I pretty much just threw a bunch of stuff in a couple bowls, beat it, baked it, whipped it, and spread it on top of the cake.

Then I got the whips and chains out, for the real fun.

Sorry. Sometimes this stuff flows from my fingers faster than I can engage my brain and hold the deluge back!

Chocolate Cake

Preheat oven to 350˚F. Spray a glass 13″x9″ baking dish with non stick cooking oil. Or grease and flour. I usually grease and flour.

Ingredients:

• 2 cups of flour
• 2/3 cup unsweetened cocoa
• 1 teasp. baking power
• 2 teasp. baking soda
• 1/2 teasp. almond extract
• 2/3 cup vegetable oil
• 2 cups sugar
• 1 cup milk
• 1 cup brewed coffee, cooled to room temperature

Sift together flour, cocoa, soda, power and salt in a mixing bowl. In another bowl combine oil & sugar. Beat on medium until combined. Add eggs and beat well. Add flour mixture, alternating with milk. Begin and end with flour mixture. Beat well after each addition. Stir in coffee and almond extract. Pour into prepared pan and bake for 30-40 minutes. Remove from oven and cool completely.

Frosting

• 1 package cream cheese
• 1/4 cup marmalade
• 2 cups powdered sugar
• 2 table. coffee
• 1/2 teasp. almond extract

Combine cream cheese and marmalade, mix on medium until smooth. Add powdered sugar, coffee and almond extract. Beat until smooth. Spread over cooled cake.

Eat!

Store in refrigerator.

Cranberry Pumpkin Cookies

Next week I’ll be posting a recipe every day, all featuring the same ingredient: Eggnog! YUM!

I’ve also included a printable .pdf recipe card in this post. If you have any problems downloading this, please email me at contac@inaminiskirt.com and I can email it to you.

Cranberry Pumpkin Cookies

Ingredients

2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup Libby’s 100% Pure Pumpkin
1 large egg
2 tsp vanilla extract
1 1/2 cups dried cranberries, coarsely chopped
2/3 cup White Chocolate morsels

Directions

Preheat oven to 350 F.
Makes 4 dozen cookie

Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in cranberries and morsels . Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Created by Jenny
inaminiskirt.com

Cranberry Pumpkin Cookies

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. The mixture will look dry and crumbly – don’t add anything to the mixture!

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Frosting

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract

To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

I’ll be adding photos shortly!

Trust me…these really are the best brownies.

Chocolate Apple Pie and Wheat Bread Recipes

I am just going to link to the Chocolate Apple Pie Recipe from Kayotic Kitchen. I couldn’t help it. I love eating Hersey’s chocolate with a slice of apple, and I can only imagine how wonderful this will taste. I’m going to try to make time to whip this up this weekend. Wish me luck! With the lovely spring-y weather we are having, I’m going to want to be outdoors digging things up I’m sure.

Also, I’m posting a recipe I found for Wheat Bread. I have been on a bread making kick after hearing that my hours will be cut to 32 for the time being. I’m scared. And definitely trying to find ways to pinch every last dollar. This is a very tastey recipe. The cost will also be kept down because my family is going to start grinding it’s on wheat, so I’ll have wheat flour coming out of my ears, and not have to purchase any.

INGREDIENTS

• 1/3 cup shortening
• 1 cup hot water
• 1 cup packed brown sugar
• 3 (.25 ounce) packages active dry yeast
• 4 cups warm water (110 degrees F/45 degrees C)
• 4 tablespoons white sugar
• 4 teaspoons salt
• 6 cups bread flour
• 6 cups whole wheat flour

DIRECTIONS

1. Dissolve brown sugar in 1 cup hot water. Add shortening, and stir to melt. Let cool.
2. In a large bowl, dissolve yeast in 4 cups warm water. Add white sugar, salt, and bread flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough.
3. Turn out onto a lightly floured surface. Knead until smooth and elastic. Place in a large, well oiled bowl. Cover, and allow to rise until dough doubles in bulk.
4. Divide dough into four equal parts. Shape into loaves. Place in greased, 9 x 5 inch pans, turning each loaf over in pan to grease top. Allow to rise until dough doubles in bulk.
5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool before slicing.

This came out beautifully and the flavor and texture are perfect. This has to be my favorite wheat bread recipe so far and I’ve tried several.

If anyone else has any wheat bread recipes, send them to me. Also, any suggestions about grinding and using your own wheat? Love to have you send me those also!