Chocolate-Cinnamon Bundt Cake w/ Mocha Icing November 23, 2009

I saw this recipe in one of the last Bon Appétit magazines that I received and I knew I would love it, with the combination of the unique flavors in a chocolate cake.  Sure enough, it was delicious! 

If you’re looking for a fun unique dessert, give this one a try!

Chocolate-Cinnamon Bundt Cake w/ Mocha Icing

1 cup boiling water
1/2 cup natural unsweetened cocoa powder
4 teaspoons instant espresso powder, divided
2 cups unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 1/2 cups (packed) golden brown sugar, divided
1 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
1 1/4 cups mini semisweet chocolate chips, divided
1/4 cup (1/2 stick) unsalted butter, room temperature

Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Recipe from Bon Appétit

Easy Veggie Pizza November 15, 2009

Easy Veggie Pizza

2 cans refrigerated crescent rolls or crescent refrigerated seamless dough sheets

1 pkg cream cheese, softened

1/2 cup sour cream

1 tsp dried dill weed

1/8 tsp garlic powder

1/2 cup small fresh broccoli florets

1/3 cup quartered cucumber slices

1 plum tomato, seeded, chopped

1/4 cup shredded carrot

Heat oven to 375 degrees F.

Unroll both cans of crescent rolls/sheets and place in an ungreased 15×10x1 pan pressing the dough on the bottom and up the sides to form the crust. 

Bake 13 to 17 minutes or until golden brown.  Cool completely, about 30 minutes.

In small  bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over cooled crust.  Top with veggies.  Serve immediately or cover and refrigerate 1 to 2 hours.  Cut into 8 rows by 4 rows.

Recipe from Pillsbury

It’s been a while… November 10, 2009

but that doesn’t mean I haven’t been in my kitchen lately!  I’ve been busy making some goodies, in between a quick trip to Canada to visit my new nephew, a home party, baby names, baby furniture, baby appointments and taking it easy to watch The Curious Case of Bennjamin Button (the first movie my husband and I have watched in a l-o-n-g time, and I would recommend it, good movie! — yes, I did fall asleep three-forths the way through, but I did finish watching it!)

Back to the goodies, most likely what you came for… 

Recipes to come soon!