Wednesday, March 7, 2012
Day made!
Guess what bloggers??? This girl has an interview tomorrow morning, with one of the fastest growing companies in the Midwest! Yeah, I'm pretty excited, and nervous! Wish me luck!! This could be the beginning of them change in my life that I need!! This means I could move into my very own house!!!!! OH MY GOSH!!! Now I'm really nervous!!!!!!
Tuesday, March 6, 2012
Chocolate Eclair Cake
Sooo I'm in one of my moods.....where I want to eat unhealthy things...sorry guys but I bring you Chocolate Eclair Cake and it's truly amazing....and I'm trying not to go to my kitchen and devour the homemade Baklava I have in my microwave....Man, it's just one of them days :/
Fixins:
Preheat oven to 400 F. Lightly grease a 9x13 glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better, use the homemade whipped cream.
Homemade Whipped Cream:
Fixins:
Of course, if you need more or less, just adjust for size.
Put whipping cream and sugar in mixing bowl. Mix on medium for 2-3 minutes depending on speed, just until cream creates stiff peaks. Don't overwhip it to form cottage cheese but the cream does need to have a firmer consistency.
Homemade Chocolate Sauce:
Fixins:
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
Makes around 1 cup of sauce.
Fixins:
- 1 Cup Water
- 1/2 Cup Butter
- 1 Cup Flour
- 4 large Eggs
- 1 Pkg. Cream Cheese
- 1 large box Vanilla Instant Pudding
- 3 Cups Milk
- 1 (8 oz.) container Cool Whip (Just enough for a thin layer, I didn't use the entire container) Or one batch of Homemade Whipped Cream (recipe follows)
- Chocolate Sauce or Homemade Chocolate Sauce (recipe follows)
Preheat oven to 400 F. Lightly grease a 9x13 glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better, use the homemade whipped cream.
Homemade Whipped Cream:
Fixins:
- 1 cup heavy whipping cream
- 3 tbsp of sugar, to taste (or you can use 1/3 cup powdered sugar)
Of course, if you need more or less, just adjust for size.
Put whipping cream and sugar in mixing bowl. Mix on medium for 2-3 minutes depending on speed, just until cream creates stiff peaks. Don't overwhip it to form cottage cheese but the cream does need to have a firmer consistency.
Homemade Chocolate Sauce:
Fixins:
- 1/4 cup cocoa
- 1 Cup Granulated Sugar
- 3/4 Cup evaporated Milk
- 1/4 Cup Butter
- 1/8 tsp Salt
- 1/2 tsp Vanilla
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don't worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
Makes around 1 cup of sauce.
Subscribe to:
Posts (Atom)