I used to decorate cakes…
One of my favorite designs to do is the basket weave.
For the Cake
- 1 yellow cake mix
- 3/4 c. water
- 1/3 c. oil
- 3 eggs
- 1 c. brown bananas, smashed
- 1/4 tsp. baking soda
- 1 tsp. cinnamon
- 1 c. mini chocolate chips
For the Frosting
- 1 c. butter, softened
- 1/2 c. peanut butter
- 4 tbsp. water
- 3 tbsp. honey
- 1 tsp. vanilla
- 1/8 tsp. salt
- 4 c. powdered sugar
For the Cake
NOTE: One single layer can also be baked in a 9×13 pan for about 30 minutes if you don’t have an 8″ pan.
For the Frosting
I wanted to stop in today
and let you know how my journey with P90X is going.
We are half way through week 2…
woo hoo only 10 more to go!
Doesn’t sound as exciting that way, does it?
Let’s stick with HALFWAY through week 2:-)
Some things that I have discovered while doing these videos…
*It wasn’t as hard as what I was afraid of…now don’t get me wrong…
it is super tough and I am panting and sweating my way through each video.
*Yoga is for the birds. I have been doing the extra cardio video in place of it.
Anyone out there that likes yoga? More power to ya! I would rather be moving;-)
*New sore muscles each morning are just going to happen. Imagine the pain
I am feeling right now after about a billion girly push ups…and that was 2 days ago!
*Those of you who warned me of the superman and banana…uuuuggggg is all I have to say!
*You will actually gain weight the first week of doing this! Believe me NOT COOL!!!!
I realize that it is just muscles growing so that they can shrink…but come on already…
with all the sweating going on I should have lost some right?
*Determination is needed to keep yourself going each morning…
or even just to push play each day:-)
Personally I would rather dive into a big slice of this yummy Peanut Butter Explosion Cake…
but probably not in the diet guide.
So if you make this cake…
remember me and my sugar deprived body
while you are enjoying it!
I was looking through some old pics and realized that I never
shared this cake from my birthday.
Yes, I made my own cake if you were wondering:-)
Believe me it is better that way!
My hubby handles dinner and I do all the baking!
We work well together!!!
Plus I knew exactly what I wanted in it:-)
and I like doing it!
If you don’t like peanut butter,
you probably should stop reading right now.
This cake is not for you!
Otherwise onward to the deliciousness…
Ice Cream Sandwich.
This is so easy to make and
can be customized to your flavor satisfaction.
We used hot fudge and peanut butter cups…
cause that’s how we roll around here:-)
But you could use any candy bar or topping
that you are craving.
It is so perfect to eat on a hot summer day!
Ice Cream Sandwich Delight
12 ice cream sandwiches
Put 6 bars into an 8×8 pan. (you will have to cut some to make them fit)
Layer hot fudge, cool whip, and candy on top.
Repeat all layers again, ending with candy.
Freeze until solid.
Try to resist the urge to eat it right away…
it will be gooey…
but still super good.
I know, I know,
I should weigh like a gazillion pounds with my horrible sweet tooth
and all the baking I do.
But I have 2 words for you…
that I can continue to bake these delish goodies
and also enjoy eating them.
That and the fact that I don’t eat the whole pan…
I am always tempted to just keep eating:-)Then I go and put on those pants in the drawer.
You know the ones we all have…
the ones that if I just lose a few more pounds
I could actually go in public wearing them.
Those are my motivation for not eating all the choc I see.
(exercise is working though cause stuff from last year is a little baggy)
This recipe says cake, but the consistency is more like a fudge brownie.
1 1/2 c. butter
3/4 c. dk. choc. cocoa powder
1/4 tsp. salt
1 tsp. vanilla
2 c. sugar
1 c. flour
1 c. chopped pecans (optional)
Heat oven to 350*
Butter and flour the sides of 2 (9 in) round pans.
(I actually used a 9×13 pan instead.)
Melt butter in saucepan.
Add cocoa powder, stir until blended. Let cool slightly.
Beat eggs in large bowl until foamy; add salt and vanilla.
Gradually add sugar, beating well.
Add cooled choc mixture, blend thoroughly.
Fold in flour and pecans
. Pour in prepared pan. Bake 20-25 min.
Cool 5 min and remove from pan.
Cool completely and fill with coffee filling and top with choc curls.
(Yea, my choc curls need some work)
Refrigerate 1 hour before serving.
1 1/2 c. cold whipping cream
1/2 c. packed brown sugar
2-3 tsp. powdered instant coffee
Combine all ingredients, stir until dissolved. Beat until stiff.
A much easier way to get your choc and caffeine fix fast…
Take a box brownie mix
Make like the box says
Add 3-4 tbsp. espresso powder to the batter.
Bake and Cool
Make buttercream frosting
Add 2-3 tbsp. espresso powder right into the frosting.
MMMMM MMMM GOOD!!!
Too bad I ate all the choc covered coffee beans the other day,
they would have been a perfect garnish!!
(I think it gives it a stronger coffee taste)
So Sunday afternoon was such a teaser!
Check out the blue skies and puffy clouds…
I can’t remember the last day I saw blue skies.
It was warm
(if 55* can be considered warm)
and felt just like a spring day.
Too bad it didn’t last!
We got snow yesterday,
so everything is white again & the dreary sky is back.
It was just enough of a tease to get my hopes up for spring.
Winter is by far my least favorite season.
Honestly one good snowstorm & I am done with winter!
I have been avoiding the dreary cloudy sky by hiding in my craft room.
(i have more cards to post, but I wanted to change up the posts a bit)
(don’t want to bore you noncard people:-)
I also made this coffee cake for our sunday school class.
It was amazing!
By far the. best. coffee. cake. recipe. ever.
I don’t like coffee cakes that are made from baking mixes
because they are always so dry.
So when I found this recipe on allrecipes.com…
I just had to try it.
It was super easy too.
But don’t take my word for it…
try it out yourself:-)
Sour Cream Coffee Cake
1 c. butter
1/2 tsp. vanilla
2 c. white sugar
2 c. flour
1 tsp. baking powder
1 c. sour cream
1/8 tsp. salt
1/3 c. flour
2 tbls. melted butter
1/2 c. brown sugar
1 tsp. cinnamon
2. In a large bowl, cream 1 c. butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in the flour, baking powder, and salt. Spread half the batter in the pan.
3. Prepare the filling: In a med bowl, mix 1/3 c. flour, brown sugar, 2 tbsp. melted butter, and cinnamon. Sprinkle half over batter in pan. Spread the rest of the batter on top and sprinkle with the remaining filling.
4. Bake 35-40 min. or until toothpick comes out clean
5. Cool and Eat!