Tag Archives: chocolate

Chocolate Peanut Butter Slow Cooker Cake

I did a thing. I found this recipe video online, and it seemed too easy to be real. I mean slow cooker baking? This sounds like a crazy Pinterest thing that you pin, but never ever make. Which it was until we had a really shitty week at the office and I knew we needed to do something to boost morale. Cake makes people happy, I’m too tired to make it at home, and it could get a blog post out of it, so… here we are.


The moment when I realized that I should have brought a whisk from home. Salad tongs and spaghetti scoops for days, but not a single whisk or whisk like object to be found. So I kicked it old school and used a fork. 
Ingredients blended and set to bake. Fortunately, my office is near the break room because even though the video said to leave for 4 hours, things started smelling a little singed around 2.5 hours in.Slight burning on the edge, but it was easily trimmed off and the other 90% of the cake was saved. This was about the time people started poking their heads into the kitchen to see what I was doing and how much longer they had to wait for their cake. 
Some frosting magic and TADA! 
Oddly shaped, but sure enough this crazy thing actually came out looking more or less like a cake and even more surprisingly tasted like a pretty decent cake. 

I had two coworkers ask me to write down the recipe so they could go home and make it for their families.

Ingredients:

Cake

  • 1 box Betty Crocker Moist Yellow Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup peanut butter
  • 1/3 cup of butter
  • chocolate syrup

Frosting

  • 3 tbsp peanut butter
  • 3 tbsp milk
  • 1 cup powdered sugar
  • Reese’s cups

Directions:

  1. Grease inside of the slow cooker.
  2. Combine the first five cake ingredients and mix thoroughly. Take out 2/3 cup of mix and then add a generous squirt of chocolate syrup and mix together. Swirl together batter in slow cooker.
  3. Bake on high for 2-4 hours. The video said four and mine was a bit singed after two and a half so just keep an eye on it the first time you make it.
  4. Combine the first three frosting ingredients and whisk together with a fork until smooth.
  5. Top the cake with frosting, extra chocolate syrup and chopped Reese’s cups.

Notes:

  • Holy shit, guys, this works! It works! It works! It works! And you know what? It’s pretty good! It was all gone less than three hours after we frosted it. I will so make it again, and you bet your ass I will be baking more in my slow cooker.

Becky’s Brownies

A few months ago, I tackled the Maniac Fire Bread from Sweet & Vicious. It was pretty great, and one of my taste-testers was so in love that she HAD to have the recipe. Unfortunately, after reading the directions, she decided that the whole process was more than she cared to tackle with her limited baking skills. So I had a thought: what if I came up with something that combined the same flavors, but was much less complicated to complete? Say, something utilizing that most amazing of baking cheats, the box mix? Challenge accepted!

Ingredients:

  • 1 box of Betty Crocker Supreme Triple Chunk Brownies
  • 1/2 tsp ground cinnamon
  • 3 tbsp milk
  • 1/2 cup veggie oil
  • 2 eggs
  • 1-1 1/2 tsp minced serrano chile

Directions:

  1. Preheat oven to 350 degrees F and spray brownie pan with non-stick spray.
  2. Combine mix, cinnamon, milk, oil and eggs in a bowl and mix thoroughly
  3. Mince the serrano and then fold into batter and pour into prepared tin.
  4. Bake for 25-30 minutes or until knife comes out clean.
  5. Enjoy!

Notes:

  • Obviously, this isn’t quite the same thing, you know, being brownies instead of a quick bread, but the flavor is there and you still have the dense texture that is dotted with chocolate chunks. Plus, it’s easier to cut and consume.
  • I know a lot of bakers gasp at the idea of using mixes instead of baking from scratch, but let’s be honest – life is busy, and you don’t always have time to make everything from scratch. Besides if most people were given the choice between box mix brownies or no brownies, I’m pretty confident in asserting that they’ll happily take/settle for the box mix bakes. Sometimes it’s just better to work smart instead of hard.

Sweet & Vicious: Kahlo Cookies (Strangely Hot Mexican Chocolate Cookies)

Guys, I am so so very close to finishing off #3 of my 31 before 32 list! Recipe 11 of 12 tried from the wonderful and intimidating Sweet & Vicious. Do I wish I had managed to do it sooner? Yes, but some of these recipes were a little more complex than I anticipated, not to mention that almost every recipe had an ingredient that I had to make a special shopping trip for. I think that’s why being this close to the end make me feel strangely powerful. I won’t go as far as to say I defeated the book, but we fought to a draw and I am good with that.

Notes:

  • For the first time, in a very long time, these did not go to my trusted taste testers. They were good enough that Andy and I decided to keep them for ourselves. Now in all honesty, he is consuming 3 or 4 cookies to every one that I eat, but these are some of the best cookies I’ve had in a while.
  • I think the added heat is what makes these cookies something special. I think you could forgo the extract, but the chipotle pepper is essential. For me, it cuts some of the sweetness -and these are very sweet cookies-, and it forces me to slow down and really enjoy the complexity of what I am tasting.
  • If you guys are interested in the hot pepper extract, it’s fairly easy to make, but it does require two weeks to cure.  Comment below if you’re interested and I’ll post the how-to.

Chocolate Chai Cupcakes

What do you do when your favorite west coast chica decides to make an appearance a mere 4 hour drive from you? You make her cupcakes and meet her in Orlando, of course! Since I never get to bake for said friend, I knew I wanted to make something special, but what? So many recipes, and so little time! Then it hit me, there was only one recipe that would work for the woman who introduced me to my favorite indulgent cool weather beverage, the chocolate chia latte. I had to make Chocolate Chai Cupcakes!

Ingredients:

Cake:

  • Ghirardelli Dark Chocolate Cake Mix
  • 2 eggs
  • 2/3 cup water
  • 1 tbsp instant coffee
  • 1/3 veggie oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 1/8 tsp ground clove
  • 1/8 tsp nutmeg

Frosting:

  • 2 sticks unsalted butter (room temperature)
  • 4-6 cups powdered sugar
  • 1/2 cup cocoa powder
  • 3 tsp ground cinnamon
  • pinch of salt
  • 4-6 tbsp heavy whipping cream
  • 2 tsp vanilla paste or extract

Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream

Directions:

Cake:

  1. Preheat oven to 350F and line your cupcake pan.
  2. Combine all cake ingredients and mix on medium until thoroughly combined.
  3. Divide the batter between the 12 liners and bake for 16-18 minutes (may take more depending on oven).
  4. Remove from oven and allow to cool completely before frosting.

Frosting:

  1. Beat room temperature butter until smooth, then incorporate cinnamon and cocoa powder.
  2. Beat in powdered sugar a cup at a time until the desired consistency is reached.
  3. If frosting becomes too stiff, beat in heavy whipping cream a tbsp at a time until it loosens.
  4. Add vanilla and beat on high for one minute.
  5. Frost cooled cupcakes.

Ganache:

  1. While cake is baking, combine heavy whipping cream and semi sweet chocolate chips in a microwave safe bowl.
  2. Heat for 30 second intervals, stirring vigorously after each, until the ganache is completely smooth.
  3. Set aside to cool. Hot ganache will melt the frosting.

Assmble:

  1. Dip cooled cupcake into ganache and let set for about 15 minutes.
  2. Frost cupcakes with chocolate cinnamon frosting and then drizzle with remaining ganache. Top with a chocolate truffle and enjoy!

You may have noticed that I’ve been using pre-packaged mixes for my cake bases as of late. I have two reasons for that. The first, a lot of the things I bake go to work with Andy, and they have to last a couple of days. Scratch baking, while delicious, doesn’t have the longest shelf life; box mixes have a bit more longevity (a tip I picked up watching archived episodes of Good Eats). Also, I have been baking a lot more so I can practice piping and cake stacking. Using a mix as the base and then adding in my extras saves me a bit of time and allows me a little more energy for getting creative with frosting, fillings, and garnishes. Baking is a lot of fun, but don’t take the fun out of it by trying to do everything from scratch and all at once. It’ll help keep things fun 😉


Maniac Fire Bread

With three kick-ass recipes under my belt, I am finding myself more and more adventurous when it come to the recipes in Sweet & Vicious. In the interest of dipping my toe a teeny bit further into the pool, I decided to try my hand at Maniac Fire Bread, which, with its combination of rich chocolate and spicy serrano chile, sounded like it would be awful or amazing. Oh, and of course, you can’t forget the accompanying Raspberry Smoked Sea Salt Butter.

Notes:

  • This recipe is surprisingly easy; the only difficulty I had was the handling of the chile. You see, something about the oils in any chile pepper irritates my hands and causes them to swell. Unusual, but something to take in to consideration every time a recipe requires that particular addition. Fortunately, Andy was gallant enough to taking on the task of mincing so my temperamental skin was spared.
  • Flavor-wise, I was worried that the chile would be too much for what is a fairly simple bread, but it wasn’t an issue. The richness and the sweetness of all that chocolate and cocoa powder kept the spice from being anything more than the occasional sensation of heat on the back of your pallet. That was a pleasant departure from the cloying sweetness of some of the classic quick bread recipes.
  • I’ve already had two people ask me for a copy of this recipe. I find that truly impressive. Not only did they like it, they liked enough to want to make it for themselves even before knowing whether the recipe is complex or not. High praise indeed.