Chocolate Cobbler

If you love chocolate, you’re sure to love this recipe! Mouth watering, delicious, melty chocolate cobbler. I made this a few weeks ago for my family and since then my mom made it for a couple she and my dad had over. After the first bite my mom’s friend exclaimed “oh, you are my new best friend.” So…this cobbler is directly linked to winning new friends. I’m only slightly kidding ha! Enjoy 🙂

I found this recipe on Pinterest (it is called My Granny’s Chocolate Cobbler by Sooz Hawkins) and you can find it here.

Chocolate Cobbler

Preparation: 10-15 minutes

Cook: 40 minutes

Ingredients:

  • 1 cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • Âź teaspoons Salt
  • 7 Tablespoons Cocoa Powder, Divided
  • 1-Âź cup Sugar, Divided
  • ½ cups Milk
  • ⅓ cups Melted Butter
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Light Brown Sugar, Packed
  • 1-½ cup Hot Tap Water

Directions:

Preheat the oven to 350 degrees. Combine the flour, baking powder, salt, 3 tablespoons cocoa powder, and 3/4 cup of the white sugar in a medium size bowl. Melt the butter and add it to the dry mixture along with the milk and vanilla. Stir until smooth and pour mixture into an ungreased 8 inch baking dish. In a separate bowl combine the remaining white sugar (1/2 cup), brown sugar, and the remaining cocoa powder (4 tablespoons). Sprinkle this mixture over the batter. Pour the hot tap water over all of the batter. DO NOT STIR (this step is crucial in achieving gooey chocolate goodness). Bake for 40 minutes or until the center is no longer jiggly.

We served ours with ice cream, but it can definitely be eaten on its own or with whipped cream or vanilla Greek yogurt.

Yield: 9 big bowls (since it is so rich I will serve smaller bowls in the future)

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Country Apple Dumplings

This recipe is really easy and amazingly delectable. I got the recipe HERE and the only thing I changed was that I used regular 7UP instead of diet.

Prep: 10 minutes

Cook: 30-40 minutes

Ingredients:

  • 2 large apples (I used Granny Smith)
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions:

Preheat oven to 350. Unroll Crescent triangles. Peel and slice apples. Roll one or two apple slices up in each Crescent triangle. In a small saucepan melt the butter and then stir in the sugar and cinnamon, whisk as necessary. When the mixture has thickened, remove from heat and stir in vanilla. Place dumplings in a greased 8×8 baking dish. Pour butter mixture and then 7UP over dumplings. Bake for 30-40 minutes or until golden brown.

*serve with ice cream or cool whip

Tart Cherry Lattice Pie

If you like pies you will LOVE this dessert! It’s super easy and tastes great. I made it for 4th of July and think it would be great for any summer get together. I got the recipe from my Taste of Home magazine and was definitely impressed. I made a couple of changes which are shown in the recipe below.

Prep: 10 minutes

Cook: 40-50 minutes

Ingredients:

  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 4 cups fresh or frozen pitted tart cherries, thawed and drained (I used frozen)
  • 1/4 tsp almond extract
  • store bought refrigerated pie crust (with 2 crusts)

Directions:

Preheat oven to 400 F. In a large bowl, combine sugar, flour, cherries and extract. Unroll one of the pie crusts and press into pie dish. Pour in cherry mixture and spread evenly. Cut second pie crust into strips and arrange in a lattice pattern over the top of pie. Cover with aluminum foil and bake for 40-50 minutes until crust is golden brown and filling is bubbly .

*If you’d like to be more adventurous than me and would like to make your own pie crust here’s how Taste of Home says to make it: Combine 2 1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for 1 hour.

Enjoy 🙂

Grilled Pineapple

There is something about grilling that just brings out the juiciness in fruit and I love it. I’ve had grilled pineapple on burgers, but never on its own. To top it off, the cinnamon in this recipe gives the pineapple incredible flavor.

I got the original recipe from SkinnyTaste.com. I have loved all of the food I have made from SkinnyTaste so far and think you should check it out!

Grilled Pineapple, Garlic Lime Chicken, and Honey Lime Shrimp

Grilled Pineapple, Garlic Lime Chicken, and Honey Lime Shrimp

Prep: 5 minutes

Cook: 6-10 minutes

Ingredients:

  • 2 tbsp dark honey
  • 1 tsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp ground cinnamon
  • 1 ripe pineapple, cut into half inch slices

Directions:

Combine the first 4 ingredients in a small bowl to make the marinade. Heat grill to medium heat. Brush pineapple with marinade and grill about 3-5 minutes each side.

Nutrition Facts:

Serves 8. Calories 51.1. Fat .8g. Carbs12g. Fiber .9g. Protein .3g. Sugar 10.4g. Sodium .9mg

Happy Eating!

Blonde Brownies

I made these blonde brownies for a game night recently and they were a big hit. Frankly, I would love to make these all of the time (by that I mean eat them all of the time), but then my husband and I would have them all to ourselves and who are we kidding… that would be dangerous!

I served them hot with vanilla ice cream on top. Changes I made included adding 3 handfuls of chocolate chips and baking it in a 9 x 13 inch baking dish instead of an 8 x 8. I baked them for 18 minutes. If you want them to be thicker then use an 8 x 8 and cook for a little longer.

Prep: 15 minutes

Cook: 18 – 30 minutes

Ingredients:

  • 1 ½ sticks butter
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup light brown sugar
  • ½ cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Optional: chocolate chips, nuts, etc.

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 8 or 9 x 13 inch baking dish. Melt the butter in a medium, heavy-bottomed saucepan over medium heat; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Remove from heat and set aside to cool slightly. Meanwhile, whisk together the flour, baking powder and salt in a medium bowl. Next, in a large bowl, whisk together the eggs and vanilla extract until combined. Slowly drizzle in the butter and sugar while whisking constantly. Then add the flour and whisk until just incorporated.  Pour batter into dish. Bake for 25-30 minutes (less time if you use a 9 x 13 inch pan) or until the top cracks slightly and a toothpick inserted in the middle comes out clean.

Happy Eating 🙂

Delicious Cinnamon Rolls

My husband loves cinnamon rolls. One of his coworkers told us about a recipe for sticky buns and we adapted it, to make our own cinnamon rolls. If you like cinnamon rolls, you should make these, they’re great. If you LOVE cinnamon rolls…you MUST MAKE THESE. I promise, you won’t be sorry!

Prep: 10 minutes for sticky buns, 10 minutes for frosting (this can be made while the sticky buns are baking)

Cook: 20-25 minutes

Ingredients:

Sticky Buns

  • 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
  • 3 Tbsp. butter, melted
  • 1/2 C. pancake syrup
  • 1/3 C. packed light brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped pecans, optional
  • 1/4 C. chopped almonds, optional

Vanilla Buttercream Frosting

  • 3 cups confectioners’ sugar
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream (I used skim milk and it worked great)

Directions:

Spray a bundt pan with non-stick spray (or a pie dish if you do not have a bundt pan). Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Pour about half of the syrup mixture into the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges and close together to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown.

While sticky buns are cooking, mix together your frosting. Combine all frosting ingredients and mix on medium-low with an electric mixer. Add more milk if frosting is too thick. Cool for a few minutes and frost.

Enjoy 🙂

 

 

Lemon Cream Cheese Cupcakes

If you’re a cupcake, lemon, or dessert fan….you have to try these! They are seriously the best cupcakes I have ever eaten. They’re rich, creamy, and just all around delicious! I have to tell you that I did not make these cupcakes recently, but my mom did (original source: Food & Family). I’ll post several of my moms recipes on this blog as she is my inspiration for wanting to become a wife who is great at both cooking and baking :). My husband told me when we were dating that he would marry me once I was as good of a cook as my mom haha. Good thing he didn’t hold me to that 😛

Anyway, these cupcakes are a little more time consuming than boxed cupcakes (really not by much) but they are so so soooo worth the few extra minutes and bound to impress!

Prep: Cupcakes and frosting only about 10 minutes!

Cook: 21-24 minutes baking (let cool for additional ten minutes)

Ingredients:

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3.4 oz.) JELL-O Lemon Instant Pudding
  • 1 cup water
  • 4 egg whites
  • 2 Tbsp. oil
  • 1 pkg. (16 oz.) powdered sugar
  • 1 pkg. (8 oz.) Cream Cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 Tbsp. lemon juice

Directions:

Heat oven to 350°F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Garnish with grated lemon peel!

Yields: 24 cupcakes

Frozen Peanut Butter-Banana Cream Pie

Yet another recipe from the All-New Complete Cooking Light Cookbook. This pie tastes like ice cream cake and I even had a friend ask what kind of ice cream was in it. The recipe is super quick and easy to throw together, the only time consuming part is freezing it for 8 hours.

Prep: 10 minutes

Freeze: 8 hours

Ingredients:

  • Graham Cracker Crust (you can make your own, but I store bought mine)
  • 3/4 cup packed brown sugar
  • 1/2 cup (4 oz)  1/3 less fat cream cheese
  • 1/2 cup reduced fat peanut butter (I used regular peanut butter because that’s what I had in my kitchen)
  • 1/2 teaspoon vanilla extract
  • 1 (8 oz) container frozen fat-free whipped topping, thawed
  • 1 cup sliced banana (I used one large banana)
  • 1/4 cup fat-free chocolate sundae syrup (I couldn’t find this at our grocery store so I used regular Hershey’s chocolate sundae syrup)

Directions:

Prepare filling by combining brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze for 8 hours.

Yields: 10 servings