Tag: desert

Milk Chocolate Bar Cake

MILK CHOCOLATE BAR CAKE

1 (18.25 oz.) package Swiss chocolate cake mix (I used Duncan Hines)
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds (I used Hershey bars w/almonds)
1 (120oz.) container frozen whipped topping (I used CoolWhip)

*PREPARE cake according to package directions. Pour batter into 3 greased and floured 8″ round cakepans.

*BAKE @ 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cake from pans; cool completely on wire racks.

*BEAT cream cheese, powdered sugar, & granulated sugar at medium speed in electric mixer until mixture is creamy.

*CHOP 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

*SPREAD icing between layers and on top & sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Prep: Approx. 20 minutes. Bake: 25 minutes.

Pound cake

I just got an email forward from Shari that’s basically an email ring thats supposed to hook everyone up with at least 36 new recipes.
I’m not to sure how it works – I didn’t see the logic in the setup – but none the less I got my first recipe today. I’ll share them here as they come in.

Pound Cake

2 sticks real butter
3C Sugar
6 eggs
3C Cake Flour
½ Pint Heavy Whipping Cream
2 teas. Vanilla

Beat butter and sugar until blended. Add eggs one at a time. Alternate Cake Flour with Whipping Cream until gone. Add vanilla.

Pour into greased and floured bundt pan. Put into COLD oven. Turn temp to 350 degrees. Bake for 1 ½ hours or until lightly brown and insert comes out clean.

Quick and easy “Creame Puffs”

Laurie just pulled these out of the oven and they are simply amazing.
I think she got the recipe from her mom.
You’ll need a can or two of crescent rolls, a bag of marshmallows, miniature snickers, powdered sugar, butter, milk, vanilla extract and Laurie’s “secret ingredient.”
She claims you don’t need it. I’m not sure. You may have to experiment.
To make, simply cut the snickers in 1/2. Wrap them (or a big-sized marshmallow) individually with the crescent rolls. Make a little ball and place it in a greased muffin pan.
Bake in the oven for the amount required for the crescent rolls.

For the topping/frosting/glaze…
Mix:
2 cups powdered sugar
4 tbps melted butter
2 tbps milk
add vanilla extract as desired
and Laurie’s secret ingredient
Mix it all together until it makes a glaze/topping/frosting.
Once the puffs are out of the oven, cover them with glaze. Let cool for a very, very short time and then enjoy.

As an added bonus, they go great with HEB Wild Red soda.

Coming up later tonight…. Homemade Cream Soda… unless someone can rush over some root beer extract.

40 Days in the desert

Jesus in the desert - Day 1

I caught Andrew’s suggestions on the “40” illustrations by Simon Smith today.

I thought the music selection of Jap-Jap’s “Blue Shimmery Fall” was great, so I put a video together in Windows Movie Maker – yes that’s right Thomas, you can do video with Windows XP :-).

Anyways, I thought it made for a great story and backing track.

I’d like to try it with Third Day’s “King of Glory” as well – but that will have to come at a later time, as I only have it on my Mp3 player and not on my Lappy 486.

What do you think? Any other musical suggestions?

40 Days in the desert

Jesus in the desert - Day 21

I’ve been trying to get this posted for a while now, let’s see if I can get it done this time…

Andrew was blogging on a conference he attended on the emergent church and talked about this illustration of Jesus’ 40 days in the desert.

Pretty cool illustration.
Check it out