A Sweet Treat: {The Best Chocolate Cake (Ever)} by Robyn at Add a Pinch

Photo Credit: The Best Chocolate Cake (Ever) by Robyn @ Add a Pinch

I made this cake on Monday, and it definitely gets my vote for "the best chocolate cake ever." Yes, it truly is THAT good, and my family loved it!  If you're a fan of chocolate, I highly recommend this one! The recipe calls for espresso powder, which I couldn't find at my local grocery, so I substituted instant espresso coffee. It doesn't have a huge coffee flavor, but just a hint, and complements the cocoa very nicely. It's a fantastic cake, and very easy to make. It's a 10/10 in my book! Robyn has a lot of amazing recipes on her site, so be sure to check out her website at Add a Pinch.

Photo Credit: Robyn @ Add a Pinch

 

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Frosting
• 1½ cups butter (3 sticks)
• 1 cup cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

Instructions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for 10 minutes.
7. Frost cake with Chocolate Frosting.
8. For the Chocolate Frosting:
9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. Add vanilla extract and espresso powder and combine well.
13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

A Sweet Treat: {Monster Cookies} by the Pioneer Woman

Photo Credit: The Pioneer Woman

As much as I wish I was the kind of girl who made up her own baking recipes, and that I was oozing with creative baking talent . . . alas, I am not.  But . . . I'm a pretty good recipe follower, and I love to share when I've found a good one.  And this, my friends, is one tasty cookie!  It's called the Monster Cookie, and I discovered the recipe one Saturday morning while watching Ree cook up a batch of these on her Food Network show. 

Photo Credit: The Pioneer Woman

I followed the recipe to a tee (minus the pecans and I used unsalted butter), and I have to admit, I was a little leery about putting in 2 teaspoons of salt.  It seemed like it would be too much for my taste, and I was right.  That being said, the only adjustment I would make is to cut the salt down to 1 teaspoon, instead of 2.  And depending on whether you'd like a soft cookie, or a crisp cookie, just adjust your baking time accordingly.  My personal preference is a softer cookie, so I just didn't let them get too golden brown.  You probably already knew that, but I just thought I'd mention it.  ;-)

Instructions from the Pioneer Woman's Website

• 2 sticks (1/2 Pound) Butter (salted) Softened
• 1/2 cup White Sugar
• 1-1/2 cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Kosher Salt
• 1-1/2 cup Oats (either Quick Or Regular)
• 1/2 cup M & M's (more To Taste)
• 1/2 cup Pecans, Chopped (more To Taste)
• 3/4 cups Chocolate Chips (milk Or Semi-sweet)
• 1/2 cup Peanut Butter Chips
• 2-1/4 cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.
Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you'd like, or more M & M's, more peanut butter chips or chocolate chips.
Add Rice Crispies at the very end, mixing until just combined. Do not overmix!
Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.
Serve with glasses of cold milk.

A Sweet Treat: {Southern Peach Cobbler}

**Here's a yummy summertime recipe from the archives! I made this last week, and it's just as delicious as I remember it! I highly recommend this one!**

This is the peach cobbler that I made in August 2010.

In honor of Julie Lessman being my special guest on Valentine's Day, I'm going to share this peach cobbler recipe with you.  A little birdie told me that Julie LOVES peach cobbler!  Mind you, it is not my own recipe, but I have made it twice and can recommend it to you with TWO THUMBS UP!  It's delicious, and a definite "keeper" in my book.  I can't wait for my peach harvest to come in this summer!
 

Mmmm...Delicious!

Southern Peach Cobbler (posted at www.allrecipes.com by aeposey)
Yield: 4 Servings

• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
•  
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

A Sweet Treat: {Peach Freezer Jam}

Photo Credit: Michelle @Sweet Treats & Inspiration

The peaches on our peach tree are starting to ripen, and it's one of my favorite times of the year!  It's time to make freezer jam, cobblers, smoothies, and so much more!  Freezer jam is so easy to make, and takes no time at all -- it's definitely a great way to go, since you can avoid the canning process, if you're short on time, or just looking for ways to simplify things.  It's also a great gift to share with family, friends, and neighbors. 

Photo Credit: Michelle @ Sweet Treats & Inspiration

The following recipe can be found at Christy Jordan's Southern Plate, where Christy gives a step-by-step tutorial.

Peach Freezer Jam

• 2 lbs peaches (enough to make 3 cups of mashed peaches)
• 4 1/2 C Sugar
• 1 Box Sure Jell (can use other brand but check their instructions)
• 2 T Lemon Juice

Peel and slice peaches. Mash up with potato masher or fork. They will be lumpy but that is okay. Measure out sugar in large bowl. Measure three cups of peaches and add to sugar. Add lemon juice. Stir well and sit aside so sugar can dissolve.
In sauce pot, place 3/4 C Water. Add fruit pectin (Sure Jell). Bring to a boil while stirring constantly. Boil for one minute. Pour into fruit mixture. Stir well until all sugar is dissolved.
Pour into clean 8 ounce jars (or plastic containers of choice) and leave 1 inch head space (instructions on package say leave 1/2 inch but most recipes say leave one so I go with tradition here). Using a damp paper towel, wipe around rim and sides of jar to remove any residue. Place lids on jars and let sit at room temperature for twenty four hours. After that time, place in freezer until ready to use. Store opened jars you are using in the fridge.

NOTE:  Freezer jam cannot be stored at room temperature.

A Sweet Treat: {Homemade Banana Pudding} Christy Jordan's Southern Plate

Christy Jordan's Southern Plate

Homemade Banana Pudding?  Yes, please, and yes ma'am!  Christy Jordan, from Southern Plate, has a fantastic recipe for Homemade Banana Pudding!  I made this for the first time today, and it is D.E.L.I.C.I.O.U.S.!  If you are a banana pudding fan, I think you'll LOVE it!

I was so happy when I found the above photo -- not only does it showcase homemade banana pudding, but it also showcases my "dream truck."  For as long as I can remember, I've wanted a truck just like this!  I suppose because I love all things vintage, old-fashioned, and "country," . . . and if it's possible for a truck to be charming . . . I suppose this would be it.  : )

So how about you?  Are you a vintage truck fan?  Or a banana pudding fan?  Or both?  ;-)

Christy Jordan's Southern Plate Homemade Banana Pudding

Ingredients

• 1/2 Cup Sugar (or Splenda)
• 1/3 Cup Flour
• 3 egg yolks
• 2 Cups milk
• 1 box Nilla Wafers
• 5 bananas
• 1/2 teaspoon Vanilla
• dash salt

Instructions

1. Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened - about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.

A Sweet Treat: {Grammy's Pancakes} by Sugar Bean Bakers

Good Morning!  What's for breakfast?  How about these delicious pancakes from Sugar Bean Bakers?  Mmmm . . . don't they look delectable?  You and your family are sure to love them!  Thank you, Tina, for sharing this fabulous recipe!  Be sure to visit Tina at Sugar Bean Bakers for more great recipes!

Grammy's Homemade Pancakes

Oil for frying pan

Large frying pan 

and

1 Egg
1/2 Cup Buttermilk
1/2 Cup Flour
1 1/2 Teaspoons Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Oil

Whisk together until smooth.

Pour 1/4 inch of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.

Test center by poking a small hole in it. If batter comes out, cook another minute or so.


Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This recipe makes about 6 medium sized pancakes.

For my family of 3, I made 2 recipes.

A Sweet Treat: {Blueberry Zucchini Bread}

Photo Credit: Michelle @ Sweet Treats & Inspiration

This is one of my favorite recipes, so I decided to pull it from the "archives."  Not that my archives are extensive, :::grin:::, but I posted this one back in April of 2011.  I hope you enjoy it!

This recipe uses two of my favorite Summer harvests!  I know that we've just entered Spring, but this is something you can certainly enjoy now, and even more so when zucchini and blueberries are in their Summer abundance.

I made this bread for my family and neighbors several times last year, and it was a big hit!  If you give it a try, be sure to come back and let me know what you think.  I got this recipe from allrecipes.com.

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Photo Credit: Michelle

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. 

A Sweet Treat: {Avodah Coffee}

If you love coffee, this is a sweet treat for you!  I recently discovered this coffee when Janelle, at Comfy in the Kitchen, posted that Jessica at Muthering Heights sent her some Avodah Coffee to try.  Janelle described it as "coffee bliss,"  and being the coffee lover that I am, I had to order some for myself!

I've been drinking Avodah coffee for over a month, and I love it so much that I've subscribed to get two bags automatically sent to me every month (you even get a FREE bag when you sign up for a subscription!).

Now, let me tell you, this is not your ordinary coffee.  It's definitely something special, and not what you can find in your local stores.  And it isn't just the fantastic flavor, or the amazing customer service, that makes it special.  It's much more than that . . . keep reading to get all of the details.

Photo Credit: Avodah Coffee

Information from the Avodah website:
Avodah.

It’s more than a groovy name.

The word Avodah is Hebrew, and describes action that is simultaneously work, worship and service. It means that the work we do is more than a job – that bringing the awesome to our customers is about serving you, the farmers who grow the coffee, and those who benefit from the organizations we support.  All this combines under a lifestyle of Avodah, through which all we do becomes an offering.  When you see Avodah, you know you’re getting great coffee with a great purpose.

Inspired coffee…what’s better than that?  Grab a mug, and get ready to dive head first into a sensuously smooth cup of awesome!

We raise our mugs to you – by choosing Avodah Coffee, that scrumptious cup of amazing you’re sipping makes a difference! 

A portion of the proceeds from every roast or blend of Avodah Coffee is given to lift our neighbors from poverty, provide clean drinking water, save women from human trafficking, developing young leaders around the world, and equipping entrepreneurs in third world countries.

I love the fact that I can get amazing coffee, AND help support so many worthwhile causes!  I give Avodah Coffee a full FIVE STARS!  Be sure to check out their website at www.avodahcoffee.com to get more information on their ministry and their delicious coffee!

Sugar Bean Bakers has Sweet Treats!

I "met" Tina online about 11 years ago, through a scrapbooking message board.  We've shared many of life's ups and downs over the years, and watched each other kids grow up in pictures.  She's such a great lady -- SUPER funny, SUPER creative in digital scrapbooking (she's a designer at the Digital Scrapbook Place), an awesome photographer, a youth group leader, and she rocks at coming up with creative baking ideas!  She has a blog, Sugar Bean Bakers, where she posts lots of creative food ideas, and all things yummy -- from cupcakes, cookies, and cakes, to smoothies.  The following is a recipe she posted for a peach banana smoothie.  I tried it, and it's delicious!  Now I just have to wait for peaches to be in season, and I'll be making this everyday!

Peach Banana Smoothie 
Recipe by Tina @Sugar Bean Bakers

1 peach (or nectarine)- peeled, pit removed & sliced

1 banana (also peeled ;) 

1/3 cup yogurt*

1/3 cup of milk**

1 Tablespoon honey

splash of vanilla

4 ice cubes
(mine are the 1/2 moon size from my ice maker)

In a blender/processor that can chop ice:

blend until you stop hearing the ice clink around. Usually about 1-2 minutes.

Taste, you can add more honey if you need.

 *for this recipe you can use plain yogurt, peach, vanilla, or honey
also note if you use Greek Yogurt, you may need a little more milk as it is thicker

**use any milk you like, Fat Free, Skim, 2%, Whole, soy, etc.
I actually used Almond Milk for the one in the photo.

You can adjust the ratio of milk/yogurt for the consistency you like, this is how
the Bean prefers his. It's not too thick, not too thin.

This makes one large smoothie or 2 small smoothies.

Tina has lots of sweet treats that she shares at her site, so be sure to check it out.  I think you'll enjoy it, and be inspired!  You can also find her link in my sidebar.

A Sweet Treat: {The Best Coffee Cake. Ever.} from The Pioneer Woman

Mmm, don't you just love a warm piece of coffee cake served with a cold glass of milk, or a hot cup of coffee?  This Pioneer Woman recipe has become a frequently requested item in our house, because no one can resist its buttery, cinnamon goodness!  It's takes a little bit of time to prepare, but with a name like The Best Coffee Cake. Ever., it's worth every minute!

Also, be sure to ignore the fact that it has 3 sticks of butter . . . it's all a part of the YUM FACTOR, which is not to be missed!

The Best Coffee Cake. Ever.  Recipe by The Pioneer Woman

• FOR THE CAKE:
• 1-1/2 stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

A Sweet Treat: {Bakerella's Dark Chocolate Chip Comfort Cookies}

Okay, so I don't come up with my own recipes.  Maybe someday I'll be able to do that, but for now, I'm happy to be a copy-catting, recipe follower.  :D  These are the lovely cookies that I made last night.  I found the recipe at Bakerella's website.  If you're a chocolate lover, you'll want to move these to the top of your list!  They're absolutely wonderful!  I highly recommend this recipe, and will definitely make again!  A five-star cookie, all the way.  Enjoy!

 

 

Photo Credit: Bakerella

Cookie Decorating Tutorial by Karen at {Karen's Cookies}

Well, I feel guilty that I haven't shared  much in the way of  "sweet treats" in quite awhile, so today I am going to share something that I found through my dear friend, Tina's, website Sugar Bean Bakers.  Tina has tons of great ideas to get you busy in the kitchen making delicious treats!  Check out her site -- she's creative and funny, and I really think you'll enjoy it!

Yesterday, she posted a link to a video from Karen's Cookies that shows a very special trick for mixing icing and filling pastry bags.  It's a GREAT idea, and I will definitely use this trick in the future!  Thank you to Karen at Karen's Cookies for this awesome tutorial!  I've been looking around Karen's website, and it looks like a site that I will be visiting often.  Thanks to Tina, for sharing this site!

A Sweet Treat: {Comfy in the Kitchen on Thanksgiving Free e-book} by Janelle Nehrenz

Janelle at Comfy in the Kitchen has some of the best recipes that I have ever tried! I highly recommend that you check out her website. She is a Christian, stay-at-home-mom of three kids, and is one of the sweetest ladies! She's offering a FREE Thanksgiving e-book that you can find here at Comfy in the Kitchen.