I’m quite sure I have already posted this recipe, but in the beginning, I didn’t add any categories to my posts so they are a little difficult to locate.
I have had several requests for it so I will bring it up again.
Rhubarb is starting to sprout and will take off as soon as the weather warms a bit more.
I have had this recipe for many years and made it countless times.
A few years ago, the commercial bakers decided to come out with
a box mix that is similar, but not even close to being
as delicious as the “home-made” version.
Cooks note* the bit of almond flavoring is the key
to the unique flavor of these brownies.
INGREDIENTS
Chocolate batter
2 eggs, beaten
2 ozs. unsweetened chocolate (appropriate amounts of cocoa and oil can be substituted)
1/2 cup butter or margarine
1 cup sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Cream cheese batter
1 eight ounce package of cream cheese
1/3 cup sugar
1 egg
1/4 teaspoon almond flavoring
PREPARATION
Melt chocolate and butter/margarine together and cool.
Beat eggs. Add sugar and chocolate mixture.
Stir in dry ingredients and vanilla.
Put half of batter into greased 8 inch square pan.
Top with cream cheese batter.
Cover with remaining chocolate batter.
Drag spoon through mixture to make swirly design.
Bake at 350℉ for 45 minutes!
Cool and cut into squares.
Enjoy!!!😋
It’s been almost a month since Vero’s Kitchen has produced a goody report! Most of the holiday recipes are so ho-hum and have been posted over and over. Time to come up with something new and original!
My Pumpkin Snickerdoodle recipe is frazzled around the edges from being tossed around so much!
I decided it needed a little update boost and came up with the idea of…..Pumpkin Snickerdoodle Cupcakes!!
Basically, this just calls for a standard vanilla cake mix and it’s suggested ingredients for making a standard vanilla cake, with the addition of the pumpkin and spices used in the Pumpkin Snickerdoodle recipe.
I reduced the number of eggs to two, and added a cup of pumpkin puree, and a dash of nutmeg to the batter.
After filling the muffin tins, (using cupcake liners in case they decided to stick) I topped each cupcake with a spoonful of the sugar/spice mixture.
Baked at 350* for 20 minutes, they came out perfect!
Put in the words of my little grandson, Zeke, “These sure are good cupcakes, Grandma!”
No sweeter praise! ♥
