How Cool are These?

Click HERE to look up close to all of them. Scroll down to October 5th.

Crockpot Cake

Well, I must be going through a chocolate something phase or maybe I am trying to redeem myself for the mug cake but I have heard of this Crockpot Cake from several sources and finally was gifted the receipe from Cjane - so fate it is and therefore I bake.



By the by, its been posted on Cjane that Mr. Nielson was able to visit Stephanie in her room the other day - please go read her love story post - goosebumps people - and just another reason to celebrate with cake.

1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings (if you plan on sharing).

Glen was wondering how to get it out of the crockpot and I said I did not think that far - but I think I might just dive in with a large spoon.

Good Ol' No Bakes

My mom used to make these and then for years I had forgotten about them until one day at a potluck it was like seeing an old friend. I tried to capture a picture that did not look like a pile of "you know" but realized they are a cookie that tastes better then they look.

2 cups Sugar

4 T. cocoa

1 stick of butter

1/2 cup milk

1 cup peanut butter

1 T. Vanilla

3 cups Oatmeal

In a Sauce pan melt butter, sugar, cocoa and milk

Boil for 1 minute

mix in Peanut Butter (till dissolved), Vanilla and Oats

Drop or Plop on wax paper

...and if that is not enough chocolate for you on this fine friday, then try this receipe I am trying tonight.

Coffee mug chocolate cake

(receipe sounds similar to my chocolate molten cake so I shall investigate)

1 Coffee Mug

4 tablespoons flour(that's plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional) - or in my case - DUH!!

Small splash of vanilla - or in my case small pour

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in milk and oil and mix well. Add the chocolate chips (if using- again refer to above) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (anyone know how to set that?)

The cake will rise over the top of the mug, but don't be alarmed!-Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 (thighs?)

-Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Amen sisters!!!!

Get your Oats

What better way to get your Oats, but in the form of a cookie. I love oatmeal cookies, without raisins and of course with chocolate chips. The problem though with my receipe is that the cookies were a bit on the dry side - that was until I visited my Aunt Peg in Alpena, Michigan and discovered the secret: Intstant Vanilla Pudding. Just for shins and grins I also tried Instant Chocoloate Pudding and the results were the same - moist. So here is the wonderful receipe:

1 1/4 cup unsifted flour

1 tsp. baking soda

1 cup softened butter

1/4 cup granualted sugar

3/4 cup brown sugar

1 package of Instant Vanilla Pudding (4 serve size)

2 eggs

3 1/2 cup Oatmeal

Combine sugars, pudding mix & butter till creamy

add Eggs

add flour and soda and stir in oatmeal

* Chocolate chips always optional in my house, as many or as little as your heart desires

350 degrees for 10-12 minutes.

and it looks like I will be passing the receipe on

Da Balls

I got this receipe from Bakerella, (january 2008) she calls them oreo truffles. I have made them 2 times now and they are delicious so I am sharing the receipe here and a few things I learned.

1 package of oreos

1 block of cream cheese at room temp

1 bag of white chocolate candy melts

In a food processor or ziploc bag, crush the full oreo cookie

Mix in the cream cheese with the cookie crumbs

till it is like a cookie dough consistency (best to use a mixer vs a spoon)

roll into balls and put into freezer for at least 1 hour

Melt the candy melts and dip the balls into the chocolate and then

onto a cookie sheet to cool.

A few things I learned:

1. Bakerella uses chocolate bark, but here in Anchorage that is a seasonal item and so I had to use the candy melts - I will be stocking up on bark this next holiday.

2. If you want to add color to the balls, like I did for Memorial day (blue & red) the food coloring clumps up the candy melt chocolate and ruins it - best to just buy the colored melts.

3. Using nutter butters are just as yummy

4. Making small balls gives those watching their "treats" an option, plus they are a bit easier to dip in the chocolate.

5. My friend Gary would not eat the "blue balls"

6. I still need to work on my dipping skills as Bakerella's versions are so well done, but they taste the same.

7. Best to sample at any stage of creation for testing purposes of course.

Banana Bread Receipe From Mom

Banana Bread has got to be the best quick bread out there. I have sampled so many versions of the receipe and compare all of them to mom's. No one beats her receipe and I am so thankful I have it to give me the "smell memory" of the home when she was there making the bread. One thing I like about this receipe is it only takes one bowl - you add everything in this order and mix as you go. I have tried it in a bowl with a spoon and in a mixer and there really is no difference. I have tried to add more bananas thinking that more is better - nope, the breads came out flat and I don't even sift the flour. Enjoy - and thanks Betty Bennett.

1/4 cup sugar

1/2 cup oil

2 eggs

1 tsp. Vanilla

1 cup bananas (3-4)

1 3/4 cup flour

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1/3 cup water

350 degrees for

1 hour if in one loaf pans

50 minutes if small loaf stoneware (picture)