Confessions of a Baby Monster – part 2

4 Weeks Old – Dreaming of all things milk-related…
4 Weeks old – sleeping on Mommy is pretty much all I do these days. She doesn’t mind.
Almost 1 month old! Mommy’s Best Friend and her son are admiring me. Ahhh.
Almost a month old. I don’t know what I’m doing right here. If you know what I’m doing here, can you please tell me?
1 Month Birthday! I got an all-expense paid trip to Bass Pro Shops. Yeah, blame that idea on daddy. But look, I’m having a good time.
5 Days Old – Sorry, I had to throw this in. Look at how stinking cute I am! Mommy’s best friend came over and took these (yes, there’s more) pics of me.
1 Month. Haha.
1 Month. I believe this is the ugliest outfit I’ve ever worn. Hands down. Whomever bought me this should be spanked with a wooden spoon.
6 Weeks Old. Hmmm….
7 Weeks old. Oh my. I am terribly handsome.
8 Weeks old. Chillin’ with mom. Mom looks tired. I keep her up a lot, but she doesn’t seem to mind.

Creamy Dump Cake – photo edition

I thought I’d be creative and try something new tonight. I’m channeling my inner “Pioneer Woman”.  I’m going to give you a step-by-step, with pictures, guide. So here is the traditional Dump Cake..revamped..with Brandy!

You will need: Brandy, Butter, Sugar, Heavy [Whipping] Cream. If you’re not into Brandy, you could use Rum or maybe even Sprite.

Dump the ingredients into a small saucepan. 1/4th Cup Brandy, 1/2 Stick Butter, 1/4th Cup Sugar, 1/4th Cup Heavy Cream. Easy as pie. I just reused the small measuring cup I used for the sugar.

Turn on heat to medium. Stir constantly! You don’t want to burn this delicious beauty.

You want to bring it to a slight boil. This is not a slight boil. Don’t do what I did. Anyway, turn off the heat and set this aside.

Next, grab these ingredients: Butter, Yellow Cake Mix, CRUSHED Pineapple, Cherry Pie Filling. I didn’t have any crushed pineapple, so I had to use the chunks and crush them myself. It wasn’t pretty. Don’t do what I did.

Now, dump the [newly crushed] Pineapples into a 13x9in Baking Dish…

…dump the can of Cherry Pie Filling on top of that. Looks a little like cherry cheesecake, doesn’t it? Well it’s not.

Stir them all together using your ugly green spatula until it looks like this.

Let the fun begin! Pour about 3/4ths of the brandy cream mixture into the dish. And ignore the wine glass on the right-hand side of the picture. I don’t know how that snuck into the picture.

You should have about this much sauce left. I didn’t use it all because it would have made the cake too watery. So just set this aside for now.

Now, pour the cake mix (dry) evenly on top of the gooey-cherry-pineapple-brandy-cream mix.

Use a clean, ugly green spatula to smooth it out (just a little because you don’t want to disturb it too much.)

Now, take your butter and cut off small slices. Ideally it should be cold so it’s easier to slice.

Now put the slices on top of the cake mix…

…Until it’s all pretty, like this. Actually that’s not pretty, but that’s beside the point.

Optional: Drizzle the rest of the Brandy Cream sauce over the top! You won’t regret it. Trust me. Let sit at room temperature for about 30 minutes or so.

Now, bake it in a 350 Degree oven for 30 – 45 minutes.


It should look like this. In a perfect world, there will be no dry spots on top. This is not a perfect world.And there’s nothing wrong with the dry spots. It’s all delicious. And not even the slightest nutritious.

Serve with homemade whipped cream or vanilla ice cream. I forgot to take a picture of it after I had dished it out and was getting ready to eat it. Sorry. It was too good to wait.

INGREDIENTS:

1/4th Cup Brandy
4 TBSP (1/2 stick) Butter
1/4th Cup Heavy Whipping Cream
1/4th Cup Granulated Sugar

1 Box Yellow Cake Mix
1 Can Crushed Pineapples
1 Can Cherry Pie Filling
1 Stick of Butter

  1. Combine the Brandy, 1/2 Stick Butter, Heavy Cream, and Sugar in a small saucepan.
  2. Turn on heat to medium and bring to a slight boil. Take off heat and set aside.
  3. Dump Pineapple in 13×9in baking dish, then dump Cherry Pie Filling on top of that. Pour on about 3/4ths of the Brandy Cream Sauce. Mix with spatula and spread evenly.
  4. Dump Cake Mix on top of fruit mixture, spread with spatula to get it even in the dish, being careful not to disturb the fruit mixture on the bottom.
  5. Thinly slice the stick of Butter, then place it evenly on top of Cake Mix.
  6. Drizzle the remaining portion of the Brandy Cream Sauce on top. Let sit at room temperature for 30 min. (these are optional)
  7. Bake in 350 degree oven for 30 – 45 minutes, until golden brown on top.

Confessions of a Baby Monster – part 1

 
3 Days Old. Already have mommy wrapped around my finger!
 
5 Days Old. Finally home! This is the good life!
 
5 Days Old. Mom thinks my milk face is adorable.
 
9 Days Old. I pooped on Aunt Kim and she thought it was hysterical!
2 Weeks Old. When I bend my neck like this, mom feels sorry for me and picks me up.
2 Weeks Old. Silly mom, she thinks I can actually play in this right now. ::rolls eyes::
 
08-07-2009, 2.5 weeks old, mom’s birthday! She thinks I’m the best thing that ever walked…err..whatever.
 
2.5 Weeks Old. I’m as sleepy a a newborn!
2.5 Weeks Old. Pssst…stay tuned for more.

Strawberry Brandy Cake Balls

Strawberry Brandy Cake Balls

INGREDIENTS:
1 Box Strawberry Cake Mix (and ingredients called for on back of box)
- Eggs
- Oil
- Brandy
- Sprite or 7up or Sierra Mist

¾ Tub Cream Cheese Frosting (16oz)
1 Package (20 oz) Chocolate Almond Bark
1 Heaping TBSP Crisco (optional)

  1. Make Cake as directed on back of box (It’s generally Eggs, Oil, and Water). However, instead of the Water, substitute ½ of it with Brandy and ½ of it with Sprite.  (i.e., recipe calls for 1 Cup Water; instead, use ½ Cup Water and ½ Cup Sprite)
  2. Cool Cake Completely. Once cooled, use forks to crumble the cake in a large bowl.
  3. Add in about ¾ tub of Frosting, mixing until completely incorporated. It’s easiest to mix it together with 2 forks.
  4. Roll mixture into small balls. I like to use a 2-teaspoon scoop and then roll them into balls in my hand. Place on cookie sheet lined with waxed paper and chill for a few hours. (You can chill them in the freezer or fridge; about 1 – 3 hrs for the freezer or 2 – 5 hrs for the fridge.)
  5. Melt Chocolate as directed on package, in microwave or  in double boiler on stove. Add crisco, if using, and stir until combined.
  6. Roll balls in chocolate and lay on waxed paper to firm up. (I use a fork to dip it in the chocolate, then a spoon to spoon the chocolate over it, then bang the fork on the rim of the bowl a few times before putting the ball on waxed paper.)
  7. I like to store them in Tupperware the fridge to keep them cool. Now… go forth and eat one. Just one. I dare ya!

You can use any different combination of cake mixes and frostings! You could do Red Velvet Cake with Cream Cheese Frosting, Yellow Cake with Chocolate Frosting, Yellow Cake with Cream Cheese Frosting, Strawberry Cake with Vanilla Frosting, etc.  I actually put about ¼th of a Cup more Sprite in the cake to make it extra moist.

Oatmeal Chocolate Chip Cookies

Yields: about 36 cookies
Prep Time: 30 min.
Bake Time: 8 – 10 min.

INGREDIENTS:
1 Cup (2 Sticks) Butter, softened
¾ Cup firmly packed Brown Sugar
½ Cup Granulated Sugar
2 Eggs, slightly beaten
2 tsp. Vanilla
1 ½ Cups all-purpose Flour
1 tsp. Baking Soda
½ tsp. Salt (optional)
3 Cups Rolled Oats (quick or old-fashioned)
1 Cup Chocolate Chips

  1. Preheat oven to 350°F.
  2. In large mixing bowl, cream together Butter and Sugars with an electric mixer. (cream = beat them on low-speed just until you see that they have come together and formed a paste)
  3. Add Eggs and Vanilla; beat until combined.
  4. In medium bowl stir together Flour, Baking Soda, and Salt (if using.)
  5. Slowly add flour mixture to butter mixture, about a cup at a time, beating well after each addition.
  6. Stir in Rolled Oats and Chocolate Chips.
  7. Use a cookie scoop (or a large teaspoon) to drop in small rounds onto ungreased cookie sheet.
  8. Bake 8 – 10 minutes. Cool completely. Store in tightly covered container.

Oatmeal Raisin Cookies

Yields: about 36 cookies
Prep Time: 30 min.
Bake Time: 8 – 10 min.

INGREDIENTS:
1 Cup (2 Sticks) Butter, softened
¾ Cup firmly packed Brown Sugar
½ Cup Granulated Sugar
2 Eggs, slightly beaten
2 tsp. Vanilla
1 ½ Cups all-purpose Flour
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Salt (optional)
3 Cups Rolled Oats (quick or old-fashioned)
1 Cup Raisins

  1. Preheat oven to 350°F.
  2. In large mixing bowl, cream together Butter and Sugars with an electric mixer. (cream = beat them on low-speed just until you see that they have come together and formed a paste)
  3. Add Eggs and Vanilla; beat until combined.
  4. In medium bowl stir together Flour, Baking Soda, Cinnamon, and Salt (if using.)
  5. Slowly add flour mixture to butter mixture, about a cup at a time, beating well after each addition.
  6. Stir in Rolled Oats and Raisins.
  7. Use a cookie scoop (or a large teaspoon) to drop in small rounds onto ungreased cookie sheet.
  8. Bake 8 – 10 minutes. Cool completely. Store in tightly covered container.

Spicy Oatmeal Cookies

Yields: about 36 cookies
Prep Time: 30 min.
Bake Time: 8 – 10 min.

INGREDIENTS:
1 Cup (2 Sticks) Butter, softened
¾ Cup firmly packed Brown Sugar
¾ Cup Granulated Sugar
2 Eggs, slightly beaten
2 tsp. Vanilla
1 ½ Cups all-purpose Flour
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Cardamom
½ tsp. Salt (optional)
3 Cups Rolled Oats (quick or old-fashioned)

  1. Preheat oven to 350°F.
  2. In large mixing bowl, cream together Butter and Sugars with an electric mixer. (cream = beat them on low-speed just until you see that they have come together and formed a paste)
  3. Add Eggs and Vanilla; beat until combined.
  4. In medium bowl stir together Flour, Baking Soda, Cinnamon, Cardamom, and Salt (if using.)
  5. Slowly add flour mixture to butter mixture, about a cup at a time, beating well after each addition.
  6. Stir in Rolled Oats.
  7. Use a cookie scoop (or a large teaspoon) to drop in small rounds onto ungreased cookie sheet.
  8. Bake 8 – 10 minutes. Cool completely. Store in tightly covered container.