Pinterest in Action

I have been an active participant of Pinterest for several years. I love the fact that I can organize new recipes for easy reference as needed and refer back to ideas that I want to try. Recently I was going through my "Wanna Try" board and decided I was going to actually try some of the ideas. Loving the results so far...

Solar light

Framed Recipes from an aunt and my mother-in-law

I also tried a new recipe for dessert that I pinned awhile back. So simple and so delish...

Homemade Magic Shell (adapted from Whipperberry)

1 cup milk chocolate chips
2 tablespoons coconut oil

1. Place in a microwave safe bowl, and heat on high at 10 second intervals until melted. Watch closely and stir at the end of each interval. The chips may not look melted when actually they are and you don't want to burn the chocolate.
2. Drizzle over ice cream.

Enjoy...

South Carolina Winter

January is slipping by rapidly. It is already January 16. This time last year we were dealing with snow in the deep south....

 

 

 

 

This year the winter has gone from temps in the 60s to the 20s back to the 60s. Crazy! No flakes insight. Only snowmen in insight are these...

 

And only winter wear insight are these...

 

 

 

 

But this hasn't stopped me from trying a new cake recipe. What I love about this recipe is that it makes a small 7 inch bundt cake with mucho chocolate deliciousness. The small bundt size is just the right size for two. One of the unique ingredients for this cake is cola. 

Cola sheets cakes have been around as long as I can remember. They have been taken to many family reunions, church potluck suppers and neighbors.They are baked in 9 X 13 pans with chocolate icing topped with pecans. 

This cake is different in that it is a pound cake and the pecans are added to the batter.Very rich and delicious on a somewhat cool SC winter evening.

Chocolate Cola Pound Cake

3/4 cup butter, softened

1 1/4 cup sugar

3 eggs

1 1/2 teaspoons vanilla

1 1/2 cup flour

1/4 cup cocoa

1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup sour cream

1/3 cup cola

1/2 cup chopped pecans

1. In mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until incorporated well. Stir in vanilla.

2. Combine flour, coca, baking soda, and salt. Add to creamed mixture alternating with sour cream and cola. Beat until just combined. Fold in pecans.

3. Coat 7 inch bundt pan with cooking spray and flour. Bake 350 for 50 minutes or until done. Cool and drizzle with icing.

Icing

1 cup powdered sugar

1 tablespoon butter, softened

1 tablespoon cocoa

2 to 3 tablespoons cola

1. In a small bowl, combine powdered sugar, butter and cocoa. Stir in enough cola to achieve desired consistency for drizzling over the cake.

 Enjoy....

You Say Brookies, I Say Delicous!

Over Christmas break, I have been "reading" my favorite genre of literature. Cookbooks, recipes books, or what my grandmother would say receipt books. Cookbooks can be considered literature, right? If not, they should be. One can find very creative works between the covers of these books. 

After spending some time reading Clinton St. Baking Company Cookbook by Dede Lahman and Neil Kleinberg, I had to try one of the cookie recipes. The authors called these chunky chocolate cookies a cross between brownies and cookies or Brookies.  Clever name, isn't it? I guess they could be called Crownies, too :)

I'm betting these would go great with a cup of joe. Crunchy on the outside and chewy on the inside. I don't drink coffee, but it has what seems to go well with coffee.  I know a tall, cold glass of milk works nicely with these babies.  Mmmm, Mmmm, good!

Brookies

1 tablespoon canola oil

1 teaspoon butter

2 cups semisweet chocolate chunks

2 eggs

¾ cup brown sugar

½ teaspoon vanilla

½ cup flour

¼ teaspoon baking powder

¼ teaspoon salt

1. Melt oil, butter and 1 cup of chocolate together in microwave.

2. In separate bowl whisk together eggs, brown sugar and vanilla. Fold melted chocolate into egg mixture.

3. In separate bowl, mix together flour, baking powder and salt. Add to the chocolate mixture.

4. Fold in remaining chocolate chunks.

5. Scoop out tablespoon size balls of dough and place on greased cookie sheets. Bake 10 to 12 minutes at 350⁰

 


Enjoy....