australian desserts: March 2012

Family Update: March Edition

March has been a busy month for us - but then, I can't really think of a non-busy month.

Corban won 2nd place in the Pinewood Derby at our church. He was super excited, as this is his 4th year participating and the first time he won a trophy for speed. (last year he won first place for workmanship).

Corban with the 3rd-5th grade boys he raced against.

This was the birthday card Corban made for grandma - I thought it was so cute, I had to take a picture of it so we could remember it.

Ellia has some of the cutest expressions - even when she has pie on her face. She was "helping" me with taking photos of our Mixed Berry Pie that we had for Pi Day.

I finally got Miranda in for her (4 month) check up last week (she's 5-1/2 months old) and

she was 27-1/2 inches long (off the charts) and 17.1 lbs. (90th percentile).

She's a big girl! She has the most delightful little chubs! She's very strong and can even sit unsupported for awhile, but you do have to watch her because she can topple over in the blink of an eye.

LOVE this baby!!

With the nice weather and opportunities for playing outside, Annika has mastered riding her bike with no training wheels! She is still working on turning corners without putting her feet down, but she's made huge progress and is so proud of herself.

Marissa lost her second tooth, just in the nick of time because that permanent one has been coming in really fast.

She and Annika had their last ballet class, which they loved. Marissa can't wait for us to sign her up for classes again, but we're taking off for the rest of the spring because the three older kids have just started soccer.

We got to visit the zoo with our best friends and had such a great time. I am super thankful for our double jogging stroller, which makes toting around a toddler and an infant a breeze.

It sure is a pain to fold up and get into the van, though. You should have seen me fighting with it in the parking lot as we were trying to leave - somehow I forgot how to get it to fit and ....yeah.....it wasn't pretty for a few minutes there.

All of the kiddos (minus Miranda) of our two families - combined we have 11 children!

Marissa, Ellia, and Annika

Annika and Marissa with Essie - Friends Forever!

March has been a busy month for us - but then, I can't really think of a non-busy month.

Corban with the 3rd-5th grade boys he raced against.

This was the birthday card Corban made for grandma - I thought it was so cute, I had to take a picture of it so we could remember it.

Ellia has some of the cutest expressions - even when she has pie on her face. She was "helping" me with taking photos of our Mixed Berry Pie that we had for Pi Day.

I finally got Miranda in for her (4 month) check up last week (she's 5-1/2 months old) and

she was 27-1/2 inches long (off the charts) and 17.1 lbs. (90th percentile).

She's a big girl! She has the most delightful little chubs! She's very strong and can even sit unsupported for awhile, but you do have to watch her because she can topple over in the blink of an eye.

LOVE this baby!!

Marissa lost her second tooth, just in the nick of time because that permanent one has been coming in really fast.

We got to visit the zoo with our best friends and had such a great time. I am super thankful for our double jogging stroller, which makes toting around a toddler and an infant a breeze.

All of the kiddos (minus Miranda) of our two families - combined we have 11 children!

Marissa, Ellia, and Annika

Annika and Marissa with Essie - Friends Forever!

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German Chocolate Cupcakes

Sshhhhhhh ... don't tell my husband ... I think I have a new love.

Well, it's just a chocolate love, so maybe he'll be fine with it.

When a friend of mine made German Chocolate Cupcakes for a Cupcake Bar our teacher-team hosted a couple of weeks back, I immediately fell in love. I love, love, love German chocolate cake ... especially the ooey-gooey coconutty topping ... but I never thought of making it in cupcake form. Why not? What is wrong with me?? I'm happy to say that this lapse in thinking has been corrected.

To make these, my friend first just bakes up chocolate cupcakes. You can use any ol' chocolate cupcake recipe you'd like, or whip 'em up from a cake mix. Whatever fits your fancy. I used my favorite chocolate cupcake recipe from The Hummingbird Bakery Cookbook, which I've included below.

Then she tops the chocolate cupcakes with that ever-classic German chocolate cake coconut topping. But wait!!!! Before that, she frosts the cupcakes with chocolate frosting! So, you get a delicious mixture of chocolate cake, creamy chocolate frosting, and ooey-gooey coconut topping in each bite. G-E-N-I-U-S!!! Oh. My. Gosh. It's soooooo good.

Here again, you can use any chocolate frosting so if you've got a favorite, go with it. I don't have a favorite ... I'm still on the search. For the coconut topping, you can buy that pre-made. Personally, I think it tastes soooo much better to make it homemade ... and it's pretty easy. So, if you've never made it homemade, I strongly encourage you to give it a whirl. I used my Mom's recipe, which I've included below.

Now, I even went so far as to sprinkle some chocolate sprinkles between the chocolate frosting and coconut topping layers. Ya know, just because I could. Don't you think they look cute peaking out from under the gooey topping?

Hmmmmm. So, to tell or not to tell my husband about my new love? That is the question.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

German Chocolate Cupcakes

Source: Chocolate cupcakes adapted from The Hummingbird Bakery Cookbook; Coconut topping from my Mom

Ingredients

Chocolate Cupcakes:

3/4 c. + 2 T. all-purpose flour
3 T. cocoa powder
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1/2 tsp. vanilla extract
Chocolate frosting
Chocolate sprinkles (optional)

Coconut Topping:
3 egg yolks
1 c. evaporated milk
8 T. (1 stick) butter
1 c. sugar
1 1/4 c. sweetened shredded coconut
1 tsp. vanilla extract
pinch of salt
1 c. chopped pecans
Pecan halves for tops of cupcakes (optional)

Directions
Prepare the Chocolate Cupcakes:
1. Put the flour, cocoa powder, sugar, baking powder, salt, and butter in mixing bowl. Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.

2. Whisk together the milk, egg, and vanilla. Slowly pour about the milk mixture into the flour mixture. Beat on low speed to combine. Turn the mixer up to high speed and beat for just a few seconds to remove any lumps.

3. With the mixer back on low speed, pour in the remaining milk mixture. Beat until all ingredients are just incorporated. Beat for about another 30 seconds to one minute until the batter is smooth. Do not over mix.

4. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full. Bake at 325 degrees for 20 - 25 minutes, or until the cake springs back when lightly touched. Cool slightly in the pan before removing cupcakes to a wire rack. Cool completely before frosting.

5. Frost with chocolate frosting and, if using, sprinkle with chocolate sprinkles.

Prepare the Coconut Topping:

6. Combine all coconut topping ingredients, EXCEPT pecans, in a medium saucepan.

7. Cook over medium-high heat, stirring constantly, until thick, about 5 to 7 minutes. Remove from heat and stir in chopped nuts. Let cool to lukewarm.

8. Top each frosted cupcake with a bit of coconut topping. Place a pecan half on top (optional).

(NOTE: This recipe makes 12 cupcakes. And it really does make 12! Fill your cups only 1/2 full, as this batter rises quite a bit. When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much. If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is. Also, I know the mixing method seems a bit unconventional ... but trust me, it really works and creates a wonderful cupcake! I talk about the mixing method in my The BEST Vanilla Cupcakes post.)

Enjoy!

This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Just Something I Whipped Up hosted by The Girl Creative, Sunday Showcase Party hosted by Under the Table and Dreaming, Mangia Monday hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Inspiration Friday hosted by At the Picket Fence, Recipe Sharing Monday hosted by Jam Hands.

Hmmmmm. So, to tell or not to tell my husband about my new love? That is the question.

German Chocolate Cupcakes

Source: Chocolate cupcakes adapted from The Hummingbird Bakery Cookbook; Coconut topping from my Mom

Ingredients

Chocolate Cupcakes:

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Super Fluffy Char Siu Bao

I've seen quite a few recipes for char siu baos everywhere on the internet. I've tried so many recipes with so many different types of flours (bread, cake, and all purpose), but this has been the absolute best recipe

There are a few things I've learned from all my trials when making steam buns. The first and most important thing is to ignore all recipes that only call for yeast. You won't get the same amazing rise that way.

The other important thing is to use this kind of flour.

I honestly don't know what makes this flour different. It's usually used to make Korean Pajeon pancakes, and it has a bear on the bag. It makes the fluffiest char siu bao ever.

This post has been submitted to Yeastspotting.

Char Siu Bao

Ingredients

1 ½ tsp yeast
¾ cup warm water
2 Tbsp shortening or vegetable oil
1 Tbsp sugar
2 tsp baking powder
12.5 oz flour

For Filling
2 cups chopped braised pork. Char siu is best, but any leftover pork will work
1 Tbsp hoisin
1 Tbsp soy sauce
1 ½ tsp honey
1 Tbsp sesame oil
handful of scallions
1/2 cup blanched mustard greens

Directions
Proof yeast with water for 10 minutes
Mix sugar, flour, shortening and baking powder together. Add yeast mix
Stir until combined and knead 5 minutes until smooth/elastic
Let dough rest 45 minutes to an hour until doubled in size.
While dough is rising, braise mustard greens, chop meat and greens, and mix all filling ingredients together. Adjust seasoning according to taste. Filling should be wet.
Divide dough into 8 pieces. Flatten dough, making it slightly thinner around the edges
Spoon 2 Tbsp filling and pleat the top to seal. Place on parchment paper squares
Steam for 15 minutes (no peaking!) and eat immediately

Note: Buns can be wrapped in plastic wrap and frozen. Then just microwave for 90 seconds wrapped in a damp paper towel for a quick snack.
Note 2: Vegetarian filling with mushrooms, daikon, tofu, vinegar and the other filling ingredients are awesome too. Use any leftovers to make any buns you desire.

Char Siu Bao

Ingredients

1 ½ tsp yeast
¾ cup warm water
2 Tbsp shortening or vegetable oil
1 Tbsp sugar
2 tsp baking powder
12.5 oz flour

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Lemon Poppyseed Muffins

I adore lemon flavored treats.

Lemon pie, lemon bars, lemon cake, lemonade - I mean, what's not to like?
(according to Grant, there's no chocolate, that's what's not to like.)

So recently I stocked up on a few lemons and made lemon muffins. As much as I desperately wanted to like the recipe the first go-around, they were too dry and dense for me. I altered the recipe a bit, adding more oil, (coconut oil is so good for you, I refuse to feel guilty about it!) less sugar, a lower baking temperature, and of course, using mostly freshly ground whole wheat flour.

The result the second time? A delightfully wonderful, tender muffin bursting with flavor, nearly like a cupcake really.
Even Grant thought they were delicious.
And that's saying something from Mr. Chocolate.

Recipe: (adapted from This Chick Cooks)
Yield: 18 muffins

1/2 cup oil (I used melted coconut oil) or softened butter
1 cup sugar
3 eggs
1 T. poppyseeds
1-1/3 cup plain yogurt
4 T. lemon juice (or grated rind and juice of 1 large lemon)
2 cups white whole wheat flour
1 cup all purpose flour
3/4 t. baking soda
1T. baking powder
1/2 t. salt

Glaze:
3/4 cup powdered sugar
1 t. lemon juice
2-3 t. milk

Preheat oven to 350°.
In a mixing bowl, cream oil and sugar together well. Add eggs one a time, blending well after each addition. Add the poppyseeds, yogurt, and lemon juice with grated rind. Stir well.
In a separate bowl, whisk together the flours, baking soda, baking powder, and salt. Add slowly to the creamed mixture, stirring just until combined. Do not overmix!
Fill greased or paper-lined muffin tins about 2/3 full. Bake at 350° for 14-17 minutes, or until a toothpick inserted in the center of muffins comes out clean.
Allow to cool for a couple of minutes, then remove to a wire rack to cool more.

Combine the glaze ingredients in a small bowl. Add the lemon juice to the powdered sugar first, then add milk gradually until you get the consistency you want. If it's too thin, you can thicken the glaze with more powdered sugar- if it's too thick, just add a few drops of milk at a time. Drizzle over cooled muffins. If the muffins are still warm, it's okay, but the glaze will likely run off easier and be a bit messy to eat. We ate them so fast, it didn't really matter.

Linked to Trick or Treat Tuesday

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Many-Bean Salad

This Many-Bean Salad is one of those classic been-around-forever, perfect-for-a-potluck easy recipes. Well, hey ... been-around-forever recipes have been around forever for a reason, right? Because they're GOOD! I love this stuff.

Since this salad is made mainly with canned goods, if you can maneuver a can opener and boil water, you can make this salad. Seriously, who would think a bunch of canned vegetables tossed together would be so tasty? But marinate them for a few hours in a vinegar and sugar-based marinade, and you get a delicious salad treat.

The bean combination is pretty flexible, so if there's a bean in the list you don't like - no problem! Just leave it out. Want to add in a favorite? Sure, go right ahead! Other perks of this recipe?
1. It makes a huge batch, so it's great for serving a crowd.
2. It can be made ahead of time ... it'll stay just fine in the refrigerator for several days.
3. It's easy.
4. People love it.
5. Oh, and did I mention it's easy?

Now, I've got a little personal story to share related to this bean salad. This is one of my husband's absolute favorite foods. Well, at least it used to be. See, he's prone to kidney stones. The other night, shortly after eating a huge bowl of Many-Bean Salad (and I do mean huge ... my husband, though he's a skinny guy, eats a lot), we headed out to the emergency room because he was in severe pain. Sure enough, he was passing a kidney stone. The bean salad had absolutely nothing to do with the kidney stone, but the salad and the pain are now forever associated in his mind. He won't be eating this again any time soon. Oh, and don't even mention stuffed green peppers to him. Let's hope not many more foods get added to his 'list!'

Many-Bean Salad
Source: Adapted from my Mother-in-Law

Ingredients
Bean Mixture:
(Note - all cans are the 14 oz. to 16 oz. size)
1 can cut green beans
1 can white or cannelini beans
1 can dark red kidney beans
1 can garbanzo beans (chickpeas)
1 can small young green peas
1 can shoepeg white corn
2 to 3 stalks celery, chopped
1 red onion, chopped
1 green pepper, chopped

Marinade:
1 3/4 c. sugar (I have sometimes substituted all or part Splenda)
1 1/4 c. white vinegar
1/4 c. canola oil
2 T. water
1 tsp. salt
1/2 tsp. black pepper

Directions
1. Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans. Combine all bean mixture ingredients in a large bowl.

2. Combine all marinade ingredients in a saucepan. Bring to a boil, stirring frequently. Immediately pour over bean mixture. Stir to coat all beans.

3. Refrigerate for several hours or overnight before serving.

Enjoy!

This post is linked with Share Your Creations Party hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Inspiration Friday hosted by At the Picket Fence, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Just Something I Whipped Up hosted by The Girl Creative, Mangia Monday hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Weekend Potluck hosted by The Country Cook.

Many-Bean Salad
Source: Adapted from my Mother-in-Law

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Frosted Banana Bars

I always love finding recipes to use up over-ripe bananas. This one is AMAZING!!! Soft, fluffy, moist cake paired with sweet cream cheese frosting. I am not going to lie, I had like 3 (or 4) pieces, but it was worth it! Make these soon!

Frosted Banana Bars

Recipe from AllRecipes & adored by: Amber (Dessert Now, Dinner Later!)

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 cup bananas, mashed (about 3 small/medium bananas)
2 cups flour
1 tsp baking soda
1/4 tsp salt

In a stand mixer, cream butter with sugar until light & fluffy. Scrape bowl. Add eggs, sour cream, vanilla, & mashed bananas. Scrape bowl.
Combine flour, baking soda, & salt & slowly add to mixture. Mix until just blended.
Spread light fluffy mixture onto a 10x15" jelly-roll pan that has been lightly greased.
Bake at 350*F for 20-25 minutes or until cake springs back when touched & is starting to brown on the top.
Frost with favorite cream cheese icing. Makes 24-32 bars depending on how big you cut them.

Basic Cream Cheese Frosting

Recipe by: Amber (Dessert Now, Dinner Later!)

1-8oz pkg cream cheese
5 Tbsp butter, softened
2 1/2 cups powdered sugar

Beat cream cheese with butter until light & fluffy.
Add powdered sugar all at once until just mixed. Spread over cooled banana bars. Keep the tip of your spatula down, don't lift up or you might pull up cake with it & leave crumbs in your icing. Enjoy!

Frosted Banana Bars

Recipe from AllRecipes & adored by: Amber (Dessert Now, Dinner Later!)

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 cup bananas, mashed (about 3 small/medium bananas)
2 cups flour
1 tsp baking soda
1/4 tsp salt

In a stand mixer, cream butter with sugar until light & fluffy. Scrape bowl. Add eggs, sour cream, vanilla, & mashed bananas. Scrape bowl.
Combine flour, baking soda, & salt & slowly add to mixture. Mix until just blended.
Spread light fluffy mixture onto a 10x15" jelly-roll pan that has been lightly greased.
Bake at 350*F for 20-25 minutes or until cake springs back when touched & is starting to brown on the top.
Frost with favorite cream cheese icing. Makes 24-32 bars depending on how big you cut them.

Basic Cream Cheese Frosting

Recipe by: Amber (Dessert Now, Dinner Later!)

1-8oz pkg cream cheese
5 Tbsp butter, softened
2 1/2 cups powdered sugar

Beat cream cheese with butter until light & fluffy.
Add powdered sugar all at once until just mixed. Spread over cooled banana bars. Keep the tip of your spatula down, don't lift up or you might pull up cake with it & leave crumbs in your icing. Enjoy!

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Sweetened Condensed Milk

So I feel so stupid for not having known for so long, that making your own sweetened condensed milk is super easy, & delicious. I hate how expensive one store-bought can, can be sometimes & I don't usually have it on hand. But, thanks to food storage, I usually have powdered milk on hand. This recipe is so EASY, seriously. You will never buy another can of this stuff ever again.

Before you say, "Oh I found another method of doing this," forget about it. Do it this way for sure, because when I first learned you can make your own at home, the recipe I tried had you whisk it in a pot over the stove, & it was always super lumpy & I was miserable trying to make it work. I am so glad I found out about the blender method!

After you have whipped up your super easy sweetened condensed milk, try making some Caramel Pretzel Magic Bars or Lime Pie. Happy Baking!

Sweetened Condensed Milk

Recipe from Everyday Food Storage & adored by: Amber (Dessert Now, Dinner Later!)

1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter

Put sugar & powdered milk in a blender (I LOVE using my Ninja for this.)
Put water & butter in a large microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds. Keep an eye on it.
Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again. (You are basically blending until the sugar & powdered milk dissolves from the hot water mixture;
The sweetened condensed milk will thicken more as it cools. Good in the fridge for 7-10 days.

*Makes approximately 1 1/2 cups. One (14oz) store-bought can is equal to 1 1/4 cups.

Sweetened Condensed Milk

Recipe from Everyday Food Storage & adored by: Amber (Dessert Now, Dinner Later!)

1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter

Put sugar & powdered milk in a blender (I LOVE using my Ninja for this.)
Put water & butter in a large microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds. Keep an eye on it.
Add water/butter mixture to mixer & blend until combined. Scrape sides if you need to & blend again. (You are basically blending until the sugar & powdered milk dissolves from the hot water mixture;
The sweetened condensed milk will thicken more as it cools. Good in the fridge for 7-10 days.

*Makes approximately 1 1/2 cups. One (14oz) store-bought can is equal to 1 1/4 cups.

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Celebrating my 4th Blogiversary with Caramel Cake

I wrote my first blog post four years ago today.

I had no idea really what would happen with it or if anyone other than my parents and in-laws would read it.

To be honest, I was a little afraid of anyone other than family reading it.

Yes, and I was even more afraid that nobody would read or care.

Ha.

Back then, I had only three kids. Ages 4, 2, and 6 months.

Life has changed a bit since then.

I've had some really dry months of posting nearly nothing - because of severe morning sickness or adjusting to new babies. I've taken some really terrible photos and they're still on here, because I'm forgetful about updating stuff. And it is kind of funny to see how far I've come in my food photography, even though there is still SO much further to go.

I've discovered that I really enjoy blogging - trying new recipes, sharing them with others, "meeting" new people who share similar interests and live in places I've never been and probably never will go.

Blogging is an important part of my life, so to celebrate 4 years of it, I made a cake.

I had a hard time deciding what kind of cake to bake for the occasion. We're always huge chocolate fans, and as much as recipes like this and this were calling my name, I just kept wanting to make something with caramel.

A homemade caramel cake. Yes. That would do.

After all, my own birthday is coming up in a couple of weeks and I can always make something decadently chocolate then.

This Caramel Cake features a really nice yellow cake, which is moist and flavorful and not too crumbly, yet solid enough to hold up to a rather thick frosting. The caramel frosting is very rich and sweet - almost too much so, but since I have a ridiculously strong sweet tooth, that didn't bother me. I love the homemade caramel flavor so much, I can eat it by the spoonful.

Note 1: If you don't have dark brown sugar on hand (like I never do), you can make light brown sugar into dark just by adding molasses! Add 1 Tablespoon molasses for each cup of brown sugar. Just mash it around with a fork until well combined and not lumpy.

Note 2: If you don't keep cake flour on hand (like I never do), you can measure out your all-purpose flour as directed, then remove 2 Tablespoons of flour for each cup of flour, and replace it with 2 Tablespoons of cornstarch, then sift it all together three or four times. More if you have the time. It makes a lighter textured cake than all-purpose flour.

Recipe: (from A Well-Seasoned Life)

1 (8 oz) container sour cream

1/4 cup milk

1 cup butter, softened

2 cups sugar

4 large eggs

2-3/4 cups all-purpose flour or cake flour (I recommend cake flour)

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla extract

Frosting:

1 cup unsalted butter

2 cups firmly packed brown sugar

1/4 cup plus 2 T. whipping cream

2 tsp. vanilla extract

3-3/4 cups powdered sugar

Preheat oven to 350°. Combine sour cream and milk. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with the flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into two greased and floured 9-inch round cake pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let cool completely.

Prepare frosting:

Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Keep at a full rolling boil for 1 minute. Stir in cream and vanilla and bring back to a boil. Boil for another minute. Remove from heat and add vanilla. Cool for one hour. Transfer to a mixing bowl.

Sift powdered sugar into frosting. Beat at high speed with an electric mixer until creamy and spreading consistency.

Spread frosting between layers and on top and sides of cake. If you want, reserve a little frosting to pipe on decorative swirls.

Garnish as desired.

Linked to Trick or Treat Tuesday.

I wrote my first blog post four years ago today.

I had no idea really what would happen with it or if anyone other than my parents and in-laws would read it.

To be honest, I was a little afraid of anyone other than family reading it.

Yes, and I was even more afraid that nobody would read or care.

Ha.

Back then, I had only three kids. Ages 4, 2, and 6 months.

Life has changed a bit since then.

Blogging is an important part of my life, so to celebrate 4 years of it, I made a cake.

A homemade caramel cake. Yes. That would do.

After all, my own birthday is coming up in a couple of weeks and I can always make something decadently chocolate then.

Recipe: (from A Well-Seasoned Life)

1 (8 oz) container sour cream

1/4 cup milk

1 cup butter, softened

2 cups sugar

4 large eggs

2-3/4 cups all-purpose flour or cake flour (I recommend cake flour)

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla extract

Frosting:

1 cup unsalted butter

2 cups firmly packed brown sugar

1/4 cup plus 2 T. whipping cream

2 tsp. vanilla extract

3-3/4 cups powdered sugar

Preheat oven to 350°. Combine sour cream and milk. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let cool completely.

Prepare frosting:

Sift powdered sugar into frosting. Beat at high speed with an electric mixer until creamy and spreading consistency.

Spread frosting between layers and on top and sides of cake. If you want, reserve a little frosting to pipe on decorative swirls.

Garnish as desired.

Linked to Trick or Treat Tuesday.

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Crockpot Creamy Italian Chicken

This is one of those recipes that most people who use a slow cooker, already know because it is so good & so simple. There are several spin off versions & this is the one we use & love. You can also change the italian flavors with a ranch packet, & it still tastes just as good. Serve on your choice of rice or pasta. Love this recipe!

Crockpot Italian Chicken

Recipe by: Amber (Dessert Now, Dinner Later!)

4-6 chicken breasts
1-8oz pkg Neufchatel Cream Cheese
1-10.5oz can cream of chicken soup
3/4 can of skim milk (use your soup can to measure this)
2 Tbsp of homemade Italian Seasoning Dressing Mix (*Recipe to follow)

Soften cream cheese in the microwave until warm, & spreadable (1-2 minutes.) Combine cream cheese, cream of chicken soup & skim milk in a crockpot. Whisk until smooth.
Add Italian Dressing Mix & then place chicken breasts into sauce covering chicken thoroughly. Cook on low for 4-6 hours. Serve on rice or pasta (We like rice, but bowtie pasta is also very fun & delicious.)

*Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

2 T. garlic salt or powder
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 t. black pepper
1 t. dried thyme
2 t. dried basil
2 T. dried parsley
1/2 t. celery salt
4 T. salt
1/2 t. paprika

Place all ingredients into a food processor or blender and blend until smooth. Store in a cool, dry place.

Crockpot Italian Chicken

Recipe by: Amber (Dessert Now, Dinner Later!)

4-6 chicken breasts
1-8oz pkg Neufchatel Cream Cheese
1-10.5oz can cream of chicken soup
3/4 can of skim milk (use your soup can to measure this)
2 Tbsp of homemade Italian Seasoning Dressing Mix (*Recipe to follow)

Soften cream cheese in the microwave until warm, & spreadable (1-2 minutes.) Combine cream cheese, cream of chicken soup & skim milk in a crockpot. Whisk until smooth.
Add Italian Dressing Mix & then place chicken breasts into sauce covering chicken thoroughly. Cook on low for 4-6 hours. Serve on rice or pasta (We like rice, but bowtie pasta is also very fun & delicious.)

*Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

2 T. garlic salt or powder
2 T. dried minced onion
2 T. sugar
4 T. dried oregano
2 t. black pepper
1 t. dried thyme
2 t. dried basil
2 T. dried parsley
1/2 t. celery salt
4 T. salt
1/2 t. paprika

Place all ingredients into a food processor or blender and blend until smooth. Store in a cool, dry place.

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Steak and Guinness Pie

With Pi day falling so close to St. Patrick's day, it seemed a shame not to make a very Irish pie for our festivities. Steak and Guinness Pie was the perfect savory main dish for the evening. It's also perfect for a potluck. The filling of the pie is essentially a Guinness beef stew, braised for about 3 hours. It can easily be made the night before and refrigerated. Then the next day, all you have to do is heat it up, and bake it before serving to your guests or bringing to a friend's house. Best of all, if you made too much filling to fit in your pie pan, it goes great with pies and rice the following day.

Steak and Guinness Pie

Ingredients

2 lbs chuck roast or brisket, cut into 1 inch cubes. I used brisket
1 onion, large dice
2 carrots, large dice
2 celery ribs, large dice
2 parsnips, large dice
8 oz mushrooms, sliced
4 cloves minced garlic
1 cup beef broth
1 bottle of Guinness
1 tsp dried thyme
1 tsp dried rosemary
1 lb box puff pastry, thawed
large handful sharp cheddar cheese
1 beaten egg + water

Directions

Generously flour the meat, making sure to shake off the excess. Brown the meat in a heavy bottom saucepan with melted butter and remove from the pot. Repeat with as many patches as necessary. Use bacon grease if desired.
Reserve the fat, adding more butter if necessary, and sautee the onions, carrots, celery and parsnips until slightly softened. Add mushrooms, garlic and herbs. Cook for another couple minutes.
De-glaze the pan with the beef broth, making sure to scrape off all the delicious burnt bits. Put the beer and beef into the pot. Cover and simmer for 2 hours or until beef is fork tender. Adjust seasoning and add more beef/stock as necessary. Add the cheddar cheese to the stew when finished.
During the last 10 minutes of the stew, preheat the oven to 400 degrees F. Roll out enough puff pastry to cover the bottom of a 9 inch cast iron skillet or pie pan with some overhang. Cut a slit in the bottom to prevent it from puffing and bake 8 minutes (this will keep the bottom crust from getting soggy.)
Pour beef stew into the crust and top with another sheet of puff pastry. Brush the top with egg and bake for 40 minutes or until golden and puffed. Serve immediately with peas or green beans

2 lbs chuck roast or brisket, cut into 1 inch cubes. I used brisket
1 onion, large dice
2 carrots, large dice
2 celery ribs, large dice
2 parsnips, large dice
8 oz mushrooms, sliced
4 cloves minced garlic
1 cup beef broth
1 bottle of Guinness
1 tsp dried thyme
1 tsp dried rosemary
1 lb box puff pastry, thawed
large handful sharp cheddar cheese
1 beaten egg + water

Directions

Generously flour the meat, making sure to shake off the excess. Brown the meat in a heavy bottom saucepan with melted butter and remove from the pot. Repeat with as many patches as necessary. Use bacon grease if desired.
Reserve the fat, adding more butter if necessary, and sautee the onions, carrots, celery and parsnips until slightly softened. Add mushrooms, garlic and herbs. Cook for another couple minutes.
De-glaze the pan with the beef broth, making sure to scrape off all the delicious burnt bits. Put the beer and beef into the pot. Cover and simmer for 2 hours or until beef is fork tender. Adjust seasoning and add more beef/stock as necessary. Add the cheddar cheese to the stew when finished.
During the last 10 minutes of the stew, preheat the oven to 400 degrees F. Roll out enough puff pastry to cover the bottom of a 9 inch cast iron skillet or pie pan with some overhang. Cut a slit in the bottom to prevent it from puffing and bake 8 minutes (this will keep the bottom crust from getting soggy.)
Pour beef stew into the crust and top with another sheet of puff pastry. Brush the top with egg and bake for 40 minutes or until golden and puffed. Serve immediately with peas or green beans

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