Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘dessert recipes’
Posted: May 30th, 2013

desserts2Thanks to everyone who entered the drawing for “As American as Shoofly Pie,” by William Woys Weaver. The winner is Gay D. Cook. I’ll pop it in the mail today.

If you are not Gay D. Cook, you are eligible for the drawing for “150 Best Desserts In A Jar,” by Andrea Jourdan.
The paperback is full of highly doable but inspired ideas in sections devoted to “Warm and Comfortable,” such as crumbles, cobblers, steamed puddings, custards and soufflés.
“From the Fridge,” including sections for “deliciously creamy” “Not Your Mother’s Jell-O,” trifles, freezer stuff and sweet soups, parfaits and more.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

The first recipe in this book that caught my eye looks long, but it’s no more difficult than making batter and baking it in jars instead of a pan.
DOUBLE CHOCOLATE AND CHILE PUDDING CAKE
3/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 cup boiling water
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
2 tablespoons butter
1/2 teaspoon hot pepper flakes
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 package (3.9 ounce/110 grams) instant chocolate pudding mixture
3/4 cup chocolate chips
1 bar (3 ounces/100 grams) milk chocolate, cut into 6 pieces
2 teaspoons smoked sweet paprika

1. Butter insides of 6 8-ounce wide-mouth jars and preheat oven to 350 degrees
2. In a bowl, whisk brown sugar with cocoa powder. Pour in boiling water and whisk until smooth.
3. In a large bowl, whisk together flour, granulated sugar, cocoa mixture and baking powder. Add milk, eggs, butter, chile flakes and vanilla; whisk until well combined.
4. In another bowl, whisk together sour cream and pudding mix. Pour into flour mixture and mix quickly. Fold in chocolate chips.
5. Pour mixture into prepared jars. Place a piece of milk chocolate in the center of each pudding. Place jars in baking pan, spaced apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake 25 to 30 minutes, or until cakes are just firm when gently touched but still jiggly in the center. DO NOT OVERBAKE. This dessert should remain gooey.
Sprinkle with smoked paprika and serve immediately.
– “150 Best Desserts In A Jar,” by Andrea Jourdan

Posted in: Uncategorized
Posted: January 17th, 2013

Thanks to everyone who entered the drawing for
“How To Be A Breadhead: A Beginner’s Guide to Baking,” by the Rev. Dominic Garramone.
“Beach Foodie: Blissful Eating to Maximize Life Force Energy,” by Cfayla Johnson,
“Sweet Macarons: Delectable French Confections for Every Day” by Mercotte
The winners are
Carla Gutting, Beach Foodie
Angela Weber, BreadHead
Teresa Chatman, Macarons
I’ll pop them in the mail today.

If you are not Carla, Angela or Teresa, you are eligible for the drawing for Complete Cake Mix Magic: 300 Easy Desserts Good as HomemadeCakeMixMagicCover2,” by Jill Snider.
I really want to keep this one, but I probably shouldn’t, because I’d probably use it. I found a ton of recipes I wanted to try, but it needs a good home somewhere not in my peripheral vision.
Also, some of my friends are aware of what happened the last time I attempted a chocolate cake. It was the worst cake ever constructed by someone who claims to write about food for a living. Police are investigating.

If you want to enter the drawing, send an e-mail to mailto:jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those here for the food, try this:

MISSISSIPPI MUD CAKE
1 package (18.25 oz) devil’s food cake mix
4 eggs
1 cup sour cream
1/2 cup cold strong black coffee
1/2 cup vegetable oil
3 cups miniature marshmallows
1 cup chopped pecans
3 ounces semi-sweet chocolate
3 tablespoons butter

1. Preheat oven to 350 degrees and grease a 9-by-13-inch baking pan.
2. In a large mixer bowl, combine cake mix, eggs, sour cream, coffee and oil. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until a tester inserted in center comes out clean.
3. Sprinkle marshmallows and nuts over low heat, melt chocolate and butter or microwave on medium for 2 minutes. Stir until smooth. Drizzle over marshmallow-nut layer. Serve warm or cool to room temperature before cutting.
Variation: Instead of pecans, try slivered almonds or chopped walnuts or hazelnuts.
– Cake Mix Magic, by Jill Snider

Posted in: Uncategorized