FUDGY OATMEAL COOKIES

 Ever have a day when you just really  wanted a cookie? I did the other day, but there was not one cookie to be found in our house. How could this be, you might ask?

I have no idea, but that's what happened at our house Sunday afternoon.

I had this recipe from Friend Jean who had made them for the Cafe Treats and couldn't resist trying one. I told her to send me the recipe and she did a couple of days later.

I love recipes that use a cake mix, especially Devil's Food ones or yellow cake mixes. (I will even do this if the recipe calls for a white cake mix.) The reason I love them is because then I can substitute a Zero Sugar cake mix for the cake mix. Pillsbury (no I am not be paid to mention them) makes a Zero Sugar Devil's Food cake mix and a yellow one. They also make a Zero Sugar brownie mix that makes fantastic brownies. 

Anyway as soon as I saw the recipe, I knew how I would make them. 

When Jean made her cookies for the Cafe Treats, she omitted the nuts and substituted white baking chips. Since I was making these cookies for us and we love nuts in our baked goods, I used the nuts instead. I also used old fashioned oats because I like them in baked goods. They really show in the cookies though so if you prefer, you should use the quick oats.

Well, they are so fudgy tasting and you would never guess the only sugar in them came from the chocolate chips. If you want to adventurous, you could use any flavored chip. I just might do that next time. Peppermint baking chips would taste divine, for example.

(print recipe)

FUDGY OATMEAL COOKIES

1        package Devil's Food cake mix (I used a Zero Sugar one.)

1-1/2 cups oats (quick or old fashioned) (I used old fashioned oats.)

3/4   cup (1-1/2 sticks) butter, melted

2       large eggs

1        tablespoon oil

1        teaspoon vanilla

1-1/4 cups mini chocolate chips

1/2     cup chopped pecans

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.

In a large bowl, combine the cake mix and oats.

Add butter, eggs, oil, and vanilla until well blended.

Add the chips and nuts, if using.

Drop by a tablespoon cookie scoop about 2 inches apart on cookie sheets.

Flatten with your fingers 

unless you want a round looking cookie.

Bake for about 10 minutes and cool briefly on the cookie sheet before removing to finish cooling on a rack.

 

NOT JUST YOUR ORDINARY CARROT CAKE

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions.  I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer.  Works well for me. 

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

PRINT RECIPE

 CARROT CAKE EXTRAORDINAIRE 

1      box Super Moist Carrot cake mix

4     large eggs

1      cup buttermilk

1/4  stick of butter (1/4 cup) melted

2     cups shredded carrots

1/2  cup drained crushed pineapple

1      teaspoon ground cinnamon

1/2  cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing. 

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely  chopped pecans.

Cut in squares to serve.

A MOIST AND RICH CHOCOLATE CAKE

Today I am sharing another recipe from a friend. The Blueberry Cobbler I shared the other day is the best Blueberry Cobbler I have ever eaten. This Moist and Rich Chocolate Cake is right up there as one of my favorite Chocolate Cake I have ever eaten. 

The only change I would make when I bake it is substituting a zero sugar cake mix and zero sugar instant pudding mix. I also usually use fat free sour cream. The latter might make the cake a little lighter. Another change I like to make when using a cake mix is to substitute buttermilk for the water.

Diane used a prepared cream cheese frosting to finish off the cake which was totally delicious. 

Print recipe.

 A MOIST AND RICH CHOCOLATE CAKE

1       box Devil's Food cake mix

1       3.4 oz package instant chocolate pudding

4      large eggs

1       cup sour cream

1/2   cup warm water

1/2   cup oil

1-1/2 cups chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Mix the cake mix and pudding together to blend well. Add the rest of the ingredients except the chocolate chips at medium speed for 2 minutes with an electric mixer.

Fold in the chocolate chips.

Spread evenly in the pan and bake for 30 to 40 minutes. Check doneness with a toothpick in the center of the cake.

After the cake completely cools, ice with your favorite frosting.

Cut into squares to serve.

Note: to reduce calories use a zero sugar cake mix and pudding mix. Also substitute fat free sour cream.

FRESH BLUEBERRY COBBLER

 I may not be baking as much lately, but that doesn't mean I don't get to enjoy delicious treats that friends make. Two weeks ago when the canasta group met at Friend Ellen's house, she served this Fresh Blueberry Cobbler. I think it is the best one I have ever eaten.

Ellen used a package of fresh blueberries (18 ounce) but you could use frozen blueberries (enough to cover the bottom of the pan - up to 4 cups).

PRINT RECIPE.

FRESH BLUEBERRY COBBLER

18    oz package of fresh blueberries

1/2  cup sugar

1      teaspoon lemon zest

6     tablespoons butter

*     *     *     *     *

1      cup flour

1      cup sugar

2     teaspoons baking powder

1/4  teaspoon salt

3/4 cup milk

ground cinnamon

Slice the butter into pieces and add to a 9 x 13 - inch baking dish. Place the pan in the while it preheats to 350 degrees, to allows the butter melt. Once the butter melts, remove the pan from the oven. Set aside.

Add the blueberries, sugar, and zest to a bowl and stir to cost.

In a separate bowl, mix the ingredients for the batter : flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour the blueberries over the melted butter in the pan. 

Drizzle the batter over the top. Sprinkle with a little bit of cinnamon.

Bake for about 35 to 40 minutes or until lightly golden on top.

Serve warm with a scoop of ice cream, if desired.

CHOCOLATE OATMEAL CAKE

See UPDATE below.

This just might be the first time I have been served a dessert that I really enjoyed and a couple of days later I made it -- not once but twice in one morning. 

Friend Vicky had the group over on Tuesday for an afternoon of canasta and served this Chocolate Oatmeal Cake. She said it was one of her mother's recipes. She has served us other family recipes and they have always been delicious and just a little bit different. (Vicky is from Canada and so I don't know if that's why they always seem to be just a little bit different.)

When I decided to try the recipe this morning, I allowed my creative juices to flow and made a couple of changes. Nothing extreme. I have friends who like my recipes because they are diabetic and need to avoid the sugar. I am not diabetic, but I try to avoid using real sugar as much as I can. I do this with regular recipes so I always say you can make it using sugar if you like.

If the recipe calls for brown sugar, I just substitute my truvia (brown) sugar complete. For sugar, I substitute stevia. If the recipe calls for a cake mix, I substitute the Zero Sugar yellow or Devil's food cake mix.

Vicky served her cake with whipped topping. I thought I had some canned Zero Sugar frosting, but didn't so I left the first one plain but topped the second one with coconut and then baked it. It gave it a slight German Chocolate Cake look. I could have added some chopped pecans with the coconut, but didn't. You can also sprinkle chocolate chips on top of the cooked cake, stick it back in the oven for about 2 minutes to heat up the chips and then spread the softened chips with a knife for a thin frosting. I thought the toasted coconut looked pretty on top.

Print recipe.

CHOCOLATE OATMEAL CAKE

 1/2     cup oats (I used quick oats)

1          cup boiling water

2         tablespoons cocoa

1          cup brown sugar (I used truvia brown sugar complete)

2         large eggs

1          stick (1/2 cup) butter, softened

1          cup flour

1         teaspoon baking powder

1/2     teaspoon baking soda

pinch of salt

1/4     cup water

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with non-stick cooking spray. Set aside.

Measure the oats and add to boiling water. Stir. Set aside.

Combine brown sugar and cocoa in a mixing bowl until well blended.

Add eggs and softened butter. Stir until mixed together with a spatula.

Add cooled oats/water mixture. (All of the water should be absorbed.) Stir.(Forgot to take a picture.)

Combine the flour, baking powder, baking soda, and salt together to blend. Add to the wet mixture along with the 1/4 cup of water.

Stir until well blended.

Pour into prepared pan

and bake for 30 minutes or until cake checks done with a toothpick. Cool on wire rack.

Serve with ice cream or whipped topping. You could also frost it if you liked with your favorite frosting. (When Vicky served it to us.)

The second time I made the cake, I sprinkled 1/2 cup of coconut evenly on the top of the batter and then baked it.

I took this one to our neighbors as a Thank You for allowing us to add a little bit to his load to the landfield. They were very pleased. Said it would be their dessert for the evening.

o

You could add chopped nuts also if you liked. Don't be afraid to experiment.

UPDATE: I challenge you to be creative and make this recipe your own and I would love to hear from you if you did.

My husband sometimes has difficulty eating chocolate and so he told me he didn't want a chocolate cake. I really wanted to make the recipe again and so I decided to make a coconut cake, one of his favorites. I omitted the chocolate thereby just making a light colored cake. I also added a capful of coconut flavoring and 1/2 cup of shredded coconut.

After I poured the batter into the pan, I sprinkled another 1/2 cup of coconut evenly to the top.

It took longer to bake it, about 40 minutes. I just kept checking the center with a toothpick until it came out clean. (They do make unsweetened coconut, if you are making the cake for someone who is diabetic.)

We enjoyed it with our favorite ice cream. (Who says it has to be vanilla?)

3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

 It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also. 

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.) 

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe. 

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2       cups mashed ripe bananas (3 to 4 depending on size)

2             large eggs

1             pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or  50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.  

Cool in pan(s) on wire rack for a bit before removing to finish cooling. 

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!