Monday, April 8, 2013

Heath Bar Cake

Everyone LOVED this.  Both of my girls gave it 10 thumbs up.  A great delicious cake--good enough for company and simple enough to whip up as last minute family night treat.  I sized down this recipe for just our family.

1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 cup flour
4 tablespoons (1/2 stick) butter, softened
1/2 cup buttermilk
1 egg white
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3  (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 8x8-inch pan and set aside.

In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse.  With a cup measure set aside 1/4 cup of  the crumbly mixture.  In the bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.

Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 20-25 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.  Serves 6.

Crock-pot Split Pea Soup

This recipe is from my friend Dakin.  I usually make it in the spring using leftover ham from Easter.  Curly LOVES this soup and she doesn't even like peas!

1 (16oz) package dried split peas, rinsed
2 cups diced ham
8 oz. carrrots, chopped
1/2 cup onion, chopped
2 ribs celery, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 c fresh parsley, chopped (or 1/2 T dried)
1 T salt
1/2 tsp freshly ground black pepper
6-7 cups hot water

Layer ingredients in slow cooker in the order given.  Pour in water.  Do not stir.  Cover and cook on low 8-10 hours (or high 4-5 hours), until peas are very soft.  Stir and serve.