Gooey Toffee Butter Cake...thanks Paula Deen

I like to watch Paula Deen.  She uses lots of butter.  I have seen many recipes for cakes like this...now I have made one.  Here I go using a boxed cake mix.  Didn't I just post about making things from scratch?  Sometimes you just gotta do what you gotta do.

In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Freeze the Score bars for 10 minutes or so.  Dice em' up or you can use toffee bits ready to go from a bag.  We kinda live in the boonies and the store does not sell pre-chopped toffee bits.

Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits. Pour filling onto cake mixture and spread evenly.

GOOEY TOFFEE BUTTER CAKE

Original recipe found here.

Cake:

• 1 (18.25-ounce) box yellow cake mix
• 1 large egg
• 1/2 cup (1 stick) unsalted butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (16-ounce) box confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 Score bars (frozen and chopped) 1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Teriyaki Chicken

I want to be an awesome blogger.  That does not seem to be something that is going to happen, but I will keep trying.  We just added another rooster to the family and now things may get back to normal.  As normal as things can be with a newborn in the house.

Making things from scratch is easy, it's cheaper than buying pre-made and you usually understand the names of the ingredients which you use.  Homemade Teriyaki sauce is easy and just uses a few ingredients.  Since it is still blazing here the BBQ is a must.  Last night we had Teryiaki chicken, BBQ'ed zucchini and steamed rice.  The kitchen remained cool...I was still hot.

Whisk it all together.  See my favorite whisk?  It is flat...

Toss the chicken in.  I am using the chicken breasts on steroids from Costco.  I cut them in half before marinating. 

Rowdy comes home and cooks them to perfection.  Tonight I will dice up the leftovers and make chicken fried rice.

TERIYAKI CHICKEN

• Chicken (I am a boneless, skinless, white meat kinda gal) 
• 3/4 cup soy sauce
• 1/4 cup canola oil
• 4 T. brown sugar
• 3 T. honey
• 1 t. ginger powder
• 4 garlic cloves, minced

Combine soy sauce, canola oil, sugar, honey, ginger and garlic.  Whisk together vigorously to help sugar dissolve and honey become thoroughly incorporated.  I do this in a large glass bowl and then just throw the chicken in to the bowl to marinate.  I like to marinate my chicken for at least 2 hours.  BBQ and enjoy! 

Braids....that you can eat!

I like braids...they are pretty and they shake it up a bit from just making pizza.  You can also be more creative on fillings than what you would normally put on a pizza.  We like the Sausage Cheese Braid from none other than the Sassy Chicken. 

The Sausage Cheese Braid

The BBQ Pizza Braid before it is braided.

This past week I made the BBQ Pizza Braid found at For The Love of Cooking and with enough dough for two braids I made a veggie braid.

Dough:

• 1-1/2 c. water
• 1 t. yeast
• 4 c. flour
• 1 t. salt
• 1/4 olive oil

Veggie Filling:

• Marinara
• 2 lg. Zucchini
• 2 lg. Yellow Squash
• 4 Green onions
• Garlic salt and pepper
• Mozzarella cheese

Dough: Combine water and yeast in mixer bowl. Let proof 5 minutes. Add flour, salt and olive oil. Knead with dough hook, adding more flour as needed until dough pulls away from the side of the bowl. Knead for 5 minutes. Let rise for 20 minutes or so...no need to have poofy dough for this recipe. This is enough dough for 2 braids.

Filling:  Slice squash and saute in a tad of olive with garlic salt and pepper to taste.  Saute for 10 minutes or so, until squash is soft and water is released.  Place in a strainer for 10 minutes or so to let the water/juices run off so you don't have a soggy braid.

Assemble:  Spread marinara down the middle of the braid.  Top with sauteed squash.  Dice green onions and sprinkle over.  Sprinkle cheese on top of that (we like it kind of cheesy...).  To make the braid cut the sides of the dough just about to the filling in strips that are about 2 inches wide. Starting at one end, cross the strips over one another until you get to the other end.  Crimp ends closed and fold under. Bake in a 400 degree oven for 25 to 30 minutes, until golden.  Let stand for 10 minutes or so before slicing.

Baked Potato Salad

I have been craving potato salad and I don't even like mayonnaise!  Stranger things have happened.  We had some yummy potato on Father's Day and since that day I have wanted to make some.  The recipe had to have no eggs and something picky kids might like. 

Plain old boiled potatoes.

Fully loaded potatoes!

Baked Potato Salad

• 3 pounds baby red potatoes, washed and quartered
• 5 slices bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1-1/2 t. seasoning salt
• 1 t. fresh ground pepper
• 4 ozs. Cheddar cheese, grated
• 3 whole green onions, washed and finely chopped

Start a large pot of water boiling.  Wash and remove bad spots from potatoes.  Quarter the potatoes.  Not all potatoes are equal.  Your goal is to have all pieces a similar size, so you may have to do more than quarter some. Once the water is boiling, toss in the potatoes.  Cook for 15 to 20 minutes, until fork tender, but firm.  If they get too soft you will end up with mashed potato salad.  While potatoes boil, fry bacon, drain and crumble. Chop green onions.  Combine sour cream, mayo, season salt, pepper and green onion in a small bowl. Set in fridge until ready to use.  When potatoes are done, drain and then set the colander in a larger bowl and put in fridge for at least 20 minutes to cool.  (I leave them in the colander for quicker cooling with more air circulation.) Once potatoes have cooled you may wish to cut them in smaller pieces, this depends on how big the mouths are that you are feeding. Toss potatoes with sour cream/mayo mixture.  Sprinkle with cheese and bacon.  Stir gently as to not mash things up too much, but fully coat the potatoes.  Chill for 4 or more hours before serving. Garnish with more green onions, cheese and bacon if you could like to make it purdy!