Pumpkin Pie Snickerdoodles

pumpkin-snickerdoodlesLast weekend my friend called to borrow some cream of tartar.  Cream of tartar screams one thing to me: Snickerdoodles.  This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them.  Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout.  I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did.  And then I made them again the next day. 🙂

AnneOpinion

Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside.  These snickerdoodles stay true to the original.  They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies!  They immediately became a fall favorite around here.

I didn’t change anything about the recipe from Trish over at Mom on Timeout.  She gets two thumbs up on this one.

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Pumpkin Snickerdoodles
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Pumpkin Snickerdoodles
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Ingredients
Sugar Mix
Servings:
Instructions
  1. Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
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Browned Butter Chocolate Chip Cookies

browned-butter-chocolate-chChocolate Chip Cookies are favorite around our house.  In fact, I can’t even begin to count the number of times that I’ve asked my husband what I should make for dessert for Sunday dinner and his answer is chocolate chip cookies.  Every. Single. Time.  I used to be bothered by this because I would think, “I could make you any number of fancy desserts and all you want is chocolate chip cookies?”  I’ve gotten past that now and am grateful that something so simple is all that it takes to make him happy. (and if I want to make a fancy dessert, I just don’t ask for his opinion on what I should make.

Nestle Toll House is the standard recipe that I use.  I’ve tried many over the years and I always go back to it.  I think it’s the goto recipe for most people.  I always think of this moment in “Friends” where Monica spends two days trying to figure out Phoebe’s grandmother’s cookies recipe only to realize it was Nestle Toll House all along.

Last week, on my Instagram feed, I saw that America’s Test Kitchen had a link for their best chocolate chip cookie recipe.  I decided to check it out and when I found that they had used the Toll House recipe as the basis to start from , I knew that I needed to try it. I wasn’t disappointed.  These cookies look and taste like you picked them up at a local bakery.  They have that wonderful crispy ripple on the outside and the inside is soft and dense.  Perfection!

AnneOpinion

First of all, they start with browned butter.  Browned butter is a bit of an obsession of mine and I’m convinced that it makes all things better.  It gives the dough a softer and greasier texture than a regular dough so don’t be surprised by that.  It also will start bubbling and foaming when you add the additional butter after taking it off the heat.  Don’t be alarmed by this!  I actually think that it’s kind of cool.

Adding the white sugar to the eggs and letting them rest for 10 minutes gives the sugar a chance to dissolve, and helps sugar to caramelize more quickly in the baking process, resulting in a more flavorful cookie.

The use of one egg and one egg yolk helps make the cookies less cakelike and the small amount of cinnamon (which I added) helps to enhance the flavor of the cookie and the chocolate while not standing out as a single flavor.

If you have the time, a variety of cookie experts swear by letting your dough rest, at least overnight.  It really is amazing how much the flavor intensifies and becomes more complex over time.  If you don’t have time for that, don’t worry, they’re still really good right away.  🙂

If you have the option of using a convection oven, I found that I like the spread on the cookies better when I used it vs my regular oven.  Also, give the dough a few minutes to warm up if you have had it in the refrigerator overnight.  The warmer the dough, the more the cookie will spread, so you can decide which you like and make accordingly.

I was so impressed by these cookies I wrapped them up individually in plastic wrap and gave them to my kids’ teachers.  They looked and tasted like I’d picked them up at a gourmet bakery and I wasn’t going to tell them any different. 😉

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Browned Butter Chocolate Chip Cookies
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Servings
19 cookies
Servings
19 cookies
Browned Butter Chocolate Chip Cookies
Print Recipe
Servings
19 cookies
Servings
19 cookies
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 375 degrees. In a small skillet, melt 10 tablespoons of butter 1-2 minutes. Continue cooking until butter turns a light brown color and has a nutty aroma 1-3 minutes. Remove from heat and add additional 4 tablespoons of butter; allow to melt. In a medium bowl, mix white sugar and eggs. Allow to stand for 10 minutes. Add brown sugar, salt, vanilla and butter and mix together. Add flour, baking soda, and cinnamon and mix until just combined. Add chocolate chips and nuts (if desired) and mix together. (if you have time, chill overnight) Using a large cookie scoop, place cookie balls on a greased baking sheet. Bake for 10-13 minutes. Allow to cool for 2 minutes before moving to a cooling wrack.
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Applesauce Oat Muffins

apple-oatmeal-muffinsSo, I know that I’ve referred you to recipes from Mel’s Kitchen Café a few times now and I tried really hard not to do it again. I wanted to include an apple muffin recipe for my healthy muffin week and I gave a couple recipes that I found on Pinterest a go and they were not good!  I guess I should have had a clue when the recipe said I could use flour or smelt that it was a little more hard core than I like.  Needless to say, I had to go back to my standby because nothing could beat it.  Why, you may ask?  Let me explain…No, there is too much.  Let me sum up.

AnneOpinion

These muffin are simple, sweet and chewy.  They only have 1/3 Cup of sugar in the recipe, which makes 12 muffins.  That is a really small amount in case you were wondering!

They are soo simple to make.  No peeling, slicing or dicing here.  Just pour, measure and dump.

They are fine plain, but we really like them with dried fruit, in particular cran-blueberries.  They are big and plump and add just the right burst of flavor.

One suggestion that Mel had was to send them in school lunches in place of a sandwich.  I love that idea!  I’m always looking for new things that I could send and these are so healthy I wouldn’t feel a moments guilt about putting a muffin in the kiddos’ lunch.  They also freeze great so make a double batch and save some in the freezer for those morning when you’re out of bread and need a lunch time alternative. (does that just happen to me?)

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Applesauce Oat Muffins
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Applesauce Oat Muffins
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Line a 12 cup muffin cups liners or grease the muffin cups. Set aside.. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and dried fruit if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't over bake or the muffins will be dry. Remove the muffins to a rack to cool completely. Eat immediately or freeze for later enjoyment.
Recipe Notes

AnneOpinion from Mel's Kitchen Cafe

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Morning Glory Muffins

Carrot-cake-muffinsWe’re going to be talking muffins this week.  With school starting and everyone being more “on the go,” I need to have some things on hand that are healthy and that everyone likes.  Those two things are the requirements for all three of the muffin recipes that I’ll be sharing this week.  My oldest is attending a church class at 6:00am before school and I am not getting up and making him a hot breakfast every day (sorry honey!), but I want to make sure that what he is eating is healthy, filling and most importantly, portable.  My solution has been muffins and so far they are being met with great applause.

AnneOpinion

If you’ve never had a Morning Glory muffin, they are kind of like a carrot cake in muffin form.  They’re very nutritious with carrots, apple, nuts and coconut.

These muffins are great right away, but even better the next day or after freezing.  The flavors get the chance to meld together and really complement each other.

I like to use coconut oil in these, but if that’s not your thing, melted butter or canola oil also work well.

If I’m making these for a brunch or a morning meeting, I put a dollop of frosting on them.  If they’re for my family, I just leave them plain.  They are bursting with so many flavors on their own I don’t feel like they need it and that would undermine the “healthy and nutritious” goal that I have for them.  With the nuts, and the coconut and the cinnamon and the orange, you don’t really need more; but if you add the frosting it’s like you’re eating a really good carrot cake for breakfast and nobody complains about cake for breakfast!

I love the little bit of orange that I added into these.  It’s a wonderful surprise background flavor that adds a fresh taste to the muffin. If you have any fans of carrot cake or spice cake around, you need to give this recipe a try!

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Morning Glory Muffins
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Morning Glory Muffins
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Ingredients
Servings:
Instructions
Muffin Instructions
  1. Preheat oven to 350. Grease or place paper liners in 18 muffin cups. Toast pecans for 5-7 minutes. Let cool and chop. Toast coconut for 3-4 minutes; let cool. Peel and finely grate carrots and apple and set aside. In a medium bowl whisk together eggs, oil, orange juice and vanilla. Add carrots and apple and fold together. Add flour, sugar, baking soda, baking powder, salt, cinnamon, orange zest, pecans, and coconut and mix together until just moistened. Evenly divided batter between muffin cups and bake for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing to wire wrack. Let cool completely. Eat, freeze or frost. Whatever you do, they're going to be good!!
Frosting instructions
  1. Cream butter and cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth. Add a dollop to each muffin.
Recipe Notes

AnneOpinion adapted from Joy of Baking

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Cheesecake Graham Cracker Pancakes with Raspberries

grahamcracker-pancakes In case you’ve missed a general pattern around here, I love anything with graham crackers. S’more Cookies, Peanut Butter Smuggies, and Kitchen Sink Pies are just a few examples. When I found this recipe on bitememore.com for Graham Cracker Pancakes with Cheesecake and Glazed Blueberries, I said “Sign me up!” These are a must try. Unfortunately I ended up with some mixed feeling about them.

AnneOpinion

grahamcracker-pancakes2Let’s start with the graham cracker pancakes. These showed such promise. They had graham cracker crumbs, brown sugar and cinnamon. I thought they would knock it out of the park. They didn’t. Now, don’t get me wrong, they were good, but regular pancakes are good too and the don’t take nearly the effort or the amount of ingredients. Everyone liked them and ate all of them, but on one went crazy for them. Do what you will with that information.

The cheesecake topping was really good. I thinned it out by putting in more cool whip than was originally called for. When I ate it on the pancakes I felt like it overtook the whole thing. I ended up spreading it on very thin and it was perfect. It was a delicious filling and would work well as a frosting. I’m keeping this recipe tucked away to use on a cake or cupcakes in the future. It would be perfect with pumpkin cupcakes, or pumpkin bread, or gingerbread…you get the idea.

I’ve saved the best for last…the glazed fruit. The original recipe called for using blueberries.  I’ve been buying raspberries like crazy this year (yeah for low prices!!) and so I had raspberries on hand. I love that the fruit is not cooked for this glaze. You simply make a lemon syrup and then toss the berries in it. The syrup gives them a wonderful sweet tang that would pair well on any breakfast or dessert that berries would be appropriate for.

So there you have it. The pancakes may not have been all that I was hoping that they would be, but the cheesecake and berries (great surprise!) made up for it.

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Cheesecake Graham Cracker Pancakes with Raspberries
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Cheesecake Graham Cracker Pancakes with Raspberries
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Ingredients
Graham Cracker Pancakes
Cheesecake Topping
Raspberries
Servings:
Instructions
  1. For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract. Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour batter onto a hot griddle. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed raspberries. To make the cheesecake topping, beat cream cheese on medium speed with a handmixer until soft and fluffy. Add brown sugar, powdered sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined. To make the glazed raspberries stir powdered sugar, water and lemon juice in a small sauce pan over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.
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Cinnamon Roll Cake

cinnamon-roll-cakeMy friend, Vanessa, asked me to make a Cinnamon Roll Cake for her daughter’s birthday.  Her little girl is not a fan of cake, but adores cinnamon rolls.  Vanessa found this cake from Sally’s Baking Addiction on Pinterest and forwarded the pin to me.  I had seen it before but had never looked into making one.  I decided I’d better try it before the actual “birthday cake” was needed, so I tried making it a couple of times.  I was pleasantly surprised at how easy it is to make.  Sally had some great tips in her post and I discovered some things that helped me.

AnneOpinion

cinnamon-roll-cake2This is made just like a cinnamon roll until the assembly time begins.  When rolling the dough flat it is very important to use a ruler and measure a 12×15 rectangle.  You will also want to keep the ruler handy (warning: it will be food on it!) for measuring the 2 inch strips.  Having the strips the same size will help with the cinnamon roll looking uniform in height.  That said, I still have never had mine end up looking completely uniform on the top.  Sally suggests taking the cake out during the baking process and pressing raised areas down gently with a spactula to give the top uniformity.  I like the beauty of the imperfectness that mine has so I have not done that.

The first time I made one I left a two inch space at the top where I didn’t put any butter or cinnamon sugar, just like I would do with regular cinnamon rolls.  This turned out to not be necessary and I liked it better the next time when there weren’t spaces where there was less cinnamon sugar.

Sally says to loosely roll up the first strip and she means it.  I even rolled it loosely, then unrolled it and tried it again two more times, rolling it as loose as I could.  You want room for the roll to expand as it rises and if it is rolled too tightly it will rise up instead of out.  If you would like to see step by step pictures, click on this link.

I decided that I liked making this in a 9 inch spring form pan best.  That way you can take off the sides and have a beautiful giant cinnamon roll.  So fun!

I preferred a cream cheese icing on my cake.  I’m sure that the maple/vanilla glaze that Sally used would be amazing too.

I think the thing that I loved the most was the ratio of inner cinnamon roll yumminess to the crust.  On a regular cinnamon roll you have lots of edges (unless you’re the lucky dog that gets the center one) and with this cake there is only a little bit of edge on the outside.  Even better for me, 9 out of ten times when I’m having a piece, a kid will come and ask for some and I pawn the outer edge off on to them.  They’re happy that I gave them some and I’m happy because I only enjoyed the best part.  Don’t you love it when everyone is a winner?

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Cinnamon Roll Cake
Print Recipe
Servings
12 pieces
Servings
12 pieces
Cinnamon Roll Cake
Print Recipe
Servings
12 pieces
Servings
12 pieces
Ingredients
Dough
Filling
Cream Cheese Icing
Servings: pieces
Instructions
  1. In a mixing bowl, combine 2 and 1/2 cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch (30 seconds-1 minute.) About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will slightly rise. After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Brush a 9-inch spring form pan with melted butter. Set aside. Using a knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling. Loosely cover the cake with plastic wrap or a damp teal towel and allow to rise in a warm, draft-free place for 60-90 minutes. (Mine only took 60 minutes, but I live in Arizona where a warm room is never a problem. 🙂 After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. Remove the cake from the oven and allow to cool for 15 minutes. Remove the ring of the spring form pan. Cream the cream cheese, butter, vanilla and powdered sugar together. Add milk in small amounts until desired consistency is reached. Drizzle over the cake. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.
Recipe Notes

AnneOpinion- from Sally's Baking Addiction with slight changes

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Churro Mini Muffins

churro-muffinsI had a thought last week.  It was a simple thought really.  I thought that I should do a recipe this week for Cinco de Mayo next Tuesday.  It’s big here in Arizona and I think that it might actually be against the law to not eat Mexican food on that day. Just kidding, but in all seriousness, I love holidays that I can center my food around.

I decided that instead of a salsa or dinner recipe, like enchiladas, I wanted to do something for breakfast.  We are huge fans of churros around our house so I thought that a muffin that tasted like a churro would be perfect.  After doing a brief search on Pinterest I found a recipe for Mexican Honey Puffs on Blackjack Bakehouse that looked like they would be exactly what I wanted.  Better yet, the recipe was reposted on 4 other blogs!  Normally I see this as a sign that the recipe is going to be good.  So I got to the grocery store and picked up my club soda (the only ingredient I didn’t have on hand) and got to making my Honey Puffs.  And they were….ok.  The outside was great.  It had a nice crisp shell that the cinnamon sugar clung to, but on the inside, I was not a fan of the texture and it tasted eggy.  I haven’t made anything that tasted that eggy since I received my lifetime ban from making lemon bars from scratch when I was 12 years old.  (After trying the recipe a half a dozen times, my mom forbid me from ever trying again; and I haven’t)  So back to the puffs, I had a couple of ideas on how to make them not taste like a cinnamon covered egg biscuit, but after two more tries, I still was not impressed with the results.

Then inspiration hit me, and when I say inspiration I really do mean that I had said a prayer for help and it came.  I remembered a simple muffin recipe that my friend Amy gave to me many moons ago.  It is a plain muffin that you can add whatever fruit or spices that you want to it.  I decided to combine the two recipes and miracle of miracles, I love the results.  I’m so excited to be able to share with you a recipe that my family and I love and not just tell you about one that didn’t work out.

AnneOpinion

You read the temperature right.  These babies bake at 475 degrees.  You need the temperature that high to get the outside to the right crispness.  The club soda is in the recipe because it also helps the outside get that light, crisp crust that we are looking for.

I wouldn’t make these as full size muffins.  That would throw off the ratio of cinnamon sugar to muffin.  You have been warned.

The original recipe had you dip the muffins into the cinnamon sugar right away and it stuck to the muffin marvelously.  Unfortunately, with my new recipe, I did not have this result.  The muffin had a little bit stick to it, but not a coating, like a churro would have.  That’s when I decided to bring in the melted butter.  My Paula Deen training has taught me that anything can be made better by adding a stick of butter or cup of mayo, or in this case melted butter. 🙂 By quickly covering the muffin in the butter, it then has a thick coat of cinnamon sugar when it comes out of the mixture.  Perfection!

These muffins would be great for breakfast or for dessert, or as an office treat to share, but only if you want everyone talking about what an amazing baker you are!

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Churro Mini Muffins
Print Recipe
Servings
20-24 mini muffins
Servings
20-24 mini muffins
Churro Mini Muffins
Print Recipe
Servings
20-24 mini muffins
Servings
20-24 mini muffins
Ingredients
Servings: mini muffins
Instructions
  1. Preheat oven to 475 degrees. Grease a 24 cup min muffin tray. In a medium sized bowl, whisk together flour, baking powder, salt and 1/3 cup of sugar. Add oil, egg, and club soda water to the mixture and whisk just until combined (it's ok for there to be lumps). Fill muffin cups to 3/4 full. Bake for 15 minutes. Let muffins cool for 5 minutes after taking them out of the oven. Melt butter in a bowl the size of a cereal bowl. Combine second 1/3 cup of sugar with cinnamon in a paper bag or gallon sized Ziploc bag. After 5 minutes is over, dip each muffin quickly in butter and place in cinnamon sugar. After half or all of the muffin are in the cinnamon sugar, seal the bag and shake it so that all muffins are coated in the cinnamon sugar mixture. Place on a cooling rack to finish cooling. Serve with honey, if desired.
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Fried Lemon Ricotta Ravioli with Strawberry Sauce

lemon-ravioliI had a plan.  I was going to review this recipe for a copycat Oliver Garden Toasted Ravioli from Frugal Coupon Living.  I went to the store to pick up the needed meat filled ravioli.  Just for fun I looked to see what other kinds of ravioli they carried and low and behold they (Trader Joe’s)  had a lemon zest and ricotta ravioli and suddenly everything changed.  They sounded so good that I knew that had to try them.  I decided that I would try the lemon ravioli two different ways, a savory and a sweet.  They both were good, but one was decidedly better.

AnneOpinion

The first thing that I tried was the savory.  I made a Parmesan sauce to dip them in because I knew that it would pair well with the lemon. (it did)  I used the same process as  Ashley from Frugal Coupon Living  with the meat ravioli except that I used Italian breadcrumbs so I didn’t need to add any seasonings.  Everyone agreed that these were good, but no one felt like they were anything to get excited about.

I then made some with breadcrumbs (plain), cinnamon and a touch of nutmeg.  We tried dipping the sweet ravioli in strawberry jam and icing.  Everyone preferred the strawberry jam.  The strawberry and the lemon worked together so well!  It was like a match made in heaven.

I started out dipping each one in the ravioli the flour but I didn’t like how it was working.  I then took all of the ravioli and the flour and put it all in a Ziploc bag and shook it around.  This made things much faster and I liked the way they were floured.

I’m sure that the meat filled ravioli with marinara sauce from Frugal Coupon Living is great.  I’ll have to pick up some next time. 😉

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Fried Lemon Ricotta Ravioli with Strawberry Sauce
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Fried Lemon Ricotta Ravioli with Strawberry Sauce
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Instructions
  1. Beat water with eggs together. In another bowl, combine cinnamon, nutmeg and bread crumbs. Heat oil to 350 degrees. Put ravioli in a gallon bag with flour. Shake lightly. Dip individually in egg wash and finally in bread crumbs and set on plate for 3-5 minutes. Carefully place in oil and fry until golden. Place on paper towels on a plate to drain. Sprinkle with powdered sugar and serve with you strawberry sauce.
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Slow Cooker Mexican Hot Fudge Cake


 

 

Hot-Fudge-CakeWhen I was somewhere around five, I remember my mother making a Hot Fudge Cake.  It was a cake that had boiling water poured over the top before it was cooked and then magically that water seeped under the cake while cooking and made a layer of hot fudge.  I believe that she served it with milk.  I don’t think that she ever made it again.  I always secretly hoped that one day she would decide to pull out that recipe and treat us to that hot fudge goodness once more, but it never happened.  I found out when I grew older that my father doesn’t like chocolate cake (how I never noticed this fact growing up, I don’t know) and so that’s why my mother never made it again.  One time when I was home from college I asked my mother about the recipe and she gave me a bizarre look like “I can’t believe you remember that” and looked for it but didn’t find it. So, I continued through life, though not as happily as if I had this recipe in my arsenal. 😉

I found a recipe for Slow Cooker Chocolate Lava Cake on Hello Little House.  It had hot boiling water poured over the top.  Could this be that long sought after recipe?

AnneOpinion

It was just how I had remembered.  Super moist chocolate cake on the top, rich hot fudge layer on the bottom; and when you have it with vanilla ice cream….Wow!

It makes a good amount and is pretty rich, so this recipe will go a long way.

I added some cinnamon to give it a Mexican chocolate flavor and it works very well.

I also added chocolate chips.  They are the perfect addition adding a needed burst of concentrated chocolate and a nice textural change.

I’ve already made this a couple of times.  I’m so excited to be able to share something with my family that made such an impression on me at a young age.  I hope it makes an impression on you too!

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Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Ingredients
Servings: people
Instructions
  1. Lightly grease your slow cooker. To make the cake, mix together the sugar, flour, cocoa, baking powder, cinnamon and salt in a large bowl. Whisk in milk, melted butter and vanilla until well combined. (The batter will be very thick) Spread the batter over the bottom of your slow cooker. Mix together the brown sugar and cocoa, and chocolate chips. Pour evenly over the cake batter. Carefully pour the boiling water over the top, making sure to not make divots in any one place of the cake. Do not stir! The water should be sitting on top of the batter. Put the lid on and cook on high for 1 hour, (the outside edges should start to look "cakey,") then turn heat to low and cook for a further 2-2.5 hours. Turn off the heat, serve immediately or remove the lid and let sit for 20-30 mins. (It will thicken as it cools, so it's personal preference on how soon you want to eat it.) You can also put the slow cooker on low until you are ready to serve it. Serve cake warm with ice cream or milk.
Recipe Notes

AnneOpinion, adapted from Hello Little House

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King Cake

king-cakeMardi Gras is underway right now in New Orleans and will be culminating next week with Fat Tuesday.  We love any excuse to celebrate in our house by trying out new foods and traditions.  A number of years ago we started celebrating Fat Tuesday.  I’ve made red beans and rice, gumbo, and jambalaya over the years.  I think this year I’m going to make Creamy Cajun Pasta with Peppers and Smoked Sausage from Our Best Bites (it’s a family favorite).  Most years I have also attempted to make a King Cake to go along with it.  King Cake is a favorite in New Orleans during Mardi Gras.  It is a bread that has been rolled out and filled with various fillings and then rolled up and connected into a ring.  After baking, it is iced and receives the traditional colors of the festival: green, yellow and purple.  Inside the King Cake is a little plastic baby that one lucky person gets.  Some times I have a prize for the person who gets the baby and sometimes my kids think just getting the baby is enough of a prize.  I’ve tried a different recipe every year, looking for one that I like.  I didn’t find one until this year.  I saw King Cake in the back of my Cook’s Country and decided that if anyone could get it right, it was probably them.  I was right, but not without a couple of issues.

AnneOpinion

The dough for this king cake can be a little sticky, but that is a good thing because the less flour you use, the more moist it will be.  Make sure and flour the counter well and have a small bowl of flour handy to dip your fingers into if things get too sticky as you roll up the dough.

The amount of pecans that the recipe calls for makes the filling crazy good.  Every bite is full of nuts.

Most King Cakes are a free form circle.  I like that this one because it uses a Bundt cake pan which makes it prettier.

The original directions had the cake baking for 30-35 minutes.  This did not cook it all the way through for me.  I had to bake it for 45 minutes to reach the internal 190 degree temperature both times I made it.

Make sure and not put the baby in until after the cake is cooked.

I hope that you enjoy this New Orleans tradition as much are we do!

King Cake
Print Recipe
Get into the spirit Mardi Gras with this traditional King Cake. A sweet bread with a swirl of cinnamon and pecan and topped with icing and traditional Mardi Gras colors.
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
King Cake
Print Recipe
Get into the spirit Mardi Gras with this traditional King Cake. A sweet bread with a swirl of cinnamon and pecan and topped with icing and traditional Mardi Gras colors.
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Ingredients
Servings:
Instructions
  1. Mix 1 cup milk, eggs, and melted butter together in a stand mixer. Stir in four, sugar, yeast, and salt until just combined. Mix on low (Bosch) for 6 minutes or medium low (Kitchen Aide) for 10 minutes. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 1/2-2 hours. Grease a Bundt pan. Combine pecans, brown sugar, and cinnamon in a bowl. Roll our dough into 18 by 14 inch rectangle on a lightly floured counter. (dough will be sticky!) Spray lightly with water and sprinkle evenly with nut mixture. Roll dough away from you into a log and pinching along seam to seal. (keep a small bowl of flour handy to dip your fingers into as you roll)
  2. Place seam side up into pan. Pinch two ends together so they form a ring. Cover loosely with plastic wrap and let rise to double at room temperature, about 1 hour. Preheat oven to 350 degrees. Place pan in center of oven and bake for 42-46 minutes.(the internal temperature should be 190) Let cool in pan for 10 minutes, Remove cake from pan, transfer to wire rack and let cool. After cool, place the baby in the cake by puncturing the bottom of it with a knife and placing the baby in the small slit. Mix powdered sugar and 3 Tbsp milk together. Pour around top of cake. Add sprinkles in solid color sections, repeating each color once.
Recipe Notes

Recipe from Cooks Country with additional instructions from AnneOpinion

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