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A Chocolately, Pumpkiny TWO Ingredient HUG

Who doesn’t like two ingredients recipes? Seriously, I’m always curious about these ideas. I read the “recipe” and ask myself………. “really?”

Like, “Could it BE just that easy??”

Ok, I didn’t actually ask myself that. I just thought “Hey, seems like a cool idea that I need to try”.

I’ve tried other minimal recipe desserts before like THIS one. Oh, and  remember the CHEATER COBBLER? That one as was a two ingredient recipe as well. Both of those recipes turned out pretty damn well, I have to say. ESPECIALLY the Cherry Chocolate Cake. Oh lawdy, was it good!

So in the spirit everything pumpkin this season, I bring you another two ingredient, Thanksgiving/fall/pumpkin themed type recipe that seriously makes you want break out the sweat pants and fuzzy slippers, and get ready for the coming hibernation.

Alright! First up, here’s your ingredients!

One Chocolate Brownie Mix (any brand you prefer)
One 15 ounce can of Canned Pumpkin (or Pumpkin Pie Filling)

That’s it! I know, it’s easy isn’t it? I love easy!
(don’t go there.)

Moving on, here’s the photo of the ingredients:

pumpkin brownies 3

*NOTE: In the photo above, you’ll see that I bought the 540ml (18 ounce) can because that’s all they had. I weighed 15 ounces and it came to roughly 3/4 of the can.  Please keep this in mind when making your own, and adjust according to the can you buy.

Here’s how you do it!!

1. Preheat your oven to 350!

2. Empty the box of brownie mix and about 15 ounces of the pumpkin pie filling into the cake mix and mix together.

I know, pretty difficult so far, right?

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3. Now, you don’t need it, but I happen to seriously love anything pumpkin spice.

So you can add up to a teaspoon of pumpkin spice to the mix to “make it sing”

( I DESPISE that term, but it’s really the only word I thought appropriate to explain what I”m trying get across).

So I added 1/2 a teaspoon.

Twice. :)

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4. Next, pour the mixture into a parchment lined 9 x 9 or 8 x 8 pan. No parchment?

No problem!

Grease the hell outta the pan, and you’ll be fine.

pumpkin brownies 6

So the recipe that I followed which is here, calls for baking the brownies for 25-30 minutes until set. I found that I had to double that time to make it work, so you might wanna keep an eyeball  on the pan just to make sure it’s baked thoroughly. No one likes raw brownie dough…… I think anyway. Maybe it’s like a raw cookie dough concept?  Meh, not for this chick – I like my baked desserts… BAKED.

When a toothpick or knife inserted comes out clean, you’re good to go.

Let cool COMPLETELY before you decide to frost or sugar these babies.

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Ok. So let me tell you, this isn’t your typical brownie. It’s more dense, and has a soft pumpkin flavor mixed with the chocolately goodness of the brownie. Be warned though, my gorgeous reader. If you like the flavor of chocolate, this chocolate brownie with the chocolate frosting can quell any chocolate craving you might have. HOWEVER, the denseness of these brownies from the pumpkin seem to almost intensify the chocolatey taste to the point that well,… it’s teetering on craziness.

I ADORE chocolate, and ONE small brownie with the frosting was enough to lull me into sweet, dreamy chocolate land, where one might be tucked into their chocolate bed and given chocolate kisses and yummy chocolate hugs sprinkled with warm pumpkin spices.

Yes. It’s like that.

JUST like that.

Yeaaahhhh.

Easy! Moist! Cherry! Chocolate!……..Yes!

Slice2

Wait… what???

I’m talking CAKE people. CAAAKE!!
I can see most male readers exiting right at the word cake. It’s all good.
We women understand the power that those words hold in that title.
Sounds sexy though, doesn’t it?

That’s because it is.

What more can you want? Luscious chocolatey Devils Food cake, dotted throughout with juicy cherries, all topped with a rich, chocolatey glaze that adds a moist denseness to the cake that you would make you run, arms flailing and screaming gibberish, naked in the streets for.

Well, maybe the naked part’s just me.

Moving on, this is an impressive cake that’s one of the most simplest “hacks” I’ve made yet. I actually laugh out loud, all jolly-like, at how easy this recipe is.

Three super simple ingredients: Devil’s Food Cake mix – now, this could be any chocolate cake mix you wanted to use folks, but I like to get all “gourmet” on things, so I sprung for the fancy box. I know, you’re impressed, no need to be coy. Three (3) eggs, and a can of cherry pie filling finishes the list.

I know, crazy simple right?

*laugh out loud all jolly-like with me now*

Preheat your oven to 350. Grease a 9 x 13 pan . I used my fancy Pampered Chef Stoneware Bunt Pan. Oh btw… Pampered Chef didn’t pay me to say that…. or use even use it. I came up with the idea ALL on my own….. Ok, not really, I actually read it somewhere but it rolls with the whole gourmet theme I had going on.

Now comes the hardest part of the whole recipe.
Ready???

cakehack2

Open that crazy cake mix box. Open the bag inside. Pour the contents in a bowl. (Put the empty box in your recycle bin. Think of the kids.) Crack in your eggs over the cake mix. Open the can of pie filling. Scoop it in the cake mixture. Miiiiiiiiiiiiix it all around. Don’t do a cyclone type mix… just gently incorporate it all together really well. Sing a song, maybe.

Really hard to do, isn’t it?

Pour the contents into the pan and throw it in the oven.

DONE.

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Bake it for 35 – 40 minutes or until a tester of some sort comes out clean. I used a wooden skewer. If you’re using a bundt pan, it may take a few minutes longer but just babysit the bundt for a bit near the end of the cooking time.

While it’s baking, melt 1/2 cup of butter in a sauce pan. Add 5 tablespoons of cocoa, 6 tablespoons of milk, and a dash of vanilla, and bring to a boil. Combine that mixture into 3 1/2 cups of icing sugar and mix together. You want the consistency of thick syrup. Add a bit more milk by the tablespoon if you need to loosen the glaze.

This is the lusciousness that will top your sexy cake.

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I turned out the cake onto a stand and poked holes all over that beauty with that same wooden skewer used earlier for testing. Slowly drip the glaze over the cake’s chocolatey goodness, letting it ooze into the inner depths of it to keep it even moister. Put some love into the whole process.

If you’re a foodie like me, you may need moment at this point. Its sheer beauty may make you shed a tear. It’s OK honey, revel in all its super sexy splendor.

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After the glaze sets, you can slice it. (That is, if you can wait that long.). Now, don’t get me wrong, I’m absolutely sure there are other cake recipes out there that will rival this one. HOWEVER. This recipe has the EASY factor pulling it ahead of all others. You can whip up this gorgeousness in less than five minutes for the oven, and have an impressive dessert finished in about an hour.

G’head. Make it. You’ll see.

This cake will impress all your friends, you’ll be the talk of the town at the church picnic, local PTA meeting, or potluck. (Also, keep in mind, that always special PMS mood would partner fantastically with this cake as well….. Just sayin’).

Lastly, you can always enjoy that moment alone with just you and the cake piece of cake, feeling that special “feel good” power of  The Cherry Chocolate Devil’s Food Cake…….. just for the hell of it.

Speaking of just for the hell of it, why not click to follow/subscribe link to my blog? You’ll get a notification every time (no spam) there’s a new cool recipe or review that I’d love to share with you!!

Hershey shmershy… You can make candybars too!

All right all you chocoholics out there. Here’s one to saddle your candy lovin’ ass up to. Do you like the taste of toffee and chocolate laid upon each other? Maybe a threesome with some nutty ground pecans?

I heard you scream “Yes!” from way over there you candy freak.  Get your pots and pans out, wipe the spittle off your chin and let’s get this show on the road.

I have a crazy cookbook that a friend gave me that replicates famous recipes. Being a lovely and somewhat sheltered Canadian, I am not familiar with a lot of the American wanna be recipe clones. However, I DO know what a Heath Bar is. Oooh yes fellow chocolate addicts, I am familiar. We have Heath’s sister bar here in Canada called The Skor bar. I’ve had hundreds a few of those bars in my lifetime.

 So not only did the promise of buttery toffee smeared with milk chocolate spur me to make this recipe, it was THIS genius line that was included in the instructions:

” Boil first three ingredients until it thickens and looks like a paper bag”.

Ummmm huh?

Who gives cooking instructions like that?????

I was sold.

This is how I did it:

Take one cup of sugar, half a cup of butter, and half a cup ground pecans.

Combine in a pot…… like this:

heathpot

Begin to heat and start to constantly stir.

Stir some more.

Then stir even more.

FINALLY, when it begins to boil…

stir more.

heathpot1

As I was stirring, I was finding that the butter didn’t want to incorporate nicely into the rest of the mixture, but well.. I just kept at it like the dedicated blogger I am…

(Hope your happy. Sigh.)

 I’m assuming that this is the stage that the paper bag look was supposed to magically appear. I was hoping that the author REALLY meant that the mixture would look like a paper bag, and not just mean THE COLOR of a paper bag… otherwise, it would make more sense to just SAY that, right???

Anyway.. this is what it looked it at that stage:

heathpot2

No paper bag appeared….. only shattered expectations.

So when it reached the COLOR of a paper bag, I took it out of the pot and spread it on the parchment lined tray. I spent some time and smoothed it out, pushing it into the corners. The excess butter from the pot was somehow reabsorbed, so, hey, thank you science.

The mixture was not enough to spread on the whole pan unless you want it the thickness of saranwrap, so I just used half the pan – it’s not rocket science.

heathpan

heaththickness

I took my chocolatey kisses and spread those little bubbas all over the SCREAMIN HOT mixture you just spread on the pan. The heat will melt all the chocolate so you can spread it all over. Ooooohhh yeah… melty spready warm milk chocolate. You’re pretty much emotionally dead if you don’t love that moment….. that, or you’re a guy – one of the two.

Check out this love in:

heathkisses

heathchocolate

It took a while to cool off because obviously, melted sugar is pretty much molten LAVA.  I geniusly hastened the cool-off  period by putting it in the fridge and when it cooled, cracked it all into pieces.

Do me a favor. When you make this, (and I know you will), and break it up to pieces, slide a piece in your mouth. Let the chocolate melt on your tongue then crunch up that buttery tasting toffee/pecan mixture.

heathfinished

Close your eyes in pure culinary ecstasy.

You can thank me later.

Of course, this recipe gets a 12 out of 10.

blueforkinfoodiestamp