Posts Tagged ‘chocolate’

A Couple of Pies

January 31, 2011

Okay….so it’s 2 pecan pies…we’ve been here done this….big deal.  Oh, but I beg to differ.  The one closest to you is a regular pecan pie from a previous post.  It’s going to Oregon with Rex’s brother Dean.  As I was about the slam the trusty Betty Crocker cook book shut, out popped a different recipe.  A yummy nummy recipe.  A crunchy chocolatey delight.

Chocolate Brownie Pie

2 oz unsweetened chocolate, melted

2 tbsp butter, melted

3 eggs

1/2 cup sugar

3/4 cup corn syrup (original recipe says dark, I used white)

1 cup pecans

Mix all together and pour into unbaked pie shell.  Bake at 375 for 40 to 50 minutes or until set.  This pie is enjoyable warm or cold.  Two kinds of pie, right??

Told ya it was yummy!!!!


Chocolate Chip Cookies for Cheaters

January 23, 2011

Well, at least I know now why I have felt “out-of-sorts” most of this week.  The dreaded flu.  Hope it only last today.  I really don’t feel like blogging today, but I have already missed too many days.

Earlier in the week, as I put the last of the brownies in my Honey’s lunch, I knew I had to whip up some kind of cookies for the next day.  It was late in the afternoon and I didn’t feel like it.  Something easy and quick.  Well, here it is… from….


2 1/3 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar, packed
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 c. walnuts, chopped
Sift together flour, soda and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each. Add dry ingredients; mix well. Stir in chocolate pieces and walnuts. Spread mixture in greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake in 375 degree oven for 20 minutes or until done. Cool in pan. Cut into 2 inch squares. Makes about 35.
Now please understand that I have always been chocolate chip cookies challenged.  No recipe…nothing I have tried has ever prevented flat spread out ugly cookies.  These are nice and flakey.  I will use this anytime the family or I have a craving for chocolate chip cookies.  My only tip or suggestion is to dampen whatever you are going to use to spread out the dough..fingers or spatula.  The dough is really sticky.

Black Bottom Pie

January 15, 2010

I remember a story that my Honey told about his ex MIL asking him to do something and in return she would make him a black bottom pie.  I don’t remember now what it was, but decided to try one.  Found a recipe on Allrecipes.  It calls for rum.  Oh no….still no rum.  I have got to go to the liquor store.  So……Jack to the rescue.


1 9 inch pie shell, baked

1 pkg unflavored gelatin

1/4 cup cold water

1 Tbsp cornstarch

1 1/4 sugar

1 3/4 cup milk

4 eggs, separated…don’t throw any out

1 tsp vanilla

1 1/3 cup semi sweet chocolate chips

1/2 cup Jack or rum

Dissolve gelatin in cold water and set aside.  In sauce pan combine corn starch, 3/4 cup sugar, egg yolks and milk.  Cook over medium/low heat until thick and bubbly.  Add vanilla.  Divide in half.  Add chocolate chips to half and stir until melted and smooth.  Place in pie crust and chill.  To other half of egg mixture add gelatin and Jack, stir until smooth and then chill until slightly thickened.  Meanwhile whip egg whites with remaining sugar (1/2 cup) until they form stiff peaks.  When Jack mixture is thickened a bit fold with egg whites.  Place over chocolate layer in pie crust and chill.  The original recipe says overnite…yeah right…only till dessert time around here.

I’ve never had this before, but the stuff I had to lick off my fingers sure was good.  Hope my Honey likes it….rum or Jack.

Hmmmmmmm.  He must have liked it.

Butterscotch Brownies

January 8, 2010

I was having alot of fun thumbing through my Mom’s old cookbook before the holidays.  Well used and well worn.

And with such timely tips……not so much

It was time to make cookies around here, so I picked it out of the cupboard and presto….out popped the recipe for butterscotch brownies…some times called blonde brownies.  Here is the recipe….complete with measurement changes written in pencil by my Mom.

I followed her measurements…..after all…mother knows best. (wouldn’t have said that many years ago).  I made a 9X11 pan.  I noticed she didn’t have the nuts doubled…she wasn’t fond of nuts in her cookies either….so I added chocolate chips.

And even the taste of the batter brought back memories.  Hope my grandkids enjoy them.  I know my Honey will.  And they are ooey gooey rich and delicious warm just after you cut them.

And one more thought from the ole cookbook…….

Oatmeal Coming Out My Ears

December 21, 2009

I scored on some oatmeal…15 lbs of it to be exact.  Now I don’t eat it per say as cereal…gag me with a spoon…so I had to find something to do with it.  I have an oatmeal/chocolate chip cake thats really good and there is always the oatmeal cookie, but needed something else.  In my quest to find interesting things to put in my honey’s lunch, I stumbled across his recipe from Artic Garden Studio.  She adapted it from Nigela Express and I adapted it from her.


1 can sweetened condensed milk

2 1/2 cups rolled oats

1 cup shredded coconut

1 cup dried cranberries

1 cup soft dried apples, rough chopped

1 cup mixed nuts, rough chopped

1/3 cup sesame seeds, no shell..duh

Heat the milk until warm and runny.  Pour into the other ingredients and mix to coat everything.  Spread in a sprayed 9X13  pan and bake at 250 for an hour.  Remove from pan and let cool, then cut to the shape you want.

My Honey likes them and I have since found some others made with honey that I will give a try later.  Healthier and whatnot.  But some chocolate chips are bound to find their way into this recipe at some time or another.

I also found a bread recipe (with oatmeal) that sounded interesting.  I think its great, but the final verdict will be how well it worked as sammich bread.


  • 3 cups water
  • 3 cups rolled oats
  • 1 tablespoon salt
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2  packages active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 4 1/2 cups bread flour

Bring water, salt and oatmeal to a boil and add brown sugar and butter.  Let cool so you don’t kill the yeast.  Combine yeast and white sugar in warm water.  Combine yeast mixture and oatmeal mixture along with 2 cups of flour in mixer with dough hook.  Combine and keep adding flour 1/2 cup or so at a time until elastic then kneed for a couple more minutes.  Place in a lightly greased bowl and cover and let rest for about and hour or until double.  Punch down and let rest for a few then shape into two leaves and put in sprayed pans.  Let rise until double again and bake at 350 till brown and loaves sound hollow when thunked.

I only used about 5 1/2 cups of flour total and this makes huge loaves.  Not sure I could get 3 out of it though.

Chocolate Peppermint Cake

December 10, 2009

What a bright and very cold day.  I think it got up to 10, but that beats the 16 below it was when I got up.  My Honey let me get new Christmas lights…we were in need.  Decided on the size huge LED lights that remind me of the lights we had on the house when I was a kid.  Showing my age, huh??

I found this recipe in the December  Penzeys Spice catalogue.  As with their spices, the cake lives up to expectations.



1 1/2 cup flour

1 1/2 cup sugar

1 1/4 tsp baking soda

1 tsp salt

1/2 cup cocoa powder

1/2 cup shortening

1 cup milk

1 tsp vanilla

2 eggs

Grease and flour 3 9 inch round cake pans.  Cut wax paper rounds the size of pan bottoms and put them in pans.  Mix together dry ingredients, then add shortening, milk and vanilla.  Beat for 2 minutes.  Add eggs and beat for 2 more minutes.  Divide batter between pans and bake at 350 for 15 minutes.  Cool on racks 10 minutes and remove VERY carefully.

Whipped filling:

1 pint heavy whipping cream

2 tsp vanilla

1 cup mini marshmallows

1 cup crushed peppermint candy

Whip cream until stiff then add vanilla and mix.  Fold in marshmallows  and candy.  Filling in between each layer and top of cake.


1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla

Whip all ingredients until stiff, then frost sides of cake.

The original recipe says to use 4 pans, but I only have 3, so…..  And do yourself a favor….line the bottom of the pans.  I didn’t and had to “repair” each layer.  This cake is very good, but not too sweet.  If you save back a little bit of crushed candy, it looks great sprinkled on the top.  Be sure to store it in the fridge.

The Best Toffee I’ve Made in a Long Time

December 9, 2009

Brenna’s first Christmas.

I found this recipe on SmitenKitchen’s blog.  Oh my….it is very very good.  BrazenBites would love this one….if she didn’t have to watch her sugar.


1 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 1/2 tsp molasses

1/4 tsp salt

1 1/2 tsp espresso powder

1 cup semi sweet chocolate chips

1/2 cup chopped nuts

In a heavy saucepan on medium heat,  cook butter, sugars, molasses, salt and espresso powder, stirring,  until 300 on a candy thermometer.  Pour immediately onto a greased cookie sheet.  Sprinkle with chocolate chips and when softened spread on top of toffee until smooth.  Sprinkle with nuts.  Cool and then break into pieces.

As you can tell. I didn’t use the nuts.  It is too good.  I signed up to do a cookie exchange through Molly from batter splattered and I think these may just go in the box.  That is…if I can keep my Honey out of the candy.  Guess I could make some more.

Kahlua Brownies

November 22, 2009

I have a houseful of rug rats today.  And the guys are in the shop.  Guess its a good day to bury my self in the kitchen.  Been along time since I did that……way toooooo long.


1 1/2 cups flour

1 cup cocoa powder  (I use Penzeys)

1 tsp baking powder

1 tsp salt

2 cups sugar

1 cup melted butter

4 eggs

4 Tbsp kahlua

1 1/2 chocolate chips

I mix it all together and throw it into a sprayed 9X14 pan.  Bake for 35 to 40 minutes or until it starts to pull away from the sides of the pan.  Let cool before you cut them.  You can add nuts if you like, but I’m not much of a nut in my brownie type person.

I have made a saddening discovery though.  I am just about out of kahlua. What a shame.  Guess is will include the recipe and go make some.  This recipe was my Mom’s.


2 cups sugar

2 cups water

1/2 cup instant coffee

Combine in saucepan and bring to simmer to melt sugar.  Do not boil.  Let syrup cool to room temperature.  Add:

2 cups vodka

3 Tbsp vanilla

I must admit that I use Everclear in place of the vodka.  Shhhhhh.  I have to bring it across the state line.  Can’t buy it here.

Not Lost

November 10, 2009

The weather was absolutely beautiful last week.  Hard to believe it is the first part of November.   Anyway…..the shelves got built in my van and I am starting to move in.  My Honey got our mailbox stand built and the box moved (how long have we lived here???).  Doesn’t it look great.

IMG_1673I am going through every nook and cranny of the house, along with drawers, cupboards and closets.  Getting ready for an inspection by the Health Department.  Going to have the State help pay me for daycare instead of on in town (who cheats etc.  Don’t get me started).  Just stop and think about your house and find things that are sharp or dangerous for kids.  Of course they have more or less grown up here and know what they can get into and what they can’t.  Does that matter to the State.  Oh hell no.  Even had to move the booze and put it under lock and key.  PIMA

We had the SLEDS ride on Saturday and of course the weather took a turn to the older.  SLEDS is where all the bike organizations in town get together and do a ride through town and donate toys, food and money to the less fortunate.  As you can see by the absence of me on the back of my Honey’s bike, I took the car.  Yes, I am a wuss.

sleds 1Gee, don’t know what happened to that pic.  At any rate I promised the recipe to a really scrumptious chocolate cheese cake.  It is long gone of course.  Thanks again to Ina Garten.



For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

For the filling:

  • 5 ounces bittersweet chocolate
  • 1 tablespoon instant espresso coffee
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

For the ganache:

  • 1/4 pound semi-sweet chocolate
  • 1/4 cup heavy cream


Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Of course mine cracked even though I followed the directions.  Good thing the ganache makes enough to cover the cake.


The Rest of the Holiday Weekend

July 6, 2009

What a wonderful weekend.  Not much accomplished, but oh well…that’s what holidays and family are all about.  Decided to drag out the dutch ovens and cook a meal….its been forever.  So long that I had to drag out my dutch oven cookbook and refresh the mind.  Must be like riding a bike….you never really forget.


ham…what ever you think

2-3 rough chopped onions

5 lbs of potatoes

1 cup sliced mushrooms

1 can cream of mushroom soup

shredded cheddar cheese…sharp and enough to cover

Warm the dutch oven and add a bit of oil.  Warm up ham and slightly brown.  Add onion and cook till slightly brown.  Throw in potatoes and stir.  Cover and cook till potatoes are done.  Add mushrooms and cover and cook 5 more minutes.  Add soup and stir then heat till warmed.  Spread cheese over the top and heat till melted.  I used my 12″ dutch oven.

IMG_1556Also decided to make dessert in the dutch ovens as well.  The only problem was that it rained…and when hasn’t it, so had to finish up in the oven.  Forgot how heavy those things are to lug around.


2 cans cherry pie filling

1 box chocolate cake mix

1 can cherry coke

Dump pie filling, cake mix and cover with coke.  Cover and bake.  I have doubled this recipe many times before.  I used a 10″ oven.

IMG_1559Sinful, but oh so good.  In-laws and outlaws brought salads and we had a real feast.

Brother in law came over with girlfriend, nieces and nephew in tow and all the kids set off a few sparklers, some small fireworks and those silly black stain the sidewalk snakes.  No worries My Honey, the rain has washed them away.  We watched the fireworks display from the driveway.  Hooray…no crowds.

Sunday was a very lazy day.  The best thing I did was hold down one of the chairs on the back deck.  Did manage to fix dinner.  The nieces were in the pool most of the day with the gkids and those two are burnt.

Had left over ham and potatoes…I had fixed two dutch ovens full.  We wrapped them in foil and heated them up in the traeger.  Rex contributed elk back strap.  We cut it up and made shisk a bobs.  Meat was marinated in a ziplock bag with good old Italian dressing.  Very tender and so much flavor.

IMG_1558Then we made one of my Honey’s favorites.  Split jalepenos and or aneheim peppers, remove the seeds, stuff with cream cheese and wrap with bacon.  Throw them on the traeger and cook till the bacon is done and the peppers soft.

IMG_1557Well, back to the real world today.  Gotta clean out the freezer.  YUCK