Chocolate Praline Cake

Dear Chocolate Cake-

Oh, how I love thee.... You are so delicious, yet dangerous to me?!

Love,

Brooke

This is absolutely amazing. The topping by far is my favorite part. If you don't like pecans, well, shame on you!

Chocolate Praline Cake

1 box devils food cake mix plus ingredients to make the cake

1/2 cup butter

1 1/4 cup brown sugar

1/4 cup whipping cream

1 cup pecans, chopped

Make the cake using the directions on the box. Set aside.

Melt butter in a sauce pan. Add brown sugar and whipping cream and stir until sugar is dissolved. Add chopped pecans to the mixture. Pour mixture in the bottom of a bundt pan (must use this type of pan). Then carefully spoon the cake batter over the sugar mixture. Bake @ 350 degrees for 40-50 minutes. Invert cake onto platter. Serve with vanilla ice cream or whip cream.

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Family Home Evening Board

For my sister's birthday, I decided I wanted to make her a Family Home Evening Board. (Check out her amazing blog about her special little boy, Bugg. It is sure to warm your heart and has fabulous pictures). I first took an old picture frame and painted the frame yellow. My sister has a very bright and cheery house so I wanted to coordinate colors. I mod podged coordinating scrapbook paper to the board in the back of the frame and cut out the letters using my Cricut and mod podged those as well. I printed out some pictures black and white and laminated those and stuck some velcro on the back so the pictures could be moved around each week. And what's a gift without a monogrammed letter? I'm slightly addicted to those. Such a fun gift and I'll be making one of these for our family too.

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Blender Salsa

Chips and salsa are one of my all time favorite snacks. I love this black bean salsa, but I wanted to try something else home made. I'm all about quick and easy, so I was excited to find this recipe on one of my favorite food blogs, My Kitchen Cafe. Super yummy, easy, and quick with just the right amount of heat. This would be great for 4th of July BBQ.

One Minute Salsa

1/2 small red onion, peeled and quartered

1/2 cup fresh cilantro leaves

1/4 cup drained jarred pickled jalapenos

2 tablespoons lime juice

2 garlic cloves, peeled

1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)

Recipe Source: from Cook’s Country

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