I love homemade bread. That is a good thing because what I set out to make was crackers.
get pumpkin flatbread recipe here
Chocolate and more chocolate…
Rich, chewy soft cookies just because. I don’t need a special occasion to celebrate chocolate. but since this month Roxana’s Chocolate Party is celebrating chocolate cookies I brought these along!
I admit I have a weakness for chocolate and no self control. I’ll race anyone to the finish line over a plate of these cookies. The good news is that I don’t do it often, but I feel we all need to indulge once in a while. Are you with me? Good. Here’s the recipe!
Ingredients
Directions
Cream together butter and sugars.
Add beaten eggs and vanilla.
In a separate bowl, mix flour, cocoa, baking soda and salt.
Add dry ingredients to butter mixture.
Add chocolate chips.
Drop onto an ungreased cookie sheet and bake at 375 degrees for about 8 to 10 minutes depending on the cookie size.
Keep a close eye on them, double chip seems to burn faster than regular chocolate chip cookies.
Here is how to participate! (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page . Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.
-have fun!!!
This Sunday, “We got you covered.” No worries! Thank you DL from Foodie Stuntman for hosting this fun event!
Our Sunday Supper Group is taking that phrase literally. Need a covered dish for a party? We got you covered. Not sure of what appetizers or entrees to make. We got that covered too. Want a nice glazed dessert? Ahha we got that too. So what am I covering?
“I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Fruit Cocktail Cake was one of the first baked items I remember making in Food Services back in high school. I thought it was the best cake I ever ate; all that fruit and brown sugar and nut topping. I was fourteen at the time, and hadn’t had much else but Mom’s homemade cakes and occasionally a TastyKake from the store.
So I took the recipe home and made it for Mom and she loved it!
Going through her things I found a copy of it in her handwritten cookbook. That says something about the recipe.
I always thought it was a unique recipe until a few years ago when everyone where I work, (ages 75 to 22) had tasted it at one time or another. So how do I improve on a beloved favorite? How about using Monk Fruit In The Raw?
I replaced half the granulated sugar with Monk Fruit In The Raw. The taste was spot on. Not too sweet. The texture came out perfect, moist and tender. The cake easily held the fruit together without getting soggy or crumbling. I used fruit cocktail in pear juice to reduce the calories.
serves 12
Ingredients
Beat together egg, granulated sugar and vanilla. Stir in fruit.
In a separate bowl, combine flour, baking soda and salt.
Add dry mixture into fruit mix. Stir to coat fruit, add Monk Fruit in the Raw.
Pour batter into a greased and floured 8×8-inch baking pan.
Top with brown sugar and pecan pieces.
Bake at 350 for 30-40 minutes and an inserted tooth comes out clean.
Serve warm with whipped cream or chill. Refrigerate cake up to 3 days.
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