Easter Cake

Every year we go up to my Aunt's house for Easter and she always makes wonderful, yummy desserts. This year I decided to bring the dessert and I wanted it to be extra special. I got the
idea of using Peeps on the top of the cake, sitting in a blue coconut "lake". Ian thought it would be neat if we added "sand" to the cake edges and graham cracker crumbs worked perfectly.

Hummingbird Cake (Martha Stewart & Paula Deen)

Ingredients

• Nonstick vegetable spray
• All-purpose flour, for pans
• 3 cups self-rising flour
• 2 cups granulated sugar
• 3/4 cup vegetable oil
• 1/2 cup finely chopped pecans
• 2 very ripe large bananas, mashed
• 1 (8-ounce) crushed pineapple, with juice
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 4 large eggs, beaten

Directions

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

   

   

Coconut Cream Cheese Frosting (adapted)


Coconut-Cream Cheese Frosting
3 (8 oz) packages cream cheese, at room temperate
1-1/2 cups powdered sugar
1/4 cup heaving whipping cream
1/4 cup sweetened cream of coconut
1/2 tsp salt


To Make the Frosting:
Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.

I also used food coloring dye to make different color coconut shavings. We used green on top of the frosting in between tier 1 and purple on top of the frosting on tier 2. We made extra blue coconut shavings for the "lake" on top. To attach the Peeps, I put a bit of frosting to help them stick to the coconut shavings. Also, I used graham cracker crumbs for the "sand" on the side of the cake (this was a messy process!).

Candy-Flavored Jell-O Shots

Ian and I had both tried a Jell-O shot only once before, but we decided that they'd be a fun addition to the Super Bowl party we were going to. There are many recipes out there and you can use a lot of different types of alcohol. We had some lime Jell-O and some grape vodka sitting in our freezer, so we decided to try it out with that. The resulting candy flavored Jell-O with an ever-so-slight tinge of alcohol would be a dangerous thing to bring to a frat party or an AA meeting.

Ingredients

• 6 ounces Jello (large package) - We used Lime Jell-O
  
• 16 ounces Water (boiling)
• 6 ounces Water (cold)
• 10 ounces Vodka- We used UV Grape Vodka

Directions

• Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol.
• Pour the cooling mixture into either shot glasses or paper cups.

NoJell-O Shots for you VK!

Rice Krispies Footballs!

Ian and I are going to a Superbowl party this year (the first I have ever been to) and I decided to make Rice Krispies Footballs (minus the peanut butter). Ian did a fantastic job making and shaping the footballs and then pipping on the stitching. We had two last night and they were delicious!

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Cocoa Rice Krispies®
• Canned frosting or decorating gel

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Crack Chicken aka Buffalo Chicken Dip

I pity the person who has not tried this amazingly addictive dip. I first made this last summer for Ian and I to share over some baked chicken but we soon learned three lessons: 1. it is very, very rich and tends to overpower anything else that it is eaten with, 2. the caloric value of one tablespoon is often equal to three days of binge chocolate cake eating, and 3. it is simply too good to keep to ourselves. Since I last made this dip I have been eager to make it for friends and family because it is just so yummy. The tangy spiciness of the Franks Red Hot and the gentle sweetness of cream cheese creates a perfect harmony with the smoothness of cheddar cheese. This time I made it for a Superbowl party and paired it nicely with large dipping Fritos. I used my Crock Pot to cook my chicken to get it ready for shedding and I am keeping the dip warm in my Little Dipper Crock Pot (highly recommended if you don't have one!). Also, please note that it is hard to get a nice photo...that is if you don't eat it all before getting the photo!

Crack Chicken (modified)

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese (I used Cheddar cheese)
4 pieces of shredded chicken

1. Combine cream cheese through blue cheese in large pan on stove
2. Heat through until all cheeses are melted and mixed together
3. Add chicken to pan and heat through
4. Serve with choice of chips

Perfect Macaroni and Cheese

Over the years Martha Stewart has come out with several different renditions of Macaroni and Cheese that feature different cheeses and spices. My family and I first made her "Perfect Macaroni and Cheese" from an article that was printed in her original Magazine, Living, in 1999. Ian requested Macaroni and Cheese the other night and I know that he meant the Kraft type but there is just something so comforting about thick, creamy, deliciously amazing, homemade, baked Macaroni and Cheese. Truly comfort food for the soul!

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

My very first (completely) homemade cake and frosting!

For Christmas eve I made my first completely homemade cake and frosting. The Chocolate Velvet Cake with Cream Cheese-Butter Pecan Frosting from Cookinglight.com was wonderful and the directions were easy to follow. In the beginning, I was nervous but it turned out amazing (if I don't say so myself)! I had read from another blog about the "trick" of coating the sides of the cake with chopped walnuts to hid any icing flaws - very easy. I also used pieces of peppermint bark, which I had made earlier that week, to enhance the holiday decorations. Enjoy!!

Chocolate Velvet Cake

INGREDIENTS:

• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

PREPARATION:

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

PREPARATION:

Spoon cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Cream-Cheese Butter Pecan Frosting

INGREDIENTS:

• 2 cups chopped pecans
• 1/4 cup cup butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 (16-ounce) packages powdered sugar
• 2 teaspoons vanilla extract

PREPARATION

Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350° for 15 minutes or until pecans are toasted. Remove from oven, and let cool.

Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.

Note: To sugar silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.

What's Cooking Christmas Exchange!

Katie (Iheartcody) sent me the most amazing WC exchange gifts. I wasn't home when the package was originally delivered on December 23, so I had to wait till today to get it from the Post Office. I shrieked when I saw the adorable Mrs Clause apron and matching pot holder and I absolutely adore the GREEN napkin holders! Tonight I am going to surprise my DH with homemade sugar cookies using the cookie cutters, topped with the icing and sprinkles!!

Here are the photos (sorry I couldn't get a better photo of the apron)

Christmas Decorations 2009

The day after Thanksgiving, Ian and I change out the scarecrows to angels (my favorite). When we first moved into our new house, barely no one on the street decorated their houses for Christmas. This year was amazing - nearly everyone decorated and it looked beautiful! Limos were constantly coming up and down our street to show off our lights and decorations!

Easy and Quick Tuna Cakes

Since I am in graduate school and working full time I have been looking for quick and easy recipes that use the items in my house. I came across this recipe for Tuna Cakes and it was delicious! I wouldn't make it for an evening with guests but it was wonderful for just Ian and I.

INGREDIENTS:

• 2 cans (6oz each) light tuna in water, drained, flaked
• 1 pkg (6oz) Stove Top Stuffing for Chicken
• 1 cup shredded Cheddar cheese
• 1/2 cup shredded carrots
• 1/3 cup mayo
• 2 tbsp sweet pickle relish
• 3/4 cup water

DIRECTIONS:

• Mix tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl. Cover the bowl and refrigerate for 10 minutes.
• Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten cakes using a spatula. Cook 3 minutes on each side or until golden brown on both sides, turning cakes over carefully.

Pumpkin Fluff Dip

We were invited to a Halloween party this year and I decided to make Pumpkin Fluff Dip. Ian (who is very good at carving pumpkins) decided that it would be cool to put the dip in a pumpkin carved like a basket. It was a huge hit at the party!

INGREDIENTS

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice
• Graham Crackers for the dip
  

DIRECTIONS

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

My very first turkey!

Our local grocery store gave away free turkeys to anyone who spent more than $99 during the months of October and November. I squealed in line when I found out that I had gotten a free turkey! The one that I got was 14.2 pounds and super delicious! I was nervous about cooking it since I had never cooked one before and I had no idea about the turkey neck and gizzards! Ian and I defrosted it and removed all the yucky parts before baking it for about 5 hours (approximately 20 minutes per pound). According my Mom's recipe, we sprinkled herbs on the skin and basted it with chicken stalk every hour. When we took it out the skin was crispy and the meat was ultra juicy! I am very proud of my first, perfect turkey.

Yum!!!

Thanksgiving Decorations 2009

The day after Halloween we change out our ghosts for scarecrows. These also dance around the tree and look totally cool. I wish I had better pictures - all the colors were so beautiful and bright.

Halloween Decorations 2009

Each year Ian and I (mostly Ian) put up dancing ghosts around our tree in our yard. We the holidays we change them out (scarecrows for Thanksgiving and Angels for Christmas). Here are the ghost for this year - ohh...very scary!! We added orange lights this year to give the ghosts a fiery glow.

Pumpkin Carving!

(Ian's Pumpkin)

I love to carve pumpkins (even though a three year old can do a better job than me)! Ian always has amazing ideas for his pumpkin and consistently carves a masterpiece. This year I decided to do something different and attempted (haha) to recreate a pumpkin that I had seen on Martha Stewart.

My Pumpkin!

Ian's Pumpkin!!
On our porch!