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Author: Darlene

I am a teacher, a writer and blogger, a baker, a wife and mother. I love strong, dark coffee with a chunk of dark chocolate.
Chocolate Sheet Cake

Chocolate Sheet Cake

Chocolate Sheet Cake

Yield: 24 cupcakes or 1 large rectangle cookie sheet

Chocolate Sheet Cake

This chocolate sheet cake is a family favourite and the only chocolate cake recipe I've used for the past 20 years. It's a heavier, fudgy tasting cake that mixes up fast and easy. The baking time is less around 18 minutes til done. Be careful not to over bake. Check for doneness after 15 minutes. I bake in a convection, so it usually bakes a bit faster. For cupcakes, the baking time will be a bit less. About 13 minutes at 325'F. With fudge icing spread on top of the sheet cake, no one can resist the awesome chocolatey taste. And for those who prefer a sweeter icing, I use a buttercream frosting for the cupcakes to make them a bit more decorative.

Ingredients

  • 2 c. white sugar
  • 2 c flour
  • 1 c. margarine
  • 1 c. water
  • 1/3-1/2 c. cocoa powder (depends on how dark your cocoa powder is)
  • 1/2 c. milk
  • 3 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Instructions

  1. Mix sugar and flour together in a large bowl.
  2. In a microwavable bowl, heat margarine, water, and cocoa powder until melted. Mix well and beat into flour and sugar mixture.
  3. Beat together 3 eggs, milk, and vanilla in a medium-sized bowl. Then stir in baking soda. Add this to flour and sugar mixture and beat well.
  4. Pour mixture into a greased large cookie sheet with high edges. Bake in 325' F oven for 15-18 minutes or until centre is done. Be careful not to over bake it or it will become dry. Cool on rack and ice cake with fudge icing, or your favourite buttercream frosting.
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Fudge Icing Recipe

 

 

Fudge Icing

Fudge Icing

Fudge Icing

Fudge Icing

This is the fudge icing recipe that goes with the chocolate sheet cake recipe. It is delicious and is a great option for those who don't like the sweetness of icing sugar frosting.

Ingredients

  • 1 c. white sugar
  • 3-4 tbsp. cornstarch
  • 1/3-1/2 c. cocoa powder (depends on how dark your cocoa powder is)
  • 1 c. boiling water
  • 3 tbsp. margarine
  • 1 tsp. vanilla

Instructions

  1. Whisk together sugar, cornstarch and cocoa in a microwavable bowl. Stir in boiling water and mix well.
  2. Microwave on high for about 4 minutes (stirring after 2 min.) until mixture begins to thicken like pudding..
  3. Remove from microwave and stir in margarine and vanilla.
  4. If too thick, add a bit more hot water and stir until desired consistency.
  5. Spread onto cake or cupcakes with a wide spatula, or use a decorator bag to make a nice design.
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Peanut Butter Squares

Peanut Butter Squares

Peanut Butter Square Recipe

Peanut Butter Square Recipe

This is a simple no bake recipe from my mom. My kids love this recipe anytime of the year. I do make it mostly for holidays and it gets eaten up quickly. Never makes it to the freezer.

Just one note, don't over boil the syrup and sugar as it will make the squares hard and dry and very difficult to cut once they set in the pan.

Enjoy!

Ingredients

  • • 1/2 c. white sugar
  • • 1/2 c. white corn syrup
  • • 1 c. peanut butter, crunchy
  • • 3 c. corn flakes
  • • 1 1/2 c. chocolate chips, melted

Instructions

  1. Grease a 9” square cake pan with cooking spray.
  2. In a saucepan over low heat, cook sugar and corn syrup until it starts to boil, stirring constantly until sugar is dissolved. Boil for 30 seconds to 1 minute.
  3. Remove from heat and stir in peanut butter until well blended.
  4. In large bowl, add 3 cups corn flakes. Pour hot peanut butter mixture over the corn flakes and stir well.
  5. Press firmly into casserole dish.
  6. Add melted chocolate chips and spread a thin layer over peanut butter mixture.
  7. Cool in refrigerator about 1 hour.
  8. Remove from refrigerator and cut into small pieces
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Melting Moments (Mexican Wedding Cake)

Melting Moments (Mexican Wedding Cake)

Melting Moments

Melting Moments

This recipe comes from an old Cookie Cookbook that I've had for years.. It 's a very thin recipe book published by Robin Hood called The Canadian Flour Cook Book. I think I picked it up for free at a grocery store years ago.. It has quite a few recipes that have become part of my standard Christmas baking list.

And Melting Moments (Pecan balls, or sometimes called Mexican Wedding Cake) are one of my favourite recipes from this small cookbook.

They have few ingredients, and take minutes to make, and less to eat. They are like a shortbread, but much tastier and sweeter. And they taste amazing with a cold glass of milk or a hot cup of coffee.

The recipe is small, so if you want to make more you can double it. I usually just make the recipe twice, as sometimes it doesn't work well to double recipes.

I hope you enjoy them. The one ingredient in these Melting Moments that is different than all the Mexican Wedding Cake recipes on the internet is that it uses brown sugar in the dough, instead of icing sugar.

I haven't tried any other recipe like this so I don;t know if the taste or texture is different when using brown sugar for the dough.

If anyone has made Mexican Wedding Cakes please try this recipe and compare and send me a comment to let me know what the difference is.

Thanks and enjoy your holiday baking!

Ingredients

  • • 3/4 c. softened butter
  • • 1/3 c. brown sugar
  • • 1 tsp. vanilla
  • • 1 1/4 c. flour
  • • 1 c. pecans, chopped

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream butter, brown sugar, and vanilla until light and fluffy (about 2-3 min on high).
  3. Add flour and mix well.
  4. Stir in chopped pecans.
  5. Form dough into small balls. Place 12 cookies on each baking sheet.
  6. Bake for 13-18 minutes, or until golden brown. (If using convection oven, bake less time).
  7. Remove from oven and cool on wire rack for 5 minutes. Then roll cookies in icing sugar.
  8. When completely cool, sprinkle tops with more icing sugar.
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Chewy Chocolate Cookies

Chewy Chocolate Cookies

Chewy Chocolate Cookie Recipe

Chewy Chocolate Cookie Recipe

My sister Donna gave me this recipe which comes from a recipe blog. I switched to this recipe instead of the one I used for years because these cookies taste way better, especially fresh out of the oven. There are various additions you can make. I used semi-sweet chocolate chips and sliced almonds, instead of white chocolate chips.

When baking, make sure to not over-bake them. Even if they look under-done, they are usually ready after 10-12 minutes, depending on your oven. I bake at 350'F in a convection oven, so it may take a bit longer with a regular oven. I usually set the timer for 8 minutes and then check them and add a couple more minutes and check again so I don"t over-bake them.

Enjoy!

Ingredients

  • • 1 c. margarine, softened (2 squares)
  • • 1 c. white sugar
  • • 3/4 c. brown sugar
  • • 2 large eggs
  • • 1 tsp. vanilla
  • • 1 3/4 c. white flour
  • • 1 1/4 c. cocoa powder
  • • 1/4 tsp. salt
  • • 2 tsp. baking soda
  • • 2 c. white chocolate chips or sliced almonds

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream margarine and sugars until light and fluffy (about 2-3 min on high). Add eggs and vanilla and beat well.
  3. In medium bowl, mix flour, cocoa powder, salt, and baking soda. Add to creamed mixture and stir well. Fold in chocolate chips or sliced almonds. Chill dough in fridge for 10-15 minutes.
  4. Form dough into small balls. Place 12 cookies on each baking sheet. Bake for 8-11 minutes. Middle should be soft.
  5. Remove from oven and place on wire rack to cool completely.
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Original recipe at: http://bakingaway.blogspot.ca/2008/08/chewy-chocolate-white-chocolate-chip.html

Holiday Sugar Cookies

Holiday Sugar Cookies

Sugar Cookie Recipe

Sugar Cookie Recipe

These cookies originated from an old Robin Hood Cookbook picked up at the supermarket many years ago. I tried to find the same recipe on Robin Hood's website, but the Sugar Cookie recipe there was different.

This one is the best I have ever used and is not too sweet. Be careful not to over-bake them so they won't be hard as rocks when they cool. It's best to take them out when the edges are just starting to turn light brown, then let them sit in the pan to cool for a few minutes before cooling completely on a wire rack.

They are a favourite in our family with or without icing. They freeze well too. Just pop them out of the freezer and thaw about 10 minutes and enjoy with a glass of cold milk.

Ingredients

  • • 1 c. margarine, softened (2 squares)
  • • 1 1/2 c. white sugar
  • • 3 large eggs
  • • 1 tsp. vanilla
  • • 3 1/2 c. white flour
  • • 1 tsp. salt
  • • 2 tsp. baking powder

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream margarine and sugar until light and fluffy (about 2-3 min on high). Add eggs and vanilla and beat well.
  3. In medium-size bowl, mix flour, salt, and baking powder. Add to creamed mixture and stir well. Chill dough in fridge for 30 minutes
  4. Remove from fridge and roll dough into a large circle (1-4” thick). Use shaped cookie cutters dipped in flour to cut out cookies. Place about 12 cookies on each baking sheet.
  5. Bake for 8-10 minutes until light brown.
  6. Remove from oven and place on a wire rack to cool completely. Decorate with icing and coloured sugar.
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Grandma Penner’s “Peach” Crisp

Grandma Penner’s “Peach” Crisp

I thought I’d re-post my mother-in-law’s amazing fruit crisp recipe as it’s fall and fresh peaches are on the shelves at your local grocer or Farmer’s Market. The recipe is made the same, just using seasonal peaches. I hope you make use of seasonal fruit and try this great recipe.

Just a tip, my peaches were not terribly juicy or overripe, so I used 3 tbsp. flour, which was a good consistency for 6 -7 cups of peaches. Depending on the juiciness of your peaches, you may need to adjust the amount. Some peaches tend to be less sweet, so more sugar is needed. I used 3/4 cup sugar for my peaches since they needed a bit more sweetness.

Enjoy.

Grandma Penner’s Fruit Crisp Recipe

Sweet Cinnamon Rolls

Sweet Cinnamon Rolls

Today was the perfect baking day…cloudy and cool and too wet to go to the Calgary Stampede. And since it’s been awhile since I made cinnamon rolls, or cinnamon buns as we say in Canada, I decided to make 2 batches of my Sweet Dough Recipe.

Usually, I just make sweet buns to eat for sandwiches, but today I decided to use half the Sweet Dough Recipe to make sweet cinnamon rolls for my family. They turned out delicious and not too sweet. I put less margarine and brown sugar than usual, and they still tasted amazing, although next time I would bake them a minute longer just to make sure they aren’t too doughy in the middle.

Often in the past, I over baked them, which is worse than under baking. The perfect cinnamon bun is golden brown on the edges, not dark brown. Just like with cookies, watch them closely as they bake, making sure to not overbake them.

Enjoy these wonderful, gooey rolls with a cup of coffee or a cold glass of milk.

No Bake Chocolate Cookies

No Bake Chocolate Cookies

No Bake Chocolate Cookie Recipe (Alex's Favourite)

No Bake Chocolate Cookie Recipe (Alex's Favourite)

This recipe comes from an old Mennonite cookbook from Steinbach Manitoba called the Christian Home Cookbook given to me by my mother-in-law.

I've used this recipe as is for many years. They are a great tasting cookie that can be cooked even in the hot summers when you don't want to turn your oven on. It takes about 15 minutes to prepare and 15 minutes to put onto the sheets. It can get a bit messy, but licking chocolate off fingers is okay when you are the cook.

Make sure you don't let the milk mixture boil too much. Just bring it to a boil for less than 1 minute or your cookies will be dry. Also, if you use light milk you can add cream to the milk to make a more rich tasting cookie.

Ingredients

  • • 2 cups white sugar
  • • 1/3 cup cocoa
  • • 1/2 cup margarine
  • • 1/3 cup milk
  • • 3 cups quick oats
  • • 1 cup sweetened coconut
  • • 1/2 cup pecans or walnuts, chopped

Instructions

  1. Mix first four ingredients in a saucepan and stir to mix well.
  2. Bring to a full boil and remove from stove. Stir in vanilla.
  3. Mix oats, coconut, and nuts together in a medium bowl.
  4. Pour the hot mixture over the dry ingredients and stir well.
  5. Drop by teaspoon onto parchment-lined baking sheet.
  6. Place in freezer overnight.
  7. Place in sealed containers and keep stored in freezer. These taste best when eaten frozen..
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Lemon Bars

Lemon Bars

Lemon Bar Recipe

Lemon Bar Recipe

This recipe comes from Company's Coming Pint Size Books by Jean Pare. The only ingredient I don't use is lemon zest.

When baking the crust before putting the filling on, make sure to only bake until the crust is a very light brown.

These are greats squares or bars for any occasion, but make a great addition to your Christmas Baking.

Ingredients

  • Crust:
  • • 2 c. white flour
  • • 3/4 c. icing sugar
  • • 1 c. butter or margarine, softened
  • Topping::
  • • 4 large eggs
  • • 5 tbsp. lemon juice
  • • 1/4 c. flour
  • • 1 1/2 c. sugar
  • • 1 tsp. baking powder

Instructions

  1. Crust: Mix flour, icing sugar and margarine together until crumbly and well mixed. Press firmly into a 9"X 13" greased baking pan. Bake in 350º F oven for approx. 18 - 20 min, or until edges start to brown lightly.
  2. Topping: Beat eggs with an electric mixer until frothy. Add lemon juice and beat well.
  3. Combine flour, sugar, and baking powder in another bowl and stir to blend. Add to egg mixture and beat well.
  4. Pour over pre-baked crust and return to oven for approx. 15-20 min. more. When squares are a golden brown colour, remove from oven and cool on wire rack.
  5. Sprinkle icing sugar over slightly cooled bars. When completely cooled, cut into squares.
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