Lunch With Loni

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Triple Chocolate Bliss Cake February 21, 2010

Filed under: Uncategorized — lonislens @ 9:10 pm

This cake IS bliss…at least for those of you who share my chocolate obsession.  Ridiculously easy to make, it will quickly satisfy a chocolate craving.

Of course I took the cake to work and forgot to take a photo, but it came out of my silicone bundt pan easily and looked just fine.  It was a big hit at work.

Recipe courtesy of: Breakstone’s (at allrecipes.com)

Original recipe located at: http://allrecipes.com/Recipe/Breakstones-Triple-Chocolate-Bliss-Cake/Detail.aspx

Ingredients

  • 1 package (2-layer size) chocolate cake mix
  • 1 cup BREAKSTONE’S Reduced Fat Sour Cream (of course it says Breakstone’s because that is who provided the recipe, but I used a different low-fat sour cream and don’t tell them, but it turned out just fine!)
  • 1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
  • 4 eggs
  • 1/2 cup oil
  • 1/2 cup water
  • 3 cups thawed COOL WHIP Whipped Topping, divided 
  • 1 (8 ounce) package BAKER’S Semi-Sweet Chocolate  (I used one bag of Ghirardelli semi-sweet chocolate chips)
  • 1 1/2 cups raspberries (I didn’t have these on hand and I think it’s fine without them)

Directions

  1. Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
  2. Fold in approximately 2/3 of the bag of chocolate chips.  The recipe does not call for chocolate chips IN the cake, but I like it.  You can also not do the glaze on top if you’re feeling lazy and the chocolate chips in the cake make up for it.  Pour into prepared pan.
  3. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
  4. Reserve 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake.  I wound up mixing approximately 1.5 cups of the whipped topping with the remaining 1/3 bag of chocolate chips and drizzling it over the cake.  I liked the glaze…the texture may have been a bit “thicker” than the original recipe, but it was decadently rich and had a not-too-sweet dark chocolate flavor.
  5. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake.  I didn’t do any of this!
  6. Store leftover cake in refrigerator.

YUMMM!!!

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Slow Cooker Chicken/Black Bean Burrito Filling February 15, 2010

Filed under: Uncategorized — lonislens @ 9:26 pm

Recipe courtesy of: ARO1018 (a member of a forum I’m on)

While swapping quick and easy dinner recipes on a message board I’m involved with, I came across this slow cooker recipe that I knew I’d have to try right away.  I love Mexican food and the ingredients are ones I pretty much always have on hand.  We ate this in tortillas for dinner and then I served up some leftovers with semi-homemade tortilla chips (I sliced store-bought corn tortillas and baked them in the oven with a mist of olive oil and some sea salt). 

Very tasty, very easy, and the leftovers can be frozen and used for oven-baked enchiladas (another favorite of mine).

Ingredients:

  • 3 frozen or thawed chicken breasts (I used thawed because I made it in the afternoon and it took less time)
  • 1 can black beans
  • 1 can corn
  • 1 jar salsa (not the giant jar)
  • 1 packet chicken taco seasoning (fajita seasoning or regular taco seasoning would also work)
  • 1 package of reduced fat cream cheese

Directions:

1) Place chicken in the bottom of the crock pot.

2) Sprinkle the taco seasoning on top of the chicken breasts.

3) “Dump” the cans of beans and corn over the top (I did drain some of the liquid but not all of it)

4)  Add the jar of salsa.

5)  Cooking time depends on whether the chicken breasts are frozen or not.  I cooked my thawed chicken on high for an hour and then turned it on low for another couple of hours.  Then I took the chicken breasts out and shredded them, then placed the shredded chicken back into the crock pot.

6)  Add the cream cheese and blend it into the chicken mixture.

7)  Serve with tortillas and any additional toppings you’d like.

 

For my Valentine: White Chocolate Raspberry Cheesecake February 14, 2010

Filed under: Uncategorized — lonislens @ 9:13 pm

Recipe Courtesy of: CindyAnn (@allrecipes.com)

Original Recipe Located At: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx

I was a little disappointed with how this turned out visually—it stayed in a bit too long, so the sides are a little more brown than I would like, and for some reason the Oreo crust does not want to come out with the cheesecake when I serve a piece. =(  BUT, this is SCRUMPTIOUS!  Definitely a must-try!  The white chocolate flavor isn’t too strong but mellows out the cheesecake and the raspberry comes through more than I expected, especially when served with the raspberry sauce.  Yummm.

I’m going to try using 1.5 cups of crumbs instead of 1, and perhaps use chocolate graham crackers instead of Oreos.  I might also try some of the cheesecake tips (baking in a water bath, turning off the oven after an hour and leaving it in there for a bit). 

 

Ingredients

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.   I did this in the microwave.  It works just as well and results in less dishes to clean!
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
 

Pumpkin Pancakes

Filed under: Uncategorized — lonislens @ 9:00 pm

Recipe courtesy of: Ruth (at allrecipes.com)

Original recipe located at: http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx

I had some leftover pumpkin pie filling that I needed to use up, so I decided to make pumpkin (pie) pancakes, since the carrot cake pancakes were such a hit.  As this recipe calls for pumpkin puree, I adjusted the sugar and spices accordingly (but am including the original recipe below as I eyeballed my spices).  I did add ginger and a bit of the other spices, because I like there to be a good hint of spice in the pancakes.

They turned out very light and fluffy, flavorful but not overpowering.  I added some chocolate chips to a few of them because, well, chocolate chips are a good addition to many things!

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar

Directions

  1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.