jello

Ultimate Showstopper Pudding Pecan Poke Cake

- Mama 2 Comments

Every year at Thanksgiving, I try really hard to top the dessert I brought in last year. So many readers, and so many family members, raved about the Better Than Pumpkin Pie dessert that I knew it would be hard to beat.

However, I thought about what constitutes the perfect Thanksgiving dessert. Everyone loves a good pumpkin pie. Everyone else loves a good pecan pie. So how do you combine those flavors in a new way? Well, for one, you can’t top those pies with another pie…

So it’s time to go to a CAKE.

Not just any cake. An Ultimate Showstopper of a cake. A cake that is so moist, so decadent, and yet so light and airy, that you could easily eat the whole thing yourself. Easily.

And the best part? This is not hard to make.

Start with Cool Whip, Jello Pumpkin Spice Pudding, and Betty Crocker Butter Pecan Cake Mix, plus the ingredients to make the cake and pudding as listed on the back of the box. You can also add in pecans or cinnamon (or both) as a garnish at the end.

Bake the cake as listed on the back of the box. You’ll want to do the directions for a 9×13 pan. (Of course, this recipe works for round cakes or other things, but I’ve found the 9×13 is easiest to cut and serve at a large family event).

As you allow the cake to cool for about 10 minutes, you can begin making your pudding, again, according to package directions.

Using a wooden spoon handle (or any similarly sized object), poke holes in the cake just about every inch. Make sure you poke the holes as deeply as you can– you’ll want to feel as though you’re hitting the bottom of the pan.

While the pudding is still soft-set, you’ll want to pour the pudding over the warm cake.

Spread it evenly over the entire cake. The pudding will start seeping into the holes of the cake and adding a moist, flavorful infusion.

Finish the cake with a container of Cool Whip, and then sprinkle cinnamon or chopped pecans over the top. Or both. You choose.

I knew this cake was probably the right kind of cake for Thanksgiving when my brother, who doesn’t often indulge in the food I make, ate 3 pieces in one sitting. It’s THAT good.

If you’re planning your Thanksgiving desserts, I’m telling you, don’t leave this one off the list. It’s so easy that you could almost make it blindfolded while cooking your turkey, but it won’t fail to impress your guests. I’m telling you, this is THE dessert to serve at this Thanksgiving if you’re a fan of pumpkins and pecans.

 

What are your plans for Thanksgiving dinner? Let me know in the comments below!

Permanently Frozen

- Mama 2 Comments

In Kansas, sometimes it seems that the frost will never go away. It seems like, when it’s still snowing in May, the ground will stay hard, and the moisture will never sink into the ground. But then, just days later, we end up getting sunny, stellar weather, and the hard ground softens with warmth and rain, the temperatures getting back to normal.

There are many parts of the world where this isn’t the case, though! In Siberia, for example, there is a thing called “Permafrost,” where the ground never fully unfreezes. Even though the top of the ground will soften during the warmer seasons, deep down, it stays frozen, hard, and impossible to soak or build down through. When we were studying Russia, we encountered this fact, but we never fully understood how this would affect life.

Luckily, we encountered this great experiment in our My Father’s World curriculum that gave us a better visual representation of what permafrost looked like, and it used simple household materials: a bowl, Jell-O, dirt, and ice.

Start by making Jell-O! Any flavor will work, including the unflavored, but we just happened to have some Cherry Jell-O on hand. You’ll want to prepare it in a glass or otherwise clear bowl so you can see the effect it creates!

Once it’s set, it’s all ready to go!

Cover that perfectly good Jell-O with a layer of dessert (if you’re smart, unlike us, you’ll make a second set of Jell-O before getting to this step… because you’ll sit there craving it through the whole lesson!)

Once you’ve got a good couple of inches of dirt, you’ll want to top that with some ice!

Now that you’ve got the ice on there, you’ve got a fairly decent representation of Siberia. It’s time to sit back and wait.

You see, the Jell-O represents the permafrost. The dirt is, well, dirt. It represents the ground in Siberia. And finally, the ice is the frozen tundra, which will thaw and melt, and you’ll see how the permafrost affects it.

At first, from a side view, you’ll notice nothing is happening. There will be an ice layer, a dirt layer, and a permafrost layer.

As the ice melts (as though spring and summer are coming!), you’ll notice that the ground gets soggy…

…but the sogginess doesn’t permeate or soak into the Permafrost (Jell-O) layer at all!

Eventually, your ice will totally melt! Summer has arrived!

But look… it still never fully permeates the permafrost! There is always that layer there– meaning the ground will be very soggy.

So what does this mean for people who live in Siberia? For one, paths are really muddy! But the worst part is that muddy ground like that will obviously provide a very unstable surface to build on. It means that many of the older homes are uneven and sinking into the ground. Newer buildings must be built up on stilts that sink far into the ground, allowing them to stay sturdy and stable, so they don’t sink or fall into the ground. It can cause some major problems when you spend time dealing with all of the water on the surface or extra mud.

Permafrost is a difficult concept to figure out or explain sometimes, but this is a great, visual way to show how permafrost works, and the effects that it has on structures and surfaces in Siberia.