Tried & True Tuesday ~ Coffee & Kahlúa Crazy Cake (no eggs, milk or butter)

For this week's Tried & True Tuesday, I'm sharing a new flavor for the Crazy Cake recipe, Coffee & Kahlúa!  I have BOTH the cake and mug cake versions for you!

I was busy in the kitchen on Friday, experimenting with the recipe for a party over the weekend.  I am so excited to share this new version - it turned out wonderful!  Everyone loved the cake!  Just like the original, the cake turned out super moist and delicious.  With a just hint of coffee and Kahlúa, it's a yummy twist on the Great Depression era recipe!

Note - I have no affiliation with the makers of Kahlúa, I'm just a fan! 

Coffee & Kahlúa Crazy/Wacky Cake:

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Ingredients
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt

1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
3/4 Cup brewed coffee (cold or room temperature)

1/4 Cup Kahlúa

Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your frosting or sprinkle with powdered sugar.  Enjoy!

Tips: 

-If you don't have/like Kahlúa, use 1 cup of coffee.

-You can double the recipe, just use a 9x13 baking pan.

{The tutorial picture above is from my original Crazy Cake post.  The steps are the same.  Instead of water in step 5, pour 3/4 cup of coffee and 1/4 cup of Kahlúa}

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Next up, 

Coffee & Kahlúa Crazy Cake in a Mug! 

So darn good!  Way too easy to make!  

Coffee & Kahlua CRAZY CAKE IN A MUG:

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Ingredients

5 Tablespoons flour (all-purpose)

4 1/2 Tablespoon sugar

2 teaspoons cocoa (unsweetened)

1/4 teaspoon baking soda

Dash of salt

1/2 teaspoon white vinegar
1/4 teaspoon pure vanilla extract
2 teaspoons vegetable oil (or canola)
4 Tablespoons brewed coffee (cold or room temperature)
1/2 Tablespoon Kahlúa

Directions 

(step by step photos below)

Using a large microwave safe mug, spray the inside with non-stick cooking spray.  Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour coffee and Kahlúa over top.  Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like - powdered sugar, frosting, chocolate chips, whipped cream! Enjoy hot or cold! 

*Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes. 

You can add mini chocolate chips to the batter for a super rich chocolate cake...or do what I did, throw some on top after you make it, while it's still warm!  Mmm, mmm good!

{The tutorial picture above is from the original Chocolate Crazy Cake in a Mug. The steps are the same.  In place of water, use 4 Tablespoons of coffee and a 1/2 Tablespoon of Kahlúa.}

Thanks so much for stopping by!
Cheers!

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Crock-Pot Pulled Chicken

Today I am sharing a great recipe for pulled chicken in the crock-pot!  This recipe is perfect for sandwiches, wraps, salads and pizza.  I love that this easy recipe makes such wonderful leftovers- making two different yummy meals for my family of four!

Crock-Pot Pulled Chicken:

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Ingredients

2 1/2 - 3 lbs chicken breast (boneless, skinless)

3/4 Cup ketchup

1 1/4 Cup of your favorite barbecue sauce (I use Sweet Baby Ray's, Original)

1 Tablespoon apple cider vinegar

1 Tablespoon Worcestershire sauce

1 Tablespoon soy sauce

1 Tablespoon light brown sugar

1/2 Cup onion, chopped (I like Vidalia)

2 large cloves of garlic, minced

1/4 - 1/2 teaspoon red pepper flakes 

Directions

Spray crock-pot with non-stick cooking spray.  Place chicken in crock-pot.  Mix the rest of the ingredients in a bowl, pour mixture over chicken.  Cook on low for *7 to 8 hours.  When ready, remove chicken from crock-pot, leaving the sauce behind.  Shred chicken with a fork.  Once chicken is shredded, add some of the sauce from the crock-pot (the sauce is loose, no thick), using desired amount, coating the chicken well.  Serve chicken piled high on your favorite bun, roll or wrap, topped with your favorite toppings.  Pour some extra sauce in a small bowl for dipping!  Enjoy!

This chicken is also great for salads and bbq chicken pizza.   See pizza recipe below! 

*Each crock-pot cooks differently - be sure not to over cook.  Check chicken around 6 1/2 to 7 hours into cooking.  

*I often use frozen chicken breast and cook it on high - it is usually ready after 5 1/2 hours.

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Barbecue Chicken Pizza:

Print Recipe 
Ingredients

1 Pizza Crust (I use Rhodes bread dough, pre-baked, ready to go)

Pulled Chicken (desired amount)

BBQ Sauce - Use your favorite brand or homemade

Pineapple - Use desired amount *optional

Bacon - Use desired amount *optional

Directions
Preheat oven to 400 degrees F.  For the pizza above, I used a frozen loaf of Rhodes bread dough.  I thawed the dough the fast way according to the directions on the bag and pre-baked the crust in a greased 13x9 baking dish. Once the dough/pizza crust was ready, I topped it with Sweet Baby Ray's BBQ sauce,  pulled chicken and lots of mozzarella cheese.  Placed it in the oven on the middle rack and baked it for 15 mins.  So Simple!  So Good!

Pineapple and bacon is great on this pizza!

Thanks for stopping by!

Have a great day!

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It's A Steal Link Party - Inspiration Cafe

For the last 5 weeks the ladies of the Inspiration Cafe have been knocking each other off left, right and center!

Now it's your turn, if you have "knocked off" or been inspired by another blogger we would love to have you come and join us at the cafe for our 
"It's a Steal" party.

This party is open through till Saturday and we'll be sharing our favorites Sunday!

Please make sure any projects inspired by another blogger includes full credit to the original post.

Click on the Cafe door to check it out!

Inspiration Cafe is looking for guest posters. If you would like to guest post, please let us know, we would love to have you.  If you would prefer a feature instead, feel free to drop us a line. New or old posts welcome.

Strawberry Rhubarb Pie ~ A Summer Favorite

I'll be heading back to Alaska this summer and can't wait to have my sister's Strawberry Rhubarb Pie!  This is one of my favorite summer desserts!  I shared this recipe last summer and wanted to share it again for my new followers. 

In Alaska, the rhubarb are huge!  I'm guessing all the extra hours of

sunlight have something to do with the size.  The rhubarb pictured below are from my sister's backyard.  These were picked fresh from her garden to make her famous Strawberry Rhubarb Pies.

Pretty big huh?!

Here is the recipe for ONE Strawberry Rhubarb Pie:

(Adapted from Joy of Cooking - 1997 edition)

You'll want to start with the crust first.

9 INCH PIE CRUST (TWO CRUST PIE RECIPE)

Print Recipe  
Ingredients (Our grandma's recipe, perfect crust every time!)

2 C Flour

1 tsp Salt

2/3 C Shortening

6 tbsp of Ice water (very important)

Directions

Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs.  Add the ice water and mix gently until dough is formed.  Divide into two equal balls.  Cover with plastic wrap and refrigerate for about 20 minutes.  Roll out crusts on floured surface. 

 

(Once your crust is ready, set aside and start to make your pie filling)

STRAWBERRY RHUBARB PIE 

Print Recipe 
Ingredients
2 1/2 C Strawberries, sliced

2 1/2 C Rhubarb, cut into 1-2 inch pieces

1 C Sugar, plus extra tsp. to decorate crust

Zest of one orange (use less if you like)

1/4 C Quick-cooking tapioca

Dash of Salt

1 - 2 tbsp Butter (use real butter)

Directions

Preheat oven to 425 degrees F. 

Mix the first six ingredients in bowl.  Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture.  Slice the butter and dot the pie mixture (see picture below).  Cover with top crust, fold and pinch seams together.  Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    

Bake at 425 F for 30 minutes, then reduce heat to 350 F for an additional 30-35 minutes.  Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over.

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!

Happiness on a plate.  So good.

I'll be sharing this pie at these great parties:

Thanks for stopping by!

Cheers!

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Tried & True Tuesday ~ Sweet & Salty Bark

This week's Tried & True recipe is not an original, but it's the first time I've made the treat myself...bark!  I love sweet and salty.  LOVE.  I'm thrilled to finally add this to my recipe box!  So simple.  So good.  My kind of recipe.  

My friend shared this recipe with me a couple of weeks ago - she got it from a co-worker.  I made the bark within a few days of having the recipe in my hands, for our Memorial Day weekend cookout.  I made two different kinds...one for the adults and one for the kids!  Guess which one is for the kids?  

Sweet & Salty Bark with Chopped Pecans & Pretzels

Sweet & Salty Bark with M&Ms & Pretzels

Sweet and Salty Bark Recipe:

Print Recipe  

Ingredients

saltine crackers (approx 40-50)

3/4 Cup butter

3/4 Cup light brown sugar

1 tsp pure vanilla extract

1 1/2 cups semi-sweet chocolate chips

Toppings (whatever you like - here are some ideas)

m&ms (I chopped the m&ms, optional)

pretzel pieces
nuts (pecans, almonds, peanuts)

coconut

peanut butter chips

Directions

Preheat oven to 350 degrees f.

Line a cookie sheet with foil and spray with non-stick cooking spray.

Next, place crackers side by side, filling the cookie sheet. (see photo below)

In a sauce pan, over medium to medium-high heat, melt butter and brown sugar, bringing it to slow boil, stirring constantly.  Boil for 3-5 minutes.  Next, add 1 tsp of vanilla and boil for an additional minute.  Remove and pour mixture over crackers and spread evenly.   Bake crackers for 10 minutes on middle rack of oven.   

When done in oven, remove and top with the chocolate chips.  Allow the chocolate chips to stand for a few minutes, until they begin to melt, then spread them evenly over crackers.  Next top with whatever you like - pecans, pretzels, m&ms, peanuts, almonds, coconut...have fun!  You may need to press the toppings so they stick to the chocolate.

Allow to cool for 4-6 hours.  For quicker setting, place cookie sheet in the fridge for approximately 20 minutes.  Once chocolate is set, break or cut into pieces.  Enjoy! 

*I forgot to take a picture of the chocolate chips spread out after melting.  Don't forget to spread them, once they begin to melt, BEFORE you sprinkle on the toppings!

Sharing this recipe at these great parties: 

Thanks for visiting!

Cheers!

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Inspiration Cafe ~ It's a Steal Series - Mel "knocks off" Heather

Our new series, "It's a Steal" is in full swing right now.

It's a fun series where we "steal" or "knock off" a 

fellow blogger's idea and show you what we come up with! 

At the Inspiration Cafe, we are stealing ideas from each other...

so much fun!!!

It's Mel's turn this week and she has stolen an idea 

from Heather over at The Beating Hearth

Click on the Cafe door to check it out!

Inspiration Cafe is looking for guest posters. If you would like to guest post, please let us know, we would love to have you.  If you would prefer a feature instead, feel free to drop us a line. New or old posts welcome.

Tried & True Tuesday ~ Fruity Summer Sangria

I hope everyone had a wonderful Memorial Day weekend with family and friends. We had a houseful on Sunday for a barbecue, so much fun!  The night before, I whipped up a big yummy batch of Fruity Summer Sangria!  So easy to make! Just dump, mix and let it sit overnight.  The only thing I made for this batch of sangria was some strawberry simple syrup, which takes just a few minutes. 

When it comes to sangria, you can use white or red wine.  The recipe I'm sharing below, I use red, my favorite!  You can add all sorts of fruits and berries.  Fresh is best when it comes to fruit, but you can use frozen too. The one canned item I always use is pineapple, my favorite fruit and juice for summer cocktails and drinks!  

Fruity Summer Sangria (makes 4 quarts)

Print Recipe  
Ingredients
2 bottles red wine, like Merlot, Shiraz (I use inexpensive wine, Winking Owl)
2 cups Strawberry Simple Syrup (recipe below)
20 oz can Pineapple, including juice (chunks or slices)
2 cups Cranberry Juice, I use cran-raspberry lite  
1 cup fresh Blueberries
1 cup fresh Strawberries, sliced
2 large Oranges, sliced into wedges (remove seeds)
1 Lemon sliced into wedges (remove seeds)
1 Lime sliced into wedges (remove seeds)

How to Make Simple Syrup
In a sauce pan add 1 cup water and 1 cup sugar.  Add 1/2 cup sliced strawberries.  Over medium high head, bring to a boil, stirring constantly until sugar is dissolved.  Once ready, remove the strawberries and discard them. Allow the syrup to cool to room temp.

Directions for Sangria
In a large 4 quart pitcher, pour the wine, strawberry simple syrup, pineapples with their juice, and cranberry juice - mix well.  Next, squeeze the juice from the orange, lemon and lime wedges and toss in the wedges when done.  Toss in the strawberries and blueberries, stir.  Place sangria in fridge for several hours or overnight.  When ready, pour over glass filled with ice, garnish with fresh berries and/or fruit wedge.  Enjoy! 

Sangria only lasts for a few days, so only make what you plan on drinking.

Tip:  For a less sweet sangria, use half the amount of simple syrup.
  

This is a perfect treat for those hot summer days!

So refreshing.  So good.

I'll be sharing my Sangria at these great parties:

Thanks for stopping by!

Cheers!

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