Happiness.

Oreo Cream ice cream

Fresh cut strawberries

Dark Chocolate Syrup.

And a spoon that just beckons you to pick it up.

-Betsy

Busy Day!!

Yesterday was a busy day around here!! And I'm a LITTLE surprised at the fact that I woke up with hubby, and after 30 minutes of lying in bed trying to go back to sleep... decided to GET UP. Wha-huh?!? Ok, so it's 6:45, I've read all my e-mails, checked all my blogs, done a few internet searches, had my breakfast and am writing today's blog post. Weird.

So yesterday... I had planned on sewing. Baby presents, maternity clothes, alterations... it was a "craft room" day... until I randomly decided (ok, not really randomly, but close enough) that I needed to make spaghetti sauce (I buy the giant cans of sauce from Sam's Club and make my own sauce, cause it's what keeps hubby happy). Which of course, meant that I needed to make bread (this WAS unexpected) to go with the obvious dinner choice: Spaghetti with sausage. And my dad-in-law wanted to WATCH me make dough last time I was there... but we ran out of time, so I decided to do a "cooking video" (Very low-tech) of how I do it. Except my sound input was from the wrong spot... so it's really a silent movie with no written words to help out. Oh well... I'll have to try again when this batch of dough is gone. And THEN, a friend came by to visit (and pick some stuff up) and suddenly, lunch was late. So I grabbed a PB&J and scarfed it down... but needed... SUGAR!! So I made cookies, like I've been meaning to do for days (but was also unexpected). I chose a half recipe of In Katrina's Kitchen's Award Winning Cookies Recipe. Very yummy. Best chocolate chip cookies I'VE turned out (they are not my forte).
But P.S. They're the same recipe as Nestle Toll House on the back of the bag... with an extra half cup of flour... for future reference. However, I think the extra flour helped make them not totally flat, like I usually do.

Don't they look delicious? (borrowed from her blog post)

I did still get the latest baby-present finished... and hopefully I'll figure out how to take a picture of it soon. Warning: this may require a trip to Target with my camera. Can't wait to see the looks on people's faces, haha!

Maybe today I'll get some sewing done... of course, that will be around grocery shopping, yoga, watering the garden, making corned beef and soda bread for dinner, and folding laundry...
-Betsy

Food Friday - Mine, and where you SHOULD be looking.

Friday. I'm supposed to deliver some yummy-ness or something.

Except this week, I ate this (or tried to at least)

Pizza from the local shop, frozen, and reheated in the microwave with some cucumbers and dip as a "veggie". Bean likes pizza. Bean doesn't like dill dip apparently.

And the next night I ate popcorn and gingerale. Yes, I ate 2 bowls of stove-popped popcorn and 2 cans of gingerale as dinner. Dessert was 2 slices of American cheese.

Knowing this, I pass on Fidelio's recipe of the week, which she graciously posted on a Thursday, so I could schedule this post. ;)  No-Bake Key Lime Cheesecake.

-Betsy

Banana Bread!

So I had a baking day today. It was fabulous. Cheesecake, Chocolate Pudding Pie, Refridgerator Bread (as I'm calling it at least) and Banana Bread. A lovely, double batch of banana bread.

This, banana bread.

With it's yummy crisp top and soft and moist center that I just KNOW is inside... waiting for breakfast tomorrow :)

This is super-easy to make banana bread... at least, the way I make it :-P

The Tricks:
1) freeze your banana's when they start to get too brown for you to eat. Not only does this keep you from throwing them away, but it lets you make banana bread when you want it... as opposed to when the bananas are ready. ALSO, the freezing makes them super mushy... so you don't end up having to "mash" them - one less thing to clean... two actually... no fork and no mashing bowl.
2) make sure you're ready to put the bread in the oven RIGHT after you mix it.

The Recipe is (slightly modified) from The Joy of Cooking, 75th Anniversary Edition. I know what page it's on from the wrinkled, egg-spattered-ness because I use this recipe more than any other in the book 0:-). No bookmark needed.

YOU WILL NEED (my version)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1/3 cup vegetable shortening (or margerine or butter - softened)
2/3 cup sugar
1 to 2 large eggs
2-3 frozen bananas (defrosted, in their skins)

a measuring cup, a wisk, a Big bowl, scissors, and a 8ishx4ish baking pan.

FIRST, mix the dry ingredients together while your wisk is still dry

SECOND, mash up the vegetable shortening- it says to beat until creamy... I've never seen shortening get creamy, i just break it up a bit with the wisk, and then add sugar, mixing them together till they get crumbly.

THIRD, add the eggs. Whether you use one or two kind of depends on the amount of banana. The more banana... the more eggs. If I use 2 bananas, I use one egg (the egg is a binder). It always comes out yummy no matter what though, so don't sweat it.

FOURTH, cut the top of your defrosted black squidgy bananas off, and squeeze them into the bowl... kinda like toothpaste. It's gross, yes, but oh so easy, so little cleanup and darn yummy. Mix it up with the wisk... you'll still have banana chunks. That's OK. I like it that way - try it once... if you don't like it... you can "fully mash" your bananas next time.

FIFTH, add the dry ingredients in three portions, mixing until smooth after each addition

SIXTH, put all the mushy goodness into a greased baking pan, throw it in a preheated 350* oven for an hour (yes, it takes the whole hour, often a little longer for me) until a toothpick comes out clean.

Cool it for a bit, then pop out of your pan and cool fully before slicing. Don't worry, a quick zap in the microwave, or a run in the toaster will warm it right up and make your butter melt all over it in deliciousness. Hubby likes it with cream cheese (hmmm... cream cheese... that ever-popular refrigerator inhabitant - by the way... for those who keep up with me, the sale was still going, so I bought another 8 bars this week. But it's 8 instead of 12, and there's no Christmas break inbetween, so I should be good. And if I'm not... I totally mastered the cheesecake. It really is just as simple as following directions, lol)

-Betsy

CREAM CHEESE!!

(Photo stolen out of laziness - thanks Google images)

So a while back, the store had Philadelphia Cream Cheese on sale for 99cents a bar. SUPER DEAL, so I bought a case. The best-by date was Jan 4, and I figured hubby eats cream cheese on a bagel every morning for breakfast, so a bar a week for that, a little extra for when I eat some too, and enough for a cheesecake for the new year. Well, I apparently didn't eat my share, and hubby didn't eat bagels for about 2 weeks, so I was suddenly left with 7 bars of cream cheese, with an impending due-date.

Things I've learned about cream cheese:

1) "Best By" is NOT "expires" and the cream cheese is still good to go for at LEAST a week or two.

2) Cream cheese does NOT freeze well - it still tastes kinda the same, but is NOT creamy upon defrosting... it's kinda grainy and definitely not my favorite.

3) Cheesecake apparently doesn't freeze top notch either, unless you "do it right" - and I'm not sure how that is, so we're not trying.

4) You get a lot of good ideas when you say something like "I have an overabundance of Cream Cheese. Other than Cheesecake... what can I do with it?!?!" on Facebook.

Other ways to use cream cheese (other than bagels and cheesecake, but no better for you really) are:

1) Put it in your mashed potatoes (thank you Gramma!) - we did this tonight, and it was DELICIOUS. Like, best mashed potatoes ever. Like, now a standard ingredient in mashed-potato-ness.

2) Make a cheese ball. From what I know, finely grated cheese, cream cheese, little seasoning, mix, roll in nuts - Gourmet! Or you can try an ACTUAL recipe like the one at my fav food blog. OR for a third option: cream cheese, splash of OJ, chopped dried cranberries and chopped pecans rolled into a ball (courtesy Aunt Liz)

3) Mix with milk until the consistency of sour cream, and make dip (like you'd do with sour cream)

4) Layered dip - my friend Anne-Marie suggested cream cheese, chili, cheddar, microwaved until the cheddar melted with fritos - sounded yummy! Or you can go with the 7 layer Mexican standby (and one of my fav's)

5) Mix with milk and use in Scalloped Potatoes (another Gramma suggestion, so I'm sure it's delish)

6) Cheese SPREAD (I think) - Mix cream cheese with spices and then cover with pesto and grated parmesan cheese. Eat it with crackers. Also good with sundried tomatoes in the layers - Courtesy of Mary-Ann :)

7) Breakfast pastry. Essentially, croissants laid out, with cream cheese icing and pie filling on it, and strips of croissant on top. Haven't made it in a LONG time, but it was DELICIOUS with Peach Pie filling when I did.


This week's cream cheese uses:
Stick 1: Added to Mashed Potatoes for dinner tonight (1/3 stick) and dip/cheeseball for visitors tomorrow (2/3 stick)
Sticks 2 and 3: Cheesecake for Sunday's Visitors. (leftovers will be sent home with them. I hope they like cheesecake)
Stick 4: Bagels for hubby to go to work with
Sticks 5 and 6: Cheesecake for visitors next Saturday
Stick 7: Breakfast Pastry for after Church next Sunday


On the shopping list this week... more cream cheese.


-Betsy

Interjection:

I follow this blog:

http://www.ourbestbites.com

And it HAS NOT let me down yet. 

One Spoon/Bowl chocolate cupcakes?... 

delicious. Make them. Today. 

With their icing 

(which although it oddly enough involves cooking, 

could be the best icing ever.)

That is all.

-Betsy

Mmmmmmm... beer cupcakes with alcohol frosting....

So I'm made cupcakes today. I had to ask a GROOM for help with his fiance's Bridal Shower and Bachelorette... and he would only comply with the promise of "Car Bomb Cupcakes" being delivered. I needed the guest-list help that bad! I love them both, but haven't quite been part of the "local watering hole" for the past... 4 years, so I was stuck. Car Bomb Cupcake Bribe to the rescue!

They smell delicious coming from the oven with hints of Guinness. The delectable taste of bailey's in the buttercreme... I'd recommend halving the batch unless you have lots of people to share with, as these are RICH, but YUMMY. And definitely get the special icing tip for filling cupcakes... I can't imagine doing it any other way - just make sure that you stop if you start to "pop" the cupcake, lol.  And make 1.5 times the icing recipe... maybe even double. Unless you want just a dollop on top, which might be a good idea when it's filled with ganache, but I went with "go big or go home" :-P

Photos first... then link to recipe.

The recipe is here: at Annie's Eats.

-Betsy

1-2-3-4 Cake!

My great grandma had a cake she used to make for people's birthday's. It was my dad's favorite, and he talks about it ALL the time. For a long time I thought it was a "secret" recipe, but after reading through it... it's the one on the back of the flour box. SO... I don't feel bad at all passing it on :-P It's a light and fluffy VERY sweet vanilla. I can understand why my dad loved it as a kid... and he still does!!

The "special" part about this cake appears to be the flour... the recipe my Great Aunt gave me has measurements for cake flour and regular flour, so you probably don't need it, but the "special" flour is Soft-As-Silk flour by General Mills. It's not ALWAYS on the back of the box, but apparently you can get the flour from their website. Fortunately for me, it's in my regular grocery store here! :-D

So here it is:

1 cup unsalted butter (2 sticks) softened
2 cups sugar
4 large eggs
3 cups cake flour (or 2 3/4 cups regular flour)
3 tsp baking powder
1 cup milk
1 teaspoon vanilla

Directions:
Mix softened butter and sugar well
Add eggs one at a time
Mix flour, baking powder and salt, then sift it.
Mix flour mixture and milk into batter alternately and in thirds.
Add vanilla
Grease the pan with crisco and dust with flour or spray with Pam with Flour (works wonders)
Pour batter in pan and bake for 45-55 minutes at 350* or until a toothpick comes out clean

**warning: I have a heart shaped bundt pan, and it OVERFLOWED out of the pan - enough to make, I dunno, a few cupcakes?

I'd either make a 3 layer cake from this recipe, or some cupcakes too!  Don't overfill your pan like I did!

This would probably easily make a bundt cake and about 6 cupcakes, a 3 layer cake, or close to 18 cupcakes. So be ready for a party!

Great Grandam used the icing recipe from the BOX of confectionery (powdered) sugar, but if you buy the bag...

Mix
1/2 stick softened butter
2 tablespoons crisco
1 teaspoon vanilla
1 cup powdered sugar
Milk and Sugar to desired spreading consistency - generally 4 cups of sugar and 1/4 cup milk.

I made a simple chocolate ganache... chocolate chips and some heavy cream heated up in the microwave SLOWLY and mixed together until it was smooth. I put the chips in a pyrex measuring cup, and then poured whipping cream in until it was halfway up the chips. Add more chocolate to make it thicker, more cream to make it thinner... and just drizzle it over the cake. DELISH.

Enjoy!!

What's for Dinner? ICE CREAM!!

We got an ice cream maker :-D  I'm excited. I better start running ALL the time now, but this home-made ice cream thing is pretty fabulous.

We got a Cuisinart ICE-21 (aka, 1.5 Quart version) and tonight I made my first batch. The following is the recipe I actually followed, but it's SUPER rich, so I'll probably tone it down next time. Hubby however, was pretty stoked about it.


3/4 Cup of Dutch Processed Cocoa - sifted
1/2 Cup of granulated sugar
1/3 cup of light brown sugar (recipe called for dark, I didn't have it)
Pinch of salt
** Mix together with a wisk or a hand beater - you'll use it again in a second
1 Cup whole milk
** Add milk to dry ingredients and mix well until all the sugar and cocoa is dissolved
2 Cups Heavy (whipping) cream
1/2 tsp pure vanilla extract
1 tsp mint extract
** Add Cream and extracts and mix well. Place in fridge for 2+ hours to chill fully (makes the ice cream making go faster)

When your ice cream maker is ready, and your mix is nice and cold, follow your ice cream maker's instructions to deliciously rich chocolate mint ice cream. You can add mix-ins if you want, but really don't need to!

Next time, I'm going to use fresh mint and less chocolate, but I was able to throw this together in about 10 minutes. The fresh mint version will take a bit longer, and when I feel I've PERFECTED the chocolate-mint ice cream (Mint with a light chocolate flavor) I will SURELY post it :)  I also plan on figuring out frozen yogurt at  some point... :)

The ice cream I made came out the "perfect eating consistency" but melts REALLY fast. If you like your ice cream harder, then you can throw it in the freezer for a few hours. We ate some right away, and put the rest (1.5 Quarts is a lot for 2 people to eat in one sitting!) in the freezer for later, and we'll get to see how yummy it is firmer!

Recipes by Request

So at our St. Pat's shindig this weekend, we had Irish Soda Bread. Well... not REAL Irish Soda Bread, because I added raisins, but it just tastes better with raisins, so they're in there.

 Not really my picture, but it came out JUST like this :-P

ALSO, I made some fabulous "Shamrock" sugar cookies. They were a little tough to work with since the butter content is so high, they got soft really fast, so I wouldn't work with them and little kids at the same time... but they are delicious. 

(Awful camera phone pic of what is left of the cookies day 4)

I was asked for the recipes for both of these, so...

Sugar Cookie Recipe:

This recipe is actually the "Rich Roll Cookie" from Joy of Cooking which my wonderful hubby got for me. I go to it CONSTANTLY for some of the best recipes and instructions on making all sorts of things. It's fabulous. If you use unsalted butter, add the 1/4 tsp salt (it makes it sweeter). If you use salted butter, just don't add any additional salt.

1 cup (2 sticks) softened butter (unsalted)
2/3 cup sugar
1 large egg
1/4 tsp baking powder
(1/4 tsp salt)
1 1/2 tsp vanilla extract
2 1/2 cups flour
(food coloring)

- Cream Butter and sugar
- add and beat until combined, egg, baking powder, (salt), vanilla, (& coloring)
- Stir in until blended, flour
- Divide the dough into thirds or quarters, shape into disks, and wrap in plastic, then refrigerate until firm. (I did an overnight, but I'm sure a few hours is sufficient)
----------------
When ready to roll your cookies, preheat your oven to 350*F for 20 minutes to make sure temps are even throughout.
- Roll the dough out to 1/4" thick, cut your shapes and arrange on a greased or lined cookie sheet 1" apart
- Reroll and cut scraps into shapes. You may need to re-chill the scraps.
- Bake until slightly colored on top and slightly darker on edges (10-12 minutes)
- Cool slightly on pan and move to a paper bag or a rack to fully cool. If the cookies stick to the pan, place it back in the oven for a few minutes until they warm up again, and then remove from pan.

Soda Bread Recipe:

I got this recipe from the internet somewhere, but it is super easy. The trick (because there is always a trick with "easy" recipes) is to get a pastry knife or pastry blender.

This is the one I have - from Bed Bath and Beyond.

or you can get a fancier one, that looks like this:

Either will work.

Use that to cut pads of butter into the flour mixture. And sifting is important. Not before you measure, but to make sure that the flour is ready to be cut into the butter... or vice versa :). I use a cast-iron pot to cook it in, but a regular cookie sheet or a stone would work too.

So the recipe...

4 to 4 1/2 cups flour (The variablity in flour is because some flour absorbs more fluid than others... as well as some eggs are larger, so to compensate, there is a flour range. Always start with the smallest amount, and add as-needed)
2 tbsp sugar
1 tsp salt
1 tsp baking powder
4 tbsp butter (1/2 stick)
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk (1 pint or 1/2 a quart)

- Sift together flour, sugar, salt and baking powder in a large mixing bowl.
- Using a pastry knife (or a pastry blender, or two knives, or just your fingers), work butter into flour mixture until it resembles coarse meal.
- Stir in raisins well
- Make a well in the center of the flour mixture. Add beaten egg and buttermilk and mix with a wooden spoon until dough is too stiff to stir. Gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky (makes a BIG mess on your floured hands), add more flour. Do not over knead! (AKA, no kneading just for the fun of it. Only knead to work in extra flour and to get into a ball).
- Transfer dough to a lightly floured surface and shape into a round loaf.
- Transfer dough to a lightly greased cast-iron skillet (or baking pan, or stone) and score the top with an "X" about 1/2 inch deep.
- Place in oven to bake for 35-45 minutes, or until bread is golden brown, and a skewer comes out clean (or sounds hollow when tapped with a knife. I like the skewer method. Less interpretation)
- Cool bread on a rack briefly. Serve warm, at room temperature, or sliced and toasted.

Slices work best when cut across as opposed to in wedges... even though the bread is round :-P
Delicious with butter, marvelous toasted the next morning with some cream cheese, and pretty darned good turned into "french toast"

Experimental Birthday Cake

So I decided to make the birthday cake for a 

surprise, pot-luck, birthday party/meeting. (yup.)

And I decided that I should try making the  
avocado chocolate mousse 
I saw on TV the other day.

(really? avocado mousse? it CAN'T be good. I must try it.)

So I made the mousse, and it wasn't bad, 

and I decided it should be the filling of this cake.

Then I realized that I made

Mexican Avocado Chocolate Mousse. 

What kind of cake goes with  
Mexican Avocado Chocolate Mousse? 

The mousse itself is yummy... 
it's like fluffy Mexican hot chocolate. 

You don't taste the Avocado at all 

(unless you know it's there... but it still tastes good). 

But it's this spicy chocolatey flavor. 

What kind of cake goes with that? 

Especially since I decided it had to be a white cake,  

(because I had leftover egg whites, and I was NOT going to make a yellow or chocolate cake with egg whites, and what ELSE was I going to do with 3 eggs worth of egg white?)

So I decide I'm going to make a super VANILLA cake 

to go with my crazy chocolate filling. 

Wait. How do I make a super vanilla cake?

(out of a white cake mix box, cause that needs to get used too)

Well... I added 2 tsp powdered vanilla 

(because it too is white, I had it, and had never used it) 

as well as a can of cream soda (yes, soda) 

and 1/2 cup egg whites

(which works out to just under 3 eggs worth of egg-white).

NO oil. NO water. 

Just a whole can of soda, more vanilla, and egg white. 

You're never going to believe this. 

1) it was not super vanilla-y. Dangit.

2) It was the lightest, fluffiest cake I have ever encountered. YES!

Like... nearing angel food cake fluffyness. 

Which is super cool, it just seems really delicate...

The recipes I looked at said to use 1-2 egg whites... 
I used almost 3...

But it is yummy. 

And it goes with the chocolate mousse.

(Praise God)

Now I need to frost it. 

I totally revert to the good old stand-by

Vanilla Buttercream.

Totally ganked this one from my neighbor, 

and I should get some more vanilla flavoring out of it. 

But... if I've experimented with every OTHER part of the cake

can I really NOT mess with the frosting too?

NO!

But I'm not going to go all crazy with it either.

No avocados.

No soda.

Just extra vanilla.

You can't have too much vanilla :-P

 And this is what I ended up with (prior to decorations)

The ladies who were lucky enough to indulge in this cake said it was delicious, and one even asked for a slice to bring home. I truly was a little worried, but it really is a fabulous combination!

So when you're looking for some CRAZY dessert... try some Mexican Avocado Dark Chocolate Mousse and call it healthy :-P 

Or try a Cream Soda Cake for a light and fluffy oil-free treat 

(P.S. I read that if you use 2 parts cake mix to 1 part soda, it makes a nice little cake "at will"... and you can use ANY flavor that suits your fancy. I hear Diet Dr. Pepper and Vanilla makes a good combo... and for those who like chocolate and orange flavors together, chocolate cake mix and orange soda! I'll never try it, so you'll have to tell me if you liked it. I just can't handle chocolate and orange together.) 

Or if you just ran out of eggs... you can still make cake!

And don't forget the super vanilla icing... mmmmm.

And the recipes so you can make it yourself 

without running around the house, 

searching the internet and  

forcing sweets upon your neighbor,  

MAKING her be your "taste-tester"  

(which she minded OH so much, lol) 

are right here.

(Mexican) Chocolate Avocado Mousse:

This recipe is from Dr Oz's show - the ONE time I watch, I have to try the darn recipe... 

1 ripe Avocado 

3/4 cup Brown Sugar (They used light brown... I used dark, cause that's what I had)

12 oz chocolate (They used dark chocolate for the anti-oxidants... I used semi sweet cause that's what I had)

2 tsp ground cinnamon (totally optional... they didn't actually use it on the show... I did for who knows what reason)

1/2 tsp chili powder (also totally optional because they didn't use it on the show either... I did for the same reason I used the cinnamon - who knows. The recipe I found said 1 tsp... but I decided to half that and am glad of it.)

6 Egg Whites (I used the pre-packaged kind for pasteurization and lack of 6 egg yolks that had no home)

1) Whip the egg whites until they form firm peaks. The rest of the recipe goes REALLY fast, so no problem doing this first.

2) Peel the avocado and place in your food processor (I used a mini chopper, and it was a TIGHT fit, but it did work...) Mix it up with the brown sugar until smooth.

3) Melt the chocolate (microwaved it shouldn't take more than two 1 minute cycles... make sure to stir frequently... chocolate doesn't change it's shape until it's been touched, which is why the chocolate kiss keeps it's shape in those thumbprint cookies...)

4) OPTIONAL!! If you want Mexican Chocolate Mousse, add the cinnamon and chili powder to the chocolate and mix well. If you try and use a different flavoring in the chocolate... do NOT use any liquid. It will cause the chocolate to cease. If you're determined to use a liquid flavoring (alcohol maybe?) add it to the avocado mixture and blend WELL... but definitely do not add it to the chocolate directly.

5) Put the melted chocolate in the food processor with the avocado and blend again.

6) Fold the chocolate mixture into the egg white until combined and refrigerate.

Cream Soda Cake:

1 box cake mix (I used white)

1 can Cream Soda

3? egg whites. You may want to try just 1 or 2. You can actually use none... but it will be more like pound cake. So no eggs = pound cake texture. 3 egg whites = angel food cake texture. You pick egg quantity :-P

Optional: vanilla... I used 2 tsp powdered... no idea what would happen if you used extract. Not sure if it even made a difference to the cake I've got.

Mix the cake mix, soda and egg white together, place in greased cake pans, bake according to the box directions (mine were done faster than expected)

Extra Vanilla-y Buttercream Icing:

Now, this recipe is based off a Martha Stewart recipe, which normally, I would shy away from, but my neighbor makes it all the time and it's too darned delicious to hold it against Martha Stewart. I suppose there's nothing really WRONG with Martha Stewart, but there's something that makes me want to avoid her. Maybe jailtime... I dunno. Plus, it's not even HER recipe... she got it from Billy Reece from Billy's Bakery in NYC. So it's essentially Martha free. But this isn't the original recipe anyway. It's half of the recipe she gave me with extra vanilla. LOTS of extra vanilla :)

1 stick room temperature butter (calls for unsalted... I used salted, which just brings out the sweetness a bit more)

3-4 cups confectioners sugar (I used about 3.5 cups)

1/4 cup milk

2 tsp pure vanilla extract (about 2 times the recipe :-P)

Good for a little over a dozen cupcakes... or one 2 layer cake :)

What's for Dinner? Blondie Sundaes!

I have to be honest, I haven't been eating that spectacularly lately. Something to do with Hubby being gone in combination with not going to the grocery store when I'm supposed to and the fridge therefore being bare...

BUT, that does not mean that I did not eat leftover Blondie's in a Sundae for lunch the other day :-P

These are in no way nutritionally beneficial, but boy are they yummy, and oh so easy!! Strange measurements to half Nestle's Chocolate Chip Cookie Recipe, but I think you'll manage.