Tag Archive | from scratch

Puppies and Pineapple Upside- Down Cake

harley5weeks3

Isn’t that the absolute sweetest picture! That is my sweet little Harley. She is (in three more excruciatingly LONG weeks!) the newest member of my little family. My sweet friend in Kentucky (@southernpridebostonsterriers) is the breeder and her dogs are gorgeous. At just a little over 3 and a half pounds, my little girl is the smallest of the litter but from the pictures and videos I have been sent she is developing a sweet little personality and from what I am told and some of the pictures and videos I have seen she is going to be a snuggler. Anyway, I just wanted to share my happy news, and i just cant wait to get her home! Oh… and here are a few more cute pics:

Now I want to tell you about this cake. It is moist, a little on the dense side and sweet with a little tang to it. Are you ready?

pineappleupsidedownbundt

Pineapple Upside down Bundt cake! Yep, I said Bundt. It is so delicious! Now, I do not care for Maraschino Cherries, but if you do, you can totally add them in. I don’t so  I didn’t, LOL.

Anyhow, I had made the decision that I wanted to make this cake, so I did what I normally do and went to Pinterest to find a recipe. While there are lots of pinned recipes, which I discovered very quickly were pins and re-pins of the same 3 or 4 blog posts/ recipes, I couldn’t find a single recipe that didn’t start with a BOX CAKE MIX! Sacrilege! I only use box cake mix for one thing, and it ISN’T cake! But that is another recipe for another blog.

Because I couldn’t find what I wanted, I decided I would have to create my own. Since all of the recipes call for a yellow cake mix, I knew to get the flavor I needed I would need to use my go to Butter cake recipe for a base. I also knew I would need to change up a few things. I did get the idea for using a bundt pan  instead of a regular cake pan from a pin. I thought it was a stellar idea. I liked the neatness of the pineapple in the pan…the OCD in my brain was very happy ;).

As you can see in the picture with the slices in the pan I also added little chunks of pineapple where some of you might like to put the cherries. But do you see how neat and lined up they are? It’s so PRETTY!  In this recipe you are using a 20 oz. can of pineapple slices and cutting them in half. You are also using all the juice that is in that can, so you need to drain it into a measuring cup for later. I drained the juice into a measuring cup and dumped the slices in a stack into another bowl then used a large knife to slice them in half. Once you have placed them into the cake pan, there will probably be more juice in the bowl. Pour that into the measuring cup too. the total amount of liquid you will have in the cup is 1 and 1/4 cup. This will be a combination of juice and milk. I also add the extracts I use to this measuring cup as well, just to streamline the mixing process. Ready for the recipe? Here we go!

Pineapple Upside-Down Bundt Cake

1 cup (2 sticks) of butter, softened

1 1/2 cups of sugar

3 large eggs

1/4  cup REGULAR Mayonnaise (you can also use a 4th egg, I use mayo for the added moisture)

3 cups cake flour (you can also use All Purpose flour, but the cake will not be as tender)

1 tbsp baking powder

1 tsp salt

1 tsp vanilla

1 tsp rum extract

3/4 to 1 cup pineapple juice (all the juice in the can)

1/4 to 1/2 cup of milk (remember the total liquid needs to be 1 1/4 cup total between the juice and milk)

20 oz can sliced pineapple

Maraschino cherries if desired

Preheat your oven to 350F. Prepare bundt pan by greasing and flouring making sure the pan is coated completely. Line the pan with the slices of pineapple (cut these in half). Also if you are using the cherries add them in between the slices. Set pan aside.

Sift together the flour, baking powder and salt, set aside. Cream butter till fluffy, if using mayo add in at this stage. Add sugar, cream together until fluffy. Remember to scrape down the sides of the bowl if you are using a stand mixer, to ensure even mixing. Add the eggs one at a time and mix in thoroughly. Add the milk  and extracts to the juice in the measuring cup and give a quick stir. Alternating dry and wet, add the flour mix and the juice mix to the bowl in 5 additions, making sure that the batter is mixed completely for the next addition. I use a rubber spatula to scrape down the bowl all the way to the bottom of the bowl to ensure complete mixing. Pour into the cake pan and smooth the top. Bake in 350F oven for 35-40 minutes or until tester come out with moist crumbs. Allow cake to cool in pan for 10 minutes before flipping cake onto a cooling rack and removing from pan. The cake will release from pan on its own if you allow the 10 minutes, Trust me! Serve warm or cool. You can also make a glaze of pineapple juice and powdered sugar for a more pineapple punch.

cakeslice

This cake is so good! It is tender and moist and you need to go make it right now! You will thank me!  Your taste buds will thank you! LOL. I had a lot of fun creating this cake. I hope you enjoy it too!

 

 

 

 

Advertisements

Let them eat cake!

blueberrycake

Doesn’t everyone love cake? Everyone has at least one that they like. Even Dear Husbands Brother, who doesn’t like sweets, Loves Angel food cake. Anyway, THIS cake….. this cake is sunshine and summer and refreshing! It is Lemony and sweet, with bright pops of blueberry combined with the creamy smoothness of a lemon cream cheese frosting. I didn’t use the full 2 cups that the recipe called for because I didn’t have enough, but I definitely will next time. The blueberries soften and burst open in the cake as it is baking, but don’t completely  blend into the cake.

The recipe I used is from Mel’s Kitchen Cafe. However I used all cake flour. I just like the tenderness that cake flour lends to a cake.It retains its moisture really well.  I did mist the blueberries in water and toss them in all purpose flour before folding them into the cake batter. And, yes, you want to fold them in. If you use a mixer or a beater, it will break the blueberries up and leak into the rest of the cake. Also they are more likely to sink in the cake because you will mix the flour right off the blueberries. As for my cake…. I dint have enough blueberries. I will definitely be using more next time.

blueberry slice

My blueberries did sink some, but for the most part held their place. You can SEE the moisture in this cake. It is simply delicious. It is so light tasting and fragrant yet the cake itself is a little on the heavy side from the moisture. It pairs beautifully with an African coffee like Sumatra,Ethiopia or Veranda Blend from Starbucks*. It goes equally well with a lemonade or an Earl Grey tea. Personally I go with coffee, but that’s just me.

Unlike most of my cooking exploits, which usually start with a search on Pinterest, this recipe was shared with me via Facebook by a sweet friend. She is a fan of my baking, lol, and wanted me to bake this cake for her birthday. The problem lies in that we live about 10 hours from one another. I told her I would make it for her next visit, but I just couldn’t resist trying out the recipe. I figured it would make a good dessert for the dinner I was planning. Dear Husband had requested a bacon wrapped SOMETHING and i wanted to make a Shells and Cheese recipe I had seen on Pioneer Woman‘s blog.

shells and cheese

I left out the bacon and peas this time, but I plan to use them next time….Maybe with a pork roast entree or something. This dinner however we were having a bacon wrapped chicken breast that I coated with a brown sugar and garlic mixture.

chicken

I, of course, forgot to take a picture of the chicken after it was baked, but here it is before I slid it into the oven. Let me tell you, though, that while these were baking…. oh my GOODNESS! My house smelled so good! You could smell the crisping bacon and the garlic and the sweetness of the brown sugar….It makes my mouth water…And let me tell you, it tasted even better than it smelled!

I served the chicken up with steamed broccoli and the creamy Shells and cheese pictured above. It was a hit all around. Simply delicious.

To make the chicken, I sliced a chicken breast in half length-wise. I laid a sheet of plastic wrap on the counter, laid the 4 pieces of chicken flat and covered with another sheet of plastic wrap. Then I pounded the chicken to about a quarter of an inch thick. Doing this does 2 things. It tenderizes the meat and it also makes it easier roll up later. I then spread the brown sugar-garlic mixture (recipe will follow) all over  one side of each piece of chicken. I then put approximately 1/4 cup of shredded cheese on top of the mixture on each piece of chicken. Then, very carefully, roll the chicken up around the cheese and then rub more of the mixture on the outside of the chicken. I then laid 2 slices of regular bacon side by side and wrapped the rolled chicken in the bacon. The bacon holds the chicken together so there is no need for toothpicks or skewers to hold things together. Do this to all the chicken and places them on a prepared pan. As you can see in the above picture I use a rack on top of a tinfoil covered cookie sheet. Just spray the rack down with cooking spray and you wont have issues with sticking. Slide the pan into the oven set at 400 degrees for approximately 30 minutes. You want the bacon to get crispy, the sugar to melt and caramelize the garlic and the bacon. SO GOOD! If you try it let me know how it goes! You can use pretty much any cheese or mixture of cheeses you like as long as it is sharp and melts well. Here is the mixture I used. It is perfect for 2 Chicken breasts split in half, so if you are making more, this is easily doubled or tripled.

Brown sugar and Garlic spread

2/3 cup light brown sugar

1/4 cup minced or crushed garlic

3 tbsp of melted butter

1 tsp of onion powder

1/4 tsp of cayenne pepper (or more, depending on how spicy you want it, I just wanted a little heat with the sweetness of the sugar)

salt and fresh ground pepper to taste

Put all the dry ingredients in a bowl and mix together well, add the garlic and butter and mix well.

I used the back  of a regular spoon to spread the mixture on the chicken. It worked well and controls the amount you are putting on at a time. Let me know if you try it! I am happy to answer and question you have or respond to any comments! Happy cooking!

*I am not in any way paid to promote Starbucks. I did work for them several times, which is why I know more about their coffees.

 

 

Banana pudding Cupcakes

For the Banana Cake:

1 1/2 cups mashed bananas

2 tsps. lemon juice

1 cup butter, softened

2 cups sugar

3 large eggs

3 cups all-purpose soft-wheat (or regular) flour

1 1/2 tsps. baking soda ( I used half baking soda/baking powder)

1/2 tsp. salt

1 1/2 cups buttermilk

2 tsps. vanilla

cupcake liners

vegetable cooking spray

1. Preheat oven to 350F. Combine mashed bananas and lemon juice in a small bowl and set aside.

2. Beat butter and sugar at medium speed until creamy. Add eggs, one at a time, beating until blended after each addition.

3. Combine flour, baking soda/powder and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and banana mixture.

4. Place paper liners in 2 (when I made them I ended up with 36 cakes, so if you have 3 pans you might want to prepare for that many if you have three pans) 12 cup muffin pans, and coat with cooking spray ( i didn’t do this….sorta forgot 😉 ); spoon (or scoop) batter into cups, filling 2/3 full.

5. Bake at 350F for 12-15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and let cool completely.

For the Banana curd:

Makes 2 cups

4 large ripe bananas, peeled

4 tbsp. butter

1 1/2 cups sugar

2 tbsp. fresh lemon juice

4 large eggs

1. Mash bananas in a large bowl with  a fork until creamy

2. Combine mashed bananas and the remaining ingredients in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture thickens and coats a spoon. (Do not boil.) Cool completely.

Note: Store any leftovers in an airtight container in the refrigerator for up to three days.

For the Whipped cream topping:

1 1/2 cups whipping cream, chilled

2 tsps. vanilla

1/4 cup powdered sugar

(To top all of the cupcakes I ended up with I increased all the ingredients by one half, I had a smidge left over)

1. Beat whipping cream at high speed until soft peaks form. Add vanilla and powdered sugar and beat until stiff peaks form.

2. Store in refrigerator until ready to use.

Homemade Nilla wafers recipe found here

Putting it all together:

1. Prepare the Banana Cake as directed.

2. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to create a hole. Fill a zip-top freezer bag with Fresh Banana Curd. Use scissors and snip off about a 1/4 of an inch off one corner of the bag. Insert bag into hole in cupcake. Squeeze gently until curd comes out of the top of the cupcake. Repeat with remaining cupcakes.

3. Frost each cupcake with approx. 2 tbsp of the Fresh Whipped Cream, using a piping bag (or another zip-top with the corner cut off) and a round piping tip (or none at all) pipe a swirl of cream onto each cupcake. Top each with a vanilla wafer and slice of banana (if desired) just before serving.

 Recipes adapted from Simply Sweet magazine.  Enjoy!!

Wow…..

It has been a while since I posted! I can’t believe I have been such a slacker. To my followers, I apologize! Dieting does not make for fun cooking (at least not for me :() However, I have made some really delicious cupcakes that I wanted to share with you. I am sure that most of you know something about Pinterest. Well, I love that site! I think I may have mentioned this before, but I really do! And not just for food ideas either (although it is a foodies’ paradise!) There is all kinds of loveliness on there 🙂 There are so many things I want to do now; there just isn’t enough time in the day or money in the bank to do them 😦 Anyway, Pinterest is where I found the idea for these cupcakes, and while the original recipe didn’t work well for me at all, after a few tweaks to the ingredients, I had these adorable, delightful cupcakes.

These cupcakes are sweet for sure, but the flavor profile is exquisite! Rich and decadent cupcake with a light, fluffy frosting and to top it off a fresh-baked itty bitty chocolate chip cookie 🙂 These were fun to make and even more fun to eat, lol.

I had found this cupcake a few weeks ago, but didn’t have any (real) reason to make them until this past week. A good friend of mine likes to have all of us Mommies come over for lunch to talk and to let the kids (all together I think there were 14 kids o_O) run around and play together. Well, when this happens we all contribute a little something. I, of course, said I would do dessert, which everyone was absolutely fine with XD. I guess I am starting to get a reputation, hehehe…

Well, after I said that, I had about 2 days to decide what I was going to make and in the mean time I had promised to make cookies for Goldilocks and the three Bears. I knew I had everything to make chocolate chip cookies and I also knew that I wanted to experiment with this classic cookie recipe to get exactly the kind I like. Just FYI, I like them crispy on the outside, soft on the inside and perfectly full of flavor.

These cookies, I am happy to say, fit the bill. I mean, they were just perfect! At least for me 🙂 Anyway, while I was making them I was still pondering what I was going to make for our playdate. It hit me that I had the above cupcake pinned on one of my Pinterest boards and I immediately knew that I was going to make that.

Like with every recipe I try, I follow it to the letter. I had read through the comments and saw that there were several people who had issues with the cupcakes “falling”, “exploding” and just not coming out in general. Obviously there are people out there that don’t follow recipes well, or just don’t like to (my father is one of those). So I went ahead and attempted the recipe as written. I don’t know how to fix things unless I can see what is truly wrong.

I mixed everything together, scooped it into some really cute cupcake wrappers and popped them in the oven. Everything was looking (and smelling) all right, except the cupcakes seemed to be a little flat on top. I thought, that’s ok, I can work with that, they are getting frosted after all. Well, they weren’t quite done when I checked them the first time, and when they were “done” they had sort of spread over the top of the cupcake pan, sort-of pancake style…not so pretty… but they hadn’t “fallen” in the middle like others had complained of. At least, they hadn’t YET. I left them to cool a few minutes before I dumped them out of the pan. When I came back into the kitchen, I no longer had cupcakes. I had these ugly, hard, bowl looking things that, get this, didn’t even taste very good! I was SOOOO disappointed!

But, I also knew I could fix them. I knew I had just enough of everything I needed for one more try, besides, I had already made the frosting and the mini chocolate chip cookies…. So, I changed (and added) a few ingredients to fix the problems I had with the original recipe, scooped it into (more) cute wrappers, popped them into the oven, crossed my fingers and prayed! If these didn’t come out, I was going to have to come up with something else entirely and it was already 10pm.

18 minutes later, I had some beautifully rounded, delicious smelling white chocolate cupcakes. That DIDN’T fall. I was dancing around the house, I was so happy they came out…Silly, I know, but I think I was a little delirious.

Once they cooled I frosted them, topped them with mini chocolate chips and mini cookies and Voila! Dessert made for a Queen 🙂 They were definetly a hit, My hubby scarfed down two of them and told me they were incredible. Before you think he was just saying it to please me, He is always honest and tells me if he doesn’t like something or if it isn’t good, or as good as it could be. He knows I want him to tell me so I can fix it; makes sense, right?

Anyway, I posted a couple of recipes that I have mentioned in previous posts and there will be more over the next few weeks (as long as I don’t get completely distracted again, lol) So….Stay Tuned…..

Well, I guess…..

I am going on a diet. There. I said it. On a public forum, no less. So, guess what, readers? While I have a back log of things to post about, I will also be adding recipes for the things that I posted. Aren’t you excited??? The recipes are going to be like extra posts. I will put the picture and recipe on a post all by itself and it will have its own category so that you cooks and bakers out there can find them easily :). I just can’t cook and bake these delicious non-diet foods and not indulge in them! It’s just too hard. I have to taste things so I know what they actually taste like and so if they can be improved, I know what to change and what to leave alone. Ok, rant over…on to the deliciousness that I made the other day at the request of my sweet hubby :).

I have made this dish before, and knew that if I ever made it again, there were some things that I wanted to change to bring it closer to the the original. I am talking about Panera Bread’s Sanoma Stew with their Dry Cheddar Jack Biscuits. If you have ever had this delicious goodness, you know what I am talking about. It is creamy, savory and satisfying, with the extra kick of the cheese in the biscuits that melt just a little as you break them up in the stew….my mouth is watering just thinking about it! Well, My best friend and I used to (notice the past tense here) go there every Saturday on our Girls Night Out and get a bowl of this stew. I mean EVERY time! We absolutely adored this stew! It was like manna from heaven. Then one night, when we were desperate for something to eat (we had been playing a little to long), we stopped in at the closest Panera and were all set to order a bowl. To our surprise, it had been removed from the menu! Gasp! What were we supposed to eat now?? The only thing that kept me from walking out was the fact that I was to hungry to drive anywhere else! I asked why they didn’t serve it anymore, and they told me it was a seasonal item…..ggrrrrr, ugh, and all other unhappy sounds. We were SSOOOOO not happy!

Right then and there I decided that I was going to try to recreate it at home. I had already figured out the that the “biscuits” were actually savory scones. Easy Peasy…I knew how to make scones, I just had to figure out the right flavor profile. The cheese was obvious, Cheddar and Monteray Jack cheeses, but the other ingrediants were a little more involved. The first time I made the scones, they were good, but they weren’t…right? I guess. After doing a little more research (a.k.a. reading LOTS of savory scone recipes) I discovered something that my scones were missing. These recipes called for an egg to be whisked into the cream…..I didn’t do that! I made perfect sense to me, though. That was definitely what my scone was missing texture-wise. Anyway this is the batch that came out perfectly, taste, texture and all things delicious in a savory scone!

   I was so excited that they came out so well! They smelled right, just like the ones from Panera and they were pretty, even with the oozing melted cheese. I honestly don’t know what Panera does to keep their cheese from melting but I really don’t care. Those bits of cheese were the fast track to adding thier flavor to the stew 🙂

As for the stew, well, that was way more involved. Luckily for me, I had managed to get my mom to have some of Panera’s stew before it dissappeared. I remembered her making the comment that it tasted a lot like our Chicken Pot Pie filling. That did it for me. I knew that recipe by heart so I knew I need those basic ingredients, but I also knew there was a little more to it than that. I knew I need to cook it for a LONG time. I knew that I needed to make sure that the chicken was cooked and flavorful before I even added it to the rest of the stew ingredients. I knew it had to be creamy, but not to chowder creaminess. Like the scones, the first time was close but not quite there, even though it tasted good.

The second time, which my hubbs requested turned out MUCH better. I tweaked a few things and cooked this stew about 8 hours longer than the first time (I cooked it all night in my Crock Pot) so by the time hubby had it for lunch it had been cooking for about 14 hours. I had prepared it the night before, prior to hitting the sack. It was sheer perfection! It was creamy, flavorful and, well, see for yourself:

original idea from Panera BreadMy hubbs was blissed out after the first bite. He liked it so much he made sure he took it to work for his dinner, along with several scones 🙂 I love when he loves what I made. It makes me feel like all my work was worth-while.

It was Wednesday, so afore-mentioned Best Friend was coming over for dinner, so she had some as well.  She could tell that I had tweaked it (she had some of the first try)I was so happy that it came out so perfectly. I think it is time to leave that recipe alone…I guess I should write it down 😉

As I mentioned above I will be posting some of the recipes for the things that I have posted, adding more as I go so, Stay Tuned…..

Happy National Chocolate Chip Cookie Day!!!

So..I don’t know how many of you know that such a day exists, but it does, and it is TODAY!! Actually, to be honest, I didn’t know it existed either until earlier this afternoon. Which was after I made these:

Malty, Chocolatey goodness

(Click here for the Recipe)

   Malted Chocolate Chunk cookies. If you like malted chocolate balls (that sounded a little dirty..), this is your cookie. My mom is a huge fan of the afore-mentioned candies, and she really liked these :). Now, it wasn’t until later when I was perusing my favorite site, Pinterest, that I saw posted in a few different places that it was a cookie Holiday! Whoopie! Who doesn’t love a reason to eat a cookie? I found it funny that I had already made the cookies ;).

      Today is also My oldest Bear’s Birthday 🙂 This is his last year in the single digits! Gosh, I feel old now 😦 Oh, well…Anyway, my family usually celebrates birthdays together, and this is usually on a Sunday after church. Well, the Sunday closest to his birthday also happened to be Mother’s day this year. Of course I didn’t really mind sharing the day with the child who made me a mother to begin with. My Mom didn’t either 🙂 This was the perfect excuse to make this cake:   I had asked Bear #1 what kind of cake he wanted and he wanted coconut. It was a match made in heaven! It was just the excuse I needed to make this cake! I got the recipe from here. Make sure to read the comments at the bottom of that post for some helpful hints, should you decide to make the cake, which I advise whole-heartedly. The cake comes out soft and tender, the topping is just delicious and it is easy to make! Definitely a crowd pleaser in my family. Birthday Bear was happy with it as well, which was what really mattered.

I have quite a back log on things I have made so I will be posting about them soon. I hope you will go enjoy a chocolate chip cookie in any of its forms! Stay tuned…..

The Wait is Over

I know I haven’t posted in almost a week, but I have been swamped. I am a full-time student ( as I stated in my mini bio) and it is finals week. That means, while I have been cooking 🙂 I haven’t had time to blog about it :(. So, obviously, I have a little catching up to do.

Today I am going to tell you about the making of  Bear #3’s birthday cake. I asked him every day for a week or so what flavor cake and icing he would like. Consistently, he has said that he would like a Chocolate cake with Strawberry frosting. Not hard, right? Wrong. I think one of the most difficult frostings to make (and make right) is a STRAWBERRY frosting. They are almost always overpoweringly sweet! UGH…

Well, I found a good, rich, moist chocolate cake recipe and started with that. The cake came out great. It smelled wonderful, didn’t stick to the pan at all, it was lovely! While it cooled, I started searching around for a good strawberry cream cheese frosting, thinking that the cream cheese would cut the sweetness a bit. I finally found what I though would be a good one and commenced beating the butter and cream cheese together. everything seemed fine until I got to the Strawberry puree. The recipe was not very clear on quantities, and well, lets just say I got it WRONG!

It was so soupy I had to add double the powdered sugar the recipe called for to get it even close to thickening up, and it still was just too soft. I scrolled down the blog to see other people’s comments and the original poster of the recipe had posted a note saying it may help to stick the icing in the fridge for a bit to help it stiffen up. Ah, I thought, my saving grace! So I covered the icing and stuck it in the fridge, popped in a movie and chilled (hehe) for about an hour.

After that hour I pulled the icing out, gave it a quick whisk and it SEEMED that it was stiff enough to ice the cake without sliding off…boy was I wrong! Not halfway through frosting the stuff already on the cake started shifting, and…..oh, GOODNESS!!! Breaking 😦 (This is when the icing starts separating into its original components, somewhat)

Ugh, I was so disgusted!  I sat down at the table with a Bellini (cheap champagne and about a tablespoon and a half of the leftover strawberry puree) and just watched the icing fall off the cake. This is where hubs found me when he got home from work at about midnight. He knows me well enough now to point out the GOOD parts and ignore the bad, so he says “the house smells good, like really good chocolate”. I looked at him, downed the rest of my drink , stood up with cake platter in hand and resolutely dumped the whole thing in the trash. I was just done with it.

The next morning, I asked my little bear if I could switch his cake around. It was his birthday cake after all, and I wanted to give him the choice. He, of course, so sweet, asked why and when I explained he said “yeah, sure” in his quirky little voice (he was only three). My heart smiled and I got to work.

Earlier, when I had first gotten up I scoured the internet for a COMPLETLEY from scratch strawberry cake recipe. Most recipes call for jello, or a white cake mix or soda…rediculous! I finally found one and prayed to the heavens that it would taste good, as I had no time for a trial run. Here is the cake, sans the frosting:

Fresh, from scratch Strawberry cake

Looked good, smelled good and, I prayed, tasted good. Now for the frosting. I am the first to admit that I love Buttercream frosting. However, I do NOT like large quantities of Homemade buttercream, it is (usually) way to sweet, like enough to make your teeth hurt kind of sweet. I did not want that so I set about finding one that incorporating cream cheese. Using that and some really good bittersweet chocolate, I managed to offset the sweetness of the powdered sugar. The frosting was thick, creamy and, THank you, Lord! It was stiff, the way a good frosting is supposed to be! Spreadable and stayed in place :). I finished the cake, stuck it in the fridge and got myself and everyone else ready to head to my mom’s house for Bear #3’s family birthday party. Here is the finished product, which everyone told me tasted delicious :).

My birthday bear was happy with his cake and I was satisfied. My work was done :). Since this cake I have made a few more scrumptious sweet things as well as the savory, so I will be writing about them (very?) soon ;), so Stay Tuned…..