Blogs

[#1]

The closer we get to the holidays, the more I spend time in my kitchen! How about you? With four kids, I spend a lot of time in the kitchen anyway, but with the holidays coming, more baking happens and I get the urge to try some new recipes. Do you do that, too?

Well, KitchenAid is coming to the rescue! Saturday evening at 11 p.m. ET and throughout the day Sunday, KitchenAid will be bringing us products that can be our "right hand" in the kitchen, especially the TSV on Sunday! It's a gorgeous stand mixer with some new things included, so you must come and see it! Leave it to KitchenAid to create something really new that I've never seen before!

I have a recipe that's a fun one to use for the holidays if you'd like to try it. It's called the Cherry Ripple Rave Cake with frosting, so print out this recipe and give it a try.

Cherry Ripple Rave Cake 

3/4 cup butter

1 1/4 cups sugar

3 eggs

3 cups flour

3 tsp. baking powder

1 tsp. salt

1 1/4 cups milk

Center cake filling:

1 can cherry pie filling

1/2 cup chopped almonds

1/2 tsp. almond extract

Cream butter, sugar and eggs thoroughly.  Add dry ingredients to creamed mixture alternating with milk.  Blend well.  Spread half of batter into greased 9 X 13 pan.  Combine pie filling, almonds and almond extract.  Spoon filling onto batter, spreading evenly.  Spoon remaining batter over cherries.  Spread evenly to cover.  Bake at 350 degrees for 45-55 minutes until toothpick inserted into middle comes out clean.  Cool.  Frost with creamy butter frosting.

 Creamy Butter Frosting

 1 cup sugar

1/3 cup flour

1 cup milk

3/4 cup butter

1/4 tsp. almond extract 

Combine sugar and flour in medium saucepan.  Stir well to blend.  Add milk and blend well.  Heat over medium heat until mixture boils for 1 minute and thickens, stirring constantly.  Remove from heat.  Cool at room temperature several minutes.  Refrigerate 1 hour until thoroughly chilled.  Cream butter in small mixer bowl until light and fluffy.  Add cooled milk mixture gradually, beating constantly, until light and fluffy.  Beat in almond extract.  Frost cake

Also, we'll continue to count down the eight shopping weeks 'til Christmas on Wednesday morning at 9 a.m. on My Time with Mary Beth. We'll bring you great gift ideas as well as some great decorating ideas. Then at 10 a.m., we'll kick off a premiere show called Treasures by Shabby Chic with guest Rachel Ashwell, who is an authority on decorating with shabby chic designs. Join us to see what it's all about! She's been on TV with her own show and has authored books, too. Tignanello will be bringing us our TSV that day along with an hour with me at 11 a.m. and throughout the day.

It's going to be an exciting week on QVC, so tune in whenever you can! Don't forget to count your blessings along the way!

—Mary Beth Roe