Earthquake Cake

mudslide-cakeEarthquake cake is

  • Chocolate Cake
  • Coconut
  • Pecans
  • Chocolate Chips
  • Cream Cheese
  • Butter

Is it just me or does that sound like it has to be a winning combination?  I found this recipe on The First Year and I think that I tried pinning it at least a half a dozen times (I always get that little “oops! looks like you’ve already pinned this!”) I finally got around to making it and here’s what I thought.

AnneOpinion

This was good.  It really was, but it wasn’t “I’m dying to have this again and need to think of an excuse to make it today” good.  I think that if I were to make it again that I would use a regular chocolate cake mix and not a German chocolate cake mix.  I wanted more chocolate flavor in the cake.

The chocolate chips add a rich chocolate taste and the crunch from the pecans add a nice texture to this rich dessert.  The melted butter and cream cheese is good but I can’t decide if it’s worth the calories.

Raspberries or strawberries were a delicious addition, when serving, that complimented the flavors in the cake well.

This would be a great dessert to take to a potluck.  It would go over well in a crowd and it looks like something that you just want to dive into.

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Earthquake Cake
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Earthquake Cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch pan with non-stick cooking spray. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the German chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature. Enjoy! Store any left over cake in the fridge.
Recipe Notes

AnneOpinion from The First Year

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Kitchen Sink Pies

kitchen-sink-piesHello Dollies, or Magic Bars as many people call them, have been a favorite of our family for years. For those of you not familiar with them they are a bar cookie with a graham cracker crust, chocolate chips, pecans, and coconut. They are then topped with sweetened condensed milk and baked so that the milk melts and brings all of the ingredients together in a decedent gooey square.

Last month I saw that Raegun over at raegunramblings.com had made Mini Magic Pies and all I could think was “Brilliant!” Sometimes you just know right away something is going to be good and this was definitely on of them. Seriously, you have to make some!

AnneOpinion

kitchen-sink-ingredientsI started by making a few with the traditional ingredients and they were great; but then I thought, wouldn’t these be so fun to have as a “Make Your Own Pie” bar? The answer to that is “Yes!!” So I gathered together a dozen different ingredients that I thought would be fun and set them up one afternoon for my kids and their friends and that is how Kitchen Sink Pies were born.

kitchen-sink-pie-makingThe kids thought it was the greatest thing ever and they loved getting to express their own personality. One made one was all black and white, another filled it with all M&M’s and another made sure to get some of each of the ingredients into the pie. After they came out of the oven we topped them with ice cream and dug in. So much fun!

They really are very simple and take zero baking skills to make. You buy the mini graham pie crusts and the rest in just filling them and putting them in the oven. Simple as that! I’ve listed the ingredients that I used in the recipe below. You don’t need to have all of them and I’m sure you can think of ones that you would like to add. (Let me know if you discover something wonderful!)

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Kitchen Pies – – mini graham crusts, sweetened condensed milk, coconut, Chocolate Chips, Butterscotch chips, peanut butter chips, white chocolate chips, mini oreos, mini nutter butters, mini marshmallows, M&M’s, pecans, Andes mint chips, toffee chips, Fill each pie crust with desired ingredients. Cover with sweetened condensed milk. Bake at 350 until bubbly and hot about 15 Minutes. Serve warm.; – AnneOpinion adapted from <a href="http://www.raegunramblings.com/2015/06/coconut-magic-cookie-pies-recipe.html#_a5y_p=3867193">Raegunramblings</a>%5B/wpurp-searchable-recipe%5D

Kitchen Pies
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Kitchen Pies
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Instructions
  1. Fill each pie crust with desired ingredients. Cover with sweetened condensed milk. Bake at 350 until bubbly and hot about 15 Minutes. Serve warm.
Recipe Notes

AnneOpinion adapted from Raegunramblings

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Coconut Chicken Fingers with Apricot Sauce

coconut-chickenI think that my city’s parks and rec department has it out for me.  We signed up 3 of our boys to play sports this winter (we actually had 4 signed up, but Boy 2 broke his arm the week before the season started, so that put us down to 3 teams).  Practices can be any night Monday-Thursday.  Guess when ours’ are?  Tuesday night at 5:30, 6:30 and 7:30.  I know I should be grateful none are at the same time, but really did they have to all be on the same night?

This fun new schedule has meant that I need to make dinner by 5:00 and the family eats it at various times over the next hour and a half.  I’ve had to come up with some new recipes that will be good for everyone no matter when they eat.  These Coconut Chicken Fingers that I found on Seeded at the Table have worked out great.  I’ve tried a few tweaks to the recipe.  Here’s what I decided.

AnneOpinion

The original recipe had you use chicken breasts.  I liked the ratio of chicken to breading with chicken tenderloins better and you can eat it with your fingers.  That always gets a thumbs up around here.

I tried dipping it in flour, then egg, and then the coconut mixture.  That wasn’t needed.  I also tried upping the amounts on the seasonings because I thought they seemed a little small.  Turns out they were perfect.

I loved the Apricot/Mustard dip.  It was sweet and tangy and it worked really well with the coconut chicken.  Don’t skip out on making it if you make the chicken!

They give directions for freezing the chicken and recooking later on Seeded at the Table.  I can’t vouch for this because I’ve never managed to have any left over to be able to freeze. 🙂

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Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Beat eggs in a pie dish or bread pan. In another similar pan, mix together the coconut, flour, garlic, salt and pepper. One by one, dip the chicken in the egg and then in the coconut/flour mixture and place on a baking sheet or Silpat. Evenly drizzle butter over all of the chicken. Bake for 35-40 minutes, turning chicken over after 20 minutes. Mix the apricot preserves and mustard together in a small bowl.
Recipe Notes

 

AnneOpinion adapted from Seeded at the Table

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