Vegan Chocolate Peanut Butter Crock Pot Cake - Vegan Crock Pot Cake - Crockpot Slow Cooker Chocolate Cake Two readers have tested out this chocolate peanut butter crock pot cake recipe and given it five out of five stars. Chocolate, peanut buttery and soft and fudgy, this crockpot cake is a keeper! It's dairy-free and completely vegan, too. See also: More Vegan Cake Recipes Ingredients: 1 cup flour1/2 cup sugar + 3/4 cup3 tbsp cocoa powder + 1/4 cup1 1/2 tsp baking powder1/2 cup soy milk2 tbsp vegan margarine, melted1 tsp vanilla2 cups boiling water 1/2 cup peanut butter Preparation: In a large mixing bowl, combine the flour, 1/2 cup sugar, 3 tbsp cocoa powder and baking powder. Combine the 3/4 cup sugar and 1/4 cup cocoa. Cover and cook on high for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean. Enjoy your vegan crockpot cake!
best cocoa brownies People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened. The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last week that nothing short of blew my mind because did you know that the opposite of sweet in the world of chocolate needn’t necessarily be bitter? The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. The result is something that could convert those that believe the all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate.
Make an Unforgettable Chocolate Cake for Mom | Shine Food This post is courtesy of the America's Test Kitchen Cooking School. Curious to try? Start your cooking lessons today with our 14-day free trial. WHY THIS RECIPE WORKS: While all flourless chocolate cake recipes share common ingredients (chocolate, butter, and eggs), the techniques used to make them vary, as do the results. You can end up with anything from a fudge brownie to a bittersweet chocolate soufflé. We started with the type of chocolate. Love baking? RECIPE: The Ultimate Flourless Chocolate Cake Serves 12 to 16 Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. 8 large eggs, cold 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks 1/4 cup strong coffee or liqueur (optional) Confectioners' sugar or cocoa powder for decoration 1. 2. 3. 4. 5.
Chocolate Beet Cake Every once in a while I run across a perfectly confounding chocolate dessert recipe that incorporates an ingredient “X,” like dark chocolate zucchini cake, one of my favorites, or black bean brownies. This chocolate cake recipe from the Farmer John’s Cookbook tucks a bunch of sweet beets into the batter. Beets really aren’t that much of a stretch for a dessert, as sweet as they are, but still … beets? Sure enough, the beets give it their moisture, their sweetness, and their rich color–but none of their beet flavor. INGREDIENTS Oil and flour for preparing the pan 4 ounces unsweetened chocolate 1 cup mild flavored vegetable oil 3 eggs 1 3/4 cups sugar (or your favorite natural sweetener) 2 cups cooked pureed beets (3 medium beets) 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup whole wheat pastry flour 2 teaspoons baking powder 1/4 teaspoon salt Powdered sugar for garnish 1. 2. 3. 4. 5. 6.
everyday chocolate cake Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. This isn’t right. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Preheat the oven to 325°F.
Peanut Butter Banana Mug Cake By Megan, on July 2nd, 2012 There seem to be hundreds of “mug cake” recipes floating around the internet lately… …and with good reason. A single-serving cake that’s easy to prepare is genius. Most of the mug-cake recipes I’ve seen call for refined flours and sugars, and are then microwaved for a quick treat. That may sound appealing to some, but I felt like an upgrade was in order–> one that doesn’t sacrifice ease or flavor. This particular “mug cake” uses only a banana for sweetness, with no added flours or sugars. Peanut Butter Banana Mug Cake serves 1 Ingredients: 1 very ripe banana (with brown spots!) Directions: If using an oven, preheat to 350F. Combine all of the ingredients into a mug, and mix until relatively smooth. Bake at 350F for 30-35 minutes, until the top is golden brown and the center is firm. Allow to cool for 5 minutes, then dig in! Note: Because I don’t own a microwave, the oven is my preferred method for baking. Peanut Butter Banana Mug Cake Author: Detoxinsta.com Prep time:
Magic Love Cakes (Page 2) Recently at a Portuguese friend’s family party, I had the pleasure of talking with a very imaginative man. My favorite part of the conversation came when he started telling me about magical love cakes. According to him, women from his home country have a history of putting a secret ingredient inside cakes or cookies and feed them to men who are objects of their affection. The unknown ingredient possesses the men to follow around the women and fall deeply in love. Even though many women had tried to feed him this cake in the past, he insisted he had been smart enough to refuse. Partly out of interest in cultural folk tales and partly out of love of cake, I tried to research these supposed love-potion creations. Many Portuguese have settled on the Sri Lanka island, and they have influenced a Sri Lankan version of the original “Love Cake.” Next: The Love Cake
Red Velvet Cake Recipe Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). Now, I won’t lie. Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. Especially my hands. I thought this really was a great cake. Save Recipe Print Recipe Ingredients
Chocolate Covered Strawberry Crock Pot Dump Cake I'm constantly trying to find a crock pot dessert that will do two things.... 1.) Be delicious and 2.) Look pretty. Now lord knows I'm not one to say anything bad about (of all things) the crock pot. The truth of the matter is though that a lot of things that come from the crock pot aren't pretty. The yummy smell alone that permiates from one of my crock pots makes my stomach start talkin' to me... Well, y'all are going to be pleasantly surprised with this recipe. Here is how I made the best crock pot dessert ever--- chocolate covered strawberry crock pot dump cake-- a mouth full to say, but OH SO WORTH IT! 21 ounce can of strawberry pie filling1 stick of butter, melted Start by using the butter wrapper to grease the inside of your 2 - 3 quart crock pot. Now pour the can of strawberry pie filling into the bottom of the crock pot. The DCD Baking Mix will have two bags inside the box. At this point you're going to sprinkle the baking mix evenly over the baking bits layer.
Flourless Chocolate Cake Recipe There is simply no better way to end a Valentine’s Day meal than with that everybody-loves-it, melt-in-your-mouth hands-down favorite–chocolate! And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite! Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works! 3/4 cup unsalted butter, cut into bits 6 ounces bittersweet chocolate, finely chopped 6 ounces semisweet chocolate, finely chopped 6 eggs, separated, at room temperature 1/2 cup honey, divided 1 tablespoon vanilla extract 1/8 teaspoon salt 1. 2. 3. 4. 5. Serves 10. Adapted from Covered in Honey, by Mani Niall (Rodale Press, 2003).
Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together.
Vegan Peanut Butter Banana Bread Cake (Gluten & Soy Free) Ahhh, Saturday morning. (Or if you’re still on your computer on Friday night, you’re ahead of the game.) How are things going so far today? We are off for a 4 mile run as a family. Well, Scott and I are running and Skylar is getting pushed in her stroller and then later today we’re going to the neighborhood block party that I mentioned before. What are you up to today? Thanks for the props on the little Vegan Banana Nut Muffins I made…so easy and good. And I also appreciated all the comments about what format of blogs you enjoy reading. Instead, I just wanted to know what you enjoy in other people’s blogs. But moving right along to the Banana Recipe du Jour! You may recall that when I made the Vegan Peanut Butter Banana Bread Loaf (Gluten/Soy-Free) that although it tasted and looked (I am not humble my friends) absolutely awesome, I felt that maybe it would be even better as a cake? So, what did I do? In the VitaCakeMaker there’s the 3/4 C of oats that I just ground. Blend til Smooth
Chocolate Pave Pavé is the French word for “paving stone.” Chocolate pavés are very rich, smooth and dense and are often called flourless cakes, because they are completely gluten free. This recipe is lovely for the simplicity of its ingredients, even if it is a bit on the rich side. (It’s not named after a paving stone for nothing.) INGREDIENTS 3 and 1/2 ounces unsweetened chocolate, coarsely chopped 4 ounces semisweet chocolate, coarsely chopped 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter 6 eggs, at room temperature 1 cup sugar 1/4 teaspoon salt 1. 2. 3. 4. 5. 6. Makes one 9- by 13-inch cake. Adapted from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution by Alice Waters (Clarkson Potter, 2007).