Thursday, October 29, 2009


There's nothing good for you about it, I'm afraid. It comes out rich, moist, chocolatey.... and might induce a diabetic coma. But they're SO FABULOUS!

Most people put PEEcons on theirs, but I'm allergic to them so I do not. I've been know to "eat around" them on occasion, but it's really not a good idea with a nut allergy....


1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting, below
chopped pecans

1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.

For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake and sprinkle with cjopped pecans if desired.

Wednesday, October 14, 2009

Pumpkin Spice Muffins w/Cream Cheese Glaze

Saw this recipe on Reba's facebook... tweaked it a little and even DBall eats them if "there's nothing else" lol. The rest of us LOVE them though!

1 15 oz can pumpkin puree
1 box spice cake mix
2 eggs
1 bag of cinnamon chips (like chocolate chips- but cinnamon!)
1/4 c. water

1/2 cup powdered sugar
1/2 cup (4 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
3 tablespoons fresh orange juice

Mix the first 4 ingredients together, then stir in cinnamon chips. Pour into cupcake cups in muffin pan, bake according to spice cake package directions.

To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm muffins with glaze.


Tuesday, October 13, 2009

Crockpot Chicken & (Southern) Dumplings!

Crockpot Chicken & (Southern) Dumplings

1 whole chicken (about (3 lb.) or 4-5 chicken breasts
2 chopped carrots
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 tsp sage or poultry seasoning
3 c water
(I add more spices than that, like rosemary or thyme...)

to thicken stock: 1/4 c flour + 1 c broth from pot

2 c flour
3 TBSP shortening
1 tsp salt
1/4 c water

Put carrots and onions in bottom of crock pot. Add chicken. Top with spices and water. Cover and cook 8-10 hours on low. Remove chicken, de-bone if necessary. Strain everything else and save broth. Break up chicken and return to crockpot with broth and carrots. Turn crockpot on high. When it is boiling, mix 1/4 c flour with 1 cup of broth from the pot, slowly add back in and stir and stir to thicken and remove lumps. You can also use cornstarch, but I'm anti-carbs and try to avoid it. (or maybe I just don't like corn starch??)
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 2 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 20-30 min until done. It may take longer depending on your crockpot.