20 years old!

Courtney said she really didn't want a cake for her 20th birthday. But, seriously, what is a birthday without blowing out candles on a delicious looking dessert?

I decided to make a chocolate almond layer cake of sorts. No icing. It would be too rich. So, I went with low-fat Cool Whip on top. Goodness knows it had to be low-fat since the rest of the cake was high-fat. :)

Let's just say that the layers of melted chocolate harden into a soft shell format; the almonds are crunchy, and it tastes like a gigantic yodel treat. YUMMY!!! And, serving it with milk is a must, of course.

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix- I used Pillsbury
  
• 12 ounces German sweet chocolate, chopped (I used 3 bars of Baker's brand chocolate)
  
• 3/4 cup butter, cubed
• 1/2 cup chopped almonds, toasted
• 1 carton (8 ounces) frozen whipped topping, thawed (light Cool-Whip)

How-To:

• Prepare and bake cake according to package directions, using two greased and floured 8 inch or 9-inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Meanwhile, in a small saucepan, melt chocolate and butter; stir until smooth. Stir in almonds (mixture will be thin); set aside.
• Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with half of the chocolate mixture. It will run over the sides and this is OK! Top with second cake layer; spread with half of the whipped topping. Repeat layers. Chill at least 1 hour before serving. Refrigerate leftovers.
• Serves about 12 people. Garnish with chocolate curls if you want.

HAPPY BIRTHDAY, LITTLE SIS!!

Pie in the Sky for 28 years!!!!

My parents have now been married for 28 years- which is a long time! I made a pie to celebrate. Even if you are intimidated by making pies--trust me...this is so easy!
I cheated and used store bought crust to save time. So get some fresh fruit and get baking!!

Ingredients-

• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1 cup chopped peeled tart apples
• 1 cup chopped fresh or frozen rhubarb (I used a frozen bag)
  
• 1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
• store bought pie crust or your own recipe (for a DOUBLE crust pie)
• a small amount of milk or cream
  

How-To:

• Wash and gather fruit. Peel the apples.

• In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes.
  
• Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust. (The sugar will clump a bit and that's OK- pockets of sweetness!!)
  
• Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with a little milk (or half and half cream); sprinkle with coarse sugar.
• Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

Garnish with whipped cream!!! SO YUMMY! OK, this was my first time making a true lattice crust and I was totally rushing so I did not take time to measure or make anything even. I decided I would go for the "homemade eclectic" look so I apologize for my random lattice strips. Basically you just weave the pieces in and out like a basket. Here was the finished product: Let it stand for awhile because it is really juicy!!