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Monthly Archives: July 2012

Orange Dream Cake – you really should make this soon!

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I made an “Orange Dream Cake” yesterday to bring to a party, and it was a hit.

If you’re looking for a refreshing, easy to make dessert, this is it. If you’re looking for a light dessert, avert your eyes….

I don’t have a photo because it would have seemed a tad arrogant to pull out my camera and start photographing the cake as people cut into it.
Picture this: light orange cake with mandarin oranges, and topped with light yellow, fluffy frosting. You could even decorate it with mandarin orange slices and pineapple sections….

Orange Dream Cake*

1 box butter cake mix (I used Duncan Hines)
4 eggs-lightly beaten
1/2 cup vegetable oil (I used Wesson)
1/2 tsp orange extract
1 small can mandarin oranges-undrained

Topping:
1 container Cool Whip (don’t use the store brand, use the real thing)
1 large box Jello instant vanilla pudding (just the mix, don’t make it into pudding)
1 large can crushed pineapple-undrained

Directions

Cake:
1. Preheat oven to 350 degrees F.
2. Mix cake mix, eggs, oil and extract together until almost all the lumps are gone. Stir in the mandarin oranges.
3. Pour into a greased and floured 9 x 13 cake pan (metal is best for even baking)
4. Bake for 40 minutes or until a tester comes out clean.
5. Cool cake in pan on a cooling rack.

Topping: Mix the pineapple and dry pudding mix together in a large bowl, fold in Cool Whip. Spread over cooled cake and refrigerate until ready to serve.

*My thanks to my friend Jennie for giving me this recipe a few years back.

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Candy is always in fashion

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Wow, some people are very creative when it comes to making dresses out of candy wrappers. Do you think the clothes smell like candy? (I hope so).

check out the Skittles beading!

Mary Jane

peanut m&m’s

This is amazing….

I don’t have the credits for these photos, so if they’re yours, let me know.

Chocolove Milk Chocolate, smooth operator

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Next tasting in the Chocolove bar flight is the Milk Chocolate, and it is excellent. Just pure flavor; so smooth and rich, but not too sweet. In fact, the back of the wrapper explains that it’s not too sweet because of the 33% cocoa content.

It’s made in Belgium, and packaged in the U.S. And the packaging is beautiful with the inside wrapper containing a love poem. I’m glad for my sake that I bought the small version, because the full-sized version would have been gobbled down within the day. The small size version would be perfect in a gift bag, or care package. You will make anyone’s day better by giving them one of these. Or, better yet, just buy one for yourself. You can thank me later.

How to say delicious in Tahitian…

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Last Sunday I was too lazy to bake cookies for a picnic. Sometimes sloth has its rewards, and this is how I discovered Pepperidge Farm Tahiti cookies. They were wildly popular with the picnic-ers, so much so that I should have bought 2 bags.

Chocolate filling sandwiched between coconut cookies…need I say more?

Classic Margaritas are a reward for making it through a long week….

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A fresh margarita is a great cure for a long week. It’s also the perfect beverage to make for a crowd. Picture yourself on the patio, under those little glass lights, sipping one of the above drinks. Lovely scene isn’t it? Now add some friends and have a party.

The fabulous Martie Duncan’s blog/website  can help even the most entertaining-challenged soul into a full fledged host who’s events will be the talk of the town.

Use this recipe and you will never go back to the bottled mix. A very simple ingredient list and easy mixing produce a delightful sweet-sour combo. Proceed with caution and sip these slowly.

Chocomize…it’s a hit!

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Chocomize customized chocolate bars are delicious, a stroke of brilliance (and why didn’t I think of that?)

I ordered them on a Monday, after work of course…and they arrived on Friday in an insulated box. It was really hot, but the chocolate showed no signs of melting. Each bar came custom wrapped with nutrition, and ingredients listed on the back.

First, the base of each bar is Belgian chocolate, which can easily stand on it’s own. Second, you add ingredients from an extensive list on the site.

The flavor combinations I chose were very good, and the ingredients were fresh. My favorite was the white chocolate with coconut, and dried raspberry, then the milk chocolate and peppermint pieces. The milk chocolate, caramelized krispy rice, and dried strawberries was good, and the last bar of dark chocolate, cashews and dried cranberries will be sampled soon. I only tasted it last because I’ll always choose milk, and white chocolate before dark chocolate.

The site was really easy to use and the shipping was only $4.95 which included the insulated box. I’m very impressed and think these would make great gifts for your friends and family. I think I’ll be ordering again soon!

Happy National Ice Cream Day!

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I just can’t believe that only 1 day is dedicated to ice cream! Since it’s still marshmallow week, here’s recipe for marshmallow sundae topping. This was my favorite topping when I was young. Every place served it. There was an ice cream place called Butterick’s that had the best in town. It’s more of an east coast thing. I’ve never seen it out west. When combined with caramel topping, there’s nothing better on a scoop of vanilla ice cream. Bypass the jarred variety, and make it yourself. (This makes 16 servings. You might want to half it. The all recipes site has the calculator on the recipe.)

The recipe is from allrecipes.com

Marshmallow Ice Cream Topping

Ingredients

  • 3/4 cup white sugar
  • 1 tablespoon corn syrup
  • 2 1/2 tablespoons butter
  • 1/4 cup milk
  • 1/2 (16 ounce) package chopped marshmallows
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

  1. In a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla. (I’m sure that left overs will keep in the refrigerator for a day or two.)

Here’s another recipe from Bon Appetit. It’s where the above photo came from.