Apple Cake

This is one of the desserts I made for thanksgiving.  I found it by searching through Paula Dean's recipes.  I love her and her love of butter.  This was delicious and the first dessert to dissapear!  I also make Pumpkin Pie, and Banana Cream Pie.  Both are found in the dessert section of this blog.

Ingredients:

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples

Directions

Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Servings: 16 to 20 servings
Prep Time:
Cook Time: 1 hour 30 min

Apple Crisp

Here's another dessert I served last week.  Top with whipped cream or vanilla ice cream.  Yummy!


Ingredients:

• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups packed brown sugar
• 1 1/2 cups butter
• 2 quarts peeled, cored and sliced apples

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

Perfect Pumpkin Pie

I have been craving pumpkin pie lately.  It's my favorite thing about fall.  Last week I hosted a Scentsy party at my house, and I wanted all the food to be fall themed.  So, of course, pumpkin pie was high on the list on desserts to be served.  I did not anticipate the huge brick wall in my way.  NO ONE is selling pumpkin right now.  I guess the pumpkin crop got wiped out last year so there is only a little supply left, so the stores wont be putting them on their shelves until closer to Thanksgiving.  So...  I had two options.  I could not make it, or I could buy an actual pumpkin (why are there real pumpkins in the stores and not canned pumpkin?  Did the Fry's worker lie to me?) and make it from scratch.  Well, I didn't want to do any of those things, so through the magic of Facebook,  I tracked down a can.

So, here is the recipe for my delicious-almost-didnt-happen-pumpkin-pie.

Ingredients:

• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1 2/3 cups evaporated milk
• 2 eggs
• 1 (9 inch) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
3. Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm. 

This pie was amazingly delicious and I hope you guys can track down some pumpkin so you can try it! The only thing I suggest is to cook the pie at LEAST 15 minutes longer than the recipe says. Enjoy!

Apple Dumplings

Well, it's finally September and that means fall is finally here!  That means cooler weather (finally!) and cooler weather means that I'll be more in the mood to cook!  I already have a bunch of new recipes to try, so check back often!  On Sunday I made these babies:

8 servings

2 Granny Smith apples - peeled, cored and quartered 1 (8 ounce) can refrigerated crescent rolls 1/8 teaspoon ground cinnamon

1/2 cup butter 3/4 cup white sugar 1 cup orange juice 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.  In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.  Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

I made this recipe as written and I thought it was fantastic!  The only problem I had was that my crescent rolls were butter flavored.  I DO NOT recommend this.  It made the dish taste too buttery, which I didn't think was possible.  So buy original crescent rolls and you'll be golden!

Graham Cracker Eclairs

I found this recipe on a craft blog the other day.  I just had to try it!


Makes 1 9x13 pan

2 small packages instant vanilla pudding
3 cups milk
1 package of chocolate frosting (or make your own)
8 oz. cool whip
1 box of graham crackers

--Stir pudding mix and milk together and let set for 5 minutes. Fold in cool whip. In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). Then layer on 1/2 of the pudding mixture. Layer twice more and then spread frosting all over the top.

Let set overnight or at least 3 hours.

Serve and Enjoy!

Ridiculously Easy Banana Cream Pie

You will need:

1 pie crust (I used pre-made graham cracker)
1 package instant banana cream pudding
1 1/4 cup milk
1 1/4 cup whipped topping
2 bananas
caramel
more whipped topping

Slice up one banana and place in pie shell.  Drizzle caramel over bananas.  Prepare pudding by mixing pudding mix, milk, and whipped topping for 2 minutes.  Pour into pie shell.  Cut up second banana and place on top.  Drizzle caramel again, and top with whipped topping.

Refridgerate for 2 hours or until ready to serve.

See?  So easy!  And everyone will love it!

5 Minute Fried Ice Cream

One of the sisters in my ward brought this to Enrichment and I immediately fell in love with it and got the recipe. I made it for my FHE on monday. SOOO delicious. SOOO fast. Perfection. You must try this ASAP!

Yield: 1 9x13 pan of deliciousness

1 c. brown sugar
1 c. coconut
2 c. rice crispies
3/4 c. chopped pecans

1 cube melted butter
1/2 gallon softened ice cream

Mix first 4 ingredients together. Pour in melted butter. Stir until combined. Press half of mixture into 9x13 pan. Take ice cream and put on top of mixture then add the rest of the mixture on top.

You could serve with toppings, but it's yummy without. Enjoy!

Buttercream Icing- perfect for decorating!

I made this cake for my daughter's first birthday. It looked so cute, and best of all, it tasted delicious! I found this recipe in a Wilton cake decorating magazine. It was SO yummy, and it was perfect consistency to do what I needed.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract (only if you need pure white frosting otherwise regular is fine)
4 cups powdered sugar
2 tablespoons milk

food coloring

*makes about 3 cups*

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in refrigerator when not in use. If refrigerated in an airtight container, it can be stored for two weeks. Rewhip before using.

Boston Cream Pie

The title of this dessert makes it sound difficult, but it is actually very simple. I loved this! I almost ate the whole thing myself!

Prep time: 10 minutes
Ready in: 1 hr 15 minutes

Ingredients

• 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 1/2 cups thawed COOL WHIP Whipped Topping
• 1 round yellow cake layer (8 or 9 inch)
• 1 (1 ounce) square BAKER'S Unsweetened Chocolate
• 1 tablespoon butter
• 3/4 cup powdered sugar
• 2 tablespoons cold milk

Directions

1. Beat pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2. Stack cake layers on serving plate, spreading pudding mixture between layers.
3. Microwave chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

I made this recipe as written, and it was divine. The only suggestion I have is when making the chocolate frosting is to do everything SLOWLY. I made the mistake of dumping everything in the bowl at the same time and I ended up with a clumpy runny mess. So I remade it, but this time I added the sugar 1/4 cup at a time, and the milk 1 tbsp at a time--alternating. Does that make sense? I know you know what I mean.

To cut the cake in half, I used thread instead of a knife. It came out much cleaner and faster than it would if I used a knife.

Make this one! You'll love it! I guarantee it.

Perfect Apple Pie

This apple pie is so good! I did take pictures, but here's the thing. My camera's flash is crap. It's way overpowering so it makes pictures of food look really unappetizing. See?



Not the best. (Plus, I had some crust issues. ) So I probably won't be posting as many pictures. Unless I made food during the day when there is still enough natural light to take a decent picture.

Anyway--want to make this yummy pie? Here's the recipe:

• 1 recipe pastry for a 9 inch double crust pie (I made the Pioneer Woman's Perfect Pie Crust--very delicious)
  
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

I didn't change a thing to this recipe! It's perfect just the way it is! Top with vanilla ice cream. Scrumptious.

Pumpkin Cream Pie

Here is a delicious twist on a Thanksgiving classic:

Ingredients:


2 cups cold milk
2 (3.5 oz) packages vanilla instant pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped topping
1 9 inch pie crust, baked and cooled

Yes I did make my own pie crust! It turned out really tasty, just not too pretty. I'll have to practice. I'm not going to post the recipe-- just go HERE. You won't be disappointed.

Directions:

Combine milk, pudding mix, pumpkin, spices, and whipped topping in a large bowl.


Beat at lowest speed for about 1 minute.



Pour filling into cooled pie shell.

Chill until set, at least 3 hours.

Top with whipped cream!

I love this pie! It's so EASY! And delicious too!

Monkey Bread!

I LOVE breakfast food. We have breakfast for dinner at least once a week at my house. This is definitely going in the rotation!

I love trying out The Pioneer Woman's recipes. They are all so yummy! For step-by-step instructions and pictures, click HERE.

Ingredients:

* Brown Sugar // 1/2cup will be needed
* 2 sticks of butter (1 cup)
* Bundt Cake Pan (feel free to use dorky shapes)
* Cinnamon // 2-3 teaspoons
* 3 cans of Buttermilk Biscuits (the non-flaky ones)
* Sugar! // 1 cup


The best part of this recipe is that it only looks hard to make, it's really really easy, and probably the best thing you'll ever eat.

Cut the biscuits into quarters.

Place the cinnamon and sugar in a gallon bag.

Put the biscuits in the bag and give it a good shaking.

Place covered biscuits into a bundt pan. I used a cake pan because I don't own a bundt ("Oh, it's a cake!"). I had to use 2 cake pans for all the dough, and even then I had extra.

Melt butter in saucepan, add brown sugar and cook until it's become one color.

Poor over biscuits. It's going to look like way to much, but it'll be worth it in the end.

Bake at 350 for 30-40 minutes, or until crust is a deep golden brown.

ENJOY!!!

Banana Pudding Cake and Cream Cheese Frosting

Today I tried another cake recipe. I have yet to make a complete cake from scratch, but I am definitely liking these add-stuff-to-the-cake-mix recipes.

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant banana pudding mix
• 4 eggs
• 1 cup water
• 1/4 cup vegetable oil
• 3 mashed bananas

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour the cake pan of your choice.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed bananas. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan(s).
3. I always use the back of the recipe box as a guide for baking. It usually is plenty of time, even with the extra ingredients.
   

I let the cakes cool, and then I made this Cream Cheese Frosting recipe:

1 8oz cream cheese, softened
1/4 butter, softened
1 teaspoon vanilla
1 8oz whipped cream, thawed
2 cups powdered sugar

Blend the cream cheese and butter until smooth. Add vanilla and whipped cream. Slowly add the powdered sugar.

I'm not the biggest fan of cream cheese frosting, but this was really yummy. The only problem with it was that it was kind of runny. I had a really hard time frosting my cake with this. It would have been fine if I just had baked a 9x13, but I did a layered cake and it was all coming off. So next time I'll chill the frosting, or I'll increase the sugar and decrease the whipped cream.



Yummy! It's not the best picture, but I couldn't take a picture of the whole cake, the frosting was ugly remember? Just trust me that it turned out tasting scrumptious in the end.

I think the next time I make this cake, I'm just going to to a simple glaze rather than the cream cheese frosting.

Beignets

About a year and a half ago Dustin and I took a trip to Disneyland. Just the two of us went, and those 3 days were some of the funnest days of our marriage. We discovered this little restaurant in the park called Cafe Orleans. We went there EVERY DAY and got the same meal. Gumbo, seasoned french fries and mickey mouse shaped beignets.

Beignets are basically dougnuts, and they are so *SO* good. At Disneyland they served them with a vanilla cream sauce and a raspberry sauce for dipping. I didn't make either (got to watch those calories right?) but I will definitely be looking for a recipe for the next time I make these bad boys.

This recipe makes a TON. Cut it in half and you'll have plenty!

Also- my photobucket account was acting up so you get smaller pictures for this post.
SORRY.

Ingredients:

• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Directions:

1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Okay- so I never can seem to take pictures of every step. Kate is usually awake when I'm cooking, so it's a situation of bad multitasking skills. Some of the dough I cut into strips, but I found it was just easier to use a circle cookie cutter. Which in my house is a cup. My cups are also my rolling pins. I need kitchen equipment badly.

I served these with Progresso Gumbo. haha. I will definitely be making homemade gumbo sometime soon. I love New Orleans food!

Triple Chocolate Pie

A thick layer of silky chocolate cream sandwiched between a crunchy chocolate crust and thin chocolate shell

Ingredients:

Crust (alternate: two 8" graham cracker pie shells)
1 cup chocolate graham cracker crumbs *
2 Tablespoons sugar
4 Tablespoons butter, melted

Filling
1/4 cup sugar
1/4 cup chocolate syrup
1 cup semi-sweet chocolate chips
8 oz. (1 package) cream cheese, room temperature
1 3/4 cups milk
3 oz. (1 package) chocolate pudding
8 oz. whipped cream or whipped topping

Topping
1/3 cup semi-sweet chocolate chips
1 1/2 Tablespoons butter

Instructions:

Crust
1. If making your own crust grease a 8" or 9" springform pan. Mix the graham cracker crumbs * and sugar; add butter and mix. Flatten ** in your springform pan. Bake for 7 minutes at 350 degrees. Set aside to cool.

Filling
2. Place sugar, chocolate syrup, semi-sweet chocolate chips, and cream cheese in a sauce pan on the stove (preferrably with the cream cheese on bottom) and cover for 15 minutes.

3. In a separate dish mix pudding mix and milk.

4. Stir the cream cheese mixture until fairly homogenous; add cream cheese mixture to pudding and mix with electric beater.

5. Add whipped cream -- but do not overbeat!

6. Well grease the sides of the springform pan again (this helps prevent the filling from sticking to the pan).

7. Pour mixture into springform pan or pie crusts.

8. Freeze for 4 hours, or preferrably overnight.

Topping
9. Add butter and chocolate chips to a small sauce pan on low. Stir.

10. Once mixture is melted and smooth remove from heat and allow to cool for 5 minutes.

11. Pour over the top of the triple chocolate pie and spread evenly over the top using a spatula.

12. Return to freezer for at least 10 minutes to allow chocolate shell to harden.

13. You may need to use a thin, narrow spatula around the edges to help loosen the pie from the springform pan.

14. Once removed from the springform pan you can return any leftovers to the freezer. Simply cover in plastic wrap.

So- I totally didn't have enough chocolate chips to make the chocolate shell! Oops. I think I like it better with out it though. I topped the pie with a little chocolate syrup and caramel. But I think I won't even put anything on the second pie that's in the freezer. I love it just the way it is! Perfection. It might be too sweet with the chocolate shell.

Apple Ladder Loaf

This week I decided to try this recipe on found on Tammy's Recipes.

Yield:

2 loaves (10 slices each)

Ingredients:

Basic Sweet Dough:

4 1/2 cups all purpose flour
1/3 cup sugar
2 packages (1/4 ounce or 2 1/4 teaspoons each) quick rise yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter
2 eggs

Apple Filling:

1/4 cup (1/2 stick) butter, softened
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced and peeled apples

Icing:

1 cup powdered sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Melt butter in a sauce pan, and then add milk and water just until warm (105-115 degrees). Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to form a stiff batter; grease top. Cover tightly with plastic wrap; rerfigerate 2 hours or up to 3 days. Remove dough from the refrigerator.

2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into 12-inch x 9-inch rectangle. Place each on a greased baking sheet. Spread with butter.

3. Combine the brown sugar, flour, and spiced in a large bowl. Add apples and toss to coat. Spread filling down center third of each rectangle.

4. On each long side, cut 1-inch wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until nearly doubled, about 45-60 minutes.

5. Bake at 350 degrees for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature.

This was good. I halved the recipe. I've been such a sweet tooth lately, so I figured it best to not have two loaves hanging around! My math skills are seriously lacking, so trying to figure out what half of 3/4 was was my biggest challenge. I ended up just estimating a lot.

I think that I followed the directions well, but for some reason my dough had a difficult time rising, so it turned out not so fluffy in the end. I think my mistake happened here "With spoon, stir in remaining flour to form a stiff batter " It was almost impossible to keep stirring that dough so in order to get all the flour mixed I kneaded it by hand a little. Next time I won't do that.

It was still very yummy though!

Mini Angel Food Cakes

On Saturday I took a trip to one of my favorite places. The Farmer's Market. I bought 2 watermelons, a cantelope, a honeydew melon, apples, bananas, potatoes and strawberries all for $11. That's right. It's a magical place. I bought 2 cartons of delicious strawberries, and I said to myself "It's time to learn how to make angel food cake!"

It was always my favorite cake growing up. I'd ask for it every birthday. Angel food cake topped with whipped cream and strawberries. And that's what I attempted to make today.

I found the recipe on one of my regular go-to sites. Allrecipes.com It had gotten 5 stars out of 140-something reviews, so I knew I couldn't go wrong with it.

INGREDIENTS


* 12 eggs
* 1 1/4 cups confectioners' sugar
* 1 cup all-purpose flour
* 1 1/2 teaspoons cream of tartar
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon almond extract
* 1/4 teaspoon salt
* 1 cup sugar

DIRECTIONS

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

I had my plan. And I began to bake!

I seperated my eggs.


It didn't take a full 12 eggs to make 1 1/2 cups.
Then I sifted the flour and sugar together tres times.



Basically it was all going wonderfully until I turned on my mixer to beat the eggs. Then Kate started to cry.

Lately loud noises like my hair dryer and the vacuum scare her. Today, it was my hand mixer. I beat the eggs. She cried. I continued beating the eggs. She cried harder. I felt like a horrible mom, but I had to get those peaks to form!

After they did I quickly folded in the flour and proceeded to spoon the batter into the pans. I overlooked the part in the recipe where it says "fold in flour mixture 1/4 cup at a time" so it took me awhile to get it all mixed. So I messed up a little there.

One of the reviewers on allrecipes said that they had put their batter into muffin tins instead of a tube pan. I thought "Great! That's perfect because I don't have a tube pan" Well, after I spooned the batter into my large muffin tin, there was still a lot of batter left! So I spooned the rest into a 9 inch cake pan. I should have gotten out my little muffin tin, but hey-- there was a crying baby! It was very distracting.

I also overlooked the part in the recipe where it says "cut through batter with a knife to remove air pockets". Oops. That turned out to be important too.

Even with all the mistakes I think they turned out wonderful. Next time I make them I'll just be sure to either buy a tube pan, or buy another large muffin tin so I don't have my weird little round cake. Oh- and I will make sure Dustin is home to watch the crying baby.

The Best Buttercream Frosting EVER!

This frosting was so SO good! This will probably be my standard frosting recipe from now on.

Ingredients:

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar VERY SLOWLY (seriously! there was powdered sugar all over my kitchen!) and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Dustin's grade: A
Erin's grade A+

I love this frosting. My mouth is salivating just thinking about it. I think I'll go cut me another piece of cake :)

Dangerously Delicious Chocolate Cake

Revision: I originally gave this an A- because I thought it was too sweet. Well, half-a-cake later I've decided that I wouldn't change a darn thing. Not a thing. It's so good! I'm completely addicted. In fact, please come over and have some cake. I really shouldn't eat this whole thing by my lonesome.

Or should I?

I saw this recipe a couple weeks ago on kevinandamanda.com and I've been dying to try it out ever since. I paired it with The Best Buttercream Frosting, and it was soooo delicious!

Ingredients

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Directions:

1. Preheat oven to 350
2. Grease and lightly flour two 9 inch cake pans (or whatever pan you so choose)
3. In a large bowl, mix all ingredients together except for the chocolate chips. Batter will be thick.
4. Stir in the chocolate chips
5. Scoop the batter into pans


6. Use the directions on the back of the box as a guideline for your baking time. It will take longer, so check it every five minutes after the allotted time with a toothpick. You might get chocolate from the chips on your toothpick so don't let that fool you.
7. Remove from over and let cool completely.


Dustin's grade: A

Erin's grade: A-

This cake is so incredibly delicious. It's so divinely rich. Just a little too sweet for my taste, so next time I might half the chocolate chips, or leave them out all together.

Mmmmmm.....