Tag: chocolate

Family Favorites · My Roots

Chocolate Poke Cake

cathysmaha8 Comments

Here’s a blast from the past…chocolate poke cake.  The recipe can be altered to any cake and pudding flavor. Get creative with your favorite flavors.  I remember when Poke cakes became popular in the ’70s.  Easy, kid and adult-friendly, and a walk down memory lane.

CHOCOLATE POKE CAKE

1 package (2 layer) cake mix, any flavor
2 packages (4 serving size) Jello Instant Pudding, any flavor
1 cup confectioner’s sugar
4 cups cold milk

  • Prepare cake mix as directed on package baking in a 13×9″ cake pan.
  • Remove from oven.
  • Poke holes quickly down through cake with round handle of wooden spoon at 1″ intervals (or use plastic straw).

  • Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Then beat at low-speed of electric mixer for not more than 1 minute (do not overbeat).
  • Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over the warm cake and into the holes to make the stripes.

  • Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake.
  • Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap.
Family Favorites · New Traditions

Salted Caramel Hot Chocolate Mix…mmmm!

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Salted Caramel is a taste bud extravaganza!  Combining salted caramel with chocolate has to be a winner.

A few weeks ago I discovered this recipe on Pinterest and, of course, had to try it.  I made a batch to give as gifts but stashed a few servings away for me, too.  It’s delicious.  Add the sea salt to your taste and…BONUS…you have to try it to assure that the combination is absolutely perfect.

A cup of salted caramel hot chocolate mix for a long winter’s night…mmmm!

SALTED CARAMEL HOT CHOCOLATE MIX

2 1/2 cups granulated sugar
3 tablespoons pure vanilla extract
1 1/2 cups good quality Dutch cocoa powder
1 to 3 tablespoons good sea salt (I used 1 1/2 tablespoons)
1 cup dry milk powder
3/4 cup packed light brown sugar
10 ounces good quality bittersweet chocolate or chocolate chips

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Heat the 2 1/2 cups sugar in large, heavy pan, over medium heat.  Stir often.
  • When the sugar begins to melt, continuous stir (or swirl the pan) to melt without burning.  The sugar seems to crystallize but it will melt to a deep amber color after 15-20 minutes.
  • Remove the pan from the heat and carefully add the vanilla (it will spatter). Whisk the caramel until smooth again, then immediately pour in the lined baking sheet. Allow it to spread without touching the sides.  Set aside and let the caramel harden, at least 1 hour.

  • When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor.
  • Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder.  Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube).  Turn the processor off and follow the next steps to complete the mix.

  • Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder.  Replace the lid and process until smooth.
  • Add the chocolate to the bowl and process again until the mixture is a fine powder.
  • At this point, I made a cup to taste to assure I added enough sea salt. Originally, I started with 1 tablespoon and after tasting, I added another 1/2 tablespoon to the mixture.

Store in an airtight container in a cool, dry place, for up to one month.  To serve, stir 3 tablespoons mix into 1 cup hot milk.

Adapted from Pennies on a Platter 2007; Adapted from Mom It Forward

Family Favorites · My Roots

Scotcheroos…Easter tradition

cathysmaha1 Comment

I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter.  A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.

Luscious layers of Scotcheroos

They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices.  After all, they do have cereal and peanut butter in them!  I find them so addictive, that I cannot make them often.

This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars.  Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.

SCOTCHEROOS

1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®

  • Melt chips in microwave.
  • In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
  • Pour syrup over Rice Krispies in large bowl.
Pouring syrup over cereal
  • Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.
Pan of Scotcheroos…Easter tradition!

Adapted from the original Rice Krispies recipe:

http://www.ricekrispies.com/en_US/recipes/chocolate-scotcheroos.html#/en_US/recipes/chocolate-scotcheroos

New Traditions

Forgotten cookies…my kind of cookie recipe

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Last fall I was attending a gal pal gathering and Forgotten Cookies were served.  How in the world have I gone through life without EVER tasting one of these.  They are melt-in-your-mouth delicious.  They also solve my cookie-baking dilemma of leaving them in the oven too long.

Wouldn’t this be a great recipe when your child remembers to tell you at 9 p.m. that you are supposed to bring cookies to school the next day?  Mix them up the night before, pop them in the oven, and TA-DA…they are ready for you in the morning. Hmmm…maybe breakfast that day, too, after all, it does have eggs…

Forgotten cookies, ready for you in the morning!

FORGOTTEN COOKIES

2 egg whites at room temperature
2/3 cup sugar
pinch of salt
1 teaspoon vanilla
1 cup chocolate chips
1 cup chopped pecans (optional)

  • Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks.
Stiff, beaten egg whites
  • Add salt and vanilla. Stir well. Stir in pecans and chocolate chips.
  • Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.
Forgotten cookie ready to be devoured
Family Favorites · Holidays · My Roots

Fruit Bread your friends and family will beg for

cathysmaha1 Comment

Fruit Bread conjures up visions of old-fashioned fruit cake that is hard as a rock and entire communities have contests to see how far they can chuck the cake. NOT the case with this Fruit Bread recipe.  In fact, it is really a banana bread with chocolate chips and chopped cherries.  It makes a festive bread to give or to serve during the holidays.

This recipe originated with my Aunt Joyce.  When I was younger, she made it every Christmas and it quickly became a family, and personal tradition.  Each year I make several batches and give to family and friends.   I hope that you’ll try the bread and it will become one of your traditions!

FRUIT BREAD

Double or triple the recipe to make several loaves.

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour (plus 2 T. if baking at high altitude)
1 tsp. baking soda
1 cup mashed banana
1/2 cup maraschino cherries
1/4 cup chocolate chips

Cream butter & sugar. Add eggs & beat well.  Sift baking soda & flour; add to egg mixture alternatively with mashed bananas.  Stir in remaining ingredients.  Pour into greased loaf pan and bake at 350 degrees for 1 hour.

New Traditions

Cereal Snackeroos

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Cereal Snackeroos

Last month I found myself staring at a new box of Honey-Nut Cheerios in the pantry.  The cereal was purchased for guests who decided they liked yogurt better.  Oh well…surely I can invent a creative treat…result was Cereal Snackeroos.

This treat was a hit with family, neighbors and older folks at an assisted living center.  Get creative…what’s in your pantry?

Cereal Snackeroos

3 cups Honey Nut Cheerios®
3 cups Honey Nut Grahams
1 cup Honey peanuts
1 cup diced orange candy slices (or gumdrops)
1 cup chocolate chips
1 cup Karo syrup
2/3 cup sugar
1 cup peanut butter

  • Mix the ingredients above in a large bowl.  Butter 9×13” pans.
  • In a small saucepan, combine white Karo and sugar.  Bring to boil.  Take from heat and stir in peanut butter.  Stir until smooth.
  • Pour over cereal mixture and toss to coat mixture completely.  Pour into buttered pans and let cool.  Cut into squares.  You can decorate the top of each square with an orange slice, if desired.

Snack on!