Italian Chocolate Cake

I came across this recipe (not for the first time) hereΒ Chew Nibble Nosh. Looking through the recipe I thought it looked interesting πŸ˜‰ then a friend told me that his mother used to make something like it when he was a kid! That was it – I had to make it!

So I looked through the ingrediance again……Riccotta?! Um OK……2 pounds?! Wow πŸ˜‰

I have to admit that I expected 2 things

1 – it was going to be REALLY rich. And
2 – it was either going to be fantastic or a complete flop LOL

Well it was FANTASTIC! And while yes it was rich it wasn’t near as rich as I expected πŸ™‚ And it looks like so much more work than it is! It’s really easy!

SO give it a try! It’s DELISHIOUS!!

By the way – make sure you have a good deep pan! This cake is HUGE! LOL

Italian Chocolate Love Cake

Cake
1 chocolate cake mix plus the ingrediance to make it
2 lbs Riccotta Cheese
4 eggs
3/4 cup sugar
1 tsp vanilla

Frosting
1 small box instant chocolate pudding
1 cup milk
1 small tub cool whip

Directions

Cake
Preheat oven to 350 degrees. Prep a 9×13 pan (grease and flour).

Prepare the chocolate cake according to package directions. Put in the bottom of the 9×13 pan

In a separate bowl combine the Riccotta, 4 eggs, sugar, and vanilla and beat until smooth. Pour on top of the chocolate cake mix. Yes I know this seems backward but trust me it will end up in the middle/bottom of the cake!

Bake at 350 for 1 hour. Let cool COMPLETELY before frosting! Overnight in the fridge is best!

Frosting
Combine instant pudding and 1 cup milk. Fold in the tub of cool whip until no white streaks are left. Spread over cooled/refrigerated cake.

Pizza a Roll-ups

Ok so this has been waiting since Wednesday for me to write and post. Sorry, I’ve been out job hunting and it’s exhausting and between job fairs and a few interviews I’ve just been pooped lol.

This is a bit of a follow up to the 40 Minute Rolls recipe because that’s you’re ‘crust.’

So! Make you’re bread dough! Split it in half. Set one half to the side and roll out the first half into a large rectangle. Get it pretty thin because it’ll double in size (thickness) in the oven.

Get out a large cookie sheet and parchment paper (my best baking friend!)

DO NOT ADD SAUCE! Add you’re toppings – I used cheese, pepperoni, sausage, and Canadian Bacon.

Starting at one ‘short’ side of your rectangle start rolling πŸ™‚ moisten your fingers with a little water to seal the end.

Place on the cookie sheet to rest while you repeat with the other half of your dough.

Cover your rolls with a towel and turn on your oven to 425 degrees.

Once your oven is preheated (remove towel πŸ˜‰ ) bake for 20 minutes.

While they are baking put your sauce in a small pan to warm for dipping.

Once your roll-ups are done baking turn on the sauce to warm. Cut the rolls into slices about 1/2 to 1 inch.

Serve with sauce and enjoy!!!

Leftovers? What are those?

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40 Minute Rolls

**Note: picture borrowed from Taste of Home***

Last night I was getting ready to make dinner – hamburgers and fries. Now I’m out of Everything right now so I knew I’d have to make the buns for the burgers. I pulled up this quick and easy recipe I’ve made before from http://www.tasteofhome.com/recipes/40-minute-hamburger-buns. While pulling out the ingrediance realized that I was out of eggs to 😦 . Well shoot what am I going to do? It’s too late to run to the store! Internet to the rescue! I looked up ‘egg replacements’ and I think I liked them better than with the egg in them!

Try them and you may never buy buns again!

So here’s the recipe

Ingrediance

2 Tbs Active Dry Yeast
A little over a Cup of hot water
1/4 Cup Sugar
1/3 Cup Oil
1 Egg or replacement (1/3 Cup water, 1/2 tsp baking powder, 1 Tbs oil)
1 tsp salt
3 1/2 Cups flour

Directions

In a bowl put Water, Yeast, Sugar, and Oil. Set aside for about 5 minutes to Bloom (it’ll get all bubbly πŸ˜‰ )

In a small bowl slightly beat the egg or combine the ingrediance for the replacement.

Prepare your mixer with the dough hook. Put the flour and salt in the bowl. When the Yeast mixture is ready add it and the egg (or egg replacement) to the flour and salt. Mix on medium for 3 – 5 minutes until a soft dough forms.

DO NOT LET RISE

Seperate into 12 rolls onto a greased or parchment covered cookie sheet. Yes they will seem small. Cover and let rise while your oven preheats (about 10 to 15 minutes).

Preheat oven to 425 degrees and bake for 10 – 12 minutes (mine usually take about 11 lol) until the tops are a nice golden brown.

Give them a few minutes to cool enough to handle.