Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Monday, June 13, 2016

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.
Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

  1. In a blender, puree the strawberries with the jam. 
  2. In a small bowl, combine the cornstarch with the vanilla. 
  3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.
To prepare the cake: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
  4. Add the butter cubes and combine until mixture resembles large crumbs.
  5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
  6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
  7. To the prepared pan, drop half of the batter by spoonfuls. 
  8. Pat the batter down and about 1 inch up the sides of the pan.
  9. Add the strawberry puree to the pan and spread over the batter.
  10. Cover with the other half of the batter over the strawberry puree. Set aside.
  11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
  12. Sprinkle evenly over the cake.
  13. Bake the cake for 45 minutes and until lightly golden brown.
  14. Allow to cool completely before serving.
Recipe adapted from NY Times Cooking

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.
Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Friday, January 22, 2016

Chocolate Souffle

Souffle, anyone? I told my husband that I was going to make a chocolate souffle. He said, souffle? Souffle? Let's have souffle! I asked him if he had ever had a souffle? He said he associated souffles with the rich and he has never had a souffle. I always associate souffles with complicated. Well, I have now made a souffle. Was it hard? It had many steps. Did my souffle fall? It did fall a little. I should have filled my ramekins a little more to get more of a top. When it came out of the oven, it looked beautiful. This is when it should be served. Even if it falls, it will not affect the taste. We topped our chocolate souffle with vanilla bean ice cream. I will say this dessert did impress my husband. He told me that I spoil him.
Chocolate Souffle
4 eggs yolks
4 egg whites
3 Tbsp sugar
2 Tbsp dark chocolate unsweetened cocoa powder
1/4 cup butter
1/2 cup sugar
1/2 cup dark chocolate unsweetened cocoa powder
1/4 cup all purpose flour
1 cup milk
2 Tbsp sugar

  1. Allow the egg yolks and egg whites to be at room temperature for 30 minutes. 
  2. Preheat oven to 350 degrees F. 
  3. Spray 6 small ramekins with nonstick baking spray.
  4. In a small bowl, mix the 3 Tbsp sugar and 2 Tbsp dark chocolate cocoa powder.
  5. Coat the bottom and the sides of the ramekins generously with the sugar mixture. Set aside.
  6. Set aside the remaining sugar mixture to top the souffles for later. 
  7. In a medium saucepan, melt the butter over medium heat. 
  8. Whisk in 1/2 cup sugar, 1/2 cup cocoa powder, and the flour. 
  9. Add the milk and whisk. 
  10. Cook the mixture until it bubbles and thickens. Remove from heat. 
  11. In a medium bowl, whisk the egg yolks until combined with a fork.
  12. While whisking, slowly add a little of the milk mixture to the egg yolks.
  13. Continuing to whisk while adding the milk mixture to the egg yolks. Set aside.
  14. In a large mixing bowl, beat the egg whites until soft peaks form. 
  15. Gradually add 2 Tbsp sugar to the egg whites. 
  16. Beat the egg whites until stiff peaks form. 
  17. Fold in 1 cup of egg whites to the egg yolk mixture. 
  18. Gently fold the egg yolk mixture into the egg whites. 
  19. Equally distribute the batter to the prepared ramekins. 
  20. Bake the souffles for 20 minutes or until a knife inserted in the center comes out clean.
  21. Carefully remove the souffles from the oven.
  22. Sprinkle the souffles with the remaining sugar cocoa mixture. 
  23. Serve immediately.
Recipe adapted from Better Homes and Gardens Baking cookbook.

One year ago............................I made Thai Khao Tom.
Two years ago..........................I made Breakfast Cookies.
Four years ago..........................I made Orange Chicken.
Did you already know....................
-In the 18th century, souffles originated in France.
-Souffle means puffed up in French. 
-Souffles should be served immediately since it will begin to fall within 10 minutes once the heat escapes.

Wednesday, January 13, 2016

Nutella Chocolate Pudding

If you are going to make Angel Food Cake, you will have lots of egg yolks. I'm just preparing you. So, how do you use up a dozen egg yolks. You can make scrambled eggs with the egg yolks which my daughter loves. Why has my daughter had all yolks scrambled eggs? Because I wanted egg white scrambled eggs. I am not a big fan of egg yolks and she loves them so it is the perfect balance. With a dozen egg yolks, many other dishes can be made. So, I decided to make some chocolate pudding. This pudding is so good. I think I caught the children licking their bowls or maybe it was my husband? This chocolate pudding is really delicious.
Nutella Chocolate Pudding
2 cups of milk
1/2 cup sugar
1/2 cup unsweetened chocolate powder
4 tsp cornstarch
3 large egg yolks
1 Tbsp vanilla extract
1/2 cup Nutella
1/2 tsp salt

  1. In a medium saucepan, combine 1 1/2 cup milk, the sugar, and the cocoa powder.
  2. Over medium high heat, bring the milk mixture to a simmer. 
  3. Once simmering, remove from the heat. 
  4. In a medium bowl, combine 1/2 cup milk, cornstarch, egg yolks, vanilla extract, Nutella, and the salt.
  5. While whisking, add a spoonful of the hot milk mixture to the Nutella mixture. 
  6. While continuing to whisk, add another couple of spoonful of hot mixture to the Nutella mixture.
  7. Gradually whisk in more hot milk to the Nutella mixture. 
  8. Combine the Nutella mixture to the saucepan. 
  9. Heat the mixture over medium heat while continuing to whisk until the pudding begins to boil.
  10. Reduce the mixture to a simmer and continue to whisk. The mixture should begin to thicken within 2 or 3 minutes. 
  11. Pour the pudding into 6 small cups and cover with plastic wrap.
  12. Refrigerate for 4 hours or overnight.
Recipe adapted by Tyler Florence

One year ago.................................I made a Tomato Basil Soup.
Two years ago...............................I made Bourbon Bacon Burger.
Three years ago.............................I made Banana Bread Cookies.
Four years ago...............................I made Jalapeno Bacon Stuffed Mushrooms.

Did you already know.....................
-In England, a savory pudding  are sausages like the black pudding. 
-In England, a sweet pudding is a similar to a sponge since it is steamed and thickened with eggs.
-In America, pudding is similar to a custard and a starch is used to thicken it.

Monday, June 29, 2015

Berry Cobbler

Since 4th of July is approaching fast, I decided to make a red, white, and blue berry cobbler. I placed the blueberry filling on one side. The other side had a raspberry and strawberry filling. I really liked both sides but my husband preferred the raspberry and strawberry filling better. Next time I make this recipe, I will mix all the berries together. This cobbler is really good and easy to make. I really should make more cobblers. They make me think of my Mom. She spoiled us by making cobblers for us. It would be perfect to bring to a 4th of July celebration!
Mixed Berry Cobbler
1/4 cup sugar
1 1/2 Tbsp flour
7 cups blueberries, strawberries, and raspberries

1 1/3 cup all purpose flour
1/2 cup sugar plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter
1/2 cup chilled milk

  1. Preheat oven to 400 degrees. 
  2. Spray the 2 quart baking dish with nonstick baking spray
For Filling:
  1. In a large bowl, combine the berries.
  2. Fold in the sugar and flour with the berries. Set aside.
For Dough:
  1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
  2. Add the butter and mix until coarse meal forms.
  3. Stir in the milk. Combine until incorporated. 
  4. Add the berries into the prepared baking dish.
  5. Spoon on the dough evenly over the berries.
  6. Sprinkle the top of the dough with a little sugar. 
  7. Bake the cobbler for 25 minutes or until the crust is golden brown.
  8. Allow to cool for 30 minutes before serving.
Recipe adapted from Epicurious.

One year ago................................................I made Tri-Berry Pancakes.
Two years ago..............................................I made Raspberry Cheesecake Cookies.
Three years ago............................................I made Dulce de Leche Macaroons.
Did you already know.......................................
-Since 1777, Americans have been celebrating the 4th of July as Independence Day.
-In 1870, Congress made 4th of July an official holiday.
-Our 30th President Calvin Coolidge was born on the 4th of July.

Friday, April 25, 2014

Lemon Bars

Oh Lemon Bars, how I love you. I feel sometimes I neglect you over chocolate. I'm not sure why I always want to add lemons to my drinks instead of desserts. It seems like my husband reminds me of my love for you. Maybe it is because you are so rich and divine. Maybe it is because I always think of my Mom and oldest daughter's love for lemon desserts but I promise you I will start to make more desserts with lemons.
Lemon Bars
1 cup and 2 Tbsp all purpose flour
1 1/3 cup sugar
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
1 lemon
2 eggs
1/2 tsp baking powder

  1. Preheat oven to 350 degrees F.
  2. Spray an 8 inch square baking pan with nonstick cooking spray.
  3. Line the baking pan with parchment paper.
  4. In a medium bowl, whisk 1 cup flour, 1/3 cup sugar, 1 tsp lemon zest, and salt.
  5. Cut in the butter with a pastry blender (or forks, knives, or fingers) until the flour mixture resembles the size of peas.
  6. Press the butter mixture into the baking pan. 
  7. Bake the crust for 15 to 20 minutes or until lightly golden.
  8. Zest the remaining zest into a large bowl.
  9. Squeeze the lemon and add 3 Tbsp of lemon juice to the bowl.
  10. Add the eggs and 1 cup of sugar to the lemon juice. Whisk until foamy about 2 minutes.
  11. In a small bowl, whisk 2 Tbsp flour and the baking powder.
  12. Add the baking powder mixture to the egg mixture. Whisk until incorporated.
  13. Remove the golden crust from the oven.
  14. Carefully pour the lemony egg mixture on top of the hot crust.
  15. Return the pan to the oven and bake for 25 minutes or until the filling is set and golden.
  16. Allow the lemon bars to cool for 5 minutes.
  17. With the parchment paper, remove the bars from the pan and allow to cool completely on a wire rack before serving. 
Recipe adapted from Williams-Sonoma Sweet Treats cookbook.

*I've made lemon bars before but I think I prefer this recipe better. 
One year ago......................................I made Softies Morning Rolls.
Two years ago....................................I made Stove Top Chili Mac.
Did you already know.........................
-An average lemon holds 3 Tbsp of juice
-In 1493, Christopher Columbus brought lemon seeds to America.
-In 1849, the demand for lemons were high to the malnourished gold miners to help prevent scurvy. 

Wednesday, August 28, 2013

Lemon Bars

Oh, how I love lemons. My Mom loves lemons. My daughters love lemons. However, lemons aren't my husbands first pick. So, I asked him if he had any suggestions for a dessert that I should make. I was totally taken off guard when he suggested lemon bars. Did I ask him if I heard him right? Did I ask him to repeat his suggestion? Oh no, I didn't since I was afraid he would change his mind. Good pick husband of mine, good pick!
Lemon Bars
cookie layer:
3/4 cup unsalted butter, softened
1 1/2 cups all purpose flour
1/3 cup sugar
1/8 tsp salt
1 tsp lemon zest
topping layer:
3 eggs
1 egg white
1/3 cup all purpose flour
2 cups sugar
3/4 cups freshly squeezed lemon juice
1 tsp lemon zest

  1. Preheat the oven to 325 degrees F.
  2. In a medium bowl, combine the butter, flour, sugar, salt, and lemon zest.
  3. Press the cookie layer mixture into a 8x8 baking pan.
  4. Bake the cookie layer for about 20 minutes or until it is just turning golden brown.
  5. To make the topping, whisk the 3 eggs and the egg white in a medium bowl.
  6. Add the flour and sugar to the eggs and mix.
  7. Add the lemon juice and lemon zest to the egg mixture and stir.
  8. Pour over the cookie layer.
  9. Bake the lemon bars for about 30 minutes or until the topping is firm.
  10. Allow the lemon bars to chill before cutting.
Recipe adapted from Martha Stewart's favorite cookie recipes.

One year ago..........................I made American Beauty Cake.
Did you already know............
-Lemon trees produce fruit all year long.
-Lemons turn from green to yellow due to the weather and not ripeness.
-The juice of one lemon is a third of a day's supply of Vitamin C.

Wednesday, July 24, 2013

Nutella Chocolate Biscuit Cake

Since the royal baby has arrived, I thought it would only be fitting to make a chocolate biscuit cake like Prince William had for his groom's cake. I did make this cake last year and it was well received in my house (which translates the cake was gone within the day). To celebrate the new addition, I decided to make a new version of this recipe. I was leaning towards peanut butter for my husband but peanut butter is not European at all. I figured Nutella was the perfect addition. Oh, this cake is so delicious. I really like the Nutella in it. This version of the recipe did not last long either. It really is such an easy recipe but so rich. I used a heart shape mold for this dessert. The digestive biscuits were found in a local Maine supermarket in the International aisle so if we have them then you really should be able to find them. I also found them at a British goods store but they are cheaper at the supermarket. (To me and my sister, they taste similar to a graham cracker.) The best part of this cake is it doesn't require a oven which is best during these summer days.
Nutella Chocolate Biscuit Cake
1 (8.8 oz.) package of digestive biscuits (I used McVities) crush
1 1/3 cup mini semi sweet chocolate chips
2/3 cups heavy cream
3 Tbsp unsalted butter
1 cup Nutella

1 cups mini semi sweet chocolate chips
1/3 cups heavy cream
1 Tbsp butter
1 Tbsp agave syrup
1/4 cup Nutella for drizzle

  1. Spray a spring form pan with nonstick cooking spray. (I used a heart shape mold in the pan.) Set aside.
  2. In a medium bowl, place the 1 1/3 cup of chocolate chips. Set aside.
  3. In a medium pot, heat the 2/3 cups of heavy cream with the 3 Tbsp butter over medium heat. Stir until the mixture begins to boil.
  4. Pour the hot cream carefully over the chocolate chips and stir until smooth.
  5. Stir in the 1 cup of Nutella. Mix well.
  6. Fold in the crushed digestive biscuits into the melted chocolate.
  7. Spoon the mixture into the spring form pan.
  8. Gently, press the chocolate mixture into the pan.
  9. Refrigerate for at least 3 hours. (I refrigerated overnight.)
  10. Remove the pan form the refrigerator and carefully invert the cake onto a serving plate. Set aside.
  11. In a small bowl, place the 1 cup of chocolate chips. Set aside.
  12. In a medium pot, heat the 1/3 cups of heavy cream with the 1 Tbsp butter over medium heat. Stir until the mixture begins to boil.
  13. Remove from heat and stir in the agave syrup.
  14. Pour the hot cream carefully over the chocolate chips and stir until smooth.
  15. Evenly, pour the melted chocolate over the inverted cake. Gently, coat the top and sides of the cake. 
  16. In a small bowl, microwave about 1/4 cup of Nutella for 20 seconds.
  17. Drizzle the heated Nutella over the top of the cake. 
Recipe adapted from Betty Crocker.

One year ago.............................I made Raspberry Cream Sandwiches.
Did you already know...............
-Prince William is the 3rd grandson of Queen Elizabeth.
-The royal baby boy is the 3rd great grandson of Queen Elizabeth.
-As a member of the English Royal Family, His Royal Highness Prince of Cambridge will not commonly use a last name but will be known by the countries names in which he rules over.

Friday, June 7, 2013

Dulce de leche Cheesecake

Now, I hardly make cheesecake. It isn't because it takes awhile to make it. It really isn't hard to make. I don't even mind if the top cracks since it doesn't affect the taste. It just means that I will have to make some kind of topping. The problem for me with cheesecake is it tastes soooooo good. I just want to eat it all so I have to share to get it out of the house fast. Well, this cheesecake is very rich especially with dulce de leche in it but it is soooooo good.
Dulce de leche Cheesecake
Crust: 8 oz. vanilla wafer cookies (about 2/3 of the box) 1/2 cup sugar 1/4 tsp salt 8 Tbsp unsalted butter, melted
  1. Preheat the oven to 350 degrees. 
  2. In a food processor, finely ground the vanilla wafer cookies.
  3. Add the sugar and salt. Pulse a couple of times.
  4. Add the melted butter and mix together.
  5. Press the crust mixture into the bottom of a buttered 9 1/2 inch pan. Set aside.
3 (8 oz.) packages of cream cheese, softened
1 cup sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup dulce de leche plus more for topping

1 1/4 cup chocolate chips
1/3 cup heavy cream

  1. In a large bowl, mix the cream cheese, sugar, eggs, and vanilla extract until creamy.
  2. Add the 1/2 cup dulce de leche to the cream cheese mixture. Mix well.
  3.  Pour the cream cheese mixture over the crust.
  4. Bake the cream cheese for 40 minute or until the edges are puffed and the center is set.
  5. Remove from oven and allow to cool at room temperature for several hours.
  6. In a microwave safe bowl, melt the chocolate chips with the heavy cream. Stir about very 30 seconds until the chocolate chips are melted.
  7. Allow the chocolate ganache to cool for about 2 minutes before pouring over the cooled cheesecake.
  8. Drizzle a little dulce de leche over the top of the chocolate ganache.
  9. Allow the chocolate ganache to set for several hours before serving. 
Recipe adapted from Roxana's homebaking.

One year ago.................I made Skillet Lasagna.
Did you already know....
-In 1872, William Lawrence of Chester, NY purchased a factory and was reproducing Neufchatel but created a creamier version.
-Mr. Lawrence called his creamier version cream cheese and began to distribute it in foil wrappers.
-The cream cheese was distributed under the Empire company but was later renamed Philadelphia cream cheese.

Wednesday, April 3, 2013

Pound Cake

I survived April Fools Day. I was pretty lucky since my youngest son tried to trick all of us. He did manage to trick my sister and his best friend. Everyone else had already been warned. His sisters told him to leave them alone. My husband did manage to trick him into thinking there was no school. It didn't take my son long to catch onto that trick. My son told us April Fools is his special day to get us. I just wonder what will be in store for us when he is older. Well, I tried a trick with some food coloring and some pound cake. I wanted to make a marble look. As you can tell, I think the trick was more on me since I should have marbled it more. This pound cake is good and makes great gifts.
Pound Cake
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
3-4 drops of red food coloring

  1. Preheat the oven to 325 degrees F.
  2. Grease a 9x5 loaf pan with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the butter and sugar together until fluffy.
  5. Add the eggs one at a time. Beat for about a minute before adding the next egg.
  6. Add the vanilla extract and mix well.
  7. Slowly, add the flour and mix until just incorporated. Don't overmix.
  8. Add half of the pound cake batter to the loaf pan.
  9. Measure out about 1 cup of the remaining batter. 
  10. Add the food coloring to the 1 cup of batter. Mix about 20 times. 
  11. Pour a few spoonfuls of the colorful batter onto of the batter in the loaf pan. Run a knife in the batter to form a marble affect.
  12. Add more of the remaining batter and the colorful batter. 
  13. Randomly run the knife through it to form additional marble affect.
  14. Bake the pound cake for about 35 minutes. Check the cake. If it is browning quickly, cover loosely with foil.
  15. Continue baking for another 35 minutes or until a toothpick inserted comes out clean.
  16. Remove the pound cake from the oven. Allow to rest for 30 minutes before serving.
Recipe adapted from Baking From My Home To Yours by Dorie Greenspan. 
One year ago.........................I made Chocolate & Peanut Butter Ribbon Dessert.
Did you already know...........
-Pound cake has been around since 1747.
-Pound cake originated from Britain.
-Pound cake is known to have about a pound of butter, eggs, and sugar in it.

Wednesday, November 7, 2012

Chocolate and Oreo Cake

Did you vote? My husband wore his shirt that said Truth and Justice- Vote for Superman. He wanted to make sure everyone knew who had his vote. We brought our youngest children with us so they can be there. Since I finished first, I had my children stand with me at the exit doors. When someone passed us, my son would tell them he voted for Superman. He does love his Dad. Most people smiled at him but one person asked him why he didn't vote for Batman. My son looked at her like why? So, I replied that he would vote for Spiderman if he had the choice. My seven year old son than says that he would vote for Spiderman and Captain America since he has America in his name. The person told him that he couldn't vote for all those people and he said yes he could. I smiled and said he was voting for Congress too. What super hero would have your vote? Mine would be Wonder Woman!
Whoever wins, I just have hopeful thoughts for our nation. Hopefully the economy will improve in our nation and all nations throughout the world. For my positive thoughts, lets eat cake! How about a cake with chocolate and Oreo. Everyone would have something they liked or at least the pink flowers. This cake was really good and I had lots of great compliments. I made some cupcakes with the left over batter. Share the cupcakes and eat the cake!
Chocolate and Oreo Cake
Oreo Layer:
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 Tbsp baking powder
4 egg whites
1 cup milk
1 Tbsp vanilla
2/3 cup salted butter, softened

1 cup crushed Oreo


  1. Preheat oven to 350 degrees F.
  2. Line the bottom of an 8 inch cake pan with parchment paper.
  3. Spray the parchment paper with nonstick cooking spray and dust with flour.
  4. In a large bowl, sift together the flour, sugar, and baking powder.
  5. In another bowl, mix together the egg whites, milk, and vanilla.
  6. To the flour bowl, add the butter and mix until it starts to combine.
  7. Slowly add the milk mixture and mix until completely combined.
  8. Fold in the crushed Oreos.
  9. Bake the cake for 35 minutes or until done.
Chocolate Layer:
1 cup unsalted butter
2 cups water
1 cup vegetable oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 large eggs
1 cup buttermilk
1 Tbsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
1/4 cup crushed Oreo

  1. Preheat oven to 350 degrees F.
  2. Line the bottom of two 8 inch cake pan with parchment paper.
  3. Spray the parchment paper with nonstick cooking spray and dust with flour.
  4. In a medium saucepan, combine the butter, water, and oil. Heat over medium heat.
  5. In a large bowl, whisk together the sugar, cocoa, and flour.
  6. Pour the butter mixture into the sugar mixture and whisk until smooth.
  7. Whisk in the eggs, one at a time.
  8. Whisk in the buttermilk followed by the baking soda, salt, and vanilla.
  9. Fold in the 1/4 cup of crushed Oreos.
  10. Fill the cake pan 3/4 full with the batter. 
  11. Bake the cakes on the middle rack for 35 to 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  12. Remove the cakes and allow to cool for 15 minutes before inverting the cakes onto a baking rack.
  13. Allow the cakes to cool at least 2 hours before frosting.
1 cup butter, softened
2 tsp vanilla
4 1/2 cups powder sugar
4 tsp milk
food coloring


  1. In a medium bowl, cream the butter and vanilla together.
  2. Slowly, add the powder sugar and beat until combined.
  3. Add the milk to the butter cream and mix until smooth.
  4. Add a few drops of food coloring. Mix well. Set aside until ready to use.
To assemble:
  1. Place a chocolate layer on the serving platter.
  2. Add a layer of frosting. 
  3. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
  4. Place the Oreo cake layer on top of the crushed Oreo.
  5. Add a layer of frosting.
  6. Sprinkle 1/2 cup crushed Oreo on top of the frosting. Press down.
  7. Place the 2nd layer of chocolate cake on top of the crushed Oreo. Press down.
  8. Frost a thin layer of frosting over the whole cake. 
  9. Pipe the roses onto the cake. (I used this technique from I am Baker.)
  10. Make a border around the top and fill in the center with about 1 cup crushed Oreo.
The Oreo Cake was adapted from this recipe. The Chocolate Cake was adapted from The Pastry Queen cookbook for Tuxedo Cake. The frosting recipe was adapted from Bakerella.
Did you already know..... 
- Superman was first published in Action Comics #1 in 1938.
-Originally, Superman was dedicated to Truth and Justice then in the 1940s it was changed to Truth, Justice, and the American Way.
-Since 1945, Superman's S Symbol has been trade marked by DC Comics (known at the time as National Periodical Publications).

Monday, November 5, 2012


This past weekend was my birthday! It may have just been a few days since my last blog but I'm a year older. With different schedules, I really do not have a lot of time to spend with my sisters (I have three), so I always ask them not to purchase me a gift for my birthday but to bring me out to eat. This way I get to spend some quality time alone with them which I hardly ever get to do. For their birthdays, I take them out so we have some quality time just the two of us at least twice a year. It is very nice.
 Also, my husband took me out to eat with our family and my favorite person. For my birthday dessert, I ordered the Blondie skillet. Oh, it is so good. Now, I have asked my husband many times if he would like some. He always say no. It has nuts on it. Well, I figured I would make some Blondies at home for everyone since I tried not to share my birthday Blondie. (I gave in to my daughter who thought it was best to share which I never mind unless it is my water. For some strange reason, I never want to share my water.) When I made this recipe to share, my husband loved it-let me stress-loved it. I like this version better than the restaurants. I like walnuts but prefer pecans. Try this recipe with or without a scoop of vanilla ice cream. It is very gooey!
Walnut Blondie Skillet:
1 1/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup chopped pecans
1/4 cup butter, melted
1 cup brown sugar, packed
1 egg
1 Tbsp vanilla extract
1/2 cup white chocolate chips

Maple butter sauce:
1/4 cup butter, softened
1/4 cup powdered sugar
2 Tbsp cream cheese, softened
1 Tbsp maple syrup

  1. Preheat oven to 350 degrees F.
  2. In a 8x8 baking pan, line with parchment paper and cooking spray.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pecans. Set aside.
  4. In a large bowl, combine the melted butter and brown sugar.
  5. Add the egg and vanilla to the melted butter mixture. Mix well.
  6. Add the flour mixture a little at a time to the butter mixture until all combined.
  7. Fold in the white chocolate chips.
  8. Spread the mixture into the prepared baking pan.
  9. Bake for 20 to 25 minutes or until the center is cooked through or a little gooey in the middles. Set aside to combine.
  10. To prepare the sauce, add the 1/4 cup of butter, powdered sugar, cream cheese, and maple syrup until blended smooth.
  11. When ready to serve, heat the maple butter sauce in the microwave for 30 seconds before pouring over the warm blondie. 
  12. Top with ice cream and toasted pecans if desired. 
Recipe adapted from Tablespoon.

One year ago.............I was making Sausage, Bean, and Vegetable Soup.
Did you already know............. 
-It may take the Earth 24 hours to rotate once but Mercury takes 59 days to turn around just once.
-Venus rotates once every 243 days.
-Some scientist estimated the Earth’s rotation once was about 6 hours long before the Earth had a moon.