Oreo Cheesecake Chocolate Cake

by penji1

Oreo Cheesecake Chocolate Cake

It was Courtney’s birthday on Sunday and this is the cake she picked.  It was easy to make but took a little bit of time and my ganache was way too runny (as you can see), I should have added some more chocolate to it to get it a little thicker but it tasted great and everyone seemed happy so I guess it was a win.  The recipe comes from “OMG Chocolate Desserts”.  You should go look at her cake, it’s much prettier than mine.

cake:

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup oil

2 teaspoons vanilla

1 cup boiling water

cheesecake filling:

1 1/2 cups heavy cream

8 oz cream cheese

3/4 cup powdered sugar

12 Oreos, coarsely crushed

ganache:

8 oz milk or semisweet chocolate, finely chopped

1 cup heavy whipping cream

garnish:

1/2 cup chocolate chips

3/4 cup whipped cream

(I also crushed up some more Oreos and sprinkled them on the top)

Cake:

1  Preheat oven to 350.  Spray two 9″ round cake pans with cooking spray with flour.

2  Stir together flour, cocoa, baking powder, baking soda and salt in mixing bowl.

3  Add eggs, milk, oil and vanilla and mix on medium for 2 minutes.

4  Add boiling water and mix until smooth.

5  Divide batter between pans and bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

6  Cool 10 minutes in pans then remove to wire racks.

Filling:

1  Beat heavy whipping cream until stiff peaks form.

2  In another bowl, beat cream cheese and sugar until smooth.

3  Combine cream cheese mixture with whipped cream and stir in Oreos.

Ganache:

1  In saucepan over low heat melt chocolate, remove from heat and stir in heavy cream until smooth.  If runny, let sit until thickened or add more chocolate.

To assemble:

1  Spread filling on bottom layer then place 2nd layer on top of filling.  Spoon ganache over top, allowing to drip down sides.  Garnish with chocolate chips, whipped cream and crushed Oreos.

“Call Me Magic” Stripper Fondant Birthday Cake

by penji1

"Call Me Magic" Birthday Cake

So, um, yes, that’s a stripper cake and yes, there is a story behind it which I’m about to tell you.  A few years ago when we were in England filming at Pinewood Studios in their big huge water tank, we had working with us what I can only assume to be one of the best dive teams in the world and one of those divers was a guy named Magic which my friend Annie who does wardrobe thought was the best name in the world, apparently.  The next day we’re riding the tube into London and Annie announces that she would like us all to call her Magic from now on.  There were a few moments of silence and then one of us, I think it might have been Anna K who also does wardrobe, said, “Isn’t that a stripper name?” which was followed by another few moments of silence and then lots of laughter.  So ever since then, every now and then, Magic gets resurrected and sometimes it’s in cake form!  And now you know.

Here’s the deets on the cake, it’s a chocolate fudge cake from the White Almond Sour Cream cake recipe and the frosting is our favorite Basic Buttercream Icing.  The black fondant is Duff’s brand and the red is Wilton, both purchased from Michaels.  The “pole” is a glow stick from the dollar store and I found that Barbie at Target.  We had to tie her to the pole because we couldn’t figure out any other way to get her to stay there.  Happy Birthday Magic aka Annie!  We love you!

Slow Cooker Honey Sesame Chicken

by penji1

Slow Cooker Honey Sesame Chicken

YUM!  Made this for dinner last week and it was scrumptious!  The recipe comes from “Six Sisters’ Stuff” and was very easy to throw into the crock pot.  I should have doubled the recipe though as it was gone pretty quickly.

4 boneless, skinless chicken breasts or thighs

salt and pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 tablespoons oil

2 cloves garlic, minced or pressed

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch dissolved in 6 tablespoons water

sesame seeds

1  Season both sides of chicken with salt and pepper and put in crock pot.  Combine honey, soy sauce, onion, ketchup, oil, garlic and red pepper flakes and pour over chicken.

2  Cook on low 3 – 4 hours or on high 1 1/2 – 2 1/2 hours or until chicken is cooked through.

3  Remove chicken from crock pot, leaving sauce.  (I skimmed the yucky chicken stuff out of the sauce before I added the cornstarch/water.)  Dissolve 4 teaspoons cornstarch in 6 tablespoons water and pour into crock pot.  Stir to combine with sauce.  Replace lid and cook on high for 10 minutes or until slightly thickened.

4  Cut chicken into bite sized pieces or shred, then return to pot and toss with sauce.  Sprinkle with sesame seeds and serve with rice or noodles.

This recipe can also be prepared as a freezer meal – combine all ingredients in a gallon ziploc bag and freeze.  When ready to use, place in fridge and let thaw overnight then following cooking instructions above.

Irish Cream Bundt Cake

by penji1

Irish Cream Bundt Cake

And to finally finish posting about our St Patrick’s Day feast, we end of course with dessert which was this delicious cake which even though it wasn’t chocolate was gone the day after St Patty’s Day!  The recipe comes from All Recipes and would be delicious anytime of year and with any flavor added in instead of the Irish Cream.

cake:

1 cup chopped pecans (I left these out this time)

1 yellow cake mix

1 small box vanilla instant pudding mix

4 eggs

1/4 cup water

1/2 cup oil

3/4 cup Irish Cream liqueur (I used Irish Cream Coffee Creamer instead as we don’t drink here and it worked great but next time I make this I will use 1 cup of the creamer instead of the 3/4 cup Irish Cream plus 1/4 cup water)

glaze:

1/2 cup butter

1/4 cup water (I think I would try replacing this with Irish Cream as well)

1 cup sugar

1/4 cup Irish Cream liqueur

1  Preheat oven to 325.  Spray bundt pan with cooking spray with flour.  Sprinkle chopped pecans evenly over bottom of pan.

2  Combine remaining cake ingredients and beat for 5 minutes on high speed.  Pour batter over nuts in pan.

3  Bake for 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes in pan.  Make glaze while cake is cooling.

4  For glaze, bring butter, water and sugar to a boil and continue boiling for 5 minutes, stirring constantly.  (Make sure you boil the full amount of time, I thought I did but my glaze was grainy meaning the sugar didn’t break down all the way so boil for the full time.)  Remove from heat and stir in Irish Cream.

5  Invert cake onto serving tray.  Prick tops and sides of cake (I used my cake tester for this.)  Spoon glaze over top and brush onto sides of cake.  Allow cake to absorb glaze and then repeat until glaze is gone.

Easy Shepherd’s Pie

by penji1

Easy Shepherd's Pie

The main dish from our St Patty’s Day feast, this easy casserole which was a hit with the fam and disappeared quickly.  The recipe comes from “Simply Recipes” and she did make it pretty easy.

1 1/2 – 2 pounds potatoes (about 3 large), peeled and quartered

8 tablespoons (1 stick) butter (I used olive oil instead)

1 medium onion, chopped (about 1 1/2 cups)

1 – 2 cups vegetables, diced carrots, corn, peas (I used 1 large sliced carrot, 3 – 4 stalks sliced celery, 1 can drained corn and 1 can drained green beans)

1 1/2 pounds ground beef

1/2 cup beef broth

1 teaspoon Worcestershire sauce

salt, pepper, other seasonings of your choice

shredded cheddar cheese, if desired

1  Boil potatoes.  Preheat oven to 400.

2  Melt 4 tablespoons butter (or olive oil) in large saucepan over medium heat.  Cook onions (and carrots and celery and I added a couple of pressed cloves of garlic too) until onions are translucent.

3  Add ground beef to pan and cook until no longer pink.  Add in can of corn and can of green beans then add beef broth and Worcestershire.  Bring to a boil and then simmer for 10 minutes.

4  Make mashed potatoes as desired when potatoes are done.  (Bob is the mashed potato maker at our house.)

5  Spread meat and veggie mixture in bottom of a 9 x 13″ pan.  Spread mashed potatoes over the top like frosting!  Top with cheddar cheese if desired.

6  Bake 30 minutes, until top is browned and bubbling.

Traditional Irish Soda Bread

by penji1

Traditional Irish Soda Bread

And some soda bread from our St Patrick’s Day feast, I’ve made soda bread before but this one was really tasty, we are still snacking on it.  It comes from “Let’s Dish” and was easy to make too.

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 3/4 cups buttermilk (I needed about 1/4 – 1/2 cup more so buy a little extra just in case)

1  Preheat oven to 425.  Grease and flour a round cake pan (or use the cooking spray with flour in it).

2  Combine flour, baking soda and salt in a large bowl.

3  Gradually stir in buttermilk until dough comes together in a slightly sticky ball.

4  Turn dough onto floured surface and knead gently a few times.

5  Form dough into a ball, press into prepared pan so that dough reaches edges of pan.

6  Cut a large “X” into dough with a sharp knife, about 1/4 – 1/2″ deep.  Cover pan of dough with another cake pan turned upside down.

7  Bake 30 minutes, covered, then remove top pan and bake uncovered about 10 minutes more or until crust is dark golden brown.

Chocolate Dipped Lucky Charms Treats

by penji1

Chocolate Dipped Lucky Charms Treats

I was having fun in the kitchen yesterday for St. Patrick’s Day, I made a big Irish feast and some treats and my ankle held out, it was a good day!  Made these treats as a thank you for a friend and her kids who came over and did a little spontaneous cleaning for us the other night, thanks McCombs family!  I just followed the Rice Krispie Treats recipe and then dipped them in some white chocolate and finished with some green sprinkles, cute and tasty!

3 tablespoons butter

1 (10 oz) package large marshmallows or 4 cups mini marshmallows (I always add a little extra)

6 cups Lucky Charms cereal

1 bag Wilton white candy melts

green sprinkles

1  Melt butter over low heat in large pot then add in marshmallows and stir until marshmallows are completely melted.

2  Remove from heat and stir in cereal until well combined.

3  Spread cereal mixture in greased 9 x 13″ pan and allow to cool.

4  Melt candy melts according to package directions.

5  Cut treats into desired size bars and dip one end in the melted candy melts.  Set on wax paper, top with green sprinkles and allow chocolate to set before handling.

St Patrick’s Day Muddy Buddies

by penji1

St Patrick's Day Muddy Buddies

I was putting together a missionary package the other day and needed some easy treats because my ankle is still not 100% so these muddy buddies fit the bill and besides, who doesn’t love muddy buddies?  The recipe comes from “Frugal Mom Eh!”.  I doubled the recipe and it made a full Ziploc gallon bag of treats, perfect for a favorite missionary and her companions.

4 1/2 cups Rice Chex cereal

1/2 cup white chocolate chips (I used white candy melts instead cause they melt better than chocolate chips)

1/4 cup peanut butter

2 tablespoons butter

1/3 cup powdered sugar

1/4 cup green M&M’s

1/4 cup Lucky Charms marshmallows (I used a full cup and also used all the cereal not just the marshmallows)

1  Place cereal in large bowl and set aside.

2  Microwave chips, peanut butter and butter for 1 minute and then stir until melted and smooth.

3  Pour peanut butter mixture over cereal and stir until evenly coated.

4  Place half of cereal mixture in a Ziploc gallon bag and add powdered sugar.

5  Shake bag until cereal is well coated then spread on baking sheet and let cool for 15 minutes.

6  Stir green food coloring into other half of cereal.  Spread green cereal on another baking sheet and allow to cool for 15 minutes.  (I was out of green food coloring so had to mix blue and yellow and then ran out of yellow too so didn’t get a very good green color so check out her original post to see a good green mix.)

7  In large bowl, mix both cereals, M&M’s and Lucky Charms.

8  Store in airtight container.

Oatmeal Chocolate Chip Muffins

by penji1

Oatmeal Chocolate Chip Muffins

I was in the mood for muffins for breakfast the other day but then let’s be honest, I’m in the mood for muffins every single day for breakfast but this particular morning I gave in and made a batch.  They were yummy, a little on the dry side so if I make them again I’ll add a little more liquid.  The recipe comes from “Money Saving Mom“.

1 1/2 cups old fashioned or quick oats

2 2/3 cups flour (white or wheat or any combo of both)

2/3 cups sugar or raw sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1 1/2 cups milk

1/2 cup olive oil or butter

6 ounces chocolate chips (I added about 1 1/2 cups)

1  Combine oats, flour, sugar, baking powder and salt in a large bowl.  In a separate bowl, mix eggs, milk and oil.

2  Stir egg mixture into flour mixture just until moistened.  Mix in chocolate chips.

3  Fill greased or paper lined muffin cups 2/3 full with batter.  Bake at 400 (I went with 350) for 16 – 18 minutes or until tops are light golden brown.

Yields: 2 dozen muffins

The Best Crockpot Beef Stew

by penji1

The Best Crockpot Beef Stew

Bob made some steak for dinner on Sunday and it was really tough so he was getting ready to toss it but I told him to save it and I would make some stew out of it and it would probably soften up after being in a crock pot all day and it did!  This recipe comes from “Family Fresh Meals” and was easy and delicious, a perfect winter dinner.

2 pounds stew meat, cut into bite size pieces

1 teaspoon salt

1 teaspoon pepper (I did 1/2 teaspoon)

1 medium onion, chopped

2 celery ribs, sliced (I used 4)

2 – 3 cloves garlic, minced or pressed

6 oz can tomato paste

32 oz beef broth

2 tablespoons Worcestershire sauce

2 cups baby carrots

4 – 5 small red potatoes, cut into bite size pieces, about 3 cups (I used Russet potatoes because that’s what I had)

1 tablespoon dried parsley

1 teaspoon oregano

1 cup frozen peas (didn’t have any)

1 cup frozen corn

1/4 cup flour

1/4 cup water

1  Combine all ingredients except last 4 in crock pot and cook on low for 10 hours or on high for 6 – 7 hours.

2  About 30 minutes before serving, mix flour and water together and pour into crock pot.  Mix until well combined.  (I forgot to do this.)  Add peas and corn and cook for 30 minutes.