Carne Asada Burritos

Hello?  Anyone out there?  Probably not, since I've neglected my blog for the past 2 months, but for reals, I'm back.  Over the past few months, I was traveling for work a lot, which didn't equal a lot of home cooked meals and when I was at home, I was just making my old standbys.  Yeah, yeah, I know , that’s always my excuse.  However, I'm now back in the kitchen, cooking up fabulous eats and treats.  So, lets get going with this one!

In our weekly meal planning, Jeremy said he wanted Carne Asada Burritos.  I immediately thought, "Umm, I'm not even sure what Carne Asada is exactly, besides delicious."  So, to the internet I went.  Specifically, to one of my favorite blogs - For the Love of Cooking.  Pam has a fabulous website with so many delicious recipes!  I've been reading here blog for a long time and I always find awesome stuff on it.

Just recently Pam posted Carne Asada Sandwiches. Um, yum!  Well, since we wanted burritos, all I had to do was make her Carne Asada recipe, add our fixins’ and ta-da, a delicious meal was born. 

Within our burritos, we added pinto beans, cilantro, cheese and grilled onions.  Mmmm, I’m not going to lie…this carne asada is fantastic!  Jeremy and I were both shocked how good it was.  I’m talking restaurant-quality- good here.  You should all make it this week.  Actually, you should all make it tomorrow night,  invite me over for dinner, and then go check out Pam’s blog, so we’ll talk about her recipes, deal?

Enjoy!

Slicing the meat.

Pre-rolled.

Post-rolled.

Quickly being consumed by me!

Carne Asada Marinade

from Pam at For the Love of Cooking
Printable Recipe

• 1 1/2 - 2 lbs of flank steak (I couldn’t find flank, so I used thin sirloin)
• 1/3 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup olive oil (I only used about 1/3)
• 1 tsp cumin
• 1-2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 1/2 tsp oregano
• 2 limes, juiced
• 4-5 cloves garlic minced

In a gallon size Ziploc bag, combine all ingredients with flank steak and mix really well. Let marinate for at least 6 hours - overnight if you can.  When ready, grill to your likeness.

Cake Balls

If you've been around the food/cooking/baking blog community, I'm sure that you're familiar with Bakerella.  Her beautiful treats are works of art and her Cake Pops are especially lovely.  If you're not familiar, go ahead and check out her website, I'll wait...

 

Pretty cute, right?  Did you see the reindeer ones for Christmas?  So, cute!  Why can’t I have that talent?

 

Anyway, I've wanted to make Cake Pops for awhile and finally got around to doing it a few weeks ago.  However, I didn't have any sticks, so mine were Cake Balls.  I followed Bakerella's directions located here and my Cake Balls were a success!  Not only were they easy to make, but boy, were they good.  They reminded me of kind of a Ho-Ho, with their firm coating and soft inside.  One thing to remember though is to make sure your chocolate coating stays warm and melty…otherwise, it will start to thicken up and you’ll have lumpy balls.  Ha!

 

Smooth, pretty balls.

 

Bumpy, ugly balls.

 

Mmmm, Cake Balls!

 

On a side note, when I was making these Cake Balls I could not stop thinking of the Saturday Night Live skit called, "Schweddy Balls."  In fact, I giggled for a good hour while making them (I have a high level of maturity).  You've seen the skit, right?  It's good old Saturday Night Live humor and though slightly inappropriate...it's hilarious!  And just incase you haven't, here it is. 

 

Enjoy the video clip and enjoy these Schweddy Balls...I mean, Cake Balls!

 

Cake Balls by Bakerella

Ingredients

• 1 box cake mix (cook as directed on box for 13 X 9 cake) – I used Devil’s Food
• 1 can frosting (16 oz.) – I used Vanilla
• 1 package chocolate bark (regular or white chocolate)
• wax paper

Directions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.

**See Bakerella’s website for detailed instructions and prettier balls! **

Decadent Peanut Butter Pie

Well, well, well...look who it is!  It's me!  I'm back from my blogging hiatus!  Isn't that exciting?  Since the end of February, I've been traveling a lot for work, but over the past week I have been home and making some good recipes.  To make up for my absence, I'm starting off with a recipe that will knock your socks off, so here we go...

First of all, I love peanut butter.  It is my favorite food.  I've asked (and received) peanut butter for Christmas.  I think it's delicious.  I have a jar in my desk at work.  And I've been know to eat spoonfuls straight out of the jar.  It completes me.  When I first saw this recipe, I knew that I was destined to make it. 

Man 'o man, this pie did not disappoint us.  It is rich in it's peanut butter and chocolate flavor, but also light at the same time.  With a filling made of cream cheese and cool whip, it doesn't leave you feeling weighed down...just thoroughly peanut butter satisfied.  Usually I would use light cream cheese, but I didn’t want to risk changing the texture of the pie, so I used regular.  However, I did use “light” Cool Whip because as you all know, if you use at least one “light” item in your baking, it cancels out the calories of everything else.  No joke.  It’s a true story.  Also, as you'll see from the pictures, I added chopped up Reese's Peanut Butter cups to the top of the pie because really...why not?  If you’re a peanut butter nut like me, go make this pie and then enjoy every single bite of it.  That’s what I’m going to go do now! 

Enjoy!

Ingredients.

Ummm…YUM!

Jif’s Decadent Peanut Butter Pie

Ingredients

• 1 cup Jif Creamy Peanut Butter, plus 2 tablespoons, divided
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 oz.) jar Smucker's Hot Fudge Ice Cream Topping, divided

Directions

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

The Lucky Winner is…

Thanks to all of you fine blog readers who entered my CSN Stores GIVEAWAY last week!  After much deliberation…and the usage of the true random number generator…we have a winner!  So, congratulations to…

Renee

from Black and Gold Girl’s Book Spot!!

Yay!  I highly recommend that you check out Renee’s blog.  This girl is reading machine, who writes excellent book reviews and loves the Pittsburgh Steelers!!  Plus, she’s a great “blog friend” to me!

Thanks again to all of those who entered my GIVEAWAY and many thanks to CSN Stores for this great opportunity!  I’ll be posting new recipes soon, I promise.  Enjoy the rest of your week, my friends.

I’ve Been Absent…So, Let’s Have a Giveaway!

Yeah, yeah, yeah, I know.  I haven’t posted since January.  Shameful, isn’t it?  I do have a good excuse though.  You see, my husband decided to hurt his knee and he had to have surgery, so I’ve been busy taking care of him.  In order to buy myself some time before I get a new recipe posted, how about a GIVEAWAY?! 

Those awesome people at CSN Stores are once again, offering a generous gift certificate for $50 to any of their over 200 online stores, to one of you fine readers.  Whether you're looking for some modern office furniture or perhaps some fitness equipment or even a fountain for your backyard, CSN stores have it all!!

I’ll be randomly selecting one lucky reader to win this GIVEAWAY!  There are 3 ways to enter and all entries must be received by midnight (AZ Time) on Saturday, February 19th and here’s how you enter:

1. Leave a comment telling me how you found my blog. (I don’t have a ton of reader, so I’m just curious how you found me! )

2. Follow ME on Twitter @saraboff, or if you already do, let me know

3. Become a Follower of Sara’s Sweets, or let me know if you already are

*Please leave separate comments to let me know that you’re a follower on Twitter or of the blog.

Good luck!!

The Best Chocolate Cake in the Whole World!

Ladies and gentlemen, do I have a recipe to share with you!  I've been holding onto this recipe for years...just waiting for the right time to make it.  Last week, we were having friends over for dinner and I needed a dessert to make.  While looking through the cabinets, I stumbled upon my Bundt pan and I knew, it was time to make this cake.  Holy moley, I don't know why I waited so long to make it, but boy, am I glad that I did!!

 

This cake is the most chocolaty cake I've ever had in my life.  And I am absolutely, 100% in love with it.  Not only is it chocolate cake, but it's got chocolate pudding mix and chocolate chips inside, and it's covered with chocolate glaze.  Oh yea!  What's not to love about that?  This cake is wonderful at room temperature, but for more decadence, put it in the microwave for 30 seconds.  Oh.  My.  Gosh.  It's Heaven, I tell you.  Pure Heaven.  Even Jeremy, who isn't a fan of cake, said, "This is amazzzing!"  Plus, when I told him that I was going to make us one every week, he gladly said, "Sounds good to me!"  Make this cake now.  You will not regret it (though your hips just might!).

 

Enjoy!

Pre-glazed.

 

Post-glazed.

 

Pre-getting in my belly!

Chocolate! Chocolate!  Chocolate!  Bundt Cake with Chocolate Glaze, by Food.com

Ingredients

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package instant chocolate pudding mix
• 2 cups semi-sweet chocolate chips
• 1 3/4 cups water
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Chocolate Glaze

• 3 tablespoons cocoa
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 2 -3 tablespoons hot water

Directions

1. Preheat oven to 350°, grease and flour bundt pan, set aside.
2. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
3. In another bowl, combine water, eggs, and vanilla mixing well.
4. Add egg mixture to dry mixture and mix with spoon until just blended.
5. Pour into prepared pan. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
6. Cool 15 to 20 minutes before removing cake from pan.
7. For Chocolate Glaze: Combine all ingredients in bowl and mix with spoon until smooth.
8. When completely cool, drizzle cake with Chocolate Glaze.

I'm Baaaack! With Rocky Road Candy

Hello friends!  Since it's been awhile since my last post, I hope you all had a Happy Thanksgiving, Merry Christmas and Happy New Year!  I apologize for disappearing for a few months, but it just needed a break from blogging about my cooking.  I still cooked and I still took pictures, but for some reason, they just didn't magically blog themselves.  Bummer, right?  Anyway, I'm back with recipes to share, so let's get to it!

 

When I was a kid, my mom would make Rocky Road Candy every Christmas, as gifts for people, and they would rave about!  Now that I'm a "grown up," I make it for friends during the holidays too and it is something that I look forward to it all year long.  Not only is it chocolaty and delicious, but it is ridiculously easy!  No joke, there are only 4 ingredients and it takes less than 8 minutes to make.  Besides all that, what I love the most about this is the butterscotch chips!  You don't suspect them to be in there, but then you bite into the candy and get that yummy butterscotch flavor in the background.  Mmmm!  I highly recommend that you make this candy, whether it's Christmas time or not.

 

Enjoy!

Ingredients.

Pre-microwave.

Post-microwave.

All cut up and ready to be eaten!

Rocky Road Candy by Mom

Ingredients

• 1 bag of chocolate chips
• 1 bag of butterscotch chips
• 1 cup of chunky peanut butter
• 2 cups of marshmallows
• Anything else that will make your candy "rockier": raisins, nuts, craisins, etc.

1. Put chocolate chips, butterscotch chips and peanut butter in a microwavable bowl.  Melt on high for about 3 minutes, until smooth.
2. Stir in marshmallows.
3. Pour into a greased 11 x 8 pan and refrigerate for a few hours or even overnight, until hard.
4. Cut into 1 inch squares and store in the refrigerator until ready to give away or eat.