Pierogi

It's semi-traditional in our family that when we get together for Easter, we have Pierogies (I'm calling them Pierogies, because without the "ies" at the end, it just sounds wrong, although technically its correct...whatever...my blog, my rules).

Anyway - I decided to make Pierogies for everyone...and I do mean everyone. I thought, "Well, if I'm making 100 for Easter, I might as well make some to freeze...then I'm sure Mom would want some to freeze and so would Carol. Then I started thinking that Justin's parents liked them last time I made them..so I should make some for them...." Then I talked about it at work and offered a couple of people there some...and before I knew it, I was going to make about 300. Then when we couldn't find any round won ton wrappers (that's right, its a super easy way to cheat out of making your own dough) after the 4th store, Justin bought 12 packages (of 60 wrappers each package) just to be sure I had enough...So my original 300 turned into 720. I gave up after 600.

Here are some pictures from the pierogi making process:

First I chopped onions, well, honestly the food processor did the work:

From Blog Photos

Then I chopped mushrooms (man, that food processor is a work horse) and then sauteed them with the onions:

From Blog Photos

From Blog Photos

Here is the strained cheese mixture:

From Blog Photos

Here is my station all set up and ready to go:

From Blog Photos

And because I can't flute the edges like my sister can, I have to use a pierogi devise (which I'm going to buy 4 more of and have a pierogi making party the next time I decide to make 600 of them!)

From Blog Photos

From Blog Photos

From Blog Photos

From Blog Photos

Then you have to freeze them in individual layers so they don't stick together. After they are frozen, I put them in bags...there are about 8 gallon sized bags full of them.

From Blog Photos

Yep, I'm crazy.

Recognized out in public

Justin's family came up this weekend to ski at Mt. Rose (a hidden gem in the Reno/Tahoe area). We all went to Sushimoto's here in Fernley for dinner on Sunday night, then after that, we headed to Steve's Homemade Ice Cream (the best ice cream I've ever had) to take back to our house.

That is when it happened...I was recognized. Now, a lot of people know me and Justin here in Fernley because of our crazy business (Hanly's Hounds Pooper Scooper) and because of our free Haunted House each year...but this time I was recognized by my blog. .

Steve (of Steve's Homemade Ice Cream) told me that he appreciated my kind words from the blog I wrote. I immediately was embarrassed because I never think anyone ever reads my blog. But apparently Steve got a call from friends or family in New York saying that he was blogged about. (Hi Steve!) And I turned red and was a little taken back. But it was really cool to have someone else besides family or friends tell me that they read it. So yay! Maybe knowing this will give me inspiration to have less than 17 days between blogs. Maybe.

Chicken and Mushroom Chowder

In an effort to find more low carb recipes, I decided to make Chicken and Mushroom Chowder that I found on allrecipes.com. However, I made some changes, so this is the recipe I used.

Ingredients:

• 3 cups water
• 1 tablespoon of Better than Bullion, chicken flavor
  
• 1 roasted chicken, meat removed and cubed/shredded
  
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/2 cup uncooked brown rice
  
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2onions, finely chopped
• 1 carrot, grated
  
• 3/4 pound baby portabella mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 cup low carb milk
• 1/4-1/3 cup of white wine (The wine took the dish to another level)
• salt to taste
  

*Next time I will also add different kinds of veggies: brussel sprouts, broccili, spinach, or green beans. I'm not sure watery veggies like squash would be a good addition. Next time I will change up the spices, the oregeno was fine but I think some parsley and a dash of cayane to spice it up a bit would be good too.

Method:

1. In a large saucepan, bring water to a boil then add in Better than Bullion and let dissovle. Stir in chicken, and season with oregano and pepper or other spices you choose. Add rice, and reduce heat.
2. Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
3. Stir milk (and other veggies that you choose to add) into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.
4. Add wine and salt at the end and stir and let heat for another minute or two.

Holiday Baking, drinking and shopping lists

I had decided to get really domestic and make sweets for the Holidays as gifts. You know those tins of 4-89 types of cookies in each tin? Well, I had 5 different things in mine. And this past weekend was the weekend to bake. I had decided to make enough cookies to fill 12 tins. (Seriously, what was I thinking???)

I gave myself time to do this on Saturday and Sunday. I had cleared my schedule. But I had forgotten about one thing: we had pizza and game night with friends on Friday night. This particular Friday, my coworker, Neely (and her husband, Jason and her kids) were coming. And this changed my plans. Saturday was no longer for baking cookies. Being that we were all up to 4:30 am drinking...needless to say, no baking was done on Saturday. Saturday was a day for quiet reflection (code for having a hangover headache) and lots of 7up.

So Sunday was all about baking. From 8:00 am until 6:00 pm...nonstop.

I am mighty pleased with my recipe choices. Everything came out great and it was all super easy. I am especially pleased with the MICROWAVABLE FUDGE. That's right...you can easily make fudge in the microwave. And it's good...really good! I'm also just as pleased with the meringues. SUPER EASY to make, almost no calories and it is all just sweet goodness.

Here are the links to the recipes in case you are wanting to make any of these:

Strfuolli
Microwave fudge
Thumbprint cookies
Meringues
Shortbread

And now to tell you about the most amazing feature on a website I have ever encountered! Allrecipes.com has a fantastic selection of recipes, I frequently get recipes from there because they are rated and reviewed by real people. I like that. But the most amazing feature is their "Shopping List" feature. You can change the number of servings for each recipe and it will change the amount of ingredients, right...not so ground-breaking but useful. But then you can add the recipe to your shopping list. And you can add another recipe and it will build in all of the same ingredient amounts to your list and break it down by shopping area category. So you can put together a 7 course meal and have only one shopping list. AWESOME! (Ok, geeky, but still awesome!)

And that is all I have for now.

All Recipes Dot Com and My Blogs New Look

If you haven't been using www.allrecipes.com then you so should be. Its great because not only can you search for recipes but you can then sort them by their rating. For example, I found a non conventional lasagna recipe that had a 4 3/4 star rating out of 5 but then 520 people reviewed it. So I have feedback from 520 on their tweeks and what they thought about it. I'm making it tonight for my Bunco group. I also found a key lime pie recipe that was a 5 star, rated by 120 people. First, I never knew how easy it is to make key lime pie (SUPER EASY, especially if you use a combo of fresh and concentrated key lime juice).

Oh and I should also mention, although you probably noticed, the new look on my blog. I finally found a 3 column format that I liked...I've been searching and searching. Now if I can only get my header to stretch all the way across like I want it too.

The weekend so far...

We agreed on the new name for the new Pug. Martini. As in: vodka, dirty, shaken not stirred, olive and a..., she walks like she has drank one. All of that work and asking around just to end up right back to my original idea. And she seems to be answering to us fairly well. She only had us up twice last night, once at 4am then again at 5:45am - which is why I'm writing this now. Martini and I have been playing games to get her tired so we can both go back to sleep.

Justin and I made a trek up to Walmart in Fallon yesterday - it is almost the same distance to Reno as it is to Fallon, but we had a better chance of not making it a 6 hour trip, as we do so frequently with Reno by getting sidetracked with stores (since there are so little here in Fernley). We bought some items we needed, some we didn't. Then puppy sat for the rest of the afternoon before we headed to a friends house for dinner.

That's right. We have now bumped up our couple friends by hopefully two couples. We would not be up to at least 5. Awesome! And we FINALLY came across a parent who was completely honest with us about having children. She has a 10 year old daughter...that is a terrible age, I remember from being a Big Sister from Big Brother's Big Sisters (not talking about my real sister here) and she was 10 and AWFUL. What a horrible experience it was for me. I digress, this parent advised us not to have children...they are more effort than they are worth. She said if we have the urge then to borrow other parent's children and that will stop the urge. Definitely food for thought.

After Mother Nature thought about it for about 4 days and threatened to rain...it finally has! Thank God! It is so nice to have rain. It so doesn't rain as often as I would like it to here, but after all this is the desert.

Oh and speaking of desert, well really dessert... I made the simplest and tastiest dessert I have ever made. I found the recipe on Epicurious.com and since I was asked to bring a desert to dinner for 11 last night I used this one. I made half with Ghirardelli bittersweet chocolate and half with store bought lemon curd. The lemon curd was a bit trickier to roll and if they were overfilled the filling baked out of them and onto the baking pan. But you can do this with anything...say homemade jams (wink, wink...Carol). This is a reason for me to have Ghirardelli chocolate and puff pastry on hand AT ALL TIMES:

Petits Pains Au Chocolat

Makes 24.

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces

Sugar

Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.) Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

Gormet dinner last night

We are currently in the process of using up all of the food in our refrigerator and freezer before we do a big shopping trip again. We are slowly running out of everything we would normally eat. Therefore we are creating some fabulous dishes with a few fresh ingredients from the store. First I made a Lemon, Mushroom, Chicken Risotto last night - I was going to use a recipe but decided to use it more of as a guide and created my own in the meantime.

3 cups of Aborro Rice
8 cups chicken stock
2 chicken breasts
2 teaspoons lemon zest
2 teaspoons chives, chopped fine
2 portobello mushrooms, chopped fine
1/4 cup dried onions
1 cup dry white wine
1 stick of butter
1 cup freshly grated parmesan cheese

• Bring the chicken stock to a boil. Drop in chicken breasts until those are cooked. Remove chicken breasts and shred with two forks. Keep chicken stock simmering under low heat, covered until you are ready to use.
  
• Sautee with a tablespoon of the butter until soft and cooked.
• Take dried onions and two ladles of the hot chicken stock and pour in a bowl. Take 1/4 cup of the white wine and pour in with the onions and chicken stock. This will help reconstitute the onions. About 10-15 minutes.
• In a 3 quart heavy saucepan...the biggest pan/pot you have take the rest of the butter and melt. Sautee the onions and broth until the broth reduces over moderate heat.
• Add in the aborro rice.
• Constantly stir for about 3 minutes until the edges of the rice become translucent.
• Add in the rest of the wine. Stir almost constantly until the wine absorbs.
• Once wine absorbs, add in 1-2 ladles of the hot chicken stock each time, stirring every 30 seconds or so until the liquid absorbs. Do this at least for 20-25 minutes. Rice should be al dente but not too hard. You may or may not use all of the chicken stock. The rice should have a consistency of a thick stew...you can thin it out with some left over broth if you like it thinner.
  
• Once rice is done, stir in shredded chicken, mushrooms, lemon zest, chives, parmesan cheese. Add pepper if desired

So I made double/triple the amount needed, there were only three of us last night for dinner, but I knew we'd take some over to my Mom...but mostly because I knew I wanted to make Leftover Risotto Cakes tonight for dinner. You take left over risotto (it has to be left over or at least refrigerated for several hours to thicken up and chill) and make it into cakes, bread and flour it and fry it, like crab cakes.

Okay, back to last nights menu. I bought all of these items, we didn't have any of the ingriedents at home but I wanted to splurge and do it. This is not my recipe, but it was fantastic! Super, super yummy!

Ricotta-Mascarpone Mousse with Balsamic Strawberries

• 1 cup heavy cream
• 1 pound whole milk ricotta cheese
• 8 ounces mascarpone cheese
• 3/4 cup granulated sugar
• Grated zest of one lemon
• 2 pounds strawberries, hulled and cut into quarters
• 1/4 cup balsamic vinegar, or to taste

• In a medium bowl, beat the cream until soft peaks form.
• In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
• Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
• Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
• When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.

It was a great dinner, super long to cook, but so worth it. I'll let you know how the Risotto cakes turn out tonight.

Last night...non-stop

I spent my evening last night doing what I do best: cooking in bulk. It's hard for me to cook for only the two of us, which is why Justin usually makes the nightly dinners. I do the big cooking, the cooking for 20, 30 and last night 50-100. I'm preparing for our Chamber of Commerce mixer. Which after the Chamber of Commerce luncheon yesterday, I think we might be having a lot more people than have RSVP'd. Our mixer was promoted like nothing else, I think the Chamber board members are looking forward to this mixer because it is the first one held at a house and not a business...therefore partying can actually be done...in pure Zwycewicz/Hanly style. I say Zwycewicz because as my sister just pointed out in her blog... http://www.xanga.com/carollynnperez Anatomy of a Party...we Zwycewicz's know how to do it up right.

Anywho, the steps we have already done are:

1. Shopped all last weekend for food and raffle prizes.
2. Cleaned and decorated our garage.
3. Cooked all last night and from 5:30 - 7:30 this morning. (more about what I did later in this blog)
4. Planned what needs to be done tonight and tomorrow:
1. Cleaning the house...our house is embarrassingly dusty it's not funny...just embarrassing.Vacuuming has to be accomplished as well as cleaning the guest bathroom. The door to our office, master bedroom and guest room will be tightly shut.
   
2. We need to fill our guest bathroom medicine cabinet with stacked doggie biscuits and a note that says something to the effect of: "We knew you'd look in here, we wanted to make you smile. Please help yourself to a dog biscuit." Because you know that every person walking into a bathroom is going to check the medicine cabinet...I do it to you and every one of my friends...so if I'm coming over, hide your Xanax, Viagra, and the meds to treat herpes.
3. Finish cooking, which I will be doing tonight.
4. Set up the tables in our garage and chairs and tent, move the BBQ to out in the driveway. Set up the raffle table.

Let me get to the menu...mind you our party is a Hawaiian Style party. So our garage is decorated in all kinds of Hawaiian style stuff...the typical: pineapples, leis, colorful table coverings, nets with seashells. We also bought lots of goggles and put those around the garage, colorful flip flop style plates we bought from Big Lots, tiki torches, etc. I'll post pictures. The point is that I am going with a Hawaiian Style menu:

Mayo-Free Coleslaw (It is super good! I made it last night and it's just getting better the longer it sits)

• 1 medium head cabbage, shredded
• 1 large red onion, diced
• 1 cup grated carrots
• 2 stalks celery, chopped
• 1 cup white sugar
• 1 cup white vinegar
• 3/4 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon dry mustard
• black pepper to taste

DIRECTIONS:
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Spicy Pineapple Spread ( OMG! This stuff is a must have! I couldn't find pineapple preserves so I used apricot...so freakin' good!)

• 1/4 cup apple jelly
• 1/4 cup pineapple preserves
• 4 teaspoons prepared horseradish
• 4 teaspoons ground mustard
• 1 (8 ounce) package cream cheese, softened
• Assorted crackers

DIRECTIONS:
In a saucepan, combine jelly, preserves, horseradish and mustard. Cook and stir over medium-low heat until blended. Cover and refrigerate for 1 hour. Spoon over cream cheese. Serve with crackers.

Hawaiian Chicken Kabobs (The marinade is wonderful, I can't wait to grill this. I used boneless skinless chicken thighs instead of breast because I think the dark meat will be more juicy, but they are much harder to clean and cut.)

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers

DIRECTIONS:
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juice runs clear.

FRUIT AND COOKIE-CRUST PIZZA (I haven't made this yet, it will be tonight when I make it)
1 18-ounce roll refrigerated sugar-cookie dough
1 8-ounce package cream cheese, room temperature
1 7-ounce jar marshmallow creme
Sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries
Purchased caramel sauce, warmed
Preheat oven to 350°F. Butter and flour 12-inch-diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.
Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.
Beat cream cheese in medium bowl until smooth. Beat in marshmallow creme. Spread filling evenly over crust, leaving 1/2-inch plain border. (Crust with filling can be made 45 minutes ahead. Let stand at room temperature.) Top with fruit as desired; drizzle with warm caramel sauce and serve.

Carol's black bean salad (I didn't use cilantro because I don't like it, so I substituted Flat leaf Parsley...this is awesome! I made it last night so I can let the flavors meld together.)
2 - 15oz cans of Black Beans rinsed and drained
2 - cups of frozen corn kernels thawed (sometimes I used cans of corn rinsed)
1 - red or green bell pepper chopped
1 - 4oz. can green chilies
1 - pint of cherry tomatoes cut in half
3-4 scallions chopped
1/4 cup of fresh cilantro
Savory Salad Dressing
1 teaspoon - Dijon Mustard
1/4 cup - red wine vinegar
1/4 cup - H2O
1/4 cup - Soy Sauce (or soy amino alternative)
Several dashes of Tabasco sauce

Sweet and Sour Meatballs (I bought frozen meatballs from costco to save time. I make the sweet and sour sauce this morning and boy is it yummy! Messy because I quadrupled the recipe...yes, 16 cups of ketchup, etc.)
1 pound cooked and frozen meatballs, thawed
2 (8-ounce) cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard
1 diced red or white onion
1/2 cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows
Coarse black pepperPreheat oven to 350 degrees F.

In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.

Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.

Sweet and Sour Sauce:
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
Black pepper (about 2 tablespoons)
2 tablespoons pineapple juice

In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

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I double, tripped or quadrupled each of these recipes depending on the quantities they serve. I am also having crudités, jalapeño artichoke dip, mini quiche in phillo dough (frozen from costco), veggie and onion dips and fruit. We have a keg on tap and will be making one signature drink...Rum Punch.

I think that should be enough. We are having a "left overs" party tomorrow for our neighbors and friends to use up all of the food. So if you are in the Reno/Fernley area and you want to stop by for a left overs party on Saturday, I'm sure there will be plenty o' food to eat!

Following in my sister's footsteps

I have decided to post a recipe I concocted a few weeks ago but can't get out of my head and had to make it again a couple of nights ago. I'll be making in in a few night from now, so I'll post pictures of it. It is a Mediterranean style pasta and sooooo easy to make!

• Whole wheat macaroni - you can use regular, but there are some good whole wheat pastas out now. 1/2 a box, which serves 2, with some left overs.
• Chop up 1/2 of an onion and sautéed with olive oil.
• Chop up a clove or two of garlic and throw in with the onion after the onion is almost translucent, let it cook for a minute or two. Then add the following all at once to the onions an garlic:
  
• About 1/3 of a cup of roasted red peppers roughly chopped
• A few tablespoons of capers, to taste
• Some sun dried tomatoes roughly chopped, add a bit of the sun dried tomato oil too if you wish.
• Roughly chopped artichoke hearts, drained
• Roughly chopped kalamata olives, drained
• After you all all of those ingredients to the pan, I usually put in some red pepper flakes, salt and black pepper. Heat through.
• Toss with the drained pasta and add in crumbled Feta Cheese and toss so the feta is warmed.

Super yum! The nice thing is that you can make this with whatever you have on hand. The above ingredients are my favorite, but the other night I only had olive oil, onions, garlic, roasted red peppers, capers and two cobs of corn (uncooked that I sliced off of the cob and put into the pan just to barley cook through)..and that was it. It was healthy, easy to make and tasty.

Cravings...

Last night I had the weirdest cravings and so Justin and I went to the store to satisfy them. Last night for dinner we ate the following: Hot n' Spicy Johnsonville Brats with sauteed onions. Which in itself was a way out of the ordinary craving...because I have never had a Brat, sausages yes, but a Brat no. And with sauteed onions...nope. But then this was the thing that got me. I wanted braised carrots with the Brats. I have never made braised carrots before and never remember liking them enough to crave 'em. So I checked out a recipe online and made up my own from that:

1 lb frozen sliced carrots
1 can chicken broth
2 tablespoons brown sugar
1 tablespoon butter
Salt and Pepper to taste
Put all in a small pot, cook on medium for a while until carrots are heated through and most of the liquid is gone. Kick it up to high until the rest of the liquid is gone. Take the pot off the heat...toss in 2 more tablespoons of butter. (I never said this was low fat.) Mix and let the butter glaze the carrots. SUPER YUM!

The Brats I cooked according to the instructions, but instead of using water to "poach" them, I used beer. Is there any other way?? I put them on sliced Sarah Lee sandwich rolls, cut the Brat in half, put onions over the top and dipped away in mustard.

I am not sure why the cravings, but goodness it made a fabulous dinner. Completely hit the spot.

Hmmm...will I be having left overs for lunch? Yep. (But not the carrots, we finished those off last night.)

Look what I did today!

I decided to play Mrs. Susie Homemaker tonight...I baked a chicken and made homemade mashed potatos (Emril's potato recipe) and then I saw a recipe for a homemmade chocolate cake...with homemmade butter cream icing. Yum and double Yum!



So I pulled the chicken out of the 400 degree over (with a pizza stone in the oven to keep the temperature moderated) and popped in the 3 round cake pans of liquid yummy goo batter...and one 24 mini-muffin tin. The cake was suppose to go into a 350 degree oven...I dropped the temperature, but did not wait until the pizza stone also dropped in temperature. Long story short....I burnt everything. We just have butter cream icing left. (Granted, that is the best part but I was really looking forward to some yummy cake...I'm going to have to go out and buy a cake mix now!)



Just lovely!