Recipies For Your Ass

lOVE.  LOVE.   LOVE, KIMLarge Pink Glitter Lips - Glitter Lips

Classic Coconut Cake & White Dreams

*Serves 8 to 12


2 cups sour cream

2 cups granulated sugar

2 cups sweetened shredded coconut

11/2 teaspoons vanilla extract

1 box vanilla cake mix (see Note)

1 teaspoon almond extract

1 cup heavy (whipping) cream

1 tablespoon confectioners’ sugar


1. Mix the sour cream, granulated sugar, coconut, and 1 teaspoon of the vanilla extract together in a bowl. Cover the coconut icing and refrigerate it overnight.

2. Prepare the cake batter, following the directions on the package, stir in 1/2 teaspoon of the almond extract. Divide the batter between two buttered 8-inch round cake pans, and bake as instructed on the package. Let the cakes cool completely in the pans.

3. Remove one cake from its pan. Using a large serrated knife, cut the cake in half horizontally. Place the bottom half on a cake plate and frost it with about one fourth of the coconut icing. place the second layer on top. With your knife, carefully slice off the rounded top of the cake to make a flat surface. Frost that with a similar amount of icing.

4. Cut the second cake in half, and place the bottom layer on top of the assembled cake. Spread half of the remaining icing over it. Place the top layer on top of that. Cover and refrigerate the cake and the remaining icing for 2 days.

5. Whip the cream in a bowl until soft peaks form. Add the remaining 1/2 teaspoon vanilla, the remaining 1/2 teaspoon almond extract, and the confectioners’ sugar, and whip until the peaks are fairly stiff. By hand, gently fold the remaining coconut icing into the whipped cream. Spread this mixture over the top and sides of the assembled cake, and serve.

         Note: Make sure you have all ingredients required for cake mix, such as eggs and vegetable oil.


~~~This is my Prayer sung by Francesca Battistelli called… “I’m Letting Go.”

Yes,  This is my Prayer, my prayer, my new prayer.   I have no words.  These are my words.  These are my new words.   Thank you , Diane xxx


Warm Chocolate and Caramel Cakes

From Country Living

In this variation on our Basic Chocolate Cake, warm caramel sauce spooned into a ramekin’s base results in a cake with an irresistibly gooey surprise.

chocolate caramel cakeCharles Schiller

Yields: 6 mini cakes

Cook Time: 20 min

Oven Temp: 400


  • Butter, softened
  • 1 jar(s) good-quality caramel sauce
  • 1 1/2 cup(s) sifted cake flour
  • 1/3 cup(s) Dutch-process cocoa
  • 1 teaspoon(s) baking soda
  • 1 cup(s) sugar
  • 1/2 teaspoon(s) salt
  • 1 cup(s) strong brewed coffee, warm
  • 1/3 cup(s) light olive oil
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 tablespoon(s) aged balsamic vinegar


  1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
  2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
  3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.

~~Your Ass Will Kiss You~~



Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) real sweet butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)

PREHEAT oven to 375° F.



Saint Shirley’s Buttermilk Chocolate Cake


  • 2 c flour
  • 1 ¾ c sugar
  • ½ c cocoa
  • ½  t salt
  • 3 t soda
  • 1 egg
  • 2/3 c Mazola oil
  • 1 c butter milk
  • 1 t vanilla
  • 1 cup cooled coffee
  • ½ c chocolate chips (good ones!)

Mix together … place in 9×13 pan for 30 minutes or until toothpick comes out clean…bake at 350.


  • 1 ½ c sugar
  • 6 T butter
  • 6 T milk

Place in pan at low heat.  When consistency begin to boil only allow 1 ½ minutes for this. Take off stove.  Add 1 teaspoon of Vanilla and ½ cup of chocolate chips.  Stir until smooth.  This frosting will make you pee your pants!  It is that good.


Saint Shirley’s Rhubarb Cake


  • 1 ½ c brown sugar
  • ½  c butter
  • 1 egg
  • 1 c buttermilk
  • 2 c flour
  • 1 t vanilla

Mix with strong mixer…then add 1 cup of diced rhubarb and 1/2  c of strawberries. Fold into batter.


  • 1/3 c sugar
  • 1 t cinnamon

Mix in bowl and sprinkle over entire cake…  Bake at 350 for about 30 minutes.

A note:  My mother baked this cake once a week for 4 months after my sister’s murder.  Everybody in Duluth has savored it upon their tongues.   When you bake this, think of Kay.






  • 1/2 cup sweet butter
  • 1/2 cup of butter crisco
  • 3/4 cup white sugar
  • 3/4 c brown sugar
  • 2 eggs
  • 1 t vanilla
  • 1 t salt
  • 1 t baking soda
  • 2 1/2 cup flour
  • 2 bags of GOOD chocolate chips  (NEVER enough chocolate)

Mix butter, crisco,  white/brown sugar, eggs, vanilla.  Add salt,  baking soda & flour.  Then add Chocolate Chips.

Bake @ 350 about 7-8 minutes.  Must take out right before brown around the edges.


DICK CAVETT’S INERVIEW WITH JANIS JOPLIN:::::::The Feathers.  The Raspy, Cigarette Voice.  The Ultimate, Fabulous Hippy desperately  trying to find her way…….


Oozing Chocolate Lava Cake Recipe

by Paula Deen


  • 6 (1-ounce) squares bittersweet chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 10 tablespoons (1 1/4 stick) butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur


Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.


Sweet Susan’s Almond Glazed Shortbread Cookies
1 cup butter, soft but not too soft
3/4 cup sugar
1 teaspoon almond extract
2 cupsall-purpose flour
1/2 teaspoon baking powder
1/4 teaspoonsalt
1 1/2 cups powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons water
Sliced almonds
Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.Roll dough into 1″ ball. Place 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are VERY lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.
If dough is too thick, add a teaspoon or two of milk.
I just made this “Cookie Pizza”  and it actually TURNED OUT!  My family is going insane.  Mom made something they loooove.   Make this pizza  and report back to me.  You will make your family VERY HAPPY!  🙂  And your ass will be happy, too.


  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 cups miniature marshmallows
  • 1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips


  • In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended.
  • Spread dough onto a greased 12-in. pizza pan. Bake at 375° for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned. Yield: 10-12 servings.Editor’s Note: This recipe is best eaten the same day it’s prepared.


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  • Reply
    Maryellen & Chester
    November 27, 2010 at 9:57 am

    Thank Yu so much for sharing Kay with us. We miss her dearly. Chester & I will always carry her in our hearts!! Love you, Kim. Me

  • Reply
    December 17, 2010 at 8:04 am

    I will dust off the cookie sheets and I will BAKE this weekend. I will make Kay’s cookies and as I do, I will think of you and the love you have for your sister and I will pour all of my love and joy into the batter. I’ll make Rice Krispie treats and do the same as I melt the marshmellows and think of James.

    Love you, Kim. Thank you for sharing your heart. xoxo

  • Reply
    January 28, 2011 at 10:21 am

    I am going to make the Coq au Vin on Sunday and try out. It sounds so good and pretty easy! How was it when you cooked?

  • Reply
    July 30, 2011 at 6:23 pm

    MMMM all of these recipes look delicious! Thanks so much for visiting my blog and the comment. I’ll deff be following yours weekly.

  • Reply
    Rachel (Totally Ovar It)
    November 19, 2011 at 4:37 pm

    Oh. My. G-d. We are sugar soul mates. I’m making this for Thanksgiving. I’ll let you know how it turns out. Your blog is amazing, btw. I find something inspiring, heartbreaking, or simply astounding at every turn. I love it.
    Rachel (Totally Ovar It) recently posted..PrayersMy Profile

    • Reply
      Kim Sisto-Robinson
      November 20, 2011 at 10:32 am


      Thank you!

      Please tell me what you will be making and how it turns out 🙂 x

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