I Sing In The Kitchen

Gingerbread Cake With Caramel Sauce. ISITK Is 15 Today!

Posted on January 6, 2026 by I Sing In The Kitchen

Gingerbread Cake With Caramel Sauce

15 Today

Another year, another gingerbread recipe.

This birthday we’re celebrating with a traditional gingerbread cake.

The warm, aromatic flavors of ginger and cinnamon scent the kitchen in the best way while the cake is baking. And then you get to eat this delicious creation with a divine, velvety caramel sauce and a dollop of whipped cream. So yummy.

I wish you all the the very best in 2026. Thank you so much for joining me here in my happy place. xx

Gingerbread Cake With Caramel Sauce

Ingredients:

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 large egg, room temperature
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
Whipped cream
Caramel Sauce (recipe follows)

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy, about 6 minutes. Beat in molasses and egg until well blended.

2. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt then add to creamed butter mixture alternately with water.

3. Transfer to a greased 9-inch square baking pan. Bake at 325°F for 35-40 minutes or until a tester inserted in the center comes out clean.

4. Serve warm cake with the caramel sauce. Top with whipped cream.

Serves 9

Caramel Sauce

Ingredients:

1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
1/4 cup butter, cubed
1 teaspoon vanilla extract
Whipped cream, optional

Directions:

1. Combine brown sugar and cornstarch in a small saucepan. Stir in water until smooth.

2. Bring to a boil and stir for 2 minutes or until sauce is thickened.

3. Remove from the heat then stir in butter and vanilla until smooth.

Recipes from Taste Of Home

Gingerbread Cake With Caramel Sauce

The title of the song says it all.

Check out Diners on Bandcamp where you can name your price to buy their music.

Cheers!

Posted in Cake | Tagged Diners | Leave a comment

Antipasto Wreath

Posted on December 14, 2025 by I Sing In The Kitchen

Antipasto Wreath

Here’s an easy appetizer you can make that looks fun and tastes great.

I left out the pesto (because I was lazy). Still delicious.

Antipasto Wreath

Antipasto Wreath

Ingredients:

Pesto (recipe follows)
12 oz mini mozzarella balls
1 bunch fresh basil
1 pound pitted green olives
1 cup sun-dried tomatoes
1 pint cherry tomatoes or grape tomatoes
3 sprigs fresh rosemary cut into 2 inch lengths

Directions:

1. In a bowl, toss the mozzarella balls with 2 tablespoons of the pesto. (Save the rest of the pesto for another use).

2. Arrange the basil leaves in a ring on a large circular platter. Top with olives, cherry tomatoes, sun-dried tomatoes and mozzarella balls.

3. Tuck in few sprigs of rosemary.

Serves 12

Pesto

Ingredients:

8 cups fresh bail
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
3 cloves garlic
1/2 teaspoon kosher salt
1/2 cup grated Parmesan cheese

Directions:

1. In a food processor blend the first 5 ingredients until almost smooth.

2. Transfer mixture to a small bowl and stir in the Parmesan.

Makes about 1 3/4 cups

Recipes from Food Network

Antipasto Wreath
Phoebe Bridgers does a lovely cover of ‘Christmas Song’. Melancholy and moody and made for those of us who just can’t wait for January.

“You don’t have to be alone
to be lonesome
It’s easy to forget
The sadness comes crashing
like a brick through the window
And it’s Christmas so no one can fix it”

Check out Phoebe Bridgers on Bandcamp where you can buy her music.

Cheers!

Posted in Snack, Starters | Tagged Phoebe Bridgers | Leave a comment

Cashew Butter Brittle. Listening To tibia.

Posted on November 24, 2025 by I Sing In The Kitchen

Cashew Butter Brittle
sky diving

Butter is in the title of this recipe for a reason….there is A LOT of it in this riff on nut brittle. It gives the candy a rich, heavenly taste that pairs so well with the saltiness of the nuts.

Cashew Butter Brittle

Ingredients:

2 cups sugar
1 cup light corn syrup
1⁄2 cup water
1 cup butter
3 cups salted cashews ( I used 2 cups cashews and I cup Marcona almonds)
1 teaspoon baking soda

Directions:

1. Line two large rimmed baking sheets with parchment paper.

2. In a large, heavy saucepan over medium heat, stir together sugar, corn syrup and water. Cook, stirring frequently, until sugar dissolves. Increase heat to medium-high and bring mixture to a boil.

3. Add butter and stir until the butter is melted.

4. Attach a candy thermometer to the pan and reduce heat to medium-low. Cook mixture, stirring occasionally, until thermometer reads 280° on a candy thermometer (soft crack stage). This will take about 30 minutes.

5. Stir in nuts and cook, stirring occasionally, until mixture reaches 300° (hard crack stage). This takes about 10 minutes.

6. Remove pan from heat and remove thermometer. Quickly stir in baking soda and mix thoroughly. (The mixture will bubble a little).

7. Pour mixture onto prepared pans, and spread to an even thickness. Let cool completely before breaking into pieces.

8. Store in an airtight container.

Makes about 2 pounds

Recipe from Paula Deen
Cashew Butter Brittle

We’ve got some sweet indie-rock by way of Stockholm Sweden today. Duo tibia describe the song as “a heartfelt missive to any kid feeling misunderstood ‘in a small town who wants to get the fuck out of there’.” I’m in.

Check out tibia on their Instagram page.

Cheers!

Posted in Candy | Tagged tibia | Leave a comment

Ham ‘n’ Cheese Spiders

Posted on October 25, 2025 by I Sing In The Kitchen

Ham ‘n’ Cheese Spiders
Trick r Treat

These fun and tasty spiders are a great way to make Halloween dinner more festive. The biscuits are filled with a buttery ham mixture which is topped with some American cheese.

The only spider I am interested in eating, for sure.

Ham ‘n’ Cheese Spiders

Ingredients:

1 cup cooked ham, chopped
2 tablespoons chopped onion
2 tablespoons butter, softened
1-1/2 teaspoons prepared mustard
2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count), divided
1 tube (11 ounces) refrigerated breadsticks
5 slices American cheese
1 egg yolk
1 teaspoon water
10 ripe olive slices
1 tablespoon diced pimientos
1 teaspoon poppy seeds

Directions:

1. Preheat oven to 375°F. Using small pieces of foil, make forty 1/2-inch foil balls for shaping spider legs. Coat the foil balls lightly with cooking spray. (I didn’t use the foil balls…LAZY) :)

2. For the filling, mix together the first 4 ingredients in a bowl.

3. On parchment paper lined baking sheets, pat 5 biscuits into 3-1/2-inch circles.

4. To make spider legs, cut each of 10 breadsticks crosswise in half then cut each piece lengthwise in half. (Reserve remaining breadsticks for another use.)

5. Attach 8 legs to each biscuit, twisting and pressing onto baking sheet to adhere. Tuck a foil ball under the center of each leg (If using).

6. Spoon filling over biscuits. Fold cheese slices into quarters then place over top of filling.

7. Pat remaining biscuits into 4-inch circles then place over cheese, pressing edges to seal.

8. Whisk together egg yolk and water and brush over tops of the biscuits. Attach olives for eyes. Fill centers of the olives with pimientos. (I didn’t use the pimientos…LAZY) :)

9. Sprinkle biscuits with poppy seeds.

10. Bake until golden brown, 15-20 minutes. Serve warm.

Makes 5 sandwiches

Recipe from Taste Of Home
Ham ‘n’ Cheese Spiders

Here’s a Halloween themed song to get us in the spirit, albeit a bit of contradiction.

“People always stare
when I ride in my hearse
They just don’t appreciate
the 31st”

Then, unexpectedly:

“On my way to burn down
the Halloween mart”

Of course the line: “Freddy Kreuger’s looking like he’s seen this before” makes me laugh every time.

Check out The Tomb Tones on Bandcamp where you can buy their music.

Cheers!

Posted in Halloween, Main Courses, Sandwiches | Tagged The Tomb Tones | Leave a comment

Chocolate Coconut Candies. New Music From Kuggur & Svart Tulpan.

Posted on September 29, 2025 by I Sing In The Kitchen

These sweet Chocolate Coconut Candies are a cinch to make and certain to appeal to all the Almond Joy fans out there.

Chocolate Coconut Candies

Ingredients:

1 3/4 cups confectioners’ sugar
1 3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening

Directions:

1. In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-inch balls. Refrigerate until firm, about 20 minutes.

2. In a microwave, melt chocolate chips and shortening on high for 1 minute. Stir the mixture and continue to microwave in 10 second intervals until smooth.

3. Dip the balls in chocolate and allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.

Makes 5 dozen

Recipe from Taste Of Home
Chocolate Coconut Candies

Here’s some new music for you out of Sweden, where I had the privilege to visit this past summer. The song’s got an 80s vibe, but totally fresh.

“This is just a phase we’re passing through
Soon you will transform and become you”

Check out Bark At Your Owner on Bandcamp where you can buy the music.

Cheers!

Posted in Candy, Dessert | Tagged Bark At Your Owner, Kuggur, Svart Tulpan, Sweden | Leave a comment

Okonomiyaki (Japanese Cabbage Pancake)

Posted on August 30, 2025 by I Sing In The Kitchen

Japanese Cabbage Pancake

Okonomiyaki, or Japanese Cabbage Pancake, is a satisfying, savory meal. It’s simple to prepare and looks fun with the drizzles of sriracha mayo and a soy dipping sauce.

Japanese Cabbage Pancake
Okonomiyaki

Ingredients:

4 cups finely shredded green cabbage (or comparable amount of coleslaw mix)
¾ cup flour
½ teaspoon grated ginger
4 eggs, lightly beaten
3 green onions, thinly sliced, white and green parts separated
2 tablespoons soy sauce, divided
2 tablespoons vegetable oil
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce
Chopped cilantro, to serve (optional)

Directions:

1. In a large bowl combine cabbage, flour, ginger, eggs, white parts of the green onions, and 1 tablespoon soy sauce.

2. Heat oil in a large nonstick skillet or cast-iron pan over medium heat. Add cabbage mixture and press to cover bottom of skillet. Cover and cook until bottom is golden, about 8 minutes.

3, Flip pancake by holding a flat plate tightly on top of skillet, invert skillet so pancake transfers to plate. Slide pancake from plate back into skillet, browned side up. Cook until bottom is golden, about 5 minutes. Transfer to a serving platter or cutting board.

4. To make sriracha mayo, stir together mayonnaise, sriracha, and 2 teaspoons water in a small bowl. (Stir in more water, if necessary, to reach a drizzling consistency.)

5. To make a soy dipping sauce, stir together ketchup, Worcestershire, and remaining 1 tablespoon soy sauce in a small bowl.

6. Drizzle sauces over the pancake and sprinkle with sliced green onion and cilantro. Slice into wedges and serve.

Serves 3

Recipe from Real Simple
Japanese Cabbage Pancake
I just love how this song starts. Since it’s from Made In Japan, I am tying it into the post, but shoutout to the lovely Sydney Australia.

“Sleep? It’s not over yet
Carry on through the night that’s left”

Check out Made In Japan on Bandcamp where you can buy their music.

Cheers!

Posted in Main Courses, Vegetable | Tagged Made in Japan | Leave a comment

Short And Sweet. Toffee Cream Pie.

Posted on July 27, 2025 by I Sing In The Kitchen

Toffee Cream Pie
There is a light

The pleasure is all mine to share this simple recipe for Toffee Cream Pie. Five ingredients gets you a freezer treat that makes any summer day sweeter. Crunchy and creamy and oh so dreamy.

Toffee Cream Pie

Ingredients:

1 1/2 cups half-and-half cream
1 (3.4 oz) pkg instant vanilla pudding mix
1 (8 oz) carton whipped topping (such as Cool Whip), thawed and divided
6 (1.4 oz) toffee bars (such as Heath or Skor), chopped and divided
1 (9-inch) graham cracker crust

Directions:

1. In a large mixing bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes to thicken slightly.

2. Stir in 1 cup of the toffee then fold in 2 cups of the whipped topping.

3. Spoon mixture into crust.

4. Spread remaining whipped topping over top and sprinkle with remaining chopped toffee.

5. Cover and freeze for at least 4 hours until firm.

Serves 8

Recipe from Tammy Campbell
Toffee Cream Pie

Time for a totally wild short song from a band with a totally wild name.

And a sweet song.

Check out Retarded Muppit Farm on Bandcamp where you can buy their music.

Cheers!

Posted in Pie, Short And Sweet | Tagged Retarded Muppit Farm | Leave a comment

Watermelon Feta Flag Salad

Posted on June 29, 2025 by I Sing In The Kitchen

Flag Salad

If you want to put a little red, white and blue into your Fourth Of July gathering (or any other get together) try this Watermelon Feta Flag Salad.

I’m always surprised at what a great combination feta is with fruit. Here it’s served with watermelon and blueberries on a bed of arugula. Fun and refreshing.

Watermelon Feta Flag Salad

Ingredients for vinaigrette:

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grated lemon zest
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/4 cup chopped red onion

Ingredients for salad:

6 cups fresh arugula (about 5 ounces)
1-1/2 cups fresh blueberries
5 cups cubed seedless watermelon
8 ounces feta cheese, cut into 1/2 inch cubes

Directions:

1. To make the vinaigrette, combine the first 6 ingredients in a small bowl. Gradually whisk in oil until blended then stir in onion.

2. In a large bowl, toss arugula with 1/4 cup of the vinaigrette. Arrange evenly in a large rectangular serving dish.

3. For the flag’s stars, place blueberries over arugula at the top left corner of the serving dish.

4. For the flag’s stripes, arrange watermelon and feta in alternating rows.

5. Drizzle salad with the remaining vinaigrette.

Serves 12

Recipe from Taste Of Home
Flag Salad

Nothing like a soothing bit of brilliance from Sufjan Stevens to make any day better.

“We’re all gonna die”

yep.

Check out Sufjan Stevens on Bandcamp where you can buy his music.

Cheers!

Posted in Salad | Tagged Sufjan Stevens | Leave a comment

Cool Idea: Ice Pops In Beer

Posted on May 27, 2025 by I Sing In The Kitchen

Ice Pop Beer

Party Time.

Make your ice cold beer even cooler by adding an ice pop to it. Your adult beverage stays cold while getting a flavor boost at the same time.

This is the Corona. Note to self…Include the beer bottle with your drink photo so it doesn’t look so weird. It’s delicious, but it looks freakin’ weird.

Ice Pop Beer
Ice Pops In Beer

Ingredients:

Corona Beer With A Lime flavored Ice Pop
Blue Moon Beer With An Orange flavored Ice Pop

Directions:

1. Pour your beer into a glass and add an ice pop. Party on Wayne.

Ice Pop Beer

Let’s cool down with some breezy pop from British Columbia based band Bridal Party.

“I chew on the ice
at the bottom of my drink
One more taste, one last sip
I want it all
I want it all”

Check out Bridal Party on Bandcamp where you can buy their music.

Cheers!

Posted in Beverages | Tagged Bridal Party | Leave a comment

Sheet Pan Meatloaf. New Music From Brad Posey.

Posted on April 29, 2025 by I Sing In The Kitchen

Sheet Pan Meatloaf

You’ll avoid the wrath of Gordon with this Sheet Pan Meatloaf. Having the beef mixture all spread out in a thin layer on a sheet pan helps ensure your beef is fully cooked. This is a really easy and fun alternative to the traditional loaf pan variety.

Sheet Pan Meatloaf

Ingredients:

½ cup panko
1 ½ lb. ground beef (93% lean)
1 (15 oz) can diced tomatoes
1 cup chopped onion
1 cup chopped red bell pepper
¾ cup old-fashioned rolled oats
½ cup chopped parsley
2 eggs, lightly beaten
1 Tbs minced garlic
2 tsp kosher salt
1 tsp black pepper
½ cup ketchup
3 Tbs packed brown sugar
1 Tbs yellow mustard
1 Tbs Worcestershire sauce
Chopped parsley, to serve

Directions:

1. Preheat oven to 400ºF. Grease a 9 × 13-inch rimmed baking sheet with nonstick spray.

2. Sprinkle panko evenly on bottom of prepared baking sheet.

3. Combine ground beef, diced tomatoes, onions, bell peppers, oats, ½ cup parsley, eggs, garlic, salt, and pepper in a large bowl. Press the ground beef mixture evenly onto prepared baking sheet, spreading it all the way to the edges and corners.

4. Whisk together ketchup, brown sugar, mustard, and Worcestershire in a small bowl. Spread this glaze over meatloaf.

5. Bake meatloaf until lightly browned about 20–25 minutes.

6. Preheat broiler to high with oven rack 6 inches from broiling element.

7. Broil meatloaf until glaze caramelizes, about 2 to 3 minutes.

8. Cut meatloaf into squares then top servings with parsley.

Serves 6

Recipe from Cuisine At Home

There is no doubt that Brad Posey is the perfect pairing for Sheet Pan Meatloaf since it’s obvious that he loves meatloaf.