Monday, December 9, 2013

Peppermint Chocolate Cake

Mmmmmmmmmm!! Peppermint! This icing is sooooo good.  I ate it by itself, shhhh, it was Sunday, so it was calorie free....yeah! That's it! Calorie free Sunday.  The cake was great, too, I'm just not a chocolate fan.  Make this cake to be someones favorite person today!

1 ounce dark chocolate (I used chips)
1/2 cup dutch pressed chocolate
2/3 c hot coffee
1/3 c whole milk...part of the calorie free... :)
1 1/3 c flour
1 tsp baking soda
1/2 tsp salt
10 TBSP butter, soft
1 c packed brown sugar
1/2 c sugar
3 eggs
1 tsp vanilla

1 1/2 sticks butter, soft
6 c powdered sugar
1 1/2 tsp peppermint extract
6 TBSP cream
crushed candy canes for center and topping

preheat oven to 325 F.  Butter(I use Pam with flour) 2 8 inch round cake pans.  COmbine the chocolate chips, cocoa and coffee in a small bowl and stir until smooth, add moil and stir or whisk again.  In another bowl combine the flour, baking soda and salt.  In a mixing bowl beat the sugars and butter until fluffy.  Then add eggs 1 at at time and beat well after each addition. Add vanilla, scrape bowl and beat for 30 seconds.  Add the flour and chocolate alternately beginning and ending with the flour. Divide the batter evenly between the 2 pans. Bake for 35-40 minutes.  Allow to cool 15 minutes  before turning onto a wire rack to cool completely. To make the icing combine the butter, powdered sugar and peppermint extract and beat, add the cream slowly until it is spreadable.  Layer the cake, frosting, sprinkle some crushed candy canes, cake and rest of frosting over all of the cake.  End with the crushed candy canes... Ta da! YUMMILICIOUS!

Thursday, October 10, 2013

Crockpot Apple Butter

This is ridiculously easy and it makes the house smell so warm and 'cinnamony'.  Mmmmmm! Perfect for a Fall day, not that 85 degrees is a typical Fall day....but in Houston it is! :)

3 1/2 lbs of apples....1/2 of that should be Granny Smith.  Peel, core and slice all the apples and put into a crockpot.  To the crock add~
*3 c sugar
2 tsp cinnamon (I thought it was a bit too much)
1 tsp nutmeg
dash of salt
1/2 tsp allspice
1/2 tsp cardamom
3/4 c water or apple juice (I used juice)
Mix all inteh crock pot.  Put on low and let cook about 8 hours.  If it is still runny, take the top off and let cook until thick, stir as not to scorch.
Mash in a blender until chunky or smooth, whatever you prefer.  YUM!
The apples just cooked and not blended are very tasty as well.  The would make a great ice cream topping. Enjoy~

Monday, September 16, 2013

Easy Chocolate Lava Cake

This is super easy to throw together and bake while you are eating and it will be a perfect ending to dinner. It is so rich and the filling is sooooooo gooey. YUM! I am not a chocolate fan, as you know, but this is not overwhelming with chocolate. Bake is....soon!
1 c flour
3/4 c sugar
6 Tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 c whole milk
2 Tbsp canola oil
1 tsp vanilla
1 c packed brown sugar
1 4/3 c hot water
Toppings~ I used cool whip and white and dark chocolate

Combine the flour, sugar, 2 Tbsp cocoa, baking powder and salt in a large bowl and then add in the milk, oil and vanilla. COmbine well.  Spread into an ungreased 9 inch square baking pan.  In another bowl mix together the 4 Tbsp cocoa and brown sugar, sprinkle it over the batter.  POur the hot water over the top and DO NOT stir.  Bake at 350 degrees for about 40 minutes.  Serve warm and top with whatever you like!

Monday, September 9, 2013

Peach Blueberry Crisp

There is nothing like Texas peaches! YUM! We are all moved to Houston and in our new home, finally! I decided to take advantage of some HUGE, ripe, juicy peaches and make a new recipe tonight.  This is ridiculously easy and delish! Try a pile of vanilla bean ice cream!

3 cups fresh peaches (you can use frozen as well) I dip mine in boiling water for a quick second to get the peel loose and then I peel them.
1 cup fresh blueberries (frozen is okey dokey, too)
2 Tbsp brown sugar
1 Tbsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg (yum!)

2 cups vanilla granola
1/4 c melted butter
2 Tbsp
ice cream for top!

Heat the oven to 375 degrees
Spray the bottom and sides of an 8x8 baking dish.  Add the blueberries and peeled peaches to the bottom.  Mix the brown sugar, corn starch, cinnamon and nutmeg in a small bowl and sprinkle on top of the fruit.  Bake 15 minutes.  Combine the granola, brown sugar and butter in another bowl**I will definitely double this next time, who doesn't love the topping?) Sprinkle over the top of the fruit and bake additional 13-15 minutes. Serve warm with ice cream! YUMM! Enjoy~

Thursday, March 7, 2013

Red Velvet Cake

It has taken me sooo long to get this posted.  I apologize. I had the flu virus for over 3 weeks and then basketball here it is....FINALLY!! This cake is great and easy.  The kids ate the whole cake after school, I saved 1 piece for Tony!


2 1/2 cups flour
2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 Tablespoons cocoa powder
1 Tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)*I use buttermilk all the time!*
1 oz. red food coloring *I use a whole bottle*

Preheat oven to 325 degrees. Grease a Bundt pan. Place one cupcake liner in a cupcake tin...this is the CUTE topping! This adds so much to the look of the yummy cake.  In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

1 8 oz. package cream cheese *softened
1/2 cup unsalted butter *softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
approx. 1/4 cup milk *use whole milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake. Crumble cupcake and sprinkle over top of cake. * I do not cover the cake...I drizzle, it is very sweet.  Enjoy~

Monday, January 28, 2013

Super easy potato soup

This is really ridiculous easy and so yummy! Its ben unusually cool here in Dallas so I tried to come up with something that was not my go-to comfort food.  We love potato soup but this is now the new fave!
1 30 oz bag of shredded hash browns
3 14 cans of chicken broth
1 can cream of chicken soup
1/2 c onion chopped
1/4 tsp ground pepper
1 8 ounce pkg of cream cheese*The real deal...none of the fat free stuff here**

Combing all ingredients in a slow cooker EXCEPT for the cream cheese.  Cook on low for 6-8 hours.  About 1 hour before serving add the cream cheese and heat until it is rich and creamy and yummy! I served mine with bacon and cheese...Enjoy~

Saturday, January 26, 2013

Peanut Butter 'n Jelly Bars

Ok! These are a perfect, easy, go-to snack! I can't believe I have never made these.  Try them...soon!
1/2 cup butter, melted
1/4 cup creamy peanut butter, melted
1 c brown sugar
1 large egg
2 teaspoons vanilla
1 1/4 c flour
1/4 tsp salt
1/3 c creamy peanut butter
1/3 c of your favorite jelly *I used raspberry*
Preheat oven to 350 degrees
spray an 8x8 pan with cooking spray

Melt the butter in a microwave bowl, took mine about 45 seconds. Then add the 1/4 c  peanut butter and heat until melted, about 30 seconds.  Stir until butter and peanut butter are smooth and combined well. Add the brown sugar and stir well. Add the egg and vanilla and stir again.  Add the flour and salt and stir only to combine, don't go to town on the stirring here or they will be tough. Pour the batter into the prepared pan, smooth it so it is even in the pan. To the top of the batter add 1/3 c peanut butter in dollops all around the pan. Do the same thing with the 1/3 c jelly and then use a knife to marble the topping, not a lot though.  You want it pretty not gross looking. Bake for 27 minutes, about. Dn't over bake, so watch it about the last 3 minutes. Cool and eat! Seriously yummy snack! Enjoy~

Monday, January 14, 2013

Apple Cinnamon Oatmeal in the Crock pot!

It is sooo sold here in Dallas....I made this Apple Oatmeal in the crock pot last night and it was a warm and yummy breakfast! I don't have a photo as it was eaten too fast by the kids when I dished it up....I will post a pic when I make it again!

Apple Cinnamon Oatmeal
2 sliced apples
1/3 c brown sugar
1 tsp cinnamon
Put all in the bottom of the crock pit.
2 c oatmeal
4 cup water
Put on low all night....I added 2 cinnamon sticks to the top as well. This morning I added a it more brown sugar and stirred it up then served it with cream.....SUPER EASY!!