Chili's Molten Chocolate Cake

Michelle introduced me to this dessert at Chili's about a month ago and when I found this recipe I knew I had to make it (and of course I had to invite Michelle over to learn with me seeing as it's her favorite dessert). The nice part is that you can have them ready in the freezer to pull out at anytime. It tasted so good but I will definitely add more fudge next time.

Dinosaur Cake

This cake was actually easy to make but very time consuming. With cakes like this you can start 2-3 days in advance and I should have done more in advance than I did. Just to make things easier the day of. I researched a lot of recipes for the cake, frosting, and fondant. I was very pleased with the results. The instructions (not the recipe) are on this website.

Most people hate making cake because they don't like how it turns out. The website said it would be best to not use a boxed cake mix or it's more likely to crumble so I made a white cake from scratch and it turned out perfect. It was easy to make and so I'll probably use this recipe more often. As far as the icing for decorating you need to use a butter cream icing. I didn't like a lot of the recipes I came across because they used Crisco and not butter. I also love cream cheese frosting but knew it was too thin to use on the cake (although I did use it on the cupcakes). So I found a Cream Cheese Butter Cream Icing and I altered it a little bit (which scared me since I didn't know if it would hold up). But it worked although the recipe made three times the amount of frosting I needed. As far as the fondant I would have spent more on the ingredients than it costs to buy it already made. You can buy it at Wal-mart (by the fabric) or at Michael's.

White Cake

• 12 T. butter (1 1/2 sticks softened)
• 1 1/2 c. sugar
• 2 c. all purpose flour
• 2 t. baking powder
• 1/4 t. salt
• 6 large egg whites
• 3/4 c. milk
• 2 t. vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of 2 9-inch round or one 13X9 inch pan. Line bottom with waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with the flour mixture. Scrape the bowl and beater often.

Pour the batter into prepared pans and smooth top with spatula. Bake cakes about 25-30 minutes, or until a toothpick inserted in the enter emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let it cool completely.

**After it cooled completely I wrapped it in plastic wrap and then in tinfoil and put the cake in the freezer. I made it the day before and wanted it to be fresh and since I was cutting the cake up it's easier to work with if it's frozen. It doesn't change the taste or texture and actually makes it more moist.**

Cream Cheese Buttercream Icing
(Makes a lot of frosting and you could cut in 1/2 or 1/3 for one cake)

• 6 lb. powdered sugar (3 bags)
• 1 c. water
• 2/3 lb cream cheese (10 1/2 oz., softened)
• 1 c. butter (2 sticks, softened)
• 1 1/2 c. Crisco

Place powdered sugar into mixer or large bowl. Make an opening in the middle of the powdered sugar with a scoop or large spatula. Pour the water in the center of the powdered sugar. Place the cream cheese in the microwave until just warm (about 30 seconds) and put in the middle with the water. Using beaters begin to mix. Add the butter and crisco into the sugar mixture and mix well until it's smooth and creamy.

**I also made this ahead of time. Be sure to store it in the fridge in an airtight container or bowl. Place plastic wrap on top of the frosting to keep from drying out. Rewhip before using.**


Cream Cheese Frosting
(for cupcakes)

• 8 oz. cream cheese, softened
• 5 T. softened butter
• 2 t. vanilla
• 2 c. powdered sugar

Mix the cream cheese, butter and vanilla until combined. Add powdered sugar. You can add more powdered sugar until it's the consistency you like.

**Also if storing place plastic wrap on top of frosting to keep from drying out.**

Jamba Juice

We love Jamba! One of Matt's coworkers use to work at Jamba and gave us some recipes awhile back. Tonight we made our favorite, Carribean Passion, along with a new flavor, Tropical Tease. I don't think they serve Tropical Tease at their stores anymore. It's nice that for the price of 2 Jamba Juices you can buy the ingredients to make it yourself and you have lots leftover so that you can make them whenever you want.

If our banana's start going brown before we eat them we peel them and put them in the freezer for smoothies. Over time they start to brown. It doesn't change the flavor but if you don't want them to brown just add some lemon or lime juice in the bag before freezing.

Carribean Passion Smoothie
1 cup mango passion fruit juice
(you can just use passion fruit juice so that you don't have to buy 2)
1 cup strawberries (frozen)
1/2 cup peaches (frozen)
1 cup orange sherbet
1/2 cup ice

Pour the mango juice in the blender. Add the strawberries, peaches, orange sherbet and ice. Blend until a smoothe, thick consistency. Makes about 3 cups. (*If the mixture is too thick you can add a little bit of water if needed)

Tropical Tease Smoothie

1 cup pineapple juice

1/2 cup bananas

1 cup mangos

1 cup nonfat vanilla frozen yogurt

1/2 cup ice

Pour the pineapple juice in the blender. Add the bananas, mangos, frozen yogurt and ice. Blend until smooth, thick consistency. Makes 3 cups.

I love Matt but he never closes the kitchen cupboards or drawers. After cleaning out the smoothie maker to start his smoothie he left the spout open and poured the pineapple juice in. Not only did it go all over the counter and the floor but all over our utinsel drawer and I had just unloaded the dishwasher. My life just wouldn't be as excited without him!

Matt's masterpiece.

Thrift Town

I love going to Thrift Town but don't get around to going that often. Last week I went and found this Vintage Pyrex Flameware with a removable glass handle. It's from 1940 and I only paid $2 for it. I've already used it to fry some eggs in. And I've always wanted the old fashioned juicers even though I have an electric one because I love how they look. I'm not a huge fan of D.I. because everything usually costs more than Thrift Town and I haven't had very good luck at D.I.

Next door to Thrift Town is the dollar store and I had to pick up some stuff for girls camp next week and they had these children's aprons. I picked one up for Kaleb to try to minimize the mess on his clothes when he paints and helps me cook.

Peanut Butter Bars

I was in the mood for chocolate and peanut butter and I had all of the ingredients on hand so I had to make these. I use to make them all the time when I was growing up and so it was fun to make them again.

Peanut Butter Bars

• 1 cup butter or margarine, melted
  
• 2 cups graham cracker crumbs
  
• 2 cups powdered sugar
• 1 cup peanut butter, crunchy or smooth
• 1-1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13" baking pan.

I use the boxed graham cracker crumbs that you can buy.

In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. (I melted this in the microwave in 30 second intervals) Spread on top of the mixture in the baking pan.

Refrigerate for about 1 hour before cutting into bars.