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.

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

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!

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Most macaroons I’ve known contain coconut, but these aren’t your typical Italian  macaroon.  They are  French-style Macarons.  Instead of coconut, the ‘cookie’ part of this macaron contains almond flour, sugar and egg whites.  They come out as a more chewy cookie with a nice outer layer of crispness.  I used the same frosting recipe that I made for September’s Daring Baker’s Challenge here,  to fill these little things up.  The result, delicious!  I thought they were best after they sat in the fridge for a few hours, but eaten at room temperature, that way the buttercream had time to set.  Otherwise, when you bit into them right after being filled, the buttercream seemed to ooze right out. 

I’ll be honest with you and tell you that it took me two tries to make this cookie.  The first time I didn’t get the ‘feet’, that you should see in the picture, on the bottom of my cookie.  The reason was because I measured the ingredients by weight instead of measuring cups, last time I do that.  So I was pretty excited to see my ‘feet’ on this second batch of cookies.

Macarons

Ingredients:

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen. Ami’s note: My yield was much smaller than this. I produced about two dozen filled macaroons.

Have you ever made mashed potatoes in your crockpot?  I haven’t…up until now, and I think I’m going to do it again and again.  I found this recipe at A Recipe a Day by Nancy.  Super quick, super easy.  I started my Sunday morning chopping up the potatoes and garlic and tossing them into the crockpot.  After church, I started mashing and adding the remaining ingredients and kept them hot in the crockpot until dinner time.  The family loved these.  My husband mentioned that he felt like he was eating at an up-scale restaurant when he ate them, along with one of his favorites, blackened bone-in pork chop.  Hey, it was his birthday, he deserved a good dinner!

I doubled the below recipe and the potatoes fed 8 adults plus about 4-5 more servings of leftovers.

Crockpot Garlic Smashed Red Potatoes

3 lbs red potatoes

4 garlic cloves, minced

2 Tbsp olive oil

1 tsp salt

1/2 cup water

1/2 cup cream cheese with chives and onions (from 8 oz tub)

1/4-1/2 cup milk – I used full amount, don’t want those potatoes too dry, although you don’t want them runny either…

Halve or quarter potatoes as necessary to make similar size pieces.  Place in a 4 to 6 quart crockpot.  Ad garlic, oil, salt and water; mix well to coat all potato pieces.  Cover and cook on high for 3-1/2 to 4-1/2 hours or until potato pieces are tender.

With a fork or potato masher, mash potatoes and garlic.  Stir in cream cheese until well blended.  Stir in enough milk for soft serving consistency.

Serve immediately, or cover and hold in slow cooker on low for up to 2 hours.

Save any leftovers and reheat in the microwave the next day, adding milk if needed.

Serves 4-6

Recipe from Nancy at A Recipe a Day

***I’m very hesitant to put up a picture of these potatoes ONLY because I took them when they were cold, they look kind of dryish in the picture, and that’s why you add more milk when you reheat the leftovers!***

Someone in the family had a birthday, and it wasn’t me…so of course I had to make a birthday cake.  My Snickers Cheesecake was actually requested but due to time and ingredient constraints, that wasn’t possible.  I decided to try Smitten Kitchen’s  Best Yellow Layer Cake.  I liked the cake a lot.  The frosting…was ok.  It was probably the type of chocolate I used, I think I would have used more semi-sweet chocolate than bittersweet next time, if I decide to make it again.  Or it could have been the other ingredients.  If you don’t like a real sweet frosting, this may be the recipe your looking for!

Best Yellow Layer Cake

4 cups plus 2 Tbsp cake flour (or all purpose)

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 sticks (1 cup) unsalted butter, softened

2 cups sugar

2 tsp pure vanilla extract

4 large eggs, at room temp.

2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans (one 10-inch  class=”hiddenSpellError” pre=”10-inch “>springform) and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.  Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes (45-55 min. in 10 inch springform). Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting

 Makes 5 cups of frosting, enough to frost and fill a two layer 9-inch cake

15 oz semisweet or bittersweet chocolate, chopped (I used 9 oz bittersweet and 6 oz semisweet)

1 1/4 tsp instant espresso (opt, but brings out chocolate flavor)

2 1/4 cups sour cream, at room temp

1/4 to 1/2 cup light corn syrup

3/4 tsp vanilla extract

Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.

Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.

Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again

Recipe from Smitten Kitchen

As promised, here is another crockpot recipe.  Another easy meal that you put together in the morning or night before, start it up in the morning and sit down to dinner that night without spending a ton of time in the kitchen.  The recipe came from the Bethel C.R.C.’s Mops cookbook (my mom’s church). 

Italian Beef in Crock Pot

1 envelope dry onion soup mix

1 tsp oregano

1 tsp red pepper flakes (or less if you don’t like a nice amount of spice to your foods)

1 tsp basil

1 tsp dried parsley

1 clove garlic, minced

3/4 cup water

3 lb english roast

Combine soup mix, oregano, red pepper, basil, parsley, garlic and water in the crockpot.  Place roast on top of mixture.  Cover and cook on all day, according to your crockpot options.  Shred the last hour or when you get home and let simmer in juice.  Serve on Italian rolls.

It’s that time of year again, to start getting out those casserole and crockpot recipes!  I really wished I took more advantage of my crockpot.   I’ve used it twice in the last two weeks (which is a lot for me) and it has been wonderful coming home to my kitchen that smells like someone has been cooking in it all day AND dinner practically already on the table after a long day at work.  You want to know what I made?  Well, the first was White Chicken Chili the second…you’ll have to come back to find out soon!

Back to my pizza casserole.  I kind of threw some stuff together for this one.  I looked at a few of my church cookbooks that had similar recipes but didn’t follow one to the T.  It was good, I liked it.  I think my husband’s (soon to be daddy!) taste buds got confused with the pepperoni taste, but he ate it :)

Pizza Casserole

Serves 5-6

8 oz Whole Wheat Wide Egg Noodles

1-2 jars Spaghetti Sauce

1 lb ground beef

Pepperoni, chopped up

Mozzerella Cheese

Onion, diced – Optional

Brown ground beef and onion; drain fat and add chopped pepperoni. 

Cook pasta according to directions on your box, drain. 

Mix the spaghetti sauce with the cooked ground beef mixture and add the pasta, mixing thoroughly.  Dump into a 8×8 or larger dish and spread desired amount of cheese over the top. 

Cook at 350 for 30-40 minutes or until cooked through.

This cake is delicious!  It is so moist and lasts for at least 4 days without loosing any of the moistness!  Everyone who I got to share this cake with loved it.  The cake itself wasn’t real sweet, but the frosting, which was very sweet, complimented it perfectly. 

I really hesitate to tell people what I would change about a recipe, because then I think some of you may not believe me how good it really is.  But I think with almost every recipe, I could make one or two changes to try to make it even better.  With this cake, the only thing I would do is cut the amount of powdered sugar in the frosting.  I think that’s what made the frosting so extremely sweet, unless of course I would cut the amount of frosting I put on the cake, if that’s what I decide, I think the sweetness in the cake would be balanced nicely.

The recipe came from The Pioneer Woman.  She hasn’t actually made this cake to date, but it sounded like she was going to in the future.  She received the cake (and recipe) from a member of her church. 

Billie’s Italian Cream Cake

Cake:

1 cup buttermilk

1 tsp baking soda

1 stick butter

1  cup vegetable oil

2 cups sugar

5 eggs, separated

3 tsp vanilla

1 cup flaked coconut

1 tsp baking powder

2 cups all purpose flour

Frosting:

2 8-oz pkgs cream cheese

1 stick butter

2 tsp vanilla

1 2-lb pkgs powdered sugar

1 cup chopped walnuts (I omitted)

1 cup sweetened, flaked coconut

Preheat oven to 350 degrees.

Grease and flour three 9-inch road cake pans.

Beat egg whites until stiff, set aside.

 Cake:

In a large bowl, cream together butter, oil and sugar until light and fluffy.  Mix in the egg yolks, vanilla and coconut.

In a separate bowl, mix flour, baking soda and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients.

Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 Tbsp sugar.

Bake in a preheated oven for 20 to 25 minutes or until toothpick comes out  clean.

Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

In a medium bowl, combine cream cheese, butter, vanilla and powdered sugar.  Beat until light and fluffy.  Stir in chopped walnuts and sugared coconut.  Spread between layers and serve.

 Recipe from The Pioneer Woman

I love waffles.  Especially pecan waffles piled with fresh blueberries, as you can see here.  Saturday morning just isn’t the same with out ‘em.  Mmmm… 

Waffles

2 large eggs

2 cups all-purpose flour

1 3/4 cup milk

1/2 cup vegetable oil

1 Tbsp brown or white sugar

4 tsp baking powder

1/4 tsp salt

chopped pecans *optional

Heat waffle iron.  Beat eggs in a large bowl with hand beater or wire whisk until fluffy.  Beat in remaining ingredients just until smooth.

Pour a scant 2/3 cup batter onto center of hot waffle iron (your waffle iron might take more or less batter, I suggest you check the manufacturer’s directions for your iron).  Close lid of waffle iron.  Bake about 5 minutes or until steaming stops.  Carefully remove waffle.  Serve immediately with syrup and fresh berries if desired.

**I dropped in some chopped pecans over the batter before closing the lid for my pecan waffle.

Makes 6 7-inch round waffles

Recipe from 2000 Betty Crocker Cookbook