Better Than Box Mix Chocolate Cake

 

INGREDIENTS

2 cups granulated sugar

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 cup boiling water

4 oz semi-sweet chocolate, chopped

PREPARATION

Preheat oven to 350°F and grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla, and beat on medium speed with an electric mixer for 2 minutes.

Gently stir in boiling water, then fold in chopped chocolate. Pour batter into the prepared pans. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes.

Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.

Note: To bake in a 9×13-inch baking dish, bake 35-40 minutes at 350°F.

The Best Cherry Bars

 

INGREDIENTS

½ cup butter, softened

½ cup shortening

1¾ cups sugar

1½ teaspoons baking powder

½ teaspoon salt

3 eggs

1 teaspoon vanilla

3 cups all-purpose flour

2 21 ounce cans cherry pie filling (see NOTES)

½ cup sliced almonds, optional

Icing:

1½ cups confectioner’s sugar

¼ teaspoon vanilla or almond extract

3 – 4 teaspoons milk

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.

Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.

Beat in eggs, one at a time, and vanilla until combined.

Mix in the flour.

Reserve 1½ cups of the dough.

Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.

Bake for 12 minutes.

Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.

Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes.

Drizzle top with icing. Cool completely.

To make icing, mix the confectioner’s sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.

Cinnamon Rock Candy

 

Ingredients:

1 cup water

3 3/4 cup sugar

1 1/4 cup light corn syrup

1 tsp red food coloring

1 tsp cinnamon oil (2 tsp. if you like it spicy)

1 1/2 cup powdered sugar

1 butter, for greasing the surface

Directions:

1 butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.

2 in a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.

3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.

4 after 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Congo Bars

 INGREDIENTS

1 cup (2 sticks) butter, at room temperature

2 cups brown sugar, packed

3 large eggs, at room temperature

1 tablespoon vanilla extract

1 teaspoon Kosher salt

2 teaspoons baking powder

2 1/2 cups all-purpose flour

1 1/2 cups semi-sweet chocolate chunks

1 cup milk chocolate chips

PREPARATION

Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and grease with nonstick spray. Set aside.

In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed for 2 minutes.

Add eggs, vanilla, salt, and baking powder and mix to combine, scraping down the sides of the bowl.

Reduce mixer to low, then add flour. Mix until just combined.

Stir in chocolate chunks and chocolate chips.

Transfer dough to prepared pan and spread out with a rubber spatula. Bake until edges are set, about 30 minutes. Center will seem slightly underbaked and gooey.

Let cool in pan 5 minutes before removing and allowing to cool completely. Once cool, slice and serve. Enjoy!

Taco Cupcakes

 

Ingredients

For the Taco Cupcakes:

1 pound ground beef or ground turkey

1 packet taco seasoning mix

1 cup salsa

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Cooking spray

For Toppings (optional):

Sour cream

Chopped green onions

Diced tomatoes

Sliced black olives

Fresh cilantro

Jalapeño slices

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly spray a standard muffin tin with cooking spray.

Cook the Meat:

In a large skillet over medium heat, cook the ground beef or turkey until browned and fully cooked. Drain any excess fat. Add the taco seasoning mix and salsa, stirring to combine. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Taco Cupcakes:

Place one wonton wrapper into each muffin cup, pressing it down to form a cup shape. Add a spoonful of the meat mixture into each cup, then sprinkle with a bit of both cheeses. Add another wonton wrapper on top, pressing down gently. Repeat with another layer of meat and cheese.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

Garnish and Serve:

Remove the taco cupcakes from the oven and let them cool slightly in the muffin tin. Carefully remove them and place on a serving platter. Top with your favorite taco toppings like sour cream, green onions, tomatoes, olives, cilantro, and jalapeño slices.

How to Prepare

Start by preheating your oven and cooking the seasoned meat. Assemble the taco cupcakes by layering wonton wrappers, meat mixture, and cheese in a muffin tin. Bake until golden and crispy, then top with your favorite garnishes. Serve warm and enjoy!

SIX MINUTE CARAMELS

 

Ingredients:

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients in heavy saucepan.

2. Cook 6 minutes oven medium heat, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in an airtight container

CHOCOLATE PECAN TURTLE CLUSTERS

 Ingredients :

2 1/2 C pecans

1/2 C butter (I use salted)

1 C brown sugar

1/2 C light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14 ounce can)

1/2 t vanilla

1 (12 ounce) package milk chocolate chips

1/2 t shortening (I use butter flavored Crisco)

Directions :

1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes

2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.

4. Stir in 1/2 teaspoon vanilla

5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.

7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.

9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.