Monday Morning Coffee Talk

 

Good Monday morning, my friends! I am settled in my spot on the couch; the house is quiet except for the dishwasher humming in the background, my coffee is hot, and the fireplace is lit, adding some warmth to this cold room. I snapped the above pictures right before I sat down, just as the lake woke up. I hope you had a lovely weekend, whether cozy and warm inside or fun and cold outside. Some of us snuggled in for mass and football, while others, Peyton and Chris, skied on the freshly packed snow. 

I am happy to report I also did some much-needed bathroom scrubbing on Saturday. As I age, I have to be in the mood to clean. I am slow getting started, but I always feel so good once I do it. I love the feeling of having super clean and sparkling bathrooms. Even if that feeling lasts all of an hour or so! Today will be a relaxing day with homeschooling, laundry, leftovers for dinner, and The Bachelor this evening. 

Oh! Thursday, January 27, is National Chocolate Cake Day! As you know, we love to celebrate all things holiday, so why not celebrate cake? This easy cake is a favorite in our house, so I thought I'd share the recipe with you, just in case you want to celebrate chocolate cake too.

The cake is known as Depression Cake. The recipe I use is right HERE. I double it and bake in a 13x9 inch pan for our family. The frosting recipe I like to use is a sour cream chocolate frosting that pairs perfectly because it is not too sweet. I found it in an old cookbook called The Cakemix Doctor. Just combine 1/2 stick of butter and 3 oz. Semisweet chocolate chunks in a small saucepan. Melt over low heat for about 3 minutes until smooth. Let cool and stir in 1/2 cup sour cream. Put this in a mixing bowl, and on low speed, mix with 1 and 1/4 cup of sifted powdered sugar and a tablespoon of hot water. (I always sift the powdered sugar!) Then add 1 more cup of sifted powdered sugar and 1 more tablespoon of hot water. Beat until it is the right consistency, and then add1 teaspoon vanilla extract. Beat a bit more until smooth. We like to refrigerate this cake and set it out before serving. 

Well, that is about it for this morning. I hope you have a wonderful day doing whatever you have planned. Thank you for visiting. I am always happy that you do!

Billie Jo

A Christmas Manger Cake

Christmas. The time of year when it is perfectly acceptable to have baked goods in your home every single night. It is the perfect time to snuggle in at the end of the day and enjoy a piece of delicious cake and a cup of tea while watching the tree lights twinkle. This recipe is for a simple, yet blissfully yummy cake you can enjoy alone or share with some special friends who drop in for a visit. I posted this a few years ago, but I think it deserves an encore. : )

Manger Cake

Ingredients:

1. 1 cup semi-sweet chocolate chips
2. 1/4 cup butter
3. 1/2 cup graham cracker crumbs
4. 2 cups flour
5. 1 1/2 cups sugar
6. 1 1/4 tsp. salt
7. 1 tsp. soda
8. 1 tsp. vanilla extract
9. 1/2 cup shortening
10. 1 1/4 cups buttermilk
11. 2 eggs
12. 1/2 cup chopped very fine walnuts

Directions:

1. Preheat oven to 375 degrees.
2. Generously grease 9x13 inch pan.
3. Melt 1/3 cup chocolate chips. Set aside.
4. Melt butter, then stir in graham cracker crumbs. Let cool.
5. In a larger bowl, combine flour, sugar, salt, soda, vanilla, shortening, buttermilk, eggs, and melted chocolate.
6. Blend at low speed until moistened.
7. Beat 3 minutes on medium.
8. Pour into prepared pan.
9. Add walnuts and remaining chocolate chips to cooled crumb mixture.
10. Sprinkle over batter.
11. Bake at 375 degrees for 35-40 minutes.
12. Cool, and serve with whipped cream.

                Oh. And we omit the nuts. Because. Kids. : )

Chocolate Chip Bundt Cake

Sometimes you need a little something sweet. Maybe just something sitting on your counter looking pretty. Maybe something to slice and treat yourself to with tea. Or maybe something to serve as an afternoon snack to your little ones to make an otherwise ordinary Tuesday afternoon special. This is that something. A quick, easy, sweet- but- not- too- sweet cake. I found this recipe in one of my favorite books...The Cake Mix Doctor. Try it sometime. And...you're welcome. ; )

Chocolate Chip Bundt Cake

Ingredients:

1. 1 regular size chocolate bar
2. 1 18 oz. yellow cake mix( I like Duncan Hines)
3. 1 3.4 oz. box vanilla instant pudding
4. 1 cup milk
5. 1 cup vegetable oil
6. 4 large eggs
7. 1 6 oz. bag semisweet chocolate chips

Directions:

1. Spray a Bundt pan with Pam and dust with flour.
2. Chop the chocolate bar into small, thin pieces. Set aside.
3. Mix cake mix, pudding mix, milk, oil, and eggs in mixer.
4. Fold in chopped chocolate.
5. Beat 2 minutes more.
6. Fold in chocolate chips.
7. Pour into pan and bake 50 to 60 minutes at 325 degrees.
8. Cool 20 minutes. Run knife around and invert onto serving plate.
9. Enjoy!

Don't Forget...National Chocolate Cake Day!

Just a reminder! Tuesday, January 27, is National Chocolate Cake Day! Really. It's a thing. As if I need an excuse to bake and eat chocolate cake! So put on your aprons and get baking! And don't forget to share you photos!

Cherry Coffee Cake

Fall is my favorite for all things pumpkin. But every once in awhile, we whip this up for something different. I cannot remember where I found this recipe, but it is delicious. Steve likes it warm, out of the oven with a scoop of vanilla ice cream. I prefer it the next day, with a cup of tea. Either way, it is divine. : )

Cherry Coffee Cake

Ingredients:

1. 1 egg, beaten
2. milk
3. 1/2 cup butter, softened
4. 1 cup sugar
5. 2 cups flour
6. 2 tsp. baking powder
7. 2 21oz. cans cherry pie filling

     Topping:

1. 1 cup flour
2. 1 cup sugar
3. 1/2 cup butter, softened
4. Combine all ingredients until crumbly.

Directions:

1. Break egg into measuring cup.
2. Add milk to equal one cup. Set aside.
3. Combine butter, sugar, flour, and baking powder.
4. Add egg mixture. Beat well.
5. Pour into greased 13x9 pan.
6. Spread pie filling over top.
7. Sprinkle with topping.
8. Bake at 350 degrees for 50 to 55 minutes. Check often.
9. Enjoy!



Milk Chocolate Pound Cake

   
You know we love cake here, right? And one that can be served as a coffee cake as well? Perfect! Peyton whipped this up this past week, and it was a hit. I found this recipe in one of my favorite books... "The Cake Mix Doctor". The chocolate flavor is understated, so if you want more chocolate flavor...just add more chocolate. : )

Milk Chocolate Pound Cake

 

 

Ingredients:

1. 4 Regular size Hershey bars, chopped thin
2. 1 box yellow cake mix
3. 1 small package vanilla instant pudding
4. 1cup sour cream
5. 1/2 cup vegetable oil
6. 4 large eggs
7. 1 teaspoon vanilla
8. powdered sugar, for dusting

Directions:

1. Spray a Bundt pan lightly with Pam, and dust with flour.
2. Preheat oven to 350 Degrees.
3. Beat cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl on low speed for one minute.
4. Increase speed to medium and beat two minutes more.
5. Fold in chopped candy bars.
6. Pour into pan and smooth out.
7. Bake at 350 degrees 50 to 55 minutes.
8. Let cool twenty minutes, then turn onto platter.
9. Dust with powdered sugar.
10. Enjoy!

 

 



Don't Forget... National Chocolate Cake Day...January 27th!

Yep! I told you we celebrate all the holidays. Well, all the main ones plus any obscure ones involving chocolate. So Monday is National Chocolate Cake Day, and here is our very favorite one in case you want to celebrate too. This recipe came from a book called "The Cake Mix Doctor". Enjoy!

Darn Good Chocolate Cake

Ingredients:

1. 1 box devil's food cake mix
2. 1 box (3.9 oz.) chocolate instant pudding
3. 4 eggs
4. 1 cup sour cream
5. 1/2 cup warm water
6. 1/2 cup vegetable oil
7. 1 1/2 cups chocolate chips

Directions:

1. Heat oven to 350 degrees. Mist a Bundt pan with Pam and lightly dust with flour.
2. Blend cake mix, pudding, eggs, sour cream, water, and oil in mixer.
3. Mix on low speed for 1 minute. Then beat on medium speed 2 to 3 minutes.
4. Fold in chocolate chips.
5. Pour into prepared pan.
6. Bake 45 to 50 minutes.
7. Let cool about 20 minutes. Invert onto platter.
8. Enjoy!

Happy National Chocolate Cake Day, friends!



Madison's Dream Coffee Cake

My Madison created this yummy coffee cake a few years ago by combining a couple different recipes. It is sooo quick and sooo good. Even my picky eater Rhett ate one...or two...pieces. It is perfect for lazy Sunday mornings and is even better  the second day. Enjoy!

Madison's Dream Coffee Cake

Ingredients:

1. 1(18 oz.)box yellow cake mix
2. 1 cup vegetable oil
3. 4...yes 4...eggs
4. 1 cup sour cream
5. 3/4 cup sugar
6. 1 1/2 teaspoons cinnamon
7. 1/4 cup flour
8. 1/2 stick butter
9. Fresh or frozen blueberries

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 13x9 inch pan.
3. Combine cake mix, oil, eggs, and sour cream.
4. Beat two minutes at low speed.
5. Mix sugar, cinnamon, and flour in a small bowl.
6. Cut butter into small pieces, and add to sugar mixture.
7. Spread half cake batter into pan.
8. Sprinkle half sugar mixture over top.
9. Sprinkle blueberries over sugar.
10. Repeat with remaining batter and sugar mixture.
11. Bake at 350 degrees for about 40 minutes.
12. Enjoy!



Manger Cake...A Birthday Cake For Jesus

We love to celebrate with a special cake each year for Baby Jesus. This is one of our favorites. It is delicious, easy, and not too sweet. In other words, it is just right. So if you would like to try something new this year, give this one a try. A very dear friend of mine gave me this recipe years ago, and I have enjoyed making it with my children. We do omit the nuts. ; )

Manger Cake

Ingredients:

1. 1 cup semi-sweet chocolate chips
2. 1/4 cup butter
3. 1/2 cup graham cracker crumbs
4. 2 cups flour
5. 1 1/2 cups sugar
6. 1 1/4 tsp. salt
7. 1 tsp. soda
8. 1 tsp. vanilla extract
9. 1/2 cup shortening
10. 1 1/4 cups milk
11. 2 eggs
12. 1/2 cup chopped very fine walnuts

Directions:

1. Preheat oven to 375 degrees.
2. Generously grease 9x13 inch pan.
3. Melt 1/3 cup chocolate chips. Set aside.
4. Melt butter, then stir in graham cracker crumbs. Let cool.
5. In a larger bowl, combine flour, sugar, salt, soda, vanilla, shortening, milk, eggs, and melted chocolate.
6. Blend at low speed until moistened.
7. Beat 3 minutes on medium.
8. Pour into prepared pan.
9. Add walnuts and remaining chocolate chips to cooled crumb mixture.
10. Sprinkle over batter.
11. Bake at 375 degrees for 35-40 minutes.
12. Cool, and serve with whipped cream.



 We used Christmas chocolate chips, so that is why you see green. ; )

Chocolate Zucchini Cake

Most people have as many zucchini recipes as they do zucchini. I know I do, but this is one of my favorites. So just in case you have an extra one that you need to use up, give this a try. You will be glad you did. Promise. : )

                  Chocolate Zucchini Cake


Ingredients:    1/2 cup butter
                         1/2 cup oil
                         1 3/4 cup sugar
                         2 eggs
                         1 tsp. vanilla
                         1/2 cup milk
                         2 cups shredded zucchini
                         2 1/2 cups flour
                         4 TBL cocoa
                         1/2 tsp. baking powder
                         1 tsp. baking soda
                         1/2 tsp ground cloves
                         1/2 tsp. cinnamon
                         chocolate chips

Directions:       Mix all ingredients. Pour into
                         greased 13x9 pan.
                         Sprinkle with chocolate chips.
                         Bake at 325 degrees for 40 to 45 minutes.
                         Enjoy!

Fall Harvest Cake

September is here! And in honor of this wonderful month, I am sharing one of our very favorite fall recipes. This cake will make your house smell sooo good, I promise! This recipe is adapted from one I found in a Gooseberry Patch cookbook. Enjoy!

                     Fall Harvest Cake

Ingredients:    1 and 1/2 cups sugar
                     1/2 cup brown sugar
                     2 tsp. baking soda
                     1/2 tsp. salt
                     2 tsp. cinnamon
                     1/4 tsp. nutmeg
                     1/4 tsp. ground ginger
                     1 cup Crisco oil
                     1/2 tsp. vanilla
                     4 eggs
                     2 cups flour
                     1 can pumpkin, 15 oz.
                     1 apple, cored, peeled, and chopped

 Directions:    Combine sugar, brown sugar,
                     baking soda, salt, and spices.
                     Mix well. Stir in oil, vanilla, and eggs.
                     Add flour, a little at a time beating
                     after each addition.
                     Mix in pumpkin. Stir in apple.
                     Pour into greased and floured
                     Bundt pan.
                     Bake at 350 degrees for 1 hour.
                     Let cool. Spread with icing.
                     (recipe below).
                     Keep refrigerated.  

                      Cream Cheese Frosting

Ingredients:    3 oz. cream cheese
                     2 cups powdered sugar
                     1 stick butter
                     1 tsp. vanilla

Directions:     Mix all ingredients together. Beat until
                     creamy.