Saying good-bye...

I think I am going to say good-bye to this blog.

While I have really enjoyed posting, I don't feel like I am able to continue contributing to it like I want to. I plan to rethink my blogging options, and I may start another one soon. I plan to leave this blog active (at least for now) so feel free to browse old posts.

Until we meet again...

The rut-buster

Falling off the wagon

I don't think I have been to the grocery store for a good  3 weeks. At least not to do more than pick up some milk or a bag of baby carrots. Need proof?

I promise I'll be back soon. Stay tuned...

Those old-timers know their baked goods

Have you ever heard of a burnt sugar cake? Before last week, I know I hadn't. My 94-year-old yahtzee buddy told me about this cake that her sister used to make, describing it as "out of this world." I knew that was a lot to live up to, but I still planned to surprise my buddy by making a burnt sugar cake for her birthday this week.

So, the internet searches  began. I found a few different recipes and finally settled on this one... mostly because it had pictures and the blogger thoroughly described each step. I didn't want to screw this up.

Old-Time Burnt Sugar Cake

Ok... you've seen the picture. Need I say more?

This may be one of the moistest, flavorful cakes I have ever had. It is nice and dense like a home made banana cake, but with a flavor and richness that is all its own. The frosting that the recipe calls for actually didn't work out for me. It had a nice caramel flavor after it sat a bit, but I think it just had way too much powdered sugar for my taste. Some might like it just fine, but I really thought I could do better. So I did.

Caramel Frosting II Recipe

This frosting was outstanding. I didn't want to stop eating it. There are a million different ways of making caramel frosting, and I actually picked this one because it seemed like one of the simplest recipes and had a lot of good reviews. I've only made my own frosting a handful of times, but this was the closest to what I was used to. I guess I knew I really couldn't go wrong when it started by melting a stick of butter with a cup of brown sugar.

So, if you'd like to try your hand at this unique cake, I have two suggestions:

1. Reduce the amount of burnt sugar you make in the recipe (you only use 1/2 cup for the actual cake, the rest is reserved for the frosting) and make the caramel frosting instead.
2. Work quickly when spreading the caramel frosting. It sets up pretty fast and I just barely finished frosting the cake before it was really starting to harden and clump on me.

I know this cake doesn't win any points for being "light," but it certainly gets a 5/5 review from me for sweetness, texture, and flavor. Hey, if you're gonna splurge, might as well make it worth it!

Oh, and my yahtzee buddy? She loved it!

Smmmokin'

One of my sisters recently sent me a link for a Rachel Ray homemade mac and cheese recipe. Although there are countless recipes and variations on this traditional favorite, this particular recipe struck me because of its unique flavors and stove top cooking method. So last week I grabbed the special ingredients I would need - spiral pasta, smoked cheddar (found in the fancy cheese section, not with the regular block cheese), and chipotle chilis in adobo sauce. Friday night was testing time.

Smoky Chipotle and Cheddar Mac

Overall rating: 4/5

So, if you look at the recipe it actually calls for chorizo, but I wanted to make a meatless mac and cheese so I just left that part out. The only other change I made was substituting 2% milk for the whole milk, which I fear may have been my fatal mistake. The flavors of the dish were wonderful - the combination of the smoked cheddar, spicy tomatoes, and chilis in adobo sauce gave it a unique smoky and spicy flavor that tasted unlike anything I have had before. The problem was in the cheese sauce... not sure if the 2% milk just caused it to be too thin, or that the cheese didn't properly combine with the milk, but I didn't get that thick, creamy consistency that you would want. Next time I think I need to either reduce the amount of milk or stock or try the whole milk and see what kind of difference that makes. I've read some of the reviews and it sounds like some others had similar problems with a runny sauce. 

The best part of this recipe is that it made a LOT (I know it says 4-6 servings, but I'd definitely say it is on the 6 serving side), so we have been able to eat leftovers. My husband and I found that just melting a piece of American cheese in and adding a little salt really brought this dish together to make it creamy and cheesy. 

If you try this one, I'd be curious to hear how yours turns out.  Those who are a bit more sensitive to spicy foods should beware - you may want to try a milder flavor of diced tomatoes or only add one chili instead of two.

Take 2... or 4

Remember how I said that I had never had a flavor of Snack Pack I didn't like? I should have said that I have never had a Snack Pack that wasn't totally delicious.

Snack Pack pudding - Lemon flavor 

Where purchased: Meijer
Price: $1.00 on sale ($1.20 regular)
Overall rating: 4/5

So, the color may be less than "natural," but the taste is completely worth it. I just have three words: Lemon Meringue Pie. (Consequently, I think they actually have a lemon meringue pie flavor in their "layers" line. So... if you think you need some vanilla mixed with the lemon go for that one. If you just want more lemony deliciousness, stick with this one).

YUMMMMMMM.