Watkins Vanilla GIVEAWAY aka The BEST Vanilla known to Mankind

I have the BEST EVER Giveaway for you guys today.

It is sponsored by Independent Watkins Consultant - Melissa #403264.  She is offering one of Eat Cake For Dinner's readers an 11 oz. bottle of Watkins Double Strength Vanilla.  That is a BIG bottle of vanilla and you will use every last drop of it. 

Watkins Vanilla is the BEST vanilla I have ever used in my entire life and I have tried A LOT of vanilla.  Check out my vanilla stash.  There really is a difference in good vanilla.  

Once you go Watkins, you never go back :)

I promise, it is worth every single dollar spent.  Ounce for ounce this stuff is a great deal.  

I know what you are thinking . . . WOW, this girl is really passionate about her Vanilla.  The truth is, I really am.  I tried for years to figure out how to make the perfect frosting.

Now, I get asked all of the time, why does your frosting taste so good?  Mine never tastes like that.

Well, my friends, I am letting you all in on my SECRET INGREDIENT . . . WATKINS Double Strength Vanilla.

This vanilla is made with Madagascar Bourbon vanilla beans and is low in alcohol, so it is all Vanilla flavor.  It makes the best frosting, homemade whipped cream, ice cream, divinity, cookies and everything else you can think of.  The first time I tried homemade whipped cream with Watkins Vanilla, it was game over.  BEST THING EVER.

It also makes the best present for Birthdays, Christmas, Mother's Day, Father's Day, Wedding, House-Warming and so on.

Even my Grandma used to use Watkins Vanilla.  Check out this vintage bottle I found in her fruit room.   A glass bottle with a cork top - I love it.  It still smells like yummy vanilla too. 

Watkins also sells many other amazing items like flavored extracts, spices, lotions, home products,
etc . . .  My friend just got the Lemon Cream Lotion and it smells so good.

Please go order some Watkins products through Melissa.  I know you will be so pleased and will become a lifetime purchaser of these products.

www.jrwatkins.com

To ENTER this Giveaway for one 11 oz. bottle of Watkins Double Strength Vanilla:

1.  Mandatory Entry: You must be a follower of Eat Cake For Dinner via Facebook, Pinterest, e-mail, Google+ OR Bloglovin'.  Leave me a comment and let me know which way you follow.  

2.  Optional: Leave me a separate comment and let me know your favorite recipe that calls for vanilla extract.

3.  Optional: Follow Melissa's "Baking and Home Products" Pinterest board and leave me a comment letting me know you did.  

**If your name does not link me to a blog, PLEASE be sure to leave me your e-mail address, so I can contact you if you win** 

Giveaway will end on Tuesday, June 25th and I will announce the winner on Wednesday, June 26th.  Winner must respond within 72 hours or a new winner will be selected.

Giveaway is sponsored by Independent Watkins Consultant, Melissa #403264, but all opinions expressed herein are my own.

You can also visit Melissa on her Blog, Facebook, Bloglovin' and Pinterest

Cream Cheese Pumpkin Bread

It's not my fault I made a pumpkin recipe in June.

America's Test Kitchen had to go and show a Fall episode.

Don't they know pumpkin is my weakness and that I can only resist for so long?

I had pumpkin, cream cheese and buttermilk that were all expiring and this recipe couldn't have come about at a better time. 

The smell that permeated through my house while I cooked the pumpkin was intoxicating.  America's Test Kitchen says the reason they cook the pumpkin is to get rid of that canned pumpkin flavor.  I, myself, have never noticed a "canned" pumpkin flavor, but I would cook it any day of the week just to smell that smell again.

The streusel topping is so crunchy and so delicious.  The flavor is ridiculous and the texture is moist, but not gooey.

This bread stays fabulous for several days and the top remains crunchy.   I can't wait to use this streusel on other breads like banana and cinnamon swirl.  This recipe is a winner.

Cream Cheese Pumpkin Bread
adapted from: America's Test Kitchen
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips

Streusel
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 Tbl. unsalted butter
1 tsp. cinnamon
1/8 tsp. salt

Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves.  Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes.  Measure and add back to the saucepan.  Stir in the sugar, brown sugar, cream cheese and vegetable oil.  Heat until cream cheese is melted.  Whisk until smooth.  In a separate dish, whisk together the buttermilk and eggs.  Slowly add mixture into to the pumpkin puree, whisking constantly.  Remove from heat.  Combine the flour, baking powder and baking soda and fold into wet mixture.  Allow to cool for a few minutes while you make the streusel.

For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.

Quickly stir the chocolate chips into the slightly cooled pumpkin mixture.  They will begin to melt, so stir quickly.  Divide batter between two, well greased, 9x5-inch loaf pans.  Sprinkle streusel topping evenly over loaves.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  Cool in pan 20 minutes, remove and cool completely.  Yield: 2 loaves.        

Jenn's Notes: I made this exactly as I typed it above and it is fabulous.

Linked up at Mop It Up Mondays!

Young Chefs Cookbook Winner Announced

(Image Credit)

Thanks to everyone who entered my cookbook giveaway.  A winner has been selected using random.org.  Don't worry if you didn't win, you can purchase the cookbook HERE or I have also seen it at Costco.

Plus, I have the BEST giveaway coming up on Tuesday for one of my FAVORITE products.  So, be sure to come check it out.

The WINNER is . . . Helena Chamberlain!

Congratulations!

Please contact me within 72 hours or a new winner will be selected.

Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta

Is that title a mouthful or what?  Pretty much everything but the kitchen sink is in this pasta and it is SO GOOD!  

I'm not going to lie . . . this dish was quite a bit of work.  Definitely a Sunday dish and a dish you make when you have a helper in the kitchen.  All of the steps are super simple, nothing hard about it, but there is just a lot to do.

A warm bed of pasta is topped with a rich and creamy cheesy sauce, with shredded chicken, brown sugar ham, smoked peppery bacon, roasted asparagus and diced tomatoes.  It turned out amazing and tasted like a fancy Italian meal that will impress anyone who devours it.  I served it alongside some FABULOUS FOCACCIA and I savored each and every bite.

If you have any pasta loving Dad's, this would be awesome for Father's Day!

Chicken, Bacon, Ham, Asparagus Cheddar Parmesan Pasta
adapted from: Just Get Off Your Butt and Bake
(Printable Recipe) or (Printable with Picture)

1 c. cooked chicken, shredded (rotisserie)
3/4 c. ham, diced
1 Tbl. brown sugar
1/2 Lb. bacon
3/4 bunch of asparagus
olive oil
salt and pepper
1 roma tomato, diced
spaghetti noodles

Sauce:
2 Tbl. unsalted butter
3-4 Tbl. flour
1 garlic clove, minced
1 c. milk
1 c. low-sodium chicken broth
1 c. half-and-half (I used fat-free)
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1 tsp. white sugar
black pepper
1 1/2  c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Trim about an inch off the bottom of each asparagus spear and discard.  Toss asparagus with a little olive oil and sprinkle with salt and pepper.  Spread out onto a baking sheet and roast in a 400 degree oven for about 10-15 minutes, flipping halfway through.  When done, allow to cool for a few minutes, then chop into 1-inch pieces; set aside.   

Heat a large skillet over medium heat.  Add the bacon and cook until crispy and remove to a paper towel lined plate; set aside.  Discard all but a teaspoon of the bacon grease.  Add the diced ham and 1 Tablespoon of brown sugar.  Stir together and cook until the ham is golden and sugar is absorbed, about 1-2 minutes.  Remove to a bowl; set aside.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.

For the Sauce: To the same skillet, melt the butter.  Add the minced garlic and saute for about 30 seconds.  Whisk in the flour, one Tablespoon at a time, until a paste forms.  Allow to cook for a few minutes, stirring occasionally.  Gradually whisk in the milk, then the broth and last the half-and-half.  Whisk until smooth.  Season with onion powder, garlic powder, sugar and black pepper.  Continue cooking until thickened.  Whisk in the Cheddar cheese and Parmesan cheese and stir until smooth.  Taste and adjust seasonings, if needed.    

Add the cooked shredded chicken, the fried ham and the chopped asparagus to the sauce and heat on low until everything is heated through.  

Serve sauce over noodles and top with diced tomato and cooked and crumbled bacon.     

Jenn's Notes:  I thought this was delicious, but I felt like the chicken could be omitted.  

Serve with:

Fabulous Focaccia Bread

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Mop It Up Mondays!

Key Lime Bars with an Animal Cracker Crust

The warm weather makes me crave tart and sweet citrus desserts.

Key lime is one of those citrusy desserts and I needed some ASAP.

These are the BEST key lime bars I have ever eaten.

Cook's Illustrated tested both regular limes and key limes and the taste testers couldn't tell the difference, so for the sake of juicing 4 regular limes vs. 20 key limes, they opted to use regular limes in this recipe.

I, myself, opted for bottled key lime juice.  I really love that stuff.

I like to pour myself a glass of it and drink it on hot days.

NOT.  Just seeing if you were paying attention :)

The crust is phenomenal.  The brown sugar gives it a toasted nutty caramely flavor.  I thought it would be too much, since it is almost as thick as the filling, but it was perfect.  This crust would also be fabulous with a banana cream pie.

Key Lime Bars w/ an Animal Cracker Crust

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

Crust:

5 oz. animal crackers (about 2 1/2 cups)

3 Tbl. packed brown sugar

pinch of salt

4 Tbl. unsalted butter, melted

Filling:

2 oz. cream cheese, softened (I used light)

pinch of salt

1 Tbl. lime zest, grated (I only added zest of 1 lime)

1 (14 oz.) can sweetened condensed milk

1/2 c. fresh lime juice 

   about 4 regular limes or 20 key limes

1 large egg yolk

Preheat oven to 325 degrees.  Line an 8x8-inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving an overhang to easily remove bars when done.  Spray with cooking spray.  For the crust:  Add animal crackers, brown sugar and a pinch of salt to a food processor.  Process until you have fine crumbs.  Drizzle in melted butter and pulse until crumbs are evenly moistened with butter.  Press crumbs evenly and firmly into bottom of prepared pan.  Bake until golden brown and fragrant, about 18 minutes.

Meanwhile, for the filling:  Stir together softened cream cheese, a pinch of salt and grated lime zest.  Whisk in the sweetened condensed milk.  Add the lime juice and whisk until smooth and creamy.  Last, whisk in the egg yolk.  Pour mixture over warm baked crust and spread out evenly.  Return to oven and bake until filling is set and barely beginning to pull away from the sides of the pan, about 17-20 minutes.

Let cool on wire rack to room temperature; about 1 1/2 hours.  Cover with foil and refrigerate until chilled, at least 2 hours.  Remove from pan using the foil overhang; cut into 16 squares and serve.  

Jenn's Notes:  I used bottled Nellie & Joe's Key Lime Juice (found at most grocery stores) instead of fresh lime juice.  These bars are the best I have had and I wouldn't change a thing from what I did.     

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Mop It Up Mondays!

Young Chefs Cookbook GIVEAWAY Plus Homemade Raspberry Cream Cheese Spread

*Giveaway is now closed.  Click HERE to see the winner*

(Image Credit)

A cookbook for kids giveaway.  

This cute book is made to help you teach your kids to cook from the ground up.  You start off simple by showing them how to crack eggs and measure flour and work up to teaching them how to get something hot out of the oven.

At the top of each recipe, there is a picture of a kitchen tool (blender, microwave, oven, etc. . . ).  So you can quickly glance at the recipe and see if your child will be able to handle it by themselves or if they will need a little adult help.  There are super simple recipes and there are more involved recipes.

Some of the recipes I can't wait to try are the Pink Smoothies, Cowboy Eggs, Blonde Trail Mix, Best Nachos Ever, Grandma's Applesauce Cookies and
Special Day Ice Cream Cake.

This time, I chose to try the raspberry cream cheese spread.  This recipe requires no adult help.  I love me some bagels and it never crossed my mind to make my own flavored cream cheese spread.  It was so easy and it was seriously DELICIOUS, not to mention a lot cheaper than store-bought flavored cream cheese.

Overall, I think this cookbook is fun and easy to follow.  If you are interested in showing your kids how to cook, then this is the perfect way to get them started.

Raspberry Cream Cheese Spread

adapted from:  Young Chefs Cookbook
(Printable Recipe) or (Printable with Picture)

4 oz. cream cheese, softened

3 Tbl. raspberry jam (or favorite jam)

2 Tbl. powdered sugar
2 bagels, cut in half

In a small bowl, mix together the cream cheese, jam and powdered sugar until smooth and creamy.  Serve on bagels or toast.

*TO ENTER THE GIVEAWAY*
Simply leave me a comment on this blog post with your favorite "kid food."  If you don't have a favorite kid food, just tell me your favorite food.  If your name does not link me to a blog, be sure to leave your email address, so I can contact you if you win.  Good luck.

Bonus Entries (not mandatory): Follow Eat Cake For Dinner on Google Friend Connect, Facebook, Pinterest, Google +, email and/or Bloglovin'.  All are found on the right hand side of my blog.  Leave me a separate comment telling me which way you follow. 

Giveaway will end on Friday, June 14th and I will announce the winner on Saturday, June 15th and contact the winner via email. Winner must respond within 72 hours or a new winner will be selected.

The publisher provided me with a copy of this cookbook, but the opinions expressed herein are my own.

Linked up at Mop It Up Mondays!