Cloud 9 Chocolate Bundt Cake

Sep 3, 2012 by Lindsey

Hi, readers!

I am so happy to be posting today as a married woman! Jason and I were married on August 11, and are still on Cloud 9 from all of the love and celebrations that surrounded us last month.

I am not only happy to have a husband, but I am also happy about all of the Williams Sonoma wedding presents we have stacked up! Talk about a happy girl! We had so many duplicates of a few items, that I stopped by Williams Sonoma yesterday to make some returns. By the time I left, I had amassed such a large amount of store credit that I had purchased the kitchen item that I have been ogling for years! A KitchenAid stand mixer!

I have lovingly named her Lucy.

To break in my new gadget, I made a quick, easy, and oh-so-impressive triple chocolate bundt cake. The secret to a good bundt cake is to make it as dense and moist as you can. Therefore, I almost never make one without throwing a good ‘ol packet of Jello pudding mix into it! The four eggs, jello pudding, and sour cream in this recipe ensure that you will have a rich, decadent bundt cake ready in no time! This Cloud 9 cake is so chocolatey that it does not even need a glaze on top – just a few sprinkles of powdered sugar are enough.

This cake has helped keep me on Cloud 9 after my wedding while I adjust to the realities ahead of work and the changing seasons. Here’s how I did it!

Ingredients

• 4 eggs
• 1/2 cup of oil
• 1/2 cup of water
• 1 cup sour cream
• 1 package of chocolate cake mix
• 1 package of jello pudding mix
• 1 cup of milk chocolate chips
• powdered sugar, for dusting

Instructions

This cake is so easy that it barely classifies as cooking! All you do is mix everything together and put it into a bundt cake pan. Lucy did a great job on her maiden mixing job- usually box mixes leave clumps of mix in the batter that are difficult to work with, but my stand mixer had this cake batter smooth and creamy in a matter of seconds.

Bake at 350 degrees for 1 hour and let it cool completely before trying to get it out of the pan. Putting it in the fridge will help.

Wow! I am on Cloud 9 just looking at it. The inside is perfectly moist and has the perfect chocolate balance – not too sweet, but not too bitter.  It is just begging for a scoop of Blue Bell ice cream on top, and the chocolate chips provide tons of texture!

I made this cake while finishing a knitting project and researching my next one. I have decided on a little baby football coccoon– how cute is this? All of my friends who are having babies.. this might be coming your way soon I’m praying that JoAnn’s is open on Labor Day so I can get some brown and white yarn!

I die. Anyways, y’all are going to love this cake! It will put you on Cloud 9 just like being a newlywed. Enjoy y’all!

Mrs. Overcooked

 

 

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Caramel Surprise Cookies

Dec 5, 2011 by Lindsey

This is the recipe for Jason’s favorite cookie, just in time for the holiday baking season. These delicious sugar cookies are simple on the outside, but have a chocolate-covered caramel in the middle.  When they emerge from the oven, you will see peeks of the melted chocolate and caramel through cracks in the cookie dough. I always add a pinch of salt on top of them to really accent the caramel flavor within. These easy goodies will certainly please a crowd!

INGREDIENTS

2 1/2 c flour

2 c sugar

2 eggs

2 sticks butter, softened

1/2 tsp salt

1/2 tsp baking powder

12 or more chocolate covered caramels (I used Dove)

INSTRUCTIONS

Preheat to 350 and prepare a baking sheet with parchment paper.

In a medium bowl, whisk the flour, salt, and baking powder together. Set aside. In a large bowl, use a mixer to combine the sugars and butter until fluffy. Mix in the flour in small batches. Mix in the eggs.

Use a tablespoon scoop to create 12 tablespoon-sized dough balls. Set them on the prepared baking sheet, 2 inches apart.

Press one chocolate-covered caramel in the middle of each bit of cookie dough. Then, top the caramel with another tablespoon-sized cookie dough ball. Pinch the edges together and press down to 3/4 inch thickness.

I only made 12 cookies, so I rolled the leftover cookie dough in parchment paper and froze it for anytime cookies.

Put your cookies in the oven for about 13 minutes or until they are completely set. When you take them out of the oven, immediately sprinkle the tops with salt. Let cool on a wire rack.

These cookies are sure to brighten your day. You’ll love how easy they are to make and how much joy they bring to those who eat them. My fiance sure liked them… He ate two right off the wire rack while they were cooling!

Happy Monday everyone. I’m off to learn Constitutional Law for finals next week!

Lindsey

 

 

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Chocolate & Peanut Butter Brownies

Sep 29, 2011 by Lindsey

Sometimes, you need to know when to give up and have a brownie.

In fact, make it a double. With a splash of milk.

You know, for those days when you keep spilling coffee on your freshly dry cleaned suit…

… or you get home and ask “Gee, has that mascara smudge been on my face all day?”…

… or had a 70 lb goldendoodle tackle you while you were watering the hydrangea bushes….

You need to stop and have yourself a brownie.

These chocolatey, gooey, peanut-buttery brownies will make you forget your worries and remind you what a sweet, happy, amazing life we live. Even with mascara on your face all day! Making them is almost as cathartic as eating them – you’ll pour, stir, and mix away whatever ails you.

Happiness awaits! Here is what you do:

Ingredients

2 sticks of butter

2 cups of sugar

4 large eggs

1 1/4 c cocoa powder

1 tsp salt

1 tsp espresso powder

1 tsp baking powder

1 1/2 c flour

1 bag of peanut butter chips

Instructions

Preheat to 350 and grease a 9×13 baking pan

In a small saucepan, melt the two sticks of butter and stir in the 2 cups of sugar. Stir constantly for 2-3 minutes and be careful it doesn’t boil. When it is the consistency of apple sauce, you’re ready.

Pour the butter into a mixing bowl and add the eggs, cocoa powder, espresso powder, salt, and baking powder. Mix with an electric mixer on low speed for 1-2 minutes. Slowly incorporate the flour one quarter-cup at a time until the batter is thick and delicious. Stir in the peanut butter chips with a large spoon.

Bake for 32 minutes at 350. The edges will be “set” and the center will be soft and not sticky when it has cooled (the left one is not cooled yet, like the right!).

Yum! The melted peanut butter chips permeate every nook and cranny of these chocolatey squares. They are just begging for a scoop of ice cream on top. So next time life hands you a bitter pill, I recommend that you just stop and have a brownie. Or two.

Lots of love and THANK YOU for reading my blog!

Lindsey

 

 

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Dark Chocolate and Almond Granola Bites

Sep 8, 2011 by Lindsey

Granola has a big presence in my life. I love granola bars, granola bowls, granola-topped frozen yogurt, you name it! These chocolate and almond granola bites are just one more way I can enjoy one of my favorite “anytime” foods. I usually save these teensy indulgences for an after-lunch snack, but I also use them for grab-and-go breakfasts with a cup of cofee. I love sweets that I don’t have to feel guilty about.

Ingredients

2 Cups Rolled Oats

1 Cup Rice Cereal

1/2 Cup honey

1/2 Cup Dark Chocolate Chips

1/4 Cup Canola Oil (I used Pam Spray because I ran out of canola oil! Whoops)

1/4 Cup Brown Sugar

1/4 Cup Sliced Almonds

 

Instructions

Another easy recipe! Mix all the ingredients in the bowl, and do not hesitate to add more honey or oil as you see fit. The mixture should be very sticky so the granola bites can keep their shape.

When all mixed together, use a tablespoon scoop to fill 20 cupcake cups and bake at 350 for 15 minutes. When they are done, the tops will be a crispy golden brown. Let them cool for 2-3 hours before serving.

You won’t be able to stop making these! They’re delicious, crunchy, chocolatey snacks that won’t weigh you down.

Lots of Love,

Lindsey

Can’t wait to celebrate FNO tonight!

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