German Chocolate Cheesecake And The Purse Winner.

Good Monday everyone! This weekend we had more spring like weather....it even rained pretty good last Friday. All our snow has disappeared and you can finally see grass again, even if it is brown. I am having trouble believing it is already March. It felt like February had just started. But no complaints, because March means warm weather. Leaving those frigid temps and too cold days behind is not a problem for me. The word summer sounds so inviting these days.

-------------------
A big congrats to the winner of the purse giveaway, picked by random.org:

Misty, who said: Target.... it has everything!

Please contact me Misty at: priscilla91@iowatelecom.net so I can get your purse out to you!

-----------------

I am a big fan of German Chocolate anything. I love the cake, but I also love German Chocolate Cookies and this delicious German Chocolate Cheesecake. It is very simple to make, starting out with a boxed cake mix. It does take some time to cook and chill so I like to make it either early morning or night time. The pecan-coconut topping is one of my favorite parts, the more the better. And, get this cheesecake as cold as possible because it makes all the calories you are eating worthwile.

German Chocolate Cheesecake
Ingredients:
1 package (18-1/4 ounces) German Chocolate cake mix
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans

DIRECTIONS:
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings.

--------------------
You don't see many pictures of all 6 of us together on here. We don't take many pictures together. Because it is kinda hard to get all 6 of us together and looking at the camera or maybe because some boys I know raise their voices about "picture taking." But, because we are related (I'm still tring to figure if this is true) and our parents say to, we take pics together....even though 2 of your brothers faces aren't convincing anyone they are enjoying having their picture taken. I've come to love these kind of pictures more than when they are smiling because they make me laugh. Seriously, those 2 brothers of mine can brake out the funniest faces. People say we look alike, I can't see that. What do you guys think?

And I assure you, I really do have hair in that last picture. Really I do.

Have a super Monday and I'll see you with a yummy and amazingly healthy recipe next! I also want to say a big thank you to my readers who read my blog and for commenting on my giveaways or food blog posts....they mean a lot to me! You guys are the best!

Blueberry Snack Cake.

Good Friday everyone! Yay for Friday being here. I'm sure most you guys noticed my Pottery giveaway post is gone. I decided to take it down and post the giveaway at a later time. So those of you who commented don't worry, the Pottery giveaway will be back up for you to enter again. Sorry about that confusion!

I love blueberries. Love them. They are my favorite fruit in baked goods. I also love them in blueberry muffins. This snack cake is delicoius but yet not too sweet. It is also low in calories, which makes you less guilty about eating this cake. Low calorie desserts that taste good and have you keep coming back for more are some of my favorite foods.

Blueberry Snack Cake

Ingredients:
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup cold butter, cubed
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries

DIRECTIONS:
In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping. Beat in the baking powder, milk and egg yolks to remaining mixture until well combined. Beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings.

------------------------

I really do have 3 brothers. I seriously do. Even though you mostly see my 2 younger brothers on here. The guy missing is my oldest brother Andrew. He stands way taller than anyone in the family and everyone always thinks he is the oldest. While he isn't really too fond of having his picture taken (which is why he hasn't appeared much on here), most pictures we get of him are ones that make him look not even like Andrew. But, I do have some good pictures of him. So readers, this is my brother Andrew.

Have a super weekend and I'll see you next with a giveaway that will get you giddy!

Something New Here!

So, I am starting to do something called: "My Top 10 Favorite Holiday Desserts". My next 9 posts after this one will conclude my top 10 Holiday Desserts. Lets start off with #10.

We have been making this sheet cake for years. Fall thru winter, this recipe would have to be the #1 most "made" recipe here. I know there are lots of Pumpkin Sheet Cake recipes out there but this one takes the cake! So easy too - which is a plus.

"Pumpkin Sheet Cake"

1 15 oz. can pumpkin
2 cup sugar
1 cup oil
4 eggs, lightly beaten
2 cup flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
DIRECTIONS:
In a large bowl, beat pumpkin, sugar, and oil. Add beaten eggs; mix well. In a small bowl, combine flour, baking soda, cinnamon, and salt. Mix. Add to pumpkin mixture and beat until well blended. Pour cake batter into a greased 10x15 in. cake pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost when cooled.

Frosting:
8 oz. pkg. cream cheese, softened
10 tbsp. butter, softened
2 tsp. vanilla
3 1/2 cup powdered sugar
6-8 tsp. milk
DIRECTIONS:
Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, mix well. Add 3-4 tsp. milk until frosting reaches spreading consistency.

My little sister obviously thinks I am so amusing. Don't you Anna??

I Am In The Cake Mood!

I finished my Wilton Course II Cake Class last Tuesday. I was taught how to make the flowers on the below cake and basket weaving. Basket weaving is lots of fun...just makes your hand very tired afterwards! I really like how "pink" my pink was...just the way I like it!

Introducing....the "Perfect Party Cake"
Yes, that is a "real" lit candle! I won't be updating my blog again until Sunday...not only will I be posting about the dessert(s) I made, but also about something I am getting that is seven weeks old and hairy. Do you know what it is?

Lemon Cake, Lemon Filling, Lemon Frosting...I'm Definately Lemon All Over!

I ran out of Lemon pudding so I used the Lemon frosting for the cake for the last layer...looks like a "giant" sandwhich!

Lemon peels add the finishing touch...and wa-la, here is the cake!

Thanks to my friend Jocelyn for this yummy recipe!~

Saying Happy Birthday To...

My sister Lisa! She is an avid knitter, so I put a ball of yarn and needles on the cake. This was my first time making a sheet cake & doing these kind of borders. My favorite part was curling the ribbons and sticking them in the cake. I made the Daisys on the cake, just with frosting that hardens!

Happy 21st Birthday Lisa!!

If I Ever Get Asked....

The famous question, "have you ever made a four layered cake"? I can respond with a "yes"!

Just waiting to be frosted

The finished product, or cake!

I still can't believe I actually did this!

And this slice is just for you...oh, milk is in the fridge.:)

And For After Dinner....

The super easy, delicious tasting, "Chocolate Snack Cake"!

The indgredients

Powdered sugar adds the finishing touch

Ta da! The finished cake!

"Chocolate Snack Cake"

1 yellow cake mix*

1 chocolate pudding mix*

1 8 oz. container of sour cream

3/4 cup oil

3/4 cup water

3 eggs

1 cup chocolate chips

Directions:

Blend all together. Pour batter into a very well greased (you may need to add flour) bundt pan. Bake for 45-50 minutes or until ready at 350 degress F. Allow to cool completely before removing from pan. Sprinkle the top with powdered sugar.

**We sometime use a yellow cake mix and chocolate pudding or a chocolate cake mix with chocolate pudding...it is entirely up to you - experiment!**

Anna's Favorite...

"Mocha Layer Cake"

This is the best chocolate cake I have ever tasted! If you like chocolate and coffee you should try this!