Cherry Vanilla Cake

I needed something low maintenance for youth group. I rummaged around in the kitchen and came up with a box of yellow cake mix.  I was not in the mood for ordinary yellow so I kept looking and came up with the large size box of regular Jello in cherry flavor.  I decided why not?

I dumped the cherry jello (dry) into the cake mix and proceeded to add all the normal amount of ingredients per the cake mix's box instructions. It mixed up into a glorious red.  I taste-tested the batter and it seemed okay. Into the oven it went!

Here it is fresh out of the oven....and YES there is a piece missing already as I simply had to taste it first to make sure it was not gross! I love my youth group and did not want to send something bad.  It was  pretty good and not overtly cherry!

I topped the cherry cake with a homemade vanilla buttercream.  It must have been okay because it got eaten up at church!

Yellow Cake with Chocolate Buttercream and Sprinkles!

Yep....I discovered tonight that it takes roughly the same amount of time to make a yellow cake from scratch that it does to make one from a box.  It tastes better too.  I don't think I will ever be buying box cake mix again.

I used a recipe from the traditional Good Housekeeping cookbook.  It was simple and fast.  I did add the remaining leftover Christmas sprinkles on top! I was trying to empty the bottle so I could throw it away and not feel guilty!

On top is some homemade buttercream!  I NEVER buy store bought frosting as this recipe is super easy! No measuring just lots of tasting until it is just right.  All that is in it is melted butter (REAL butter), vanilla, milk, powdered sugar and cocoa.  Easy and delicious.

Okay, I know this entry will sound weird.  I am tired but I am very, very happy I got to go to Wednesday night service tonight.  Our pastor is pretty amazing.  His lesson tonight was great and I will post about it tomorrow when my eyes are not trying to force themselves closed on me!

GOODNIGHT!!

PS....lots of prayers to my sister in law Susan as she recovers from an illness! I love you Curly Sue!

Pasta CarboNOT....

As usual, tonight's dinner inspiration came from my need NOT to go out to the grocery store! I was tired!  I threw a batch of my cornbread in the oven for starters and then begin to look around to see what I had.

Bacon.  You can't go wrong there, right?  I decided to make a sort of Pasta Carbonara...that is until I read the recipe all the way through.  I am not really a big fan of using raw eggs that don't really get cooked (go figure, as I am the first person eating the cookie dough or cake batter!).

As the bacon fried up all crispy in a skillet, I poured a large amount (probably around 2 1/2 to 3 cups) of milk in a bowl and set aside to warm up a little.  Four tablespoons of real butter went in a pot to melt.  To that I added two heaping tablespoons of flour and let it create a nice blonde roux.  This is the way I usually start making my own homemade bechemel sauce.  After the flour cooked a little bit and got bubbly, I slowly added the milk, a little at a time, stirring and adding. I then grated some fresh nutmeg into the bechemel along with some black pepper. I let this simmer on the stove.

The bacon was put on a plate to drain.  I then took a second small saucepan and put two tablespoons of butter in to melt on low.  I added about 1/2 of a large onion, chopped.  Next I added some Hunt's diced tomatoes (drained and only a few tablespoons) and some chopped garlic.  This sat on low and softened and married flavors.

While the pasta was boiling (I used angel hair), I added a small handful of finely grated cheddar cheese to the bechemal. I did not add a whole lot of cheese as I truly was not going for a cheese sauce.  I just wanted the added depth of flavor.

When my pasta was al-dente I drained and mixed in my bechemel sauce.  I added my crumbled bacon and stirred well.  I served this with the onion, tomato and garlic mixture to the side as I have quite a few picky eaters at my table.  I will say it was simply the most flavorful pasta ever! I loved the slight addition of the tomato, onion and garlic mixed in with the pasta and bechemel.  So yum.  I think it has made its way onto my regular menu.  The cornbread served with this made it a rather rustic dinner.

Now I am off to church! Sadly, since I spent so much time with my bechemel I did not have time to make goodies for the youth group! Oh well! I am sure they will let me slide this one Wednesday!