Kick Butt Radio Time!

How do, everyone? I hope you guys are having a great week. It’s hump day! Yay!

So, as I may have mentioned one or a hundred times, I’ve been SWAMPED at the office.

Good grief, it’s like we have 10 minutes to run a marathon. And you guys know I’m not big on the running. 😉

But, I was lucky enough to carve a half hour out of my day today (I am allowed a lunch break at least once a year…right??) to go on SiriusXM with the wonderful Kim Power Stilson. She was so much fun to talk with–we dished about food for 30 minutes–no pun intended. 😉

Not only was she great, but her production staff is so nice too. It was just a great time.

So, because I’ve got nothin’ but food on my mind (which kinda blows as I’m on a diet, but I did lick the top of a cupcake today–I just couldn’t resist!) I’m going to do two things.

First, here is a link to the radio show. Click HERE to listen.

Second, I’m gonna share a recipe from the cookbook. Mmmm…food…yum…

This is straight out of Darn Good Eats, story and all. I hope you like it. It is my very favorite cake on earth. And, believe it or not, I’ve actually made it one or two times myself. Shocking, I know. ENJOY!!

Happy Birthday Coffee Ice Cream Cake

When I was 5 years old I met a wonderful little girl in kindergarten named Eden. Who would have guessed that meeting her would lead me to my all-time favorite cake? Her mom, Edie, hooked up my mom with this recipe and my sweet, precious mommy has made it for me many times over the years for my birthday.

My mom was shocked that as a little girl I liked it because it has coffee ice cream in it. I barely like coffee as an adult, but this coffee ice cream cake is perfection. And it doesn’t really taste like coffee. You know you are tasting something beyond chocolate, but it’s hard to put your finger on what that flavor is.

I hope that you love it as much as I do. Every time I take a bite of it, I’m pulled back down memory lane to my childhood where I’m blowing out candles and devouring this wonderful creation. I hope it becomes a birthday staple in your family too.

Coffee Icecream Cake

Ingredients:

  • 1 stick of butter
  • 1 cup of white, granulated sugar
  • 4 eggs
  • 2 teaspoons of vanilla extract (the REAL stuff…no imitation vanilla)
  • 1 can (16 ounces) of Hershey’s Syrup™ (use the stuff in the can if you can find it, it tastes much better than the syrup in the plastic bottle)
  • I cup of flour
  • 1½ teaspoons baking powder
  • A dash of salt
  • 1/2 gallon, or slightly less, of good coffee ice cream
  • 6 ounces of semi-sweet chocolate chips (use Nestle™)
  • 2 tablespoons of Crisco™ Shortening

Directions:

  1. Preheat the oven to 350 °F.
  2. Cream together the butter and the sugar in a large bowl.
  3. Add the eggs, vanilla and Hershey’s Syrup to the bowl and stir until well mixed.
  4. Add the flour, baking powder and salt to the bowl and mix everything together until well blended.
  5. Pour into a greased 9×13 baking dish and bake at 350 °F for 25 – 30 minutes.
  6. When it’s done, remove from the oven, let it cool and then cover it and put it in the freezer (not the fridge, but the freezer).
  7. Once the cake is frozen, let the ice cream sit on the counter until it is soft (not melted).
  8. Spread the ice cream onto the cake and put back in the freezer.
  9. In a sauce pan over low heat or in a double boiler, melt the chocolate chips and Crisco™ Shortening together, constantly stirring until fully melted and smooth.
  10. Take the cake out of the freezer and drizzle the melted chocolate all over it.
  11. Put the cake back in the freezer.
  12. Serve frozen (it will be hard as a brick when you first take it out of the freezer but it will be perfect after the slices have sat out for a couple of minutes).

Not only is this cake simply fantastic, but it is so rich that it lasts for quite some time. As much as I love this cake, I only cut about a 2 inch x 2 inch piece when I eat it. It is incredibly flavorful and a small piece is usually all it takes to have a full belly and happy tastebuds.

The “It takes 3 minutes to make a delicious dessert” Recipe

TGIMFS! Yes, that’s my spin on TGIF with a few extra choice words chucked in. 😉

Here’s another bit of yum for you guys this weekend!

Move over fancy schmancy desserts that take 19 hours and 4 chefs to make.

I have something even better.

But you have to visit the awesome and amazing Bernadette at Rants from My Crazy Kitchen to get the recipe!

That lovely lady has just posted my second recipe designed to let you spend less time cooking and more time enjoying your holiday weekend.

It’s sooooooooooo yummy! It has 4 ingredients. That’s my kind of cooking.

And while I took many wonderful pictures of this batch of yumminess, I forgot to put my stupid memory card into my camera. Can we all say it at the same time? “Duh….” What a dumbass I am! Yep, wiping the drool off my chin right now.

Anyway, I procured a picture that’s similar to what this delicious concoction looks like when finished. Here it is. SLURP!

Pineapple Cherry Dump Cake

Just imagine a bit of pineapple at the bottom of the rest of the lip-smacking goodness and there you have it.

Okay, so time to go over and get the recipe.

Check it out HERE.

It’s also in my cookbook, Darn Good Eats, so if you have that, you have the recipe whenever you want it.

Enjoy!

Have a great weekend! Love you guys!

 

img credit: tammileetips.com

 

Mmmmmm…food…

Howdy everyone! I’m so thankful it’s Friday I could weep like a sad kitten! sad kitten

Since it is hot as friggin’ hell out here in Arizona (someone kill me) I thought since I’m staying inside (never to leave the house again until November) that I’d do two things.

  1. Give you a lip-smacking, damn good recipe from my cookbook.
  2. Give you a link to vote for Rants From My Crazy Kitchen as being one of the top 25 Foodie Moms. You’ll remember her not only from her awesome blog, but she contributed two delicious recipes to the cookbook. Yummy drool drool! Click HERE to vote for her and her awesome blog. I’m sure she will be very thankful you took the time. 🙂

RECIPE TIME!!!

Okay, so you guys know that I’m a cookbook writer that HATES HATES HATES to cook. Yeah, I know. I’m a whacko. Anyway, I’m going to give you a recipe for one of THE BEST desserts you can ever make and I kid you not, a blind hamster could make it–it’s THAT easy! It’s the perfect cake to take to a BBQ. It’s the perfect cake to take to bed and eat with your hands until you pass out (at least you are already laying down–less likely to get injured).

This recipe is good for a few reasons:

  1. It’s cheap to make.
  2. It’s easy as hell to make and takes about 4 minutes to throw together.
  3. I’ve never met anyone who didn’t want a second helping.
  4. I’ve never met anyone who didn’t want a third helping.

I’m going to give you the recipe straight from the book, little story and all (each recipe has its own story because I talk too damn much!). 🙂 I hope you love it! Oh, and GO VOTE for Rants!! She’s awesome and I’d love to see her make it into the top 25 Foodie Moms again this year. 🙂

Dump Cake

Let me say that on their own, I don’t like many of the ingredients in this cake. The first time my mom made it and handed me a piece I thought to myself, “GROSS! Cherries and pineapple? Vomit. Must. Keep. Smile. On. Face. While. Gagging.” Then I took a bite. Then I took another. Then I took 20 more and ended up eating 3 pieces of it. Somehow, all the flavors come together into this conglomeration of co-mingled delights in a way that I never would have expected. Of course, anything with a stick and a half of butter is bound to be delicious. Besides which, it truly is the single most easy homemade cake you will ever make. Ever. Period.

Below is Mom’s recipe from 1978. Thank goodness that she saves everything. I sure know who I get my pack rat tendencies from.

 dump cake

The list of yum yums:

  • One 18- to 20-ounce can of cherry pie filling—the extra cherry kind if possible
  • 1 – 1½ sticks of butter
  • One 20-ounce can of un-drained pineapple rings
  • 1 box of yellow cake mix

 Dumping it all together:

  1. Preheat the oven to 350 °F.
  2. Butter the bottom and sides of a 9×13 glass dish.
  3. Place a single layer of pineapple rings on the bottom of the dish and pour the juice over the pineapple.
  4. Pour the can of cherry pie filling on top of the pineapple and spread so the cherries are distributed evenly.
  5. Pour the dry yellow cake mix over the pineapple and cherries and level it out. Don’t mash the cake mix, just gently level it out and make sure it’s evenly dispersed.
  6. The take a stick or stick and a half of butter, slice it into 1/8-inch thick slices and put it over the entire cake top about an inch apart.
  7. Bake at 350 °F for about an hour or until the top is crispy brown.

I can’t even begin to describe how tasty this cake is. And seriously, have you ever read an easier cake recipe? It’s even easier than boxed cake. I would serve this cake to a chef. A president. A Nobel Prize winner. There is no shame in serving this cake to anyone and everyone. It may have taken you 3 minutes to make it, but no one would ever guess that in a million years. It is absolutely fantastic.

Enjoy everyone! Have a fantastic weekend! 🙂 Luv ya!