Triple Chocolate Mess

For all men are like grass, and all of their glory is like the flowers of the field; the grass withers and the flowers fall, but the Word of the Lord stands forever.  1 Peter 1:24-25

I've been a little intrigued about the idea of making a dessert in a crockpot, so I decided to test out a few recipes.  Of course, I could not resist one with this name.  Even Derek thought this was awesome and he doesn't love super rich chocolate desserts.  The texture is the fun part of it...kind of like a creamy cake.  You HAVE to serve it with vanilla ice cream in a bowl!   

1 pkg. chocolate cake mix

1 pint sour cream

1 small pkg. instant chocolate pudding

1 small bag chocolate chips

3/4 C. oil

4 eggs

1 C. milk

Spray a crockpot with Pam.  Mix all ingredients in a bowl and transfer to the pot.  Cook on low for 5-8 hours.  Serve warm with ice cream.

Serves lots 8-10

Tips:

The recipe actually said to cook it 6-9 hours but mine was getting pretty firm around the edges after 4 hours (but was still liquid in the middle) so I just put it on "keep warm" for 3 hours before we ate  it.  That way if kept cooking somewhat but didn't turn into a firm cake. I said this at the top but you really need ice cream, yogurt or whipped cream with this dish!

Triple-Decker Strawberry Cake

Jesus is the same yesterday & today & forever!  Hebrews 13:8

This cake is made with fresh strawberries and is a perfect dessert for a spring gathering!  

1 (18.25 oz) package white cake mix

1 (3 oz.) package strawberry jello

4 large eggs

1/2 C. sugar

1/2 C. finely chopped fresh strawberries

1/2 C. milk

1/2 C. vegetable oil

1/3 C. flour

Strawberry Buttercream Frosting

Garnish with whole strawberries (optional)

Frosting:

1 C. butter, softened

1 (32 oz.) package powdered sugar

1 C. finely chopped strawberries

1/4 tsp. vanilla

pinch of salt

Preheat oven to 350.  Beat cake mix and next 7 ingredients at medium speed with electric mixer until well-blended.  Stop occasionally to scrape down the sides of the bowl.  Strawberries should be well blended into the mix.

Pour batter into 3 greased and floured 9-inch round cake pans.

Bake for 23 minutes or until cake springs back when pressed lightly with a finger.  Cool in pans on wire rack for 10 minutes and let cool 1 hour or until cools completely.

To prepare frosting:  beat butter at medium speed with electric mixer until fluffy.  Add all other ingredients; beat at low speed until creamy.  (Add more sugar if frosting is too thin, or add more strawberries if too thick.)

Spread icing between layers and on top and sides of cake.  Serve or chill up to one week. (If making ahead, chill uncovered for 20 minutes or until icing is set.  Then cover with seran wrap.  You can also cover it with foil and freeze it for up to 6 months.  Thaw in fridge for 24 hours before serving). 

Serves lots! 

adapted from Southern Living

Tips:

I've looked at a lot of strawberry cake recipes online and they are all about the same, but some call for frozen strawberries.  I'd for sure use fresh.  They are on sale all the time lately at Publix!  I'm still trying to figure out my new oven but it cooks SUPER fast... mine only took 15-18 minutes to cook.  If you have some sort of food chopper, I'd use that to finely chop the strawberries because you want them very small to blend in.  You can do it in a blender but just don't turn it to total liquid.  You will need just 1 small carton of strawberries to make this and more if you wish to garnish the cake with them.

As for frosting, I have mentioned this before with the chocolate/peanut butter cake but chill your cake.  Then frost between the layers and do a very thing layer of frosting all over the cake to bind the loose crumbs.  Chill it again and then apply the rest of the icing.  It will look much prettier.  You can also have fun with it if you have decorating tips like I did on mine.  If you do that, you will have to stop a few times in the process and put the cake and extra icing in the fridge to firm it back up so that it doesn't slide down the side of the cake.  

The icing is SO creamy and DELICIOUS!  If you are pinched for time just use this icing on a box mix of cake.   

We like it served at room temperature or straight out of the fridge. You can't go wrong either way!

Caramel Swirl Hunks

The Lord's lovingkindnesses indeed never cease, for His compassions never fail.  They are new every morning; great is Your faithfulness.  "The LORD is my portion," says my soul "Therefore I have hope in Him."  Lamentations 3:22-24

If you like caramel, you will love these super creamy brownies.  They are very rich so cut them small.  You can also serve them to company for dessert with a scoop of vanilla ice cream on top!  Yum yum!

2 C. unsalted butter, melted

3 C. firmly packed light brown sugar

1/3 C. white sugar

4 Large eggs

4 tsp. pure vanilla extract

1 C. quick oats

4 C. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. semisweet chocolate chips

1 (14 oz.) can dulce de leche

Preheat the oven to 350. Spray a 13 by 9 inch pan with Pam and place the pan on a baking sheet. (This will catch any caramel that happens to spill over.)

In a bowl, blend the butter and both sugars.  Add eggs, vanilla, and oats and blend well.  Fold in flour, baking powder, baking soda, and salt.  Fold in chocolate chips.  Spread batter into prepared pan.  Top with dollops of dulce de leche and swirl it somewhat into the batter with the end of a knife.  

Bake for 35-38 minutes or until batter is set.  If it seems like it is browning too fast, lower the temperature to 325 and continue baking until set.  Refrigerate or freeze for 1 hour.  Cut into brownies.  

Yields 2-3 dozen brownies depending on how you cut them 

Southern Living

Tips:

Dulce de leche can be found at some stores on baking aisles or with the mexican food or Williams-Sonoma.  I knew it was like caramel so I did a "taste test" and really I think you can just use caramel.  It is a lot cheaper than going to WS although the dulce de leche they sell they is SO creamy and yummy.  Either way, they will be great!  Mine browned super fast so I cooked at 350 for 15 minutes and then went ahead and turned it to 325 for the rest of the time.  You can also lay a piece of foil across the top to help it not burn on top.  When it is set, it will still jiggle a little.  It will continue to firm up as it cools.  I left mine in the fridge over night and took them out the day of the party.