Before today, I had never heard of depression cake. This afternoon one of my Facebook friends posted that her daughter made a depression cake and I assumed that meant her daughter made a cake because she was depressed! Nope. Apparently, it’s a cake recipe that uses no butter, eggs or milk, so it was affordable even during the depression! My daughter just had to try it, so we got on Pinterest, found a recipe and whipped it up! I adapted my buttermilk brownie frosting recipe for this because it’s simple, inexpensive ingredients that I always have on hand. The links for the frosting in the recipe I found included evaporated milk and chocolate chips or chilled coconut milk and chocolate chips. I found mine to be much simpler!
I really do make things other than desserts. I know you won’t believe me if you’ve only been following my blog recently. For some reason, I have been exclusively posting these decadent treats. But I think you’ll thank me for this one!
We were baking bread today and one of my tricks is to bake something while the bread is rising in order to provide heat for the rising process without wasting a hot, empty oven. My kids decided cookies were the perfect thing to bake, but I was out of baking powder. How in the world does that happen? Anyway, I wanted to have a recipe that only used baking soda and I really wanted to utilize oatmeal. After a short trip on Pinterest, I found a recipe that my kids could easily make. They decided to change it up and this is what they came up with!
There are certain things that I’ve been eating since childhood. They are recipes that were simple for my mom to whip up and made plenty for her family of 7. This is one of those family favorites. We call them buttermilk brownies and we are still in love after all these years! One thing my mom always told me was that when I needed something fast that fed a lot of people, this was the thing to make. There are no unusual ingredients, so I usually have everything in the house all the time. It only uses a pot and a whisk, so you don’t need big kitchen equipment. The biggest factor is that once you’ve done it a few times, it can be made start to finish in 30 min. That’s amazing!
I start by preheating the oven to 375 and getting out the 1/2 sheet pan, then separate the ingredients… butter, water and cocoa powder in the pan. This is my favorite kind of cocoa powder. I love that it’s fair trade, organic and affordable!
I love this recipe. I found it years ago when someone shared it on Facebook, and no matter how hard I try, I can’t find the original location to give credit! One of the things I love about this recipe is that it contains 6 bananas. That’s a ton! I don’t know about you, but when I have extra bananas, I have quite a few and my regular banana bread only takes 1! So this is a great solution for the over ripe banana problem. Second thing I love about it is that it holds up beautifully to substitutions. I have a Vitamix dry container and use it to grind local wheat and spelt for flour. But when I do that, some things just turn out really dense and wheaty. In this recipe, I cannot tell that I used wheat flour, or raw sugar, or greek yogurt instead of sour cream. It’s just amazing and decadent every time! So without further ado, here is your next party pleaser. Make sure you bring copies of the recipe with you when you take it somewhere because people will be asking!
My friends have the best recipes! This one was passed to me a few years ago and it is very well worn! It’s a chocolate cookie with chocolate chips – or peanut butter chips. Completely delicious! They also work well straight from the freezer. In these pictures, I show how to put them on a tray to freeze. Then just throw the frozen balls in a zip top bag in the freezer and you’re ready to put a handful in the oven when you have company unexpectedly stop by! You may need to add a minute or two to the cooking time, but I haven’t noticed a significant difference. Continue reading
I don’t really like homemade brownies. I love how the box mix is chewy with that glossy top and slightly crunchy edges. When I make them from scratch, I don’t seem to be able to replicate that….until I found this recipe. It was a hit so I’m sharing it with you this Valentine’s Week!! Quick note — Mine were very dark because I used black cocoa powder, so don’t be surprised if yours look more brown than black.
I adore Valentine’s Day. I decorate my house in reds and pinks and make delicious chocolate desserts. Don’t you just love love?! So this week, I’m dedicating my blog to Valentine’s Day Chocolate Indulgences!!! Doesn’t that sound decadent? I’m kicking it off with a recipe I grew up with. I love that a simple taste of pudding can bring me back to childhood. I had not made this recipe in years. But the second the spoon hit my lips, I was instantly transported back to 5 year old Joelle. I have fond memories of made from scratch treats that my Mom made and I love to think that my kids might grow up to have similar feelings of childhood when they eat those same things! So here is my Mom’s chocolate pudding recipe. I bet you have all these ingredients in your house right now. Go make it! And please invite people over to share it with you….the guilt of eating cup after cup yourself is just too much!
I love cocoa almonds. You know, those kind you buy for a snack at Target because you’re starving and they seem sort of healthy? My husband always gets annoyed with me when I open food in the store to feed my ravenous kids (or myself!). But I justify it by saying that I end up saving us so much money by not shopping while I’m hungry, right?! I digress. So those cocoa almonds are completely addicting. I was looking in my cupboards today and realized that I have cocoa. I have almonds. I have honey. I bet I could make some. So, after searching Pinterest for way too long and pouring over everyone’s version of these crunchy treats, I decided to combine them all and here’s what I came up with! Continue reading