Yuppy Brownies- Feeding the Flock 23

 

Preheat oven 350º

1 box supreme chocolate chunk brownie mix (prepared the way the box says: 1 egg, 1/3 cup vegetable oil and ¼ cup water)

1/3 cup trail mix (I used Great Value Indulgent Deluxe)

1 cup mini marshmallows

½ cup coconut

Mix all ingredients together and spread into a lightly greased 9X9 cake pan.

Bake at 350º for 35 minutes.  Let cool, remove from pan, slice.

Enjoy,

Find out if Yankees are allowed over in the writing studio.

Lucky Cake

Why do I call it Lucky Cake?  Because the way I figure it, is if you are eating cake, you are lucky! ☺ 

CHOCOLATE CAKE with PEANUT BUTTER FROSTING

¾ cup butter or butter flavored Crisco

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp. baking soda

¾ tsp. baking powder

¼ tsp. salt

2 cups sugar

1 tbsp. vanilla

1½ cups milk  

Preheat oven to 350°. Grease and flour 13x9x2 inch baking pan. Combine all dry ingredients except sugar in one bowl. In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla. Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes. Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. Frost with peanut butter frosting and decorate if desired.

PEANUT BUTTER FROSTING

2 cups confectioner’s sugar
1 cup creamy peanut butter
4 tbsp. unsalted butter, softened

Cream together until spreading consistency and spread over cooled cake.

FOOD FOR THOUGHT:

~Fun Facts about Cakes~

⥴Modern layered cakes are made of flour, sugar, eggs, and butter or oil, milk and water, leavening agents and flavor ingredients. 

⥵Cakes are the most common dessert of choice for meals at ceremonial occasions. 

⥴The term 'cake' originated from the Norse word "kaka". 

⥴January 27 is observed at the National Chocolate Cake Day in the United States. 

⥴The wedding cake is a tradition that began back in the Roman Empire. 

⥴In the 17th century England, people believed that keeping fruitcakes under the pillow of those who are unmarried will give them sweet dreams about their fiancé. 

⥴Icing is the addition of a creamy and delicious mixture to a dessert. 

⥴The first icings were usually a boiled composition of the finest available sugar, egg whites and flavorings. 

⥴Tiered cakes, usually used in weddings, originated after 1870.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Chocolate Banana Split Cake

Chocolate Banana Split Cake

1¾ cups flour

2 cups sugar

½ cup cocoa
1 pkg. strawberry gelatin (3 oz.)

1½ tsp. baking powder

1½ tsp. baking soda

½ tsp. salt

2 large eggs, slightly beaten

2 cups over ripened, mashed bananas (I used six I found in the freezer)

½ cup warm black coffee

½ cup almond milk (it’s our new favorite thing)

½ cup vegetable oil

1½ tsp. vanilla extract

Preheat oven to 350º. Spray a 9x13 inch baking dish with non-stick cooking oil.

Combine sugar, cocoa, flour, gelatin, baking soda, baking powder and salt in large bowl and stir to combine.  In a separate bowl combine everything else. Stir into flour mixture just until combined. I used a large spoon, not a mixer.  Pour into prepared pan. Bake at 350º 40 minutes or until toothpick comes out clean when inserted in the center. Let cool 30 minutes, then remove from pan to cool completely.

Frosting:

½ cup butter

4½ cups confectioner’s sugar

2-3 tbsp. vanilla creamer (or milk)

1 tsp. cherry extract

Cherries for garnish

© Crackerberries 2015

Chocolate Cake

Chocolate Cake

¾ cup butter flavored Crisco

1½ tbsp water

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

¾ tsp baking powder

¼ tsp salt

2 cups sugar

1 tbsp vanilla

1½ cups milk  

Preheat oven to 350°

Grease and flour 13x9x2 inch baking pan

Combine all dry ingredients except sugar in one bowl.

In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla.

Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes.

Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. 

Frost with peanut butter frosting and decorate if desired.

Peanut Butter Frosting

2 cups Confectioner’s sugar
1 cup creamy peanut butter
4 tbsp unsalted butter

Cream together until spreading consistency and spread over cooled cake.

© Crackerberries 2013

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

This is the easiest cake I have ever made; one pan and ten ingredients.

2½ cups flour

1½ cups sugar

½ cup cocoa

2 tsp baking soda

½ tsp salt

2/3 cup vegetable oil

2 tbsp vinegar

1 tbsp vanilla

2 cups brewed coffee (I used hazelnut)

Cinnamon sugar

Preheat oven to 350º

Combine flour, sugar, cocoa, baking soda and salt in ungreased 13x9x2 inch metal baking pan.  Stir together until mixed and then form three wells in the flour mixture.  Put vegetable oil in center well and vanilla and vinegar in outside wells.  Pour coffee over top of mixture and stir crazy with a fork until well mixed.  (Do not use mixer).  Sprinkle cinnamon sugar over top.  Bake at 350º for 35 minutes or until toothpick inserted in center comes out clean.

© Crackerberries 2011

Dirt Cake

It’s funny when I tell people I’m making a dirt cake. They look at me funny and say “you make a cake out of dirt”? Usually I laugh a little and say “no, it’s not really dirt” and then I explain the ingredients. But, after I thought about this, it really is dirt. Everything comes from dirt. Genesis 2:7 “And the Lord God formed man of the dust of the ground…” For without that, there would be nothing.



1 box chocolate cake (or make your own)
1 large container of cool whip
4 Skor© bars
2 boxes of instant chocolate pudding
Chocolate syrup
Gummy worms

Bake the cake according to instructions on box. Let cool completely and then crumble in large chunks.

Make pudding only using ½ of the milk that is called for. Combine with ½ of the container of Cool whip.

Break the candy bars into tiny pieces (a hammer on a cutting board works well).

In glass bowl or fancy dish layer bottom with ½ of crumbled cake, top with ½ of pudding/cool whip mixture. Sprinkle with a third of the crushed candy bars. Drizzle chocolate syrup across the top and down the sides. Repeat layers.

Spread cool whip over top and sprinkle with remaining candy bar. Strategically place gummy worms in “dirt”.

This is also good for other holidays. Faux leaves for a Thanksgiving dessert or imitation poinsettias for Christmas, a Cross for Easter, etc. Imagination is ¾ of the battle of creation.


© Crackerberries 2009