Saturday, April 20, 2013

A nice bundt cake

What you need:

1 1/2 cups butter, softened

5 eggs

1 tablespoon Saco Premium Baking Cocoa or unsweetened cocoa powder

1 tablespoon butter, melted

1 1/4 cups Saco Premium Baking Cocoa or unsweetened cocoa powder

2 cups all-purpose flour

1/4 cup Saco Powdered Buttermilk or buttermilk powder

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups packed brown sugar

1 tablespoon vanilla

1/2 teaspoon instant coffee crystals

1 cup water

Marshmallow Filling (recipe follows)

Chocolate Glaze (recipe follows)


1. Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.

2. For cake: In a medium bowl, stir together the 1 1/4 cups cocoa, flour, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.

3. Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.

4. Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, cut cake into wedges.

Chocolate Glaze:


1/4 cup whipping cream

1/3 cup semisweet chocolate pieces (2 ounces)


In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.

Marshmallow Filling:


3/4 cup butter, softened

1 7 - ounce jar marshmallow creme

1 1/2 cups powdered sugar

1 1/2 tablespoons vanilla


In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.

Friday, April 19, 2013


So simple! Layer cheap plastic beads in cake pans (no lining required), melt at 400 for 20 minutes,let cool, & then just flip them out. Drill a hole in it to make it a suncatcher!

Orange Cake you have to try

1 Pkg Yellow Cake Mix
2 Pks Orange JELL-O
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Tsp Vanilla
1 Tub Cool Whip
Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious

Tuesday, April 16, 2013

Presto 05442 CoolDaddy Cool Touch Electric Deep Fryer

Perfect for chicken, shrimp, French fries and more; Adjustable thermostat permits easy selection of the desired frying temperature

Handy indicator light signals when the oil is ready for frying; Locking cover prevents spattering and reduces odors

Extra-large viewing window lets you monitor frying without opening the cover; Charcoal air filter absorbs frying odors

Exterior basket handle lowers food into the oil with the cover closed to prevent spattering; Frying pot is removable for quick and easy cleaning

With the right equipment, deep-fried food can be crisp and delicious instead of fat-logged and soggy. This Presto Cool Daddy electric deep fryer includes several features that help you make tasty fried chicken, fish, shrimp, and French fries for up to six people. Its adjustable thermostat ranges from 250 to 375 degrees F, and its bright red indicator light signals when the oil has reached the desired temperature so food cooks no longer than necessary. A viewing window lets you track progress without opening the cover, and an included wire basket with an exterior handle means you can prevent spatters by lowering food into hot oil with the lid down.

Smart in structure, the fryer has a cool-touch exterior and a locking cover with a push-button latch for safety. Its anti-odor charcoal air filter removes without hassle, and the interior cooking pot is nonstick for quick cleanup. The wire interior basket features small holes--good for draining oil off while keeping small pieces in. Measuring approximately 13-1/2 by 10 by 11-1/2 inches, the cooker can be stored with the basket, handle, and cord inside. All parts should be washed by hand, and Presto includes a one-year warranty.

Cool touch exterior. Removable non-stick pot for easy cleaning. Extra large viewing window. Basket handle doubles as an exterior control to lower food into the oil with cover closed. Charcoal filter to reduce frying odors. Seal tight cover prevents spattering.

15 x 10 x 9 inches ; 4.4 pounds

Now for sale at my online store:

Friday, April 12, 2013

Today I received two curd and tart fillings from a company, Robert Rothschild Farm. The company has sent me several products to review in the past, and I always look forward to the new one's they send. Robert Rothschild farm, is proudly owned and operated by family in Urbana Ohio. They have over the years, produced award winning foods, like toppings, curds, dips, sauces and much more. Their products are made with care, and love, which you taste in each bite. 

The first product I tasted and reviewed is the Lemon Curd & Tart Filling. The filling is just so delectable, and fresh tasting. You get the tartness from the fresh lemons, and the sweetness comes from the sugar. The filling can be used not only for baking but for cooking as well. It can also be simply used as a spread on a fresh baked scone. The recipe ideas are just endless. For my taste test I used it in baking, a small tart, and some lemon curd General Tso chicken. 

The tart came out so creamy, and I might say, very tasty. I made a homemade crust and filled the tart with nothing but the filling. Baked it, and ate it. The tart was one of the best I ever made, thanks to the filling.

For my chicken, I made General Tso, and instead of the soy and other ingredients, I used the curd, on my cornstarch coated chicken. My family definitely wants it again. 

The next test was to taste the Key Lime Curd & Tart Filling. For this I made cupcakes. I not only used a few tablespoons in the dry mix, I used the remaining curd in my frosting. It made the cupcakes very moist, and kept you wanting more. The filling also made the homemade frosting smooth and creamy. You got the combined flavors of the key lime and sweet butter in every bite. I would also use this as a basting on chicken as well, possibly even a roast pork with some pineapple. However it is used, the end results will be the same, yummy. 

If you would like to know more about the company, and their many wonderful products, head over to their web site You'll be glad you did.

Disclaimer: Momzblotter has personally reviewed the product listed above. Momzblotter has not received any monetary compensation for her review. Momzblotter did receive a free product to try out so Momzblotter could evaluate and use it for her review. Momzblotter's thoughts & opinions in this review are unbiased & honest and your opinions may differ.

Monday, April 8, 2013

Great Breakfast Idea


This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives

Friday, April 5, 2013

Pineapple Cake

Miss Susan’s Pineapple Sheet Cake

Miss Susan’s Pineapple Sheet Cake
2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. PLEASE SEE UPDATE BELOW!

8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Thursday, April 4, 2013

Yummy Goodness


1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minute

Hat for mommy and baby

Please pay attention,there have different quantity.Please confirm it before you buy ! 【Size:Baby---23*15CM/9.1*5.9",Mom---30*4...