Secret Subject Swap: Cupid

Welcome to another Secret Subject Swap. This week 15 brave bloggers picked a secret subject for someone else and were assigned a secret subject to interpret in their own style. Today we are all simultaneously divulging our topics and submitting our posts.

My subject is Cupid has hit your favorite celeb with an arrow. Who is it and why? It was submitted by The Momisodes. Here goes:

There are actually a lot of people who I think need . . . something . . . in their lives. And although many of these people are already married, it seems pretty evident that they either need more love or just to be hit in the a$$ with an arrow . . . I really don’t know which.

For instance, I’d love to see an arrow hit:

The “Real Housewives” of Everywhere and Anywhere: perhaps you’d spend less time on TV trying to impress yourselves with your wealth and popularity if you had more love in your life.

Duck Dynasty Dickhead: I hope Cupid hits you with a dart. And I hope it makes you understand that love is a good thing, judgement is not.

North’s (poor thing) Baby Daddy: You say you’re in love but feigning sex on a motorcycle with your Baby Mama in a video shared publicly is not  love.

Teen mom who had plastic surgery and made a sex movie in order to support her daughter: seriously, I don’t even know where to start. But I hope you fall in love and gain some self-respect in the process.

Food show and cookbook star who used a racial slur and claimed not to mean it: I don’t know what your intent was, but some things should just never be said. Hope Cupid helps you to kiss (or eat) more and speak less.

Pineapple Coconut Cake with Butterscotch Drizzle

Speidi who said in a magazine interview “we made and spent at least 10 million dollars. The thing is, we heard that the planet was going to end in 2012. We thought, “we have got to spend this money before the asteroid hits”:  Cupid’s gonna need an extra thick arrow for you. He may need to dip it in anti-stupid serum.

Tila, who posted on her FB page: “I never said I hated anyone, but just because I feel sympathy, compassion and forgiveness for others such as Hitler means I am now a monster? All for trying to open your eyes to the truth that Hitler was NOT as bad as he was painted out to be?” Not sure if Cupid can do anything about a brain implant, but it’s worth a try.

Alec {{shakes head}}, Alec {{shakes head}}, Alec {{shakes head and rolls eyes}}.

Nancy NotSoGraceful: do you ever watch your own show? You say you want to present facts and make a difference? Anyone who disagrees with you, you publicly ridicule them and cut their microphone. I don’t know who you think you are but get over yourself.

Rob CanadianMayor: I honestly didn’t know whether to include you or not. Truthfully, if you change your ways I’ll have so much less to laugh at.

Drew and Jonathan FixEmAndSellEm: you can only get hit with a love arrow when I’m around. You can improve my home any day {{wink, wink}}.

Who I’m giving a pass to:

Justin and Miley: honestly, you’re both young and trying to find yourselves and I get it. Do that, in whatever (legal) ways you need to, before settling down.

Here are links to all the sites now featuring Secret Subject Swap posts. Sit back, grab a cup, and check them all out. See you there:

The Momisodes

Stacy Sews and Schools

Follow me home . . .

Dinosaur Superhero Mommy

Dates 2 Diapers 2

Confessions of a part-time working mom

Evil Joy Speaks

Spinster Snacks

FBX Adventures (In Parenting)

More Than Cheese and Beer

Searching for Sanity

Small Talk Mama
Juicebox Confession 
Spatulas on Parade 

 

Pineapple Coconut Cake with Butterscotch Drizzle

                                           ©www.BakingInATornado.com
 
Printable Recipe
 
Ingredients:
1 box yellow cake mix
1 box coconut cream instant pudding mix
4 eggs
½ cup water
½ cup oil
1 tsp pineapple extract
1 (8oz) can pineapple drained, chopped
2 sticks butter, softened
1 tsp pineapple extract
2 – 4 TBSP heavy cream
3 cups powdered sugar
1 cup butterscotch baking chips
2 TBSP heavy cream
½ cup toasted coconut
 
Directions:
*Grease and flour a Bunt pan. Preheat oven to 350 degrees.
* Beat cake mix, pudding mix, eggs, water, oil and pineapple extract for 2 minutes. Mix in the pineapple.
*Pour into bunt pan, spread to even out the dough. Bake for 35 to 45 minutes or until center of the top springs back to the touch.
*Cool for 10 minutes, remove from pan and cool completely.
*Beat the butter and the extract for a few seconds. Add in the powdered sugar. Beat very gently on low speed until it starts to come together.
*Add 2 TBSP heavy cream. Beat. Add heavy cream one TBSP at a time, beating after each addition until the frosting is of spreading consistency.
*Spread frosting on cooled cake. I didn’t spread it all the way to the bottom on mine.
*Put butterscotch baking chips into microwave safe bowl and microwave for one minute. Stir. Add the cream. Stir again.
*Microwave at 10 second intervals and stir until all of the baking chips melt.
*Transfer to a plastic bag, cut the tip and pipe the butterscotch over the cake.
*Garnish with toasted coconut.

Versatile Enchilada Pockets

I love meals that are easily adaptable to my family’s tastes. The truth is, I adjust recipes all the time to my family’s preferences. But this is a recipe that I continued to change as my kids grew and increased the number of foods they would eat. The other thing I love about this recipe is that I can easily change it up each time I make it. I’ve also sometimes made half the recipe with beef and half with chicken. See why I call it versatile?

I cook the meat with taco seasoning. You can buy a packet but I just make my own. Drain the meat, cool it slightly and mix in the other filling ingredients. You can get really creative with the filling ingredients and cater to your family’s preferences.

Then set a little of the filling aside and divide out the rest of the filling amongst your tortillas. Then simply roll up into a packet (see picture below) and bake.

I chose sour cream, salsa and avocado strips to top mine. What would you choose?

 

Versatile Enchilada Pockets

                                        ©www.BakingInATornado.com

                                                                                                                                                    
Printable Recipe
 
Ingredients: makes 10
8 (8 inch) tortillas, your choice of flour, or any flavor
1 # ground beef or boneless skinless chicken cut into strips
1 packet of purchased or 2 ½ TBSP of your own taco seasoning blend
1 cup Salsa, your choice of brand and heat level
                ~plus another 1/2 cup of salsa for bottom
1 cup Onion Dip (can substitute sour cream)
2 TBSP dried minced onions
1 cup shredded cheese, your choice of cheddar, jack, pepper jack or a mix
                ~plus another 1/4 cup of cheese for the top
Optional Ingredients:
Diced green chilis
1/2 can refried beans
Chopped tomatoes
Canned (drained) mushrooms
cilantro
 
Serve with suggestions:
My homemade Pico de Gallo
Sour Cream
Salsa
Guacamole or Avocado strips
 
Directions:
*In a frying pan, cook the ground beef or chicken with the taco seasoning until meat is completely cooked. Cool. Drain if necessary.
*Preheat oven to 350 degrees. Grease a 9 X 13 (or larger if you have it) pan with no-stick spray.
*Mix the meat with the salsa, dip, minced onions, cheese and any of the optional ingredients you choose.
*Mix 1/2 cup salsa with 1/2 cup of water and put into the bottom of the pan.
*Lay out the tortillas on your counter.
*Take approximately ¼ of the filling out and set it aside.
*Divide the rest of the filling and put into the center of each tortilla.
*Fold both sides over to the center, then fold the top down to the center and roll the tortilla over onto the bottom. (See picture above).
*Place the tortillas into the pan.
*Cover them with the reserved filling, then sprinkle with the ¼ cup of cheese.
*Cover with tin foil. Bake for 45 minutes or until hot.

Be my Valentine

Games of tag go around the blogosphere on a regular basis. I’m always both mortified and honored when I’m tagged. Mortified because, although they’re a great chance to get to know more about bloggers personally, I’m uncomfortable posting what I call a “narcissistic me-fest”. I just don’t think people come to this blog to hear me talk about, well, me.

But I’m honored too. Because people, when choosing who to include in the game, choose me. I’m not left standing on the sidelines as the teams of participants grow. I’m especially grateful because everyone knows I never follow the rules, I always change it up a bit and make it mine, and they choose me anyway.

Which brings me to today. In one of the December games I was supposed to pick 5 bloggers and name two things I liked about them. Of course I picked 12 people and named one thing.

On that very day I started writing this post. Because although I held myself to 12 bloggers back then, there were so many more I wanted to include. So I’m starting my own game, Valentine-style. It’s very similar to the one Cassandra started last month. I’m asking everyone tagged, if they choose to play, to pick 5 bloggers to be their virtual valentines.

Rules of the game:
1. Pick 5 bloggers who’ve inspired you, meant something to you or been kind to you to be your valentine and tell us all why you chose them.
2. Feature the Virtual Valentine graphic in your post.
3. Inform the people you’ve chosen by sharing with them a link to your post and this set of rules.
4. Leave a link to your Virtual Valentine post on Baking In A Tornado FB page so I know to visit your post.
5. Don’t feel obliged to follow the rules, we all know I don’t.

Now I’m going to prove that I can’t even follow my own rules. At least you can say I’m consistent. So I’m taking this opportunity to continue my list from December with 12 more bloggers. Tag, you’re it. Will you be my Virtual Valentines? I’ll bake you a cake . . .

       

Chocolate Strawberry Brownie Cake

 

I just want to mention, as I always do with these kinds of posts that tagging is a compliment but not an obligation. Play only if you want:

Amy of Crumbs in my Mustachio

You are so much fun and I just love your unpretentious approach to food.

April of 100lb Countdown

Your journey through life and the way that you share it is an inspiration.

Ashley of Sorry kid, Your Mom Doesn't Play Well With Others

You were one of my first blogging friends. I often miss those late nights of group-tweeting and laughing until 2 am. So many great friends from those days are gone from blogging but I’m so grateful to still have your irreverent humor in my life.

Becca of It's Yummi

I am in awe of your amazing cooking and baking creativity. I’m always excited to see what you’ll come up with next.

Cassandra of Dates 2 Diapers 2

I love how you value connections. You’re always working to make new ones and strengthen the ones you have. For me, this is what blogging’s really all about.

Eli of Coach Daddy

You’re the one I look to when I need to be reminded of what’s important in life. It’s all about being a good person and a good role model. You’re both.

Jenn of My Daily Jenn-ism

You are one of blogging’s great cheerleaders. I love the selfless way you promote causes and other bloggers.

Jennifer of Outsmarted Mommy

When I first “met” you on twitter I thought you were all about humor. But I was wrong, I got to know you and realized that you’re all about heart. I’m so glad you pressed “publish” and added your heart to the blogosphere. It’s a better place with you in it.

Karen of Dinosaur Superhero Mommy 
What I admire most about you is that everything you write, you write with everything you've got. You welcome us in and hold nothing back.

Lorinda of The Rowdy Baker

I love your sense of humor and the bravery you showed by entering blogger idol. You made it far but you know I think they got it wrong the week you were eliminated.
 

Nettie of Moore or Less Cooking

You are a ray of sunshine in the polar vortex. I don’t know how you do it but I’m glad to be a part of it.

Phil of The Regular Guy NYC
 I love living the NYC life vicariously through your blog. And I appreciate knowing I'll always be treated to your comments on my blog and your shares on twitter.

So that’s my second list of 12 (in alphabetical order), now to figure out what to do about that third group . . .

Chocolate Strawberry Brownie Cake

                                        ©www.BakingInATornado.com
 
Printable Recipe
 
Ingredients, Cake layers:
1 box of Strawberry Cake mix and required ingredients listed on box
1 box instant Strawberry Crème Pudding Mix (can substitute instant Strawberry Pudding Mix if you can't find the Strawberry Creme Mix)
Flour for dusting pans
1 pouch of Brownie mix (10 oz pouch, a box mix will be too much) and ingredients listed on pouch
Baking cocoa for dusting pan
Ingredients, Filling:
1 cup heavy cream
½ cup chocolate syrup
Ingredients, Drizzle:
1 oz unsweetened chocolate
2 Tbsp butter
¾ cup powdered sugar
3 Tbsp milk
OPT: Ingredients Decoration:
White candy melts
Strawberries
 
Directions:
*Preheat oven to 350 degrees.
*Grease and flour 2 round cake pans. Prepare the Strawberry Cake mix as per package instructions but add in the pudding mix before beating.
*Divide the batter into the 2 cake pans.
*Grease a springform pan that’s the same size as your cake pans. Dust it with baking cocoa. Prepare the brownie mix as specified on the pouch. Pour into springform pan
*Put into oven and bake, using package directions as a guideline until brownie is set and until center of the cake springs back to the touch. Put the cake in the back of the oven and brownie in the front as brownie may be done first.
*Remove from oven, gently run a knife around the edge of the pans and allow to sit for 10 minutes.
*Remove cake from pans and allow to cool completely. Remove sides from Springform pan but keep brownie on the bottom until cooled.
*Beat heavy cream until it starts to thicken. As you continue to beat the cream, slowly add in the chocolate syrup and keep beating until stiff peaks form.
*Put half of the chocolate cream onto the bottom strawberry cake layer.
* Run a spatula gently under the brownie to release from bottom of pan, then cover with a plate, flip upside down, remove bottom and turn gently onto the chocolate cream.
*Cover with the rest of the cream followed by the final strawberry cake layer.
*Put unsweetened chocolate and butter into a microwave safe bowl. Microwave and stir in 10 second intervals until smooth.
*Mix in powdered sugar and milk, whisk until smooth.
*Immediately pour onto top of and drizzled down the side of cake.
*Melt candy melts in microwave until creamy. Dip the strawberries, halfway up, into white chocolate. Allow to set, then use to decorate top of cake.
*Store in the refrigerator. Use a large serrated knife to cut.