Birthday Cake Martini

I have a really dirty, shameful secret, and I guess I have to share it, in order to post this recipe.

Augh!

You guys know I’m the Evil Cake Overlord, and purveyor of all that is awesome about cake. You know that I swear by Swiss Meringue Buttercream, which is – quite simply – the most fabulous frosting that ever existed. I have never steered anyone wrong when it comes to matters of cake.

Here’s the thing: That “frosting” you buy in a can? Like… the “cream cheese” stuff? The stuff I would never personally put on a cake… ever?

I love it.

I have the most ridiculous sweet tooth ever, one that knows NO shame. While I would never use canned frosting on cake, it has other great uses… like making store bought gluten free cookies palatable. Melting some and drizzling it over ice cream is probably my guiltiest of pleasures. (Hear that? That’s the sound of my “cred” dying… ack! ).

With the new cake vodkas on the market, there’s another great use for it – I like to keep some on hand, for rimming martini glasses!

… which brings me to today’s recipe: Birthday Cake Martinis!

(more…)

Sunday “Sweet” – A Very Wrecky Birthday

A few weeks ago, our friend Tara invited us to her “End of the World as We Know It” birthday party – scheduled for the day after this most recent “rapture” date.

Well, we all know what happened to my husband and I the day after the LAST scheduled rapture, so I was already a teeny bit nervous about this date. Trust me, I had no idea how horrifying and twisted the day would become.

You see, our friend wanted a Cake Wreck for her birthday. As I was BEYOND finished with decorating cakes, my husband graciously stepped up to the plate.

… the man has never decorated a cake in his life.

Due to the nature of the cake theme – you know about Cake Wrecks, right? – I was woefully unequipped for my husband to get his decorating on. No, to do a cake of this wrecktitude, it would require a trip to the cake shop, and the purchase of – shudder – Wilton stuff. I’m pretty sure “Wilton” was the name of one of the lesser known fifth horsemen of the apocalypse. Yes. Pestilence, War, Famine, Death, and Wilton Fondant.
(more…)

Confetti Bars! (Butterscotch, Peanut Butter & Marshmallow Bars)

Short and sweet post today…

.. so I’ve been dealing with a sick husband the past couple of days. While shopping for “sick” groceries (stuff we don’t have on hand, that are good to have around for illness – OJ, chicken soup, yogurt, etc), somehow I started thinking about confetti bars.

Yeah, I have no idea either. My brain sometimes makes completely bizarre leaps like that.

Anyway, confetti bars. Haven’t had em in a long time, and have noticed that they definitely aren’t the ubiquitous party / holiday treat here, that they are back home. You can’t go to a Canadian potluck, Christmas dinner, or wedding social without coming across these things! I’m not taking any credit for the recipe itself, as it’s one that you just learn as a kid, and absolutely everyone knows. You know, aside from most of the Minnesota locals that I know!

Are they a Canadian thing? I don’t know. Whatever they are, they take like 2 minutes to make, and are super addictive. Definitely a case of “The whole being greater than the sum of its parts”!

1/2 cup butter
1 cup peanut butter
1 package butterscotch chips
~ 1 small package rainbow colored mini marshmallows

In a glass bowl, heat butter, peanut butter, and butterscotch chips. I like to microwave it for a minute or so, until the chips are about half melted. Stir until everything is melted, combined, and smooth.

Add in mini marshmallows, stir until all are evenly coated. Use between 1/2 and 1 small bag of them, depending on your tastes. I usually use about 2/3 of a bag, but used a whole bag for this batch (as pictured). Sometimes you want more of the “fudge” part, sometimes you want more marshmallows. These bars are NOT a hard science 🙂

When marshmallows are coated, spread mixture into a lightly greased pan. (I used 8″ x 8″ for 2″ thick bars, 9″ x 13″ is a popular size to use for thinner bars.) Chill until set. Slice up and serve!