Eight Flavor Pound Cake…..Holy…..

It’s a weird time around here. Not in a bad way, just change. It’s the only constant in our lives right?

Here at Casa de CSM, we are changing again. Wise one will graduate in 71 days. We are running like crazied maniacs around here, signing FAFSA papers, deterring attention from the pending news of valedictorian and figuring out the new schedule.

Yeah, that last part.

Wise One and I will be attending the same community college for roughly 3 semesters. I’m finishing up, and she’s just starting.

Why am I telling you this on a baking post? Because it means schedules will change…..again. LOL. Gotta love that change right? Tonight, I’ll be taking a hard look at my schedule(work/uber/DS/school), and seeing where to shuffle posts around. This blog isn’t going anywhere! Two college students, trade school student, and dare I say it……middle school student.

Y’all pray for me!

On to that cake!

This pound cake was a staple in our family, and still is. My grandparents made it for my mom, uncle, and aunt. Then when my brother and I came along it was taught to us. “During the (civil rights) movement, this and fried chicken were packed on long trips with lemonade. These items wouldn’t parish on long trips”, my cooking lessons from my trio of parents always came with a history, math, or checking in talk. I still have them at the age of 35.

Note:the name of the cake is from the fact you are putting a pound of each of the main ingredients into the cake(butter, lard, sugar, and flour).

It’s a fattening cake, I’ll admit it. I decided to alter the recipe, since lard isn’t kosher.It actually came out just like I used lard. Since we have all kinds of readers, I’ll include both!

Now, one other thing I changed the flavors going into the cake. This were you have to be creative and skilled to pull this off. If not, it will be nasty. Seriously.

Here’s the recipe for a regular “Five Flavor Pound Cake”:

Now, you gotta understand. My Grandfather and Mom were from the south(Georgia and Virginia, respectfully). Grandmother is from Detroit, but my grandparents came up through the depression. In other words, counting calories or caring about fat intake was the lease of their worries. I want to try this out with olive oil in the next couple days and see how the difference is, if any.

I decided to tweak the recipe to reflect our lifestyle, and challenge my grandfather, LOL.

I did seven flavors. All of the fruity persuasion. I also decided to substitute the lard/crisco for real butter, so in theory, you have 2 pounds of butter, 1 pound of sugar and flour.

Eight Flavor Pound Cake

1 1/2 cup butter,softened

3 cups sugar

5 eggs, beatened

3 cups flour

1/2 teaspoon baking powder

1 cup milk

1 teaspoon of each extract flavor: Raspberry, Banana, Strawberry, Coconut, Lemon, Vanilla, Orange, and Cherry.

Preheat at 325 degrees

Now, two things. The other half of the recipe is a glaze. I don’t do the glaze because the cake is sweet enough without it. Second, I posted this before but, I’m making a switch, so go with it! That’s the motto around here!

  1. Measure the milk into a liquid measuring cup. Add each extract into the milk. Set aside
  2. Mix Butter in a mixing bowl until smooth. Add one egg at a time, until mixed throughly.
  3. Sift flour and baking powder into another bowl.
  4. Add Flour, one cup at a time to butter bowl, and mix. Then add little of the milk mix at a time. Continue this method until all is mixed into one bowl.
  5. Spray coconut oil into your bundt cake pan. Make sure is greased good or the cake with stick.
  6. Bake at stated temperature for 1.5 hours or until a toothpick comes out clear.

If you want the glaze, in a saucepan, combine the water amount above, with the extract flavors, and 1/2 sugar. Stir overheat until sugar is dissolved, and pour over cooled cake once the consistency is a thick syrup.

Fattening yet beautiful cake. It’s made every now and again. Only cake that my crew doesn’t want icing on.

Try it out and let me know what you think!



My First Purim!

Hey Peeps!

OMG it’s been so long. I’ve been working, and finally bought a brand new phone and laptop to blog again! I also got this new gadget to hold my phone to give awesome video of entries during the week. I’m so excited!

Today, is Purim. As you guys know, I’m Jewish. Newly Jewish(thanks Ancestry.com, and family members who gave information to help out!), but I’m studying and learning daily. With that said, their are a lot of holy holidays, and this one is one of my favorites. Not to go into too much detail, it involves celebrating, eating, and dress up. I really like makes the baskets you give out, which leads into the post today!

Last year, I didn’t have to funds to participate in the festivities, and was bummed a little, but this year it’s on like Donkey Kong! I began to research where I could get supplies, and I needed, and the infamous Hamantaschen cookies.

These cookies are really cool, and the story behind them are interesting. I knew from last year I wanted to give a basket to Hyperdiva’s friend. She gave her one last year, so I decided to give a big one for her and her sister. Since then, my new client, Sassy Lady, is also Jewish. Since she’s a feisty 92 year old lady, I made her a slightly different basket, but one she should enjoy. A part of me is a little nervous giving them out, but I think everyone will enjoy them!

As I mentioned, I made Hamantaschen cookies from scratch. Its an essential part to the Purim gifts. They were so tasty last year, and I’m not gonna lie, I was a little intimidated, but I wanted to try, and want to embrace my roots as much as I do with my African roots.

Of course google let me know what to do. I hope one day my blog is as helpful as toriavey.com. Not only did I find hamantaschen cookie recipe, but I found two ways to make it, and five different recipes for the fillings. I kept it simple on the fillings.

Strawberry and Peach Apricot.

The dough was dairy free, which was great since dairy doesn’t fair well in our family. The only issue I had was the flour/water ratio. It’s something you have to play around with to get it just right to roll out. After that, the fun begins!

As you fold the cookies into the shape of triangles, you get a groove going and it goes by really quick. I baked two batches, twelve of each flavor. The crew liked them, so I’ll be baking more after I come back from going out to work. It’s been fun trying to learn more about my heritage and the foods that come with it.

Here’s a picture of Sassy Lady’s basket completed. It’s a surprise for her, so I hope she likes it. Hyperdiva has ran over in the darkness and delivered the basket to her friends. It’s a covert operation. You can’t be seen delivering the baskets or boxes you choose. Their mom text me saying ‘oh no, their dad is on their way to deliver her box’.


To those who celebrate Purim, Happy Purim! For everyone else back east, stay safe through the blizzards. Out this way or anywhere, if you go out, stay safe, and tip your service people(including rideshares, like me! LOL). Have an awesome Saturday Night!



Halloween Party: Girl Scout Style

Being a Girl Scout Leader has challenged me in so many ways. Not really a bad thing. Actually a good thing. These girls keep me excited for Fridays, and on my toes.

This Friday was no different! For those who don’t know, Halloween is also Founder’s Day. Juilette Gordon Low was born on Halloween, so every year, depending on what level you are in Girl Scout, we celebrate her birthday in different ways. Since it fell on a Monday, we celebrated it on the Friday w had a meeting.

I have a multi age group (5-12) so this posed an interesting dilemma. It got my creative juices going on how do we celebrate both. Well oddly enough, the girls voted on “make up/special effects” for their ‘make your own badge’.

Now, you have to add on the diet restrictions in our troop too. I have two girls who are vegetarian, and four who are Jewish. Them having this party got you guys a blog!


We move to my zombie punch. Recreating my punch bowl from last year, I wanted to do have to same effect, but jazz up the punch. Problem: gummy worms are made from gelatin. Regular gelatin isn’t vegetarian or kosher. I racked my brain, and even posted on the facebook page about it. Then I see this at the store…..

Say Whaaaaa?????

A gelatin free dessert! I was having a “aaaaahhhhh” moment. You know the ones you see in cartoons with the light bulb. I never knew that was possible. I bought 4. 2 for the party, and 2 for my house!

The wheels were turning for sure. Of course I trolled the hell out of pinterest. I can’t take credit for everything! One idea that stuck with me was the snacks. Each snack I selected was made into monster body parts.

Jack o Lantern Quesadillas

These were easy to make. I called my coleader, and her friend over to help me prep. That hardest part was the cutting the shapes, which says a lot. Add cheese, broil for 8 minutes, and tada!


Witches warts, Pumpkin Poo, Monster Scabs, and Spider Eggs

Peeps! This was the easiest part! Cups were filled with grapes(spider eggs), chocolate chips with cinnamon toast crunch(witch’s warts with monster scabs) and cheese puffs(pumpkin poo). 16 each, pre-made the night before.


Zombie Punch

Now, we had a malfunction, because what party doesn’t? It was ok, we made it work. I made the hand out of the jello and froze it. The punch itself was green juice and lemon lime soda. I had another bowl house the dry ice. It give the spooky illusion of a witches brew. The girls loved it!


Price is Right: Halloween Edition

We got this foam board to decorate. Cups were filled with candy, expect for four. Each one of those had $5 gc to jamba juice. If you remember the wall punch game from price as right, people won money from the wall after punching in the tissue paper. Same concept, but everyone won at least candy. Hot gluing the cups to the board, we filled the cups with candy and topped them with tissue paper. Once done, it formed a pumpkin. The girls loved the game!


As we set up for the party, the most expensive things were the supplies for the make up craft. Now I know why the entertainment industry is rich! As for the food, you can get everything from the dollar store, walmart, and things around your home.

Another Halloween in the books! I apologize for this post being so late, I’ve been so busy, but things are winding down a bit, so enjoy the post coming in!


School Birthdays: Go Big or Go Home.

Hyperdiva’s Birthday in on Sunday. Her dad is taking her to disneyland for her gift from him.

It’s been tight around here with graduation looming, and making sure everything is paid for. It wasn’t going to stop me. Each child always got a big presence from me their last couple years of elementary school. The last time they will have parties, and be kids before hormones and craziness of confusement kicks in.

I asked her what she wanted. Of course ear piercing was her top choice, but again money. She then asked for a cupcake treat at school. I didn’t know if it was allowed because of new rules, but apparently, it was.

No problem. 25 cupcakes right?

Oh no. 56 kids, and two teachers since they have started switching classes. At first I thought of buying the cupcakes, but after calling for prices, I said um no.

Of course, if I made them, I could make them my way……oh yeah. Your girl was all over this! Question was what would 56 10-11 year old like? Banana Split Cupcakes! I mean who doesn’t like banana split cupcakes?!

I began my craziness Wednesday night. These cupcakes were due Friday Afternoon. Of course my direct deposit didnt show up until Friday, no worries. I was crunched for time, but that’s nothing new.

Normally, in my cake form, I made the cake portion to taste like bananas. Literally banana cake, but I didn’t feel like doing chocolate drizzle on each and every cupcake.

Marble cupcakes. Genius. Half banana, half chocolate. I have my list of things, off to the store I go!

I’m inside walmart. No marble cakes. Why me????? If you guys ever wanted to see a grown lady have a tantrum in public, you should have been there. It’s 6am on Friday. It’s bad enough I’m doing this the same day, let alone not having the supplies I need.

Again, no worries, thought in two seconds……..french vanilla cake mix, add banana extract. Buy chocolate cake to swirl into other cake. Got it.

Now before I get into the recipe itself, I’m going to give you the cost of the idea.

For 60 cucpcakes: Two boxes french vanilla cake, 1.17/each. One box chocolate fudge cake, 1.28/each. Two jars cherries, 1.78/each. Two whipped cream containers, 1.98/each. 18 pack eggs, 2.98. Cucpcake liners, 1.00. Two pints of strawberries, 2.48/each. Three disposable cake pans, 2.98/each. Altogether it cost under 30 dollars versus my local bakery wanting close to 70 dollars.

After everyone was gone we got the assembly line going and heated my oven to 350. I mixed the french vanilla cake, and added 1.5 teaspoons banana extract in the first mixing bowl. In a smaller mixing bowl, I mixed the chocolate cake mix.

Then I lined my cupcake pans. Its easier to do it this way since you are goiving them to kids, less mess. Taking my 1/2 cup measureing cup, I began to pour in the french vanilla/banana cake mix first. One cup full equals out to two cupcakes. You want to make sure their is enough room to add the chocolate mix too. After pouring the first cake, you take 1 tablespoon of the chocolate cake mix, and pour into each cupcake. You can swirl them if you choose to, but I didn’t. Keep in mind, 10-11 year old aren’t that picky. Cake is cake, swirled or not, as long as it’s good.

Next, rinse off your strawberries. Air dry. Slice the tops of the berry, and the tips of the berry off. Then dice into quarters. Place one quarter into each cupcake. Bake for 15 minutes or until a toothpick comes out clear.


HUGE STEP! Take out oven and let them cool off. The cooler the better.

I did this three times. I got done early, so that was good, but it was tiresome. Again, rather do it myself then pay a ton of money.


Once the cucpakes cooled, I began the decorating process. Originally, I was going to get whipped crean cans. Again, walmart disaapointed me and didn’t sell them. Real close to being on cops at this point. Shopping way too early without coffee means no patience.

Again, thought on my feet………buy the tub, transfer to a ziploc bag, cut a hole and squeeze out the cream. Ok crisis avoided.


I placed these cupcakes in the cake tins(with lids). Then transferred the whipped cream to my freezer bags and cut two holes at the corner. Looked just like it came out the can. Ending it with a stemmed cherry on top.


I probably wouldn’t have been so tired if I was cleaning inbetween, but I hate a dirty kitchen. Six pans of cupcakes by 2pm. Hyperdiva and her classmates loved it. Her teacher missed out because he had to leave early, so between that and some kids missing school, I had leftovers. I may take him one on Monday. He’s a great teacher.

My madness never ends I tell you, but the happy look on her face was well worth it.


Banana Split Cupcakes: Yields 60 cupcakes

2 french vanilla box cakes

1 box chocolate fudge cake

3 teaspoons banana extract

9 eggs

2 pints strawberries, rinsed and diced in quarters

2 whipped cream tubs

2 jars of cherries

Mix as directed in bowls. If you choose to double the french vanilla cakes, that’s fine. If not, divide banana extract in half. One for each mix. Pour 1/4 cup banana cake mix, one tablespoon chocolate cake mix, and one quarter strawberry into the cupcake cup.

Bake as directed. Cool, and decorate with freezer bag full of whipped cream. Finish off with cherry. Serve chilled. You can store in refrigerator or freezer.


Girl Scout Series: Thin Mint Lasagna

After I made an awesome dinner, I tackled the first dessert of the girl scout cookies series.

Like in the bar lab, I selected cookies to make cocktails out of, and the remaining cookies I made a dessert recipe for each.

The thin mints I found to be very versitle. I’m not a mint person by any means, but the idea sounded good.

I normally don’t toot my own horn, but I’m just going to say I blew the loudest trombone on this one!

After researching how to make dessert lasagnas, I found it was actually very easy!


Thin Mint Lasagna

2 boxes Girl Scout Thin Mints, crushed finely(I suggest food processor)

1/3 butter, melted

1 quart mint chocolate chip or mint moose tracks ice cream

1 package cream cheese, softened

1 container cool whip

2 bags m&ms

2 bags peppermint patties chips

caramel syrup

1/2 cup heavy cream

1 bag semi-sweet chocolate chips, divided

disposable casserole pan

In food proccessor, chop cookies to fine crumbles. Melt butter. Combine 2/3 of the cookies in a bowl. Spray pan with non stick spray. Make sure it’s thick, or it will stick. Press into pan firmly.

In another bow, mix ice cream and cream cheese until smooth. Fold in cool whip. Pour half into the pan, covering the cookie layer. Use one bag of m&ms for another layer. Repeat with peppermint patties. Pour caramel over that layer.

*If you have room to repeat, do so in that order*

In a pot, double boil heavy cream and chocolate chips. Use last 1/3 of cookies to top lasagna with remaining chocolate chips.

Freeze overnight. Serve with whipped cream if desired.


You guys, it was a hit! I can’t use this for the contest since I shared the recipe, but man, people were happy. I like these types of desserts since you can make them up early, and serve them later! Why didn’t I think of this before!




Cooking with Beer/Liqour Pt. 2: Caramel Crown Apple Cookies

We left off with making Honey Jack Daniel Chicken and Beer Mac and Cheese, Right?

Taking it up a notch, I decided that wasn’t enough. That if you can cook with liqour, you should be able to bake with it too.

A while back I was messing around on Facebook, and a friend of mine shared a picture with me. It was recipe of Crown Royal Cookies.

Yes, Crown Royal…..as in whisky. Whisky cookies. What the ever loving hell? People are crazy……..or are they?

My creative juices got the going on that picture. It circled around crown royal maple. Love it, but love the apple flavor more! How do I make this happen…….Bam! Hit me like a ton of bricks.

This isn’t your aunt’s rum cake. Oh no. Here’s something awesome!

Caramel Crown Apple Cookies

1 cup butter, softened

3 cups white sugar

1 cup applesauce

2 tbsp vanilla extract

4 eggs

1 crown royal apple

1 tsp baking soda

1 tsp salt

4 1/2 cups flour

2 cups caramel chips

Now, this can be altered to make less, but that’s up to you.

Heat your oven to 350 degrees. In a mixing bowl, mix all wet ingredients until smooth. Fold in dry ingredients. On a baking sheet, ungreased, spoon mix onto sheet, and bake for 15-20 minutes or until golden brown.

They are so soft and tasty! Here’s the thing, they are safe for the kids to eat, because the liqour is cooked, so it just has the apple whiskey flavor. My kids loved the cookies. Of course I had one because I had to, right?

With those three recipes, I hope you guys enjoy them as much as we do!



Bar 101: Champagne Coffee Cake!

Happy New Year Everyone!

I hope yours was fun, safe, and good times. Mine was chilled out, and I like it that way. The crew and I just hung out. I had the plan to do midnight gaming with Mr Charming but plans don’t always work out. It’s ok.

Now, I thought about this recipe. As you guys know, I have two things that give me life in the kitchen:

One: mixing things never done before or rarely done.

Two: cooking/baking with liquor/liqueur because of the flavor versus imitation stuff.

Now, I didn’t have company over, but if I did, this cake would be on the brunch menu. I also wanted to find a way to use leftover flat champagne if you had to. I hate throwing liquor away.

Then boom! It came to me.

Why not a coffee cake!?

Everyone can eat it since the alcohol is cooked out of it, and not using a ton of it. Just enough to give the flavor.

I never made a coffee cake, but love them in the morning on sundays with cocoa and a good read. This one is pretty easy, and was made while I was cooking dinner.

Champagne Coffee Cake

I box of yellow cake mix(doesn’t matter the brand)

1 box (3.4 oz) instant vanilla pudding

1 box (3.4 oz) instant butterscotch pudding

4 eggs

1/2 cup water

1/2 champagne(I used peach but the flavor doesn’t really make a difference, just keep it fruity if you choose to use flavored champagne)

1 cup olive oil

1 cup pressed brown sugar(if out, regular sugar will work)

1 tbsp ground cinnamon

1 cup chopped walnuts

Heat oven to 350 degrees.

In a large bowl mix cake and pudding mixes. Add eggs, oil, water champagne, and blend well.

In another bowl, stir nuts, cinnamon, and brown sugar.

In a greased baking pan, layer into the pan. Half of the batter, then the nut mix, and then the rest of the batter.

Bake for 20 minutes on 350, then turn down to 325, baking for another 30-45 minutes. Check with a knife in themiddle. If clear, it’s done.

You can serve it with ice cream or whipped cream. If you want to continue the party, serve with mimosas. We had ours with ice cream. It’s pretty sweet but really good!

Happy New Year Peeps! Cheers!