Photo by Kara Thurmond
Our First Ever Nestie Blogger Spotlight!
Turns out, many of the most-prolific Nesties aren't just burning up our boards, they're also writing some of the coolest blog entries we've ever read. From here on out, we'll be posting some of them here -- 'cause we're betting that you'll love them too.
Are you a Nestie with a blog you want us to know about? Post it in the comments section!
The Blog: An Hour in the Kitchen: Neo-19th Century Cooking; Modern Tools, Old-Fashioned Ingredients
The Nestie: Blogger Kara Thurmond aka Nestie karakitchen (she’s a newbie on our boards -- how’s this for a welcome?)
Why the Love? Thurman is always posting great recipe ideas that we’d never have come up with ourselves --
............... and she makes them sound both delicious and doable (full disclosure: I gave jars of her spicy cocoa mix to neighbors as holidays gifts). Want a sample? Here’s one we pulled from the blog that we all want to run home and make right this minute.
Molten Chocolate Cake in a Slow Cooker
This cake is very similar to a chocolate souffle, only it’s made in a slow cooker! If your slow cooker is hard to clean, you may want to cook this in an ovenproof container (just make sure it fits beforehand).
Molten Chocolate Cake is something I will make again and again. I should just be sure to make it when we have guests over so my husband and I don’t eat the whole thing ourselves. Oops.
1 cup all-purpose flour
2 teaspoons baking powder
4 tablespoons butter
3 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup brown sugar
3 tablespoons plus 1/3 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1/3 cup milk
1 egg, beaten
1/3 cup sugar
1 cup hot water
- Grease the inside of a 2.5- to 5-quart slow cooker with butter (or oil).
- Mix together the flour and baking powder in a large bowl and set aside.
- Melt the butter and chocolate. Using a microwave, heat for 30 seconds at a time or use a double boiler to melt chocolate. Once melted, mix well.
- To the butter/chocolate mixture, add brown sugar, 3 tablespoons of cocoa, vanilla extract, almond extract, salt, milk and egg.
- Add mixture to the flour and combine until well mixed.
- Pour the batter into the prepared slow cooker. Make sure to spread it evenly.
- In a medium bowl, whisk together the sugar, 1/3 cup of cocoa and hot water. Mix until the sugar is dissolved.
- Pour the mixture over the batter in the slow cooker. This is the good gooey part.
- Cover and cook on high for 1 to 2 hours (if you are using a smaller cooker, the time will be closer to 2 hours).
- It will be done when the cake starts to pull away from the sides. The cake should be moist, with pockets of molten chocolate (yum).
- When it’s done, turn off the power and remove the lid. Let it cool for 15 minutes. Scoop out and serve it in bowls.
It is best served warm.
Serves six to eight.
Recipe courtesy of Kara Thurmond -- though Thurmond initially found the recipe here, she added several of her own modifications. But she likes to give credit where credit’s due. We like that!
See More: Bill Slasher , Cooking Q&A , Dinner , Entertaining , Food & Recipes