Peach Bread Pudding

August 30, 2010 By

Have you ever had bread pudding?

I was going to make a sandwich with the bread that my dad picked up from the Farmer’s Market a week (or so) ago.  I pulled out the bread and it was pretty dry and hard… and on the verge of molding.  Not sandwich material.  I didn’t want to waste it, though, and I remembered that bread pudding uses day (or so) old bread.

I never had bread pudding before.  I’d seen a bunch of recipes for it before, but it never looked appealing, so I never wanted to try it.  I found a pretty basic recipe and decided to try it.

Since I’d never made it before, I didn’t even know what to expect.  I wasn’t sure what the texture or taste or anything was going to taste like.  It has a kind of crunchy top and a custardy base.  Although I have nothing to compare it to, I thought it turned out pretty yummy!

The recipe is easy! Give it a try! :)

Peach Bread Pudding
Adapted from: AllRecipes

Ingredients

  •  10 slices day-old bread (Half a loaf)
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 2 peaches, diced and mixed w/ 1 tbsp sugar (optional)
  • 3 eggs, beaten
  • 2 cups milk
  • 1/4 cup white sugar
  • 1/2 cup  brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Break bread into small pieces into an 8 inch square baking pan. Incorporate peaches. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
 
3.  In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
 
*Optional* Sprinkle with cinnamon/sugar mixture. 
 
4.  Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. 

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Frozen Oreo Pie

August 27, 2010 By

I don’t know why, but I’ve been craving Oreo’s ALL week.

I didn’t know what I wanted to make, but I knew I had to have something, so I went to the store and bought Oreo’s.  I also bought Oreo’s Cookies ‘N’ Cream pudding because I was sure I could use that for something, too.  And some marshmallow fluff… because I love it and I was sure I could incorporate it in somewhere.  And whipped cream, because I was sure it would need a topping.

Once I got home, I started looking at some recipes and I saw this OREO and Fudge Ice Cream Cake and I really wanted to make it, but, remember?  I bought marshmallow fluff… and I was going to use it.  Also, I didn’t have ice cream sandwiches, but that’s just a minor detail.

So I decided to just make something with what I had and made this Frozen Oreo Pie.  I don’t regret not making the Ice Cream Cake, even though I’m sure it’s delicious.  This was so good.  And SO easy!! You should try it. :)

Ingredients:

  • 20 Oreo Sandwich Cookies
  • 1 tablespoon melted butter
  • 2 (heaping) tablespoons marshmallow fluff
  • 1 package Oreo Cookies N Cream pudding
  • 1 cup milk
  • (approximately) 3 cups whipped topping
  • (optional) 1 package Nabisco’s Oreo Thin Crisps (for sprinkling)
  • 1 tablespoon Hershey’s Chocolate Syrup

Instructions:

Crush Oreo’s with a food processor (or whatever chopping tool available) until you have fine crumbs.  

Mix with tablespoon of melted butter and 2 tablespoons marshmallow fluff until fully incorporated.  Once mixed, form the mixture to a pie plate.  (Doesn’t have to go all the way to the top of pie plate).

 

Mix together pudding and milk for 2 minutes.

Once your pudding is made, fold in 2 cups of the whipped topping.  Spread this over your Oreo “pie crust”.  Then, (optional) crush up some more Oreo’s and mix in with remaining cup of whipped topping.
Spread the whipped topping/Oreo mixture over pudding mixture.

Sprinkle with extra Oreo’s or Oreo Thin Crisps and Hershey’s Chocolate Syrup.  
Freeze for 4 hours or until firm.

 
When you cut the pie, run the knife under hot water.  It’ll make it so much easier to cut.

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Facing My Fear — Chunky Apple Cake

August 25, 2010 By

I said I’d never do it, but I did it.

I made a recipe with my absolute least favorite word in the title.

Do you guys have a word that you can’t stand?  It makes you uncomfortable every time you hear it?

Well, I do. 

Chunk.

Ew.  Even typing it makes me cringe.

It may be because, once, in elementary school, a kid named Bryant threw up on my desk.  He sat in the desk across from me and he didn’t even have the decency to turn his head.  He didn’t go home afterward, either.  Not only did he not go home, but he was playing at recess.  I was completely confused as to why he would want to stay at school when he had a perfectly good excuse to go home.  I was also not happy that there was a risk of him throwing up again.  So I went up to him and I asked him why he was still at school.  (Rude, maybe? Sorry, Bryant.)  He said “Sorry for blowing chunks on your desk.  It was probably because I had some old fish last night.”  Really?!!?  Sick!!  Ever since then, I’ve had a fear of vomit and I feel totally uncomfortable every time someone mentions that word.  I hate it.

But, I was looking through some recipes for apples because I had some leftover, and I found this cake.  It looked really, really good and I was totally excited to make it until I realized what it was called.  But then I decided it would be stupid not to make it just because of it’s unfortunate name.

So I made it anyway. And I didn’t even think about the incident while I was eating the cake.  And it was good!

Chunky Apple Cake (with Cinnamon Cream Cheese Frosting)
Adapted from: Southern Living

  • 1/2  cup  butter, melted
  • 2  cups  sugar
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 2  teaspoons  ground cinnamon
  • 4  Granny Smith apples, peeled and sliced
  • 1  cup  chopped walnuts, toasted
  • Chopped walnuts, toasted (optional)

Cream Cheese Frosting:

  • 1 package cream cheese, softened
  • 1/4 cup butter, softened
  • 1-2 cups sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Preparation

Stir together first 4 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients.

Add to butter mixture, stirring until blended. The mixture will be really thick.  Almost like a cookie dough consistency.  Stir in apple slices (I diced mine a little bit, but the pieces were still pretty big) and 1 cup walnuts. Spread into a greased 13- x 9-inch pan, or two cake pans.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

While cake is cooling, make the frosting.  Cream together the softened cream cheese and butter.  Add in the rest of the ingredients and stir until it’s creamy and smooth. 

After cake is completely cooled, spread first layer with frosting, and then top with other layer and frost the rest of the cake.  Sprinkle with walnuts if desired.

 

The cream cheese frosting was pretty good on the cake, but can be left off, or another frosting can be used in place.  Any ideas on a different frosting that would taste good with it?

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Crispy Salted Oatmeal White Chocolate Cookies

August 21, 2010 By

FINALLY!  The week is OVER.  I’ve enjoyed my classes, but I am happy it’s over.  What about you guys?  Are you happy it’s Friday?

I’ve had a lot of homework this week and I’d like to think I’ve been working pretty hard.  I feel pretty accomplished now that the week is over. Has this week felt incredibly jam-packed to anybody else?!

I thought I’d rack up my accomplishments for the week by making cookies.  Cookies and I do NOT get along.  I try so hard to make them come out even halfway decent.  I’m not asking for perfection here, I would just like to make a cookie that doesn’t get rejected.  I would like to tell you all that I made my first good cookie.  Not only was it good, it was really, really good.  
A few days ago, I was reading Deb at Smitten Kitchen’s blog and I came across these Crispy Salted Oatmeal White Chocolate cookies.  Normally, oatmeal cookies are not my favorite.  Or white chocolate.  Or salted sweets.  But as I was reading her post, she wrote that they might have outranked her homemade oreos and that is the moment I knew I had to try them.  I couldn’t imagine how any cookie could outrank those… so I had to test it myself.

I’m glad I did because hese cookies are delicious!!  I still love the homemade oreos, but I can completely see how somebody might want to challenge these two cookies.  Even my boyfriend who doesn’t like sweets ate one… and another, and another.  Please make them…if I can do it, so can you!  Let me know how you like them.  :)

Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Smitten Kitchen

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
12 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.) I used coconut white chocolate and I think the coconut added a really good flavor to the cookie.
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth.

Gradually add oats and white chocolate and mix until well incorporated.

 
Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a flake or two of sea salt on each cookie.

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

See the sea salt?
Filed Under: Cookies, Oatmeal, White Chocolate



Caramel Apple Crumble Pie

August 17, 2010 By

Hi guys :)

Well, today was my first day of classes this semester.
I had a whopping ONE CLASS!!  A grueling 50 minutes of Developmental Psychology.  I even sat in the front.  It was rough, let me tell you. I deserve this pie I’m about to tell you about.

Okay, so obviously it wasn’t bad at all.  It was good, actually.  The walk to class went well, too.  It was a BEAUTIFUL morning… the temperature was probably 80… I almost had to put a winter coat on.  The average temperature this summer has probably been 110 degrees.  Crazy, crazy.  But I prefer it that way… I hate winter.  I love snow.  Summer+Snow=My fantasy world.

But enough about me.  How was YOUR day?  What’s your favorite weather?

Anyway, like I was saying, class went well today. I needed to make something to end my day well, too.

Caramel Apple Crumble Pie
Adapted from:  Picky Cook, Joy the Baker, and Emeril Lagasse

Crust: (Emeril)

  •   1 1/2 cups plus 2 tablespoons bleached all-purpose flour
  •   1 tablespoon sugar
  •   1/2 teaspoon salt
  •   6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
  •   2 tablespoons oil
  •   5 tablespoons ice water, or as needed

Filling: (Joy)

  • 2 1/2 lbs baking apples, peeled, cored and sliced 1/4-inch thick.  I used a combination of Granny Smith and Pink Ladies.
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg, preferably fresh grated
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon plus 1 teaspoon cornstarch
  • A few caramels (To taste–optional)
  • 1/4 cup caramel topping

Topping: (Picky Cook)

  •   1/2 cup all purpose flour
  •   1/2 cup old fashioned oats – not instant
  •   1/2 cup sugar
  •   1/4 cup (packed) golden brown sugar
  •   1 1/2 teaspoons ground cinnamon
  •   1/2 teaspoon salt
  •   6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Peel and core your apples.

Crust:  (Text taken straight from Emeril)

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.  (I used all of the water)

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

While crust is in the refrigerator, make filling.

Preheat oven to 400 degrees.

Filling: (Text taken straight from Joy)

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix.

 
Cover apples and allow to macerate (develop and release juices) at room temperature for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid.  The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized.  Swirl the liquid but do not stir it.  (Alternatively, spray a 4-cup heatproof measuring cup with nonstick vegetable spray, add liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.)

Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Go ahead and make the topping while you’re waiting and store in fridge until you’re ready to assemble your pie.

Topping:

Mix all ingredients except butter in a medium sized bowl.  Cut in butter and mix with hands until it resembles course crumbles.

 
—
Once the pie dough is ready, take it out of the fridge.  You may want to wait about ten minutes so the dough is easier to roll out.  Roll out your dough.  (I put mine between two sheets of wax paper.)

Form the dough to the pie plate. and make whatever design you want around the edges, making sure none of the dough is hanging under the lip of the pie plate.

Once you have perfected your pie dough, pour your apple mixture into the plate.  At this point, unwrap your caramels (I only used 6 or 7) and cut in half.  Place them throughout the apples.  Drizzle 1/4 cup caramel topping over apples.

Take topping from fridge and cover apples completely.

Place pie in oven and bake for 40-50 minutes.  Once the topping starts to turn golden, cover with foil for the remainder of baking time.  (So it doesn’t get burnt, like mine).

Drizzle top with more caramel.  Wait a few hours for pie to cool. (Or don’t. Be a rebel, like me. Burn your tongue!  If you don’t wait, it will be a bit runny.)

Eat with vanilla ice cream. (To fix burnt tongue).

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Summer Fruit Pizza

August 16, 2010 By

 Oh summer, how I’ll miss you.

Is it really already over!? Man!!  I really can’t believe that.  I feel like the older I get, the faster time goes by. *Sigh* Anyway…

This afternoon I attempted to play tennis with my neighbor.  We thought it would be a good idea because it was cloudy outside and it rained last night, so it couldn’t possibly be TOO hot, could it?  Yes it could.  95 degrees on a cloudy/rainy day?  Come on mother nature, give us a break!  Well, our little tennis adventure ended pretty quickly.

After that, I attempted to read a book.  I’m reading “The Life Before Her Eyes” by Laura Kasischke.  It’s actually pretty good, but for some reason I just could not focus.  I’d start to read a sentence and then I’d think something like…”I should have a garage sale” or “hmm…maybe I could paint my toenails today”… obviously my mind was not in the right condition to be reading.  So that ended, as well.

So then, earlier this evening, my dad and I attempted to go on a bike ride.  My dad and I normally go on evening bike rides, so it sounded like a good plan…until it started raining.  So that ended earlier than it normally would have.

All the while, I’d been contemplating what I could bake tonight.  When I finally sat down, I attempted to decide.  For some reason, I could NOT pick anything.  I just chalked it up to a day full of attempts.

BUT!! Don’t leave! I still have a recipe for you all! Since this is my last day of summer, (classes start tomorrow…YUCK!) I thought it would be appropriate to post an “end to summer Summer Dessert” I got the recipe for this fruit pizza from my neighbors (also my boyfriends grandparents) family cookbook.  It’s not like the refrigerated cookie dough version, I’m talkin’ real crust here.  Mmm.  It was so good that I made it twice.  I don’t like to make desserts more than once.  Unless they’re REALLY, REALLY good.  Like this one.  I took it to a 4th of July party and got asked for the recipe and it was gone before I could give it to them. :)   So, here’s to summer!

Fruit Pizza
Terry Uyeki

Filling:
14 oz. can condensed milk
1/2 cup sour cream
1/4 cup lemon juice
1 tsp. vanilla

Crust:
1/2 cup margarine or butter
1/4 cup brown sugar
1 cup flour
1/4 cup quick oats
1/4 cup chopped nuts

For the filling:
Mix together all of the filling ingredients and chill while you make the dough.

For the crust:
Preheat oven to 375 degrees and cream together 1/2 cup butter and 1/4 cup brown sugar in your mixer (or by hand).  Once that’s fluffy, add 1 c. flour, 1/4 cup oats, and 1/4 cup chopped nuts and mix until your dough comes together.  It will be flaky!  If you don’t like crumbly crust, add a little bit more butter or oil, but not too much because you don’t want your dough to be greasy. 
Take the crust dough and put in a 9×13 greased pan (or on a greased cookie sheet).  Work it until it is even.  Prick the dough with a fork all over and bake 10 to 12 minutes at 375 degrees.
Allow the crust to cool, then spread filling on the cooled pizza crust.
Chop your fruit of choice and top it however you like!

Now, eat! :)

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Sunday Morning Sticky Rolls on Saturday Evening

August 15, 2010 By

After a week of (too) fine dining, it was time to head home.  So we opened our wallets bright and early only to find, well… that it was time to eat at McDonalds.  And I’m glad we did.  Have you ever had good ol’ Mickey D’s Cinnamon Melt? Yum!  Unfortunately, I only ordered one, and after I ate that one I found myself wanting another one.  And 4 or 5 or 10 more…yeah, 10 probably would have been sufficient.  Well anyway, I didn’t have 10 more, so I decided to make my own.

Normally, I would have found a recipe from the internet with a picture included so I can see the finished result before I even start, but I decided to change things up this time. I’m an avid Jodi Picoult reader, and her latest book, Handle with Care, (which is very good.  Read it!)  has pastry recipes dispersed through the book.  One of the recipes is called “Sunday Morning Sticky Rolls.”  I thought to myself, “What could be more perfect than a recipe for my favorite breakfast food from my favorite author?”  As it turns out, NOTHING!  It was a challenge, let me tell you.  My very first time making cinnamon rolls!  I was kind of worried about making them, but with the help of Joy the Baker‘s Cinnamon Rolls (which  I will be making soon), I was able to see a step-by-step process.
I didn’t alter the recipe much at all, but if you would like the original recipe, I listed the link below.  They turned out perfectly and this time I could have as many as I wanted.  They were sticky and gooey and cinnamon-y and soft and fluffy and… well I’m off to have another! 

Sunday Morning Sticky Rolls
Based on:  Jodi Picoult, Handle with Care.
http://www.jodipicoult.com/handle-with-care.html

Dough:

  •     3 ¾ cup flour  (may not use it all)
  •     1/3 cup sugar
  •     1 t salt
  •     2 packages active dry yeast, or 4 ½ T
  •     1 c heated milk
  •     1/3 c butter, softened
  •     1 egg

Caramel:

  •     ¾ c dark brown sugar
  •     ½ c unsalted butter
  •     ¼ c light corn syrup
  •     ¾ c pecan halves
  •     2 T butter, softened

Filling:

  •    ½ c pecans, chopped (I used walnuts)
  •     2 T sugar
  •     2 T brown sugar
  •     1 t cinnamon

Icing (optional):

  • 2 cups powdered sugar
  • 1/4 cup milk

Dough: 

First, heat the milk to 110 degrees and then add 1 tsp. salt and 2 packages active dry yeast and mix.  Wait 5-10 minutes for the mixture to get frothy. 

Next, put 2 c. flour, 1/3 c. sugar, egg, 1/3 c. butter, and yeast mixture in a mixer and mix on low speed. Scrape down the sides as you go, and mix until the dough pulls all of the excess dough off of the sides of the mixing bowl, adding more flour if needed.  I ended up using 3 c. of flour.

This is the point when the dough is ready to be kneaded.  Either take the dough out and knead for five minutes (or until elastic) on a lightly floured surface or knead in your mixer with the dough hook attachment. Put the dough in a greased bowl and turn over once, so greased side faces up.

Cover with a towel and wait about 1 ½ hours while dough rises.

It’s ready if you poke it and the mork of your finger is left.

Caramel:

Stirring constantly, heat 3/4 cup brown sugar and ½ cup butter to boiling. Remove from heat and add corn syrup.

Pour the mixture into a 13x9x2 inch ungreased pan. Sprinkle with pecan halves.

For the filling, mix together the chopped pecans, the 2 T of sugar and 2 T of brown sugar, and the cinnamon, set aside.

Take your fist and punch down the dough. Then, on a lightly floured surface, flatten it into a rectangle, about 15×10 inches.

Spread with 2 T of butter and then dust evenly with the chopped pecan mixture.

Beginning at the 10 inch side of the rectangle, roll the dough up tightly and pinch the edge to seal. Roll it, stretch it, mold it until it is even, a cylinder.

Cut the roll into eight quarter-inch slices, (I had extra dough, and, as you can probably tell by the defect roll, I tried to make it into another cinnamon roll) and place in pan, not quite touching.

Wrap pan tightly with aluminum foil and refrigerate at least 12 hours. I only refrigerated 6 hours and they turned out fine.

 Heat oven to 350 degrees and bake 35 minutes, or until golden brown. Immediately invert on a platter and serve warm.

**Optional** drizzle with icing.

Filed Under: Uncategorized



A Vacation and a Compilation

August 11, 2010 By

Hello All!

I’m currently on vacation enjoying the beautiful city of Denver, Colorado.  So far it’s been pretty entertaining.  My aunt lives here, so we went to visit her the first night we got here.  She made us delicioussss pizza.  (We’re italian, what do you expect?)  It was quite the adventure chasing around her two boys while we were there.

Today we went to a butterfly pavilion right across the street from our hotel.  The butterflies were so pretty and they just flew right around you.  Very cool.  Needless to say, I took many, many pictures.  Here are a couple:

Anyway, since I’m on vacation I’m not able to bake anything, so I figured I would just show you all a compilation of some of the desserts I’ve baked this summer.  If I remember where I got the recipe, I’ll post the link beneath it.

Magic Peanut Butter Middles from BunsinMyOven. Oh my goodness. SO delicious. I love her blog and these are a must try.
http://bunsinmyoven.com/2010/01/17/magic-peanut-butter-middles/
I’m not really sure where I got this recipe, but it was a Lemon Bluberry Bundt cake.  Allrecipes.com maybe?  That’s where I get a lot of my recipes if I don’t find them in one of my blogs.
Best cupcake I’ve ever made. Go here. Now.
http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/index.html
I absolutely LOVE, LOVE, LOOOVEE crostatas.  Probably one of my favorite desserts ever.   This is Ina Gartens recipe.  Soooooo good!
http://www.foodnetwork.com/recipes/ina-garten/summer-fruit-crostata-recipe/index.html
These were seriously so good.  I could not quit eating them.  One of my favorite recipes.  Also, I love Smitten Kitchen.  If you love oreos, you HAVE to make these.  They’re a jazillion times better than store bought oreos.
http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/
This was the start of what turned out to be strawberry vanilla cake bites from my absolute favorite baker: Joy (the baker).  I wanted to make my friend something special for her birthday, but I didn’t want to bake her a whole cake.  As always, Joy had the answer.  These were perfect and she absolutely loved them!  She ate one and told me she hated me.  That’s how good they were.  I wish I had pictures of the finished product, but I was in a hurry to get them to her.  Go to Joy’s (link below), hers are way more appealing than mine anyway.

http://www.joythebaker.com/blog/2008/03/strawberry-vanilla-cake-bites/
One of my favorite cakes ever. The recipe is in the link below.  I added toasted oatmeal to the icing though.
http://allrecipes.com//Recipe/chocolate-mocha-cake-i/Detail.aspx

Oh, woops. How’d these get here? :o ) This is (from top to bottom) Tabby, Chloe, and Sunny.  If nobody else wants to eat my  irresistible, delicious, foul-proof, (okay…maybe I went a little far :o P) always perfect ‘kreations’, I can always count on them to.

Although I’m enjoying vacation right now, I can’t wait to get back and start adding recipes!:)

Until next time,
Kt

Filed Under: Uncategorized