003: My oven is weird.

I don't know what's wrong with my oven. My cake is perfectly done on one side, but the other side has this big raw patch on the top. It's cooked in stoneware, so it's not a problem with the pan!

Guess we'll see how it turns out in the end!

I'm making pumpkin spice cake, by the way. Really easy. Add one can of pumpkin to a spice cake mix, and omit the water. I actually added about 1/2 cup water to mine, but it really didn't need it. Bake according to package directions.

It works well if your oven cooks properly. I made pumpkin cakes like these last year! Here's some pictures:

Little pumpkins!
And more little pumpkins!

Those were made in mini bundt pans and frosted with tinted cream cheese frosting. The stems are twisted Tootsie Rolls. So cute!

002: New use for Ramen

Anyone ever tried making stir-fry with ramen noodles? It actually turns out really good! You can do it with just about any flavor noodles, plus any meats and veggies you want to use. You'll need a pretty big skillet (probably 12") or a wok to make this.

1. Cut the meat into thin strips, season with two packets from ramen packs, then stir-fry quickly, remove from heat and keep warm
2. Stir-fry any veggies you want, such as thin-cut carrots, broccoli, beansprouts, water chestnuts, snow peas - until crisp-tender
3. Add 4 packs ramen noodles, plus the other two seasoning packets, plus 4 cups water. Nestle the ramen blocks down into the water, and cover the pan. Cook 4-5 minutes or until noodles are soft
4. Add the meat back in, and stir everything up to break up the noodles and absorb the extra water. Cook a few more minutes until the meat's heated through.

And now you have a noodle skillet stir-fry!