Chocolate Snack Cake

This is a quick fix recipe for a moist, rich chocolate cake. It’s a great recipe for a 9″x9″ pan for times when you don’t need a full size cake. Throw in some mini chocolate chips and chopped nuts, slather with your favorite frosting, or dive right in and enjoy as is! Another favorite for a 13″x9″ size is Dark Chocolate Snack Cake.

1¾ cups flour
1 cup brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg
1 tsp vinegar
1 tsp vanilla
1/2 cup mini chocolate chips, optional
1/2 cup chopped nuts, optional

Preheat oven to 350°. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk together milk, oil, egg, vinegar, and vanilla. Pour milk mixture into dry ingredients and whisk together until well combined. Stir in chocolate chips and nuts if using. Pour batter into sprayed 9″x9″ square baking pan (can sprinkle some chocolate chips and nuts on top too). Bake 30-35 minutes until center is done.

One Year Ago: Cornbread Yeast Rolls

Two Years Ago: Mississippi Mud Cake

Three Years Ago: Peanut Butter Cake with Fudge Frosting

Four Years Ago: Maple Apple Pie

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Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

One Year Ago: Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge

Cinnamon Glazed Nuts – Two Ways!

These nuts are a delicious snack. I usually make them around the holidays to give as gifts or just to have around for family and friends. There are two recipes I use, one I can’t remember where I got it and another from my mother-in-law. The first has a smoother texture with a hint of vanilla flavor. The second has a more granular texture with more of a toasted flavor. Both are yummy and what we called “morish”, you just have to have more! Try both!

4-5 cups nuts (I use pecans or walnuts or a mixture)
1/2 cup water
1 cup sugar
1 tsp cinnamon
1/2 tsp salt
1½ tsp vanilla

Spray a cookie sheet, set aside. Put nuts in heat safe bowl. In saucepan, combine water, sugar, cinnamon, and salt. Bring to boil over medium heat. Stirring constantly, cook to soft ball stage about 240°. Remove from heat and stir in vanilla. Pour hot syrup over nuts and stir to coat completely. Spread nuts out on prepared cookie sheet and cool to set up. Break apart. Store in airtight container.

4-5 cups nuts (I use pecans or walnuts or a mixture)
1 egg white
1 Tbl water
3/4 cup sugar
2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Put nuts in large bowl. In small bowl, whisk egg white and water until frothy. Pour over nuts and toss to coat well. In small bowl, combine sugar, cinnamon, and salt. Sprinkle small amount over wet nuts and stir, sprinkle more and stir, continue until nuts are well coated. Spread nuts out on large cookie sheet. Bake 10 minutes, remove and stir. Bake 10 minutes more, remove and stir. Bake 5-10 minutes more, stir. Remove from oven and let cool completely. Store in airtight container.

Two Years Ago: Golden Caramel Cheesecake Bars

Zucchini Bread

An oldie but a goodie! In my mind zucchini bread is the very best thing to do with zucchini. A lot of recipes say to peel the zucchini before you grate it, I don’t peel my zucchini. I am guessing there are a lot of vitamins and nutrients in the peel, plus I like the look of little bits of green in the bread. So, when you eat this zucchini bread it’s like having a serving of vegetables…well, don’t quote me on that.

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2-1 cup chopped nuts (optional)

Preheat oven to 350°. Spray 5 small loaf pans (or 2 large loaf pans) and sprinkle bottom with flour. In large bowl, stir together eggs, oil, sugar, vanilla, and grated zucchini. Stir together flour, baking soda, baking powder, salt, and cinnamon; add to zucchini mixture and mix just until combined. Fold in nuts. Pour batter evenly into loaf pans. Bake 30 minutes (60 minutes for large pans) or until pick inserted in center comes out clean. Let cool in pans 10 minutes, then remove and cool on wire rack.

One Year Ago: Lemonade Cake with Lemon Cream Cheese Frosting

Caramel Nut Bars

For my mother who is nuts about nuts! Love you Mom.

Crust:
1¾ cups flour
2/3 cups powdered sugar
1/4 cups cornstarch
1/2 tsp salt
3/4 cup cold butter, cut into pieces

Preheat the oven to 350°. Line 13″×9″ baking pan with parchment paper or foil, with 1″ overhang on short sides of pan, spray well with non-stick spray.

Stir flour, powdered sugar, cornstarch and salt until combined. Cut in butter. Press evenly into bottom of prepared pan and bake until set and lightly browned, about 25 minutes. Set aside while preparing topping.

Nut Topping:
1¼ cups brown sugar
1/2 cup light corn syrup
1/4 cup butter
6 cups deluxe mixed nuts
1/2 cup whipping cream
2 tsp vanilla

Stir brown sugar, corn syrup and butter in saucepan over medium-high heat. Stir until sugar dissolves and mixture boils. Boil 1 minute. Add nuts and cream and boil until slightly thickened, about 3 more minutes. Stir in vanilla and pour over crust.

Bake until caramel has darkened and bubbles, about 20 minutes. Cool completely on wire rack. Remove by lifting overhanging ends of parchment or foil and transfer to cutting board. Cut into bars with heavy sharp knife.

One Year Ago Today: Double Frosted Milk Chocolate Malt Cookies

Two Years Ago Today: Lemon Pound Cake with Candied Lemon Frosting

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soft Brown Sugar Cookies with Browned Butter Frosting

I remember my mom making a browned butter frosting when I was growing up.  This frosting has a deliciously unique flavor and sits on top of a soft, cakey brown sugar cookie.  Just for fun, I split the cookie dough into thirds and added a different nut to each third, pecans, walnuts, and macadamia nuts.  These are pretty little cookies, a good old fashioned recipe!

Soft Brown Sugar Cookies:
2/3 cup butter, softened
1½ cups brown sugar
2 eggs
1 tsp vanilla
2½ cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream

Preheat oven to 350°.  Cream butter and brown sugar.  Add eggs, one at a time, blend well.  Add vanilla, beat until light.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Add flour mixture to butter mixture alternately with sour cream, mix well.  Add chopped nuts, if desired.  Drop by scoopfuls onto Silpat lined perforated sheet or lightly sprayed baking sheet.  Bake for 8-9 minutes.  Remove to wire rack and cool completely.  Frost with Browned Butter Frosting.

Browned Butter Frosting:
1/4 cup butter
2½ cups powdered sugar
3 Tbl Milk

Melt butter in saucepan over medium heat until it turns golden.  Watch carefully, this will happen quickly.  Remove from heat, stir in powdered sugar and enough milk to make a spreading consistency.  As you are frosting cookies, if frosting sets up, microwave for a couple seconds to soften it again for a spreading consistency.

One Year Ago Today:  Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Quick Brownie Mix Cookies

In a pinch these mix up quick and are quite delicious.  Add whatever mix-ins you like to make them your own version of rich fudgy goodness!

1 pkg (for 13″x9″ pan) brownie mix
1/2 cup flour
1/4 cup oil
3 Tbl water
2 eggs, beaten
1/2 cup chopped walnuts
1/2 cup toffee bits
1 cup white chocolate chips

Preheat oven to 350°.  Mixing by hand, combine brownie mix and flour.  Mix in oil, water, and eggs.  Add whatever goodies you like (nuts, any flavor chips, M&M’s, coconut, toffee bits, raisin, dried cranberries) go crazy!  Bake until just set about 9-10 minutes.

One Year Ago Today:  Maple Oatmeal Muffins with Raisins, Dates, & Walnuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cinnamon Oatmeal Mix

Oatmeal is a comfort food for me, warm and satisfying.  It really seems to stay with you and keep you full longer than other foods.  I was so glad when McDonald’s added oatmeal to their menu, have you tried it?  My favorite meal at McDonald’s is oatmeal, fruit & yogurt parfait and Diet Coke!  Ask my family, they know I eat it many times a week, for that matter ask the manager of the two closest McDonald’s to our house.  Embarrassing, but true.  This oatmeal mix is great to have on hand, quick to mix up, and has delicious things already added in the mix!  You can decide what your favorite mix-ins are and have it your way (I believe that last phrase belongs to Burger King).

  

Cinnamon Oatmeal Mix:
4 cups old fashioned oats
2 ²/3 cup nonfat dry milk (2 – 1 qt) packets of Milkman dry milk)
3/4 cup brown sugar
2 Tbl cinnamon
1 Tbl salt
1 cup dried apples, chopped
1½ cups raisin or craisins (or combination of both)
1½ cups chopped walnuts or pecans (or combination of both)

Combine all ingredients and store in an airtight container.

For One Serving Oatmeal:
1 cup water
1 Tbl butter (optional)
1 cup Cinnamon Oatmeal Mix

Bring water and butter to boil in saucepan.  Sprinkle in oatmeal mix, turn heat down to simmer.  Cook for about 5 minutes.

Serve with milk, half & half, or cream.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Butterscotch Mixed Nut Bars

I started making this recipe thinking I had everything on hand and realized I only had half the amount of light corn syrup needed. I used half light and half dark corn syrup, not that it’s that different but I think it made for a little bit richer, deeper flavor.  I am a nut lover, got that from my mom, and these hit the spot!

1½ cups flour
3/4 cups brown sugar
1/4 tsp salt
1/2 cup cold butter
1 can (11½ oz approx) mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 Tbl butter

Preheat oven to 350°.  Combine flour, brown sugar and salt.  Cut in 1/2 cup butter until mixture resembles coarse crumbs.  Press into sprayed 13 x 9 baking pan.  Bake for 10 minutes.

Meanwhile, in microwave, melt butterscotch chips and 2 Tbl butter, stir until smooth.  Stir in corn syrup.

Sprinkle nuts over crust, as it comes out of oven, top with butterscotch mixture.  Bake 10 minutes longer or until set.  Cool.  Cut into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Zucchini Bread with Cranberries and Nuts

This moist zucchini bread is great with the cranberries, but also good with mini chocolate chips, you choose!

3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups sugar
3/4 cup oil
3 large eggs
2 tsp vanilla
2/3 cup sour cream
2 cups shredded zucchini
1 cup dried cranberries (or mini chocolate chips)
1 cup chopped nuts, walnuts or pecans

Preheat oven to 325°.  Spray two large loaf pans or five small loaf pans.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt, set aside.

In a large bowl, beat or whisk together sugar, oil, eggs, and vanilla.

Stir in dry ingredients and sour cream until well blended.  Fold in zucchini, cranberries (or mini chocolate chips), and chopped nuts.  Spoon batter evenly into prepared loaf pans.

Bake 55 to 65 minutes (large pans) 35-40 minutes (small pans), or until pick or cake tester comes out clean when inserted in center.

If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.