Chocolate cookies in my mouth!!

I have so many pictures and recipes that I want/intend to share with you.  Lately things at home have become very hectic.  School is back in session, stuffed husband is on call all week, we had a random tropical storm blow through, and then just to make things real interesting, Chloe came down with a stomach virus.  Poor lil puppy was throwing up every other hour for almost 24 hours.  Stuffed husband and I stayed up with the poor little girl all night.  (NOTE TO SELF: wait to have babies until you are sure you can live with only 2-3 hours of sleep a night)  I may never be ready to have kids.

In other news, I want to show you something.

This sweetness is a chips o’hoy cookie baked into a brownie-like chocolate cupcake.  There are no words to accurately describe it.  You just have to take a big ole warm bite of chocolate gooey goodness to get what I’m talking about.

I don’t have the exact recipe but I’ll walk you through what happened when a good friend was willing to take care of dessert at our house one night.  I am still thanking God for that dessert.  HEAVEN I tell you!  She started by melting a little butter and chocolate together in a bowl in the microwave.  I used an out of focus image because this way you can not see how badly my microwave needs to be cleaned.  WIN!

While the butter and chocolate melted in my “clean” microwave, she filled a muffin tray with cupcake liners and plopped one chips a’ hoy cookie at the bottom of each. mmm.  Next she mixed several dry ingredients (flour, sugar, etc) with a few eggs.

Then she dumped in the chocolate/butter mixture, mixed it all together, and poured it over the cookies.  I was drooling at this point.

Then she baked these for only a very short time.  Just enough time to ensure that the middles were still batter.  Oye, what a treat.

I apologize for the poor lighting.  It keeps you from really appreciating the deliciousness of this sweet treat.  MMMMMMM. Slurp.  These treats were easy to make AND their presentation very clever. 

When I get my hands on the recipe, I’ll be sure to share.  Happy Monday!

Peace, Love, and Dreams of chocolate~

The Hungry Wife


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