Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Baking With Kids Chocolate Cupcakes


I usually choose a cookbook every January to cook and bake my way through over the year. This year my youngest, Daphne, asked if she could pick one to work through as well! I told her that her brother and sister have baked their way through kid’s cookbooks and she chose one they used years ago! It’s called Baking With Kids and it’s been a family favorite for about 10 years now!

This is the first recipe she made from it this year, a simple scratch chocolate cupcake with a fudgy topping.

Chocolate Cupcakes – from Baking With Kids

1 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1/4 cup unsweetened cocoa
3/4 cup granulated sugar
7 tablespoons soft butter
2 extra-large eggs
1/2 cup whole milk

Fudgy Topping
3 1/2 oz chocolate (Daphne picked semi sweet, use your preference)
1 tablespoon golden or light corn syrup
2 tablespoons butter

One of the things I really love about this cookbook is that it can reliably be used to teach kids to bake and cook because it follows the simple kitchen formulas you need to remember to really learn what you’re doing. This recipe follows the standard cupcake formula perfectly; whisk dry, add wet, spoon into bakewear. Bake. Voila!

Start by whisking the flour, baking powder, salt, cocoa and sugar together. Then add the butter, mix, add eggs, mix, add milk and mix again.


Spoon into cupcake liners and bake for 20 minute sat 350.

While they’re baking, mix the chocolate, corn syrup and butter in a heat safe bowl over a pan of simmering water till melted.

Let the cupcakes cool for at least 10 minutes before you frost them.

Voila! Frost with your fudgy topping (or don’t, they’re great plain too)!
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This was our fourth weekend of 2015 and we have already made five chocolate treats!
Jan 3 – The Black Russian
Jan 4 – Rapper’s Delight Cookies
Jan 11 – Double Chocolate-Marshmallow Topper Brownies
Jan 20 – Crunchy Cocoa-Coconut Cookies
Jan 25 – Chocolate-Chocolate Cherry Cupcakes

I am thisclose to decorating for Valentine’s, but I’m trying to resist the urge until February. I have been appeasing the kids by doing heart crafts and Valentine-related bedtime stories but it’s not going to work for much longer. When the kids were in school, we’d always do up a treats for their classes and old school, homemade Valentines. Since we have been homeschooling, we send cards out to to friends and family and make Valentines for our friends and neighbors. We also share our treats with them, hopefully they will like this week’s dessert.

These cupcakes were fun and reminded me a bit of Black Forest Cake, although I guess any chocolate-cherry combo reminds me of that.

Chocolate-Chocolate Cherry Cupcakes

1 chocolate cake mix
1 1/2 cups cranberry-cherry juice
1/2 cup butter, softened
3 eggs
1/2 cup cherry pie filling
1 1/4 cup white baking chips
7 3 tablespoons heavy cream
2 1/2 teaspoons light corn syrup
1 1/2 cups vanilla frosting
1/3 cup semisweet chocolate chips
1 jar maraschino cherries

I did not make the frosting from the book, instead I made an almost-ganache with the white chocolate and just a simple chocolate buttercream for the dark chocolate. Before you get started, preheat the oven to 350F and line your cupcake tray with cupcake liners.

Chocolate-Chocolate Cherry Cupcakes

This is a painfully simple dump cake that calls for a cake mix, making your own mix is really easy and if you have a little time one afternoon you can make a few in advance. If not, a box will do. Mix the cake mix, juice, butter and eggs until well combined.

Chocolate-Chocolate Cherry Cupcakes Chocolate-Chocolate Cherry Cupcakes
Fill each cupcake liner about halfway with batter, then a dollop of cherry pie filling and just enough batter to cover the pie filling.
Chocolate-Chocolate Cherry Cupcakes Chocolate-Chocolate Cherry Cupcakes

Bake for 25 minutes, while they are baking scald about 3 tablespoons of heavy cream and pour it over the white baking chips to melt them and dry off enough maraschino cherries to top each cupcake.

Chocolate-Chocolate Cherry Cupcakes Chocolate-Chocolate Cherry Cupcakes

Once the cupcakes have cooled, frost half with white chocolate frosting and half with dark chocolate frosting, then top them with cherries.

Chocolate-Chocolate Cherry Cupcakes
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Rappers Delight Cookies


Our charter started back up again last Monday, so we have officially been back to daily schoolwork for a week. It’s a lot heavier than before the break because my younger kids tested out of their grades so they are on an accelerated pacing schedule to get them caught up to their new grade level. Thankfully, they are enjoying the work and we haven’t been having any issues with the material, it’s just time consuming. It’s all about finding a new groove, right? We’ll get it, this is our third program in three years and by far the best. I love our charter. Also our oldest only has three weeks left until first semester finals, so he’s stressing a little and I’m trying to help him out with study tips / materials as much as I can. ;)

2015 has been declared Chocolate Year, and in keeping with that here are last week’s chocolate cookies, hilariously named Rapper’s Delight because they are shaped like, you guessed it – hip hop legends Notorious BIG, Tupac and Eazy-E. My husband’s cousin sent us a super rad package at Christmas that included ‘Baking with my Homies’ which had cookie cutters / stamps and a really shoddy recipe. I say it was shoddy because in the ingredient list it lists baking soda, but when the recipe refers to it in the instructions it says baking powder and while there is only 1 egg, it instructs you to add eggs. Just silly and not proofread, but it really doesn’t matter anyway.

Rapper’s Delight Cookies

1 cup butter
1/2 cup brown sugar, packed
2/3 cup granulated sugar
1 egg
2 tablespoons water
1 teaspoon vanilla
1/2 cup cocoa power
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

They are wonderfully simple cookies to make and they actually taste really good. I will be using this recipe for other cookies, my littles loved them so much they want this to be the go-to for chocolate cut outs!


Preheat your oven to 350 before you do anything. Then, sift together your cocoa powder, flour, baking soda and salt. Then with your mixer, cream together the brown sugar, granulated sugar and butter. Once the butter mixture is well combined, add the egg, water and vanilla.


Then you just add the dry to the wet and away you go! I added it about 1/2 cup at a time, just to be sure there were no clumps. If there was ever a time to be OCD about perfect cookie dough, it’s with cut outs.


I rolled these babies out with minimal flour between two sheets of parchment paper and arranged as many cookies as I could. Then I balled up the excess dough and did it again. You can maybe do it a third time, but after that the finished cookies will suffer and no one wants that.

Bake at 350 for about 9 minutes. It really all depends on how thick you rolled out the dough, so check on them after about 7 minutes and again every 2 or 3 minutes after that until they are ready. This batch wasn’t iced, I can hardly wait to make them again and decorate them!!

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Warm Chocolate Pudding

Domestic, Kids

I know that pumpkin and brown sugar generally take center stage in Thanksgiving desserts, maaaaaaybe something with apples too. None of our littles like pumpkin all that much, as far as I remember I didn’t like it much when I was a kid either. My granny always did Thanksgiving dinner and she always, always made sure there was something chocolaty for my sister and I to have for dessert. This chocolate pudding is served warm but instead of having a typical pudding skin on it, it bakes on top so you have a wonderful little layer of cake and then the warm pudding under it. So good – especially nice when it’s cold outside.

This recipe is another from Baking with Kids. All of the recipes in this book are well written and simple enough for small children to do with assistance either from an adult or an older child. Between our three, they can make these recipes by themselves and they love to be able to say they didn’t need any help. So sweet! It’s especially fun to have the littles involved in Thanksgiving dessert since the day is supposed to be about coming together as a family and celebrating what we are all thankful for – and most of the time, kids are shooed out of the kitchen!

Warm Chocolate Pudding

6 ramekins
5 1/2 oz bittersweet chocolate
7 tablespoons unsalted butter
2 extra large eggs, at room temperature
2 egg yolks, at room temperature
5 tablespoons sugar
2 tablespoons sliced almonds, ground

Warm Chocolate Pudding Warm Chocolate Pudding

First preheat your oven to 425, get a small helper to butter your ramekins, and then put your chocolate and butter in a heat proof bowl. Set it over a pan of simmering water until it melts.

Warm Chocolate Pudding Warm Chocolate Pudding
Warm Chocolate Pudding Warm Chocolate Pudding

Then have a small helper crack open the eggs into a mixing bowl and add the additional 2 egg yolks and sugar. The kids love using the kitchen power tools so this is the perfect time to let them use the mixer. Beat it until very light and foamy. Now add the ground almonds and whisk.

Warm Chocolate Pudding Warm Chocolate Pudding

With a slightly older helper, stir the melted chocolate mixture until smooth and pour the chocolate mixture into the egg mixture. Be sure to scrape the bowl and then whisk the mixture again, for about two minutes.

Warm Chocolate Pudding Warm Chocolate Pudding

Bake for about 10 minutes. You just want them to be a little puffed and still soft in the middle. They are so good warm from the oven (let the ramekins cool off first, duh), but they are also really good once they have cooled off.

Warm Chocolate Pudding
Warm Chocolate Pudding

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Homemade Snickers Bars – yes really!


I’m not going to lie to you here, these are going to take the better part of your afternoon to make – but not all at once. There’s a lot of chilling and rechilling and setting and chilling again. So make sure you make this for someone who will really appreciate it, or someone you’re really down with – or both! I made these for our friend Steve’s birthday this weekend. He’s got a bit of a serious sweet tooth. His cake was even more epic than these – more on that later this week. I’m happy to report he loved them, his girlfriend loved them and their guests loved them too! Winning all over the place.

So, they are labor intensive because they’re made in four separate steps and they need to completely set up and cool off before you pour the next layer on top or you’ll totally wreck it. No pressure though haha. Also, I should note that even if they set up properly, they’re a pain in the ass to cut free from the pan and this whole production might have gone a lot smoother (and prettier) if I had made them in chocolate bar molds. When I made Twix Bites a few months ago, I made a mess and then I used molds. I’m about 4200km (or 2609 miles) from all my cool kitchen gear so I had to make due, however I’m totally ordering chocolate bar molds like, right now.

First you’ve got the base chocolate layer, then the nougat, then caramel (I reeeeally recommend you make this from scratch) and then of course the top layer of chocolate. So let’s get to it!

Homemade Snickers Bars

Homemade Snickers Bars – via How Sweet it Is
1 1/4 cups chocolate chips
1/4 cup peanut butter
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped
1 tsp vanilla extract
Homemade caramel (or 1 14-ounce bag of caramels & 1/4 cup whipping cream)
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Homemade Snickers Bars
Homemade Snickers Bars
So first, melt 1 1/4 cups chocolate chips with 1/4 cup peanut butter over medium low heat until creamy and then pour/spread into the bottom of a well greased 9 x 13 pan. You can use a smaller pan, up to about 9 x 9 (each layer will be thicker but there will be fewer pieces overall and it will take longer for each layer to set). Let this cool and then totally set in the fridge. Now, onto the nougat.
Homemade Snickers Bars
Homemade Snickers Bars
Melt the butter and the sugar in a medium saucepan over medium-low heat and stir in the evaporated milk.
Homemade Snickers Bars
Homemade Snickers Bars
Add the marshmallow fluff (sadly it has to be the crap from the store or it wont set right) and once that’s incorporated, the peanut butter.
Homemade Snickers Bars
Homemade Snickers Bars
Chop up the peanuts roughly so there are still some big chunks in there! Stir that into the saucepan.
Homemade Snickers Bars
Let this cool off a bit before you pour it over the bottom layer! The bottom layer will be cold and set in the fridge by now, but if you pour crazy hot nougat over it, you’ll melt it! I let it cool for about 10 minutes or so before I poured it over the chocolate. Pop this back in the fridge and set your sights on caramel!
Homemade Snickers Bars
Homemade Snickers Bars
I made Amish Caramel (the only real difference I found between Amish Caramel and the Microwave Caramel I made in February for the Twix Bites is that Amish Caramel takes longer and is a bit of a pain in the ass). I will explain Amish Caramel in a different post, so in the meantime, either use about 1 3/4 cups of the Microwave Caramel or melt a 14oz bag of caramels with 1/4 cup of whipping cream. Either way, let it cool off some before you pour it over the nougat! Put it back in the fridge while you prep the top layer of this ridiculously amazing treat. The top is the same as the bottom, so again melt 1 1/4 cups of chocolate chips with 1/4 cup of peanut butter in a saucepan and pour it over the caramel layer.
Homemade Snickers Bars
Let these babies set up overnight in the fridge and they’re ready to be attacked the next day! You can probably get away with just a couple of hours in the fridge but they’re worth the wait! We dug into the tray while I was at their house, and hours after I left I was getting texts that they were still being devoured and loved. Best compliment ever.
Homemade Snickers Bars
This pic was taken the next day as they sat down with the tray – and a spoon. Love!!
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Chocolate Shortbread Cookies


Shortbread cookies, of any variation have a very distinct texture and really nothing else will do when you’re craving shortbread. I’ve tried too many types of shortbread to remember but only baked a few. I’ve made a few different recipes of traditional shortbread recipes, and a few with dried fruits in them (cranberries and cherries, natch) and of course these – Chocolate Shortbread. I have to admit I really, really love shortbread that has very finely chopped nuts in them but even against those, I think this is my favorite bastardization of shortbread.

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies via Great Cookies: Secrets to Sensational Sweets

1 1/4 cups flour
1/2 cup rice flour
1/2 cup strained Dutch process cocoa
1/4 teaspoon salt
1 cup butter
2/3 cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon sanding sugar
4 ounces bittersweet chocolate
1 teaspoon canola oil

Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
To prep, preheat your oven to 350F and line a baking dish with aluminum foil. Then sift togetherthe flours, cocoa and salt. In a separate bowl, cream the butter and the sugar, then add the vanilla and mix again.
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
This next step is a lot easier if you use a big bowl. Add half the dry ingredients to the butter mixture and combine, then add the rest. Don’t overmix it!
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
Now dump the mixture out onto your foil-lined dish and press it into it. Try to make it as even all the way around the pan as possible. Bake it for about 45 minutes, turning it twice during baking. Once it’s cooled off a bit, (but not totally cool), cut into bite sized squares. Then melt your chocolate and mix in your oil. Dip the cookie pieces into the chocolate and let dry on parchment paper. Sprinkle with sanding sugar and voila! Cute, yes?
Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
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Raw Vegan Chocolate Cake


Yes, yes. I know. Another raw vegan recipe. Yes people, it is another raw vegan recipe and it is amazing! Getting into raw vegan cooking doesn’t mean I’m only going to ever eat raw or even that I’m only ever going to eat vegan, but I’m looking at it the same way a lot of people look at quitting smoking. Every cigarette a person doesn’t smoke is better for them, right? So I really think that every vegan or raw vegan meal I eat is better for me. Plus with raw vegan desserts like this, it’s pretty hard to go wrong!

This was yet another vegan treat that was happily devoured by a room of non vegans.

Raw Vegan Chocolate Cake

Raw Vegan Chocolate Cake via Mama in the Kitchen
1/4 teaspoon sea salt
1/2 cup raw cocoa or carob powder
1 1/2 cups dates, pitted
2 cups soaked oat groats (or oatmeal grinded into oat flour)
6 tablespoons raw local honey

Raw Vegan Chocolate Cake
Raw Vegan Chocolate Cake
First, process your sea salt, raw cocoa or carob and dates. It’s sticky! Then add in the honey!
Raw Vegan Chocolate Cake
Raw Vegan Chocolate Cake
After that was mixed as well as I could get it, I mixed in the oat flour (or soaked oat groats). Now grease whatever tins or pans you’re using with coconut oil and press the batter into them. They don’t take very long to set, then you just pop them out and add whatever vegan frosting you like! I used the Deceptively Delicious chocolate pudding recipe I first tried last year. To make it vegan, I used non-dairy margarine instead of Becel.
Raw Vegan Chocolate Cake
This recipe is pretty dense, I could only eat one layer of this little cake at a time!
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Nigella Lawson’s Peanut Butter Squares


These are so good it’s alarming. Yeah I know, it’s not a huge surprise that something Miss Nigella cooked up would turn out so good, but man these are so close to a peanut butter cup – without actually being a peanut butter cup, you know? I’ve been trying to find recipes for all our most loved treats so I can whip them up without a zillion added chemicals in them and this is defiantly a favorite we can all agree on. So good with coffee or hot chocolate – or really, whatever.

I used regular brown sugar instead of the muscovado because I honestly didn’t think it would make much of a difference. I’ve read since then that using muscovado sugar can make a huge difference – so clearly, I have no idea. I will make them again with the muscovado and report! Also, I didn’t convert measurements to cups because it could totally be argued that it’s not exactly the same.


nigella lawson peanut butter squares

Peanut-Butter Squares – from How to Be a Domestic Goddess p. 223

50g dark muscovado sugar
200g icing suger
50g unsalted butter
200g smooth peanut butter
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter
nigella lawson peanut butter squares
nigella lawson peanut butter squares
nigella lawson peanut butter squares
nigella lawson peanut butter squares

I’m always so pleased with myself when I weight out all my ingredients without having to play around to balance it out! Lucky!

nigella lawson peanut butter squares
nigella lawson peanut butter squares
Mix all of the base ingredients until well combined.
It’ll be a little crumbly, just press it into a 8 x 8 (or whatever, really) pan.
nigella lawson peanut butter squares
nigella lawson peanut butter squares
nigella lawson peanut butter squares
nigella lawson peanut butter squares
Weigh out your chocolate!
Now melt it, along with the butter till it’s all creamy and lovely.

nigella lawson peanut butter squares
nigella lawson peanut butter squares
Pour the melted chocolate over the peanut butter base. Smooth it out, or make little swirlys or whatever you like with the chocolate layer.
nigella lawson peanut butter squares
Let the chocolate set up in the fridge for a while before you take it out and cut it into pieces. I suggest 48 pieces because, as Nigella warns in the book ‘more-ish as it undeniably is, it is also very rich’. So amazing. If you are fortunate enough to be able to bring peanut-stuff to your work or school (or your kids’ school), bring these. Everyone loves them and they disappear fast!
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Homemade Nutella

Domestic, Kids

I almost posted about homemade bacon wrapped tater tots, but I realized I didn’t take photos of the actual tater tot process, just the bacon wrapping bit. So I will fix that and get those up this week. Instead, I went with Nutella. My girl Sammie made a batch too! Her post on that is here, and she did a great job!! She really is my kitchen soul mate. She used this recipe from Su Good Sweets and I used an adapted version of the recipe she wasn’t crazy about. Both of our batches turned out well and our husbands and children (and maybe us too) ate enough to prove they were both delicious!

Here are a few pictures of the process:

More baking and cooking and crazy fun to be had around here this afternoon. I’m working on a slow cooking pork shoulder for pulled pork sandwiches later. I wanted to try the Pioneer Woman’s Spicy Dr Pepper Shredded Pork but my husband isn’t a big fan of anything too ‘unusual’ in the kitchen lol.

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Happy Birthday to Me!

Domestic, Marriage, Small Town

Last weekend, four of my dearest friends made the two hour journey (one of them had a 5 hour journey) to my house in the woods to help me celebrate my birthday.

Backing up a bit, when I was preparing for my ladies (and Andrew) to come up for the weekend, I naturally went on a baking spree, and so I needed birthday items, like sprinkles and candy melts. I literally asked for a handful of 3 colours of candy melts, 3 colours of sprinkles and about 1/2 lb of milk chocolate. My husband drove into town to get the gear I needed and came back with what can only be described as an avalanche of sprinkles and candy melts and other amazing things I didn’t even ask for. That’s love people, that’s love.


I had asked for the candy melts and sprinkles to make cupcake pops. I’ve made cake balls many, many times before but these are so much more festive! I used the Bakerella Cupcake Bites Made Easy post as my guide. They really are so easy, all you need is some chocolate, a candy cup mold (like the bottom of a Reese’s Peanut Butter cup), candy melts in different colours, some sprinkles in different colours and Smarties. Ready?

First, of course, make your cake. I used the Stir and Bake Chocolate Cake I posted a couple of weeks ago. While the cake is baking, make your chocolate cups. Just melt the chocolate over a double boiler (a lot of people use the microwave with great success), and pour it into the mold. Be sure to coat the sides well!

Once the cake has baked and cooled, cut off any crispy edges so you’re just left with the soft cakey part and then smush it up!

Leave the chocolate to dry on the counter for a bit, and once it’s lost it’s shiny gloss, pop it in the fridge for a few hours.

Now add a few dollops of buttercream or cream cheese icing and mix it up. The ratio is different depending on what recipes you use for the cake and for the icing. We’ve been over the whole store bought things before. I know it’s so much easier to use a boxed cake mix and a tub of frosting but my Granny has drilled in to me that I should just do it from scratch. I swear it doesn’t take that much longer at all!


Once you’ve got the right consistency, roll your mixture into cake balls and put those in the fridge as well. Make sure you roll them big enough (or small enough depending on your mold) to sit comfortably in your chocolate cups!

When your chocolate cups are ready, and you’ve popped them out of their molds, melt some of your candy melts down to use as glue to hold the cake balls in the chocolate cups.

Bakerella squished the cake balls right into the melted chocolate in the mold before it even went in the fridge. Which is genius. I, however, did not do that so I had to glue them in. Next time, I will do that.

Now holding the cupcake pop by the chocolate cup, dip it in the candy melts and add your sprinkles and Smartie to it while it’s still wet! These are a lot of fun to make because you can literally use whatever sort of toppings you want depending on the occasion!


The purple ones are a replica of the ones in Bakerella’s tutorial, the blue ones just also felt really festive. The pink ones were a little birthday treat to me because my favourite colour combo is black and pink (obviously). These are hands down the best birthday treat I’ve made.

I made extras and let the kids decorate a bunch on their own. They were really creative with it and made a wonderful mess in the kitchen!

Keeping with the theme of treats I love that look a lot harder to make than they really are, I also made Leek Rings. They really should be eaten fresh, so I made them as I knew everyone was coming over. I went with leeks instead of onions because we all prefer them, and they’re just a little different than what you’d expect. So people were arriving as I was making these, and no lie, they were eating them right out of the collinder! Very few of the leek rings even made it to a plate.


Very simple to make!! You can cut your leeks (or onions) thin and have a lot or cut them thicker to make a bigger snack out of them. If you cut them as thin as I did, you can just pop them in your mouth in one or two bites. Which may not be a good thing!

Leek Rings
1 cup cornstarch
1 cup flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup cold water
2 tablespoons oil
2 teaspoons steak seasoning (!!)

Heat up a wok (or frying pan or whatever) 1/2 full of canola oil, use a fork to dip the

leek/onion in the batter, shake it off a bit and pluink it in the oil. Let it cook for just a few seconds if you want it a golden brown, then flip it, cook it for another few seconds and move it to a paper towel-lined collinder. If you like them crispier, just leave them in longer – but not too long, these babies cook fast!

I could eat and eat and eat these. They were so good it’s a little alarming. I would gain so much weight if I made these all the time, but boy do I ever want to make these all the time! I will save them as treats for when I have visitors (which isn’t that often out here in the woods)!

One more treat and I’ll let you get on with your day. This was my birthday cake. I was having some serious oven issues and my sister looooves cheesecake, so I whipped up this Chocolate Elegance Cake from Kraft. Amazing, and again, so simple!!


Chocolate Elegance Cake – from Kraft

1 1/2 packages cream cheese, softened
1/2 cup sugar
2 1/2 cups Cool Whip
6 ounces chocolate chips
1 package jello chocolate instant pudding (4 servings)
1/2 cup milk

This cake is made upside down in a loaf pan, set in the fridge, covered in chocolate and set in the fridge again. Then your friends come over and eat it all!

Beat the cream cheese and the sugar till blended, then stir in 1 1/2 cups of the Cool Whip. Spread 2 cups of this mixture onto the bottom of a 8 x 4 loaf pan lined with plastic wrap.

Melt 3 ounces of the chocolate chips, and add to the rest of the cream cheese mixture along with the pudding mix and milk. Beat till blended and spread over the first layer in the pan. Pop this in the fridge for about 4 hours.

Once the cake as set, melt the rest of the chocolate (3 ounces) and Cool Whip (1 cup) together, let it cool a bit. Now invert your cake onto the platter you’re using and take off the plastic wrap. Spread the glaze you just made over the cake and immediately top with either sprinkles or nuts or whatever you like. Put it back in the fridge for another half hour or so, till the glaze is set.

This cake was amazing, and I later thought about tinting the first layer to a bright colour, or making several layers like that one and tinting them all different colours!

I made one more treat for my birthday party, but I can’t tell you about it yet because it’s a Daring Baker’s challenge and we’re not unleashing it until tomorrow. Trust me though, it’s good! Once you read how to do it, you’ll be wondering why you don’t make it yourself all the time!!