Most Decadent Chocolate Caramel Pie EVER!!!

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 Oh BOY... Chocolate Pie!

BUT by no means is this an ordinary Chocolate Pie.  No, No, this is about the most decadent Chocolate pie you could imagine.  Loaded wit deep rich dark chocolate, beautiful dark color with a layer of fresh made soft caramel between a crumble cookie crust and that Sweet Creamy Chocolate decadence!

Oh My Indeed, Oh Boy indeed!

This is a bit of a complicated seeming recipe.  You will make your own scrstch caramel from brown sugar, butter and a bit of heavy cream (remember, decadent).  You will make the thick "pudding" from scratch.  and you will make that crumble fudgy cookie crust.  Seemingly complicated, but honestly, very easy when you separate each step.

Any novice cook can make this and just wait until you get the Oohs and Aahs from your guests.  This is a company "dressed to impress" dessert.  Do not try to eat this alone.

Celebrate and enjoy!

Keep scrolling down for this easy to follow recipe...

But don't you love the pie plate?  I splurged recently and bought a couple of "presentation" pie plates.  Something with a little rustic style that helps make my desserts shine.  These are heavy stoneware, perfect for getting an even bake for your fruit pies but make your cold pies glow as well...



Worth ever cent... here's the recipe...

 OK, Here's What I Did...

Most Decadent Chocolate Caramel Pie EVER!!!

Ingredients

• 1 package (about 3) Oreos, Crushed to dust
• 1/2 Cup (1 Stick) Butter for the Crust
• An additional 1/2 Cup (1 Stick) Butter for the Filling
• 2/3 Cup Packed Brown Sugar
• 1/4 Cups Heavy Whipping Cream to mix with the sugar and butter for the Caramel
• An additional 1 Cup Heavy Whipping Cream for the Chocolate filling
• 1 12 Ounce bag Dark Chocolate Chips
• Optional, additional Whipped cream for garnish

Cooking Directions

1. In the bowl of a food processor, finely crush the Oreo cookies with a food processor or blender. Stir crumbs together with i stick of  melted butter until well combined.
2.  Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes, until set.
3. While the crust is chilling, combine remaíníng stick butter and brown sugar ín a small saucepan. Cook over medium heat, whískíng constantly, until mixture begins to bubble. Continue cooking, whískíng constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
4. Place chocolate chips in a glass bowl. in a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.
5. Before serving, garnish with a bit of Whipped Cream, or provide a bowl of whipped cream on the side.
6. Serve Chilled and ENJOY!

Eggnog Bread Pudding with a Bourbon Sauce (or Virgin Vanilla Sauce)

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Oh Boy... Bread Pudding!

Nut not just any Bread pudding, this bread pudding combines a couple of my favorite things.  A seasonally special ingredient, The Nog of the Egg!  Plus the base is totally made from leftovers that would have been tossed in the garbage.

Somethin from nothin,,, Special

Somethin Special from Nothin... PRICELESS!

This bread pudding was made from leftover dinner rolls I had from Thanksgiving.  Bread pudding has evolved recently into something that is made for special occasions when in reality Bread Pudding was always a leftover dish.  Let your bread get stale and you have the makings of a dessert rather than trash.

The rest is pretty much standard.  I did use Egg Nog in place of the "normal" milk used in most puddins.  Add a little nutmeg and cinnamon for spices and you have this simple, easy to make but plenty to please dessert!

Happy Holidays, Merry Christmas and of course... ENJOY!

 
 OK... Here's what I did...

Eggnog Bread Pudding with a Bourbon Sauce
(Or Virgin Vanilla Sauce)

Ingredients

• 24 Yeast Dinner Rolls (Day Old, Pulled apart and dried out in oven)
• 4 Cups Egg Nog
• 6 large Eggs
• 6 Large Egg Yolks only (12 eggs total, 6 whole and 6 yolks only)
• 1/4 Cup Brown Sugar
• 1 TBS Vanilla
• Serve with Honey or Butter
• Additional whole milk as needed
• FOR THE BOURBON SAUCE
  4 Large Egg Yolks Only
• 1/2 Cup Sugar
• 2 tsp Bourbon
  For VIRGIN Sauce, Substitute 2 tsp Vanilla
• Pinch of Salt
• 1 Cup Heavy Whipping Cream

Cooking Directions

1. Preheat oven to 350 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.
4. Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 40 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.
5. FOR THE SAUCE - In a medium-sized bowl, whisk together egg yolks, sugar, Bourbon and salt until blended and smooth (Note: Add Vanilla in place of the Bourbon if making a non-alcoholic sauce). Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.
6. Whisk egg yolk mixture and begin slowly drizzling in ½ cup of the hot cream. Do not rush this process, and be sure to whisk constantly. The point is to slowly warm the egg yolks without cooking them. Once half of the cream is blended into the egg yolk mixture it should be safe to pour in the remaining cream while still whisking. Blend everything thoroughly then return the entire mixture to saucepan.
7. Place saucepan over medium-low heat and cook the vanilla sauce, stirring constantly, until it thickens to the point that it will coat the back of a spoon. The sauce will be done just before it begins to bubble, so if you see a bubble form, you know it’s ready. Serve the sauce warm, or at room temperature drizzled over a nice thick slice of the eggnog bread pudding.
8. ... and ENJOY!

Rudolph's Chocolate Fudge Cake with MandM Surprise Center - 52 Cakes and Pies at Home

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Here's you a little ditty that was WILDLY popular at our church for the Children's Christmas Eve Service.  Not the least of which was the delight once folks learned of the secret layer of MandMs in the middle.

If you are feeling brave, give this one a shot.  Study the photos carefully, there really is not much to this.

It is a double layer cake (go ahead and use a cake mix, no one will notice if you have the mast amazing tasting scratch cake).

Cut the "muffin Top" off the first layer so you have a flat surface and you have a top that you can add above the MandMs.

Frost for a center layer of fudge frosting and the sides.

Add the second layer, cut out the middle, add the MandMs

Put the muffin top on the MandMs

Pour a chocolate glaze over and decorate with eyes, ears, nose and extras.

Serve to the Ooohs and Aaaas of adults and the delight of kids and ...

ENJOY!

 OK... Here's what I did...

Rudolph's 

Chocolate Fudge Cake with 

MandM Surprise Center

Ingredients

• 2 Boxed Chocolate Fudge Cake Mixes
• 2 Cans Chocolate Fudge Frosting
• 2 Large Bags MandMs
• FOR THE CHOCOLATE FUDGE GLAZE - 1 Cup (2 Sticks) Butter
• 1 Cup Cocoa Powder
• 1 Cup Milk
• 4-1/2 Cup Powdered Sugar
• 3 tsp Vanilla
• FOR THE DECORATIONS - 1 to 2 Cup White Chocolate Melting discs or 1 Can White Buttercream Frosting
• Blue Food colorinng for the eyes
• Green Food coloring for the leaves
• Pink food coloring for the inner ears and eyelashes
• Black Food Coloring For the Tail and linner
• Red Sugar for the Nose
• Additional Red MandMs for the berrie
• FOR THE ANTLERS - 1/2 Cup Dark Chocolate Melting Chips

Cooking Directions

1. For the Cake... Prepare the mixes according to the directions on the box. From each box, pour equal heights worth of the mix in a small 7 inch Springform cake pan and a large 9 inch Springform pan (repeat with second box)
2. Bake according to the directions on the box. Allow to cool completely.
3. Study the photos carefully. Cut a rounded wedge from the LARGE cake that the smaller cake fits into. Reserve the cut pieces t add height to the "NOSE".
4. Move the smaller cake into the larger cake to make a snowman looking cake. CAREFULLY Slice the "muffin top" from the cakes. You want a single muffin top from both the big and small cakes (you will use this to put a lid on the hidden MandM layer).  Arrange all this NOW on your display board.  Once you get to the glazing stage it is impossible to move the cake without cracking the glaze.
5. Using a can and a half of the Chocolate Fudge Icing to ice the (now flat) first lyer and the sides of the first layer.
6. Add the second layer of cakes. NOW, cut the center from both the small and large cakes, clear down to the layer of chocolate fudge. Study the photo, leave a 3/4 inch side all the way around the top of the first layer, leaving the center empty... fill this space with MandMs.
7. Cover the MandMs with the "muffin top" cake top that you removed from the first layer.
8. Using the wedge that you cut, make an oval shape that you can use for the nose. Use the remaining fudge icing to cover the sides of the second layer.
9. From here it is simply a matter of decorating... a Fudge glaze over the cake, ears, eyes, nose and a tail with a few decorative touches.
10. FOR THE GLAZE - Melt butter in a medium sized saucepan over low heat.
11. In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
12. Remove from heat and add extract; whisk well.
13. Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired.
14. Pour this over the cake to cover completely. Glaze will set up as it cools!
15. Using parchment paper, spoon and shape the eyes, nose and ears from white chocolate, color as needed. use some to form the tail and extra shapes.
16. Load a small ziplock bag with the meted dark chocolate. snip a tiny corner from the bag. lay out a sheet of parchment paper and drizzle forms of antlers to be pressed into the cake after it cools.
17. Decorate and chill.
18. Serve with a COLD glass of milk and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Mocha Yule Log - 52 Cakes and Pies at Home

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This is a SHOW STOPPER!  And best of all, it is a very easy to DIY Show Stopper.  There are lots of steps, but it is much easier to do than it looks and the cake becomes one of those beauties that people would rather look at than cut.  This is show piece centerpiece professional quality that about anyone with basic baking skills can do.

The recipe for the three parts of the cake (Sponge cake, Mocha coffee cream filling and the chocolate coffee buttercream frosting) follows, just scroll down.  But I also added a photo How to DIY Essay with lots of photos showing the different steps.  Just divide the recipe into those easy steps and the complicated looking whole project becomes easy.

Like most cakes, you can prepare this a day or so in advance.  If you do, be sure to cover the ends with plastic wrap so the cake part does not dry out.

This will be the talk of your holiday table...

ENJOY!

Keep scrolling down, easy to follow recipe and photo How-To essay to follow...

 OK... Here's what I did... (Note... Photo essay with LOTS of photos showing how to DIY this cake after recipe... keep scrolling)

Mocha Yule Log

Ingredients

• FOR THE SPONGE CAKE
• 10 Large Eggs, Separated
• 2 Cups Sugar (Divided)
• 1 Cup Cake Flour
• Large pinch Salt
• 1 tsp Cream of Tarter
• FOR THE MOCHA CREAM FROSTING
• 1 Cup Heavy Cream
• 1 Cup Confectioner's Sugar
• 3 tsp Instant Coffee Grains
• FOR THE MOCHA COFFEE FLAVORED BUTTERCREAM FROSTING
• 2/3 Cup Butter, Softened to Room Temperature
• 2/3 Cup Baking Cocoa
• 4 Cups Confectioner's Sugar
• 3 tsp Vanilla
• 2 - 4 TBS to Brewed Coffee
• 2 - 3 TBS Milk

Cooking Directions

1. TO MAKE THE SPONGE CAKE - Line TWO Separate 15-in. x 10-in. x 1-in. baking pan with parchment paper; Spray the paper with nonstick (Pam) Spray. Separate the Eggs (Yolks in one bowl, whites in another. Be VERY careful NOT to get any bits of egg yolk mixed into the whites.
2. In the bowl of a stand mixer, whip the yolks on high speed until fluffy. Gradually add only 1 cup Sugar and continue to whip until thick, creamy and lemon colored (about 5 minutes).
3. In a separate bowl, combine the Flour, Cocoa and salt, whisk to mix. Add this to the egg mixture until blended.
4. Transfer this mix to the bowl, thoroughly clean the stand mixer bowl and dry completely. Beat the egg whites on medium until foamy. Add the Cream of Tarter and beat until stiff peaks form. Add the remaining 1 Cup of Sugar gradually until all is absorbed, be careful to not over mix (keep the stiff peaks).
5. Mix 1/4 of the stiff egg whites into the chocolate mix. Beat aggressively until thoroughly mixed. Now, add the remaining stiff egg whites BUT FOLD Gently into the chocolate mix. Gently continue to fold them into the mix until no streaks appear.
6. Preheat oto 350 degrees.
7. Divide batter, spreading each half into one of the prepared baking lipped cookie sheets. Spread to even thickness.
8. Bake for 12-15 minutes until the sponge springs gently back. Be careful not to over bake. Cool in the pans for 5 minutes. Invert onto a towel. peel off the parchment paper. Gently, slowly, from the short side, evenly roll the sponge up WITH the towel, repeat with second pan. . Transfer this to the refrigerator to cool for an hour.
9. TO MAKE THE MOCHA CREAM FILLING - Again, clean the bowl of the stand mixer. Beat the whipping cream until it begins to thicken.Add the Confectioner's sugar and the coffee grains. Beat until the frosting is thick and holds thick peaks.
10. Unroll the chilled sponge cake (no need to flatten). Divide the Frosting in half, spread the frosting to the side edges of each cake but onto to withing 1/2 inch of the top and bottom., the frosting should be about the same thickness of the sponge.
11. Roll up, wrap the "log" into the towel tightly and return to the fridge for an hour.
12. FOR THE COFFEE BUTTERCREAM FROSTING - Again, clean the bowl of the stand mixer. combine the Butter, baking cocoa, confectioner's sugar and vanilla and mix with the paddle attachment. Add 2 TBS Coffee and 2 TBS Milk. Add additional liquids as needed to get desired thickness
13. TO ASSEMBLE THE LOG - Put one of the "logs" onto a large cutting board (will work as display board for the finished cake). Arrange centered, but slightly tilted top to bottom. Measure about 3 inches from the bottom of the remaining "log" and cut a 90 degree angle. Cut a second 90 degree angle forming a wedge (one piece of the now 2 branches will be just a bit longer). Now push the angled pieces into the log (branches from the log). I like to cut just a fraction of an inch from all exposed ends to show an even swirl mix of mocha center and sponge.
14. Now frost with the buttercream frosting, leaving the ends exposed to show the swirl (hint, if you are not happy with the swirl, go ahead and cover the ends)... Who's to know).
15. Take the prongs of a fork and "draw the bark. If you are not happy with the look, you can always simply smooth over and start again. Decorate with holly, candies (I used fresh holly leaves and Pomegranate Seeds)... Serve chilled to room temperature and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chocolate Dipped Spoons - 52 Cookie Recipes

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Easy and beyond easy...

Melt - Dip - Add Toppings - Chill slightly and

ENJOY!

These are wonderful party items.  You can top them easily enough with almost anything you have left over from holiday baking.

I like the Pomegranate seeds, mostly for the holiday colors, nuts, holiday sugar cookie decorations...

But feel free to let your imagination run wild...

Try some BACON BITS!  Really!

Or butterscotch bits, ground up candy bars (Butterfinger or toffee bars)...

How about mini marshmallows and ground up bits of graham crackers (S'mores on a spoon)...

But really... Try BACON!

 OK... Here's what I did...

Chocolate Dipped Spoons

Ingredients

• 1 Cup Dark Chocolate Melting Dots
• 30 Plastic Disposable Spoons
• Assorted "Toppings" Suggested - Pomegranate Seeds, Almond bits (any nut works), Decorating Sugar, Try BACON BITS!, White Chocolate Drizzle, Dried Fruit, Candied Ginger... Let you imagination go WILD!
• Parchment (or waxed) Paper

Cooking Directions

1. Melt Chocolate. I like to use the microwave, 15 second bursts, stir repeat until smooth and creamy. This took me 3-1/2 "bursts".
2. Arrange a sheet of waxed paper on a counter and assemble your spoons and toppings.
3. Dip spoon in melted chocolate. Allow excess to drip off, wave a bot to start the cooling and setting process. add toppings while the chocolate is still wet and press in just a bit. Best to do this in batches of 5 so the chocolate does not set too soon and the fixins' do not stick.
4. Allow to harden.
5. Serve slightly chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

2 Day Fruit Cake EASY DIY BOOZY RUM SPICE CAKE - 52 Cakes and Pies at Home

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FRUITCAKE... Insert your own punchline now.

OK, let's get this out of the way.  With apologies to my Sainted mother, I grew up with "Southern Baptist" Fruitcake... NO BOOZE.  While since my youth I have embraced my white bread roots and become active in my Episcopal Church, I still have nightmares of my Southern Baptist church basement ladies serving up that nasty hard, dry, weird "bread" looking cake with those odd neon green and red candies floating inside.

Yuck, it is hard to type this as I am shuddering even now from the memory.

Well, this cake ain't that one.

The fruit, all natural fruit that does not glow in the dark, has been soaked in Rum to re-hydrate.  Over a cup of rum in each loaf!

The spice cake is incredibly moist and tender and filled with amazing flavors.

Now, second point to get out of the way, I make mine in two days, seal it up and do not do endless basting and resealing for weeks on end.  I can serve mine on that second day (but it will keep for weeks) without any measurable difference.  Still moist, still boozy and still amazingly delicious.  I do admire the purest that start theirs in October and end up with something amazing.  I am just not that guy (when it comes to Fruit Cake).

The trick is a vacuum sealing machine (FoodSaver brand in my house).  Once you have the cake saturated, seal it up and forget it until you are ready to serve.  No evaporation, no hardening and the booze stays... Boozy!

So, to my fellow fallen Southern Baptists, you don't know what your missing.  This is a show stopping Dessert/Appetizer that will become the talk of any party.  Those of you that grew up with Episcopal drinking values, this is a very very very close second to those cakes that your friends spent weeks and weeks basting and brushing.

This one will change your mind and make you a convert!

 OK... Here's what I did...

2 Day Fruit Cake

Ingredients

• 1 Cup Golden raisins
• 1 Cup Dried Apricots
• 1 Cup Dried Cranberries
• 1 Cup Dried Blueberries
• 1 Cup Dried Cherries
• 1 Cup Candied Ginger
• Zest of 2 Lemons
• 2 Cups (more as needed) Rum (I used a Cruzen brand Raspberry Infused Clear Rum (Hint: Coconut Rum would work Great!)
• 2 Cups Sugar
• 2 Sticks (1 Cup) Butter
• 1 Cup Apple Juice
• 2 TBS Powdered Cloves
• 1 TBS Allspice
• 1 TBS Cinnamon
• 1 TBS Ground Ginger
• 3 Cups Flour
• 1 TBS Salt
• 2 tsp Baking Powder
• 3 Large Eggs
• 1 Cup Walnuts, broken
• Additional Rum for Basting

Cooking Directions

1. Early morning, Day 1 - Fill a bowl with the fruit (Raisins, Apricots, Cranberries, Blueberries, Cherries and Candied Ginger). As needed, cut the dried fruit (mostly the Apricots and Ginger) into smaller pieces approximately the size of a large Raisin so that all pieces of fruit are equal size.
2. Add the Rum filling to just cover all of the fruit. Microwave on high for 3 minutes, stirring at each minute mark.
3. Add the lemon zest, stir to mix and seal with plastic wrap. Let sit for 36 hours room temperature (SEALED is very important or the alcohol evaporates) to allow all of the fruit to re-hydrate with the Rum.
4. Mid afternoon Day 2 - Transfer the fruit with the remaining rum (at least half will have been absorbed into the fruit) to a large pot. Turn heat to medium high and add the sugar, Butter and Apple Juice. Stirring constantly until the pot begins to simmer. Continue to simmer for 10 minutes, stirring occasionally.
5. Remove from heat, transfer to room temperature bowl and allow to cool for 30 minutes.
6. Preheat oven to 325 degrees. Prepare three standard size loaf pans with non-stick spray or, I prefer to line the bottom with cut parchment paper and then spray the sides.
7. FOR THE SPICE CAKE BATTER - Whisk together the flour, baking powder, salt, Allspice, Cloves, Cinnamon and Ginger.
8. Add the cooled fruit (with liquid) to the flour/spice mix and stir to combine. Add eggs one at a time and mix to combine. Finally, add the walnuts and do one final mix.
9. Bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
10. Remove from the pans. Baste with additional Rum until the tops are saturated. Flip and baste the reverse side. Wrap tightly in plastic wrap (I have a FoodSaver Vacuum sealer machine that will suck the air from a bag. This works best to hold the rum in, prevent the alcohol from evaporating). If you are using plastic wrap, wrap tightly and double seal each loaf in a zippered ZipLock bag, squeezing as much air out as possible.
11. Keep sealed until ready to serve (store in fridge for several weeks if needed). Serve room temperature and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

M and M Gravity Chocolate Fudge Cake - 52 Holiday Cake and Pies at Home

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The idea for this cake has been popping around the internet and Pinterest for awhile.  But I was never really able to find directions, just photos.

So I thought about it for a bit, what it would take to get the bag held up, how to get the look of the gravity defying cascading M and Ms.

Turns out, this is about as easy as it gets!


There is one tricky part...

The brace in the cake.

If you are not careful to use a little engineering math, the weight of the M and Ms/Dowel/Frosting will gradually force the whole AMAZING part to fall.

I have made this cake a few times now and the braces turn out to be pretty easy.  I have used a dowel rod as the main center.  In the photo shown to the right I used long skewers (like for BBQing).  The real secret is the extra side pieces that form a tri pod to hold the dowel upright and take the pressure of the weight of gravity.

Remember, Gravity - It's not just a good idea, it's the law!

Other than that, the cake is pretty obvious.  I went ahead and used box mix and canned frosting.  Sure I have scratch versions of each but honestly, no one is eating this based on the taste.

Kit Kat brand candy bars line the edge (use the mini size).

Buy 2 cans of frosting, use extra around the sides to "glue" the bars to the cake.

Then use extra frosting to coat the dowel and support pieces so that you can stick the bag and M and Ms on.

And that's it.  Easy Peasy and an AMAZING CROWD PLEASER!

Enjoy!

 OK... Here's what I did...

M and M Gravity Chocolate Fudge Cake

Ingredients

• 1 BOX Chocolate Fudge Cake Mix, Baked according to directions on the box, in 2 (8 Inch) Springform pans
• 2 CANS Chocolate Fudge Icing (No one is eating this because of your scratch recipe skills, use the boxes and cans for ease)
• 25 to 30 "Kit Kat" Brand Mini bars (the Halloween give away sizeType)
• A BIG Bag of M and M Brand Candy
• A one foot long 3/4 inch thick DOWEL ROD
• a Single Chopstick, broken in half
• a metal twist tie from a bread wrapper

Cooking Directions

1. Please refer to the photos in the post for a better guide to get "the Look".
2. Bake the cake according to the package directions. Use one can of frosting to frost the cake as you would a "normal" 2 layer cake.
3. Use 1/4th of the second can of frosting to add an extra thick layer of frosting around the sides. This will make it easier to add the Kit Kat bars.
4. Add the Kit Kat bars, sticking them to the side of the cake, pressing into the frosting. Work for an even appearance, level across the top and uniform looking around the sides.
5. Now is the only tricky part... Stick the dowel rod into the cake at about a 120 degree angle. A little higher than a right angle 90 degree angle. Press in until the dowel hits bottom.
6. Close to where the dowel emerges from the cake. insert the two halves of the chopstick so that when combined with the dowel they form a tripod for stability. arrange the leg braces so that you can wrap a bread wrapper metal twist tie around the meeting point of the dowel and braces (again, see photo).
7. Coat the dowel and leg braces with the remaining frosting.
8. Open the bag of M and M Brand Candy in such a way that the bag only has a small opening where you can insert the empty bag onto the top of the dowel rod for the appearance of M and M Brand Candy cascading out of the bag.
9. Press M&Ms into the frosting covering every inch as best you can except the top one inch. Insert the opening of the M and M Brand Candy bag into the top of the dowel, pressing the bag into the frosting to act as a glue.
10. Pour remaining M and M Brand Candy on top of the cake so it looks like they have come from the bag. Chill until ready to serve. You don't want the frosting on the dowel to weaken.
11. Serve chilled to the Oooohs and Aaaahs of amazement and... ENJOY!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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