Bailey's Salted Caramel Chocolate Pie...in Honor of Pie Day

March 14.

3-14

3.14

Pi.

Today is Pi Day.  Also known as Pie Day for those that like pie, such as myself.

For Pie Day, obviously I wanted to make some pie.

I've had a bottle of Bailey's Irish Cream that I've been needing to use up for a while.  So I did a Google search for "bailey's pie."  And I stumbled upon this delicious creation from She Wears Many Hats.

It was super easy, most of the ingredients I already had and it required no baking.  It was a done deal.

It came out soooo good.  The slight bitter taste of the alcohol balances the sweetness of the chocolate, leaving it not too sweet and me wanting more.

I actually made this a day ahead and it was killing me something fierce to not take a bite yesterday.  But my patience paid off.  I dived into my slice after a workout and I can't even explain the joy I had.

Booze and desserts are always a good combo with me.  This pie is a win if you're like that too.  I wouldn't recommend feeding this to minors though.  Because baking isn't involved, the alcohol is definitely present.

Bailey's Salted Caramel Chocolate Pie
from She Wears Many Hats

-6 oz semi sweet chocolate chips or morsels
-1 c heavy cream or whipping cream
-1 tbsp sugar
-4 (or more) tbsp of Bailey's Irish Cream (your choice of flavor, I imagine it would taste good regardless)
-chocolate cookie pie crust (make it yourself or buy it)
-course salt for sprinkling
-and whatever toppings you want; I drizzled melted caramel over it

Melt the chocolate and set aside.

Beat together the cream and sugar until soft peaks form.  You want it pourable but enough of a solid to hold a shape.

Mix in the Irish cream and melted chocolate.

Pour into the pie crust and top with the salt and additional toppings.

Put it in the fridge for 4-6 hours, or until it sets.

Tasty Thursday: Peppermint and Pretzel White Chocolate Bark

Need a way to use up those leftover candy canes from Christmas?  Crush em up!  Along with crushed pretzels and white chocolate, you've got yourself a sweet and salty treat.

The last time I made chocolate bark, it didn't turn out so well.  They were as fragile as egg shells and started to melt as soon as they were touched.

Mindy at Creative Juice made the chocolate bark in a way that was sturdy enough to break into pieces but not melt at the sheer touch of fingers.

Here's what you do:

-Crush up some pretzels.  I crushed a handful at a time until I had about a cup.

-Crush up 2 candy canes...or more, whatevs.

-Melt some white chocolate.  I used 1 bag of Tollhouse chips and got about a square foot of chocolate to break up.  I melted half of the chocolates at a time.

-Pour the melted chocolate onto some parchment paper.  Spread it out to make it even along the surface.

-Sprinkle half of the crushed pretzels over the chocolate while it's still melty.  I pressed the bigger pieces into the chocolate to make sure they're nice and snug.

-Then go and do something to pass the time.  The chocolate has to cool completely and harden.

-Melt the rest of the chocolate and pour over the cool chocolate, spreading it evenly.

-Sprinkle the rest of the pretzels and crushed candy canes, pressing the bigger pieces into the chocolate.  

-Twiddle your thumbs while waiting for the chocolate to cool and harden.

-Break up the chocolate into pieces...or eat the thing whole.  Your choice.

Tasty Thursday

I have a slight obsession with Where's Waldo.  Every time I see a Where's Waldo book, my face lights up.  I've loved Waldo since childhood.  It's something about finding a man in a striped sweater and his friends that get me all excited...

For Christmas yesterday, the BF got me a compilation book of all the Where's Waldo puzzles.

Best. Christmas. Ever.

I've only had the chance to complete one puzzle and I've come to this conclusion.  There's no way a nine year old can do them.  Ain't no way.  After a couple of minutes, my brain was hurting and it felt like I was growing cataracts or something on my eyes, they were so sore.

Anyway, this Christmas I tried out two recipes that are definite keepers.  One's an appetizer type and the other's a boozy type.

I made Killer Artichoke Bread from The Girl Who Ate Everything.  Let me start off by saying that it really was killer.  You can't go wrong with bread, cheese and butter.  And artichokes are vegetables.  Right?  So it can't be THAT bad for you.

Killer Artichoke Bread
adapted from The Girl Who Ate Everything

-1/4 c butter
-big spoonful of minced garlic
-14 oz jar of marinated artichoke hearts, well drained and chopped
-about a cup of shredded Mozzarella
-about half a cup of shredded pepper jack
-about half a cup of grated Parmesan
-1/2 c sour cream
-1 loaf of Italian bread, sliced lengthwise
-salt and pepper, to taste

Melt the butter over medium-high heat.  Add the garlic and cook for about 30 seconds.  Add the chopped artichoke, cheeses and sour cream.  Stir until everything is combined and remove from heat.

Spoon the artichoke/cheese mixture onto the bread.  Broil for about 4-7 minutes or until the cheese is melted and starts to brown.

Slice into pieces and you got yourself some cheesy artichokey goodness.

And since you've wrecked your diet by eating this bread, you might as well make yourself a boozy milkshake later.

This peppermint milkshake requires three must have ingredients:  peppermint schnapps, vanilla ice cream and whole milk.  Whole milk!  What!?  I know.  But the thick milk helps it have that creamy thickness that alot of milkshakes have.  And it's still thin enough you can drink through a straw without having a brain aneurysm.  And besides, at this point you've already gone past the point of no return with your calorie intake, so what the heck.  Indulge.

Peppermint Cocktail Milkshake
-1 c whole milk
-2 c vanilla ice cream
-3 oz peppermint schnapps

Blend everything together.  If you have some candy canes laying around, crush 'em up and add those too!  I don't want to say this makes two servings because, honestly, I could drink the whole darn thing, so enough for two glasses it makes instead.  And if you're feeling really fancy, add whipped cream on the top.

Tasty Thursday

It's been so hard for me to get back in a routine since moving.  It wasn't really until the last couple of days really that things started going back to normal.

Anyway, I'm the type of person that likes to find an occasion to bake something.  Well, prior to moving, I made these delicious peanut butter cookies.  OMG.  Normally peanut butter cookies are on the crunchier, harder side.  Not these babies from Sally's Baking Addiction.  The softest PB cookies ever.  And since I made these for July 4th, I snazzed them up with red, white and blue M+Ms.

Peanut Butter M&M Cookies
from Sally's Baking Addiction

1 stick of salted butter, softened at room temp
1/2 c light brown sugar
1/4 c sugar
1 egg
3/4 c creamy peanut butter (I'm pretty sure I put in more but it still tasted good)
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 c flour
1 1/2 c M&Ms

Cream together the butter and sugars.  Mix in the peanut butter, egg and vanilla, in that order.  Slowly mix in the baking soda and flour, but don't over mix.  Fold in the M&Ms.  Chill the dough for at least 30 minutes.  You can also do what I did and take a couple bites of the dough as it chills...

Preheat the oven to 350 degrees.  Drop the chilled dough onto ungreased cookie sheets.  And to make the cookies pretty you can press a couple of the M&Ms onto the top of the dough balls.  Press the dough balls a little since they don't spread much during baking.  Bake for 8-9 minutes.  

Don't over bake them!  They'll be soft and look undone, but they'll firm up as they cool.

Tasty Thursday

What's a girl to do when she really wants rice krispy treats and oreos?  Well that predicament didn't last long.  Crush up some oreos and add it to your rice krispy mix.  What would've lasted a week...possibly two in a normal household lasted us, oh, maybe three days...I would have one for breakfast and one or two later for snacks.  Hey.  Don't judge.

And, want to know a good alcoholic drink if you don't like the taste of regular beer.  Lager + lemonade.  It's called a Radler, or some might even call it a Shandy.  Either way, it's delicious and I could seriously see these creeping up on a person.  I happened to use Land Shark since that's what we had.  Mix equal amounts of lemonade and beer, this'll depend on your taste preference, half and half is just a good starting point.  With summer coming, this'll be a great drink.  Let the young ones drink the lemonade and you'll drink the Radlers.

Shamrock Shake Cupcakes w/ White Chocolate Frosting

Top of the morning...errr...afternoon to you.

St. Patrick's Day.  The only day you can get away with looking like a little green man looking for that pot of gold.  It's also another excuse to get drunk, because, you know, apparently all the Irish do is drink and fight.

For me, it's an excuse to bake.

I love McDonald's Shamrock Milkshakes.  It might be the novelty of being available for a couple of weeks a year, but I always look forward to February because I know they'll start being offered.  And then April hits, and the shakes go away.  I know there's copycat recipes floating around that I have yet to try.  Until then, McD's Shamrock Shakes will have a place in my heart.

So when I saw a recipe for Shamrock Shake Cupcakes from Better Homes and Garden, I stopped what I was doing, immediately printed off the recipe, and checked my pantry.  Unfortunately, I didn't have some of the ingredients on hand, so I had to wait til I did my grocery shopping, which was only the next day.

The cupcake itself wasn't too sweet and had a slight mint flavor (I don't think I added enough).  The white chocolate buttercream frosting was sweet so it balanced with the cupcake.  Overall, pretty good I must say.  The recipe calls for Creme de Menthe, but I didn't feel like buying it just for the little bit I needed, so I used milk, mint extract and green food coloring.  I also cut the recipe in half since I didn't want 20 cupcakes.

Shamrock Shake Cupcakes w/ White Chocolate Frosting
from Recipe.com (Better Homes and Garden recipe)

Ingredients:
Remember, cut this in half if you don't want 20 cupcakes
Cupcakes
4 egg whites
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/4 c green creme de menthe <-- Since I cut the recipe in half and didn't have this on hand, I used 4 tbsp milk, 1/2 tsp mint extract (I'd recommend adding more) and green food coloring til I got a deep green color.
1/2 c shortening
1 3/4 c sugar
1 tsp vanilla extract
green food coloring

White Chocolate Frosting
2 sticks softened butter
6 oz white baking chocolate with cocoa butter <--- This is important.  Look at the ingredients.  The consistency won't come out right if it doesn't have cocoa butter.  I used Bakers chocolate.
1/3 c whipping cream
powdered sugar
green food coloring

-Allow the egg whites to stand at room temperature for about 30 minutes.  In a bowl, stir together the flour, baking powder, soda and salt.  In a glass bowl, combine the buttermilk and creme de menthe.
-Preheat the oven to 350.  In another bowl, beat the shortening for about 30 seconds.  Gradually add the sugar and beat until light and fluffy.  Beat in the vanilla.  Add the egg whites and beat well.  Alternately add the flour mix and the buttermilk mix, a little each time, and beating until everything is just combined.
-Spoon the batter into cupcake liners, about two thirds full.
-Bake for 15-18 minutes or until the tops spring back when lightly touched.  Cool the cupcakes completely on wire racks.
-Melt the white chocolate and whipping cream together and stir until smooth.  Let it sit for about 15 minutes. Gradually beat the butter into the melted mixture until combined.  Gradually beat in powdered sugar until you have the icing consistency you want.  And this where I added a drop or two of the food coloring.

Happy St. Patrick's Day!

February 14

Google kindly reminded me that today is George Ferris's birthday.  Without the ferris wheel, I wouldn't be able to say I've operated one and probably wouldn't have met the BF.  So thank you Mr. Ferris and happy birthday!

Anyway, it's also Valentine's Day.  If you're the type to celebrate, I hope you had a good one.  I don't particularly care for this holiday.  I personally think it's turned way commercial.  But I'm not knocking anyone else that partakes on this day.  In fact, V-day does give me an opportunity for themed deserts...which I indulged with Triple Decker Red Velvet Cupcakes.  Yes.

Bu anyway, yesterday, the BF did surprise me with some small things for the occasion, even though I kept telling him we're not doing anything for Valentine's.  He works late tonight and wanted to see my reaction, so he gave me my gifts early.

It was pure nerd joy.  I've had an obsession with owning my own Wookie.  And I finally got one!  Albeit, he is small, but I love him nonetheless.  I'm also a fan of Star Wars, so the rest of what I got was awesome too. The biggest surprise was a Nerf gun.  Heck yes.  We've been talking about owning a Nerf gun for years, but never buying one because they are kind of expensive considering it's essentially a piece of plastic.  So I was completely shocked to see one in my possession.  And I'm pretty sure he got it because he wanted one just as equally, but used Valentine's Day as an excuse.  We've already been target practicing with the dog's squeaky toys.  It's only taken me 27 years to get a Nerf gun...

For the cupcake:

-Use your favorite red velvet cake recipe.  Once baked and cooled, cut them into thirds (or halves and just use the bottoms from other cupcakes).

-Pipe your favorite frosting in between the layers and on top.  I used a mix of butter cream and marshmallow cream for my frosting.

Tasty Tuesday: Chocolate Eclairs

The BF's birthday was yesterday and I made two desserts.  He's special enough that he got two.  Dark chocolate fudge cake and chocolate eclair cake.  And they can't be any more different from each other.

The BF has a love affair of sorts with this chocolate eclair recipe.  He's mentioned that it's his favorite dessert ever.  And I will have to admit, it is pretty darn good.  Graham crackers.  Mmm.  French vanilla pudding and Cool Whip.  Yes.  Chocolate.  Can't go wrong that.  All put together to create a marvelous no bake dessert. 

This is the recipe that his mom has always used and I have no idea where she got it from.  The last time I made this, the store didn't have french vanilla pudding (seriously?) and regular vanilla was used instead.  Still tasted good, but not the same.... 

Chocolate Eclairs
1 box honey graham crackers
2 boxes instant French vanilla pudding
3 c milk
1 tub Cool Whip

-Cover the bottom of a 9x13 inch pan with graham crackers.
-Mix the pudding mixes with the milk. Whip until it thickens. Then fold in the Cool Whip.
-Place half of the pudding mixture over the graham crackers in the pan. Then cover that layer of pudding with more graham crackers. Pour the rest of the pudding mix on top of that. Cover with a last layer of graham crackers.

2 squares unsweetened chocolate
2 tbsp butter
1 tsp vanilla
2 tbsp corn syrup
1 1/2 c powdered sugar
3 tbsp milk

-Melt together the chocolate and butter. Add the vanilla, corn syrup, powdered sugar, and milk. Pour over the graham crackers and refrigerate for a couple of hours.

Seriously, the hardest part of this is waiting for the cake to set in the fridge.

Happy Halloween!

Hurricane Sandy wasn't too bad here.  Just some rain and crazy wind.  Although, the storm did bring in some gnarly looking clouds...

Happy Halloween though!  As a kid, this was one of my favorite holidays...mainly because of the candy.  I grew up in a minimum sugar household, so Halloween was always a good way to stockpile for the year.

I'm not a big fan of candy corn.  I can eat a couple, but then I just hate the taste.  But, for my own Halloween treat, I made a fruity concoction with the candy corn look.

Not the greatest picture thanks to my phone...

One version was lemon jello and pineapple, mandarin oranges, and Redi Whip.  The other version was just pineapple, oranges, and Redi Whip (they're opposite in the picture).  The lemon pudding I could completely do without, so I don't think I'll be sticking with that version in the future.  The plain pineapple with the oranges and whipped cream...OMG, it was so good.  I'm pretty sure I scarfed it down in one go around.

Recipe Review: Mini Butterfinger Cheesecakes

Not only do I have butter fingers (it's true, stuff falls out of my hands ALL THE TIME), but I love Butterfinger chocolate bars.  Chocolate, peanut butter and Bart Simpson equals a great combination.  Then add cheesecake into the mix and I have myself a delicious after dinner dessert... or after work snack...

or breakfast...

The original recipe from Favorite Family Recipes called for a mini muffin pan, which I don't have and didn't want to buy.  I ended up increasing the baking time to account for me using a regular muffin pan. 

Mini Butterfinger Cheesecakes
from Favorite Family Recipes

For the crust:
1 c crushed vanilla wafers
2 tbsp sugar
2 tbsp butter
pinch of salt

For the cake:
8 oz softenend cream cheese
1/4 c creamy peanut butter (I used about 1/2 cup because I wanted more peanut butter taste)
1/2 c sugar
1 egg
2 tbsp heavy cream
pinch of salt
4 fun size Butterfinger bars, crushed

For the topping:
1 c semi-sweet chocolate chips
2  fun size Butterfinger bars, crushed

Preheat the oven to 350 degrees.  Mix together the wafer crumbs, sugar, butter and salt in a bowl.  Press the mixture onto the bottom of each cup of the muffin tin.  Bake for 10 minutes.

Reduce the oven to 300 degrees.  Beat the cream cheese and peanut butter until smooth.  Beat in the sugar, egg, cream and salt until it's all well combined.  Slowly stir in the crushed Butterfingers.  Pour the batter evenly over the baked crusts.  Bake for 20-30 minutes or until the cheesecakes are set (mine were done after about 30 minutes with a regular muffin tin).  Let them cool for about 2 hours and remove them from the pan.

Melt the chocolate chips until smooth.  Spoon the melted chocolate over the cheesecakes and sprinkle the crushed Butterfingers over top.

The BF, who doesn't like Butterfingers, even ate some.  He said he left me the majority of the cheesecakes because he knows I like Butterfingers.  It was his subtle way to say he didn't care for them.  Oh well, more for me!

And apparently, the dog and cat even like Butterfingers.  I came home to this.

Here's how I think it went down. 

I leave for the store.  Cat jumps up on counter (where he knows he's not allowed).  Walks around on counter, including my food prep space, looking for something to scavenge (we think it's the "hunt" for him).  Cat finds candy bars in bag.  Cat sticks head into bag.  Cat manages to pull out two candy bars (whether at once or not, who knows).  Cat drops them from his mouth onto kitchen floor.  Dog hears something fall onto floor.  Dog goes to kitchen to investigate.  Cat jumps off from counter to get to candy bars.  Dog sees Cat show interest in candy bars.  Dog runs to candy bars, grabs them in her mouth and brings to living room.  Dog proceeds to rip open the wrappers and eat both candy bars.  Dog growls at Cat while he tries to approach.  Dog sniffs the carpet for candy bar crumbs.  Dog jumps onto couch and falls asleep until I get home.  Cat approaches the candy bar wrappers for any leftover crumbs.  Cat walks away and carries on with his day.  Cat and Dog hear the front door open.  Cat runs under the bed and hides because he knows he's in trouble.  Dog wakes up and tries to hide under couch blankets.  Owner is impressed Dog ripped open the wrappers and didn't eat them.  Owner thinks Dog is genius.  Dog will now probably get an upset stomach and diarrhea.  Cat will probably jump on the counter again to chew on something, just to spite us.  The end.

We All Scream For Ice Cream

Well, you might not, but I certainly do!

This cold, dairy concoction is a party in my mouth every time.  It could be -51 degrees outside, and I'll still eat that stuff.  There isn't a flavor I don't like...wait.  I take it back.  I tried a wasabi flavor at Cold Stone Creamery once, and it was not pleasant.  Whoever thought of that flavor was horribly mistaken!  But other than that tasting accident, I don't usually turn down the stuff when offered. 

My favorite flavor is a tie between strawberry and butter pecan (which I was told is an old person flavor, but whatevs).

Sometimes, I like to get creative with my ice cream. 

Exhibit A.

 

Exhibit B (my favorite)

 

The first one is chocolate ice cream with pineapple.  The BF thought this sounded absolutely disgusting.  But I say, if you like orange and chocolate together, this'll be a great combo.

 

The second is vanilla ice cream atop sliced bananas, drizzled with caramel and topped with crushed graham crackers.  Holy guacamole, this was so good!  The graham crackers added this awesome texture that just made me want more. 

 

Normally, when I eat ice cream (and, cough, if I use a bowl at all, cough) I'll fill the whole flippin bowl.  But, because I mixed in other stuff, I ended up using less ice cream.  So, technically, less ice cream cream means more healthy, right!?  I will take that silence as a yes.  I win!

 

 





Recipe Review: Confetti Cookies

I was going to make these for July 4th and these were supposed to be called "Firecracker Cookies."  But for 2 weeks leading up to the fourth, I couldn't find red and blue sprinkles ANYWHERE.  It was ridiculous.  The BF and I went to every grocery and craft/hobby store in the area.  Nothing.  And it wasn't until this last weekend, my regular grocery store had a box of red, white and blue sprinkles.  I wanted to punch the store in the face.  Why didn't they have these when I needed them.  Don't they care about my MY needs?  Le sigh...

Anyway, so I had a box of the cake mix that was needed for the recipe just sitting around, so I bought a package of regular multicolor sprinkles and got to it.  This was the first time I've ever had cake mix cookies, and I was impressed.  They were so easy, and really addicting.


Confetti Cookies (originally Firecracker Cookies)
from Cookin Cowgirl

18.25 oz french vanilla cake mix (I used Duncan Hines)
1 tsp baking powder
2 eggs
1/2 c veg. oil
1/2 tsp vanilla extract
1 c "jimmy" sprinkles

Preheat the oven to 350. 

Mix together the cake mix and baking powder.  In another bowl, mix together the eggs, oil, and vanilla.  Add that mixture to the cake mixture and stir to combine.  Stir in the sprinkles.

Drop by spoonfuls onto a cookie sheet.  Bake for 10 minutes.  Cool for 5 minutes before transferring them to a cooling rack.

Recipe Review: Twix Brownies

Holy crap.  Twix + Brownies = Heaven in my Mouth.

These were so good, I can't even begin to describe this gooey, chocolatey, amazing masterpiece.

It's a little involved, but so worth it.  I dare you to make these.  You'll be glad you did.

Twix Brownies from Jasey's Crazy Daisy
For the crust:
1 pkg of shortbread cookies
6 tbsp butter

For the brownie layer:
1 pkg brownie mix (and the ingredients called for on the box)
1/4 c hot fudge topping

For the caramel layer:  (I actually had a jar of caramel topping that I used instead)
1 bag of caramels
2 tbsp heavy cream

For the chocolate layer:
1 pkg chocolate chips
2 tbsp butter
1/4 c heavy cream

Grease the bottom of a 9x13-inch baking pan, or line the pan with tin foil.  Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add the cookie crumbs, stirring until all the crumbs are moist. Press into bottom of the prepared pan.

Prepare the brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge into the brownie batter (straight from the jar, unheated). Pour the batter on top of the cookie crust and bake as directed.  Cool.

Place the caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over the cooled brownies.  Let it cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.  Like I said earlier, I had a jar of caramel sauce, so I just poured the stuff onto the brownie layer.

Melt the chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over the cooled caramel layer.  Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.

My Old Kentucky Home

The BF and I made a 12 hr road trip to my parents' house in Kentucky.  Since my older brother and I moved away (far away) after college, it's hard for my mom to have all of her kids under one roof.  And since the whole fam was together, we celebrated my baby brother's 16th birthday a couple of weeks early.  I also found out I'm gonna be an aunt!!!  My sister-in-law and brother showed me their sonograms.  So exciting!!  I'll finally have a reason to get the cute baby stuff I've been seeing lately.



Instead of just cash or a gift card, I found this idea online to put cash in an umbrella.  I found this Spiderman one on clearance and decided to make a theme.

The BF found this Angry Bird squeaky for the dog prior to the trip.



We finally got to see the recording of the Today Show we were on.

There's one more person in this picture!  A baby in case no one could read into that...



My cake that I messed up decorating.  I envisioned it to look so much smoother, but I got impatient and poured too hot chocolate ganache and it melted everything.  But anyway, it's a chocolate fudge cake, with buttercream icing, chocolate ganache and melted white chocolate (recipe follows).



It was still delicious though.

He also got Spiderman fruit chews, mac and cheese and band aids.  The umbrella was the last thing he opened.

Pretty mom-to-be

Our family tradition of Mexican Train Dominoes

She got tired on the way back.

So we let her drive a little.



One of the rest stops in Maryland has a pedestrian bridge that goes over the highway so we had to get a picture.

My go-to chocolate cake recipe for boxed cake mix.

Best Ever Chocolate Fudge Layer Cake

1 c semisweet chocolate chips
1 pkg fudge cake mix
1 pkg instant chocolate pudding mix
4 eggs
1 c sour cream
1/2c oil
1/2 c water

Preheat the oven to 350 degrees.  Grease 2 cake pans.  Beat the cake mix, pudding mix, eggs, sour cream, oil and water until moistened.  stir in the chocolate chips and continue mixing for about 2 minutes.  Spoon the mixture into the pans.

Bake for 30-35 minutes.  Cool for 10 minutes.  Loosen the cake from the pans and invert them onto wire racks.  Cool completely before icing.





Stay classy,
Heidi