Saturday, April 28, 2012

Veggie Sandwich with Dill Mayo

So if you're still on a sugar high from the Butterfinger cake, here's a cure!

Okay so I know this is just a sandwich and everyone can make one, but seeing as it's garden season and ours will be ready soon, we wanted to share this deliciousness with you.

We did a trial run today to see what we can make with all our delicious veggies.  Sure unless you live in California, you will still have to buy Avocados and cheese but believe me it's worth it.

This is so tasty that you won't even miss the meat and we are a meat eating couple. If we didn't miss it, you won't either.

Friday, April 27, 2012

Butterfinger Cake

Lee likes to make a crazy dessert every week or so.  More and more often, it's been a pintrest find.  This one was too, kind of.  Most of the Butterfinger cakes online call for devil's food cake, but he opted for a yellow cake.  It was delicious.

This is definitely one of those things you should make for more than 2 people.  It's rich and gooey and delicious and almost a week since he made it, the two of us are still working on eating through that pan.

I'm usually like my cake, brownies and pizza cut from the middle of the pan. I don't know why, I guess I just like the soft middle of the cake better than the chewier outside crusts.  This cake is a huge exception. Don't get me wrong, the middle's awesome too, but the caramel makes a delicious crust.  Don't tell the family, my baking friends, the corners are the best part of this cake!

Aside from having delicious butterfingers on top (and seriously, if you don't like butterfingers, throw some snickers or M&M's on top, the candy doesn't really matter,) the caramel oozes through this cake without making it messy sticky, just tasty sticky.  It reminds me of those pieces of pancake that get totally drenched with syrup, the cake holds up, but the caramel stands out.

You're going to love this cake.  Make it this weekend!

Sunday, April 22, 2012

Crab Rangoon Pop Tarts with Sweet and Sour Sriracha Frosting

This recipe was inspired by a friend of mine's daughter Audri Schramm.  A couple days ago she told her mom that they should make crab rangoon pop tarts. Her mom posted this on Facebook, and I immediately starting thinking about how I could make this happen.  I told her mom that I would create this and blog about it because that's what I do.  This weekend I decided to get some things to test out on making these and nailed it on the first test batch.

I call these pop tarts because they look and taste like pop tarts, but I fixed them in the oven.  I suppose you could half bake them and then finish in the toaster. I might try this for testing purposes but not sure if it would work so if you do try it that way be careful.

These would be perfect for parties because they taste a lot like crab dip on crackers, but way better and a poptart!   The frosting is a perfect blend of sweet and spicy.  Don't let the sriracha scare you, it just adds a little heat, no burning.

Tuesday, April 3, 2012

Taco Pizza

The more we make our own pizzas, the more I wonder why frozen pizzas exist.  I mean, these things are so easy to make and SOOOOO much better than just about anything you can pull out of the freezer.
This weekend, Lee threw together this tasty taco pizza.  Refridgerated can dough, refried beans, all the taco toppings and Doritos!   Ok, it's not terribly healthy, but it's super good.

Monday, April 2, 2012

Strawberry Cake

Another tasty, tasty Pintrest find!  Lee found this Farm Flavor recipe on his page and put it in the running for this week's desert.
We made a few improvements, the big one was using the bundt pan instead of a sheet pan.  We're kind of obsessed with the bundt pan.  I really love how the outside becomes chewier and encapsulates an ever moist cake inside of it.
Since its almost prime strawberry season, this is definately one you want to keep in the mix to use all of those tasty berries popping up all over! And ooohh!! Won't this be great with raspberries, blackberries or ANY berries? We'll have to experiment!
The frosting makes quite a bit.  Probably right way you need if you make a sheet cake, but too much if you use the bundt pan.  I ended up dipping strawberries in the leftovers... yummy!

Sunday, April 1, 2012

Super Easy Mozzarella Sticks

I spent a good part of my early 20's looking for the best boxed or fast food mozzarella sticks.  I never found one that gave me the best crunch plus a stretchy, gooey cheese without a lot of work.  I wish I knew Lee back then!
If you have the deep love for cheese sticks like I do, you're going to really really love these.  If you're lazy, you're going to love these.  They make up in minute and the cheesy burst with crunchy shell make them 100% awesome!