Almond Mocha Cake

If you are looking for a dense, moist, chocolate cake

full of flavor then this is the cake for you.

Ingredients

1/2 cup chopped almonds

1-1/2 cups strong coffee

1/2 cup margarine

2 cups semi-sweet chocolate chips

1 cup sugar

2 tsp almond extract

2 cups flour

1 tsp baking soda

1 tsp vanilla

2 eggs

Icing sugar

Heat oven to 325F.

Generously grease a 12-cup Bundt pan.

Gently press almonds in bottom and half way up

sides of greased pan.

In a medium saucepan over medium heat

combine coffee, margarine and chocolate chips

until mixture is smooth, stirring constantly.

Remove from heat and stir in sugar & almond flavoring.

Place in large bowl and cool for 5 minutes.

At low speed, gradually blend flour and baking soda

into chocolate mixture until moistened.

Add vanilla and eggs;

beat at medium speed until just blended.

Pour into greased and nut-lined pan.

Bake at 325F for 60-70 minutes

or until toothpick inserted in center comes out clean. 

Cool upright in plan 25 minutes;

Invert onto serving plate.

Cool completely.

Sprinkle with Icing sugar & enjoy!

 ~Finding the amazing in the simple~

Thanks so much for stopping by!



Berry Crisp

Isn't it funny how you can start thinking about one thing

and it leads you to something completely different?

For me it started with my slight case of spring fever.

Hubby & I were discussing garden plans

and changes we want to make this year.

Next thing I knew I had a craving for a

Berry Crisp.

The tartness of the berries, the crunch of the top,

mixed with the sweetness of the ice cream.

It's like a spring sensation for your taste buds.

So, I scrounged around and this is what I came up with.

Berry Crisp

4 cups frozen mixed berries

1/3 cup sugar

1/3 cup flour + 3 Tbsp.

3/4 cup quick cooking oats

1/3 cup packed brown sugar

1/4 cup butter

Toss the mixed berries with 1/3 cup sugar and 3 Tbsp. flour.

Place in a greased 9-inch baking pan.

Combine the cooking oats, brown sugar, 1/3 cup flour.

Add butter and mix until the mixture resembles coarse crumbs.

Sprinkle over the berries.

Bake at 350F for 30-40 minutes

or until golden brown.

Top with vanilla ice cream and enjoy!

(I topped with Vanilla Fudge Crackle to add a chocolate crunch)

 ~Finding the amazing in the simple~

Thanks so much for stopping by!



Chocolate Eclair Squares

I found this recipe in a little publication

put out by Jell-O and Cool Whip

called `Summer Desserts`.

It is pretty quick and easy to make.

Ingredients

1-3/4 cups cold milk

1 package (4-serving size) vanilla instant pudding

1 tub cool whip whipped topping, thawed

22 graham crackers

3 Tbsp butter or margarine

2 squares semi-sweet chocolate

2 Tbsp cold milk

1 cup sifted icing sugar

Pour 1-3/4 cups milk into large bowl.  Add dry pudding mix.

Beat with wire whisk 2 minutes.  Gently stir in whipped topping.

Layer one-third of the grahams and half of the whipped topping

mixture in a 13x9-inch baking pan,

breaking grahams as necessary to fit; repeat layers.

Top with remaining grahams.

Place butter, chocolate and 2 Tbsp milk in small saucepan;

cook on low heat until chocolate is completely melted and mixture is blended.

Gradually add sugar, stirring until well blended.  Spread over grahams.

Refrigerate several hours or overnight.

Store any leftover dessert in refrigerator.

This is such a nice, light flavored dessert,

everyone enjoyed it!

~Finding the amazing in the simple~

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Speedy Strawberry Bavarian

This is a nostalgic recipe for me.

My mom used to make is quite regularly

and I can remember having to whip the Dream Whip for this recipe.

It always used to feel like forever until it was ready.

My mom gave me a copy of her favorite cookbook,

"Purity All Purpose Flour Cook Book"

when I got married and that is where you can find the original recipe.

Ingredients

1 (3-ounce) package strawberry flavored jelly powder

1/4 cup granulated sugar

1 cup boiling water

3/4 cup cold water

1 (2-ounce) packaged whipped dessert topping

1-1/2 cup fresh strawberries

Dissolve the jelly powder and sugar in boiling water.

Stir in cold water and chill until the consistency of unbeaten egg white.

Meanwhile, whip packaged dessert topping according to directions on package.

Fold 1-1/2 cups into thickened gelatine along with fresh berries.

Chill until firm. Garnish with remaining whipped topping.

I think to make this recipe even easier you probably could

substitute the whipped topping with Cool Whip.

Also, you can make any combination you can come up with,

orange jello with oranges,

lemon jello with blueberries,

peach jello with oranges or peaches

cherry jello with cherries or strawberries,

the possibilities are endless :)

~Finding the amazing in the simple~

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Strawberry Rhubarb Crumble

Nothing says spring is here like this Rhubarb Crumble.

I found the original recipe in the Company's Coming Lunches Cookbook.

It is super delicious,

especially when made with fresh rhubarb and strawberries.

Ingredients

1/2  cup butter or margarine

1-1/2 cups all-purpose flour

1-1/2 cups rolled oats

1 cup brown sugar, packed

4-1/2 cups rhubarb, cut in 1 inch lengths

1/2 cup strawberries, cut up

(I use strawberries that I have on hand so the final total

for the rhubarb and strawberries should be 5 cups)

1 cup water

1 cup granulated sugar

2 Tbsp. cornstarch

1 tsp. vanilla

Melt butter in medium saucepan.

Stir in flour, rolled oats and brown sugar.

Press half of this into ungreased 9x9-inch pan.

Arrange rhubarb and strawberries over top.

Stir water, sugar, cornstarch and vanilla together

in separate saucepan over medium heat

until it boils and thickens.

Pour over rhubarb.

Cover with remaining crumbs.

Bake in 350F oven about 45 minutes

or until cooked and browned.

Cuts into 9 pieces.

Leftovers may be frozen.

(if there are any)

~Finding the amazing in the simple~

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Chocolate Marble Cake

This marble cake is a family favorite

and never last long around our house.

Ingredients

3 cups all-purpose flour

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 cups sugar

1 Tbsp. vanilla

3 eggs

1 1/2 cups milk

1/2 cup chocolate-flavored syrup

1 recipe Chocolate Butter Frosting (below)

Toffee bits

Grease a 13x9x2-inch baking pan, set aside. 

Combine flour, baking powder, baking soda, and salt; set aside.

In large mixing bowl beat butter for 30 seconds.

Add sugar and vanilla; beat until fluffy.

Add egss, one at a time, beating well after each.

Add flour mixture and milk alternately to mixture,

beating at low speed after each addition just until combined.

Transfer 1 1/2 cups of batter to a medium bowl;

stir in chocolate-flavored syrup.

Pour light batter into the prepared pan.

Spoon chocolate batter over light batter.

Gently cut through batters to marble.

Bake in 350F oven for 30-35 minutes

or until a wooden toothpick comes out clean.

Cool in pan on a wire rack.

Frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

In a large mixing bowl beat

6 Tbsp. butter and

 1/2 cup unsweetened cocoa powder

with an electric mixer on medium speed until fluffy.

Gradually add

2 cups sifted icing sugar

beating well.

Slowly beat in

1/4 cup milk

1 1/2 tsp. vanilla.

Slowly beat in an additional

2 cups sifted icing sugar

If necessary, beat in additional milk

to reach desired spreading consistency.

Top with toffee bits

or

chunks of a chocolate covered toffee bar.

Then quickly cut yourself a piece

and enjoy it before it's all gone :)

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