Making this tonight, check out her blog!


As I mentioned, my husband ran the Boston Marathon on Monday and I am incredibly proud of him!

This was his first marathon and he ran with the Dana Farber team as part of the Dana Farber Marathon Challenge (DFMC).  He raised more than$5,000 towards Claudia Adams Barr Program in Innovative Basic Cancer Research.

While I didn’t participate in the weekly Dana Farber team runs or the training sessions with 1976 Boston marathon winner (now coach) Jack Fultz, I did meet him and other team members here and there and I did attend the pasta party on Sunday evening prior to the race.

I cannot say enough about this organization. I am incredibly impressed and inspired by what a wonderful group of kind individuals that they are. The pasta party was perfectly touching and inspiring. It felt like we (well, really my husband) and all of the…

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Like a Christmas Present


The past few weeks I have been holding on to God’s promises a lot more and focusing on the good. At least trying to. I know i haven’t been posting …..but I have FINALLY realized that this blog can be an excellent release for me.  Life’s surprises are like Christmas presents sitting under the tree. You want to open them all  so badly before the right time. And when we do this, we see that the gift we were hoping for was not the same. We realize that we should have waited. When we wait and are patient with God we get better surprises than we could have ever imagined. Let’s think  about that. 

– The Princess ……

She’s Back

Internet bad in Buttermilk Springs.Check.

A bucketful of ideas for the blog. Check

Ready for blog-take over check.

Stay tuned folks, stay tuned and tell you friends too. Princess is back and she’s here to stay. Yo.

First Post by 11/10/12

May all your baking adventures be sweet,

The Teen Princess of Buttermilk Springs


It’s My Birthday!

Hey Hey!

Ok so my birthday is tommorow, and I am super excited. I am making the giant half sheet cake to be indulged on by the royal court. So get ready for a mega post this weekend! Princess world domination in progress!

May All your baking adventures by royal and delish,
The Teen Princess of Buttermilk Springs

Red Velvet Cake and the man who stole and stole and stole and you get the point

Red Velvet Cake, it’s red, it’s hip, it’s tasty. It’s the first cake that your princess made after she needed some relaxation from some weirdos in Buttermilk Springs. A man hired the Princess’ mother had been stealing our royal items. He was meant to be a PA or Personal Assistant. But all he did was steal.I mean stealing isn’t something that is really new or anything different but his type of stealing was more than kleptomaniacy. Trinkets, Toys, Paper Clips, Rotten Food. He stole them and stole them badly. You could see his hands in his pocket, the unexplainable lump in his chest (I mean laptop sized lump), ” I just um I’m wearing a bullet proof vest, people are after me, it’s election season you know.”

    Obviously, since this royal family is not stupid (even though, even somebody who was would probably notice too), we confronted him. We never used even threw out the thought steal or insinuating theft. But , the response was always the same yet different ” Look into my deep brown eyes, I am not a thief am I, just a handsome man, I was an ( insert bogus title here (Olympian , aide to the president, actor) ) and he would run off. We got rid of him, of course and we got our stuff back through his mother. He still claimed that ‘They only look like your stuff, look into my deep brown eyes.’ Uhh, Buttermilk Springs people these days. And this really happened, no joke, no lie . So Red Velvet Cake, right?

It’s the most delicious recipe ever. You could use my Universal Batter on this site, but if you have the time and the patience this is great! It fluffy, moist, chocolaty, and has a slight (but not too much) buttermilk tang. And it’s from Magnolia Bakery, can they do any wrong? It’s also fairly simple to whip up. The best part of the cake ,though is the icing. It’s made with flour and milk. And is heavenly .Forget Cream Cheese, Meringue, or Powdered Sugar. This is Ah-mazing. And Princesses doesn’t lie ( while most of the time…). This is now my go to icing recipe, because it’s not-too sweet, ultra creamy, and taste slightly like the balloons on the grocery store cakes, but waaay better. Cue the Recipe.

Red Velvet Cake Recipe with Creamy Vanilla Frosting

From Magnolia Bakery


3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

A shake of Cinnamon and Nutmeg


6 tablespoons all-purpose flour

             2 cups milk

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract

A Pinch of Cinnamon and Nutmeg


Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and spice and set aside ( this makes it light and airy). In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.


For the Frosting

In a medium-size saucepan, whisk the flour and spice into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. It will look like glue. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.  I’d eat this icing on anything. Seriously it’s that good. Ice and fill the cakes. Decorate with whatever floats your boat and enjoy!!    And don’t forget to keep the comments coming and thanks a bunch to virginiaplantation and alotonyourplate for being my first two followers, you are awesome!

If you love stories, food and royal fun, follow this blog, you won’t be disappointed. And if you don’t like any of those things …. Follow this blog, too.
Much Much love to the Bake-Along and to!


May all your baking adventures be sugary sweet and majestic,

The Teen Princess of Buttermilk Springs

Gyros with a side of


Street.Food. Cheap, easy to access, SO… why make it yourself? Well, if you’re like me you live NOwhere near where anybody even knows the what the gyro is or perhaps, you just get a special ‘rush’ when you know you brought a MASTERPIECE to the table and simply say ‘yup, these talented hands made that!’ . Yeah, I love that feeling. These gyros are amazing and this week I sure needed them. Buttermilk Springs surprisingly behaved this week, but I have a feeling things are about to a little bit ‘wild’ around here.

The gyros were beautiful and tasted just as good ( if not better) than the cart. And I made everything from scratch. Yup, even that amazing bread. These hands are adept! So go my royal foodies be fruitful and make gyros at home

Gyro Recipe

Adapted from

Gyro Meat

1 lb ground beef
1 lb ground lamb (optional, you can use all ground beef if you’re weirded out by lamb) (optional)
1/2 cup breadcrumbs
2 garlic cloves, finely minced
3 teaspoons oregano
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garam masala
1 teaspoon cumin

1 teaspoon crushed coriander seeds

1.Combine all ingredients in a bowl, and mix well.
2.Knead the mixture on the counter for 10 minutes – just like you’re kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. Now make sure you do this or your texture wouldn’t be right. You could just beat all this up in your Electric Mixer but this definitely helps with relieving all your Buttermilk Springs stress.
3.Form into a flat loaf –  put the meat onto a piece of wax paper, and flattening it into a 3″ high slab rectangle. Cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
4.Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that’s my favorite way, just be sure to turn often so as to distribute the juices.

5.Allow to cool for at least 10 minutes before slicing thin.

Greek Pita Bread

from Food.Com

1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil

1.Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
2.Dissolve the salt in the remaining warm water.

3.Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
4.With your hands, blend it into a dough.
5.You may need a bit more or less water depending on your flour.

6.Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
7.Pour the oil over the dough and knead it again until the oil is absorbed.
8.Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it’s bulk (1-2 hours), then punch it down and knead it again for a few minutes.
9.Preheat your oven to 350°F.
10.Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
11.Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
12.Pitas should be white and soft.
13.Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
14.When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
15.Use them immediately, because they get hard when they dry out.

And you didn’t think I’d forget that amazing yogurt-y mayo-ey sauce….

1 cups homemade yogurt or Greek yogurt
1 medium cucumbers, finely diced
1 cloves garlic, finely miced
1/2 tablespoon olive oil
juice of quarter a lemon
1/2 cup mayo
1 tablespoon chopped fresh dill ( optional)
Mix it all up and serve with your homemade yee-ros!
So stage 1 of Princess of Buttermilk Springs world domination is on its way and next your princess will be taking OVER the royal twitter verse! Like me on Facebook and don’t forget to sign this: Those kids need us!
You know you love my blog! 🙂 Go ‘head and follow!
The Princess rules the food-verse……
May all your culinary adventures be royal and yummy,
   The Teen Princess of Buttermilk Springs
This entry was posted on October 9, 2012. 1 Comment