Lighter Boston Cream Pie

This recipe just recently landed in my email inbox, and the minute I saw the photo I knew it was going to be something I had to make.  I even posted the recipe link on my facebook page hoping one of my friends would make it and bring it over to me-LOL!

It's a 5 ingredient recipe-FABULOUS!

LIGHTER BOSTON CREAM PIE

1 prepared round angel food cake

1 (1.0 oz.) box JELL-O sugar free vanilla pudding mix

1 1/2 c. cold fat-free milk (I used 1%)

1 c. thawed lite whipped topping (such as Cool Whip), divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in 1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place 1st layer of angel food cake on your serving plate, and spread 1/2 of the pudding mix over the cake.  Place the second layer on top of the 1st layer and spread the remaining pudding mix on top.  Place the 3rd layer of cake on top.

Prepare glaze by melting the the square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave.  Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined.  Spread over the top layer of angel food cake.

Refrigerate for 1 hour, then remove from fridge 30 min. before serving.

NOTE:  Next time I make this dessert (and there will be a next time) I am going to double the ingredients for the chocolate glaze.  We just wanted more.  And just as an additional note, we did not wait the 30 minutes after I removed the cake from the fridge...who can wait that long?   It tasted great and looked ok too!

Recipe source: Kraftrecipes.com

Tempting Taco Pasta

I think it's fairly obvious to everyone that my family loves pasta.  It's our main staple...that and the local Wendy's Restaurant.
This recipe is one my husband really likes and bugs me to make  {he doesn't want to make it himself, he claims it has many steps-seriously sad}  when I say we have nothing edible in the house.  It's a great "pantry staples" meal.  You know, one of those recipes created using items you generally always have in your pantry...if your organized...and creative...and have a good memory...

TEMPTING TACO PASTA

8 oz. pasta like elbow, shell, rigatoni, etc.

1 lb. lean ground beef

1/2. diced onion

1 (10.25 oz.) can condensed tomato soup

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (1.25 oz.) packet taco seasoning mix

1 1/2 c. cheddar jack cheese, shredded

1 c. tortilla chips, crushed

1/2 c. sour cream (optional)

1/4 c. chopped green onion (optional)

Preheat oven to 350 degrees.

Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease.  Stir in the tomato soup, canned tomatoes and taco seasoning. 

Drain pasta and stir into the beef mixture.

Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray.  Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese. 

Bake for 30-35 minutes, or until cheese is melted and very slightly browned.

Serve with sour cream and green onions if desired.

Recipe source: Allrecipes.com

Deep Chocolate Gooey Butter Cake

The name of this recipe says it all!

DEEP CHOCOLATE GOOEY BUTTER CAKE

1 (18.25 oz.) box chocolate cake mix (I used double fudge)

1 packet Starbucks Via instant coffee (optional)

3 eggs, divided

1 c. butter (no substitutions) melted, divided (melt each stick separately)

1 (8 oz.) package cream cheese, softened

4 Tbsp. baking cocoa powder

1 (16 oz.) bag powdered sugar

1 tsp. vanilla extract

1 c. chopped nuts (optional)

Preheat oven to 350 degree's.

Lightly spray a 9 x 13 baking dish with non stick spray.  In a large mixing bowl combine the cake mix, 1 eggs, the instant coffee powder and 1/2 c. melted butter, stir with a fork until well blended.  Pat into the bottom on the prepared baking dish.

In a medium mixing bowl beat the cream cheese until smooth and creamy. Add the 2 remaining eggs and cocoa powder.  Mix on low speed.  Slowly beat in the powdered sugar, and continue beating until it is well mixed.  Add the melted butter and vanilla and continue to beat until smooth.  Stir in the chopped nuts and spread over the cake crust.

Bake 45-50 minutes. The cake is finished when the center still appears a bit gooey.  Let the cake partially cool on a wire rack before cutting.  This is a great cake, and it is divine served with a good quality vanilla ice cream.

NOTE:  Adding the coffee powder to the cake mix will not add a strong coffee flavor.  It really serves to enhance the chocolate and make the cake a bit deeper and richer in flavor.

Homemade Sourdough Bread-ya baby!

I took a little time off from my epic bread making saga because I thought I might have a break down from all the epic fails (just kidding, I just don't take failure very well), BUT I HAVE FINALLY MADE A LOAF OF BREAD THAT I AM HAPPY WITH!!!

I found the recipe for the sourdough starter and bread at http://www.oursevendwarfs.com . 

You can find my sour dough starter post here:
SOUR DOUGH STARTER

 Sourdough Bread

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

4 Tbsp. melted butter 

(Shannon and Jill say this ingredient is optional, but for me, it's not optional and no substitution allowed!)

Mix the 1 c. sourdough starter, the water, salt, sugar, and oil together in a large bowl.  Add the flour, and mix well.  Lightly oil the dough and inside of the bowl, cover and let rise overnight (I like this part, leaving it overnight-seems to agree with my baking skills more).

The following morning, knead the dough for a few minutes (I did this for about 2-3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough smooth).  Divide the dough in 1/2 and place in 2 greased bread pans.  Allow the dough to rise until double in size.

Preheat the oven to 350 degrees.

Pour the 4 Tbsp of melted butter equally over the two loaves, lightly brushing to cover top of dough (another good part).  Bake 40-45 minutes or until the bread is a light golden brown.

Remove from the pans and cool on a wire rack.

 

This was awesome bread!  I have to make the recipe a couple more times before I feel I have begun to master bread baking, but I must admit I did a little happy dance when the loaves turned out so well ~yay me!

Recipe source:  Our Seven Dwarfs-Sourdough Bread