German Chocolate Cake

Cake:

4 oz sweet baking chocolate (or 4 oz semi-sweet and 2 tablespoons of sugar)
1/2 cup water
2 1/4 cups all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Frosting:
3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter or margarine (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
  • Heat the oven to 350°F. Butter 3 – 8 inch pans.
  • In a small saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
  • In a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
  • On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
  • In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
  • Pour batter into pans; spread batter evenly in pans and smooth top of batter.
  • Bake 8-inch pans 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
  • In a saucepan, stir the yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 10-12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
  • Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Bunny Lunch

Since we can’t really get too religious in schools these days, my Easter Lunch was renamed the Bunny Lunch.  I collaborated with the help of my Neighborhood Walmart and Mike (Manager) and Miranda (Assistant Manager), who managed to give some 4th graders a whole lot of Bunny a.k.a. Easter joy.  My Neighborhood Walmart donated spiral hams, potato salad and three Bunny Baskets to the 3 winners of the Coloring Contest.

I put together some quick and easy treat bags for the kids along with picking up some healthy snacks and some cookies for dessert!

I think it’s important to do what you can for those that might not have the little luxuries in life.  The school is located within the city limits and most of the families are Hispanic.  Not every family makes a 6 figure income and for those that don’t and have multiple children, it’s nice to be able to spoil them a little bit for random holidays.

Fred the Bunny came to the classroom too, although I am not too sure how thrilled he was, he came along anyhow.  The kids loved him.  He sat in his little bucket and ate his greens and just chilled out.

The oodles of smiles and joy filled the classroom and it was really a joyful experience.

Happy Easter weekend and I hope it’s lovely for all of you.

XOXO, Melissa

Angel Food Cake

Light and fluffy and soooo scrumptious!!!!

Cake:

  • 1-1/4 cups egg whites (about 9)
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Place egg whites in a large bowl; let stand at room temperature 20-30 minutes.  Sift 1/2 cup sugar and flour together twice; set aside.  Place oven rack in the lowest position.  Preheat oven to 350°.  Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form.  Gradually add remaining sugar, about 2-3 tablespoons at a time, beating on high until stiff peaks form.  Gradually fold in flour mixture, about 1/2 cup at a time.  Gently spoon into an ungreased 10-in. tube pan.  Cut through batter with a knife to remove air pockets.  Bake 35-40 minutes or until lightly browned and entire top appears dry.  Immediately invert pan; cool completely, about 1 hour.  Run a knife around side and center tube of pan.  (I use a silicone tube pan which makes the removal of the cake  a wee bit easier.) Remove the cake to a serving plate and enjoy!

Then cut up some strawberries to eat along with it and enjoy.

You don’t need a lot, a thin little slice and a handful of fruit and you’re set.

Sunday Supper

Grilled New York Strip – Bone in

Collard and turnip greens

Roasted red potatoes, carrots and cauliflower

Rolls

Dessert: a once in a blue moon kinda thing: angel food cake with strawberries

After a long day of basketball practice and me playing tennis I wanted something worthy of a Sunday Supper but with Monday ease!!

It doesn’t get much easier or low maintenance as this dinner and it’s just divine. It’s so scrumptious!!!

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Friday Tacos

It’s Friday

Long week

Long few weeks

Time to make something fun and easy

Grass fed ground beef

Pinto beans

Corn

Sides: chopped red pepper, cucumbers, cilantro, jalapeños, lettuce and tomato

Homemade salsa

Sour cream

And whatever else fills your fancy

Make a taco, salad or nachos

But have fun, be messy and be full of this scrumptious and easy dinner!!!

Standing Room Only

Or is it standing ribs only. Standing rib roast with a homemade rub it is. Plus roasted tomatoes and asparagus and some mustard ridden potato salad. Yum and more yum.

Happy easy Monday to you all!

And happy post Easter Sunday…

400 degree oven

Place rib side down and sprinkle the seasoning all over it….and let it cook up for about 30 minutes

Turn the oven off and let the roast sit for about 2 hours maybe more depending on how rare or cooked you want it.

Carve it up and serve it with your favorite sides. For kicks I made cheesy broiled croissants too!!!

Scrumptious I tell you!!

Friday Frenzy

I only say frenzy because I ended up with a few more kids this afternoon. I decided to make a batch of egg rolls with garlic broccoli and steamed rice. It’s scrumptious and fills your belly and keeps you happy 😃.

Enjoy Friday with your munchkins! We do over here….