Caramel Peanut Butter Chocolate Pudding in Crock-Pot

Our hangout-restaurant serves a dessert to die for, and I've been wanting to recreate it at home. So I went on the net and found a recipe that might be close to what I had in mind and changed a few things to make it even closer to it. It's not as fancy, but it will do for my afternoon sugar fixes. I take a bite every time I walk by it in the kitchen. 

I sprinkled black walnuts instead of pecans this time. Delish!

Gooey yumminess

Caramel Peanut Butter Chocolate Pudding in Crock-Pot

Cake:
1 cup flour
1/2 cup sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp baking powder
1/2 tsp salt
1/2 cup almond coconut milk 
2 Tbsp roasted walnut oil
1 Tbsp vanilla extract
1/2 tsp almond extract
4 Tbsp peanut butter
Butter or coconut oil to grease Crock-pot

Sauce:
3/4 cup  brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup hot water
2 Tbsp brandy, optional but highly recommended!

It's soupy right now but gets gooey later.

Toppings:
Caramel flavored ice cream topping
Pecans, chopped
More peanut butter, optional

Chocolate, peanut butter, caramel... what else can one pile on?

Grease Crock-pot with butter or coconut oil. Combine all of the cake ingredients but peanut butter in a bowl and mix until smooth. Drop peanut butter in the batter with a spoon. In a separate bowl, mix the sauce ingredients and pour the mixture on the batter in Crock-pot.

Mix the cake ingredients....

...until smooth.

Dollops of peanut butter

Pour the cocoa mixture on top of the batter. Do not stir.

Turn to high. Cook for 2.5 to 3 hours.

The cocoa mixture gets under the cake and gets syrupy after cooking in the Crock-Pot. Check it every now and then with a small knife to see if the sauce is not completely gone. I like mine on the gooey side, so I turned off the Crock-Pot after 2.5 hours. You just scoop out the cake and the syrup in your bowl and drizzle with caramel sauce and chopped nuts.

Best served warm.

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First Sign of Spring

The first sign of spring in our yard is daffodils. I noticed yesterday the bright green leaves shooting out and looking so anxious to bloom! They're a sight for sore eyes after the snow storm caused such an ugly mess in town last week. The groundhog saw his shadow this year, but spring is definitely coming around.

Daffodils 

It'll look pretty under the lamp post in spring.

"I said SIX MORE WEEKS!!"

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Tuna Steak and Avocado

I had a couple of pieces of yellow fin tuna thawing in the fridge, so I needed to cook them. When I don't know what seasonings to use, salad dressing is always a good way to go.

Fancy dinner in a cinch!

Tuna Steak and Avocado

2 pieces yellow tin tuna fillets
1 avocado, sliced
1 Tbsp olive oil
Salt and pepper
Pinch dry thyme
Caesar salad dressing
Splash lime juice
Cilantro for garnish

Pat dry tuna steaks with a paper towel. Lightly sprinkle thyme, salt and pepper. In a hot skillet with olive oil, sear both sides of tuna until golden brown. Take them out on a plate and set aside. Fan out sliced avocado and place them on tuna. Pour Caesar salad dressing. Squeeze fresh lime on top and garnish with cilantro. 

Fan out avocado slices.

Put some freshly cracked pepper, too.

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Pear Cherry Pecan Coleslaw

You have a little bit of cabbage in the fridge? Make coleslaw! You can get pretty creative with coleslaw with a little help from what you already have in your pantry.

Our dog loves raw cabbage.

Pear Cherry Pecan Coleslaw

2 cups cabbage, chopped
1 pear, diced
2 Tbsp dry cherries or cranberries
1/4 cup pecan, chopped
2 Tbsp Trader Joe's Orange Muscat Champagne Vinegar
2 Tbsp olive oil
1/2 tsp celery seeds
Salt and pepper to taste

In a bowl, combine everything and mix well. 

Pear is a delightful surprise-flavor in this dish.

Trader Joe's Orange Muscat Champagne Vinegar is delicious.

Fragrant from bits of pear and orange vinegar.

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