Friday, March 22, 2013

Easter Bark: What's Baking?

    Last week when I went to the market I saw a bag of pastel colored bunny shaped marshmallows.  Without knowing what I was going to do with them I picked up a bag and threw them in my cart.  I knew I'd figure it out when I got home.

     A few days went by and I forgot about the marshmallows until we had a snow day.  Whenever we have a snow day I'm always in the kitchen baking.  I came across the marshmallows and so went looking in the cupboards for other ingredients to through together some type of sweet.  I found mini Cadbury eggs, mini white chocolate Reese cups, and a bag of pretzels.  In other words, the perfect ingredients for some Easter bark!

     My original intention was to make it from white chocolate but when I looked at my chocolate stash I found this found these fun white chocolate melts with sprinkles in them!  I then mixed in a few colored chocolate and made a pretty swirl design.  Then I topped the bark off with the pretzels and candy!  It looks pretty and taste great.


     It also works for this months What's Baking? theme which is to bake with sprinkles.  This month our What's Baking host is Jen from Beantown Baker.   Make sure you stop by her blog and say hello!

Easter Bark (a Hezzi-D original)
12 oz. white chocolate melts (with sprinkles if desired)
3 oz. each of pink chocolate, orange chocolate, and blue chocolate
1 1/2 c. Kraft Jet-Puffed BunnyMallows
12 mini Cadbury creme eggs
12 mini White Chocolate Reese cups
1 c. mini pretzel twists, broken into pieces
Green sprinkles    

1.  Line a 9 x 13 baking sheet with parchment paper.

2.  Cut each of the Cadbury eggs and mini Reese cups in half.  Set aside.
  
3.  Melt the white chocolate on top of a double boiler.

4.  Place the colored chocolates in small, microwave safe bowls.  Heat for 30 seconds at a time in the microwave, stirring in between heatings, until they are melted.

5.  Pour the melted white chocolate onto the baking sheet and spread out with a spoon.  Take each of the colored chocolate and place spoonfuls of each on top of the white chocolate.  Using a knife swirl the colored chocolate into the white chocolate to make a nice pattern.

6.  Immediately top the chocolate with the Cadbury creme eggs, mini Reese cups, BunnyMallows, and pretzel twists.  Sprinkle with green sprinkles.

7.  Set aside and allow to harden for 30 minutes.  Break into pieces and store in an air tight container.



   

 This post linked to:
Shine on FridaysFoodie Friends Friday, Foodie Friday Link

Thursday, March 21, 2013

Green Giant has a Giant Surprise: New Veggie Chips!


     Do you have a surprise talent?  My surprise talent is that I can sing and play the piano.  Most people don't know that about me but I enjoy doing both and I'm pretty good!   Green Giant has been looking for surprise talents as well.  You can check out what they've found here.  Plus you can visit the Green Giant Facebook page to find out how to share YOUR surprise talent with the Giant.


     In addition to looking for hidden talents, Green Giant has a GIANT Surprise!  They have just introduced their New Veggie Chips which not only taste great but are chips you can feel good about too! Made with real vegetables, these are a great way to get kids to eat their vegetables.

     I was able to to sample the Zesty Cheddar Roasted Veggie Tortilla Chips and the Sweet Potato Chips.  I loved the crunch of the Sweet Potato Chips but the flavor of the Zesty Cheddar Tortilla Chips led my husband and I to finish off the entire bag! 

     These Veggie Chips come in three delicious varieties:
  • The Green Giant™ Roasted Veggie Tortilla Chips – Zesty Cheddar Flavor are made with real vegetables, 17 grams of whole grain per serving (48g are recommended daily), and are naturally flavored.
  • The Green Giant™ Multigrain Sweet Potato Chips – Sea Salt Flavor are made with real sweet potatoes and made with 14 grams of whole grain. Plus, they contains 40 percent less fat than regular potato chips*!
  • *Green Giant Multigrain Sweet Potato Chips (6g per 28g serving) have 40 percent less fat than regular potato chips (10g per 28g serving).

Thank you to The Green Giant™ for being a sponsor. Show the Giant your surprise talent at www.facebook.com/greengiant

Wednesday, March 20, 2013

Biscoff Banana Chocolate Chip Muffins

    Last week we had a snow day.  I woke up early planning on doing some baking but instead my husband and I shoveled snow and were both so sore we ended up going out to lunch and running errands.  We ate a big lunch so we were still full in the early evening.  Instead of making dinner I decided to use up the over ripe bananas and make some banana bread muffins.

     Of course I couldn't just leave the muffins alone.  I had to change them up.  I looked in my cupboard and the jar of Biscoff Spread just jumped off the shelf at me.  I guess it was looking to be used so I obliged.  After mixing up the muffins I also thought they needed a little chocolate so I sprinkled in some Hershey's mini chocolate chips.  Then I swirled the Biscoff Spread on top and popped them into the oven.

     The Biscoff Banana Chocolate Chip muffins were way better then anything else I was going to make for dinner.  The banana really came through the muffins and it was sweetened up with the chocolate and Biscoff.  The perfect combination of fruit, chocolate, and spices.

Biscoff Banana Chocolate Chip Muffins (a Hezzi-D original)
6 T. butter, softened
2/3 c. sugar
2 eggs
1 t. vanilla
2 bananas
1 c. flour
1 T. baking powder
1/2 t. salt
1/3 c. Hershey's mini chocolate chips
1/2 c. Biscoff Spread

1.  Preheat the oven to 375 degrees.  Line a muffin tin with 12 paper liners.

2.  In a large bowl cream the butter and sugar together.  

3.  Add in the eggs and mix well.  Stir in the vanilla.

4.  Mash the bananas and then add them to the sugar mixture.

5.  In a medium bowl combine the flour, baking powder, and salt.  Add the flour mixture to the sugar mixture and stir until well combined.

6.  Stir in the chocolate chips.  

7.  Pour the muffin mixture into the prepared muffin pans.  Place a small spoonful of the Biscoff Spread on top of each muffin and use a knife to swirl it into the mixture.

8.  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.




This post linked to:
Back for SecondsWonderful Food Wednesday, Whatcha Whipped Up, Cast Party Wednesday

Ixeos by Jennings Wright


Ixeos

The McClellands are enjoying a lazy summer vacation at the beach when they are lured from our world into Ixeos, an alternate Earth. Finding themselves lost in a maze of tunnels under Paris and surrounded by strangers, they discover that they have been brought to Ixeos for one purpose:  to take the planet back from humanoid aliens who have claimed it. With the aid of the tunnels and a mysterious man named Landon, the teens travel the world seeking the key that will allow them to free Darian, the long-imprisoned rebel leader. But the aliens aren't the only problem on Ixeos -- the McClellands have to deal with brutal gangs, desperate junkies, and a world without power, where all the technology is owned by the aliens, and where most of the population has been killed or enslaved. The worst part? There's no way home.





Author Jennings Wright


Born and raised in Florida, Jennings spent her early years reading anything she could get her hands on, when she wasn't spending time in and on the water. She won a prize in the 6th grade for her science fiction stories.

Jennings attended the University of Tampa, graduating with a B.A. in Political Science, and almost enough credits for B.A.s in both English and History. She attended graduate school at the University of West Florida, studying Psychology. She spent time over the years doing various kinds of business writing, editing, and teaching writing, but mostly having and raising her family, homeschooling her children, owning and running a business with her husband, and starting a non-profit.

Thanks to a crazy idea called NaNoWriMo Jennings got back into creative writing in 2011 and hasn't stopped since. She currently lives in North Carolina with her husband, also a business owner and writer, and two children, and travels extensively with her family, and her non-profit in Uganda.



Tour Schedule





Book Blast Giveaway
$50 Amazon Gift Card or Paypal Cash
Ends 4/7/13

Open only to those who can legally enter, receive and use an Amazon.com Gift Code or Paypal Cash. Winning Entry will be verified prior to prize being awarded. No purchase necessary. You must be 18 or older to enter or have your parent enter for you. The winner will be chosen by rafflecopter and announced here as well as emailed and will have 48 hours to respond or a new winner will be chosen. This giveaway is in no way associated with Facebook, Twitter, Rafflecopter or any other entity unless otherwise specified. The number of eligible entries received determines the odds of winning. Giveaway was organized by Kathy from I Am A Reader, Not A Writer http://iamareader.com and sponsored by the authors. VOID WHERE PROHIBITED BY LAW.

a Rafflecopter giveaway

Tuesday, March 19, 2013

Spring Cleaning Book Giveaway Hop!


    This weekend I did a lot of spring cleaning!  One of the things I cleaned out was my book shelf.  I have so many amazing books but I have to clean out some so I can get new ones!  My loss is your gain.  I Am A Reader, Not A Writer is hosting a Spring Cleaning Book Giveaway.


    I'm giving away 4 books and 2 cookbooks.  I have reviewed 5 of them, so all you need to do is click on the link to see my reviews.  I am giving away all 6 of these books to one of my readers.  Giveaway is open to residents of the United States.

    The books are:


a Rafflecopter giveaway

Guest Post by Tomica Scavina, author of Kaleidoscope World

by Tomica Scavina

Everything we do present us in a certain way. Buying a red scarf, speaking in a flat tone of voice, entrusting a secret to a dog instead of a husband… Sometimes we know and sometimes we don’t know why we’re doing these things, but these whys do exist.

Maybe I bought a red scarf because I am fighting the feeling of being invisible? Maybe my voice is flat because I had a role of peacemaker in my family? Maybe entrusting a secret to my dog has more to do with my inability to trust, then with my husband’s inability to hear and understand me?

To be believable, characters also have to have their whys. It doesn’t mean that we need to explain all of these causes and consequences directly. That would be pretty boring. It means that if we spend some time thinking about past experiences that have caused our characters’ actions, somewhere in between the lines will emerge that feeling that the character is a real person with its unique life experience.

Show us their vulnerability and how they’re dealing with it
Our characters need us to think about them often. There are so many questions to think of, especially about their vulnerability and the way they’re dealing with it. If you know someone’s soft spot and if you know how he’s dealing with it, then you can say you know this person well. It is a sign of a close relationship. Here are some sample questions that can inspire you to think about it.

What makes her vulnerable? How does she act when she’s hurt? Does she run away and climb the trees in the forest or clean the floor and talk aloud to herself? And what about him? What hurts him the most? When he’s hurt, does he shout and break the stapler or watch the snowflakes melting on the tip of his finger, thinking how no one will ever understand his poetry? Does she binge eat when her boss tells her that her colleague will go to that conference in Italy or have a few bears and furiously play darts? Does he buy a cat when his wife leaves him or does he buy some pleasure from a prostitute?

Showing your character’s vulnerability and the way they deal with it is what makes them human. This step must not be overlooked.

Show us their everyday intimate moments
Everyday life is rich with little things that we don’t notice because we’re so used to it. For example, while I’m writing this post, right next to my monitor there is a little, wooden house hanging on the wall. The roof is covered with snow (white paint) and the whole house, colored in dark purple, is a bit narrow. I love it. And if I were a character, the fact that I love it would create a certain atmosphere around me.

The little things like this are very important. And again, there are so many questions that we can ask ourselves about it. Here are some examples.

Does he wear pajama with a flower or square pattern? Does she think about whitening her teeth while brushing them? When he’s scratching his head, always in the same spot, does he think about his arrogant son or a trip to Hawaii? Is he pouring coffee always to the very top of a cup because he’s too lazy to add more coffee later or because he’s a perfectionist? Is she procrastinating cleaning her windows because her mother was over controlling about tidiness or because she doesn’t want to see things clearly?

There are these whys again. There is always something to think of… And the thinking pays off. Besides the benefit of characters becoming more believable, there is a personal benefit for those writers who treat their writing more seriously: knowing your characters well helps you know better yourself through them.


Buy Now @ Amazon
Genre – Psychological Thriller
Rating – PG
More details about the author & the book
Connect with Tomica Scavina on GoodReads & Twitter

Monday, March 18, 2013

Homemade Vegetable Stock

     I've been trying to make more foods from scratch and put them in the freezer or can them so I can still enjoy the homemade goodness when I don't have the time to make something.  Last summer I canned a lot of salsa, marinara sauce, and taco sauce to use throughout the year.  I also made soft pretzels, vodka sauce, chicken ragu, manicotti, and a few crock-pot meals to store in the freezer.  These are great for nights when I'm running late or have a lot of baking to do.

      One thing I've been wanting to make is my own stock.  I've made chicken stock before but I've never made vegetable stock.  I don't like the taste of the vegetable stock cubes.  I'm not sure what it is about them but they are salty and disgusting.

      I was cleaning out the refrigerator last weekend and was looking hard at my vegetables.  They weren't quite ready to be thrown away but they weren't fresh enough to eat raw.  That's when I decided it would be great to use them in a homemade vegetable stock.   As long as you have onions, garlic, carrots, and celery, you can use just about any other vegetable you want in this stock.  I happen to have peppers and green beans that needed to be used so I threw them in as well.

     I found a great recipe where the vegetables are roasted first which really brings out their flavors.  Then they are simmered in a pot of water and then strained out to make the stock.  I was very happy with both the color of the stock and the taste of it.  It was so much better then store bought stock and there are no preservatives in it.  There is also very minimal salt in the stock.  I ended up using some that night and filling three bags for the freezer.

Homemade Vegetable Stock (adapted from Food Network)
1 T. olive oil
2 large onions, quartered
2 large carrots, quartered (or a half bag of baby carrots)
8 garlic cloves, crushed
2 green pepper, cut into quarters
4 celery stalks, cut in half
1 c. green beans
1 large sprig thyme
1 large sprig rosemary
2 bay leaves
6 whole black peppercorns
1 t. salt
3 quarts water

1.  Preheat the oven to 400 degrees.

2.  In a large bowl toss the vegetables and garlic with the olive oil.  Spread on a baking sheet and roast for 45 minutes, turning once during baking.

3.  Remove the vegetables from the oven and place in a large stockpot along with water, thyme, rosemary, bay leaves, peppercorns, and salt.  Bring to a boil then reduce heat and simmer.

4.  Cook for 2-3 hours or until the stock has reduced to 8 cups.

5.  Strain the stock catching the liquid in a large pot.  Discard the vegetables.  Pour the stock into containers and freeze for later use.





This post linked to:
Meatless Mondays, Mop It Up Mondays,

Guest Post by Kathleen Shoop, author of Love and Other Subjects

Lessons Learned About Becoming Published
by Kathleen Shoop

1. One of the biggest lessons I learned about becoming a published author was that the “quality” of a book doesn’t guarantee a book deal—quality is not objective. I’m not talking about quality that applies to unedited, unformatted work or books that boast a sloppy cover where there is little attention to the writing at all. I’m talking about people who think romance is frivolous and therefore the books are junk or that historical fiction is too serious to enjoy with all that realism, so those books stink. That type of sweeping critique is troublesome to me. Yes, I know that professors and agents, editors and even readers will brand one book as great and another as crap and many times there is wide and deep agreement on such an assessment, but really? I’ve read some “fabulous” books that I could barely get through. Crap is subjective, talent, skill, viability in the market—it’s very subjective. So, take this seriously, write the best book possible then sell it.

2. I learned that writing the next book is an author’s best marketing. Quality matters in the sense that you have to pay attention to every single detail a big-time publisher would. You want a great editor, a fabulous, insightful cover artist, a plan to get your work noticed…but when readers begin to see you have a stable of fantastic books, they tend to buy more and spread the word. Write, write, write. It’s central, it’s the key to building a career.

3. With that said, my experience has shown me that I still need to do other types of marketing (than writing the next book). If I don’t have 10 books out to start things rolling, in my opinion, I need to do something to draw attention to my work. Others say no, just write and it will take care of itself. But I needed some validation, I am insecure, I needed readers in order for me to say, okay, this is worth, my mind, my heart, my soul, my sanity every day. So, gently spread the word through social networking, and save up some money for a stronger sell—hard-working marketing plans.  Groups like Fostering Success require a miniscule fee to join and they teach you to market smartly. BUT, I’ve also learned there are many experiences with this…some people don’t market and sell beautifully!

4. I found out that every reader wants quality work—whatever that means for him or her—at a good price, but most don’t give a damn who the publisher is. It takes some time to make the shift from dreaming of a traditional deal to going full force into self-publishing, but once you realize it’s readers you want, you realize it’s the book that matters, it’s getting it to readers that counts.

5. I’m sort of shocked to find I’m satisfied with indie/self-pubbing instead of traditional publishing. Every bit of work I did up until I started writing was accompanied by an institutional hallmark of success…bachelors, masters, PhD…I get the whole validation by “the system” type of thinking…I wanted that so bad! But, I’ve found that being able to call all three of my books bestsellers, to have two of them be multi-award winners, to know that readers do connect with my writing—all of this has soothed my need to tether myself to a big publisher. I’m not totally anti-traditional. I see the value in their work, what they lend to writers. But, when the choice to toil away for years and hope a publishing house sees my novel as its needle in the haystack goes up against the choice to actually get my work in front of readers, I’ll take the readers every time. That was a big lesson for me.

6. Even with all I learned in number 5 up there, I still, at times I feel the old credibility issue creep in. I’m surprised there would be a tiny part of me, a sliver that is affected by the fantasy related to traditional publishing. It rears its head when a fellow writer dismisses my success because it was done the “easy way.” But, I simply sit quietly and reflect on what I’ve done and my goals, meditate a bit and voila! I realize yet again, it’s the readers, dummy, that’s why I write.

7. I can’t believe the networks I’ve formed in the last nineteen months. Being the type of person who keeps to myself in my physical world, I am stunned at the extent to which I’ve found that I work with/support/am supported by such an incredible, and selfless network of writers, that people are so damn savvy and willing to share their knowledge. If I reach out and reach back, there are people willing to lend a hand up and many who need my help as well. It’s an exciting, entrepreneurial time for publishing.

8. The flip-side of that is I’m equally surprised that some people are heartless and will gladly, selfishly harm other writers just because they can. I hate to even think of it. Moving on…

9. I’m irritated and pissed that I’ve had to learn that even I (reserved girl who holes up in her house to write at the expense of real social activities) can be so suddenly distracted by chores unrelated to actual writing. I’ve learned that even I have to actually work at putting my ass back in the seat to write after NEVER having a problem belting out word after word for years! There’s a lure to marketing and networking—the results that come from it. None of that matters if there’s no next book.

10. Publishing is AWESOME if you’re willing to be flexible, exposed, and do all the things you dislike along with the things you love. I think any writer will feel vulnerable to the hurt that comes with the opinions of others no matter which publication path is chosen. And no, we shouldn’t look at reviews…but when you’re indie, you have to monitor your marketing and the sales rank is right there in the same cluster of review numbers, your eyes will stray…and then, well, once you know there’s a new review to read, you can’t quite stop yourself… You can’t write if you don’t put your ego and sense of self at risk of the opinions of others. But, as I’ve said above, all the negatives have taught me about the business and myself. And truly, they pale in comparison to the contentment I feel at being able to put my work into the world. Flexibility, vulnerability, willingness, all play a role. I think that’s what I’ve learned so far…
Buy Now @ Amazon & Smashwords
Genre – Women’s Fiction
Rating – PG15 
More details about the author the book
Connect with Kathleen Shoop on Facebook & Twitter

About Love and Other Subjects:

For every woman who wonders if she chose the right career…

In Love and Other Subjects Carolyn Jenkins strives for two things—to be the greatest teacher ever and to find true love. She’s as skilled at both as an infant trying to eat with a fork. Carolyn’s suburban upbringing and genuine compassion for people who don’t fit effortlessly into society are no match for weapon-wielding, struggling students, drug-using colleagues, and a wicked principal.

Meanwhile, her budding relationship with a mystery man is thwarted by his gaggle of eccentric sisters. Carolyn depends on her friends to get her through the hard times, but with poverty-stricken children at her feet and a wealthy man at her side, she must define who she is. The reality of life after college can be daunting, the road to full-fledged adulthood long and unscripted. Can Carolyn take control and craft the life she’s always wanted?

Sunday, March 17, 2013

Chocolate Mint Brownies #SundaySupper

     Happy St. Patrick's Day!  This week #SundaySupper is focusing on Springtime recipes and because it's also St. Patrick's Day I wanted to share these amazing Chocolate Mint Brownies!  I can remember eating brownies similar to these when I was a kid.  My next door neighbor, Mrs. Fichter, would make them and I can remember going over to her house and eating several (or 5).  I loved them then and I'm glad to say that I still love these mint chocolate gems.

      The brownie is dense and fudge filled.  The mint layer is light, fluffy, and packed with flavor.  The top layer is chocolate ganache which hardens the longer it sits.  The combination of the mint sandwiched in between two types of chocolate is just incredible.  These were the perfect brownies to make for the St. Patrick's party at school and they are also a fun dessert for the beginning of spring.

Chocolate Mint Brownies  (adapted from Mom on Time Out)
For the Brownies:
1/2 c. butter (1 stick)
4 oz. unsweetened Baker's chocolate, chopped
1/4 c. Hershey's Mint Chocolate Chips
1 1/4 c. sugar
1 t. vanilla
1 t. mint extract
2 eggs
2/3 c. flour
1/2 t. salt

For the Mint Filling:
1/2 c. butter (1 stick)
2 c. powdered sugar
1 T. water
1 t. mint extract  
green food coloring

For the Chocolate Ganache:
3/4 c. heavy whipping cream
1 c. Hershey's semi-sweet chocolate chips 
1/4 c. Hershey's Mint chocolate Chips   

1.  Preheat the oven to 350 degrees.  Line an 8 x 8 baking dish with foil and set aside.

2.  In a double broiler, melt the butter, chocolate, and mint chocolate chips.  Stir until smooth.  Remove from heat.

3.  Stir in the vanilla, mint extract, and sugar.  Add the eggs in one at a time stirring well after each addition.

4.  Stir in the flour and salt and mix well.  

5.  Pour the brownie mix into the prepared pan and bake for 22-27 minutes.  Remove from the oven and cool on a wire rack.

6.  To make the mint layer beat the butter with a hand mixer until it is fluffy.  Add in the powdered sugar, water, mint, and green food coloring.  Mix until creamy and the green coloring is evenly distributed.

7.  Spread the mint layer over top of the cooled brownies.  Place in the refrigerate while making the ganache.

8.  Place the chocolate chips and the mint chocolate chips in a medium bowl.  Set aside.

9.  Pour the whipping cream into a small saucepan and heat to just a simmer.  Pour the whipping cream over top of the chocolate and whisk until smooth.

10.  Let the ganache cool for 15-20 minutes.  Pour over top of the mint layer and refrigerate for at least 30 minutes.  Remove from the refrigerator and cut into 30 small squares.

**Store in an air tight container in the refrigerator            





Green and Spring Dishes Menu Includes:
Breakfast
Apps, Bread, Salads, Soups and Dressings:
Main and Sides:
Desserts:
Beverages:
This post linked to:
Melt In Your Mouth Monday, Mealtime Monday,

Saturday, March 16, 2013

Shamrock Pretzels

    Every now and then I like to make a dessert that I can have my students help me with.  It generally has to be something that is low mess, easily prepared, and fun to do.  These shamrock pretzels were fun to make and the kids were able to help by unwrapping the Hershey's kisses, sorting out the M & M's, and putting the M & M's on the Hershey's kisses.

    I made sure to put the first M & M on each Hershey's kiss just so I could get it pressed down how I wanted it and then the students put the other two on top.  I then piped on some green frosting for the shamrock stems then we popped them in the refrigerator to cool because the kids couldn't wait to eat them.  They were super cute and the kids had a lot of fun making them!

Shamrock Pretzels  (from Once Upon a Dream)
24 small pretzel twists
24 Hershey's Kisses
72 green M & M's  (I used mint ones and had to use a few white ones as well)
1/4 c. green frosting

1.  Preheat the oven to 200 degrees.

2.  Place the pretzels on a cookie sheet.  Put a Hershey's Kiss on top of each one.  Bake for 7 minutes.

3.  Remove from the oven and immediately place 3 M & M's in the center of the pretzel to form a shamrock.  Let cool for 15 minutes.

4.  Pipe green shamrock stems on each of the pretzels and then place in the refrigerator for 10 minutes to set.  

**Store in an air tight container for up to 2 weeks*    



 

Friday, March 15, 2013

Black Midnight Cake

    This week our recipe challenge, hosted by Taste of Home Cooking,  was a dessert challenge.  Everyone knows how much I love a good dessert so I couldn't wait to get my recipe.  I received a recipe from the blog So Tasty, So Yummy which I've made many recipes from.  I knew this was going to be a good one.

     I received a recipe for Black Midnight Cake.  I was worried about making an entire cake because I didn't want to end up eating it all myself.  Luckily I was having a party for my students for St. Patrick's Day so I figured I could put some green frosting on it and serve it to the kids.

     When I went to frost the cake I realized I didn't make enough frosting.  I started to panic and then realized I could try something new.  I've never left the sides of a cake unfrosted before but I've seen cakes like this.  I gave it a try and I thought it turned out gorgeous!  The deep brown of the cake showed beautifully with the light green frosting.  It was better looking then I thought it would be.

     Then since I was trying a new technique I thought why not try another one?  I cut a shamrock out a a piece of parchment paper and they lay the outline of it on my cake.  I shook green sprinkles over top of the outline then carefully peeled out the paper.  It left a bright green sprinkle shamrock on my cake.  The kids loved how it looked.  I gave some of the leftover cake to the teachers in my school and at least 2 of them told me it was the best chocolate cake they've ever had!

Black Midnight Cake (adapted from So Tasty, So Yummy)
For the cake:
10 T. butter
1 c. sugar 
1/2 c. brown sugar
3 eggs
1/2 c. Hershey's cocoa powder
1 1/3 c. cold water
2 c. flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. vanilla

For the frosting:
12 T. butter
3 c. powdered sugar
1 t. vanilla
1-2 T. milk
green food coloring

Green sprinkles for decorating

1.  Preheat the oven to 350 degrees.

2.  In a large bowl cream together the butter and sugars until fluffy.  Then beat in the eggs.

3.  In a medium bowl mix the cocoa powder and cold water together.

4.  Pour the cocoa mixture into the sugar mixture and beat until well combined.

5.  In another medium bowl combine the flour, baking powder, baking soda, and salt.  Pour into the bowl with the chocolate batter and mix well.  Stir in the vanilla.

6.  Line the bottom of two 9 inch cake pans with parchment paper.  Grease the sides.  Pour half of the chocolate cake batter into each pan.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cakes from the oven and cool for 5 minutes on a wire rack.  Run a knife around the edges and then remove the cakes from the pans.  Cool completely on the wire rack.

8.  Meanwhile, using a mixer beat the butter until it is fluffy.  Add the powdered sugar a half cup at a time until 2 cups have been added.  Add in the milk and vanilla and mix on low for 1 minute.  Add in the remaining powdered sugar and beat on medium speed until desired consistency is reached.  Stir in green food coloring.

9.  Place one of the cakes on a cake round.  Spread 1 cup of the green frosting on top of the cake.  Place the second cake layer on top of the frosting.  Spread the remaining frosting on top of the cake.  Leave the sides unfrosted so you can see the filling in between the cake layers.  Top with sprinkles if desired.




This post linked to:
The Weekend Potluck, Shine on FridayFoodie Friday, Foodie Friends Friday,

Thursday, March 14, 2013

Celebrate Pi Day with Marie Callender's

   Do you know what March 14th is?  It's Pi Day!   Pi Day is an annual celebration to commemorate the mathematical constant Ï€ .  The reason it's celebrated on March 14th is that the most significant digits in Pi are 3.14 which corresponds with March 14th.

   As an elementary school teacher I often celebrate Pi Day by doing some fun activities with my students.   One thing I always like to do is bring in a pie and put the Ï€ symbol on it in frosting.  The kids get a big kick out of seeing a different way of writing pie.  Most years I would make my own pie but because I've been extra busy this year I decided to buy a Marie Callender's pie because they taste just like homemade.  I bought the Dutch Apple Pie which is made with real apples.  Good thing I got to take a photo before my students dug into this pie because it was gone in minutes!

    Another fun activity I like to do with the students is make a Pi bracelet.  We take 10 different colored beads and assign each one a numeric value.  1=red, 2=orange, 3=yellow, 4=green, and so on.  Then the students will begin by placing a yellow bead, then a red bead, then a green bead, and so on following the infinite number of Pi until the bracelet fits around their wrist.  This is always a fun activity and the students like to compare how many beads they used in comparison with the number. 

    We also like to create our own pies.  Each student receives a sheet of paper with a circle drawn on it.  They get to draw inside the pie and then color it in to show what kind of pie they would like to create.  Then they have to write 2-3 sentences describing their pie.  In the end we glue the Ï€ symbol in the middle of the pies and hang them up.

     What are you doing to celebrate Pi Day?  If you haven't made plans feel free to use this coupon to receive $1.50 off a Marie Callender’s frozen pie at any national retailer:  http://clvr.li/WisbJs.  Then simply buy a container of frosting and pipe the Pi symbol on the middle!  It's an instant Pi Day dessert and it will look like you've had it planned all along. This is a fun and easy way to celebrate with your school aged children or the adult who loves math.


     If you are looking for more party ideas and how-to's make sure to check out Marie Callender's blog at http://clvr.li/Ye3AlJ.   You can also take a look at all the sweet and savory pies Marie Callender's offers as well as rate and review them at http://clvr.li/YbnAp3   My favorites are the Peppermint Pie, Lemon Meringue Pie, and the Chicken Corn Chowder Pot Pie.


I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own. 

This post linked to:
Fantastic Thursdays Thursday Treasures, Crazy for Crust Pie Party,

Wednesday, March 13, 2013

Rainbow Jell-O Cups

     Throughout the years I've seen a lot of rainbow Jell-O and I've even eat some rainbow Jell-O.  I never really thought about what the white stripes in between the colored Jell-O was until I decided to make it.  When I saw that it was simply sweetened condensed milk and gelatin I was really surprised.  I guess I shouldn't have been since sweetened condensed milk is used in so many recipes.

     If you want to make this recipe you need to be aware of two things.  It's a very easy process but it's quite time consuming.  You need 15-20 minutes in between each layer and since I had 4 flavors of Jell-O I had seven layers total counting the white layers.  It ended up taking me over 2 hours to complete the entire process.  I will say they are super cute and my students absolutely loved them when I took them to school for a snack.  I used sugar free Jell-O to keep the calories down.

     I ended up using red, orange, green, and blue but you can use as many colors as you'd like.  I took these in as for St. Patrick's day because of the rainbow connection but I think they'd be great for birthday parties or summer BBQ's as well.

Rainbow Jell-O Cups (from Taste of Home Cooking) 
4 packages (3 oz. each)  flavored Jell-O (I used lime, Berry Blue, strawberry, and peach)
6 envelopes Knox unflavored gelatin, divided 
5-3/4 c. boiling water, divided 
1 can (14 oz) sweetened condensed milk 
1/4 c. cold water
12 plastic cups (at least 4 inches tall)

1.  In a small bowl combine the Berry Blue Jell-o and one envelope of Knox gelatin.  Stir in 1 cup of boiling water and stir until dissolved.  Divide evenly into the 12 cups.  Refrigerate for 15 minutes or until set but not firm.

2.  In a small bowl combine the sweetened condensed milk and 1 cup of boiling water.  In a second small bowl place the cold water.  Sprinkle 2 packages of Knox gelatin over the cold water and let stand for 1 minute.  Then stir in 3/4 cup of boiling water.   Add this to the milk mixture.  Pour 1 cup of the milk and gelatin mixture into a liquid measuring cup ad pour evenly over top of the Berry Blue Jell-O cups.  Refrigerate for 15 minutes or until set.

3.  Repeat sets 1 and 2 again using the lime Jell-O and the peach Jell-O.  Make the final layer with the strawberry Jell-O and refrigerate for at least 2 hours before serving.  

**Note:  These Jell-O cups can be made up to 3 days ahead of time.



This post linked to:
Wonderful Food Wednesdays, Whatcha Whipped Up, Cast Party Wednesday,