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DOLLY’S CHOCOLATE CHIP CAKE


Prep Time: 5 minutes
Cook Time: 1 hour
Yield: 6 -10 persons
Ingredients
1/2 cup Margerine
1 Cup Sugar
2 Eggs
1/2 Pint ( 8 oz) Sour Cream
2 Cups Flour
1/2 Teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 Cup Chopped wWalnuts
1/2 Cup Chocolate Morsels
1/2 Cup Raisins (if desired)
Instructions:
1. Cream together first four ingredients then add the remaining ingredients. Mix well.
2. Grease a 13 x 9 pan or use a bundt or loaf pan.
3. Add the cake batter to the pan and bake at 325 F for approx 1 hour.
4. When ready, remove from oven and sprinkle confectioners sugar on top.
Notes:
This may be made as a loaf or in a Bundt & I have also made them as Muffins regular size as well as “mini” size
This is a great recipe, super easy, with a heavy pound cake like texture. Great to use for Tea’s and brunches or just to have around the house.
Awesome with Pecan’s too, and if you don’t want the chocolate substitute for raisin & nut. It’s an amazing Recipe handed down from my late Mother. We’ve been making it for over 40 yrs. Please enjoy Dolly’s Chocolate Chip Cake!

Skinny Oatmeal Chocolate Chip Cookies

Skinny Oatmeal Chocolate Chip Cookies

Skinny Oatmeal Chocolate Chip Cookies
Yield: Makes 12-15 cookies
Ingredients
  • 1 cup quick oats
  • 3/4 cup whole wheat flour, spooned and leveled
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons cinnamon
  • scant 1/2 teaspoon kosher salt
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup honey
  • about 1/2 to 3/4 cup dark chocolate chips, divided
Instructions
  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
  2. Pull out 2 medium bowls, one for dry ingredients, one for wet.
  3. In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  4. Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
  5. Whisk in the vanilla, then the egg. Whisk in the honey.
  6. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
  7. Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
  8. Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
  9. Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
  10. Place on the prepared baking sheet about 2 inches apart.
  11. Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
  12. Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
  13. Let cool on the pan for a few minutes before removing to a cooling rack.
  14. Drink with lots of milk!

Healthy Homemade ‘Jello’ Recipe


FUN VARIATIONS:
  • For stripes, make several different flavors and layer each on top of the other, letting each layer chill firm before adding the next.
  • Add in mini marshmallows, grapes, or other fresh fruit before chilling.
  • Cut the ‘Jello’ into shapes using a cookie cutter.
  • Serve in parfait glasses, layered with sweetened whipped cream or whipped topping.
  • Use your grandmother’s old Jello mold for a pretty vintage presentation.
NOTE: Gelatin is an animal derived product.  If you are vegetarian or vegan and would like a substitute, tryAGAR, a plant based substitute.

Ingredients
  • 2 cup – apple juice
  • 2 cup – pomegranate juice
  • 4 envelope (1 tbsp) – gelatin, dry powder, unsweetened
Directions
  1. Pour 2 cups of the juice into a bowl.  Sprinkle the gelatin over the entire surface of the juice and let sit for 5 minutes to soften.
  2. Heat the remaining 2 cups of juice until it comes to a boil.
  3. Pour the hot juice into the bowl and stir to combine and to dissolve the gelatin.
  4. Pour into a 9x 12 baking pan.  Refrigerate until firm, at least several hours.
  5. Slice into cubes and serve plain, or with whipped cream.

Edible Cookie Dough 4 Ways



INGREDIENTS

Servings: 4-6
2 cups flour 
1 cup brown sugar 
1 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon salt

PREPARATION

1. Preheat oven to 350˚F/175˚C.
2. Evenly spread flour on a baking tray and bake for 5 minutes. 
3. In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
4. Refrigerate mix for 30 minutes and then separate into 4 sections. 
5. Enjoy!

Chocolate Chip


INGREDIENTS

Servings: 4-6
¼ cup chocolate chips 
¼ cup mini chocolate chips

PREPARATION

1. With one section of dough in a large bowl, add chocolate chips and mini chocolate chips and mix until combined.
2. Enjoy!

Cookies and Cream



INGREDIENTS

Servings: 4-6
4 sandwich cookies

PREPARATION

1. Crush sandwich cookies in plastic bag until evenly separated. 
2. With one section of dough in a large bowl, add crushed sandwich cookies, mixing until combined. 
3. Enjoy!

Peanut Butter Chocolate



INGREDIENTS

Servings: 4-6
¼ cup peanut butter 
3 peanut butter cups
¼ cup chocolate candies

PREPARATION

1. With one section of dough in a large bowl, add chocolate candies, peanut butter cups, and peanut butter, and mix until combined. 
2. Enjoy!

Triple Chocolate Chunk



INGREDIENTS

Servings: 4-6
⅓ cup chocolate, melted
¼ cup white chocolate chips
¼ cup chocolate chips

PREPARATION

1. With one section of dough in a large bowl, add melted chocolate and mix until evenly combined and consistent color. 
2. Add white chocolate chips and chocolate chips, and mix until combined.
3. Enjoy!

CAULIFLOWER BREAD BUNS

CAULIFLOWER BREAD BUNS

INGREDIENTS:

  • 3 cups finely riced raw cauliflower florets (cauliflower should be riced until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but it's best to actually measure it out)
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp dry Italian seasoning herb blend
  • 1 tsp white sesame seeds
 

DIRECTIONS:

  1. Preheat oven to 400F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. Mixture should be wet but not liquid.
  2. Grease the cavities of a muffin top pan. If you don't own a muffin top pan, you can also make free form ones on a baking sheet lined with parchment paper or silicon baking mat.
  3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mix gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
  4. Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads (I recommend using a good silicone cookie spatula which usually has a very thin edge that glides easily underneath.) Allow breads to cool slightly before eating.

Garlic Pull-Apart Bread

Ingredients
  • 1 Artisan bread loaf
  • 8 ounce Monterey jack cheese with jalapeño peppers, thinly sliced
  • 3/4 teaspoon red pepper flakes
  • 1/4 cup chives, chopped
  • 1/4 cup unsalted butter
  • 6 garlic cloves, thinly sliced or minced
Instructions
  1. Slice the bread horizontally and vertically into 1-inch cubes, leaving the bottom of the loaf intact with the bread pieces still attached.
  2. Slice cheese, then garlic.
  3. Combine red pepper flakes with chopped chives in a small bowl.
  4. Lay the bread on a piece of foil. (The foil should be large enough the wrap the bread.) Gently stuff the cheese slices into the bread between the bread slices. (The Kitchn recommends to stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts — it's a bit easier this way! It also helps to have a helper who can hold the slices apart while you stuff.)
  5. Next, add the red pepper flakes and chives right next to each cheese slice in the bread.
  6. Now, preheat oven to 350°F.
  7. Melt butter in a small skillet over medium heat on your stove top. Stir in sliced (or minced) garlic, switch to medium-low heat, and let the garlic cook in the butter for 2-3 more minutes until fragrant.
  8. Use a small spoon to stuff the garlic slices into the bread between the bread slices. Brush the infused butter all over the bread.
  9. Wrap the prepared bread with foil and bake for 20 minutes. Unwrap the top and bake for another 10 minutes until the cheese is completely melted and the top of the bread is crispy. Enjoy!

Notes
You can use any type of cheese for this recipe. Shredded ones work just fine. For a more meaty flavor, bacon bits, sausage, ham pieces can be mixed in into the stuffing. Other spice ideas include chipotle chili pepper, smoked Spanish paprika, garlic powder, etc.

HONEY GARLIC BUTTER SALMON IN FOIL


HONEY GARLIC BUTTER SALMON IN FOIL
 
SAVE PRINT
Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal clean up!
Author: 
Serves: 8
INGREDIENTS
  • ¼ cup butter
  • ⅓ cup honey
  • 4 large cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (juice of ½ a lemon)
  • 1.2kg | 2½ pound side of salmon
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2 tablespoons fresh chopped parsley
INSTRUCTIONS
  1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.

TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES

TRIPLE DARK CHOCOLATE TRUFFLE BROWNIES
These are hands down, my favorite recipe on my site! Deep dark chocolate brownies with a delicious Oreo truffle layer, topped with a soft layer of chocolate. If you want a crowd pleasing recipe, these are for you!



Triple Dark Chocolate Truffle Brownies
Yield: 9-12 brownies
Ingredients:
Brownie Layer
10 tablespoons unsalted butter
1 1/4 cups sugar
1/4 cup +3 tbs (regular) cocoa powder
1/4 cup + 3 tbs dark cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 eggs
1/2 cup all-purpose flour
Truffle Layer
4 oz cream cheese, cubed at room temperature
1 whole package Oreos (30 cookies)
Chocolate Coating
1 1/2 cup semi-sweet chocolate chips
3 tsp shortening
Instructions:
Preheat oven to 325°. Line a 9x9 baking pan with parchment paper, set aside.
Place butter, both cocoa powders and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Stir in eggs and vanilla until combined. Pour in the flour and mix until everything is completely combined. The batter will be very thick and glossy.
Pour the batter into your prepared baking pan and smooth it out until level. Bake for 22-25 minutes or until a toothpick comes out slightly moist with a little bit of batter left on it - the top will not look so "wet" anymore when they are done. This is what makes them fudgy. Let them cool completely in the pan.
While the brownies are cooling, prepare the truffle layer. In a large food processor, add Oreo cookies and pulse into a fine crumb. Dump in cream cheese and pulse until a "dough" like consistency forms and you can't see the cream cheese anymore - it will form a large ball when it's ready. Once brownies are completely cool, take chunks of the truffle mixture and pack it onto the brownie in an even layer.
In a small bowl, melt the chocolate chips and shortening at 30 second increments in the microwave until completely smooth and pourable. Pour the chocolate on top of the truffle layer and spread it out with a rubber spatula into a smooth and even layer. Place tray back into the refrigerator for 20 minutes to allow the top to set up properly. Take the pan out, allow the brownies to come back to room temperature for at least 10 minutes for smoother cutting lines.

Triple Dark Chocolate Truffle Brownies will stay fresh for up to 5 days stored in an airtight container.

Healthy Baked Carrot Chips

Healthy Baked Carrot Chips

YIELD: 8 servings
PREP TIME: 20 minutes
COOK TIME: 20 minutes
PRINT RECIPE

Ingredients:

  • 2 pounds carrots (Pick the fattest carrots you can find.)
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon

Directions:


  1. Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
  2.  Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chefs knife, but it's better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
  3. Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
  4. Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chip over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.

NOTE: To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However they are prettier when baked at high heat.
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