Leigh’s Favorite Simple Chocolate Cake
October 30, 2008Okay, I will first tell you that this cake is SO GOOD! I am a full-time Recipe Developer for national food magazines and food companies, but I promise this cake is worth a try! For those of you who are in a huge hurry, just need a break or want something their kids can make, but here is the new version!
My daugther Leigh, who is 9-years old, made the cake from the box instructions, and she was amazed she could make this on her own. After that, I discussed with her how this cake could be better. Basically we added added chocolate syrup and deleted some of the water.
Here’s is new version. No one will ever know that this cake was made from a cake mix (although I do love you Duncan Hines)! www.duncanhines.com
Gather these ingredients:
Combine 1 (18.25-ounce) package Duncan Hines Moist Deluxe Devil’s Food Cake Mix, 3 eggs, 1/2 cup vegetable oil, 2/3 cup chocolate syrup and 2/3 cup water and follow package directions for spraying and flouring the pan as well as mixing. Bake according to package directions. Let cool and sprinkle with powdered sugar.
To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.
And here it is! I know Leigh went a little overboard with the powdered sugar, but all is well! Just remember one thing! This is best served with a glass of cold milk!
2 Responses to “Leigh’s Favorite Simple Chocolate Cake”
Joy Kaler says:
November, 04 2008at 03:50 am
This is a wonderful site! I made the chocolate cake this weekend and no one had any idea it was from a mix - including my sister that "only bakes from scratch"! I used your recipe for the chocolate syrup = wonderful and easy. I am a "foodie" and love new sites - great work, please pass on my compliments to Alison!
Tomorrow night is the Election Night Party; some great ideas..I'll let you know how it turns out.
Rachael says:
November, 06 2008at 08:07 pm
Thanks for the information...I bookmarked your site, and I appreciate your time and effort to make your blog a success!
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Leigh and Me Cook
October 29, 2008Many of you who have read my blog today asked about what “Leigh and Me Cook” is…..
Leigh is my 9 year-old daughter who I call little “Martha”. Leigh is ahead of her time and passing me by quickly. She makes her own smoothies everyday, homemade omelets cooked to order, cookies, cakes, cupcakes and wonderful chocolate-dipped strawberries. She can cut garlic and fresh herbs just as well as I.
The recipes filed under this category will be recipes or products that Leigh loves and can make all by herself with minimal assistance. I thought those of you who have children might love some of these ideas to get your kids cooking and interested and knowledgeable about food.
I have to be honest. Some days she “shows” me up in the kitchen which can by a little scary! She loves the pizza and crust in today’s earlier blog, and she recommends it highly!
Look for her Simple Chocolate Cake coming soon! A good friend of mine (who has exceptional taste in food) calls it “AWESOME”!
One Response to “Leigh and Me Cook”
Penny Reiff says:
October, 31 2008at 01:51 pm
Alison,
I love your website! The recipes look yummy and I love the Leigh and me section!
I think of you constantly and hope ou are living as you wish...peace, fun, and good health!
Hang in there sister!
xxxooo
Penny
(get my # from Nat if you want to talk!)
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Easiest Pizza Ever
October 29, 2008
It’s pizza night, and everyone loves it! My favorite new crust is quick, easy and delicious! It’s Pillsbury® refrigerated thin pizza crust. Just unroll, add your favorite toppings and bake, and you’ll have fresh, homemade thin crust pizza just the way you like it. It makes a rectangle pizza so enjoy having square pizza slices for a change.
Here is the pizza crust. If you like Pillsbury’s original crust (which makes great pizzas on the grill by the way), you will love this if you’re a fan of thin crust pizzas.
2 Responses to “Easiest Pizza Ever”
Jon Lewis says:
October, 29 2008at 02:37 pm
Pizza looks and tastes good.
Kristen @ Simply Savor says:
September, 10 2009at 09:08 am
So glad I came across your blog--i love it so far!! Your career sounds like my dream job! Can't wait to read more :)
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Molten Lava Cookies
October 25, 2008You will love these cookies for the holidays or anytime of the year. These cookies were inspired by my love for molten cakes, but they are very simple to prepare and come out fabulous!
This recipe can be found on www.allrecipes.com and http://wisdairy.com
Molten Lava Cookies
“These pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.”
SERVINGS: 24
INGREDIENTS
- 1 cup butter, softened
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup roughly chopped dark or semisweet chocolate (at least 60% cocoa)
- Powdered sugar for garnish (optional)
DIRECTIONS
- Preheat oven to 350 degrees F. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
- Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
- Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
- Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
- To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm
Nutritional Information
Molten Lava Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 205
- Total Fat: 9.3g
- Cholesterol: 38mg
- Sodium: 105mg
- Total Carbs: 30.1g
- Dietary Fiber: 1.3g
One Response to “Molten Lava Cookies”
vegan recipes says:
January, 31 2010at 11:56 am
Hi, I applaud your blog for informing people, very interesting article, keep up it coming :)
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Fennel Pistachio Cookies
October 25, 2008Welcome to my first blog where I will talk about great recipes that I have either created or love and are worth sharing. Check out this innovative cookie! You will love them! I promise! Let me know what you think. This recipe can also be found on www.allrecipes.com and features Real Butter.
Fennel Pistachio Cookies
“Butter makes this simple drop cookie soft and rich while pistachios give it an unexpected crunch. Lemon rind and fennel seeds round out the cookie with a citrusy-anise flavor.”
RECIPE RATING:
| PREP TIME | 15 Min |
| COOK TIME | 10 Min |
| READY IN | 25 Min |
SERVINGS: 36
Nutritional Information
Fennel Pistachio Cookies
Servings Per Recipe: 36
Amount Per Serving
Calories: 124
- Total Fat: 6.6g
- Cholesterol: 20mg
- Sodium: 111mg
- Total Carbs: 14.9g
- Dietary Fiber: 0.5g
- Protein: 1.5g
INGREDIENTS
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 2 tablespoons amaretto or almond extract
- 1 tablespoon lemon zest
- 1 1/2 teaspoons fennel seed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup pistachio nuts, chopped, plus extra for garnish
DIRECTIONS
- Preheat oven to 350 degrees F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
- In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
- Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
For more great butter recipes, see http://www.wisdairy.com/OtherDairyProductInfo/Butter/default.aspx
5 Responses to “Fennel Pistachio Cookies”
Natalie Asman says:
October, 29 2008at 08:24 pm
OMG! These cookies are a definite slice of heaven on earth.
At first the name threw me. I mean Fennel? in a Cookie? But they are simply incredible.
Marjorie says:
October, 29 2008at 11:53 pm
These cookies are terrific. I am a total chocoholic and surprisingly I couldn't get enough of these cookies. The flavor profile is sophisticated AND delicious. Thanks for sharing Alison!
Kay says:
November, 27 2008at 10:56 pm
I can only find salted pistachios at the stores around here (Fayetteville, Tenn. and Huntsville, Ala.), so I rinsed them off before I chopped them and then didn't add any extra salt. Seemed to work OK.
Betsy says:
February, 27 2009at 04:41 pm
HI,
I came across this recipe but have a quick question, are you sure that it is 2 tablespoons of almond extract? Seems like alot and the liquor ratio to extract seems off. Let me know please.
alisonlewis says:
February, 27 2009at 06:05 pm
Betsy,
yes, I know it sounds like a lot. I used amaretto in testing these cookie, but you're right now that you mention it. I would only use about 2 teaspoons if I was using almond extract. If you can, use the amaretto, they turn out awesome. Thanks, Alison