Nana’s Chocolate Pound Cake

chocolate bundt cake

December was a difficult month for me to say the least. I lost a grandparent to cancer, which I talked about in my previous blog post, Orange Chiffon cake from 1948, but I also lost a job. I only had the job for a few months. I started out as part time and somehow ended up assistant manager… whoa! Although I liked the job, it wasn’t where my heart was. My heart belongs here, at home, with my baby boy ( he is now 4 =) ) and my blog. So when things started to get rough at work I saw it as a way out and took it.

It’s funny how sometimes God puts you in a situation to teach you more about yourself, isn’t it? Although I quit my job and was feeling guilty and worthless, I learned 3 very important things about myself:

#1 People are going to let you down sometimes – People are going to hurt you, it’s part of life. Sometimes people choose to hurt you on purpose and sometimes it’s just an accident. In the end, we are all people, we all make mistakes, and we all have our own struggles. So I’m slowly learning that I need to forgive and forget, let go and let God.

#2 Stick up for yourself, you’re worth it! –  I have learned that I need to stick up for myself, I’m worth it. This is something that I have struggled with my entire life. I feel like God has big plans for me and learning to stick up for myself is a must for the next door to open. I will tell you this much if that job was a test from God, to see if I would stick up for myself, I failed. I got a big F for failure on that one. But the good news is that we serve a God of second chances, a forgiving God. So I guess if God can forgive me then I need to forgive myself  and make sure I am prepared to pass the next text.

#3 Do what makes YOU happy – After losing my job, I had a long talk with my mom about everything. I told her how I felt like a failure and that my blog was not near as good as other ones I have seen. She said to me ” Emily, do you like to blog?” I said “Yes! I love it!” “so do it!” she said. Then she said to me ” Do what makes you happy! You don’t have to be good at it as long as it makes YOU happy. You will become good over time.” That kinda stuck with me. And it is so true. I have seen a huge improvement in my blog from when I first started till now. So I guess that means I am slowly starting to get good at it?? 😉

well, you know what they say. You live, you learn, and you eat cake… lots of cake. So enough with the life lessons and lets get to this cake recipe. This is another recipe of Nana’s. Last week was Orange Chiffon Cake from 1948 and this week is Chocolate Pound cake. This was one of my Nana’s specialties and also my sister and I’s favorite.

Chocolate Pound Cake

3 sticks butter (softened)

3 cups of sugar

3 Cups of Flour ( sifted)

5 heaping Tablespoons of cocoa (sifted twice)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 Cup Milk

2 teaspoons vanilla

5 eggs

10X sugar to dust cake with ( optional)

Pre-heat oven to 325 degrees In a mixing bowl

In a mixing bowl, add sifted flour and cocoa, baking powder, and salt. Whisk together and set aside. Using a stand mixer, cream together butter and sugar. While stand mixer is still running add one egg at a time. Once eggs are mixed in slowly add mixing bowl of dry ingredients alternately with milk; add vanilla. Bake in a greased and lined bundt cake pan or angel food cake pan at 325 for 1 hour and 15 minutes. When cake is finished baking it will look slightly moist on the top, like it should continue baking for another 5-10 minutes, you want it to look like this. Allow cake to cool. Go around the edges of the cake with a butter knife and turn cake out on a plate, top side up if using an angel food cake pan. Dust cake with 10X sugar

* Instead of lining the pan you could grease the pan and dust it with cocoa, that’s how I did it.


Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


13 Yummy Cake Box Cookie Recipes

cake box roiund up final

Check out these 13 fabulous cake box cookie recipes from some pretty fabulous bloggers! With all the hustle and bustle with the holidays, this is exactly the kind of recipe that I enjoy. I am so in love with cake box cookie, they are quick, easy, and delicious! I hope you will give a few of these a try! and if you do I would love to know which ones you tried and what you thought of them. I hope you have a very merry Christmas filled with lots of love and cookies, of course 😉

p.s. Santa loves cake box cookies, too 😉

1.) Orange Cake Box Cookies – Burlap Kitchen

2.) Double Chocolate Coffee Cookies – Burlap Kitchen

3.) Chocolate Christmas Cake Box Cookies – Ann’s Entitled Life

4.) Birthday Cake Oreo Cake Box Cookies –  Fantastical Sharing of Recipes

5.) Death by Chocolate Sea Salt Cookies – Fantastical Sharing of Recipes

6.) Frozen inspired Cake Box Cookies – Fantastical Sharing of Recipes

7.) Egg Free Cake Box Cookies –  Three Different Directions

8.) Chocolate cake Box cookies in a Jar –  Freebie Finding Mom

9.) Reese’s Pieces Cake Box Cookies in a Jar – Freebie Finding Mom

10.) Mint Crinkle Cookies – Sarah’s Bake Studio

11.) Lemon White Chocolate Chip Cookies – Sarah’s Bake Studio

12.) Gooey Strawberry Cookies – Baking with Mom

13.) Easy 4 ingredient Cookie Recipe – Become a Coupon Queen

13 Christmas desserts that are 5 ingredients or less

Christmas Round up

 

Easy Cheesecake Truffles –  Three Different Directions

Easy Candy Cane Fudge –  Mama Likes to Cook

Frozen Berry Meringue – A Lady in France

Cherry Cheese Cake Trifle –  Freebie Finding Mom

Rein Deer Marshmallow Pops – Freebie Finding Mom

Chocolate Christmas Cookies in a Jar –  Freebie Finding Mom

5 minute Chocolate Pudding – Carmela Pop

Snowmen Oreo Cookies – Living Sweet Moments

Midnight Crunchies – Brittany’s Pantry

Brown Sugar Shortbread ( The 5 minute Christmas Cookie) – Brittany’s Pantry

Peppermint Chocolate Chip Cookies – Brittany’s Pantry

Mission Fig Bites – Brittany’s Pantry

Homemade Buckeyes – My heavenly Recipes

Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Monster Chocolate Chip Cookies

Monster Chocolate chip cookies

 

 

Sometimes it’s just fun to eat an obnoxiously big cookie. These cookies are just that! There is no rule that says you HAVE to make them this big, but why wouldn’t you? Sometimes you have to break the rules and make big cookies =P

I have been experimenting with these cookies a lot! Here is what I discovered.. If you bake them on an air-bake cookie sheet they get flat, still good, but flat. If you bake them on a dark cookie sheet that is NOT an air-bake they get more on the fluffy side. So it is up to you, do you like flat cookies or fluffy cookies? I like all cookies! flat, fluffy, big, little, I like them all. LOL. These cookies are also great to hand out as gifts. I like to make them and wrap them individually in plastic wrap.

Monster Chocolate Chip Cookies

Ingredients:

2 Cups (4 sticks) Butter

1/3 Cup crisco

1 3/4 Cup brown sugar

1 3/4 Cup sugar

4 eggs

3 tsp. vanilla

5 1/2 Cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 bags chocolate chips

Directions:

Pre-heat oven to 375 degrees

In a large mixing bowl add butter, crisco, brown sugar, sugar, eggs, and vanilla. Use a hand mixer to cream together. Once creamed together, add flour, baking soda, and salt; mix well with a wooden spoon. Once everything is mixed well and it looks like cookie dough, add both bags of chocolate chips, mix well. Chill dough in the fridge for about 20 minutes. For monster cookies, drop by ice cream scoops full. Depending on the size of your cookie sheets, you may only be able to make 2-4 cookies at a time. For normal sized cookies drop by tablespoons full.

Monster cookies bake at 375 degrees for 14-16 minutes or until edges are brown and center is cooked.

* I always make the monster cookies, but for normal sized cookies bake at 375 degrees but reduce the cooking time. I would try 8 minutes. =)

Spiced Zucchini Bread


spiced Zucchini bread

My mom has made this spiced zucchini bread for years. We know that this recipe came from a neighbor who found it in an old church cookbook. Other than that we really have no idea who’s recipe this is. Regardless who came up with the recipe it is delicious and deserves some attention.

* Please note this recipe makes 2 loaf pans of Zucchini Bread

Spiced Zucchini Bread

Ingredients:

3 Cups Flour

2 Cups sugar

2 tsp. Baking Soda

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. Baking powder

2/3 Cup oil

3 eggs

2 Cups Zucchini (shredded, DO NOT DRAIN)

* 2 WELL greased loaf pans are needed

Directions:

Preheat oven to 350 degrees

In a  large mixing bowl add all the above ingredients. Use a hand mixer to blend all the ingredients together. If the zucchini gets tangled around the beaters, you may have to turn them off and untangle it. Once everything is well mixed, evenly pour the batter between the 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

Peanut Butter Lovers Crispy Treats

Peant Butter Lovers Crispy treats

 

I am so in love with this recipe. If you are a peanut butter fan, like me, then you will love this recipe too.  These treats are crunchy, ooey gooey, and loaded with peanut butter goodness. I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbor’s house. They were having a small pool party, perfect way to get this pan of ooey, gooey, goodness out of the house.

I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbors house. They were having a small pool party; a perfect way to get this pan of ooey gooey goodness out of my house. They were a hit! My neighbors loved them and told me they didn’t last long. SCORE! =)

Peanut Butter Lovers Crispy Treats

Ingredients:

4 Cups mini marshmallows

1/2 stick of butter

1/2 tsp. vanilla

6 & 1/2  cups peanut butter puff cereal ( I used Reese peanut butter puffs)

1 –  (4 oz) box of chocolate peanut butter candies ( I used Reese pieces. I bought one of the $1 boxes)

1/2 Cup peanut butter

1/2 Cup semi sweet chocolate chips

Directions

  • Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
  • Get another wooden spoon; in a large saucepan, over medium/low heat,  melt 1/2 stick of butter.
  • Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
  • stir in 1/2 tsp. vanilla
  •  Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
  • wait 5 -7 minutes, until slightly cool.
  • Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
  • Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
  • Once crispy treats have been pressed into the cake pan,  put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
  • pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
  • Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
  • Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
  • sprinkle with 1/4 cup of reserved chocolate peanut butter candies
  • Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
  • store in fridge or in a cool room

Peanut Butter Lovers Crispy Treats

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Peanut Butter Cookie S’mores

 

S'mores

S’mores are my FAVORITE summer food hands down. I decided to throw some of my favorite flavors together to make one stupendous S’more.  So, today’s #CookieMonday post isn’t so much a recipe but more of a technique to making a yummy S’more.

What you will need:

– Some good peanut butter cookies (homemade, slice and bakes, or already made… doesn’t matter as long as there good!)

– Marshmallows for toasting

– Hazelnut spread ( I used Nutella)

– A few banana’s depending on how many you are making

 

What to do:

– Spread 2  peanut butter cookies with Nutella on one side, use as MUCH or as little as you want =P

– Toast up your Marshmallow to your liking! ( I like mine burnt but for the sake of a good photo I browned it) Place it on one side of the cookie that has been spread with Nutella.

– cut 4 slices of banana and lay them on the other side of the cookie that has been spread with Nutella.

– Squish it together and take big bites that leave chocolate and marshmallow smeared all over your face =p

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

Orange Creamsicle Float

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Orange Creamsicle Float

This post was originally meant for Friday, but my excitement has me posting today. I also had a little extra time on my hands since my mom picked up my son for the day.

This is a recipe that I made for my husband, he is a big fan of anything orange. I wanted to make him a drink that resembled an orange creamsicle popsicle (wow, say that 3 times fast!). This drink has a silky texture and is flavored with Oranges, vanilla ice cream, and cream soda…. can you say YUM??

Orange Creamsicle Float

Ingredients for 2 (16oz)  Floats :

1 orange

1/4 Cup orange soda (chilled)

1 Cup vanilla Ice cream

Cream soda (chilled )

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Directions:

In a blender add juice from half the orange (about 5 oz), 1/4 cup orange soda, and 1 cup vanilla ice cream. Blend till smooth. Pour half the blended mixture into one(16 oz)  glass and the other half into another (16 oz)  glass. Fill the glasses with cream soda and top each glass with a scoop of vanilla ice cream, garnish with an orange wedge.

Orange Creamsicle 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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