Easy Chocolate Chip Bundt Cake

Hi Everyone,

This week I made one my favorite desserts! I have been making this for years because it is incredibly easy and affordable to make. In high school my mom had this cookbook from the Cake Doctor that had this Chocolate Chip Cake and I make it pretty much every time that I needed a dessert for a function. I have included the recipe below and let me know what you think!

Ingredients:

• Butter and flour for coating and dusting the Bundt cake pan
• 1 bar German Chocolate
• 1 box plain yellow cake mix
• 1 box vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 pkg. semisweet chocolate chips. (I buy the mini size)

Directions:

•  Preheat oven to 325 F. Butter and flour your baking dishes (I prefer a standard bundt cake dish, my mini bundt cake pans or loaf pans) and shake out the excess flour.
• Chop the chocolate bar into large chunks and place in a food processor or use a hand grater until the bar is finely grated. It is essential that it is finely shaved so that the bar is evenly distributed throughout the cake.
• Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and blend with an electric mixer on low for 1 minute.
• Stop the machine and scrap down the sides and blend for another 10-15 seconds.
• Stop the machine and fold in the grated chocolate with spatula

• Place the mixer speed on medium and beat for 2 additional minutes.
• Turn off the machine and fold in the chocolate chips.
• Once distributed, pour the batter into the prepared pans. I prefer my mini Bundt cake pans!

• Bake at 325 degrees for 25 minutes for cupcake sized portions and 50 minutes for large Bundt cake pans. The cake should be golden and spring back slightly when pressed with a finger.
• Invert the cake and allow to cool completely (about 30 minutes) before serving!

Enjoy!

Kristin

Easy Made-from-Scratch Biscuits

This morning for breakfast I made the easiest (Julia Child) biscuit recipe. It takes virtually no effort and they taste amazing!

The majority of the ingredients are already in your cabinet so it is very affordable too!

Recipe:

1. Set oven to 425
2. Pour 2 cups (all purpose) flour into a bowl and add 1 2/3 TableSpoon Baking Powder, 1 Teaspoon of salt, 1 Tablespoon sugar
3. Cut in 1 cup of fat (I used crisco)
4. Add in 1 cup milk and mix with wooden spoon
5. Roll out dough on surface that is dusted with flour and then use a cookie cutter to cut your biscuits
6. Place on a tray and brush with melted butter
7. Cook for 15 minutes

I really like how these can keep and be eaten throughout the week. I made mine with jelly today and I made one for Andrew with bacon, egg, and cheese - so they are very versatile!

If you have any biscuit recipes let me know :-). i would love to explore some variations.

Kristin

Simple and Delicious Pancakes

When I am not traveling for work I love to get in the kitchen and cook. I crave homemade food because I eat out so often when I am on the road.

Recently I made breakfast for a few of my out of town guests and I made the easiest pancake recipe. It is so simple and quick! Trust me when I say this is very easy and all of the ingredients are items you probably have on hand!

Ingredients:
1 1/2 cups all-purpose four
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cup milk
1 egg
3 tablespoons of melted butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
a handful of fresh blueberries (or whatever fruit you have on hand!)

**I used my homemade vanilla extract that I keep on hand to make this even easier.

Directions:
1. Heat skillet over medium-high heat
2. Mix all dry ingredients in large bowl
3. Create a well at top of dry ingredients and pour in milk, egg, butter, vanilla extract
4. Mix all ingredients in stand mixer for 2 minutes
5. Fold in fresh blueberries
6. Use an ice cream scoop to pour into individual pancakes on skillet
7. Flip each pancake when batter is bubbly
8. Store extra pancakes in the freezer for breakfast during the week!


To finish the meal I added some mixed fruits and some homemade whipped cream on top! Best of all, I am going to freeze the leftover pancakes to toast throughout the week for a quick option on mornings when I am heading into the office.

Kristin