I pretty much just threw a bunch of stuff in a couple bowls, beat it, baked it, whipped it, and spread it on top of the cake.

Then I got the whips and chains out, for the real fun.

Sorry. Sometimes this stuff flows from my fingers faster than I can engage my brain and hold the deluge back!

Chocolate Cake

Preheat oven to 350˚F. Spray a glass 13″x9″ baking dish with non stick cooking oil. Or grease and flour. I usually grease and flour.

Ingredients:

• 2 cups of flour
• 2/3 cup unsweetened cocoa
• 1 teasp. baking power
• 2 teasp. baking soda
• 1/2 teasp. almond extract
• 2/3 cup vegetable oil
• 2 cups sugar
• 1 cup milk
• 1 cup brewed coffee, cooled to room temperature

Sift together flour, cocoa, soda, power and salt in a mixing bowl. In another bowl combine oil & sugar. Beat on medium until combined. Add eggs and beat well. Add flour mixture, alternating with milk. Begin and end with flour mixture. Beat well after each addition. Stir in coffee and almond extract. Pour into prepared pan and bake for 30-40 minutes. Remove from oven and cool completely.

Frosting

• 1 package cream cheese
• 1/4 cup marmalade
• 2 cups powdered sugar
• 2 table. coffee
• 1/2 teasp. almond extract

Combine cream cheese and marmalade, mix on medium until smooth. Add powdered sugar, coffee and almond extract. Beat until smooth. Spread over cooled cake.

Eat!

Store in refrigerator.

Bread pudding, of any kind, is one of my favorite desserts. I love it warm, with a drizzle of heavy cream or chocolate or caramel.

This recipe is one that I take to potluck events, and always get asked for the recipe. It’s simple!

Slow Cooker Eggnog Bread Pudding

3 eggs
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp. cinnamon
3/4 cups white sugar
1/2 cup brown sugar
4 cups cubed bread, white or wheat (I leave the crusts on, but some people cut them off. Totally up to you)
1 cup raisins, or dried cranberries or dried blueberries or dried apple pieces

Put eggs, milks, cinnamon and sugars into large bowl and bead with wire whisk until well blended. Add bread and stir until bread is soaked. Stir in raisins and pour into a slower cooker that has been coated with butter. Turn heat on high for 2 hours, reduce to low heat and cook for 1 1/2 to 2 hours or until a knife comes out clean when inserted into the middle of pudding.

Good warm or cold.

(pictures coming this afternoon after mine is done)

Go make this today!!!

Good evening ladies. Enjoy your Starbucks latte in the mornings? Why not save a few pennies, and try this one at home.

This recipe is just a guideline. I don’t usually follow these exact measurements or combinations.
1/3 cup milk
2/3 cup eggnog
1.5 fluid ounce jigger brewed espresso, or regular brewed coffee or instant coffee
1 pinch ground nutmeg or cinnamon or a little of both

Warm milk and eggnong slightly. Add hot coffee and pinch of nutmeg. Stir briskly! Enjoy.

As I said above, I’ve messed with this recipe to suit my tastes. I love strong coffee with a just a slight bit of cream, so I use less milk and eggnog. I’ve also made this recipe with strong instant coffee. Not my favorite way to enjoy a latte, but it works well when you want a “Faux-tte”. (And yes, that’s my word!)

Have a fabulous evening.