When given the choice between two flavors of dessert, my heart is always torn.  How can I turn down either one?  Especially if they are both homemade.

When I got my copy of Martha Stewart’s Everyday Food in the mail last week, this recipe caught my eye.  With this cake, I wouldn’t have to choose.  Two flavors in one slice.  A bite of rich chocolate from one corner, delicious vanilla from the other.

 Mini Chocolate-Vanilla Marble Cakes

adapted slightly from Martha Stewart’s Everyday Food

  • 1 cup unsalted butter, room temperature
  • 1  3/4 cups sugar
  • 4 large eggs plus 2 large egg yolks
  • 1 T vanilla extract
  • 3 cups cake flour (spooned and leveled)
  • 1 T baking powder
  • 1/2 tsp salt 
  • 1  1/2 cups buttermilk*
  • 1/2 cup unsweetened cocoa powder
  • 6 T hot water

Preheat oven to 350 degrees F.  Butter four 2 x 6 inch miniature loaf pans and line with parchment paper.
Bring cold ingredients to room temperature.  Butter should be soft enough to hold a thumbprint but still keep its shape.
In  a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.
Beat in eggs and yolks, one at a time, until combined.  Beat in vanilla.
In another large bowl, whisk together cake flour, baking powder, and salt.
With mixer on low, add 1/3 of the flour mixture, beating to combine.  Beat in 3/4 cup of the buttermilk, another 1/3 of the flour, the rest of the buttermilk, and the rest of the flour mixture.  Beat until just combined, scraping down the sides of the bowl as needed.
In a medium bowl, combine the cocoa powder and hot water.  Stir half of the cake batter into the cocoa mixture.
Spoon 2 dollops of batter into pan next to each other, 1 chocolate and 1 vanilla.  Repeat twice, alternating layers (chocolate on top of vanilla and vice versa) and swirl.
Bake until a cake tester comes out with a few moist crumbs attached, 40-45 minutes, rotating pans halfway through.  Let cool completely in pans on wire rack.  Run a knife around edges, then turn out cakes.


*I rarely have buttermilk on hand, so I use this substitute:  for every cup of buttermilk you need, put one tablespoon of lemon juice or white vinegar in a liquid measuring cup.  Add milk to make one cup.  So for this recipe, I used 1 1/2 Tablespoons of vinegar, then enough milk to make 1 1/2 cups)

These are my very favorite cookies (right now).  They are deliciously spiced, and just chewy enough.  The perfect treat to go along with that cold glass of milk.

Iced Oatmeal Cookies

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 cups old fashioned oats

Preheat oven to 350 degrees F.

In the bowl of an electric mixer, combine the shortening, sugars and eggs.  Add vanilla.  Combine flour, soda, salt, and cinnamon in a small bowl.  Add to creamed mixture.  Mix in oatmeal.  Let mixture sit for 5 minutes or so and then mix again.

Bake on parchment lined baking sheets for 10-12 minutes.  (They spread so I bake them 6 at a time on large cookie sheets).  The edges will become golden brown but the middles will look underdone.  Cool on pan on wire rack for 5 minutes.  Remove from pan and cool completely on racks.  Makes 2-3 dozen.

Note:  Do not double.  If you want to make a lot of these (who could blame you?), just whip up a second batch of dough.  It will only take a minute.


  • 2 egg whites
  • 2 tsp lemon juice
  • 2 cups powdered sugar

Beat well.  Hold cookies by outside edges and dip upside down in icing.

This recipe comes from a dear friend and incredible baker.  I took a cookie making class from her years ago.  If I ever see her on the schedule again, I’ll let you locals know.  


Heaven knows we eat a lot of tasty treats in our kitchen.  Here’s another healthy meal to balance out the sweets.  The recipe is from one of my favorite lunch spots.

Rumbi Teriyaki Bowls


  • Zucchini, julienned
  • Grated carrots
  • Broccoli
  • Celery

Stir fry in a little sesame oil (just for a minute or so…you want to keep the veggies pretty crisp and bright)

Serve over: 

  • rice (we prefer brown)

Add some:  

Top with:  

Spicy teriyaki sauce

  • 1 1/2 cups Yoshida’s
  • 2-4 tsp chili garlic sauce  (I use 3 to 3 1/2 tsp when I serve adults, 1 tsp for my kids)
  • 1 T fresh grated ginger (here’s my shortcut)
  • 2 T cornstarch
  • 1/4 c water

Combine yoshida’s, chili garlic sauce, and ginger in small saucepan.  Heat to simmer.  In small bowl, stir together cornstarch and water.  Slowly whisk into sauce and simmer until thickened.

Sprinkle bowls with: 

  • toasted sesame seeds.  ( I just toast in dry pan on stove over low heat)

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