Thanks to everyone who entered the drawing for
“How To Be A Breadhead: A Beginner’s Guide to Baking,” by the Rev. Dominic Garramone.
“Beach Foodie: Blissful Eating to Maximize Life Force Energy,” by Cfayla Johnson,
“Sweet Macarons: Delectable French Confections for Every Day” by Mercotte
The winners are
Carla Gutting, Beach Foodie
Angela Weber, BreadHead
Teresa Chatman, Macarons
I’ll pop them in the mail today.
If you are not Carla, Angela or Teresa, you are eligible for the drawing for Complete Cake Mix Magic: 300 Easy Desserts Good as Homemade,” by Jill Snider.
I really want to keep this one, but I probably shouldn’t, because I’d probably use it. I found a ton of recipes I wanted to try, but it needs a good home somewhere not in my peripheral vision.
Also, some of my friends are aware of what happened the last time I attempted a chocolate cake. It was the worst cake ever constructed by someone who claims to write about food for a living. Police are investigating.
If you want to enter the drawing, send an e-mail to mailto:firstname.lastname@example.org including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.
For those here for the food, try this:
MISSISSIPPI MUD CAKE
1 package (18.25 oz) devil’s food cake mix
1 cup sour cream
1/2 cup cold strong black coffee
1/2 cup vegetable oil
3 cups miniature marshmallows
1 cup chopped pecans
3 ounces semi-sweet chocolate
3 tablespoons butter
1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking pan.
2. In a large mixer bowl, combine cake mix, eggs, sour cream, coffee and oil. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until a tester inserted in center comes out clean.
3. Sprinkle marshmallows and nuts over low heat, melt chocolate and butter or microwave on medium for 2 minutes. Stir until smooth. Drizzle over marshmallow-nut layer. Serve warm or cool to room temperature before cutting.
Variation: Instead of pecans, try slivered almonds or chopped walnuts or hazelnuts.
– Cake Mix Magic, by Jill Snider