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Original Recipe Found HERE

1 (8 ounce) package cream cheese
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

So my friend Mo and I got this idea off of Pinterest and decided to make them for book club. They are amazing and so easy! Just make two pans of brownies (or one pan and cut them in half like I did) and spread ice cream in the middle and freeze. You won’t regret it. They are to die for.

Hello everyone! I’m still committed to Circle Feast, but wanted to share a recipe I recently posted on Motley Mama. It’s delicious, I definitely recommend it. If you’re like me and get stuck in long ruts of making the same thing over and over again, Golden Chicken Curry is a great way to spice up your weekly menu. You can find the recipe here.

Love to all!

Over the weekend I posted Perfectly Chocolate Layer Cake. A few days later I irrationally made way too many cupcakes using the same recipe. The tiny ones were for portion control, although it doesn’t work that well when you eat 3 at a time. Enjoy!








This weekend Austin and I went home to my parents’ house and celebrated Dad’s 51st birthday. For his birthday meal, I decided to make Honey Baked Chicken–a Baer family favorite that I knew my family would also really enjoy (it also happens to be Austin’s #1 favorite meal ever). You can find the original recipe on my sister-in-law, Zoe’s, cooking blog here.

It was a hit! Delicious and very easy to make. The meal is served best with a green veggie (my personal favorite is asparagus). This weekend I also served stuffed mushrooms (found on CircleFeast) and Chocolate Layer Cake for dessert. I served it with white rice this time, but you can serve it with any kind of rice you like. Below, Zoe suggests baked brown rice. Either way, delicious. Enjoy!


Recipe adapted from the More With Less cookbook.

4 chicken legs

1/3 cup honey

2 T melted butter

1 T prepared mustard

1 1/2 t curry powder

1 t salt

Place the chicken in a casserole dish. Mix the remaining ingredients and pour over the chicken. Bake at 350 for about and hour and a half, basting 3 or 4 times with the pan juices. Serve with rice (pouring some of those delicious juices over the rice…mmmm).

Baked Brown Rice

1 1/2 cups brown rice

2 1/2 cups water

2 t butter, optional (but please don’t opt out)

1 t salt

Place everything in an 8-inch casserole dish and cover tightly with foil. Bake at 350 for an hour and a half. Serve steaming hot.

Zoe's delicious homemade bread in the corner!



I promise I'm not actually an angry cook.

This is one of Mom’s favorite cakes to make, and definitely one of the best chocolate cakes you will ever eat. Moist, flavorful, and easy to make, this cake will leave your sweet tooth satisfied. The frosting is also wonderful (excuse my terrible icing skills). We devoured the entire cake in one weekend! Happy 51st Birthday Dad!


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

For more pictures, click here.

You can make a vegetarian version by omitting the fish sauce and swapping the meat for tofu and mushrooms.  Also make sure there is always a pot of fresh cooked rice to go with it. This recipe makes enough for 4 soup bowls.

Chicken and Coconut Thai Curry Soup Recipe:

You will need

2 teaspoons of vegetable oil

1 tablespoon of Thai red curry paste

4 cups of chicken stock

1 14 oz can of coconut milk

1 piece of ginger, peeled, about 2 inches

2 pieces of boneless, skinless chicken meat of your choice: breasts or thighs

2 teaspoon of brown sugar

2 tablespoons of fresh lime juice

1 tablespoon of fish sauce

Chopped vegetables such as carrots, broccoli and celery (see notes)

2 tablespoons of chopped fresh cilantro

1 small bunch of Thai basil leaves

Cut the chicken meat into cubes of about 1 inch in size.

Heat oil in a large pot over medium-high heat. Add the curry paste and cook quickly for about 30 seconds without burning it. Add the stock, coconut milk and ginger and bring it to a boil. Add the chicken, cover and reduce heat to medium-low. Cook until chicken is cooked through, about 15 minutes. Add the sugar, lime juice,  fish sauce and vegetables. Turn heat up and cook until vegetables are just cooked but still crunchy, about 5 minutes.  Stir in basil leaves and pour into bowls. Top each soup bowl with cilantro and serve with rice.

Note from Original Recipe:

If I am making this soup just myself or two, meaning that there will be left overs, I add just enough vegetables for one serving and then add more when it’s time to reheat the soup. This way the veggies stay crunchy and retain their colour too. The same goes for the basil leaves.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Original Recipe Here.


  • 1 pound ground beef
  • 1 cup uncooked white rice
  • 6 green bell peppers
  • 2 cans or one jar of tomato sauce
  • 1 tablespoon Worcestershire sauce
  • Garlic powder
  • Onion powder
  • salt and pepper to taste
  • Fresh garden tomatoes
  • Freshly grated cheese of your choice


1.      Preheat oven to 350 degrees.

2.      Cook the rice as instructed.

3.      In a skillet over medium heat, cook the beef until evenly browned.*

4.      Remove and discard the tops, seeds, and membranes of the bell peppers. Cut into slices. Size is your choice. Cut the tomatoes too!

5.      In a bowl or the saucepan, mix the browned beef, cooked rice, tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

6.      Dump into greased 13×9 pan.

7.      Top with peppers and freshly sliced tomatoes.

8.      Bake in the oven for 30-40 minutes.

9.      Add cheese to the top!

10. Bake for another 5 minutes.

*I cooked the beef with fresh minced garlic to give it more flavor.

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