Chocolate Eclair Cake

A co-worker recently got promoted and as usual, I brought in a dessert to celebrate!  It happened to be a pretty busy week for me and I wasn't looking forward to rushing through making a fancy layer cake.  I find when I rush it not only takes the fun out of it, but I also tend to make mistakes.  I found this recipe in the Columbus Dispatch Wednesday food section.  I've wanted to try this recipe for a while now and I thought this would be the perfect opportunity.  I was a little hesitant to bring it in as I was slightly embarrassed how easy it was to make, but everyone LOVED it.  I was shocked how quickly it went and the rave reviews it got!  When you let the dessert sit, the graham crackers soften and combined with the smooth pudding layer and sweet chocolate icing, it's the most perfect combination.  Any pudding flavor could be used, but I liked the vanilla / chocolate combination I used below.  Try this dessert recipe out for your next get together and I guarantee you'll get positive comments on it! 

Chocolate Eclair Cake
Serves 9

34 graham cracker squares (1/2 box)
1 (3.3 ounce) package vanilla pudding mix
1 1/2 cup milk
1 8-ounce container cool whip, defrosted
1 ounce unsweetened chocolate
1 Tbs butter
3/4 cup confectioners sugar
1 Tbs milk
1 Tbs light corn syrup
1 tsp vanilla

Take out an 8x8 inch dish. Arrange 1/3 of the graham crackers on the bottom of it. It's okay if you have to break them or overlap them some.  Prepare the pudding by mixing the pudding mix and milk together. Once combined and thickened a bit, fold in the cool whip until combined.

 

Spread 1/2 of the pudding mixture over the graham crackers. Add another layer of graham crackers (using about 1/3 of them) over the pudding mixture. Top with remaining pudding mixture and final layer of graham crackers.

Make the icing: Melt the chocolate and butter in a small-medium sized microwave safe bowl, in two 30-second intervals.  Stir between intervals.   Stir together the melted chocolate and butter until combined.  Add in remaining icing ingredients: confectioners sugar, milk, corn syrup and vanilla.  If mixture is too thick, add in an extra splash or two of milk. Spread the icing over graham crackers.  Use an off-set spatula to cover all graham crackers.  Cover and let mixture sit for at least 8 hours or over night.  Enjoy!

xoxo Melissa

Cracker Candy

I've had some whole wheat saltine crackers sitting in my cupboards for a few months now and was tired of seeing them continue to sit there, uneaten.  While I was watching Trisha's Southern Kitchen on Food Network this morning, she made this recipe below.  I had the other ingredients on hand and thought I'd give it a whirl and finally get rid of some of the saltines!  I've had friends tell me about this "candy" recipe before, but have never tried it.  Let me tell you, I've been missing out!  It was not only super easy to make, but was really, really good!  I would have never guessed it was made with saltine crackers, whole wheat none the less.  It's crunchy, salty, sweet and has the added kick of chocolate.  I can see why Trisha referred to it as "crack."  This recipe is definitely a keeper and one I will definitely make again. 

Cracker Candy
Makes: 1 10x15" sheet pan

39 saltine crackers (one sleeve)
1 cup butter
1 cup light brown sugar
1 1/4 cup semisweet chocolate chips

Pre-heat oven to 425 degrees.  Cover an 10x15 inch jelly roll pan with aluminum foil. Lightly spray it with cooking spray.  Lay saltine crackers in the pan, touching each other, salt-side facing down.

Combine the butter and sugar in a medium sized saucepan, over medium-high heat.  Stir until the butter is melted.  Bring mixture to a boil and continue to cook, stirring occasionally with a rubber spatula, until it comes to a boil and turns a light caramel color - about 5 minutes.

Pour the butter mixture over the saltines.  Smooth it out with a rubber spatula so all the saltines are covered.  Put in the oven and bake for about 5 minutes, until mixture is bubbly. 

Remove the crackers from the oven and sprinkle chocolate chips over it. 

 

Let them sit for a minute and then smooth the now melted chocolate, so it covers all of the saltines.  Place pan in the freezer for 15-20 minutes, until candy has hardened.  Break into pieces and enjoy!

 

xoxo Melissa

Baked Cinnamon Apples

When I was little, I loved the restaurant Boston Market.  My family used to go there when we were on vacation in Florida and sometimes when we were on a special shopping trip in Columbus. Since we didn't have a Boston Market in my town, it always seemed like a treat when we got to go.  One of my favorite side dishes were their cinnamon apples.  I came across a copy-cat recipe in Top Secret Recipes Unlocked (by Todd Wilbur).  Since I haven't been to a Boston Market in years I thought I might give it a try.  Wow!  They are good and just like I remembered!  I literally could have drank the caramel sauce this recipe makes with the apples... good thing I had a little self restraint!  You could eat them on their own or add a scoop of ice cream, like I did, turning this side dish into dessert! 

Baked Cinnamon Apples
Serves: 5

4 Granny Smith apples, peeled, cored and each cut into 9 slices
3/4 cup water
1 Tbs flour
1 Tbs cornstarch
1 Tbs butter, melted
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp kosher salt
Vanilla Ice Cream, optional

Preheat oven to 350 degrees. Arrange sliced apples in an 8x8 inch or similar sized baking dish.

Whisk together the water, flour and cornstarch.  Then stir in remaining ingredients.

Pour sugar mixture evenly over the apples and stir to coat.  Cover dish with foil and bake for about 35 minutes, stirring every 10 minutes.  How easy was that!  Enjoy!

 

Clearly everyone loved it... no leftovers tonight!

xoxo Melissa

Strawberry Sauce

After having such good luck with my blueberry sauce, I thought I would try out America's Test Kitchen strawberry sauce.  Here's my adaptation of their recipe below.  This sauce would be great on regular oatmeal or baked oatmeal, as I initially intended it to be for.  However, just like the blueberry sauce, I think it'd be great on a number of different foods like ice cream, pound cake, yogurt, pudding, etc. The options are really endless! It's so quick and easy to whip up, I'm sure you'll be finding all type of reasons to make it! 

Strawberry Sauce
Makes about 1 cup

2 cups strawberries, hulled and diced
2 Tbs sugar
pinch salt
2 tsp lemon juice

Put 1 cup of strawberries, the sugar and salt in a bowl and stir until combined.  Let mixture sit for about 30 minutes, stirring occasionally.  After 30 minutes, transfer strawberries and juices to a small saucepan.  Add additional cup of diced strawberries.  Stir mixture for about 6 minutes, until sauce has thickened.  Add lemon juice and stir.  Pour sauce into a serving bowl and let cool for about an hour before serving.  Enjoy!

xoxo Melissa

Blueberry Sauce

Shortly after discovering my new favorite baked oatmeal, I came across this blueberry topping recipe.  Although it was supposed to be a topping for waffles, I thought it sounded like the perfect pairing for baked oatmeal.*  This recipe is so simple and I cannot even explain how well it turned out. I could literally drink it, no joke!  While tasting the sweet sauce, which has a bit of tang from the lemon juice, I started imaging all of the things this could top - ice cream, bread pudding, cupcakes, pound cake, angel food cake, you get the idea.  This sauce definitely goes in the "keeper" file and will be used many more times in the years to come.  Make it, you won't regret it and your friends and family will think you're a genius in the kitchen.

*Recipe modified from America's Test Kitchen.

Blueberry Sauce
Makes: about 2 cups

Ingredients
4 cups blueberries
1/4 cup granulated sugar
1 Tbs lemon juice

Put 2 cups of the blueberries in a bowl and mash with a potato masher.  Add sugar and remaining 2 cups of blueberries.  Stir to combine.  Let sit for 30 minutes.  After 30 minutes, pour blueberry mixture, including all accumulated juices into a small sauce pan, over medium heat.  Stir frequently for about 6 minutes, or until sauce slightly thickens.  Remove from stove and let cool for 1 hour.  Serve!

*When using as an oatmeal topping, I modified my baked oatmeal recipe by removing the 1/3 cup brown sugar, apples and walnuts.

xoxo Melissa

Chocolate Malt Cake

I've always been of the opinion that if I'm going to make a cake, it's needs to be from scratch. This means no cake mixes or pre-made ingredients.  I've never been one to break out a box mix for brownies, muffins or heaven forbid, break-and-bake cookies!  However, my mom recently gave me Taste of the South's special Southern Cakes edition, which included several cakes which use cake mixes.  Initially I thought "A cake mix?!? What? Not me!" However, since I'm trying to slowly overcome my need for perfectionism, I thought this would be a great opportunity to put this practice into play!  Could I actually make a cake using a cake mix?  Here's my attempt and my adaptation on their Easy Chocolate Malt Cake.

Chocolate Malt Cake
Makes One 8" double layer cake

Cake:
1 box chocolate fudge cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs

Icing:
1 cup malted milk powder
1/2 cup heavy cream
2 cups (4 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1 tsp. vanilla extract
Chopped malt balls, optional

Pre-heat the oven to 350 degrees.  Lightly spray two 8" round cake pans with cooking spray.

To make the cake, dump the cake mix in a large bowl. Add water and oil and stir until partially combined. Add the 3 eggs and continue to stir for about 2 minutes until the mixture is smooth.  Divide the batter between the two pans and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Transfer both cakes to a wire cooling rack. Let them cool in their pans for 10 minutes, then invert them onto the wire racks and remove the pans.  Once cooled, I wrapped both cake layers in plastic wrap and let them sit over night in the refrigerator.  You want to make sure the cakes are completely cool before trying to ice them.

Once ready to ice, I put one cake layer on my cake tray.  With a serrated bread knife, I cut off part of the top of the cake so it was level. I then flipped it over on the cake tray so the flatter, un-cut cake bottom would be facing up.  This helps to not accumulate too many crumbs when you ice it.  Then take a generous scoop of frosting and spread it on top. You don't want this layer to be too thin or thick, it will be the center icing layer.  I then scattered on some chopped up malt balls. Then take your second cake layer and like the first layer, cut off some of the top to make the cake even.   Flip the cut side of this layer on top of the frosted, first cake layer.  Spread a thin layer of icing on the top and sides of the cake. This is what we call a crumb coat.  It's okay if you get some crumbs in it, we're going to do another layer of frosting later.  Once finished with your crumb coat, stick your cake in the refrigerator until the frosting has firmed up - about 1-2 hours.  This will ensure the second and final layer of frosting will be smooth and crumb free.  Once the crumb coat has hardened, remove the cake from the refrigerator and frost the tops and side with an even layer of remaining frosting. Scatter more chopped malt balls on top, if desired.  Slice, serve and enjoy the fruits (or should I say sweets) of your labor!  P.S. Can I add that everyone had rave reviews of this cake and never even questioned if it was from a box mix - woo hoo!

xoxo Melissa

My Year of Pie Update: April

Happy Spring Everyone!  As we move into April, I am officially three months into my year of pie baking.  For those of you new to my little space here, back in February I bought the cookbook A Year of Pies by Ashley English.   I've always wanted to cook my way through a cook book and I'm finally making that happen! So far I've made 11 pies and have been having a great time with this project.  Prior to starting this year long quest, I'd probably only made a handful of pies and those were mostly of the basic apple or cherry variety.  It's been interesting and fun to make such an assortment of different pies. Here are a few of the fan favorites from February - April. 

Buttermilk Brown Sugar Pie

Chocolate Cream Pie with Mint Whipped Cream
 

Rhubarb Pie

xoxo Melissa

Cream Puffs

Here's another recipe from Grandma Giapponi. She makes these cream puffs every year for Easter. Unfortunately, since I don't live nearby, I have only gotten to have her cream puffs once, when I was living in Boston.  She gave me a lesson on cream puffs when I went that time, so now I can  make them for my family and friends in Ohio. Don't let the idea of cream puffs intimidate you, they are actually quite easy if you just follow the steps below!

 

Cream Puffs

Makes: 15

 

Cream Puffs:

1 cup hot water

½ cup butter

1 Tbs sugar

½ tsp salt

1 cup flour

4 eggs

 Filling:

1 package pudding mix, any flavor you want

1 ¼ milk

1 (8 ounce) container cup cool whip, thawed

In a medium sized saucepan, bring the hot water, butter, sugar and salt to a rolling boil over medium to medium-high heat.  Once at a rolling boil, add the flour.  Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a small ball. Remove the dought from heat and quickly beat in 1 egg at a time, beating until smooth after each addition.   Dough may be shaped and baked at once or wrapped in wax paper and stored in refrigerator overnight. 

For baking, scoop mixture into about 2 tablespoon sized scoops and drop onto lightly greased baking sheet, about 2 inches apart.

 

Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 20 minutes or until they're golden brown.  Remove puffs to a wire baking rack and let them cool.

To make the filling:  Whisk together the pudding mix and milk (if using skim milk, only use 1 cup) in a medium bowl.  Fold cool whip into pudding mixture together.  Chill for about an hour for mixture to thicken a bit.  I tinted mine pink (not shown below) for Easter. Feel free to add a little food coloring to yours as well to jazz things up a bit :)

 

 

To finish, take the baked puffs and with a small, sharp knife, cut out a piece on the top of the puff.  Then take a good sized dollop of the pudding filling and top the bottom half of the puff.  Replace the top, sprinkle with powdered sugar and voila!  Perfect cream puffs!  Enjoy!  P.S. Cream puffs are best eaten on the same day they are made.

 

 

 

xoxo Melissa

Buckeyes

 These treats were first introduced to me by my grandmother, who covered the entire peanut butter ball with chocolate and called them "Helmets" as they looked like a helmet.  You see, she's from Connecticut, where everything Ohio State and buckeye themed isn't quite as popular.  She loves to bake (cookies especially) and her "helmets" are always the star of her cookie trays to me.  Since I live in Columbus, her recipe has been slightly tweaked for all for the Ohio State fans here.  However, if you're more of a chocolate fan of don't want to take the time to make them look like the buckeye nut, feel free to dip them all the way in chocolate, just like Grandma Giapponi.

Ingredients:

2 cups chunky or creamy peanut butter

3 Tbs butter
3 cups confectionery sugar

12 ounces chocolate chips
1-2 tsp vegetable oil (if necessary)
 

 

Mix together the peanut butter and butter until smooth.  Slowly add the confectioners sugar, until mixed thoroughly.  Chill mixture for about an hour. 

Then roll the refrigerated peanut butter mixture into 1-inch balls.  I used my 1" cookie scoop to make sure they were all about the same size.  It made 45 balls.  Put the tray of finished peanut butter balls in the freezer for at least an hour for them to harden. Without doing this, they will melt once you put them in the melted chocolate.

Melt the chocolate chips in a double boiler or in the  microwave.  Stir until smooth.  I microwaved mine for about 2 minutes total, stirring at 30-second intervals.  To smooth the chocolate out a little, I added 2 tsp of vegetable oil.  Once the chocolate is smooth, dip the balls in the chocolate mixture and then place on parchment paper.

The best technique I found to do this was to dip the ball in the chocolate, move it around a little bit to get the sides coated, and then lift it out with a fork. I tapped the fork a little on the side of the bowl to get off extra chocolate, which will pool at the bottom of the buckeye once set on waxed paper, if you don't do this.  I also used a toothpick to help me set the buckeye (sitting on the fork) onto the waxed paper. 

Once you have a full tray, put them in the refrigerator to harden.  Can you see the one I accidentally dropped entirely in chocolate??  I don't think anyone will mind a little extra chocolate :)  I don't make these very often, but when I do, I'm transported back in time to when I was a little girl, eating them at my grandparents.  I hope you enjoy them as much as i do.

xoxo Melissa