Chocolate Oatmeal Cake and the Lake

I hope everyone had a wonderful 4th of July weekend. As always we headed down to Cedar Creek Lake for our annual 4th of July lake trip. Harper got to hang out with her great grandparents (we call them the Boogs), her grandparents Yogi and Lala, her aunt Leah and uncle Jeffery, and cousins Bear, Georgia, and Mary Martha.

It’s so much fun to see little kids play together. Harper could not stop laughing at Georgia who is 4 years old. Georgia was making funny faces with Harper which tickled her to no end. Bear, who is 6 years old, is super sweet and gave Harper lots of kisses.

We rode jet skis, played dominoes, and saw the best fireworks show ever! Words can’t explain how cool it was to sit out in the middle of a dark lake, surrounded by probably 30 concurrent firework shows all happening at the same time. Unreal!

Matt brought his cowboy hat and everyone seemed to enjoy wearing it as well.

The food we had at the lake was sooo good! For lunch Paula made chicken salad, and homemade pico de gallo. For dinner we grilled out chicken, and corn on the cob, and had ribs and brisket.

Desserts are always the showstoppers. We’re never short for sweets at the lake. Boog made her famous chocolate chip bundt cake, and two pecan pies. Paula made four layer dessert and a 4th of July berry trifle with strawberries, blueberries, and pound cake.

I always bring my Neiman Marcus chocolate chip cookies, and this year I also brought a few slices of this chocolate oatmeal cake my mom made.

chocolate oatmeal cake

Adapted from Pinch of Yum blog, this chocolate oatmeal cake is a unique twist on the classic chocolate sheet cake.

I’m not going to lie, this chocolate oatmeal cake may require a tie-breaker with my all-time favorite Mrs. Kelm’s chocolate cake. That’s saying a lot given that I’ve eaten Mrs. Kelm’s chocolate cake for the past 27 years!!

The great thing about this cake (in my opinion), is the texture. Some people may not like it, but you can taste the chewiness from the quick oats, and chunks of chocolate chips that didn’t quite melt in the cake. Whereas Mrs. Kelm’s cake is smooth, this one has a unique consistency. They both have that sweet, milk-chocolatey delicate taste that I love.

Mini marshmallows are the secret ingredient and are used in the frosting. They melt, so you can’t see them, but leave behind a subtly sweet flavor, and add to the thickness of the gooey chocolate frosting.

chocolate oatmeal cake

If you like oatmeal and chocolate sheet cake, this is the cake for you. If new textures don’t bother you, you’ll love this cake just as much as I did. I may be switching off birthday cakes from now on!

Enjoy!

Chocolate Oatmeal Cake

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 20

Adapted from Pinch of Yum

Ingredients

1 cup brown sugar
1 cup white sugar
1/2 cup butter, melted
2 eggs, lightly beaten with a fork
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. unsweetened cocoa powder
1 cup quick cooking oats
1 3/4 cup boiling water
1 (12 oz) bag chocolate chips, divided (go for Ghirardelli)
6 Tbsp. unsalted butter
6 Tbsp. milk
1 1/2 cups sugar
3/4 cup chocolate chips (Ghirardelli)
3/4 cup mini marshmallows

Instructions

Preheat oven to 350 degrees F.
FOR THE CAKE: With an electric mixer, cream the butter and sugars. Add the eggs and mix well. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
Add boiling water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half the bag of chocolate chips (6 ounces).
Pour into a greased or buttered 9×13-inch cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
Bake for 350 degrees for 30-40 minutes or until the surface springs back lightly when touched. Do not overbake. Let cool completely.
FOR THE FROSTING: Melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystalizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool before serving.

Coca-Cola Cake

My mom and I have always seen recipes for Coke Cake via Pinterest, blogs, and other magazines, and have been wanting to make one. This cake is very similar to Mrs. Kelm’s Chocolate Cake, except you add Coca-Cola in the Coke cake!

Mrs. Kelm’s is still hands down our favorite chocolate cake, but this cake was still very tasty. It has bit more of a sugary taste than Mrs. Kelm’s due to the Coca-Cola, so that’s good news if you’re a sugarholic!

The recipe is super easy to whip up so enjoy!

coca-cola cake

A little history behind Coca-Cola: John Pemberton, an Atlanta druggist first sold his caramel-colored concoction in 1886. Using a three-legged pot, he stirred up his mixture and carried it a few doors down to Jacobs’ Pharmacy where he mixed it with carbonated water. The drugstore began selling the fizzy delight for just 5 cents a glass; and the rest is history.

Coke has some of the catchiest advertising slogans in the industry. Which ones do you remember?

“Drink Coca-Cola” (1886)
“The Pause That Refreshes” (1929)
“Ice-cold Sunshine” (1932)
“The Best Friend Thirst Ever Had” (1938)
“Where There’s Coke, There’s Hospitality” (1948)
“Sign of Good Taste” (1957)
“Things Go Better With Coke” (1963)
“It’s a Real Thing” (1971)
“Coke Adds Life” (1976)
“Have a Coke and a Smile” (1979)
“Coke Is It!” (1982)
“Can’t Beat the Feeling” (1989)
“Always Coca-Cola” (1993)
“Life Tastes Good” (2001)
“Coca-Cola…Real” (2003)
“Make It Real” (2005)
“The Coke Side of Life” (2006)
“Open Happiness” (2009)

Harper says “Next time make a Dr. Pepper cake please!!” Lol. 🙂 Harper’s granddad is a huge Coca-Cola fan, but her daddy loves Dr. Pepper!

Coca-Cola Cake

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 15

Ingredients

FOR THE CAKE
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup coca-cola
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
2 tsp. vanilla extract
1 1/2 cups mini marshmallows
FOR THE FROSTING
1/3 cup coca-cola
1/2 cup unsalted butter
3 Tbsp. unsweetened cocoa powder
1 pkg. (16 oz.) powdered sugar
1 Tbsp. vanilla

Instructions

FOR THE CAKE: Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
In an electric mixer, whisk together the flour, sugar, baking soda, salt and cinnamon.
In a small saucepan, stir together the cola, butter and cocoa powder over medium-high heat and bring to a boil, stirring occasionally. Pour into the flour mixture and stir with a rubber spatula until moistened.
In a small bowl, whisk together the eggs, buttermilk and vanilla until blended. Add to the batter, whisking constantly.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
FOR THE FROSTING: About 5 minutes before the cake is finished, begin the frosting. In a small saucepan, bring the cola, cocoa powder and butter to a boil. Remove from heat. Whisk in the powdered sugar and vanilla until smooth. Pour immediately over the hot cake in an even layer. Leftovers should be covered and stored at room temperature or in the refrigerator for up to 4 days.

Rocky Road Cake

Expecting this cake to taste like Mrs. Kelm’s Chocolate Cake or Mississippi Mud Cake made my first bite a little disappointing. It’s kind of like when you think you are about to take a sip of regular water and come to find out it’s actually sparkling water….you’re in for a shocker! It’s not because you don’t like sparkling water, it’s just you weren’t expecting it.

Well, the same is true for this cake. Unlike the milk chocolatey flavors you get from Mrs. Kelm’s or the Mississippi Mud cake I’ve made in the past, this Rocky Road Cake yields a much darker flavor chocolate. If you look at the ingredients, there is unsweetened cocoa in the cake and frosting, and only 1/3 cup confectioners’ sugar in the frosting. Mrs. Kelm’s by comparison, has a WHOLE pound of confectioners’ sugar! 🙂

With that said, while this cake is not an overly sweet cake, the marshmallows, pecans and unsweetened chocolate make for a delicious rocky road treat. It’s a great make ahead cake for potlucks, tailgating or birthdays. Plus, how much more gorgeous can a cake get?

Enjoy!

Mississippi Mud Cake

Rocky Road Cake

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 10-12

Adapted from: Sara Foster’s Southern Kitchen

Ingredients

CAKE
1 1/2 cups sugar
1 1/2 cups all-purpose flour
pinch of kosher salt
1/2 pound (2 sticks) unsalted butter, cut into chunks
1/2 cup unsweetened cocoa
4 large eggs, beaten
1 Tbsp. pure vanilla extract
1 cup chopped pecans
FROSTING
1/2 cup unsweetened cocoa
1/3 cup confectioners’ sugar, sifted
12 Tbsp. (1 1/2 sticks) unsalted butter, melted
1/2 cup milk
2 tsp. pure vanilla extract
3 cups mini marshmallows
1 cup chopped pecans, lightly toasted

Instructions

CAKE: Preheat oven to 350 degrees F. Lightly grease and flour an 11×7-inch pan.
Combine the sugar, flour, and salt in a large bowl and stir to mix.
Melt the butter in a small saucepan and stir in the cocoa until well blended. Remove from the heat, let cool slightly, and stir in the eggs and vanilla. Pour the butter mixture into the flour mixture and stir until well combined. Add the pecans and stir to mix.
Spoon the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven, but do not turn the oven off.
FROSTING: While the cake is baking, combine the cocoa, and confectioners’ sugar in a large bowl and stir to mix. Add the melted butter, milk, and vanilla and stir until combined.
ASSEMBLY: Scatter the marshmallows and pecans over the cake and return to the oven for about 4 minutes, just until the marshmallows are softened and puffy. Remove from the oven and pour the frosting over the marshmallows and pecans to cover, while the cake is warm. Cool completely, cut into squares, and serve.

Leah’s Texas Chocolate Sheet Cake

Note to self: Don’t ever bring a cake to a luncheon, small groups event, or any type of potluck unless I’m prepared to bring it with a slice (or two or three) missing.

The way I like to cook, I like everything to look presentable. Many times, the way the food appears on the plate or in the dish influences whether or not people will try your food. It’s amazing how much more appetizing food looks on a simple white plate as opposed to a paper plate. That’s why when bringing food to a luncheon or potluck, I like my food to look attractive.

Well, Matt didn’t exactly grow up the way I do. He doesn’t care if a cake has a piece or two missing from it, or if he’s eating it with a plastic fork and paper plate. He just cares about the food! Me on the other hand, I hate using paper plates and only use them for cutting fruit or eating a PB&J.

So, as I bring this cake to our small groups tonight, this is the reason why there’s a few pieces of cake missing. I always tell people that Matt had to do a little “quality control”.

This Texas sheet cake is my sister-in-law Leah’s recipe. Many a times I’ve been over to visit and there’s a freshly prepared Texas chocolate sheet sitting out on the island. It’s one of Leah’s signature desserts that she makes for her husband Jeffrey and the rest of us. Leah even has a vanilla version of this Texas sheet cake, which is outstanding!

As evidenced by the missing pieces, this cake is best when it’s hot. Nothing beats a warm chocolate cake, drizzled with hot, chocolatey, sweet frosting on top. It’s almost like eating chocolate pudding! Pour yourself a tall glass of milk, and you’ve got yourself quite a dessert.

Enjoy!

texas sheet cake — Bring to a boil 2 sticks butter, 4 Tbsp. cocoa and 1 cup water. Pour it over the flour mixture and add the remaining ingredients.

Leah’s Texas Chocolate Sheet Cake

Serves: 10-12

Ingredients

CAKE
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 tsp. vanilla
1/2 cup buttermilk (I used sour cream)
2 sticks butter
4 Tbsp. cocoa
1 cup water
FROSTING
1 stick butter
4 Tbsp. cocoa
6 Tbsp. milk
1 lb. box powdered sugar
1/2 tsp. vanilla

Instructions

FOR THE CAKE: Place 2 sticks of butter, 4 tablespoons cocoa, and 1 cup water over medium heat and bring to a boil.
Pour over flour and sugar mixture. Mix well. Add eggs, buttermilk (or sour cream), baking soda, salt, and vanilla. Mix well.
Pour into a greased and floured cookie sheet pan (15 1/2 x 10 1/2 inches). My pan was slightly larger; about 18 x 12 inches. Cookie sheet must be a deep cookie sheet pan.
Bake at 350 degrees for 20 minutes, or until a toothpick comes out clean from the center of the cake. Ice while cake is hot.
FOR THE FROSTING: Five minutes before the cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil.
Remove from stove and add powdered sugar and vanilla. Mix well. Pour over cake while hot.

Heath Bar Poke Cake

There must be something in the water, because within the past year Matt and I have had no less than 10 baby showers/baby gift shopping that we’ve had to do!

Last night, it was my turn to make dinner for my friend Ashely and her husband, who just had a baby. For the main course I made aunt Jolene’s chicken enchiladas, spanish rice, ranch style beans and a side salad with Catalina dressing.

Is is crazy that when making meals for friends, the first thing that comes into my mind is dessert? LOL. I knew Ashely was a big fan of poke cakes, so this Heath Bar Poke Cake immediately came to mind!

I’ve never been much of a cake fan, that is….unless it is loaded with icing so as to cover up the dryness of the cake. I can’t stand dry cakes….so poke cakes are the perfect solution in yielding a moist cake!! 🙂

As for poke cakes, here are a few of my favorites: My friend Katie makes a great chocolate poke drizzled in vanilla Jell-O pudding and topped with crushed Oreos. Yum!!! Then there’s this awesome Classic Vanilla Tres Leche Cake that my mom requested for her birthday last year.

Finally…. I just discovered the recipe for this Heath Bar Poke cake when Matt and I had dinner over at a friends house just a few weeks ago. What I like about this cake is that it is super easy to make, it’s sweet, and the Heath milk chocolate toffee bits add a nice crunch atop the Cool Whip frosting. Delicious!!!!

Do you have a favorite poke cake combination? Let me know!

Heath Bar Poke Cake

Cook time: 30 mins

Total time: 30 mins

Serves: 12

Ingredients

1 chocolate cake mix (I used Duncan Hines milk chocolate)
1 (14-ounce) can sweetened condensed milk
1 12-ounce) jar caramel sauce
8 ounces Cool Whip
1/2 of a 1 (8-ounce) package Heath milk chocolate toffee bits

Instructions

Bake chocolate cake according to box instructions in a 9 x 13-inch cake pan.
While cake is still hot, immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc.
Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Then pour the caramel sauce all over the cake.
After the cake has cooled completely, spread Cool Whip over the top of the cake. Decorate with Heath milk chocolate toffee bits.

Collins Chocolate Cake with Chocolate Buttercream Frosting

This may throw you off your weight watcher’s diet compared to the salad I posted yesterday!

Here is another dessert my sister made for a freshman Oklahoma State cross country runner for his 19th birthday. The freshman runner loved this cake and quotes, “It was the best cake I ever had!” The chocolate cake recipe is from the Peach Tree Cookbook by Cynthia Collins Pedregon, and the chocolate buttercream frosting is from The Perfect Cake by Susan G. Purdy.

My sister made a two-layer cake and decorated the top with colored sprinkles. The cake was extremely rich with chocolate flavor, and was very moist. It took her a week and sifting through over ten cookbooks to finally decide on this recipe!!

Half of the cake was gone in a matter of minutes, complements of the seven people eating on it. By day two, the cake had disappeared. Enjoy!

Collins Chocolate Cake

Ingredients

4 ounces unsweetened baking chocolate

1 cup butter or margarine

1 cup brewed coffee

2 cups sugar

2/3 cup buttermilk

1 tsp baking soda

2 eggs

1/2 tsp cinnamon

2 tsp vanilla

2 cups flour

Directions

1. Preheat oven to 350 degrees F.

2. In large saucepan, combine chocolate, butter, or margarine, and coffee. Heat, stirring constantly, until chocolate and butter are melted. Add sugar and continue cooking over low heat until sugar is dissolved.

3. Combine buttermilk, soda, eggs, cinnamon and vanilla. Stir into chocolate mixture.

4. Stir in flour, blending well. Pour into 9 x 13-inch pan that has been greased and floured. Bake for 30 minutes or until toothpick inserted in center comes out clean. Frost with Chocolate Buttercream Frosting (see below)

Serves: 12

The Peach Tree Family Cookbook by Cynthia Collins Pedregon

Chocolate Buttercream Frosting

Ingredients

1/2 cup unsalted butter (1 stick; 110 g), softened but not melted

1 large egg yolk (optional)

Pinch of salt

1 tsp vanilla extract

4 to 4 1/2 cups sifted confectioners’ sugar (16 ounces; 454 g)

5 or 6 tablespoons heavy cream or milk, or as needed

4 to 6 ounces melted semisweet chocolate

Directions

1. In an electric mixer or food processor, cream the butter until soft, then beat in the egg yolk if using it, the salt, and the vanilla. With the mixer on low speed or pulsing the processor, add about 1/4 cup of the sugar. Beat in the 4 to 6 ounces of melted and cooled semisweet chocolate. Alternately add cream and remaining sugar, blending smooth between additions. (Use only as much cream as necessary to reach spreading consistency). Scrape down sides of bowl. Add more cream if too stiff, chill to harden if too soft.

Quantity: About 2 1/2 cups, to fill and frost an 8- or 9-inch 2 -layer cake.

The Perfect Cake by Susan G. Purdy

Elmo Cake (using Mrs. Kelm’s Chocolate Cake recipe)

Happy Birthday to my little 2 year old nephew named Bear! Yes, if you are wondering, his name really is “Bear”! For Bear’s 2 year old birthday party, his mom (my sister-in-law, Leah) asked me if I would help her make an Elmo cake and I said yes. How could I pass up an opportunity to bake? Leah had already bought the cake pan, but needed a cake recipe and I had the perfect one….

The cake is called “Mrs. Kelm’s Chocolate Cake”, and it is my great aunt Jolene’s recipe that my family and I have used for my sister and I’s birthday cakes ever since I was 3 years old! I remember my mom making me a Barney cake, and a purple ballerina cake, (my sister had a pink ballerina cake). When my mom had finished decorating the cake, she would place it on the ground, and my dad would make my sister and I lie down right next to the cake to take a picture. We probably have 22 years worth of “my cake and me” pictures!

As my sister and I grew older, my mom would still make this cake for us, but instead of making “ballerina” cakes, we just used a regular 9 x 13 inch pan. Then, together, we would decorate the top by just writing “Happy Birthday Lauren or Brittany” and using different colored icing to make pretty flowers. (Here is a picture of me turning 16 years old, holding Mrs. Kelm’s Chocolate Cake.)

So, that is the story of the “famous” Mrs. Kelm’s Chocolate Cake that is a birthday tradition in our family. I’m excited I got to share that tradition with my sister-in-law, Leah. I wasn’t able to attend Bear’s birthday, but Leah said the cake was a success and it was sooo moist and delicious! Enjoy!

Sift flour, add sugar, and salt, and resift.

Bring to a boil the cocoa, butter, and water. Pour over flour and sugar mixture.

Lightly beat eggs. It calls for two eggs, but when we cracked them, two yolks came out of one egg! Now it looks like we have three!

Temper egg with chocolate mixture.

Pour egg and remaining ingrediens (baking soda, buttermilk, vanilla, and cinnamon) into chocolate mixture and combine.

Pour into a greased and floured 9 x 13-inch baking pan (or Elmo cake pan) and bake at 350 degrees for 35 to 40 minutes, or until a cake tester comes out clean.

During the last 5 minutes of baking, make chocolate icing. Melt butter, cocoa, and milk in a sauce pan. Mix and heat over low heat, do not boil.

Turn off heat and add a box of powdered sugar and vanilla.

Pour icing over warm cake.

Let cool completely.

Once cooled, begin decorating! We started with Elmo’s mouth and nose.

Now for his eyes and red face.

Leah (left), me (right).

Adding the finishing touches!

Bear’s Elmo cake is complete!

Mrs. Kelm’s Chocolate Cake
Ingredients
Cake
2 cups flour
2 cups sugar
1 1/2 tsp salt
1 cup (2 sticks) unsalted butter
1 cup water
3 tbsp cocoa
2 eggs, well beaten
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon

Frosting
1/2 cup (1 stick) unsalted butter
3 tbsp cocoa
5 tbsp milk
1 box (1 lb.) powdered sugar
1 tsp vanilla
1/2 cup nuts, optional

Directions
For Cake:
1. Sift flour, add sugar, and salt, and resift.
2. Bring to a boil butter, water, and cocoa. Pour over flour and sugar mixture. Add remaining ingredients and mix well.
3. Bake in a greased and floured 9 x 13-inch pan for about 35-40 minutes at 350 degrees F.

For Frosting: Make during the last 5 minutes of cake baking time.
4. Place 1 stick of butter, 3 tablespoons of cocoa, and 5 tablespoons of milk in a sauce pan. Mix and heat over low heat, do not boil.
5. Remove from heat and add one box of powdered sugar, 1 teaspoon of vanilla, and 1/2 cup of nuts (optional). Mix well and frost cake.

Yield: one 9 x 13-inch cake or 12 servings

Mississippi Mud Cake

Mississippi Mud Cake is one of my most favorite chocolate cake recipes! We discovered this cake a few years ago from the Neiman Marcus cookbook, “Pigtails and Froglegs”, and ever since then, it has been the most requested recipe for birthday cake in our family. I made this for my cousin and her husband who visited us last weekend from Lubbock. Mississippi Mud is one of their favorites as well!

I love this cake because of it’s three different layers: a chocolate brownie-like cake base with coconut, cocoa, and nuts; a marshmallow cream middle, and a super-sweet chocolatey fudge icing that is to die for on top!

Enjoy! This will be your new favorite!

Combine margarine with sugar and eggs.

Combine flour and cocoa.

Add coconut, and pecans and mix until combined.

Add dry mix to sugar and egg mixture and blend thoroughly.

Pour cake batter into greased and floured 9 x 13-inch baking pan.

Bake at 350 degrees F for 30 minutes.

Spread marshmallow cream onto hot cake.

While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.

When cake is cooled, spread icing on top of cake. Refrigerate until chilled.

Cut in squares and serve with a class of cold milk.

Mississippi Mud Cake
Ingredients
Cake:
1 cup margarine, melted
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 can (3 1/2 oz) coconut, or 1 1/3 cups shredded coconut
1 cup pecans, chopped

Topping:
1 jar (7 oz) marshmallow cream
1/2 cup evaporated milk or 1/4 cup plain milk
1 box powdered sugar
1 Tbsp. vanilla extract
1/3 cup cocoa
6 Tbsp. margarine, softened

Directions
1. For the cake: Combine margarine with sugar and eggs. Combine flour, cocoa, coconut, and pecans in a bowl and mix well. Blend thoroughly with sugar and egg mixture.
2. Pour cake batter into a greased and floured 9 x 13-inch pan. Bake at 350 degrees F for 30 minutes.
3. For the topping: While cake is still hot, spread on marshmallow cream. While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.
4. Let cake cool, then spread with topping. Refrigerate until chilled and then cut into squares. Keep refrigerated.

Yield: 10-12 servings
“Pigtails and Froglegs: A Family Cookbook from Neiman Marcus”