Bytes to Bites


Double Chocolate Brownie Cake
February 12, 2012, 6:03 pm
Filed under: Desserts - Cakes | Tags: , , ,

Introduction:

I was looking for a quick and easy dessert recipe to take to a friends house for dinner. I located this recipe on http://www.allrecipes.com. I was a little unsure of how it would turn out, but it turned out to be a delicious, moist cake. Worked great! I expected some “chunks” from the chocolate chips, but they seemed to melt into the cake very well and there were very few chips left in the cake itself.

Ingredients:

1 (18.25 oz) package devil’s food cake mix

1 (3.9 oz/113 g) package instant chocolate pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F/175 degree C. Grease and flour a10 inch Bundt pan. Have all ingredients at room temperature.

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the centre.

3. In a separate bowl, whisk eggs to break up the yolks and mix. Add the sour cream, oil and water. Pour the egg mixture into the well of the cake/pudding mixture. Beat on low speed until blended.

4. Scrape bowl and beat 4 minutes on medium speed. Stir in the chocolate chips. Pour batter into prepared pan.

5. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

6. If desired, add a glaze (see comments below).

Comments:

First of all, as I was typing this recipe out I noticed the comment about having all ingredients at room temperature. I didn’t do this, so I’m not sure what difference it will make.

Second, when baking, be careful not to overcook. Because of the pudding and chocolate chips, this cake is pretty moist and the toothpick almost always comes out chocolatey. It makes it hard to estimate when it’s done. I left mine in for another 5 minutes, just to be sure (total: 65 minutes) and it turned out fine. You’ll have to take some care in figuring out whether the toothpick is “gooey” (undone) or just chocolatey.

Finally, the original recipe did not have a glaze mentioned. I melted appoximately 1 cup of white chocolate chips and drizzled/smeared them over the top of the cake. I thought it might be a bit overwhelming (I’m not a huge white chocolate fan), but it actually wasn’t as sweet as I expected.  Next time, I might be tempted to try either a quick icing sugar glaze or a chocolate glaze of some type.

Our Home Rating? 3/5 bites

Source: Blog – http://www.allrecipes.com (posted by ECHOSZERO)

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Slow Cooker Jambalaya
February 12, 2012, 5:48 pm
Filed under: Dinner, Slow Cooker | Tags: ,

Introduction:

I love jambalaya, but it takes a bit to make. Surprisingly, I had great difficulty finding a recipe that would work in the slow cooker and be ready when I got home from work. This recipe was not perfect, but it was good to come home to a finished meal.

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1 inch cubes

1 lb smoked turkey sausage, sliced

1 (28 oz) can diced tomatoes with juice

3tbsp dried minced onion flakes

1 cup chicken broth

2 tsp dried oregano

2 tsp dried parsley

2 tsp minced garlic

2 tsp Cajun seasoning

1 tsp cayenne pepper

1/2 tsp dried thyme

1 lb cooked shrimp

2 cups instant rice (I used Uncle Ben’s 15 minutes rice)

Instructions:

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme. (I did this the night before and put it in the fridge until morning when I added I put it into the slow cooker).

2. Cover and cook 7 to 8 hours on low or 3 to 4 hours on high. Mix in cooked shrimp and cooked rice for about 15 minutes or until rice is tender.

Comments:

There were a few things I changed from the original recipe. First I added shrimp. I used cooked shrimp, but you could probably used raw as well with a bit more cooking time at the end. We also substituted the turkey sausage for some venison jalapeno smokies we had, adding a bit of extra spice. Finally, we also added some crab meat which was good, but not something I’ll do every time. We don’t have a great tolerance for spice and found this to be a bit on the spicy side. It might have been because of the extra spice in the sausage, but I would probably adjust the spice down just a bit next time I make it. To me, it wasn’t quite a true jambalaya, but was good for a ready to go meal in the slow cooker.

Our Home Rating? 2/5 bites

Source: Blog – http://www.plainchicken.com/Pinterst