The best spice cake ever.

My husband is a boring cake person.  Typically he requests cherry chip cake (the boxed stuff) with cherry frosting.  Blech.

But, I make it because he likes it.  My guy and his pink cakes.

But, this past year he decided to change it up.  He wanted me to MAKE a cake.  EEECK!!!  I started scouring the internet for recipes.  Chocolate peanut butter cake, butterfinger cake, homemade cherry chip... He vetoed all of them.  Said he wanted a spice cake.


Spice cake?  Okay.  So, started searching for spice cakes.  Do you want a carrot cake?  No.  Spice cake with nuts? No.  


Finally, I found this, and I knew I'd be pushing the envelope because he isn't a fan of toffee or of coffee.  But I just KNEW he'd love it.  I am a sucker for anything with molasses.  A tiny bit does go a long way but it is an ingredient I think everyone should have in their cupboard.    So, I did a trial run and brought it to work, making it exactly as pictured. 


My co-workers raved but I knew it would be a no go for him, he wouldn't like eating the toffee like that.  But the toffee that was put in-between the layers melted and you just got the flavor and it was so decadent!  And, as a bonus, you get to keep your teeth.  BINGO!

And let me tell you, this cake batter.  Oh, the cake batter.  It is so dense, and moist and rich and just... lovely.  


And the frosting?  ACK, more molasses!  Trust me folks, you'll convert.




What you'll need:

Ingredients

For cake:

• 1 1/4 cups butter, at room temperature, plus more for pans
• 3 3/4 cups all-purpose flour, plus more for pans
• 1 1/2 cups sugar
• 5 large eggs
• 1/2 cup molasses
• 1 tablespoon baking powder
• 1 1/4 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon cloves
• 1 1/4 cups milk

For frosting:

• 2/3 cup butter, at room temperature
• 4 packages (8 oz. each) cream cheese, at room temperature
• 2 2/3 cups powdered sugar
• 2 1/2 tablespoons lemon juice
• 2 tablespoons molasses
• 1 tablespoon milk

For the toffee:

• 1/2 cup butter, cut in chunks, plus more for pan
• 1 teaspoon vanilla
• 1 cup sugar
• 1 tablespoon light corn syrup
• 1 1/2 teaspoons instant espresso powder

Directions:

I suggest making the toffee first, so it has time to cool.  You could even make it a few days before.

Butter a 12- by 17-in. rimmed baking sheet (like a cookie sheet with rims, something flexible is best).

Measure out vanilla and set aside.

In a 2- to 3-qt. saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso powder until butter is melted and you no longer see sugar crystals. Increase heat to high and boil, stirring occasionally, until mixture reaches 300° on a candy thermometer, 4 to 5 minutes. Quickly remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.

Flex pan to release toffee. If using for topping cake, finely chop enough to make 1 1/4 cups. Break remaining toffee into small chunks and reserve for garnish. Store in an airtight container at room temperature for up to 1 week.


Now the cake:

Preheat oven to 350°. Butter and flour three 8-in. round cake pans.

In a large bowl with a mixer on medium-high speed, beat butter and sugar until fluffy, 4 to 5 minutes. Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in molasses.

In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves. Stir a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary. Scrape batter equally into prepared pans and spread level.

Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes. Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before assembling.  I recommend putting them in the freezer so they are easier to cut.

For frosting: In a large bowl, beat butter with a mixer on low speed until light and fluffy. Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary. Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.

With a serrated knife, carefully slice cake layers in half horizontally. Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered). Spread layer with about 1/2 cup frosting. Sprinkle with about 1/4 cup chopped toffee. Repeat frosting and sprinkling with next 4 split layers. Top with remaining split layer, but don't frost or sprinkle with toffee. Brush away crumbs around sides and base of cake.  You can skip splitting the layers, if you want.  Just put extra frosting and toffee between each layer, no biggie.

Spoon 1 cup frosting into a small bowl and stir in milk until smooth. Spread a thin layer of frosting over top and sides of cake to seal in crumbs. Refrigerate cake until coating is set, about 1 hour. Spread remaining frosting over top and sides of cake.

Rather than topping with the toffee I drizzled some caramel syrup on top, but you can skip that.  I just couldn't leave well enough alone.

Five minute ice-cream

What is the best dinner to feed a poor, sick child?  Ice-cream, of course.  I mean what would make a child happier than ice-cream for dinner?  And, as a parent, all you want to do is make that poor miserable child laying on the couch with rosy red cheeks do is... smile.  Just a teeny one.  And saying "Do you want some chocolate ice-cream for dinner?" will do it.



And this ice-cream is healthy, and easy on the tummy.

This is about the best idea ever.   I couldn't even wait to blog about it.  I read about it on Use Real Butter, thank you fellow Coloradoan!

What'll you'll need:

4 banana's, sliced and frozen
2 tablespoons of natural creamy peanut butter (optional)
1 tablespoon of cocoa powder (optional)


Put the frozen banana's in your food processor and blend until nice and creamy.   And, as a note I happened to have whole frozen banana's in my freezer, I do that when they go brown so I can use them later for banana bread.  I just peeled them, sliced them frozen and put them in the chopper - it worked fine.


Add the peanut butter and cocoa powder.


Done.


For added smiles, add sprinkles.


You could change this recipe up in so many ways too.  Nutella came to mind first.  Oh Nutella.  Or how about some strawberry preserves.  Apple pie filling.  Chocolate syrup drizzled over banana ice-cream.  Raspberries.  Chunks of chocolate.  


Dude, it's healthy ice-cream.  Healthy enough to feed to a sick kid.  For realz.

Birthday cake cheats

I love to make cakes, but I'm not baker.  And CERTAINLY not a decorator.  Yet, I still love making cakes.  I thought it would be fun to share some of the, uh, creative ways I've decorated cakes :)

This is my oldest son's 2nd birthday train cake.  Looks pretty cute, right?


 

You should have seen my kitchen.  And everyone's mouths after eating that... Yeah.  

This is the Cars cake from his 3rd birthday.  11th hour and the sides of this cake looked like a hot mess.  But I saved it using cut outs from one of those birthday party decorator packs.


 

:)  Again, guests don't appreciate the colored frosting... I use the gel stuff but yeah, it's still HORRIBLE!  

And this is my second son's 1st birthday cake.  He loves to make music so I was going to decorate his cake myself, you know, by piping frosting.  I scraped that stuff off at least 5 times because it just looked like well, a one year old decorated the cake.




Quick trip to the Wal-Mart craft section and voila... stickers.  I did have to tell the guests not to eat them.  Good thing I have understanding guests.



And this  batman cake I made for a friends son.  It looks pretty good right, for an amateur at least. 


Yeah, that was the 2nd attempt.  The first one looked like this:


 

Batman doesn't mind pink, does he?

Raspberry Lemon Trifle

Thank you Erin for showing me this recipe. It has become my go to dessert for well, everything. It is so incredibly easy and I love.love.love lemon anything. I often find myself with a spoon and the trifle dish after everyone has left...

This is one recipe that I didn't tweak at all, which is rare for me. And, also, even
though I've made it at least five times I don't seem to have a photo! But, you can see a luscious one here along with the original recipe.

And, just in case that link ever disappears here is the recipe again. I'm telling you people, this is divine. The moment you taste it you'll regret all the years you didn't know about it so don't delay.

You MUST stand over the curd while it cooks and whisk, whisk, whisk. You don't want to end up with scrambled eggs and make sure you use a pot that is big enough so the bottom doesn't cook before the rest. You can also use a double boiler, but I never do.

Syrup

• 1/2 cup sugar
• 1/3 cup fresh lemon juice
• 1/4 cup water

Curd

• 4 large eggs
• 1 cup sugar
• 1/3 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon grated lemon peel

Fruit and topping

• 4 1/2-pint baskets fresh raspberries
• 1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed
2 cups chilled whipping cream

For syrup:
Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd:
Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping:
Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

Perfectly Easy Lemon Cake

I have a reputation at work for making birthday cakes but sometimes find myself in a pinch on a week night. This particular co-worker loves lemon (which, if you know me, makes me very happy) so I came up with this cake on the fly and let me tell you, it's delicious!

What you'll need:

1 box of vanilla cake mix. Or, you can use lemon if you feel like a lemon cake needs to start with lemon.

The shavings of one large lemon.

Lemon simple syrup: 2/3 cup lemon juice mixed with 2/3 cup sugar.

Icing of your choice (I use store bought vanilla x 2)

Yellow food coloring.


Lemon curd (you'll need to make this a minimum of 4 hours in advance) thankfully I had some in my fridge already:

• 4 large eggs
• 1 cup sugar
• 1/3 cup fresh lemon juice
• 1/2 cup unsalted butter, room temperature
• 1 tablespoon grated lemon peel

Directions:

Lemon Curd

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours.

Cake
Mix the boxed cake mix as directed, stir in the lemon peel. Bake in 2 round cake pans following the directions on the box for size.

After the cake has cooled poke holes in each layer with a toothpick and then drizzle 3/4 of the lemon simple syrup over each layer, reserving 1/4 for later.

For the icing - I use 2 containers of vanilla frosting, mix in the remaining lemon simple syrup and add a touch of yellow food coloring to get a nice lemony color. You'll probably have extra frosting at the end, but it's always better than not enough. You can thicken it up by adding powdered sugar or put it in the fridge for a while if it becomes too runny, but I like it a little thin to make spreading easier.

Layer lemon curd on the bottom tier and then top it when the second tier. Then frost the cake with 1 thin layer of icing. At this point I put the cake in the freezer for about an hour to set.

Ice the cake with one more layer and you're done! Top with raspberries, blueberries or strawberries for an additional touch.

Chocolate Pumpkin Biscotti

My first attempt making biscotti and holy cow that was easy! I cannot believe I've ever paid nearly a dollar a piece for these things at coffee shops. Never again! I found this lovely fall version on Simply Recipes and because I've never made biscotti I didn't get brave so no alterations. Well, other than I used crystallized ginger because that's what I had. Oh, yeah, and the chocolate. They looked lonely without chocolate. I just melted some in a double boiler and spread over the tops of my biscotti. I threw them in the fridge to set.



It is not too early for Christmas. Ever.

Ingredients

• 2 1/2 cups of flour
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of ginger
• Pinch of cloves
• Pinch of salt
• 2 eggs
• 1/2 cup of pumpkin purée
• 1 teaspoon of vanilla extract

Method

1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

So, when they say "log" they are using the term very loosely. Actually, I think they don't want people to know to make biscotti so they can continue to charge $1 a cookie. By log they really mean a rounded, 1/2" thick, rectangle. Like so:

Ignore my baking pan, it's been loved... a lot. This is after the first baking process so you can see how to cut the biscotti too, on a bias.

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

Makes approximately 15 cookies.

Train Cake

This isn't really a recipe, but rather me showing off my son's 2nd birthday cake :)

Isn't it adorable?! The tutorial I used is here.

Also, I highly recommend making your own buttercream frosting to decorate the cake with. I made both white and chocolate with recipes I found on recipezaar. They are much easier to work with that store bought frosting.

Chocolate:

1/2 cup softened butter

2 2/3 cups sifted confectioners' sugar
1/3 cup half and half

1 1/2 teaspoons vanilla

CHOOSE ONE OF THE FOLLOWING
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Directions

Cream the butter in a small bowl.

Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.

Beat with an electric mixer, until the desired texture is achieved.

**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

White

Ingredients
1/3 cup white Crisco shortening, softened
1/3 cup butter, softened
4-6 tablespoons 35% cream, unwhipped
1 pinch salt
1 1/2 teaspoons vanilla
3 1/2 cups confectioners' sugar, sifted
2-4 drops food coloring

Directions

In a large bowl using an electric mixer at medium speed beat together the shortening or butter with whipping cream or milk, salt and vanilla until smooth (about 3 minutes).

Add in sifted confectioners sugar starting with 2-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.

Add in the food coloring (if using) until the desired shade is achieved.

Grilled Pineapple

This is divine. The original recipe I read said to serve these over vanilla ice-cream but we ate it along side our steak, salad and corn on the cob. Deon looked at it and made a face and I asked him to at least try it, for our sons sake. He did and then asked to have part of my share.

1 pineapple, peeled, cored and cut into 1 inch slices (Okay, I cheated and used canned, worked fine)

1/2 cup brown sugar

2 tablespoons melted butter

2 tablespoons lemon juice

1 teaspoon cinnamon

Mix everything but the pineapple and then coat the pineapple with the mixture. Put on a hot grill and cook about a minute per side.

Healthy & Amazingly Simple Cupcake/Muffins

I might be the last person on earth to learn this awesome trick for making muffins and cupcakes but just in case I'm not, I'm going to share it with all of you.

Buy 1 box of spice cake mix or devils food cake mix if you want chocolate.

Mix the box of cake mix, and nothing else, with 1 can of plain pureed pumpkin. NOT pumpkin pie filling.

Drop into greased cupcake tin and bake for abour 20-25 minutes at 350.

That's it!!!

Low fat & SUPER moist. You can frost them, but they don't need it. You can't taste the pumpkin when it's mixed with the devils food cake, just yummy chocolate.

And, bonus, it's a good way to sneak some veggies into your kids :) Add some shredded carrots or raisins to the spice cake mix for more flavor and nutrition.

Mock Black Forest Cake

I made this for my husbands 30th birthday bash (he's not really 59, I made a cake for my father-in-law too since his birthday is a week before my husbands) and it was a total hit. It was SO easy too :)

1 box devils food cake, made according to the instructions on the box
1 8 oz container of cool whip, thawed
1 tablespoon almond extract
2 tablespoons vanilla extract
1 (5 1/8) box instant vanilla pudding
1 (21 ounce) can of cherry pie filling.

Mix the almond extract with the cherry pie filling. When the cake is still hot poke holes in it with a fork and pour the cherry pie filling all over the cake and spread it around so it goes into the holes. Make the pudding according to the directions and mix with the cool whip and vanilla extract. Spread over the cake. Voila!

Top with maraschino cherries if desired.

Great Grandma H's Red Devil's Food Cake

I'm not sure what the difference is between this and red velvet, but my Dad swears this is the best cake in the world. I'm not quite sure how this cake is red either, since there is no food coloring, lol. I'm thinking the sweet milk is sweetened condensed milk, but I'm not 100% sure.

1/2 C shortening
1/2 C sugar
1/2 C cocoa
2 eggs
1/2 C sweet milk
2 tsp baking soda
2 C flour
1 tsp vanilla
1 C boiling water


Cream shortening -- add sugar and cocoa and eggs and beat well. Add milk in which soda has been dissolved, alternatively with flour. Last add boiling water and vanilla. Bake at 325 for about 35 to 45 min.

Pumpkin Dip

I made this for a work pot luck and it was a hit! I put some out with graham crackers and spread the rest in between two layers of pound cake. People were also spreading it on a pumpkin roll that someone else brought. Plus, it is just so easy!

PUMPKIN DIP

1 16 oz frozen Cool Whip
1 15 oz can of pumpkin
1 box of vanilla pudding
2 Tbs pumpkin pie seasoning

Mix all together and dip with cinnamon graham crackers!

Great-Grandma's Quick Chocolate Mayonaise Cake

I acquired some recipes from my Grandmother a few weeks ago and recently gave this one a whirl. It is way too good and easy not to share. And, as a double bonus, if you happen to be pregnant there is no risk in eating this cake batter because there are no raw eggs! YUM.

2 cups sifted flour
1 cup sugar
4 T cocoa
1 1/2 tsp soda; 1 1/2 tsp baking powder
1/2 tsp salt
1 C mayonnaise
1 C cold water
2 tsp vanilla.

Mix and stir just enough to mix well. Bake at 350 for 30-35 minutes.

If you want to add a bit more chocolate flavor, throw in a cup or so of mini chocolate chips :)

Fruity Granita

Another Kraft Food Recipe and truly refreshing.

Here are the flavor options:
Lemonade Crystal light & 1 bag (20 oz) frozen strawberries
Sunrise Ruby Red Grapefruit Crystal light and 1 bag (16 oz) frozen peach slices
Sunrise Classic Orange Crystal light and 1 bag (12 oz) frozen raspberries
Raspberry Ice Crystal light and 1 bag (16 oz) frozen mixed fruit.

Directions:
Dissolve contents of 1 tub Crystal Light Low Calorie Soft Drink Mix in 1 1/4 cups water.

Pour half of the Crystal light mixture and half of the fruit into a blender container; cover. Blend until smooth, stirring with spoon if necessary. Repeat with remaining fruit and liquid.

Makes 5 to 7 servings, 1/2 cup each.

Martha's Chewy Molasses-Spice Cookies

This is a Martha Stewart Recipe. They are soooo chewy and the molasses gives them an amazing flavor. Great for gift baskets.

Ingredients

• 2 cups unbleached flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground fresh nutmeg
• 1/4 teaspoon ground cloves (my addition)
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup unsalted butter, softened
• 1 large egg
• 1/4 cup unsulphured molasses

Directions

1. Preheat oven to 350°.

2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.

3. In a shallow bowl, place 1/2 cup sugar; set aside.

4. With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.

5. Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.

6. Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.

7. Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.

8. Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.

Blueberry Cheesecake Bars

I'd like to thank Kraft for this delish, easy recipe. My family always thinks I spent a ton of time on it, it's so easy and good!

6 Tbsp. butter or margarine melted
2 cups honey maid graham cracker crumbs
2 pkg (8oz each) Philadelphia cream cheese, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla
1 jar blueberry jam or preserves
1 cup blueberries

Preheat oven to 350. Pour melted butter into 9x13 inch baking pan. Sprinkle crumbs over butter; mix well. Press firmly and evenly onto bottom of pan.

Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside. Stir jam in jar until softened.

Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.

Bake 30 minutes or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Refrigerate leftover bars for up to 3 days.

Secret Recipe for No Bake Cookies (ssssshhhh)

When we lived in NC my Dad convinced the baker to give him their recipe for no bakes even though they weren't supposed to. The grocery store was Food Lion for those of you that have those around you. My Dad cut the recipe down quite a bit, but it still makes 12 dozen cookies. Yes, you read that. Twelve dozen, as in 144 cookies.


2 1/2 lbs of sugar (5 cups)

1 quarter bottle of Karo syrup (pint size)

1 quarter lb of butter (1 stick)

2 ounces of cocoa

1 cup of milk

1 lb of peanut butter

Mix it all together and bring to a gentle boil, remove from heat. Add 1/2 a box of quaker oats (the round canister) Once you stir in the quaker oats you need to move quickly and drop spoonfuls onto wax paper. I suggest you have wax paper set up ALL over your kitchen before hand :). You can stir in shredded coconut or nuts if you'd like.

This is the original recipe and makes 48 dozen cookies. If you ever have a need for over 500 cookies I suggest following this recipe.

2 5 lbs bags of sugar
1 bottle of Karo syrup
1 lb butter
1 can cocoa
4 cups of milk
2 2lbs jars of peanut butter.
2 boxes of quaker oats

Peanut Butter Fudge Cake.

I used twice as many peanut butter cups so I could decorate the outside of the cake.

Ingredients

• 1 box (18.25 ounces) devil's food
• cake mix
• 3 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup creamy peanut butter

Directions

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

oh.my.gawd

This cake is to die for. Pour a glass of milk, or two, you're gonna need it.

Chocolate Covered Peeps!

I don't even like peeps, but these were pretty darn good!

You will need:

1 container dipping chocolate
1 package of peeps.

Melt chocolate per the directions on the container. Dip peeps - I used a toothpick to hold them. Place on wax covered plate and put in the fridge for about 15 minutes. Transfer to serving platter once they harden

Apple Dumplings

These are evil. Evil I tell you. From Pioneer Woman Cooks

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

*Note - I only make 1/2 what this recipe calls for. My ass thanks me.