #almondmilk #coconutoil #blueberries #apples #strawberries #nuts #cream #yummygoodness


Meal Garden’s Healthy Eating Bundle

Hi everyone!

I’m really looking forward to the New Year! How about you? What will you be doing this New Year’s Eve?? Thankfully, this year I’ll be able to spend it with my little sister Allie! She and her boyfriend are coming up here to visit. I’m SUPER EXCITED!!!

You may like to make New Year’s resolutions but, if you’re like me, you’d rather make goals for yourself…at any time of the year. I don’t know about you, but I tend to accomplish more that way.

Whether you’re a resolution maker, a goal setter, or neither, I have an amazing opportunity for you that will help you to be a healthier you! It comes to you from Meal Garden, a GREAT web site that I’ve had the pleasure of working with that provides meal plans and hundreds of recipes that include the nutritional value. You can put the recipes you like into your cookbook to go back to them at any time. The meal plans also generate a shopping list for you (which I’m really excited about) so you save that step!

Right now, Meal Garden is offering the Healthy Eating Bundle for $19.95. It includes a one-year subscription to Meal Garden (a $45 value!) and a host of exclusive content!

So, to recap, this awesome deal includes:

  1. A one-year ($45 value) subscription to Meal Garden
  2. A huge database of recipes (including slow-cooker, vegetarian, kid-friendly, family, budget, and many more)
  3. Meal plans that you can edit to suit your needs/preferences (or create your own meal plan)
  4. An automatically generated shopping list
  5. Connection to meal experts to help you on your food/healthy eating journey

Here are just a few comments about Meal Garden:

“Someone has finally thought of everything I could possibly need to make healthy meals a reality for me and my family!  This is a life changing and sanity saving app, I’m here for life!”

– Genyne, Meal Gardener since 2016

“I have become addicted to using Meal Garden for many reasons. I love the amount of recipes that are available and the different skill levels that it offers.”


“Meal Garden has been such a life-saver as I transition to a more whole-foods lifestyle…I am thankful for the tool but even more so – the community of support!”

Kim M

What do I, personally, like about Meal Garden?? We have friends who are vegetarian so it’s nice to be able to find so many recipes in one place that I can prepare when they come over. Also, the variety of recipes makes it super easy for me to customize my own meal plans. I love the fact that the recipes and meal plans have a health rating and include the nutritional info. Another plus for me is the automatically generated shopping list…I find that WAY cool!

All this for just $19.95! You can save money and eat healthier at the same time! 🙂

Also, if you sign up using my special link, I’ll receive a little financial benefit to help fund my coffee obsession (I should buy stock in Keurig!). Thank you SO MUCH for your support!!!

And, as always, Happy Cooking!


Some of the yummy recipes I have contributed as a Meal Garden meal expert:

Yummy smoothie! (And, the color is only from the cherries...no red dye here!)

Cherry Almond Smoothie

Taking them out carefully!

Gorilla Waffles

Fresh out of the oven...looking delicious!

Healthy Chocolate Chip Cookies

Super delicious soup! :)

Chicken Taco Soup 🙂


©Renee Norris 2016

All rights reserved.

#mealgarden #mealplanning #mealprep #yummygoodness #recipes #vegetarian #kidfriendly #budgetfriendly #chicken #beef #maindish #greatvalue #newyear #newyearsresolutions #healthyeating #goals

Strawberry Shortcake Smoothie

Hi everybody!

Today, it feels like Old Man Winter has come around! Cloudy, rainy, chilly and very windy. Not my kind of weather…but like the Rolling Stones sang (and I used to always sing to my daughters), “You can’t always get what ya want”. 😉

I recently posted about my starting to work with Meal Garden, an awesome meal planning, recipe collecting, shopping list making, healthy eating web site. Be on the look-out because soon I’ll have some exciting news to share with you relating to that site! You can always check them out with my special link here. And, you can also see one of my recipe collections with this link. I’ll tell you the good news as soon it’s available!

Today, I have another smoothie recipe for you. It’s SO GOOD! It really IS like drinking your dessert! It makes a great, filling snack or even a meal replacement.

I’m sure you’ll love it!

Happy cooking! (Or, in this case, smoothie making!)


Here, I've assembled all my ingredients except the milk and protein powder. (I forgot to get those in the pic...oops, my bad!)

Here, I’ve assembled all my ingredients except the milk and protein powder. (I forgot to get those in the pic…oops, my bad!)

I'm adding in the (optional) honey on top of the strawberries, yogurt, and protein powder.

I’m adding in the (optional) honey on top of the strawberries, yogurt, and protein powder.

All ready to blend up...pretty layers.

All ready to blend up…pretty layers.

The (extremely tasty) end result...it's like drinking your dessert through a straw YUMM!!!

The (extremely tasty) end result…it’s like drinking your dessert through a straw YUMM!!!

Strawberry Shortcake Smoothie

1 1/2 Cups Frozen Strawberries

1/3 Cup Rolled Oats

1 1/2 Tbls Vanilla Low-Fat Yogurt

1/2 Scoop Protein Powder

1/2 Cup Milk**

1/2 tsp Pure Vanilla Extract

1 Tbls Honey (optional)

Add all ingredients to a single-serve blender cup or blender bowl. Pulse until desired consistency is reached. (Add another splash of almond milk if you’d like a little thinner consistency.)

**NOTE: You can also add 1 Tbls raw honey (or other sweetener, if desired.


©Renee Norris 2016

All rights reserved.

#strawberry #strawberryshortcake #smoothie #oats #yogurt #proteinpowder #blender #ninja #ninjakitchensystem #mealgarden


Meal Planning With Meal Garden

Hi Everybody!

If you didn’t already know, I wanted to tell you about an awesome website I’ve just begun working with called Meal Garden. With it, you can get loads of healthy recipes, group them together into recipe collections, get the nutritional info on each recipe and plan meals ahead. You can customize your meal plans and it even puts together a shopping list for you.

They offer a trial period so you can check out and enjoy all its amazing features risk free for the first 14 days.

You can sign up and start getting the great recipes by using my unique link below:



You can also follow the link to one of my recipe collections to sign up:


Here are some of my own recipes that are in the collection. I've included some awesome recipes from other folks as well.

Here are some of my own recipes that are in the collection. I’ve included some awesome recipes from other folks as well.

When I first checked out Meal Garden, I was so excited to see all the great recipes and loved that I could customize it so much. I know you’ll love it too!

Happy Cooking!



©Renee Norris 2016

All rights reserved.

#recipes #meals #mealplanning #shoppinglist #healthy #healthylifestyle #nutrition #nutritionalinfo #breakfast #lunch #dinner #snacks #homecooking #homemade


Cherry Almond Smoothie (with or without protein powder)

Hi everybody!

I hope y’all are doing well and enjoying the fall weather. It’s been pretty chilly at night here lately but the days haven’t been too bad. At least the sun’s been out for the most part, which makes me happy. 🙂

In recent months, my daughter Hannah has been really into making smoothies. It seems that smoothies are all the rage these days. Lots of places are starting to offer them now. I was never that keen on smoothies before, but Hannah has gotten me more interested in them.

Today I’m sharing a smoothie recipe that I came up with the other day. I need more protein so I added some vanilla protein powder but if you prefer, you can omit it. The almonds get so finely ground that you don’t even know they’re in it but they add lots of awesome nutrients (not to mention the yummy flavor)!

Also, you can double the recipe and use your blender.

I really like this smoothie and I’m sure you will too!

Happy cooking (or, in this case, blending)!


Getting ready to toast the almonds.

Getting ready to toast the almonds.

Frozen cherries are in the cup and I'm adding the yogurt.

Frozen cherries are in the cup and I’m adding the yogurt.

The protein powder is optional but I added it to mine.

The protein powder is optional but I added it to mine.

The almond extract is already in and here goes the vanilla.

The almond extract is already in and here goes the vanilla.

All the ingredients are in my Ninja's single serve cup. Don't they look good?!

All the ingredients are in my Ninja’s single serve cup. Don’t they look good?!

It was a too thick so I'm adding a tad more milk.

It was a too thick so I’m adding a tad more milk.

Yummy smoothie! (And, the color is only from the cherries...no red dye here!)

Yummy smoothie! (And, the color is only from the cherries…no red dye here!)

Cherry Almond Smoothie

1/8 Cup Sliced Almonds

1 Cup (heaping) Frozen Sweet Cherries

1 Tablespoon (heaping) Vanilla Yogurt

1/2 Scoop Protein Powder (optional)

1/8 tsp Pure Almond Extract

1/4 tsp Pure Vanilla Extract (or to taste)

1/4-1/2 Cup Almond Milk (or soy milk)

Toast almonds, if desired, in a 325°F oven for about 4-5 minutes, stirring after about 2 minutes (I used my little toaster oven.); cool completely.

In a single-serve blender cup or a blender, add 1/4 almond milk and the remaining ingredients. Pulse to blend completely, stopping to add extra milk if it’s too thick.

And, that’s it! Enjoy!


©Renee Norris 2016

All rights reserved.

 #smoothie #cherry #sweetcherries #almond #vanilla #protein #yogurt #almondmilk #ninja #blender #easy #nored40


Gorilla Waffles

Hi everybody!

Most people have something (or lots of things) that are special to them from their childhood. Sometimes a certain sight, smell or even sound reminds us of those things and we enjoy a trip down Memory Lane.

Today’s recipe is in honor of my youngest daughter Hannah. When she was little, we used to buy some waffles that had a gorilla on the package (Enviro Kids brand maybe??) so she always just said, “Mommy, I want a Gorilla Waffle!” They were banana flavored and delicious.

On a side note, she was also OBSESSED with the movie Tarzan (which has a gorilla in it too). She would’ve watched it ALL DAY LONG if I had let her! Her second “spirit animal” must be a gorilla! (The first is a wolf.) 🙂

Anyway, I developed this recipe for Hannah and it definitely has her stamp of approval. I’m sure you’ll love it too!

Happy Cooking!


Sifting the dry ingredients together.

Sifting the dry ingredients together.

I whisked the eggs...now my arm is tired! (Maybe next time I'll use my handy dandy mixer!)

I whisked the eggs…maybe a little too vigorously…now my arm is tired! (Maybe next time I’ll use my handy dandy mixer!)

I added in the flour mixture and now I'm pouring in the melted butter...

I added in the flour mixture and now I’m pouring in the melted butter…

...and the milk. Umm...I should've used a bigger bowl!

…and the milk. Umm…I should’ve used a bigger bowl!

Now, I'm mashing up the bananas.

Now, I’m mashing up the bananas.

I told you I should've used a bigger bowl...this is dangerously full for mixing!

I told you I should’ve used a bigger bowl…this is dangerously full for mixing!

Pouring the batter into (onto??) the waffle iron. They smell so good already!

Pouring the batter into (onto??) the waffle iron. They smell so good already!

Taking them out carefully!

Taking them out carefully!

And, here ya go Hannah!!! :)

And, here ya go Hannah!!! 🙂

Gorilla Waffles

2 Cups All-Purpose Flour

1 1/2 Tbls Packed Brown Sugar

4 tsp Baking Powder

1/4 tsp Salt

1 tsp Cinnamon

2 Eggs

2 Tbls Butter, melted

1 3/4 Cups Milk*

2 Very Ripe Bananas, mashed

Preheat waffle iron.

In a small bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon; set aside.

In a medium bowl, vigorously whisk eggs for about 2 minutes til they’re light and frothy. (Or use an electric mixer.) Add the flour mixture, butter, and milk. Whisk til smooth. Stir in the mashed bananas.

Pour batter onto hot waffle iron, using about 1/4 cup per waffle. (My waffle iron makes two at a time but some make four.) Bake for approximately 5 minutes or til waffles are browned. (If your waffle iron has an indicator light, wait for the light to come on.)

Carefully remove waffle and serve hot with syrup, if desired.

*If a thinner batter is desired, you can add up to another 1/4 cup milk. 


©Renee Norris 2016

All rights reserved.

#waffles #breakfast #bananas #gorilla #waffleiron #yummygoodness #childhood #memories

Very Vanilla Pound Cake

Hi everybody!

I don’t know about you but here in Kentucky we’ve been getting some chilly nights lately…too chilly for this chick! 😉

Fall is staring us right in the face. Lots of people really LOVE this time of year. The cool nights. The crisp morning air. The leaves turning such beautiful shades of yellow, orange and red…And, then there’s me…

I do love the Fall colors, all the fresh apples that I can transform into yummy recipes and the weather hasn’t gotten tooo cold yet so this season does have its good points. But, it’s a big reminder of the frigid, dark days of Winter (for a really cold-natured soul like me).

Another plus for the Fall, though, is that I really look forward to Thanksgiving. Since I love to cook and bake, it’s the perfect holiday for me! I get so much joy from making a giant spread that my family loves to eat. It makes me truly happy! I hope you’ll take some of my recipes and create a big spread for your family too.

Today’s recipe is Very Vanilla Pound Cake. One day recently, I was looking for a nice dessert for company but one that we’d enjoy any day of the week too…one that wasn’t complicated but still tasted decadent. Then, I came up with this cake recipe that fit the bill! When I asked my hubby how it was, he said “Excellent!” (That reaction always makes me super happy!) I know ya’ll will enjoy it too!

Happy cooking!


Whisking together the flour, baking powder and salt.

Whisking together the flour, baking powder and salt.

Adding the sugars.

Adding the sugars and butter.

The butter and sugars all creamed up and fluffy.

The butter and sugars all creamed up and fluffy.

Adding in one of the eggs.

Adding in one of the eggs.

Fluffy batter ready for the pan.

The eggs are all incorporated…looks yummy already!

Adding in the yummy vanilla.

Adding in the yummy vanilla. It never hurts if a little extra “accidentally” goes in there! 😉

Starting with the dry ingredients...

Starting with the dry ingredients…

...and alternating with the wet ingredients.

…and alternating with the wet ingredients.

I forgot what size my bundt pan is but it looked a little too full so I put some of the batter into a mini loaf pan...

I forgot what size my bundt pan is but it looked a little too full so I put some of the batter into a mini loaf pan…

and BOY am I glad I did! Crisis averted! LOL!

and BOY am I glad I did! Crisis averted! LOL!

The lovely, decadent finished product...no frosting needed! YUMMM!!!

The lovely, decadent finished product…no frosting needed! YUMMM!!!


Very Vanilla Pound Cake

3 Cups All-Purpose Flour (not self rising)

1 tsp Baking Powder

1/4 tsp Salt

1 1/2 Cups Butter, softened (3 Sticks)

2 1/2 Cups Sugar

1/4 Cup Packed Brown Sugar

5 Large Eggs, room temperature

1 Tablespoon Vanilla

1/2 Cup Cream

1/2 Cup Milk

Preheat oven to 350°F. Spray bundt pan or tube pan with Baker’s Joy or grease with butter and flour it; set aside.

In a medium bowl, add the flour, baking powder, and salt. Whisk together to combine; set aside.

In a mixing bowl, with an electric mixer, cream the butter, sugar, and brown sugar 1 to 2 minutes, til light and fluffy.

Add eggs, one at a time, and beat well after each addition. Beat in vanilla.

Alternately add the dry mixture and the cream/milk to the butter mixture. Begin and end with the dry ingredients, beating each addition til incorporated.

Pour batter into prepared pan. (If your pan is more than about 2/3 full, put some batter in a mini loaf pan or another small pan.) Bake at 350°F for 1 hour 10 minutes to 1 hour 20 minutes or til light golden brown and a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. Turn cake out onto a wire rack to cool completely.


©Renee Norris 2016

All rights reserved.

#cake #poundcake #dessert #vanilla #easy #yummygoodness #foodporn


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