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Sunday, September 29, 2013

Hershey's Chocolate Cake with Frosting Recipe

Don't you love those people out there that are always saying, "I don't have  much of a sweet tooth."  I always think to myself, if only it were that easy to stay away from the chocolate, ice cream  candy, etc.  Ahhh, you most likely wouldn't be on the roller coaster diet every 2 months.  

It would be nice but people, let's face it, that's not me.  I am forever destined to ride that diet roller coaster because I LOVE SWEETS.  If you haven't noticed by my posts on this site, I especially love chocolate.

Here is another goody for you!  I believe this recipe came from my mother in law's Hershey Chocolate Recipe Book.  By the way, if you do not have a recipe book that exposes you to a variety of chocolatey goodness, I would suggest that cookbook.  Awesome recipes!


What you will need:

CAKE
2 c. sugar
1 3/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. baking soda
3/4 c. cocoa

1 c. milk
2 tsp. vanilla
2 eggs
1/2 c. vegetable oil

1 c. boiling water

******Use 2- 9 inch round pans******

FROSTING

I LOVE THIS FROSTING!!
1/2 c. butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

******Double it for this cake recipe******

Directions below with pictures.  Sorry, I am missing some pictures.  They were too blurry to use. 

PREHEAT OVEN TO 350 DEGREES!

To begin, gather all your ingredients.  I like to measure them all out before hand.  In a bowl, mix sugar, flour, baking powder, baking soda, salt, and cocoa. 

After you have everything measured and ready to go, prep your pans.  When making chocolate cake, I use butter and cocoa.  Cocoa works great. You don't have white flour on your cake when you are finished. :) Fun tip!

Put your water on to boil so it's ready when you get to that step. 

 In your mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.  Stir until combined. 

 Next, add wet ingredients, EXCLUDING the boiling water- milk, vanilla, eggs, and vegetable oil. 

 Mix for about 1 1/2 minutes. 

 Carefully, measure boiling water.

 Stir gently until mixed.
(Excuse my mess. :)
Batter will be thin!

 Pour into prepared pans. 

 Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

 After sitting for about five minutes, remove cake from pans and let cool completely!
See...no ugly white flour patches. :)
After your cake has completely cooled, level them as best you can. 


FOR FROSTING!

Melt butter. Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Stir in vanilla. (Single batch yields approximately 2 cups of frosting.  As stated before, for this cake, I double the recipe.)


 Now frost your cake to your hearts content. :)



Grab a glass of milk and enjoy yourself some chocolate!!!




Saturday, September 28, 2013

Incredible Fudge Brownies

Everyone claims they make the best brownies ever. Sometimes you hear the story that it was passed down to them by their great-grandma's aunt's husband's niece who was well known in the 3 surrounding counties for the best brownies at the church bake sale. While it's awesome to hear those stories about family recipes, sometimes the story is better than the brownie. It's sad, but true.


Now, since I said everyone claims to have the best brownies, I'm not going to do that. In fact, I believe my husband does make the best brownies. :) However, I can't share that recipe with you because it's his secret. He won't even tell ME the recipe. 

 I went on a mission to find a recipe that could compete with his. It didn't take me too long, because these are delicious! I won't claim that they are the best ever only because not everyone likes the same type of brownie. Some like them cakey and light, others like them heavy and dense. I, of course, like dense, warm, need-milk-to-swallow, fudgy brownies. That's exactly what these are. They are incredible. I believe my hubby and I are going to need to have a brownie competition in the near future.

We can thank Yammie's Noshery for this incredible recipe.


Ingredients

2 sticks (1 cup) butter
2 1/4 c. sugar
4 eggs
1 Tbsp. vanilla
1 1/4 c. cocoa
1/2 tsp. salt
1 tsp. baking powder
1 1/2 c. flour
2 cups milk chocolate chips


Directions

Preheat oven to 350 degrees.
In the microwave, heat butter and sugar and stir until smooth.
Beat in eggs, one at a time.
Add vanilla.
In a separate bowl, combine cocoa, salt, baking powder, and flour.
Slowly add to egg mixture.
Beat in well, scraping sides when necessary.
Stir in chocolate chips.
Transfer to a greased 9x13 pan.
Bake for 28 minutes.




(Directions with Photos)


Preheat oven to 350 degrees.
In the microwave, heat butter and sugar and stir until smooth.


Beat in eggs, one at a time.


Add vanilla.


In a separate bowl, combine cocoa, salt, baking powder, and flour.


Slowly add to egg mixture.


Beat in well, scraping sides when necessary.


Stir in chocolate chips.


Transfer to a greased 9x13 pan.
(Try to spread it out as evenly as possible.)


Bake for 28 minutes.



Now, like I mentioned before, you will most likely need to have a glass of milk handy when eating one of these bad boys. Don't look at the calories, just enjoy it. :)



No need for frosting! The brownie itself is super fudgy, and the top is that crisp, crackly layer that is just to-die-for. And then there's the chunks of chocolate studded throughout...YUM!!!


Okay, I better stop posting so I'm not tempted to eat the whole pan.
Load 'em up and bring them somewhere to share! 
I'm not liable for any weight-gain associated with these scrumptious treats. :)






Wednesday, September 25, 2013

Keeping a Clean House

Have you ever had the desire to be completely organized? I know I've told you that I've been going through this phase lately. I have cleaned every room in our apartment. (Yes, that means EVERYTHING!) Cupboards, drawers, under furniture, re-folding everything. I've even gone as far as cleaning our cleaners and washing our mop.)  I may be going a little over the top OCD.

After dinner the other night, my husband went to get ready for bed and I told him that I was just going to pick up the kitchen a bit. I really intended to just get the dishes in the dishwasher, but by the time he got out of the shower, I was done with the dishes, mopping the kitchen and getting ready to vacuum the livingroom. He teased me that he doesn't clean as much anymore because his cleaning wouldn't be good enough.

There are days where I'm more lazy than necessary, but a lot of the time I just can't leave something alone when I know it's messy. Especially at night. I like it clean so that I can wake up to a clean home as I start my day. You can't beat walking into a shiny clean kitchen early in the morning as you start your pot of coffee!

Also, in an effort to stay organized, I make a lot of lists. They may not always be neat lists, but they help me put into perspective the things I need to accomplish.

Weekly Menu
Grocery List
To-Do Around the House
Exercise Routine
Gifts for Birthdays/Weddings
What Needs to be Cleaned
Bills to Pay

Most of these start out being scribbled down on paper, then typed out onto a document on the computer once I know it works. This particular piece that I'm sharing with you today has been working really well for us! Granted, we only have the two of us in a small apartment, so our cleaning list may not be exactly what is going to work for your family. (For instance, most families may not be able to get away with only doing 1-3 loads of laundry each week.)

I tried to make it workable for bigger families, as well as smaller households. There are also a few things that may look extreme to do so often, but I have found that by putting it on my lists, it gives me the reminder to check and see if it needs to be done. If it's on my list to change sheets & pillowcases each week, but we hadn't had anyone sleep in the guestroom since they had been washed last, then obviously I'm not going to strip the clean sheets off.

There is also a task listed to bring the "Donate Box" to Goodwill. This is just a designated box (or basket, cupboard, etc.) specifically for items to donate. If you have this space set aside, it makes it easier to stay organized with your daily "pick up". {How many times do you see something in your house and think "Does anyone use this anymore?" or better yet "This doesn't even fit anyone that lives here."} When you see these random items, or your kids come into the kitchen with pants that are 3 inches too short, just drop them in the box (the pants, not your kid). At the end of the month, take all these items to your local thrift store or homeless shelter. It helps you keep a cleaner, more organized home, as well as helping people in need. 


It also may seem like a lot of work to clean the old/expired items out of your fridge each week, but believe me, it's easy! Friday is usually my day to do all my weekly tasks, so that morning I grab the trash can, sort through the leftovers that are no longer good and check the expiration dates on the condiments and other items. {It helps me to keep a roll of masking tape and a permanent marker near the fridge. When I put any leftovers away, I attach a piece of tape and mark what is in the container and the date. I also try to mark the date on a package when I open it. It's a quick, cheap, and simple way to keep your fridge and pantry organized.}


By doing each of these little things on a regular schedule, it makes my life easier. I don't feel overwhelmed when I think about cleaning our apartment. I actually enjoy it! Beside each task is a small box to check off. At the top, there is a box for each week and the month to mark once it's completed. There is definitely a satisfying feeling that sets in when you finish your housework and you can check off those boxes!

 I think that's all I have for now, folks. 
If you have any questions, feel free to comment! I hope this helps make your life a little bit easier! :)





Sunday, September 22, 2013

Hollandaise Sauce

I made some homemade English Muffins this weekend (click here for that recipe!) which were truly amazing. Give me anything that's going to pack on the pounds and I will fall in love. (Unfortunately.) Like this hollandaise sauce, for example. It is far from being even a little bit diet-friendly. Unless of course you consider that there is lemon juice and water in it. Yes. Lemon water is good for you.... that means this sauce is healthy then, right? I won't say anything if you don't. :)



Ingredients

1 1/2 sticks butter, softened
4 egg yolks
4 tsp. water
5 tsp. fresh lemon juice
salt & pepper, to taste
red pepper, optional


Directions

Combine egg yolks, water, lemon juice, and 4 tablespoons of the butter in a double boiler.
{I don't have a double boiler, so I used a glass bowl and a saucepan.}
Whip the mixture well.
Heat some water in the bottom of the saucepan (be sure the water won't touch the bottom of the bowl!) until it is almost boiling. Turn it down so it's barely simmering.
Once heated, place the glass bowl holding the egg mixture over the saucepan. Continue whisking the mixture nonstop as it slowly heats. {Don't heat too quickly and don't stop whisking! Otherwise you'll just end up with sweetened scrambled eggs. Blek.}
Continue whisking and slowly adding the remaining butter, little by little.
Eventually all the butter will be in the sauce and it will begin to thicken. 
Once it's starting to thicken, remove from heat and add your salt, pepper, and red pepper. (Add a dash of hot sauce if you want to, too!)
Serve while hot.
(May garnish with paprika, scallions, parsley....etc.)


(Directions with Photos)

Combine egg yolks, water, lemon juice, and 4 tablespoons of the butter in a double boiler.
{I don't have a double boiler, so I had to use a glass bowl and a saucepan.}


Whip the mixture well.
(My butter was frozen when I started, then I accidentally forgot about it in the microwave, so some of it melted all the way.)


Heat some water in the bottom of the saucepan (be sure the water won't touch the bottom of the bowl!) until it is almost boiling. Turn it down so it's barely simmering.

Once heated, place the glass bowl holding the egg mixture over the saucepan. Continue whisking the mixture nonstop as it slowly heats. {Don't heat too quickly and don't stop whisking! Otherwise you'll just end up with sweetened scrambled eggs. Blek.}


Continue whisking and slowly adding the remaining butter, little by little.


Eventually all the butter will be in the sauce and it will begin to thicken. 


Once it's starting to thicken, remove from heat and add your salt, pepper, and red pepper. (Add a dash of hot sauce if you want to, too!)


Serve while hot.


*Keep in mind that as the sauce cools, it will continue to get a little bit thicker, so don't overheat it and get it too thick. (I think ours was just a little too thick.)


This sauce was great to use for Eggs Benedict! 
Although I've never tried it, I have heard that it's really good over asparagus, too. :)





Homemade English Muffins

Who doesn't love English muffins?? I have yet to meet someone who dislikes them. Now, I'm going to tell you something that makes them even better...you can make them at home! {You can get mega bragging rights by making a batch of these and serving them with a homemade jam or apple butter!} This recipe came from Beth at budgetbytes.com. She says one batch makes 9 English muffins (I got 10!) and the whole batch only costs $0.68!

Now, it may be a little time consuming, but it's very simple. I was able to whip up the dough, and continue my housework. When the timer would go off, I'd just go punch it down and do what I had to do, then get right back to my other chores. They are worth every second! 

They are very versatile and can be used for any meal. Toast them and serve with jam or peanut butter (or even plain butter), make a quick breakfast sandwich, or jazz it up with some homemade hollandaise sauce and make Eggs Benedict! (Click here for our hollandaise recipe!) If you have time to make a big batch, throw the extras in the freezer for later!


Ingredients

1 tsp. active dry yeast
1 Tbsp. sugar
1/2 c. warm water
1/2 c. milk
2 Tbsp. butter, melted
about 3 c. flour, divided
3/4 tsp. salt
& cornmeal

Directions

 In a small bowl, combine the yeast, sugar and ½ cup of warm water. Stir to dissolve the sugar and yeast. Let sit about 5 minutes or until foamy on top.

While the yeast/sugar mixture is resting, combine 1 1/2 cups of the flour and the salt in a large bowl. 
Stir well to evenly distribute the salt. 

In a second small bowl, combine the milk and butter. Microwave it, stirring every 30 seconds, until butter is melted.

Pour the yeast mixture and the milk mixture into the flour. Stir until it has combined into a pasty mix. 
Adding only ¼ cup at a time, stir in more flour until the dough forms a soft, slightly sticky ball that pulls away from the bowl. 

Sprinkle a little bit of flour onto a clean countertop and coat your hands in flour. Dump the soft ball of dough out of the bowl and knead it for about 5 minutes. {Add as little flour as possible to the countertop while kneading. Adding too much flour will yield tough muffins.}

Shape the dough into a ball and place it in a bowl that has been coated in non-stick spray or olive oil. Lightly spray the top of the dough and cover with plastic wrap. Let rise in a warm place until double in size (about 45 min – 1 hr).

Once doubled, punch the dough down, shape it into another ball, cover the bowl/dough and let rise a second time (45 min – 1 hr or until double).

Once doubled again, punch down the dough again and turn it out onto a well floured countertop. 
Using a rolling pin, lightly roll the dough until it is about ¾ inch thick. 
Using a cookie cutter or large round glass, cut the dough into circles. 
When you can’t cut out any more circles, gently ball the remaining dough, roll again and cut more. {It gets more difficult to ball and roll out each time so fit as many circles in the dough as possible before balling it up again.}

Place the cut dough circles onto a sheet pan that has been liberally covered in cornmeal. 
Sprinkle more cornmeal on top of the muffins. 
Cover loosely with a damp towel and let rise, once more, until double in size (another 45 minutes).

Heat a large skillet over medium-low heat. Spray the pan with non-stick spray. 
Carefully transfer the fluffy, risen muffins to the hot skillet with a spatula. 
Cook the muffins on the skillet until they are golden brown and crispy on each side. 
{Make sure to keep the heat low so that the outside browns slowly, allowing time for the inside to “bake.” I cooked mine for about 7 minutes on each side but this will vary from stove top to stove top.}

Let the muffins cool on a wire rack.


(Directions with Photos)

 In a small bowl, combine the yeast, sugar and ½ cup of warm water. Stir to dissolve the sugar and yeast. Let sit about 5 minutes or until foamy on top.



While the yeast/sugar mixture is resting, combine 1 1/2 cups of the flour and the salt in a large bowl. 
Stir well to evenly distribute the salt. 


In a second small bowl, combine the milk and butter.


 Microwave it, stirring every 30 seconds, until butter is melted.


{After about 5 minutes, your yeast/sugar mixture should look something like this.}


Pour the yeast mixture and the milk mixture into the flour. 


Stir until it has combined into a pasty mix. 


Adding only ¼ cup at a time, stir in more flour until the dough forms a soft, slightly sticky ball that pulls away from the bowl. 


Sprinkle a little bit of flour onto a clean countertop. Dump the soft ball of dough out of the bowl onto the floured surface.


Knead the dough for about 5 minutes. {Add as little flour as possible to the countertop while kneading. Adding too much flour will yield tough muffins.}


Shape the dough into a ball and place it in a bowl that has been coated in non-stick spray or olive oil. 


Lightly spray the top of the dough and cover with plastic wrap. 


Let rise in a warm place until doubled in size (about 45 min – 1 hr).


{It works really well to turn the oven on for a couple minutes. Turn it off, then place bowl in warm oven to let it rise. (If using a plastic bowl, be sure to place a potholder or something on the rack so it doesn't melt it.)}


Once doubled, punch the dough down, shape it into another ball, cover the bowl/dough again.


 Let rise a second time (about 45 min – 1 hr).



Once doubled again, punch down the dough again and turn it out onto a well floured countertop. 


Using a rolling pin, lightly roll the dough until it is about ¾ inch thick. 
Using a cookie cutter or large round glass, cut the dough into circles. 
When you can’t cut out any more circles, gently ball the remaining dough, roll again and cut more. {It gets more difficult to ball and roll out each time so fit as many circles in the dough as possible before balling it up again.}


Place the cut dough circles onto a sheet pan that has been liberally covered in cornmeal. 
Sprinkle more cornmeal on top of the muffins. 


Cover loosely with a damp towel and let rise, once more, until double in size (another 45 minutes).


Heat a large skillet over medium-low heat. Spray the pan with non-stick spray. 
Carefully transfer the fluffy, risen muffins to the hot skillet with a spatula. 


Cook the muffins on the skillet until they are golden brown and crispy on each side. 
{Make sure to keep the heat low so that the outside browns slowly, allowing time for the inside to “bake.” I cooked mine for about 7 minutes on each side but this will vary from stove top to stove top.}


Let the muffins cool on a wire rack.


Once cooled, I slid a fork around the edges to slice them open. (That helps them keep their "air pockets" like the store-bought ones.)


Now, to get ambitious enough to make my own jam.... :)






Check these out!