Slow Cooker Peanut Butter Fudge Cake


1 cup King Arthur Unbleached All-Purpose Flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup peanut butter

1/2 cup milk

2 tablespoons soft butter or vegetable oil

1 teaspoon vanilla extract


1/2 cup sugar

1/4 cup cocoa powder

1 cup boiling water


1) To make the cake: In a medium-sized bowl combine the flour, sugar, baking powder, and salt. Add the peanut butter, milk, butter or oil, and vanilla. Stir to make a smooth, thick batter; it’ll be closer to a loose cookie dough than a traditional cake batter.

2) Grease the bottom and sides of a 4-quart slow cooker. Pour in the batter and spread it level. You can use a 6-quart cooker instead; the baking time will be closer to 2 hours than 3 hours.

3) To make the topping: In the same bowl, stir together the topping ingredients. Pour over the cake batter in the slow cooker. DO NOT STIR TOGETHER WITH THE CAKE BATTER.

4) Cover the cooker with the lid and cook on high for 2 to 3 hours. The cake is done when a cake tester inserted in the center comes out clean.

5) Serve warm from the slow cooker, with whipped cream or vanilla ice cream. Refrigerate any leftovers for 2 to 3 days.

Yield: approximately 8 servings.

Chocolate Raspberry Mousse Cake


Serves: 12-16


For the Brownie Layer:

3⅓ oz (3/4 cup) all-purpose flour
2 oz (2/3 cup) unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
4 oz unsalted butter
7¾ oz (1 cup +2 tbsp) granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract

For the Chocolate Mousse:

9 oz semi-sweet chocolate, finely chopped
1¾ cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water

For the Raspberry Mousse:

1½ cups fresh raspberries
9 oz white chocolate, finely chopped
1½ cups heavy cream, divided use
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
Pink food coloring, optional

For the Vanilla Mousse:

9 oz white chocolate, finely chopped
1½ cups heavy cream, divided use
4 tbsp honey
Pinch salt
2 tsp unflavored powdered gelatin
2 tbsp water
2 tsp vanilla bean paste (can substitute vanilla extract)
To Finish:
4 oz semi-sweet chocolate, finely chopped
4 oz heavy cream
1 pint fresh raspberries
Chocolate curls or other decorations


To Make the Brownie Layer:

Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl.

Set aside for now.

Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar, and stir until it melts. Don’t allow the mixture to come to a boil.

Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition.

The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in.

Finally, add the dry ingredients, and stir them in with a spatula.

Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached.

Cool the brownie layer completely before proceeding.

To Make the Mousse Layers:

Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a springform pan will work.

Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper.

Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.

Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard.

Prepare the chocolate mousse layer:

combine the chocolate, ¾ cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth.

Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.

When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.

Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.

For the raspberry mousse, make a quick puree by blending ½ cup fresh raspberries in a blender or food processor.

Pour them through a fine mesh strainer to remove the seeds, and measure out ¼ cup raspberry puree. (If you have extra puree, save it for another use.)
Combine the white chocolate, raspberry puree, ½ cup of heavy cream, and salt in a microwave-safe bowl.

Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream.

Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.

Finally, prepare the vanilla bean layer. Combine the white chocolate, ½ cup heavy cream, honey, and salt in a microwave-safe bowl.

Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter.

Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.

Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

Author: Elizabeth LaBau
Recipe by SugarHero at

Mushroom Florentine Pasta


A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.

Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
Serves: 4


8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves


Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt and pepper.

Set aside.
While pasta cooks, in a large skillet heat olive oil over medium-high heat.

When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

Add shredded cheese, stir until cheese has melted.
Mix in spinach, allow to wilt.

Add drained pasta to skillet, toss to coat.

Recipe by She Wears Many Hats at

Mini Lasagna Cups


Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 12 servings

Mini Lasagna Cups

The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!


1 tablespoon olive oil
2 Italian sausage links, casing removed
1 cup marinara sauce, homemade or store-bought
1 1/2 cups ricotta cheese
Kosher salt and freshly ground black pepper, to taste
24 2-inch won ton wrappers
1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley leaves


Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
Season ricotta cheese with salt and pepper, to taste; set aside.

Fit a wonton wrapper into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese.

Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.

Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
Serve immediately, garnished with parsley, if desired.

Adapted from Kevin & Amanda

Peanut Butter Maple Cream Sandwich Cookie





1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon milk
1/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all purpose flour


4 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
3-5 tablespoons heavy whipping cream


Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
Scoop 1 tablespoon sized balls of dough. Place on cookie sheet 2” apart. Press each cookie down with the tines of a fork to create the criss cross pattern.
Bake for 8-10 minutes, until they just begin to brown. Cool completely on cookie sheets.
Make the filling: beat butter and peanut butter until smooth using a hand mixer. Slowly mix in powdered sugar, mix until crumbly. Add both extracts. Start by adding 2 tablespoons of heavy whipping cream, then add more 1 tablespoon at a time until you have the desired thickness for filling.
Turn half the cookies upside dow and spread with filling. Sandwich with the remaining cookies.
Store in an airtight container for up to 3 days.

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese


Yield: 30 cookies, depending on the size

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

1 box spice cake mix (or yellow cake mix plus 1 Tablespoon pumpkin spice-it’s what I did)
15 oz. pumpkin puree
1/2 C. oil
1 tsp. vanilla extract
1 C. mini chocolate chips
Cream Cheese Filling:
8 oz cream cheese
3/4 C. powdered sugar

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Sift cake mix into a large bowl to remove any lumps and add pumpkin puree, oil and vanilla extract. Stir until smooth.
3. Stir in mini chocolate chips.
4. In a stand mixer (or using a handheld beater) combine cream cheese and powdered sugar.
5. Use a cookie scoop (or a regular spoon-see notes below recipe) and fill it 1/3 of way with cookie dough, then place a little bit of cream cheese filling over the dough and then top it off with more dough. Place the full dough ball onto your cookie sheet and repeat until all the dough is used!
6. Bake for about 14 minutes or until the top of the cookies “spring” back like a cake or muffin would.
7. Let cool. Like anything pumpkin, the flavors actually taste better the next day so these are great cookies to make the day before an event :)

Glazed Cinnamon Pumpkin Spice Mini Muffins


10 minutes
Cook time 8 minutes
Total time 18 minutes


3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cup flour
2 teaspoons baking powder

3/4 cups powdered sugar
1 tablespoon pumpkin spice creamer (add a little more if necessary)

Recipe makes 18 mini muffins.


Step 1
Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth. Add the flour and baking powder and mix gently just until combined. Spoon into greased mini muffin tins 3/4 full and bake 8 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake.
Let cool. Remove from tins and add glaze.
Step 2
Mix powdered sugar and creamer, Dip muffin tops into glaze.