A Crockpot and Chocolate kind of weekend.


Man this has been quite the two weeks at the Smith house.  We have had two sick girls (one child with two illnesses in the same week), one sick kitten, and then a mild concussion.  We are so ready for the germs to be gone.  Lysol and Clorox wipes have been used multiple times.  Actually there is a can of Lysol sitting right by the computer as I type as this is the keyboard the girls use.  Even with the seemingly unending cycle of illness around here, we had a great weekend.

Saturday the girls were able to go to a birthday party (they both seemed well at the time) and while they were partying away, Brad and I drove down to Delaware to the mall and enjoyed stores like Pottery Barn, Brookstone, and Barnes and Noble—never having to say “Don’t touch that”, “Be careful”, or “no, we aren’t buying anything today, just window shopping”.  It was heaven!  Then we came home to dinner in the crock pot.  I made the sour cream chicken enchiladas that I posted a while back (check it out here)

It was Saturday night after bath time that Heather started looking like she might have caught Emily’s germs from a few weeks ago.  So we started her on some medicine that the after hours nurse called in for us.  I am so thankful for good friends that help us out when our girls are not well.  Brad and I were both to sing at church this morning and then I was filling in for one of the Sunday School teachers too.  So a wonderful friend sat with my sick kiddo so we could still sing and teach.

Then Em and I came home to a roast in the crock pot and Brad had already prepared mashed potatoes and a green salad to go along with the roast.  I just love Sunday Dinner like that.  It brings back so many memories of my childhood.  I cook my roast, like my Mom, on high over night and then turn it to low in the morning before heading out to church.  It just cooks it to perfection that way!  Lots of quartered onions, carrots, celery and potatoes cook alongside the roast which I season with a bag of Lipton Onion Soup mix, salt and pepper and some Worcestershire sauce–don’t forget the 3/4 cup of water before you start it cooking.

So tonight was leftover night for us with the enchiladas and roast, but a friend of mine, who knows I love butter cake, called today and reminded me of this recipe in the current Food Network magazine: Double Chocolate Gooey Butter Cake.  I had purchased everything for it earlier in the week so I got started on that late this afternoon so we could have warm cake to top off our leftovers.  Here is how to make it if you want to try it:

Paula Deen’s Double Chocolate Gooey Butter Cake:

January/February 2011 Food Network Magazine page 131

Preheat your oven to 350

Lightly butter a 9 x 13 baking pan

In a large bowl combine:

  • a chocolate cake mix (18.25 oz mix)
  • 1 egg
  • 1/2 cup melted butter

Stir until well blended and then pat that mixture into the bottom of the 9 x 13 pan and set it aside.

In a bowl mix until smooth:

  • one 8 oz package of cream cheese (bring it to room temperature to make it easier to smooth out)

Add to the cream cheese and beat until well mixed:

  • 2 eggs
  • 3 – 4 Tablespoons of unsweetened cocoa powder (I did 3 T)

Reduce the speed of the mixer to low and add:

  • 16 oz of confectioners’ sugar

Beat that until well mixed.

Slowly add:

  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract

Beat until smooth

Spread the filling over the batter in the pan.

Bake the cake for 40-50 minutes.  Be careful not to overcook it.  The center should be a bit gooey.   I cooked mine for just around 50 minutes.  Let it cool before you serve it.

Sometimes you just need a little chocolate to make everything better!  Enjoy.


4 responses »

  1. Oh Erin—I should give you the ultimate combo of the two then—a chocolate cake that you make in the crockpot! Do you have that recipe? If not, let me know and I will send it your way.

  2. My SIL cooks the roast the way you describe, but I have never tried it. Do you put it in (the night before) frozen, and then add the veggies in the morning? Does it work the same for pork as it does for beef?

    I’m gonna have to try this cake recipe; it sounds sinfully delicious. Besides the cake mix, I think I have everything else on hand!

    (By the way, do you link from facebook every time you post on your blog? You should! Good publicity.)

    Hope y’all are healthy soon!

    • I defrost my roast and put everything in all at the same time. I haven’t ever tried it with a pork roast, but I think my Mom has—I’ll try to ask her what she does with those.
      And no, I don’t always link from facebook—my blog is just a tiny little, itty-bitty, hobby for me and I don’t really push it. It is fun though to watch the stats after I post on fb.
      Hope you guys are healthy too—not fun to have sick kiddos AND have them share their germs.

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