Chocolate Covered Cherry Cake

My friend Amanda gave me this recipe, it truly is one of the easiest, best chocolate cakes I have ever tasted! Don't let the "cherry" part throw you, you can only subtly tell it's there--but something about the cherries make this cake super moist and give it a richer flavor.
It is amazing, hope you'll try it! Amanda, thank you for sharing this!!

Cake:
1 box devil food's cake mix
1 can cherry pie filling
2 large eggs
1 tsp almond extract

Glaze:
1 C sugar
1/2 C butter
1/3 C whole milk
6 oz semi-sweet chocolate chips

Directions:
1. For cake:  preheat oven to 350 degrees. Lightly grease 13x9" pan with cooking spray. In a large mixing bowl, combine all cake ingredients. Mix on low with electric mixer for 1 minute, scrape sides of bowl & continue mixing on medium speed for another 2 minutes. Pour into prepared cake pan & bake for 30-35 minutes or until cake springs back.
2. For glaze:  combine first 3 ingredients in a small saucepan over medium-low heat, stirring constantly to a boil. Remove from heat & stir in chocolate chips. Stir glaze until smooth & pour over warm cake.
Cool cake for 20 minutes before serving to allow the glaze to firm up.

Banana-Chocolate Chip muffins

I've been making these every few weeks from that Devi Titus Home Experience book (& getting that giant book out every time I need this recipe!) I decided it'd be easier to type it here so I could print it off--Also, thought I should share this great recipe b/c it's one of the best banana/bread recipes I've had!

Ingredients:

3-4 ripe bananas

1 C sugar

1 egg

1 1/2 C flour

1/4 C melted butter

1 tsp baking soda

1 tsp salt

1 C chocolate chips

Directions:

Preheat oven to 325 degrees. Spray a 9x5x3 loaf pan or muffin tins.

Mash bananas in a lg bowl, add remaining ingredients & mix well.

Pour batter into pan & bake for 1 hour (if baking in loaf pan). 20 minutes(approximately) if using muffin tins.

Reese Cup Candy

Don't hate me for posting this recipe. :} I already hate that I stumbled across it and felt compelled to make it! (I also attempted to half mine) but below is the full recipe.

1 1/2 C graham cracker crumbs

1 box powdered sugar (fyi this is roughly the equivalent of 3 3/4 C)

1 1/2 C peanut butter

2 sticks margarine or butter, melted

Mix all ingredients well and press into 9x13 pan. Melt 6 ounce package chocolate chips. Pour over crust. Cool and let chocolate set. Cut into squares

Tammy Treats?!?

These are an easy dessert and super yummy! Basically it is a chocolate peanut butter Rice Krispie treat. Our friend Tammy S. used to make something similar (I need to get her exact recipe too :}) whenever we had care group we were always excited when Tammy brought these! I think somewhere along the way we nicknamed them Tammy Treats.

Definitely not helping the biggest loser challenge out here! ;) Oh well, enjoy!

1 cup Karo Syrup

1 cup Peanut butter (do not use reduced fat)

1 cup sugar

Rice Krispie cereal

1 bag semi sweet chocolate chips

Heat the first 3 ingredients together in a sauce pan and pour over 6 cups of rice krispies. Put mixture in 9x12 pan. Pour a bag of chocolate chips over top and let melt. That's it!

Chocolate Chess Pie

This lovely recipe was in my Family Fun magazine 2009 issue. I had company in town this past weekend (always a good reason to make a guilty pleasure dessert, right? :)) This pie was quick and easy to make and it actually tastes as good as it looks!

Ingredients:

Your favorite 9-inch deep dish piecrust (buy or make your own)

1/2 C (1 stick) unsalted butter, cut into pieces

4 oz bittersweet chocolate, coarsely chopped

1 1/4 C sugar

1 TBS fine yellow cornmeal

1/4 tsp salt

1/4 tsp cinnamon

3 large eggs, at room temperature

1 large egg yolk

1/4 C milk

1 1/2 tsp vanilla extract

Vanilla ice cream or whipped cream (optional)

Directions:

1. Prepare your pie crust & preheat oven to 325 degrees

2. Put the butter in the top of a double-boiler set over, but not in, slow-simmering water OR place a heat-safe glass or metal bowl in a similarly sized pot (I don't have a double boiler so I tried this second method & it worked well). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.

3. In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs & yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth & pour the filling into the piecrust.

4. Place the pie on the center oven rack & bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. (I made homemade whipped cream--so easy, use a mixer to blend 1/4C sugar with 1/2 pint of heavy whipping cream--mix it until fluffy...yum!!)

Enjoy!

White Chocolate Popcorn

Another hit from the other night was the White Chocolate Popcorn. It is also super easy to make.

Ingredients:

microwave popcorn

white chocolate squares (use the pre-cut 2 oz. squares found on baking aisle)

When it’s just me and Wade, I use a 100-calorie small popcorn packet and (1) 2 oz. square of chocolate. That’s a perfect amount for just us. Or you can use a regular size packet of popcorn and (2) 2 oz. squares, which will serve 4+ people.

Directions:

• Pop the popcorn according to directions.
• Melt the white chocolate square in the microwave 30 seconds at a time (usually 3 times). I also cut up the square before I put it in the microwave, so it melts easier and more even.
• Put half of popped popcorn in a plastic tub with lid.
• Pour half of melted chocolate over the popcorn.
• Pour rest of popcorn on top and remaining melted chocolate on top of that.
• Cover tub with lid and shake it up good to evenly distribute the chocolate.
• Pour all of it out and onto wax paper.
• Let sit for about 10 minutes to dry.
• Enjoy and be prepared to be addicted!

I used this as Halloween treats for Tate’s preschool teachers and will use them as little Christmas gifts for our neighbors. It’s easy to put in plastic goodie bags with a cute ribbon.

Chocolate Dump-It Cake

This is the best chocolate cake I have ever tasted. My husband Hank heard about it on NPR and looked up the recipe. Sort of time consuming to make, but worth every minute. Here is the recipe, and there are a few helpful hints at the end.

Chocolate Dump-It Cake
Adapted from Judith Hesser

My mother did all of her baking late at night, after we were in bed. Around one in the morning, the aroma of this cake would begin wafting up to our bedrooms. Then we'd watch her frost it while we ate breakfast.

2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon semi-coarse sea salt or kosher salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature

Directions
1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15 to 20 minutes.

2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)

3. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky, so if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.

4. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it's ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth. Taste some! It's good.

5. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.

Makes 10 servings. (My mother kept it in the fridge, and it is sublime even when cold.)

Hank's Helpful Hints
*Your batter will ooze over the edge of a 9-inch springform like hot lava. That cookie sheet on a lower rack is a good idea.
*If you don't have a double boiler, make your own by nestling one small saucepan into another.
*Go ahead and use two cups of chips and sour cream even if you're not going to layer the cake. Nobody will complain if your cake sits under a full inch of decadent icing.
*Good luck equalizing the temperature of the sour cream before the chocolate hardens. Don't fret if the icing turns out lumpy-your cake will be ugly but still dang delicious.
*If you forget all about the eggs, pray real hard and everything should be all right.

Cracker Candy

from Southern Living Magazine (a long time ago!). Lana, hope you enjoy making some!

2 1/2 cups Ritz crackers (crushed/crumbled -- I put them in a large ziploc and run my rolling pin over it)
3/4 cup butter
3/4 cup brown sugar
2 cups milk chocolate chops
chopped pecans (optional)

Place crackers in lightly greased foil-lined 9x13 pan

Bring butter and sugar to a boil in a saucepan. Cook, stirring constantly for 3 minutes. Pour over crackers.

Bake at 350 for 5 minutes. Turn oven off.

Sprinkle chocolate chips over crackers and let stand in oven for 3 minutes. Spread evenly.

Top with broken pecans (optional).

Cool and break into pieces. Store in refridgerator.

Chocolate "Souffle" Cake

The tip on adding coffee reminded me of this yummy recipe. This is really easy and every one always loves this cake. It is so good served warm with whipped cream (preferably the real deal)!

Chocolate “Souffle” Cake
Family Circle Oct. 15, 2003, “Cake Mix Magic”, pg. 152

1 box (19 ounces) dark-chocolate cake mix
3 ½ c. strong brewed coffee (decaf is fine)
3 large eggs
3 Tbsp. vegetable oil
¼ cup freeze-dried coffee crystals
½ cup semisweet mini chocolate chips
¾ cup packed dark brown sugar
¼ cup unsweetened cocoa powder
Confectioner’s sugar, for dusting

Heat oven to 350°. Coat oval or rectangular baking dish (3-quart) with nonstick cooking spray.

In bowl, combine cake mix, 1 cup brewed coffee, eggs, oil and dried coffee. Beat on low until moistened, 30 seconds. Increase speed to medium-high; beat 2 minutes. Stir in chocolate. Spread in prepared dish.

Bring remaining 2 ½ cups brewed coffee to simmer. Sprinkle brown sugar and cocoa over batter. Pour hot coffee over top. Transfer dish to oven.

Bake in 350° oven until top is puffed (center still jiggly), 40 minutes. Transfer to rack; dust with sugar.

Serve warm cake in bowls topped with whipped cream.