Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


You can contact me at

Please check my family blog out with a clickety click.

Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Tuesday, February 23, 2010

Red Velvet Cupcakes

Mother Goose asked me if I could share this recipe and I was excited and flattered to do it, especially since it's about cupcakes- one of my favorite desserts.

Cupcakes are fun to eat and especially fun to make. They just look so darn scrumptious! Whenever there is a holiday or special event, I'm always thinking "what kind of cupcake can I make to fit this occasion?"

Since it was Valentine's Day, I knew that the perfect cupcake to make for V-day were Red Velvet cupcakes. I found an easy recipe from Paula Deen that did not take long to make. Here's the recipe:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil (1 cup is fine too)
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (I used only 1 tbs, but for a deeper red use 2tbs)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: I filled the frosting into a sandwich size zip lock bag and snipped a small hole in the bottom corner of the bag. Squeeze the frosting from out of the hole and you can create big swirls of frosting on the cupcake or you can just use a butter knife. Garnish cupcakes with any type of toppings.


Thursday, February 18, 2010

Featured Guest blogger, H.K.

I have been neglecting my food blog as well as neglecting my family with tasty treats. Oh, we are eating. But the concoctions I have been making are edible they just aren't great! I am trying to be cook whatever we have in the freezer and pantry on limited kitchen supplies. I have been packing up our house for the past month because we are moving to Missouri.

My first featured guest blogger has graciously accepted my plea and will be sharing a yummy for us all. When I saw and heard of the recipe the button on my pants popped because I adore red velvet.

H.K. is a talented and witty blogger. I always enjoy reading her blog and getting to know her through her writings. Please click here, and find out more about her and her Renassance Man.
Many thanks!

Wednesday, February 3, 2010


If anyone would like to be a guest recipe blogger for a day, a week or the month of March please email at I will be packing and travelling and will not be able to share some wonderful recipes, until I settle into my new kitchen. (I'm praying I get a gas stove in this kitchen, but the outcome looks pretty bleak! I look forward to seeing some wonderful shares here.

Thanks, MG