One of the blogs that I read is The Pioneer Woman, and there has been a recipe over there that has been niggling away at me to try for a long time now…
But.. today was the day and I finally made it. It turned out brilliantly, below is a link to the Pioneer Woman’s Site, where you can find the recipe and a detailed photographed step by step tutorial…. enjoy 🙂
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- In a saucepan, melt: 2 sticks / 8oz butter
- Add 4 heaping tablespoons cocoa. Stir together.
- Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
- In measuring cup, pour 1/2 cup buttermilk.
- Add: 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees F or 180 degrees C for 20 minutes.
While cake is baking, make icing:
- Chop 1/2 cup pecans finely.
- Melt 1 3/4 – 7oz sticks butter in a saucepan.
- Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
- Add: 6 tablespoons milk
- 1 teaspoon vanilla
- 1 lb minus 1/2 cup powdered sugar
Stir together. Add pecans, stir together, and pour over warm cake.
These tasty muffins got the thumbs up from the kids, they turned out very well indeed 🙂
- 225g / 8oz self raising flour
- 55g / 2oz cocoa powder
- half a teaspoon bicarbonate of soda
- 225g / 8oz caster sugar
- 2 ripe bananas, mashed
- 85g / 3oz plain chocolate chips
- 1 egg, beaten
- 30g / 1oz unsalted butter, melted.
- 225ml / 8fl oz milk, warmed to blood temperature.
- Heat the oven to 190 degreec C / 375 Degrees F / Gas mark 5. Line a muffin tin with paper muffin cases or grease the tin well and line with greaseproof paper discs.
- Sift the flour, cocoa powder and bicarbonate of soda together into a big bowl. Add the sugar. Make a well in the centre and add the banana, chocolate chips, egg, butter and milk. Mix well and pour into the muffin cases.
- Bake for 20-25 minutes or until the tops spring back when pressed lightly with a finger. Cool on a wire rack.
Recipe courtesy of : Leith’s Baking Bible – ISBN 0-7475-8189-4
I made this for lunch yesterday, it was cheap to make because I picked up the hotdog sausages at the reduced counter for 29p, and the rest of the ingredients were either in the fridge or the store cupboard,
This recipe definately hit the right spot with the kids 🙂
- Long Grain Rice
- Half a Chopped Yellow Pepper
- Half a Chopped Onion
- Half a clove of Garlic, Finely chopped
- Salt & Pepper
- Soy Sauce (light or dark both work well)
- a packet of 10 Herta Hotdog sausages.
- a couple of teaspoons of oil, I used groundnut, but olive, sunflower or veg is fine.
- Bring a saucepan of water, lightly salted, to the boil and add the long grain rice, cook as per the instructions on the pack, usually for around 12-15 mins, drain and set aside.
- Chop the Onion & Pepper and Garlic, add to your frying pan and cook until onion is translucent.
- Slice the sausages and add to the frying pan and cook until thoroughly cooked/heated through.
- Add the cooked rice to the frying pan
- Add the soy sauce (i used about a tablespoon, enough to coat the rice) but you can add as much as you like.
- Mix the ingredients thoroughly until the rice is coated with the soy sauce.
- Serve in bowls and enjoy 🙂
I have followed Kristina Werner’s Blog now for some time, this week I thought I would take the plunge and join in with her Weekly Colour Challenges…
The deal is you make a card or scrapbook layout with a colour combination that she posts on her blog each week… Here is my offering …. 🙂
as cute as a button
Wishing you all a Very Happy, Healthy and Prosperous New Year!
I made this card to take up to my in-laws today as we have been invited there for our New Year’s Dinner… hope they like it 🙂