Buttermilk Pound Cake

I’ve been making a cream cheese pound cake for years that’s a family favorite, but I’ve never tried a buttermilk pound cake.  I came across this recipe and it looked too good to pass by.   It didn’t disappointment!   It has a great, tender crumb thanks to the buttermilk and cake flour – as well as great flavor.   I’ve topped it with a lemon curd cream cheese frosting that my lil’ sis introduced me too – fantastic!  It would also be lovely topped with fresh berries.

Keys to success: 1) The recipe calls for beating the batter, in total, for 11 minutes.  Make sure you beat for the full amount.   2) Bring the butter, eggs and buttermilk to room temperature before mixing.  3) Don’t rely on the clock alone to determine when the cake is done – make sure you test for doneness starting at 1 hour.

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Goat Cheese and Chive Biscuits

I’m a carb kinda gal.  Love biscuits! (Wish I could stop at one).  Add goat cheese and chives to a good biscuit and…well…life is good!

I never had luck making biscuits until I discovered making them with self-rising flour.  And then my biscuits worked out perfect every time.  Like this recipe for delicious Homemade Buttermilk Biscuits.  The one caveat with using self-rising flour is do not add salt; it’s already in the flour.  (trust me – I learned the hard way).

Back to this recipe.  It only takes a few minutes to pull together.  So easy and so darn good!

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