April 2011

I was struck with inspiration over the weekend. That inspiration came in the form of a cake. Snicker, who doesn’t love ‘em? Cake, yep, keep talking. Put them together and what do you get?? BLISS. I’m serious. Bliss and a sugar high that feels illegal.

I was so excited to make this that I sort of forgot to take pictures. But trust me, this is amazing.

Taken from my phone. This is all that remains. Really, it’s evil.


1 box of Devils Food cake mix (follow directions on box, eggs, oil, water)

1 lb of powder sugar

2  sticks of unsalted butter

1 tsp vanilla extract

1 jar of salted caramel sauce (see note below)

1 cup of roaster peanuts

1 cup dark chocolate chips


Preheat oven to 350 degrees. Grease two cake pans and line with parchment paper. Mix together cake mix as directed on the box. Pour mix into pans and bake as directed.

While the cake is cooling, chop the peanuts in a food processor for 15 seconds. Don’t over chop, you want to keep some peanut texture. Heat the caramel until slightly runny in the microwave (about 30 seconds). Mix the nuts and caramel ( reserve two tablespoons) together and set aside.

To make the frosting, add softened butter to the bowl of a stand mixer and mix on medium speed until fluffy, about 5 minutes. Slowly add the powder sugar and continue mixing. Add the vanilla and the remaining caramel and mix for another 2 minutes.

To assemble the cake, pipe frosting around the edge of the bottom cake fill the middle with peanut mixture. Add the second cake and frost. Melt the chocolate chips and drizzle the cake with chocolate.

Try not to eat it all at once.


The Silver Berry
5 blueberries
Splash of St. Germain and Canton
1 1/2 oz. Silver Tree Vodka
Ginger beer

Muddle blueberries with a splash of St. Germain and Canton. Top with ice and fill with Silver Tree vodka. Strain over new ice into a red-wine glass and fill with ginger beer.

Happy Drinking!


Couldn’t have said it better myself.

From iheart-stolenimages.blogspot.com


Happy no-more-working-till-Monday!

Punchy Cocktail


  • 1 cup guava juice
  • 1 cup passion fruit juice
  • 1 cup lychee juice
  • 1/2 cup packed basil leaves, plus more for garnish
  • 1/3 cup fresh-squeezed key lime (or regular lime) juice
  • 1/2 cup tangerine juice
  • Rum
  • Lime slices, for garnish


  1. Mix guava, passion fruit, and lychee juices (we like Ceres brand) in a large pitcher. In a saucepan, combine 1 cup of the fruit-juice mixture with the basil. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let cool, and strain, discarding basil.
  2. Pour infused juice back into pitcher, and stir in lime and tangerine juices. Add 1 cup rum. Ladle over ice and garnish with basil and lime.

recipe and photo from marthasterwart.com