Day 4: Cinnamon Roll Triangles.

     So, I stumbled upon this recipe via Stumbleupon, LOL.  I'll post the link for the full recipe, and then I'll post the pictures of when I made them tonight.  I totally forgot to take pictures of each step, so I just have 2 of them.  The only thing I did differently was I used store bought Cream Cheese frosting.  I have a tummy ache from eating too many, which just shows how addictive they are.  Thanks, Ms. Blogger!!!



     Cinnamon Toast Rolls.

   

Day 3: Chess Squares.

     So, today I made some Chess Squares.   I got this recipe from my Great Aunt and it's always been a hit. She explained them to me as being 'cheesecake brownies'.  I personally find them quite addictive, and I love them the day after for breakfast.  They're pretty packed with sugar and butter, but totally worth it.  As Emeril says, dessert isn't something you have every day. c:

     You will need:

     For Crust:

     * 9 x 13 x 2'' glass baking dish. (greased and floured)
     * 1 pkg. yellow cake mix.  (I used Betty Crocker Golden Vanilla)
     * 1 egg, lightly beaten.
     * 1 stick butter, softened.

     For Filling:

     * 16 oz. confectioner's sugar.
     * 2, 8 oz pkgs. cream cheese, softened.
     * 3 eggs, lightly beaten.


     Preheat the oven to 350 degrees. In a medium mixing bowl, beat cake mix, egg, and butter until combined.  Mixture will be crumbly.  Press into the bottom of the greased and floured baking dish.  In another medium mixing bowl, beat the eggs, and cream cheese until almost completely smooth.  Mixture will look like cottage cheese, (ack).  Add the confectioner's sugar all at once, and stir with a spoon a bit so that when you use the mixer again, the sugar doesn't fly EVERYWHERE.  I learned this the hard way.  Beat until almost completely smooth.  There will be small lumps of sugar, and that's fine.  Pour onto the crust. 

Bake for 35-40 minutes or until the top is lightly browned around the edges a a little bubbly.  Let cool completely before slicing into squares, or it will fall and crumble and be very difficult to cut.  Eat your heart out, cheesecake.  <3

See the layers? Yum.

Crumbly crust mixture.

"

Crust pressed into baking dish.

Cottage cheese looking cream cheese and eggs mixture.

Once the confectioner's sugar was added.

Pouring onto crust.

"

Smoothing out.

About to bake.

See the layers?

Finished product.

Close up of the finished product.

Sliced and ready to devour!

I need to figure out how to make these prettier....

   
    


    

Day 2: Hot Fudge Cake.

Finished Cake.

Sliced so you can see the chocolate ooze.

I tried to make it pretty, but hot fudge is too thick to drizzle, lol.

     So I made a hot fudge cake in honor of Father's Day.  It's a cake that I've been making for years now, and it costs roughly 5 bucks to make.  It will be a hit ANY WHERE you bring it.

You will need:

     * 1 pkg. German Chocolate cake mix.  I use Duncan Hines.
     * 1 14 oz. can sweetened condensed milk.  I use Eagle Brand.
     * 1 jar of Hershey's Hot Fudge.
     * 1 jar Smuckers Hot Fudge.
     * 13 x 9 x 2 '' glass baking dish.

     Bake the chocolate cake as directed on the box. 
     Before it cools, take the back end of a wooden spoon and poke a bunch of holes in it.
     We do this so that when you cut squares the hot fudge oozes out, sort of like a lava cake.
     Next, open the can of sweetened condensed milk, and try to get it in all of the wholes.  Completely saturate the cake with this stuff.  It looks funny, but just trust me.
     Now, take the lid off of the jar of Smuckers Hot Fudge.  Heat it in the microwave on high for 30 second intervals until it's pretty much liquid, stirring between with the end of the wooden spoon. 
     Again, try to saturate the warm cake with the hot fudge.
     Repeat with the Hershey's Hot Fudge.
     Slice, and enjoy!!!