We Seek After
These Things
Currently serving the people of Honduras for 3 years

Monday, September 28, 2009

It's a Party . . .

It's a party around my house today! I've had so many wonderful friends sharing all their great 50+ stories and thoughts with me, that I've really arrived in a festive place. So we are celebrating at my blog today!

We have balloons!




Any my favorite dessert recipe of all time - this is soooo good, you are just gonna die almost when you try it.





Macadamia Fudge Torte

NGREDIENTS:
Filling
1/3cup low-fat sweetened condensed milk (not evaporated)
1/2cup semisweet chocolate chips
Cake
1(18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 1/2teaspoons cinnamon
1/3cup oil
1(15-oz.) can sliced pears in light syrup, drained
3eggs
1/3cup chopped macadamia nuts or pecans
2teaspoons water
Sauce
1(17-oz.) jar butterscotch caramel ice cream topping
1/3cup milk
DIRECTIONS:
1.Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.
2.In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)
3.Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
4.In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
5.Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
6.In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
High Altitude (3500-6500 ft) Add 1/4 cup flour to dry cake mix; increase water to 1/4 cup. Bake as directed above.


If you think it sounds familiar it is! It won the grand prize for the Pillsbury Bake off several years back. It is soooooo easy to make.

And now . . . as a special treat, I'm heading over to Carolyns to read a great story entitled the "Mormon Vegas Wedding"

I can hardly wait. She is a great story teller!






Keep your eye on Pickled Pepper Photography today, I'll be posting a fabulous engagement preview of Cory & Sara!

7 comments:

Carolyn said...

You like me. You really do like me. I hope you like the story too. I think I gained 5 lbs just reading that recipe. I can't wait to try it.

Joy For Your Journey said...

HAPPY BIRTHDAY!! It sounds like your day has been great so far. You are handling this much better than I did. I went out of town for the week and then tried to ignore my age. In fact, I am still ignoring it. I just tell everyone I am 42 and holding. That just seems like a good age to me, although truthfully, I am glad I don't have to live the past eight years over again. :-)

Party on girl!!

Victoria said...

So how was it? I hope it was chocolate-coated:) You are so, so awesome!!! Happy birthday.

Nancy@ifevolutionworks.com said...

Happy, Happy Birthday!!!

I wish I was more of a baker because that reciped sounds pretty amazing!

Hope your day was FANTASTIC!!!

Kirsty said...

Happy birthday to YOU!!! And wow have you given me some wicked cravings. I'm sure you will make 50 as fab as 40 was :)

Lauren said...

Happy Birthday! I am so sorry that I missed it! Glad you had a great time

Asian venues said...

Many happy Returns of The Day. But I'd wanna joined you but I missed the opportunity. Anyways, nice from your side. Its too yummy... I am gonna prepare the same.
Allvira,

 photo s_03.jpg  photo s_04.jpg  photo s_05.jpg  photo s_06.jpg  photo s_07.jpg  photo s_10.jpg