Simple No Bake Chocolate Macaroon Recipe

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy to make and super yummy to eat! Another thing I like about this recipe is that you don't use a lot of dishes, so clean-up is a breeze as well. These cookies are great if you are in a pinch and need to make something delicious in a hurry. Another great thing is the ingredient list is very short and most things I'm sure you will be able to find in your very own kitchen.

I hope you enjoy making these macaroons as much as I know you will enjoy eating them.

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What you need to make the macaroons:

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

6 tbsp cocoa

1/2 cup fine shredded coconut

3 cups oatmeal

1-2 cookie sheets waxed paper

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fulls. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.

Enjoy!

Note: You may need to double batch these cookies as they will disappear fast!!!!

Simple No Bake Chocolate Macaroon Recipe

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Get Started With Home Baking - Chocolate Snack Cake Recipe

One of your New Year resolutions may be to eat at home more, but your cooking experience and skills may not be what you would like. Baking at home can help you save money, eat healthier because you control the ingredients, and provide a chance to experiment and tweak recipes to suit your situation.

By starting out with something that is easy, you can learn by cooking, and you get to eat the tasty results. If cake is a family favorite, learning to bake a simple snack cake can be a good place to start (recipe follows).

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Any cake that is made as one layer can be considered a snack cake.

Simple cakes are handy to make for after-school treats, sack lunches and for casual parties or dinners. The techniques are simple, and the ingredients list is relatively short, using mostly standard pantry items. Snack cakes can usually be made ahead to help smooth out event planning.
Easy Chocolate Cake Recipe

This chocolate cake and frosting have become a family favorite since I first made it about 40 years ago.

1 1/2 c. all-purpose flour
3 T. cocoa powder
1 t. baking soda
1 c. granulated white sugar
5 T. vegetable oil (such as canola)
1 T. white vinegar
1 t. real vanilla extract
1 c. cold water

Grease and flour a 9 by 9 inch square cake pan. Mix the dry ingredients in one bowl (or in the pan), the wet ingredients in another bowl, and stir them together until well mixed. Bake at 350 degrees for about 25 to 30 minutes, or until tester comes out clean.

Richmond Chocolate Frosting

1/2 c. granulated white sugar
1 1/2 T. cornstarch
1 oz. unsweetened baking chocolate, grated or chopped
1/2 c. boiling water
Dash of salt

While water is boiling in a tea kettle, mix remaining ingredients in a saucepan. Add water to this dry mixture and cook until it starts to thicken. Remove from heat and add:

1 1/2 T. butter
1/2 t. vanilla extract

Stir until mixed. Makes enough frosting for cake in a 9 by 9 inch square pan. Frosting can be spread on cake while still warm. A glossy frosting that stays soft.

Once you have baked a few recipes, you will be better able to evaluate each new recipe you are considering, and decide whether it is something you want to make.

There are plenty of online recipe sites and videos available to help you get comfortable before you ever go into the kitchen. Gain experience by starting with a simple recipe and those resources will help you become an accomplished home cook.

How to serve snack cake

Use your salad or dessert plates. Any plate that is in the 7 to 9 inch range works well, depending on the size of your cake slices, and whether you will serve it with ice cream or not. Plan to add ice cream for birthday parties, showers and similar events. A coupe shape plate (smooth with slightly raised sides), or even a shallow soup bowl, works well to keep any melted ice cream on the dish. Dress up this cake for a more formal event by cutting the pieces smaller and serving on fine china bread plates in the 4.5 to 6 inch diameter range. An edible flower or small decoration in the frosting (perhaps one that picks up the colors or motif of the china) adds a special touch for a tea party or shower.

Snack cakes are easy to whip up anytime for a quick dessert. Learning to bake can be even more fun when you enjoy the delicious results along with family and friends.

Get Started With Home Baking - Chocolate Snack Cake Recipe

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Old Fashion Recipe For Spiral Blackberry Cobbler

Sometimes the best way to move forward is to step back in time. I know that sounds confusing but when it comes to cooking, some of our best recipes are from way back. Remember those delicious baked goods that came from Grandma's oven? When I was a child, my grandmother cooked on an old wood cook stove. I am not exaggerating when I tell you that some of my best meals were cooked on that old stove. And the best part was the way she would sit cobblers, etc over the warmer and keep them warm for hours on those cold Indiana days. If you want to be reminded of your childhood meals, give this Spiral Blackberry Cobbler a try. (Of course you can use other berries to suit your taste or what is available in your area.) If you don't have fresh berries available, use unsweetened frozen berries.

SPIRAL BLACKBERRY COBBLER

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DOUGH:
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1/2 cup milk

Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle about 9 x 13-inches.

FILLING:

3 cups fresh blackberries, divided
2 cups water
1 stick butter
1 1/2 cups + 2 tbsp sugar

In a small bowl, crush 1/2 cup of the blackberries and set aside.

Melt the butter in a 9 x 13-inch baking pan.

Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned. Cool about 10 minutes before serving.

Enjoy!

Old Fashion Recipe For Spiral Blackberry Cobbler

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