The Recipe
Cake
1 cup flour
1/2 cup sugar
2 tbsp cocoa
2 tbsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1 tbsp vanilla
Sauce
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water
Grease your crockpot with butter. In a bowl, mix together all of the cake ingredients. Beat until smooth. Put the batter into the crock pot, and pat it down evenly.
In a smaller bowl, mix the cocoa and brown sugar. Add the hot water. Mix until smooth. Pour this sauce evenly over the batter but do not mix!
Cover. Cook on HIGH for about 3 hours until a toothpick inserted in the center of the cake comes out clean. Turn off the crockpot and let the cake sit for half an hour.
The Verdict
So very, very bad :( Neither my husband nor I could stomach eating more than a couple of mouthfuls of this. It actually tasted gross. I never thought the day would come that I'd pick throwing chocolate cake out over eating it, but here there was no contest. I never knew chocolate cake could taste that bad. Erdk.
Sunday, April 21, 2013
Thursday, April 11, 2013
Week 15: Beer Crock Chicken
The Recipe
4-6 pieces of chicken
1 can of beer
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp basil
Dump everything in the crock pot.
Frozen chicken: 5-6 hours on HIGH / 8-10 hours on LOW.
Fresh/thawed chicken: 3-4 hours on HIGH / 7-8 hours on LOW.
The Verdict
Just... not good :( Can't pin-point exactly what was wrong with it, but I didn't care for it at all, unfortunately.
4-6 pieces of chicken
1 can of beer
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp basil
Dump everything in the crock pot.
Frozen chicken: 5-6 hours on HIGH / 8-10 hours on LOW.
Fresh/thawed chicken: 3-4 hours on HIGH / 7-8 hours on LOW.
The Verdict
Just... not good :( Can't pin-point exactly what was wrong with it, but I didn't care for it at all, unfortunately.
Tuesday, April 2, 2013
Week 14: Sweet Garlic Chicken
The Recipe
2 pieces of chicken
2 cloves of garlic
2 tbsp brown sugar.
Preheat the oven to 225C.
Meanwhile, heat the oil in a small skillet and briefly saute the garlic until it's soft and fragrant. Take off the heat and add brown sugar and any other seasoning (+ salt / pepper) you might like.
Bake for 15-30 minutes or until the juices run clear.
The Verdict
Unfortunately I didn't care for this at all. It was much too sweet. Odd, because generally speaking I like things that have been caramelized. The exception that proves the rule, I guess?
2 pieces of chicken
2 cloves of garlic
2 tbsp brown sugar.
Preheat the oven to 225C.
Meanwhile, heat the oil in a small skillet and briefly saute the garlic until it's soft and fragrant. Take off the heat and add brown sugar and any other seasoning (+ salt / pepper) you might like.
Bake for 15-30 minutes or until the juices run clear.
The Verdict
Unfortunately I didn't care for this at all. It was much too sweet. Odd, because generally speaking I like things that have been caramelized. The exception that proves the rule, I guess?
Monday, April 1, 2013
Week 13: Crispy Edamame
The Recipe
No real recipe for this. Just take frozen edamame, toss with olive oil, parmesan cheese, salt and pepper, put in oven-proof dish. Bake at 200C for 15 minutes.
The Verdict
Hmm... I think I may have made the mistake of crowding the edamame, because they didn't turn out crispy at all. Either that or I just didn't bake them for long enough. Better luck next time I guess?
No real recipe for this. Just take frozen edamame, toss with olive oil, parmesan cheese, salt and pepper, put in oven-proof dish. Bake at 200C for 15 minutes.
The Verdict
Hmm... I think I may have made the mistake of crowding the edamame, because they didn't turn out crispy at all. Either that or I just didn't bake them for long enough. Better luck next time I guess?
Tuesday, March 26, 2013
Week 12: BBQ Crock-pot Chicken
Another freezer meal...
The Recipe
2 chicken breasts
1 cup ketchup
2 tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp cider vinegar
1/2 tsp ground red pepper flakes
1/3 tsp garlic powder
Defrost and pop in the crock-pot. Cook for 3-5 hours on HIGH or 7-9 hours on LOW.
Serve with rice.
The Verdict
I thought it looked a bit boring as I popped it in the crock-pot, so I added 1 small can of corn and a chopped bell pepper - definitely an improvement!
It was okay... nothing spectacular, but a decent meal. Probably not something I'll make again, but only because I've got a lot of similar recipes that are equally good or better.
The Recipe
2 chicken breasts
1 cup ketchup
2 tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp cider vinegar
1/2 tsp ground red pepper flakes
1/3 tsp garlic powder
Defrost and pop in the crock-pot. Cook for 3-5 hours on HIGH or 7-9 hours on LOW.
Serve with rice.
The Verdict
I thought it looked a bit boring as I popped it in the crock-pot, so I added 1 small can of corn and a chopped bell pepper - definitely an improvement!
It was okay... nothing spectacular, but a decent meal. Probably not something I'll make again, but only because I've got a lot of similar recipes that are equally good or better.
Wednesday, March 13, 2013
Week 11 - Oven Baked Chimichangas
The Recipe
1lb ground chicken
1 package taco seasoning (~30gr)
2.5dl water
1 tsp cumin
2 tsp oregano
2 tomatoes, diced
2 spring oniones, chopped
½ cup sour cream
½ cup shredded Cheddar cheese
~50g butter - melted
6 large flour Tortillas
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream
Preheat oven to 225C. Saute meat until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Cook until liquid has reduced 2/3.
Add cumin, oregano, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and Cheddar cheese.
Lay tortillas on a plate and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 15 minutes or until golden and crisp (careful - they suddenly get too much). Sprinkle with cheese and return to oven to melt.
Serve with the garnishes.
The Verdict
A lot of work, but so totally worth it! It tasted fantastic, and I was disappointed I could only eat the one. Definitely worth a repeat. Would probably taste just as good with any other form of ground meat I think.
1lb ground chicken
1 package taco seasoning (~30gr)
2.5dl water
1 tsp cumin
2 tsp oregano
2 tomatoes, diced
2 spring oniones, chopped
½ cup sour cream
½ cup shredded Cheddar cheese
~50g butter - melted
6 large flour Tortillas
GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream
Preheat oven to 225C. Saute meat until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Cook until liquid has reduced 2/3.
Add cumin, oregano, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and Cheddar cheese.
Lay tortillas on a plate and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 15 minutes or until golden and crisp (careful - they suddenly get too much). Sprinkle with cheese and return to oven to melt.
Serve with the garnishes.
The Verdict
A lot of work, but so totally worth it! It tasted fantastic, and I was disappointed I could only eat the one. Definitely worth a repeat. Would probably taste just as good with any other form of ground meat I think.
Tuesday, March 12, 2013
Week 10: Twice Baked Potato Casserole
The Recipe
6 large potatoes
1 tsp salt
A dash of pepper
60g butter
1 cup Cheddar Cheese, shredded
1 cup hot milk
3 green onions, finely chopped
1/2 cup sour cream
Scrub potatoes, pierce skins and bake at 200C for 60 minutes. Cut potatoes and scoop out pulp; mash. Add salt, pepper, butter, and cheese; beat well. Add hot milk and beat until fluffy and cheese is melted. Stir in green onions and sour cream; blend. Reduce oven temperature to 175C. Spoon potatoes into an baking dish. Sprinkle with cheese and bake for 15 minutes.
The Verdict
I usually love mashed potatoes and especially baked mashed potatoes, so had high hopes for this one. And it was okay... just not as terrific as I had expected. Part of this was because of the green onions - 15 minutes just wasn't enough to get them properly done, so they were too crunchy and tangy compared to the rest of the dish. I should probably just have left them out. In the end, too much hassle for not a particularly satisfying result.
6 large potatoes
1 tsp salt
A dash of pepper
60g butter
1 cup Cheddar Cheese, shredded
1 cup hot milk
3 green onions, finely chopped
1/2 cup sour cream
Scrub potatoes, pierce skins and bake at 200C for 60 minutes. Cut potatoes and scoop out pulp; mash. Add salt, pepper, butter, and cheese; beat well. Add hot milk and beat until fluffy and cheese is melted. Stir in green onions and sour cream; blend. Reduce oven temperature to 175C. Spoon potatoes into an baking dish. Sprinkle with cheese and bake for 15 minutes.
The Verdict
I usually love mashed potatoes and especially baked mashed potatoes, so had high hopes for this one. And it was okay... just not as terrific as I had expected. Part of this was because of the green onions - 15 minutes just wasn't enough to get them properly done, so they were too crunchy and tangy compared to the rest of the dish. I should probably just have left them out. In the end, too much hassle for not a particularly satisfying result.
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