Tres Leches Cake

I've always wanted to love Tres Leches Cake but never found it that satisfying. It's usually too mushy and too sweet. I made The Pioneer Woman's recipe and have completely changed my mind. This Tres Leches Cake holds up to the liquid without getting mushy, has great flavor without being too sweet, and is just plain addicting.

Ingredients

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream

FOR THE ICING:

• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. I think several hours or over night is better.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Don't even try to use store bought whipped cream. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Blueberry Upside Down Cake

This recipe is just delicious! We ate it both as a dessert and for breakfast, and it was great both ways.

I used frozen blueberries and it came out perfectly.

Since it is a recipe that I found online, credit goes where credit is due.

Thibeault's Table - Blueberry Upside Down Cake Recipe

Salted Nut Bars

16 oz jar dry roasted peanuts
12 oz peanut butter chips
3 Tbsp butter
1 can sweetened condensed milk
10 oz bag miniature marshmallows
1 tsp vanilla

Grease a 9x13. Sprinkle half of the peanuts in the pan. Melt the chips and butter for 2 minutes in the microwave or over low heat on stove. Add milk and cook for one more minute. Remove from heat or microwave. Add marshmallows and vanilla. Stir to coat. Pour into pan and press down. Sprinkle remaining peanuts onto and press down. Refrigerate until cooled and set.

Fit For a Hero Chocolate Cake

A member of the single's ward made this amazing cake for the luncheon after my brother's, Clark, funeral. I don't think that one person who tasted it didn't rave about how moist, rich, and delicious it was. My mom said, "Lucky is the man who marries the woman who made this cake!" We did our digging and got the recipe. (Now we are those women too so men, count yourselves lucky!) It is now a go-to favorite amongst our family. Clark became a hero to many during his illness and this cake is nothing short of being fit for a hero.

• 1 box chocolate fudge cake mix (I used SuperMoist's Triple Chocolate Fudge, but any chocolate kind with pudding in it works - the fudge is definitely better than Devil's Food, promise!)
• 2/3 cup water
• 1/3 cup orange juice
• 1 cup sour cream
• 3 eggs
• 6 oz. chocolate chips (3/4 cup)
  

Mix together everything but chocolate chips (easy, no?) - I followed the box's recommendation of 30 seconds on low and then 2 minutes on medium. Then mix in the chocolate chips.

Pour into a well-greased (with shortening - NOT oil), well-floured bundt pan. I can't stress this enough! The greasing and flouring are essential for the cake to not stick, so be thorough.

Bake at 350* F. for 40-45 minutes.

When the cake has cooled , drizzle with chocolate glaze, which is made by combining:

• 3 Tbsp. butter (you can melt it; I just used softened butter and then zapped the whole glaze for 25 seconds to make it pourable)
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla
• 2 Tbsp. hot water
• 6 Tbsp. cocoa

I recommend serving along with some vanilla ice cream.

Grandma Larson's Rhubarb Sauce

I love how food can take you back to a time and place like nothing else can. Rhubarb does that to me. It is very nostalgic and transports me about 15 years back, right into my grandma's kitchen on a hot summer day. It was fun to have my mom here in my home, and to watch her make this rhubarb sauce using her mother's recipe and rhubarb from her original plant. What pleasure it brought to then serve it to my kids.I got this recipe from my grandmother who is a champion cook so I don't hesitate in admitting it is wonderful. For you rhubarb lovers, give it a try and you'll be hooked. Serve it over cakes, ice cream, eat it plain or with half and half, make a malt, or even serve it over bread, it is sure to please.

Grandpa told the news once that the secret to his long life is sugar. Here's a way to put a little more into your diet!

Rhubarb Sauce

Rhubarb
Water
Sugar
Jello

Put cut up rhubarb into a sauce pan. Measure water you add to bring level of water even with rhubarb at top. Bring to a boil and then add 1 cup of sugar for each 2 cups of water used. Turn down heat and cook about 5 minutes more. When done, add one small (3 ounce) package of strawberry or raspberry jello for each 2 to 3 cups of water used, depending on how sweet you like it. Let cool or eat it warm. "We love it warm with some half and half added. My sister loves it made into malts. My father loves it with a slice of fresh bread. Actually, rhubarb is best made into pie, hahaha."(Mom).

Raw Strawberry Cheesecake

So this has become our family's favorite recipe. You won't believe it's not cheese. After much trial and error, we finally found a recipe we can't do without. After one bite, you'll want another, and yet, it is so dense that a little goes a long way. This cake will last, and that's a good thing.

Crust

1 Cup Pecans

1 Cup Almonds

1/4 tsp. Salt

4 Medjool Dates, pitted and chopped

Filling

3 Cups Raw Cashew pieces, soaked overnight (or at least 3 hours)

1/2 Cup Agave Syrup

1/4 Cup Water

1/4 Cup Fresh Lime juice

1 tsp. Vanilla (preferably Danncy's Mexican)

3 1/2 Cups of Strawberries

3/4 Cup Coconut Oil, melted

Strawberry Coulis (Fancy word for pureed sauce)

2 Cups Strawberries

3 Tbsp. Agave Syrup

In a food processor, fully grind almonds and pecans. Add dates and salt and keep mixing. A nice dough should form. Press into a cake or pie pan and set aside in a fridge. This solidifies the nut oils a bit. For the filling, in a good blender, combine cashews, water, agave, lime juice and vanilla. A VitaMix is ideal for this if you have one. If not, add the cashews a few at a time along with the strawberries until the mixture is smooth. Scrape down occasionally. Add melted coconut in a steady stream. Pour the filling right over the crust and smooth out. It will look like a smoothie that will never set. Let chill in the fridge for about 4 hours or more. We couldn't wait 4 hours so our center turned out a little gooey. It was still delicious though. When ready to serve, simply puree the strawberries and agave and drizzle over the cake. YUM YUM YUM!

Chocolate Dotted Peppermint Kisses

Being the recipe addict that I am, I requested some recipes from my aunts on my dad's side. I didn't know my Grandma Kimble at all as she passed away when I was about two. Having her recipes and cooking them myself makes me feel a bond with her, and my dad as I know these are the meals he was raised on also. Weird how food does that. Recipes are timeless and can be passed on from generation to generation so easily. Thank you to my sweet aunts for sharing recipes with me. They have already make a great impact on me and will be part of my family forever. I felt my dad and my grandma were with us this Christmas as the sweet peppermint goodness melted in our mouths.

Chocolate Dotted Peppermint Kisses
Irene Kimble

2 egg whites

¾ cup sugar

1/8 tsp salt

1 (6 oz pkg.) chocolate chips

1/8 tsp cream of tarter

½ tsp peppermint extract

Beat egg whites, salt, cream of tartar, and peppermint extract until soft peaks form. Add sugar gradually, beating until stiff peaks form. Set aside 2 dozen chocolate chip pieces for toppers and fold in remaining ones. Cover cookie sheet with wax paper. Drop cookie mixture by the teaspoonful onto paper. Top with chocolate chip pieces. Bake at 300 degrees for 25 minutes or until done (light brown on bottom). Remove from paper while slightly warm. Makes 2 dozen.

"Memories: This was one of Mom’s Christmas recipes and my favorite at Christmas time. They are really simple cookies to make if you are good at whipping egg whites to the meringue stage and just melt in your mouth! I try to make these every Christmas, but I am not the best at getting the egg whites just right, but they are still good. Every year all the Saturdays of December were spent making candy and cookies for the holidays. The kids usually worked on the fondant and cookies and Mom made the fudge, pfeffernuts (your dad’s favorite), peanut brittle, divinity, fruitcakes, glass candy, and I am sure there are more that I am not remembering. We loved the fondant cause it was made in three colors, white, pink and green and we could make into shapes. We always put up our Christmas tree the Sunday before Christmas and took it down the Sunday after Christmas. Mom always took us kids shopping on the day after Thanksgiving so we could show her what we wanted. I don’t think she would even think of doing that now the way that day has evolved into “Black Friday.” Marilyn

Pumpkin Angel Food Cake with Ginger-Cream Filling

My mother-in-law got this recipe from a quilting class and I decided to try it out. It was a big hit! The ginger flavor is subtle while the pumpkin is light and airy. A different twist for using pumpkin.

Makes 12 servings

Ingredients:

For Cake:
1 box (1-lb) Betty Crocker white angel food cake mix
1 tablespoon all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water

For Ginger Cream Filling:
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Directions:
1. Move oven rack to lowest position. Heat oven to 350F. In extra-large glass or
metal bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minutes. Pour into un-greased 10-inch angel food (tube) cake pan.

2. Bake 37 to 47 minutes, or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heat-proof funnel or glass bottle. Let hang about 2 hours, or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

3. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high until stiff. Fold in ginger. Cut cake horizontally in half to make two even layers. Spread half of the filing on bottom layer; replace top of cake and spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice, if desired.

Blueberry Cinnamon Frozen Yogurt

Blueberries are in season and James had a great idea to try blueberry frozen yogurt. This recipe turned out wonderful. The cinnamon adds a twist to your normal fruit frozen yogurt. The original recipe is found Here.
I did change it up a bit and the following recipe is with my changes.

Ingredients:

• 2 pints fresh or frozen blueberries
  
• 6 Tbsp lemon juice
• 1 1/2 cups of sugar
  
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 1/2 cups full fat plain or vanilla yogurt (if using low or non-fat yogurt, add 4 Tbsp cream)
• 1 cup whole milk

Directions:

1. Place the lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, blend blueberries to desired consistency, depending on how smooth you want the result. When all of the sugar has dissolved, remove from heat and let cool. Add pureed blueberries to sugar mixture. Make sure mixture is completely cool before the next step - if you're in a hurry use a cold water bath or stick in the freezer for a little while.

2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.*

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be VERY soft) or let it firm up a bit by freezing it for several hours.

Make about 2 quarts.

*James and I skipped this step because we thought it was cool enough. It still turned out great, just took a lot longer to freeze in the ice cream maker. Next time, I'll follow this step, especially if I'm afraid I'll run out of ice!

Almond Poppyseed Bread

I found this recipe while blog surfing and couldn't wait to try it. It tastes more delicious than I would have imagined. I could eat a whole loaf in one sitting. Wait a minute, I think I did . . . and Taylor ate the other! Recipe from "Our Best Bites"

Almond Poppyseed Bread

Yeild: 5 mini pans or 2 regular loaf pans

3 c. all-purpose flour

2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring


GLAZE:

3/4 c. white granulated sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring


Preheat oven to 350.
In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined.
Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack.
While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

If wrapping in cellophane or other sealed container, try not to package these until ready to deliver because after awhile, the moisture will condense in the bag and the glorious sugary crust on the bread will liquefy and soak into the bread. Which, don't get me wrong, tastes great, but the slightly-crispy texture on top of the soft bread may just be the best part.

Mango Peach Green Smoothie

So, I've been experimenting with quite a few of these smoothies for a lot of reasons. We've gone Vegan for a while and so they're dairy free and for anyone who has finicky eaters like my son, it's a great way to sneak in a lot of greens and they don't even care. My son thinks it's yogurt. I don't care what he calls it so long as he drinks it. It looks pretty and is super good for you. The blending process breaks down the leaves for you so your tummy doesn't have to work as hard and you actually get more enzymes this way than if you were just to chew on the leaves in a salad. They're full of antioxidants and you may go into a slight detox healing crisis if you drink a lot of them so just be aware. But it's all good for you. I can definitely say I'm a big fan of green smoothies. This particular recipe is my favorite but I'll be sure to post others if I think they're really good too.

-1 Handful of Fresh Kale (Make it a hefty handful cuz this stuff is so good for you)

-1 Handful of Arugula or Baby Spinach

-1 Handful of Parsley

-1 Handful of Green Grapes

-1/2 of a Medium Cucumber diced

-1 Peach with skin

-1 Mango (cut up as much of the fruit from the pit as possible and squeeze in the remaining juice)

-1 Kiwi

-1 small Banana

-1 small scoop of Soy Ice Cream

-4-6 Ice Cubes (Whatever fits)

-Water to blend easier. (Or if you want a little more flavor, you can do soy or rice milk or a little bit of Mango Peach V-Fusion Vegetable Fruit juice)

-1 Mint leaf to garnish

Toss into blender and blend. Super easy.

Yields about 4 very filling smoothies. The more I have them, the more I want them. I recommend using a Vitamix or a really good blender because this will make them smoother and they're better that way so if you don't have one, I would invest in a good blender cuz you won't want to stop after making just one of these. I'd love a Vitamix but I have a Cuisinart blender and it does the job very well.

Sugar Free Chocolate that actually tastes good!

This is not your typical Cook and Tell post, but this sugar free chocolate is soooo good, I had to share it. It's called Amber Lyn Chocolates... and it's sugar free, gluten free, and low in carbs. The sugar free truffles and sugar free dark chocolate with cocoa nibs bar are to die for.

This chocolate is even better than your standard chocolate with sugar. Godiva, Hershey's, Dove and other major chocolate makers have put out sugar free products that are subpar at best and Amber Lyn literally puts them to shame with their wide selection of sugar free chocolate bars, gourmet truffles and chocolate covered almonds.

7 Reasons why you should try Amber Lyn Chocolate:

1. It's Sugar Free
It's sugar free. Amber Lyn uses a sweetener called maltitol that tastes as good as sugar, but with a fraction of the calories and carbs. It's safe for diabetics and anyone else looking to cut down their sugar intake.

2. Low in Carbs
Amber Lyn Chocolates are low in carbs, just 2 net carbs. Some people have even used Amber Lyn Chocolates to lose weight. With its no sugar and low carbohydrate properties is acts as a great craving killer without killing your waste line.

3. Gluten Free
Amber Lyn Chocolates are gluten free and safe for anyone with a gluten intolerance or celiacs disease.

4. Diabetic Friendly
Amber Lyn's sugar free candy snacks are safe for diabetics and have a negligable affect on glucose levels.

5. It's Belgian Chocolate
All of the Amber lyn products are made from premium Belgian chocolate, not the fake stuff. No preservatives and all natural.

6. Best Sugar Free Chocolate...Guaranteed!
It really is the best chocolate I've ever tasted and I prefer it over regular chocolate. Amber Lyn guarantees that you wont be able to tell their chocolate is sugar free. They'll even give you a 100% refund if you don't agree.

7. 10% Discount
I found this coupon code that gives you 10% off your order at the Amber Lyn Chocolate store.
Just enter this code at checkout and you get the 10% discount. I think that's a pretty good reason to try Amber Lyn Chocolates. Here's the code: IHEARTCHOC

So, if you're looking for some great tasting chocolate, but still want to maintain a healthy lifestyle, Amber Lyn is for you.

Check out their website: www.amberlynchocolatestore.com

Fruit Salsa with Cinnamon Crisps

I would like to first apologize that I do not have a picture of this recipe at the moment. However, I hope to be making it soon, so I'll edit this post and add one then.

This is one of my recipes that is one of those dishes I used to save for Munch N Mingle or Picnics in the Singles Ward before I got married, you ladies know what I'm talking about ;). Now I make it when strawberries are in season, or just on sale. I usually at least double this recipe, it goes quickly!

Friut Salsa:
1 pint strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped (I have used Gala, and it was great)
1 kiwi, peeled and chopped
1/4 cup fresh lemon juice (I use bottled)
1/4 cup sugar
1/4 tsp ground nutmeg
1/2 tsp cinnamon

Combine first 4 ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon; toss with fruit. Chill.

Cinnamon Crisps:*
4 (7 1/2-inch) flour tortillas
Vegatable cooking spray (I used cooking oil in one of those pump sprayers, pampered chef makes one)
2 tbsps sugar
3/4 tsp cinnamon

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yeild: 4 servings

*Note: these cinnamon crisps are soo good with just plain vanilla ice cream or frozen yogurt. We also use them for sundaes, or with cooked apples. They are very very good with lots of desserts the more I think about it, and they only takes a couple of minutes to make!

Resurrection Cookies

While in search of Easter traditions to start in our family, I came across this wonderful idea. I love this because it helps children learn the meaning of Easter in a way that will keep their attention and curiosity. Each step of making Resurrection Cookies is symbolic to the Easter Story. Willow is too young to understand this year but these cookies will become a teaching tool and tradition in our family from now on.

Easter Cookies
Make these cookies the night before, just before bedtime.

Ingredients:

1 cup whole pecans

1 tsp vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Heat oven to 300*. Place pecans in the baggie and close. Let the children beat it with a wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by Roman soldiers. (John 19: 1-3)

Let each child smell the vinegar. Put 1 tsp into a mixing bowl. Explain that when Jesus was thirsty on the cross. He was given vinegar to drink. (John 19:28-30)

Add egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life (John 10:10-11)

Sprinkle a pinch of salt into each child's hand. Let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. (Luke 23-27)

Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and come unto Him. (Psalm 34:8, John 3:16)

Beat with a mixer on high speed 12-15mins until stiff peaks form. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. (Isaiah 1:18, John 3:1-3)

Fold in broken nuts. Drop by teaspoonfuls onto a waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. (Matthew 27:57-60)

Put the cookies in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door. Explain that Jesus' tomb was sealed. (Matthew 27:65-66)

Go to bed. Explain that the disciples felt sad to leave Jesus in the tomb just as they may feel sad to leave the cookies in the oven overnight.(John 16:20-22)

On Easter morning, give everyone a cookie. Notice the cracked surface. Take a bite-they're hollow!! The disciples were amazed to find the tomb empty! (Matthew 28:19)

HE IS RISEN!

Happy Easter

Peanut Butter Chocolate Chunk Cookies

I have never loved peanut butter cookies because I can't stand the dry, hard crunch that normally accompanies eating one. This cookie, however, delivers a subtle peanut butter flavor coupled with the soft, moist appeal of grandma's out-of-the-oven specialty. The only problem is trying to eat just one!

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla

1 1/3 cup flour
1/2 tsp baking soda
1/4 tsp salt
4 (oz) chocolate bars, crumbled*

Preheat the oven to 335 degrees.

In a large bowl or food processor, cream the butter, peanut butter, and sugars. Once creamed, add the eggs and vanilla. Mix well.

In a separate bowl combine the dry ingredients. Stir dry mixture into creamed ingredients. Spoon onto cookie sheet and bake 11-13 minutes, depending on your oven. After briefly cooling on a wire rack, transfer to an air-tight Tupperware to maintain softness.

*I break up the chocolate bars in my Cuisinart to make chunks, but you could buy a bag of chocolate chunks if it's easier.

Valentine's Day Cake

So I've been wanting to post recipes for a while but am just now getting to it. Having a newborn around makes it difficult to get to the computer. But I would like to share this one that I made for my sweet hubby on Valentine's Day. It's super easy. I got the recipe from Alex's mom (Cheryl). I was quite fond of the frosting and adding the sliced berries was my own personal decorative touch. Hope you enjoy my first post. :o)

Valentine's Day Cake:

Cream until fluffy:
3/4 Cup butter
1 3/4 Cups sugar

Add and beat for one minute:
2 eggs
1 teaspoon vanilla
(Danncy Mexican, if you can get it)

Combine separately:
2 Cups unsifted flour
3/4 Cup cocoa
1 1/4 teaspoon baking soda
1/2 teaspoon salt

Add dry mixture to batter alternately with 1 1/3 Cups very cold water, starting and ending with dry ingredients. Pour batter into a fun heart shaped cake pan (I got mine at Walmart for $6) and bake at 350 degrees for 35-40 minutes until done. Cool completely before frosting.

Frosting:

6 Tablespoons butter
1/2 Cup cocoa
2 2/3 Cups unsifted powdered sugar
1/3 Cup milk
1 teaspoon vanilla (Danncy Mexican, if you can get it)

Cream together the butter and cocoa. In a separate container, add the vanilla to the milk. Add the powdered sugar alternately with the milk/vanilla mixture. It's amazing how these few simple ingredients can make such a yummy frosting. Trust me.

Decorate:

I used strawberries because I love the strawberry and chocolate combo. You'll need about 8 medium sized strawberries sliced vertically. Then just get creative. I suppose you could use other fruit if you'd like too. I might try sliced pineapple or raspberries. Any fresh fruit goes well with chocolate. Have fun experimenting.

Blueberry Buttermilk Streusel Coffee Cake

Kristin stumbled upon a food website that is now among my favorites. If I find myself in need of an amazing dessert recipe, I am confident it can be found here.

I tried this hot out of the oven, and was disappointed that it wasn't better. HOWEVER, I took one taste for breakfast in the morning, and was completely converted to this delicious dessert. The rest of the pan hardly made it to the end of the day before I devoured it single-handedly. I will make this one many times, I'm sure. It's a winner!

Recipe and photos courtesy of Stephanie. Click here to view her website.

For the Cake:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup granulated sugar

1/4 cup butter, softened

2 eggs

1 tsp vanilla

1/2 cup buttermilk

1 1/2 teaspoons lemon zest

2 cups fresh or frozen blueberries

For the Streusel:

1/4 cup all purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup cold butter

1. Preheat oven to 375 degrees. Grease a 9 inch pan.

2. Whisk together flour, baking powder, salt and cinnamon. Set aside.

3. In a bowl of an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time until well incorporated. Add vanilla.

4. Slowly add flour mixture, and than buttermilk until just combined. Do not overmix.

5. Stir in blueberries and lemon zest.

6. Pour batter in the pan, it will be slightly thick.

7. Make streusel. Mix sugar, brown sugar, flour, and cinnamon. Add butter and mix with hands, or a pastry blender until mixture is the size pea sized crumbs. Sprinkle evenly over cake batter.

8. Bake for 30-35 minutes* or until a toothpick inserted in the middle of the cake comes out clean.

*For some reason, it took nearly an hour before mine was ready to come out of the oven. Be sure to check for done-ness so you don't end up with a soggy, soupy mess.

BTS Cake

My stepmother makes this once in a blue moon, maybe it's because she and I eat whatever is left over :D

1 box chocolate cake mix- with needed ingredients from the box

1 can sweetened condensed milk
1 jar/bottle caramel ice cream topping
1 bottle chocolate topping
1 container wihpped cream
1 to 2 bars Heath Bar candy bar- smashed

Make the cake according to package directions in 9 x 13 pan. (I would make it in a pan that you would want to serve the cake in since you won't be removing it until serving.) You can stir in some of the smashed Heath bar if desired, I prefer not to.

When cake is still warm, poke holes in cake with chopstick- it works the best. If you don't have one, just use a skinny handle from a wooden spoon. Pour can of milk onto cake, follow by pouring 1/2 of caramel and 1/2 of chocolate sauce on top as well. Sprinkle 1/2 of Heath bar pieces on top.

Let cake cool, mostly (you don't want it cold when served). After cake is cooled, spread cool whip on top. Top with remaining sauces/toppings and sprinkle with remaining Heath bars. Serve immediately!

Warning: this cake will go FAST!!

Kettle Corn

I always crave Kettle Corn when at a fair or market. It's one of those things I have to buy but don't like the high price. I made this for the first time last night and was surprised at how easy it is. Kellen said it's better than at the fair. Don't be afraid to experiment and add other flavors to your taste. Just try not to eat the whole batch yourself, like I did. There's no picture because I ate it before I got a chance to take one. Next time! That gives me an excuse to make it again.

Homemade Kettle Corn
1/4 cup oil
1/4 cup sugar
1/2 cup popcorn
Salt to taste

In a heavy pan with tight lid, heat oil over medium high heat with three kernels of popcorn. When kernels pop, add popcorn and sugar at the same time and stir quickly to dissolve sugar. You can also add salt or cinnamon at this point or to cooked popcorn. Cover with lid. Place on the heat for 3 seconds, then remove pan from heat and shake vigorously; repeat as long as corn is popping. Remove from heat and pour into bowl. I used a 5.5 qt pot and it was just big enough. I wouldn't recommend doubling the recipe, rather make two separate batches. You may have greater chances of the popcorn burning doing too much at once.

Variations:

- Add 1/4 tsp cinnamon, salt, vanilla, or 1 teaspoon chipotle powder with the sugar in the pan.

- Toss mini M&M's or chocolate chips into warm popcorn.

- Drop a few drops of food coloring into the oil and stir before adding popcorn and sugar.

- Scatter cooked popcorn on a baking pan lined with waxed paper and drizzle white and dark chocolate all over it. Turn over by laying another pan top upside down and flip the popcorn over. Drizzle the other side. Heavily. Break apart. Add nuts or whatever. Try different flavors of chips. Peanut butter, or butterscotch, or whatever you can find. Bag and give to friends for gifts.

- Instead of using oil, melt about 1/4 cup of butter flavored shortening. It makes the kernels pop much faster, lighter, and adds a hint of buttery taste.

- Use halt white sugar and half brown sugar.

- Do not add powdered flavorings to the oil as it will burn. Instead, sprinkle on cooked popcorn.

Waffle Cookies

These cookies have become a tradition to have at Christmas time in our family. They are delicious all year round though. The have a light vanilla flavor so are delicious on their own, with a scoop of ice cream, dipped in hot chocolate, or with a dollop of whipped cream.
6 cups flour
2 cups sugar
2 cups brown sugar
1 cup softened butter, not margarine!
6 eggs, beaten
vanilla

Mix all dry ingredients. Add butter, eggs and vanilla. Mix all ingredients together to form a stiff dough. Drop walnut size (or slightly larger if you have a Belgian waffle iron) pieces onto a medium heated waffle iron and bake until lightly golden brown (about 2-3 minutes). Shake with sifted powdered sugar on both sides when cooled. Makes about 8 dozen.