Chocolate Tortoni

I made this for a Christmas staff party that I was hosting.  I bought some of the chocolate dessert cups from Walmart and used a cookie scoop to fill them.  It was delicious!!

CHOCOLATE TORTONI
Source: Taste of Home (but not sure)

INGREDIENTS:

• 1 1/3 cups semi-sweet chocolate chips
• 2/3 cup light or dark corn syrup (I used light)
• 2 cups whipping cream (divided)
• 1 tsp vanilla
• 1 1/2 cups crushed chocolate wafers (Nabisco chocolate wafers are best)
• 1 cup toasted pecans, coarsely chopped
• 1/2-3/4 cup mini chocolate chips
• grated chocolate, chopped notes, whipped cream and maraschino cherries for garnish (Optional)

DIRECTIONS:

In a large microwave safe bowl, combine the regular chocolate chips and corn syrup.  Microwave on high for 1 minute and stir.  Microwave additional 10-20 second intervals, stirring until smooth.  Add 1/2 cup cream and stir until smooth.  Chill for 25 minutes or until cool.  In the meantime, crush cookie crumbs, lightly toast pecans in oven (350- watch closely!), chop nuts, and whip remaining cream until soft peaks.  Mix nuts and crumbs into the chocolate mix.  Fold in half of the whipped cream to the chocolate.  Fold in remaining cream and mini chocolate chips.  Use a cookie scoop to fill foil liners or chocolate dessert cups.  Freeze 4-6 hours, up to a 2 weeks in advance.  Let stand at room temperature for several minutes before serving.  Garnish as desired.

Pecan Pie Bars

PECAN PIE BARS

The bombdiggity.

Ingredients:

For the crust:

• 3 sticks butter
• 1 cup light brown sugar
• 1/2 tsp salt
• 4 cups flour

For the topping:

• 2 sticks butter
• 2 cups packed light brown sugar
• 1/3 cup corn syrup
• 1/3 cup honey
• 4 cups chopped pecans
• 4 TBSP heavy cream
• 1.5 tsp. vanilla

DIRECTIONS:

Preheat the oven to 350ºF and line a jelly roll pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Mango Lassi

A classic Indian dessert drink.   We love it!


Mango Lassi

INGREDIENTS:

• 1/2 cup plain Greek yogurt
• 1 Champagne mango or 3/4 cup frozen mango
• 1/2 cup almond milk
• 1 packet stevia
• few cubes of ice

DIRECTIONS:

Poor into blender or smoothie machine and blend.  Thin with almond milk to desired consistency.  

Pumpkin Bread (better than Starbucks)

 Pumpkin Season had begun.  AHHH!  I am glad my husband will be here to share in a little bit of it before he leaves (sob!).  Drowning my sorrows in pumpkin baked goods and pumpkin pie creamer sounds about right.

Which brings me to Starbucks pumpkin bread.  Moist, dense, sweet, soooo good.  I could eat it everyday and not tire of it.  I have tried a few recipes to fine my own version and have been disappointed.  So, here I went and adapted one to become my own.  It is better than Starbucks.  Yes... hard to beat, big claim.  But seriously, this bread was so good.

Now it took FOR-E-V-E-R to bake.  Just remember, good things come to those who wait!



PUMPKIN BREAD
yield: 1 glorious loaf

INGREDIENTS:

• 1 1/2 cups flour (I used my mixed grains)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 4 eggs, slightly beaten
• 3/4 cup sugar, plus 2 TBSP
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1 1/4 cup pumpkin puree
• 1/2 cup canola oil (I subbed less than half of oil for drained applesauce)
• 1 small package cook and serve vanilla pudding

Top with seeds or streusel.

TOPPPING:
1/4-1/3 cup chopped pumpkin seeds, optional

 FOR THE STREUSEL (optional, this bread is still amazing without it)
1/2 cup brown sugar
1/2 cup flour
1/3 cup pepitas (or pecans, walnuts, or any other nut, chopped)
1 teaspoon ground cinnamon
1/4 cup butter, room temp (or margarine for vegan/dairy free*)

 DIRECTIONS:
Preheat oven to 350. Grease and flour (or grantulated sugar) 1 bread pan.
Drain applesauce if using.  Whisk together flour, baking soda, baking powder, pudding mix, cinnamon, ginger, cloves and sale.  In a separate large bowl, whisk together eggs, sugar, brown sugar, vanilla, pumpkin puree, and oil (and applesauce is subbing).  Dump dry ingredients into wet.  Stir until flour disappears.
Pour into prepared loaf pan.  Top with pumpkin seeds (Pepitas) or streusel.   (For Streusel: mix it all with your fingers until coarse crumb.  Sprinkle over generously.

Bake at 350 for 70-80 minutes or until toothpick comes out clean.

Chocolate Friendship Cake with Fudge Icing

This is my new favorite cake.  I mean, I have to stop myself from eating the whole thing by myself.  I ate it for lunch.  Guilty.  But it provided an incredible chocolate fix. Something about the icing and cake combo... drooling just thinking about it. 

It starts with a friendship bread starter, which is super easy.  I started with 1/4 cup each, flour, milk and sugar.  Every 5 days, add another 1/4 cup of each.  (I often forget... not a science... no biggie if you forget).  I did this for 20 days...I  know that seems like an eternity, but it will go fast.  Or you can go here:   friendshipbreadkitchen for a shorter version.  After you make your first recipe, add a 1/2 cup of each (milk, sugar, flour)every 5 days.  Then on every 10th day you can make the bread, cake, pancakes, cinnamon buns or whatever strikes your fancy.  This is a link for a trillion other recipes. friendshipbreadkitchen.  You will use anywhere from a cup to two cups and have leftover to keep it going to make more yummy recipes.  I made waffles with it that were amazing!

Okay, so make the starter, make this cake, with a gallon of milk on standby, and eat the whole thing.  Because you know you want to. 

CHOCOLATE FRIENDSHIP CAKE WITH CHOCOLATE FUDGE ICING

INGREDIENTS:

• scant 2 cups Amish Friendship Bread Starter 
• 1/2 cup milk
• 3 eggs
•  1 cup oil (or 1/2 cup coconut oil plus 1/2 cup drained applesauce)
•  1 cup sugar 
•  1 large box of chocolate instant pudding
•  2 teaspoons vanilla extract 
•  1 1/2 teaspoons baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1 3/4 cups all-purpose flour (I use mix of oat, unbleached and whole wheat)
•  1/3 cup dark cocoa powder
•  1 cup semi sweet chocolate chips, softened

DIRECTIONS:

Preheat oven to 325° F (165° C).  Combine the dry ingredients except chocolate chips in a large bowl and blend well.

Add oil (I use coconut oil and drained applesauce) and sugar to the remaining batter in the bowl. Add eggs and extract, and mix well.

Incorporate dry ingredients into the wet ingredients mixing until no more dry ingredients can be seen.   Mix in chocolate chips.  Grease two large loaf pans or bundt pan.

Dust the greased pans with a mixture of sugar and cocoa powder.  Pour the batter evenly into loaf or cake pans.

Bake for 55-70 or until the cake loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.

CHOCOLATE FUDGE ICING

INGREDIENTS:

• 6 tablespoons unsweetened cocoa powder 
• 1/4 cup butter
• 3 cups confectioners sugar (or more)
• 1/2 cup milk (can start with 1/3 cup)
• 1/2 teaspoon vanilla extract

DIRECTIONS:
In a small saucepan over low heat, or microwave, melt together the cocoa powder and butter. Set aside to cool. In a medium bowl blend 2 cups confectioner’s sugar, milk, and vanilla extract. Whisk in the butter/cocoa mixture. Whisk in last cup of powdered sugar.  It will be thinner than cake icing, but should not be runny per say.  Add more sugar until consistency you like, and tastes good.  Spread over cooled cake or loaves. 

TWD:BWJ Blueberry Nectarine Pie

After the last Baking with Julia disaster of a day, I was excited to try another.   We are gearing up to go up to NY to visit family, so amidst packing and cleaning, I am baking! I love the combination of peaches or nectarines with blueberries, so I was sure this filling was going to be delicious.  

This was a very easy pie to throw together.  The crust was incredibly flaky, though too salty for my taste.  I also found it very soft when rolling out.  I put it between wax paper dusted with flour, and it worked perfectly.

 It says to let the pie sit for 30 minutes to set up.  Mine was still like soup.  But a delicious pie overall.  I love the combination.  I would rather have my peach cobbler (which I have made with blueberries in it) any day over this.  Because even though I like pie okay, it is not my fave dessert am not a huge fan.

If you want the recipe you can check out our host's blogs!  Thanks to  Liz and Hilary for hosting.

 

When preparing for my chef's challenge, we were given a list of three secret ingredients: plums, collard greens or sweet onions.  Sweet onions won ( thank God!), but I wanted to prepare (just in case) by making a plum dessert.  I looked at Ina's plum cake from food network, and though it looked incredible, it was a bit too fussy for what I could do for the cook off.  I looked at Dorie' Greenspan's, and did make it as well.  However, after tasting this cake, the other variety seemed dry, and almost tasteless in comparison.  

First of all, this smelled DIVINE, when baking and after.  Better that any candle I assure you.  Next, it tasted great.  It was almost a pound cake texture.  This cake was gone in a flash.  

Now the original recipe called for unpeeled plums, and to me the skin took away from this cake.  So, I will leave it out when I make this again (and I will!).  Next, I used big, dark, purple sweet plums that were soft and ripe.  Make it.  It was still a bit runny in the middle, but we even enjoyed that!  Whipped cream and ice cream are a must here and warm is best!  

I can't believe I only got one picture, but alas!  I did.  Sorry.

LATE SUMMER PLUM CAKE

adapted from: food 52

 INGREDIENTS:

Serves 8

• 1 1/2 cup unbleached all-purpose flour, plus more for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 8 medium-size fresh lemon verbena leaves or 1/2-1 teaspoon grated lemon zest (I used zest)
• 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
• 2/3 cups granulated sugar
• 2 large eggs, at room temperature
• 3/4 cups sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons firmly packed light or dark brown sugar
• 6 large sweet plums, peeled, pitted and quarted
  
• Lightly sweetened, softly whipped cream or crème fraîche, for serving  and vanilla ice cream(optional)

DIRECTIONS: 

 

Preheat the oven to 350 degrees F, with a rack in the lower third. Butter a spring form pan or 9" cake pan. If using cake pan, line the bottom with parchment paper and butter the parchment. Dust the pan with flour, tapping out the excess.  

Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside. Stack the lemon verbena leaves (if using), roll up tightly lengthwise, and cut them crosswise into fine ribbons. You will want 2 to 3 packed teaspoons.

In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and granulated sugar on medium speed until light, about 5 minutes. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the sour cream, vanilla, and reserved lemon verbena (or lemon zest) until well combined. On low speed, add the flour mixture just until combined. (The batter will be thick.)
Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle with 1 tablespoon brown sugar and top with 12 of the plum halves, cut side down. Dollop and spread the remaining batter over the plums. Arrange the remaining 12 plum halves, cut side up, over the top. Sprinkle the remaining 1 tablespoon brown sugar over the plums.
Bake until the cake is golden and pulling away from the sides of the pan and a toothpick inserted near the center tests clean (assuming you haven’t hit a plum), 50 to 60 minutes, rotating the pan front to back a little past halfway through baking. Let cool in the pan on a wire rack for 20 minutes.
Run a thin knife around the inside edge of the pan to loosen the cake sides. Remove sides of spring form pan or invert a flat plate over the pan. Using oven mitts if needed, grasp the plate and pan tightly together on both sides and invert the plate and pan to release the cake onto the plate. Lift off the pan and peel off the parchment. Invert the cake again onto a serving plate.
Serve warm or at room temperature, with whipped cream, if desired.

Zucchini Frosted Brownies

 I saw these on pinterest and was a bit of a skeptic.  I went and bought some zucchini so I could make them anyway, setting out to prove my skepticism was warranted.  In mixing it, my husband asked if I had done it right because the batter was so thick and crumbly.  *SMACK*. After a sound scolding, I moved on and put them in the pan.  Then my loving husband told me it looked like worms in the batter.  *SMACK #2*  (now before you get on judging, I didn't really smack Mr. Delectable.  But maybe felt like it. . . a little.) A perk?  No temptation to devour the batter!

wormy?

I cooked them and cut them when they were still warm, because my kids had a bed time.  Working with a schedule here people!  I frosted them individually.  I had a taste and was a bit disappointed, or maybe just proving I was right.  They were very cake like and I could still feel the texture of the zucchini.  Oh well~~~  BUT WAIT!  Don't dismiss these like I did.  The next day, the zucchini miraculously melted into the brownie and made them fudgy and yummy!  Less cakey...  now I added an egg which was not in the original recipe which may have made them more cakey to begin with.  Who knows?

The icing makes these babies, so don't skip it!  These are brownies that are actually better on day 2. I ate a huge piece in one sitting, did not feel an ounce of guilt, then wished I hadn't, because they were all gone!  I will be making these again... probably this week.  I got some more zucchini to use up!

ZUCCHINI FROSTED BROWNIES

adapted from: mommyimhungry.blogspot.com

  

• 1/2 cup vegetable oil (I used coconut oil)
• 1 1/2 cups white sugar
• 1 egg 
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups zucchini (shredded)

Chocolate Fudgy Frosting-

• 6 tablespoons unsweetened cocoa powder 
• 1/4 cup butter
• 3 cups confectioners sugar (or more)
• 1/2 cup milk (can start with 1/3 cup)
• 1/2 teaspoon vanilla extract

Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish or line with parchment.

In a large bowl mix together oil, the egg, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, cocoa powder, baking soda and salt. Mix into the sugar, adding in 1/3 at a time. Fold in zucchini. Batter will be very thick and almost crumbly.  Spread the mixture evenly into the prepared baking dish, using a spatula or your fingers to help spread it out..

Place into the oven and bake for 25-30 minutes I did 25min) until the brownies spring back when gently touched. Remove from the oven and allow them to cool.


To make the frosting- In a small saucepan over low heat, or microwave, melt together the cocoa powder and butter. Set aside to cool. In a medium bowl blend 2 cups confectioner’s sugar, milk, and vanilla extract. Whisk in the butter/cocoa mixture. Whisk in last cup of powdered sugar.  It will be thinner than cake icing, but should not be runny per say.  Add more sugar until consistency you like, and tastes good.  Spread over cooled brownies and cut into squares.  These are best when not warm.

Cherry Delight Breakfast Cake

Growing old sucks.  Seriously...  now I have to go to gym and work out for an hour just to burn off the calories from looking at food.  If it goes in the mouth, make it 2 hours.  So depressing.   At least if I am still going to eat it, it should taste amazing.  Like this cake.
I saw this cake forever ago on my friends Cristine's blog,  cristinecooks, and have been pining to make it since I first saw it.  It just looked so delicious and I just loved the name of it.  I have been making goodies for my church each Sunday morning, just to relieve my baking addiction without suffering from having to consume it all by myself.

Before the glorious drizzle.

I got up early to whip this up and it was very easy.  The result was so good!  Loved it!  It reminded me of entenmann's danish a little bit.  I would love to add streusel to the top next time. I could've easily eaten half the pan.  It was kind of fun to watch or rather listen to people eat this delightful little cake.  It was start with a little "oh", then move on to some "Wow!  that is really good" and some more "oh's".  Don't wait over a year to make this cake, and don't be intimidated by the yeast.  It is easy, and would be great any time of day!


Cherry Delight Breakfast Cake
Recipe from Tami's Kitchen Table TalkINGREDIENTS:


For the cake:

• 3 C. flour (I used 1/2 whole grain)
• 1/4 C Sugar
• 1 tsp salt
• 2 1/2 tsp active dry yeast
• 1/2 C. milk
• 1/2 C water
• 1/2 C butter
• 2 eggs
• 1- 21 oz can Cherry Pie Filling

For Cake Glaze:

• 1/2-3/4 C confectioner's sugar
• 1/2 tsp vanilla
• 2-4 tsp milk

DIRECTIONS:
Combine 1 1/2 cups flour, salt, sugar & yeast and mix well. Heat 1/2 cup milk, water and butter until very warm and then add to flour mixture, along with eggs. Beat at low speed with hand mixer until all ingredients are wet; beat 3 minutes at medium speed. Stir in an additional 1 to 1 1/2 cup flour until a stiff batter forms. Cover loosely with plastic wrap and a towel. Let rise about 45 to 60 (I did 60 minutes)  minutes or until doubled in size.
Grease a 13 x 9 pan. Stir batter; Pour 3/4 batter into pan and top with cherry filling. Spoon remaining batter by tablespoons over batter. Cover again and let rise until light, approximately 20 - 30 minutes (I did 30 min).
Heat oven to 350 degrees F. Uncover dough mixture. Bake 30-35 (I baked 35) minutes or until golden brown.  You want to make sure it is not doughy.  You can carefully lift the cake around the pockets of cherries and make sure it is not doughy there.

Meanwhile make glaze:

Mix sugar and 2 tsp milk, and 1/2 tsp vanilla. Continue adding a little milk until a thick glaze consistency is created. Drizzle over cake while still warm.  Serve warm or room temperature.

Slutty Brownies

Before you get all upset with me for the inappropriate title, I didn't name these brownies.

Okay, it has been forever since my last blog.  I have like 10 recipes or more to blog, but I am so in the weeds.  I started going to the gym for an hour and a half every day a few weeks ago.  That combined with life= blog suffering.  Can I just say I cannot wait for the school year to be over?  I am ready.  And exhausted.  And I seem to be on some sort of griping session.  Blah, blah, blah!

 So, I made these like 2 weeks ago and they were rich, gooey and amazing.  Best the day made for sure.  And these did not last much longer than that.  My mom has made them twice.  I will post the recipe I made, but you could easily use store bought refrigerated cookie dough and a brownie mix instead.  Note-  these brownies are slutty... they won't make you that way.  Hopefully, anyhow.  Enjoy!

SLUTTY BROWNIES

slightly adapted from: tastykitchen

INGREDIENTS:

FOR THE BROWNIE LAYER:

• 10 Tablespoons Unsalted Butter
• 1-¼ cup White Sugar
• ¾ cups Cocoa Powder
• ½ teaspoons Salt
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• ½ cups Flour

 
FOR THE COOKIE DOUGH LAYER:

• 1 cup Butter
• 1 cups Brown Sugar
• 1 cup White Sugar
• 2 whole Eggs
• 2-½ teaspoons Vanilla Extract
• 2-½ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Semi-Sweet Chocolate Chips
•  
• 1 package Oreo Cookies, 15 Ounce Package

DIRECTIONS:

 For the brownie layer:
In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.

For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
For the assembly:
Preheat the oven to 350 F.
Line the bottom of a 9×9 (I used a 9x13) baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the Slutty Brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. 
Serve with ice cream and/or lots of milk!!

TWD: BWJ Hungarian Shortbread

I debated on whether I wanted to make this recipe.  First off, I am not a huge shortbread fan.  Even sweet shortbreads are kinda MEH! in my book.  The second is I am not a huge rhubarb fan and this stuff had a layer of it in the middle.  And third, because this thing has a pound of butter.  I like butter, don't get me wrong, but a whopping 4 sticks would about send anyone over the edge.

  Again, commitment and resolve enter the picture.  Push through the pain.  Do an extra spin class at the gym for that one taste test bite.  And seriously, you know I am committed if you have ever done spin class.  I am sure it is somewhere in the classification of torture.

Super simple recipe.  I mean, seriously easy.  I jazzed up the shortbread by adding the zest of a lemon and 1 tsp of lemon extract because I love lemon with fruit stuff.  And I thought it needed way more fruit, so I almost doubled the amount called for.  I did it in a 9x13, half blackberry/raspberry and half strawberry/rhubarb jams.

So, the verdict.  First bite... slather it on the thighs.  The next bite, right in the gut!... you get the picture.  Was it good?  Was it worth it?  Um.. yeah.  I didn't want to like it.  I really didn't.  But. I did. Sigh.  By the way, the lemon was perfect in it.  And I cooked mine for 45 minutes, not 40. 

Thanks to our lovely hosts Lynette and Cher for hosting.  Check out the recipe and their great pictures on their sites.

Triple Chip Chocolate Cookies

I love making cookies.  They come together in like 2 minutes (okay, like 10, but I love to exaggerate) and they are liked by everyone.  Okay, men, stop reading, or skip to the recipe.

I am so PMSing....  like I wish I could live in a house made of dove chocolate with reese's peanut butter cup trim, and eat my way out.  And I seriously do not think I would get sick.  Or maybe just dunk my head in a vat of chocolate fondue.  Or maybe I should mix some brownie mix, and eat the batter by the spoonful.  ARGH!

Anyway, these cookie are great.  I could eat like 10.  I am limiting myself to 1 at a time though.  Per minute. . . . in a ten minute period.  Gotta pace myself.  Whew!
They are YUM...  make some.  You will be glad you did.






TRIPLE CHIP CHOCOLATE COOKIES
yield: about 40 cookies

INGREDIENTS:

• 2 1/4 cups flour
• 1/2 cup dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup  (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 TBSP vanilla
• 1/2 cup white chocolate chips
• 1/2 cup peanut butter chips
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350.  Line 2 cookie sheets with parchment or silicone liners.  In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt.  In a large bowl, working with a mixer, mix the sugars and butter for about 2 minutes, scraping down bowl as necessary.  Add one egg and beat a minute, add the other and beat another minute.  Add vanilla and beat about 30 seconds or so, scraping down bowl.  Mix in flour with mixer until just combined and incorporated.  Batter will be thick and fudgy.    Mix in chips with a spatula.  Using a cookie scoop, or spoons, drop 9-12 cookie in rounded tablespoons onto the parchment lined cookie sheets.  Bake 9-12 minutes, or until just set.  Remove from oven and let sit on cookie sheet a few minutes and remove to cooling rack.  Enjoy!

Pudding Pops

I loved pudding pops growing up.  Seriously great memories of devouring the things growing up.   Now, it is such a sad thing, they seem no where to be found.  I looked online and found a recipe.  Now here is the disclaimer. . .  these are NOT the pudding pops of old.  And I did not like them as well.  However, they were a delightful little treat and my kids all loved them.  They were finished, each and every one, which is kind of a miracle, because there is almost always one kid who doesn't like something and doesn't finish it.  Anyway, this is hardly a recipe because it is so simple.  It will take about 5 minutes to make it, and makes about 10 of these little pops.  Not a replacement for the pudding pops of old, but will suffice.

PUDDING POPS

INGREDIENTS:

• 3 oz. package of chocolate or vanilla pudding
• 1 1/2 cups milk (I used skim)
• 2 cups cool whip (I used lite)

DIRECTIONS:
Whisk together milk and pudding until slightly thickens.  Fold in cool whip, until all the same color.  (Cool whip helps it not to crystallize).  Divide between popsicle holders (or use old individual yogurt containers, cover with saran wrap and stick a popsicle stick in the center).  Freeze.  To release, squeeze the outside of popsicle container and tug gently at stick to break suction and release.

Whole Wheat Chocolate Chip Oatmeal Cookies

Last night my dad and grandparents passed through on their way back to NY from Florida.  My dad drives them down right after the New Year each year, and they come back around this time each year.  They were going to be passing through right around dinner time and we are literally just off their route, so they stopped in for dinner.  I made a nice little meal... fresh baked bread, pasta fagioli, baked eggplant and these cookies.

I have not made a simple cookie in what feels like ages!  I was on a peanut butter kick for a bit and have not been doing as much baking as normal.  These cookies were wonderful!  I loved that they were whole wheat and oatmeal... although I use about half whole wheat in almost all my baking now.  I mix oat flour, whole wheat flour and unbleached in my canister, so without even thinking about it, I am using them.    I used to forget to use part whole wheat flour.  This is a great way to incorporate whole grains into your baking without even thinking about it.   

I am pretty sure you could eat these cookies for breakfast because of the oatmeal... and make a nutella sandwich with them for lunch... and eat some veggies for dinner, because we want to have a balanced diet.  Then have about 5 of these for dessert.  Gotta balance all those veggies you just ate.  And like our friend Tom says, cocoa beans come from a plant, so isn't chocolate a vegetable?

WHOLE WHEAT CHOCOLATE CHIP OATMEAL COOKIES

Adapted from: twopeasandtheirpod.com

INGREDIENTS:

• 1 1/4 cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1 egg
• 2 tsp vanilla
• 1 T milk (I used skim)
• 1 cup rolled oats
• 1 1/2 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees. Line cookie sheets with parchment or silicone liners.Whisk together the flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside.  With a mixer, cream the sugars with the softened butter until smooth and fluffy. Add in the egg, vanilla, and milk.  Mix well. Add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix. Stir in the oats and chocolate chips by hand.  Using a cookie scoop or two spoons, form rounded cookie dough balls, using about 1 TBSP of dough and place on prepared cookie sheets.  Bake cookies for 11-12 minutes or until lightly golden around the edges. Let cookies sit on the cookie sheet for a couple of minutes to finish cooking and firm up, then carefully move to a cooking rack. Makes around 2 dozen cookies.

What's in a name you say?  Well, everything!  If the title of this pretty little loaf isn't enough to make you drool,  then a taste will do the job.  I have some bananas I am forbidding my family to eat just so I can make another loaf.  I am craving this bread.  Like, it is my oasis in the desert... or, er.. dessert.  

Love the sugar on top...  made it glittery and so tasty!

I saw this on pinterest, of course, like half the recipes I make, and I was pretty smitten at the idea.  I adore banana bread, love peanut butter and you all know I could live on chocolate.  So, put this combo together, and I am one happy and fat girl.  Only like 200 squats, 30 minutes of cardio and a killion (yeah, my kids made up that number and use it regularly...  I am doing a bang up job homeschooling, no?) crunches to work it off.  Speaking of schooling, I suppose I should shut up and go do some of that.  Break's over.  Time to grab a hunk of bread and some milk and make my kids work while I stuff my face.

REESE'S PEANUT BUTTER BANANA BREAD

adapted from: cookiesandcups.com

INGREDIENTS:

• 2 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 egg
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups
• turbinado sugar for topping

DIRECTIONS:

Preheat oven to 350.  Grease and flour, or spray with baking spray, a loaf pan.  In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.  In a large bowl stir together your bananas, peanut butter, oil, egg, vanilla, sour cream and sugars.  Dump in dry ingredients into wet ingredients and stir until just combined. Batter will be lumpy.  Fold in your Reese’s Mini cups and spread batter into prepared pan.  Bake for 45-55 minutes or until toothpick inserted into center comes out clean.  Place on cooling rack and let cool in pan for 10 minutes. Carefully loosen the edges of the loaf with a knife and remove to a cooling rack.

Chocolate Cherry Cake with Fudge Icing

I love chocolate covered cherries.  Call me cheap, white trash, whatever you want to, but I like the cheap chocolate covered cherries.  You know, the ones that are a buck or two, Queen Anne style, where the chocolate is very poor quality and the cherries are in corn syrup.  Yeah, they are gross, but I love 'em.  This cake is like a chocolate covered cherry, but without the fillers.  Then it is topped with a fudge like icing that I could eat by the spoonful.  Oh wait, I did eat it by the spoonful.  And it was gooood!
This recipe is all over the net.  Southern food, all recipes, and a gazillion other places.  But I made a few slight alterations, which I think improve it. This cake is really best eaten the day it is made, or if it makes it to the next day, then that day.  By day 3, just scrape off the icing and eat it and dump the cake. 

CHOCOLATE CHERRY CAKE

INGREDIENTS:

• 1 boxed devil's food cake mix, or dark chocolate 
• 21 oz. can cherry pie filling
• 2 eggs-beaten
• 1 tsp almond or vanilla extract
• 3 TBSP mayonnaise

DIRECTIONS: 

Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.  In a large bowl, combine cake mix, cherry pie filling, mayo, extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.  Bake for 25 to 30 minutes, or until it tests done. Cool. 



CHOCOLATE FUDGE ICING

INGREDIENTS:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup milk
• 1/2 tsp vanilla
• 6 oz. (1 cupish) chocolate chips

DIRECTIONS:
 In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Add vanilla.  Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

Hot Chocolate Cake With Marshmallow Frosting

This was one of my favorite cakes when I was growing up. I have even requested it for my birthday numerous times. I have been having a hankering for it the last week or so, and my parents were here so I figured, why not? This cake is really best the night it is made, so it was the right time. My kids all asked for seconds of the cake and this was one of the few instances that I allowed it. This cake is tender and crumbly, because you serve it right out of the oven. Then you top it with a cloud of gorgeous marshmallow frosting. The fluffy white icing is a 7 minute variety with 2 differences. One being it has more sugar which (ready for the big reveal?) makes it sweeter, and in my opinion better. I am not looking for a meringue here. I want sweet eats! The other difference is it has more cream of tartar, which helps stabilize the egg whites and adds a distinct flavor that I love. The same flavor snickerdoodles leave you with. Not all the sugar dissolves, which leave a bit of grit which might be off putting to some, but I again, love. If that bugs you, gently heat the egg whites, sugar and water over a double boiler until sugar is dissolved. Then beat the snot out of it. Up to you.

If you wanted to be fancy you cold torch or broil the top of the icing, but quite honestly, that is just too long for me to wait to eat the cake. Both of these recipes were from my grandmother, Elizabeth- "Bessie Mae", who loved to bake, and loved to eat baked goods, like no one else.

HOT CHOCOLATE CAKE

INGREDIENTS:

• 1 1/2 cup sugar
• 1/2 cup shortening or butter
• 1 tsp vanilla
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/4 cup flour
• 1 tsp vinegar
• 1 cup milk
• 1/3 cup boiling water
• 1/2 cup cocoa powder

DIRECTIONS:
Preheat oven to 350.  Grease a 9x13 pan.  Cream together sugar, shortening (or butter), vanilla and eggs.  In a separate bowl, whisk together flour, baking soda, baking powder and salt.  Put 1 tsp of vinegar into a cup of milk.  Add flour and milk to mixture.  Mix boiling water and cocoa powder to make a paste.  Add paste to creamed mixture and mix until well combined.  Pour into prepared pan and cook for 30-35 minutes, or until a toothpick comes out clean. 

 


MARSHMALLOW FROSTING (7 Minute Frosting)

INGREDIENTS:

• 2 cups granulated sugar
• 2 egg whites
• 1 tsp cream of tartar
• 1/2 cup boiling water
• 1 tsp vanilla

DIRECTIONS:

Working with a mixer, mix egg whites until frothy and doubled in size.  Stream in 1/2 the sugar, while mixing, then the boiling water.  (This will heat the egg whites and kill bacteria... I think).  While continuing to beat, add the cream of tartar and stream in the remaining sugar.  Mix until stiff peak forms and it is white, glossy and fluffy.  Add vanilla and beat until incorporated.    I make this while the cake is in the oven and serve it immediately over each piece of hot cake.  Store remaining frosting in the refrigerator.  

TWD: Baking With Julia- Rugelach

This is a light pastry cookie filled with dried fruit.  It is a cream cheese and buttery cookie, very flaky.
 I have made this once before, but I didn't remember it being quite as involved as this recipe.  Actually, it wasn't that hard, just once again, that chilling and waiting thing, which I am not so good at.  Although, it did work out okay, because I could walk away for awhile and deal with the inmates.

I probably rolled mine too thin, because I halved the recipe.  And I probably overfilled them, but I liked that.  The filling oozed and got all caramelized.  YUM!

 So, I am a chocolate kinda girl.  I could eat it for breakfast, lunch and dinner.  And I have.  But I have to say, these little cookies in their original form are delightful.  And I am not using that word just because it is in my blog name.  They really are delish.  The last time I made them I did an apricot filling so I opted to do the prune levkar this time.  I love prunes, so it was no surprise that I liked it.

Roll into rectangle and smeared with filling.

 These cookies are reminiscent of baklava, in that they are light and flaky.  I filled some with nutella and nuts, then rolled them in turbinado sugar, which tasted like a completely different cookie.  But get this, I think the fruit filled are more tasty!  I know.  Pick your jaw up off the floor and keep reading.  The nutella ones were fantastic in their own right, but I just really liked the fruit filled.

Nutella and nut filled

 So, there are 2 ways to make these.  You can fill, roll into a log and chill, then slice them which creates these pretty little rolls.  Then the other way is to roll them into a rough circle and cut them like slices of pizza, then roll from big end to small end.  Then you get the crescent shaped ones.  So, there you have it!  You can find the recipe on the ladies sites who hosted this week, or of course the fabulous Baking With Julia cookbook.         Thank you Jessica and Margaret for hosting.