Yet Another Palate Pleaser

“As far as I’m concerned, ‘whom’ is a word that was invented to make everyone sound like a butler.” Calvin Trillian

Hello, all! It's time for another post, or basically another recipe post!

It's {über} hot outside, and so I revived a family fav that we haven't made in a while! They're cream-wiches! I'm sure we didn't totally invent it ourselves, but I made up the name, so tell me if I need to rethink it.

It's like an ice cream sandwich, only it's coolwhip and cinnamon graham crackers! They're really easy to make, but I took pictures anyway.

I have all the ingredients out: tin foil, a tub of cool whip (thawed), and a box's worth of cinnamon graham crackers!


You just take one cracker and snap it in half like you would for a s'more.




Then put a not-so huge dollop of coolwhip on one of them, and gently press the other cracker on top to make a sandwich, cinnamon goodness on the outside, of course!

I wrap them in tin foil, no tape or whatever is necessary.

Then you just pop 'em in the freezer! If you have to eat them immediately, I'm guessing if you give it 2-3 hours they should be good to eat--freezing them makes the sandwich stay together, because thawed coolwhip just squirts out of the edges. When we make 'em, we actually freeze them overnight and enjoy them for a few days or two, or however long they last!

I hope you enjoy this quick little treat (it's actually a healthy alternative to ice cream sandwiches) and hopefully I'll think of new and fresh things to blog about in the near future!

I have precisely 3 weeks (21 days!!) until I leave for the MTC and it's gettin' me all giddy just thinking about it! :)

top secret recipe?



Aww, freshman year Whitters!

shhhh....
I've been bullied into a corner for this recipe a few times, so if you happen to stumble upon this blog, write this down. This is hands down one of my favorite things to make and I think I've made a few friends because of it, too. Every little bit helps, right? This is called Danish cake, and I see what you might be thinking: is it really Danish? Nope, it's not, but I understand the confusion, because Danish food is quite delicious. <3


Danish Cake
1 box of yellow cake mix
1 pkg. french vanilla pudding mix (smallest size)
1 container of sour cream (personally, go with the 16oz)
1 tsp almond extract
4 eggs
¾ cups oil

for later: 1/2 stick of butter
                 cinnamon-sugar


Preheat the oven to 350° F and combine all the ingredients--except the cinnamon sugar and butter, that's for later. It's usually easier to mix the liquid/moist ingredients first then adding the cake and pudding mix.


Once it's mixed completely, you need to grease a bunt pan. Use the butter (softened)nd spread it all over the pan, if you wash your hands, it's easier to use your hand to make sure it's properly spread in the contours of the pan. You also need to sprinkle the cinnamon-sugar in the pan as well. Trust me, on this one!


Carefully put the cake mix in the pan and spread so it's evenly set. Don't worry if the mix only fills up the pan half way or something like that; it's going to rise and fill the whole pan!


Bake for 50-55 minutes and use a toothpick to test if it's done. If it comes out clean, mission accomplished.

You need to remove the cake from the pan--immediately. You'll need a sturdy plate. Just place the plate on top of the pan and use oven mitts and flip the entire thing. Carefully lift the pan directly up and if you spread the butter correctly before, the pan will come up and the cake will be perfectly intact.


Sprinkle with cinnamon sugar, because more will equal deliciousness. You need to wait for it to cool and if you have leftovers, it needs to be covered and tinfoil usually works. It keeps it niiiice and moist!


Well, the secret's finally out. If you have fantastically radical success, be sure to credit me? Please? Stay tuned for more party-rific recipes.