LynnMarie

Grammy Nominated Artist, Storyteller & Motivational Entertainer

Double Chocolate Ooey Gooey Cake

This is Paula Deen’s recipe… and it ROCKS!  By far my favorite Chocolate dessert.  Try it – I promise you will love it.  (Tip – I prep as much as I can, then when folks are eating dinner, I pop it in the oven.  Nothing like gooey melting chocolate smell at the ending of dinner preparing your taste buds for dessert!) Enjoy!

Ingredients:

Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided

1 (18.25-ounce) package chocolate cake mix

3 eggs, divided

1 (8-ounce) package cream cheese, softened

3 to 4 tablespoons cocoa powder

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1 cup chopped nuts

Directions

Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Recipe courtesy Paula Deen

Servings:

Prep Time: 20 min

Cook Time: 50 min

Difficulty: Easy

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Cinnamon Pecan Cheesecake Squares

This recipe started out as something completely different, but through the years this version has proven to be the most well-liked!  My husbands business partner, Dave Vaughan, says it is his favorite of all the breakfast concoctions I come up with!  And it is soooo easy!  (Photo coming soon!)

Ingredients

  • 1 (8 oz.) package of cream cheese. (I use spreadable Honey Walnut)
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 (8 oz.) cans refrigerated crescent roll dough
  • 3/4 cup sugar
  • 1/2 cup butter, softened
  • 1 1/2 tsp. ground cinnamon

Directions

  • Heat oven to 350 F. Lightly spray a 13×9 baking dish with nonstick cooking spray.’
  • In a medium bowl, combine cream cheese, 1 cup sugar, and vanilla; beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.
  • Unroll crescent dough; lay in bottom of pan. Pressing to close seals.
  • Spread cream cheese mixture evenly over dough in pan.  Top with another roll of crescent dough.
  • In a small bowl, stir together 3/4 cup sugar, butter, and cinnamon. Using a teaspoon, dot mixture evenly over top of dough.  (Sprinkle extra pecans or walnuts on top if you like.)
  • Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown.
  • ENJOY!
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Christmas Gift Ideas

I am absolutely in LOVE with the water pitcher by Blenko Glass.  Check it out at blenkoglass.com.  I bought a tangerine colored one for myself and then my sister-in-law Gail fell in love with it while visiting, so I got her one for Christmas.  It’s the perfect size and looks great on the table.  I use mine for OJ when serving breakfast. (Which is why I got the tangerine color.)  Sure to be a conversation piece.

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Walnut Pumpkin Pie

So… I’m not a big pumpkin fan but the walnut topping makes it good.  And…’tis the season!

Enjoy.

Ingredients

  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 oz.) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp. maple flavoring
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 (8- or 9-inch) prepared graham cracker or baked pie crust
  • WALNUT TOPPING
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp. ground cinnamon
  • 3 tbsps. cold butter
  • 1/2 cup chopped walnuts

Directions

  • Heat oven to 425°F. Combine pumpkin, sweetened condensed milk, eggs, maple flavoring, cinnamon, salt, ginger and nutmeg in large bowl. Mix well. Pour into pie crust.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes.
  • Combine brown sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. Remove pie from oven. Top evenly with crumb mixture.
  • Bake an additional 10 minutes. Cool. Garnish as desired. Yield: 8 servings.
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Napkin Cake

When I was a little girl it was always a joy to find a piece of cake in my mothers purse. Yes, her purse! After attending a wedding at the Slovenian National Home on a Saturday night, they would bring home a piece of wedding cake for us kids, wrapped in a napkin.

 Napkin cake.  Finding it on Sunday mornings was a moment of feeling loved and cared for, like my parents thought about me enough to bring home cake.  I smile now even as I write this.
Below is a great recipe for a breakfast napkin cake… which is a nice touch at the end of a dinner party. Send your guests home with a piece of this coffee cake for them to enjoy the next morning.  This specific recipe is courtesy of my mother-in-law Arlene Rink. Enjoy!
1 Cup sour cream
3/4 Cup oil
1 box yellow cake mix
1/2 Cup sugar
Mix together, then add 4 eggs & beat 2 minutes
Combine in separate bowl
3 tsp. cinnamon
1 Cup brown sugar
1 Cup chopped pecans
Alternate cake misture & sugar mixture in a greased 9 x 13 glass dish. Swirl with a knife & bake in 300 oven for 1 hour. Test center to be sure cooked through.
Let cool 1/2 hour; mix & pour over top:
1 Cup confection sugar
2 Tablespoon milk
1/2 tsp. vanilla

This photo was taken at the Slovenian National Home in Maple Heights at my brothers wedding reception in 1968. (I was only three-years-old, but I’m sure I ate plenty of cake!)  Shown here is my oldest brother Lud, the love of his life, Sandy, and my mom & dad.

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