Monday, April 29, 2013

Make it Monday: Kraft Triple Chocolate Tres Leche Cake

Recipe Below
After the holiday's I end up with an abundance of odds and ends in the baking department that need used...
I had Sweetened Condensed milk and Evaporated milk needing to get out of my cabinet so....
I made this:

Bake the boxed cake

Put your chocolate in a microwave safe bowl for melting.

The recipe states to use a blender...
I didn't at first...but then I saw where it might be easier to pour this mixture from the Carafe as opposed to a bowl.

Melt Chocolate as directions on pkg indicate
Blend milks and sour cream til smooth

Add melted chocolate to blender

Poke holes in Cooled, Baked Cake 

Pour some of the mixture over cake

Wait til some of it absorbs then pour more. Keep doing this til you run out of liquid in your blender.

Refrigerate and enjoy!!
Hubby said he would totally eat this again.

**I didn't make chocolate curls like the recipe one seemed to care LOL
And I didn't add cocoa to the Cool Whip either.

Triple Chocolate Tres Leches Cake recipe
photo by:
what you need


pkg.   (2-layer size) devil's food cake mix


pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided


can   (14 oz.) sweetened condensed milk


can  (12 oz.) evaporated milk




Tbsp.  unsweetened cocoa powder


cup   thawed COOL WHIP Whipped Topping

make it

PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min., then pierce cake with large fork at 1/2-inch intervals.
MELT 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
STIR cocoa into COOL WHIP. Frost cake with COOL WHIP mixture; top with chocolate curls. Keep refrigerated.

kraft kitchens tips

Tres leches means three milks in Spanish. It is a deliciously moist cake with a distinctive wet texture.
Enjoy your favorite foods while keeping portion size in mind.
Microwave unwrapped chocolate on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate steadily and draw a vegetable peeler slowly across to form curls.

Friday, April 26, 2013

Foodie Friday: Rotel Dip

We had this for the first time in West Virginia last fall.

Well... Q had it before then and Hubby doesn't remember eating it since we were hopped up on happy pills....
So I had it for the 1st time then, Hubby had it the first time this time LOL

All this recipe consists of is:
1 Pkg of Cream Cheese
1 Can of Rotel
1 Pkg of Sausage

1.  Brown your meat

2. After the meat is brown, add the can of Rotel

3. Add block of Cream Cheese

4. Mix

5. Serve warm with tortilla chips

Wednesday, April 24, 2013

WIP Wednesday: Bernat CAL

Yea! It's complete =)
Can I not take a picture of a finished blanket without a cat laying on it???

Here is Spaz watching me weave in the ends...

Like how I have to put all my ends in a baggie...he would have fad a field day noming them ...


He thinks he is sooo cute...


" Heeheehee yeah Mom, really"

Stared:  Feb 24 2013
Finished:  April 14 2013
49 inches wide  (4 Ft)  = 131 sts across
69 inches long  (5.75 Ft) = 164 rows 
of alternating Double and Single Crochet
January started with Light Blue
March ended with Teal

Color Key

Black- Boarder and stitches inbetween months
Purple- Below 19*
White- 20*-29*
Light Blue- 30*-39*
Teal- 40*-49* 
Dark Green- 50*-59*
Light Green- 60*-69

The double Crochet represented the High for the day and the Single crochet represented the low for that particular day. 

Monday, April 22, 2013

Make it Monday: Cream Cheese muffins

Stop what you are doing and make these (well after you read the recipe of course) 

I got this recipe from Penzy's Spices catalog called:
If you have seen other posts you know we like to go there from time to time and the catalog always has some yummy recipes!

Preheat the oven to 350*


  • 8 oz. cream cheese
  • 1 egg
  • 1/3 Cup sugar
  • 1 tsp. baking soda
  • 6 oz. chocolate chips
  • 11/2 Cups flour
  • 1 Cup sugar
  • 1/4 Cup COCOA POWDER
  • 1/2 tsp. kosher salt
  • 1 Cup water
  • 1/3 Cup canola oil
  • 11/2 tsp. apple cider vinegar

 In a medium bowl, beat together the cream cheese, egg, sugar and salt. 

Fold in the chocolate chips and set aside.

In another bowl, sift together the flour, sugar, COCOA POWDER, baking soda and salt.

Add the water, oil, vinegar and VANILLA. Beat until well-blended.

Fill muffin cups lined with cupcake papers 1/3 full with chocolate batter. 

Top each one with 1 tsp. of the cream cheese mixture.

 Bake at 350° for 30-35 minutes. 

These are DEFINITELY a keeper!
I see me making these again in the near future...

Friday, April 19, 2013

Foodie Friday: Cheerio Treats

I had some stale Cheerio's that were just begging to be eaten...but there was no way I was going to eat them for breakfast that's for sure! I found a recipe for these, an alternative to Rice Crispy Treats.

1/4 Cup Butter
8 Cups Cheerios   **I don't believe I had this much
10 oz bag of marshmallows  ** I used marshmallow fluff
**I also added chocolate chips to the butter when melting so it was chocolaty
**Then when I scooped the mix in the Pyrex I added more chocolate chips to the top.

In large saucepan, melt butter. Add marshmallows and stir until melted and blended with the butter.
Remove from heat and add Cheerios. Mix until evenly coated.
Scoop into 13x9x2 greased pan. Cool for an hour or two, cut into small squares and enjoy!