I have to admit that I am not much of a cake girl, but knowing that I would be baking in my mothers fancy convection oven sealed the deal. Cake was for desert. The next step was what kind of cake should I make. I was thinking chocolate and then carrot, and in the end I wanted something that would go well with cream cheese frosting. I borrowed the cake recipe from Martha Stewart, and added a little less coco powder than she did. I wanted this cake to scream red, and it did. Everyone thoroughly enjoyed the cake and its sinfully good frosting.
I used this cream cheese frosting recipe on my red velvet cake. You can add fresh orange, lemon, or lime zest to this recipe to change it up.
This was my first prime rib, and I have to say it came out pretty good. When I got the prime rib home from the store I realized how big it was, and I got a little scared. Worried that I would over cook it, under cook it. In the end I put my faith into my probe thermometer, and like always it delivered. The flavor of the meat with horseradish was just mouth watering. It was a special treat to prepare this fine piece of meat for my family.
This soup is just delicious, I made it as the starter to my fabulous Christmas dinner feast. You could easily freeze left overs of this soup for easy lunches.