Crockpot Molten Lava Cake

What’s better than a cozy, warm bowlful of chocolate cake with a built-in chocolate sauce?


Easy. Making the aforementioned, incredibly delicious cake in the slow cooker. This was so easy to make, and so, so good. I’ve made a variation of this recipe several times before in the oven, but since oven space is prime real estate in this house, I seized a golden opportunity to utilize one of my crockpots.

Incidentally, Bed Bath and Beyond is having a blowout sale on Calphalon digital crockpots – they’re half price until the end of the week…… 

Anyway, the bowl you see above is all that’s leftover from last night. I’m wondering who is going to get to it first tonight – Sabrina, Alexander, or J.

Maybe I should do the honorable thing and eat it, then claim the dog got to it. 

A small sacrifice for peace and harmony, I know.

Crockpot Molten Lava Cake – adapted from Little Mom on the Prairie

2 cups brown sugar
2 cups All-purpose flour
6 tbs.. unsweetened cocoa powder
4 tsp. baking powder
1 cup milk
4 tbs. butter, melted
1 tsp. vanilla
1 cup semisweet chocolate chips.

Molten Lava Sauce:
1 1/2 cups brown sugar
1/2 cup unsweetened cocoa powder
3 cups boiling water

Combine the sugar, flour, cocoa, and baking powder in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter evenly over the bottom of the crock.
 Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter. Slowly pour the boiling water over the mixture, and do not stir. Place the lid on the slow cooker and cook on high for 2 to 2 1/2 hours, until the center is still wiggly.  Spoon into bowls and serve as is or with a scoop of ice cream.

Crumb Cake

5 days into the New Year, and I’m ahead of the game. Ahead of my well-documented streak of blowing up appliances, that it.

Confession time: I’ve already broken the deep fryer.

“Broken” isn’t the correct term, truth be told. The fryer had an unfortunate run-in with the rainstorm we had the other night, which of course short circuited the electrical components. Why was the deep fryer exposed to the elements, you might ask? After making fish and chips for New Years Eve dinner (and breaking my cardinal rule of NEVER frying fish in the house), I set the fryer outside on the patio so the oil could cool down before I threw it away.


Then Mother Nature hit, and well, the fryer will never be the same.

The end.

Crumb Cake – adapted from Sugar Rush via Taste and Tell

  • 2 cups all-purpose flour
  • 5½ tbs. (1/3 cup) unsalted butter
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • ¼ cup sour cream or greek yogurt
  • ⅔ cup milk
  • 1 tbs. vanilla extract
  • 1 tbs. baking powder
  • 2¼ cups all-purpose flour
  • 1¼ cups packed light brown sugar
  • 1 tbs. ground cinnamon
  • ½ pound (2 sticks) unsalted butter, melted
  • powdered sugar, for dusting

Place the rack in the center of the oven. Preheat the oven to 350ºF. Spray a 9×13-inch glass baking pan with nonstick cooking spray and set aside.

In a mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the egg and sour cream and mix until combined.

In a small bowl or measuring cup, combine the milk and the vanilla. In another bowl, whisk together the 2 cups flour and the baking powder. Turn the mixer on low speed and alternately add the wet ingredients and the dry ingredients, starting and finishing with the dry ingredients, stopping to scrape down the sides of the bowl several times. Spread the batter evenly into the prepared baking dish.

In another bowl, whisk together the flour, brown sugar and cinnamon until completely combined. Add in the melted butter and stir until the mixture is completely moistened. Scatter the topping over the top of the batter in the pan, leaving large and small clumps of crumb mixture.

Bake for about 22 minutes, or until the center is firm to the touch and it springs back lightly when pressed. Remove the cake from the oven and lightly dust with powdered sugar. Allow the cake to cool completely. Once the cake is cool, dust generously with powdered sugar, slice and serve.

Pumpkin Spice Cake

So the posse leave tomorrow, and I’m a mix of emotions right now.

On one side, I’m a little bit relieved because I.need.a.break.

On the other side, I’m going to miss the little buggers.


However, instead of being concerned about what to pack, or what time we should leave in the morning for the airport, the most pressing issue on their minds right now is what am I going to do without them for 9 days?!

The possibilities are endless…….. 

Pumpkin Spice Cake – adapted from Taste of Home

  • 1 3/4  cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2  tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 – 15 ounce can solid-pack pumpkin
  • Confectioners’ sugar

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a heavily greased 10-in. Bundt pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar or cream cheese icing. Yield: 12-16 servings.




Oatmeal Cookie Crumble Coffee Cake

Somedays, it seems as though nothing intelligent comes out of my mouth. Other days, I’m a virtual fountain of wisdom and knowledge.

Ba ha ha ha ha ha ha ha ha …. yeah right….. I have two teenagers, remember? They don’t think I know anything –  and will continue that line of thought until they’re about, oh, 40 or so.

One can only hope it doesn’t take that long.……

When I told them this cake tastes like a giant oatmeal raisin cookie, only in cake form, they (simultaneously) said, “Sure Mom, whatever you say.”

Two bites later, “Wow Mom! This tastes just like a giant oatmeal raisin cookie!”


Those are the days when happy hour starts a bit earlier…..

Oatmeal Cookie Crumble Coffee Cake – adapted from Lick the Bowl Good

For The Cake:

  • 2 cups all purpose flour
  • 2/3 cup oats
  • 2 tsp baking powder
  • 1 1/4 cups brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

For The Cookie Crumble:

  • 1/4 cup flour
  • 1 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 4 tbs. unsalted butter, melted
  • 2/3 cup raisins
  • 1/3 cup oats

 Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

To make the cookie crumble: In a medium mixing bowl, combine flour, oats, brown sugar and cinnamon. Using a fork, toss the butter through until combined. Stir in raisins until mixed throughout. Set aside while you make the cake batter.

To make the cake: In a medium mixing bowl, whisk together flour, oats, and baking powder; set aside. In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time.

Blend in half of the flour mixture until just combined. Add all of the buttermilk and the vanilla and stir until  well mixed, then blend in the remaining flour mixture and mix until just combined, but do not overbeat.

To Assemble: Pour half of the batter into prepared pan. Top with half of the cookie crumble. Pour remaining batter on top and spread carefully to the sides of the pan. Sprinkle the remaining crumble evenly over the batter.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool on a wire rack for 10 minutes, before running a knife around the edge and carefully removing the springform ring. Allow to cool completely before serving. Store cake in an airtight container.


Chocolate Chip Crumb Pound Cake

I have come to the forgone conclusion that we are the most disliked people in our neighborhood.

Not by the neighbors, mind you…. by the HOA. The association seems to have issues with us, starting with the motorcycles parked in the driveway. Apparently that’s against regulations.

Really? A motorcycle parked in your own driveway? I mean, these are nice motorcycles, not broken down junkers with the tires removed, parked on blocks, leaking oil and creating an eyesore, a la “Sanford and Son”. So after we received several not-so-nice notices where legal action was threatened if we didn’t move them out of sight, J put them into the garage and we were technically “in compliance” once again.

With the bikes, anyway.

Yesterday, I received a notice that we are once again violating their perfect community because our trash can was visible from the street.



I (we, really) am counting the days until the ranch house is complete………

Chocolate Chip Crumb Pound Cake – adapted from Bake or Break

For the crumb topping:
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups semisweet chocolate chips

For the cake:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 6 large eggs, lightly beaten
  • 2 tsp vanilla extract

To make the crumb topping:

Combine flour, brown sugar, sugar, and cinnamon. Stir in melted butter until the mixture is moistened. Stir in chocolate chips. Set aside.

To make the cake:

Preheat oven to 325°. Grease a 9 x 13 pan.  Whisk together flour and baking powder. Set aside.

Using an electric mixer on medium speed, beat butter, cream cheese, sugar, and brown sugar until light and fluffy. Add eggs in 3 portions, mixing well after each addition. Mix in vanilla and almond extract.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer half of the batter to prepared pan. Sprinkle half of the crumb mixture evenly over the batter. Top with remaining cake batter. Sprinkle remaining crumb mixture on top of cake batter and press gently into the batter.

Bake 1 hour 35 minutes, or until a pick inserted in the center comes out clean.

Cool cake completely in pan on a wire rack.

Banana Blueberry Crumb Muffins

It always makes me so happy when a food related experiment turns out successful, because lately, I’ve had quite a few “mishaps” in the kitchen.

Mishaps sounds so much nicer than incidents or accidents. 

But we really don’t need to bring those out into the open, do we? Well, probably not…….. however, since there are no secrets here, I will tell you that in the last 4 days, I’ve made two dinners that didn’t turn out well at all (i.e. almost inedible), burned out the motor on the drinker mixer, broke one of the good drinking glasses, and cracked a plastic serving bowl in half.

The last mishap (there’s that word again!) resulted in a large quantity of potato chips flying across the kitchen floor, which then resulted in two dogs desperately racing around, trying to eat as many as they could before I was able clean up the mess.


Now, of course, the pups have taken to staring at the top of the refrigerator where the chips are stored, in the hopes that one of the bags will take an unfortunate tumble to the floor. I’m half expecting to see these two jokesters appropriate a kitchen chair to climb up and help themselves.

I think it might be time to install a camera in the kitchen……

Banana Blueberry Crumb Muffins – adapted from various online sources

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
1 cup of ripe, mashed banana
1 cup fresh blueberries

Crumb Topping:

  • ⅓ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 8 tbsp. unsalted butter, melted
  • 1¾ cups flour

In a medium bowl, whisk together sugars, cinnamon, and flour. Pour the butter over top and using a spatula, mix until large crumbs form.

To make the muffins:

Preheat the oven to 350 degrees. Grease 6 jumbo size muffin cups with nonstick spray and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, mix together the sugar, oil, eggs, vanilla and bananas until blended. Add the dry ingredients and blueberries, and gently stir just until blended.

Pour the batter into the prepared pan and sprinkle on the crumb topping. Bake until a tester inserted in the center of one of the muffins comes out clean, about 35 minutes. Cool for 15 minutes.

Yield: 6 large muffins

Triple Malt Chocolate Cake

It’s been awhile since I made a completely decadent, over the top dessert.


And I think I succeeded, don’t you? Seriously, this was a great afternoon project, not complicated or difficult to make at all. The hardest part, really, was finding the Whoppers candy.

I’m not even kidding. 

The market down the street didn’t have them, and the gas station mini-mart around the corner didn’t have them. I was getting concerned and ready to scrap the project when I FINALLY discovered them at Target. In the “movie theater candy” aisle. Am I the only one that was not aware of this aisles’ existence? Since when does movie theater candy require its own aisle?

I know, I know, some questions just don’t need to be answered.

On a separate, completely unrelated topic…… we all survived the first week of school. Well, some of us more than others, as Sabrina managed to come down with a cold within the first two days.

That’s talent, kid…..

 Triple Malt Chocolate Cake – adapted from Chow

  • 2 cups malted milk powder
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 3 large eggs
  • 1 1/3 cups granulated sugar
  • 2/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 1/3 cups whole milk
  • 1 recipe Vanilla Malt Frosting
  • 1 cup malted milk balls, coarsely chopped

Heat the oven to 325°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with baking spray (the kind with flour added). Set aside.

Combine the malted milk powder, flour, cocoa powder, and baking soda in a large bowl and whisk to aerate and break up any lumps. Set aside.

Combine the eggs, sugar, oil, and vanilla in a separate large bowl and whisk until combined and smooth. Add a third of the flour mixture and whisk until just incorporated. Add half of the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.

Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.

To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about a third of the frosting over the top of the layer. Stack the second layer and evenly spread another third of the frosting over the top and sides of the whole cake. Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press the malt balls into the frosting around the sides of the cake and serve.