Peanut Butter ChocolatePudding Cake-Improv Challenge

I have been MIA from the Improv Challenge for a while, but when I saw that the ingredients for October’s challenge were chocolate and peanut butter, I knew I wanted to participate.   These are two of my favorite foods.

For Improv Challenge, you are assigned two ingredients each month, you make a recipe that contains those ingredients that is new to your blog, and post about it on the third Thursday.  Recently Lesa from Edesia's Notebook assumed hosting of the challenge from Kristin at Frugal Antics of a Harried Homemaker.  I have subscribed to Lesa's blog for some time.  She has great recipes there.

One of my "go to" desserts is pudding cake, the dessert that bakes up with a cake on the top and a sauce on the bottom.  I have several different recipes for these, but have never had a recipe that combined chocolate with peanut butter.  Since I had a recipe for a chocolate pudding cake and one for a peanut butter pudding cake, it seemed reasonable that I could take part of each recipe and make a chocolate peanut butter pudding cake.  Because of the way pudding cakes are made it seemed best to make a peanut butter cake with the sauce being the chocolate.

The chocolate mixture left a little residue on the cake top which gave it a sort of mottled appearance which I liked.  This can be served slightly warm, at room temperature or chilled.  We liked it just slightly warm with the sauce spooned over the top with a scoop of vanilla ice cream.

Peanut Butter Chocolate Pudding Cake
1 c. all-purpose flour
2/3 c. brown sugar
2 t. baking powder
1/2 t. salt
1/2 c. milk
1/3 c. chunky peanut butter
2 T. vegetable oil
1 t. vanilla
3/4 c. brown sugar
1/4 c. unsweetened cocoa
1 1/2 c. hot water

Combine flour, 2/3 c . brown sugar, baking powder and salt in a medium mixing bowl.  Stir to mix well.  Add milk, peanut butter, oil and vanilla and beat with a wire whisk until well blended.  Turn batter into a well-greased 8x8-inch baking dish.  In a separate bowl combine 3/4 c brown sugar, cocoa.  Mix well.  Add hot water and  stir until sugar and cocoa are dissolved.  Carefully pour over batter in pan.  Bake at 350 degrees for 30 minutes or until a toothpick inserted in cake part comes out clean.  Serve warm, at room temperature or chilled.  Top with whipped cream or ice cream, if desired. Store tightly covered in the refrigerator.  Makes 6 to 8 servings.

If you think that Improv Challenge sounds like fun, you can find all the information about joining in on the Improv Challenge page.  You will find the list of ingredients through 2015 there, and you are not obligated to participate every month.

An InLinkz Link-up

Chocolate Cherry Cola Poke Cake-Dessert Challenge

Coca-Cola and Cherries are the ingredients for February's Dessert Challenge.  For Dessert Challenge, Sheryl from Lady Behind the Curtain, selects two ingredients to include in our recipe that month.  You can see the ingredients for the rest of the year and learn more about the challenge on Sheryl’s information page.

I don’t drink pop or soda or whatever it is called in your neck of the woods, and hubby’s cola of choice is Pepsi.  When I think about cola, however, I always think about cherry cola so I bought me a bottle of that.  The thought that kept creeping into my mind when I thought about what to make was cake.  I had seen recipes that used cake mix and cola, but I wanted to make my cake from scratch.
After much searching, I found a recipe for a chocolate cake using Coca-Cola in the files on my computer.  Unfortunately, I do know where the recipe originally came from.  I used this to make the base cake for my dessert

I wanted to make a poke cake with a cola sauce poured over the cake and maraschino cherries in the cake.  I thought, if I put chopped cherries in the cake batter that the cherries might get in the way when poking the holes.  After thinking about it for awhile, I decided that I would put pieces of cherries in the holes that I poked in the cake.  I thought that would solve the problem of getting cherries into the cake.  I poured the cola sauce over the cake, let it cool and then poked the cherry quarters into the holes.

I frosted the cake with a simple, cherry-flavored buttercream frosting.  One note of caution, be sure that the powdered sugar is measured after it has been sifted.  If not, there will be too much sugar.

Chocolate Cherry Cola Poke Cake
1 c. Cherry Coca Cola
1/2 c. vegetable oil
1/2 c. butter (or 1 stick)
3 T. cocoa
2 c. sugar
2 c. flour
1/2 t. salt
1 t. baking soda
1/2 c. buttermilk
1 t. vanilla
2 eggs
2 c. Cherry Coca Cola
1/4 c. powdered sugar
3 T. cornstarch
1/4 c. water
1 t. cherry extracts (optional)
about 18 maraschino cherries (from a 16 oz jar)
3 c. sifted powdered sugar
1/2 c. very soft butter
2-3 T. maraschino cherry juice

In a saucepan, bring Coca-Cola, vegetable oil, butter, and cocoa to a boil.  In a bowl mix together sugar, flour, salt and baking soda.  Mix to blend.  Pour the boiling liquid into the sugar/flour mixture and beat well.  Stir in buttermilk and vanilla to cool mixture slightly.  Break eggs on top of the batter and beat with a fork, then mix into the batter until well blended.  Pour into foil-lined 9x13-inch baking pan.  Bake at 350 degrees for 25-30 minutes.  While cake is baking bring the 2 c. cherry cola and the 1/4 c. powdered sugar to a boil in a saucepan.  Dissolve the cornstarch in 1/4 c. water.  Add to boiling cola and cook, stirring, until thickened.  Set aside to cool.  Remove cake from oven and let cool 10 to 15 minutes.  With the handle of a wooden spoon, poke holes about 1-inch apart all over the cake.  (I made 48 holes)  Pour cola sauce over the top of the cake and spread out making sure that it gets in all the holes.  Let cake cook completely.  Cut maraschino cherries into fourths and poke them into the holes in the cake.  In a medium mixing bowl combine powdered sugar and butter until very well blended.  Add cherry juice and beat until smooth.  If frosting is not correct spreading consistency, either add a bit more powdered sugar or cherry juice as necessary.  Spread frosting evenly over the top of the cake.  Chop remaining cherries and scatter over the top of the cake.  Place in refrigerator and chill 2 or 3 hours.  Cut into 12 to 15 servings.  Store, covered, in refrigerator.

Chocolate Cherry Surprise Cookies-Christmas Cookie Recipe Swap

Again this year I am participating in the Christmas Cookie Recipe Swap hosted by the three great bloggers listed above.  In this swap you are matched with another person, then you exchange a cookie recipe, make cookies from the recipe and blog about it on a certain day.  Well, today is that day.

I was matched with Leena from Pink Cherub Moon.  I was very excited when I received her recipe.  Ever since I was a child, my favorite Christmas-time candy has been chocolate covered cherries.  I would wait patiently until the candy became available; and after I got them, I would ration them by eating only one a day so that they would last longer.  Well, Leena's recipe was for chocolate covered cherries in cookie form.  I could not wait to try them.

The cookies were very easy to make, although a bit more work than most cookies.  I did get only 39 cookies when I made them and not the 42-48 that the recipe said.  I may have rolled the balls a bit bigger than I needed to.

I would recommend not adding any additional cherry liquid to the frosting.  When I used the 4 t. of cherry liquid as listed in the recipe, the frosting was a bit harder to spread but the cookies came out like this.

When I added 2 additional t. cherry liquid the cookies came out like this.

I make homemade sweetened condensed milk and freeze it in 1/2 c. amounts to use in recipes such as this.  That way I do not need to try to figure out what I am going to do with the rest of a can of milk.  Instead of heating the chocolate pieces and milk together on the stove top, I put them in a 2-cup glass measuring cup and heated it in the microwave.  I heated the ingredients for 1 minute at 70 percent power, stirring it very well.  I then heated it in 10-second intervals, stirring each time.

Hubby loved these and said he would like the cookies even without the cherries in them.  I plan to include these in my Christmas cookie trays.  Thanks, Leena, for a great recipe.

I am reprinting the recipe as I received it from Leena.

 Chocolate Cherry Surprise Cookies
Makes 42-48 cookies.  Oven 350 degrees

Ingredients

1 (10 ounce) jar Maraschino Cherries
1/2 Cup butter or margarine
1 Cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoon vanilla
1/2 Cup unsweetened cocoa powder
1 1/2 Cups all-purpose flour
1 (6 ounce) package semisweet chocolate pieces
1/2 Cup sweetened condensed milk or low-fat sweetened condensed milk

Directions

Drain cherries, reserving juice.  Halve any large cherries.  In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add the sugar, baking soda, baking powder and 1/4 teaspoon salt.  Beat until combined, scraping sides of the bowl.  Beat in egg and vanilla until combined.  Beat in cocoa powder and as much of the flour as you can.  Stir in remaining flour using a wooden spoon.  Shape dough into 1-inch balls.  Place balls about 2 inches apart on an ungreased cookie sheet.  Press your thumb into the center of each ball.  Place a cherry in each center. For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk.  Cook and stir over low heat until chocolate is melted.  Stir in 4 teaspoons of reserved cherry juice.  Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned down with more juice if needed).  Bake in a 350-degree oven for 10 minutes or until edges are firm.  Cool 1 minute on cookie sheet before transferring to wire cooling racks and let cool.  Note:  do not use imitation chocolate pieces.

Chocolate and Vanilla Waffle Cookies-Improv Challenge

I am back with my post for the other challenge I participate in.  The ingredients Kristen, from Frugal Antics of a Harried Homemaker, chose for this month's Improv Challenge were chocolate and vanilla.

There is chocolate and vanilla in many recipes, but I decided that I would play the combination up a bit by adapting a Chocolate Waffle Cookie recipe to be a two-tone cookie with one side being vanilla flavored.  Although the baking process is a bit time-consuming, waffle cookies are a great treat to make in the summer time when it is hot, and you don't want to use the oven.  Waffle cookies make a more cookie-like cookie than many no-bake recipes.  These cookies are soft and cake-like.  My waffle iron makes 4 cookies at a time.  If you have a family-size waffle iron, you can probably make 8 at a time.

Chocolate and Vanilla Waffle Cookies
1 c. sugar
2/3 c. butter, softened
2 eggs, at room temperature
2 t. vanilla, divided
1 1/2 c. flour plus 3 T.
1/4 t. baking powder
1/4 t. salt
1/2 c. milk
3 T cocoa powder
1/2 c. chopped nuts (optional)
1 c. sifted powdered sugar
3 T. water or milk

In large mixing bowl, combine sugar and butter and beat until creamy.  Add egg and vanilla and beat well.  Combine flour, baking powder and salt.  Add 1/3 of the flour mixture to sugar/egg mixture mix well.  Add 1/2 of the milk and beat well.  Continue adding flour mixture and milk in this manner ending with the flour mixture.  Divide dough, placing half of it in a small mixing bowl.  Add cocoa powder to one of the bowls of dough mixing until well blended.  Add 1 t.vanilla and the 3 T. flour to the other half of the dough and mix well.  Add chopped nuts, if using, dividing them evenly between dough halves.  Heat waffle iron according to the manufacturer’s instructions.  Drop a teaspoon of chocolate dough into two opposite corners of each waffle grid.  Drop a teaspoon of white dough next to the chocolate dough.  Close lid and cook until the waffle iron indicates cookies are done.  Gently remove the cookies with a fork and transfer to a wire rack to cool.  Combine powdered sugar and water to make a smooth glaze.  Brush glaze over the cookies.  Let set.  Transfer to a zip-top bag to store.  Makes about 3 dozen.

September's Improv ingredients are pasta and cheese.  If you would like to join in the fun, you can find all the details on Kristen's Improv Page.

To see what other bloggers have made with chocolate and vanilla, check out the links below.

Linking to these great parties:
Friday Flair
Freaking Awesome Friday
Strut Your Stuff
Weekend Potluck
Weekend Bloggy Reading
I'm Lovin' It
Link Party Palooza
Saturday Spotlight
Share Your Creativity
Party Junk

Spiced Chocolate Zucchini Bars-Saturday Sweet

I may have mentioned in an earlier post, that last fall one of my daughters and her family moved from 50 miles away to just 5 or 6 miles down the highway from us.  She put in a garden and is sharing her bounty with us.  She planted zucchini so you all know what that means.  I am sure that there will be a number of zucchini recipes here on the blog in the next few weeks.

I thought that I would start off with a recipe for a sweet, Spiced Chocolate Zucchini Bars.  Unlike most recipes, this one calls for chopped and not shredded zucchini.  If you want it totally hidden, it can be peeled.  I never bother with peeling it myself.  Although I use buttermilk, this is one instance where the 1/2 t. lemon juice or vinegar to 1/2 c. milk works fine.  I top the bars with a simple chocolate glaze.

This an adaptation of a recipe from The Zucchini Cookbook by Paula Simmons, 1974.  This is a cookbook that belonged to my mother.

Spiced Chocolate Zucchini Bars
adapted from The Zucchini Cookbook by Paula Simmons, 1974
1/2 c. butter softened
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs at room temperature
1 t. vanilla
1/2 c. buttermilk
2 1/2 c. unsifted flour
1/4 c. cocoa
1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. cloves
1/2 t. salt
2 c. finely diced zucchini
1/4 c. butter, melted
1 c. sifted confectioner’s sugar
1 T. cocoa
1 t. vanilla
1-2 T. hot water

Cream butter, vegetable oil and sugar in a large mixing bowl until well blended.  Beat in egg, vanilla and buttermilk.  In a small bowl combine flour, cocoa, baking powder, baking soda, cinnamon, cloves and salt.  Add to sugar mixture and stir until well blended.  Stir in diced zucchini.  Spoon batter into a greased and floured 9x13-inch baking pan.  Bake at 325 degrees for 40 to 45 minutes.  Remove from oven and place pan on a wire rack to cool.  When cool, combine butter, confectioner’s sugar, cocoa and vanilla until well blended.  Stir in enough hot water to make a glaze consistency.  Spread evenly over the top of cooled bars.  Let glaze set up, then cut into bars.  Makes about 36 bars

 Do you have a favorite sweet recipe that uses zucchini as an ingredient?

Linking up to these great parties:
Weekend Potluck
Share Your Creativity
Weekend Bloggy Reading
Saturday Spotlight
Strut Your Stuff
I'm Lovin' It
Sugar and Slice Sunday 
What'd You Do This Weekend

DIY Chocolate Cake Mix-Guest Post

I am privileged to have CJ from Morsels of Life here to guest post.  CJ and I are both fond of Do-It-Yourself homemade versions of commercial products so she brought her DIY Chocolate Cake Mix just to share with us today.  CJ and I "meet" each week at Friday Favorite Finds over at Finding Joy in My Kitchen.

Hi, friends at Grandma Loy's Kitchen! I'm CJ, and I usually blog at Morsels of Life, where I share simple recipes using everyday materials. I'm so excited to share a recipe with you today - DIY Chocolate Cake Mix! If you've ever wanted the convenience of a cake mix without all the weirdo ingredients hanging out, I've got your solution!

If you like this recipe, please stop by Morsels of Life and check out some others! (Or if DIY Chocolate Cake mix isn't quite your thing, stop by and see what else I have to offer. :P) I'm also on Facebook, Twitter, Google+, and Pinterest. :)

Thanks again Grandma Loy for letting me share with your readers. :)

 

I first wanted to find out how to make my own cake mix when I wanted to make Cookie Brownies. I know it's not too hard, but sometimes the ease and simplicity of a boxed mix just wins out. However, just because you'd prefer a box cake mix doesn't mean you want to consume hordes of chemical names you can't even pronounce. I've never heard anyone go "Mmm - I love that propylene glycol mono and diesters of fatty acids." I'm guessing you haven't either. So why not combine the quick simplicity of a box cake mix and the control over what you eat and make with your own cake mix?

What things do you like to make on your own?

DIY Chocolate Cake Mix

by CJ Huang

Quick and easy chocolate cake mix you can make while controlling your materials.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 1 box

Materials:

• 1/4 cup butter
• 1 cup cocoa powder
• 2 cups flour
• 1.75 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Methods:

	1. Gather all materials.
	2. Combine all listed materials and mash together until homogeneous. To make a cake, add 1.25 cups water, 1/2 cup butter, and 3 eggs. Bake at 350F. (35 minutes in a 9x13 pan, 30 minutes in a 9-inch diameter pan, and 20 minutes for cupcakes)

It is so easy and so handy to make your own mixes.  Thanks, CJ for coming by with such a great idea.

Chocolate Sugar Crisps-Saturday Sweets

I though that today, I would take a break from posting recipes using rhubarb, and share something chocolate.  I made cookies, of course.

I have always liked the texture of cookies made with a butter/vegetable oil and granulated/powdered sugar combination in the ingredients, so I was glad to run across this chocolate version.

I have adapted it from a recipe I found in one of those little cookbooks found at checkout in the grocery store.  This one was called, “Chocolate Lovers Cookies & Brownies” from 1989.

Since the cookie needs to chill at least  30 minutes but can refrigerated up to a week, this is a good dough to make ahead.

Chocolate Sugar Crisps
1/2 c. butter or margarine softened
1/2 c. vegetable oil
1/2 c. powdered sugar
1/2 c. granulated sugar
1 egg
1 t. vanilla
2 c. all-purpose flour
1/4 c. unsweetened cocoa
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 c. finely chopped pecans
granulated sugar

Cream butter, oil, powdered sugar, granulated sugar, egg and vanilla in a large mixing bowl until light and fluffy.  Combine flour, cocoa, baking soda, cream of tartar and salt in a small bowl.  Mix together well.  Add to creamed mixture, stirring until dough is smooth.  Stir in pecans until well blended.  Cover and chill at least 30 minutes.  Shape dough into balls the size of marbles and place 2-inches apart on a parchment-lined baking sheet.  Flatten cookie balls with bottom of a glass dipped in granulated sugar.  Bake at 350 about 10 minutes or until firm.  Remove to wire racks to cool.  Makes about 5 dozen.

Linking to:
Weekend Potluck
Party Junk
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff
I'm Lovin' It
What'd You Do This Weekend

Marble Brownies

I have not been posting nearly enough goodie recipes so I am declaring Saturdays “Sweet Day”. It is no secret how much I like sweet stuff so I will be trying to get a new goodie recipe up each Saturday.

This recipe for Marble  Brownies is one I have been making for many years.  I copied it from a book I got from the library.  Even as a child I would borrow cookbooks from the library and copy recipes that I wanted to try.  Of course, I never thought to include what book I got the recipe from on my copy so I don't know the source of many of these.

The process for making these brownies is a bit different from most brownies recipe.  The leavening in these is beaten egg whites, and there is no baking powder or baking soda used.  These have a texture somewhat like angel food cake.

I use walnuts or pecans in these, and I always toast the nuts.

Marble Brownies
4 eggs, separated
2 c. sugar
1 c. butter or margarine, melted and cooled slightly
1/2 to 1 c. chopped toasted nuts
1 1/2 c. sifted flour
1/4 c. milk
2 T. unsweetened cocoa

Separate eggs, putting whites into a bowl for an electric mixer.  Put yolks in another large mixing bowl.  Beat egg whites until stiff.  Gradually add half the sugar, beat well.  Set aside.  Beat egg yolks.  Add second half of sugar and beat until thick and lemon colored.  Add melted and cooled butter or margarine and nuts to yolks.  Stir in flour and milk.  Fold in the egg whites until well blended.  Place 2/3 of batter in a foil-lined 9x13-inch baking pan.  Stir cocoa into remaining batter until well blended.  Drop chocolate batter onto light batter in mounds with a spoon.  Carefully swirl a knife through batters to marble.  Bake at 350 degrees 30 to 35 minutes.  Cool in pan until lukewarm.  Cut into bars.  Makes 36 brownies.

Linking to:  Weekend Potluck
Strut Your Stuff Saturday
Seasonal Inspiration
Weekend Bloggy Reading
Sweets for a Saturday

Crazy Cooking Challenge-Peanut Butter/Chocolate Cheesecake Cups

It is time for another Crazy Cooking Challenge hosted by Tina over at Mom’s Crazy Cooking.  This month’s subject is Cheesecake.

Since Tina changed the guidelines last month, and we can now find our recipes anywhere, I decided to share a long time favorite of mine.  I don’t make a lot of cheesecake, but I do love these little Peanut Butter/Chocolate Cheesecake Cups.  Peanut Butter and Chocolate just go so well together.  I have been making this recipe for many years.  I clipped it from a Better Homes and Gardens magazine.


If I am buying cream cheese just for this recipe, I buy one 8-oz. pkg. and one 3 oz. pkg.  I, however, usually have 8 oz. pkgs. of cream cheese on hand and use 1 1/2 8 oz. pkgs. of cream cheese.  It doesn’t seem to make much difference in the final result.

You MUST use creamy peanut butter in this recipe.  I tried crunchy once, and it just did not work.  The peanut butter and chocolate mixture stayed separated.  I use a measuring tablespoon to distribute the batters into the muffin cups. I like to drop the chocolate mixture into the peanut butter mixture and just let it settle.  This usually results in a little ring of peanut butter batter showing around the edges of the chocolate.

For an elegant presentation, peel off the paper liners, invert the cups on a dessert plate and top with a dollop of whipped cream.

These are great to take to a party or a potluck.

Peanut Butter/Chocolate Cheesecake Cups
from Better Homes and Gardens magazine

3/4 c. crushed chocolate covered graham crackers
11 to 12-oz. cream cheese, softened  (may be low fat, but not fat-free)
1/2 c. sugar
1 t. vanilla
1/2 c. milk
2 eggs at room temperature and slightly beaten
1/2 c. semisweet chocolate chips, melted
1/3 c. creamy peanut butter

Line a 2 1/2-inch muffin pan with paper baking cups.  Place about 1 T. crushed chocolate covered graham crackers in the bottom of each cup, spreading evenly.  In a large mixing bowl, beat cream cheese until smooth.  Add sugar and vanilla and beat until fluffy.  Beat in milk.  Add eggs, beating until just blended.   (Do not overmix.)  Divide batter in half.  Stir melted chocolate into one-half the batter, mixing until smooth.  Stir peanut butter into the second half of the batter, mixing until smooth.  Place 2 T. peanut butter mixture in each muffin cup.  Spread evenly.  Spoon 2 T. chocolate mixture into the center of the peanut butter mixture and let it settle.  Bake at 325 degrees 20-25 minutes or until set.  Cool on a wire rack.  Place in a covered container and chill until serving time.  Peel off paper cups and invert onto a dessert dish to serve.  Top with a dollop of whipped cream.  Makes 12 cheesecake cups.

Linking to:  Crazy Cooking Challenge

Lumpy Coal Cookies

Good Monday Morning. Welcome to all my new followers and thanks for following my blog. And thanks to ALL my readers for taking the time out of your busy lives to read my blog. It is so appreciated, and I hope that you find the information here useful.

Here is fun drop cookie recipe to make with the Homemade Brownie Mix or a commercial mix. This is a versatile recipe since you can use any combination of toasted nuts and chips in these cookies. Chop the nuts very coarsely as you want big pieces. The pictured cookies are made with hazelnuts and butterscotch chips.

The eggs will blend with the cookie mix the best if they are at room temperature. To bring the temperature of eggs up quickly, I often put them in a bowl, cover them with very warm water, and let them set 10 minutes. This usually does the trick.

The dough is very sticky. It will need to be dropped onto the baking sheet with two spoons. One to dip out the dough and the other one to scoop the dough from the first spoon. The cookies will not be perfectly round but somewhat misshapen. This are nice sized cookies, about 3-inches across.

Lumpy Coal Cookies
4 c. Homemade Brownie Mix
4 eggs at room temperature
1 t. vanilla
OR
1 pkg. (21 oz.) brownie mix and ingredients to prepare brownies
1 1/2 c. quick cooking oats
1 c. coarsely chopped, toasted nuts

1 c. white, butterscotch, or peanut butter chips

Place 4 c. Homemade Brownie Mix in a large mixing bowl. In a small bowl beat eggs and vanilla together until very well beaten. Add eggs to brownie mix and mix well. Stir in remaining ingredients and mix until well combined. Drop tablespoonful of dough 2-inches apart on an foil-lined baking sheet. Bake 9 to 11 minutes or until tops are set. Let cookies set in pan a minute or two to allow the cookies to firm up.  Transfer cookies to a wire rack to cool. Store in an airtight container. Makes about 6 doz.

Linking to:  Melt in Your Mouth Monday
Must Try Monday
This Week's Cravings
Mangia Monday
Made by You Monday

DIY Groceries-Homemade Brownie Mix

Good Monday and Welcome to my new followers.  I want to thank everyone who takes time out of your busy life to read this  blog.  I hope that the information that is posted here is helpful to you.  Have a great week.

Last week I said that I was putting theme posting days on hiatus, and that is true.  I did, however, want to get these Homemade Brownie Mix recipes up before the holidays.  Even though brownie mix is one of the most heavily promoted groceries products and can often be purchased for around $1.00, it is just as cheap or cheaper to make you own.  Additionally, homemade mix does not have any of the additives and preservatives of the commercial kind.  A batch of homemade brownie mix or any other homemade mix makes a nice gift for a busy mom.  Tie it up with a pretty bow and include any nonperishable ingredients needed to make up the brownies.

I have Brownie Mix recipes from several different sources.  The only difference between the recipes is in the amount of flour and cocoa used.  I am going to post three recipes with the varying amounts.


Brownie Mix from "The Thrifty Cook" 1974
8 c. sugar
4 c. flour
2 1/2 c. unsweetened cocoa powder
4 t. baking powder
4 t. salt
2 c. vegetable shortening


Brownie Mix from "Make Your Own Groceries" 1979
8 c. sugar
4 c. flour
2 2/3 c. unsweetened cocoa powder
4 t. baking powder
4 t. salt
2 c. vegetable shortening

Brownie Mix from "Make a Mix Cookery" 1978
8 c. sugar
6 c. flour
1 (8 oz.) can unsweetened cocoa (about 3 1/2 cups)
4 t. baking powder
4 t. salt
2 c. vegetable shortening

For all recipes, combine dry ingredient in a large bowl and mix well.  With a pastry blender or two knives, cut in shortening until mixture looks like chocolate corn meal.  Place in a large airtight container.  Label and store in a cool, dry place.  Makes about 16 to 17 cups Brownie Mix.  Use within 4 months.

Brownies
2 c. Brownie Mix
2 eggs, beaten
1 t. vanilla
1/2 c. chopped nuts

Place Brownie Mix in a large bowl.  Beat eggs and add vanilla.  Blend into Brownie Mix combining well.  Mixture will not be smooth.  Stir in nuts.  Spread in greased and floured 8-inch square pan.  Bake at 350 degrees 20 to 25 minutes, until slight imprint remains when lightly touch with finger.  Cool in pan set on rack for 10 minutes or cool completely in pan.  Cut into 2-inch squares.  Makes 16.

Rich Brownies:  Add 1/4 c. melted and cooled butter or margarine to eggs.  Mix well and stir into Brownie Mix.  From "Make Your Own Groceries"

Coconut-Pecan Brownies:  In a small saucepan, combine 1/3 c. sugar, 1/3 c. evaporated milk, 1 beaten egg yolk and 3 T. butter or margarine.  Cook over medium heat about 5 minutes, stirring constantly, until mixture comes to a boil.  Remove from heat and stir in 1/4 t. vanilla, 2/3 c. flaked coconut and 1/2 c. chopped pecans.  Cool 10 minutes.  Spread on cooled brownies.  From "Make a Mix Cookery"

Quick Brownie Cake
3 eggs, separated
3 T. milk
1 t. vanilla
2 c. Brownie Mix

Beat egg yolks; stir in milk, vanilla and Brownie Mix.  Beat egg whites until stiff and fold into batter.  Spread in greased and waxed-paper lined 8-inch square pan.  Bake at 350 degrees 35 minutes.  Cool on rack.  Cut in square and spoon Fudge Sauce over cake.  Makes 6 to 8 servings.  From "The Thrifty Cook"

Fudge Sauce
1 c. Brownie Mix
1/2 c. water

Blend Brownie Mix and water in saucepan.  Cook over medium heat, stirring constantly, until mixture reaches a full boil.  Reduce heat.  Cover and simmer until sauce is thick and smooth.  From "The Thrifty Cook"

Next week I will post additional recipes that can be made with Brownie Mix as a base.

Linking to:  Melt in Your Mouth Monday
Must Try Monday
On the Menu Monday
Mangia Monday
Made by You Monday
Ingredient Spotlight

Cooking with the Journal-Applesauce Fudgies

Last Friday I decided to make crockpot apple butter with some diced apples that were taking up a lot of room in my freezer.  I made applesauce in the crockpot to make into the apple butter.  I had a little more applesauce than was needed to make the apple butter so decided to bake some Applesauce Fudgies.

These are chocolaty, moist, and thick cake-like brownies that apparently were a favorite of Farm Journal.  The recipe was printed in at least three of their cookbooks.

I usually double the recipe and use cocoa instead of unsweetened chocolate as I always have cocoa on hand.  Nuts get a chance to shine as they are sprinkled on the top.  They may be omitted, however, for nut allergies or dislikes.

If the weather is hot, I suggest that these be kept in the refrigerator because they are so moist.

Applesauce Fudgies

Farm Journal’s Country Cookbook, 1959, 1971
Cooking for Company, 1968
Homemade Cookies, 1971

2 sqs. unsweetened chocolate
1/2 c. butter
1/2 c. applesauce
1 c. brown sugar
1 t. vanilla
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. chopped nuts (I use toasted walnuts)

Melt chocolate and butter together.  This can be done in a saucepan on the stove or in a glass container in the microwave.  Mix applesauce, eggs, sugar, and vanilla.  Mix dry ingredients together and mix into applesauce mixture.  Stir until well blended.  Add chocolate mixture and blend well.  Pour into a greased 9x9x2-inch baking pan.  Sprinkle nuts over the top.  Carefully press nuts lightly into the surface of the batter.  Bake at 350 degrees for 30 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into 16 squares.

Linking to Tasty Tuesday

Easy No-Machine Ice Cream

There is a site on the web called Recipe Goldmine, well this is a goldmine of a recipe.  Want to make ice cream and no ice cream maker?  You don’t need one.  All you need is a can of sweetened condensed milk, a pint of whipping cream, any additions you want to make, 10 minutes of effort and a 6 hour wait.

There are many variations, limited only by the imagination.  Be forewarned, this ice cream is very rich with a texture somewhere between hard ice cream and Dairy Queen Soft Serve, depending on the ingredients added.  The richness is not surprising, the ice cream is mostly real cream, not thickeners, additives, or stabilizers.

The basic recipe has been around for years and was probably developed by Borden the manufacturers of Eagle Brand Sweetened Condensed Milk.  Any brand can be used and you can even make your own sweetened condensed milk from the recipe I posted yesterday.


I use 8-inch square Glad Ware pans with lids to store my ice cream.  I don’t know if they are available any more.  Any 2-qt. container, preferable with a lid, can be used.
  
I am giving 3 variations of the basic recipe with some suggestions for further ones:  Vanilla Toffee Ice Cream, Bing Cherry Ice Cream, and Chocolate Marshmallow Ice Cream.

Vanilla Toffee Ice Cream
1 can (14 oz.) sweetened condensed milk
1/2 to 1 bag Heath Toffee Bits, regular or chocolate covered
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the toffee bits.  Mix together well.  Beat whipping cream until soft peaks form.  (I let my Kitchen Aid Mixer do this.)  Gently fold the whipped cream into the milk/toffee bit mixture until very well combined.  Pour into an 8x8x2-inch pan or any 2 qt. container.  Place a piece of plastic wrap over the top.  Place in freezer and freeze at least 6 hours before serving.   Makes 1 1/2 qts.

You may add 1to 4 teaspoons vanilla to this for a more pronounced vanilla flavor.
What can you add:  chopped, toasted nuts (any kind), chopped candy bars, marshmallows, sugared nuts, coarsely chopped cookies, 1/2 t. to 1 teaspoon maple flavor and walnuts for maple nut ice cream,  1 T. instant coffee for mocha ice cream, 1/2 peanut butter, 1/2 to 1 teaspoon mint extract and mini chocolate chips for chocolate chip/mint ice cream.

Top the ice cream with any sauce that you want.  The ice cream above is drizzled with Butterscotch Sauce from this post.

Bing Cherry Ice Cream
1 c. pureed Bing cherries (about 40 cherries)
1 can (14 oz.) sweetened condensed milk
2 c (1 pt.) whipping cream

Put cherries and process 1/3 at a time in a blender or mini food processor until pureed.  There will still be little bits of cherries.  In a large bowl, combine the cherry puree with the sweetened condensed milk until well blended.  Whip cream until soft peaks form.  Gently fold whipped cream into the milk/cherry mixture until very well blended.  Pour into 8x8x2-inch pan or any 2-qt. container.  Place plastic wrap over the top.  Put in freezer and freeze at least 6 hours.  Makes 1 1/2 qts.

1 cup of any pureed fresh fruit can be used:  apricots, herries, berries, mangoes, bananas, peaches, etc.  I like to add 1/2-1 cup chopped fruit as well as the puree.  Fruits can be combined such as banana puree with chopped strawberries.  Nuts and mini marshmallows can also be added.  In the winter, the same amount of pureed canned or frozen fruit can be used.  Drain the canned fruit well and use individually frozen fruit, if possible.

Chocolate Marshmallow Ice Cream
1 can (14 oz.) sweetened condensed milk
2/3 c. chocolate syrup like Hershey’s
1 c. miniature marshmallows
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the chocolate syrup until well blended.  Stir in the marshmallows.  Beat the cream until soft peaks form.  Gently fold into the milk/chocolate syrup mixture until well blend.  Pour into a 8x8x82-inch pan or any 2 qt. container.  Place plastic wrap over the top.  Put in freezer and freeze for at least 6 hours.  Makes 1 1/2 qts.

Of course, any of the suggestions under the vanilla ice cream can be used in the chocolate.

I keep at least two flavors of this in my freezer at all times.  Make this ice cream, you'll be so glad you did.

Linking to: Sweets This Week 
Sweet Tooth Friday
I'm Lovin' It
Fat Camp Friday
Weekend Bloggy Reading
Sweets for a Saturday 
Sweet Indulgences Sunday
Strut Your Stuff

Pillsbury Bake-Off Recipe-Fudge Nougats

Since I just found a, new to me, link party at Happier than a Pig in Mud called Celebrity Cook-Along, since they are doing Pillsbury Bake-Off Recipes, since I just happened to have a favorite, since I am off work today, since I am trying to post enough recipes to qualify for The Secret Recipe Club in August, I am posting a second post today.

Edited 7/6/11.  You don't have to look at my kitchen any more, I made the recipe and took some pics.  Again since I left my camera at work and since I already posted one picture, you are going to get another view of my humble little kitchen.

I have been making Fudge Nougats for over 40 years.  This recipe was part of the 1963 Bake-Off.  That was back when contestants had to use Pillsbury Flour in their recipes.  Pillsbury did not have many "convenience products" in those days.  This makes kind of a "fake" fudge.  It has been part of my Christmas goody plates for many, many years.  I always hear about it, if this is not included.  I am sharing the original recipe and the revised recipe that Pillsbury printed in a 1967 cookie book.  I collected the Bake-Off cook booklets for a long time until there began to be "convenience" products in almost all the recipes.

Fudge Nougats
1963 Pillsbury Bake-Off

2 c. sugar
1/2 c. butter
1 c. evaporated milk
1 c. semi-sweet chocolate chips (I usually use milk chocolate chips)
3/4 c. Pillsbury Best All-Purpose Flour
1 c. finely crushed graham crackers (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts

Combine sugar, butter, and evaporated milk in a saucepan.  Bring to a full rolling boil, stirring constantly.  Lower heat and boil 10 minutes, stirring often.  Stir in remaining remaining ingredients and blend well, mixing until chocolate chips are melted.  Spread in greased 8x12-inch pan.  Let stand until set.  For faster setting,  place pan in the refrigerator.  Cut into 40 squares

For a richer chocolate flavor, increase chocolate chips to 2 cups or add 1/4 c. cocoa to the sugar/butter/evaporated milk mixture before cooking.

Revised Fudge Nougat Recipe-1967
1 c. sugar
3/4 c. Pillsbury's Best All Purpose Flour
1/2 c. butter
1 (15 oz.) can sweetened condensed milk
1 c. semi-sweet chocolate chips
1 c. graham cracker crumbs (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts
1 c. miniature marshmallows (optional)

In saucepan, combine sugar, flour, butter and condensed milk.  Bring to a boil, stirring constantly; boil l minute.  Remove from heat and add remaining ingredients except marshmallows.  Stir until chocolate chips are melted.  Stir in marshmallows.  Spread in greased 8x12-inch pan.  Cool.  For faster setting, place in refrigerator.  Cut into squares.  Makes 40 pieces.

Chocolate Peanut Butter Nougats:  Use 1 c. chopped peanuts instead of walnuts and add 1/4 c. smooth peanut butter with chocolate chips.

Linking to Celebrity Cook-Along, These Chicks Cooked, Cast Party Wednesdays,

DIY Groceries-Snack Cake Mix

Back in the late 70’s and into the 80’s Snack Cakes were all the rage.  There were Snack Cake mixes from all the commercial bakers on the store shelves.  The appeal of these mixes was being able to make the cake right in the baking pan.  Women loved it if they had just one less item to wash.

In 1982 Woman’s Day put out a homemade version of this popular dessert.  I still have the clipping from the magazine and make this mix often.  It makes it so easy top whip up and bake dessert in about 40 minutes.  There were many variations in the magazine article which I will post here, but one can easily think of more.   Since the whole idea of these cakes was to bake something fast, they were not usually frosted but certainly can be.  This is also just the right size cake for a couple or small family.

Snack Cake Mix
Woman's Day 10/82
Snack Cake Mix
6 c. flour
4 c. sugar
3 T. baking powder
2 t. salt
1 1/2 c. shortening

Combine dry ingredients in a large bowl.  Cut in shortening with
a pastry blender until mixture resembles cornmeal.  Store in
airtight container in cool, dry place.  Makes 13 cups.  Use
within 3 months.

NOTE FOR ALL CAKE VARIATIONS:
Use rubber spatula to mix ingredients to avoid scratching baking pan.
Scrape down sides of pan before baking.
Bake at 375 degrees for 30-35 minutes.
Test for doneness by inserting a toothpick into center of cake.
Cool cake in pan on rack.

Everyday Cake
2 c. Snack Cake Mix
1 egg, slightly beaten
1 t. vanilla
1/2 c. milk

Place all ingredients in an 8-inch layer-cake or square pan  stir
until well blended.  Scrape down sides of pan.  Bake at 375 degrees 30 minutes or until done.  Makes 8 servings.  190 cal. ea.
This makes a great shortcake topped with sliced fresh fruit.  Canned or thawed frozen fruit may also be used.  Can be topped with sauces of your choice.  Chocolate and butterscotch are very good.

Chip and Nut Cake:  Add 1/3 c. chips of your choice and 1/3 c. toasted nuts of your choice to above recipe.

Pecan Glazed Cake
Ingredients for Everyday Cake above
/4 c. butter or margarine, softened
1/4 c. packed brown sugar
1 T. flour
1 t. vanilla
1 T. flour
3/4 c. chopped pecans

Prepare and bake Everyday Cake as above.  Meanwhile in small bowl mix butter, sugar, flour, vanilla, and milk.  Fold in pecans.  When cake is done, remove from oven: spread with butter-nut mixture; return to oven and bake a minute or two until glaze is bubbly.  Remove from oven and run a thin-bladed spatula around edges to loosen cake.  Makes 8 servings. 346 cal. ea.

Other nuts can be used:  walnuts and almonds are very good in this also.

Chocolate Cake
2 c. Snack Cake Mix
1/4 c. unsweetened cocoa
1 egg, slightly beaten
1 t. vanilla
3/4 c. ice water
Confectioners' sugar for dusting (optional)

In 8-inch layer-cake pan or square pan stir cake mix and cocoa until well blended. Briskly stir in egg, vanilla, and iced water until well mixed. Bake and cool.  Sprinkle with confectioners' sugar if desired.  Makes 8 servings.  191 cal. ea.

Gingerbread
2 c. Snack Mix
1 t. each cinnamon and ginger
1/4 t. each cloves, nutmeg, and baking soda
2 eggs, slightly beaten
1/4 c. each dark molasses and milk
Whipped cream or topping

In 8-inch square pan stir cake mix, spices, and baking soda.  Stir until well blended.  Briskly stir in eggs, molasses and milk until well mixed. Bake and cool.  Top with whipped cream if desired.  Makes 8 servings.  319 cal. ea.

Easy Carrot Cake
2 1/2 c. Snack Cake Mix
1 t. cinnamon
1/2 c. chopped toasted walnuts or pecans
1/3 c. raisins (leave out if you don't like)
1 egg, slightly beaten
1 jar (7 1/2 oz.) junior baby-food carrots
1 T. lemon juice
Confectioners' sugar for dusting (optional)

In 8-inch square pan stir cake mix, cinnamon, nuts and raisins until well blended.  Stir in egg, carrots, and lemon juice until well blended.  Bake and cool.  Sprinkle with confectioners' sugar, if desired.  Makes 8 servings.  298 ca. ea.

Crumb-Top Cake
2 1/2 c. Snack Cake Mix, divided
1 egg, slightly beaten
1/2 c. milk
1 t. vanilla
1/4 c. chopped pecans or other nuts.
1 t. cinnamon

In 8-inch square pan stir 2 c. cake mix, the egg, milk and vanilla until well blended.  In a small bowl, combine remaining 1/2 c. cake mix, nuts, and cinnamon.  Sprinkle over batter.  Bake and cool.  Makes 8 servings.  259 ca. ea.


Applesauce Cake with Almond-Sugar Topping
2 c. Snack Cake Mix
1/2 t. each nutmeg and cinnamon
1 egg, slightly beaten
1/2 c. applesauce
1/3 c. sliced almonds
1 t. sugar
1/4 t. nutmeg

In 8-inch layer-cake or square pan stir cake mix, nutmeg and cinnamon until well blended.  Stir in egg and applesauce.  Combine almonds, sugar, and nutmeg.  Sprinkle over cake batter.  Bake and cool.  Makes 8 servings.  216 cal. ea.

Swedish Coffee Cake
2 C. Snack Cake Mix
1 t. ground cardamom (or cinnamon)
1 egg, slightly beaten
2/3 c. milk
3 T. chopped nuts
1 T. sugar
1 t. cinnamon

In 8-inch layer-cake or square pan stir cake mix and cardamom until well blended.  Stir in egg and milk until well blended.  Combine nuts, sugar and cinnamon.  Sprinkle over batter.  Bake and cool.  Makes 8 servings.  213 cal. ea.

Tomorrow:  Cooking with the Journal-Swedish Meatballs

Ingredient Spotlight-Dessert Sauces-Butterscotch & Chocolate

If you try either of these easy dessert sauces, you will understand why I could not NOT link them up to Eat at Home's Ingredient Spotlight today.  They are so quick and easy, made with regular ingredients most of us have in our pantries all the time.  Either sauce is great over just about any dessert:  first and foremost, ice cream; but also pound cake, puddings and custards, bread pudding, apple or peach pie, etc., etc.  If no one is looking they are also perfect to just slurp off a spoon.  I sometimes add chopped, toasted nuts (walnuts to the chocolate, pecans to the butterscotch) just to make them a little more decadent.  Keep any leftovers in the fridge.  Cover and warm slowly in the microwave, 50% power about a minute at a time, stirring often.  I think the recipes came off the internet, but I don't remember from where.

Hot Butterscotch Sauce
1 cup (240 ml) packed light brown sugar
1/4 cup (60 ml) half-and-half
2 T (30 ml) butter or margarine
2 T (30 ml) light corn syrup

In 1-quart (1-liter) saucepan over medium heat, heat brown sugar, half-and-half, butter or margarine and corn syrup to boiling, stirring occasionally.  Serve over ice cream, pound cake slices, peach or apple pie, tapioca pudding or baked custard.  Makes 1 cup

Chocolate Dessert Sauce
1 cup (6 oz) semisweet chocolate chips
1/2 cup light corn syrup
1/4 cup half-and-half
1 T butter
1 teaspoon vanilla extract

In 1-quart saucepan over low heat, melt chocolate with corn syrup, stirring constantly.  Remove from heat; stir in remaining ingredients until mixed.  Serve warm over your favorite dessert.  Makes 1-1/3 cups.

You can make Mint Chocolate Sauce by using mint chocolate chips and omitting the vanilla.

Now I think that I will have to have a banana split for dessert tonight.  Enjoy.

I am linking to post to Eat at Home's Ingredient Spotlight and Whisking Wednesdays at a Pinch of This, That, and The Other.

Tomorrow I will be Skipping through Blogland and coincidentally stopping by Eat at Home


.

Cooking with the Journal-Indian Bars

Back in the late 60's and throughout the 70's, we subscribed to the Farm Journal magazine.  This was, and is, a magazine for farmers, and you had to prove you were one to subscribe.  At that time, the magazine had a section called "The Farmer's Wife."  The section included recipes sent in by cooks from all over the country.  The publisher of the magazine issued a series of cookbooks, most of which I purchased and still have.  This was the forerunner of the "Taste of Home" type magazines and cookbooks of today.  The Journal has a web site with many of the recipes here.  Right now many of their links are not working.

On Tuesdays, I am going to share my favorite recipes from that series of cookbooks here.  The first recipe is called Indian Bars and is from "Farm Journal's Homemade Cookies" published in 1971.  I know, I know, I just posted four cookie recipes last week.  However, these are one of my granddaughter's favorite cookie; and I send them to her at school in California.

Indian Bars
1 c. butter or margarine
2 sqs. unsweetened chocolate (may sub 6 T. cocoa and 2 T. additional butter)
2 c. sugar
4 eggs, slightly beaten
1 1/2 c. sifted flour
1 t. baking powder
2 t. vanilla
1 c. chopped walnuts or pecans, toasted

Melt butter and chocolate together in a saucepan over low heat or in microwave.  Add sugar.  Mix well and let cool slightly.  Add eggs and vanilla and blend well.  Combine flour and baking powder; stir into creamed mixture.  Add nuts.  Pour into greased 9x13-in. baking pan and bake at 350 degrees 35 to 40 minutes.  Cool completely in pan on a rack.  Frost if desired.  Cut into bars.  Makes 2-3 dozen.

These are good on-their-own; and that is what I send to my granddaughter.  I line the pan with foil, using enough so that the foil will fold back over the top of the bars when they are baked.  I let them cool, fold the foil over the top, tuck in on the sides, put the uncut bars in a heavy freezer bag; and ship them off.  The bars stay nice and fresh that way.

Sometimes to dress the bars up, I use this frosting:
Fudge Frosting
1 c. sugar
6 tbsp. butter (must be butter)
6 tbsp. milk
1/2 bag semisweet chocolate chips (must be real chocolate chips)

Combine ingredients in a saucepan, bring to a boil, stirring and boil for 1/2 minute, take off heat. Add chocolate chips and beat well.  Pour and spread over cooled bars.

Tomorrow I'm Skipping through Blogland.  Where will I stop this week?