German Chocolate Cake

I love this German Chocolate Cake Frosting!  

 This mini German Chocolate bundt cake is from 2015. 

This cupcake is from 2016

This beautiful cake made its way into the Flops section.  I guess it is a little lopsided.  At least that is what Mike thinks.  I know he is right so I took pictures from the angles it wasn't as noticeable.  And if that wasn't enough to make it into the flops section... the poster board fall onto the cake. 

The picture below explains everything.

2016 Cake

Ingredients

• 4 egg yolks
• One 12-ounce can evaporated milk                                          
1 cup granulated sugar  
4 tablespoons dk brown sugar
3/4 stick butter                                                                            
• 1 teaspoon vanilla extract                                                          
• 1-1/3 cups sweetened grated coconut                                        
1 1/4  cup pecans broken into small pieces 

Baking Instructions

In a  jelly roll pan, toast the pecans and  coconut at 350 about 8-10 minutes, watch closely. 
See picture below, the coconut is toasted but not brown.

Now in about a 2-quart heavy saucepan, whisk evaporate milk and egg yolks well; then add the sugars. Cut the butter into pieces and add to pan.  Now heat on mediium high, whisking constantly, the butter will melt as it is warmed. It will start to thicken up as it reaches the boiling point. Once it starts to boil, keep stirring about 30 seconds more, then remove from heat, about twelve minutes from start to finish.  Pour through a sieve into a clean medium-sized heatproof bowl.

This traps some little bits of egg but probably wouldn't be noticed.   I won't sieve again.  I actually ate the little clumps of eggs and they tastes great.   

Stir in vanilla thoroughly.

Let cool at room, then chill in refrigerator for 30 minutes.

Remove after 30 minutes and stir in the coconut and pecans well. .

MOM'S BIRTHDAY CAKE

IF YOU CAN'T TELL HOW BAD MY CAKE IS BY LOOKING AT IT~LOOK AT GLORY'S CAKE BELOW.  THAT IS WHAT I REALLY THOUGHT MY CAKE WOULD LOOK LIKE. 

 I SHOULD HAVE KNOWN THIS CAKE WAS GOING TO BE BAD WHEN I WENT TO CRACK THE EGG AND DROPPED IT IN THE CAKE MIX. 

Click here for instruction for a Rosette Cake

The reason I used a glass to make marks on the cake is because I used the them as a template for the rosettes.  Well~ because I used Pillsbury and not Wilton's or homemade frosting the rosettes slid down the cake.  Pillsbury frosting is great for many things but not when you need a stiff frosting.  I just ended up getting a knife and smoothing the frosting out. 

DONUT CAKE

Michael loves donuts so I decided to make him a donut cake for his birthday.  Since his birthday is December 24th so I am always busy and stressed.   I was even too lazy to go to the actual donut shop to get the donuts, I won't make that mistake again.  This cake would have been a big hit if I had gotten Michael's favorite donuts from the donut shop. 

I was looking at old pictures and saw this donut

cake I made for my youngest son last year.  Boy, I must be sick of making cakes, both boys got donut cakes. 

Opps, Pedro did it again

My friend Pedro decided to venture out into the baking world and it didn't go so well.  He was making flan when he messed up the caramel sauce. He used brown sugar instead of sugar and it was a disaster.  The caramel was stiff and there was no saving it.  He texted me right again with threats of throwing all of it in the garbage.  I texted him off the BAKING CLIFF, with an easy solution.  I told him to turn his flan into Cream Brulee.  If that makes any sense?  So he baked the flan with no caramel sauce.  After letting it sit for maybe a half hour, (we should have waited longer but we didn't have all night). He sprinkled maybe 2 tablespoons of WHITE sugar evenly on top of the custard.  He put it back in the oven and broiled the sugar, it maybe took 2 to 3 minutes.  You can't take your eyes off it because it can burn.  You will have to turn it a couple time to get all the sugar to melt.

He brought some to my house to share and it was DELICIOUS!  My whole family loved it.

 I have never liked flan but I will use this recipe, skip the caramel sauce & do the burnt sugar on top.

Recipe courtesy of Herb Mesa   Food Network Star

Ingredients

• 2 cups fat-free evaporated milk
• 2 cups fat-free sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 egg whites
• 3 whole eggs
• 1/2 cup pure cane sugar

Directions

Preheat the oven to 325 degrees F.
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Cook's Note: Insert a knife into the center, and if it comes out clean, it is fully cooked.
Let the custard cool 2 hours before serving.

Spaghetti Sauce and Meatballs

Papa's Favorite Spaghetti Sauce

   INGREDIENTS:

2-12 oz. cans of tomato paste

1 or 2 package[s] of dried porcini mushrooms

5 cups of warm water

2 cups red wine

2 medium yellow onions diced fairly small

5 or 6 good size cloves of garlic

½ to ¾ of a bell pepper – green is best, red OK – diced same size as the onion

½ bunch of Italian parsley, chopped fine

4 Tbs. olive oil

2 Tbs. mixed Italian seasonings

2 Tbs. dried basil (or ½ cup fresh chopped fine)

1 Tbs. dried oregano (or ¼ cut fresh chopped fine)

¼ tsp black pepper

Dash of nutmeg

Salt as needed (there is quite a bit in the tomato paste)

Ground beef –use 1 – 1.5 lbs if you are not adding meatballs/sausage, about ¾ to 1 lb. if you are.

5 or 6 Italian sausages if desired

Preparation:

      Place tomato paste, 3 cups of the water and the wine in the pot and stir it up to dissolve the paste. Add all the dry ingredients except salt. Add the chopped parsley too. Put garlic through a press or dice it finely and add to pot.  Use the olive oil and saute the onions and bell peppers.

      Soak the mushrooms in the other cup of water until soft, then chop them up a little and add them and the water to the pot. 

      Saute the onions in the olive oil in a large skillet until translucent. It’s O.K. to brown them slightly, but not too much, because they get bitter. Add the bell pepper to the onions after the onions have sauteed for a couple of minutes. 

      Add onion/pepper mix to pot and brown the ground beef in the skillet breaking it up as it cooks. The beef should be browned, not just cooked through. Add to pot with a slotted spoon so you do not get excess grease in the sauce. 

      Brown the meatballs in the same skillet. Get them pretty brown, as that will add flavor to the sauce. Add to sauce. 

      Cut sausage in half, so not too long, and brown them in same skillet. Add to sauce.

      Drain fat from skillet and deglaze with a little water or wine – add to sauce. 

The sauce should simmer over as low a heat as you can make it and still get it to simmer. It should simmer for at least 2 hours, preferably 4. Check it periodically to make sure it is not too thick – add water if necessary. 

MEATBALLS:

Ingredients: 

1 lb.  lean ground beef
1 lb.  ground pork
1 lb.  ground Italian Sausage
1 small yellow onion chopped fine
1 Tbs. mixed Italian seasoning
1/8 to ¼ cup finely chopped Italian parsley
2 lg eggs
1/4 grated parmesan
¼ tsp black pepper
½ tsp salt
1 tsp garlic powder
1/3 Cup Panko or cracker crumbs (more if needed)

Preparation:     

      Mix everything but the breadcrumbs in a mixing bowl. Use your hands. If you are squeamish, use latex gloves, but you will not get it mixed up right with a spoon. After the mixture is uniform add breadcrumbs and mix with your hands adding more until consistency is OK for rolling into balls. Make balls about 1½ inch's in diameter, again using your hands.  I brown the meatballs in a frying pan and finish them in the oven.  I usually cook them for 20 minutes on 350.  If you cook the meatballs all the way on the stove top don't finish them in the oven.  I just usually cook a lot of meatballs and this speeds things up.  Cut a meatball in half to see if it is cooked.

This is one time baking and cooking at the same time saved me. 
I would have forgot the meatballs in the oven...if I wasn't making cupcakes.  Unfortunately I overcooked the meatballs when they where sitting in the oven while it preheated for the cupcakes.  They were very dry but tasted good when I put them in the spaghetti sauce.

 I had to buy the Italian spice, Basil and Oregano.  I tried to use Pesto and skip those ingredients and it didn't work.   I will put a tablespoon of Pesto in my meatball mixture if I happen to have some in the refrigerator.
 

Saltine Toffee Candy

Click here to get original recipe 

I use to make these years ago and couldn't remember why I stopped.  Now, I remember... mine always turn out sloppy.  Thank goodness I doubled the recipe because I was able to get enough GOOD PIECES to make a few good packages.   I will tell you this, I think it is me and not the toffee.  My friend Teresa doesn't bake or cook...she makes it and it is amazing ( see picture at the bottom of the page)  It looks great, taste great and everyone goes crazy over it.  So, I don't know what I am doing wrong but it isn't because I am not reading the directions because I am and I even set the timer. 

Prep Time: 15 minutes

Ingredients:

1.5 sleeves of saltine crackers

1 stick (4 oz) butter

1 cup packed brown sugar

2 cups chocolate chips

optional~ nuts or crushed up candy cane

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Here is a picture of Teresa's toffee from, "The 3rd Annual Cookie Exchange."  She used graham crackers instead of saltines,  I guess you can interchange the crackers.  It was so DELICIOUS, like always.

Beef Stew Shepherd's Pie

Recipe adapted from Sticky Gooey Creamy Chewy

What happen was I printed out two recipes, one for Shepherd's Pie and one for Crockpot Beef.  Well, I for some reason thought the Shepherd's Pie had chuck roast not ground hamburger.  So, when I got home from the grocery store and read the recipe, I thought what the heck~ I will just use Chuck Roast, it sounds good. 

I knew the beef mixture was running and would probably be soupy but I thought it would still taste good. 

I was right it was delicious, everyone loved it! 

Shepherd’s Pie
Ingredients
For the mashed potatoes:
2 pounds russet potatoes
1/2 cup heavy cream or half and half
6 tablespoons unsalted butter I used 1/2 cup of "I can't believe this isn't butter."
Salt and white pepper to taste
For the filling and pie:
2 tablespoons vegetable oil
1 large sweet onion, diced
2 carrots, peeled and diced
1 pound ground lamb  I used 2 pounds chuck roast
1 pound ground beef
2 tablespoons ketchup
2 cups chicken or beef broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour I used 1/2 cup of flour
1 Brown Gravy Packet ( I added this)
1 cup fresh or frozen corn kernels, thawed
1 cup fresh or frozen English peas, thawed
I used 1 12oz. bag of steamfish vegetables   
Salt and pepper to taste
2 tablespoons unsalted butter
1/2 cup cheddar cheese (I added this)
Sweet paprika for dusting
Directions
To make the mashed potatoes: Peel the potatoes and cut into 2-inch chunks. Place in a large pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to medium and simmer until tender, about 15-20 minutes. Drain the potatoes and set aside.
Place the pot back on the stove over medium-low heat. Add the cream and butter and stir until butter has melted. Return potatoes to the pot and mash until smooth, incorporating the cream and butter as you go. Season to taste with salt and white pepper.

To make the pie: Preheat the oven to 400 degrees F.

Prepare the filling: Pour the oil into a 12-inch cast iron skillet or oven safe frying pan and heat over medium-high heat. Add the onion and carrots and sauté just until they begin to get tender, about 5 minutes. Add the meat and cook until browned, breaking it up as it cooks. Stir in ketchup, broth and Worcestershire sauce, and bring to a simmer. Sprinkle in the flour and mix well. Continue to simmer gently over medium-low heat until the sauce is thickened slightly, about 10 to 12 minutes.
Add the corn and peas to the meat mixture and stir until combined. Season filling with salt and pepper to taste. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. (Good luck with that!) Smooth the potatoes with a spatula as best you can. Dot the potatoes with bits of butter and dust with paprika.
Place skillet on a baking sheet lined with parchment paper and bake on the middle rack of the oven for 30-40 minutes, or until the filling is bubbly and the potatoes have browned. Remove and cool for at least 15 minutes before serving.

Salt instead of Sugar

I am having the worse week for baking.  I think I need to take a week off.  Here is what happened today.  I posted my Bread Pudding recipe, I was so excited because I am so proud of this recipe.  I took the bread pudding out of the oven, let it cool off , cut a slice to see if it would keep its form.  Well, it did, I was so relieved.  Now for the taste test!!!!  YUCK, spit spit spit ~ Water, I need Water!  I knew right away what I did wrong.  I am just sick to my stomach.  That was going to be the best bread pudding and I had to throw all of it down the garbage disposal.  I thought I was so clever when I put the salt and sugar in these cute ceramic containers.  I put a salt packet in the salt so I would know that was the salt.  Well, I guess someone used the salt packet because as you can see there is NO PACKET.    Oh~ just so you know I went to fotoflexer to add the WORD "Salt and Sugar," to the containers. 

Chocolate Bundt cake gone bad

I made a chocolate cake and one thing after another went wrong.   I have to think this is one of my ugliest cakes.  And as far as taste goes it didn't taste good either.    Do you see the chunk of cake missing in the picture below?  And yes, the frosting was that dull and ugly.   I don't know what happened but the cake I made from scratch would not come out of the pan.  Finally half of the cake fell out and I had to scrape the other half out.  I then pushed the pieces back together and you see how that turned out.   Then if that wasn't bad enough, I ran out of frosting.  I happen to have a can of Wilton's Chocolate Frosting in the cupboard.  I put it in the microwave for 30 seconds so I could use it as a glaze.  It didn't get any better.   

Flop Flowers fall on top of the Pie

Master of Disaster

 The flowers fell on top of the Banana Cream Pie's

 I was taking the pictures and the back drop fell forcing the vase of flowers on my pie. 

Last night I had another M.O.D.  I don't have any pictures because my dogs licked away all proof.  I will just tell you what happened.  I was holding a pastry bag filled with pudding, while I was looking for the tip for my piping bag.  I kept re tracking all my steps.  And nothing, I just couldn't find the tip.  While I was circling the kitchen looking, I step into a pile of pudding.  Yes, while I was walking holding the bag, some of the pudding was seeping out of the bag.  I was so irritated at first and then it hit me~ this will be a funny picture for my M.O.D. section.  I ran to get my camera and when I got back my dog had licked up all the pudding.

Master of Disaster~ Rice Pudding

After talking about rice pudding yesterday I had to make some today.  I tried Dave Lieberman's version with Arborio rice. 

I was pleasantly surprised when it turned out DELICIOUS. 

It just didn't sound that good to me, but all the reviews were excellent, so I decided to trust the people. 

  I put the oil I needed for my pasta in the rice pudding pan.  Do you see the big oil bubble?  I was lucky and got most of it out.

You say Over Baked cookies~ I say round Granola Bars

Last week when I was baking cookies, I decided to turn the oven off and let them sit in there for a couple more minutes because they weren't quite done.  That would have worked out perfect if I hadn't forgot about them and went shopping for a hour.  When I got back from the store my house smelled so good.  Like someone was baking fresh cookies, OMG my cookies, I forgot about them.  I ran to the oven to see if I could save them.  They weren't burnt but they were brown and looked like they were as hard as a rock.  I got them off the cookie sheet and in to the refrigerator.  I wanted stop the cooking process and hopefully these cookies were be great for dunking into a glass of milk.    They were bad cookies but great granola bars, you know the hard bars...not soft and chewy.

M.O.D. Crispy Chocolate Chip cookies and almost fell on the ground

Since I am the "Master of Disaster," .  I decided to start sharing some of my M.O.D. moments with you guys.   So, here is a picture of a cookie sheet with 1 cookie out of place.  Can you look at the picture and figure out what happened?  If you guessed that when I pressed the cookie onto the sheet the pan almost fell off the counter, that would be correct.
 Anyways, I was able to save the cookies to only over cook them.  I took them off the cookie sheet right away and rushed them into the refrigerator.  I needed to stop the cooking process.  It worked, they are crispy but this delicious.  Oh~ not to mention they don't look good at all.