Cake

Pumpkin Spice Earthquake Cake

4:16 AM


 Pumpkin Spice Earthquake Cake

1 box Betty Crocker Spice Cake Mix

3 large eggs

1 cup pumpkin puree (canned)

3/4 cup water

1/2 cup vegetable oil or applesauce

1/3 cup granulated sugar

2 teaspoons pumpkin pie spice


 Cream Cheese Filling 

8 ounces cream cheese (room temperature)

1/2 cup unsalted butter (melted)

3 cups powdered sugar

1/2 cup chocolate chips


Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. Store in an airtight container in the refrigerator.

chocolate chips

Chocolate Oatmeal Cookies

8:00 AM



Chocolate Oatmeal Cookies


1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup margarine

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

1 ¼ cups rolled oats

½ cup semisweet chocolate chips


Preheat oven to 350 degrees. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


1 Peter 3

Oatmeal Chocolate Chip Cake

11:04 AM



Oatmeal Chocolate Chip Cake

1-3/4 cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1 cup sugar
1/2 cup butter, softened
3 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking cocoa
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 package (12 ounces) semisweet chocolate chips, divided
3/4 cup chopped walnuts

In a large bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. In a separate bowl sift flour, soda, cocoa, salt, and cinnamon together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into a greased 13x9-in. baking pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 40 minutes.

chocolate chips

Pumpkin Chip Cookies

8:00 AM




Pumpkin Chip Cookies

3/4 cups butter, softened
1 cups packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
7.5 ounces pumpkin (about half of a can)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips

Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Makes around 4- 5 dozen.

Brownies

Chewy Peanut Butter Brownies

9:22 AM



Chewy Peanut Butter Brownies

1/2 cup peanut butter
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 tsp. salt
Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

Cake

Chocolate Chip Oatmeal Cake

7:00 AM



Chocolate Chip Oatmeal Cake

1 3/4 cups boiling water
1 cup rolled oats
1 cup packed brown sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Mix water and oatmeal in mixing bowl, and let sit 10 minutes. Add sugars, butter or margarine,and eggs, and vanilla. Mix well. Add flour, baking soda, cocoa, salt, and cinnamon. Blend. Pour into greased and floured 9 x 13 baking dish. Top with chocolate chips and chopped nuts. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.


chocolate chips

Chocolate Butterscotch Caramel Bars

11:00 AM

I couldn’t wait to try this bar cookie recipe from the Pioneer Woman. Saying that these are rich is an understatement! Easy to make, they will satisfy the craving of any sweet tooth!





Chocolate Butterscotch Caramel Bars


Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour 
1 1/2 cups regular or quick oats 
1 cup packed brown sugar 
1 teaspoon baking powder 
1/4 teaspoon kosher salt 
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces 
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) 
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature