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Chocolate Arabians

Chocolate Arabians

Servings: 0

Ingredients:
1/4 pound unsalted butter
1/2 cup semi-sweet chocolate chips (3 oz.)
2 large eggs
1 teaspoon coffee liqueur
1/2 cup all-purpose flour
3/4 cup sugar
1 teaspoon instant espresso powder (or instant coffee)
1/2 cup pecans (2 oz.)
24 large pecan halves

Directions:
In a medium saucepan, bring 2 inches of water to a simmer and remove from heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the chocolate. Set the bowl over the hot water and stir until smooth. Cool slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar, and espresso. Chop and stir 1/2 C. of the pecans into the batter. Adjust oven rack to middle position and heat oven to 350 degrees F. Line two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon batter into cups, filling them three-quarters full and placing a pecan half in the center of each cup of batter. Bake until batter is set and a toothpick inserted into the centers comes out clean, about 20 minutes. Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack. (can store in an airtight container for three days or freeze up to 1 month.) May be served in the paper cups, or removed from papers before serving.

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Homemade Mosquito Repellant

It's that time of year - the skeeters are getting badSkip the harsh store bought stuff and make you own mosquito repellantCombine in a 16 oz bottle:15 drops lavender oil3-4 Tbsp of vanilla extract1/4 Cup lemon juice.Fill bottle with water. Shake.Ready to use. Make some extra to gift to your family & friends. (Trust me.. it'll be appreciated!) Share this on your wall so you'll have it handy when it's needed.Join us for more tips, recipes, crafts and support @[204277836356024:69:NuLife4u Skinny Friends Weight Loss Support Group]

It’s that time of year – the skeeters are getting bad
Skip the harsh store bought stuff and make you own mosquito repellant

Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract
1/4 Cup lemon juice.

Fill bottle with water. Shake.Ready to use. Make some extra to gift to your family & friends. (Trust me.. it’ll be appreciated!) Share this on your wall so you’ll have it handy when it’s needed.

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Double Chocolate Coca Cola Cake

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one.Double Chocolate Coca Cola Cake1 cup Coca Cola (real thing, not diet)1/2 cup oil 1 stick butter3 Tablespoon cocoa2 cups sugar2 cups flour1/2 teaspoon salt2 eggs1/2 cup buttermilk1 teaspoon baking soda1 teaspoon vanillaFrosting:1 stick butter3 Tablespoon cocoa6 Tablesppon of cream or milk1 teaspoon vanilla extract3 3/4 cups confectioner's sugarIn a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

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