At first I thought it would be funny to do some kind of boob cake (Drew hearts boobs) but then I decided to go PG rated. I somehow fell upon a blog that had a basic tutorial on barrel cakes. (Wouldn’t you know I cannot for the life of me find the link now!) I was immediately drawn to the fact that this blogger pointed out how easy it is to make a fantastic looking cake even if the cake has lots of flaws. Perfect.

I bought a regular Chocolate Devil’s Food Cake mix and tried to find peanut butter frosting to go with my Kit Kats and Reece’s Pieces I planned to use with the cake.

I couldn’t find PB frosting so I bought cream cheese frosting instead. But then, when I got home and started making the cake I thought, “What would Alton do?” And I made my own peanut butter icing – delicious!

1 Cup Creamy Peanut Butter (I used Skippy Natural)
2 Cups Powdered Sugar
1 Stick Butter
3+ Tablespoons Milk as needed

Cream together the PB & butter. Gradually add the powdered sugar and milk as necessary to keep it thinned out, then beat the heck out of it for 3+ minutes. I kept adding milk (maybe up to 1/4 cup??) to make it really creamy so it wouldn’t tear the cake.

So, I baked my two round cakes (even though I think one is an 8″ pan and on is a 9″ pan – I figured this would be a flaw I could cover with frosting!). I hate letting cakes cool, but I suppose it’s pretty important when trying to layer cakes nicely, and, by the way, this is my first attempt at doing a layered cake.

Yes, my layers were slightly flawed because I didn’t let the cakes cool long enough. Oh well! If that happens simply place the chunk back on the cake if you can, or leave it off and fill the void with frosting. I frosted the cake with the (delicous) peanut butter frosting and you can’t even tell the layers are not exact!

Then I placed the Kit Kats around the edge. NOTE: Six Kit Kats is NOT enough for a 8-9″ round cake.

Off I ran to the grocery store to buy more candy. This particular cake took 9.5 Kit Kat bars. (Baby Kayden had the other .5 Kit Kat bar.) Then I tied a ribbon around the cake.

Finally, I dumped the bag of Reece’s Pieces over the top!

 To better transport the cake I got a plain cake box and dressed it up a bit with some scrapbooking paper. Voila!

For Tara’s little guy: 

Onesie with a tie applique (And maybe this goes without saying, but the stitching is supposed to look messy…didn’t want you to second guess my sewing skillz!) with matching bib and burp cloths.

And for Wendy’s little girl:

I’ve decided giving “green” bags as gift bags should be my new thing…how cute is this?!

Elvis Onesie with Heart Applique & Removable Tutu – totally impractical but SOO cute!

Matching Burp Cloths

“I Made Your Crybaby TapOut” Onesie. Wendy’s cousin is an amature MMA fighter so I thought she’d like this.

Portable Changing Pad with Pockets filled with travel size goodies – lotion, soap, powder, etc. and a pacifier clip.

Wendy’s getting a little more because I got on one of my DIY kicks and couldn’t stop making things! Hope they like their gifts!

It’s another edition of Kim’s Dare to DIY Blog Party and this week is about DIY gifts, which I :::heart::: tremendously. I’ve got a few things in the works this year but I realized I had better not post them yet so I won’t spoil the surprise. I will try to post on this year’s gifts after Christmas though. I will, however, share a couple things I did last year, hope you enjoy!

 Rice Krispy Treat Bags

Gifts in a Jar: Sand Art Brownies and Smores

This is probably my favorite challenge from Kim’s Dare to DIY Blog Party. I have been waiting to do this since I read “Eat Cookies”!

So, ladies and gentlemen, (do men really read this blog? If not, they probably should, right?! Especially THIS post.) Anywho…I give you Alton Brown’s Chewy Chocolate Chip Cookies.

Wait…You’ve never heard of Alton Brown? Seriously? The Mastermind behind Good Eats? You must be kidding me. Surely the Meckleys aren’t the only household that has Good Eats on 24/7 and DVRs every single episode?

Oh. Okay. Perhaps we are. You might have found humor in my exageration but I’m only slightly ashamed to tell you that is the God honest truth; Andy has Good Eats on every single day. I nearly broke his heart when I accidentally erased everything on our DVR, which included the Good Eats 10th Anniversary show. Oops. Luckily he has forgiven me. For the most part.

Regardless, let me tell you, as usual, Alton is on to something with this recipe! While watching this episode I realized the reason my chocolate chip cookies were often flat is probably because I used too much baking soda. Baking is not like cooking, you must be very precise in your measuring.

Andy & I made these babies a few weeks ago and he insistedwe go out and buy not onlly the proper ingredients, but a large scoop so we could make giant cookies. As it turns out,  we should’ve bought a Pampered Chef scoop because the $11 scoop from the Kitchens store was junk so I made Andy return it. The PC scoop is on my Christmas List if any of you wants to send us a gift.

But I digress…we made the giant cookies and they were everything I had hoped for and more!

Here’s what you need:

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups dark brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons real vanilla extract
• 2 cups chocolate chips
• #20 ice cream scooper (or Large Pampered Chef Scoop!)

I agree that buying the proper ingredients makes all the difference; these cookies are amazing! I’ve decided these are the difference-makers:

• REAL vanilla extract
• DARK brown sugar
• BREAD flour

Believe me, you will taste a difference! This is what you need to do:

• Melt butter. Set aside.
• Sift together flour, salt, and baking soda. I think this is the first time I’ve ever sifted ingredients since my 7th grade home ec class, but I do it because Alton said to do it!
• Cream butter and sugars on medium speed.
• Add the eggs, milk and vanilla until well mixed.
• Slowly incorporate the flour mix until thoroughly combined.
• Stir in chocolate chips.
• Chill the dough (Another difference maker!!)
• Scoop onto parchment-lined baking sheets.
• Bake for 14 minutes or until golden brown.

Recipe from the Food Network.

Mmmm….these are my absolute favorite! Andy’s too!