Sugar Shoes

I've discovered a new shoe cutter made by JEM. This cutter is great. It comes with some sponge shapes that you can use to dry your shoes and you have some choices in designs. What a cute shoe for a birthday cake!
Very happy with this cutter and I'm going to add it to my supplies that I sell at www.christinascakecreations.ca for you.

Gum Paste Shoes. Trying out some colours and designs

 

 

If you use this cutter send me some different pictures to post.

Enjoy!

Christina

Sex in a Pan

A cooked version and uncooked version

This is one of my favourite desserts. I've written the original recipe, then I've put my version of it. I changed the bottom of it, since I like easy quick recipes.

Ingredients:

Recipe makes a 9 x 13 pan.  
 
Original recipe- cooked:

-1 cup flour (all purpose)
-2 tablespoons white sugar
-1/2 cup pecans (if you don't like pecans, walnuts are good or just leave the nuts out)
-1/2 cup butter. I love cooking with butter! Margarine works too.
-1 package of Cream Cheese, softened (an 8 oz package)
-1 cup icing sugar
-2 cups whipping cream OR store bought whip cream in tub.
-1 package of instant chocolate pudding mix. 
-1 1/2 cups of milk for chocolate pudding
-1 package of instant vanilla pudding mix
- 1 1/2 cups of milk for vanilla pudding

Directions:

-preheat oven to 325 F (165 C)
-in a bowl mix the all the flour and all white sugar, add chopped nuts (if desired). Stir in melted butter (I always use the microwave for this). Margarine can be used instead of butter. Mix until all ingredients are combined. 
-Press into the bottom of your pan. I always use my hands for this.
-Bake in preheated oven for 15 minutes. (Check after 12 minutes to see if its cooked). Allow to cool
-Beat together the cream cheese and icing sugar until nice and smooth. Spread this over the cooled crust.
-Spread 1 cup of whip cream over cream cheese layer. 
-Make the instant chocolate pudding (using the 1 1/2 cups milk). Mix until smooth and a little stiff. Pour over whipping cream layer. Spoon evenly in pan.
-Rinse bowl and make the instant vanilla pudding (with 1 1/2 cups milk). Mix well and pour this over the chocolate layer. Use a spoon to spread evenly over chocolate pudding.
-Cover with remaining whip cream.
 If you pause in between layers it's sometimes easier to spread the pudding and whip cream. 

My other Version: NO COOKING involved.

-1 box of unsalted crackers. You won't use the whole box
-1 package of Cream Cheese, softened (an 8 oz pack)
-1 cup icing sugar
-2 cups whipping cream OR store bought whip cream in tub.
-1 package of instant chocolate pudding mix. 
-1 1/2 cups of milk
-1 package of instant vanilla pudding mix
- 1 1/2 cups of milk

Directions:

-Take out your pan and layer your crackers so the whole bottom is covered with unsalted crackers. Leave no space and double if you want.
-Beat together the cream cheese and icing sugar until nice and smooth. Spread this over the crackers. Now this is the tricky part- the cream cheese layer is next.
I use a milk bag, slit the top (the top with the hole already), rinse it, spoon my cream cheese in and then cut a small hole on the bottom to kind-of pipe it on the crackers layer. Or use a piping (decorating bag) filled with cream cheese and just pipe to cover crackers.
-Make the instant chocolate pudding (using the 1 1/2 cups milk). Mix until smooth. Pour over cream cheese layer.  
-Make the instant vanilla pudding (with 1 1/2 cups milk). Mix well and pour this over the chocolate layer. Let it set for a little bit to stiffen.
-Spread 2 cups of whip cream over vanilla layer.

Let this sit over night in the fridge. The soda crackers soften up really nicely and make a nice crust. 

There are many more versions of this dessert, so let me know and I'll share along with mine. 

Enjoy

Christina
 

 

 

Chocolate Eclair Cake

I haven't shared any desert recipes on my blog yet, but I thought I would start with this one. This is a delicious can't-have-just-one-piece of cake, so naturally it's fattening. So grab your mixing bowl, bake one of these, have a few (again you won't stop at one!) and then jog or clean your house to wear it off
This one is worth it!

1 cup water
1/2 cup butter

1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup.  

 

Enjoy

 

Christina

 

 

www.christinascakecreations.ca 

 

 

Just a little baking humor for all my baking friends out there.