Eris bakes: What could be more chaotic than a teenager in the kitchen?

{January 18, 2013}   Spice nut cake

I am trying to make it a habit to post about my baking within an hour of putting them in the oven. Considering that the spice nut cake hasn’t gone in yet, I think my attempt will work.

Today my aunt went to walmart hungry and came home with 3 tubs of ice cream, an angel food cake box mix, a caramel turtle brownie mix, and a lemon bar mix. Well, I still have 2 new pans I want to try and I promised all y’all some mini bundt cakes. But angel food cake doesn’t go in mini bundt cake pans, so I had to scour the family collection of cookbooks. In the Better Homes and Gardens New Cookbook of 1982-I think- I found my recipe. I will have to look up the recipe online in order to share it with y’all, so give me an hour or two and you can make some tasty cake too.


Spice Cake


  • 1/4 cup butter
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cups buttermilk or sour milk


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8×1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).
  3. Bake for 30 to 35 minutes for the round pans, 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Fruit and Nut Spice Cake:
Prepare as above, except fold 1 cup chopped walnuts, 3/4 cup snipped dried apricots, and 1/2 cup flaked coconut into the batter.

Applesauce Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1/4 cup and combine it with 1 cup applesauce. Alternately add this mixture and flour mixture to butter mixture.

Pumpkin Spice Cake:
Prepare as above, except reduce buttermilk or sour milk to 1 cup and combine it with 1/2 cup canned pumpkin. Alternately add this mixture and flour mixture to butter mixture.


{January 2, 2013}   Madeleines

I got a Bed, Bath & Beyond gift card for Christmas and it has been burning a hole in my wallet, until yesterday. Mama and I went and bought the store out…okay we left with a Madeleine pan, a whoopie pie pan, a mini bundt pan, a glass coffee mug, and a tea cup & saucer. And I still have money to spend at a later time. YAY! Well, I have had this Red Velvet Madeleine recipe for a month or so and finally had the pan to make them! They finished about 45 minutes ago and they didn’t exactly turn out the way I expected. They look like UFOs not shells, and the second pan they were burnt a little, and the third there wasn’t enough batter per depression so they came out a little crispy too. But they are tasty. And tasty is better than pretty (at least when cooking at home, food at restaurants is a different matter)



  • 3/4 cup granulated sugar
  • 3 large eggs $
  • 2 egg yolks $
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted $
  • 2 tablespoons red liquid food coloring
  • 1 1/3 cups cake flour
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (optional)


  1. 1. Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
  2. 2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon batter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 Tbsp. per madeleine).
  3. 3. Bake at 400° for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks, and cool completely (about 20 minutes). Dust with powdered sugar just before serving, if desired.


Southern Living




{December 24, 2012}   Dog cookies

Around Thanksgiving I found a recipe for dog treats and last Thursday I made them. I made sure to announce that they were dog treats… but umm my aunt had already gone to bed. The next morning, she comes up to me “So, the cookies on the table, are they decorative?” I must have had a “Oh, no, no, she didn’t” face. I was like “Nooooo, those are dog cookies.” “Oh! No wonder it tasted bad.” My mom, who was upstairs, called down “Did you eat a dog cookie?”  “Yes, I was like ‘Man, JulieAnn forgot the sugar, that’s so unlike her.” (Please note this has been slightly paraphrased) which made everyone laugh. It has been the running gag all weekend.

Recipe from Browneyedbaker. com

Peanut Butter Doggie Bones

2 cups whole-wheat flour
1 Tablespoon baking powder
1 cup natural peanut butter
1 cup low-fat milk

Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 20 minutes or until lightly brown. Cool on a rack and store in an airtight container.


The judge’s verdict:

“Can I PLEASE eat them ALL???”  (This is exactly what our dogs said too)

These cookies have lasted about 2 weeks. 

Dog Cookies

{December 9, 2012}   Chicken Doodle Soup

Ages ago….a few months I found a homemade 6 ingredient chicken noodle soup recipe in some food magazine probably Taste of Home.

Well, I tried it on Thursday, which may have been a bad idea for me to cook on my busiest night, and it said it only took 1 hour to make but its made in spurts so I could start and stop and it’d be fine. I got home from book club and started working on dinner, I thought it’d be maybe 45 minutes, well the chicken wasn’t cooked all the way and so I had to re-boil that, and then I had to de-bone it and tear it into chunks but it came out in strips-oh well-and then I had to cut up the carrots and let them boil until nearly soggy and then add the peas and the chicken and then let it heat up. By that time everybody was starving, I was close to crying, and it didn’t seem worth it.

But it tasted okay, it was way too oily, definitely needs tweaking: less water, more carrots, more peas, different noodles, more salt, more pepper-considering I didn’t put any of the last two in that didn’t surprise me.

But all in all pretty good for my first time making soup from scratch.

{November 25, 2012}   PIE!!!!!!!!!

So, I’m a little late posting but this past week I learned how to make pie. This was my first year cooking for Thanksgiving and it was a lot of fun and very easy. I won’t take all the credit, my Aunt Paula was telling me what to do with what and when. We made two pumpkin pies, and would’ve had a third but she forgot to read the directions, and a lemon pie and because we had an extra pie crust we made a chocolate pie. All the while, my mom was making a coconut pie and whenever ever we’d ask where something was the answer was always “On the table.”
Sadly, the pies were eaten before I could get pictures. 😥 But they sure were tasty.

{November 11, 2012}   Well, that was a disaster

Last night, around midnight or so, I had a snack attack. Since I had recently found a recipe for One Minute Peanut Butter Cake I wanted to try it… I’ll skip the boring details, I learned my lesson: ALWAYS DOUBLE CHECK that you’ve written the recipe down CORRECTLY, there is a big difference between half a teaspoon and one tablespoon… I think I might try it again… eventually.


One Minute Peanut Butter Cookie


  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon flour
  • 2 tablespoons peanut butter
  • 1 teaspoon milk
  • 1 tablespoon powdered sugar (give or take)


  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds.
  3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top.

{November 4, 2012}   Peanut Butter Cookies

I have a bit of a story with these cookies.

It was early this year, I was staying with my grandparents and somehow I got the food mission of the perfect peanut butter cookies.

I scoured the interwebs and found hundreds of recipes. I picked one and tried it…they tasted like oatmeal cookies with peanuts stuck in them. Not what my grandpa wanted.

I scoured again and found these amazing ones from!

I made them and he loved them, my grandparent’s neighbors loved them, I made them when I got back to my side of the country and the rest of my family loves them! I’ve written out this recipe so many times I’ve almost got it memorized!

So, I have to share them with the world!





1 cup of peanut butter-crunchy is best

1/2 cup of sugar

1/2 cup of brown sugar

1 egg

1 tsp of baking soda

(The steps are sooo easy)

Mix it all together

Roll into balls (I use an iced teaspoon to scoop the dough out of the mixer bowl)

Place on parchment lined pans

Use a fork to make a criss-cross pattern across the top

Bake for 11 minutes

Move to cooling racks

Enjoy with milk!


Seriously, you’ll need milk.


{October 28, 2012}   The Almost Disaster

Today-well right now-I’m making whoopie pie cookie…everything was going great until the flour. I had the wonderful luck of not having a clean 1 cup measuring cup, so I had to use the 1/2 cup measuring cup, no big deal, 2.5 cups is just 5 half cups…well I lost count and since I couldn’t remember put another half cup in…I’m mixing it in and the “dough” in the bowl looks awfully dry…here’s the almost disaster. I mixed in the salt and the baking powder, I paused however before putting in the grated apples, these were my only apples and I don’t feel like leaving the house. So I pulled the bag of flour out of the pantry and measured the flour again…it confirmed that the amount of flour in the mixing bowl was correct so I continued mixing in ingredients and the first sheet of cookies are in the oven.

Fingers crossed they’ll turn out okay.

{October 25, 2012}   Nightmare Before Christmas

I was recently introduced to Nightmare Before Christmas and while I’m not addicted to it like my bestie, I did find it funny and laugh when I see it around town and the interwebs. Here are some of the food “omnoms”, “wows”, “OMGs”, “IWANNAMAKETHEMs”:




Another Cake: OMG


Cookies from Tumblr, I tried to find who originally posted them but couldn’t.



Cupcakes: omnom


Cupcakes: omnom


So yeah…tasty foods.



First food related post! *excited squeal*

{October 24, 2012}   Wheee! A new blog!

I’m a total newbie at this. Yesterday I was talking with my mom while we went hiking that afternoon and my dream of owning and running a bakery came up…and now I’m starting this wonderful, probably ignored cooking/food blog.

I’m going to try and post something-anything-twice a month. It will be food related. I may start with just spamming WordPress with drool inducing pictures of food I didn’t make before I take the plunge and post my own cooking disasters…..okay they’re not that bad.

Wish me luck… I’m going to need it.

et cetera