Matt's Birthday

So, I've been playing on Pinterest too much lately, and today is Matt's Birthday.  I figured this would be a great day to try some of my newly pinned Recipes out!  So here is everything I decided to make today.

Marshmallow Topped Red Velvet Cakes:

This idea was originally found here:  http://tonispilsbury.com/skip-frosting-cupcakes/  However, since I used the toaster oven, 5 minutes was not accurate.  Mine didn't melt as much as hers, and I think they were in there for closer to 15 minutes.  You just gotta keep an eye on them.

Ingredients:
1 Box of Red Velvet Cake
Egg, Oil, Water, Etc as instructed by the box of cake mix
As many marshmallows as you are making cupcakes



Directions:

1.) Prepare the cake mix as directed on the box.  I only used half a box of mix (the box called for 3 eggs, so I used one in my half recipe.)

2.)  Pour the mix into cup cake cups.  In this case, it's the middle of summer and I didn't want to heat my whole house up, so I used these little silicone cup cake cups on a pan for my toaster oven.

 3.) Bake the cup cakes as directed by the package.  When they are close to done, remove from oven and top each one with a large marshmallow.

4.) Carefully place back in oven.  Now, start watching the marshmallows.

5.) When they start to fall and look brown, they are ready to come out!

Cake Mix Fudge:

This was originally found here:  http://bakedfromabox.blogspot.ca/2012/07/cake-batter-fudge-10-minute-recipe.html.  I used Soy Milk and doubled the recipe.  My microwave is kind of crappy, and I cooked it for 4 minutes.  Mine didn't come out looking as thick as hers, so I think it probably could have cooked for 5 or 6 minutes instead.

Ingredients
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter or margarine, cut into small squares
1/4 cup milk or 1/8 cup soy milk
sprinkles (optional)




Directions:
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.
Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.
Spread into greased pan. Refrigerate for at least one hour.

*A double batch fit nicely in the bottom of a 5x8 container. I lined it with plastic wrap for easy clean up.  Also, since this is so deep, I can put the cupcakes in it, too.  When Matt comes home, he won't immediately know there are not one, but TWO desserts in the fridge!

* Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

Steaks, potatoes, and salad:

I served these rich desserts with a steak dinner:

Ingredients:

Rub:
4 1/2 teaspoons garlic salt
2 tablespoons fresh coarse ground black pepper
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano leaves
2 teaspoons ground cumin

Potatoes: 2 large baking potatoes
spray Pam
2 TB of garlic salt with parsley
2 steaks, I used 6-oz filets
1 TB olive oil
2 side salads of your choice

Directions:

Wash the potatoes and prick generously with a fork. Place on pan and spray the tops with Pam. Sprinkle generously with the garlic salt with parsley. Flip over and repeat. Bake at 450° for one hour. While they are cooking, add all rub ingredients to a large, empty spice container, and shake vigorously. If your container is too small you may have to mix in a bowl. You will have enough to use for many future steak dinners, just don't forget to properly label your new rub. About half an hour before the potatoes should be done, take the steaks from the fridge. Gently pour a little olive oil on each steak and rub in. Shake on some of the rub and rub it in. Flip the steaks and repeat. Let them rest at room temperature until your ready to cook. Grill them to your preference and serve with potatoes and salad.