Short And Sweet. Double-Chocolate Toffee Icebox Cake.

Double Chocolate Toffee Icebox Cake

Make pudding. Whip cream. Layer cookies with pudding and cream. Sprinkle with chopped toffee bars.

The longest part of this short recipe is the overnight chilling in the refrigerator to soften the cookies. Therein, though, the perfect make-ahead easy dessert.

Double-Chocolate Toffee Icebox Cake
Double-Chocolate Toffee Icebox Cake


3 cups 2% milk
1 package (5.9 ounces) instant chocolate pudding mix
1-1/2 cups heavy whipping cream
2 packages (9 ounces each) chocolate wafers
2 Heath or Skor candy bars (1.4 ounces each), crushed


1. In a large bowl, whisk together the milk and pudding mix for 2 minutes. Let stand 2 minutes until soft-set.

2. In another large bowl, beat cream with a mixer until stiff peaks form.

3. Arrange 20 cookies on bottom of an 8-inch square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times.

4. Sprinkle with crushed candy bars. Refrigerate overnight.

Serves 8

Recipe from Taste Of Home
Double-Chocolate Toffee Icebox Cake

Time for a short song. All of the lyrics are in the title. lol.

And a sweet song.

“You’re like an angel
You’re like a star
And I’ll forever be with you
treat you right”

Check out Salander on Bandcamp where you can buy their music.

Learn more about DuncanC on Bandcamp where you can buy his music.


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Pork Carnitas. New Music From Work Wife.

Pork Carnitas

Pork Carnitas, aka Mexican slow cooked pulled pork, is a taco stand favorite and super easy to make at home.

Oven cooking the pork in a flavored broth for about 2 hours yields incredibly moist, tender meat. Seasonings, which include oregano, cumin, lime and orange, permeate the pork which is then tossed with the reduced broth and broiled until the edges are crisp and golden. Roll the meat up in a tortilla with your choice of toppings and you’ve got yourself a mighty fine meal.

Pork Carnitas
Pork Carnitas


4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced (keep the squeezed rinds)
Toppings: Avocado, salsa, shredded cheese, sour cream, cilantro, shredded lettuce, chopped tomatoes and/or jalapeño slices
Tortillas, to serve


1. Place oven rack in lower middle position and heat oven to 300℉.

2. Combine all ingredients (except the toppings and tortillas) in a large Dutch oven, including the orange rinds.

3. Bring the mixture to a simmer over medium-high heat. Cover pot and transfer to the oven. Cook until the meat is very tender and easy to pull apart, about 2 hours.

4. Remove the pot from the oven and turn on the broiler.

5. Use a slotted spoon to remove the meat from the pan to a large foil-lined baking pan.

6. Strain cooking liquid into a bowl and discard solids. Return cooking liquid to the Dutch oven and place over high heat on the stove. Boil until liquid thickens, about 20 to 30 minutes.

7. While the liquid is reducing, use two forks to pull apart the cubes of pork.

8. Stir the pork pieces into the reduced liquid in the Dutch oven. Season to taste with salt and pepper.

9. Return pork to the foil lined pan and evenly spread the meat into a single layer. Place pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 minutes. Use a spatula to flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, about 5 minutes.

10. Serve immediately in tortillas with your favorite toppings.

Serves 12

Recipe from My Kitchen Escapades

Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas

Work Wife, the solo project of Brooklyn-based artist Meredith Lampe, has just released a new single.

The song ‘Creases’ offers an honest revelation of the desire to be someone’s inspiration when you are clearly not. The guitar circling the pained vocals adds another layer to the yearning.

“2 a.m.
No sleep
And you’re delicately dusting off the sheet
Those creases near your eyes
are not for me
If I was your muse
they would be”

Check out Work Wife on Facebook and the Website, where you can keep tuned to find out where to buy her music.


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Top 5 Posts In 2021

Not sure if I posted that video before, but it’s one of my faves.

One thing I know for sure is that all of the top 5 posts in 2021 are repeats which have enjoyed the highest views here over the past few years.

Coming in at Number 1…. You all know Crunchers. The crunchy, gooey, chocolaty, peanut buttery delightful dessert bars pictured above are back in the top 5 after a 4 year hiatus. If you haven’t tried them yet, definitely give them a go. I revisited the recipe here. Have a look for some tips and observations.

Lemonies, the very delicious lemon brownies, have been an ISITK crowd favorite for years. They were the second most popular recipe in 2021. Everyone loves them and so many have left happy comments after making them.

Coming in at number 3 is Chocolate Peanut Butter Cup Overload Cake…if you like chocolate in your peanut butter, this cake is for you.

Yay for savory! Detroit-Style Pizza, in the number 4 slot, never disappoints.

Jello Custard Bears At The Beach made their first appearance in the top 5 in 2019 and they’re back, baby, in 5th place. So freakin’ cute.

‘Been Here Before’ sums up our top five and possibly that crazy egg video.

Here’s some pure electronic joy from Los Angeles-based duo Phantoms.

Check out Phantoms on their Website where you can learn of upcoming US tour dates and buy the music.


Posted in Brownies, Cake, Dessert, Main Courses | Tagged | Leave a comment

Gingerbread Bundt Cake. ISITK Is 11 Today!

If it’s a blog birthday then gingerbread must be on the menu.

Today’s Gingerbread Bundt Cake recipe takes its ginger side very seriously. Ginger joins many other warm spices in the cake batter and it’s used to flavor the sweet syrup that is drizzled over the baked cake. Finally, crystallized ginger in the whipped cream lends a delicious bite that’s a nice accompaniment to each slice.

Gingerbread Bundt Cake


Ginger Syrup (recipe follows)
Butter to grease pan
Turbinado sugar to dust pan
1 ½ cups packed light brown sugar
1 cup vanilla porter or milk stout
⅔ cup vegetable oil
½ cup molasses
½ cup sour cream
3 eggs
2 ¼ cups flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
¾ tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp salt
¼ tsp baking soda
⅛ tsp ground cloves
Pinch of ground cardamom
Ginger Whipped Cream (recipe follows)


1. Preheat oven to 350°F. Grease a 10 to 15–cup Bundt pan with softened butter and dust with turbinado sugar.

2. Whisk together light brown sugar, porter, oil, molasses, and ginger reserved from the syrup. Whisk together sour cream and eggs until smooth then whisk into the porter mixture.

3. Sift together flour, baking powder, ground ginger, cinnamon, nutmeg, allspice, salt, baking soda, cloves, and cardamom. Whisk into wet mixture in 3 to 4 increments.

4. Pour batter into prepared pan. Bake until a tester inserted in center comes out clean and cake pulls away from edges of pan, about 1 hour. Cool cake in pan on a wire rack for about 45 minutes.

5. Poke cake with a skewer then drizzle the ginger syrup over top. Invert cake onto a rack. Allow to cool completely.

6. Serve cake with the ginger whipped cream.

Serves 16

Ginger Syrup


½ cup sugar
½ cup water
½ cup minced fresh ginger


1. Bring all syrup ingredients to a boil in a saucepan set over medium-high heat.

2. Reduce heat to medium-low and simmer the syrup for 10 minutes.

3. Strain syrup into a small bowl, reserving ginger.

Ginger Whipped Cream


2 cups heavy cream
2 Tbs sugar
2 tsp vanilla extract
Chopped crystallized ginger


1. Whip cream to soft peaks.

2. Add sugar and vanilla then continue to whip to medium-firm peaks. Stir in some crystallized ginger.

Recipes from Cuisine Magazine

It’s my birthday!

It’s Your Birthday.

Song comes courtesy of the very fine Vera Ellen.

I’d love to have Vera over for some cake. We’d dance around the kitchen and sing “Do do do do do” into our spatula mics. Then I would give her a hug and thank her for the brave bleakness of this cracking song.

“It’s all I wanted
my whole life”

Check out Vera Ellen on Bandcamp where you can buy her music.


Posted in Cake | Tagged | 4 Comments

Buffalo Ranch Popcorn

We made it! Good riddance 2021.

I wish you a 2022 filled with good things.

Buffalo Ranch Popcorn should be one of those good things. It’s a fantastic spicy, buttery snack.

Buffalo Ranch Popcorn


16 cups popped popcorn (Be sure to pick out all the unpopped kernels)
1/3 cup Buffalo wing sauce
2 tablespoons butter, melted
1/8 teaspoon cayenne pepper
1 tablespoon ranch salad dressing mix
Additional cayenne pepper to taste


1. Place popcorn in a large bowl.

2. In a small bowl, combine the wing sauce, butter and cayenne. Drizzle mixture over popcorn and toss to coat.

3. Sprinkle with dressing mix and additional cayenne to taste; toss to coat.

Makes 4 quarts

Recipe from Taste Of Home

Check out Sufjan Stevens on Bandcamp where you can buy his music.


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Caramel Espresso Yule Log. Listening To Local H.

I hope you’re holding up alright through this never ending pandemic. Unbelievable.

A great dessert is a great distraction.

Bring some cheer to your table with this lovely Caramel Espresso Yule Log. A light vanilla cake gets filled with a thick, rich caramel cream with a hint of coffee flavor. It’s then topped off with a decadent bittersweet ganache fashioned to look like log. Bonus is that it can be made ahead.

Caramel Espresso Yule Log


Caramel Espresso Filling (recipe follows)
Vanilla Cake (recipe follows)
Bittersweet Chocolate Ganache (recipe follows)


1. Remove the chilled caramel-espresso filling from the refrigerator and transfer to the bowl of a stand mixer.

2. Beat the filling on high speed until it is thickened to the consistency of a buttercream icing, about 2 minutes.

3. Carefully unroll the cake and spread the filling over it. Leave a 1/2 inch margin on each of the short sides. Reroll the cake taking the towel out while rolling.

4. Wrap the cake roll in plastic wrap and refrigerate for 20 minutes or up to 2 days.

5. Place two 12 x 4-inch strips of parchment paper 1 inch apart on a serving plate. (To keep it clean when icing with the ganache later).

6. Remove plastic wrap from cake. On a work surface, use a sharp knife to trim a 1/2 inch slice from each end of the log. Clean the knife between cuts. Eat Discard the trimmings.

7. To make the branch stump, cut one end of the cake at a 45 degree angle, starting 1.5 inches from end of log (shorter side of stump will be 1.5 inches long).

8. Transfer the larger cake piece to the serving plate. To attach stump, place its straight side against the side of the log. Use some ganache to fill in the space between the two cake pieces.

9. Use an offset spatula to spread the rest of the ganache over the log. Leave the cut ends exposed.

10. Use the tines of a fork to make the ganache resemble wood. Slide the parchment pieces out from under the cake.

11. Refrigerate the cake, uncovered, for 20 minutes to set ganache or up to 24 hours. Remove from refrigerator for about 20 minutes before serving.

Caramel Espresso Filling


2 cups heavy cream, divided
1 tablespoon espresso powder
¾ cup sugar
¼ cup water
1 tablespoon light corn syrup
4 ounces cream cheese, cut into 8 pieces and softened


1. Pour 1 cup of the heavy cream into a large bowl.

2. In a small saucepan, whisk together the remaining cup of heavy cream and the espresso powder. Bring to a simmer over medium heat. Remove from the heat, cover and keep warm.

3. Bring sugar, water and corn syrup to a boil in another saucepan over medium-high heat. Cook, without stirring, for about 7 minutes and the mixture is a light golden color. Reduce heat to medium-low and continue to cook another 5 minutes or until the mixture is deep brown in color. (The original recipe says to leave it until it just begins to smoke, but I took it off the heat before this happened as I was afraid of burning the mix).

4. After removing the sugar mixture from the heat, stir in the hot espresso-cream mixture. (The caramel will bubble up and steam, so be careful). Add cream cheese, cover and let sit for 5 minutes. Whisk until mostly smooth (some little bits of cream cheese may remain) then transfer the mixture into the bowl with the heavy cream. Stir, cover, and refrigerate for 1.5 hours or up to 4 days.

Vanilla Cake


1 1/3 cups cake flour
¾ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
½ cup vegetable oil
¼ cup water
2 teaspoons vanilla extract
¼ teaspoon cream of tartar


1. Preheat oven to 350℉. Grease an 18 x 13-inch rimmed baking sheet, then line with parchment paper. Lightly grease the parchment.

2. Whisk together the flour, sugar, baking soda and salt in a large bowl. Add the egg yolks, oil, water and vanilla and whisk until the batter is smooth.

3. Use a stand mixer to whisk the egg whites with the cream of tartar on low speed for 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 2 minutes.

4. Transfer about 1/3 of the whipped egg whites into the cake batter. Use a rubber spatula to gently fold the whites in. Fold in the remaining whipped egg whites.

5. Pour batter onto prepared baking sheet and spread to even it out. Rap the sheet on the counter 3 times to remove any big air bubbles.

6. Bake for 15 minutes or until the center of cake springs back when lightly pressed.

7. While the cake bakes, soak a tea towel in water and thoroughly wring out.

8. Transfer the baked cake to a wire rack. Immediately run a knife around the edge of the sheet to loosen cake. Gently invert cake onto a second wire rack. Lay the damp towel over the cake and invert first wire rack over towel. Invert cake and remove rack.

9. Starting from short side, gently roll the cake and the towel together into a jelly roll shape.

10. Let cake cook on rack, seam side down, for 1 hour.

Bittersweet Chocolate Ganache


¾ cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons light corn syrup


1. In a small saucepan, bring the cream to a simmer.

2. Place chocolate and corn syrup in a bowl then pour the hot cream over the top. Let stand for 1 minute.

3. Whisk chocolate mixture until smooth. Let cool for 1 hour or until it is the consistency of pudding.

Recipes from Cooks Illustrated

From Local H’s ‘Awesome Quarantine Mix-Tape #3’ is this emotional cover of Fountains Of Wayne’s “Hackensack”. The original is pure perfection, but Local H give the song a poignant turn.

In homage to the very much missed Adam Schlesinger (founding member of FOW who died of coronavirus complications in 2020), Local H’s frontman Scott Lucas explains how the song carries more emotional weight now.

“It no longer felt like a song about a guy who carries a torch for an old high school crush. Suddenly, it was a hymn to the people we’d lost.”

Check out Local H on the band’s Website where you can learn of upcoming shows in the US and buy their music.


Posted in Cake | Tagged | 2 Comments

Spaghetti With Clams. Listening To Le Fomo.

Spaghetti With Clams is as elegant as it is quick and easy. The simple garlicky white wine sauce is finished with some butter for added richness and a hit of parsley and lemon to brighten the lovely clams.

Spaghetti With Clams


1 pound spaghetti
1/2 cup extra-virgin olive oil
2 shallots, chopped
5 garlic cloves, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish


1. Cook spaghetti in a large pot of boiling, salted water. Cook until al dente, about 8 minutes.

2. Meanwhile, heat the olive oil in a large skillet. Add shallots and garlic and sauté until softened, about 3 minutes. Be careful not to burn the garlic. Add the clams, wine and 2 tablespoons of the parsley. Cover and simmer for about 6 minutes or until most of the clams have opened. Discard any unopened clams. Whisk in butter to thicken sauce slightly.

3. Drain spaghetti in a colander, reserving 1/2 cup of the cooking liquid.

4. Add spaghetti to the clam skillet and mix. Season with salt and pepper. Add some of the cooking liquid, if necessary, to get the sauce consistency you prefer.

5. Pour pasta into large serving bowl. Sprinkle with lemon zest and remaining parsley. Serve immediately.

Serves 4

Recipe from Giada De Laurentiis

Wanna do the clam?

Nah, me neither. Let’s just shake it out to this cool, synthy beauty from Le Fomo. That bass line is the bomb woven with those catchy guitar riffs.

I cannot get enough of the visual this lyric pumps into my brain.

“Swallow me whole
So I can sing to your guts”

Check out Le Fomo on Facebook. You can buy their music on Bandcamp.


Posted in Pasta, Seafood | Tagged | 1 Comment

Slice ‘n’ Bake Lemon Gems. New Music From Hippo Campus.

Got grumpiness?

Make these cheerful and totally delightful Slice ‘n’ Bake Lemon Gems.

The tart lemon glaze over the melt in your mouth cookie is so yummy. The nonpareils give a beautiful pop of color and a nice crunchy bit to each bite.

Slice ‘n’ Bake Lemon Gems


3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 Tbs grated lemon zest
1 cup flour
1/2 cup cornstarch
1/4 cup colored nonpareils
Icing (recipe follows)


1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon zest.

2. In another bowl, whisk flour and cornstarch then gradually add to creamed mixture. Mix well then refrigerate, covered, for 1 hour.

3. Shape the dough into a log about 7 inches long and 1-3/4-inch diameter. (I couldn’t, for the life of me, get the dough into a round roll, thus the rectangular cookies you see in the photos). Roll the log in the colored nonpareils.

4. Wrap the dough log in plastic and refrigerate 2-3 hours or until firm.

5. Preheat oven to 375°F.

6. Unwrap and cut dough crosswise into 1/4-inch thick slices. Place 1 inch apart on parchment lined baking sheets.

7. Bake 9-11 minutes or until set and edges are light browned. Cool 1 minute then transfer to wire racks to cool completely.

8. Spread the icing over the cookies and let stand until set.

Makes 28 cookies



1 cup confectioners’ sugar
1/2 tsp grated lemon zest
2 Tbs lemon juice


1. Mix all ingredients together in a small bowl.

Recipes from

Grumpiness made me think of this song from the latest Hippo Campus EP ‘Good Dog, Bad Dream’.

In ‘Bad Dream Baby’, a fabulously infectious tune, the singer asks:

“Remember hanging out at Grumpy’s?
chilling with some dudes in their 40’s”

But even better are these lyrics:

“I’m worried about Britney Spears
It’s pretty fucked up how her dad runs her life
I wish my dad was more involved in mine
but not like that really not like that yeah”

(Thankfully, Britney has been freed since this song was released)

Check out Hippo Campus on Bandcamp where you can learn of upcoming world tour dates and buy their music.


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Caramel Apple Pie. Listening To TeenCanteen.


Mmmmmm…Caramel Apple Pie.

Bring the ever popular apple pie to the next level by adding a buttery, crumb topping and a heavy drizzle of caramel.

Caramel Apple Pie


Pastry for single-crust pie (recipe follows)
1 1/3 cups flour
2/3 cup sugar
1/3 cup cold butter, cut into small pieces
1 cup sugar
1 teaspoon ground cinnamon
2-1/4 pounds apples, peeled, cored and cut into 1/4-inch slices
1/2 cup dulce de leche or caramel ice cream topping, slightly warmed
1/2 cup coarsely chopped walnuts or pecans, toasted
Whipped cream or vanilla ice cream, to serve


1. Roll out Single Crust Pie Shell pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim overhang to an even 1-inch all the way around. Tuck the crust under and flute the edges. Line pastry with a double thickness of foil and add pie weights.

2. Preheat oven to 400℉.

3. Bake piecrust for 15 minutes so that it is partially baked. Remove foil and pie weights.

4. Decrease oven temperature to 375℉.

5. Make the crumb topping: In a medium bowl, stir together flour and the 2/3 cup of sugar. Use a pastry blender to cut in cold butter until mixture resembles coarse crumbs.

6. In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated.

7. Spoon apple mixture into the partially baked pie crust. Press gently to flatten a bit. Sprinkle crumb topping over apple mixture. Cover pie loosely with foil.

8. Place pie plate on middle shelf in oven. Place a foil-lined baking sheet on lower rack beneath pie to catch any spills that may happen as pie bakes.

9. Bake for 30 minutes. Remove foil and bake for 45 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown.

10. Cool pie on a wire rack for at least 2 hours before serving.

11. To serve, drizzle pie with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like.

Serves 8

Single-Crust Pie Pastry


1-3/4 cups cake flour
1/3 cup all-purpose flour
3/4 teaspoon salt
6 tablespoons cold butter, cut into pieces
3 tablespoons shortening
5 tablespoons cold water
2 tablespoons lightly beaten egg or 1 egg yolk
1 teaspoon lemon juice


1. In a medium bowl, stir together both flours and salt. Use a pastry blender to cut in butter and shortening until pieces are about the size of a pea.

2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Use a fork to gently toss the flour mixture into the egg mixture. If too dry, add the remaining tablespoon of water and gently toss to moisten evenly.

3. Turn crumb mixture out onto a lightly floured surface. Gently gather the crumbs together to form a ball. Knead 5 times then flatten dough into a disc about 1 inch thick. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour or until easy to work with.

Makes 1 pie crust

Recipes from Midwest Living

Something as American as apple pie should be served with some fabulous Scottish music. (There are no rules here)

Glasgow’s TeenCanteen, the girl band of Carla, Sita, Chloe & Debs, unleashed ‘This Is How It Starts’ this past summer. It’s a collection of earlier recordings that took years to get released.

Get ready for some sweeter than caramel dream pop.

Check out TeenCanteen on Bandcamp where you can buy their music.


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Short And Sweet. Pecan Pretzel Caramel Candies.

I’ve got your sweet, salty, nutty, crunchy cravings all taken care of right here in these super easy Pecan Pretzel Caramel Candies. Just 3 ingredients and 10 minutes is all it takes to make a big batch of these Turtle-like confections.

Pecan Pretzel Caramel Candies


63 miniature pretzels
63 Rolo candies (about 13 ounces)
63 pecan halves


1. Preheat oven to 250°F.

2. Place pretzels on non-stick foil-lined baking sheets.

3. Top each pretzel with a Rolo candy.

4. Bake 4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately place a pecan onto the Rolo and press down to spread candy into pretzel. Cool until set.

Makes 63 candies (about 1 1/4 pounds)

Recipe from Chaotically Yours

Here’s a short and sweet song.

“Lets get undressed
call this a beautiful mess
I’ll make a mess with you”

Check out The Wiggly Tendrils on Bandcamp where you can buy their music.


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