"Tunnel Of Love" Chocolate Bundt Cake ( Chocolate & Cheesecake Bundt Cake)

The Tunnel Of Love bundt cake.

No more deciding if you want cheesecake
or chocolate cake for dessert! That dilemma
has been solved with this decadent cake.
This is a chocolate cake with a chocolate chip
cheesecake filling and chocolate ganache icing!

 Shall we begin?

 Mix up the cake batter in a large bowl.

 Mix up the cheesecake filling
in a medium bowl.

 Stir in the mini chocolate chips.

 Layer ½ to ¾ of the cake batter into the
sprayed pan. Add the cheesecake filling in the
center keeping it away from the sides.

 Add the remaining cake batter.

 Bake for 45-50 minutes until the cake
tests done with a skewer.

 Let cool in the pan for 20 minutes before
inverting onto a cake platter. Let cool.

For the chocolate ganache icing,
micro the chocolate chips in the cream.

Stir until smooth and let cool a bit.

Glaze the cake.

Tempt everyone that passes.

Love at first bite! So delicious!

Chocolate cake...yum. Cheesecake...yum.

Chocolate Chips...yum. Chocolate Ganache...yum.

I think we have a winner!

"Tunnel Of Love" Chocolate Bundt Cake

Cake Batter

1 box chocolate cake mix

1 box instant chocolate pudding

1-¼ C water

½ C oil

3 XL eggs

In a large bowl mix all ingredients with

 an electric mixer for 3 minutes.

Cheesecake Filling:

8 oz cream cheese, room temperature

1 egg

⅓ C sugar

1 t vanilla extract

1 C mimi chocolate chips

Use the electric mixer to whip the cream

 cheese, egg, sugar, and vanilla until light

 and creamy. Stir in the chocolate chips. 

Ganache Frosting:

1 C chocolate chips

½ C heavy cream

Microwave for 40 seconds. stir until

melted and smooth. Let cool 10 minutes.

Drizzle over the top of the cake. Let it

set for 20 minutes before slicing. 

Layer about ¾ of  the cake batter into a
sprayed bundt pan. Carefully spoon on the
cheesecake filling around the middle, being
careful not to let it touch the sides of the pan.
 Top with the remaining batter. Bake @350º
 for 45-50 minutes, until a toothpick inserted
near the center comes out clean. Let cool
in the pan for 20 minutes before inverting
onto a plate. Let cool completely

before frosting or just dusting with
powdered sugar. 

Enjoy!

Links: Between Naps On The Porch

Easy Everyday Pancakes

Nothing says hello weekend like pancakes!

But these pancakes are so quick and easy to
make, you can whip them up everyday.

Homemade pancakes are so much better.
You'll never use the 'boxed' mix again.

All-American pancakes, coming-up!

Simple ingredients and not much to remember.

They are a favorite at our house because
I don't even need to look at the recipe.

One bowl, a one cup measure, 1 T measure
and 1 t measure are all I need. 

 and they are the BEST! 

 Mix the dry ingredients.

 Use the same measuring cup to
whisk an egg.

 Make a well in the dry ingredients and
add the egg.

 Next measure out the 1 C milk.
I like to use whole milk. We drink skim, but
I keep whole milk in the house for a few things;
 pancakes, mashed potatoes, scalloped potatoes,
sauces, and baking.

 Add that to the well. Whisk to just blend.
Do not over-mix. A few lumps are fine.

 Add the 2 T oil.

Mix in the oil and let the batter rest

for 5 minutes while the pan preheats.

You want the pan on medium high so that

the pancakes puff and cook quickly.

Use a small ladle, about ¼ C, to spoon

the pancakes onto an oiled hot pan.

I use a non-stick pan that I've rubbed with 

oil using a piece of paper towel.

Flip when the bubbles burst on top and
the underside is golden. Use the edge of
your spatula to check for color. This takes
 about 1  minute. Cook on the other side
another minute. Adjust heat if needed.
They need to cook quickly to keep them
tender, fluffy, and not dry.

Keep the pancakes warm in a low 170º

oven as you make more. Have all your 

plates in the oven. Nothing is better for

pancakes than serving them on a warm plate.

A few good tips.
1. Tape the recipe inside your kitchen
cupboard so anyone that's up first in
the morning can make them.

2. Eyeball the ¼ t measure for salt using 

the palm of your hand. 

3.  Make sure your baking powder has not expired.
Old baking powder, no-good.

4. Don't over-mix  the batter.
over-mixing, no-good.

5.  Preheated pan. Medium-high is good.
You want the pancakes to cook quickly,
overcooked, no-good.

6. Keep the plates in a warm oven and add
the pancakes as you make more.
Cold plates, no-good.

7. Serve on warm plates with
lots of Butter and syrup, and
great coffee, all good!

You'll have these on the table faster than 
you can get in the car and drive to your 
favorite diner!

Easy Everyday Pancakes

1 C flour

2 T sugar

2 t baking powder

pinch salt (about 1/4t)

Whisk in a medium bowl. 

1 egg 

1 C Whole Milk  

2 T oil, vegetable

Whisk the dry ingredients in a medium bowl.
Create a well in the middle.
Use the 1 C measure to whisk the egg, add it
to the well. measure 1 C milk, add to the well.
Gently whisk together. Stir just until combined.

Whisk in the 2T oil. Do not over mix. 
That's the key to tender pancakes. 

 Let the batter rest 5 minutes (up to 30 minutes)

while you preheat the grill to medium high, 350º.

Lightly grease the grill with oil. Drop by ¼ C
measure of batter onto hot grill. Cook about 1-2
minutes until  bubbles burst on top and edges are
slightly set. Check underneath to see if it's golden;
then flip and cook until golden, about 1 minute
 on the other side. Remove to a plate in a warm
170º oven while you make the rest of the.
Makes 12, 4"pancakes. Serve on heated plates
with butter and maple syrup. Serves 3-4

Enjoy!

tip: freeze separately on a cookie sheet then
put in a ziplock freezer bag. Then you can
remove as many as you want and micro or bake.
VARIATIONS
apple pancakes: add 1 peeled and chopped apple
    and ¼ t cinnamon.
blueberry pancakes: sprinkle the top with
                        blueberries before flipping
chocolate chip pancakes: sprinkle the top with
                         chocolate chips before flipping.
buttermilk: use 1 C buttermilk in place of whole
         milk and add ½ t baking soda

Click on the links below for a few of
my other favorite pancakes
10 Tips For Fluffy Buttermilk Pancakes
The BEST Fluffy Blueberry Pancakes
3-Ingredient High Protein Pancakes
Swedish Pancakes (Breakfast Crepes)
Crepes with Mini Chocolate Chips and Raspberries
Cinnamon Roll Crepes
Tuesday Pancakes
MAY DAY's Oven-Puffed Pancakes
Baked Apple Pancakes
Pumpkin Pancakes

Links: Between Naps On The Porch,
Facebook

Grilled Caprese Sandwich

This may be my new favorite sandwich. 

Yum, Yum, Yum!

 Butter both sides of good bread. I'm using Italian, 

but sourdough would be good too. Grill in a pan

and flip when slightly toasted. 

 Spread with pesto. I whipped up a small batch 

using basil from my garden, parmesan cheese, 

a clove of garlic, olive oil, salt, and pepper. I just

 gave everything a quick zap in my mini 

food processor. You can also use my recipe

HERE.

Not an accurate picture here.
What you want to do is add slices of mozzarella,
but I only had shredded today so that's
what I used. Use this order
bread-pesto-cheese-tomato-bread

Grill another minute until the cheese is melty and 

the bread is a crunchy golden brown, 

flipping once. 

Grilled Caprese Sandwich
2 slices Italian or sourdough bread
2 T butter
2 T basil pesto
2 slices of tomato
2 slices of mozzarella cheese
Butter both sides of the bread and grill one
side in a hot skillet. When it has browned, flip it
 over and brown the other side. Spread the pesto
on the grilled side, top with cheese, then tomato
slices. Cover with the other grilled piece of bread.
Then grill another minute, flipping once until the
cheese is melted and the bread is golden brown
and crunchy.   Makes one sandwich.

Enjoy!

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Grilled Lamb & Marinade

This is my favorite lamb marinade because

it's so easy and loaded with garlic and herbs.

This leg of lamb can be grilled, roasted in the 

oven, or even better if butterflied and grilled. 

It's a simple and very flavorful marinade

 that uses just a tablespoon to measure

everything. I use fresh herbs from my 

garden, chopped and mixed with the 

the other ingredients.

I put everything in a jar.

Then I can shake to blend everything.

I put the lamb in a Ziplock bag and pour 

the marinade over.

This marinade works great for lamb chops too. 

Push out all the air and zip shut. Smush it around

and refrigerate all day. 

Grill on high for about 20-25 minutes, turning 

once, if the bone has been removed. It should

 still be pink in some areas.

  Some pieces will be

 medium, and some well done. 

Everybody should be happy. 

Grilled Leg of Lamb

marinade:
2 T chopped garlic
2 T chopped rosemary
2 T chopped oregano
2 T chopped thyme
2 T soy sauce
2 T lemon juice
2 T dijon mustard
4 T olive oil
½ t salt
½ t pepper
Combine all ingredients along with the lamb 
in a Ziplock bag. Refrigerate all day. Grill
or oven roast pouring any reserved marinade 
over the lamb. Grill boneless lamb for about
 20-25 mins,turning once. Oven roast for 
about 20 mins/per pound. Let rest 10 
minutes. before slicing

Enjoy!

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