1 c. all-purpose flour 2 tsp. baking powder 6 T. butter 2 oz. semisweet chocolate (or 1/3 c. chocolate chips) 1 c. sugar (2/3 c. and 1/3 c.; added separately) 3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder) 1 Tbs. vanilla exxtract 1/4 tsp. salt 1/3 c. milk 1 egg yolk 1/3 c. brown sugar 1 1/2 c. hot water whipped cream or ice cream
Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings. I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.
1 medium red pepper
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.
3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away.
Serve with baguette slices toasted and butter. From Jill Kramer
1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)
This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!
*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!
(shown above: snickers apple from Rocky Mountain Chocolate Factory)
Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!
2 cups brown sugar, packed
1 cup karo syrup
1 can sweetened condensed milk
1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)
Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet
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This is my online recipe book, a place for me to store my recipes so I can find them easily. I don't claim that I have invented them all, but some of them I have! I've tried to give credit to the original source when I can remember.
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