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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Pumpkin Whoopie Pies

Thanks Martha for another recipe. I’ve been using more of Martha’s recipes. From online of course, I would never actually purchase one of her books, but, her recipes are usually well thought out but too complicated. This one was on the simpler side. To celebrate October, I decided to make a pumpkin dessert.

Here it is:

FOR THE CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened ( I used salted oops kill me)
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

FOR THE PUMPKIN WHOOPIE COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves ( had to ground my own whole ones and it came out chunky and crunchy)
  • 2 cups firmly packed dark-brown sugar ( I used light, sue me )
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled ( this was a pain because I had two cans = about 3 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  1. STEP 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. STEP 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. STEP 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. STEP 4

    Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. STEP 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Over all I think they taste pretty good, I love the frosting, and the pumpkin part is pretty tasty, will probably be better in a few days, when it gets all moist and soaks in. Would  I make these again? Probably not, I hate baking cookie style things so I don’t know how I always end up doing it, and I feel there are much better pumpkin desserts out there :)

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Rhubarb Pie

My dad grows Rhubarb in his garden and always pressuring me to use it!! I cut some up and peeled it and looked for some recipes, I made two pies in one night, but this one being the first. It came out great it looked beautiful and tasted good and I really couldn’t believe how EASY it was . Are pies always this easy??

  • Pre made Pie Crust

  • 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces

  • 1 cup sugar

  • 2 tablespoons cornstarch

  • Pinch of salt

  • Crumble Topping:

  • 3/4 cup all-purpose flour

  • 1/3 cup packed light-brown sugar

  • 3 tablespoons granulated sugar

  • Pinch of salt

  • 6 tablespoons cold unsalted butter (cut into small pieces)

  1. STEP 1

    Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

  2. STEP 2

    Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

  3. STEP 3

    Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

  4. STEP 4

    Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Success!!! 

Thanks Martha!! 

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 :)

THE TASTIEST Bar you could take to a party- Pick Up Bars- Ooiee Gooey Marshmallow Caramel

I got this Recipe from the Domestic Rebel

I had left over caramel sauce from my White Trash Cake . When this came up on my reader, I thought it would be the perfect way use up the rest of the carmel sauce so I didn’t have to watch my brother dip his entire apple and let it run down his chin anymore.

These bars WERE. SO. DELISH. Just the right kind of consistency, it tasted so wonderful. So Goo-ey melt in your mouth. I HIGHLY recommend these. These will be accompanying me to every party I attend that requires bringing food. I mean this one is REALLY up there.

I also had a very interesting day, these bars will always remind me of this day. It was rainy, so I decided to sit and read, and blog, but of course my day was taken over by blogging, then I decided I needed to go to Target, to pick supplies, to bake things, to blog, obviously. First of all I was food shopping in Target-even though I rarely do this because in Stop and Shop I know where everything is, they have everything I need, I use the easy shopper and get gas points. But I didn’t feel like making the two minute drive to stop and shop becuase I was already in Target. So while looking for my ingredients and cringing every time I looked at the price, I kept running into this STUPID COUPLE. They were standing in the baking aisle, basically making out. This means I couldn’t get to the cake mixes, or the chocolate chips, or anything I needed to make these bars, I stood there, waited, and I couldn’t TAKE IT ANYMORE. In between the disgusting kissing, the girl was like “what do you need to make cookies?”. I almost slapped her. She picked up a Cookie Mix. Then they were with me in the butter isle, geting a small butter, and then eggs, only picking six eggs. In my way in every aisle. Going home so they could “bake” cookies together. They DROVE ME NUTS, First of all PEOPLE. thats not baking, baking ur dumb cookie mix and thinking your so cute baking your little cookies together and being a couple. Who doesn’t already have eggs and butter?

On the drive home my car just stopped working. just stopped, in the middle of a road/ intersection happened to be on my street. My brother and my dad were both out of town which left me basically stranded. My uncle joe, who is my neighbor came to save me. Luckily there is still nice people in the world. Which is always a wonderful reminder and makes me want to help others when someone helps you! I was not stopped for one minute before a nice man pulled over and said he would really like to help me be pushed out of the street. He was young and cute. maybe my soul mate. probably not. Then another women stopped and asked if I needed help but my Uncle Joe was on his way, and he got there in like 2.2 seconds

Did I mention it was raining? So we decided the car was dead. He drove me home and I promptly baked these bars. Even though this whole thing really didn’t put me in a bad mood at all. I decided yesterday that I was going to sell my car before I went and worked on the cruise, and someone already wanted to buy it. So it was only fitting that it broke down. Now its the age old question- fix it, or scrap it. Who knows. But this dessert is seriously a great pick me up. So I am going to call them Pick up bars, they can pick up and funk you find yourself in. The bar made of cake mix was so awesome. So much better than a blondie brownie, they were nice and moist.

Heres the recipe:

1 box yellow cake mix
2 eggs
1/2 cup butter
1/4 cup brown sugar
1 bag miniature marshmallows- I only used half the bag
1 & 1/2 cups butterscotch chips
About 1/2 cup caramel sundae sauce

Very simple, Mix cake mix eggs butter sugar in a bowl. Place in 9×13 greased pan. Bake at 350 for 18 minutes, until golden brown and just starting to harden in the middle.

Take out and pour butterscotch chips and marshmallows over the whole thing and place back into the oven for five minutes or until marshmallows are puffy. I did this, and then put my broil on high and toasted the top of the marshmallows and I was so proud of the golden brown toast I got on them. Usually when toasting marshmallows, which is always the final step in any recipe, I burn them, and then all the hard work on the recipe before it is RUINED.

After its cooled Drizzle on the caramel sauce. DELISH. I can’t get enough. EVERYBODY needs to try before they die.

Success!

Pumpkin Rice Krispie’s

So I found these somewhere; and of course now I can’t find the recipe. But I can remember- sorry I can’t give proper credit.

3 Tablespoons of butter

One bag of Mini Marshmallows plus one cup

1/4 of Pumpkin Puree

Dash of Nutmeg

Dash of All spice

1/4 Tsp of Cinnamon

6 cups of the snap crackle pop cereal ( Rice Krispie’s)

SO This was another treat I wanted to add to my fall party dessert lay out. I had most of the ingredients so its what I picked!

What you do is you melt the butter over the stove on low-medium. Add in the pumpkin as soon as its done, and throw in the spices. Add the entire bag of Mini Marshmallows and stir until those are melted. Take off heat. Then you have to wait 10 minutes to add in the extra cup of marshmallows. Once that cup is added WAIT longer. About half n hour. Then you can go ahead and add in the Kripies. They say that if you dont do this the treats will become soggy. So I didn’t mess around with it.

Pour into any size pan, depends on if you want tall treats or not I opted for the 9X13. Let it set for half n hour and then cut and serve! Simple! No bake! OHH YEAH

I didn’t try these because I am not a fan of rice krispie treats. weird I know. but I heard they were excellent!

 

Success!

Oreo Brittle- STUPID EASY.

Okay, who likes Cookies n Creme Bars? I do. Wouldn’t they be SO GREAT as a dessert? To share? at a Party?

I think so- its a fun snack party dessert food thats STUPID easy to make, tasty, and CHEAP.

  • White Chocolate Chips
  • Package of Oreos
  • Tbs of Canola Oil

Melt the choco chips in the microwave, by the way I used Ghiradelli choco chips because they were all sale this week. But then I bought the Guaranteed One dollar Oreos. I probably should of just used the real thing, but hey, I didn’t taste a difference.

So melt them, until they are melted. you know the easy stuff. Dont forget to add a little bit of oil. Crush a package of oreos and mix them in. Except I didn’t use the whole package, mostly half. So do that. use half. I used a 9x 13 pan to spread out over the pan. I popped it in the freezer because I am impatient. Took it out and broke it into pieces. BAM oreo brittle. so fun. so tasty. so easy. I am storing them in the freezer until my Jamberry Nails Party on friday! :)

 

Success!

 

Lemony Lemon Brownies


Okay, so I am on a lemon kick. After those lemon cookies I needed to redeem my lemon self.

Lemony Lemon Brownies

I was proud of myself because I finished mixing this recipe just as the oven completed preheating. Small amount of batter, because its only for 8×8 pan.

I zested and juiced two lemons it was enough for the batter but not enough, for the glaze.

I had to zest and juice one more and then had left over juice.

I poured the glaze on and then cut them, and tried a taste. MAN THEY WERE GOOD. I was skeptical that they would actually turn out yellow, and they did!

They were REALLY Lemony. And as I kept eating them I couldn’t decide if all the lemon was really good or over kill. I am still mixed on my decision, wondering if I made them cream cheese brownies how well they would taste, or maybe a little less lemon in the glaze. The brownie part was so good, consistency of cake, and just so tasty.

And they look how they do in the picture! Double win!

SUCCESS!

Circus Animal Cookie Truffles


I have been wanting to make this recipe for a long long time.

Truffles

I went to stop and shop and they didn’t have the cookies… um what?

So I went to target the next day, and got the target brand. The whole time I kept thinking you know its very strange that the only ingredients were cream cheese and crackers. I just didn’t think plain cream cheese was right, but I forgot to double check again before I made the cookies.

I didn’t feel like doing a lot of dishes, so I crushed the crackers with a hammer in a bag rather than in a ziploc.

Mixed the plain cream cheese rolled them up and freezed them.

Pulled out my almond bark, which Ive never used before, and melted it. It came out like crap… I kept having to add oil. It was very chunky and made messy cookies. ugly too.

So once I let the chocolate set, I tasted them, and yep, they tasted like, cream cheese. I checked back the recipe. and it says CREAM CHEESE FROSTING. hahahahaaha. But they aren’t really THAT bad. But could be so much better.

Overall I would call them a Success Fail.

I gave them to my brothers friends and they devoured them in three seconds. So I guess they were good enough!

Apples in a Blanket

Okay, so I am still working on the name, but they definitely need a name.

So I saw this recipe on pinterest, basically three ingredients, super easy. Lets give it a try.

The directions were super simple and perfect for Tuesday Night Dinners!

Apples in a Blanket

So I bought stop and shop filling, and cut all the apples in half, before placing them onto the rolled out crescent rolls. They were right about a spoonful, you could barely fit any apple on it before it oozing out of everywhere. We decided that next time we should mince the apples. ( I made these at a friends house for Tuesday night dinner)

I also figured out how to roll them perfectly right as the batch was ending. Fold the two corners of the triangle in, and then roll it, from the large part of the triangle until you reach the small part.

I rolled it a cinnamon sugar mixture, but also decided next time we would use more cinnamon. I also wasn’t crazy about the filling, and was going to use name brand next time rather than Generic Brand.

BUT THESE THINGS CAME OUT DELISH. and they were STUPID easy. Then Alyssa the TND host made home made ice cream with my ice cream maker and dessert was delish!!!

Heres the pumpkin version of this:

Pumpkins in a Blanket

UPDATE: Yet another version I have tried. Stuffing not only apples in there- BUT CARAMELS. I rolled the caramels in cinnamon and sugar and rolled into the apples. Tasted great warm!!!! Caramel Apple PIE YUM.

Success!!!