Crock Pot Apple Crisp

This is a great dessert to bring to a potluck or a family gathering. Not just because it's a classic, but because it is served warm. When was the last time you went to a party and there was warm dessert available? If you're looking for something that will stand out but isn't too expensive or complicated to prepare, I think you'd really like this.

The name of the recipe implies that you make the dessert in the crock pot, but it's not; it's actually made in the oven using the crock pot's ceramic bowl. The actual crock pot (the part that gets plugged in) is eventually used to reheat it and serve it warm. Be sure to have some vanilla ice cream ready!

Crock pot Apple Crisp
Adapted from Allrecipes.com

1 cup flour, whole wheat or all purpose
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted (vegan option: substitute margarine)
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.

In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.

In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.


Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.

About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.

Yield: At a party, this will serve about 16-20, depending how much people take. If I make this as a dessert for just my family, it will yield about 8-10 servings.
Would I Make This Again?I have made this more times than I can count. This is one of those great go-to recipes that everyone loves, especially my hubby. It's one of his all time favorites.

P.S. Happy New Year to all my wonderful readers! I appreciate all of you more than I can could ever say. I hope 2009 brings every one success, good health, and lots of belly laughs. :-)

Melted Snowman Cupcakes

See what happens when you make snowmen indoors? They melt! Well, that was the look I was going for, anyway. I got inspired to make these insanely creative cupcakes after seeing them on Nicisme's blog (check out here blog; it's wonderful!). Although I found her cupcakes really charming, I decided to add my own personal touch by topping each snowman with a fancy top hat (adorned with holly) and a green scarf. You can't really see it in the photos, but each scarf had a unique pattern. I also strayed from her recipe in that I used fondant to make almost everything, except the holly. For that, I used holiday light bulb sprinkles but if I had planned ahead, I would have used holly berry and leaf quins instead.

For the cupcake part, I made a simple orange and cranberry cake. I wanted something festive but not chocolate although the contrast between the melted snow and a chocolate base may have looked better. Oh well, these looked good and tasted yummy. The best part about the cake recipe was that it uses a cake mix. This comes in really handy when you're busy making bunches of other yummy stuff at the same time.

Festive Orange Cranberry Cupcakes
Adapted recipe from Cakemix Doctor

1 18.25oz box of yellow cake mix WITH pudding
1 cup orange juice
zest of 1 small to medium orange
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs, at room temperature
1 cup chopped sweetened dried cranberries (not cherry flavored)(Tip: Use a paper towel to lightly oil the blade of your knife to keep the cranberries from sticking while you're chopping.)

Preheat oven to 350F. Line a muffin pan with cupcake liners and set aside.

Put all the ingredients, except the cranberries, into a mixer and blend on low for about a minute. Scrape down the bowl, increase the speed to medium, and continue mixing for another 2 minutes. The batter should look nice and thick and be a pretty pale orange. Add the cranberries and mix a few more times on low, just until they are combined.

Fill the cupcake liners about 3/4 of the way tall, being sure to mix the batter after each scoop (the cranberries like to sink to the bottom). Bake for 17 minutes (or until centers spring back when you touch them). Let them cook on a wire rack for 10 minutes before removing them from the pan. They need to be totally cool before decorating.

How I Made the Snowmen

Be sure to give yourself a few days to make the majority of the snowman parts. The heads, hats, holly and holly berries, coal, and noses must be made at least 3 days ahead to ensure they have enough time to harden. The melted snow and scarf must be made the same day to decorate the cupcakes.

Supplies
Fondant - Black, White, Orange, and Green (or other color of your choice)
Holly and Holly Berry Sprinkles (optional)
Sugar Glue*
Exact-o Knife
New nail file
Tweezers
Large metal decorating tip or small circular cookie cutter (1/2 in)

Heads
Each head was between 9 and 11 grams of white fondant. Form into a ball, and slightly flatten the top and bottom of each ball. Place on parchment paper to dry.

Hats
Make a thick (1/4 inch or so) log of black fondant. Use an exact-o knife to cut into 1/2 inch segments. Form each segment into a rounded, flat-ended cylinder. Place on parchment paper, flat side-up to dry.

Roll out black fondant and cut using a large metal frosting tip. While the fondant is still mailable, stick the top of the hat to the center of the disk. You may want to use a q-tip to very gently moisten the bottom of the hat (be sure to pat on a paper towel to remove any excess water). Place on parchment paper to dry.

Use sugar glue* to stick the holly and holly berry sprinkles/quins to the hats. Use tweezers to apply. If you don't have sugar glue, you may be able to get the holly and berries to stick to the fondant while it's still

Coal Eyes & Buttons
Roll out black fondant and using an exact-0 knife, cut the fondant into lots of very small random "coal" shapes - I made about 100 or so. Be sure to separate them and place onto parchment paper to dry. Try to keep them all about the same size.





Noses
Color a small ball (15 or so grams?) of fondant orange. Break really small fragments of the ball off and shape into a cone shape. You don't want them to look too perfect, after all they are supposed to be carrots. Flatten the end really well and let dry on parchment paper. Make these a least a full day ahead so they can have enough time to dry.


Assembly of the Heads
Using a q-tip, gently moisten the bottom of a top hat, being sure to remove any excess with a paper towel. Place on top of the head. Let sit for at least 20 minutes or until dry.

To assemble the face, start with the nose. Take each carrot and glue to the front of the head. I was able to cut off a tiny layer of the fondant from the flat end of the carrot and use that to stick it to the ball but if yours are too hard, use a brand new nail file to file down the surface; you want to try to get it as flush against the head as you can. Use sugar glue* stick to the head. If you don't have sugar glue, dampen with water but be really careful not to get it too wet. You just want it sticky. Don't push too hard into the head because if it's not all the way dry, it may crack the surface. Let the nose dry (nose side up) before moving on to the eyes.

Use tweezers to place each eye on the head. Use sugar glue or water to stick to the head. Let dry, nose side up.

Melted Snow
Measure 9-11 grams of fondant and roll into a ball. Create a template but tracing a circle that's the same size as the top of your cupcakes and turn it upside-down, place fondant on top and then top the fondant with a piece of plastic wrap. Using the heel of your hand and fingers, push and squish the fondant so that it flattens past the circle. Try not to get the fondant a perfect circle shape and keep any bumps and lumps in the surface. Remember, this is suppose to look like melted snow! You don't want it to look too perfect. Place each disk directly on top of the cupcakes. Try to put it on a little askew so that it looks like the snow is dripping over the sides. Keep cupcakes covered until you're ready to assemble them.

Scarfs
Make these last, as you're assembling the cupcakes because they dry out quickly. Using a the color fondant of your choice, roll out a 3 or 4 inch long rectangle and cut into 1/4 inch strips. Decorate as you feel necessary (I used different frosting tips as stamps to create patterns). Fringe the ends of the scarf.

Cupcake Assembly
Break several toothpicks in half and remove any splinters from the ends. Stab the bottom of the center of the snowman head and push about 1/4 way in. Temporarily place the snowman head onto the top of the cupcake. Aim for a place toward the back of the cupcake surface -- you don't want it dead-center. Using that at as your guide, gently place the scarf (be sure to very slightly moisten the back so it sill stick to the surface) around the spot where the head will go. Position it any way you'd like. Lightly moisten the bottom of the snowman's head and place it on top of the cupcake.

Using tweezers, take one piece of coal, moisten the bottom, and stick/push into the fondant (carefully). Repeat two more times. Be sure to listen to holiday music or watch Frosty the Snowman while making them. It helps! :-)

*Sugar glue is CMC powder (also known as Carboxymethyl Cellulose, Tylose, or Tylopur) that you mix with water to create a thick, clear glue. Watch this video on how to make sugar glue.

Yield:24 cupcakes

"Ohh... What's that?" Cheesecake Ball

Last night I hosted a holiday soiree. Lots of people were invited but one uninvited guest spoiled the show: snow! We have been deluged by snow, more than I've ever seen in my nine years of living in Seattle. It's quite beautiful but the roads have been a mess. As such, several party goers played it safe and stayed home.

Those that braved the elements were rewarded with LOTS of goodies, including this little ditty I threw together. It's basically a cheesecake recipe without the eggs, but it's a lot fun to eat and easier to serve to a crowd. I made mine with peanut butter and chocolate chips, but the recipe is so forgiving, you can make it anyway you want. Add nuts, try fruit flavored cream cheese, chocolate chips, dried fruit, ground graham crackers, whatever! It's one of those things that everyone is sure to love. They may not know what it is just by looking at it, but when you tell them, their faces will light-up with delight!

"Ohhh..What's That?" Cheesecake Ball

1 8-ounce package cream cheese, softened (not too soft)
1/2 cup butter, softened or 1/2 peanut butter (not all natural)
1 1/4 cup confectioner’s sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract or other flavor of your choice
1/2 cup mini chocolate chips (optional)
1/2 cup chopped nuts (optional)
1/2 cup of mini chocolate chips, nuts, dried fruit, (whatever you want) for the outside of the ball

In a medium bowl, beat together cream cheese and butter/peanut butter until smooth. Mix in confectioner’s sugar, brown sugar and vanilla. Stir in chocolate chips and nuts, if you're using them. Cover, and chill in the refrigerator for at least 2 hours or until firm.

Scoop cream cheese onto a big piece of plastic wrap and using the wrap, shape into a ball (if you are making this for Super Bowl, you can shape and decorate into a football.) Chill in the refrigerator for 1 hour or overnight. If it's really soft, pop it into the freezer for a half an hour. Right before you're ready to serve, cover (or roll) the ball with mini chocolate chips or chopped nuts (or whatever you want).

Serve with chocolate wafer cookies, graham crackers, broken waffle cones, or whatever you want. Note - this will soften a bit after you take it out of the fridge, but you want it soft. If it's too hard, it won't spread well on the cookies.

Yield 20-40 servings? I've never really measured :-)
Would I Make This Again? Yes, yes, yes! It's awesome, kids and adults love it, and you never have to worry about there being another one at the party.

Sonie's Quintuple Chocolate Brownies

Don't get me wrong, I love the holidays, but for some reason, usually around this time of the month, I get sick and this year is no different. Ugh. I've just been so out of it, I'm usually crawling into bed long about 8pm, totally wiped out. So please accept my apologies for being an absent blogger.

Last week, when I feeling great, I made my friend Sonie a special chocolate treat for her birthday. These brownies were the ultimate in chocolate decadence, courtesy of Dorie Greenspan. Honestly, it was almost a cross between a brownie and chocolate fudge! It was insane, really. I had a little bite and it actually gave me a little buzz!

If you're looking to knock the socks off a chocolate lover in your life, you cannot beat these brownies. If you decide to make them, don't skimp on the ingredients. Get yourself some really good chocolate. I used Baker's for the unsweetened, but went all out for the cocoa (Droste), semi-sweet, milk, and white chocolates: I used Guittard for everything. I know its pricey but I think it really makes a difference. If you have to cut back, then I'd hold out for the good white chocolate and skip the waxy white chip in the baking isle. Instead, head down to the candy isle and look for two 3oz bars of Lindt.

I ended up doubling the recipe and making it in a 9x13 pan. I do not recommend this! My brownies came out a bit soft in the center and they actually broke in half when I cooled them off. No one complained because they were super duper fudge, but trust me, just stick to the original recipe. :-)

Dorie Greenspan's Quintuple Chocolate Brownies

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semi-sweet chocolate chocolate, coarsely chopped
2 tablespoons strong coffee
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract
6 ounces premium- quality milk chocolate, chopped into chips, or 1 cup store-bought milk choc. chips
1 cup chopped nuts (optional)

Glaze
6 ounces premium- quality white chocolate, finely chopped, or 1 cup store- bought white chocolate chips
1/3 cup heavy whipping cream

Center a rack in the oven, and preheat the oven to 325F. Line a 9-inch baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt, set aside. Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted- you don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously- you don't want to add air to the batter- and don't be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you're not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the pan.

Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes or longer.

Turn the brownies out onto a rack, peel away the foil and place it under another rack- it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To Make the Glaze:
Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.

Hold a long icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for at least 30 minutes, or until the glaze is firm.

Cut into square in your desired shape. Be sure to clean off the knife after each cut so you don't get gooey chocolate brownie all over your pretty white chocolate glaze. :-)

Yield16 squares
Would I Make This Again?Yes, but next time I won't double the recipe.

Kristina's Mocha Java Blackout Cake

Kristina's birthday cake was one of two that I actually made for her, both in the same week. The first cake was for her actual birthday (The Hint 'o Mint Chocolate Cake) and this one was for for a little girl's night out she was hosting the Saturday that followed. Since she's one of my biggest cheerleaders in life, it was hard not to spoil her a little bit.

I was inspired to make this cake after gazing this beautiful cake's photo on Pittsburgh Needs Eated's blog. Along with the photo, the author mentioned that she got the recipe from The Cake Book by Tish Boyle. Not having ever heard of her, I promptly found her website and decided in an instant to not only make her Brooklyn Blackout Cake, but to buy her book, which is a keeper!

The cake was a big success, even though I rushed it a bit. I should have made the filling the night before but time just got the best of me. I was in a hurry and only let the pudding chill for about 45 minutes. As such, it wasn't as solid as I had would have liked and made for a very moist cake. This wasn't a bad thing necessarily, it just made for a messy slice (I like seeing neat layers when I cut).
Next time, I'll be sure to plan ahead.

The recipe that follows include the weight of several of the ingredients. For those of you who don't own a digital food scale, please go buy one or put it on your wish list. They aren't too expensive (less than $30). Just be sure to get one that has both metric (grams) and imperial (ounces) readouts. Seriously, weighing flour, sugar, and various other ingredients is *so* much easier than using a measuring cup or spoon! It speeds up the process and cuts down on the number of dirty utensils you have to wash too.

Mocha Java Blackout Cake

Chocolate Pudding Filling

4 large egg yolks, at room temperature
2/3 cup (4.6 oz/132 g) granulated sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup (240 ml) black coffee
2/3 cup (160 ml) heavy cream, at room temperature
3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
1 teaspoon vanilla extract

Chocolate Blackout Cake

1 1/2 cups (6.4 oz/181 g) all-purpose flour such as Droste
1 cup (2.9 oz/85 g) non-alkalized cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (14 oz/400 g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee

Frosting
Adapted from Epicurious

1 tablespoon instant espresso powder or coffee crystals
2 teaspoons vanilla extract
10 ounces semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon light corn syrup
2 cups fresh powdered sugar, sifted

Optional:
Guittard Cappuccino Chips (I found them at Cost Plus World Market)

Make the Chocolate Pudding Filling

In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale, about 1 minute (see photo below).

In a medium, heavy saucepan, combine the water and cream, and bring to a boil over medium heat. Remove the pan from the heat and whisk about 1/2 of the hot cream mixture into the yolk mixture. Whisk this mixture into the remaining cream mixture in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking, for 1 minute. Remove the pan from the heat and whisk in the chocolate until it is completely melted. Pass the filling through a fine-mesh sieve into a small bowl. Stir in the vanilla extract. Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours or overnight (do not skip this step!)

Make the Chocolate Blackout Cake

Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour, tapping out the excess.

In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and, using the paddle attachment, mix at low speed until blended.

In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. While mixing the dry ingredients at low speed, add the egg mixture in a steady steam.

Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed for 1 minute, until well blended. Add the hot coffee at low speed, mixing just until blended. Remove the bowl from the mixer stand and stir the batter from the bottom of the bowl a few times to thoroughly blend the batter. Scrape the batter into the prepared pans, dividing it evenly. Smooth the batter in each pan and bake the cakes for 30 to 35 minutes, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes in the pans set on a wire rack for 10 minutes.

Invert the cakes onto the rack and cool completely.

Make the Mocha Chocolate Frosting

Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally. Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.

Cake Assembly

Using a long, serrated knife, cut each cake layer in half horizontally to make four layers. Place one cake layer, cut side up, on a serving plate. Remove the chilled pudding from the refrigerator and whisk it until it is smooth. Using a small, offset metal spatula, spread a third of the filling over the layer. Top with another cake layer repeat process remaining three layers.

Spread a thin crumb coat of frosting on the cake to "seal". Return to the refrigerator for 30 minutes or more until the frosting is set and is well chilled. Spread frosting over top and sides of cake and decorate with Cappuccino Chips, shaved chocolate, or even cake crumbs to your heart's content.

Yield 10-15 slices, depending on how small you cut the slices
Would I Make This Again?The cake, yes. The frosting, definately (it is a must for any mocha lover!). The pudding? I'd give it another shot. It tasted really good and I don't even like chocolate pudding.