Dahlia DeWinters - Author

The cookie has an extra bit of texture and fiber with the processed oatmeal.  Recipe may be halved.

2 cups butter
2 tsp. vanilla
4 eggs
2 cups granulated sugar
2 cups brown sugar
4 cups flour
2 tsp. baking powder
2 tsp. baking soda
5 cups oatmeal
24 oz. chocolate chips
1 tsp. salt
1 cup of grated semi-sweet chocolate

Process oatmeal in blender until it is a fine powder.

Cream softened butter and sugars in a bowl until fluffy, then add eggs and vanilla extract.  Once blended mix together with flour, processed oatmeal, salt, baking powder, and soda.  Add chocolate chips and grated chocolate . Scoop out by tablespoon and place two inches apart on a cookie sheet lined with parchment paper.

Bake for 8-10 minutes at 375 degrees.

Enjoy!

This cake is rich, thick and dense with chocolatey-ness. I did not frost it, because the cake itself is rich enough, however, for those daredevils out there, I’ve included a chocolate buttercream frosting recipe at the end.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup olive oil
2 teaspoons pure vanilla extract
1 cup hot brewed espresso or coffee

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans, one 13x9x2-inch baking pan or a bundt pan. This is very important. Use vegetable shortening (like Crisco) and grease it well. Don’t skimp on the grease or the cake will stick in the pan and you will be sad. Do NOT use vegetable oil spray.
2. Mix the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in hot coffee. Don’t worry if the batter is thin. That’s how it’s supposed to be. Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan and approximately 35 min for bundt until wooden pick inserted in center comes out clean. Cool EXACTLY 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

3/4 cup softened butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners’ sugar
2/3 cup milk
1 teaspoon vanilla extract

Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Enjoy!

 

 

I’m not much of a cook, but I do like to bake.  I’d like to share one of my family’s favorites that easy to throw together and tastes so much better than the box cornbread mix.  (No shade to the boxed mix, I’ve used that a time or two.)
For a less-sweet taste, of course, reduce the sugar….but who would want to do that?

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup olive oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-in round cake pan with butter OR use a 9 inch iron skillet.

Combine flour, cornmeal, sugar, salt and baking powder.

Stir in egg, milk and olive oil until well combined. Pour batter into well-oiled pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy with butter.