November 19, 2017

No-Bake Chocolate Malt Pie

Thanksgiving is only a few days away . . . are you all ready?  This year I am in charge of the Sweet Potato Casserole (my fave) and a dessert.  I'm either going to make Banana Cream Pie or Pumpkin Pie Cake.  I've already purchased all my groceries, so whatever I decide to make, I'll be good to go.
If you are in charge of pie and want a super easy and extremely delicious pie, then you should totally make this No-Bake Chocolate Malt Pie.  I have always been a fan of the chocolate malt flavor and adding it to a pie was such a great idea.   
This pie actually has double the chocolate malt flavor.  It has chocolate malt mix and crushed up Whopper candies.  Their is no mistaking the flavor of this pie.  The crushed up Whoppers are crunchy at first, but if you refrigerate the pie overnight, they soften right up and you are left with a pillowy chocolate malt pie on top of a store-bought OREO pie crust.  

You should be able to find the chocolate malt powder down the cereal/breakfast aisle of your local grocery store.  
You might also like:


No-Bake Chocolate Malt Pie
adapted from: Gooseberry Patch
(Printable Recipe)

1 (6 oz.) store-bought OREO pie crust
1 (3.3 oz.) pkg. instant white chocolate pudding mix
2 Tbl. chocolate malt powder
1 c. milk
1 (8 oz.) carton frozen whipped topping, thawed
1 1/2 c. malted milk balls, crushed and divided (Whoppers)

Mix together dry pudding mix and malt powder.  Whisk in the milk until smooth.  Fold in the thawed whipped topping and 1 1/4 cups crushed malted milk balls and spread into crust.  Garnish with remaining crushed candy.  Refrigerate until ready to serve.  I like to let mine sit overnight, so the candy softens up.  I also like to use some canned whipped cream to make some swirls on top just before serving.  


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November 14, 2017

Fudge Ribbon Cake PLUS a Giveaway

Today, I'm sharing a super impressive and delicious cake recipe with you to help you get excited for the latest Eggland's Best Delivers Sweepstakes.  From now until December 22, 2017, EB is calling on fans across the U.S. to enter their city to win a visit from the EB Better Egg Truck.
Fans can enter once per day, and share on Facebook or Twitter for an additional bonus entry.  One lucky fan will also be selected at random from the winning city to receive an exclusive Better Brunch from the EB Better Egg Food Truck for them and their closest friends.  How fun is that!!  Check out Eggland's Best website to find out more information on how to enter and for the official rules.
Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and Riboflavin.  These amazing EB eggs have 6 times MORE vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresher longer than ordinary eggs.  Now, if that isn't enough to convince you to pick EB eggs over ordinary eggs, then click HERE for more superior nutrition information.

Click on the links down below if you would like to follow Eggland's Best:
Eggland's Best Website
Eggland's Best Facebook
Eggland's Best Twitter
Eggland's Best Pinterest
Eggland's Best Instagram
Now, onto this DIVINE cake.  I got this recipe from my friend and it's seriously amazing. No one will ever know how easy this impressive cake is to make.  It starts out with a cake mix, then you prepare the cheesecake layer and spread it over the cake batter.  When it bakes, the cheesecake layer sinks to the bottom and the chocolate cake rises to the top.  The texture of this cake is fantastic. You have soft cake mixed with dense cheesecake and when it's topped with a rich silky smooth chocolate glaze, you will be in heaven.  Seriously, make this ASAP. 

Meanwhile, make sure to enter my giveaway using the Rafflecopter down below.  Giveaway is open to U.S. Residents only.  Giveaway winner will be contacted via email and must respond within 48 hours or a new winner will be selected. 

You might also like:


Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large Eggland's Best eggs

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large Eggland's Best egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
1-2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil and eggs and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk and vanilla and mix until smooth and creamy.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: You can use any flavor of cake mix, just make sure to prepare it according to the package directions.   


This post has been sponsored by Eggland's Best.  All thoughts and reviews are my own.  The EB nutrition value, sweepstakes information and giveaway prize was provided by Eggland's Best.
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November 5, 2017

Slow Cooker White Chicken Chili {with hominy}


Happy November :)

This is my 3rd white chicken chili recipe on the blog.  Each recipe is slightly different and equally as delicious.  My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili.  This new version also has white beans along with hominy and cream of chicken soup.  The flavor is outstanding.  I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.

It's so simple.  You throw everything in the slow cooker and let it go.  

It is a pretty brothy chili and you can always add less broth, if you prefer.  If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness. 


Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)

1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro

For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions

Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.



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October 15, 2017

Halloween Sugar Cookie Bars

Sugar Cookie Bars are one of my favorites.  They are so soft and chewy and they have a sweet buttery flavor.  Plus, they are so easy to customize for different holidays.  

By adding Halloween colored sprinkles to the cookie dough, topping with colorful frosting and more sprinkles, it immediately transforms a plain bar cookie into something extra special.  I seriously love these sugar cookie bars and could eat the entire pan by myself.  They taste great on day one and soften up even more on day two.  

I wrote this recipe for a 9x13-inch pan, but it can easily be doubled and baked in a large cookie sheet if you are serving a crowd.    
You might also like:


Halloween Sugar Cookie Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1 c. sugar
1 tsp. vanilla
2 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. sprinkles, plus more for garnish (Halloween colors)

Buttercream Frosting

1/2 c. unsalted butter, room temperature
pinch of salt
2 tsp. vanilla
2 1/2 c. powdered sugar
1 Tbl. milk, plus more if needed
purple or orange food coloring, opt.  

Preheat oven to 375 degrees.  In a medium bowl, cream together butter and sugar.  Mix in the vanilla. Add the eggs, one at at time, beating after each addition.  Combine the flour, salt and baking soda and add to the creamed mixture.  Last, stir in 1/4 cup of sprinkles.  Press dough evenly into a greased 9x13-inch pan.  It will be a little sticky.  Bake in preheated oven for 14 minutes.  Remove from oven and cool completely.  


For the Buttercream:  Beat butter until creamy.  Add a pinch of salt and vanilla and mix until combined.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and beat until smooth and creamy, adding a little milk, as needed, to reach desired consistency.  A little milk goes a long way, so don't add too much.  If adding food coloring, add now and mix until combined.  Spread over cooled sugar cookie bars and garnish with additional sprinkles.  Cut into squares and serve.    

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October 8, 2017

Candy Caramel Apple Slices


The other day I saw a poll on Instragram and you had to pick if you prefer apple or pumpkin.  Guess what was winning?  Apple.  Yes, apple was winning by a lot.  I couldn't believe it because I am a pumpkin girl all the way.  I do, however, love fresh apples.
Between my house and my parents house we have 7 apple trees.  That is a lot of apples to try and eat and use up.  I am not a huge fan of cooked apples, so I usually stick to plain apples, apple dip, caramel apple salad and anything that involves using fresh, un-cooked apples.

So, today, I am sharing a super easy and really really yummy treat.  Have you ever bought a gourmet caramel apple?  They are super expensive, plus it's a little hard to cut into them and once you slice it you have to eat it right away before the apple slices turn brown.  That is why you totally should make these Caramel Apple Slices instead.  They are so easy to make and so easy to eat.
All you have to do is slice apples, stick a popsicle stick in each slice, dip in melted chocolate, then drizzle with melted white chocolate and caramel and top with candy.  Kids love doing this kind of stuff.  I made these two days in a row and my 4 year old nephew was eager to help each time.

Perfect, single serving, ready to eat whenever you want. 
You might also like:

Candy Caramel Apple Slices
From: Jenn@eatcakefordinner
(Printable Recipe)

popsicle sticks
3-4 med-large apples (I used a combo of green and red)
1 (11.5 oz.) bag chocolate chips (I like milk chocolate)
1 Tbl. shortening or coconut oil
1/2 c. caramel bits
1/2 c. white chocolate chips
Around 1- 1 1/2 cups of crushed candy

Optional Candy:
chocolate toffee bits
M&M's
chopped white chocolate pretzels
sprinkles
crushed OREOS
chopped candy bars

Wash and dry the apples very well.  Water does not work well with melted chocolate, so make sure they are very dry.  Combine chocolate chips and shortening in a microwave safe bowl and microwave until melted, stirring every 30 seconds until mixture is smooth and creamy (It's easiest for me to melt half of the chocolate and shortening and spread on the apples and then melt the other half).  

Place un-peeled apples upright on a cutting board and cut into 1/2'' slices.  You should get two slices on each side of the core.  Then you can cut the ends of the core and end up with two small wedges.  You should end up with around four larger slices and two small wedges per apple.  Or, you can really slice the apple however you prefer.  Using a paring knife, make a small cut onto the bottom of each apple slice and insert a popsicle stick.  

Spread melted chocolate over each apple slice, making sure to cover the exposed apple completely.  It doesn't have to look perfect, because once you add the toppings you can't even tell.  Place on a parchment lined cookie sheet and refrigerate until the chocolate hardens, about 15 minutes.  Don't skip the parchment or the apples will really stick to the pan.  When chocolate has hardened, remove apples from refrigerator.  

Melt the caramel bits according to package directions, you will need to add a small amount of water and melt the white chocolate chips in a separate small dish in the microwave.  Then, drizzle both over each apple slice.  Immediately top with candy of choice.  You want to do this pretty quickly before the white chocolate and caramel harden.  Then, refrigerate until set and serve.  Store leftovers in the refrigerator.  Best if eaten within 1-2 days.  

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September 30, 2017

Pumpkin Chocolate Chip Bread {It's Low-Fat and Amazing}

Hey, how's it going?  This is my absolute favorite pumpkin chocolate chip bread ever.  I crave this all year long and the best part is, there is only one Tablespoon of oil in the whole thing.  I originally posted this recipe back in 2012, so I figured the world needed to see it again and then you all need to make this ASAP.  The original recipe called for a chocolate drizzle, which was some melted chocolate chips drizzled over the top of the baked loaf, but it really does not need that.  This bread is already so rich and flavorful.  I like to use mini chocolate chips, because you get pockets of creamy chocolate throughout, but you can use regular chocolate chips if that is all you have.

Here is my original post from 9/30/2012:
I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  
This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. canned pumpkin puree
1 tsp. vanilla
1 c. brown sugar
1/2 c. low-fat buttermilk
1 large egg
1 Tbl. canola oil
1/2 c. mini chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray and line with parchment paper.  In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil.  Add dry mixture to wet ingredients, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50 minutes or until toothpick comes out clean.  Let cool for 15 minutes, then remove from pan and cool completely. 

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.   

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