Chocolate Cake with Avocado







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Instuctions

3 cups all-purpose flour

6 tbsp. unsweetened cocoa powder

1/2 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

1/4 cup vegetable oil

1/2 cup soft avocado, well mashed (about 1 medium avocado)

2 cups water

2 tbsp. white vinegar

2 tsp. vanilla extract

2 cups granulated sugar

Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans. Set aside.

Sift together flour, cocoa powder, salt, baking powder and baking soda and set aside.

Mix the oil, mashed avocado, water, vinegar and vanilla together in a bowl. Stir sugar into the wet mix.

Combine the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn onto cooling racks to cool completely before frosting with avocado butter cream.

Avocado Butter Cream Frosting

8 oz. avocado meat (about 2 small to medium very ripe avocados)

2 tsp. lemon juice

1 lb. powdered sugar, sifted

1/2 tsp. vanilla extract

Peel and pit the soft avocados. (Use the ripest avocados you can get. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.)

Place the avocado meat into the bowl of a stand mixer fitted with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 or 3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined.

Coconut Chess Pie







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I mentioned this on my show on Saturday. So here is the recipe.  Enjoy

Coconut Chess Pie

 1 1/4 Cup Sugar

1/4 cup flour

1/2 stick butter (melted)

1 cup of milk

2 eggs

1 t vanilla

1 small can or small bag of shredded Coconut

 Mix together and pour into unbaked pie crust. Bake at 350 for 1 hour. YUMMY!

Mawmaw’s Iced Sugar Cookies







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Cookies

Ingredients

1 cup soft butter
½ cup sugar
1 egg
3 t vanilla
3 cups flour
½ t baking powder

Preparation

Mix the first 3 ingredients thoroughly. Stir in vanilla. Sift flour and baking powder and mix into creamy mixture. Chill dough for firmness. Roll chilled dough on a floured surface, very thin (⅛ inch). Cut into desired shapes. Bake at 425 degrees until delicately brown (5-7 min.). Allow to cool.

Icing

Ingredients

1 lb box of powdered sugar
1 stick of soft butter
1 t vanilla
Dash of salt
Pet milk (start with ⅔ cup and work your way up)

Preparation

Mix thoroughly with pet milk until it is the correct consistency. Icing may be tinted with food coloring. After icing cookies allow them to sit until icing dries before wrapping or sealing in a container.

Homemade Marshmallows







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I adapted this recipe from several different recipes that I found on the Internet. If you’ve never had fresh homemade marshmallows, here’s your chance. These marshmallows are so delicious and decadent that you’ll never want store purchased ones again!

Ingredients

Powdered sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
3 egg whites, room temperature
2 teaspoons vanilla extract

Preparation

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.

In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften.

In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved.
Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240°F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.

Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed approximately 5 to 6 minutes or until white, thick, and nearly tripled in volume.

In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup powdered sugar evenly over top.

Refrigerate marshmallow, uncovered, until firm (at least 3 hours).

Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle top with 1/4 cup powdered sugar. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.

NOTE:  To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly grease the blade of your knife with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1-inch strips. Soft additional powdered sugar over the tops if necessary.

Store either, covered with plastic wrap, in the refrigerator, or in an airtight container.

NOTE: For a delicious treat, coat marshmallow squares with melted chocolate.

Makes about 80 marshmallows.

Low Sugar Fudgesicles







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Adapted from Home-Made Fudgesicles recipe from the Martha Bolson show (1960’s Iowa radio cooking show)

Ingredients

1 – 3.4 oz no sugar added chocolate pudding – (not instant)
⅓ cup of Splenda
2 cups of fat free milk

Preparation

Cook according to package instructions. After this has boiled set it off to the side and let it cool. Once it has come to room temp. Add:

1 cup – fat free ½ & ½

Mix together well and freeze in small popsicles containers or small cups with wooden sticks. The entire recipe has 550 calories and I was able to split it into 10 popsicle molds. So, they are now 55 calories each. Yummy!

You can use another type of pudding for a different flavor.

ALSO SEE: Regular Home-made Fudgsicles