I Pinned, I Made: Chocolate Peanut Butter Swirl Cookies

Another Pinterest recipe that I couldn't resist trying. And now that I have, I must be the first to tell you that you should try it, too!

You can find the recipe here on Sally's Baking Addiction.

They were soft and chewy and chocolatey and peanut-buttery.

Super yum!

*To cut down on messy hands, I used my cookie scoop to scoop equal amounts of dough next to each other, then did Sally's 'smoosh-and-roll' to get one cookie ball (see below pic). I did chill the dough (which is something I hate doing), and didn't have much trouble with stickiness...so I recommend it!*

You'll definitely need a glass of cold milk with these fabulous Peanut Butter Chocolate Swirl Cookies! I hope you give them a try! (You can thank me later)! ;-)

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Looking for more peanut butter and chocolate?? I'd recommend this Black Magic Chocolate Cake topped with this Peanut Butter Cream Cheese Frosting!



**DISCLOSURE: Please read my full disclosure policy HERE.**

I Pinned, I Made: Peanut Butter Cream Cheese Frosting

There aren't many things better than the classic combo of chocolate and peanut butter. I mean, really! They are perfect for each other!

Does the picture tempt you?!

It's shameful, I know...as I'm supposed to be getting rid of the sweets leftover from the holidays, but I wanted to try two different things I found on Pinterest.

The first was doctoring up a cake mix to taste like a bakery cake. Well, I've got to admit, I haven't eaten many (or any?) bakery cakes...but, it made it sound like my cake mix would be elevated to much better standards.

So, I tried it. Add 1 more egg than the box calls for, substitute (and double) the oil called for with melted butter, and instead of water, use milk.

Meh. It was good, but it wasn't fabulous by any means. Not worth wasting butter on. If you want your butter to go to good use, make THIS. Nom, nom, nom!!!

And, I'd recommend THIS chocolate cake if you want to have happy cupcakes!

Anyway, on to the second pin: the peanut butter frosting.

Yum.

To be honest, I don't think I've met a peanut butter frosting I haven't liked. ;-)

But, I did keep this version after a few of my own additions. It was smooth, creamy, not overly sweet, and how can you go wrong with the addition of cream cheese?

If you need just the right PB buttercream for your next cake, pick this one!

Peanut Butter Cream Cheese Frostin'

1 block (8 oz) cream cheese, softened
1/4 cup (half a stick) softened butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup of creamy peanut butter (do not use 'natural,' the kind you need to stir)
2-3 tablespoons milk or cream

Be sure the cream cheese and butter are at room temperature before beginning. With an electric mixer, cream together cream cheese and butter. Add vanilla and 2 cups of confectioners' sugar. Blend until smooth. Add remaining 2 cups of confectioners' sugar, peanut butter, and milk. Combine until smooth.

Frost or fill decorator's bag and pipe onto cake (or fill a plastic gallon storage bag and snip a corner off! That's how I decorated mine - not fancy, but still just as tasty)!

Scarf 'em down or decorate with Reese's Pieces. :-)

Enjoy!!




**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

I Pinned, I Made: English Toffee

Goodbye, Saltine Toffee!

That's all I've ever made before...and while I always thought it was fabulous, well, that was before.

Before THIS:

Source: the-taste-tester.com via Stephanie on Pinterest

Amanda, aka The Taste Tester, is right: you must make it.

It. is. beyond. fabulous.

Yum. Yum. Yum.

I didn't find the process quite as painful as Amanda makes it out to be. ;-) I even made sure I had a stool to sit on, just in case! But, the toffee mixture came together for me in about 20 minutes - using Sam's Club butter and low heat (burner was set on 3.5 out of 10).

I didn't add any nuts (not a fan of most), and the toffee was absolutely delicious to me. Nice and crunchy...smooth and buttery. Mmmmm!

Also, my own personal tip: I use chocolate chips to melt on top AND I make sure it's a mix of milk chocolate and semisweet. In my opinion, it makes the perfect chocolate topping.

Mmmmmm!!!

Need a last minute gift idea?! Head on over to Amanda's for the recipe...and MAKE IT. (Um, you still might need to buy a gift...you just might eat the entire pan yourself instead of sharing)! :-D



**DISCLOSURE:Please read my full disclosure policy HERE.**

A Wreath of Snow by Liz Curtis Higgs

Thanks to WaterBrook Multnomah's Blogging for Books, I was able to read A Wreath of Snow by Liz Curtis Higgs.

ABOUT THE BOOK:
Wrapped in a cloud of steam, the engine rolled to a stop, the screech of metal against metal filling the frosty air. Snow blew across the railway platform and around Meg’s calfskin walking boots. The weather definitely was not improving.

She ordered tea with milk and sugar, eying the currant buns and sweet mincemeat tarts displayed beneath a bell jar.
Later, perhaps, when her appetite returned. At the moment her stomach was twisted into a knot.

“Anything else for you?” the cashier asked as she handed over the tea, steaming and fragrant.

Meg was surprised to find her fingers trembling when she lifted the cup. “All I want is a safe journey home.”

“On a day like this?” the round-faced woman exclaimed. “None but the Almighty can promise you that, lass.”

MY THOUGHTS:
I don’t usually read Christmas-themed books, but A Wreath of Snow's beautiful, wintery front cover and the teaser on the back made my decision!

With her brother’s bitterness overshadowing what should be a joyful time, Meg tries to cut her Christmas visit home short. Unfortunately, snow...and a stranger...change her plans. But secrets are hidden by more than just the not-so-stranger and will make this Christmas one to remember!

A Wreath of Snow is a short, quick read, but full of emotion. The characters struggle within themselves to extend mercy and forgiveness to those around them. With snow, Scottish brogues, and a little curling, A Wreath of Snow is the perfect story for a cozy-up kind of afternoon.

It’s only November, but after closing the book, I was in a Christmas-y mood! If my children had begged to put up the tree, they may have convinced me that day! ;-) Instead, using the recipe that Liz includes in the back of the book, I gathered up some butter, sugar, and flour and whipped up a batch of Scottish Shortbread. Light and buttery: Mmmmm!

1/2 cup confectioners' sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar

Sift confectioners' sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.

Press cold dough into the bottom of a greased 8x8 pan (round or square; glass is best). Bake at 325 degrees for 30 minutes or until the edges are very lightly browned.

Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.

AND FOR YOU, a peek into the book HERE.

Thank you to Liz and Blogging for Books for sending me a copy to read and review!

Also reviewed on Amazon and Christianbook.



**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

Blueberry Muffins from The New Best Recipe

I've posted about blueberry muffins in the past HERE. 'To Die For' they were called. Mmm, yes, they were.

UNTIL I made the Blueberry Muffins from The New Best Recipe.


(Don't have that cookbook on your shelf yet?! You must. Besides tested and tried dishes, The New Best Recipe has illustrated kitchen tutorials and unbiased product ratings from America's Test Kitchen and it is over 1000 pages of ahh.maz.ing-ness)!


Ok, back to the muffins.

The New Best Recipe Blueberry Muffins should be called 'to die for' or 'the best' or something!

The added sour cream in NBR's recipe takes the cake...or muffin. The sour cream compliments the blueberries perfectly, making a most fabulous tasting muffin.

You must try them!

And, if you have the ingredients around to make the Lemon-Glaze following the recipe...oh, do! That puts these muffins over the top!

(When I don't have those ingredients, I use NBR's other topping variation: Cinnamon Sugar-Dipped OR I brush the muffin tops with a vanilla syrup [like DaVinci's coffee syrups] and sprinkle with turbinado sugar).

Oh, my mouth is watering! Time to share the recipe!

BLUEBERRY MUFFINS
from The New Best Recipe via acookingbookworm.com

2 cups (10 oz) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup (7 oz) sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1-1/4 cups (10 oz) sour cream
1-1/2 cups (7-1/2 to 8 oz) frozen or fresh blueberries

Preheat oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain, and the batter will be thick. Do not overmix).

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.

Ginger- or Lemon- Glazed Blueberry Topping
While the muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. After the baked muffins have cooled 5 minutes, brush the tips with glaze; then, working one at a time, dip the tops in lemon sugar or ginger sugar. Set the muffins upright on a wire rack; serve.




**DISCLOSURE: Please read my full disclosure policy HERE.**

Sweet Lemon Brownies

I LOVE lemony things. Sweet, tart, light, refreshing. Yum.

However, I'm not a big fan of Lemon Bars. They always taste egg-yolky to me. Blech.

When I found this recipe on Pinterest, claiming to be nothing like a Lemon Bar, I wanted to give them a try.

Imagine the moist, fudgy texture of a brownie, but bursting with bright lemon flavor! And then there's the sweet glaze...!

Ahh, yes! These were soo tasty! :-)

(My only complaint: I didn't double the recipe!) Nom. nom. nom!

So, if you love lemon too...make these! Now.

SWEET LEMON BROWNIES

3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2-1/2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

Zest and juice two small lemons (please don't try to substitute dried lemon zest and bottled juice. Use fresh!); set aside.

In a large bowl, beat the flour, sugar, salt, and softened butter until combined. Add the eggs, lemon zest, and lemon juice. Beat into the flour mixture at medium speed until smooth and creamy, about 2 minutes.

Pour batter into pan and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center comes out clean. Allow to cool completely before glazing.

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies, cut into bars, and serve!

Fabulous!



**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

Dee-licious Chewy Granola Bars

I've been making homemade granola for a healthier snack for several months now. Since then, I've had granola bars on my to-make-someday list, and finally got around to making them today.

So easy. Soo good!

Since we're trying to cut back on the sugar, I debated trying to sub out the brown sugar, but I knew that was what helps make the bars hold together, so I left it in.

Pinterest made me! Kiss Pies!

Are you on Pinterest??

Let's just say: fantabulous idea OVERLOAD! ;-)

Source: picky-palate.com via Stephanie on Pinterest

If you're saying What's Pinterest?! I guess the easiest way to describe it is a visual bookmarking site. Once you find an idea that you love, you 'pin' it to one of your own virtual bulletin boards. You can follow friends or other pinners based on your interests, from food to home decorating ideas to fashion.

I'm a food/recipe follower. Surprised?! ;-)

One of my friends pinned this fun, sweet idea (left) from Picky Palate: Kiss Pies!

I immediately pinned the recipe, knowing I had both pie crusts and kisses in my freezer from my leftover Christmas stash.

I don't enjoy fussy cooking (rolling dough, cutting cookies, pinching dough), but these pretty little pockets were fun. They'd be perfect for a party!

I used regular kisses and sprinkled the tops with cinnamon sugar.

Pin It

I see endless possibilities here. Caramel kisses? Peanut Butter? Miniature Milky Ways?! Nom, nom!!





**DISCLOSURE: Please read my full disclosure policy HERE.**

Another Birthday Cake!

We just celebrated another birthday in our house.

You can probably guess that it was for my little guy...

Craving Donuts?? Try these!

Did you miss this recipe the first time around??

I'm craving donuts today, so I thought I'd better share these delicious Doughnut (Hole) Muffins with you again!

They're (almost) healthy! Well, at least healthier than something you could pick up at the DD drive-thru and, in my opinion, better tasting!!

They're quick and easy, too! So, go get the recipe HERE!



**Disclaimer: Post *may* contain affiliate links.**

No-Sugar Apple Pie

In our family's attempt to eat healthier, one of the things that has been the hardest to cut back on is SUGAR.

I rarely crave a bag of salty chips...but, whisper icy, cold Coke or Dove chocolate or OREOS in my ear and it's all downhill from there!

We're working on it, though!

I made some cookies for a church get-together a few weeks ago, and when I pulled down my white sugar tub from the pantry, I realized it's been several weeks since I've used it!!

Now, lest you think I haven't had sweets:

Doughnut (Hole) Muffins

My husband and I have made the decision to start eating a bit more healthy. Are you laughing that I'm writing this at the beginning of a post called 'Doughnut (Hole) Muffins?!'

Just wait!

We are trying to make healthier choices. We're trying to keep white flour (including white pasta and rice) and white sugar to a bare minimum and gradually replacing the processed foods in our pantry.

Using whole wheat flour has been

My New Picnic Essential: S'MOREOs!

This weekend, we honor the beginning of our United States of America. Many of us will celebrate this important day with parades and picnics. It's also a great time to start our summer activities and spend some time with family and friends!

S'mores are a staple at picnics and bonfires all year round. I can take 'em or leave 'em.

I usually leave 'em.

Not the hugest fan of the graham cracker element. (I think they invoke memories of learning-to-eat-solid-food toddlers -- you know. Gooey, soggy...eww).

Anyway, hope I didn't ruin your summertime treat for you! ;-) Do not fear, I've discovered another option for which I am giddy over!

a S'MOREO!!






Ohhhhh.... thank you, random facebook photo, that introduced me to this double chocolatey, sweet oreo cream version!

Iced Coffee

My husband is the coffee drinker in our house. I've tried the dark brew many different ways, but just don't like it. I figure if I didn't develop the coffee habit in college, while pulling cramming-for-exam-all-nighters, I never will.

An icy cold Coca-Cola on the other hand...

Anyway... ;-)

Hubby also likes iced coffee, but has never tried making it at home. He says chilled down coffee with ice cubes just isn't the same.

So, when I saw Ree Drummond's (aka Pioneer Woman) recipe for iced coffee, I thought I'd attempt the cold concoction as a surprise for the man I love.

First of all, PW's recipe and instructions were great. However, the proportions (even halved) were just too much for this 1-coffee-drinker household.

It really made a bit of a mess.

The biggest containers I had were

Snickerdoodle Blondies

We've got a new favorite need-a-quick-sweet dessert in the house. Snickerdoodle Blondies.

YUM.

When I saw the recipe over on Heidi's blog, I immediately bookmarked it. They sounded just like something my husband would love.

Wasn't so sure about myself.

My grandma and mom used to make 'blondies' when I was young. Their blondies had a distinct butterscotch flavor, and I just wasn't a fan. I've made those blondies for my husband, though, and he loves them.

I couldn't quite figure out how butterscotch and snickerdoodles could combine, but I knew it would be no loss to me if I didn't care for Snickerdoodle Blondies. Less sweets, less me. ;-)

Well, so much for 'less me!' No butterscotch flavor exists in these bars. Think a giant snickerdoodle with a brownie texture.

YUM. Delish. So good. Mmmmm.

We love them! Thanks, Heidi!!

SNICKERDOODLE BLONDIES

2-2/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt (I cut back to 1/2 tsp and still thought it was almost too salty)
2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
2 Tablespoons sugar mixed with 2 teaspoons cinnamon

Preheat oven to 350 degrees.

In a bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt; set aside.

In another bowl, beat butter and brown sugar 3-5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla and beat until smooth. Stir in flour mixture and spread in a greased 9x13 baking dish.

Sprinkle combined sugar and cinnamon mixture over top and bake 25-30 minutes or until toothpick inserted near center comes out clean. Do NOT overbake!

Cool, cut, and try not to eat them all. ;-)


Recommend: YES

**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links.**
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Raspberry Cream Cheese Coffee Cake

Wow.

It is so time for a non-book review post! ;-)

My husband just finished a 6-month long addition project, and my mother-in-law is now our new 'neighbor.'

Needless to say, we've been pretty busy.

Although I've still been trying new recipes here and there, most of our meals have been super quick and not worthy of blog posts!

But THIS...!

This Raspberry Cream Cheese Coffee Cake is certainly worthy to be posted!

It was FAN.TAB.U.LOUS!!!

Perfect for brunch or overnight company! Or just eat the whole thing yourself! ;-)

I found the recipe over on Krista's blog and I hope you'll give it a try! Mmmm, yummy!

RASPBERRY CREAM CHEESE COFFEE CAKE

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

FILLING:
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam (I used seedless)
1/2 cup sliced almonds

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well. Spread in the bottom and 1 inch up the sides of a greased 9-in springform pan.

For the filling, in a small bowl, beat cream cheese, sugar, and egg in a small bowl until blended. Pour over batter; spoon or pipe raspberry jam on top. Swirl with a knife. Sprinkle with almonds and reserved crumbs.

Bake at 350 degrees for 45-55 minutes or until golden brown. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan. Serve warm or cool. Refrigerate leftovers.

Recommend: YES


**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).**
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Hot Fudge Sundae Cake

When I'm feeling like ooey-gooey warm chocolate, but I don't have anything in the house that quite fits the bill, enter my trusty Betty Crocker cookbook, stained and wrinkled page 140!

Hot Fudge Sundae Cake always comes to the rescue!

I've been making this Hot Fudge Sundae Cake for years. And before that, I remember my mom making it many, many times.

Made with ingredients that I always have in the pantry,the Hot Fudge Sundae Cake can fulfill my chocolate longing in about an hour!

A quick and fudgy cake that is perfect for these cooler days!

HOT FUDGE SUNDAE CAKE

1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa (when I feel super chocolate-needy, I add an extra tablespoon!) ;-)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts (optional)

1 cup packed brown sugar
1/4 cup baking cocoa
1-3/4 cups very hot water

Ice cream, whipped cream, or cool whip, if desired.

Preheat oven to 350 degrees.

Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt in ungreased square 9x9x2 baking dish. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.

In a small bowl combine brown sugar and 1/4 cup cocoa. Sprinkle over batter. Pour hot water over batter.

Bake 40 minutes or until top is dry.

Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream or cool whip, if desired.

Recommend: YES


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**Disclaimer: Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-)**

Oreo Cookie Cake

Mmmmm, a cool, creamy, rich - but not too rich - perfectly easy dessert that gives you the comforting taste of all that's good in a nothing-else-like-it Oreo cookie!

Oreo Cookie Cake has been around for awhile, and everyone tweaks the recipe a bit. Here's my version (which we think makes a bowl-ful of chocolate sandwich cookie perfection!):

OREO COOKIE CAKE

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1-3/4 cups milk
1 (3.5 ounce) package instant chocolate pudding mix

Directions:

1. Crush cookies into bite size pieces (do not obliterate! Leave 'em nice and chunky!) and reserve 1 cup for topping. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

2. Meanwhile, beat together cream cheese and confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Carefully spread cream cheese mixture over crust and place cake back in freezer.

3. Prepare instant pudding with the milk, according to package directions then spread over top of cream cheese layer. Spread the remaining whipped topping on top of the pudding layer and sprinkle with the remaining cookies. Keep cake refrigerated.

Recommend: YES



**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).** ___________________________________

There's always room for JELL-O! Layered Jello Dessert

I don't make jello that often, but when I saw this Layered Jello Dessert on Heidi's blog, I knew I wanted to try it.

The Layered Jello Dessert takes a bit of time, but it was fun and refreshing and even my husband, who's not the biggest Jello fan, loved it!

One tip: be sure your fridge/freezer is level...or prop your pan up to make it so. My fridge is NOT level, so my layers were a bit uneven. Not a big deal if you're only serving it to family, but if you tend to be a perfectionist like me.... ;-)

LAYERED JELLO DESSERT

2 boxes lime jello
2 boxes lemon jello
2 boxes strawberry jello
2 boxes orange jello
(you can use any jello flavors you wish, but make sure you get 2 boxes of each flavor)
2 cans evaporated milk (3 cups)
water

Lightly spray a 9x13 dish. Mix 1 cup of boiling water with lime jello. Stir until dissolved and add 1/2 cup cold water. Pour into dish and refrigerate until firm (I placed in the freezer for 20 minutes). Mix 3/4 cup boiling water with second box of lime jello. Stir until dissolved and add 3/4 cup evaporated milk; mix well. Pour onto first layer of lime jello and refrigerate until firm (I did the freezer route again for each layer).

Repeat with all other flavors of jello.

Recommend: YES



**Disclaimer: Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).**
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Tina's Hot Water Cake

Have you ever visited Heidi over at Tried-and-True Cooking with Heidi? You haven't?! Well, you should! She posts fabulously delicious and easy recipes for the entire family!

On a day that I happened to be craving chocolate (ok, that's any ol' day! lol!), Heidi posted about this cake that one of her coworkers makes. I had all of the ingredients, so I whipped it up.

Oh man, oh man! YUMMM!!

I took the picture before my frosting had time to 'set,' but believe me, I just couldn't wait any longer!

The cake is perfectly moist and chocolate-y. The cake recipe alone is a keeper for a homemade chocolate cake!

And the frosting... oh! Oh! Oh!!! Soooo goooood! Like, making-me-drool-just-thinking-about-it-again GOOD! ;-)

TINA'S HOT WATER CAKE

Sift together:
2 cups flour
2 cups sugar
1/2 cup cocoa
1 TBSP soda
1 tsp salt

Add & mix:
1 cup oil
1 cup buttermilk (Don't have buttermilk? Don't worry - here's my go-to substitution!)
1 tsp vanilla

Add:
1 egg (I mixed the egg in before I added the boiling water - I didn't want to risk scrambled eggs in my cake!)
1 cup boiling water

Grease 9 x 13 pan. Pour in batter and bake at 375 for 40 minutes or until toothpick stuck in meddle comes out clean.

CHOCOLATE FUDGE FROSTING

1 cup margarine
3/4 cup sugar
1/4 cup milk
2 TBSP cocoa
2 cups powdered sugar
1 tsp vanilla

In saucepan, cook and constantly stir margarine, sugar, and milk for two minutes on medium heat. Cool. In a bowl mix cocoa, powdered sugar, and vanilla. Beat in cooled milk mixture until smooth. Add more milk or powdered sugar if needed. Pour on cake. Heidi's specific note: Wash face to remove the frosting you got on it from licking out the bowl :)

Heidi, Thanks for passing on such fantastic recipes...and thank Tina when you see her! ;-)

Recommend: YES



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Tags: recipes homemade cake chocolate cake hot water cake