It's An EARTHQUAKE Cake - No Insurance Necessary

It's a beautiful Monday.  Spring is finally showing all it's flair.  Trees are leafing, flowers are blooming, the sun is shining, birds are warbling, it is warm and breezy, and all is right with the world.  Hope you enjoyed a sunshiney kind of weekend too!  We went to opening day of tee-ball and little league for our two oldest grandsons  and we spent some time out of doors blowing giant bubbles among other things.  I think I enjoyed it as much or more than they did.

You can find directions for the blower and the bubbles on my blog.  We made these for all the grandsons for Christmas.  I posted the "how to" the week before Easter.

We are so eager for warm weather, we even went to Bobby's Dairy Dip and enjoyed a cone.  If you ever come to Nashville, you must go to Bobby's Dairy Dip.  We grilled out AND we ate this fabulous cake that I made.  And, I do mean fabulous!  It has everything you could ever want in a cake.

Why is it called an earthquake cake?  Have you ever experienced an earthquake?  They are not the most pleasant experience, let me tell you as the ground rumbles and shakes and everything around you is in danger of falling or collapsing.  I think this cake is called an earthquake cake because it looks like undulating ground that happens during an earthquake.  The cream cheese filling sinks, the chocolate, nuts, and coconut rise, and it all tastes outstanding in the end.  The good thing is, nobody gets hurt and there is no need for earthquake insurance.  Just eat and enjoy!!

Here is what you need to make this amazing cake.  Did is say it was good?  Yeah, it's better than good. I can't think of the proper term to describe it other than delectable.

1 cup sweetened coconut flakes
1 cup chopped nuts (I used pecans)
1 box chocolate cake mix (I used Devil's Food), made according to directions on the box
1 8 oz package cream cheese, softened
1/2 cup butter softened (1 stick)
1 tsp vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9 x 13 pan.   Sprinkle chopped nuts and coconut on the bottom of the pan.

Make the cake according to directions on the box.  Pour over nuts and coconut.

Beat softened cream cheese, butter, powdered sugar and vanilla on medium low until well blended.  (Looks like cheese cake batter).  Add the powdered sugar a little at a time so you don't have a powdered sugar explosion.  Mix thoroughly.  Drop by spoonfuls over the chocolate cake batter.  Leave a 1" margin around the edge of the cake so it doesn't run over while baking.

Weave a butter knife through the cream cheese filling in an "S" pattern to create a swirl in the cake batter.  Do not go too deep, stay very shallow - you don't want to disturb the coconut and nuts on the bottom of the pan.

Sprinkle with chocolate chips and bake for 50 minutes.  Remove from oven, let cool slightly and serve.

This may be the ultimate cake.  It has all the good stuff.  Chocolate, coconut, nuts, cream cheese, chocolate chips.  I mean, what's not to love?  Seriously?  This cake is beyond good.  It is magical.  It's other worldly.   It's worth making.  Make sure you have people to share it with or you will eat the whole thing yourself.  I'm just sayin'.

I found this recipe on Cheryl's Recipe Archives at ideascomefrombrownies.blogspot.com.  She has some fabulous recipes and this is Earthquake Cake recipe #2.  Check out her blog if you like good things to eat.  And, make this cake.  You may feel the earth move under your feet.

Everyday Donna

Things to Remember:

“The Earth is God's pinball machine and each quake, tidal wave, flash flood and volcanic eruption is the result of a TILT that occurs when God, cheating, tries to win free games.” 
― Tom Robbins, Even Cowgirls Get the Blues

Chocolate Macaroon Bundt Cake - A Superbowl Must

If you don't love coconut, read no further.  This recipe is not for you.  If you do love coconut, come on in  - this recipe has your name ALL over it.  If you like Almond Joy's, coconut bonbons, macaroons, or anything that has coconut in it you are going to love this cake.

By the way, you probably want to make this cake for Superbowl Sunday.  Why?  Because it is so good.  It's somewhat like "chocolate heaven on a fork" good.  It's like "where has this been all my life" good.  It's "why haven't I made this before" good?!   Did I say it was good?  Not.  Kidding.

I don't usually post on Friday night, but the last two days have been super busy helping Daughter #2 and her family move.  Whew.  What a job.  Grandma is T. I. R. E. D. today.    On top of that, it is cold here in middle Tennessee and it was a day for comfort food.  We have been grabbing things here and there between cleaning and unpacking.  Time for some home cooking.

Tonight, I made one of our favorites - Shepherd's Pie - and for dessert Chocolate Macaroon Bundt Cake.  Is it comforting?  In every conceivable way.  Is it easy?  Yes.  Is it fabulously delicious?  Oh my heaven's yes.   Here is what you need to make this treat:

1 Devils Food cake mix - make according to directions on the box

Filling

2 egg whites
1/2 cup sugar
2 cups sweetened coconut flakes
2 TBSP flour
2 tsp vanilla

Mix all together and put aside.  I used a whisk.

Glaze
1 cup powdered sugar
2 TBSP butter
2 TBSP milk
1 cup chocolate chips

slivered or sliced Almonds, optional

Put a sauce pan on the stove and melt the butter at medium low.  Add the chocolate chips, powdered sugar and 1 TBSP of milk at a time until the chips are melted the the glaze is thin enough to pour.  If you need a little more milk, add sparingly.

Preheat oven to 350 degrees F.

Make the cake mix according to directions on the box.  Pour half the batter into a lightly greased non-stick Bundt pan.

Use a tablespoon and drop mounds of the coconut filling all around the center of the cake batter, spreading it out evenly by lightly tapping with the spoon, making sure it does not touch the sides of the cake pan.  

Pour the rest of the cake batter over the coconut filling.

Bake for 45 minutes or until a toothpick comes out clean.  Cool in the pan for 20-30 minutes and turn onto a plate to cool completely.  Drizzle with the chocolate glaze.  Decorate with slivered or sliced almonds if you wish.  (I wished).

This is a view from the top.

Look at all that icing puddling in the center of the cake.  Yum.  Yum.

Now, a cross section of the interior of the cake.

Look at that super tunnel of coconut that is sweet, and chewy, and fantabulous.

Isn't it pretty?  Don't you want a piece?  If you were here, I would gladly share.  Since you aren't here, looks like you need to make one for yourself, your family, and all your friends.  They are going to LOVE, LOVE, LOVE it.  Don't you want to run your finger through those big puddles of chocolate at the base of the cake?  Come on, I know you do.  That's what icing is for.  MMMMMMMMMMMM.

In order to enjoy the food, er game, on Sunday, it would be nice to have a fabulous dessert to go along with all the other scrumptious food that will most likely be available.  Maybe you have to take a dish to a party, perhaps you are the host.   Either way, this is a wonderful cake that will make you happy no matter who wins.  Gooooooooo team!  Can't you tell I'm a major football fan?  I try, really I do.

Everyday Donna

Things to Remember:

I'm old enough to remember the first Superbowl and this year is #47.  I was 17 (do the math).   It was not the big deal it is today, with parties and food and celebration.  It really has developed into a phenomenon that is lots of fun.  Hope your team wins!  Enjoy the halftime show!  Eat some cake.

I Know You Want One Of These German Chocolate Cake Bars!

Yesterday we did healthy, today not so much.  This has been a two dessert recipe week.  Why?  Because it just seems like that kind of week and Labor Day Weekend is coming up.  You may be celebrating that last big hurrah of summer with family and friends and you need dessert for a celebration.  Right?  If you don't want to try the Apple Pie Bars from earlier in the week, try these over the top fabulous German Chocolate Cake Bars.

This dessert is going to knock your socks off if you've never made it.  It's got all the good stuff like chocolate, coconut, nuts, chocolate chips, sweetened condensed milk, chocolate.  Did I mention chocolate?  Just in case I forgot, it's got chocolate and is it ever good.

Blame Pinterest, friends, it's all their fault.  I start looking through all the posts late at night and there is one good recipe after another and I am just happily pinning away.  What's the use of pinning if you don't make some of these delectable treats.   It just becomes a past time.  Me, I am all about jumping in with both feet and giving these recipes a try.

There have been a couple that were not keepers, but for the most part they have all been really good.  These German Chocolate Cake Bars are the bomb.  Seriously, the bomb.  The only flaw I can find is that the recipe uses a Devil's Food Cake Mix and next time I might use a German Chocolate Cake mix just to get a more German chocolate taste.  Don't get me wrong, the Devil's food is really, really good.  It was just not really German chocolate.  If you don't know, it's really not German chocolate, but German's chocolate which is a brand name.  Through the years, it has come to be known as German chocolate.  Just a bit of trivia for you.  You can buy German's chocolate at the grocery in the baking aisle of you want real German's chocolate.

This recipe originally came from your friend and mine, Paula Deen.  Now we all know Miss Paula knows a knockout dessert and they are always worth a try.  Try it I did and it is definitely a keeper.

Here is what you need:

1 box Devil's Food Cake Mix (or German Chocolate Cake Mix)
1/2 cup melted butter
1 large egg

1 14 oz can sweetened condensed milk
1 tsp vanilla
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1/2 cup semi sweet chocolate chips  (I used 1 cup, cause why not?)

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix cake mix, butter and egg.  Press in bottom of pan.  Do not press up the sides of the pan.  Bake 7 minutes.

While the base is baking, mix the filling.  Mix sweetened condensed milk, vanilla, egg and nuts.  Pour evenly over warm crust .  Sprinkle with chocolate chips.  Use 1 cup if you really like chocolate (and we do)!

Bake 24-30 minutes until light golden brown.

Cool completely before cutting into squares.

I mean, look at all those chocolate chips!  Who wouldn't want that many?  If you only want 1/2 as many, that's your choice, but the full cup made it really awesome.  Of course, we all had a little scoop of vanilla bean ice cream on ours just in case you want to give that a try.

Thank you Paula Deen.  You did not fail to deliver one more decadent, totally unhealthy dessert for our enjoyment.  Give these a try, you will be glad you did.

Everyday Donna

Things to Remember:

“All you need is love. But a little chocolate now and then doesn't hurt.” 
― Charles M. Schulz

Donna's Fresh Peach Dump Cake

Freestone peaches are finally in at the farmer's market.  Hooray!!  I love the early cling peaches, but they are hard to slice since the pit does not come out easily and you lose some of the peach that clings to the pit.  Freestones get their name because you cut around the middle of the peach, pop it open and the pit comes right out.   That way, you do not loose any of the succulent, juicy peach flesh.  You get to eat and utilize every last bite of juicy, sweet, heavenly peach.

I brought home a big basket of peaches the other day and wanted to make something right away because the peaches were very ripe and would not last long in this heat.  I HATE to waste a peach.  I shared some with our daughter's because their boys love peaches and I used the rest to make my fresh peach dump cake.   This recipe is quick and easy and you really should try it.

Here is what you need:

8-10 large peaches, peeled, pitted and sliced.
1/2 cup sugar
2 tsps. cinnamon
1/2 cup chopped pecans
1 cup shredded sweetened coconut
1 can sweetened condensed milk
1 box yellow cake mix, dry
1 stick butter, melted

First, peel and slice the peaches and place in a large bowl.  Sprinkle peaches with 1/2 cup granulated sugar and the cinnamon and stir to help the peaches release their juices.  These peaches were so sweet, I didn't need more sugar.  Feel free to add a little more sugar if you think it's necessary, but remember you are going to add a can of sweetened condensed milk.  Place the peaches in a 9x13 pan.  Sprinkle the peaches with the chopped pecans and shredded coconut.  Pour the sweetened condensed milk over the peaches, pecans and coconut.  Sprinkle the dry cake mix evenly over the peaches.  Pour the melted butter over the dry cake mix.  Bake in a 350 degree oven until the cake mix is brown on top.

Now let me tell you, the sweetened condensed milk caramelizes on the peaches, coconut, pecan goodness and wowza, it is delicious.  The buttery crunchy cake mix adds another  level of goodness.  If you don't like coconut or pecans, leave them out, but they do make the cake even MORE delicious.  Also, you can add a big dollop of whipped cream or ice cream and yum, yum, yum, you have one of the best desserts ever!

If you have a basket of fresh peaches and are wondering what to do with them, give this super easy dessert a try.  It's worth the time it takes to peel and slice the peaches and it's easier than making crust for a pie or cobbler.  As a matter of fact, I think I am going to go have a bowl full of goodness right now.  Wish you could join me.

Everyday Donna

Things to Remember:

I really think heaven must smell like peaches, or peaches smell like heaven.

Not Your Traditional Sweet Potato Casserole - Sweet Potatoes, Pineapple, Coconut, and Pecans

Someday I may learn how to take a "food" picture that looks as good as the food tastes.  It would be so nice if there was a way to take a picture on your kitchen counter or table that looks like one from a magazine.  Unfortunately, it doesn't because I took this casserole right out of the oven ready to put on the table for dinner.  Do you know how hard it is to set up a shot in a hurry while people are waiting to eat?  It is not easy at all, especially when it is in a casserole dish or some sort of pan and you are looking down at it.  This one kind of looks like a pizza, but it's not.  It is a truly amazing sweet potato casserole with pineapple and coconut.  To that mix, I also add pecans.  Why?  Because I like them of course.

I then tried to take a picture of it served on a plate and I won't tell you what it looked like, so I nixed that picture.  Sorry.  The words dog and food come to mind.  It just did not look appetizing in any way so use your imagination and think about how wonderful it tastes because it does.

Do you like sweet potatoes?    We sure do, especially baked with some butter and a little cinnamon on them.  Yummmm.  Or, there is the standard sweet potato casserole with the marshmallows on top and it is really, really delicious I am not denying.  It's the one every mom made for Christmas and Easter when we were growing up.  But, there are more casseroles and recipes out there, and this is one of my favorites.  It is out of my Saint Louis Days, Saint Louis Nights Cookbook and I have been making it for years.

Do you know the difference between a sweet potato and a yam?  You know how some people call them yams?  I looked it up (of course) and it seems that they are two totally different plants botanically.  Yams come from Africa - sweet potatoes are grown here.  There are two varieties of sweet potatoes and one remains hard when cooked and the other is soft.  The canned ones in the grocery that say yams are actually the soft variety of sweet potatoes.  The soft sweet potatoes were called yams by African slaves because it reminded them of the ones they knew and that is how we came to call them yams.  Now, does that clear that mystery up?  Did for me.

Sweet potatoes are very nutritious!  Here is some information I found on the web that might actually shock you.  I knew they were nutritious, but not THAT nutritious.  Check it out.

According to nutritionists at the Center for Science in the Public Interest (CSPI), the single most important dietary change for most people, including children, would be to replace fatty foods with foods rich in complex carbohydrates, such as sweet potatoes.

CSPI ranked the sweet potato number one in nutrition of all vegetables. With a score of 184, the sweet potato outscored the next highest vegetable by more than 100 points. Points were given for content of dietary fiber, naturally occurring sugars and complex carbohydrates, protein, vitamins A and C, iron and calcium. Points were deducted for fat content (especially saturated fat), sodium, cholesterol, added refined sugars and caffeine. The higher the score, the more nutritious the food.

Sweet potato baked 184  next highest vegetable
Potato, baked 83

Now, are you shocked?  It is the MOST nutritious vegetable that you can eat.  The next vegetable to it is a plain potato.  Who knew?  Now we all know and that is amazing because they are versatile, delicious and nutritious.  Yay for the sweet potato!  At least it's not something like Brussel's sprouts and only a select few of us seem to like those.  

We were having company for dinner last night and I decided to bake a ham.  There is something about spring that says it's time to eat ham.  Maybe it's because so many people serve ham for Easter, I really don't know.  So, I needed some sides and when I bake ham, I think sweet potatoes - they just seem to go with ham.  That meant pulling out one of my favorite recipes - sweet potato souffle with pineapple and coconut.  Don't panic, it's not like a traditional souffle.  Not really sure why it's called that, maybe because of the eggs in it.  I will tell you this, it is fantastic and easy.  Here is what you need.

8 medium sweet potatoes (or 2 32 oz cans, drained)

1/2 cup (1 stick) butter

1/2 cup granulated sugar

1/4 cup  brown sugar

2 well beaten eggs

2 tsps baking powder

1 cup drained, crushed pineapple

1/2 tsp salt

1/2 cup coconut

1/2 cup chopped pecans (optional)

Wash sweet potatoes and bake, covered with foil at 400 degrees for 45 to 60 minutes until fork completely penetrates potato.

Cool, peel and put potatoes in a large mixing bowl.  Mash potatoes until smooth.  Stir in butter and both sugars.  Add the eggs and baking powder, pineapple, and salt.  Mix well.  Transfer ingredients into well-greased 2 quart casserole.  Bake at 350 for about 30 minutes.  Remove from oven and cover with coconut and pecans.  Bake an additional 10 minutes.

(Because yesterday was volunteer day for us, I used canned yams drained.  They worked fine.  I do think fresh sweet potatoes are a little better, just depends on how much time you have.)

Ooooooooooooh my, this is good.  Our daughter said it's like eating dessert for dinner and it is.  Even her 2 year old gobbled it down.  Now that is an endorsement!  

This is an excellent side dish to serve when you are looking for something different and it makes a lot - great for a crowd.  Also, keep in mind just how nutritious sweet potatoes are (just don't tell your children).   Let's all eat more sweet potatoes.

Everyday Donna

Things to Remember:

Sweet potatoes are not just for holiday meals!  Enjoy them anytime.  They are good for you and taste good too.

Pretty As A Peach

How do you pass up a basket full of peaches at the Farmer's Market?  They smell like heaven, they look like perfection, they taste like manna and there are so many options - so much potential.

After our weekly shopping trip yesterday, I came home with another huge basket of peaches.  I just can't buy a few when the whole basket is calling my name.  Do you ever have that happen?  Yes, they speak to me.  They speak of warm summer days and memories and good things to come.  They hold promise.  There is creative potential in that basket.  There is hope and happiness.  You didn't know that about a simple peach did you?  Well, that is what I see when I look in that basket.  So, I picked the basket that called out for my attention and brought it home along with a lot of other wonderful summer goodness. We can talk about that later.  Right now, let's discuss these peaches.

I have already made a batch of peach preserves (incredible with biscuits), and I am sure there is another batch in this basket.  We have had sliced peaches on ice cream and several heavenly cobblers, but this time another idea came to me.  See?  Creative potential at it's finest!

What if I made a peach upside down cake like a pineapple upside down cake, but put my own spin on it?  Sounded good to me so this is what I did and let me tell you, it worked!  Here is the recipe and what you will need.

Ingredients:

about 6 large ripe peaches (amount may vary)
1 yellow cake mix
1/2 stick butter
1 cup brown sugar, packed down
1/2 to 2/3 cups granulated sugar
cinnamon, enough to sprinkle over topping
coconut, a few palms full
pecans, about a 1/2 cup chopped

1 9x13 baking pan

heat oven to 350

Slice peaches in uniform size, no more than 1 inch thick at widest point
put 1/2 to 2/3 cup granulated sugar over them (to draw out the juices).  Stir to distribute sugar.  If you don't have enough to cover the bottom of the pan, slice a few more peaches and stir into the butter/brown sugar mix in the pan.

Make yellow cake mix according to directions, set aside.

Melt 1/2 stick butter in 9x13 pan.  Remove pan from oven as soon as butter is melted.  Add brown sugar to butter and stir, it will be very thick and pasty.  Add peaches and mix in juice. Make sure to mash out any lumps in the brown sugar.   Distribute peach slices evenly over bottom of pan.  This is why uniform size is necessary, so that when you bake the cake, it will turn out of the pan and look pretty.

Now, add a few hands full of coconut.  (I didn't measure.  Oops)  Enough to distribute over entire pan, but not too thick.  Sprinkle nuts over coconut.  Evenly sprinkle with a little cinnamon.  Now, pour cake mix over the topping and use a spatula to make sure the cake batter covers all of the topping.   Put in the oven and bake until a toothpick inserted in the center of the cake comes out clean.  It takes longer than the cake directions say because of all the topping.  It will get very brown, so don't be alarmed.  Remove from oven when cake is done.

Let the cake cool until you can put your hand on it and it is only slightly warm.  The edges should separate from the cake pan.  Now comes the tricky part.  Place a large tray upside down on the cake pan.  Pick the tray and the cake pan up and flip it over quickly to turn the cake right side up on the tray.  Good luck!  Your cake should look like the one above.  If you don't like coconut, or nuts, or either, just leave them out of the topping.  The peaches are delicious on their own.  We just happen to love all of the above and I tossed it all in the mix.  This cake is fabulous warm with a dollop of whipped cream or ice cream.  (It's also fabulous if it's not warm and there's no ice cream or whipped cream)  Talk about good summertime eating!  Oh yeah!!

Enjoy the fresh fruits and vegetables of summer.  It may take a little effort to prepare so many of the wonderful things nature has provided for us, but your family will love you for it.  That's why summer bounty holds so many memories for me.   Think I'll go have a piece of summertime memory right now.  Hope you enjoy this recipe.  Make some memories for your family.

Everyday Donna

Things to Remember:

“A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
Melissa Fay Greene, ‘Praying for Sheetrock’