Huckabee Guests

W. Ron Adams was on track for a career in the NBA when a coal mining accident at 19 left him a quadriplegic. The story of how he overcame seemingly impossible obstacles to become a successful attorney is told in his inspiring memoir, “Coal Mine to Courtroom.” 

Learn more about W. Ron Adams and his inspiring story on "Huckabee" and via the links to the left.

Wendy Griffith is a seasoned television news anchor, international reporter, best-selling author, and speaker with over three decades of experience in broadcast journalism, primarily at the Christian Broadcasting Network (CBN/700 Club), based in Virginia Beach, Virginia. Wendy was co-host with the late CBN Founder and Chairman Dr. Pat Robertson for over a decade and is a Senior Reporter for CBN News. She also co-anchors Christian World News, CBN, a weekly show that focuses on the triumphs and challenges of the global church.

Wendy has written several impactful books. Her latest book, a top seller, "You Didn’t Miss It! God’s Best Is Worth the Wait!" is a sequel that takes readers on her personal journey of longing for love, learning to see singleness as a great adventure, and ultimately finding fulfillment in God's perfect timing. She shares her story of becoming a bride for the first time in her 50s and invites readers to embrace their own journeys with faith, courage, and unwavering hope. Wendy likes to encourage others with the phrase, “Don’t get discouraged! Get ready!” 

Wesley Williams has loved animals from a very young age! His mom even says he wanted to purchase a full-on petting zoo at just five years old. It was always something new she proclaimed. One month all he wanted was a potbelly pig, the next month a miniature pony, the next month a flock of chickens, you name the animal, and Wesley wanted it. Although he has always had a passion for working with animals, Wesley pursued his unique unicycle skills at an early age, but always kept that dream of working with furry friends in the back of his mind. Just two years into forming his livelong goal of an animal act Wesley has burst onto the scene with his “Puppy Pals,” an all-new comedic stunt dog show!

White Chocolate Peppermint Crunch Cake 

Prep time: 45 minutes 

Cook time: 30 minutes 

Total time: 1 hour 20 minutes (+ cool time) 

Yields: 14 servings 

Ingredients

For the cake:

• 3 cups all-purpose flour 

• 2 teaspoons baking powder 

• ¼ teaspoon salt 

• 1 cup (2 sticks) unsalted butter, softened 

• ½ cup vegetable shortening 

• 3 cups granulated sugar 

• 5 large eggs 

• ½ cup milk 

• ½ cup buttermilk 

• 1 teaspoon peppermint extract 

• 1 teaspoon vanilla extract 

For the frosting:

• 1 ½ cups white chocolate chips 

• 1 ½ cups (3 sticks) unsalted butter, softened 

• 3 cups powdered sugar 

• 2 teaspoons vanilla extract 

• ¼ cup peppermint crunch or crushed candy canes, divided, plus more for decorating (optional) 

• Sparkling sugar, for decorating (optional) 

Directions

1. Preheat your oven to 350°F. Line the bottom of three 8-inch round cake pans with parchment paper, then spray the bottoms and sides of the pans with cooking spray. Set aside. 

2. First, make the cakes: In a large bowl, whisk the flour, baking powder, and salt until well-combined. In the bowl of a stand mixer with the paddle attachment or in a separate large bowl using an electric hand mixer, beat 1 cup butter and shortening on medium speed for 2 to 3 minutes until the mixture is light and fluffy.  

3. Slowly pour in 3 cups sugar, one cup at a time, stirring well on low speed and scraping down the sides of the bowl after each addition. Once incorporated, beat mixture on medium-high speed for 1 minute. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. 

4. In a large liquid measuring cup or medium bowl, whisk milk, buttermilk, peppermint extract, and 1 teaspoon vanilla extract until well-combined. Add one-third of the flour mixture to the butter mixture; stir on low speed until just combined. Stir in half of the milk mixture until just combined. Stir in another third of the flour mixture until just combined, then stir in the remaining half of the milk mixture. Stir in the remaining flour mixture until just combined. 

5. Divide batter evenly among the prepared cake pans. Bake for 26 to 30 minutes or until cakes are golden on top and a toothpick inserted in the centers comes out clean. Cool the cakes in the pans for 5 minutes, then carefully transfer the cakes to a cooling rack to cool completely. 

6. While the cakes cool, make the frosting: In a small, microwave-safe bowl, heat white chocolate chips on Medium for 90 seconds. Stir thoroughly, then microwave on Medium in 15-second increments until chips are fully melted and smooth. Set aside to cool slightly. 

7. In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat 1 ½ cups butter on medium speed for 1 minute until smooth. Gradually add powdered sugar; beat on low speed until incorporated, then on medium speed for 1 minute until smooth and light. Add melted white chocolate chips and 2 teaspoons vanilla extract; beat on low speed until incorporated, then on medium-high speed for 2 minutes or until the frosting is light, fluffy, and smooth. 

8. Slice the domed tops of the cakes to flatten, if needed. Place one fully cooled cake on a cake stand or a serving plate. Top with about 1 cup frosting, in dollops; use a spatula to spread gently over the cake all the way to the edges. Sprinkle 2 tablespoons peppermint crunch evenly over the top. 

9. Top with the second cake layer, bottom side up. Top with another 1 cup frosting and spread to the edges. Top with remaining 2 tablespoons peppermint crunch. Top with the third cake layer, bottom side up. Frost the top and sides of the cake with the remaining frosting. Decorate the top and sides of the cake with peppermint crunch and sparkling sugar, as desired. 

Notes

• Store leftover cake covered in the refrigerator for up to 7 days. 

• Make Ahead: Bake and cool cakes as directed. Wrap fully cooled cakes in plastic wrap and refrigerate for up to 3 days. You can also make the frosting and refrigerate it in an airtight container a few days ahead of time; be sure to let the frosting sit at room temperature to soften before frosting cakes. 

• Freeze: You can freeze the cake layers and the frosting separately and assemble before serving. Wrap fully cooled cake layers individually with plastic wrap and foil; freeze frosting in an airtight container or in a resealable freezer food storage bag. Freeze both for up to 3 months. Thaw the cakes in the refrigerator overnight before assembling as directed; thaw the frosting at room temperature before using. 

Whitney's culinary career began in 2010 when she auditioned for the first ever season of MasterChef on Fox. Not only did she make it onto the show, but she also won the entire season. It was on this journey that her notoriety for her sweets began. Quickly she was deemed the "Pastry Princess" for her proficiency with desserts. Now fast forward 13 years, after Whitney has been featured on countless stages and shows literally across the world, the one thing that has remained her most requested menu item is her cookies. Their popularity sparked the idea for Whitney to create her own cookie company so that everyone could enjoy her cookies and with that she launched Whitney's Cookies. 

BROWNIE COOKIES

3 ounces unsweetened chocolate bar, chopped

14 ounces semi-sweet chocolate bar, chopped, divided

1/2 cup (1 stick) butter, softened

4 large eggs

1/4 cup chocolate hazelnut spread

1 1/4 cups pure cane sugar

1 tablespoon brewed coffee

1/2 teaspoon pure vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a microwave-safe bowl combine the unsweetened chocolate, 11 ounces of the semi-sweet chocolate, and butter. Microwave in

1-minute increments until melted, stirring after each minute. Set aside to cool.

In a large bowl stir together the eggs, chocolate hazelnut spread, sugar, coffee, and vanilla.

In a small bowl sift together the flour, baking powder, and salt.

Gradually add the melted chocolate mixture into the egg mixture. Stir to combine. Fold in the flour mixture until combined. Stir in the remaining 3 ounces chopped semi- sweet chocolate and refrigerate the dough for up to 1 hour.

Scoop out heaping tablespoonsful of dough and roll in your hands to form 11 balls. Place on the prepared baking sheet, and bake for 8 minutes, or until the cookies areset but slightly fudgy.

Let the cookies stand on the baking sheet for 1 minute before transferring to a wire rack to cool slightly. Repeat with the remaining dough. Serve warm.

Makes about 2 1/2 dozen cookies.

Note: I prefer to use Nutella brand chocolate-hazelnut spread.

• (for the salmon)
• 4 salmon fillets (4-6 oz pin bones removed and trimmed with the skin on)
• 1 Tbsp vegetable oil (such as canola)
• Fine sea salt and freshly ground black pepper.
• 5 Tbsp Garlic and Herb butter (add 1 clove of garlic, 1 Tbsp of chives, dill, and parsley and finely chop and blend with salted butter)
• 2 Tbsp lemon juice
• (for the garnish)
• ½ small red onion (very thinly sliced)
• Small bunch of watercress
• (for the boxty cakes)
• 2 large floury variety potatoes (such as Idaho grated and clear liquid removed)
• 1 cup cooked mashed potatoes.
• 1 egg (beaten)
• 1 cup of all-purpose flour (plus 1 Tbsp for dusting)
• ½ tsp baking powder
• ½ tsp salt
• 1-3 Tbsp milk (to thin the dough)
• 3 Tbsp salted Irish butter (melted and cooled)

How to make it

1. To make the boxty grate the raw potato (squeezing out any clear liquid with a cloth and discarding) and then add the remaining potato starch, baking powder, salt, and pepper.   When mixed add the cool mashed potato, egg, flour, and enough milk to make an even consistency.   Portion the dough out into 4 even portions and sauté in salted Irish butter. 
2. To prepare the salmon, using a sharp knife score the skin and season the fillets with salt and freshly ground pepper.
3. Heat the canola oil and 1 Tbsp of the garlic and herb butter in a skillet over medium-high heat.  Once the butter stops sizzling, place salmon skin side down and reduce the heat to medium.  Cook the fillets for about 4 minutes and then turn and cook for about 3 minutes more (the fish is ready when the thickest part of the salmon is flakey and opaque). Remove fish from the pan and transfer to a warm oven.
4. To make the butter sauce and the remaining 4 Tbsp of Garlic and Herb butter to the pan to melt on medium heat and slowly add the lemon juice.
5. To serve place a Boxty cake with salmon fillet on top in the center of each plate.  Spoon over the garlic and herb lemon butter sauce.  Garnish with a little watercress and red onion.

www.shamrockandpeach.com

Recipe from the “Return to Ireland” cookbook by Judith McLoughlin

Wilfred Reilly is an associate professor of political science at Kentucky State University. He has written for and contributed to Newsweek, Commentary, Tablet, Spiked, Quillette, National Review, and Academic Questions, among other outlets. 

In December of 2020, William Cabaniss came on the Huckabee show as a "Huck's Hero." This incredible young man started an organization called "Vanilla Feeds Tomorrow" where he makes the best authentic vanilla Mike has ever had in his life (his words!). But more than that, the sale of every bottle of vanilla provides 42 meals to families in east Tennessee. Such an inspiring young man, and he's still doing this great work today. So, this weekend we're revisiting what this Huck's Hero has been doing in the last year.

For more information about William Cabaniss and "Vanilla Feeds Tomorrow," click the globe and social media icons to the left.

William Lee Golden is a shining example of a life well lived. A true American original. Since joining the Oak Ridge Boys in 1965, he has become a member of the legendary Grand Ole Opry, inducted into both the Country and Gospel Music Halls of Fame, won 5 Grammy Awards (+ 23 nominations), 1 American Music Award, 4 Country Music Association (CMA) Awards, 4 Academy of Country Music (ACM) Awards, the 2008 ACM Pioneer Award, 10 Dove Awards and the 2010 President’s Honor.

In addition to those accolades as an Oak Ridge Boy, Golden has also recorded and released such critically acclaimed solo projects as 1986’s American Vagabond and 2000’s My Life’s Work. He has received the Lifetime Achievement Award from the Alabama Music Hall of Fame and has received the Entertainer of the Year Award from the Cherokee Indian Association, which is composed of 21 tribes from across America.

Comedian William Lee Martin is back for his second appearance. He’s performed all over America and has five TV comedy specials. His latest, “Standing in the Middle,” is streaming now on Amazon Prime and Apple TV.  He’s also the founder of the Cowboys Who Care Foundation. Don’t miss it!

Get more of William's comedy and learn about the Cowboys Who Care Foundation via the links to the left.