BUTTERMILK SHEET CAKE BROWNIES ~ BLOG 365.156

My aunt and grandmother would’ve called this recipe a Texas sheet cake. But we cut them into small squares and call them brownies around here.

You can make these in a 15×10 inch pan for a brownie like size or put it into a 9×13 pan and call it cake. Either way you’ll have a moist tender cake with a rich, thick fudgy chocolate frosting.

BUTTERMILK SHEET CAKE BROWNIES
2 cups AP flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup QUALITY unsweetened cocoa powder
2 LARGE eggs
1/2 cup butter milk or sour milk
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts, optional

  • Preheat oven to 350°.
  • Grease 15×10 or 9×13 pan and set aside.
  • Sift together the flour, sugar, baking soda and salt in a LARGE mixing bowl. Set aside.
  • In a saucepan melt butter with water.
  • Whisk in cocoa powder and bring to a SLOW boil, whisking constantly. Remove from heat.
  • Add cocoa mixture to flour mixture and beat until smooth.
  • Add eggs, buttermilk and vanilla, beating for 1 minute.
  • Pour into prepared baking pan.
  • Bake 25-30 minutes for 15×10 pan or 35-40 minutes 9×13 pan or until toothpick comes out clean.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.

FROSTING
1/2 cup butter
6 tablespoons buttermilk or sour milk
6 tablespoons QUALITY unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon PURE vanilla extract
Chopped, walnuts, mini chocolate chips or toffee bits

  • In a large sauce pan melt butter.
  • Add milk and whisk in cocoa powder.
  • Bring mixture JUST to a boil.
  • Remove from heat.
  • Beat in powdered sugar and vanilla.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.
  • Top with walnuts, chocolate chips or toffee bits if desired.

NOTE: Sour milk = scant 1 cup WHOLE milk + 1 tablespoon white vinegar whisked together. Let stand for 5 minutes before using.

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.

HAPPY HOMEMAKER MONDAY, RECIPES & MENU week 22 of 2025 ~ BLOG 365.153

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED & ON MY MIND

GOOD MORNING dear friends. I feel like I’ve been neglecting blogland because I’ve been so busy. I hope to visit you all tonight!

YAY!!! The wedding I catered this past weekend is over and went off without a hitch. The estate sale my friends and I have been working on is over (for the public part) and felt like it lasted FOREVER with quite rude and demanding people!! And last Friday’s dinner that my girlfriend and I made SOLD OUT. I have another fundraising dinner this Friday and I’m filling in for a friend on Tuesday as well as the last cribbage tournament at the end of the month, but then I’ll be taking some breaks for my sanity. The candle I’ve been burning at both ends is running out of wick!!!!!

Life is still quite uncertain for us and everything is on a day to day basis as my stepdad’s condition continues to deteriorate. Health care here is horrible and as I’ve said before borders on negligence in this county. I actually received a phone call from the ONLY home health agency in the county asking to put him on a “robotic” maintenance since they can’t attend to him as regularly as the doctor prescribed.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re finally approaching spring weather and are expecting some low 80’s this week with constant sunshine. We’ve been having some really cool winds this past week, but LOTS of sunshine so I’m happy!

TO DO LIST, TV/DVR, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING YAY! Done for a few days.
  • GROCERIES & ERRANDS I’ll be shopping later today and getting a few things for my mom also.
  • RECIPE RESEARCH & MENU PLANNING I’m looking for some lighter meals and salads for the summer.
TV/DVR
  • Just a few cooking shows to catch up on

READING TIME

I’m trying to finish FOREST TRAP the ROSE LANDGREEN MYSTERIES by SIGRID HOLM, but keep falling asleep before I finish a paragraph…

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – hot water and a fruit yogurt 😀
6/2 MONDAY
6/3 TUESDAY
6/4 WEDNESDAY
6/5 THURSDAY
6/6 FRIDAY
6/7 SATURDAY
6/8 SUNDAY
DINNER
PORK CHOPS and GLAZED CARROTS 
 BLT WRAPS & FRUIT SALAD
 OUT with FRIENDS
 BUNLESS BURGERS & BBQ BAKED BEANS
 cooking at the Eagles MEXICAN CHICKEN COBB SALAD, homemade TORTILLA CHIPS & SALSA with CHEESECAKE
 STRAWBERRY SPINACH SALAD
 FRIED CHICKEN & BEAN SALAD
DESSERT
 
 PEANUT BUTTER BROWNIES
 

FAVORITE PHOTOS FROM THE CAMERA

KitKat is one of my favorite felines! I’ll be watching her for another 2 weeks while mom and dad go gallivanting around the countryside!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • BAKED PORK CHOPS with APPLE STUFFING
  • TEXAS BUTTERMILK SHEET CAKE BROWNIES

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PAN FRIED CHICKEN IN SHERRY MUSHROOM CREAM SAUCE ~ BLOG 365.149

This is one of my favorite ways to serve a quick and easy pan fried chicken. It’s sweet, savory and elegant when need be.

PAN FRIED CHICKEN in SHERRY MUSHROOM CREAM SAUCE

4 skinless, boneless chicken breasts, flattened to 1/4 inch
1/4 cup WONDRA flour
3 + 1 tablespoons butter
1 LARGE clove garlic, FINELY minced
2 tablespoons FINELY sliced green onions
1 cup sliced mushrooms
2 cups heavy cream
1/4 cup dry sherry
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced tarragon
1/4 teaspoon paprika

  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour.
  • Heat 3 tablespoons butter in large skillet over medium high heat.
  • Add chicken and sear 2-3 minutes per side.
  • Remove chicken and keep warm.
  • Add additional butter and when melted add, garlic, onions and mushrooms. Saute 2-3 minutes.
  • Stir in cream and sherry until well blended. Simmer 10 minutes until reduced 25% and starting to thicken.
  • Add paprika, tarragon and adjust seasonings to taste.
  • Plate chicken, ladle sauce over and serve immediately.

CAITLYN’S CORNED BEEF ~ BLOG 365.147

I had the most amazing twist on corned beef this past St. Patrick’s Day and I’m hooked on this version now!

CAITLYN’S CORNED BEEF

4-5 1/2 pound corned beef
1 SMALL sweet onion, quartered
1 cup brown sugar
1 Guinness Beer
1/2 teaspoon ground bay leaf
5-6 cloves garlic
Seasoning from below or Seasoning packet from meat package
3 LARGE carrots, rustically cut
1 pound Baby potatoes

  • Preheat oven to 325°.
  • Add the corned beef to a large dutch oven.
  • Tuck onions around the sides.
  • Mix brown sugar and seasonings together. Sprinkle on top of the corned beef.
  • Pour Guinness around the corned beef.
  • Cover and bake 1 hour per pound.
  • Let cool slightly before slicing or shredding for Rueben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.