Ingredients
* Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
* 1 cup (2 sticks) unsalted butter
* 3/4 cup packed brown sugar
* pretzles
* 12 ounces dark chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 10 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Sprinkle with crushed pretzels Chill completely in the refrigerator for about 30 minutes. Cut into bars.
Notes
Cook's Note: I like to sprinkle crushed pretzels over the dark chocolate layer.
Wednesday, July 6, 2011
another cake recipe
Ingredients:
1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding mix
1 16 oz sour cream
3 eggs
1/3 cup vegetable oil
2 cups semisweet chocolate chips
Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!
1 pkg dark chocolate cake mix
1 pkg instant chocolate pudding mix
1 16 oz sour cream
3 eggs
1/3 cup vegetable oil
2 cups semisweet chocolate chips
Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!
Stolen from a friend. :)
SERIOUSLY MOIST CHOCOLATE CAKE
Source: the vast world wide web
2 cups sugar
1 cup oil (I used olive oil)
2 eggs
1 cup milk (I only ever buy 1%)
1 cup HOT coffee
2 tsp vanilla extract
3/4 cups cocoa powder
2 cups cake flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
1/2 cup sour cream
-----
1. Preheat oven to 325 degrees.
2. Grease and flour your cake pan(s) (2 round, or 1 sheet).
3. Add all dry ingredients (except sugar) to a bowl and whisk to combine.
4. In mixer, add sugar and oil and mix to combine.
5. Add eggs one at a time until incorporated.
6. Slowly add milk, coffee and vanilla extract.
7. Add dry ingredients in increments with mixer on low speed.
8. Add sour cream and stir to combine. (I used Greek yogurt)
***this batter is super thin. don't worry!!!***
9. Pour into cake pans and transfer to oven.
10. Bake for 40 minutes or until toothpick inserted comes out clean.
I topped both the cake and cup-cakes with cream-cheese frosting, though the next time I may just use a fresh whipped cream. The cake is super rich and moist and really doesn't need a heavy frosting, though the cream cheese frosting was yum.
Source: the vast world wide web
2 cups sugar
1 cup oil (I used olive oil)
2 eggs
1 cup milk (I only ever buy 1%)
1 cup HOT coffee
2 tsp vanilla extract
3/4 cups cocoa powder
2 cups cake flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
1/2 cup sour cream
-----
1. Preheat oven to 325 degrees.
2. Grease and flour your cake pan(s) (2 round, or 1 sheet).
3. Add all dry ingredients (except sugar) to a bowl and whisk to combine.
4. In mixer, add sugar and oil and mix to combine.
5. Add eggs one at a time until incorporated.
6. Slowly add milk, coffee and vanilla extract.
7. Add dry ingredients in increments with mixer on low speed.
8. Add sour cream and stir to combine. (I used Greek yogurt)
***this batter is super thin. don't worry!!!***
9. Pour into cake pans and transfer to oven.
10. Bake for 40 minutes or until toothpick inserted comes out clean.
I topped both the cake and cup-cakes with cream-cheese frosting, though the next time I may just use a fresh whipped cream. The cake is super rich and moist and really doesn't need a heavy frosting, though the cream cheese frosting was yum.
First post. :)
I frequently post what I'm making for dinner or when I'm making tantalizing desserts on my facebook page. My sister-in-law said I should start a blog with my recipes. So I did. And here it is!
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