Butter, with a side of Bread // Easy family recipes and reviews.

Monday, July 28, 2014

DEATH BY CHOCOLATE CAKE

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread


Sometimes you just need a really, really good piece of chocolate cake. Wouldn't you agree?! You know, the kind you hide from your kids and secretly eat for lunch while you're filling their plates with celery sticks and hummus. That kind. This cake in a single word is indulgent. It's rich and moist and the chocolate flavor is incredible. The good news is though that while the taste hits at about 12 on a scale from 1 to 10, the ingredients aren't truly enough to send you increasing your life insurance policy. Everything in moderation, right?! Enjoy.

Death by Chocolate Cake
Recipe adapted from Utah Deal Diva {Thanks Alison!}

  • 1 box Devil Foods Cake Mix
  • 1 large box Instant Chocolate Pudding mix, 5.9 oz
  • 1 cup sour cream
  • 1 cup oil {I used coconut oil}
  • 4 eggs
  • 1/2 cup milk
  • 2 cups Mini Chocolate Chips

Preheat oven to 350 degrees.

Mix together cake mix, pudding, sour cream, oil, eggs and milk. Fold in the mini chocolate chips. Batter will be thick- like frosting.

Pour into a well greased bundt pan. (Note: If you use coconut oil in the cake, it won't stick. Coconut oil is wonderful like that!) Using a greased rubber scraper, smooth the batter around a bit until it's fairly even- you can see the batter in my cake pan below, before and after baking.

Bake for 50-55 minutes or until the top is springy.

Cool the cake for about 15 minutes, then over turn your bundt pan onto a large plate. Cool for at least another hour.

At this point, you can eat it plain, dust with powdered sugar, drizzle it with a chocolate glaze or frost it. I covered mine with my favorite Chocolate Ganache then topped with chopped pecans. {see ganache recipe here.} I only used about 1/2 the recipe though- I put the remaining ganache in the fridge to be made into truffles later on!

Be sure to use the Mini Chocolate Chips- they melt perfectly into the cake. The bigger chips will sink to the bottom.

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread

DEATH BY CHOCOLATE CAKE: Butter With A Side of Bread


Friday, July 25, 2014

HOMEMADE HONEY GRAHAM CRACKERS

In my quest to cut down on processed foods, I have been trying to make more of our snacks.  I have never tried to make crackers before, but the results were amazing!  It isn't quite as easy as buying a box of crackers at the store, but it didn't take very long, my kids had a fun time helping, and the crackers are absolutely delicious!  

HOMEMADE HONEY GRAHAM CRACKERS

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup milk
2 tsp vanilla extract
1/2 cup butter, softened
3/4 cup packed light brown sugar
3 Tbsp honey

In a large bowl, combine the flours, baking soda, salt and cinnamon.  In a separate dish, combine the milk and vanilla.  In another bowl, beat butter, brown sugar and honey with an electric mixer for about 3 minutes.  Add some of the flour mixture, a little bit of the milk mixture and keep alternating, mixing in between until all ingredients have been added.  Mix until the dough is smooth and shiny.  (My dough was still a little bit crumbly but then I used my hands to finish combining the dough and it worked out perfectly.)  

Place half of the dough on a large piece of flour-dusted parchment paper.  Lightly dust with flour and roll out until the dough is about 1/8 inch thick.  Do the same thing with the other half of the dough. Place the parchment paper on a cookie sheet, cover lightly with plastic wrap and then refrigerate dough for about an hour.  Using a square cookie cutter (I had several sizes), cut dough into squares and transfer the squares to parchment-lined cookie sheets.  Prick each cracker lightly with a fork and refrigerate for about 30 more minutes, until firm.  Bake the crackers at 350 for about 15 minutes.  

Cool on sheets for a few minutes before transferring to wire racks.  The crackers are delicious warm, but they are wonderful completely cooled as well.  They can be stored for several days in an airtight container.  Enjoy!









Wednesday, July 23, 2014

BANANA CREAM CHEESECAKES

 BANANA CREAM CHEESECAKES: Butter With A Side of Bread

My husband does not like cheesecake... I know, I also wonder if he was raised by wolves only to be discovered and adopted by his (cheesecake loving) mother and father. Ha! But he does love banana cream - anything banana cream. His parents found him just in time, right? I made these and had him try the filling before putting them into the cups. First words out of his mouth "Mmmm." So maybe that's not a word... more of a sound? Any way. We love them!!

Banana Cream Cheesecakes

  • 3/4 cup graham cracker crumbs (divided; you can also use crushed Nilla Wafers)
  • 3 tbs.  butter, melted
  • 8-ounce package reduced fat cream cheese, softened
  • 5.1-oz package banana cream instant pudding
  • 1 1/3 cup milk
  • 1 8-oz tub Cool Whip
  • Optional Toppings: Cool Whip, nuts, graham cracker crumbs, sliced banana


Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6). Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.

In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.

Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl. Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).
Garnish with extra Cool Whip and any other desired garnishes.

 BANANA CREAM CHEESECAKES: Butter With A Side of Bread

 BANANA CREAM CHEESECAKES: Butter With A Side of Bread

 

Monday, July 21, 2014

GRILLED CASHEW CHICKEN WRAPS (MADE WITH RHODES ROLLS)


I was recently asked by Rhodes to make this recipe for Grilled Cashew Chicken Wraps.  I had never even thought about using a grill to cook a Rhodes roll before, but it worked perfectly for making these delicious wraps!  You can find the recipe here.  


Friday, July 18, 2014

CREAMY CHERRY LIME SQUARES

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread
 

I had a Cherry Limeaid from Sonic not too long ago and I thought, wouldn't it be awesome if I made a dessert reminiscent of it?! These yummy little squares are sweet and refreshing and I adore the sliced cherries in them. They're a fantastic summer dessert! 

Creamy Cherry Lime Squares
makes 9-12 squares
  • 1 box vanilla pudding, 5.1 oz*
  • 14 oz can sweetened condensed milk
  • 1 container Cool-Whip 8 oz
  • 2 small limes {3-4 TBSP lime juice and 2-3 tsp lime zest}
  • 1 cup pitted halved cherries
  • 1 1/2 cups finely blended graham cracker
  • 1/2 cup melted butter


Stir the graham cracker crumbs and melted butter together until well combined. Press firmly into the bottom of an 8x8 square glass dish. I like to put a baggie over my hand and press the cracker crumbs that way. Place pan in freezer while you prepare the filling. 

Pour the sweetened condensed milk into a medium sized bowl. Sprinkle the vanilla pudding on top and stir well to combine (Just stir this mixture for 2-3 minutes or so, to make sure the pudding has dissolved.)

Add in the container of Cool Whip and stir until it's incorporated. Add in the lime juice and zest. The filling should be thickening up at this point. Gently fold in the cherries. 

Remove glass dish from freezer and pour filling inside. Return to freezer for at least 4-5 hours prior to serving. You can serve it frozen, or thaw on a counter top for 10-15 minutes, then serve it. I can't decide which way I like it more! Even when you serve it thawed though the filling holds together well. (The filling was almost completely thawed when I took the photos.)

*If you want an even more lime flavor, use lime pudding instead. Your filling will have a nice green tinge as an added bonus! My kids aren't thrilled with lime so I opted for vanilla- which tastes lovely too! 

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread

CREAMY CHERRY LIME SQUARES: Butter With A Side of Bread
 

Wednesday, July 16, 2014

EASY SUMMER CORN SALAD

EASY SUMMER CORN SALAD: Butter With A Side of Bread
I was trying to figure out a simple side dish to take to a BBQ and I had the idea to alter the Texas Caviar recipe we love. The result was a cool, refreshing and delicious veggie-packed salad. My favorite part is the avocado. I could eat one every day! 

Easy Summer Corn Salad
  • 2 cans of corn 15 oz each, drained {you could use fresh corn cut from the cob if you'd like- you'll need about 3 cups}
  • 1 zucchini, sliced thin {mine was very big so I used half}
  • 2 roma tomatoes, diced
  • 2 small avocados, diced
  • 1/4 cup Italian dressing
  • 2 tsp lime juice, with fresh limes as garnish


Toss all ingredients in a bowl. Chill 2-3 hours prior to serving. 

The lime juice helps the avocado to not brown, so even days old this salad looks and tastes great! 

Enjoy!

EASY SUMMER CORN SALAD: Butter With A Side of Bread

EASY SUMMER CORN SALAD: Butter With A Side of Bread

EASY SUMMER CORN SALAD: Butter With A Side of Bread
 
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