Creamy Custard Ice Cream Base

Homemade ice cream without the pain of manually churning!   You may use this base for almost all of your favorite ice creams. I use it for chocolate, banana, butter pecan, peach, rocky road, strawberry… I use it for almost … Continue reading

Better than Grandma’s Pie Crust

Recipe yields enough dough for two flaky buttery pie crusts. I usually double recipe, which yields enough dough for one pie and a 9″ x 13″ pan. This crust is great for pies, cobblers, dumplings, etc. Although I’m posting photos … Continue reading

Lauryn’s Original Ultimate Chocolate Cake

A true creation of love, that thoroughly tested my chemistry skills. A delicious piece of cake with my absolute favorite dessert item, champagne!

A true creation of love, that thoroughly tested my chemistry skills. A delicious piece of cake with my absolute favorite dessert item, champagne!

When it comes to cooking I am always creating my own recipes based upon my favorite flavor profiles, familial cooking styles, and seasonal ingredients. Baking on the other hand, has proven to be a difficult task, with too much chemistry involved for this home cook. When baking I typically utilize familial recipes and add my own twist. One Friday, this spring, I was feeling adventurous and decided to develop my own recipe for chocolate cake. To my surprise it only took me two tries to develop a finished product that was moist, chocolaty, and not dense. Here’s the recipe! I hope you enjoy!¬†

Ingredients for Cake

1 3/4 cups cake flour

2 cups granulated sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup 2% or 1% milk

3 eggs (room temperature)

1/2 cup vegetable oil

2 cups sour cream (full fat)

1 teaspoon vanilla extract

2 teaspoons espresso extract

2 cups chocolate chips or coarse chopped chocolate chunks tossed in flour

1 large box instant jello chocolate pudding mix

Ingredients for Chocolate Frosting

2 sticks softened salted butter

1 large egg yolk

2 teaspoons espresso extract

2-4 cups confectioner’s sugar

1 cup cocoa powder

2 teaspoons vanilla

1/4 cup heavy cream or half and half, add more by the tablespoon full as needed for desired consistency


Preheat oven to 350 degrees Fahrenheit.

Prepare 2 (two) 8×2 round cake pans or 1 (one) 9×13 pan by lining pan(s) with parchment paper then buttering or spraying with cooking spray and coating lightly with flour.

Sift cake flour, sugar cocoa powder, baking soda, baking powder, pudding mix, and salt into large bowl. In a separate bowl, combine sour cream, oil, eggs, vanilla, and espresso extract. With mixer on low add all wet ingredients to bowl containing dry ingredients. Then slowly add milk, scraping bottom of bowl with rubber spatula. Slowly fold in chocolate chips or chunks, do not mix. Pour batter into cake pan(s) and bake 40 minutes or until wooden pick comes out clean.

Allow cake to cool for at least 2 hours.

To prepare chocolate frosting beat butter until light and fluffy. Add egg yolk, vanilla extract, and espresso extract. Gradually add cocoa powder and heavy cream. Mix on low. Add confectioner’s sugar one cup at a time. Mix on low and increase to medium speed once thoroughly incorporated. Add more heavy cream as needed to thin out frosting if it seems tooth pick. Store frosting in cold place until ready to use. Frost cake as you desire.

Chocolate cake shown with fresh whipped cream and vanilla custard. My recipe for homemade vanilla custard coming soon ;-)

Chocolate cake shown with fresh whipped cream and vanilla custard. My recipe for homemade vanilla custard coming soon ūüėČ

Seasonal Strawberry Cake

I don’t have a witty story about this recipe. Unlike many of the other recipes on this blog, this recipe was neither passed on to me by a dear grandmother nor is it one that I’ve had in my repertoire for a long time. One day this spring I wanted a strawberry cake so I developed this recipe. It’s not perfect by any means. I’ve made it twice; the first time I made it in a bunt pan and cooked it for an hour… let’s just say that the cake came out dense and heavy. The second time I made it in a sheet cake pan and the cake was moister and less heavy. The “frosting” was the only item that was deliciously ‘perfect’ both times. I hope you enjoy! I welcome your recommendations!

Strawberry Cake

Strawberry Cake

Ingredients for cake

1 cup (2 sticks) salted butter, softened
2 cups granulated sugar
1 cup strawberries pureed
1 cup strawberries sliced for garnish
2 large eggs, room temperature
2 teaspoons fresh lemon juice
2 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
cooking spray for pan

Preheat oven to 350 degrees F.

Beat salted butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 or 6  minutes or until light and fluffy.

Add eggs, one at a time, beating until blended after each addition.

Stir  in lemon juice and vanilla.

In separate bowl stir together flour and strawberry gelatin power, baking soda, and salt.

Add flour mixture to butter mixture alternately with buttermilk (start with flour mixture and end by adding flour mixture).

Beat at low speed just until blended. Stir in strawberry puree.

Spray and lightly flour a 13- x 9-inch cake pan. Spread batter in prepared pan.

Bake at 350 degrees F for 30 to 40 minutes or until a wooden tooth pick inserted comes out clean. Cool in pan on a wire rack for 30 minutes. Cool completely. Spread “frosting”¬†on top and sides of cake. See recipe for frosting below.

strawberry cake unbaked

Ingredients for strawberry “frosting”
  1 (8-oz.) package cream cheese, softened
  2/3 cup sugar, divided
  1 cup strawberries sliced for garnish
  1 tablespoon strawberry gelatin
  1 1/2 cups heavy cream
  3 tablespoons fresh lemon juice
Directions for strawberry cream cheese “frosting”
Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth.

Add powdered gelatin; beat until blended. Set aside.

Beat heavy cream and lemon juice at medium speed until foamy, increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of heavy cream mixture into cream cheese mixture; fold in remaining cream mixture. Use immediately or refrigerate. Garnish cake with sliced strawberries.


Super Lemony Lemon Coconut Cake

Lemon Coconut

This is a fairly easy recipe for a great Spring time dessert. I created this recipe Easter 2014 because every lemon cake recipe I’ve ever used was never lemony enough. Trust me, if you like that tart lemony bite, this cake has it. How? I use lemon oil!! Lemon oil is approximately $10 for 0.5 ounce and goes rancid rather quickly, so it is best to refrigerate it upon opening. This is a great recipe for cupcakes too. I simply sliced the tops off horizontally, topped with curd, replaced the top and frosted. Makes 24 standard sized cupcakes, 1 3 layer 9 in round cake, or 1/2 sheet cake. By the way, this cake recipe is amazingly moist!! Simply remove the lemon ingredients and you have a great yellow cake recipe.¬†

Lemon Coconut Cupcakes, Triple Chocolate Sheet Cake (recipe coming soon), hot crossed buns, homemade peanut butter eggs, etc.

Lemon Coconut Cupcakes, Triple Chocolate Sheet Cake (recipe coming soon), hot crossed buns with cinnamon butter, homemade peanut butter eggs, etc.

Ingredients for Basic Moist (Lemon) Yellow Cake*

2 1/4 cups cake flour

1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cup milk in a 2 cup measuring cup, add enough vegetable oil to bring milk level to 1 1/3 cups

1/2 cup (1 stick) salted butter softened

1 tablespoon vanilla extract

3 large eggs room temperature

1/2 teaspoon lemon oil (use an eye dropper)

2 teaspoons lemon powder

2 teaspoons ground lemon zest

2 drops lemon food coloring

*Simply omit the lemon oil, lemon powder, ground lemon zest, AND yellow food coloring  for a very moist basic yellow cake

Lemon Oil, Ground Lemon Zest, and Lemon Powder

Lemon Oil, Ground Lemon Zest, and Lemon Powder

Ingredients for Lemon Curd Filling

1/2 cup water

1/4 cup granulated sugar

1 tablespoon lemon zest OR 1 tablespoon ground lemon zest

1/4 cup fresh squeezed lemon juice

4 teaspoons corn starch

1/4 teaspoon salt

1 tablespoon salted butter

Ingredients for Lemon Cream Cheese Frosting

2 tablespoons ground lemon zest/finely shredded lemon zest

8 ounces softened cream cheese

1/2 cup softened salted butter

1 tablespoon lemon juice

1 tablespoon lemon powder

1/2 teaspoon lemon oil

5 cups confectionery sugar

Ingredients for Coconut  Coating

3 cups shredded sweetened coconut

Optional- 3 drops food coloring of your choice


Preheat oven to 350 degrees Fahrenheit

Prepare three (3) 9 x 1.5-inch round pans OR 1/2 sheet pan by either spraying with cooking spray or cutting wax paper to fit bottom of pans (spray pans with cooking spray, place the wax paper in the pans and spray the paper)

In large mixing bowl combine cake flour, granulated sugar, baking powder, and salt. Mix until well incorporated.

Add the milk/oil mixture and butter to dry ingredients. Beat on medium-high for 2 minutes. While beating add vanilla (and lemon oil, lemon powder, and ground lemon zest if making a lemon cake).

Add eggs one at a time and continue beating on medium an additional 2-3 minutes.

Pour batter into prepared pan(s). Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. 

Bake for 20-25 minutes or until inserted knife comes out clean.

          While cake is baking make lemon curd. In a medium sauce pan over medium low heat add water, sugar, lemon zest, lemon juice,corn starch, and salt. Whisk ingredients until well incorporated. Bring mixture to a boil, stirring constantly for 1-2 minutes. Reduce temperature to low and remove pan from heat. Stir in butter and cool. Refrigerate until ready to use. FYI the curd will be a pale yellow color. If you desire a more intense yellow color then add a drop or two of yellow food coloring.

Cool cake on wire rack for 15-20 minutes or until cool.

For frosting, mix cream cheese and butter on medium speed. Once well blended add confectionery sugar one cup at a time, adding next cup once the previous cup is completely incorporated. Add lemon zest, powder, and oil. Mix/blend an additional minute. Refrigerate until ready to use.

Lemon Cream Cheese Frosting

When ready to assemble, place curd between cake layers. Frost cake. Immediately, mix coconut and food coloring. Pat coconut evenly over cake while icing is still wet. Cover/store cake appropriately.

Shredded Sweetened Coconut

Colored Coconut

Catering and Private Chef Menu

Ebullient Enterprises Catering Menu

Enjoy our delicious soups, main dishes, sides, desserts, and beverages for your next meeting, party or special occasion. Our menu reflects our most common requests. If there’s an item that you’re interested in but it doesn’t appear on the menu, please inquire with one of our ebullient consultants. We offer delivery for a fee, and will return to retrieve the dishes.

All soups require a 2 quart minimum purchase.

2 quarts (serves 4-6)                               $35

4 quarts (serves 7-8)                               $60

Farmhouse Vegetable

Heirloom Tomato

Southwest Chicken

Country Turkey Noodle

Oaxaca White Chicken Chili

Loaded Baked Potato

Cream of Broccoli

Butternut Squash Bisque

Mom’s Beef Stew

Abuela’s Chicken and Dumplings

Okra Gumbo (Chicken and Sausage)

Seafood Gumbo +$15

                                Meats and Main Dishes

Choice of 2 meats and 2 sides base price $20 per person. 2 person minimum. Pricing a la cart available upon request.

Additional meat + $3 / Additional side + $2

Pork Chops (fried, smothered, or w chutney)

Meatloaf (turkey or beef)

Chicken (Herb roasted, Mojo, Smothered, Curried, Jerk, or BBQ)

Cubed Steak

Beef Short Ribs (Braised or BBQ)

BBQ Pork Ribs (Regular or Peach Tamarind BBQ sauce)

Turkey Breast

Pork Shoulder (Traditional Mojo or BBQ)

Salmon (Ginger Glazed or Jerked) + $3 per person

Shrimp (Etouffe, Curried or Grilled) + $3 per person

Jambalaya (Chicken, Andouille or Turkey Sausage, and Shrimp) + $3 per person

Stuffed Bell Peppers (Ham, Sausage, and Shrimp OR Crab and Shrimp) + $3 per person

Lasagna (Beef, Turkey, Eggplant, Cheese, or Seafood)

Bourbon Baked Spiral Ham Market Price 


2 quarts (serves 4-6)                               $20

4 quarts (serves 7-8)                               $40

Greens (mustard, kale, collard, or mixed)


Braised Kale and Cabbage

Cabbage (smothered and fried)

Roasted butter or sweet potatoes

Broccoli (steamed or roasted w or w/o parmesan)

Vegetarian Red beans and Rice (white or brown)

Vegetarian Black beans and Rice (white or brown)

Arroz con Gandules (contains pork)

Vegetarian Curry Chana and Aloo


Jasmine, Basmati or Vegetable Fried Rice (white or brown)

Dressing (Sausage +$5)

Homestyle or Baked Macaroni and Cheese

Potato Salad

Platanos Maduros

Curried Eggplant

BBQ Baked Beans (Sausage + $5)

Corn Bread or Muffins (Regular or Jalape√Īo Cheese)

Breakfast/Brunch Selections

Quiche (various combinations available)                                                                                                      $23- $43

Breakfast Hash (Ham, Pork Sausage, or Turkey Sausage)                                                                    $15 per quart

Cheese Grits                                                                                                                                                                $15 per quart

Salmon Croquetts w Remoulade                                                                                                                        $2 per piece

Chicken or Tuna Salad (Fruit, Curried, or Plain) w/ an array of crackers and breads               $25 per quart

Kale Salad with Homemade Vinaigrette or Salad Dressing                                                                     $15

Sauces and Accompaniments

Peach Tamarind BBQ Sauce                                                                                                             All $10 per pint

Remoulade Sauce

Habanero Hot Pepper Sauce

Seasonal Fruit Salsa

Homemade Croutons

Grilled Cheese Croutons


Croissant Bread Pudding w Rum Sauce                    $30

Banana Pudding                                                                 $25

Praline Cake                                                                         $25


Flavored Lemonade (Mango, Passion Fruit, Watermelon, or Peach)                        $20 per gallon

Sangria (White or Red)                                                                                                                  $50 per gallon

Sorrel with Rum                                                                                                                               $40 per gallon

Ti-Ti’s Semi Homemade Lemon Cake

Semi Homemade Lemon Cake with Lemon Cream Cheese Frosting

Ti- Ti’s Semi Homemade Lemon Cake with Lemon Cream Cheese Frosting

This cake was created as an easy (read: less messy) way to get my nephews baking (I’m their “Ti- Ti”). Because this recipe doesn’t require you to measure and sift flour, sugar, and other typical cake ingredients, it is less messy and easy to make. Get the young people in your life; children, grandchildren, nieces, nephews, cousins, etc in the kitchen baking. It’s a great opportunity for an impromptu science lesson and bonding time with those you love.


1 package lemon cake (box cake) mix

1 (5.9 ounces) box instant lemon pudding mix

1/3 cup canola oil (or sugar free apple sauce)

4 large eggs room temperature beaten

1 cup warm water

1/4 cup fresh lemon juice

2 tablespoon finely shredded lemon zest

8 ounces  softened cream cheese

1/2 cup unsalted butter at room temperature

1 tablespoon lemon juice

5 cups confectionery sugar


Preheat oven to 350 degrees Fahrenheit.

In large bowl mix cake mix, pudding mix, oil or apple sauce, eggs, water, 1/4 cup lemon juice, and 1 tablespoon finely shredded lemon zest. Mix until well incorporated. Pour into prepared (oiled and lightly floured) bunt cake pan.

Bake for 50-60 minutes or until inserted knife comes out clean, in center of oven.

Cool cake for at least an hour and a half before inverting onto a plate.

While cake is cooling, in a medium mixing bowl combine 1 tablespoon lemon zest, softened cream cheese, softened butter (not melted), and remaining lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 4 1/2-5 cups confectionery sugar; beating until frosting reaches spreading consistency. If too thin, add more confectionery sugar by the tablespoon full until spreading consistency. Remember this recipe is for a frosting, not a glaze.

Once cake is cooled, frost accordingly.

Quick Banana “Bread”

This is the easiest banana “bread” (it tastes like cake to me) recipe that you’ll find! I created this out of ingredients that I always have at home. Essentially, I could make this “bread” every single day of the week. LOL The additions frequently change; sometimes I add chocolate chips, sometimes walnuts or pecans, and sometimes nothing at all. This recipe is fairly healthy and a great addition when unexpected guests stop by for breakfast and stay for dinner. Best of all, it can be made without bringing out all of your heavy baking equipment.


Quick and easy banana "bread." This bread is shown with chocolate chips.

Quick and easy banana “bread.” This “bread” is shown with chocolate chips.




1/2 cup (one stick) unsalted butter melted

1 cup white or brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup apple sauce (plain, sugar free, cinnamon, etc.)

3 ripe or overripe bananas (this is a great way to use overripe bananas instead of throwing them out)

1 tablespoon ground cinnamon

Optional- 1/2 cup walnuts, pecans, chocolate chips, etc. dusted in all purpose flour (this ensures that they don’t sink to the bottom of batter)


Preheat oven to 350 degrees Fahrenheit.

In large bowl mix melted butter and sugar using a spoon. Add two eggs and vanilla, Mix until well incorporated.

Pour in flour, baking soda, and salt. Fold* flour mixture into wet egg mixture. Once well incorporated, fold in apple sauce.

In separate bowl peel bananas and mash with potato masher or the back of a spoon. Fold mashed bananas into flour-egg mixture. Lastly, stir in cinnamon and any additional ingredients that you may have on hand.

Pour into and bake in well oiled (Cooking spray works great) loaf pan or metal 8×8 dish . If you use glass, the cake will brown much faster, which may result in a brown cake that is under-cooked inside.

Bake for 60 minutes or until a inserted knife is clean when removed. Allow to cool. Serve.

* Ingredients are folded in, instead of stirred in, so that batter is not over mixed. An over-mixed batter results in a dense cake.