Blog update

June 5, 2025

A bit of a blog update... 

I have been working a lot lately on this behemoth of a family journal.  It has been so long neglected that it isn't just a matter of starting back up again - there has been some repair work to do, as well.  Sadly, most of the video links posted here through the years were broken - so I have been going back and re-embedding videos post by post.  I have now checked and corrected all posts that included videos from January 2021 through July 2023.  And I have updated the blog completely through July 2023.  (there had been about a 6 month gap from fall 2022 - early 2023 left missing even when I last 'started back up' in spring 2023.)  So, you can see there has been a lot of work going on here.  Just not necessarily visible if you don't know where to look.  :)  

I am determined that this summer I will get everything up to date.  I have actually been able to spend a lot of time the last couple weeks on this project, as well as updating all my digitization of videos and etc.  So many things that have been on my 'to-do' list for the last several years are finally making their way to the top. 

And it really feels good. 

I think only Kerry and Katharine actually read this thing - and that is okay!  My primary goal with this has always been to provide a family journal - an historical record for our family.  That only becomes more important to me as the years go by and our family changes.  I get such great joy looking back and seeing my dear Mama and Daddy's smiling faces in photos - and hearing their voices in videos.  I also have joy looking at the more recent additions to our family, including a few who came after July 2023 so aren't even on here yet!  It is important.  And so I'll keep going on.  Just give me a little more time to get current.  :) 

French Toast Casserole

May 7, 2025

I made this for supper one evening when neither Marvin nor I really had a taste for anything... boy did this turn out to be a great choice!  We loved it.  I was even able to reheat it the next day in the air fryer and it didn't lose anything that way.  (I would probably not want to just reheat in the microwave... the air fyer kept the good texture).  Will definitely do this again. 

French Toast Casserole

To make the casserole: 

1 Tbsp. butter

10 cups cubed up bread (I used a mixture of leftover oatmeal bread, some buns, rolls, and Italian bread - older bread is best) 

2 cups milk

6 large eggs

¼ cup lightly packed brown sugar

2 tsp. vanilla extract

1 tsp. ground cinnamon 

1 tsp. salt

To make the topping: 

4 Tbsp. butter, melted

½ cup lightly packed brown sugar

½ tsp. ground cinnamon

Pinch of salt

Prepare your baking dish - grease with butter or pam spray if needed.  Place cubed bread in baking dish, spreading into an even layer. 

In a medium bowl combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth. 

Pour this custard mixture over the bread and press gently down to help the bread absorb the liquid.  Set aside, covered, for at least 30 minutes at room temperature.  You may also store this in the refrigerator for up to 12 hours, then allow to come to room temperature 30 minute before baking.

Heat oven to 400 degrees.  Make the topping by mixing in a small bowl the melted butter, brown sugar, cinnamon and salt.  Dollop this mixture over the top of the casserole and sort of spread it out over the entire surface as you are able. (If you are making this casserole ahead of time, save this step for the end before baking.) 

Bake, uncovered, in the oven for 30 to 35 minutes or until the casserole is puffed up and golden brown.  Cut and serve.  We served it with a bit of half and half dolloped over it and maple syrup.  You could also top it with fresh raspberries or even blueberries. 

7-up cake

This was the 2nd cake I made for Carlile's birthday lunch.  It was delicious and a great companion to the Super Chocolately Cake from the same lunch. 

7-up Cake

Cake: 

1 box vanilla cake mix (you could also use yellow or white)

1 box instant pudding mix (I used white chocolate but you could use vanilla or lemon or even cheesecake flavor)

1 box lemon gelatin mix (added for the extra flavor - you can do this or skip)

 4 eggs 

¾ cup oil

¾ cup sour cream 

¾ cup 7up or other citrus soda 

a few Tbsp. milk (I think I used about 2)

1 tsp. vanilla extract (could also use butter extract and/or lemon extract) 

Mix all ingredients together until batter is smooth.  Bake in pan of your choice. (9x13, cupcake tin, bundt, etc) 

I baked this in a bundt cake pan at 350 degrees for 35 minutes, I think... just watched it until the top was lightly browned and the toothpick inserted came out clean. 

Let cake fully cool and then made glaze for the topping. 

Glaze: 

2 cups powdered sugar 

2 Tbsp. lemon juice (you could also use 7up)  

2 Tbsp. milk 

Mix together well and spoon over the cake. So good!

Super Chocolately Cake

This is based on my gussied up cupcakes 'recipe'.  You can create pretty much any flavor you like by just changing up the individual ingredients a bit.  Here is what I did for this particular cake - Carlile's 2nd birthday cake.  :)

Super Chocolately Cake
1 box chocolate cake mix (your choice) 

1 box instant pudding (I used chocolate) 

2-3 Tbsp. baking cocoa 

4 eggs (can use 5 for extra richness) 

¾ cup vegetable or canola oil (you can use melted butter for extra richness) 

½ cup milk 

¾ cup sour cream (or plain greek yogurt) 

1 tsp. vanilla extract 

½ cup coffee (we used from our morning carafe) 

½ - 1 cup chocolate chips (I used dark chocolate chips) 

Mix it all together, pour in bakindg pan (I used a 9x13) and bake at 350 for 25-30 minutes (or until it is cooked through and you can insert a toothpick and it comes out clean). Time may need to be adjusted to work with your oven and the pan you use. So just pay attention. 

I cooled the cake then frosted with a chocolate buttercream frosting - 

½ cup butter at room temperature 

2 cups powdered sugar 

2-4 Tbsp. half & half or heavy cream 

1 Tbps. vanilla extract 

⅛ tsp. salt 

4 Tbsp. baking cocoa 

(This made enough frosting to adequately cover this 9x13 pan. But you would need double this recipe to do layer cakes or cupcakes, I think.)

Buttercream frosting

This simple recipe has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa

'Gussied up' cupcakes

You can use this general idea to gussy up any cupcakes (or cake) that you make.  I have become a bit obsessed with this!  I have made everything from vanilla to chocolate to strawberry and even butter pecan cupcakes!  Delicious and it is so flexible... works with whatever you happen to have in your pantry.  Next up for me... lemon!

Gussied Up Cupcakes

1 box (15-18 oz) cake mix (any flavor)

1 box (3.4 oz) instant pudding mix (your choice for flavor combo)

1 cup sour cream or plain greek yogurt

1 cup vegetable or canola oil

4 large eggs

½ cup milk or half and half

1 tsp. vanilla extract

pinch of salt

Beat all ingeredients together until smooth.  Bake according to cake mix box instructions.  

Optional add-ins

You can keep on adding in flavor and excitement!  :)  I always add in baking chips ie: white chocolate, butterscotch, semi-sweet or even Heath toffee chips.  You can add in another ½ cup coffee or soda.  You can add in other extracts - I have used Rum and also strawberry.  You can add a 5th egg for extra richness.  I have also used both an instant pudding and a jello gelatin mix for extra flavor - that also helps if you are adding in more liquid ingredients like coffee or soda.  

You can frost them with a buttercream frosting that also has a lot of flexibility for your tastes...

Buttercream frosting

1 cup butter, slightly softened (but not melted) 

2-3 tsp. vanilla extract (or the extract flavor of your choice) 

4 cups powdered sugar

1-2 Tbsp. milk as needed (you may also use coffee, juice, soda...) 

to make it chocolate, add in a few Tbsp. of unsweetened baking cocoa