I'll share my recipe, if you'll share yours, June 23, 2012

11 years ago

Amazing Slow Cooker Chocolate Cake

Allrecipes.com

This incredibly moist chocolate cake is simply delicious. and simple to make too. Serve warm, topped with vanilla ice cream.

Ingredients

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

Spray crock of a large slow cooker with cooking spray.

In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.

Pour the cake batter into the prepared slow cooker.

Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

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Comments (3)

glenda_al
11 years ago
Fried green tomato BLT **** I have my own rendition but this is close enough!

4 slices bacon
1/2 cup all-purpose flour
1 large egg, beaten with 1 tablespoon water
1/2 cup yellow cornmeal
kosher salt & freshly ground black pepper
1 lb green tomatoes or 1 lb medium tomatillos, cut into 1/2 inch slices
canola oil, for frying
8 slices whole wheat bread (thick sliced) or 8 slices multi-grain bread, toasted (thick sliced)
mayonnaise
arugula
Directions:
1Preheat oven to 400 degrees F; line a baking sheet with aluminum foil.
2Arrange bacon on baking sheet and bake until crispy, about 15 minutes; cut in half and drain on paper toweling.
3Arrange flour, egg, and cornmeal in three shallow bowls to form an assembly line; season cornmeal generously with salt and pepper.
4Dredge tomato slices in flour, egg, and cornmeal, pressing to adhere.
5Transfer to a wax paper line platter.
6Heat 1/4 inch of oil in a large skillet over moderately high heat.
7Cook tomatoes, in batches if necessary, until golden and crisp, turning once, about 5 minutes total; drain on paper toweling.
8On a work surface, arrange 4 pieces of toast.
9Spread each with mayonnaise.
10Layer on fried tomatoes, bacon, and arugula
.11Top with remaining toast and cut in half.
kayjones
11 years ago
Oh, Glender - fried green tomatoes are AWESOME, especially when fried in bacon grease - you just brought back childhood memories for me - THANKS! Hugs to you! Jo
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Linquine with Roasted Red Peppers and Toasted Breadcrumbs (Fine Cooking) Toasted breadcrumbs are quick to make and add a nice crunchy element to the sweet roasted peppers and tomatoes topping this pasta. 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved, or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Bring a large pot of well-salted water to a boil over high heat. Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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tobygirl
11 years ago
I'm going to be trying this one soon to see if I can get some natural anti-inflammatory benefit, as suggested by Alisande.

Spicy Stir-Fried Cabbage

4 garlic cloves, minced

2 teaspoons minced ginger

1/2 teaspoon red pepper flakes

1 star anise, broken in half

2 teaspoons soy sauce (more to taste)

2 tablespoons Shao Hsing rice wine or dry sherry

2 tablespoons peanut or canola oil

1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds

1 medium carrot, cut into julienne

Salt to taste

2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.

2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Yield: Serves four.

I'll share my recipe, if you'll share yours, June 23, 2012

Comments (3)

glenda_al

kayjones

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tobygirl

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