One Bowl White Cake

Hey y’all!

Sorry it’s been a while for a post, but with new job and holidays coming faster than expected, things have been a little chaotic. But! I’m going to do three recipes in one day to make up for it =) SO! here is my newest and most favorite cake recipes.

One Bowl White Cake


2 Cups Flour

2 teaspoons baking powder

1/2 teaspoon salt

1 Cup sugar

1/2 Cup butter (softened or melted)

1 teaspoon vanilla extract

2 eggs

1 Cup milk


1. Preheat the oven to 350 degrees F and grease and flour two 9″ round cake pans or you can make it in a 9.5″x13″ baking sheet as well. I’ve found that if you do make it into a sheet cake, it’s rather thin. But it’s entirely up to you.

2. Put all the ingredients into a mixing bowl and mix until the batter is smooth. Medium speed for about 3-4 minutes should do the trick.

3. Pour the batter into the cake pan and cook for 30-35 minutes. (you’ll know it’s done when the edges and top are golden brown or you can do the old toothpick test to see when it’s done as well).

4. Once it’s done baking, let it cool to room temperature before you try to remove it from the pan. I tried doing it when it was still warm and it broke into several pieces.

5. Once it’s cool, remove from the pan(s) and enjoy with or without frosting.

What I love about this cake is that it’s very dense. Not super dry, and not too sweet. Pair it with my One Bowl Chocolate Cake, and you’ve got an awesome cake.




Chocolate Whiskey Frosting

Hello all!

As we near my birthday, I’m getting excited to offer my guests a great meal, even if it’s just finger foods and cake! I am trying to figure out my cake for everyone. All the guests will be drinking age, so I’m thinking of making my famous whiskey frosting on a chocolate cake… =) yum… drooling all ready.

Anyways! I thought I’d share my whiskey frosting with you all. I might add that it is quite a delicious filling for cupcakes or just as a frosting. Note: whiskey will not be cooked off, so make sure you make some for any kiddies before you add in the Jack Daniels  =)


Chocolate Whiskey Frosting


– 2 sticks butter

6 tablespoons or 2 shots  Jack Daniels (or your favorite) Whiskey (set aside)

4-5 cups confectioners’ sugar

1/4 cup semi-sweet chocolate chips, melted (you can also use the same amount of cocoa powder if you don’t have chocolate chips)

2-3 tablespoons heavy cream or milk

In a sauce pan over low heat, melt the butter. Add in the chocolate chips or cocoa powder and whisky until well mixed. Remove from the heat and slowly add confectioners’ sugar one cup, but make sure to not let it get too dry. Let the sauce cool while you continue to whisk it. Add cream or milk one tablespoon at a time until frosting reaches desired consistency. Once the sauce is cooled, whisk in that wonderful whiskey and slather on a cupcake, fill a cupcake with it, or spread it on a cake and Enjoy!

Note: how much whiskey you add depends on how much you want to taste it. If you want to get drunk off of cupcakes, I’d suggest you add more whiskey and more sugar to keep it at a good consistency.



Ali’s Infamous Chicken Pot Pie


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My first recipe I’m going to share is my Chicken Pot Pie. This is one of my favorite savory, homey meals you can make! It is also the only meat pie my little sis will eat since she saw Sweeney Todd — ha!

So here we go!


RECIPE TIME: 1 1/2 hours (give or take)


– 1 LB. skinless, boneless chicken breast

1 CUP sliced carrots

– 1 CUP frozen green peas

1/2 – 3/4 CUP sliced celery

1/2 CUP chopped maui sweet or white onion

 1/3 CUP all-purpose flour

1/2 TSP. salt

1/4 TSP. black pepper

1/4 TSP. celery seed

1/2 CUP butter

1 3/4 CUPS chicken broth

2/3 CUP milk

2 (9″) unbaked pie crusts




Of course, with the pie crusts you can always make your own, but since this recipe all ready takes about an hour and a half to make, I just buy them to save time. Brand and buttery or not is entirely up to you; pick what you prefer.

All righty! By now you should have the peas, carrots, celery and onions chopped and prepped. Set the onions aside, you’ll use them later. Bring a medium sauce pan more than half full of water to a boil. Put the peas, carrots, and celery in the pot and boil for 15 minutes. Once done, set the veggies aside after straining them.

Now that your Veggies are strained and set aside, start on the chicken. Pour some olive oil into a pan big enough to cook the chicken in, and put in about a 1/6 stick of butter. Heat the pan and melt the butter on medium heat. Once the butter has melted, add the chicken. Now, if you’re like me you like a lot of flavor in your chicken, so I usually add some Rosemary and Garlic powder at this point and cover the chicken to cook. Remember: chicken is done when the thickest part of the breast is at 180 degrees (82 degrees C). Cooking the chicken should take about 15-20 minutes.

Once the chicken is done, set it off the heat and get a medium sized pan ready. Saute your onions in the 1/3 stick of butter until they are soft and translucent on a medium-low heat. Cooking them at a high temperature will burn the butter. This will take about 10 minutes.

Once your onions are sauteed, add in the salt, pepper, celery seed, and flour. Followed by the chicken broth and milk. I usually mix them together and then pour it over the onions and spices while whisking the mixture. Raise the temperature to a medium-high and whisk constantly for a couple minutes. You can set down the whisk and go back to your chicken.

Cut up your chicken breasts into 1″ cubes. These are perfect bite-sized morsels and work really well in the pie. Other recipes call for you to shred the chicken, but I prefer the cubes.

Go back to the pan and whisk again. You should now see a nice roux forming in the pan. Make sure all the flour chunks are gone and remove from the heat.

Mix the chicken chunks with the veggies and put it into the pie dish, lined with a pie crust. Pour the roux over the top of it all and place the second pie crust on top. Cut four holes in the top and put it in the oven at 400 degrees F (205 degrees C) for 15 minutes.

When that 15 minutes is up, reduce the temp of the oven to 350 degrees F (178 degrees C) and cook for an additional 20 minutes.

Remove from the oven, let sit for 10 minutes and then serve and enjoy!

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Bacon Bowls!

Ever having a dinner party and you need that something extra to make your dinner special? Well… how about serving your salads in bacon bowls! I’m going to give step by step instructions with pictures for you on how to make some fantastic and tasty bowls for your salads!

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– BACON each cup needs 4 slices (4 people = 16 slices)

TIN FOIL any brand will do

– WHISKEY GLASS preferably one that is strait rather than tapering out towards the top

– BAKING SHEET feel free to use a cookie sheet, but make sure it has a lip, otherwise you’ll have a bacon grease mess to clean up (trust me. it’s a pain in the ass to clean)

– TOOTHPICKS these are optional, but they help to keep the cups from falling apart in the oven.


– line your baking sheet with foil (this makes for easy clean up at the end of the day)

– wrap your upside down whisky glass with foil (make sure you have enough foil hanging off the bottom – see photo below)

– preheat your oven to 350′ F

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STEP 1: place two pieces of bacon crossing across the bottom of the cup

STEP 2: weave  your third piece of bacon around the bottom of the cup, over the bit closest to you, under the sides. make sure the ends of the slice meet under one of the side pieces

STEP 3: weave your fourth piece of bacon around the top of the cup, weaving it opposite of the other piece above it. again, make sure to tuck the edges under the side piece

STEP 4: remove the bacon on the foil off of the cup, and set it aside.

STEP 5: put toothpicks through the bacon slices where the edges met

STEP 6: repeat the above steps as many times as you need, depending on how many cups you need, and then you’re ready to bake them!

Set the baking sheet in the oven with the cups on it on the center rack and let it cook for about 35-40 minutes. 35 if you want the bacon to be a bit floppy, 40 if you want it nice and crisp.

once they are done baking, you’ll wanna let them cool before you remove the toothpicks and foil from them. Be gentle! the cups will break easy if you’re not. Once they are up right, foil-free and toothpick-free put your salad in them and VOILA! you just gave your meal that little extra ‘wow’ factor! Set out some dressings and place the bowls in bowls and enjoy! =)

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