The Vegetarian Mom

A veggie mom cooking it through the books!

Honeybun Cake January 1, 2012

Filed under: Desserts,Recipes — The Vegetarian Mom @ 4:30 pm

I actually wasn’t going to post this.  Then, at the very last second (literally already started to move the fork to the plate), I decided to take a picture to share it with you.  I’ve made this recipe several times and I still love it.  I must be honest though, it’s not my original recipe.  I have no idea where I originally saw this recipe, so if you are the creator, please let me know!  🙂



Please ignore the green plastic Ikea children’s plate.  Again, I decided to take this picture at the very last second.


Honeybun Cake

For the cake:

1 box yellow cake mix

4 eggs

1 cup sour cream

3/4 cup vegetable oil


For the swirl:

1 cup light brown sugar

2 teaspoons cinnamon


For the glaze:

2 cups powdered sugar

6 tablespoons milk

1 teaspoon vanilla


Preheat the oven to 350.  In a medium bowl, combine the cake mix, eggs, sour cream, and oil.  Mix well.  In a separate bowl, mix the brown sugar and cinnamon.  Pour half the batter into a 9×13 pan.  Add the sugar mixture to form a layer over the entire pan.  Add the remaining batter.  Use a knife to create swirl patterns.  Bake for 40 minutes.  Before taking it out of the oven, mix the powdered sugar, milk, and vanilla to make the glaze.  Pour over the cake while it is still warm.




Pinot Noir Spiced Cranberry Sauce November 25, 2011

Filed under: Christmas,Recipes,Side Dishes,Thanksgiving — The Vegetarian Mom @ 6:33 pm
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First of all, I want to say that I am NOT a photographer.  I will probably never be a good photographer.  Maybe eventually we’ll get a fancy camera and I can take lots of fancy foodie pictures.  Until then, you get unedited, point and shoot pictures.  🙂  I promise the food will taste better than the picture looks though!  🙂

With all of that said, here’s my first holiday post.  I tried this recipe last year for Thanksgiving and I loved it!  Everyone else seemed to love it too, so I made some for Christmas as well.  This year, I knew it would be on my holiday menu.  Growing up, I sometimes felt like I was the only one who liked cranberry sauce.  I think it’s one of those “love it or hate it” dishes.  In my opinion, Thanksgiving just isn’t Thanksgiving without a plate of cranberry sauce straight from the can… sliced according to the little indentions on the can.  I guess I finally grew up.  Here’s some real cranberry sauce.  And when I saw that it was made with wine???  Yes, please!

Pinot Noir Spiced Cranberry Sauce

(adapted from Better Homes and Gardens)

Active Cooking Time: 30 minutes

Cooling Time:  2 hours

Serves:  8-10

1 cup Pinot Noir (I also pour a glass for myself at this time.  Crucial.)

1 1/4 cup sugar

1 bay leaf

1 (3-4 inch) cinnamon stick (I use two from my jar.  I think they were probably 2 1/2 inches-ish.)

1 tsp. salt

4 cups cranberries (1 bag)

In a medium saucepan, combine wine, sugar, bay leaf, cinnamon sticks, and salt.  Bring to boiling.  Add cranberries.  Bring to boiling again.  Reduce heat and simmer, uncovered, for about 10 minutes (until all the cranberries have popped).  Remove from heat.  Let cool to room temperature (about two hours).  Remove and discard bay leaf and cinnamon stick.

Super easy, right?  And delicious!


This post is linked up at….

Make-Ahead Meals for Busy Moms