Jesus' Birthday Cake (Chocolate Fudge Layer Cake)

It's a tradition in our family every Christmas day to have a birthday cake for Jesus because He is the reason for this season.  This is something we started last year.  We've decided every year we can change up the flavor of the cake as long as we stay true to the meaning and significance of it.  This year, we made Chocolate Fudge Layer Cake with few modifications.  This cake represents the following...

* The shape of the cake is round to represent the world into which Jesus was born.
* The bottom (inner) layer is black to represent the sin in us, which is why Jesus came to the earth.
* The red coloring is Jesus' blood that was shed on the cross for our sin.
* The pure white frosting is the purity and righteousness of Christ.
* The red candle (not shown on picture) represents Jesus who came into the dark world to bring light and truth to all who are willing to receive it.

Ingredients

1 package (2 oz.) Baker's semi-sweet chocolate
1 package (6 oz. each) Baker's white chocolate (in this recipe I use white chocolate)
1 package (2 layer size) chocolate cake mix
1 package (3.9 oz) Jell-O chocolate instant pudding
4 eggs
1 cup Breakstone's or Knudsen Greek-style sour cream and non-fat yogurt
1/2 cup oil
1/2 cup water
1 tub (8 oz.) Cool Whip whipped topping.  Do not thaw.
2 tablespoons Planter's sliced almonds
small jar of Maraschino cherries (garnish)
red candle (garnish)
red sprinkles (optional)

HEAT oven to 350°F.

CHOP 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

STACK cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts around it, garnish with cherries on top and a candle.

kraft kitchens tips

VARIATION

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.

MAKE AHEAD

The fudge-like texture of this cake improves when it is stored overnight in the refrigerator.

HOW TO STORE

Keep refrigerated.   

Recipe Inspiration: Kraft

Baguette Magiques (Chocolate-Covered Breadsticks)

As we were vacationing in Disneyland Paris, France, we saw a Princess Recipe book at the Disney Store.  Who knew, right?!  Didn't know princesses actually cook in real life!  Well, being the foodie that we are, we took the book all the way home to Missouri.  Flipping through the pages, I realized it was written in French, but thank goodness we have our own translator no other than my French hubby!

"Baguette Magiques" is the first recipe that we tried.  They were very easy and fun to make.  Little Sweetpea took them to school for her "show and tell" and shared with her classmates- and they love them!  During their Christmas Party, we made them again only this time we changed some ingredients to commemorate the festivity.  Instead of using breadsticks we use pretzel sticks, and changed the colors of the sprinkles to red, white and green.  It's so versatile that you can play around, suits to any occasion and just have fun with it.

Chocolate covered breadsticks that Sweetpea took to school for "Show and Tell"

Chocolate covered pretzel sticks that Sweetpea took to her school Christmas party!

Ingredients

20 breadsticks or pretzel sticks, or more
150 grams (5.3 oz) dark, semi-sweet or white chocolate
Sprinkles (any colors or shapes), the idea is to have fun


Put chocolate in a microwavable bowl and microwave for 1 minute.  Stir in wooden spoon, then heat 30 seconds more if you need to.  One at a time, dip and roll bread stick in the melted chocolate to cover half of it.  Lay chocolate covered bread stick on a parchment paper and drizzle the sprinkles around it by carefully rotating it.  Repeat the process.  Let it cool on a parchment paper.  Enjoy!


Recipe Courtesy: La Cuisine des Princesses

Caldo De Res (Beef Soup)

Caldo De Res is a traditional Mexican dish, very comforting and hearty.  For me, it's best served in cold, fall-like or wintry days.  I did not know much about this dish until I saw a post from a friend on facebook.  It was during one very cold day, while I was wearing my pj's curled up on the couch trying to get toasty in front of the fireplace, looking at the picture of Caldo de Res made me salivate as I could have just imagined the warmth and wonderful aroma of the soup thinking, "It could have been nice if I have one right now."  Weather in the Midwest continues to drop as winter is fast approaching, and instead of going to my usual "route" of making some soups and hearty dishes (i.e. Stew, Sinigang or Pot Roast), I decided to try a new one this time.  Needless to say, I got inspired to make the dish (Caldo De Res) even though I have not tried nor tasted one before but just the looks of it made me curious.  I tell ya', the picture doesn't do justice...this dish is a sure keeper and boy, was I glad I braved to make it because the whole family loved it!

Ingredients

2-3 pounds beef shank, bone-in beef chuck or beef ribs, cut into serving sizes
3 carrots, peeled and chopped
3 red potatoes, quartered
1 medium yellow onion, chopped
2 fresh corn in a cob, chopped
1/2 medium head cabbage, chopped
4 cloves garlic, minced
1 tomato, quartered
  salt to taste
2 cans beef broth or stock
5 tablespoons chopped fresh cilantro
2 fresh limes (optional)

 
In a large pot over high heat, cover beef ribs with beef broth and add some water (about 3 cups) depending on the amount of your meat.  Sprinkle with salt and add onions, tomatoes and garlic.  Let it boil, reduce heat, cover and simmer for 1 hour.  Uncover and skim off the foam and grease.  Add the rest of the ingredients except cabbage and 1 tablespoon of cilantro.  Cover and simmer for 30 minutes.  Add cabbage, cover and simmer for another 30 minutes, until the meat is cooked and tender.  Adjust seasoning (add salt if you have to), turn the heat off.   Serve hot in a bowl, served with lime wedges (optional) and sprinkle with the remaining cilantro.  In our house, we pair it with tortilla chips but some people pair it with hot sauce and warm corn tortillas.  Enjoy!