Easy Triple Chocolate Cake

Triple Chocolate Cake

Chocolate cake is a perennial favorite! It’s comfort food in dessert form. This triple chocolate cake is perfect for any occasion including birthdays, holidays and more! It’s rich, moist, chocolatey and delicious.  Because this decadent cake makes 16 servings it’s perfect for larger gatherings but it keeps well for a few days covered with a cake dome. For added drama you could garnish this cake with fresh raspberries, strawberries or some white chocolate curls.

This cake also makes a great gift to welcome new neighbors to your block.

For variety see the note for the holidays at the end of the recipe.

Triple Chocolate Cake

1 package devil’s food cake mix

1 package (4 serving size) chocolate instant pudding mix

4 eggs

1 1/4 cups water

1/2 cup vegetable oil

1 tablespoon vanilla extract

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Beat cake mix, pudding mix, eggs, water, oil and vanilla in large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Stir in chocolate chips. Pour into greased and floured 12-cup Bundy pan.

Bake in preheated 350 F. oven for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.

Chocoalte Glaze

1/2 cup sugar

1/4 cup milk

3 tablespoons butter

1/2 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

Mix sugar, milk and butter in small saucepan on medium heat. Stirring constantly on medium heat, bring to a boil and boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla extract until chips are melted. Drizzle glaze over cooled cake.

To mix it up a bit:

For the holidays substitute peppermint extract for the vanilla. Add 1 teaspoon to the cake mix and 1/2 teaspoon to the glaze. Garnish with crushed peppermints.

Easy Strawberry Sauce

Strawberry Sauce

So, I got a Belgian waffle maker for Christmas this year from my boys. I’ve been under the weather so now that I’m feeling better it was time to try it out! I love, love, love Belgian waffles and I wanted something more than butter and syrup to top them with so I made this super easy strawberry sauce based on the blueberry sauce also shared in this blog. If you’ve read my blog for a while, you know we pick strawberries every year in nearby Plant City so I used what I had frozen. This is so easy to make it’s ridiculous!

Not only was this delicious on our Belgian waffles, it would be yummy over some vanilla ice cream too! Before I get to the recipe, a word about sugar: I used the least amount of sugar to begin, tasted the mixutre after mashing the berries and added a bit more. Remember  you can always add more but you can’t take away!

Easy Strawberry Sauce

2 cups frozen strawberries

2-4 tablespoons sugar

1 teaspoon cornstarch

3 tablespoons water

Combine strawberries and sugar in medium saucepan over medium low heat. Stir occasionally and when sugar melts, remove from heat. Mash strawberries with fork, spoon, potato masher or pastry cutter, leaving some chunks for texture. Return to heat and bring mixture to a boil. In measuring cup combine the cornstarch and water until cornstarch is dissolved. When mixture boils, add cornstarch and stir to combine. Boil, stirring frequently, for an additional 2 – 4 minutes or until mixture thickens. Serve with pancakes, waffles or over ice cream.

Oatmeal, Cranberry & White Chocolate Chip Cookies

Oatmeal, Cranberry and White Chocolate Chip Cookies

So, I finally started my Christmas baking. A little late, but better late than never! It’s been a couple of years since I’ve made goodies and given tins to friends and neighbors. I always seem to run out of time! This recipe is adapted from Pillsbury’s Best Cookies cookbook. It’s a cookbook I’ve had for many, many years and I’m not sure I’ve ever made anything from it. I had a bag of white chips and knew I wanted to use them so I started looking at recipes that used them. I omitted 2 ingredients and add the cranberries. I used a larger scoop to make the cookies and baked them for 13 minutes. Line your baking sheet with parchment before baking.

Oatmeal, Cranberry and White Chocolate Chip Cookies

3/4 cup sugar

3/4 cup brown sugar

1 cup shortening

3 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup rolled oats

3/4 cup dried cranberries

1 (12 ounce) bag white chocolate chips

Preheat oven to 350 degrees F. In a large bowl combine sugar, brown sugar and shortening. Beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla; blend well. In separate bowl combine flour, baking powder, baking soda and salt. Mix well. Stir in by hand the oats, cranberries and white chips. Mix well. Drop dough by rounded teaspoonfuls onto parchment lined baking sheets.

Bake at 350 degrees F. for 10 to 15 minutes or until light golden brown. Cool 1 minute on cookie sheet and then remove to wire rack to cool completely.

Makes about 3 1/2 dozen.

High altitude: (above 3,500 feet) Decrease baking powder and baking soda to 1/2 teaspoon and bake at 375 degrees F. for 8 to 12 minutes.

Original Chex Mix – Memories of Christmas

The Original Chex Mix

My Mom always made this EVERY holiday season. Since she’s no longer able, it’s now my job because it’s not only a family favorite, it’s a family tradition.I love it, my boys love it, neighbors and friends love it, my husband does not love it. More for us!

My brother, Craig, who was visiting last week enjoyed a good deal of it and I sent the rest on the plane with him as a snack. I bet the people sitting around him were jealous.

This recipe is my Mom’s that she clipped, possibly from a magazine too many years ago to mention. It’s in a journal type book with other clipped and hand-written recipes I will treasure until the end of my days. This particular clipping is worn, the page in the book actually detached but now repaired by me so it doesn’t get lost. There’s even a torn piece of paper with Chex Mix written on it as a makeshift bookmark so it’s easily found. Plus, her notes are invaluable.

Many many not know that the Original Chex mix did not have bagel chips or pretzels or anything else than what’s here. I know, my Mom’s been making this for close to 40 years, if not longer. In recent years there have been boatloads of recipes with Chex but, to me, this original is best. My Mom made one substitution and that was garlic powder for the seasoned salt. When my Dad was put on a salt-free diet, she made the substitution. I don’t even remember it the other way. Oh and it’s Chex Party Mix, not just Chex mix. Perfect for any party. It’s also great for hostess gifts, treats in your cookie tin and an after school snack.

Use a 9 x 13 inch pan it’s easier to stir with higher sides.

Chex Party Mix

6 tablespoons margarine

1 teaspoon garlic powder

4 teaspoons Worcestershire sauce

2 cups Chex Corn cereal

2 cups Chex Rice cereal

2 cups Chex Wheat cereal

1 1/2 cups mixed nuts

Melt margarine and pour into 9 x 13 inch pan. Stir in garlic powder and Worcestershire sauce. Add Chex cereals and nuts, stirring until all pieces are coated. Heat in 275 degree oven for 45 minutes, stirring every 15 minutes. Spread out onto absorbent paper towel to cool.

Makes 7 1/2 cups.

My Favorite Fall Cake!

Many years ago before we had our boys, my husband and I, along with some friends, traveled to a bed and breakfast in Colorado for a long weekend. One morning for breakfast we were served this delicious cake. When I asked for the recipe, the innkeeper declined but I was determined.

I wasn’t leaving without that recipe! The cake was that good!

On the morning of our departure I asked again and was shown a one of those checkout size cookbooklets, as I call them. On our way out of town we stopped at a market to pick up a copy. I’ve been making this cake ever since.

Every fall, like clockwork.

It’s great for dessert of breakfast or lunch or a snack. You get my drift!

This year I’m making it for our Thanksgiving dessert. Only my hubby likes pumpkin pie so unfortunately he’s outnumbered by the 4 of us. It’s a cake made completely from scratch and I’ve made it my own by adding dried cranberries. Don’t overcook the caramel glaze, which is also delicious on ice cream I might add, or it will harden too much.

Before I get to the recipe, let’s have a chat about apples. I love to eat red delicious but they are not great for cooking. When I make apple pie, apple crisp or this wonderful cake, I tend to gravitate to granny smith. I have yet to find a market with a great choice of apple varieties in my area, thus limiting my choices. If you have a better selection in your market honey crisp, cortland or zestar are good choices.

Apples are also good for you. After all everyone knows the an apple a day keeps the doctor away. Here’s why: an average apple is about 90 calories and is rich in fiber.

So, you’ve waiting long enough…here’s the recipe along with a photo.

My favorite fall cake!

Fall Harvest Pound Cake

2 cups sugar

1 1/2 cups vegetable oil

3 eggs

2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 medium apples, peeled and finely chopped (2 cups)

3/4 cup dried cranberries

1 cup chopped nuts

Caramel Glaze (recipe follows)

Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.

Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour batter into pan.

Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes and then remove from pan. Cool on a wire rack. Spook Caramel Glaze over warm cake. Serve warm or cool. Cake serves 16.

Caramel Glaze

1/2 cup butter

1/2 cup packed brown sugar

2 teaspoons milk

Heat all ingredients to boiling in 2 quart sauce pan, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and use immediately.

Enjoy!

Cranberry BBQ Chicken Wings

You’re probably thinking…cranberry and BBQ? Does that really work? I’m here to tell you it does. These chicken wings are moist and delicious. A perfect appetizer, game day snack or meal. Especially in the fall. Plus they are on the healthy side because they are baked and not fried.

The most difficult part of this dish is separating the wing into 3 pieces, the drumette, wing and tip. Some places you can purchase them already separated or you can ask your butcher to do it. You may pay a little more but it may be worth it to save time. Me, I like to cut up chicken so I do it myself. If you do cut the wings apart you can either save the tips for stock or discard them. I like to serve this with either corn on the cob or broccoli slaw, which is a favorite of my youngest child. I use Kraft original barbecue sauce but you could use your favorite. Sweet Baby Ray’s is yummy too. Just keep in mind that if it’s a spicy sauce, it may not appeal to everyone. I want to stress, put foil on your cookie sheet. You’ll thank me…I promise!

Cranberry BBQ Chicken Wings

2 pounds chicken wings

1 (16 ounce) can jellied cranberry sauce

1/2 cup Kraft Original barbecue sauce

1/3 cup chopped onion

Cut each chicken wing at joints into 3 pieces; save tips to make stock or discard.

In a large bowl mix cranberry sauce, barbecue sauce and chopped onions. Use a spatula to break up the cranberry sauce and combine ingredients. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours, stirring occasionally.

Heat oven to 375 degrees. Line 10- by 15-inch baking sheet with aluminum foil; lightly spray foil with cooking oil. Remove chicken from marinade, reserving marinade, and place on baking sheet.

Bake 50 minutes or until well browned and no longer pink in the center.

While chicken is cooking, heat marinade in a saucepan to boiling over medium-high heat. Reduce heat to medium, cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce half way through baking. Serve wings hot.

Tip of the Day – Fruit Shapes

Looking for a unique way to keep punch or sangria cold? Use fruit shapes! Not only are they fun to eat they are practical because they won’t dilute your beverage. Let’s use a pineapple as an example. Slice the top and bottom off a pineapple and then slice off the skin. Slice pineapple into 1 inch slices. Using metal cookie cutters cut out shapes…flowers, geometric shapes, stars (perfect for July 4) and more. You could use hands for a baby shower for example. Freeze the pineapple to float in your punch or sangria to keep it chilled.

In addition, you could add shaped fruit to a fruit tray or pack in your child’s lunch as a fun surprise!