Saturday, March 28, 2009

Poppyseed Bundt Cake

My roommate would make this all the time, and I would eat like half of it each time. I'm sure she loved that. I'm so glad to finally get the recipe so I can make it myself now.

Mix together:
4 eggs
1 c plain or vanilla yogurt
1/2 c vegetable oil
1 small box instant vanilla pudding

1 box yellow cake mix
1/2 c water
1/3 c poppyseeds

Pour into greased and floured bundt pan. Bake at 350 degrees for 50-60 minutes or until top is golden. Cool completely before removing from the pan. Recommended that you then allow it to sit 15 minutes before cutting.

Monday, March 16, 2009

Toasted Marshmallow Shake

i have been having fun browsing around the recipes on (link below). As luck would have it i have all these ingredients handy today...

Recipe created by chef Spike Mendelsohn, owner of Good Stuff Eatery in Washington, D.C.
Found on

Photo: Good Stuff Eatery

End your night on a sweet note with chef Spike Mendelsohn's creamy marshmallow milkshake. As the owner of Good Stuff Eatery in Washington, D.C., Spike created this dessert in celebration of the 2009 inauguration.

Ingredients:Serves 4

1 bag jumbo marshmallows
2 cups milk
1 Tbsp. sour cream
2 cups creamy vanilla ice cream

On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
Place under your burner in the oven for 2 to 3 minutes, until completely charred.
Take out of oven and let cool.
Repeat this step but only let the marshmallows toast, so they are slightly burnt.
Take out of oven and let cool.

In a blender, pour milk, sour cream, ice cream and charred marshmallows.
Mix for 5 minutes.

Pour in a large glass and top with 2 to 3 toasted marshmallows.