Per my husband’s request, I made this taste little recipe that he found but altered to make it my own. Normally I would have a photo of a whole cake but it was eaten and this is all that’s left after almost 2 weeks of making this dish. Here’s the crazy part…it’s still SUPER moist and amazing! This is now my go to for chocolate cake. Next time I’ll make sure to post a complete cake rather than just a piece.
Southern Chocolate Cake
1 stick of butter (1/2 cup)
2 cups of granulated sugar
2 cups of flour
1/2 cup of cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 teaspoon of baking soda
3/4 of half and half (recipe called for sour milk aka spoiled milk or use buttermilk)
1 cup of boiling water
* Preheat oven 350°F
* Grease and flour 9×13 pan
Mix butter and sugar until light and fluffy in a mixer.
Beat in eggs once butter and sugar mixture is ready.
Add in flour, cocoa powder, baking powder and salt and blend in together.
Add baking soda to half and half and mix the liquid into your batter.
Finally, add the boiling water and mix by hand.
Pour your mixture in you 9×13 pan and bake at 350°F for 30 minutes or until toothpick comes out clean.
Cream Cheese Frosting
2 ounces of unsalted butter, softened
4 ounces of cream cheese, softened
1 cup of powdered sugar
1/2 teaspoon of vanilla extract
Mix all the ingredients into a mixture until smooth and creamy.
So here’s my take on an Apple Galette. This traditional french pastry is basically an open-faced apple pie. Normally they are much prettier than mine but here’s my easy go to recipe that’s super yummy. Oh and I kind of made it up so the measurements aren’t exact.
1 Trader Joes frozen dough (much easier than making your own and it has such good flavor)
3 Granny Smith apples
1 tablespoon of powdered sugar
2 handfuls of flour (probably 1/2 – 3/4 cups worth)
2 tablespoons of ground cinnamon
1/2 cup of granulated sugar
* Preheat your oven to 375
* Defrost your Trader Joe’s pie dough
You can peel your Granny Smith applies before slicing them but in my case I didn’t because I like the way it taste. Cut your apple in wedges and then slice the wedges so you have thin pieces. I have one of those apple slicers that gives you 8 perfect wedges. I then sliced each wedge into three slices.
In a bowl put all your apple wedges, powdered sugar, flour, ground cinnamon, most of your granulated sugar (leaving 2 tablespoons for later) and juice from your 1 lemon. Mix everything together so the apples are well coated. Let this mixture sit for 30 minutes.
Unroll your Trader Joe’s pie dough into a pie tin and mold it into the dish. Make sure to press any tears as the dough usually doesn’t stay perfectly together when you unroll it.
Pour your mixture into the pie tin or you can place the apples in the pie tin in an elegant fashion like a classic Apple Galette.
Sprinkle remaining sugar on top of your creation and place your Apple Galette in your preheated oven. Cook for 25 minute or until your apples are tender and your crust is brown.
In the past I’ve been going to Whole Foods and buying their frozen pie crust. Recently, I started buying phyllo dough to get a lighter quiche. Now this is my go to. You can change the veggies and add meats. I just prefer veggie quiches.
Note- If you use onions or mushrooms make sure to sauté those before otherwise your quiche will be a little watery.
1 roll of phyllo dough
1 cup heavy whipping cream
1/2-3/4 cup of frozen peas (roughly)
3/4 cup of frozen kale (roughly)
1 to 1 1/2 cup shredded cheddar mix (roughly)
Pinch Salt and pepper
Olive oil for brushing your phyllo dough
* Preheat your oven to 350
Place one layer of phyllo dough into your pie pan. Then brush a light coat of olive oil on dough evenly. Add second layer and repeat with olive oil. Repeat so you have 4-6 layers depending on how thick you want to build your crust.
Sprinkle 1/2 cup of cheddar on to the bottom of the crust.
Sprinkle veggies and meat if desired
In a bowl whisk eggs and cream together with salt and pepper.
Pour the egg batter into the quiche and sprinkle the remaining amount of cheese on top.
Optional: Cover with a few layers of phyllo dough (brush with olive oil between each layer)
Bake for 50-55 minutes or until set. Let your quiche rest for 5-10 and then enjoy!
I saw this recipe on Facebook and decided to try it out. To my surprise…..they were amazing. Everyone who has tried out these cookies have loved them even my salty husband. I did alter the recipe a bit.
1 medium previously frozen very ripe banana (calls for a fresh banana)
1 cup of almond butter (calls for Peanut Butter)
1 teaspoon of vanilla
1/2 cup of sugar (optional)
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 1/2 cup of semisweet chocolate chips
Preheat your oven to 350°F
Mash banana in a large mixing bowl. Add almond butter, egg, vanilla, sugar, baking soda, and salt. Mix in completely and fold in chocolate chips.
Spoonful dough on parchment-lined baking sheet and place cookies about 1 1/2″ apart.
Bake for 9-10 minutes or until cookies are lightly golden
Let cool on cooling rack
Note: Cookies won’t be crispy but more soft and gooey. This batch that I made had less chocolate chips than my recipe called for. That’s only because I ran out of chocolate chips.This is now my go to chocolate chip recipe. It’s easier and quicker to make than a traditional recipe plus better for you. Oh and better tasting which is the most important factor.
It’s been a while since I posted a recipe to Social Foods so I figured my new Chocolate Chip Banana Bread was the one to post after a long silence.
My husband was complaining that my normal Banana Bread wasn’t rising enough. It has great flavor however the sour cream was changing the texture of a typical Banana Bread. I did a little research and found this super easy recipe from Simple Recipes. This was super easy to make and I only needed to use a bowl rather than a mixer.
Ingredients: Use organic and local products if possible
3 very ripe bananas peeled (previously frozen bananas that turned spotted)
1/3 cup melted butter
1 teaspoon of baking soda
1 pinch of salt
3/4 cup of sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
1 cup of chocolate chips (or more if you want a lot of chocolate)
Preheat the oven 350° (175°C) and butter a 4×8-inch loaf pan.
In a mixing bowl, mash your previous frozen ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Fold in the flour and then fold in 3/4 cup of chocolate chips.
Pour the batter into your prepared loaf pan and sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour at 350° (175°C), or until a loaf fully cooked. Test with a tooth pick. Insert into the center and if it comes out clean then your loaf is one.
Remove from oven and let cool completely. Then enjoy!!!!