Chocolate Coconut (flour) Mug Cake - Single Serve

Hellooooooooooooooooooo Nurse!  I just took my recipe for Vanilla Coconut (flour) Mug Cake - Single Serve and turned into a chocolate one.  Truth be told, I may never go back to vanilla!  

Chocolate Coconut (flour) Mug Cake - Single Serve

Ingredients:

1 Tablespoon Coconut Flour

1 Tablespoon Cocoa Powder

1 and 1/2 Tablespoons Milk

1 and 1/2 Tablespoons Butter

1 Egg

1 Teaspoon Stevia (or any alternative sweetener of choice)

1/8 Teaspoon Baking Powder

1/8 Teaspoon Salt

Splash of Vanilla extract

1 Oz Chocolate Chips 

Step 1:  In a large coffee mug, melt the butter in the microwave.  

Step 2:  Once melted, add the milk and vanilla and stir with a fork until well combined.

Step 3:  Add the egg into the mug and stir until well combined.

Step 4:  Add the remaining ingredients (Stevia, coconut flour, cocoa powder, baking powder and salt) - mix until well combined.  Add in the chocolate chips and give a good stir.

Step 5:  Microwave for roughly 2 minutes.  If you pull it out and it's under-cooked in the center, cook for 30 more seconds.

Let cool a bit before eating.  This gives a good dark flavor - depending on your tastes, you might want to up the sweetener if you prefer a sweeter chocolate flavor.

No Bake Peanut Butter Treats

This recipe is so simple, yummy and versatile.  It uses very few ingredients, requires no oven - but you can use a stove top or microwave.  If you love peanut butter or peanut butter candies - this recipe is for you!  Typically, I scoop this into balls and dip in chocolate like I would a truffle.  However, with Valentine's Day here - I thought I would use a heart shaped mold instead.  I also took some of the "dough" and rolled it out and then cut out hearts with cookie cutter and topped them with melted chocolate.  How you execute this is up to you!

No Bake Peanut Butter Treats

1/2 Cup Peanut Butter

1 Cup Powdered Sugar

3 Tablespoons Butter
1/2 Cup Chopped Peanuts (omit if using chunky peanut butter)

1 Cup Semi-Sweet Chocolate Chips

Step 1:  In a microwavable bowl, add the butter and peanut butter.  Place in microwave for 30 seconds and stir.  If not completely melted, go in 30 second intervals - always stirring in between each to combine.  You do not need this to be a liquid - but just well combined.

Step 2:  Add crushed peanuts if using creamy peanut butter.  Also add powder sugar and stir all of it until well combined.

Step 3:  Execution is up to you!  

Option 1:  Peanut Butter Balls.  Using a tablespoon or a small scoop, portion out the dough and roll into balls and place onto a wax paper lined cookie sheet.  Dip each ball into melted chocolate and place back onto a cookie sheet lined with wax paper to let the chocolate set up.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 2:  Peanut Butter Cut-Outs.  Gather the dough into a ball and place onto wax paper.  Roll out to a 1/2 thick.  Cut into desired shapes with cookie cutter.  Place cut shapes onto a wax paper lined cookie sheet.  Drizzle or top with melted chocolate.  To expedite, you can place the tray into the fridge to harden the chocolate.  Once harden, you can place into a container to store.

Option 3:  Molded Chocolates.  Melt the chocolate.  Pour chocolate into mold cavities to cover the bottom.  Using a small food brush, cover the sides of the mold with chocolate.  Place mold in freezer for 10 minutes.  Then, pinch off some pb dough and fill each cavity with the dough, do not fill completely!  Leave a little space for the chocolate.  Once filled with pb dough, top with more chocolate - sealing each cavity.  Place back into freezer for 10 minutes to harden.  Remove from molds and store in container in a cool, dry place.  

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Low Carb.  It's a thing.  Coconut flour - also a thing.  Kahlua - always my thing!  This recipe yields a tasty coco-nutty, chocolaty muffin with a hint of coffee flavor from the Kahlua.  I love the added crunch from walnuts too. 

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Yield: 12 Muffins

Ingredients:

3/4 Cup Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

6 Eggs

1/2 Cup of Butter

1/3 Cup Honey

1/4 Cup Kahlua

1 Teaspoon Vanilla Extract

1/2 Cup Chocolate Chips

1/2 Cup Walnuts

Instructions:

Step 1:  Preheat oven to 350 degrees.  Prepare your muffin tin.

Step 2:  In a small bowl, mix together the coconut flour, baking soda and salt;  set aside. 

Step 3:  In a medium microwave-safe bowl, melt the butter.  Once melted, add in the honey, Kahlua and vanilla.  Mix thoroughly.  Then, add in three eggs and beat until combined.  Add in the other three eggs and and beat until all is well combined.  

Step 4:  Add dry ingredients to the butter/egg batter and mix well.  It will begin to thicken immediately - and that is normal.

Step 5:  Divide the batter among the muffin tin.  I like to use an ice cream scoop to disperse the batter.  Bake for 25 minutes.  

Let muffins cool before serving.  Store in airtight container in refrigerator.

Hot Fudge Sauce

Sometimes, you just really want hot fudge sauce....or specifically a Peanut Buster Parfait . . .which is basically all about the hot fudge sauce.  Just sayin'.  And truth be told, you are too lazy to go drive to DQ to get a PBP.   And hot fudge is kind of spendy at the store.  So instead, just make up a batch of this easy and decadent hot fudge sauce.  Pour it over ice cream while the sauce is still warm....mmmmm.  Or, eat is straight from the pan - I'm not here to judge.  Just sayin'.  

Please note that this recipe does use a little instant coffee.  It is not enough to make it coffee or mocha flavored.  Rather, it just adds a little bit of dimension to the flavor.  If you've ever worked in a restaurant that serves hot fudge, you likely may already know that it is very commonplace to thin out the fudge sauce with coffee when it gets too thick.  So, don't be afraid!  You will love it!

Hot Fudge Sauce

Yield:  1 Pint

Ingredients:

1/2 Cup Salted Butter

1/2 Cup Cocoa Powder

1 Can Sweetened Condensed Milk

1/4 Cup Half and Half (or whatever kind of milk you have on hand)

1 Teaspoon Instant Coffee (optional)

Step 1:  In a saucepan, melt the butter over low heat.  Once melted, add the Half and Half, cocoa powder and instant coffee.  Stir until the instant coffee and cocoa powder is dissolved.  Remove from heat.

Step 2:  Add the sweetened condensed milk to the pan and stir until combined.  If it seems too thin - place back over low heat and stir until desired consistency.  Too thick?  Add a little more Half and Half if necessary.  Serve warm.  Store any leftover in the fridge.  This will keep up to a month if stored in the fridge.

Banana Bread Chocolate Chip Mug Cake

Mmmmmmm....warm banana bread with chocolate chips.  Always a favorite.  But sometimes you just don't have an hour or two to commit to baking a full loaf of banana bread!  In this mug cake - you'll find all same flavors . . .just pared down to a few ingredients.  Look at that lovely color on mine!  That comes from a farm fresh egg :)  Regardless of if your eggs are store bought or from a local farmer . . .this mug cake will make your tummy smile and leave you feeling satisfied (without the hour long wait!).

Banana Bread Chocolate Chip Mug Cake

Serves 1 (Generously!!!)

Ingredients:

1 Medium Ripe Banana, Mashed

1 Tablespoon Applesauce

1 Egg

1 Tablespoon Honey

1 Tablespoon Milk

1/4 Teaspoon Baking Powder

3 Tablespoons Flour

1 Tablespoon Chocolate Chips

Step 1:  In a large mug, combine the mashed banana, applesauce, egg, milk and honey.  Stir well with a fork to combine.

Step 2:  To the mug, add the flour, baking powder and chocolate chips.  Stir with the fork until well combined.

Step 3:  Place in microwave and cook for 1 minute.  If the center is firm (not jiggly) - it is done.  If it still appears jiggly - cook another 30 seconds.  Repeat in 30 second intervals until the center is no longer jiggly.  Mine took 2 minutes.

Step 4:  Let cool for 5 minutes.  Enjoy!

Peanut Butter, Chocolate Chip Mug Cake

I have this new addiction.  Same old flavors . . .new creation:  Peanut Butter, Chocolate Chip Mug Cake.  Cooks in 1 minute via the microwave and is only 4 ingredients.  Yes, it's true.  1 minute, 4 ingredients.  You can thank me later.

Peanut Butter, Chocolate Chip Mug Cake

Serves 1

Ingredients:

1 Egg

1/2 Teaspoon Vanilla 

1/4 Cup Peanut Butter (or 4 Tablespoons)

1-2 Tablespoons of Semi Sweet Chocolate Chips

In a microwave safe mug, add the egg, vanilla and peanut butter.  Stir until well combined.  I use a fork, it tends to break up and mix the ingredients very well.  Once well combined, stir in the chocolate chips.  Microwave for 1 minute.  Cool a few minutes before eating - just so you don't burn your tongue.  Enjoy!

Please Note:  In the above photo, I used a very large, over-sized coffee mug.  If this were made in a regular-sized coffee mug, it would puff up while cooking up to the rim!

German Chocolate Truffles

Here is another sweet treat for the coconut lovers!  These German Chocolate Lovers combine caramel, coconut, chocolate and pecans.   I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery.  This is a little more chocolatey than that - but it is oh so good and easy to make!  

German Chocolate Truffles

Yield: Approximately 50 truffles using a 1-inch scoop

Ingredients:

1/2 Cup Finely Chopped Pecans

1/2 Cup Unsweetened Coconut

1/2 Cup Unsweetened Coconut Toasted

1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)

14 oz Semi Sweet Chocolate Chips

1.5 LB Chocolate Candy Coating or Chocolate Candy Melts

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut.  Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the chocolate candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the melted chocolate coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Top with a pinch of toasted coconut.  Repeat until are truffle centers are coated.

Frozen Mocha

A long, long time ago Dairy Queen had something on their menu called Frozen Hot Chocolate.  It was my favorite . . . .it was a cross between a slushie and milk shake and it was chocolaty.  It wasn’t as heavy as a milkshake, but it was plenty dairy-liscious (unlike slushies).   After a few years, it disappeared off of their menu but it has never disappeared from my memory.   Over the years, I've managed to replicate it.  It's cool, it's frosty, very rich and chocolaty.  It's the perfect treat for a hot July Friday morning ;)  And when I thought about it, you know what makes it even better?  Instant Espresso.  Oh yes.  Yes, indeed.  This just went from frozen hot chocolate to Frozen Mocha!  You can thank me later.

Frozen Mocha

2 Servings

Ingredients:

1 cup Milk (I used skim)

½ cup Half and Half

½ cup Unsweetened Cocoa Powder

½ cup packed Brown Sugar

¾ tsp Vanilla Extract

3 Tablespoons Instant Espresso

Pinch of Salt

2 cups Ice Cubes

Blend the milk, cream, cocoa, sugar, vanilla, and salt in a blender until well combined and the sugar is dissolved.  Add the ice and blend until slushy.  Transfer to glasses and serve immediately.  

Chocolate Banana Muffins

My household has been trying to be a bit more healthy lately.  I can't decide how I feel about that (in general) - but I can tell you that I physically feel better.  Which is a good thing!  As a result though, I have created an 80-calorie, low fat chocolate banana muffin.  That's right - 80 calories!!!  AND THEY TASTE AWESOME.  Nothing weird in them either - straight up normal stuff, I promise!!  Give these a whirl - your family and kids will love them.  They might even think they are eating a cupcake for breakfast . . .just sayin'.  

Chocolate Banana Muffins

Yield:  15

Ingredients:

1/2 Cup Unsweetened Apple Sauce

2 Cups Ripe, Mashed Bananas (2 - 3 medium bananas)

6 Tablespoons Unsweetened Cocoa Powder

1 and 1/3 Cup Sugar

1 and 1/2 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon
2 Eggs

1 Teaspoon Vanilla

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Meanwhile, prepare your muffin tin(s) with paper liners.
Step 2:  In a large bowl, combine all ingredients.  Mix well.
Step 3:  Measure the batter into the muffin pan(s).  I use a standard scoop that holds 1/4 cup batter and disperse.  So easy that way!
Step 4:  Place the filled muffin pan(s) in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Store in Fridge for Freshness.

Black & Tan: PB and Chocolate Cookies

You've heard of the Black and White Cookie.  And then there is the drink called Black and Tan.  Well, meet the new Black and Tan:  Peanut Butter and Chocolate Cookie.  Such a simple recipe with a classic flavor profile.  These cookies are very tender and soft.  Enjoy with a tall glass of milk!

Black and Tan:   PB and Chocolate Cookies

Yield:  Approx 3 Dozen Cookies

Ingredients:

1/4 Cup Shortening

1/4 Cup Butter

1/2 Cup Peanut Butter

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1 Egg

1 and 1/4 Cup Flour

1/2 Teaspoon Baking Powder

3/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 12-oz Bag of Semi-Sweet Chocolate Chips

Step 1:  Preheat oven to 350 degree Fahrenheit.

Step 2:  In a large mixing bowl, cream together the brown sugar, white sugar, shortening, butter and peanut butter.

Step 3:  In a seperate bowl, blend together the flour, baking powder, baking soda salt

Step 4:  Add the egg to the creamed mixture and stir until well blended.  

Step 5:  Incorporate the flour mixture into the creamed mixture to make your cookie dough.  Stir until well combined.

Step 6:  Cover the dough with plastic wrap and place in fridge for 2 hours or overnight.  It must be well chilled before baking!

Once the dough is chilled . . .

Step 7:  Preheat oven to 350 degree Fahrenheit and prepare your baking sheets by greasing them.

Step 8:  Portion out the cookie dough into 1 tablespoon lumps.  I use a small cookie scoop which yields uniformed sized cookies.   With a fork, lightly press down on the top of cookies.  Do this again except press them in the opposite direction so that you get a nice criss-cross pattern on the cookie.  Be sure not to flatten them too much.  This should be done with a light hand, just enough pressure to indent.

Step 9:  Bake 1 sheet of cookies at a time.  Bake for 7 minutes.  Remove from oven, let sit for 2 or 3 minutes to slightly cool, then remove them with a spatula to a cooling rack.  Be sure to let them cool on the pan first - otherwise these will tear apart if you remove them right away.

Repeat Steps 8 and 9 until all cookies are baked.  Once cooled . . . .

Step 10:  In microwave bowl, place the chocolate chips.  Microwave on low for 30 second intervals, stirring in between interval, until smooth and melted.

Step 11:  Gently 'frost' half of each cookie with the chocolate.  Return to cooling rack to let the chocolate set up.  Once chocolate is set, store the cookies in an air-tight container with sheets of wax paper in-between each layer to prevent sticking.

Chocolate Truffles

This is the one that started it all . . .I don't know where it originated, but I have been using this basic recipe for almost 20 years.  Wow.  

This recipe produces a very rich, decadent, velvet-like truffle center.  You will be sure to enjoy!

Chocolate Truffles

Yield:  approx. 30 (1-inch) truffles

Ingredients:

3/4 Cup Butter

1 Tablespoon Vanilla

3/4 Cup Cocoa 

1 (14oz) Can of Sweetened Condensed Milk

1 LB Vanilla Candy Coating 

Sprinkles or Colored Candy Coating (optional)

Part 1:  In a heavy saucepan over low heat, melt the butter.  Add the cocoa and stir until smooth.  Add the sweetened condensed milk and vanilla.  Stir until thick and glossy.  This usually takes about 5 minutes for me.  Remove from the heat and pour into a bowl.  Cover and let chill in the fridge for a 3-4 hours so that it can set-up.  I often leave this overnight.

Part 2:  Prepare a cookie tray by lining it with wax paper.  Once thoroughly chilled, form the dough into balls.  You can do this by using a very small cookie scoop (which is what I use) or you can just spoon a portion out and roll in your hands.  Be sure to work swiftly and quickly so that you do not let your body heat from your hands melt the dough.  Once shaped, place on the tray.  Repeat until all dough is formed.  Place tray in the fridge until ready to dip or coat.

Part 3:  To coat or dip, in a double boiler, melt 1 pound of vanilla candy coating.  Let cool slightly.  You want it to be fluid, but not too hot to the touch.  To dip, remove the dough balls from the fridge and one by one, using a fork, dip a ball into the vanilla candy coating, remove with a fork, shake the excess off and then place on a wax paper lined tray to let dry/harden.  To decorate, top with sprinkles or a zig-zag of a contrasting color in vanilla candy coating.  Repeat the dipping process until all truffles are coated.  Place in fridge to harden.  

To store, place in an airtight container and keep in the fridge.  They will last up to 8 weeks.

Tip:  You can flavor these easily by omitting the vanilla extract and adding your favorite flavor.  

Grandma's Chocolate Chip Cookies

Made these recently as I was craving chocolate chip cookies.   Every time we went to Grandma and Grandpa's house, you could count on there being chocolate chip cookies to be eaten.  

Chocolate Chip Cookies

Yield:  6-7 dozen cookies

1 Cup Shortening

2/3 Cup Cup White Granulated Sugar

1 Cup Brown Sugar, Firmly Packed

2 Eggs

1 Teaspoon Vanilla

1 Teaspoon Salt

1 Teaspoon Baking Soda

2 and 1/3 Cup Flour

1 Cup Chocolate Chips

1 Cup Chopped Nuts (optional)

Step 1:  Cream together the sugars, shortening, eggs and vanilla thoroughly.

Step 2:  Spoon flour into dry measuring cup.  Level off and pour measured flour onto waxed paper.  

Step 3:  To the flour, add the baking soda and salt.  Stir thoroughly.

Step 4:  Add the dry ingredients mixture to the creamed mixture and mix well.

Step 5:  Stir in chocolate chips and nuts.

Step 6:  Drop by teaspoon fulls onto greased baking sheet.

Step 7:  Bake at 350 for 15 minutes.

Please note, adjust the bake time as necessary for your oven.  15 minutes was a little long for me.  I ended up baking them for about 10 minutes per sheet.

Peanut Butter Mousse Brownies

This one.  Yes.  This one.  This is the one that whispers to you late at night while everyone else is sleeping.  Did you hear that?  That soft, dark velvety voice . . ."Pssssst.  I'm in the fridge waiting.....  no one will mind if you have just one little nibble."  And then BAM!  A whole piece is gone.  True Story.

Who doesn't love another great brownie recipe?  Peanut butter and chocolate unite in this decadent treat!  Don't be shy . . .it is super simps and very impressive.  Don't let the voices get to you.

Peanut Butter Mousse Brownies

Ingredients:

1 Box Brownie Mix + Ingredients to Make It

1/2 Cup Peanut Butter

1 pkg Vanilla Pudding

1 and 1/4 Cup Milk

4 oz Cool Whip

Prepare brownies as directed on the box.  I made mine in an 8x8 pan, which resulted in a thick and decadent brownie.  Let Cool.

While brownies are cooling, prepare the mousse!  In a mixing bowl, add the pudding powder and the milk. I used the whip attachment on my mixer and whipped it on medium for 1 minute.  Add the peanut butter to the bowl and continue to whip for 3-4 minutes, until the peanut butter is fully incorporated.   Now, fold in the Cool Whip (by hand with a spatula or spoon) until just combined.  Gently spread the mixture over the cooled brownies.  To store, cover them and keep them in the fridge.

Loaded Chocolate Zucchini Bars

In the spirit of summer and for the love of zucchini, I fell prey to a recipe I found on Pinterest for a low-fat brownie that uses zucchini, banana and applesauce.  No egg, no oil.  Original recipe can be found here.

Well, I had all the ingredients laying around, so I thought "what the heck" and gave them a try.  They are delicious, but not a substitute for a real brownie (unless you are seeking dietary substitutes of sorts).  The texture is very fudgy - which is awesome.  My recommendations:  

• Let cool completely and/or let sit a day before eating.   The first one I ate, I thought was just okay.  The second one I ate (after they had sat a day) was border line phenomenal.  
• Alter them however you would like.  I added unsweetened coconut and grated milk chocolate to mine.

I think the reason I loved this recipe though, is mostly because I was able to sneak in some veggies and use some of my favorite kitchen tools (I cannot lie:  I love my KitchenAid shredder attachment;  I used it to shred the zucchini as well as shred the frozen banana that I used).   Furthermore, these would be really great for a breakfast on the go.

Loaded Chocolate Zucchini Bars 

Ingredients:

1/4 Cup Applesauce

1 Small or Medium Banana, mashed

3/4 Cup Sugar

1 tsp. Vanilla

3/4 tsp. Baking Soda

1/4 Cup Cocoa 

1/4 tsp. Salt

1 Cup Zucchini, shredded

1 Cup Flour

2 oz Mini Chocolate Chips

1/3 Cup Coconut, shredded and unsweetened

Step 1:  Preheat oven to 350 F.  Grease a 9x9 baking dish.  

Step 2:  In medium sized bowl, mix together the applesauce, banana, sugar, vanilla and zucchini.  Next, stir in the baking soda, salt, cocoa and flour.  Once all is incorporate well, stir in the coconut and chocolate chips.

Step 3:  Pour the batter into the greased pan.  Bake at for 25-35 minutes.  When it begins to pull away from the edges and the middle is set, it is done baking.  As well, you can do the toothpick test (insert clean toothpick into the middle and if it comes out clean, they are done).

Cool completely before eating.  Serves 9.

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Need something super-simps for Cinco de Mayo?  Tryout these cupcakes.  I adapted the recipe from the book "Cupcakes! from the Cake Mix Doctor".   I frosted mine as flowering cacti, but don't let that scare you away from making these cupcakes!  They are so delicious . .. lightly flavored with cinnamon and very airy.  No need to frost them all fancy-like if you don't want to :)

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Yied 22-24 Cupcakes

Cupcake Ingredients:

1 package (18.25 ounces) Chocolate Cake Mix

1 Cup Buttermilk

1/2 Cup Vegetable Oil

3 Large Eggs

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Basic Buttercream Frosting 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Prepare you cupcake pans with liners and set aside.

Step 2:  In a large bowl, add the cake mix, buttermilk, oil, eggs, vanilla and cinnamon.  Blend with an electric mixer on low for 3 seconds, until slightly moistened.  Stop the mixer, scrape the sides down and then mix again with the mixer for 2 minutes at medium speed.  

Step 3:  Distribute the batter among the cupcake liners and bake for 16-20 minutes or until they spring back when lightly pressed with your finger.  Remove from oven and let cook completely before frosting.

Basic Buttercream Frosting Ingredients:

8 Tablespoons Butter (1 Stick) at room temperature

3 Cups Powdered Sugar

3 - 4 Tablespoons Milk

1 Teaspoon Vanilla

Step 1:  In a large mixing bowl, add the beat at low speed until fluffy (roughly 1 minute).  

Step 2:  Scrape down the sides of the bowl and add the powdered sugar, vanilla and 3 tablespoons of the milk. 

Step 3:  Blend with the mixer on low speed until the sugar is incorporated.  Increase to medium speed and beat until light and fluffy.

Yield:  Frosting for 24 cupcakes.  However, if you plan pipe or decorate your cupcakes (such as I did) - you may want to double the frosting recipe.

Crazy Cake

Have you ever heard of crazy cake?  And what really makes it crazy versus a regular cake?   Well, let me first tell you that it's crazy because it doesn't use any eggs.  Wha--wha--what?  You read it right - no eggs in this recipe!!  As well, it's a one bowl recipe and you can even stir it with a fork.  I call that not-crazy . . or simply AWESOME!

And what's the perfect occassion for a crazy cake??  How about the craziest holiday of them all . . .St. Patrick's Day!  To give this cake a little holiday flair - I added some chopped Andes Mints.  I'm not entirely sure why we associate Irish with mint . .is it simply the green color?  Honestly, I'm not Irish nor have I ever been to Ireland.  Sounds like some crazy American theory (in my honest opinion)!

Crazy Cake

Ingredients:

1 Cup Sugar

3 Tablespoons Cocoa

1 and 1/2 Cups Flour

1/2 Teaspoon Salt

1 Teaspoon Soda

1/4 Cup + 2 Tablespoons Vegetable Oil

1 Tablespoon Vinegar

1 Teaspoon Vanilla

1 Cup Cold Water

Optional:

1 Cup Andes Mints, Roughly Chopped 

Step 1:  Prepare an 8x8 baking pan and set aside.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  Add all dry ingredients to a mixing bowl.  Stir together until well blended.

Step 3:  Add the wet ingredients to the dry ingredients and mix well.  Pour batter into prepared pan.  If adding the Andes Mints, sprinkle them on top of the batter (they will sink while baking).

Step 4:  Pour cake batter into the prepared pan and bake for 35-40 minutes.

Serving Idea:  Top with a scoop of vanilla ice cream and drizzle with chocolate syrup and creme de menthe and a dollop of whipped cream.  

King's Favorite Bars

Growing up, these were known as "Lucy's Favorite Bars".  Whenever it was my turn to pick out what kind of bar my mom was going to bake for us that week . . .darn tootin' I always picked these.  They are moist, chewy, chocolaty and have three different layers.  Oh, and did I mention how EASY they are to make??  You will not be disappointed in these delicious babies.  Bust.Out.The.Fat.Pants.!

King's Favorite Bars

Ingredients:

For the Crust:
1/2 Cup Brown Sugar
1/2 Cup Butter
1 Cup Flour

For the Filling:
1 Cup Brown Sugar
1 and 1/2 Teaspoon Vanilla
2 Tablespoons Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Eggs, slightly beaten
1 Package Chocolate Chips (11-12 oz)

1 Cup Chopped Nuts (optional)

Step 1:  For the crust, add all ingredients to bowl and mix together well with a fork.  Pat dough into an ungreased 9x13 baking pan.  Bake at 350 degrees Fahrenheit for 10 minutes.

Step 2:  For the filling, combine the brown sugar, vanilla and dry ingredients in a bowl and mix well.  Add eggs and mix well.

Step 3:  Pour above mixture over the crust;  sprinkle with chocolate chips and nuts.  Bake for 20 minutes at 350 degrees Fahrenheit.  Let cool before cutting.

Peanut-Nut Toffee Bars

These tasty treats are a family favorite.  And by family favorite, I mean that when ever my dads family would have a get-together, it was my mom's duty to bring the Peanut-Nut Toffee Bars.  What makes these so special?  Well, they are a little bit like a home made granola bar . . .but a thousand times better.  They are sweet, chewy and a little nutty and they have a wonderful toffee flavor, not a sugary-flavor like granola bars.  And they were everybody's favorite and I am not joking about this.  She knew they were everyone's favorite too and when she baked them - she even had a little smile and twinkle in the eye.   After Mom passed on, the family thought that I could automatically take over the recipe.  Or so they assumed.  Of course, I couldn't find it anywhere.  I searched for years.  Seriously:  years.  And then one day, while flipping through a cookbook I had looked through a million times before . . .two pages were stuck together.  And there was the recipe.  Not that I've brought it to any family function, but at least know where it is.  And now, without much further ado . . . 

Peanut-Nut Toffee Bars

4 Cups Oatmeal

1/4 Cup Melted Butter

1/4 Cup Melted Shortening

1/2 Cup Light Corn Syrup

1 Cup Brown Sugar

3 Teaspoons Vanilla

2/3 Cup Peanut Butter

2 Cups Chocolate Chips

2/3 Cup Chopped Walnuts (optional)

Step 1:  Preaheat oven to 350 degrees F.  Prepare large cookie sheet by lining with parchment paper (I highly recommend doing this - it is very important.  The bars will likely stick otherwise).

Step 2:  Combine oatmeal, butter, shortening, syrup, brown sugar and vanilla as if for pie crust.  Pat onto cookie sheet;  bake for 10 minutes.  

Step 3:  Melt peanut butter and chocolate chips in double boiler;  add nuts.  Spread onto bars;  cut while warm.

Malt Chocolate Cake

I love to bake.  It's no secret.  And a while back my mother-in-law gave me an old calendar that had some recipes in it from the local creamery.  First it sat on the counter.  Then it made it's way to the cupboard . . .and there it sat for about a year and a half.  Until the other day that is.  I was in the cupboard to grab something and shebam, it fell out of the cupboard.  And seeing as I was in one of those cleaning moods . . .it was time to go through it and file it away appropriately.  

And this cake, OMG, it is da bomb!  Evilly delicious. And super simps.  

Malt Chocolate Cake 

(Hastings Creamery Calendar)

Ingredients:

For the Cake:
2 Cups Flour
1 and 1/2 Cups Sugar
1/4 Cup Malt Powder
6 Tablespoons Unsweetened Cocoa
1 Teaspoon Salt
1 Tablespoon Baking Soda
1 Egg, Beaten
2/3 Cup Oil
1 Cup Buttermilk
1 Cup Hot Coffee

For the Frosting:
14 Tablespoons Butter, softened
3 Cups Powdered Sugar
2 Teaspoons Unsweetened Cocoa
1/2 Cup Malt Powder
4 Teaspoons Milk

For the Cake . . . .
Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9x13 cake pan.  Set aside.

Step 2:  Combine the flour, sugar, malt, salt, baking soda and cocoa in a large bowl.

Step 3:  Stir in the beaten egg, oils and buttermilk and mix until combined.

Step 4:  Slowly stir in the hot coffee.  Mix until the ingredients are well combined, scraping the sides and bottom of the bowl as necessary.  This will be a very thin batter.

Step 5:  Pour the batter into the cake pan.  Bake the cake for 30-35 minutes, until the top springs back when touched and a cake tester comes out clean.  Cool completely before frosting it.

For the Frosting. . . .
Step 1:  Beat the softened butter in a medium bowl.  Gradually add in the powdered sugar, cocoa, malt powder and milk.  Mix until well combined.

Brownie "Dump" Bars

There are a few recipes that always seemed to be repeated every few weeks at my Mom's house when I was kid.  Scotcharoo's (sans the frosting), White Cake w/ Almond Frosting, and Brownie "Dump" Bars.  And it's the Brownies that keep reappearing at my own household.

Please Note:  this picture was taken late at night . .. and it seems that the brownies tend to disappear in the blink of an eye.  I'm lucky I was able to capture a photo before they were all gone!

The recipe comes from a community cookbook called "Recipes in Rhythm" - it was a cookbook published for a marching band fundraiser.   And when you open the book, it falls right to the page with this recipe on it.  How convenient for me :) It's a basic, reliable and no-frills brownie - made in one bowl. Everyone needs a recipe like this in their arsenal for when your craving something simple and sweet.  Or to feed all the neighborhood kids because your house is party-central.

Brownie "Dump" Bars

Ingredients:

2 Cups Sugar

1 Teaspoon Salt

1 and 3/4 Cup Flour

1 and 1/4 Cup Vegetable Oil

5 Eggs

1 Teaspoon Vanilla

3/4 Cup Cocoa Powder

1 Cup Chocolate Chips (optional)

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 pan.  "Dump" all ingredients (except chocolate chips) into a large bowl.  Mix with spoon until all ingredients are moistened and combined.  Spread into greased pan.  If using, sprinkle with chocolate chips on top.  Bake for 30 minutes or until toothpick inserted comes out clean.  

Please note, I did not use chocolate chips this time.  I was fresh out (as in I-ate-them-last-night).