Chocolate Crockpot Lava Cake

The is a recipe a I found on pinterest. I looked interesting to me because I had never made anything sweet in the crock pot. I figured tuesday night dinner was a good time to try it. I found these things called crock pot liners which will literally save you hours of scrubbing, and make it easy to pick up the liner and then store that in the fridge. Thanks Jamie! 

box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk

1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.

2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.

4. Pour the batter into the lined crock pot.

5.Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.

6. Pour the pudding over the top of the cake batter. Don’t stir it.

7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set.

This recipe is easy in the sense that before dinner you can throw everything into the crock pot and while your eating it will cook, and you don’t have to worry about it.

To the the truth I was not satisfied with the taste of it! To me it tasted like pudding and cake layered on one another. It didn’t have the lava cake consistency, and also didn’t have the taste. The cake would of been good in the crock pot without the pudding! My guests actually loved it. It just wasn’t my favorite, and I would make this recipe again. I am going to stick to conventional lava cake from now on.

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Carmelitas

This is one of those pinned recipes I saved for when I needed a sweet treat. I made this for a coworker who was switching schools. Thanks to Averie Cooks! My only complaint about this recipe is it doesn’t make enough!

 

  • 3/4 cup butter, melted (1 1/2 stick; I use unsalted butter and wish I used salted)
  • 3/ 4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-rolled old fashioned oats (not instant or quick cook)
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 35 caramel squares, unwrapped
  • 1/2 cup heavy cream ( I used whole milk its what I had)
  • 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce ( I dont)
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks ( I used chips)
  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside.
  2. In a large microwave-safe mixing bowl, add the butter and heat on high power to melt, about 90 seconds.
  3. Add the brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.
  5. Add half of the mixture to the prepared pan  and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.
  6. Bake for 10 minutes.
  7. In a large microwave-safe mixing bowl, combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth.
  8. Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.
  9. After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.
  10. Slowly and evenly pour caramel sauce over the chocolate.
  11. Evenly crumble reserved oatmeal-brown sugar mixture over the top.
  12. Return pan to oven and bake for about 15 to 18 minutes  or until edges are lightly browned and center is bubbling slightly.
  13. Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don’t wait for bars to cool completely, they’ll be a literal hot mess. They’ll taste fine (don’t burn yourself), but they won’t slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Oreo Brownie Bites

I can’t believe I haven’t posted about these brownies before!!! There are gooey bites of heaven!! The concept is basically an Oreo Ball on top of a brownie!!!

Ingredients:

  • Brownie Mix (any ingredients the box calls for)
  • One package of Oreos ( I always use double stuffed)
  • One bag of chocolate chips ( I use milk, feel free to use whatever kind you prefer)
  • One block of cream cheese (Do yourself a favor don’t skimp on the cream cheese use name brand)

Make brownies according to package, however, use a tiny muffin tin to place batter in. Bake these until brownies are cooked through, I think around 12 minutes.

While brownies are baking it is time to make the Oreo Balls. I now do it a way a coworker told me about. I separate the cookie part from the creme. Add all cookies into food processor, grind them up then add Oreo cream, and then the block of cream cheese. Just makes for a nice texture. You can also do it crunchy and throw all the Oreos into a ziploc bag and hammer it until the cows come home. You can place this mixture into fridge until brownies are ready.

After brownies have come out of the oven, and are cooled. I take a scoop of Oreo balls and scoop it onto each brownie bite.

Here is tricky step, Take the newly scooped brownies and place them in the fridge. When you are dipping into chocolate it will be so much easier if the Oreo mixture is chilled onto brownie. If you don’t have time to refrigerate I would just drip chocolate over with a spoon.

So melt your chocolate, and dip each bite into making a chocolate layer over the whole brownie.

I like to eat them chilled, I think it tastes better but many people eat them at room temp too!

 

You could alter this recipe by making a normal pan of brownies, in 9X13 pan adding Oreo mixture on top and then chocolate, it would just be a messier cut, and messier to eat but would taste the same I’m sure!

 

Tastiest Chocolate Cake you will ever make!! ( Easy too!)

This recipe I started making when I was probably 9 years old. My mom bought me an American Girl cook book and I was so amazed by it.  This recipe appealed to me because it only uses one dish! You make the whole thing in one pan. It is also the tastiest, MOISTEST cake you will ever eat. Just good old fashioned baking over here.

  • 1 1/2 cups of flour
  • 1 cup of sugar
  • 3 heaping teaspoons of unsweetened baking cocoa
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 6 tablespoons of vegetable oil
  • 1 tablespoon of white vinegar
  • 1 teaspoon of vanilla
  • 1 cup of cold water

 

Mix flour, sugar, cocoa, soda and salt into the cake pan. Make 3 holes in dry mixture. In one hole pour vinegar, second hole vanilla and last hole oil. Carefully add cold water and mix everything with a fork. Cook at 350 for 35-40 minutes.

Icing:

  • 1 cup of powdered sugar
  • 4 1/2 teaspoons of milk
  • 1/4 teaspoon of vanilla

Blend and decorate cake :)

 

 

 

S’mores Trifle

This is a VERY decadent dessert. My friend made it for us for Tuesday night dinners, and I decided to make this for our annual labor day cookout where my dad makes clam cakes and chowder. This dessert didn’t stand a chance, it was gobbled up in less than 10 minutes. It appears to be a fancy dessert, but it is very easy to make. Thanks Mom Endeavors! 

 

Ingre­di­ents

  • 1 box brownie mix (or your favorite from scratch recipe)
  • 1 large box or 2 small of instant choco­late pud­ding (approx. 4 cups)
  • 1 sleeve of gra­ham crack­ers, bro­ken (about 9 crackers)
  • 1 tub of whipped topping
  • 1 small jar of Marsh­mal­low Creme
  • 1 C mini marshmallows
  • optional: 1 Hershey’s Bar

 

Direc­tions:

1. Start by bak­ing a 9×13 pan of brown­ies accord­ing to the pack­age direc­tions. Once done, allow to cool and cut up into chunks. While that bakes & cools, you can mix up the pud­ding and chop up your gra­ham crackers.

2. In a tri­fle dish add a layer of brownie pieces (for me, this was a lit­tle less than half the pan). Then, top the brownie pieces with about half of the pud­ding.

3. On top of the choco­late pud­ding, add a layer of bro­ken gra­ham crack­ers. I just broke them up in a bag­gie. I wanted small pieces, but not just crumbs. Make sure the choco­late pud­ding is cov­ered well with the gra­ham cracker.

4. Take half of the whipped top­ping from the tub and mix it in a bowl with half of the marsh­mal­low creme. It will prob­a­bly lumpy and that’s totally ok. Spread that mix­ture over the gra­ham cracker layer.

5. Repeat all the lay­ers again. You’ll end with the whipped top­ping mixture…

You need to broil marshmallows.…for only a few sec­onds! Just put about a cup (I just grabbed two hand­fuls) of mini-marshmallows onto a bak­ing sheet and put them in the oven under the broiler. You can­NOT walk away…in fact, don’t even look away. I didn’t even close the oven door. I stood there watch­ing for about 10–15 sec­onds. The moment they start look­ing a lit­tle golden, take them out. Oth­er­wise you might have a charred, gooey mess!

Let those cool, then sprin­kle them over the top of the whipped layer. For added gar­nish, add some crushed gra­ham crack­ers and some chopped up Her­shey bar!

Refrigerate and Enjoy!

 

 

 

 

Candy Bar Poke Cake

It’s not secret I love a good poke cake. I also love candy, so why not try this recipe? Tuesday night dinners are back and this is the first dessert I brought for it! A sweet way to kick off the summer!!! 

I used different candy- M&M’s, Kit Kat’s, Snickers, Twix Bars chopped up! 

 

Be sure to Check out my other Poke Cakes!! 

Chocolate Poke & Lemon Poke 

 

Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 cup hot fudge sauce
  • 1 tub (8 oz) Cool Whip Free, thawed
  • 2 cups chopped assorted candy
  • ½ cup caramel sauce
 
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch pan with cooking spray; set aside.
  2. Prepare the cake according to package directions. Pour into the greased pan and bake according to instructions on back of package, or until a toothpick inserted near the center comes out clean. Cool the cake completely.
  3. Once cake has cooled, poke a bunch of holes through the cake (about 20-30). Carefully pour the hot fudge sauce over the holes, trying as best as you can to fill them up with the sauce.
  4. Spread the Cool Whip on top of the cake in a thick, even layer; top evenly with the chopped, assorted candies. Drizzle the top with the caramel sauce.
  5. Refrigerate the cake for approx. 4 hours or overnight (overnight is best) before cutting into squares to serve. This cake is SO good!

Sucess!!!! Thanks Domestic Rebel! 

Caramel Delights- A crowd pleasing cookie

So I wanted to make something different for my Cookie and Cocktails Party. I have been debating this cookie for a while now. It seemed like it had a lot of steps, but when actually making it, its painless. I got this recipe from Once Upon a Plate. They were so tasty and I LOVED EM!

Here’s the recipe-

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk
Preheat oven to 350F
Mix all these ingredients together, and add the milk only if necessary. I didn’t use the milk :) The dough is a different dough, and very bread-like.
Roll out the dough and cut circles, the only circle cookie cutter I had was a large circle, I tried different things to cut out the middle, and the only one I found that worked well was the cap of a high lighter. hahaha. This dough can be fragile, but can be easily mended back together. Bake for 10- 12 minutes or until golden.
The recipe says to cover in chocolate after putting the coconut topping on, but I thought this was silly. So I dipped the bottoms in melted chocolate from Michaels. Heres a tip, melt the chocolate in a large LID! Rather than a bowl, this way its large and flat, and works perfect covering these cookies, you can dip both sides, but I dipped one side, let is set, and then rolled it in the chocolate to cover the sides and a little but if the tops that way if the coconut filling didn’t reach the end, you wouldn’t see the bare cookie. I DEFINITELY. recommend covering in chocolate before putting on the topping. I used one bag of chocolate melts and this was enough.
Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
Melt caramels in the microwave, for 3-4 minutes and stir in the coconut. I missed the part of the recipe where it said to TOAST the coconut, OOPS, but it came out still delish, so if you’d like to toast the coconut before, heres the deal:
Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.
I used a tablespoon for each cookie and spread with my finger and it got very messy.
After the coconut has set, pipe some chocolate and drizzle over the cookies for a last good looking look!
Worth all the extra steps for these cookies :)

Reeses Bar- Box Mix Critique

So I know, not everyone has time to make desserts from scratch and sometimes you just need something quick to take to a party, or baked goods for a bake fair, this is where Box Mixes come in handy! But which ones are good? Which ones are bad?

Today I made Reeses Bar from a Box. This one will be a little bit difficult because I don’t eat peanut butter desserts, so I cant fully critique this.

The box comes with a ready made pan which is nice, however you still have to use a lot of your own dishes. The directions are weird  and its things you never thought you would have to do when baking.

The only thing you need is butter & water, so thats another plus to the mix, only two ingredients! One ingredient your guaranteed to have too!

So first you melt butter and water together, in the microwave, weird, and then pour the crust on top of that, but dont mix it, weirder, then you take it out, mix it, and press into the ready made pan.

After this you grab another DISH! and make the filling with more butter, filling and peanut butter. Pour that over the crust.

Lastly you take the fudge, that you warm up in a bowl of hot water, and pour it over the all the bars, and refrigerate.

The pan is small, and doesn’t seem like a lot when its in the pan.I think they give you their own pan because there is not enough ingredients to fit in a standard pan.

The family I made them for, loved them the mom was eating them and couldn’t stop! So that must be a good sign.

Overall pretty easy to make, and I would recommend to others, although it does not make it a lot, its something different to take to a party, and best of all, you don’t have to bake it!

Chocolate Oreo Poke Cake You look DELISH.

And guess what. It was. I saw this many times all over Pinterest and thought to myself, the kids would love to make these.

Poke Cake 

Poke Cake, seemed very Mid-west. My mom is from Michigan and I visit every where and I know those mid-westerners love to pudding and jello in everything. Green Jello, mayonaise, they do it all. But this recipe actually looked good, so I had to try it, with my own spin of course. Perfect dessert for a Tuesday night Recipe.

So I got your average chocolate cake box and made it like it said on the the box. But there is only a few of us girls at TND’s so I figured I didnt need the whole thing, so I split the cake into two casserole looking shaped pans. I gave one the cakes to the boy I babysitt for him to make his own poke cake. I kept one and only used one box of pudding because I was only using half the cake.

It was tons of fun poking the cake and pouring in the oreo brand pudding. Once it cooled, I decided that it wasnt complete without cool whip… I mean cmon. Then I crushed my  one dollar guaranteed value oreos (thanks stop and shop) all over the cake… and it was DELISH. The cake is so most and it was just a plethora of chocolate goodness. But not too much.

All Poked!

Pudding Poured ( I dont have a picture of the final product)

Then JT made his poke cake, with vanilla pudding, and REAL whipped cream, (from a can) and we topped them with the special edition birthday cake oreos I bought earlier in the week and hated. and his cake was MARVELOUS TOO.

My mini chef, notice his pokes, He loved poking the cake.

So over all its just a great recipe. And everyone at TND’s loved it. I have been brainstorming other ways to make it, Lemon? Pumpkin? Stay tuned!!

Success!!!

Chocolate Peppermint Cookies- THIS. is the Real Deal.

This is one of my favorite Recipes OF ALL TIME.

And of course its from the girl who ate Everything. She knows, because she ate everything.

Cookie:

 

  • 2 boxes Devil’s food cake mix
  • 4 eggs
  • 2/3 cup vegetable oil

 

Frosting:

 

  • 1 (8ounce) package cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon peppermint extract
  • sprinkles or crushed candy cane for decorating ( I use sprinkles)
  • green or red food coloring (optional) ( I dont do that)

 

 

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
  • In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.
  • Roll in sprinkles, crushed candy canes, or just leave them plain.
  • Store in the refrigerator in an airtight container or resealable plastic bags. Makes 2 dozen cookies

 

 

 

Its a good thing these are strictly a christmas cookie because I would make them all the time .

So the story goes like this, Mom wanted to make something for all her co workers at work, and I love making christmas cookies, so I said why not these? After I bought all the ingredients to make TWO BATCHES, ( I give out lots of baked goods at christmas) she decided that most of her co workers were on diets, and it wouldn’t be that good of an idea.

So here I am with TONS. of cookies. At first I made them pretty huge, and they were so rich that I decided I needed to make a tinier cookie.  I used blue sparkly sprinkles, thats just me, but they really did turn out looking like this:

They are a bit on the time consuming side but SO TOTALLY WORTH IT.

I got cute little boxes and gave them out to everyone I knew. My mechanic, and my best friends family, and its all anyone could talk about. So now its Christmas tradition to make these, and I look forward to making them this year! Everyone looks forward to receiving them.

SUCCESS!