Posts Tagged ‘chocolate’

Puppy Chow

Clark asked me to make Puppy Chow over the weekend.

“Peeeeeaazzzz, Momma?!  It my favowit!!”

How can I resist this face?

And since my foot was feeling up to it…I was able to not only go to the store, but also make this yummy treat for my family.

Puppy Chow

  • 9 c chex cereal (rice or corn)
  • 1 c chocolate chips
  • 1/2 c peanut butter
  • 1/4 c butter or margarine
  • 1/4 tsp vanilla
  • 2 c powdered sugar

In a microwave safe bowl, combine chocolate chips, peanut butter and butter.  Heat mixture in microwave for 30 seconds, and then mix well.  Repeat this process until chocolate chips are completely melted (usually takes me 2-3 times).  Once this is completed, add cereal and stir until all cereal is coated well with the chocolate.  Lastly, add powdered sugar and stir well until everything is coated well with the powdered sugar.

We had Chalupa for dinner tonight….what a great crockpot/freezer meal!!  If you haven’t tried this yet…make it soon!  For a quick dinner tonight,  I pulled a bag out of the freezer and popped it in the microwave.  You can use it for soft tacos, burritos, but this is my favorite way to eat it:  Nacho Style (esp with with Kris’ fresh grown tomatoes 😀 )

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Texas Sheet Cake

I was informed by a friend & fellow pastor’s wife on Facebook that today is National Chocolate Day…what better way to celebrate this wonderful holiday than with a moist delicious chocolatey….easy…cake!  Topped off with a homemade warm frosting and you’ll be begging for a glass of cold milk to go with it!

Texas Sheet Cake

  • 2 c flour
  • 2 c sugar
  • 1 c water
  • 1/2 c butter
  • 1/2 c oil
  • 1/4 c cocoa powder
  • 1/2 c buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla


  • 3/4 c butter
  • 6 Tbsp milk
  • 1/4 c cocoa powder
  • 1 1/2 tsp vanilla
  • 1 lb powdered sugar
  • 1/2 c finely chopped pecans

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  In your mixing bowl, combine flour and sugar.  In a medium saucepan, combine water, butter, oil, and cocoa powder.  Bring to a boil over medium heat and then remove from heat.  Pour into flour mixture and beat well.  Add buttermilk and combine well again.  Lastly, add eggs, baking soda, and vanilla.  Beat one more time, scraping down sides of bowl to make sure everything get incorporated.  Pour batter into greased pan and bake for 25 minutes or until toothpick comes out clean.

Frosting: While cake is in the oven, wash your saucepan (or get out a new one) and add butter, milk and cocoa.  Bring to a slight boil over medium heat.  Remove from heat and add vanilla.  Stir in powdered sugar and mix well until there are no lumps of powdered sugar left.  If you are adding, pecans, do that now.  Pour warm frosting over warm cake.

He was trying to wait patiently 😀  You can see that I only added pecans to part of the cake…  My kids don’t like crunchy stuff in or on their cake…lol

This piece is a mess….but still yummy!

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Ooooh, these are yummy!  Full of peanut butter and oats and chocolate!  And kids love them because they have M&M’s in them 😀  They just look fun!!

Monster Cookies

  • 1/2 c butter or margarine
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 3/4 c peanut butter
  • 1 1/2 tsp baking soda
  • 4 c quick oats
  • any amount of your favorite additions (M&M’s, chocolate chips, peanut butter chips, peanuts, pecans, etc.
  • (I used 1 c of chocolate chips and 1 c of M&M’s – plain)

Preheat oven to 350 degrees.  In your mixing bowl, cream together butter and sugars.  Add eggs and vanilla and mix well.  Add peanut butter and mix well again.  Add baking soda and quick oats.  Mix well.  Stir in your favorite additions.  Drop by large tablespoonfuls on baking sheet and bake for 8-10 minutes.

And yep, you read the ingredients right…there’s no flour in these babies!

I think that may be a little pool of gooey chocolate there on the top…mmmm

When they’re right out of the oven, they’re super soft and a whole lot messy 😀

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Red Velvet Cake

This cake was specifically requested by Clark and Cade for each of their birthdays…

…Clark because it’s red!!  (if you don’t know Clark, his favorite color is red).

…Cade because it tastes so awesome!!

I just so happen to love this cake and the icing is unique….but wonderful!  However, I know lots of people that use cream cheese frosting instead….which is great, too.

Red Velvet Cake

  • 1/2 c shortening
  • 1 3/4 c sugar
  • 2  eggs
  • 1 c buttermilk
  • 2 c flour
  • 3 Tbsp cocoa
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 Tbsp vinegar
  • 1 tsp vanilla
  • 2 oz red food coloring


  • 1 c milk
  • 1/4 c flour
  • 1/4 c butter, no substitution
  • 1/2 c shortening
  • 1 3/4 c sugar
  • 1 tsp vanilla

For Cake:  Preheat oven to 375 degrees.  Grease and flour two 9 inch round cake pans (or a 9×13 pan).  In small bowl, combine flour, cocoa, baking soda, and salt.  Set aside.  In mixing bowl, cream shortening and sugar.  Add eggs and combine well.  Alternate adding flour mixture and buttermilk until all is added and combined.  Lastly, add vinegar, vanilla and red food coloring.  Mix well again.  If using 2 round pans, divide batter into pans.  If using 9×13, pour all of batter in pan.  Bake for 20-25 or until toothpick inserted comes out clean.  Let cake cool completely before adding frosting.

For Frosting:  Cook flour and milk over medium heat until it becomes thick, stirring constantly.  Let this cool completely.  (I actually do this part before I start making the cake.)  Once cooled, whip this with the butter, shortening, sugar, and vanilla for at least 5 minutes.  It should be light and fluffy.  Spread this on cooled cake.

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Cream Filled Cupcakes

Cream Filled Cupcakes

  • 1 pkg of favorite cake mix
  • ingredients listed on back of cake mix box (usually water, oil, and some eggs


  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2 cups confectioners’ sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Favorite Frosting

Make and bake cupcakes according to instructions on back of cake mix box.  Let them cool completely.

For Filling:  Cream butter, shortening, and 1 cup of powdered sugar.  Add 1 tablespoon of milk.  Add remaining powdered sugar, 1 more tablespoon of milk, vanilla, and salt.  Whip well for at least 1 minute.  Spoon filling into a pastry bag with a tip.  Puncture top of cupcake with pastry tip and fill cupcake.  It’s okay if some comes out the top.  Top each cupcake with your favorite frosting.

(I used a triple chocolate cake mix with cream cheese frosting)

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I’m beginning to really enjoy Wednesdays…

It tells me that my week is half over.

I get to watch Lucy.

Clark and Joel get to have playdates.

I get to watch the toddlers at church.

(who is that crazy kid in the red shirt?!  Someone needs to control him….)

And lately, it’s been my fun baking day!  I don’t have to cook a meal for dinner since we eat at the church on Wednesday nights, so I’m freed up to bake to my own desire….which is what I really love to do.  I don’t mind cooking….but my heart really falls for baking.  And there is a difference.  A BIG difference in my opinion.  One  I do to fill my family’s bellies (cooking).  The other I do because it fills up my heart (baking).

And on this line of thinking…and as an early plug, I want to let you know that I (and some others…ok, maybe, just one other <<wink, wink>> Kris) will be doing some baking and selling our goodies.  at the church.  for the Youth.  April 25th.  Mark it on your calendar and bring your cash (or your checkbooks!) 😀  What would you be willing to buy for a quick simple breakfast?  Got any ideas or suggestions?  Let me know!!

Here’s what I got to make today:

Fudgey Brownies

  • 1 1/3 c butter
  • 2 2/3 c sugar
  • 4 eggs
  • 1 Tbsp vanilla
  • 1/2 tsp salt
  • 1 c baking cocoa
  • 2 c flour

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add eggs, vanilla, and salt.  Add cocoa, slowly, so that it doesn’t come back up on you!  Now add flour, 1/2 cup at a time.  Blend well and spread into 9×13 greased pan.  Dough will be very thick.  Now you can pop them into the oven and bake for 25-30 minutes or you can top with your favorite toppings.  Today I added chocolate chips over the whole pan and then on half I add a few peanut butter chips and pecans (my favorite) and then on the other half I drizzled on some caramel sauce.  It’s pretty much up to you on what you can put on top!  Or you can leave it with no toppings.  Or after you bake them you can dust them with powdered sugar.  Or you can top them with a thick chocolate frosting….oh the possibilities are endless!!

with chocolate chips, peanut butter chips and pecans

with chocolate chips and caramel sauce

me not waiting for the kids to get home 😀

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I can’t make these yummy Scotcheroos without thinking of my sister, Katrina.  She’s a girl who’s not afraid to thoroughly enjoy her food, especially chocolate.

Yeah, she started young.

She still likes to “play” in chocolate.  She actually went to school to get her degree in culinary arts 😀

These were her cakes she did for my grandparents’ 50th Anniversary a few years ago:
She’s even sharing the chocolate love with her sweet family:
(Hubby Austin, Ella & Savanna)
And I can’t imagine lil’ Natalie Karen not enjoying chocolate…once she get’s here…in July 😀
Katrina and I were not always on the same page growing up.  She’s five years younger than me and I often felt way out of my league with her.  She’s amazingly beautiful (even did some modeling in Jr. High)….very athletic…super creative….great with people.  I just always new I couldn’t compare to her.  And so I distanced myself.  However, I was the one who lost out on all those years….b/c she’s beautiful on the inside too…and super creative….and great with people!  Now, I certainly wish we were closer in miles, but our hubby’s jobs don’t allow that…for now 😀
So, Katrina, I know I didn’t say it as often as I should have, but I do love you, deeply.  You’re a wonderful sister.
And I wish I had been a better big sister.
Back to the Scotcheroos….

You just can’t eat these without getting a little messy.  Even today as the kids and I were snacking on them, Reagan kept saying, “These are messy but sooo yummy!”


  • 1 c sugar
  • 1 c corn syrup
  • 1 1/2 c peanut butter
  • 6 c rice krispie cereal
  • 1 c chocolate chips
  • 1 c butterscotch chips

In a large sauce pan, heat sugar and corn syrup over medium high heat just until it starts to boil.  Remove from heat and stir in peanut butter.  Mix well.  Add rice krispie cereal and stir until all cereal is well coated.  Pour into greased 9×13 pan.  Heat chocolate chips and butterscotch chips in microwave, at 15-20 second intervals, until all melted.  Do not overheat!!  Mix well and spread over the top of the bars.

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