This is one of the treat recipes that my mom grew up with. They are so easy to make and easy on the budget. They were always a big hit when her Mom made them, and they didn’t last very long around their house. They bring her back such good memories so I’m happy to share them with you in hopes that they bring you the same kind of memories.  After chatting with folks, it seems these were popular for lots of folks. If you try them out, let me know!

Oh, and the pan is the Wilton Bite Size Brownie Squares Silicon Mold Pan. CUTE!

INGREDIENTS

• 1/2 cup butter or margarine
• 1/2 cup cocoa
• 1/2 cup milk
• 2 cups sugar
• 1/2 cup peanut butter
• 4 cups quick oats

DIRECTIONS

In a medium sauce pan cook together the butter or margarine, cocoa, milk and sugar until the mixture begins to boil.  Boil for one minute.  Stir frequently.  Remove from heat and stir in the peanut butter. Then add the oats and coconut.
Mix well….the mixture will be thick.  Drop onto waxed paper with a tablespoon and allow to cool.  Cookies will harden a bit as they cool.

Optional: 1 cup shredded coconut and decrease the oatmeal to 3 cups

Makes 2-3 dozen, depending on the size.

I enjoy making different kinds of quick breads. The flavors you see most often are pumpkin and banana. But have you tried chocolate bread? It’s so good – moist and a great combination of chocolate and cinnamon. The other thing I really like about this recipe is that it makes 2 loaves. One for you, and another one for…you! You should try to share, but it will be tough!

It’s a recipe that Starbucks gave out a couple of years ago to go with one of their coffee flavors. They even sold this bread in their stores. I think mine turned out just as fabulous and yours will too!

Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)

CHOCOLATE BATTER

• 3 sticks unsalted butter, at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups all-purpose flour
• 1-1/4 cups Dutch-processed cocoa
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1 teaspoon vanilla extract

COCOA-SPICE SUGAR CRUST

• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon Dutch-processed cocoa powder
• Pinch ground ginger
• Pinch ground cloves
• 1/4 cup decorating or sparkle sugar

1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.

2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

That’s all – LOL! I know it’s a lot to follow, but it’s SO GOOD!! I hope you get to try it soon.

Lisa

About the Author:

Lisa from Stop and Smell the Chocolates is a married mom of one amusing son and she loves chocolate! Take a little chocolate break during your stressful day – stop by her blog and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. Lisa looks forward to meeting you and sharing some chocolate!

If you would like to submit a guest post for consideration, fill out the guest writer form!

My middle son loves chocolate but my oldest is not so fond of it so I have always have to find a middle ground.  I found this Chocolate Bundt Cake that fits in the middle perfectly because it’s still chocolate but not as sweet as a chocolate cake.  We made this last night and it takes not time to prepare.  It was really good!

INGREDIENTS:

• 1 c. Miracle Whip (no subs)
• 1 c. water
• 2 tsp. vanilla extract
• 2 c. flour
• 1 c. sugar
• 2 Tbsp. Baking cocoa
• 2 tsp. baking soda
• 1/4 tsp. salt
• Confectioners sugar (optional)

DIRECTIONS:

In a mixing bowl, combine Miracle Whip, water, and vanilla.  Combine the flour, sugar, cocoa, baking soda and salt.  Add to Miracle Whip mixture and beat until mixed. Transfer to a greased and floured bundt pan.  Bake at 350′ for 35-40 minutes or until toothpick inserted comes out clean.  Cool for 10 minutes; remove from pan to a wire rack.   Dust with Confectioners sugar if you want.

You can’t do any baking without the help of Hershey’s…from chocolate chip cookies to swiss mousse cake using Hershey’s cocoa, I always keep several of their products handy in my kitchen.  To get you in the baking mood this holiday season, I have a delicious recipe for you, as well as a surprise!

First up, let get to the recipe.

No-Bake Chocolate Cake Roll

Combine one four-serving sized package of vanilla instant pudding mix and two tablespoons of Hershey’s Cocoa in a small bowl. Add one cup of milk and beat on low speed until smooth and thickened. Fold in one cup of thawed whipped topping, blending well. Spread one tablespoon of pudding mixture onto each chocolate wafer in a nine-ounce package, and place wafers together in stacks of four or five. On foil, stand wafers on edge to make one long roll. Wrap tightly and refrigerate five-to-six hours.  Sift one tablespoon of Hershey’s Cocoa over 2-1/2 cups of thawed whipped topping, and blend well. Unwrap the refrigerated chocolate wafer roll and place it on a serving tray. Spread whipped topping mixture over the entire roll. Remove wrappers from Hershey’s Hugs Chocolates and Hershey’s Kisses Chocolates and place on the roll to garnish. To serve, slice diagonally at a 45-degree angle. Cover and refrigerate any leftovers.

Now to the giveaway courtesy of The Hershey Company!

• Baking Bowl
• Recipes
• Oven mitt
• Spatula
• Two varieties of Hershey’s Kisses
• Peanut butter
• Flour
• Brownie mix
• Hershey’s Cocoa

4 winners will recieve this basket of baking goodies and it’s super easy to enter!

Leave a comment sharing a baking tip.  I look forward to hearing from you all.  Only one tip per person please.

To gain an additional entry:

• (Bloggers) Blog about a recipe that you have made using Hershey products.
• (Non-Bloggers) Email your friends & family telling them about this giveaway, including me in the cc ( lori at thecowboyshack dot com )

Giveaway ends on November 30th.  GOOD LUCK!

P.S.  The velveeta challenge ends on Nov. 23rd.  Please go and vote for My Wooden Spoon’s Shrimp Stroganoff.  It will also qualify you for one of my giveaways Thank you!

This is my grandmother’s recipe and I am proud to share it with you.  I make this all the time and you can actually do variations of this with pineapple, strawberry, etc.  It’s super good and is a cross between a cake and brownie.  Enjoy!

INGREDIENTS:

Cake Ingredients

• 1 stick butter
• 1/2 c. shortening
• 1 c. water
• 4 TBLS cocoa
• 2 c. sugar
• 2 c. flour
• 1/2 c. buttermilk
• 2 eggs
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Icing Ingredients

• 1 stick butter
• 4 TBLS cocoa
• 6 TBLS milk
• 1 box confectioners sugar

DIRECTIONS:

Melt butter, shortening, water, and cocoa. Bring to a boil. Mix sugar & flour in bowl. Add the first mixture you boiled to dry ingredients. Then add buttermilk, eggs, soda, cinnamon, vanilla. Mix well and pour into a greased & floured 17×11 sheet pan. Bake for 22-25 minutes in a 350′ oven.

Icing–During the last 5 minutes of baking, melt butter, cocoa, and milk. Bring to a boil. Add confectioners sugar making sure to get rid of all the lumps. Pour over hot cake……hmmmmmm, good! You can founder on this stuff!  Top with whip cream or not…either way, it’s delicious.

HINT: If you don’t have buttermilk, you can add vinegar to your milk and let sit for a little bit to sour it.