Friday, March 16, 2018

Double Fudge Irish Cream Cookies Non-Alcoholic for Saint Patrick's Day!

Looking forward to Saint Patrick's Day, but minus the alcohol? Then I have a great recipe for you!
Baileys® Irish Cream Double Fudge Irish Cream Cookies
I happen to be of Irish decent, but unlike the typical stereotype, I do not drink. It's kind of funny about stereotypes, they are never true for everyone involved.
You want to celebrate your Irish heritage with your sober friends, and leave the hangovers to the wannabe's, here is a delicious way to treat your guest who can manage to socialize without the aid of the Devil's Nectar. No hangover happening here!
Double Fudge Irish Cream Cookies
I have substituted the Baileys® Irish Cream for Baileys® Irish Cream Coffee Creamer. I assure you that your guest will love these. They are soft, and chewy, and wonderful in every way. Let's get started.
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 packet instant coffee powder
8 tablespoons of Baileys® Irish Cream Coffee Creamer
1 1/2 cups chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips.
Drop by teaspoon fulls on to baking sheet.
Bake at 350 for 8-10 minutes.
These are proof that you certainly don't need alcohol to have a good time with your friends, and family. They are so good you may even wish to make them on days that it's not Saint Patrick's Day!

Monday, January 22, 2018

Old Fashioned Valentine's Day Brownies you'll LOVE

Old Fashioned Valentine's Day Brownies
These are incredibly good! Rich and chocolatey!!!

1⁄2 cup butter or 1⁄2 cup margarine
1⁄4 cup cocoa
2 eggs
1 cup granulated sugar
3⁄4 cup flour
1⁄2 cup walnuts (optional)
1/8 teaspoon salt
1/2 teaspoon vanilla

Preheat oven to 350°F
Melt butter in microwave.
Add the cocoa and stir.
In medium bowl beat eggs until frothy.
Add sugar, flour, salt, and vanilla (also nuts if you are using them).
Pour cocoa mixture over egg mixture and stir all together.
Put into a greased 8 x 8 pan. Preferably a heart shaped one. Bake for 30 minutes.

Old Fashioned Buttercream Frosting
1 cup butter (room temperature
3 cups sugar (confectioners')
2 teaspoons vanilla extract
In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes.
Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. Add a few drops of red food coloring as well, to set the mood!

My Own Sweet Valentine

Like the sweetly budding rose,
Freshened by the gentle rain
Like the Evening Star that glows,
Brightest of the starry train

Like a well arranged Bouquet,
Where the fairest flowers combine,
Odours rich and colours gay,
Is my own Sweet Valentine

Thursday, December 14, 2017

A Fantastic M & M Toffee Bark Recipe

It's the perfect treat for any holiday, but especially at Christmas time. The bark is graham cracker based mixed with a layer of hard and brittle toffee, a layer of peanut butter, then a layer chocolate and an extra special layer of M&M's® and red and green sprinkles for the topping. You cannot fail with this extra special treat. Your friends and family will eat this up in no time at all. You may have to make more.

We begin by buttering the pan, or cooking spray if you prefer. Add 1 cup each of butter and brown sugar to a pot, and bring to a boil. Boil for 3 minutes, stirring occasionally.
Next you layer the bottom of the pan with Graham Crackers, and pour in your boiled butter/brown sugar mixture. Bake for 4 minutes at 400 F.
Remove from oven and add 3/4 cup of peanut butter. You can spread it with a spatula, but as you can see...I did not. I'll leave that up to you. Place back into the oven for a minute, until the peanut butter is melted (about 1 minute).
Remove from oven and layer your chocolate on top (2 cups, and I used milk chocolate chips), and place back in oven until melted. This will probably take a minute or two. When the chocolate is melted you can then spread it out with a spatula.
When you are finished spreading the chocolate, sprinkle the M % M candies over the top, and add red and green sprinkles...just for fun. Cool at room temperature, then transfer to the refrigerator to chill completely. Once it is chilled completely you will be able to break the toffee bark into pieces. Then it's time to enjoy your work!

Tuesday, October 10, 2017

1941 Black "Midnight Cake" Recipe for your Spooky Halloween Party

I think this black “Midnight Cake” could be just the thing for your Halloween Celebration this year.
It is a strikingly dark and chocolaty, not to mention, very moist, and light cake. This 1941 recipe is great for those who are eager to learn how to make a perfect black Devil's Food Cake, and you can mix it up in no time at all.
The Snowy White frosting makes for a great contrast.

Black Midnight Cake Recipe
1/2 cup Shortening
1 1/4 cups Sugar
2 Eggs
1 cup Hot Water
1/2 Cocoa
1 1/2 cups Sifted Gold Medal “Kitchen-tested” flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Vanilla
Double-boiler icing ingredients:
1 Egg White
3/4 cup Sugar
1/8 tsp. Cream of Tartar
3 tbsp. Water
1/2 tsp. Vanilla (or other flavoring)
Cake Directions:
Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.
Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.
Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F).
When cool, spread Double-Boiler Icing (see below) over top and sides.
Icing Directions:
Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring.
This makes a generous amount of icing for an 8-inch square cake.
Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again.
Fluffy Marshmallow Icing Variation:
Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy.
After that, maybe you would like to try a little Snow Ghost Pie!

Friday, June 30, 2017

Old Style Texas Tornado Cake

Texas Tornado Cake
It may go by many names, but this wonderful cake with it's coconut and walnut frosting is moist, delicious, and very easy to make!
Texas tornado cake contains fruit and nuts, with coconut icing. It’s not clear when this cake was invented, or where it’s from. Some insist that “Texas tornado cake” is another name for an “earthquake cake.”
1 1/2 cups sugar
2 eggs 3 cups fruit cocktail with liquid
2 teaspoons baking soda
2 cups all-purpose flour
1/4 cup brown sugar
1 cup chopped nuts
1 Stick butter
3/4 cup sugar
1/2 cup evaporated milk 1 cup flaked coconut
Cream together sugar, eggs, fruit cocktail, baking soda and flour. Pour into lightly greased and floured 13x9x2-inch cake pan. Mix brown sugar and nuts together and sprinkle onto unbaked batter in the pan. Bake at 325 degrees for 40 minutes or until golden brown on top. While still hot, poke holes into the cake to allow the frosting to seep inside. Ice cake while hot.
Frosting Directions:
Boil margarine, sugar and milk 2 minutes. Stir in coconut. Spoon over cake as soon as cake is taken from the oven. I am sure you will be enjoying this delicious cake just as much as I, and others did!

Wednesday, June 7, 2017

Blackberry Coffee Cake

A Very Good, and Old Fashioned Blackberry Coffee Cake.
Light and fluffy, crisp on the top, and filled with blackberries!

5 tablespoons salted butter, cubed, plus more for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh Blackberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons butter, cubed
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling over top (before placing in oven)
For the cake: Preheat the oven to 350 degrees F. Grease a 9 by 9inch baking pan with butter.
Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blackberries until evenly distributed. Pour the batter into the prepared pan.
For the topping: Mix the flour, sugar, butter, cinnamon and salt in a medium bowl and spoon evenly over the batter. Sprinkle a little suger over the top of that. Bake until the cake is golden brown, 45 to 50 minutes. Until toothpick comes out clean.

Friday, May 12, 2017

No Butter Chewy Double Chocolate Chip Cookie

Chewy Double Chocolate Chip Cookies
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 cup sugar (or brown sugar)
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips
Preheat oven at 350 Fahrenheit.
In a medium bowl, whisk the flour, cocoa powder, salt, and baking soda.
In a separate bowl, combine the vegetable oil, sugar, egg, and vanilla extract. Mix well until smooth.
Add the flour mixture into the wet mixture and blend. Fold in the chocolate chips. Take about one teaspoon of dough and drop the dough on a baking sheet.
Bake for about 10 minutes. Not only are they chewy on the inside, but the outside is crispy. You will love these!