2 Minute Microwave Brownie

Two-Minute Brownie

1/4 c. flour
1/4 c. packed brown sugar
2 T unsweetened cocoa powder
Pinch sea salt
2 T canola oil
2 T water
1/2 t. vanilla

In a heatproof  ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and water until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey . Eat warm, after you top it with vanilla ice cream.

Moist Chocolate Cake

• 2 cups sugar
• 1-3/4 cup all-purpose flour
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup flat Dr. Pepper
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 
  
• 
  
• In a large bowl, combine the first six ingredients set aside. 
•  In another bowl add the eggs,dr. pepper, buttermilk, oil and vanilla; 
• beat on medium speed for 2 minutes (batter will be thin).
• Slowly add the dry ingredients to the wet.
• Mix until smooth and glossy, about 3 min.
• Pour into a greased and floured 10 inch fluted pan.
• Bake at 350 degress for 45-50 min or until toothpick comes out clean.
• Cool at least 15 min. before inverting on a wire rack.
• Cool completely on wire rack
• Dust with powdered sugar or use your favorite frosting..
• • 
    
• 
  
•  

Oatmeal Chocolate Chip Cookies

1 cup butter or margarine, softened (2 sticks)

1 ½ cups light brown sugar, packed

½ cup white sugar

2 eggs

1 t. vanilla extract

1 ¾ cups flour

1t. baking soda

½ t. salt

1 ½ t. apple pie spice

3 cups rolled oats

1 bag chocolate chips

1/2 cup chopped walnuts or pecans ( if you want)

Preheat oven to 375°.

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer or your kitchenaid until well blended.

In another bowl combine flour, baking soda, salt, apple pie spice.

Add dry ingredients to wet mixture, stirring until just combined.

Fold in rolled oats, nuts and chocolate chips.

Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned.

Cool 2 minutes and remove to wire rack to cool completely.

Makes 4-5 dozen depending on size of cookie

Coca-Cola Cake

1 cup Coca-Cola

1/2 cup buttermilk

1 cup butter or margarine, softened

1 3/4 cups sugar

2 large eggs, lightly beaten

2 t. vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 t. baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting:

• 1/2  cup  butter or margarine
• 1/3  cup  Coca-Cola
• 3  T.  cocoa
• 1  (16-ounce) package powdered sugar
• 1 T.  vanilla extract

Garnish: 3/4 cup chopped pecans, toasted

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

Chocolate Buttermilk Sheet Cake

Ingredients:
Cake: 2 cups of sifted flour 2 cups sugar 1/2 cup butter 1/4 cup cocoa 1 cup cold water 1/2 cup buttermilk 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking soda  2 eggs Frosting: 1/2 cup butter 1/4 cup cocoa 5 tablespoons buttermilk 4 cups icing (confectioners') sugar  (sifted, you don't want white lumps  of sugar in your frosting!) 1 teaspoon vanilla
Directions:
Cake: Preheat oven to 400 degrees F.  In a large bowl combine the flour and sugar.  In a small saucepan, or in a microwave dish, combine the butter, cocoa and water.  Heat to boiling. Pour over the flour mixture and mix well.  Add buttermilk, vanilla, cinnamon, salt, baking soda and eggs.  Mix well. Pour batter into a greased jelly roll pan , 15"x10"x1" pan.  Bake for 20 minutes. Frosting: 5 minutes before the cake is done, combine butter,  cocoa and buttermilk in a medium saucepan.  Bring to a boil.  Remove from heat, beat in icing sugar and vanilla.  Beat until smooth.  Remove cake from oven and spread icing while the cake is hot.

Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

1 stick butter

1 stick of margarine or 1/2 cup butter shortening

3/4 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

3 cups all purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1 bag of milk chocolate chips

1/2 bag of caramel bits

1/4 pound chopped walnuts

Preheat oven to 350 degrees

Put parchment paper down on your cookie sheets (this eliminates greasing the sheet)

Cream together room temperature butter, margarine and both sugars until creamy and fluffy.

Add the eggs beat for a minute until mixed in well.

Add the dry ingredients (flour,salt and baking soda) which have been sifted together.

Mix together until smooth.

Add milk choc. chips, caramel bits and walnuts.

Mix until these are distributed evenly throughout the batter.

Use a spoon to measure and drop on your cookie sheet.

Space about an inch or more apart.

Bake for 8-9 minutes at the 350 degree temp.

When removed from oven immediately place cookies on wire rack, unless you like crispy throughout cookies.

In that case let them cool on your cookie sheet.

My lil sis Adriana sent me the basic recipe, I tweaked it a little and this is what I got..

Enjoy!!

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

2 cups flour
1 cup sugar
2 teaspoons of baking soda
1/4 teaspoon salt
6 Tablespoons cocoa powder
1 cup Mayonnaise (note: Miracle Whip is not mayo)
1 cup Dr. Pepper
1 1/2 teaspoons vanilla extract

Preheat oven at 350 degrees, grease 9x13" baking dish.
Mix your flour, sugar, baking soda, salt and cocoa powder until well blended.
Add Dr. Pepper, Vanilla and Mayo and mix for 4 minutes with beaters or kitchen aid.
Pour batter into baking dish and bake for 35-40 degrees, give or take depending up on your altitude and oven.

Let completely cool.

Frost with Cream Cheese Frosting

Keep in Fridge covered in Saran Wrap until it is all eaten. This keeps it moist.

Cream Cheese Frosting

1 8 ounce package of room temperature cream cheese
1 stick of salted butter room temperature
3 cups of powdered sugar (give or take more, depending upon how thick you like your frosting)
1 teaspoon vanilla

Beat cream cheese, butter and vanilla together until smooth and well mixed.
Add your powdered sugar a half cup at a time until you get the consistancy you like.
Beat until smooth and has a sheen to it..
Store whatever you may not use in tupperware in fridge and use on other goodies like cinnamon rolls, cupcakes, graham crackers..