Category Archives: Institute Treats

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

Melinda Colton’s Sugar Cookies

04 Wednesday Nov 2015

Posted by in Cookies, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

Cream Together:
1 1/2 cups sugar
1 cup butter
1-8 ounce package cream cheese

Add:
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1 egg
3 1/2 cups flour
1/2 teaspoon baking powder

Chill dough for one hour. Roll out and cut with cookie cutters. Bake 8-10 minutes at 350 degrees.

One Bowl Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Chocolate, Comfort Food, Desserts, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

I was browsing at Smitten Kitchen for a brownie recipe. I have had many failed attempts recently. On one of her recipes she was talking about her very favorite one bowl brownies which had been dissed by her commenters for being off the box of Baker’s Unsweetened Chocolate. Many other commenters said how much they liked the “off the box” recipe. I am not one who likes recipes that include boxed ingredients, but this one doesn’t. It’s a from scratch recipe. I decided to try it today to make brownie sundaes for tonight’s activity at institute.

Ingredients-

1- 4 oz package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour

Method-

Heat oven to 350 degrees

Line a 9X13″ pan with foil, leaving some hanging over the sides. Spray with cooking spray.

Microwave chocolate and butter on high in a large microwavable bowl for two minutes. Stir until chocolate is melted and combined with the butter.

Add sugar and stir to combine. Stir in eggs and vanilla. Finally stir in flour until just mixed.

Bake for 25 minutes. Allow to cool completely and then using the sides of foil carefully lift brownies out of the pan. Refrigerating them for awhile makes them easier to cut.

Marbled Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

This is my one and only brownie recipe from a box mix. They are good and easy to make when I am in a hurry. I started making them with a Duncan Hines mix, lately I prefer a Ghirardelli Brownie mix. Be sure to use a mix that makes a 9X13 pan of brownies.

Cream Cheese Mixture
12 ounces cream cheese
3 tablespoons margarine
¼ cup sugar
1 egg
1 tablespoon flour
½ teaspoon vanilla

Beat the above ingredients together until smooth.

Brownie Mixture
Mix a brownie mix following the directions for cake like brownies

Pour ½ the brownie mixture into a greased 9X13 inch pan. Drop cream cheese mixture over the brownie mixture by spoonfuls, spoon remaining brownie mixture here and here. Pull a knife through in wide curves to create a swirled appearance.

Bake at 350 degrees for 35-40 minutes

Frosting
Melt 2 tablespoons butter. Stir in 1 tablespoon cocoa until dissolved. Add 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Stir until smooth. Spread on cooled brownies.

Kitchen Sink Blondies- from Glorious Treats

05 Tuesday May 2015

Posted by in Bar Cookies, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

I had several partial bags of chips (all kinds of chocolate chips, butterscotch chips and peanut butter chips) and candies in the pantry when this recipe from Glorious Treats popped up in my inbox. The perfect treat for institute last week. I also made a half batch in an 8″X8″ pan with Krusteaz Gluten Free flour from Sam’s and they were very good. The only trick with the half batch was half of three eggs. I beat three eggs together and weighed them and took out half.

Kitchen Sink Blondies

Yield: 1- 9″x13″ pan (about 24 bars)

Ingredients-

1 cup granulated sugar
1 1/4 cups brown sugar
1 cup unsalted butter melted
3 eggs
2 teaspoons pure vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups mixed chips (I used 1/2 cup each mini M&Ms, Semi-sweet chocolate chips, white chocolate chips and butterscotch chips. You can use whatever you have or like.)

Method-

1. Preheat your oven to 325*F and line a baking pan with parchment (or foil). Leave some paper hanging over the sides, so you can pull the bars out of the pan after baking.

2.  In a large bowl blend together both sugars and melted butter. Blend until well combined, then add eggs (one at a time) and vanilla. Stir together until fully combined.

3. In a separate bowl whisk together flour, baking powder and salt. Slowly add the flour to the butter and sugar mixture. Stop mixing as soon as all the flour is incorporated.

4. Add mixed chips of your choice and blend just until evenly incorporated.

5. Scoop dough into prepared pan and spread with a spatula (the surface should be level before baking).

6. Bake 35-40 minutes, or until the top is golden brown and there is no wet batter visible.

7. Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges of the bars that are touching the sides of the pan, then pull up on the parchment paper and place the giant bar on a cutting board. Cut with a serrated knife, wiping off between cuts as needed.

Recipe source – Glorious Treats

Yellow Cake

05 Sunday Apr 2015

Posted by in Cakes, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

This morning I was looking for a yellow cake recipe to use with strawberries and whipped cream for Easter dessert. I didn’t have a recipe because I tend to make only chocolate cake. It’s my personal favorite dessert of all time. Chocolate cake with chocolate ganache or chocolate buttercream and a glass of milk!

However, today I needed a yellow cake that would work in a 9X13 pan.I found this one at The Kitchn. It turned out great and I’ll definitely use it again. The only change I made was using 3 teaspoons of baking powder and 1/2 teaspoon of baking soda instead of the 3 1/2 teaspoons of baking powder. I made this change after reading that some bakers watched the cake fall as it cooled and they thought the 3 1/2 teaspoons of baking powder was too much. No fallen cake here. It turned out well. I think I baked it just a little too long.

S’mores Bars

12 Thursday Feb 2015

Posted by in Bar Cookies, Cookies, Desserts, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

I found this recipe on I Heart Naptime. I made it a few weeks ago for a group and it was a hit. I made a few adjustments to the recipe and added some suggestions that made the process easier for me. Sorry there are no photos. Go to the I Heart Naptime page to see her photo.

Ingredients-

  • CRUST:
  • 1/2 cup butter melted
  • 1 1/2 cup graham cracker crumbs (this is a little more than one packet)
  • DOUGH:
  • 2 cups brown sugar
  • 2/3 cup butter (softened)
  • 2 eggs
  • 2 1/2 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • Top the dough with the following before baking:
  • 1 Hershey’s Bar (cut into pieces)
  • 2 Graham Crackers (broken into pieces)
  • 3/4 cup marshmallows

Instructions

  1. Pre-heat oven to 325 degrees.
  2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13×9 with foil and press down crust. Set aside.
  3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
  4. I put spoonfuls of the dough evenly all over the top of the graham cracker crust. Then carefully press dough into pan with flour on your hands. This is a bit tricky because the graham cracker crust keeps pulling up. Then add the Hershey’s bar, broken graham cracker and marshmallows on top. Bake for 25-30 minutes or until lightly browned. Be carefully not to overcook or the bars will be dry. Oven temps will vary. The dough should be slightly soft in the center.
  5. Allow bars to cool before cutting.

Shrapnel Dip from Mel’s Kitchen

01 Friday Aug 2014

Posted by in Institute Treats, Quick and Easy, Snacks, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

Mel’s Kitchen Cafe is a great recipe website. I haven’t made anything from her that I haven’t like, so far. This dip is always a favorite. I usually leave out the avocados because they get mushy so quickly. This recipe is great and I am always asked for the recipe. Here’s the link to Mel’s Kitchen Cafe.

  • 1 can white beans, I use Great Northern or Cannellini beans
  • 1 can black beans
  • 1 cup frozen corn
  • 1-2 avocados, diced (I usually leave these out unless I am serving it immediately)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1-2 Roma tomatoes, diced and seeded
  • 2 tablespoons  chopped red onion
  • 2-3 tablespoons finely chopped cilantro
  • 1/3 to 1/2 cup Kraft Zesty Italian salad dressing
  • Squeeze of fresh lime
  • Salt and pepper to taste
  • Tortilla chips for serving
  1. Drain and rinse the beans in a colander.  Add them to a large bowl.
  2. Add the corn, avocados, red pepper, green pepper, tomatoes, red onion and cilantro. Pour in the dressing and gently fold the ingredients together until evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve with chips.

Sandy’s Famous French Bread

02 Thursday May 2013

Posted by in Breads, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

Use a Kitchen Aid to make this easier!

2 pkg yeast (1+1/2 TBS instant yeast)
2 C hot water (not boiling) (+ ½ C for yeast)
3 TBS sugar
1 TBS salt
5 TBS oil
6 C flour
1 egg white, beaten (optional,  for shiny crust)

Dissolve yeast in additional ½ C hot water with a sprinkle of sugar. Let stand 5-10 min.  In a large bowl combine 2 C hot water with sugar, salt, oil, and 3 C flour. Stir with wooden spoon.  Add yeast mixture and remaining 3 C flour.  Stir well. Do not knead. Let stand for 10 minutes then stir.

Again, let dough stand for 10 minutes then stir.  Repeat this process 4 more times, for a total of 1 hour of stirring and resting.  Divide dough into two or three equal portions. Roll halves to approx. 9×12 (thirds somewhat smaller), then roll up like a jelly roll, sealing edges.  Score top of loaf with a sharp knife and brush with egg white.  Let rise 30 minutes, bake at 375 for 20 minutes.

Lindsey’s Brownies

24 Saturday Oct 2009

Posted by in Brownies, Desserts, Institute Treats

≈ Leave a Comment

Print pagePDF pageEmail page

I love this recipe for brownies, but you will notice that I have several on this site. My favorite brownie recipe changes all the time.

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
1/4 to 1/2 chocolate chips (I use the mini semi-sweet chocolate chips)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, baking powder& salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Sprinkle the mini chocolate chips over the top of the batter. Bake in preheated oven until an inserted toothpick comes out clean, the original recipe says 35 to 40 minutes, but I am baking for them 30 minutes and they are coming out perfectly. (Ovens vary and it is so easy to over bake brownies and have them turn out dry. I test mine after 30 minutes and if the surface looks cooked and the center is firm I take them out). Remove, & cool pan on wire rack before cutting.