Crepe Cake


Whenever I see something that I want to try, regardless of the skill level it takes, I just go for it.  I don’t know why I do things like that.

I found this crepe cake on Ceramic Canvas and thought to myself “This looks hard,but I’m going to attempt to make it.”  That was a dumb thought since I have never even made a crepe before, let alone 2o crepes.


I needed cake flour, but of course I didn’t have any (and I was too lazy to go to the store), so I made my own cake flour by mixing all purpose flour and baking soda (Thanks to, Joy the Baker) and continued on my journey to making crepes.





Somehow, I pulled it off and made 15 crepes!  It took me longer than I thought, more like an hour and a half longer.  I was so scared that I would mess them up that I pretended that I was making ribs and cooked them low and slow.  That will be the first and the last time that I do that.  I started making the crepes at 1:00pm and was done making only 15 crepes by 3:00pm.



Now that the hard part was over I made the chocolate meringue buttercream frosting and set off to assemble the cake.


That part was easy.  All I had to do was take one crepe and spread some frosting on it then top it with another crepe and continue the pattern.

Only one problem….


I was supposed to spread a thin layer of frosting but since I love chocolate so much I decided to go to town with the frosting.  Oh well it doesn’t matter it still tasted yummy.

I love the chocolate frosting oozing out of the layers!


The outcome was a decadent and rich chocolate cake.  Not only was it a delicious dessert, it made a hearty breakfast. 😉


Crepe Cake

adapted from: ceramic canvas


12 tbl cake flour
3 tbl sugar
4 eggs
6 tbl unsalted butter, melted
2 cups warm milk
Vegetable Oil

Chocolate Meringue:

5 large egg whites
1 cup sugar
4 sticks unsalted butter, room temperature, cut into tablespoons
10 oz, semi-sweet chocolate, melted

For the cake:

15 to 20 crepes
Chocolate Meringue Frosting
2 tbl sugar


Sift flour and 3 tablespoons of the sugar together into a mixing bowl. Set aside. In a large bowl whisk eggs together, being careful not to overbeat. Gently stir in flour mixture until smooth. Stir in butter. Slowly stir in milk until just blended with the consistency of light cream – do not over mix. Cover bowl with plastic wrap. Let rest for at least 1 hour.

Rub bottom of an 8-inch nonstick crepe pan with vegetable oil and wipe out excess with a paper towel. Place over medium heat. Ladle in about 4 tablespoons of batter into the center of the pan. Tilt and rotate pan immediately to make the batter run around the edge and cover the bottom evenly. Pour any excess batter back into the bowl. Cook until brown, about 20 seconds. Lift crepe edge with your fingers or a spatula (you may want to do this off of the heat). Cook on the other side for about 10 seconds. Turn out onto a plate. Repeat process with remaining batter (pan will probably not need to be greased again). Stack crepes separated by between paper towels. Crepes can be made ahead and kept for several hours, wrapped in plastic at room temperature, or refrigerated over night.

Makes about 20 crepes. (I got 15 crepes)

In a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160˚F).

Attach the bowl to the mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on medium low speed, add the butter several tablespoons of butter at a time, beating well after each addition. Beat in melted chocolate and espresso. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Place first crepe on a plate. Spread a thin layer of meringue evenly across the cake. Lay second crepe on top. Repeat frosting process until all but one crepe is left.

Place the last crepe on a separate plate. Evenly distribute remaining 2 tablespoons of sugar. Caramelize the sugar with a small handheld kitchen torch. Place the crepe on top of cake and let cool.

Once the caramelized sugar has cooled, frost the top and side of cake. Immediately, cool cake in the refrigerator to let frosting harden.

Let cake sit out at room temperature for about 5 minutes before serving.

toffee bars


A few months ago I bought a cookie cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I have looked through this book a gajillion times and have bookmarked things that I want to make, so I  chose the Toffee Bars to take my  “cookbook virginity”.  It was a hard choice, but I knew I wanted to wait for the “right one”.  The Toffee Bars were definitely the right one for me.


The Toffee Bars were yummy and easy to make.  For those who know me or read my blog, know that I love things that are easy to make.  Don’t get me wrong I love the challenge of making difficult dishes, but when I get off work and I want something homemade and sweet, easy is the way to go for me.  One of the reasons I chose this dish was because it looked easy, oh and I had most of the ingredients on hand.

I took the cookies to work and they were devoured within a day and a half.  Keep in mind that there are only 8 people in my office, so either the bars were really tasty or they were really yummy.  I’m pretty sure I had Toffee Bars for breakfast, mid-morning snack and afternoon snack.  Okay, so there goes 3 of the 24 bars the recipe made.….don’t judge!




toffee bars


1 1/2 sticks unsalted butter
1/3 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 1/4 cups unbleached all-purpose flour
6 oz. pecan halves

1 tbl. water
3/4 cup packed light brown sugar
1 stick unsalted butter, cut into 4 chunks
1 cup milk chocolate chips


preheat the oven to 350 degrees. position rack in the lower third of the oven.

line the bottom and all four sides of a 9x13 pan with foil.

cut the butter into chunks and melt in a large saucepan over medium heat. remove from heat and stir in the sugar, vanilla and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of the pan. scatter the pecan pieces over the dough without pressing then into it. lay a piece of foil loosely over the nuts to allow them to toast without burning while the crust is baking.

bake for 20 to 25 minutes, until the crust is lightly browned at the edges.

while the crust is baking make the topping by combining the water and brown sugar in a small saucepan and whisk until the sugar is moistened. heat the mixture over medium heat and bring to a boil, stirring occasionally. whisk in the butter and remove from heat.

when the crust is ready, whisk the topping until smooth. remove the foil from the crust and scrape the hot butter mixture over the pecans on the crust. bake for 12 to 15 minutes, until the topping is dark and bubbling vigorously. remove the pan from the oven and scatter the chocolate chips evenly over the top. cool the bars in the pan on a rack. lift the ends of the foil liner and transfer to a cutting board. use a long sharp knife and cut into 24 pieces.


Wooden Animal Track Sandals

Momtastic has posted the cutest sandals I have ever seen that are made by Kiko+.  The sandals are designed to make foot prints in the sand.  You can choose either a cat, gecko, owl, t-rex or a monkey.  I want a pair for myself my kids.

Chicken Lasagna Casserole


I hate when I misplace things!  It really, really aggravates me!  It’s like when you know that you put a pair of socks in the dryer, but when you take it out one sock is missing.  I figure the sock gnome came and took it out in the middle of the cycle.  So, maybe there’s a recipe gnome that comes and takes my recipes in the middle of the night.   Who knows?!? Everything I am saying is just speculation.

The reason why  I am telling you all this is because I had a recipe for chicken lasagna casserole and then I lost it.  I found it in my local paper and put it aside and the last time I saw the article was when I went to write down my shopping list.  When I went to cook the dish it mysteriously disappeared.


Thank Google, that I was able to find the recipe online.  The internet is a wonderful place!

One thing that intrigued me about this dish is that it was a lasagna in the form of a casserole.  I love lasagna, but with me being lazy, the thought of making lasagna tires me.  You show me how to make a dish that resembles lasagna and doesn’t require too much assembly and I am all over it like white on rice sauce on pasta.




Chicken Lasagna Casserole

adapted from: Joplin Globe (also found on


2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
1 tbl. olive oil
1 cup mozzarella cheese

cheese mixture:
1 cup ricotta cheese
1 cup shredded mozzarella
1 egg
1/2 tablespoon lemon juice
3 garlic cloves, minced
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

1 jar of your favorite spaghetti sauce
1 lb. bulk italian sausage


preheat the oven to 375 degrees. spray a 8x8 pan with cooking spray.

in a medium bowl, mix together the ricotta, mozzarella, egg, lemon juice, garlic, basil, oregano, salt and pepper. set aside.

brown the italian sausage until no longer pink in a skillet and drain. place the sausage back in the skillet and add the jar of spaghetti sauce and let it heat through. keep warm.

heat a large skillet with the olive oil over medium-high heat. add all of the chicken and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. the chicken does not to be cooked all the way through. transfer the chicken to the prepared baking dish and mix in the cheese mixture.

pour the sauce over the chicken and cheese mixture. sprinkle 1 cup of mozzarella cheese and loosely cover with foil. place in the oven and bake for 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

serve over buttered noodles.

note: if you like your sauce sweet, add 2 tbl. brown sugar to the sauce when you are heating it through.


[something pinteresting]: cookie bowls

I came across these on Pinterest and just had to share….

There are many things that I come across online and wish that I was the one to come up with the idea, and this is one of them, cookie  bowls (from Wilton) have got to be the coolest thing that I have never thought of.




FREE Suave Hair Products

Head over to Suave to take the Can You Tell Test and when a chance to win coupons, free products or a 1 year magazine subscription. 

It’s really easy and takes no time at all.  I got 5 questions right and won 2 free hair products.  If you get 4 questions right you win 1 free hair product.

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Thank You, Cuckoo for Coupon Deals!

FREE Black Widow Golf Grips

Are you a golfer or have anyone in your life that is?  If you answered yes, than you better head over here to get your free Black Widow Golf Grip.

All you have to do is LIKE Black Widow’s Facebook Page.

After you that then you head over to Black Widow’s website and pick your grip.

Once you’ve picked it out e-mail your name, address and choice of grip (style and model #) to  You should recieve your grip in about 6-8 weeks.

Thank You, Raining Hot Coupons!

[free printables]: Mini Bunting Flags

TomKat Studios is one of my favorite sites for inspiration.  Kim makes the cutest paper products and she only designs great parties.

Here is an example of one of her designs, Mini Cake Bunting Flags:

Cake TopperAren’t these perfect for any occasion?!  Heck, you don’t even need an occasion to use them.  What’s even better is that you can download yours for free.  You know you want ’em, go get ’em!

CLICK HERE to get your free printable!

Walgreens Deal

Have you gotten your $1.50 Herbal Essences or Aussie hair product yet?

I did!!

Here’s how you can get yours:



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Buy One Get One for -$3.00 off (P&G 07/03)

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It’s like buying one getting one free!


Summer Cocktails

Happy Independence Day !!


How are you celebrating America’s 235th Birthday?

As for me, it’s a sizzling 93 degrees today here in Joplin, so I plan on drinking a mojito or ten and laying by my in-laws pool with the smell of gun powder in the air.  Oh how fireworks bring out the pyro in me.

Regardless of what you are doing to celebrate, a party isn’t a party without alcohol.  I found a couple of  yummy cocktails to sip on this 4th of July, one of my favorites included, mojitos.


Summer Cocktails


image and recipe sources (starting top left and going clockwise):
Berry Sophisticated, Cucumber Basil & Vodka Spritzer
Mojito, Watermelon Tea Cocktail