Gooey Toffee Bars

July 29, 2012 at 9:54 pm | Posted in Uncategorized | 2 Comments

These little bites of heaven are one of the many versions of “gooey butter cake” – a name that can be very misleading to a Southern girl like me!  Gooey butter cake is a type of cake traditionally made in the midwest.  It is a flat and dense cake made with cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar.  They are generally cut and served like brownies – so that’s why I’m calling them bars – these aren’t like any cake I’ve ever made!!

I think you’ll love these rich treats – they’re a little non-traditional, but they taste amazing!  They are definitely one of the best desserts I make!

You need:

1 box yellow cake mix
1 egg
1 stick butter, melted
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla bean paste (fine to substitute vanilla extract)
1 16-ounce box powdered sugar
1 stick butter, melted
1 cup Heath bits
Preheat the oven to 350 and lightly grease a 13×9 baking pan.

Combine cake mix, 1 egg, and 1 stick of butter and mix well.  Pat into the bottom of prepared pan and set aside.

Using an electric mixer, beat cream cheese until smooth, then add the eggs and vanilla bean paste.  Add the powdered sugar and beat well.  Next, slowly pour in butter.  Lastly, fold in the toffee bits.

Pour filling onto cake mixture and spread evenly.  Bake for 40 minutes – but don’t overbake!  Your center should still be “gooey” – mine only took about 30 minutes!

Remove from oven and cool – then cut into squares.  Enjoy!

Jungle Safari Diaper Cake

July 25, 2012 at 7:55 pm | Posted in Uncategorized | 2 Comments
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Surprisingly, the most popular post on my blog is consistently the monkey diaper cake I made last year – something which is not even edible!  So as I made another diaper cake this week for another friend’s baby shower, I made better notes of the details that went into its creation.

I used a pack of Pampers Sensitive Swaddlers, size 1.  These are good because they are very white.  The top layer had 12 diapers, the middle layer had 27 diapers, and the bottom layer had 43 diapers.

I used my large saute pan for the bottom layer, and tied the diapers together tightly with ribbons.

Repeat for the remaining layers (I used 10 inch and 6 inch cake pans for the layers).

Decorate as desired!

Peach Frozen Greek Yogurt

July 22, 2012 at 8:57 pm | Posted in Uncategorized | Leave a comment
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Wow – it’s been a long time!  I guess home ownership and wedding planning have really been keeping me from this blog – but not from the kitchen.  I have a lot of recipes and photos ready to go – just need some free time to start posting!

So lately I have really been loving greek yogurt.  (I’m a bit late to the trend, I know.)  I thought it could add a really unique twist to some frozen yogurt, and I needed an easy dessert in a pinch (without stopping at the grocery store), so I came up with this.  It was great!


  • 2 32 ounce cans of peaches, pureed in the food processor
  • 12 ounces of greek yogurt
  • 1/4 cup of cointreau (optional)

Combine all ingredients in the food processor.


Add mixture to the ice cream machine and freeze as directed.  Transfer to another container to allow the yogurt to harden.

Scoop and serve.

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