Copper Mountain Caramel Cake

What better of a recipe that combines my favorite C foods... chocolate, caramel, and Cool Whip!?! This is the latest recipe that I have baked, and I thought I would share it with yall! It would be perfect for entertaining a crowd for a BBQ or pool party this summer. My sorority little sister's mom gave me the recipe after I raved about it. We both have enjoyed snacking on it this last week!

Copper Mountain Caramel Cake

Ingredients:

• 1 box German Chocolate Cake (and the other ingredients to prepare that cake according to the box's directions)
• 1 12 1/4 oz jar caramel topping
• 1 14 oz can sweetened condensed milk
• 1 12 oz container Cool Whip
• 4 Heath bars (regular size)
  

Directions:

1. Make cake according to box directions and pour into 9x13" greased pan.

2. While warm pierce with fork (I use a large meet fork).


3. Mix caramel topping with condensed milk and pour over cake (I make sure to pour slowly and allow some of it to seep in the cake, instead of dumping the whole bowl).

4. Refrigerate (I waited about 2 hours).

5. Frost with Cool Whip and sprinkle crushed Heath Bars on top.

mmmmm... It is ready to eat!!!!!

Chocolate Lovers Only

I was in search for a fabulous new chocolate recipe to bake for a friend's birthday when I came across this goody. These cookies are absolutely scrumptious! Any chocolate lover needs to add this recipe to their collection. I added semi-sweet chocolate chips this time, but I am going to try it with white chocolate chips next! I altered the recipe that I originally found here. Just make sure that you have a cold glass of milk waiting!

Double Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter and both sugars until light and fluffy.
3. Add eggs and vanilla.
4. Combine the flour, cocoa, baking soda, and salt.
5. Slowly add the dry ingredients to the butter mixture until well blended. Mix in the chocolate chips and walnuts.
6. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7. Make sure to flatten the cookies to about 1/2 thick before placing in the oven.
8. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. [Note: mine took the entire 10 minutes.]

Mardi Gras: LPW Edition

This post is a shout out to my fabulous friend M, with whom I have spent many fun and crazy moments with!! After moving away from Memphis during middle school, she became a NOLA resident. One of my favorite memories from high school was my "college visit" to Tulane that "magically" occurred during Mardi Gras week. We hopped from house party to parade to krewe balls all week long. Somehow, we managed to party to the LSU frat boys AND live to tell the tale! Anyways, I wish that I could have been down there again this year to celebrate, but this darn test on Tuesday really cramped my style!


So this is what I decided to do to celebrate the week! I made my very first homemade king cake! First, let me warn you that this is not for the faint of heart. Also, the recipe calls for a HEAVY DUTY mixer -- ex. KitchenAid Stand Mixer -- and they really mean it. Yes, I had to learn this the hard way. Also, I would recommend not making this if you are not in good shape. Seriously, my abs and arms are still aching from kneeding the dough yesterday! I kept thinking that at least I was burning off some of the calories I was about to eat. With all the warnings having been said... let's proceed to the recipe!

Southern Living's King Cake

Yield: 2 cakes

Ingredients:

• 1 (16-ounce) container sour cream
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 tablespoon sugar
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups bread flour (you can also use all-purpose, but the cake will be denser)

You will need to choose one of the two filling options!

Filling Option 1

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon

Filling Option 2

• 3/4 cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 1 large egg
• 2 teaspoons vanilla extract

Creamy Glaze -- not optional :)

• 3 cups powdered sugar
• 3 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 2 to 4 tablespoons milk
• Decorating sugars
  

Directions:

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

[Watching yeast activate is actually pretty interesting!]

3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

[This became known as plan B. I almost burned up my roommate's hand mixer, so I turned to the Cuisinart with a bread attachment. I will NOT be making this recipe again, until I get a HEAVY DUTY stand mixer like the recipe calls for ;) but the recipe turned out okay so I guess you could use a food processor with the special attachment instead.]

4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

[Before]

5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

[During]

[After!]

6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle.

7. Filling Option 1: Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

Filling Option 2 (this is what I did): Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

[mmmm... the best part is getting to lick the spoon!]

[I used a measuring tape to make sure that my dough was rolled out to the correct dimensions.]

8. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

[Make sure to roll tightly and evenly!]

9. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

[This is what it looks like after it has proofed again and is ready for the oven.]

10. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).

[This is what it looks like after it came out of the oven. I should have let it cook a little longer so that the inside would have been completely cook. So, the cake should be golden brown --> brown.]

11. Make glaze. Stir together first 4 glaze ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

[I used a whisk to combine all of the ingredients. Also, it took a good amount more milk than the recipe called for to even get it to be spreadable.]

12. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

[I was so excited to find these pink and green sprinkles on the baking aisle! It wasn't until after I had put them on the cake that I realized that they are watermelon flavored! Oh well... it still tasted good!]

[Voila!]

Laissez Les Bons Temps Rouler! I hope you all have a wonderful Fat Tuesday!!

mmmm... Rum Cake!

Our sorority has a "Fraternity of the Month" where we honor the guys that have done an activity or had a mixer with us or just have been really nice to our girls. So each month after we vote, I bust out the bakeware to make some yummy treats. This month we are honoring ATO because we have a mixer with them this Wednesday. These guy are super nice and are truly fun to hang out with. Immediately when I found out that we were baking for them, rum cake was the first thing that came to mind!

I thought I would share my recipe with yall. It is in the oven as I am sitting here; and literally, I cannot wait to have a bite!


Cake Ingredients:

• 1 box yellow cake mix
• 1 3.5 oz package of instant vanilla pudding
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup dark rum**
• 1/2 cup water
• 1 cup chopped pecans (optional... since this is going to the boys, I am not spending $7 on nuts!)

**NOTE: Use a decent dark rum!! You will be able to tell the difference between the cheap stuff and the real stuff.

Cake Directions:

1. Preheat oven to 325 degress.
2. Grease and flour a 10 inch tube pan or Bundt pan.
3. Sprinkle nuts evenly over the bottom of the pan.
4. Combine all of the above ingredients (except nuts) and blend until well incorporated. Place in the pan.
5. Bake for 1 hour and allow to cool in the pan.
6. Invert onto plane and prick the top of the cake with a skewer.
7. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze and repeat until glaze is all used up.

Glaze Ingredients:

• 1 stick butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Glaze Directions:

1. Melt butter in saucepan.
2. Stir in water and sugar.
3. Boil for 5 minutes, stirring constantly.
4. Remove from heat and stir in rum.

Fast and Easy Chicken and Rice Casserole

Two things make it very hard to cook dinner when you are in college. First, you are on a tight budget which requires getting creative with less expensive ingredients. Also, when you are making dinner you are usually cooking for one. Although I figured out how to make that one easier... My roommate and I which off cooking during the week, so that we can cook for two and maybe have some leftovers for lunch. We don't cook on Monday because that is when our sorority meeting is, so we rely on take out or Lean Cuisine those nights. We look at our calendars and decide who can cook on Tuesday, Wednesday, Thursday, and Sunday. Friday and Saturday are up for grabs depending on what is going on and who is going out of town. In the end, this makes it a lot easier because you only have to cook half the time. It has also made it to where we can afford to cook nicer meals more frequently than if we were both cooking every night.

Okay, so here is where I was going with this post... I am always on the lookout for recipes that are quick, easy, and feed around between 2 to 4 people. Here is the most recent trial that I did this week. It is from the back of the Cream of Chicken soup can. It was so yummy!!

From: Campbell's Kitchen

Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder (I substituted Mrs. Dash's Lemon Pepper for this and the pepper, then I sprinkled it on the top of the chicken also)
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (I used half green peas and half carrots, celery, and onions)
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

On the Fourth Day of Christmas...

I am recovering from our WACKY TACKY CHRISTMAS PARTY and doing homework.

Here is the way that my day started out... with text messaging my fabulous roomie, who was no more than 15 feet away.

ME (1:29 PM) - I need food!! Want to grab a bite to eat?
HER (1:29 PM) - hhmm... Sho. Let me kick this red head out real quick.
ME (1:34 PM) - Sounds like a plan! I'll get dressed... or at least attempt to!
ME (2:15 PM) - Tummy is growling! Any success detouring red head outta bed?

Right after the last text, I hear the front door slam shut and in comes fabulous roomie to say she is ready to go. Apparently her BF (red head) is not very easy to wake up! So off we headed to Wendy's in an attempt to cure our lingering hangovers.

Last night was so much fun, and I cannot begin to tell you how crazy the outfits were! I think the guys had more fun with their sweaters than the girls did. About half of our guests raided their mother's closets, while others hit up the local thrift stores.

The picture above was the sweater that I sported. I stole it from my grandmother's closet, along with a bunch of other interesting finds. She wore this to Christmas Day last year! My uncle said if she wore it again, he would disown her!! So, I have decided that I will let everyone have a good laugh when I show up to our family's Christmas Day celebration wearing this exact piece of fashion!

The girls in charge of the drinks came up to two very deadly concoctions that I thought I would pass along.

Sex Under the Christmas Tree

• 2 large cans of peaches in heavy syrup
• 1 bottle of cranberry juice
• 1 gallon of orange juice
• 1 bottle of triple sec
• 1 handle of vodka (I think they added 2!)

Cranberry Champagne

• 1 can frozen cranberry juice
• 2 bottle champagne
• Fresh cranberries to float in the drinks

Back to studying I go! Hope everyone is having a wonderful Sunday!

Easy Entertaining During Cold Weather!

I am all about having a good time! My friends and I love to get together and cook dinner, play board games, or grab a drink. With this in mind, we are always coming up with fun things to try or do. Since the weather has really taken a turn for the worse... its been cold and dreary around here. I decided I was going to try to do something to warm everyone up. I started thinking of cold weather essentials and set out to try homemade chili. Not only is it easy to do, but it is really inexpensive (okay so the college kid in me comes out every once in a while).

I found a recipe on allrecipes.com that appeared to be the easiest and then I changed it a little to make it my own. Here is what I did...

1. Chop half of a medium onion and brown in the pan with one pound of ground turkey.
2. Then drain the meat and add one packet of chili mix (I used the hot kind and it was definitely spicy!)
3. Add one can of chopped tomatoes (with the liquid) and one can of kidney beans (with half the liquid)
4. Cover and simmer for 10 minutes.

While the chili was simmering I made cornbread muffins using the Jiffy box (my fav!)

Then to garnish...
Make sure you have sour cream, cheddar cheese, and chives.

Not only is this super easy but everyone thought it was amazing! I plan on making it again very soon!