Honey Bun Cake

I've changed the words to the song, "I Can't Help My Self," by The Temptations. 

"Sugar pie, honey 'bun cake'

You know I love you

I can't help myself

I love you and nobody else."

Yup. That about sums up how I feel about this cake. 

My brother requested this for his birthday. My mom made it. I can't take credit for this one. But I ate it so, there's that. I was sleeping in while the baking was commencing. However, I awoke to the smell of brown sugar, cinnamon and cake drifting under my door. I went straight to the kitchen. The cake was in the oven looking all high and mighty. I got to make the glaze. A double batch since that's the way we do things in this house. Every cake gets a double batch of frosting. 

Now it might look like a thin layer of frosting but do not be deceived. I poked holes all over this baby so the glaze could seep into every inch of it. Sooo good!!!

Since I wasn't awake for picture documentation this is all I got. The recipe is super simple.

It comes to you courtesy of: Cooks.com

Honey Bun Cake

1 box yellow cake mix

4 eggs

3/4 cup canola oil

2/3 cup water

1 cup sour cream

1 cup brown sugar

3 tsp cinnamon

Mix cake mix, eggs, oil, water and sour cream. 

In a separate bowl mix brown sugar and cinnamon

Pour cake mix into greased 13x9 pan. 

Evenly spread all the cinnamon sugar mix over the cake batter and swirl in. 

Bake for 35-40 minutes or until a cake tester comes out clean.

Glaze

2 cups confectioners sugar

1 tsp vanilla 

4 tbsp milk

Combine all ingredients together and pour over the hot cake.

   

Also, remember those holes I poked in the cake and the double batch of glaze??

Totally worth it!

White Chicken Chili

Today is just the nastiest, cold, rainy day. Chili is one of my favorite rainy day foods. My sister, still home from Peru, has decided against red meat so we made white chicken chili. We made regular chili too but I decided the white chili was something to blog about. I've found that everyone has their own take on this particular chili. Like any chili, it's all about what you like to add to it. It's different but still a great comfort food. It goes quickly so make sure you get a bowl. 

Brown frozen chicken strips in a large, deep skillet over medium heat.

While the chicken is cooking, finely dice some green pepper and onion.

When the chicken is done set it on some paper towel to drain.

Add the onion and green pepper to the skillet.

Throw in some cumin.

Stir it all together and cook until the onion is translucent.

Dice the chicken.

Set aside.

Measure some chicken broth, 2 cups

Add it to the skillet.

Add a can of northern beans to the skillet.

And then another!

Lots of beans!

Put the lid on and let simmer for about 5-10 minutes. 

Then add 1 can of cream of chicken.

Then another!

Stir it all together.

Add the chicken.

Let it cook another 10-15 minutes. 

Just until everything get all nice and hot.

Make yourself a big bowl.

I like a dollop of Daisy and some shredded cheddar cheese in mine.

It is sooo good! If you've never had it, it's definitely worth trying. This is probably the second time I've ever had it and it's something I'm going to start making a lot. 

Aside from the sodium filled condensed soup, it's a rather healthy alternative to traditional chili. If you wanted you could use the low sodium condensed soup and chicken broth. Either way, it's delicious and should be finding its ways to your table soon!  

White Chicken Chili

2 cans white northern beans, don't drain

2 cups low sodium chicken broth

2 cans low sodium cream of chicken soup

1 small onion, finely chopped

1/2 green pepper, finely chopped

1 pound chicken breast, cooked and diced

1/2 tsp cumin

2 tbsp olive oil

Heat olive oil in a large, deep skillet over medium heat. Add the chicken. Cook until browned and cooked through. 

While the chicken is cooking, dice the pepper and onion. 

When the chicken is done set aside on a paper towel to drain. 

Add the onion and pepper to the skillet with the cumin. Cook until the onion is translucent. 

Add the chicken stock and beans and simmer for about 5-10 minutes. 

Stir in the chicken soup and stir to combine. 

Add the chicken and continue cooking until it's simmering. 

Cake Truffles

I had left over cake after I leveled my cupcakes and my cakes and I couldn't even think about throwing it out. So I made extra frosting and mixed it all together. OH EM GEE! It's fabulous just on its own. But, throw in some candy melt and a few accessories and it's just plain ridiculous. By todays cake rolled into a ball standards these are essentially, "cake-pops". I didn't put them on a stick however, and think they deserve an upgraded title. Truffle seemed appropriate. 

There isn't an exact recipe for this so I won't be adding one. I just threw some frosting into the cake. Fill free to play with the ratios to see what you like.  The standard is one cake to one batch of frosting. And, unless you wear gloves, be prepared to get your hands dirty. 

Break up cake and add some frosting. 

Mix it all togther.

YUM!

I put mine in the fridge for a few hours. 

Makes it a little easier to handle.

Chop, chop, chop!

I used candy coating but candy melts are fine too. 

Melt in a double boiler. 

I'm against using the microwave because I'm scared I'll burn it.

If you like the microwave feel free. 

You could also use the white chocolate if you wish.

Candy melts also come in an array of colors. 

After the cake mixture has chilled, roll them into balls. 

As big or little as you like. Mine are about 1 inch.

Then put them in the freezer. 

They need to be firm when you put them in the candy melt. 

Otherwise, they might fall apart. 

Then just coat them in the candy melt. 

Throw them in there, roll them around. 

I get mine out with a fork. 

Shake off any excess by tapping the fork against the bowl.

Put them on a baking sheet lined with non-stick foil to set.

Decorate however you wish. Or leave them plain. 

Make sure to add everything before the candy coating sets.

It sticks easier that way.

I used a variety of extra goodies on mine and I left some plain. 

White chocolate shavings.

Dark chocolate shavings.

Cocoa powder.

Cinnamon.

These are special ones. 

I coated them with ganache then put them in the freezer. 

Then rolled them in the candy coating. 

If you get ambitious, just do this very quickly. 

The ganache doesn't freeze completely and it can quickly turn very messy. 

But the end result...

SO WORTH IT!

How could you say no to that? 

You can even see the thin layer of ganache under the shell. 

I'm going to get one right now. 

Sausage Cream Cheese Casserole

I was introduced to this recipe a few years ago by a friend. I was a little skeptical about it because I'm not a big pork eater, particularly sausage. It's kind of amazing tho. This will pretty much rock any breakfast table. It's ridiculously simple to make and really easy to eat.

You need 1 pound of sausage. 

Break it up so it will cook evenly over medium heat.

As it browns, break it up some more.

You're going for something along the lines of ground beef here.

You don't want it really chunky.

Once it has been cooked through you need to drain it.

Then put it back in the skillet.

Everything's better with cream cheese. 

The whole thing...

goes into the skillet with the sausage. 

Break it up a little so it gets all melty and stir it into the sausage.

Keep stirring

Looking good!

Spray an 8x8 baking dish with Pam. 

I take a paper towel and spread it around so it's not too greasy.

All greased up and ready to go! 

Add 1/2 a package of crescent rolls to the bottom the dish.

Pinch together the perforations and stretch it up the sides.

Add sausage mixture.

Spread it around.

Add the other half of the crescent rolls.

Again, pinching together the perforations and this time pushing down the sides.

Bake at 375 degrees for 12 to 15 minutes.

It should be golden brown.

It's buttery and flaky on the outside.

Spicy and creamy on the inside. 

Win! Win!

I make it and eat it all day. 

I can't resist.

Sausage Cream Cheese Casserole

1 pound of sausage

1 8 oz. package of cream cheese

1 8 count package crescent rolls

Preheat oven to 375 degrees.

Break up sausage in a large skillet. Cook over medium heat until browned and cooked through.

Drain sausage as needed and return to skillet. With the heat turned to low, add the cream cheese.

Melt the cream cheese into the sausage.

Grease an 8x8 baking dish. Place half of the crescent rolls in the bottom of the dish. Stretch them up the sides and pinch together the perforations. 

Add the sausage mixture and add the remaining crescent rolls to the top. Again, pinch together the perforations. Also, push down the sides. 

Bake for approximately 12-15 minutes or until golden brown. 

Tip: Need a great idea for party appetizers? Instead of making a casserole, make this with individual crescent rolls. Just add the filling and roll them up. Baking according to package directions. 

It's sure to be a crowd pleaser.