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!

Korean Beef

Looking for something quick and easy for dinner?  This one doesn't disappoint.  There are days that I don't feel like being enslaved in the kitchen, and just want something quick to throw together right before family comes home for dinner.  This recipe's ingredients are something we usually stock up in our pantry or freezer already (we call it the "basics").  It doesn't take very long to make this dish and the flavor is amazing.  My dear hubby devoured it like crazy!  He even suggested of using it as a filling for "lettuce wraps" which I think it's brilliant!  Definitely, will be using lettuce instead of rice next time for a change.


Ingredients

1 lb lean ground beef
1/2 cup brown sugar (I use 1/4 cup instead, to cut back on sugar)
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2-1 teaspoon crushed red pepper flakes (depending on how spicy you like it)
salt and pepper
1 bunch of green onions, diced
Rice, cooked
Sweet peas, steamed (optional)


Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions, and steamed peas on the side.


Recipe courtesy:  Six Sisters' Stuff

Chocolate Berry Crisp

Who says you have to give up taste over nutrition when you can enjoy the best of both worlds from this delectable, chocolaty, berry dessert!  When my husband was training for the Chicago Marathon, this was his favorite recovery dessert.  The good news about training for a marathon is that it does leave you with a bit more caloric wiggle room for slightly indulgent treats. This chocolate berry crisp still has plenty of good-for-you nutritional value, including fiber from oats and inflammation reducing antioxidants from the berries and chocolate.  Runner or not, everyone can enjoy it including myself and Sweetpea.   And as some of you know, in our family we incorporate chocolate in our food whenever possible.  After all, they're good for ya'!

2 bags (12 oz. each) frozen mixed berries, such as strawberries, blackberries, raspberries, and blueberries, thawed and drained, or 5 cups fresh berries

2 to 3 tablespoons cornstarch

2 tablespoons honey

1 cup rolled oats

1/2 cup toasted wheat germ

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup chopped almonds

1/3 cup dark or bittersweet chocolate chips

Vanilla ice cream

chocolate syrup, preferably Ghirardelli brand (optional)

Preheat the oven to 350 degrees F.  In a bowl, mix the berries and cornstarch.  (If using thawed frozen fruit, use the higher amount of cornstarch.)  Pour the fruit into an 8"x8" glass baking dish.

In a small bowl, combine the honey, oats, wheat germ, brown sugar, cinnamon, and almonds.  Spread over the berry mixture.  Bake for 30 minutes.

Remove the dish from the oven and top evenly with the chocolate chips.  Return the dish to the oven and bake for 10 minutes, or until the chocolate is melter.  Serve warm topped with a small scoop of vanilla ice cream, drizzle some chocolate syrup (if using).  Enjoy!

Recipe courtesy The Runner's World Cookbook, as reported in October 2013 Runner's World.

Slow Cooker Italian Roast Beef Sandwiches

With or without barbecue sauce (it's your choice), this roast beef sandwiches are delicious.  Super easy and yummy.  When I have a super hectic days ahead of me, this is one of my go-to recipes where I can just put everything in the crockpot and forget about it until dinnertime comes.  And of course, you'll never be able to escape from the wonderful aroma that will create in the house.  Enjoy!


4 pounds beef roast
1 (12 oz.) bottle balsamic vinaigrette dressing
1 envelope onion soup mix
Italian seasoning, to taste
buns or rolls

*I usually cut the recipe in half for my tiny family :)

Directions:
Spray slow cooker with nonstick cooking spray. Place roast in the bottom of slow cooker.  In a mixing bowl, combine dressing, soup mix and Italian seasoning.  Pour over roast and place lid on slow cooker.  Cook on low for 8-10 hours.  After cooking, remove roast from slow cooker, shred and place back in juices.  Serve on rolls or buns.


Recipe Courtesy:  Six Sisters' Stuff

3 Ingredient Mini Nutella Cupcakes

If you ever tried Nutella, then you already know how delectable and addictive this is.  To some of you who are not familiar with, it's the brand name of a hazelnut chocolate spread.  There is not a single morning that we don't have Nutella in our breakfast table.  My dear hubby, who was born and raised in Europe introduced it to me since the day we got married.  If I could eat rice every morning for breakfast , Nutella and bread will be for him.  This is something very popular in his country (France), and being familiar with growing up.  After years of living together, sad to say I finally adapted to eat "his" breakfast over mine, although I have not completely abandoned my rice and most likely won't, but there's something about this delicious goodness that makes us excited for breakfast every morning, even for our little Sweetpea.  It's so good over toasted English Muffins (which we make our own versus store-bought) or sliced bread.  

I found this delightful Nutella dessert online and showed to dear hubby.  Sure enough, he jumped into the idea of making the dessert.  This is one of the easiest dessert I've ever made.  Only three ingredients needed.  If you have a Nutella-lover family, make sure to double the recipe as it flies off the table quick!

Ingredients 

1 cup  Nutella (divided in half)

1 large egg

5 Tbsp all purpose flour

(4th optional ingredient) Sea Salt for the top (we used sprinkles, Sweetpea's favorite garnish)

Directions

Heat oven to 350'

Line 9-10 cups of a mini muffin pan with liners (or about 5 reg size if you don't have a mini pan)

Mix together 1/2 cup of the Nutella & egg & whisk until smooth. Add flour and whisk until well blended.

Spoon batter into the muffin cups & bake until toothpick comes out pretty clean (about 11 to 12 minutes)

Let cool

Warm remaining Nutella 15-20 seconds in microwave  until warm & soft.

Dip tops of cupcakes into the Nutella & sprinkle with salt if desired.

Recipe Courtesy:  Six Sisters Stuff
Yield:  10-11 Mini Cupcakes