Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

WARM BROWNIE PUDDING & SLOW COOKER DESSERTS COOKBOOK GIVEAWAY!

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I love warm brownies out of the oven…..oh yeah, that ooey gooey chocolate dribbling down your chin… wait! You can make this in your slow cooker! Just set it and you can leave your house all day and come back to this amazing smell of warm brownie pudding wafting in your home!

This is one of my all time favorite desserts! This fudgy brownie pudding cake makes it’s own chocolate sauce as it bakes! For an over the top dessert serve with whipped cream or a scoop of vanilla ice cream!

This giveaway is sponsored by SLOW COOKER DESSERTS, OH SO EASY, OH SO DELICIOUS! Authors: Roxanne Wyss and Kathy Moore.

Description: Description: Description: J:\W\Wyss, Roxanne\Slow Cooker Desserts\Slow Cooker Desserts.jpg

Now you can make all your favorite classic desserts in your slow cooker! Say good bye to constantly checking the oven to make sure your special cake doesn’t overbake- the slow cooker does all the work for you at a stress free pace. Inside, you’ll find recipes for all your favorite decadent desserts, such as German chocolate cheesecake, zippy cappuccino bread pudding, sweet and tangy peach and mango cobbler, and easy crispy peanut candy- all designed to bake in your slow cooker.

WARM BROWNIE PUDDING

SLOW COOKER DESSERTS: Oh So Easy, Oh So Delicious! is an innovative new cookbook from Roxanne Wyss and Kathy Moore, the authors behind The Newlywed Cookbook and the popular blog, Plugged Into Cooking. Publishing September 1st  from St. Martin’s Griffin,SLOW COOKER DESSERTS provides home cooks with over 50 mouthwatering recipes, color photographs, and many tips to making the very best desserts for any season by harnessing the even heat and moist environment of the slow cooker. 

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WARM BROWNIE PUDDING & SLOW COOKER DESSERTS COOKBOOK GIVEAWAY!
Author: 
Recipe type: SLOW COOKER
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
This fudgy brownie pudding cake makes it's own chocolate sauce as it bakes in the slow cooker. For an over the top dessert, top with a scoop of ice cream
Ingredients
  • 1 tablespoon unsalted butter
  • 1 cup flour
  • ¾ cup sugar plus ½ cup sugar, divided
  • 3 Tablespoons plus ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • Dash of salt
  • ½ cup milk
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon Vanilla
  • ½ cup packed brown sugar
  • 1½ cups boiling water
  • Vanilla Ice Cream, optional
Instructions
  1. Using 1 Tablespoon butter, generously butter a 4 -quart slow cooker.
  2. In a medium bowl, whisk together the flour, ¾ cup sugar, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, oil and vanilla, stir until blended. Spoon the batter into the buttered slow cooker.
  3. In another bowl, whisk together the remaining ½ cup sugar, remaining ¼ cup cocoa, brown sugar, and the boiling water. Whisk until the sugar is dissolved, and then pour gently over the batterin the slow cooker. Do not stir.
  4. Cover te slow cooker and bake on high for 2 to 2½ hours or until the top is set. Unplug the slow cooker and let stand for 30 minutes.
  5. To serve, spoon the warm brownie pudding and sauce into individual dishes and top, if desired with whipped cream and a cherry/ ice cream.

About the Giveaway:

One lucky reader will win 1 cookbook: SLOW COOKER DESSERTS: Oh So Easy, Oh So Delicious!

Please leave a comment, What Slow Cooker dessert would you like to make?
Open to US and Canada.
One Winner will be chosen through Rafflecopter
Giveaway ends:  10/13/15 at 11: 59 am EST
Winner will be notified via email.
Winner will have 48 hours to respond before a new winner is chosen.
St. Martin’s Press Publicity is responsible for prize fulfillment.
Must be 18 years or older to enter giveaway form.
Only one entrant per household.
Void where prohibited.
Entering this giveaway means you agree to terms above.
Good Luck!

This giveaway is open to the US and Canada and ends October 13, 2015 at 11:59 PM EST.

ENTER HERE:
a Rafflecopter giveaway

 

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Chianti Eggplant Chicken Parmesan

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One of the greatest jobs of being a food blogger is having the opportunity to review cookbooks. It just so happens that I read cookbooks and blogs everyday and try out new recipes as often as I can. Someday’s they are spot on what I imagine the recipe to look and taste like. I may have to make it again, or twice or thrice, depending on the recipe.

Chianti Eggplant Chicken Parmesan

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Oven Roasted Country Style Ribs and a Cookbook and Spice Giveaway

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Oven Roasted Country Style Ribs and a Cookbook and Spice Giveaway

I am so fortunate to be the recipient of Let The Feasty Begin Cookbook and Let The Feasty Begin Blackened Seasonings! You could be a winner of this wonderful cookbook and Blackened Seasoning too! Just click on the Rafflecopter link below!

Let The Feasty Begin Cookbook

Debra Freeman at a book signing for her cookbook,  Let The Feasty  Begin Cookbook

Let The Feasty Begin Cookbook is an incredible cookbook written by Debra Freeman. Debra wrote this cookbook for her children so that they would have her recipes. Included in the cookbook are recipes for Appetizers, Soups ( I just made the Krazy Klam Chowdah last night, it is just a wonderful soup, you will love it!!),  Breakfast,  Main Dishes,  Sides and Desserts.

Let The Feasty Begin Blackened Seasoning by by LetTheFeastyBegin, $7.00

Blackened Seasoning, Let The Feasty Begin

You could be the winner of this wonderful cookbook and Blackened Seasoning which I have to say is one of my favorite seasonings now.  It tastes great on fish, chicken, scrambled eggs, burgers, blackened fish taco’s and a dry rub for ribs. ( All of these recipes can be found in the cookbook!) I prepared my Country Style Ribs with this seasoning and the aroma’s and flavor are just incredible! Recipe Follows:

Oven Roasted Country Style Ribs

Ingredients

1/2 cup chopped onions
2 cloves minced garlic
1/2 cup beer
2 tablespoons “Let The Feasty Begin” Blackened Seasoning
3 1/2 pounds country style pork ribs

Directions

Preheat oven to 350 degrees F

In a baking dish, place ribs, onions and garlic, and sprinkle seasoning over ribs, bake for 1 1/2 hours or until ribs are browned and tender. Bake covered ( I use an Enamel Metal Roaster dish with lid)

To enter to win the Cookbook and Bottle of Seasoning, enter the Rafflecopter below!

a Rafflecopter giveaway

Winner will be chosen by Rafflecopter and notified by email, on this blog and Facebook. He/she will have 48 hours to contact me to claim prize or another winner will be chosen.

Winner receives (1) Signed Copy of “Let The Feasty Begin” and (1) Bottle of  “Let The Feasty Begin”  Blackened Seasoning.

This contest is open to US Residents 18 years and older ONLY.
All entries must have an email address. I have to be able to find you easily!

Contest dates:  Starts 1/16/2014 9:00 am EST,  Ends 1/23/2014   9:00 am EST.

Let The Feasty Begin is active on her blog, check it out : http://letthefeastybegin.blogspot.com/

This post has been linked up to these fabulous blogs!

Love Bakes Good Cakes

Caramel Cheesecake Cupcakes and a Cookbook GIVEAWAY!!

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Caramel Cheesecake Cupcakes and a Cookbook GIVEAWAY!!

Do you love cheesecake? Do you love Caramel? Well you have come to the right place! These cupcakes are “healthier” than the average cupcakes. This recipe comes from The California Country Gal’s Cookbook, “Sweet Secret’s” written by Annabelle Lee. This cookbook caters to Paleo Friendly, Low Glycemic, and just delicious recipes! Annabelle has a wealth of information explaining how you can have whole foods cupcakes that are delicious and still good for you. Some of the ingredients I had never heard of before such as Erythritol, it’s a sweetener that is low on the glycemic index, and great for diabetics. Since I am all about creating recipes with ingredients that I have on hand, I remembered that I had Xylitol, which is still lower  than cane sugar on the glycemic index. I replaced Xylitol for Erythritol. ( Another sweetener that is zero carbs and low on the glycemic index.) The cheesecakes came out delicious, they are lighter in texture than most dense cheesecakes. The caramel sauce is a perfect addition, drizzle it on the plate and then over the cheesecakes when serving, for a pretty presentation.

Now on to the giveaway! You could win a SWEET SECRETS COOKBOOK just by entering my Rafflecopter!

 

CLICK HERE!!!
a Rafflecopter giveaway

Caramel Cheesecake Cupcakes

Ingredients
makes 12 cupcakes

Crust:
Dried Cupcake crumbs ( I used 4 Organic Graham Crackers)
1/3 cup Pecans
2 Tbsp butter

Blend in Food Processor to a meal. If you don’t have cupcake crumbs, you substitute them with another 1/3 cup pecans and 1 Tbsp coconut flour
Press 1 rounded Tbsp into 12 buttered cupcake cups

Cheesecake

2 cups cream cheese
1 cup yellow squash or peeled zucchini ( I used 1 whole banana)
1/2 cup Erythritol ( I used Xylitol)
1/4 cup Evaporated Cane Juice or 1/8 tsp Stevia ( I used Truvia)
2 large eggs
1 Tbsp egg white powder
1 Tbsp Vanilla Extract or Paste
1 Tbsp Lemon Juice
1 tsp Almond Extract
1/8 tsp sea salt

Directions

Position oven rack to middle portion of oven. Preheat oven to 375 degrees.
In food processor fitted with S blade, add all of the ingredients and blend smooth.

Divide batter on top of the crust. Bake for 12 minutes, then turn oven down to 325 degrees and bake another 15 minutes.

Remove from oven and top with this mixture, if desired:
1/2 cup sour cream
1/2 cup Mascarpone cheese
1 Tbsp Maple Syrup
1/2 tsp Vanilla extract

Return to the oven and bake for another 5 minutes. Turn off the oven and crack the oven door. Let rest about an hour before refrigerating.

Top with: Dark Coconut Palm Caramel

1 1/2 cups Coconut Palm Sugar ( I used Xylitol)
6 Tbsp water
2 Tbsp butter

Combine ingredients in a small saucepan and stir over medium heat until sugar is dissolved. Cover and allow to boil, without stirring, for about 3 minutes, the steam will wash down the sides of the pan. Uncover and let boil another few minutes. The caramel will thicken as it cools.
If you wish to use a candy thermometer allow it to reach 238 degrees, the softball stage. My caramel isn’t dark like Annabelle’s, but it is still delicious!

This cheesecake is delicious with fruit too!

Certified Yummly Recipes on Yummly.com

Amazon Associates Disclosure

Nettie Moore is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide means for sites to earn advertising fees by advertising and linking to Amazon.com
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