Cake Extravaganza–Chocolate Peanut Butter Wacky Cake

This chocolate cake is “wacky” because the frosting is actually broiled on!  The cake is deliciously moist, and the frosting is not overly sweet, is tasty, and has a bit of texture due to the broiling. 

I last made this cake for a birthday of a friend of ours who likes chocolate and peanut butter.  Sure enough – it was a hit!

Chocolate Peanut Butter Wacky Cake

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons unsweetened cocoa powder

2 cups white sugar

10 tablespoons butter, melted

2 teaspoons distilled white vinegar

2 cups warm water

1/4 cup peanut butter

1 cup packed brown sugar

1/4 cup milk

1/4 cup butter, softened

Directions

In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.

To the sifted ingredients, add the 10 tablespoons butter or margarine, vinegar, and warm water. Mix thoroughly, but do not beat. Pour batter into ungreased 9 x 13 inch pan.

Bake at 350 degrees F (175 degrees C)for 30 to 35 minutes. Remove cake from oven, but keep it in the pan.

Cream together peanut butter, brown sugar, milk, and 1/4 cup butter. Spread icing onto cake. Place under broiler until brown and bubbly.

Recipe Source:  All Recipes.com

Cake Extravaganza–Sour Cream Banana Cake

I admit.  We are usually a “chocolate family”.  We tend to eat chocolate cakes and desserts for special occasions.  However, for my children’s first birthday, I bring out the banana cake recipe.  Each time I make this recipe, I hear the “oohs” and “aahs”, even from people who aren’t normally banana lovers.  The cake turns out very moist and flavorful.

For my daughter’s first birthday this year, I used the recipe to make cupcakes.  I just decreased the cooking time and watched them carefully.  I figured a cupcake was a perfect size for a one year old.  Plus, cupcakes are the rave these days!  I piped the frosting, too, to fit in with the rest of the cupcake world.  ~smile~  They weren’t perfect, but they sure were delicious!

Sour Cream Banana Cake

*I do not use the walnuts when I make this.

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups packed brown sugar

1 cup butter

4 large eggs

4 large or 5 small bananas, mashed

1 cup sour cream

2 teaspoons vanilla extract

1 cup chopped walnuts

1/2 cup butter

4 cups powdered sugar

1/4 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cakepans or a 13 x 9 x 2-inch baking pan. Set aside.

In medium bowl combine flour, baking soda and salt. Set aside.

In large mixing bowl, cream brown sugar and 1 cup butter, add eggs one at a time; beating well after each addition. Add bananas, flour mixture, 1 cup sour cream and vanilla. Stir in nuts.

Pour batter into prepared pan(s). For 9-inch pans, bake for 30 to 40 minutes; for 13 x 9 x 2-inch pan bake for 40 to 50 minutes or until cakes test done when wooden pick inserted in center comes out clean.

For cake baked in 9-inch pans, cool for 10 to 15 minutes on wire rack before removing from pans. Cool completely before frosting.

To Make Frosting: Mix 1/2 cup of butter , 4 cups powdered sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla extract and beat until fluffy and of spreading consistency.

Makes 12 servings.

Recipe source:  Cooks Recipes.com

Cake Extravaganza - "Better Than a Hug" Cake

I’ve had this in my mind for a long time now, and it just needs to get out!

Have you ever wanted some good, homemade cake recipes to add to your repertoire? I thought so! I’ve got some tried-and-true cakes that you can make for birthdays and other special occasions. Over the next week, I’m going to share various types of cakes with you: chocolate varieties, confetti, banana, and even an easy ice cream sandwich cake!

Today is my mother’s 60th birthday (Happy Birthday, MOM!), so I have decided to start today! The extravaganza will end on another important day, July 28 – my son’s 10th birthday!

Grab a cup of tea, your recipe book, and maybe a friend!

Today I am going to share a recipe I have made a couple times, including today for my mother’s birthday. It is decadently delicious! If you like moist, rich, flavorful, dreamy chocolate cakes, you will want to try this one!

"Better Than a Hug" Cake

1 recipe of Hershey’s Deep Dark Chocolate Cake, made in 9x13 pan

1 can of sweetened condensed milk
~1 cup of caramel syrup
~1 cup of chocolate syrup
6 Heath bars (toffee bars), crushed

Homemade Whipped Cream: 2 cups of heavy whipping cream, whipped with 1/2 cup of sugar.

Make the chocolate cake. Once fully baked, let stand for about five minutes. Then poke small holes throughout with a fork or toothpick. Pour sweetened condensed milk over top and even out with a spreader. Drizzle 3/4 cup each of chocolate and caramel syrups over the top and add 3/4 of the crushed toffee. Allow cake to cool for a while so whipped cream doesn’t melt when you put it on. Spread whipped cream over the top and drizzle again with remaining chocolate and caramel syrups and sprinkle with remaining crushed Heath. (You could do this last step just before you are ready to serve or eat the cake).

For a simpler, less homemade version check out the original recipe at “Comfy in the Kitchen”.

Natural Skin and Hair Care–Part Two

First of all, a note regarding my last post on the oil cleansing method:

You do not have to use the method twice a day. I use it once a day, each night before bed. I have read of other women using it less. When I am not cleansing with the method, I simply use water to cleanse my face.

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Last time I shared with you how to care for your skin. Today I will share with you a simple, natural method for obtaining soft, clean hair! Just as the oil cleansing method seems to be making its way around the web, the “No Shampoo” way appears to be the newest craze in caring for hair. Even a couple months ago, I discovered that a friend of mine had also started cleansing her hair this way.

So what is “this way” you ask?

Yes, baking soda and apple cider vinegar!

Some of you are probably familiar with using these ingredients for your hair or maybe just for other cleaning around the house. Others of you are probably shocked and amazed at this combination and wonder why in the world anyone would put this stuff in her hair!

Whatever category you are in, I encourage you to try cleansing your hair more naturally, even every once in a while. This method is economical, natural, and does the job well! I will admit… You don’t feel the lathery, sweet-smelling sensations that you do with normal shampoo and conditioner, and that may turn some of you off immediately. Sometimes, it is a true act of faith, as I rub these ingredients through my hair to get the simple and good results I am looking for. However, in the end, even as my niece testified the other day, my hair feels soft and supplely clean.

How to make your shampoo and conditioner:

I found a couple plastic, squeeze bottles at my local hardware store. Make sure you use plastic because you don’t want to be dropping glass bottles in the shower!

Shampoo: Mix 1 T baking soda per 1 cup of water.

Conditioner: Mix 1 T of apple cider vinegar per 1 cup of water.

I use a funnel to help pour the baking soda and vinegar into the containers.

To use your mixtures:

I always like to shake my bottle well before starting.

Douse your scalp thoroughly with your shampoo. Rub throughout your scalp, especially, and into your hair. Let sit for a minute or two and rinse.

Then douse the mid to end section (not your scalp) part of your hair with the conditioner. Rub into your hair well and leave on for a minute or two. Rinse.

That’s it!

Again, it might take some getting used to this new way. It is a very different experience than using “normal” shampoo and conditioner.

Give it a try and pass it on!

For more info check out Keeper of the Home. She’s got a great video there!

Also check out Stop and Smell the Chocolates. Lisa's got a wonderful three part update to her "No 'Poo" routine!

Natural Skin and Hair Care–Part One

I’ve always tried to take good care of my face, especially since I have been prone to breakouts.  A couple months ago I was looking for a new system.  I wanted to find a decent cleanser and moisturizer that didn’t cost a fortune and was naturally-based.  I have used some good products in the past, but I was hoping to find something more economical.  I looked online, at various stores, and was finally at Ulta, consulting with a woman there.  She directed me to a couple different products that were not very expensive, but I didn’t feel great about them.  They weren’t really what I intended.

I went home from Ulta feeling frustrated.  It’s hard enough to be in the stores, sometimes with children, trying to weigh cost, effectiveness, and ingredients let alone to find nothing that really suits your scheme.   Within a couple days, though, God led me to a routine that works well for me and fits right into my economical, non-toxic hopes and dreams!

Have you ever thought of using oil to wash your face?

Yes, oil!

The thought behind it is that “like breaks down like” – oil breaks down oil.  Using the right combination of oils breaks down the dirt and grime in your skin, purifies it, and leaves it soothingly moisturized.

Castor oil is used as the base oil because it is a detoxifying, purifying oil.  Most of us think of castor oil when we think about inducing labor, but it is actually a healing, cleansing oil that is used in medicines, cosmetics, and other common household items.  For more information on castor oil read here.

Along with the castor oil, you use a supplemental oil that is more moisturizing.  I have read about people using olive oil or sunflower oil.  I actually use Vitamin E oil.  Mine is from Jason and actually contains good oils like sunflower, apricot, and almond, and smells good!

I have combination to oily skin, especially during the summer, and have been using the following mixture:

25% Castor oil

75% Vitamin E oil

I use the clear bottle that is located in the center of the above photo to hold the mixture. 

To clean with your mixture:

Place about a quarter size puddle of the oil into your dry hands.

Massage this oil gently into and around your face and over your eyes as well to remove all makeup and dirt, for about a minute.  Enjoy the process!

Steam your face.  Wet a washcloth with hot water, squeeze, and place over your face to steam until the washcloth becomes room temperature.  Rinse the washcloth and repeat a couple times.  I take this time to pray for people who are on my heart at the time.

After steaming your face, rinse the washcloth again and then gently wipe all oil and makeup off your entire face. 

Your face will feel clean and moisturized!  If it doesn’t feel good, try to alter the ratio of castor oil you are using – less for dry skin, more for oily skin.

After I used this method for a couple days, my husband thought my skin was as soft as a baby’s bum!  He couldn’t believe how nicely it was working on my skin.

Enjoy your fresh, glowing skin!

*Note:  You do not have to use this method twice a day.  I use it once a day, each night before bed.  I have read of other women using it less.  When I am not cleansing with this method, I simply use water to cleanse my face.

For more info. on the Oil Cleansing Method check out these sites:

Keeper of the Home – has a Video with “How To” instructions.

Simple Mom

www.theoilcleansingmethod.com

 

The “Never Turn Back” Omelet

When I first learned to make omelets years ago, I learned the whip and flip method.  You know, whip the eggs with a bit of milk, pour them into the pan, cook/set the eggs, load the fillings, and flip the omelet in half.

Recently a friend taught me how she makes her omelets, and I daresay I don’t think I will be turning back!  This method is a saute and broil method.  In my humble opinion, it results in the best omelet one could eat!

*Since this is an omelet that you broil in the oven, you will need to use an oven-proof pan.  I use cast iron.

Chop and saute veggies (and/or meat) of your choosing in a good dose of olive oil, enough to cover the bottom of the pan.  I have been using a combination of some of the following:  red potato, red/green pepper, onion, mushrooms, and spinach.

Turn on your oven broiler.

While veggies are cooking, whisk eggs and a bit of milk together - about a tablespoon of milk per two eggs.  For a 10-inch pan, I use two or three eggs.  For my 12-inch pan, I use four or five eggs.  It depends on how large I want the omelet to be, i.e. how many people are eating it and how hungry they are.  ~wink~ 

When veggies are well-cooked, turn off heat and pour egg mixture into your oven-proof pan.  Place the pan into the oven about 6 inches or so below the broiler.  Watch your omelet carefully and take out when the eggs are set – within a few minutes. 

Take omelet out of oven and spread grated cheese over entire omelet.  Spread with fresh tomatoes at this point, if desired.

Fold omelet in half and plate beautifully.  Eat with delight!

The Homeschool Mother’s Journal 7/2/11

In my life this week…

I was feeling quite overwhelmed with the routine of life and, as you may have read in my last post, decided to get myself out and take my kids to the park!  I am going to try to go to a different park each week with them for the rest of the summer.  I feel like the summer is escaping quickly, as it always does, and I want to make the best of it.

My husband has worked long, hard hours and also went on a golf trip for three days, so I am looking forward to having him home Sunday and Monday. 

I am working on taking better care of myself.  With the load I am carrying now, I realize that I have to focus on what God’s purpose and priorities are in my life and improve on those.  I have been burnt out and need to regroup and hone in on the right things.

In our homeschool this week…

The kids have not done any school work as we are still on our “declared” break.  However, after Monday I am planning to start up a few days a week and tie up some loose ends from our current curriculum so we can start the new year in August/September.  I’m hoping the “Day Off for the Park” incentive will help us be faithful the other days.  Again, I will not be doing a full load – just an hour or two, three or four days a week.

My favorite thing this week was…

Going to the park with my kids. 

Questions/thoughts I have…

I am still thinking about ways to organize my homeschool items and also how to order my day successfully, keeping on top of housework and schoolwork altogether once school starts fully in the fall.  If you have any ideas, let me know!

Things I’m working on…

I am working on incorporating the kids more in chores again.  My home has been a whirlwind since we went on vacation and had the garage sale. With their help, I have been able to get the house to a decent level of order again – phew! It is my philosophy, anyway, that the children should learn to work hard and to help take care of the house they live in. It teaches them good responsibility and how to be a part of a family – something that is very important to me! 

I am focusing on taking better care of myself, getting more order in my home and my spirit, and gaining more patience and flexibility as I juggle the many facets of our lives.

I’m reading…

I am mainly reading the classic book, Heidi.  Believe it or not, even with a Bachelor’s of Arts in English, I have not read many of the classics.  It is my goal to start reading some of them.  I am enjoying Heidi so far.  Have you read it?

I’m cooking…

I am getting back into the cooking “groove”.  After being on vacation and feeling pressed with the garage sale, I was not in the mode of cooking much.  It’s back to meal planning and cooking!  I am trying to use the oven less with more stovetop meals and use the grill as well (once it is fixed).

I’m grateful for…

My Lord who never gives up on me and faithfully guides me!

A photo, video, link, or quote to share…

Guess who turned one year old last week?

She is the sweetness of life.