Pig cake makes me happy.

There is something satisfying about watching other people enjoy food you prepared with your own two hands. Even if those hands are poorly manicured with chipped polish.  When stuffed husband gobbles down a meal I’ve made I know that he is truely enjoying something I have made.  Pig cake is one of those meals.  Well really it’s a dessert but in our house it often becomes a meal by default.  Hi I’m Hungry Wife and I am a dessert-aholic.

Pig cake is a cinch to make and will impress everyone you know.  Here is what you’ll need…

For your cake you will need:

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1 stick Margarine (softened)
  • 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • For the frosting you will need:

  • 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
  • 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
  • ½ cups Powdered Sugar
  • 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
  • Extra Mandarin Orange Slices, For Garnish
  • Start out by pre-heating your oven at 350 ºF.  Then, place the cake mix, margarine, 1/2 cup of mandarin juice, eggs, and vanilla.  Mix em up good.

    Let the mixer do it’s thang for 4 minutes on medium high.  Your mixture will be light and fluffy.  After this, dump in the mandarin slices and mix it again until they break up into small pieces.  Then eat one heaping spoonful of the mixture for good measure, or self satisfaction.  It doesn’t really matter which.

    Next, grease up a pan.

    Pour your batter into the dish and pop into the hot oven for about 25 minutes, give or take a few.  This is a two-layer cake so you will repeat this step once the first layer is done.  Or if you’re cooler than me and have two square pans, bake ’em both at the same time.

    While your cakes bake and cool, let’s whip up this oh-so-yummy frosting.  It’s the star of the cake no doubt.  Start by dumping your pudding mixture into your cleaned mixer.  Add the juice from your can of crushed pinnapples and mix it on medium high for about 2-3 minutes.  Add the powdered sugar and mix for another minute.  You want a creamy texture.

    Next dump in half of your tub of cool whip.  I used cool whip lite because I am health-conscious.  But only when it doesn’t effect the taste of my food.  So basically hardly ever.  Whip this up until it is combined, light, and delicious.  Stir in the crushed pinapple by hand last.

    Make sure your first layer has cooled thoroughly.

    I love my crawfish dish.  Anywho, go ahead and frost this layer.

    Then plop your second layer on top and repeat the frosting process.

    Cut yo’self a nice lil slice for all your hardwork in the kitchen.  Top it off with a mandarin slice because it looks purrty and then consume it.

      This is how much cake disappeared within two days at our house…

    Delicious!  Make this cake soon.  You will be so glad you did. 

    Peace, love, and crushed pineapple–

    The Hungry Wife

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    chocolate chip coffee cookies

    I gave up caffeine three years ago.  Admittedly, I have been allowing myself more and more lately.  Every time I smell the aroma of freshly brewed joe I go a little (okay a lot) weak in the knees.  I. NEED.  JAVA. 

    So in an attempt to pull back the reigns on my caffeine consumption I have decided to a. give up caffeine for lent (start to pray for new orleanians now) and b. to come up with sneaky ways to get a hint of the smell or taste of coffee in other recipes.   This cookie recipe was my first attempt at that AND it turned out to be successful as evidenced by the fact that there were ZERO cookies left by the very next day.  Stuffed husband ate at least six the first night.

    Cookie Monster

     

    chocolate chip coffee cookie

     

    Here is what you’ll need to get started:

  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup granulated sugar
  • large eggs (I made a half batch, hence the single lonely egg)
  • 1 teaspoon pure vanilla extract
  • 2 cups semisweet chocolate chips (12 ounces)
  • Later you will also need cool whip and less than a 1/4 cup of instant coffee.

    To get started mix together your flour, salt, and baking soda in a separate bowl.  Also, preheat your oven to 350 ºF.

    In your mixer (I’m so sorry if you don’t have one.  Get one.  Beg, save, babysit, do whatever you have to to get the money.  But get one. Or we can’t be friends.) mix together the softened butter and both sugars on medium until fluffy.

    While those two get acquainted go check on your leaky and mischievously cute puppy.  Make sure she’s not peeing on anymore of your nice throw pillows.

    passed out chloe girl

    Doesn’t look like she could be doing too much harm.  Once your butter and sugar are combined drop in your eggs and vanilla and stir it all up again.  Stir it up, little darlin, stir it up.

    Next drop in your flour mixture in intervals.  I’ve said it before, I’ll type it again…DON”T dump it all at once.  The flour will be lumpy and difficult, like my thighs.  And you’ll over work your mixer and that ain’t right.  Poor thing doesn’t deserve to be mistreated.  I love my mixer.  Obviously.

    How can something so funky looking taste soooo gooood.  Now, take a fingerfull and savor it.  If you’re like me, take two or three…or four fingerfulls of dough.  It heals my soul.

    At this point you can take your bowl off of the mixer stand.  Throw in your chocolate chips.  Don’t eat these the whole time and then have to open a second bag at this point.  Wait, that may just have been me.  Anyway, mix your chips into your dough by hand.

    chocolate chip cookie dough=manna from heaven

    Now grease a few cookie sheets.  If you love me you will grease your cookie sheets with margarine or butter.  The spray stuff doesn’t do your homemade, made from scratch, tears, and sweat cookies justice.  Butter=better.  Then drop spoonfuls of your dough onto the cookie sheets leaving about an inch or two for your cookies to spread out.

    Put these babies in the oven for 10-12 minutes or until just golden brown.  Be sure to let them cool for a few before you try to eat them.  Not that I can wait.  Monkey see…do not monkey do.

    There is a cookie monster in my house.  Now let’s get on to the fun part.  Take your cool whip out of the fridge.  Only take two huge spoonfuls and place them directly into your mouth.  Trust me, this is part of the process.

    Place a spoonful on the bottom of one completely cooled chocolate chip cookie.  It is important to let the cookies cool thoroughly or your cool whip will melt right off.  Follow this dollop of creamy goodness with a sprinkle of instant coffee.

    mmmmmmmmm!!

    Now go make these for someone you love, make them for your mom, make them for yourself.  Just make them because I promise you will be so happy you did.

    No classes this week so I’ll be cooking most nights which will mean two things 1. more dirty dishes for stuffed husband, 2. more ways to procrastinate on the laundry that desperately needs attention.  I still need a maid…anyone??

    Happy humpday ya’ll.

    Peace, love, and plenty o’ whip cream-

    the hungry wife