Posted in Cooking, Home

Chocolate-Nutella Dipped Pecan Shortbread Sticks By Ellery Adams

The name sounds complicated, but this is an easy recipe to follow. These cookies are just the sort of treat Mrs. Hubbard would bake for teatime at Storyton Hall.

Imagine that it’s mid-afternoon, and you’d like to take a break and read for a few minutes. Well, nothing goes better with a cozy mystery than a cookie and a cup of tea or coffee. In my mind, this mid-afternoon break food is best when it can be eaten with one hand. That way, you don’t have to put down your book.

These cookies fit the bill. After you bite off the chocolate-Nutella-dipped end, you can dunk the rest of your goodie in your hot beverage. Presto! Your day just got a little cozier.

 

 

Ingredients:

  • 1 cup salted butter, cold and cut up into pieces
  • 2/3 cup granulated sugar
  • 1 teaspoon almond extract (if you’d prefer the nut taste to be milder, use vanilla extract)
  • ½ cup pecan pieces (I put mine in the food processor to get them nice and small)
  • 2 ¼ cups all-purpose flour
  • ½ cup Nutella
  • ¼ cup semi-sweet chocolate chips
  • 2 Tablespoons milk
  • 1 Tablespoon confectioner’s sugar

Continue reading “Chocolate-Nutella Dipped Pecan Shortbread Sticks By Ellery Adams”

Posted in Cooking, Home

The Most Delicious Recipe by Julia Henry

My grandmother was famous for fixing recipes. She’d cut recipes out of the newspaper or a magazine, tape it to a index cards, and make notes on any changes she made. Happily, I have those notes and those recipes. Unhappily, I rarely can recreate the wonderfulness of her baked goods. But I persist.

In 1962 the Pillsbury Bake Off winner was a Chocolate Intrigue Cake.

[https://clickamericana.com/recipes/dessert-recipes/chocolate-intrigue-cake-recipe-1962] My mother and my grandmother both made the cake, and it is my sister’s favorite. I make it for her every year on her birthday. Here’s the Pillsbury recipe:

Chocolate Intrigue Cake recipe (pound cake)

Ingredients
3 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cup sugar
1/3 pounds (1-1/3 sticks) butter
3 eggs
1 cup milk
1-1/2 teaspoons vanilla
3/4 cup (1/2 can) Hershey chocolate syrup
1/4 teaspoon baking soda
1/4 teaspoon mint extract
Continue reading “The Most Delicious Recipe by Julia Henry”

Posted in Cooking, Home

Dark Chocolate Cut-Out Cookies by Charlotte Hubbard

I love these cookies because they hold their shape when you bake them—and when decorated with some frosting, they really dress up a cookie plate. The butter makes the dough very stiff after it’s been chilled, but these rich, chewy cookies are well worth the extra effort!

2 cups all-purpose flour
1/3 cup + 1T.  dark cocoa powder
½  tsp. salt
2/3 cup (10 T.) butter, softened (no substitutes)
2/3 cup sugar
1/3 cup light brown sugar
1 egg
1 tsp. vanilla extract

In a large bowl, stir together the flour, cocoa, and salt. Set aside. In a large mixer bowl, cream the butter and sugars until fluffy, and then beat in the eggs and vanilla extract. On low speed, mix in the flour blend until thoroughly combined. Make a ball of half the dough and press it into a disk about 2 inches thick on wax paper, then wrap the disk in the wax paper. Repeat with remaining half of the dough, and chill the disks at least a couple of hours (overnight/a couple days is fine). Continue reading “Dark Chocolate Cut-Out Cookies by Charlotte Hubbard”

Posted in Cooking, Home

Chocolate Almond Biscotti by Maddie Day

Ingredients

1-1/2 cups sliced almonds, toasted and divided
1 cup butter, softened
2 cups sugar
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips optional
1/2 cup white chocolate chips optional
2 teaspoons shortening optional

Instructions

Preheat oven to 350 degrees.

Lightly grease a cookie sheet or line with parchment paper. Set aside.

Place 3/4 cup of toasted almonds in a food processor and pulse until ground.

Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.

Beat in eggs and almond extract.

Beat in as much of the flour as you can with mixer.

By hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.

On pieces of wax paper, shape dough into two 14 inch long rolls.

Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.

Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.

Cool on cookie sheet for 1 hour.

Cut each roll diagonally into 1/2 inch thick slices.

Place slices, cut sides down, on ungreased cookie sheets (or cookie sheets that have been lined with parchment paper).

Bake 8 minutes.

Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).

Remove from cookie sheets to wire racks.

Cool completely.

If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.

Add 1 teaspoon of shortening to each bowl.

Microwave on high for 45 seconds, stirring once; stir. If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.

Dip biscotti into mixtures or drizzle over tops.

 

Original Post On Cinnamon and Sugar and a Little Bit of Murder.

 

For country-store owner Robbie Jordan, the National Maple Syrup Festival is a sweet escape from late-winter in South Lick, Indiana—until murder saps the life out of the celebration . . .

As Robbie arranges a breakfast-themed cook-off at Pans ‘N Pancakes, visitors pour into Brown County for the annual maple extravaganza. Unfortunately, that includes Professor Connolly, a know-it-all academic from Boston who makes enemies everywhere he goes—and this time, bad manners prove deadly. Soon after clashing with several scientists at a maple tree panel, the professor is found dead outside a sugar shack, stabbed to death by a local restaurateur’s knife. When an innocent woman gets dragged into the investigation and a biologist mysteriously disappears, Robbie drops her winning maple biscuits to search for answers. But can she help police crack the case before another victim is caught in a sticky situation with a killer?

Includes Recipes for You to Try!

Continue reading “Chocolate Almond Biscotti by Maddie Day”

Posted in Cooking, Home

No Bake Spicy Chocolate Oat Bars by Nancy Coco

I love to bake. Today I’m sharing an easy microwave recipe from my kitchen to you.

Ingredients:

1 cup of butter
½ cup packed brown sugar
1 tsp vanilla extract
3 cups of rolled oats
¼ tsp salt
½ tsp ground cayenne pepper
1 cup of dark chocolate chips
¾ cup peanut butter

Directions:

Line an 8×8 inch pan with parchment paper.

In a medium glass bowl, combine butter, brown sugar, vanilla. Microwave on low in increments of 30 seconds stirring between until butter has melted and sugar dissolved. Add oats and salt. Microwave on high for 2 minutes, stir, repeat for two more minutes. Continue reading “No Bake Spicy Chocolate Oat Bars by Nancy Coco”

Posted in Cooking, Home

Great-Grandma’s Chocolate Espresso Cake by Andie J. Christopher

In this first book in the new One Night in Miami series, readers meet the quirky Cuban/Irish Hernandez family. Alana Hernandez, the baby sister of the family, knows the second-best way to former Navy SEAL Cole Roberts’ heart. And, on Valentine’s Day, this chocolate espresso cake would be just the ticket. www.AndieJChristopher.com

 

Cake Ingredients:
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa
1/2 tsp salt
3 tsp baking soda
1 large egg
2/3 cup oil Continue reading “Great-Grandma’s Chocolate Espresso Cake by Andie J. Christopher”

Posted in Cooking, Home

Chocolate Lasagna by Lisa Jackson

Whenever I have an impromptu family dinner, I usually make chocolate lasagna for dessert as it’s a fave and easy to throw together.  Well, except for one time when I picked up regular pudding rather than instant—uh, that doesn’t work at all.  So take note.   Anyway, I found this recipe on the Internet about two years ago and it’s been a hit with my family—especially the grandkids—every time.  There are variations I’ve tried—such as graham crackers for the crust or adding in Nutella or peanut butter to the filling but the basic recipe is wonderful.  I don’t know who originally came up with it, but here’s the recipe I use:

Chocolate Lasagna
Author: The Kitchen Snob

 

Ingredients

36 Oreo cookies (regular, not double stuffed)
6 tablespoons butter, melted
8 oz cream cheese, softened Continue reading “Chocolate Lasagna by Lisa Jackson”

Posted in Cooking, Home

Great-Grandma’s Chocolate Espresso Cake by Andie J. Christopher

In this first book in the new One Night in Miami series, readers meet the quirky Cuban/Irish Hernandez family. Alana Hernandez, the baby sister of the family, knows the second-best way to former Navy SEAL Cole Roberts’ heart. And, on Valentine’s Day, this chocolate espresso cake would be just the ticket. www.AndieJChristopher.com

Cake Ingredients:
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa
1/2 tsp salt
3 tsp baking soda
1 large egg Continue reading “Great-Grandma’s Chocolate Espresso Cake by Andie J. Christopher”

Posted in Cooking, Home

Ruth’s Chocolate Chunk Pecan Cookies by Kate Pearce

 

INGREDIENTS:

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chunks or chips
2 cups coarsely chopped pecans, toasted Continue reading “Ruth’s Chocolate Chunk Pecan Cookies by Kate Pearce”

Posted in Cooking, Home

Chocolate Gravy by Charlotte Hubbard

Perfect for parties or any other time you’re in the mood for a decadent treat!

1½ cups sugar
4 T. flour
2½ T. cocoa
½ cup water
1½ cups milk
A few drops of vanilla (optional)

Mix sugar, flour, and cocoa in a medium skillet, then stir in the water to blend. Add the milk and cook on medium heat, stirring, until gravy is thick. Stir in the vanilla as you remove the skillet from the heat. Serve over hot buttered biscuits, muffins, etc. Refrigerate leftovers.

 

“Hubbard writes Amish stories with style and grace.” —RT Book Reviews

As the year draws to a close, the brand-new colony of Promise Lodge is thriving, a welcoming community that offers three Amish sisters a fresh start. And as Christmas approaches, gifts big and small are given with love . . .

As Promise Lodge’s first wedding arrives, the evidence of a community building a foundation for the future is a cause for celebration. But the bishop’s narrow-minded wedding sermon doesn’t sit well with the Bender sisters, the town’s courageous founders, especially widowed Mattie Schwartz. She believes marriage and family aren’t the most important of God’s gifts—even if she suspects her tender feelings for Preacher Amos Troyer run deeper than simple friendship.

Amos hasn’t given up hope that stubborn, spirited Mattie will change her mind about taking another husband, but when an accident threatens to change the course of his life forever, he wonders if the Lord has sent him a message. He’ll need faith, hope, and charity to find the right path—and a Christmas blessing to convince Mattie to walk it with him.

Praise for Charlotte Hubbard’s Seasons of the Heart series

“Another great book centered around the Sweet Seasons Café.” —RT Book Reviews, 4 Stars

“These very special books will sit proudly on my keeper shelf!” —Romance Reviews Today