Tuesday, May 21, 2013

Heaven in a Crockpot

Every once in awhile we try a new recipe... straight as the recipe reads, no alteration or changing it up... and when that happens and it turns out really really good, we love to give credit where credit it due! So, my I suggest a little "Heaven in a Crockpot"

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.
For more great tips and recipes just Friend Request  David N Bonnie Luper

Wednesday, May 15, 2013

Caribbean Chocolate Chip Cookies

Today was National Chocolate Chip Cookie day. And since we are virtually in the Caribbean, we decided to make some Caribbean chocolate chip cookies. 


  • 1/2 cup butter, softened 
  • 3/4 cup dark brown sugar
  • large egg 
  • 1 teaspoon vanilla extract
  • 1 teaspoon pineapple juice
  • 1/2 cups fresh coconut shredded
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped white chocolate
  • 1/2 cup sliced almonds


  1. 1. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla and pineapple juice.
  2. 2. Stir together flour, baking soda, and salt. Gradually add to butter mixture, beating at low speed until blended. Stir in coconut, white chocolate and almonds into batter. Drop by rounded tablespoonfuls 2 inches apart on lightly greased or parchment paper-lined baking sheets. Bake, in batches, at 350° for 10 to 12 minutes. Let cool completely on wire racks.

Saturday, May 4, 2013

Cinco de Mayo Fiesta Cake


  •  Chocolate Cake
  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 teaspoon cinnamon
  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk 
  • 1/2 cup blanco Queso melted 
  • 1/2  cup water
  • 1  teaspoons vanilla

  • Chocolate Frosting:
  • 1/4 cup butter
  • 3 tablespoons unsweetened cocoa
  • 4 tablespoons buttermilk
  • 2 to 2 1/2 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans, optional


Grease and flour a 15X10X1-inch cookie sheet pan or jelly roll pan and set aside
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, 1/2 cup melted queso and 1/2 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
While cake is still hot make the frosting, Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.