Suzy Q / Ding Dong Cake

Like all experiments, you have your winners, and your losers. The cake I made today was a winner when it comes to flavor, but sadly, when it comes to looks, it didn't quite live up to my expectations.

I started out wanting to make a Hostess inspired Ding Dong cake, but after trying it, it tasted more like a Suzy Q. The only part that made it kind of like a Ding Dong, is the chocolate ganache on the outside.

I began by baking a chocolate cake with Hershey's baking cocoa. (The recipe on the back of the container.)
I like using that recipe, because the cake is more firm and easier to handle than boxed.

While the cakes were cooling, I made the creme filling. Marshmallow creme frosting, to be exact.

Marshmallow Creme Frosting

One 7oz container of marshmallow Creme

One 16oz container of vanilla frosting

Place everything in a large bowl, and mix on high for 2 min.

(Top section)

The next thing I did was scoop out circles of cake, and filled them with the frosting, then put the missing cake pieces back on top.

(Bottom section)

After I had them both filled on the inside, I spread the remaining creme on top of the bottom half, then placed the other half on top.

And that my dears, is the step I should have skipped! As soon as I placed that last half on top, a huge crack appeared. Looking at the picture, it's probably because the top half is bigger. (Don't ask me why, because the pans were the exact same.)

But alas, I kept right on chugging, like the Little Engine that Could!

Next, I made the Ganache.

Chocolate Ganache

1 cup heavy cream

1 Tbs butter

12oz bag of semi sweet chocolate chips

Heat the cream and butter over medium heat, until boiling.

Pour the mixture over the chips and let stand for 5 min.

Stir until smooth.

The last thing I did was take my pastry brush, and brushed on the ganache.

I suppose if you are anticipating a broken heart this Valentine's Day, then this is just the cake for you! ☺

(Side view)

So, what did I learn today?

That the next time I decide to make one of these cakes, I'm going to keep both sides separate. Yep. One for us, and another for some lucky, close in proximity relative.lol ☺

(At least it tasted good!)

White Bean and Chicken Chili

It really seems that this blog is turning into a food blog, doesn't it? I think the winter weather just puts me in the mood to cook and bake. (Mostly bake☺)


So no, my little blog is not transitioning to a food blog, but it's safe to say I will be having more food-type posts. But only if I find something worth sharing with all of you.

Which brings me to tonight.

For years I've been talking about wanting to make white bean chili, but when it comes to cooking new things, I usually wimp out and say, "Maybe next week..."

I'm sick of putting things off! I've made up my mind that this year, I'll add more items to our family menu, because lets face it, eating the same 5 or 6 dishes over and over again, can really get to a person!

Can you believe that until today, I had never, and I mean never cooked with fresh garlic? The thought of it actually scared me! "How does one even cut garlic?" "What the heck is a garlic clove, and how in the world do I mince it?!" "PS....what does mincing mean?"


Thank goodness for YouTube and the wonderful German chef who showed me what to do!

Can you tell I'm more of a baker? lol


So, after searching the internet and finding several recipes, I discovered that most white bean chili recipes had the same main ingredients.

This is my version.

White Bean and Chicken Chili

1 whole chicken, 2 or 3 pounds

1 lb Dried Northern Beans 

7 Cups Chicken Broth

1 Cup of chopped onion

4 Cloves garlic, minced

1 tsp Cumin

1/8 tsp Oregano

1 tsp Paprika

1 tbs Chili Powder

1/4 tsp Pepper

1 tsp Salt

2 tbs Chopped Jalapeno

1 Cup Cilantro leaves, chopped (you can skip this step if you're not a fan.)

Boil your chicken until it's falling off the bone, usually an hour and a half, to two hours, making sure to turn it halfway through.

While that's boiling, cook your beans as the package suggests.

When the chicken is done, drain the broth through a strainer into a separate pot, and place the chicken on a cutting board or pan. Pour the broth back into the pot you boiled the chicken in. Let the chicken cool for a bit before pealing off the meat. I like to use my hands to do this, that way I can feel any small bones that may have found their way in otherwise.

When your beans are done, add them to the broth, along with the chicken.

Next, add your dry ingredients.

In a separate pan, saute the onion, garlic, and peppers in some olive oil or vegetable oil. When everything is tender, add the cilantro and continue cooking for another minute or two.

Add the mixture to the chili pot, and let simmer for as long as you'd like. Mine cooked for a few hours.

Make sure you taste it as you go, making sure there's enough chili powder for your taste. I couldn't add too much spice, for the kid's sake.

I topped ours off with a dollop of sour cream, which made it extra yummy.☺

I have one of the pickiest eater's in the world living in my house, and even she liked it! In fact, she ate every bite! 

This chili was a big hit, and everyone in the house gave it 2 thumbs up.

Yay, for trying new things!☺

Easy-Peasy Cinnamon Rolls

I was craving cinnamon rolls today, and figured since I already had frozen bread dough in the freezer, why not give it a whirl?

Best decision I made all day!!

If I would have known they were this easy to make, I would have done it a long time ago!

One loaf of frozen bread dough is enough to fill two 9 inch round pans.

What you'll need.

1 loaf of dough

2tbs Butter, melted

2/3 Cup Packed brown sugar

Cinnamon (I didn't measure. I just used what looked good.)

1/2 Cup of whipping cream

2/3 cup powdered sugar

1 to 1 1/2 tbs milk

1/8 tsp vanilla


Knead your bread a little before starting, to get the air bubbles out.

Roll your dough out, until it's about 20 inches long, and 5 or 6 inches wide.

Brush the melted butter on top of your rolled out dough.

Sprinkle on the brown sugar, rubbing it into the melted butter.

Sprinkle on the cinnamon, as much as you'd like.

Roll the dough up jelly-roll style, and slice it up. (I got around 14 or 15 slices out of it, each around 1 1/2 inches thick.

Place the rolls in 2 round pans, and let rise for 40 min.

Before placing them in the oven, drizzle the rolls with whipping cream. (You could also use half and half for this.)

Bake in a 350 degree oven for 25-30 min. (I baked mine for 26 min, and they came out perfect!☺)

For the icing, just mix your 2/3 cup of powdered sugar, with 1 to 1 1/2 tbs milk, and then add the 1/8 tsp vanilla.

Drizzle the icing over the rolls while they're still warm, and there ya have it!

This recipe was inspired by one I found on Allrecipes.com, and here's the link to that.

They're a huge hit, and my oldest said that I'll never have to buy them in the store ever again! ☺

Rainbow Cake Part Two: The Next Level

After my youngest daughter saw her sister's birthday cake in August, she decided right then and there, that she too wanted a rainbow cake for her birthday.

So here we are, five months later, and my sweet rainbow loving girl finally got her cake.♥

Holly absolutely loves all things rainbow! (I was the same way when I was little. I even had a pair of rainbow jeans in 6th grade!;-)


This time, I made the inside of the cake the same as Megan's, only instead of chocolate frosting in the middle, I used strawberry. Because if there's anything Holly likes more than rainbows, it's the color pink.☺

The directions to the cake are right here.

And since Holly loves rainbows, I decided to kick things up a bit, and give her rainbow frosting.

I got the idea from Pinterest. Isn't it cool?! The directions can be found right here. There are pictures too! I used Betty Crocker Gel Food Color.

The frosting I used was homemade buttercream frosting. I had never made it before, but I can assure you that after tasting it, I'll never go back to store bought again!

Here's how I made it:

2 Sticks of unsalted butter

4 cups of powdered sugar

1/4 tsp salt

1tbs Vanilla

4tbs milk

Beat softened butter until creamy. (I just used my hand mixer)

Add 3 cups of powdered sugar, and mix until it has a cornmeal consistency.

Add 2tbs of milk, and continue mixing.

Next, add the remaining sugar and mix, followed by the other 2 tbs of milk.

Add your 1/4 tsp of salt, and 1tbs of vanilla and mix.

If it's too runny, add a little more powdered sugar, and if it's too thick, add more milk.

The frosting ended up being the perfect consistency for what I needed. I did have to make two batches though, because this wasn't enough to frost the entire cake. Next time I'll just double it.

(I almost forgot to take a pic of the inside! At least I got this one, right?lol)

Before you pipe the frosting onto your cake, you'll want to place the bag in the freezer for a few minutes. If the frosting is too warm, it gets runny and makes it hard to decorate the sides. Maybe there's another trick for that, but I'm kind of new at this.☺

The cake was a big hit, and the only mishap, was that the frosting on the side of the cake, stuck to the cake safe and came off when I lifted the lid. It probably happened because I had it in the fridge all night, and didn't let it sit out long enough before taking the lid off.

Oh well! Lessons learned I guess!☺

Let me know if you try something like this! I would love to see what you came up with! ☺

Even with the sides messed up, it was still a pretty cake.☺

Winter Senses

Winter Senses

By Amy Meck

The crunching of boots, in the cold packed snow.

The moon shining down, making sparkles below.

The smell of chimney smoke, on a cold winter's night.

Cuddling up with your loved one in the fireplace light.

The laughter of children as they play in the snow.

Being warm in your home as the cold wind blows.

Snowbirds chirping, searching for food.

The winter does wonders for this girl's mood.

A Winter Poem

A Winter Poem

By Amy Meck

In the winter, the world feels new.

The snow like a sparkly blanket, that has never been used.

A magical blanket, that warms me on the inside.

But like a perfectly made bed, I can't help falling into it, leaving my imprint.

Afterward, I look around and miss the bed that was neatly made.

I search for another bed to fall into, because although it's pretty and perfect, beds are meant to be slept in.

And blankets fold for a reason.