Oh, oh.....I want s'more!

Greetings from Florida! It is time for my monthly Cake Slice Bakers reveal! I made this simple cake before I left for my conference. This month's cake is a graham cracker, chocolate chip snacking cake with a marshmallow frosting. I was very excited to try this cake because I heart s'mores!

While the cake was baking, I made the frosting and SHWEET SHMELLOW its good!!! I'd even go as far as saying that it saves the mediocre cake.

Over all, this is a good (not great) cake. It didn't have as strong of a s'more taste as I would have liked, but it was moist and chocolaty. I highly recommend eating it warm, whether that means eating it when it comes out of the oven or sticking it in the microwave for a few seconds. The frosting is definitely worth making again.

Here is the recipe...

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

Meatball Chili (with a little spice)

Ingredients
1 can (14.5 oz) stewed tomatoes
1 large onion
1 medium green pepper
3 cups Chili Cheese Fritos
1 tbsp vegetable oil
5 garlic cloves, pressed, divided
2 tbsp plus 2 tsp chili powder, divided
1 tbsp cumin, divided
1 can (15 oz) tomato sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 1/2 cups water
1 egg
2 tbsp milk
1/2 tsp salt
1 lb lean ground beef
Shredded cheese (optional)

Cooking Directions
Preheat oven to 450 degrees
Chop tomatoes and set aside.
Finely chop onion.
Dice bell pepper.
Place chips in plastic bag and crush using a rolling pin.

Place oil, onion, and bellow pepper in a pot.
Cook over medium heat for 7 - 8 minutes.
Add two of the pressed garlic cloves, 1 tbsp chili powder, and 2 tsp cumin.
Cook and stir for 30 seconds or until fragrant.
Add tomatoes, tomato sauce, beans, water, and half of the crushed chips to the pot.
Bring to a gentle simmer.
Reduce heat to low and cook for 18 - 22 minutes or until chili is thickened. Stir often.

Line a sheet pan with parchment paper.
Combine egg, milk, and salt in bowl. Add remaining chips, garlic, chili powder, and cumin.
Mix well.
Add beef and mix until just incorporated.
Scoop beef mixture and roll into meatball.
Bake 8 - 9 minutes or until the internal temperature reaches 150 degrees.

Gently stir meatballs into chili.
Cover and simmer for 10 - 15 minutes or until meatballs are tender.

Serve with cheddar cheese if you'd like.

Sweet Crockpot Meatballs (from Dessert Diva)

It's January! Do you know what that means for the Dinnertime Divas? It's our annual balls themed Supper Club. Here is the recipe for my contribution this month.

This is one of the easiest and most delicious appetizers or dinners around. I came across this combination for the sauce by accident. My mom always makes her meatballs with BBQ sauce and grape jelly. Unfortunately, I didn't have any grape jelly one time so I substituted cherry preserves instead. The result was an even sweeter sauce that we liked even more than the original. I've never made it with grape jelly since!

Ingredients
1 - 1 lb. bag of frozen meatballs
1 jar of your favorite BBQ sauce
1/3 jar cherry preserves

I usually don't even measure out any of the ingredients so add or subtract according to your own taste.

Directions
Place the frozen meatballs in a slow cooker. Add the BBQ sauce and cherry preserves. Give it a stir. Cook on low for about 4-5 hours or until meatballs are heated through.

I hope you enjoy this as much as we do. It is definitely a go-to meal when I need something in a pinch, since I usually have all the ingredients on hand.

Momma Carver's French Toast Casserole (by Cheesy Diva)

This is Dessert Diva. I'm posting this recipe for the Big Cheese. This was her contribution to our December Supper Club. The theme was Breakfasts and Appetizers.

Ingredients
1 stick of butter or margarine
1 c brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
6 slices of bread
5 eggs
1 1/2 c milk

Directions
Melt butter in a saucepan on the stove. Stir in the brown sugar, cinnamon and nutmeg. Spread in the bottom of a 9x13 pan.

Halve the slices of bread diagonally. Place in pan on top of brown sugar mixture in a double layer.

Beat eggs; add milk and whisk together. Pour over bread. Cover and refrigerate overnight.

Uncover and bake at 350 degrees for 1 hour.

Enjoy! This makes a delicious breakfast!

Cranberry Cake (from Saucy Diva)

Good news and even better news! Good news...this cake is delicious!! Better news...This will be my last blog post without pictures! I'm getting a really nice camera from my really nice husband for Christmas!

Ok, back to this cake. This is my December Cake Slice Bakers cake from the book "Cake Keeper Cakes" by Lauren Chattman.

I did not have much luck with last month's cake. It was a downright disaster. So I was really nervous about this month. Was I not cut out to bake with these talented ladies? Was the book selection a nightmare? Fears were calmed when this warm strueulsly cake cake out of the oven. Here is the recipe. I suggest eating it with a big mug of coco.


Ingredients:
For the streusel:
1 cup of sliced almonds
2 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar

For the cake:
2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/2 sticks butter, melted
1 teaspoon pure vanilla extract
1 bag fresh cranberries (12 oz) - I substituted a 12 oz bag of craisens I had left over from the big cookie bake.

Prep:
Preheat oven to 350 and grease a 10 inch round spring form pan.
streusel:
Combine all ingredients for the streusel until large crumbs are formed. Refrigerate until ready to use.

Cake:
Whisk together dry (except white sugar)ingredients in a medium bowl.
In a large bowl, combine the eggs, white sugar with an electric mixer. With the mixer on low, add the butter and vanilla. Turn the mixer to medium and beat another 2 minutes.
Gently fold in the flour mixture and the cranberries.
Scrape batter into the prepared pan.
Sprinkle the streusel on top.
Bake until golden brown about an hour and 10 minutes.
Release the sides of the pan and cool completely before slicing into wedges.


LikeI said, this cake is delish. I love it's simplicity. Oh, and I love streusel. Streeeeuuuuusssssseeellll. It is even fun to say. One thing though...this cake is dying to be in muffin form!

Preheat oven to 350 and grease a 10 inch round spring form pan.

Egg Souffle (by Dessert Diva)

This souffle is my contribution to our December Supper Club night. The theme this month is Appetizers and Breakfast. This delicious souffle is a tradition at my house. I have eaten this every Christmas morning for as long as I can remember. My mom always prepared two of them for our family, as Christmas morning was the only time she would make it, and we all loved it! We would always eat it after opening our presents. This souffle brings back so many great memories for me...I hope you and the Divas agree that it is delicious! Enjoy!

Ingredients
6 eggs
2 cups milk
4 slices of bread, cubed
1 tsp. salt
1 tsp. dry mustard
1 cup grated cheese (whatever kind you want; I use cheddar)
1 lb. sausage or ham, browned (use whatever you want here)

Directions
Beat eggs; add milk, bread, salt and mustard. Stir. Add cheese and meat. Put in a greased 9x12 pan. Refrigerate overnight. Bake at 375 degrees for 45 minutes.

Feel free to adjust the ingredients to fit the taste of your family. This is such a versatile recipe!

2nd Annual Diva Cookie Day (by Dessert Diva)

A few weeks ago, we held our annual Cookie Day! Unfortunately, a couple of the divas had other plans and couldn't make it, but there was still no shortage of cookies!

The night before, my kitchen looked like a disaster as I prepared cookie dough and appetizers...

The next morning, the Divas showed up with bags of cookie dough, ingredients, pans and utensils in tow. We had plenty of food to munch on as we worked...

Saucy Diva made her famous Chocolate Mints, as well as some delicious fudge!

Spicy Diva also made Saucy's famous Chocolate Mints (there was a little mix-up!) and some Pistachio Cranberry Cookies! The only bad thing about there being twice as many Chocolate Mints is that there were twice as many balls to roll and Andes Mints to unwrap.

But we rolled...

and we unwrapped...

and we rolled some more...

and we kept rolling. Meanwhile, Baby Diva got bored and went to sleep...can you blame her?

She woke up in time for the important part, however! Here she is checking out her mommy's (Gourmet Diva) Peanut Butter cookies and Dessert Diva's Chocolate Oatmeal bars. We also made Truffle cookies and Heath bars.

We make so many cookies that they were literally cooling everywhere! I actually found some a few hours after the Divas left outside on my patio table...ha!

We hope you get to enjoy some holiday baking with friends and family like we did! Happy Holidays and Happy Baking from the Dinnertime Divas to you!