Some More Smore's Cake Please!

Happy Birthday, KK! Last night was Mia's aunt's birthday and she was allowed to choose the cake she wanted to make. Of course she chose the cake with marshmallows because they are her absolute favorite! This cake is nothing less then AMAZING! The center was so moist and the marshmallow fluff and the chocolate coating made it so rich. You could not tell that this cake used a box of yellow cake mix because it is made two days ahead, to give the fluff and the chocolate time to absorb into the cake. This recipe is definitely a keeper.

...ingredients...

For the cake:

One Box of Duncan Hines Yellow Cake Mix (cooked and prepared according to the box with the ingredients on the box- egg, water, vegetable oil)

For the filling: Marshmallow fluff

For the chocolate glaze:

8 oz. semi sweet Bakers Chocolate ¼ cup heavy cream 2 tbsp. unsalted butter cut into 4 pieces, at room temperature 2 tbsp. light corn syrup

For decoration: 3 tbsp. unsalted butter, softened ½ cup marshmallow fluff ¾ cup confectioners’ sugar, sifted 2 tsp. heavy cream or milk Small rectangles of graham cracker and milk chocolate, for garnish

...directions...

Bake the cake according to box instructions. And flip on to drying racks.

Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter. Carefully spread a layer of marshmallow fluff over the cake to the edges. This will allow your marshmallow to come down over the sides. Top with the remaining cake layer and refrigerate overnight or until cold.

To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water. Heat until the chocolate has melted, then whisk the ingredients together until completely smooth. Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places. Return to the refrigerator overnight or until chilled.

To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary. Transfer the frosting to a ziplock bag and cut a corner. This will become your pastry bag. Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate. Store in the refrigerator until ready to serve. Allow to sit at room temperature about 20 minutes before serving.

Better than *** Cake

Lindsay, my sister in law, just shared her Aunt Steph's awesome cake recipe that I have been begging her for!!! Thanks, Mrs. B!

Bake one box of German Chocolate Cake Mix.
When done, and still hot, poke ALOT of holes in it with a meat fork.
Pour one can of evaporated milk in.
Pour 1/2 jar of caramel sauce. (You can find this with the ice cream
toppings in the g-store.)
Top with 2 containers of cool whip && 6 crushed Heath bars!
Refrigerate.

Newlywed Pork Tenderloin, Love Lindsay B.

My sister in law shared this recipe.  She is a great cook and so far her Better Than Sex cake is my favorite dessert ever but I don't have her recipe(Hint, Hint)!!! They were just married in June, hence the embarrassing Newlywed title.  Enjoy!

Such good and tender pork, you guys will love it.

...ingredients...
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

...directions...
Place pork tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine, and soy sauce over the top, turning the pork
to coat. Carefully spread garlic over the pork, leaving as much on top
of the roast during cooking as possible. Sprinkle with pepper, cover,
and cook on low setting for 4 hours. Serve with cooking liquid on the
side as au jus.



love,
mrs. lindsay b.

GIGI'S STICKY BUNS

Every now and then we need to splurge on the calorie count, and honestly, these Sticky Buns are worth every calorie. These are amazing! They are super easy to prepare and my Mom makes them for every holiday. Elijah looks forward to these Sticky Buns so much that every time he sees my Mom she makes them just for him. This is an overnight recipe, so make sure you prepare these the night before.

...ingredients...

2 loaves of frozen bread dough (thawed) or 24 Rhoads dinner rolls (They come in a bag of 36) NOTE: Look for the Rhoads package, then you do not have to roll your dough because they are already round rolls

1 box of 6 oz vanilla pudding (NOT instant)

1/2 cup melted butter

1 cup brown sugar

2 tablespoons of milk

2 teaspoons of cinnamon

1 cup of walnuts, pecans and or raisins ( I use more than 1 cup of raisins only)

...directions...

1. Grease a 9 x 13 pan well with Pam

2. Sprinkle nuts and/or raisins in the bottom of the pan

3. Pull dough apart and roll into walnut sized balls or just use frozen dinner rolls

4. Make a layer of balls in pan on top of nuts and raisins

5. Don't prepare the pudding, just use the mix that comes in the box and take the vanilla pudding and sprinkle it over the dough balls

6. Heat remaining ingredients and mix well

7. Pour the mixture over the dough balls evenly

8. Cover the pan tightly with aluminum foil and store over night in the fridge

9. Preheat oven to 350. Take foil off and bake for 30 minutes

10. Flip pan onto tray that has been sprayed with Pam.

11. Makes 24 buns

PAPA PALLANTE'S HEAT AND SWEET MEAT

Anyone who knows my father in law, knows what a fantastic cook he is. Every weekend we take the girls over to his house for some of the most amazing home cooked meals. I have not tried this recipe yet, but can assure you that any recipe he feels is worthwhile sharing, is worthwhile cooking. ENJOY!

Nice combination of sweet, tart and hot in each savory bite. This recipe can be used with steak or pork as the main ingredient.

...ingredients...

1 Pork Chop (Bone-in or Filet)

2 Tablespoons Cayenne Pepper

2 Tablespoons Chili Powder

Olive Oil as needed

1 Tablespoon Garlic Salt

1 Teaspoon Salt

1 Teaspoon Fresh Ground Black Pepper

1 Teaspoon Cilantro

1 Cup Couscous

1 Cup Water

4-8 Tablespoons Goat Cheese

4-8 Tablespoons Honey

...directions...

Pour a few dollops of olive oil on to a plate large enough to accommodate the portion of meat you've chosen with room to smear around. Add the dry spice ingredients and mix together using a fork until well married. Add olive oil as needed to keep the texture of the mix a bit wetter than a paste.

Smear the meat in the mixture coating both sides and all edges pressing the meat down occasionally to impress the spices on all surface areas of the meat.

Heat one cup of water to boiling in a sauce pan. When boiling add salt, stir in one cup of Couscous, remove from heat, cover, let stand 10 minutes.

Heat olive oil and 2 Tablespoons of butter in pan, when sizzling place meat in and cook approximately 5 minutes on each side (adjust to meat thickness).

Layer the Couscous on the plate; place the meat on top of the Couscous. Place the goat cheese on the side and cover in the honey. To enjoy, take a piece of the goat cheese, a slice of the meat and a scoop of the Couscous. You can also place the goat cheese on top of the meat.