Chocolate Pudding Cake… in the CROCKPOT!

CROCK POT CHOCOLATE CAKE   1 box chocolate cake mix  8 oz sour cream  1 pkg instant chocolate pudding  1 cup chocolate chips  4 eggs  3/4 cup oil  1 cup water  Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.  Cook 3-4 hours on high or 6-8 hours on low.
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  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 (3.4 oz) box cook-and serve chocolate pudding
  • 1/4 plus 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 2 Tbsp canola oil
  • 1 Tbsp vanilla
  • 3/4 cup mini chocolate chips
  • 3 Tbsp chocolate sauce
  • 1 1/2 cups boiling water
  1. Coat the crockpot with cooking spray. Or better yet, put a crockpot liner in it.
  2. In a separate bowl, whisk together flour, cocoa powder, pudding mix. 1/4 cup sugar, baking powder, salt, and cinnamon. Make a well in the center and add milk, oil, and vanilla. Stir gently until batter is smooth and then add chocolate chips.
  3. Pour the mixture in the prepared crockpot.
  4. In yet another bowl, stir together chocolate sauce and remaining 1/3 cup sugar. Pour in the boiling water and stir until smooth.
  5. Pour the second mixture on top of the batter in they slow cooker.
  6. Cover and cook on HIGH for 2 1/2 hours until the cake is puffed and the top layer is set.
  7. Let stand 30 minutes with the cover on, then serve with ice cream.

Above is the picture from pinterest; here’s the crockpot cake that I actually made:


This came out pretty well, although I’m not sure the cinnamon was the best idea.

Still, it did set up as an actual cake, with a nice soft center.

How do you stuff an Oreo inside a cookie?


Yesterday I made Oreo-stuffed chocolate-chip cookies.

Two words: De. Lish.

I will put the recipe below, but first of all, to answer the question. How do you get the Oreo INSIDE?


Basically you make the cookie dough with extra flour so it holds together well, and mold the cookie dough AROUND the Oreo.



Form it into giant dough balls. You see?



  • 8 oz (2 sticks) butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 10-12 oz bag semi-sweet chocolate chips
  • 1 pkg Double Stuf Oreo Cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

Add butter and sugars to the bowl of a stand mixer. Beat until light and fluffy. Then add the eggs and vanilla and beat until combined.

In a large bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.

Use an ice cream scoop to place a scoop of cookie dough on top of an Oreo cookie. Place another scoop on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed. Shape into a thick patty. Repeat with remaining cookies and dough.

Place the stuffed cookies on the prepared baking sheet a couple of inches apart and bake for 11-15 minutes, until the cookies are cooked through. Let cool for 5 minutes and transfer to a cooling rack.

Source: © 2012 The Picky Palate Cookbook by Jenny Flake

Man-Catcher Brownies


I got this recipe from Ladies’ Home Journal. It was accompanied by a “story behind the recipe” that was really cute.

Short version: The brownies got their name when they caused the girl’s dad to propose to her mom.

Now, I don’t know if they will actually catch you a man, but let me tell you:These are some GOOD brownies.

The picture above shows a slice right out of the oven with a scoop of ice cream. HEAVENLY!!!

(If you wait until later to slice them, they will hold together into squares properly; however, who wants to WAIT for brownies? Not me!)

Anyways, here’s the recipe, and YOU’RE WELCOME.

  • 30-40 Kraft caramels, unwrapped (or a bag of caramel bits)
  • 1 can of sweetened condensed milk 
  • 1 pkg chocolate cake mix (German chocolate recommended; I used Devil’s food)
  • 1/2 cup melted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)

Heat oven to 350 and line a 9×13 baking pan with parchment paper. (I didn’t have parchment, so I used cooking spray on my Pyrex dish and it was fine.)

Melt the caramels with 1/3 of the canned milk in a small saucepan, stirring occasionally, and set aside.

Stir together the cake mix, melted butter, and the rest of the canned milk to form a dough. Press about 1 1/3 cups of the dough into the bottom of the baking dish in an even layer. Bake it until it’s puffed but not cooked through, about 7 minutes.

Remove bottom layer from the oven and pour the caramel sauce evenly on top. Sprinkle the chocolate chips on top.

Top with the remaining dough, crumbled into bits and scattered. Sprinkle with chopped nuts, if desired. Return it to the oven and bake until puffy and set, about 10-12 more minutes.

Cool completely and cut into squares.


Delicious Cookies with a Dumb Name


I got this cookie recipe from my sister-in-law. Although at first I was skeptical of any recipe that did not contain what I consider the ESSENTIAL cookie ingredient –chocolate chips– it turned out that I LOVE these!

Unfortunately, I think they need a different name. They are called…


  • 1 c butter
  • 1 c white sugar
  • 1 c brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 1/2 cups flour
  • 1 Tbsp baking soda
  • 2 c crushed potato chips
  • 1 pkg butterscotch chips

Cream together butter and sugars. Add egg and vanilla, then add flour and baking soda. Mix well. Mix in the crushed ships and butterscotch chips last. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375 for 10-12 minutes.

I definitely suggest you try these cookies.

And if you can think of a better name, please let me know.

Brownie Bites


These are actually called “Crinkle Cookies” but I think they tasted like Brownie Bites to me.

Recipe from Carla Hall of “The Chew,” which is in my opinion a quite dreadful name for a cooking show. I’ll let you have this one straight, since I pretty much followed this recipe as written.

4 tablespoons Butter
1/3 cup Unsweetened Cocoa
1 large Egg
1/2 cup Sugar
1/4 cup firmly packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour
3/4 teaspoon Baking Powder
1/3 cup Mini Chocolate Chips
1/4 cup Powdered Sugar

1. Preheat oven to 350°. Microwave butter and cocoa in a glass bowl on high for 45 seconds. Whisk mixture until smooth; set aside.

2. Whisk together egg, sugars, salt and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well blended.

3. Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.

4. Place powdered sugar in a shallow bowl. Scoop dough and form into 3/4-inch balls;  roll in  powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely.

This came out pretty well.

I liked that they only took five minutes to bake; I didn’t like that I had to chill the dough in the middle of preparation.

I’m an impatient person.

Puddle Cake

I made a delicious chocolate-chip bundt cake topped with chocolate ganache.

Kikkoman Chocolate Ganache Sauce for Favorite Chocolate Cake

Unfortunately, it did not resemble the lovely picture on the ganache recipe.

(I know. A real shocker, right?)

Still, it tasted GREAT and had a surprise ingredient!

Wait until you see what that was!

(Hint: the recipe for the sauce came from Kikkoman…)


I started with my mom’s recipe for chocolate-chip bundt cake:

  •  1 pkg yellow cake mix
  • 1 pkg vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup oil
  • 1 pkg mini chocolate chips

Preheat oven to 350 and grease and flour a 10″ bundt pan. Combine the first five ingredients and beat with an electric mixer for 2 minutes. Stir in the chocolate chips until just mixed in. Pour it into the pan. Bake 50-60 minutes.

After the cake is done you can make the ganache:

  • 12 oz Heavy Cream
  • 6 oz Bittersweet Chocolates
  • 2 Tbsp Kikkoman Soy Sauce (SURPRISE!!)

Chop up chocolate.  Heat heavy cream.  Pour heated heavy cream over chocolate and let sit for a minute.  Whisk until smooth.  After the ganache is completely melted remove from the heat and whisk in Kikkoman Soy Sauce.  Pour Sauce over Cake.

Okay, here’s where I recommend: Make sure your cake is on a plate with a good-sized rim all around.

Otherwise, you get this…PUDDLE CAKE!!!


I tried to transfer the spilled chocolate sauce from the waxed paper back onto the cake but it was super-messy.









Still, the cake was delicious. The soy sauce really added something great, surprisingly enough.

Graham Cracker Cake

Graham Cracker Cake :-)
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This is a little but of a Pinterest Monday cheat, since I searched this recipe out on pinterest instead of finding it there originally.

But my neighbor told me her grandma used to make graham cracker cakes and it sounded delicious and fun. Plus my five year old daughter loves graham crackers with icing.


Well, mostly the icing part.

Basically you just spread icing on graham crackers in a stack to make the shape of a cake, and then let it set overnight in the fridge so it gets soft and cakelike.

We used cinnamon grahams and alternated layers with white icing and cinnamon flavored icing.

<<< Here’s Little Girl being in charge of the white icing.



Little Boy spread the cinnamon icing.

This is the first time I’ve ever used “Frosting Creations.”

I’ve seen it at the store and thought it was stupid to buy the icing and the flavoring separate. I mean, the icing WITH flavoring in it is the same price as the plain base icing, and it’s right next door on the shelf! Why would I pay double?

Well, call me a sucker because I bought it and it was really good.

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The thing is, they have a huge variety of flavors to choose from, including CINNAMON ROLL.

If you’re interested, you can get a coupon from The Coupon Gal.

Not that I did that, since I can’t plan ahead enough to print out a coupon in advance.

Anyways, going back to the cake… It turned out pretty well.


The only problem was, we didn’t want to let it set overnight. I mean, once the twins had frosted all those graham crackers (accompanied by me yelling DON’T LICK THE KNIFE! every five seconds), they really wanted to eat the cake.

The directions I read said to wait at least two hours.

We waited one hour.

It wasn’t long enough. The cake was still quite crunchy and crackerlike, not like a cake at all. And it fell apart when I cut it, even though I sliced it diagonally as I’d been instructed.

But still, the twins loved it, and so did the other kids we shared with.

After all, who doesn’t love a straight shot of sugar in the afternoon?

Peanut Butter Cheese Ball

I pinned three different versions of this recipe over the course of the last six months.

Peanut Butter "Cheese Ball".   1 package (8 ounces) cream cheese, at room temperature   1 cup powdered sugar   3/4 cup creamy peanut butter (not all-natural)   3 tablespoons packed brown sugar   3/4 cup milk chocolate chips   3/4 cup peanut butter chips   Graham cracker sticks, teddy grahams, and/or apple slices for dipping
image from the-girl-who-ate-everything

I guess I like peanut butter and chocolate, huh?

Anyways, when I finally made it for my book club, this was delicious. I thought it might have been better as a cheesecake or brownie than as a cheese ball. I mean, why bother dipping stuff in it when you can just bite right into it, right?

Here’s the version I actually made:

Reese's PB Cookie Dough Dip
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  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet mini chocolate chips
  • 8oz pkg Reese’s peanut butter cup Minis 


  1. In a small saucepan over medium heat, melt butter. Whisk in the sugar and heat until sugar dissolves (about one minute). Remove from heat immediately add vanilla and allow to cool to room temperature (very important).
  2. In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy. On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese’s cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.


Cookie dough to eat? YES thank you!


I found a recipe on pinterest for cookie dough that is solely to EAT and not to bake.

It has no eggs, so there is no fear of salmonella.

Not that I’ve ever been particularly afraid of salmonella.

See my traditional stance on the eating of raw dough here.

But here’s the recipe:

Cookie Dough Fer Eatin’

  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 1/4 tsp vanilla
  • 1/4 cup milk
  • 1 cup flour
  • pinch of salt
  • 1 cup choc chips

Mix it all up and eat it. The end.