Oh man, making a car themed cake was more of a task than I thought but I have narrowed my issues down to a couple of things that I’ll get to a little later.  Truett turned 5 years old today and all I could think about was when my two oldest were that age…and how grown they are now.  That means time will fly by again and Truett will be a Senior in no time.

Anyhoo, I decided to make Truett a car themed cake.  And that was issue number 1.  I really didn’t plan ahead.  I was like, “ooohh, it will be fun to make Truett some kind of car cake”….the night before his birthday party.  I know, I’m a fly-by-the-seat-of-my-pants gal huh.  I quickly knew I couldn’t make a real car cake because I didn’t have the pan and I sure ain’t talented enough to carve one out of layers of cake.  I had seen a track done before using a number 5 so I went that route. I found my big Wilton cake pan and used it,  12x18x2 I believe.  I gathered all the supplies and began.

(You can click on the photos to make them bigger if you like)

SUPPLIES

• Wilton’s Cake Pan, measuring 12 x 18 x 2
• Wilton’s Grass Tip #233 with icing bag
• Wilton’s Ready-Made Fondant and/or make your own (marshmallows and powdered sugar)
• Wilton’s Icing Colors
• Wilton’s Ready-to-Use Decorator Icing (the big bucket did all the grass and iced the whole cake)
• 3 cake mixes
• and I forget to add things here, I’ll list them throughout the post!

First, I used the pan insert to make a ’5′ template since it was the exact size of the pan obviously, then cut it out.  I laid it on the cake to make sure it looked good.  I mixed all three cake mixes just like the directions said and baked the cake.  One cake mix equals about 4-6 cups of batter.  This pan uses 14 cups of batter which is how I got the 3.

I cooled the cake, iced it with the decorator icing, and put it in the fridge overnight.

It was now time to make the fondant for the track.  Oy.  The last two times I was suppposed to attend Wilton events, I had other personal things going on so I missed out on the fondant learning experience.   Since I know my good friend Cat is awesome at making anything, I seeked out her video on how to make marshmallow fondant.

I greased up my bowl, surface, and spatula.  I melted my marshmallows (160z bag) and put in my icing color, which is issue #2 came into effect.  I had no idea how hard it would be to make black colored fondant.  GRRRRRR!  I didn’t want to add too much because I didn’t want a bitter taste.  Had I planned ahead, I could have searched for this and the best way to get it black but since I didn’t, I went with the flow. I added some black, brown, and a tiny bit of royal blue.  The longer it set, the more dark grey (pavement like) color it got.

I kneaded it and rolled it out.  I laid my template on it and cut the 5 out.

To get the 5 on the cake without it tearing, I gently folded it in half, picked it up, and placed it on the cake.

I used the yellow ready-to-use fondant for the road.  I just rolled it out and used a pizza cutter to make the strips, placing them down the road.

Now, had I been able to make a true black, I would have done the sides with a black and white checkboard effect but since I couldn’t, I decided to do it all in green grass.  Simple fix yes?  I did this pretty sloppy I reckon but I was ready to be done.  I colored what icing I had left in my bucket with Wilton’s Kelly Green Icing Color.  It darkened over time as well.  I placed it in my bag and used tip #233.

I was able to do 3 sides of the cake with green grass before running out of icing so I just hid the other side!! LOL  And this is the final product!  I placed 5 cars along the road with a candle on each car.  I used Cat’s other tip about melting the bottom of the candle just enough for it to stick to the car.  This was a great tip since it doesn’t hurt the car at all!   We lit the candles and made a wish!!

It’s not perfect but like my facebook friend Kassie said, “anything made with Love is perfect”…….

Thank you Wilton for teaching me all that I do know because while this and I’m sure any cakes I do are a challenge, it’s fun to see the end result and make something for my kids, from my heart.

Quick and easy meal solutions are what everyone is craving these days and finding desserts, like this Whipped Yogurt Pie, that are fast fixes are no exceptions.  I brought you a Summer salad using Avocado and Tomato last week, and this week I bring you dessert, both using only 3 ingredients.

What I love about this pie is that you can use ANY yogurt flavor you want to use.  And if you’re really watching the calories, you can use light in both the yogurt and whip cream.  For our dessert, I chose the Pineapple Upside down Cake Yogurt because the very thought of turning that into a pie mixed with whipped cream made me drool instantly.  Not to mention it’s cold which makes it great for the 114′ weather we’ve been having!  Mixing it is a breeze, it’s the waiting for it to firm up in the fridge is what drives me crazy! I hate waiting!

Hope you guys enjoy!  By the way, I always print the Yoplait Yogurt coupons before I buy them.  They have them all the time and every little bit of change adds up!

What flavor will you be making your pie?

Grandma’s Banana Pudding from scratch….there just aint’ nothin’ like this out there that tastes so good!  This is the most requested food dish that family members ask me to bring to holiday get-togethers and any other time I can.  My grandmother made some of the best treats ever and this ranks #1 on my list.  I’m republishing this due to it’s popularity so enjoy and check out her other recipes if you get a chance.

INGREDIENTS:

• 1 heaping  Tbsp. Flour…and I mean heaping!
• 1/2 cup sugar or a little more;)
• 2 cups milk
• 2 eggs
• butter
• vanilla
• Vanilla Wafers (save some to crumble for the top)
• Bananas

DIRECTIONS:

In a saucepan, mix flour & sugar then add eggs and mix well.  Start your burner and slowly add milk; a little at a time stirring constantly.  Continue stirring until it has thickened.  After thick, add butter and vanilla to taste.  I would say about 1 Tbsp of butter maybe.  I double this recipe to make a bunch so it’s hard for me to give you accurate measurements.  Not too much vanilla either or it will taste almost chocolatey.  Maybe a 1/4 tsp??  Again, not sure.  Just taste it.

You’ll want to layer your wafer cookies and bananas for a pretty presentation.  I don’t do this though..I throw in a bowl..LOL.  I refrigerate mine over night because I like it VERY cold but you should refrigerate it for a few hours.

Ingredients…..

Here’s all the good stuff cooking in the saucepan……

While you’re cooking the the stuff in the pot, you can slice your bananas and layer your wafers & bananas. Don’t forget to keep stirring your pudding though.

Once your pudding is done, add the butter and vanilla.  Remember, I double my recipe so that’s why there is more in my pudding!

Now that it’s done, you pour into your dish with your wafers and bananas.

This is where the extra wafers come in.  Crush them up and sprinkle on top.

Sprinkle and Viola!

Remember to refrigerate….once nice and cold, sit back and enjoy!!!

This recipe was submitted by Elizabeth T, into March’s Food Challenge, where the theme is GREEN and the prize is a $200 Circulon Cookware Set!  Thanks for entering Elizabeth!

INGREDIENTS

• 1 cup Milk
• 3 cups sugar
• 2 TBSP Butter
• 1/4 cup syrup (light)
• 1/4 cup Bailiey’s and 2 TBSP later
• Green Food Coloring
• Butter or spray to grease pan

DIRECTIONS

1. Line pan with foil or grease , can be any size, I use a bread pan because it makes more uniform pieces.
2. Combine in a 3-quart or larger sauce pan – milk, sugar, syrup, butter, Bailey’s and about 6 drops of green food coloring.
3. Place on stove, medium heat, stir until it boils
4. Heat to about 235 F degrees on a candy thermometer – DO NOT STIR
5. Remove from heat and cool until it reaches 120 F degrees, add 2 TBSP and another 6 drops of food coloring.
6. Stir or beat, a lot like folding until the gloss is gone. For this recipe it takes about 5 minutes. Pour into greased or lined dish once there is a matte finish. Pour as soon as the gloss begins to go, this is a sign that the fudge is setting. Sometimes my batch sets in the pan. Remember Old fashioned fudge is a bit harder than marshmallow fudge and tends to crumble a bit. It will not lay flat either, part of its appeal is this imperfection.
7. Once it cools you can slice it and serve.

Makes about 3 lbs. This item makes a wonderful gift and is very rich and creamy. It can be adapted for other seasons or made with other liquors. This is a perfect fudge for spring because it is rich and creamy.

I remember when I first learned how to make this cobbler.  I was cooking for the ranch and the neighboring cook always made this great apple cobbler.  When I asked, she said that she uses a cake mix, 1 or 2 cans of filling, and a can of sprite or butter.  We made it with sprite and it was great but we liked it with butter better, especially for the days I’d serve ice cream with it.    It’s a very simple recipe and a favorite in the family.  Enjoy!

Howdy y’all! Just wanted to let you guys know that the following post is from a new campaign I’m doing with Sara Lee Desserts, as a MOMent Maker.  Compensation & coupons were provided for my time & efforts to create the post but opinions are my own, as always. I LOVE creating a dessert out of something premade for a fast & easy solution that I can share with my boys and with you!

Since this is a MOMent Maker moment, I wanted to include my son’s opinions on what I should do with this Sara Lee Pound Cake sitting in my freezer.  Truett’s most favorite fruit ever is the blueberry.  We had just bought a bag of frozen blueberries so when I asked, “What can we put on top of this pound cake Truett?”.  He replied with “Blueberries!”

Since I wanted to change it up a bit, I decided to toast the pound cake.  Now obviously this is a very decadent dessert thanks to the sugary, blueberry topping and something we’d consider a rare treat in our home but this was a special time, a Sunday where we were all together, which by itself is a rare moment with two older teens.

We had never tried to do this before and let me tell you, it was sooooooo good!  Addicting y’all!!

It’s VERY easy to make and takes about 10 minutes; a great treat to keep on hand for unexpected company!

INGREDIENTS

• 1 Sara Lee Pound Cake
• 1/3 cup of honey
• 3 Tbls of melted butter

Blueberry Glaze Ingredients

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups fresh or frozen blueberries

DIRECTIONS

I recommend making the glaze first so that it can cool.   Combine sugar and cornstarch in a small saucepan and mix well.   Gradually stir in water.  Crush 1 cup blueberries & keep 1 cup whole; add to sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Continue to boil about 2-3 minutes.  It will thicken as it sets and cool so don’t worry if it’s not thick.  Cool blueberry glaze.

While your blueberry glaze is cooking, you can start on the toasted pound cake.  Cut pound cake into  1″ thick slices. Melt 3 Tablespoons Butter & stir in 1/3 cup honey; mix well.  Place the cake slice down and brush honey-butter mixture onto the pound cake (both sides) and toast until brown on both sides.  It doesn’t take long at all.

Place pound cake slice(s) on plate and pour blueberry glaze over slices.  Top with whipped cream!

He got tired of me taking photos of him.  He told me to leave him alone and let him eat! LOL

WIN A COUPON

I’ve got 5 Sara Lee Dessert Coupons to giveaway to 5 folks.  The coupon is for one free Sara Lee Dessert, up to $6.00.  To enter:

Required: Leave a comment telling me what dilemmas you have when trying to create special family moments.

Additional optional entry options, leaving each one in a separate comment to count.

• Tweet and/or facebook this post and share with your family & friends.  (DAILY ENTRY) Sara Lee on Twitter | on Facebook and you can find me on Twitter & Facebook too!
• Visit the Sara Lee Desserts website and tell me which dessert is YOUR favorite!

Coupon Giveaway ends on February 4th, at about 10pm CST.  Coupon is valid in the US only.  Sorry guys.  I know I have a lot of Canadian readers:(

When trying to figure out what food gifts to give this year, I thought I’d make something I usually don’t, which is homemade fudge.  I’ve heard horror stories when it comes to fudge so I can see how it can be quite intimidating for some, much like pecan pies tend to do but my recipe is pretty simple and what I feel like, is some of the best fudge ever.

My homemade fudge recipe isn’t a family recipe but it may as well be because it came from a jar of Kraft Jet Puffed Marshmallow Creme jar.  Just like many food brands, Kraft has been around for years so you can imagine all the recipes from their boxes or jars, have become a family recipe, perhaps even a secret family recipe.

INGREDIENTS

• 3 cups granulated sugar
• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 1 lb semi-sweet chocolate chips
• 7 oz. Kraft Jet Puffed Marshmallow Creme jar
• 1 tsp. vanilla extract
• 1 cup chopped walnuts (I used pecans that my FIL picked and shelled for me instead of walnuts)

DIRECTIONS

Try to have everything ready ahead of time.  It will make things a lot easier.  Chop the nuts and have the marshmallow cream out of the jar and in a bowl. In fact, I recommend you spray your spatula and bowl with Pam Cooking Spray before doing this because that creme is very sticky!  Line a 13″x9″x2″ baking pan with foil and spray with nonstick spray.

In a 3-quart saucepan, bring sugar, butter, and milk to a boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil,  you’ll want to remove the mixture from the heat once it reaches 234°F on a candy thermometer.  I just used a digital thermometer that I had but if you don’t have one, just remember it will take about 4 minutes to reach that temperature.

Remove from heat. Very quickly stir in chocolate and marshmallow cream. When those have melted,, stir in the vanilla and then the walnuts.  Pour into your pan lined with foil.  Cool to room temperature before slicing, at least 4 hrs or so.

Makes about 3 pounds of fudge.

You MUST let someone lick the spatula of course! Truett enjoyed this part of the process a great deal. Who wouldn’t right?

Once done, I placed some pieces of fudge in a Christmas bowl and put a whole bunch of fudge in these fun gift boxes from Wilton.  I really really like the gift boxes and bags. It made the whole food gift giving process easy for me and looked fabulous!

Some people just don’t know how to make holiday desserts and need a little help, myself included.  Sometimes you can take things and turn them into something special with very little effort and create something that is tasty and visual appealing.

Blue Bunny has some very tasty and fun holiday ice cream out right now.  I just bought some and they were $2.98 at my Walmart.  This recipe called for the Blue Bunny Christmas Cookie Ice Cream Sandwiches but they also have some other flavors like the very colorful Peppermint ice cream that you can use to make some CUTE reindeer treats!

Here is a fun and super easy Christmas treat that will have the kiddos forgetting about Santa…well, only for a little bit anyways. teehee

INGREDIENTS

• 3/4 cup finely chopped walnuts
• 1/2 cup honey
• 1 tbsp. butter, melted
• 2 tsp. water
• 1 tsp. lemon juice
• 1 tsp. ground cinnamon
• 8 Blue Bunny Christmas Cookie Ice Cream Sandwiches

DIRECTIONS

1. In a small bowl, stir together the walnuts, honey, butter, water, lemon juice and cinnamon.

2. Line a 9 x 5-inch loaf pan with parchment paper or non-stick heavy foil. Place 4 ice cream sandwiches in prepared pan, cutting to fit. Spread 1/2 the walnut mixture over the top; cover with remaining ice cream sandwiches, cutting to fit. Spread remaining walnut mixture over the top; freeze at least 6 hours or until solid. Cut into 12 triangles. Serve immediately.

Serves: 12
Prep Time: 12 minutes*
*Freeze time extra

And this another reason I love my new KitchenAid Refrigerator!  You just pull out the trays and lay your food down in there.  LOVE!!

Have you ever thought about fancying up something simple like ice cream sandwiches?

Disclosure: Compensation is being provided by Walmart for my time & efforts to create this recipe and post.  All opinions are my own, always have been, always will be.

I don’t normally like Pecan Pies because they are too sweet but I find that ones not made with additional sugar, are easier for me to eat. My Grandma made fantastic pecan pies. She never burned the edges and the insides were always settled well.

This pecan pie recipe makes 3 pecan pies. I don’t know about you but I always have to make more than one; two for the event and one to keep home or giveaway.

INGREDIENTS

• 16 oz. pecans (Fisher or your own. I used the ones my FIL shelled for me.)
• 2 sticks margarine (Bluebonnet)
• 16 oz. package light brown sugar (I use Great Value from Walmart)
• 1 heaping tablespoon self-rising flour
• 16 oz. bottle light corn syrup (Karo- Great recipes there!)
• 1 tablespoon vanilla
• 6 eggs (Eggland’s Best)
• 3 regular size (not deep dish-if you do use deep dish, will only make 2) frozen pie crusts

DIRECTIONS

Melt margarine in the microwave for about 2 minutes or until melted and set aside. Place brown sugar in a large bowl. Work out any lumps. Add a heaping tablespoon of self-rising flour and stir until the flour disappears into the brown sugar. Add a bottle of light corn syrup. Then add vanilla and stir until thoroughly combined. Add melted margarine. Fold carefully into the mixture. Fold until the margarine is thoroughly worked in and disappears.
In a separate bowl, crack open six eggs and loosely beat the eggs with your spoon. Fold the eggs into the pie mixture until they disappear. Add pecans and stir until completely coated. Pour the mixture evenly into the three pie shells. If you have any left and have extra pie crust, you could pour into a mini pie pan. Make sure there is the same amount in each pie. Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. When they fall, they are done. Remove and cool for about three hours. Store on the counter or in the refrigerator.

Do you have a family pecan pie recipe?

In my previous video, I made you Healthy Pumpkin Bread. Today, I bring you quite the opposite with Rocky Road Brownies.  When it comes to food gift giving during the holidays, so many people give breads and cookies but something we like to give, are brownies served in a dish.

I like to find pretty bowls or plates, place brownies in them, and wrap them up as a gift.  The receiver can use the dish over and over again instead of it getting thrown away, and the family can enjoy the brownies. Brownie pan was bought at my local Walmart.

HOW TO MAKE ROCKY ROAD BROWNIES

INGREDIENTS

• 1/2 cup (1 stick) Great Value unsalted butter, cut into pieces
• 1 bag (12 ounces) Nestle semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 teaspoon McCormick’s Pure Vanilla Extract
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup Jet -Puffed Mini Marshmallows
• 1/2 cup chopped Fisher pecans or your choice of nut.
• Reddi-wip for topping (optional)

DIRECTIONS

Step 1. Preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan or use a brownie pan like I did.

Step 2. In a heatproof bowl set over (not in) a saucepan of boiling water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Or you can use the microwave for 2-3 minutes. Just watch carefully.

Step 3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Step 4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Cut into 16 squares and top with Reddi-wip!!! **DROOL*

Disclosure: Compensation has been provided by Walmart for my time and efforts to create the recipe, video and post. All opinions are my own, always have been, always will be. Check out more holiday baking and gift giving ideas from my fellow Walmart Moms and from the Walmart website.