Peach Cake

If there's been a lack of posts lately it's because I've been going to bed by 9 pm most nights. 

I was working quite a bit and also battling a gross cold. 

Sinus congestion and throat pain - oh my!

I'm starting to feel better, finally, but still tired. 

Something tells me I'll be tired almost constantly now for the next few years...

Inspired by a basket of peaches and a jar of amazing peach jam courtesy of a friend, I decided to put a fruity spin on a coffee cake recipe and make a peach cake. 

It's a good one. 

And a good way to use up those last-of-summer peaches. 

• Preheat oven to 350 degrees.
• For the crumble: In a bowl, mix together 1 3/4 cup flour with 3/4 cup brown sugar and 2 tbsp cinnamon. Cut in 6 tbsp butter using a pastry cutter or two knives, until the mixture is the size of peas. Set aside.
• In a bowl, cream together 1/2 cup butter and 1 cup sugar. Add in 2 eggs and 1 tbsp vanilla. Mix in 1 cup of vanilla yogurt. 
• Stir in 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and a pinch of salt. 
• Pour 1/2 of the batter into the bottom of a lightly greased loaf pan.  
• Cut 3-4 peaches into slices and layer on top of the batter. Sprinkle with the crumble mixture. 
• Top with the remainder of the batter. Spread on a layer of peach jam then top with the remainder of the crumble mixture. 
• Bake for about an hour or until cooked through. 

Let cool, then slice, share with friends, and enjoy!

Guinness Chocolate Cake with Baileys Cream Cheese Icing

Yesterday was my dad's birthday. My sister and I took him out for lunch (the ever glamorous Harvey's but seriously those burgers are amazing) and then with a surprise trip to Canadian Tire for my dad to pick out a bicycle.

He was an avid runner for many years and recently due to knee troubles has had to stop. He's taken up cycling on a stationary bike in the basement but we figured this was a great way for him to take his new hobby back outside to the trails.

We celebrated later on at the pub where he plays and I baked him a cake that I had been eyeing on Pinterest.

It's one of the best chocolate cake recipes I've ever made.  The batter is delicious and the cake bakes up quite dense and moist. You can't really taste the Guinness but you can tell there's an extra ingredient in there.

1. Preheat oven the 350 degrees.
2. Grease cake pan (I used a deep bundt cake pan but the recipe suggests using 3 round pans) and line with parchment paper or dust with icing sugar.
3. In a large saucepan (trust me, use a very large one), combine 2 cups Guinness (1 tall can) and 1 1/4 cup sticks butter over medium-low heat until the butter is melted. Remove from heat.
4. Add 3/4 cup cocoa powder, 4 cups sugar, 2 tsp cinnamon, 1 1/2 tbsp molasses and whisk.
5. In a small bowl, combine 3/4 cup sour cream with 4 eggs and 2 tbsp vanilla extract. Whisk together then add to the Guinness.
6. In a large bowl, combine 4 cups flour with 5 tsp baking soda. Slowly pour the wet ingredients into the dry ingredients in increments, mixing well each time to prevent lumpy batter.
7. Pour batter into the cake pan and bake for 90 mins for a deep bundt pan or about 45 minutes for 3 round cake pans - or until a knife inserted into the cake comes out clean.
8. Allow cake to cool before removing from pan and allow for cake to be completely cooled before adding the icing.

To complement the Guinness I used Baileys Cream Cheese icing to top the cake.

I also cut my cake into two halves midway so that I could add in more icing. If you're using 3 cake pans you won't need to do that.

This icing isn't as thick as others so this is better used for more of a drizzle. But I still managed to cover the sides of the cake with it.

Baileys Cream Cheese Icing

1. In the bowl of an electric mixer, blend 1 pkg cream cheese (softened), 1/4 cup butter (softened), and 1/4 cup heavy whipping cream. 
2. Add in 3 tbsp Baileys. Continue to mix together until very smooth.
3. Slowly add 2 - 2 1/2 cups icing sugar, adding until your icing has reached the desired consistency. Drizzle or frost your cake as desired.

Enjoy!

Happy birthday Dad 

Happy Birthday Mom!

To my mom -

 who taught me to be strong and passionate, kind and accepting of everyone.

who gave up a lot so her family could have a bit more.

who would wake up early on weekends to take her daughters to gymnastics practices and competitions.

who once walked through a snowstorm to bring my sister Tylenol. 

Who I love very much.

Happy Birthday!

On Saturday, with the invaluable help of my aunt Wendy, my dad, sister and I successfully threw her a surprise party!

I can't thank everyone enough for braving the bad weather and making it out (and completely understand those who chose not to risk the drive - I don't think I would have risked it either) .

She was completely shocked and (hopefully) happy to see so many familiar faces there to celebrate with her.

Although I forgot to take more, here are a few pictures from the party!

The theme of the party was Paris so we colour coordinated things white, black & pink.

On the carrot cake I stencilled happy birthday with icing sugar. Unfortunately the sugar dissolved and didn't show up as well so I tried to re-do it with sprinkles, which also didn't really work.

Using an image I found online, I traced over the eiffel tower on parchment paper with melting chocolate and let them harden before using them to decorate the edges of the cake (to hide the less-than-stellar icing job).

Our spread was pretty full with lots of kind party goers bringing snacks to add.

And everyone left with a party favour - delicious looking macaron soaps courtesy of Baked Soap.

A few people thanked me for alerting them it was soap as they would have eaten them on the way home.

I ordered these soaps here (more info available on the website here) and they make amazing party favours for any occasion.

Happy Birthday Mom!

I love you.

Candy Apple Cake Pops

There are definitely nice things about nursing shift work - I can more or less customize my schedule, I can pick up additional shifts to bolster my paycheque, etc - but there are definite downsides as well.

One is that we don't have the luxury of closing down on holidays.

So this long Thanksgiving weekend I worked away and as a result my family decided to postpone our Thanksgiving dinner to later this week so that we all could celebrate (read: stuff our faces) together.

 

So tomorrow is our Thanksgiving dinner!

I'm going to my parents' place straight from work where I'll sleep for a bit then help my dad and sister get food prepared.

I know my mom has called dibs on a desert but I want to try to make this cool desert I saw the other day.

Hopefully she won't mind... realistically they may taste okay but they're not going to look like they do in the picture below.

I'm optimistic but more realistic.  

 

In my search for all things Halloween I stumbled upon this recipe

and knew immediately it was one I was going to have to try.

 

(recipe and photo from Season of Sweet)

 

Candy Apple Cake Pops

 

1 box Duncan Hines Spice Cake Mix

2/3 cup milk
1/3 cup oil
4 eggs

• Mix all ingredients together in a bowl (batter will be thick).  Using a small cookie scoop, fill each reservoir.  Bake for 4 minutes.  Remove to cooling rack and repeat with remaining batter.  Makes about 4 dozen.

 
Candied Apple Syrup

 2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring

• Line a baking sheet with buttered parchment paper; set aside. Insert sticks into cake balls; set aside.
• In a medium saucepan, combine sugar, water, corn syrup and food coloring. Bring to a boil over high heat.  Once boiling, reduce to medium-high heat. Insert candy thermometer and continue to boil until temperature reaches hard crack stage (between 300-310 degrees), about 20 minutes. 
• When mixture reaches temperature, immediately remove from the heat. Working quickly dip cake pop in sugar mixture (careful not to twist) until completely coated.  Let excess drip then transfer to prepared baking sheet and allow to cool.

Hope everyone had a wonderful long weekend full of turkey and all the fixings, family, and everything they could be thankful for.

Cinnamon Roll Cheesecake

A week or so ago I came across the most incredible recipe - cinnamon roll cheesecake.

I made it pretty soon after stumbling upon it on pinterest (where else?) and was not disappointed. I didn't make the cream cheese icing to go on top cause I found the cake decadent enough without it.

 

It takes no more time than a regular cheesecake and it's insanely good. I recomend eating it while still kind of warm out of the oven.

 

Recipe courtesy of easybaked.net

Cinnamon Roll Batter

• 2/3 cup sugar
• ¼ cup butter, at room temperature
• 1 egg
• ½ cup milk
• 1 tbsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

Cheesecake filling

• 2 pkg. (8 oz. each) cream cheese, at room temperature
• 1 cup sugar
• 1 tbsp vanilla extract
• 2 tbsp flour
• 3 eggs

Cinnamon Filling

• 1/3 cup butter, melted
• 1 cup brown sugar
• 3 tbsp cinnamon

Cream Cheese Frosting

• 2 ounces cream cheese, at room temperature
• 3 tbsp butter, at room temperature
• 2 tsp vanilla
• 1 cup powdered sugar
• milk (if needed to thin frosting)

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Grease a 9-inch Springform pan.

Cinnamon Roll Batter

• Using a mixer, cream together the butter and sugar.
• Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
• Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.

Cheesecake Filling

• In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
• Add the eggs one at a time, beating together scraping down the bowl after each addition.
• Add the vanilla and flour and beat for another minute.

Cinnamon Filling

• In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

You have three individual parts to this cheesecake now. The batter, the cheesecake and the filling.
Here is how to put them together:

• Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
• Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
• Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
• Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.

I'm working almost every night this week (regular sleep on Wednesday! Heyyyyy) so expect a lot of posts this week!

A Twist on Banana Bread: Cake Balls

 Having gotten back into the kitchen and making more dinners and also starting to bake again, I couldn't help but try something new with banana bread.
It's a staple recipe - when you have bananas that start to get a little too brown my fail safe is a loaf (or two) of banana bread. I've tried different variations to keep it fresh. I made one with an oreo cookie crumb bottom, with sliced bananas layered inside the bread, with eggies, with caramel chocolate chips, etc.

This time, having had some success with my red velvet cake pops, I decided I would turn my banana bread into cake balls!

 

 

Preheat oven to 350 degress.

Beat 1/4 cup butter with 3/4 cup sugar. Add in 1 egg and mix until combined.

Mix in 2 medium bananas, 1 tbsp vanilla, 1/4 cup milk, and mix until smooth.

Add in 1 1/4 cup flour, 1 tsp baking soda, and 1 tsp salt and mix until combined.

Bake for about 45 mins to 1 hour or until a tester inserted into the cake comes out clean. For cake balls/pops I find it's better to use a cake that is still a bit soft so err on the side of 45 mins rather than an hour.

Let the banana bread cool completely then crumble into peices. If your bread is crustier (like mine was) pop it into a blender and pulvarize it down into breadcrumbs.

Mix with 1/2 cup Philadelphia chocolate spread. Form into balls and put in the fridge for at least 30 mins.

Melt 1 bag of chocolate melts then dip each ball into the chocolate, letting the excess drip off. Allow the chocolate shell to harden

 

I decorated mine with banana candies as well as with dried banana chips.

Enjoy!

7th Annual Bad Sweater Party: Quick Recap

Days til Christmas:

 

 

This year's Sweater Party didn't disappoint.

There was an abundance of food (especially cheese), a good turn out of guests, and the Christmas carols were put on pause for a bit to pump Pirate Metal.

Not a typo.

 

Before the bad sweaters made their debuts, John's friends from work joined us for a 'Wild Game Feast', something that they have done for at least two years now.

We feasted on duck, goose (both hunted and prepared by one of our groomsmen), moose sausage, black eyed pea fritters (delicious), and roasted root vegetables.

I made cornbread (I'll post the recipe later, it was the best cornbread recipe I've used to date), and ciabatta.

John bought an ostrich egg.

 

It required a power drill to break the shell.

 

The end result was a delicious frittata which John added elk summer sausage to as well.

It was really good and there was more than enough egg to feed all of us plus leftovers.

 

My cake-expert friend Danielle provided the cake - a sinfully good 5 layer red velvet and mascarpone cake, designed to look like Santa very ungracefully coming down the chimney.

 

And of course, being so crafty, my sister and I both made our own sweaters.

By cutting out felt, and in her case, attaching lights for added effect.

 

Another successful party!

 

Now only one week to Christmas Eve!

 

12 Days til Christmas! And Banana Gingerbread Cake House

Countdown photos courtesy of the 12 days of christmas ornaments on my tree.

 

 

 And your festive song of the day is a long time favourite.

 

 

After a night and morning of absolute agony thanks to that troublesome tooth (even Tylenol 3 didn't provide any relief) my wonderful sister took me to my appointment to have my last two wisdom teeth extracted.

After waiting and holding back tears for almost an hour, the surgeon agreed to put me under and to remove both wisdom teeth and I didn't even have to argue for either. He was wonderful.

Also, he might have been Santa, granting me my ultimate Christmas wish: pain relief.

 

I woke up in the recovery room with no recollection of how I got there (and no recollection of hanging my head down, tongue out when my sister came in then saying, "I was pretending to be dead!") (I'm a great comedian when not in my right mind).

 

The best news of all?

I haven't even had a glimmer of pain since.

Not when the freezing wore off, not when I took my amoxicillin in delicious chocolate pudding, not when I had hot soup, not when I accidently touched the gaping hole in my mouth with my tongue.

 

How is this possible!?

 

I suspect it doesn't hurt because they pulled both teeth rather than dug around in the gum to remove them, and also they didn't need to stitch the area up.

 

No one really needed to nurse me.

Robin was kind enough to go and pick up all of my perscription meds (ibuprofen which I already have and should have told her not to bother with, percocet, a chlorhexidine mouth rinse, and the amox) so I snuck in a quick nap while she was gone.

Then John came home and I was up baking.

 

I finally used my new pan!

 

 

*I doubled the recipe to ensure I'd have enough batter to fill the pan.

I also used 1 cup all purpose flour and 3 cups rice flour because I ran out of flour.*

 

Banana Gingerbread

1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon (sub for 1 1/2 tsp pumpkin pie spice)
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground cardamom
pinch freshly ground nutmeg
1/2 cup brown sugar
1 cup banana, mashed (about 2 large)
1/2 cup molasses
1/2 cup buttermilk
4 tbsp vegetable oil

 

 

1. Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan
2. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil.
3. Pour into dry ingredients and stir until just ombined. Pour into prepared pan and sprinkle with coarse sugar, if desired.
4. Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean.

* I also brushed the roof with milk and then dusted with silve-white sprinkles to look like snow.

 

Tomorrow won't be spent on the couch - I'm going to go out on the town and finish up my christmas shopping (hopefully!)

 

A Different Spin On Gingerbread Houses

I love the countdown to Christmas. Almost more than I love Christmas.

I wake up on December 1st almost as excited as when I wake up on the morning of the 25th.

This year was extra exciting as I went to the Bieber concert on the 1st.

But I digress.

Last year I counted down the final days by sharing some of my favourite scenes from holiday movies.

This year I thought I'd start the Christmas Countdown with some of my favourite Christmas songs.

 

Enjoy some Buble while you read the rest of this post.

 

 

 I did some Christmas shopping today and, as is wont to happen, I bought a few little trinkets for myself.

One being a new cake pan!

 

 

I went a little crazy editing it with picmonkey's holiday themed overlays.

I plan to make a gingerbread CAKE house rather than the cookie houses I attempt only to have the walls or roof inevitably collapse in on themselves.

 

Here's a recipe for Gingerbread from Martha that I plan to use:

 

INGREDIENTS 

Nonstick cooking spray

1 1/2 cups all-purpose flour, plus more for pan

1 cup whole-wheat flour

3/4 cup turbinado sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup light molasses

2 large eggs, lightly beaten

1/2 cup canola oil

1/2 cup buttermilk

2 teaspoons baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioners' sugar, for dusting

 

Directions

1. Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.
2. In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
5. Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners' sugar.

Salted Caramel Chocolate Cheesecake

As promised, I have returned with a recipe from the Philadelphia recipe booklet I got in the mail the other day.

 

I've had such a craving for this ever since I saw it.

Perhaps when I'm done with this crazy string of nights I'll make a date with my kitchen and get to work.

I did make banana bread (with wheat germ which was such a good decision) yesterday night and it was nice to bake again.

 

I hope I get right back into it for the holidays.

 

Tonight at work things seem to finally have settled down.

One patient (very confused and paranoid) accused me of abusing him when I was trying to run the air out of his g-feed and then he threatened to break my neck when I told him I was going to start running the feed again.

(The man weighs maybe 75 lbs so the threat is kind of an empty one but it still hurt my feelings. I had just sat with him for a long time and listened to his concerns about being given medication that he thinks people are using to control him...so I felt betrayed that he claimed I was abusing him!)

 

Anywhoooo he let me flush his g-tube and reposition him so I guess we're friends again.

 

And without further ado - here's the recipe!

 

 

 

{Recipe taken from the Philadelphia website found here}

• 1-1/4 cups Oreo Baking Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 4 oz. Baker's Semi-Sweet Chocolate, melted
• 3/4 cup thick caramel sauce (not sundae syrup)
• 1/2 tsp.coarse sea salt

1. Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
2. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over crust.
3. Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
4. Spread caramel sauce over cheesecake just before serving; sprinkle with salt.

The Lazy Woman's Guide to Desert: Black Forrest Mug Cake

On Sunday, after mauling a box of smarties and a bag of jelly beans during 'Magic Mike', I was still craving desert.

Not wanting to buy an entire cake just for a peice of it (which I've done and which never - NEVER - results in the eating of only one peice), I remembered I had some mug cake left over in the cupboard.

I decided to spice it up a bit and turn it from chocolate cake in a mug into black forrest cake in a mug.

Or my version, at least.

If you're craving gooey cake but don't want to spend more than 5 minutes preparing it, this is for you.

Here's what you'll need:

 Pour the cake mix to a lightly greased mug and add 1/4 cup milk, and whisk to mix.

Add in halved cherries.

Put in the microwave for 1 minute 15 seconds (or whatever the box recommends)

Enjoy!

It's gooey like a lava cake and the cherries are a nice surprise when you spoon one out with the chocolate cake.

Wedding Wednesday: Cake Edition

*Meant to post this yesterday but came home from work with a raging migraine, had a bath, and went to bed without posting!

You will notice an error in this post... namely the fact that my numbering skills are lacking.

I actually did have 5 cakes but the first one was the wrong file and wouldn't open in picmonkey, so I started counting from 1 at picture 2, then picture 3 became cake #2, until I forgot and just started writing cake #4 for picture 4. And I was too lazy to go back and fiddle with the pictures to fix it up.

But I digress.

I feel like I'm running out of ideas for these Wedding Wednesdays. Not because I'm actually out of wedding related things to blog about, but because I'm not sure how much I should give away and how much I want to hold back to surprise people with.

I'd post pictures of my dress if I didn't think there was a slight chance John might take a peek on here!

One thing that seems safe (since I haven't made any decisions yet) is the cake!

I've gone back and forth with a couple of ideas - lace, grapes (winery themed, but I vetoed this as I'm wary of winery overkill), etc. One idea that I keep coming back to is the faux bois look.

I remember watching Martha awhile back when she dedicated part of her show to faux bois painting and crafting. I wanted to faux bois everything (and use 'faux bois' as many times as possible in this post cause it makes me sound real fancy-like).

My talented friend who is graciously making the cake loved the idea.

Here are some inspirations!

My friend actually sent me the picture of cake #5 so if we go with this look, the cake might look very similar to what you see above!

She's leaving for a crazy Southeast Asian travel extravaganza soon so we'll need to set a date to do some cake tasting.

Flavours.....ah!

Birthday Cake!

Sorry in advance - this post is not going to be very wordy.

My big RN exam is on Wednesday so I'm trying to cram in as much studying as possible.

Just wanted to share with you this bit of baking I did over the weekend for John's birthday celebration!

Being a big fan of fishing I went with a fishing theme.

All you need is a few boxes of rainbow chip cake, some Swedish fish, vanilla pudding for the fishing hole (and blue food colouring - lots of it, especially if your pudding has a yellow tint), and some rock candy (I found mine at Sugar Mountain).

Stab a few paratroopers with toothpick-fishing rods, tie some dental floss onto them and dangle those bad boys into your fishing hole.

And if you're drinking at your party make some jello shooters complete with Swedish fish.

Now back to learning all about pregnancy and pregnancy-related health conditions!

Christmas Cookie Countdown: Banana Eggnog Cake

**I DID bake this (and write this post) yesterday but closed my computer before I remembered to click publish. Oops!

Since I bought a carton of eggnog for those cupcakes I figured I should make the most of it and use it in as much baking as possible.

Sorry this isn't going to be a long post but I'm busier than expected today and barely found time this morning to whip up this banana cake and pop it in the oven!

• Preheat oven to 350 degrees.
• In a bowl cream together 1 1/4 cup sugar with 1/2 cup butter. Add in 2 eggs. Mash in 3 ripe bananas.
• Stir in 1 tsp vanilla and 1/2 cup eggnog. Mix in 2 1/2 cups flour and 1 tsp baking soda. Pour into a lightly greased cake pan and bake for about an hour.
• Let cake cool then drizzle with eggnog icing (see post from a few days ago for the eggnog cupcakes icing) and some chocolate shaving.

Happy American Thanksgiving Weekend!

Thanksgiving weekend in the States comes to an end and I didn't have time to make any turkey. I did buy turkey bacon though and I had it for breakfast this morning so.... problem solved.

I'm trying to limit my carbohydrate intake not because I want to lose weight but because I eat so terribly and I find myself turning to quick carb-loaded food items instead of going into the kitchen and making a meal.

I'm on day 2 of eating better and already my vegetable intake has been more than it has been in the last few weeks!

Thursday night was my last shift in the ICU!

It went pretty well, the 12 hours more or less flew by, and the same patient who called me a 'dickhead' on Monday was slightly more sedated.

Didn't do too much this weekend, apart from working and then going out last night to hear John's brother play.

Oh! I won a give-away!

If you aren't already following her and if you like beautiful photography you will like this blog.

Go visit it here.

Lastly, I came across this masterpeice whilst perusing some of the gossip websites. I forget which one but I saw it and I couldn't stop thinking about it.

It's on my list of things to do to make a Turducken.

This is the desert version.

The Cherpumple.

A cherry pie, a pumpkin pie, and an apple pie all baked inside a cake.

If I wasn't trying to cut out all junk food I would be in the kitchen right now making this.