This recipe came on the back of a Hershey’s baking cocoa can over 20 years ago. And it has been a part of my recipes since then.
A recovering chocoholic has to have her fixes…right?
Well, look no more. This cake will cure any chocolate craving you may have.
Deep Dark Chocolate Cake
2 cups of sugar
1 3/4 cups of flour
3/4 cup of cocoa
1 1/2 tsp baking soda
1 1/2 tsp of baking powder
1 tsp salt
1 cup of milk
1/2 cup of vegetable oil or butter (melted)
2 tsp vanilla
1 cup of boiling water
Heat oven to 350. Mix all dry ingredients and add all the other in the order given, one at a time. Grease the pan and sprinkle it with baking cocoa. Bake it for 30-35 minutes in 9×13 or bundt pan.
In a medium pan, put 1 cube of butter
3/4 cup of baking cocoa
2/3 cup of milk
1/2 cup of sugar
Mix it well and bring it to a boil. Pour over cake as it is still hot.
Delicious, beautiful and easy! What else can you ask for?
I got this recipe years ago on Cooks.com , it has been used every April for my daughter’s birthday cake ever since. It is her favorite and that is what she requests every year. I posted the pic on my wall on FB and people asked for the recipe. So here I am.
1 1/4 cup of chocolate cookie crumbs
3-4 Tbsp of melted butter
2 cups of whipping cream, divided
3 8 oz. package of cream cheese, softened
1 cup white sugar
4 oz semi sweet chocolate
1/2 tsp vanilla
whipped cream for garnish
Crust: Combine cookie crumbs and melted butter; press into 9 inch spring for pan. Place crust in freezer. Whip 1 1/2 cups whipping cream until stiff peaks form. Refrigerate until ready to use.
With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipping cream. turn filling into crust. Cover and refrigerate 4 hours.
Loosen cheesecake from pan. Melt chocolate in sauce pan over low heat; cool slightly Whisk remaining whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream.
As you see in the picture I skipped the chocolate garnishing with the whipping cream. It is delicious! Because of that I keep the 1/2 cup of whipping cream off the recipe (I only use 1 1/2 cups per recipe and no melted chocolate).
I also take the filling out of the cookies before I break them.
And last but not least I double my recipe and make it in a pan that is a 13×15. It disappears very fast. Although a no bake cake, it is rich and it doesn’t taste like the box stuff. A chocolate loving person would absolutely eat this up!
My friend shared this recipe with me years ago. I have enjoyed it ever since.
2 parts of almonds (put through the food processor)
1/2 to 1 part of dried unsweetened coconut
Enough agave to make it sticky
So, if you do 2 cups of almonds you would do 1/2 to 1 cup of coconut. I love coconut, so I go overboard on it.
This is what it looks like when sticky enough.
Mix it well until it sticks together and with a cookie scoop, shape them into little macaroons. Freeze it for 15 minutes or for as long as 6 months (I have not been able to make them last that long).
Delicious and nutritious! Love those kinds of recipes.
If you have leftover bread dough and don’t know what to do with it, melt a cube of butter, mix some sugar and cinnamon in a separate bowl and roll balls of dough in the melted butter, then roll it on the sugar and cinnamon mix. Put it in a bread pan, pour the rest of the sugar and cinnamon over it, then the butter… let it rise for 30 minutes.
Bake it for 35 minutes at 350, dump it upside-down on a plate and let everyone go at it…it disappears quite quickly with a glass of milk 😀
I don’t know about you, but during December I do easy meals for everyday dinners. Yesterday was one of those lazy nights.
I made my bread recipe that I use for white, half and half or whole wheat bread.
6-8 cups of flour
2 TBSP of yeast
2 3/4 cups of hot water
1 TBSP of salt
3 TBSP of sugar or 1 TBSP of honey
3 TBSP of oil
In a mixer put 3 cups of flour and the yeast, mix it and add the hot water and mix it again (I get it cold out of the tap – not all the way on the cold, just midway and microwave it for 2 minutes, it will be hotter than you can touch, but not boiling or near boiling). Let it sit for 10 minutes then add the rest of the ingredients and knead for 5 minutes. Let it raise until double ( about 30 minutes), knead it again for 5 minutes and then I wrapped it around the Costco Polish dogs. Place it in a greased cookie sheet and bake it at 350 for 20-25 minutes.
If you don’t have a mixer, use a bowl, to do the mixing of the flour with the yeast and hot water and all the other ingredients. When kneading, do it for 10 minutes each time.
What do you do when there is a surplus of huge zucchini from the garden? You get baking and freezing.
Well, Some people asked me to post my recipe for zucchini bread here.
A friend of mine gave me this recipe years ago and I’ve played with it through the years. Sometimes I do half healthy, all the way healthy or just as is.
The kid’s favorite is the one I am posting here. I will give you the stuff I did to it to make it healthier too, that is in parenthesis.
2 cups of zucchini
3 cups of flour (when making it healthy, I use whole wheat or other grains mixed into the flour)
3 tsp cinnamon
1 cup of oil (1 cup of applesauce or 3/4 cup of applesauce and 1 mashed banana)
1 tsp salt
1/4 tsp baking powder
2 cups of sugar (1 cup of honey)
3 tsp baking soda
1/2 cup nuts (optional, I leave it out)
1 cup of chocolate chips
I used 1/3 cup of brown sugar and 1 tsp of cinnamon, mix it and sprinkle over the bread before you bake it.
Mix well the eggs, sugar, zucchini and oil. Add dry ingredients and then add the chocolate chips. Grease bread pans and bake it @ 325F for 1 hour. It will make 2 large loaves or 3 regular ones. My kids love it when I make it with the chocolate chips, white flour, sugar and oil. They will eat the other, although not as fast.
When I was little, I was a REALLY picky eater. My dad made 2 things for me that I didn’t like (hate is more accurate), he smashed avocado, sprinkled sugar on it and had me eat it or he would put the avocado in the blender with milk and sugar and make me drink it.
Because of such experiences, I didn’t touch avocados for MANY years. I mean, I had 4 kids before I considered giving it a second chance. A good friend in Texas made guacamole and I watched her mix all the ingredients (which I loved), so I gave it a shot. My husband was very grateful my friend changed my mind. Now avocados were allowed in our kitchen:D
Well, the American friends I’ve shared this recipe with (my husband and children included), have loved it, and yet, I couldn’t bring myself to drink it. Today it sounded good. So I made it. And it was delicious!
4 cups of milk
1/3 cup of sugar (I used organic sugar)
Blend it in a blender until smooth. I love my Blendtec 😀
Well, as you enjoy this drink think of this:
People do change, memory of flavors do change and taste does change as we grow. Take if from someone who hated avocados and now loves it!
My friend gave me this recipe from her Gaps Diet. She gave me a sample to try and then I went and bought everything to make it. Very important to have a silicon insert for the cookie sheet. If you don’t you won’t get it unstuck from the cookie sheet to eat. As it cooks it is sticky.
It is a really tasty snack and good for you!
I did double the recipe. If you do a single recipe, it is full cookie sheet. Remember to stay on the silicone mat.
1/2 cup of honey
1 cup of shredded unsweetened coconut
1 cup of sunflower seeds
1 cup of pumpkin seeds
1 Tbsp cinnamon (more or less to taste to taste)
1 Tbsp vanilla (more or less to taste)
1 cup dried fruit of choice (I found fabulous dried figs at Costco and ordered dates from The Nutty Guys) And I used a very full cup of each because I doubled the recipe.
Mix all dry ingredients and leave the dried fruit out.
On the stove warm the honey, add vanilla and then mix the dried ingredients (no fruit)
Bake at 350 for 30 minutes, stirring every 10 minutes. When you pull it out of the oven, mix in the dried fruit.
Add chopped nuts, ground flax seed, sesame seeds, chia, etc. I added Macadamia nuts, almonds, chia and ground flax seed.
Here is the silicone mat I got at a kitchen store, just fresh out of the oven, minus the granola 😀
My little girl turned 11 years old and she wanted a Kit Kat cake with chocolate covered strawberries on top.
I think it looks pretty good!
All I did is make a Devil’s cake from the box, then I went to www.cooks.com and found a recipe of whipped chocolate frosting.
After I baked the cake, I took it out of the pans and put it in the freezer for 30 minutes, it makes it easy and quick to frost it.
Chocolate Whipped Cream Frosting
1/3 confectioners’ sugar
2 Tbsp unsweetened cocoa
1 c. heavy cream
1 tsp vanilla
Combine confectioners’ sugar and cocoa in small bowl. Add cream and vanilla; beat until stiff. (I made 2 recipes and had a little left over).
The cake was baked in 2 9″ inch pans.
Then the strawberries I washed and dried them, melted some Guittard chocolate chips in a double boiler (a pan with water and a glass bow inside of it with the chocolate in it will do, if you don’t have one). And as the chocolate melted, I dipped the strawberries first one side then the other. Let it drip and set it on a plate with wax paper on it (the wax paper is very important, if you don’t have it, the strawberries will stick to the plate and the chocolate will break as you try to pick them up…done that once…very sad).
To hurry up the process, I stuck the strawberries in the freezer for 10 minutes, so the chocolate hardens and you are ready to finish the cake!
It presents very nicely and the family enjoyed it.
This is an easy and fast recipe, a small piece goes long ways, it looks great and it causes a party in your mouth when you eat it. I found this recipe in Cooks.com when looking for an Oreo Cheesecake and it has been a favorite since. My daughter asks for it every birthday for the last 6-7 years. Of course I played with it and found the best for our family. I will give you the original and do my side notes as I always do.
1 1/4 cup chocolate cookie crumbs (take the filling out of the Oreos and dispose them)
4 Tbsp of melted butter
2 cups of whipping cream, divided (I use 1 1/2 cups)
3 (8oz) pkgs. of cream cheese, softened (I use 2 1/2 pkgs.)
1 cup of white sugar
34 Oreo cookies divided
4 oz. semi-sweet chocolate (I use Hershey’s chocolate syrup)
1/2 tsp. vanilla
Whipped cream for garnish
Combine cookie crumbs and melted butter; press into 9-inch spring form pan. Place crust in freezer. Whip 1 1/2 cups whipping cream until stiff peaks for. Refrigerate until ready to use.
With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies (I use all 34) and fold into cream cheese mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.
Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk remaining whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream. (I use Hershey’s syrup, my family doesn’t like when the chocolate hardens. And the cheesecake is PLENTY rich, so I don’t garnish it with more whipping cream and Oreos).