Man this has been quite the two weeks at the Smith house. We have had two sick girls (one child with two illnesses in the same week), one sick kitten, and then a mild concussion. We are so ready for the germs to be gone. Lysol and Clorox wipes have been used multiple times. Actually there is a can of Lysol sitting right by the computer as I type as this is the keyboard the girls use. Even with the seemingly unending cycle of illness around here, we had a great weekend.
Saturday the girls were able to go to a birthday party (they both seemed well at the time) and while they were partying away, Brad and I drove down to Delaware to the mall and enjoyed stores like Pottery Barn, Brookstone, and Barnes and Noble—never having to say “Don’t touch that”, “Be careful”, or “no, we aren’t buying anything today, just window shopping”. It was heaven! Then we came home to dinner in the crock pot. I made the sour cream chicken enchiladas that I posted a while back (check it out here)
It was Saturday night after bath time that Heather started looking like she might have caught Emily’s germs from a few weeks ago. So we started her on some medicine that the after hours nurse called in for us. I am so thankful for good friends that help us out when our girls are not well. Brad and I were both to sing at church this morning and then I was filling in for one of the Sunday School teachers too. So a wonderful friend sat with my sick kiddo so we could still sing and teach.
Then Em and I came home to a roast in the crock pot and Brad had already prepared mashed potatoes and a green salad to go along with the roast. I just love Sunday Dinner like that. It brings back so many memories of my childhood. I cook my roast, like my Mom, on high over night and then turn it to low in the morning before heading out to church. It just cooks it to perfection that way! Lots of quartered onions, carrots, celery and potatoes cook alongside the roast which I season with a bag of Lipton Onion Soup mix, salt and pepper and some Worcestershire sauce–don’t forget the 3/4 cup of water before you start it cooking.
So tonight was leftover night for us with the enchiladas and roast, but a friend of mine, who knows I love butter cake, called today and reminded me of this recipe in the current Food Network magazine: Double Chocolate Gooey Butter Cake. I had purchased everything for it earlier in the week so I got started on that late this afternoon so we could have warm cake to top off our leftovers. Here is how to make it if you want to try it:
Paula Deen’s Double Chocolate Gooey Butter Cake:January/February 2011 Food Network Magazine page 131
Preheat your oven to 350
Lightly butter a 9 x 13 baking pan
In a large bowl combine:
- a chocolate cake mix (18.25 oz mix)
- 1 egg
- 1/2 cup melted butter
Stir until well blended and then pat that mixture into the bottom of the 9 x 13 pan and set it aside.
In a bowl mix until smooth:
- one 8 oz package of cream cheese (bring it to room temperature to make it easier to smooth out)
Add to the cream cheese and beat until well mixed:
- 2 eggs
- 3 – 4 Tablespoons of unsweetened cocoa powder (I did 3 T)
Reduce the speed of the mixer to low and add:
- 16 oz of confectioners’ sugar
Beat that until well mixed.
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Beat until smooth
Spread the filling over the batter in the pan.
Bake the cake for 40-50 minutes. Be careful not to overcook it. The center should be a bit gooey. I cooked mine for just around 50 minutes. Let it cool before you serve it.
Sometimes you just need a little chocolate to make everything better! Enjoy.