Crockpot Chocolate Lava Cake

20140211-151611.jpgIngredients:

1 Box Chocolate Cake Mix
1 Box (3.9 oz.) Instant Chocolate Pudding
1 Bag (12 oz.) Milk Chocolate Chips
3-¼ C. Milk
½ C. Vegetable Oil
3 Eggs
Parchment Paper

Additional Toppings:

Ice Cream (I used Girl Scouts Thin Mint Flavor)
Chocolate Syrup

Directions:

Line your crockpot with parchment paper, and spray the inside of the paper with cooking spray.

In a large bowl, mix together the chocolate cake mix, 1-¼ cup of milk, ½ cup of oil, and 3 eggs. Pour the batter into the crockpot. After you’ve licked the bowl clean, pour the box of instant pudding into that same bowl. (No need to dirty extra dishes.) Add 2 cups of milk and beat that until the pudding thickens (3-4 minutes). Pour the pudding over the top of the cake batter. DON’T STIR IT. Just leave it. Seriously. Now pour the bag of chocolate chips (minus the 5 you ate during the first few steps) over the pudding. DON’T STIR IT. Trust me. Cover the crockpot, and let it cook on Low for 2-½ hours, or until the top of the cake is set.

Yum.

Just, yes.

Diets crumble when you taste this cake.

Serve it with a scoop of ice cream, and a drizzle of chocolate syrup, and you’re set for the night.

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Honey Roasted Vegetable & Smoked Gouda Baked Pasta

20140211-145554.jpg

Ingredients:

1 red bell pepper, chopped
1 green bell pepper, chopped
1 sweet potato, peeled and chopped
1 1/2 cups broccoli florets, chopped
1/2 red onion, chopped
1/2 pound brussel sprouts, stems removed and sliced
8 ounces sliced mushrooms
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons honey
1 teaspoon salt
1 teaspoon pepper
1 pound whole wheat penne, cooked
1 (28-ounce) can diced tomatoes
8 ounces smoked gouda cheese, freshly grated
1/4 cup panko bread crumbs

freshly grated parmigiano-reggiano cheese for topping

Directions:
Preheat oven to 425 degrees.

Place the chopped peppers, sweet potato, broccoli, onion, brussels, mushrooms and garlic cloves on a nonstick baking sheet. Drizzle the veggies with the olive oil and honey. Sprinkle them with salt and pepper, and then toss them. Roast the veggies for 25 – 30 minutes, tossing them once halfway through. Cook the penne while the veggies are roasting.

Spray a 9×13 baking dish with nonstick spray. Add the penne and half of the veggies, and then spoon half of the diced tomatoes over top. Add half of the grated cheese, then layer again with the remaining penne, veggies, diced tomatoes and cheese. Finish the top off with a sprinkling of breadcrumbs. Bake the pasta for 25 to 30 minutes, until the cheese is golden and bubbly on top. Serve with extra cheese for grating on top.

I was so pleased with this recipe! I ate the leftovers for lunch for the next several days. The sweet potatoes were so delicious and even the brussels sprouts were tasty!

Taken from How Sweet It Is