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Molten Chocolate Cake in a Slow Cooker

Saturday, February 6th, 2010

chCakeCrockThis cake is very similar to a chocolate soufflé, only it’s made in a slow cooker! If your slow cooker is hard to clean, you may want to cook this in an oven-proof container (just make sure it fits before hand).

Molten Chocolate Cake is something I will make again, and again. I should just be sure to make it when we have guests over so my husband and I don’t eat the whole thing ourselves. Oops.

Ingredients:

1 cup all-purpose flour
2 teaspoons baking powder
4 tablespoons butter
3 ounces semi-sweet chocolate (or 1/3 cup chocolate chips)
1 cup brown sugar
3 tablespoons plus 1/3 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1/3 cup milk
1 egg, beaten
1/3 cup sugar
1 cup hot water

Method

  • Grease the inside of a 2.5- to 5-quart slow cooker with butter (or oil).
  • Mix together the flour and baking powder in a large bowl and set aside.
  • Melt the butter and chocolate. Using a microwave, heat for 30 seconds at a time or use a double boiler to melt chocolate. Once melted, mix well.
  • To the butter/chocolate mixture, add brown sugar, 3 tablespoons of cocoa, vanilla extract, almond extract, salt, milk and egg.
  • Add mixture to the flour and combine until well mixed.
  • Pour the batter into the prepared slow cooker. Make sure to spread it evenly.
  • In a medium bowl, whisk together the sugar, 1/3 cup of cocoa and hot water. Mix until the sugar is dissolved.
  • Pour the mixture over the batter in the slow cooker. This is the good gooey part.
  • Cover and cook on high for 1 to 2 hours (if you are using a smaller cooker, the time will be closer to 2 hours).
  • It will be done when the cake starts to pull away from the sides. The cake should be moist, with pockets of molten chocolate (yum).
  • When it’s done, turn off the power and remove the lid. Let it cool for 15 minutes. Scoop out and serve it in bowls.

It is best served warm. Serves six to eight.

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Posted in Sweet Stuff, recipes | 5 Comments »

Chocolate and Orange Oatmeal Cookies with Walnuts

Sunday, January 3rd, 2010

oatmealCookiesI think of this as my secret recipe. I guess it isn’t a secret any more! It’s a great cookie for a snowy winter day.

Ingredients
2 sticks of unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
Zest from one orange
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup semi-sweet chocolate chunks (or chocolate chips)
1 cup walnuts, chopped

Method

  • Heat oven to 350° F.
  • In large bowl, beat butter, sugars and orange zest until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, chocolate chunks and walnuts; mix well.
  • Drop dough by rounded tablespoonfuls onto an ungreased or parchment-lined cookie sheet.
  • Bake 10 to 12 minutes or until light golden brown. Cool for a minute on the cookie sheet, then remove to wire rack. Cool completely. Store tightly covered.

Makes about three dozen.

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Last year’s New Year’s resolution: Spicy Dark-Chocolate Pudding

Saturday, January 2nd, 2010

Last year’s New Year’s resolution: eat pudding every day…Spicy Dark-Chocolate Pudding

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Spicy Hot Chocolate Mix

Sunday, December 13th, 2009

hotchocolateThis makes a great winter gift by itself, or you can wrap it up with a couple of cute mugs. Add some homemade marshmallows for a real treat.

Ingredients
2 1/4 cups cocoa powder
2 1/4 cups semi sweet chocolate (chips or chunks)
1 1/2 cups sugar
1 tablespoon ground cinnamon
1/4 teaspoon (or more) cayenne pepper (Note: I use 1 teaspoon for a rather spicy brew)

Method

  • If using chocolate chunks, grate into fine pieces. This can be done with a knife or with the grater attachment on your food processor. If using chocolate chips, skip this step.
  • Place all ingredients in food processor and blend. (Note, you can also just mix this by hand.)
  • Divide into three 2-cup portions.

Makes three gifts.

Instructions to include with the gift:
Add 1/4 cup hot chocolate mix to each cup of milk.
Stir, heat, then drink.

Go to www.anhourinthekitchen.com/gifttags to download a pdf gift tag with instructions to include with the gift.

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Posted in Food for Gifts, Sweet Stuff | 2 Comments »

Homemade Vanilla Extract

Monday, November 30th, 2009

I love finding recipes for things that I thought you could only buy in a store. I especially love them when they are easy and better than what you can usually find. All you need to make vanilla extract is a few vanilla beans, vodka and a little time to steep.

You can find whole vanilla beans in gourmet or health food stores that have a good spice section. You can also buy them online. I used three Madagascar Vanilla Beans (touted as the world’s best) that our friends Suzanne and Paul gave us.

Here’s how to make it:
-2-3 vanilla beans; slice them down the middle length-wise
-Place them in a jar
-Add 1 to 2 cups of vodka (enough to cover the beans); I also added a half a cup of bourbon (ymmm)
-Cover tightly and store in a dark cabinet
-Shake every couple of days
You will see the color start to change in a day or two. In about two weeks, the extract will be ready to use. Strain if desired, but the longer the beans steep, the better the vanilla. I don’t strain mine.

Simple, right?

You can keep the same vanilla beans going for years. Just keep topping off with more vodka. Pretty cool.

Start a bottle now and have it in time for your holiday baking. Add a pretty ribbon and you got yourself a dandy homemade gift.

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Posted in Food for Gifts, Sweet Stuff, recipes | 11 Comments »

Sweet Potato Cookies with Maple Cream Cheese Frosting

Saturday, November 21st, 2009

swpotcookiesThese delicious cookies are a good way to sneak a little bit of veggies into dessert. I bet no one will be able to tell that they are getting a healthy shot of vitamin A.

Ingredients:
11/4 cups all-purpose flour (substitute whole wheat for half if you want a healthier cookie)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
11/2 teaspoons baking powder
11/2 teaspoons baking soda
1/2 teaspoon salt
1 stick butter, room temperature
3/4 cup granulated sugar
1 egg
1 tablespoon molasses
1 teaspoon vanilla extract
11/2 cups peeled and finely grated sweet potato (a food processor makes quick work of this)
2 teaspoons grated orange zest
1/4 raisins  or walnuts or both (optional)

Method:

  • Preheat oven to 400º F.
  • In a medium-sized mixing bowl, sift together dry ingredients and set aside.
  • Beat together butter and sugar. Add the egg, molasses, vanilla extract, sweet potato and orange zest.
  • Carefully fold dry ingredients into butter-sugar mixture.
  • Drop spoonfuls of dough onto parchment-lined cookie sheet.
  • Bake for 12 to 15 minutes or until a deep golden brown.
  • Transfer to a wire rack to cool.
  • Top with cream cheese icing right before serving.

Cream Cheese Icing

I could eat this with a spoon. Who am I kidding? I have eaten this with a spoon!

Ingredients:

8 ounces cream cheese, room temperature
1/4 cup maple syrup

Method:

  • In a large mixing bowl, using an electric mixer, blend cream cheese and maple sugar until well blended.
  • Increase the speed to high and mix until fluffy.
  • Keep refrigerated until ready to use.
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Posted in Sweet Stuff, recipes | 2 Comments »

Swedish Apple Pie

Tuesday, November 3rd, 2009

Please welcome guest blogger Christine Verleny.

christinespieI am a baker, I am.

I have always been surrounded by amazing chefs – Dori, Kara, Ellen and my ex-husband Jeff. I gained 20 pounds while married, the evidence of a well-fed life.

All of these folks (sorry guys) dim in comparison to my Grandma Tommie. Tommie Augusta Ruby Pearl Jesser to be exact. She was a force in the kitchen. An empty fridge? Not a problem, let me combine a few things and create an amazing meal.

As good as her food was, it was her baking that could bring you to your knees. Chocolate chip cookies, snickerdoodles, peanut butter cake with homemade chocolate frosting, and cheesecake were her finest baked goods. I have memories of my Grandma, cigarette hanging from her mouth, stirring up something delicious with her favorite wooden spoon. (I inherited that spoon after she died at the age of 92.)

I am lucky I have had chefs in my life, because I am a baker. It is my favorite thing to do in the kitchen. Thank you Grandma Tommie.

The first year Kara, Ellen and I went apple picking, I was confronted with an enormous bag of apples, freshly picked, and I knew I wanted to do something different, something that would not require me to make a crust. I dove into my roommate’s cookbooks and found the recipe for Swedish Apple Pie. Apparently, the Swedes hate making crusts.

The recipe is quick, easy and delicious. Use any apples you enjoy. Denser apples may not breakdown as much, but the different textures are wonderful when mixed. I have discovered that each time I bake this, it turns out slightly different and that is fine with me.

Swedish Apple Pie
Preheat: 400ºF

Fill deep pie pan (or an 8 x 8 square pan) 2/3 full with sliced apples.
Mix: 1 TBSP of sugar (optional) and 1 TSP cinnamon and sprinkle over apples.
Mix together:
1 cup sugar
1 cup flour
1 sticks butter, melted
1 egg
1 cup nuts – optional
Make sure the butter is slightly cooled before adding to the mixture (or it will cook the egg).

Pour batter over apples and bake for 45 minutes until golden brown.

Please enjoy with a big scoop of vanilla ice cream. That will make me happy.

headshotchristine

Christine is an actor and jewelry designer, living in New York City.

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Posted in Guest Bloggers, Sweet Stuff, recipes | 5 Comments »

Maple Molasses Popcorn Balls

Friday, October 30th, 2009

My sister gave me this recipe. She altered the recipe she found by changing the syrup to 3/4 cup honey and the sugar to 1/4 cup brown sugar. Experimenting with recipes must run in the family, because I altered her recipe.

Ingredients:

1/4 cup cooking oil (I use olive oil)
1/2 cup popcorn
1 cup sugar
1/2 cup water
1/4 cup maple syrup
1 tablespoon molasses
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract

Method:

  • Place oil in four-quart kettle. Add a few popcorn kernels in the pot, cover with a lid and heat over a medium heat. Once you hear the kernels pop, add the rest of the popcorn. Shake the pot frequently until popping stops.
  • Transfer popcorn to large bowl. I scoop out the popcorn from the top. This helps keep the unpopped kernels out of the popcorn balls.
  • In a medium saucepan, combine sugar, water, syrup, vinegar and salt. Bring to a gentle boil and cook for five minutes on medium high (or heat until mixture reaches 235º F). Remove from heat and stir in vanilla. Pour over popped corn, tossing gently to coat.
  • When mixture is cool enough to handle, firmly press a handful of popcorn into a ball with buttered hands. If the balls aren’t sticking together, let it cool a bit more. Cool completely on waxed paper.

Makes about 10 popcorn balls

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Posted in Snacks, Sweet Stuff, recipes | 4 Comments »

Caramel Apples

Tuesday, October 27th, 2009

caramelapplesNo need to unwrap a gazzilion little caramel candies, this homemade caramel sauce whips up in a snap!

This recipe is adapted from Martha Stewart. She suggests in place of a wooden popsicle stick to use a twig to hold the apple. I decided to go this route not merely because it makes the apples so darn cute, but because I didn’t have any popsicle sticks. Trees, I have.

Ingredients

6 wooden popsicle sticks or firm twigs
6 small apples, any variety, stems removed
1 cup heavy cream
1 cup granulated sugar
1/4 cup molasses (or corn syrup)
2 tablespoons unsalted butter

Method

  • Insert sticks into tops of apples.
  • Bring cream, sugar, molasses (or syrup), and butter to a boil in a saucepan over medium-high heat. Cook until mixture reaches 245ºF, about 10 to 12 minutes. Remove from heat.
  • Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides.
  • Transfer to a parchment paper-lined baking sheet, and refrigerate until set, about 10-15 minutes.

Makes 6, delicious apples.

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Posted in Sweet Stuff, recipes | 2 Comments »

Homemade Candy Corn

Saturday, October 24th, 2009

candycornIt never crossed my mind that I could make this iconic Halloween candy. I was happy to have stumbled across the recipe on Serious Eats website (www.seriouseats.com). Of course the homemade version is miles better than any store bought variety, plus it is super easy. Warning, this makes a lot and is addictive. Be ready to share, or risk a sugar overload.

All of the recipes I found for home made candy corn called for powdered milk. That is not something I keep around so I substituted whole milk. It worked great.

Ingredients
1 cup granulated sugar
1/3 cup white corn syrup or brown rice syrup
1/3 cup butter
1/3 cup milk
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
Food coloring

Method

  • Combine sugar, syrup and butter in medium-sized pot, bring to boil stirring constantly.
  • Once a gentle boil is reached, turn heat to medium and boil 5 minutes. If you have a candy thermometer, cook until the temperature reaches 230ºF. Swirl the mixture in the pot occasionally. Transfer to a large bowl.
  • Add the powdered sugar and salt to the hot mixture; stir well until the powdered sugar is thoroughly incorporated and smooth.
  • Let the dough cool until it is firm enough to handle, about 10-20 minutes. If the dough is too sticky, let it cool longer.
  • Divide the dough into three parts and set each third into a separate bowl.
  • Add 2 drops of yellow food coloring to one bowl (for the yellow), one drop of red and two drops of yellow to another bowl (for the orange), and leave the third bowl uncolored (for the white).
  • Knead the dough until the color is even (use rubber gloves so you don’t stain your hands).
  • Working in batches, on a sheet of waxed paper roll each color of dough into a long, slender rope about 1/4 inch wide. The wider the ropes, the larger your candy corn.
  • Set the three ropes of dough side-by-side and slightly press them together. Lay a piece of waxed paper on top and gently roll with a rolling pin. Gentle is the key word here; you don’t want to flatten them. This will help keep the layers together.
  • Using a sharp knife, or pizza cutter, cut the dough strips into small triangles.
  • Let the finished kernels sit for an hour or two in single layer on a cookie sheet to become firm.
  • Store in airtight container.
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Posted in Sweet Stuff, recipes | 2 Comments »

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