Last November, at a Time and Talent Auction, I auctioned off one cake a month for an entire year.   Over the course of this past year I have made some very fun cakes.  The first post in this series focused on the “Holiday” Cakes.  I shared with you my Halloween Cake, my Thanksgiving cornucopia, and my home-made gingerbread house.  My second post showcased a leprechaun hat, complete with a chocolate band and buckle.  It also had a topsy-turvy cake.  For this post I am going to show you three more cakes that I made.

This first cake was a simple chocolate cake.  I decided to dress it up by melting white chocolate and milk chocolate.  On a piece of wax paper I dropped some melted chocolate and then swirled the other color into it, giving it a nice pattern.  I had a lot of white chocolate left over so took a bear cookie cutter and filled it with chocolate to use as a cake topper.  This was a birthday cake for my brother-in-law.


This second cake isn’t really a cake at all.  I decided to mix up the cake a month for a year by making muffins instead.  These are angel food cake muffins with fresh berries and cool whip on top.


Last but not least, a german chocolate cake with a chocolate heart.  I thought a rim of chocolate chips gave it a little extra frill.


I still have a few more cakes to make this year.  I don’t really know what to do for this month.  Halloween deserves a cake covered in chocolate and candy.  Perhaps I should make a cake with a candy ghost on it….

Also to come, how to make bagels from scratch.  I have another post on home-made danishes, they were amazing, and croissants!


Last November, at our Rotary Time and Talent Auction, I auctioned off one cake a month for a year.  I have been having a blast making all of these cakes.  If you haven’t already seen yesterday’s post, you should.  I made a cake with a haunted house on it for Halloween, a cake with a puff pastry of chocolate on it for Thanksgiving, and a gingerbread house that lights up for Christmas.  Today I am going to show you a few more cakes that I made.


This first cake was a chocolate cake with chocolate frosting.  I garnished it with chocolate covered strawberries.  I drizzled some of the extra chocolate on the cake.



I decided to give this chocolate cake a raspberry garnish.






I couldn’t resist the opportunity to make a leprechaun hat for Saint Patrick’s Day.  I made a belt and buckle for the hat out of chocolate.  While the buckle was still soft I sprinkled it with green sprinkles.



This last cake was made for our Rotary Luau.  I made a topsy-turvy cake  with butter cream frosting.  I garnished this cake with flower sprinkles and gummy sharks.



Stay tuned!  Tomorrow I will show you a few more of my cakes.  I also have some home-made bagels and danishes to share!

Last November I volunteered to make one cake a month for a year.  This has been a fun experience!  Some months I go a bit crazy and make more cakes and other months I am lucky if I get my one cake done.  I figured that today I should share my creations with you.  I am going to start with the Holiday Cakes.

This first one is a haunted chocolate cake with a twistlers tree.


This second cake was my Thanksgiving Cornicopia of Chocolate Cake.  The pastries are made from puff pastry and swirled with melted chocolate.  I filled the cornicopia with milk chocolate, white chocolate, and butterschot chips. 


For Christmas I decided to make a gingerbread house instead of a cake.  I took inspiration from our own home, a little cabin that we built ourselves.


Just like our home was made by us, I made all the pieces from scratched and cut the windows out to match our home.  I even gave it a green roof!


Every cabin needs a stack of logs for the fire place.


This is our snowman, made from royal icing and coconut shavings.Image

I had a hard time making the railing for our deck, this fell several times during construction.Image

My husband bought a little thing of lights to give the gingerbread house that little touch of magic.Image

Its home sweet home! (this picture was taken when we were rebuilding our deck)



  • 1 pkg Puff Pastry Shells
  • 1 chicken breast
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • Pinch Parsley
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/2 onion chopped (this time i used 4 pearl onions)
  • 1 can chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  1. Prepare Puff Pastry according to directions.
  2. Melt butter on bottom of a small baking pan.  Sprinkle in thyme and rosemary.  Coat each side of chicken breast in butter and then bake in oven at 350F for 10-15 minutes or until cooked.
  3. Meanwhile on the stove saute veggies.  Set aside
  4. Pour chicken broth into a large pot.  When chicken is done shred chicken up and add to chicken brother, pour in butter and seasonings as well for extra flavor.
  5. Bring to a boil
  6. Add veggies and bring to a boil again.  Reduce heat and add 1 tbsp at a time, until nice and thick.
  7. Remove tops of pastry shells and spoon in filling.  Replace tops and serve! 


  • 2 potatoes, cubed into 1″ squares
  • 2 tbsp oil
  • 2 tsp lawyres seasoning salt
  1. Let potatoes soak in a bowl of water for 5-10 minutes
  2. Pour oil into bottom of a baking sheet.
  3. drain potatoes and dry on a towel.  It is VERY important to get the potatoes as dry as possible
  4. Spread potatoes out flat in bottom of pan and sprinkle with seasoning salt
  5. Bake in oven at 400F for about 10 minutes or until golden brown.
  6. Enjoy!!  Eat alone or add to a breakfast skillet 😀


  • 2 cups instant white rice
  • 1 1/2 cups water
  • 2 tbsp oil
  • 2 stalks fresh celery, sliced thinly
  • 2 carrots, sliced thinly
  • 1 onion, sliced and diced to 1/4″ pieces
  • 1 pepper, sliced and diced
  • 1 stalk broccoli, chopped
  • 2 stalks fresh chives, chopped
  • ham, sliced and diced
  • 1/4 cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp ginger
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  1. In a small pot bring water to a boil.  Add rice, cover, and remove from heat.
  2. In a large sauce pan combine all the fresh veggies, except for chives, with oil.  Saute.  Add the ham.
  3. In a small sauce pan combine soy sauce and sugar.  Bring to a light simmer.
  4. Add soy sauce to veggies.
  5. Add seasonings to rice, mix thoroughly.
  6. Slowly add rice to veggie mix.  Top rice off with fresh veggies.  Serve warm.


  • 2 cups instant minute rice (white)
  • 2 tbsp butter
  • 1 can rotilla diced tomatoes
  • 1/4 can enchilada sauce
  • 1/2 onion, sliced and diced
  • 2 small peppers- sliced and diced
  • Cumin – to taste
  1. Saute dry rice in butter
  2. Add onion and peppers
  3. Season with Cumin to taste (1-2 tsp)
  4. Add can of tomatoes and enchilada sauce, bring to a simmer for 5 minutes
  5. Serve warm with Enchiladas.


I love a good rhubarb pie.  When I was growing up we had a ton of rhubarb to use, so I was always making a rhubarb pie.  This recipe is not the recipe that I used to use, but it is the closest one that I have been able to find.  It was delicious, and I am looking forward to making more pies and trying a few experiments with this recipe.


  • 4 cups fresh rhubarb
  • 1 1/3 cups white sugar
  • 6 tbsp all purpose flour
  • 1 tbsp butter
  • 2 puff pastry pie shells (any pie crust will work but these are extra flakey, you can find them in the frozen section of the grocery store next to the pies)
  1. Preheat oven to 450 F
  2. Unwrap the pie crusts and let them thaw at room temperature, when thawed place one pie crust in pie pan.
  3. Mix sugar and flour together in a bowl.
  4. Sprinkle 1/4 of the mixture onto the bottom of the pie crust.  This will help give it a nice crisp texture as the sugars carmalize while the pie bakes
  5. Fill pie with rhubarb
  6. Sprinkle the rest of the sugar mixture over pie.
  7. Cut the other pie crust into thin strips
  8. Weave the strips on the top of the pie to make a nice pattern and dot or brush with butter.  This will give the pie crust a nice golden color and help keep it from drying out.
  9. Serve hot with some vanilla ice cream!


Ok….so once again this is actually my husband’s recipe.  I’m still going to take credit for this delicious, super easy dinner though 🙂  Unfortunately, I don’t have any photos of the sizzling steaks after they are cooked because they were devoured before the camera was pulled out.  Yes, they are that good!!


  • 2 lbs Tri-Tip Steak
  • Lemon Pepper to taste
  • Garlic Powder to taste
  • Lawry’s Seasoning Salt to taste
  • 1/2 cup worcestershire sauce
  • 2 tbsp dried, minced onions
  • 1 tbsp soy sauce
  1. In a large container with a lid mix all ingredients together
  2. Marinate steaks in sauce for at least 4 hrs.  Flipping at 2 hrs
  3. Preheat grill
  4. Grill delicious steaks to a perfect medium rare, or however you like yours.
  5. Serve hot with delicious sides!!
This recipe isn’t a precise recipe because we have never actually measured any of the ingredients.  We just mix it all up until it smells good and then put the steaks in the fridge to soak it all up.

Nothing warms you up on a cold winter day quite like a hot bowl of beef stew.  I spent the day relaxing and letting the aromas of beef stew fill my home while christmas carols warmed my heart.  This recipe comes curteosy of BUCHKO from


  • 2 lbs cubed beef
  • 1/4 cup flour
  • 1 tsp pepper
  • 1 tsp salt
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 1/2 tsp pepricka
  • 1 1/2 tsp worchestier sauce
  • 1 chopped onion
  • 2 cans beef broth
  • 2 potatoes sliced and diced
  • 2 stalks of celery sliced
  • 6 carrots sliced


  1. Place meat in large crockpot.
  2. In a small bowl mix together flour, pepper, and salt.
  3. Coat meat with flour mixture.
  4. Add all the rest of the ingredients to the crock pot.
  5. Set on low heat for 10-12 hours or high heat for 4-6 hours


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