not so fun size.

What's better than a candy bar? How about a "giant" candy bar? This delicious cake definitely fits the latter. Okay, I haven't actually tried this one recipe yet, but it's from "Food Network" so it's probably divine. But then, isn't anything that involves chocolate? 

 

Candy Bar Cake:

Ingredients

For the cake:

• 1 12-ounce frozen pound cake
• 3 ounces semisweet chocolate, finely chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3 to 4 tablespoons milk
• 1 1-pound box confectioners' sugar
• 3/4 cup salted roasted peanuts
• 2 cups dulce de leche

For the coating:

• 10 ounces semisweet chocolate, finely chopped
• 1 stick cold unsalted butter, cut into pieces

Directions

Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.

Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.

Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)

Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.

Mix the peanuts and dulce de leche in a bowl.

Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.

Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.

Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.

Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving. 

(via:)

I ran across this recipe in "The Chocolate Issue" from Food Network Magazine and had to share it. Oh, and I might mention, "The Chocolate Issue"? It's even more amazing than it sounds!

when life gives you lemons. . .

When life gives you lemons...make Lemon Meringue Pie! Or is it lemonade? Uh...anyway, this fantabulous dessert is my absolute favorite. It has been such an amazing day, but hot enough that the thought of chilled-to-perfection Lemon Meringue Pie is ever so appealing. (Pun intended there:)

This is the recipe I've always used because it is so quick/easy/good! If you're going for made from scratch classic pie, then I'd recommend >this< recipe. However, my technique is a little trickier. It involves unrolling an instant pie crust... :] Don't tell anyone that, ok?

~Grandma's Lemon Meringue Pie~

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar
• 
  
• Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

       (via)

Fun Fact: To really enjoy this dessert, you'll need to brew a fresh pot of coffee... :]

Christmas Spirit

It's December 1st everybody! And I guess you could say we're already feeling the Christmas spirit around our house. I made a batch of Chewy Mocha Chocolate Peppermint cookies...they were amazing, if I do say so myself. :-D 

I used Andes Peppermint pieces for the garnish.

And melted chocolate chips for the icing. 

And then someone (I think it was Audrianne) pulled out the Santa hats...you know things are gonna get crazy when they appear. Thankfully, the Reindeer Antlers remain mysteriously MIA. 

Merry Christmas! (24 Days early, that is!)

Thanksgiving Day

Well, Thanksgiving Day is soon to be upon us again! I have been spending the morning cleaning like crazy to try to make a dent in everything there is to do. I'm making a Sweet Potato Pie with Marshmallow topping later on today. I think it will be delicious... (At least I very much hope so!) Below is the recipe I'm going to use: (recipe from Southern Living)

Sweet Potato Pie with Marshmallow Meringue

Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

Ingredients

• CRUST:
• 1/2 (14.1-oz.) package refrigerated pie crusts 
• Parchment paper
• 1 egg yolk, lightly beaten 
• 1 tablespoon whipping cream
• FILLING:
• 1/4 cup butter, melted 
• 1 cup sugar 
• 1/4 teaspoon salt 
• 3 large eggs 
• 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes) 
• 1 cup half-and-half 
• 1 tablespoon lemon zest 
• 3 tablespoons lemon juice 
• 1/4 teaspoon ground nutmeg 
• MARSHMALLOW MERINGUE:
• 3 egg whites 
• 1/2 teaspoon vanilla extract 
• 1/8 teaspoon salt 
• 1/4 cup sugar 
• 1 (7-oz.) jar marshmallow crème
• Preparation

• 1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
• 2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
• 3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
• 4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
• 5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• 6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
• 7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
• 8. Enjoy! 

Peanut Butter cookie night!

These were sooooo good! (recipe can be found in my recipes page)

I added a little sea salt to the top, cause salty goes really well with sweet (and because Starbucks kinda gave me the idea with their "Salted Caramel" drinks) it was definitely a good idea!

Bakerella, the epitome of cute!

I am in love with these cake pop recipes! Not only are they delicious but they're adorable too,


And  these are my favorite. Check out her sight, she is amazing!  Bakerella.com