BEST CAKE EVER!!!!!

I know, I know. I keep saying that. But this one really is.

A couple weeks ago, my husband asked if I would make a cake because I hadn't made one in awhile. He really wanted a strawberry one but told him that is a spring cake and that I had a new one I really wanted to try.

I had recently pinned a chocolate cake by Rachel Ray. Honestly, I love chocolate but not usually a fan of the chocolate on chocolate cake.

I thought about making a boxed cake and adding the frosting.

After I made the cake and needed more unsweetened chocolate to make the frosting, I thought about using canned frosting on the cake.

I am so glad I did neither.

This cake was so moist and delicious and the frosting was so amazing that I could have eaten it plain with a spoon. I actually had leftover and we put it in the microwave to warm it up and used it as an ice cream topping. AMAZING!!!!

Ingredients

• 1 3/4 cups flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon plus 1/8 teaspoon salt

• 3 1/2 cups sugar

• 14.5 ounces unsweetened chocolate, 4 ounces coarsely chopped and 10.5 ounces finely chopped (I used pre-melted)

• 15 tablespoons unsalted butter, cut into tablespoon-size pieces and chilled

• 1/4 cup plus 2 tablespoons unsweetened cocoa powder

• 2 eggs

• 4 teaspoons pure vanilla extract

• 1 1/2 cups heavy cream

 

Directions

1. Position a rack in the lower third of the oven and preheat to 350 degrees. Grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper, then grease the parchment. In a medium bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon salt.
2. In a saucepan, dissolve 2 cups sugar in 2 cups water over medium-high heat. Remove from the heat, add the coarsely chopped chocolate and 6 tablespoons butter and whisk until smooth. Whisk in the cocoa powder. Beat in the eggs, then stir in 2 teaspoons vanilla. Add the flour mixture, whisking until incorporated. Divide the batter between the prepared pans and bake until the cakes are springy to the touch and have pulled away from the sides of the pans, about 30 minutes. Transfer to racks and let cool for 10 minutes. Remove from the pans and place on the racks. Let cool completely.
3. Meanwhile, in a bowl, combine the finely chopped chocolate and the remaining 9 tablespoons butter, 2 teaspoons vanilla and 1/8 teaspoon salt. In a medium saucepan, bring the cream and remaining 1 1/2 cups sugar to a boil. Pour the cream mixture over the chocolate and let stand for 2 minutes, then stir the mixture until smooth. Refrigerate, stirring occasionally, until thickened to a spreadable consistency, about 1 hour 15 minutes.
4. Lay 4 strips of parchment paper around the border of a cake stand. Remove the parchment from 1 of the cake layers and place the layer on the cake stand. Place about 1 cup of the chocolate frosting in the center of the layer and spread to within 1/4 inch of the edge. Remove the parchment from the second cake layer and place the layer on top of the first. Apply a thin coating of frosting around the sides of the cake, rotating as you go. Top the cake with the remaining frosting and spread from the top of the cake down and around the sides. Discard the parchment paper strips.

I put the frosting in the refrigerator for 1 hour and 30 min and it didn't seem to be thick enough. I ended up spreading it in the middle and then as I poured it over the top it ran down the sides. I then stored it in the fridge and the frosting set on the cake. I'm not sure if this is a result of me using the pre-melted chocolate as opposed to using a bar or if it just needs to be in the fridge longer.

I also did not put the parchment strips around the edges. I'm guessing it is so you can remove them and not have the chocolate frosting that dripped down making the cake look messy. I like that little extra frosting to lick off the plate later.

Before I make my layer cakes, I do like to level my cakes with a bread knife. Note: you will not want to throw it out! Save it and eat it later or snack on it while you are frosting the cake.

Time for some Fall Cookin'

Fall is my favorite season! And when it comes, it puts me in the mood to cook and bake.

Something about the chilly air just begs for apple recipes, pumpkin recipes, soups, and who knows what else! Last week I made Chocolate Chip Pumpkin Bread and then this week it was Apple Pie.

As far as supper food goes, I've been trying loads of new Pinterest recipes and every single one has been a hit lately. My family says I've been spoiling them, so either I need to make a bad recipe soon or serve them grilled cheese so that they don't get to used to this.

This recipe is actually a Pinterest recipe that I tried last winter. My family loved it but Brad thought it was a little bland. So I've spiced it up a little. And did I mention that it is Super Easy!

Crock Pot Chicken and Dumplings

1 lb Boneless Skinless Chicken Breasts
2 carrots
1 celery stalk
1 medium onion
Salt and Pepper
2 cans (10.5 oz each) Cream of Chicken Soup
1 (14oz) can of Chicken Broth
4 Grands Biscuits

Put Chicken in Crock Pot. Sprinkle salt and pepper on the breasts. Put diced carrots, celery, and onion on top.

Add Cream of Chicken Soup and Chicken Broth. Cook on low for 8 hours or on High for 4-6 hours.

Take out chicken and shred. Put back in the Crock Pot.

Cut each uncooked biscuit into 9 pieces. Stir into chicken mixture and cook on High for 30 minutes.

Makes 6-8 servings.

The Most Amazing Cupcakes!!!!

A couple months ago our family went to visit some friends out of town.

It just so happened that we went a couple weeks after my friend celebrated her birthday and since she is weeeee bit older than me, I tend to give her a hard time. Seeing that I seem to be surrounded by people younger than me, my poor friend must take this abuse from me. Thankfully she is a good sport! (I feel like an old lady using that word but can't think of a better word.)

I brought her a nice bag filled with goodies for OLD people. Things like a nice housecoat, rollers, denture cream, arthritis rub, and a rain bonnet. I can't remember what else was in that bag. Give me a break, it's been a couple months! Unfortunately her husband videotaped my gift presentation, so I'm sure it will all come back to haunt me some day!

But after being a little mean, I did make it up her by giving her something nice.

Enter........our shared love for peanut butter.

I made her the MOST amazing cupcakes! Actually, the cupcakes were good but the frosting.......out of this world. Who wouldn't love peanut butter mixed with a lot of butter and then add some powdered sugar. I could have eaten the whole bowl!

WARNING: These are very dangerous. You will not be able to get them off your mind until they have all been eaten.

Peanut Butter Chocolate Chip Cupcakes

1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips

Peanut Butter Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup creamy peanut butter, natural
1/2 tsp vanilla
1/2 cup whole milk

For Cupcakes:
Preheat oven to 350 degrees F.

Combine milk and vanilla in a small bowl.

Combine baking powder, flour and salt in another bowl.

Beat butter and sugars in a bowl until light and fluffy.

Add eggs and blend until smooth. Slowly add peanut butter.

Alternately add half of the flour mixture and milk mixtures, mixing slowly, until all is incorporated.

Fold in chocolate chips.

Put into lined baking cups. Recipe says it makes 12. I actually got 16.

Bake for about 22 minutes or until golden brown.

For Frosting:

Combine sugar and salt in a bowl and combine milk and vanilla in another bowl.

Add Peanut butter and butter in mixer. Beat until smooth and creamy.

Alternately add sugar and milk mixture until fully incorporated.

If you want your frosting thinner add more milk. If you want it thicker, add some more powdered sugar.

Spread on your cupcakes and enjoy!!!!

Note: I am one to fudge on some the ingredients but on this recipe I did exactly as I typed it, so I am not sure of the outcome if you don't use Whole milk or natural peanut butter. I figure the natural peanut butter made them healthy. Right?


On a different note, what fun is a trip without a good game of find the dead cat and throw him in a corn field.

 

 

 

And, yes, I just posted about cupcakes and a dead cat in the same post. This blog is going downhill fast! Sorry about that.

My Favorite Chocolate Chip Cookie Recipe

I've often been asked for my Chocolate Chip Cookie recipe and I have to admit.....I've tried many over the years and this one is by far my favorite. I have an issue with always trying to find one that is better but I have to control myself and just make this one because it really is good. Now, I must warn, I wouldn't vary from this recipe at all. Anytime I switch it up a little it just doesn't end up as good.

Honestly, the cookies in the picture above are ones that I made a couple weeks ago and I used margarine instead of butter and they just didn't turn out as good. They were crunchier/crispier.... whatever you want to call it. My husband even asked why they were different. So, I guess if you like a crunchy cookie go ahead and use margarine but I like my cookie a little softer and chewier.

So, here is exactly what I do. I always use my Kitchen Aid Mixer and just keep it running as I add the ingredients. It makes the cookie dough really soft and fluffy. Yep, fluffy cookie dough is the way you want it.

Ingredients

1 c. white sugar
1 c. brown sugar
1/2 c. no salt butter
1/2 c. Crisco
3/4 c. vegetable oil

Cream together in mixer until very light and smooth.

ADD:
1 egg
1 T. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 3/4 c. flour
12 oz. pkg. chocolate chips

Mix all ingredients except chocolate chips in the mixer. Remember, light and fluffy! Stir in chocolate chips. Bake at 350 degrees for 10-12 minutes.

Let cool and then try to only eat one. It's hard!

Granola Bars - Quick, Easy, and Delicious!

I found this recipe on Pinterest. I know, you are surprise because I rarely ever make anything from Pinterest.

This recipe falls under all the categories that I love about recipes. It is quick. It is easy. And soooooo delicious. Plus I always love a recipe that I can add a little creativity.

After you try these you won't want to go back to the prepackaged Quaker Oats granola bars.

Ingredients

• 4 Tbsp. (1/2 cup) Unsalted Butter
• 1/4 packed light brown sugar
• 1/4 cup honey
• 2 cups plain granola
• 1 cup Rice Krispies cereal
• Mix-ins or Chocolate Chips (I will explain later)

1. Line 2 - 9x5 loaf pans or an 11x7 pan with foil. Lightly spray the foil.
2. Combine butter, brown sugar and honey in large saucepan over medium heat. Stir until the butter is melted.
3. Bring the mixture to a boil, then lower to medium-low heat and simmer until brown sugar is dissolved, about 2 minutes. Remove from heat.
4. Fold the granola and cereal into sauce and stir until evenly coated.
5. Now is when you get to be creative. You can spread the mixture into the pans and press firmly with a spatula to fill evenly. You can then sprinkle Chocolate chips, peanut butter chips, and kind of chips over your granola and firmly press down. I also like to mix craisins in and then spread in pan and top with White Chocolate Chips. You could also mix in raisins. Marshmallows and Chocolate chips would be good too. Whatever you think would be good in your granola bar.
6. Let sit at room temperature for 20 minutes. Lift out of pan and cut into bars.

As for the granola, I use the granola cereal from Aldi. I did try making my own homemade granola once but it just didn't stick together well. If you have problems with your bars not sticking together well, you can try increasing the brown sugar up to 1/2 cup.

Here are some more tips on making these.

Or if you follow me on Pinterest, you can find them there as well.

Amazing Cake

During my computer issues I was busy baking and taking pictures of some of the delicious things I've been making. So, I might have a run of some recipes over the next couple weeks.

If you are a friend of mine on Facebook, you may have seen me post about a really AMAZING cake that I made! I brought half the cake to work one day and they were all raving about it. Now...... I have to say I had made a Strawberry Cake on Easter and there are things that I like about both cakes and things I didn't like about both cakes.

The cake I made on Easter was a little dry but the Strawberry Buttercream Frosting was delicious.

This cake was so delicious that when I leveled it I couldn't throw the extra in the garbage. First I ate half of it and then I put the rest in a container. Of course, I never got another bite because my family devoured the rest.

The only thing I didn't really like was the Strawberry jam in the cream cheese frosting. No one else complained and they couldn't get enough of it. So I guess the jam thing was just me. I might actually try making this cake again but using the Buttercream Frosting from the other cake or just omitting the jam in the frosting.

Vanilla Cake with Strawberry Cream Cheese Frosting

Frosting

• 2 8-oz packages of cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• 1/2 cup seedless strawberry jam
• 3/4 cup chilled heavy whipping cream

Cake

• 3 cups cake flour (I use All Purpose)
• 3/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 7 large eggs
• 2 TBSP vanilla extract
• 1 cup sour cream
• 6 TBSP plus 1/3 cup seedless strawberry jam
• 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided (I ended up using a little under 2 lbs)

MAKE THE FROSTING
Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (I actually chilled overnight and assembled the next day.)

MAKE THE CAKE
Preheat the oven to 325. Butter and flour two 9-inch cake pans with 2-inch high sides. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.

Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely.

If your cake is a little rounded on the top, level the top of the cake. Then divide each cake in half horizontally. Place one half on a cake plate.

Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.

Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. I actually omitted this last step of swirling the jam.

After you're done it is time to enjoy a nice big piece and all the compliments you will get from everyone!

A Few Recipes

I didn't get a chance to take any pictures of the food I made for Easter dinner but I thought I would share a the links to a few of the recipes I made.

These recipes would be great for Spring entertaining or for Mother's Day which is coming up soon.

I've made this fruit salsa recipe a couple times now. Serve it with the homemade cinnamon chips or it is equally delicious with graham crackers! I omit the raspberries and throw the rest of the fruit in the food processor to chop it. It isn't as pretty but it sure is easier than chopping by hand. I used 1 Tbsp of brown sugar and 1 Tbsp of white sugar and for the fruit preserves just throw in a little Strawberry Jam. I guarantee everyone will love it!

We aren't huge fans of ham around here but I made one for Easter. Normally I am one that goes for the cheapest thing but decided that if I was going to make a ham, I was going to buy a good one. I got a great deal on one and made this delicious Brown-Sugar-Glaze. It was delicious! I just brushed it on about every half an hour as it baked. My only complaint would be that it has 4 sprigs of mint. I had to spend $3 on the mint and now I have no idea what I'll do with the rest of it. I might just make it without the mint next time. I have tons of leftover ham, so now I just have to find some good recipes to use it in. If you have any, please share.

I love making cakes! This Strawberry Cake was amazing! Everyone loved it and it is the perfect cake for this spring! It uses fresh strawberries in the cake and in the homemade buttercream icing.

If you follow me on Pinterest, you can also find all of these recipes on my board.

Red Velvet Cupcakes

 I made these cupcakes for my family for Valentine's Day. They were delicious!

This was my first attempt at Red Velvet anything. And honestly I don't think I've ever even eaten Red Velvet cake. Isaac was not liking that I added all the red food coloring but he got over it pretty quickly while he licked the whole bowl clean and had it all over his face!

Here is the recipe:

Cupcakes

2 3/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 c (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

3/4 c. reduced fat sour cream

2 large eggs

1 bottle (1 ounce) red food coloring

1/2 c. milk

Heat oven to 350. Line 2 standard size muffin pans with 24 cupcake liners.

In bowl, mix flour, cocoa, baking powder, baking soda, and salt. In second bowl, beat butter and sugar on medium-high until smooth. Beat in sour cream. Beat in eggs, one at a time. On low speed, beat in flour mixture and food coloring, alternating with milk. Spoon into cupcake liners, filling each about 2/3 full.

Bake at 350 for 23 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool. I actually baked for 20 min and still thought they were slightly over baked, so watch them.

Frosting

1 - 8 oz package of cream cheese, softened

1/4 cup  (1/2 stick) unsalted butter, softened

1 box (16 ounces) confectioners sugar

1 tsp vanilla extract

Beat cream cheese and butter until smooth. On low, beat in confectioners sugar, then vanilla. Spread onto cupcakes or you can pipe them on to make them pretty.

Sunday Morning Deliciousness

I found this Sticky Bun Breakfast Ring recipe on Pinterest. But as I made it I realized that the ring just wasn't cuttin' it for our family. 

Don't get me wrong.....the kids loved it! They ask for it all the time, it just didn't make enough.

First I made it with one tube of Grands biscuits. Not enough.

Then I made it with two small tubes of refrigerated buttermilk biscuits. Still not enough.

So here is my "big family" size which no longer works in a ring but has to be made in a 9x13 pan.

If you want the "small family" size recipe you can get it HERE.

Otherwise here is my version.

4 tubes of refrigerated buttermilk biscuits
6 Tbsp melted butter or margarine
1 c. pancake syrup
2/3 c. brown sugar
1 tsp. cinnamon

Spray a 9x13 pan.

Melt butter and mix with syrup. Pour half of the mixture in the bottom of the pan.

Mix together the brown sugar and cinnamon. Sprinkle half of the mixture on top of the syrup.

Lay the biscuits on top, overlapping them.

Pour the rest of the syrup mixture on top of the biscuits and then sprinkle with the rest of the brown sugar mixture.

Bake at 375 for 20 minutes.

Let sit for 1 minute and then turn over onto a serving platter and enjoy!

Since we are usually busy getting ready for church on Sunday morning, I love to make these on Saturday night. I then just throw them in the fridge and pop them in the oven on Sunday morning.

There you go......super easy and super delicious. 

Easy Donuts

Last Saturday my kids were so kind to let me sleep in so I thought I would offer to make them pancakes instead of them having their usual pop tarts. They must have known I was in a good mood because they asked if I would make them donuts instead.

Since I am all for a little fried dough surrounded by sugar and I actually had the ingredients (Pillsbury rolls and oil) in the house, I agreed.

For those of you who have never made these before, I thought I would share.

Basically you heat up some oil. I used vegetable oil.

After it is heated up, you take small tubes of Pillsbury rolls that come in a 4 pack. Mine actually came from Aldi. Poke a hole through the middle and toss in the pan.

Let the first side brown and then flip it.

Then coat with powdered sugar or....

cinnamon and sugar.

Then enjoy! Mmmmmmm!

Breakfast Sandwiches

I'm not a fan of mornings and because of that I'm also not a big fan of making breakfast. My husband on the other hand is often up at 2 or 3 in the morning to head off to work.

That means he wants breakfast.

There is no way I'm getting up that early but because he has to get up that early he gets a lot of sympathy from me. Much more sympathy than when he works the evening shift and gets home at 3 or 4 in the morning.

Buying premade breakfast items at the grocery store can take a big chunk out of the grocery budget, so I've tried making them myself.

I've tried several different ways but here is one. I love it because you can get creative with it.

I fried up 1 lb of pork sausage.

Added 6 eggs. Beaten.

Mixed the two together.

Put them into greased muffin pans.

Baked them at 350 degrees. I wish I could tell you a time but really I just kind of watched them until they were done.

I toasted english muffins in the oven.
Put the two together and then wrapped in tin foil and put them in the freezer.
Each day he can grab one out of the freezer and take it with him to work.

I'm guessing this cost me about $5 to make a dozen.  This is way cheaper than the premade ones!

My husband said they needed some salt and more eggs. The second time I made them I added salt, a few more eggs and some shredded cheese. It then made about 18.

Breakfast and Dessert Brought To You By Pinterest

My Saturday was spent doing what I love most, hanging out in the kitchen and baking.

I always love to bake something special for my family for Sunday morning, plus we are getting together with my husband's family tomorrow and I get to be in charge of dessert! Yeah!!!! I love to be in charge of dessert!

Pinterest is my newest and favoritest place to find new recipes to try. So that is where I found them all.

Instead of me retyping all the recipes, I'll link you to the blogs where I followed the recipe and then I'll give you some of the changes that I made.

I know a lot of people follow The Pioneer Woman. I have checked out her blog a few times and have only tried a couple of her recipes. I actually found this Apple Dumpling recipe through someone else who had posted it on Pinterest.  It looks delicious, it is super easy to make and I can't wait to try it!!!!!

She made the recipe with Granny Smith apples and I didn't have them on hand, so I used Gala. The apples I had were also kind of small, so I decided to wrap 2 apples slices instead of 1. I also used Diet Mountain Dew instead of regular Mountain Dew, so I guess that makes this a recipe for all of you who are on a diet.
(Just forget about all the butter and sugar.)

 

My next recipe is for breakfast tomorrow morning and I can't wait to eat it! I was picking little pieces that fell off after I took it out of the pan and eating them and when I made the glaze, I must admit....I licked the pan. I am so excited for tomorrow morning and I am never excited about morning or breakfast!

I was a little nervous when making this that it wasn't going to turn out. Yeast always makes me nervous, especially when it starts to get cold outside because my kitchen tends to be cold and my yeast recipes just don't rise very fast.

The only change made to the Pull-Apart Cinnamon Sugar Pumpkin Bread was that I omitted the nutmeg because I didn't have any on hand and also because I'm not a huge nutmeg fan. I also used vanilla for the glaze, not the suggested rum.

And my last recipe I made a couple weeks ago and I made it again today. Of course, this one I switched up a little different both times.

It's actually called Pumpkin Blondies but I didn't make them blond either time. This recipe came from The Girl Who Ate Everything.  I still love that name!

Anyway, back to the recipe. The first time I made it the only change I made to the recipe was substituting Chocolate Chips instead using White Chocolate and Butterscotch chips.

The second time I had to mix it up a little more. I was out of Pumpkin Pie Spice and didn't feel like making a run to the grocery store for one item, so decided to substitute Allspice. Now if you don't keep Allspice in your cupboard I suggest getting some. I use it as a substitute all the time in baking, mostly for nutmeg which I already mentioned I'm not a fan of. I was a little nervous about adding a full Tablespoon, so only used half a Tablespoon. Then as far as the chips go, I had Butterscotch this time but no White Chocolate. So I did half Butterscotch and half Semi-Sweet Chocolate.

Both times I omitted the Pecans. As a rule, I usually omit nuts. My husband is not a fan.

I did take a little bite of the one I made today and think I'm a bigger fan of the first one I made with just Chocolate Chips but I guess it all depends on what you like.



You Know It's A Good Recipe When......

You make a Potato Salad for a family party and then you are asked to make that same salad again.

On our way to the Second Family gathering that I made it for, my husband told me that this is the only potato salad that he likes and the only one that he will actually put on his plate.

Therefore, I thought it was a good one to share with you.

1/2 cup Mayo

1/4 cup Ranch Dressing

1/4 tsp. salt

1/4 tsp. black pepper

1/8 tsp. garlic powder

3 lb.  small red potatoes (about 9), cooked, quartered

6 slices Bacon, cooked, crumbled

1 stalk celery, sliced

1/2 cup thin red pepper strips

4 green onions, sliced

Mix Dressings and Seasonings in a Large Bowl.  Add Remaining Ingredients and Mix Lightly.

Since we have a love for bacon around here, I like to add a Tbsp of bacon grease to add a little extra flavor and to work on clogging our arteries.

 

Mini Caramel Pull-Apart Rolls

If you love Monkey Bread like my family does, you will love this recipe. I found it in my 2011 Pillsbury Calendar. Monkey Bread is easy to make but this is even easier!

It gives everyone their own little serving of monkey bread.

Ingredients

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury regrigerated biscuits

Directions

1) Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.

2) Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.

3) Bake at 350F for 12 to 15 minutes or until golden brown. Cool for 1 minute; turn upside down. Serve warm.

Bunnies

Here is a quick and easy treat to make with your kids.

All you need is:

Toothpicks
2 bags of Wilton Candy Chocolate (Light Cocoa or Dark Cocoa)
Bunny Marshmallows

Melt the chocolate according to instructions.

Insert the toothpicks into the marshmallows.

Give them to your kids and have the dip them.

Let them dry on wax paper.

Then enjoy.

Simple. Easy. So Delicious!

As we were making these one child said that we can make these instead of coloring Easter eggs. Brilliant idea, since I think coloring Easter eggs is pointless and a waste of time. Can you eat an Easter egg? No, but you can eat a delicious chocolate bunny!

And speaking of bunnies......aren't these the cutest little bunnies you've ever seen?

One bunny, wasn't very happy.





Another Quick and Easy Meal

One thing I am trying to do this year that I have never done in the past, is meal plan. I try to sit down at the beginning of the week and just write down each day what I am going to make. I'm hoping this will help me out a little, since Brad is gone every night, to make things that there are leftovers for him the next day and for us eat a little bit better.

Last week I made another meal that is really easy, really quick and I think it's pretty delicious.

I tried to take a picture for you all but of course I had left my camera on and drained the battery. I was hungry at that point and was not about to wait for my battery to charge. Sorry.

Quick and Easy Fettuccine Alfredo

1 (8 oz.) pkg cream cheese (cubed)
3/4 c. Parmesan Cheese
1/2 c. butter
1/2 c. milk
Salt and pepper to taste

In a large saucepan stir together all ingredients. Keep stirring until blended well.

You can then add optional ingredients of chicken, broccoli or mushrooms.

Add fettuccine noodles prepared as directions on package. Toss lightly.

I really like the Buitoni Fettuccine noodles, which you can find in the refrigerated isle for about $2.50.  Occasionally they have coupons in the Sunday paper too. That's when I usually buy them!

There you go, it's that easy!

My 2 Favorite Pumpkin Cakes

This week is Thanksgiving and that means Pumpkin Desserts! One of my favorite things to make! This year I was asked to bring dessert to 2 family gatherings. Although I absolutely love this, I am having a hard time deciding on just 2 pumpkin desserts! I have so many that I love. There are pumpkin cakes, pumpkin bars, pumpkin pies, pumpkin cheesecakes, pumpkin rolls.

You see my dilemma?

I thought I would share with you a couple of my favorite pumpkin recipes.

The first is just a plain old pumpkin cake with cream cheese frosting that has become a favorite of my kids and many others too. I love to make this into cupcakes. It's a great finger food to just grab when you want a little dessert because you are too stuffed from turkey.

Pumpkin Cake

4 eggs
2 C. sugar
1 C. oil
1 (16oz.) can pumpkin

Mix together and then sift in the following: (I hate sifting,so I generally don't do it)

2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (sometimes I substitute allspice for this)

Place in greased 9x13 inch pan and a greased 8x8 pan. Preheat oven to 350 and bake for 25 minutes. If you decide to make these into cupcakes, bake them about 17 minutes.

Cream Cheese Frosting

1 (3oz.) pkg cream cheese
3 T. butter

Beat until smooth and add 2 C. powdered sugar and 1 tsp. vanilla. I love frosting, so I make a double batch!

~~~~~~~~~~~~~~~~~~~

My second recipe is a Pumpkin Sandwich Cake. I made this a couple years ago and was a little worried with the Pumpkin/Chocolate combination. When I tasted this cake, I was IN LOVE! I think this is one of the best cakes I have ever eaten.

Instead of typing out the whole recipe, I am just going to give you the link.

Pumpkin Sandwich Cake at Better Homes and Gardens

Hope you all have a wonderful Thanksgiving!

Fun with Food

I have been dying to make this cake that I saw on one of my favorite blogs for months now.

It's a banana cake with cream cheese frosting.

When we were going to be at my brother-in-law and sister-in-laws house on his birthday, I asked if I could bring a cake and it just so happens that he loves banana cake. Perfect! I got a lot of compliments on it and Alexandra told me it was her most favorite cake ever! Of course, I think any cake with cream cheese frosting is the most delicious cake ever! So, if you want to try it out for yourself, head on over to i am baker and get the recipe.

The same day I made the cake, I also made these little cupcakes.

Once again, I got the idea from i am baker. I love copying all her creativity! This is really very easy. Just bake cupcakes, take the wrappers off and smother them with lots of frosting! You can go to i am baker and get the exact details.  I used 2 batches of Wiltons Buttercream. 

The worst part was that the night before I was laying in bed and realized I did not have orange food coloring. I did have red and yellow, so I mixed and mixed but never did acheive the exact orange that I wanted. Then I went to get my green and it was gone. I loaded up my kids (whose hair had never gotten combed yet that day and were looking pretty raggedy) and we headed to the store to buy green food coloring. I must mention that I was looking pretty scary myself, but I was not giving up at this point. Moral of the story...... PLAN AHEAD!

I was told that these are very delicious but I did not partake in this sugar high.

Gourmet Potato Soup, Chicken Nuggets and Applesauce

Today I posted on Facebook that I had canned applesauce and then was going to make potato soup and homemade chicken nuggets. I then got a few requests for my recipes and thought it easiest to just share them here.

First is the Gourmet Potato Soup and may I say it is FABULOUS! This is the first time I made it and it is delicious!

2 c. diced potatoes                                            8 oz. Sour Cream
1/2 c. diced celery                                            2 T. chives
1/2c. diced onion                                              2 T. Flour
1 c. water                                                          1/2 c. Shredded Cheddar
1/2 c. Chicken Broth                                         1/2 c. Bacon bits
1 c. Milk                                                           Salt to taste
1 c. Heavy Whipping Cream

Combine potatoes, celery, onion, water, chicken broth, and salt in a large saucepan. Simmer for 20 minutes. Add 1/2 c. milk and 1/2 c. heavy cream. In a medium bowl, blend remaining cream, sour cream, chives and flour. Gradualy pour in remaining milk. Pour some hot mixture to bowl to slowly raise temperature. When mixed, pour bowl into hot mixture and cook until thickened. Serve with cheddar and bacon bits sprinkled on top.

I'd recommend that if you are making this for your family, you should probably make a double batch.

Recently I was at my friend Dori's house and she made me and my children homemade chicken nuggets and they were so delicious! I had to try to make them myself. I'd say that this is a work in progress. Sorry, I don't have exact measurements so I'll just tell you what I did.

Boneless Skinless Chicken
Butter
Corn Flakes

Trim fat off of chicken and cut into pieces.
Dip in butter and then coat in crushed cornflakes. Put in greased 9x13 pans. I then baked them for 30 minutes at 350 degrees.

They didn't turn out as delicious as when Dori made them, but they were still pretty good. I think I cooked them a little too long, my chicken ended up a little dry. Next time I will either lower the temperature or adjust the time.

Next on to my applesauce. Once again, I don't really have an exact recipe but I will share what I did.

First, you enlist all the help that you can. We had our own little applesauce sweatshop going on. Brad happened to be home today too, so he got suckered into helping for a little while.

I like to mix my apples. I used half bushel of Ida Red Apples and full bushel of Fuji. Fuji is really sweet  and Ida Red's are more tart, but really you can make any combination that you want. I like my sauce sweet so that I don't have to add sugar.

You can go to any farm stand to get your apples, but I recommend VanDerGriend's Red Barn in Lansing because my Brother-in-law owns it. Ask for Scott, he'll hook you up!

Next, invest in buying some sort of machine to make your life easier or find someone you know that has one and become good friends with her so she'll let you borrow it. My aunt has this magnificent machine that hooks onto my Kitchen Aid Mixer! This is the second year I've used it and I love it!

I quarter my apples and cook them in a large electric skillet with a little water until they are soft. Then I simply put them through my machine and add cinnamon to taste.

In years past I put it into plastic containers and froze it. This year I just don't have enough room in my freezer, so I canned it. Just transfer your sauce to jars, put the lids on and then you have to process them.

To process, I put them in the oven (thanks to my sister Nikki for this suggestion!) at 320 degrees for 20 minutes. Take them out of the oven and you will soon hear your lids popping. Once they've popped you know they are done.

Hope this helps everyone who was asking. Enjoy!!!!