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


  • 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


  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.

Move Over Key Lime Pie!! Guest Blog

Woo hoo! It’s been an awesome week so far and I have another fun thing to share.

The lovely Bernadette of the famed Rants From My Crazy Kitchen asked me to do a guest post on her foodie blog. How dang cool! So I did something super easy that even I can make. I think a 6 year old could make it. Actually, it would be quite the fun recipe to do with a little one who is just learning how to make stuff in the kitchen. I’m pretty sure even 2 squirrels and a blind bunny could team up and make it.

Guest Blog on Rants from My Crazy Kitchen

This recipe is from Mom (what a shock!) and she made it for me on my birthday earlier this month. It is soooooo yummy and refreshing, but you’ll have to get the scoop over at Rants From My Crazy Kitchen.

Here’s a sneak preview of the yumminess:

Birthday Lime Pie for Bernadette's Blog


Sneak peek from my Darn Good Eats cookbook! Prepare yourself for some serious YUM!

Mom’s Spaghetti Sauce (with extra Jodi spice)

I’m going to sneak to all of you…drum roll please…my mom’s famous spaghetti sauce recipe!  It may have morphed a bit over the years, but Mom was the creator of this zesty treat and I’ve just kind of kicked it up a spicy notch. Speaking of spicy notches, if you are the heartburn-getting type you do NOT want to do this. Put the book down. Walk away from the kitchen. Save yourself.

Before we get started, know that you will be making enough spaghetti sauce to feed your family and the family down the street more than once. I simply refuse to make something like this in small batches. Why would anyone waste all this time making enough for one or two meals? That just seems silly to me. So, make sure you have a bunch of food storage containers and space in the fridge—you are going to need it.

Goodies needed from the store:

  • 1½ – 2 pounds of hamburger (doesn’t have to be lean—the more grease, the better)
  • A one-pound package of spicy Italian sausages (you can use turkey sausage if you want to save some calories)
  • 3/4 of a green pepper
  • 3/4 of a medium/large white or yellow onion
  • Three 28-ounce cans of crushed tomatoes
  • One 28-ounce can of tomato sauce
  • Three 28-ounce cans of petite diced tomatoes (none of that pre-spiced stuff though)
  • Half of one of those tiny cans of tomato paste (the hubby and I always whine about the fact that even those tiny cans are too big. Why can’t they make a half-sized tiny can? Who uses a whole can?)
  • Between 8 – 12 cloves of minced garlic (or a ton of garlic salt)
  • Italian seasoning, to taste
  • Crushed red pepper flakes, to taste
  • Salt, to taste
  • OPTIONAL: A sprinkle of freshly-grated Parmesan cheese never hurts as a nice topping on the spaghetti
  • OPTIONAL: 6 basil leaves, chopped

Putting it all together:

  1. Peel the skin off the sausage, (ewwww!) then slice into half-inch slices.
  2. Brown the sausage until thoroughly cooked and then set aside in a bowl. Don’t throw out the grease. The grease makes the sauce even better.
  3. Cut up the green pepper into large chunks (I always take these chunks out after the sauce has cooked for several hours as I don’t like eating chunks of green pepper–blech!).
  4. Dice the onion into fairly small pieces.
  5. Mince or cut the garlic into to small pieces.
  6. Combine the garlic, green pepper, onion and hamburger in a frying pan and brown all together. Stir often as you don’t want the hamburger to get chunky and stick together. You want it to be pretty crumbly.
  7. Once the hamburger is thoroughly cooked (no pink) dump everything, including the sausage and grease, into an enormous pot. You are going to be making enough for an army! Leftover sauce is the best thing on planet earth.
  8. Add all the tomato stuff and stir.
  9. Add a thin layer of Italian seasoning across the entire top of the sauce. I don’t have a specific measurement here, I just coat the top of the sauce and that usually works.
  10. Add crushed red pepper flakes, to taste—I like it spicy so I probably usually put in a little less than a tablespoon.
  11. Add salt. I crave salt in my sleep so I use a fair amount. If you are a normal person just chuck in a little and as it cooks add more in small amounts until it’s got enough.
  12. Cook on low, stirring frequently, for as many hours as you can take the yummy smell before attacking the pot.
  13. If you like basil you can chuck about 6 chopped leaves into the sauce about an hour before it’s finished cooking. I usually don’t, but my hubby sneaks it in. Stinker! It’s that dang chef part of him that just has to mess with my recipes!

I wrote earlier that a little fresh Parmesan cheese never hurts. I was wrong. This is what happens when non-chefs try to be chefs:


I grated my thumb. Yes, we ate thumb-laced Parmesan cheese on top of our spaghetti. Do yourself and your thumb a favor and just buy the Parmesan at the store that is pre-grated. If you want it to be fancy, you can get the shaved Parmesan in the cheese section of the store. It looks very pretty and is far less bloody atop your awesome spaghetti.

I serve this on regular spaghetti noodles. Nothing fancy. No fettuccine as it’s flat and stupid and should only be used with Alfredo sauce. No angel hair as it’s too thin for the heavy sauce. Just normal spaghetti.

Serve all of this with some yummy, butter-soaked garlic bread (mmmmm…garlic bread…) and you will have an AWESOME dinner that really is pretty easy to make. With that amount of sauce, a family of 4 could live off of it for days and days. Whatever is left over after 3 or 4 days, just freeze. It’s just as good out of the freezer a month from now.


PS: I promised How to Online Date that I’d post this recipe, so here it is! 🙂