Chocolate Peanut Butter Cake

I am so excited about how delicious this experiment turned out!  Steve wanted a chocolate peanut butter combo for his birthday cake and this is what I created. 

Start by making Hershey's Perfectly Chocolate Chocolate Cake.  After the layers have cooled, put them on separate plates, cover with plastic wrap and freeze until solid (at least 2 hours). 


Peanut Butter Mousse Filling

Mix together:
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/4 cups powdered sugar
Once they are well combined, fold in one 8 ounce container of whipped topping (cool whip :)

After the cakes are frozen, pull one layer out of the freezer and spread the peanut butter mousse filling over the top; carefully place back into the freezer (uncovered) and freeze until fairly solid (at least 1 hour).  Then remove from the freezer and place the top layer of cake onto the mousse covered layer.  Frost the tops and sides with Hershey's Perfectly Chocolate Chocolate Frosting.  
Cut Reese's Peanut Butter Cups in half and decorate the top.  Keep cake in the freezer.  Let sit at room temperature for 5-10 minutes before cutting and serving.

DIY Dough Enhancer (update to my favorite 100% Whole Wheat bread recipe!)

In my earlier post on this recipe, I mentioned that I'd prefer to not use store bought Dough Enhancer.  So, after doing some reading and experimenting, I've discovered that when vinegar, potatoes, and gluten are used together, they create their own "dough enhancer." Don't ask me why or how, I don't know those things! :)  I am just happy that they do the trick!  Here is an updated recipe of my favorite 100% Whole Wheat bread using the new combo for dough enhancer:


6 cups steaming hot tap water
16 cups freshly ground wheat flour (I prefer white wheat*)
1/2 c. Vital Wheat Gluten
1 c. instant mashed potato flakes
1/2 c. dry powdered milk
3 T. white distilled vinegar
1 c. canola oil
2/3 c. honey
 3 T. yeast
2 T. salt

(remember to experiment with the amount of flour and your baking time...yours might turn out better if you change it up from how I do it)


Place the  hot water into your mixing bowl.  Add 10 cups of wheat flour. 

 Turn the mixer to speed 1 and while running, add all other ingredients in the order listed. 

 Continue running the mixer and add 6 cups wheat flour.  Add enough flour until the dough cleans the sides of the bowl (you want soft, but not sticky dough).

 Then turn the mixer to speed 2 and mix for 10 minutes. 

 Divide the dough and shape into 5 loaves. 

 Place into greased loaf pans, cover with a clean dishcloth, and let rise on the counter for 30 minutes.

 Once the 30 minutes are up, turn your oven on to 400 degrees. 

 When the oven is ready, place the loaves in

 and bake for 2 minutes.  Then turn the oven down to 350 degrees and bake for 30-35 minutes (I do 30 minutes)

*I currently have a stash of Hard Red Wheat that I need to use up, so I use half red and half white.  If you use all red then the bread will not be fluffy.

Chocolate Caramel Brownies

1 pkg. German Chocolate cake mix (I've also used Devil's food and it turned out great)
1 stick butter or margarine, melted
2/3 c. evaporated milk, divided
1/2 cup chopped nuts (optional)
1 cup semi-sweet chocolate chips
1 pkg caramels (14 oz) OR one recipe caramel sauce*

Mix cake mix, 1/3 c. evaporated milk, butter and nuts (optional).   Press half of this mixture into a greased 9x13 baking pan. 

(I usually have to use more than half to get it to cover the bottom; and I use my hands to get it all into place).  Bake at 350 for 10 minutes.
In a microwave, melt the caramels with 1/3 cup evaporated milk. (I do 30 seconds, then stir...over and over until it's all melted and combined). 

If using homemade caramel sauce, then skip this part and make the caramel sauce instead. (recipe below).  Top the baked half of brownies with chocolate chips and then drizzle caramel on top. 

Then drop the rest of the cake mixture onto the top by teaspoonfuls.

 Bake at 350 for 15 minutes.  Let stand overnight, then cut into squares.  (sometimes I let them sit over night, and they do cut easier than the times we dig right in after they are made!)

Caramel Sauce (I like this recipe from the Better Home and Gardens Cookbook
 1/2 cup brown sugar
1 T. cornstarch
1/3 c. evaporated milk
2 T. light corn syrup
1 T. butter or margarine
1/2 t. vanilla
1. In a small heavy saucepan combine brown sugar and cornstarch.  Stir in 1/4 cup water.  Stir in the evaporated milk, corn syrup and butter.  Cook and stir over medium heat until bubbly. (mixture may appear curdled).  Cook and stir 2 minutes more.  Remove from heat; stir in vanilla.  (cover and chill any leftovers for up to 3 days).;

My new favorite 100% Whole Wheat Bread Recipe!

I finally decided to give in and try using Dough Enhancer in my bread recipe - I put it off for so long because I wanted my bread to be all "natural".   But can I tell you?!?  I am so excited about my bread now!  It is fluffy and spongy and it is still all wheat!  My kids really like my "brown bread" now!  It doesn't crumble - it is similar in texture to store bought wheat bread.  Here's the recipe I use (I've changed it a bit so that it works for me, use more or less flour and change your baking time so you get it just the way you like it)

100% Whole Wheat Bread (makes 5 large loaves)

6 cups steaming hot tap water
14-16 cups freshly ground wheat flour (I prefer white wheat)
1/3 c. Vital Wheat Gluten
2/3 c. instant mashed potato flakes
1/2 c. dry powdered milk
4 T. dough enhancer
1 c. canola oil
2/3 c. honey
 3 T. yeast
2 T. kosher salt (I've also used regular salt and it turned out good)


Place the  hot water into your mixing bowl.  Add 10 cups of wheat flour.  Turn the mixer to speed 1 and while running, add all other ingredients in the order listed.  Continue running the mixer and add 4 cups wheat flour.  Add enough flour until the dough cleans the sides of the bowl (you want soft, but not sticky dough).

 Then turn the mixer to speed 2 and mix for 10 minutes.  Divide the dough and shape into 5 loaves.  Place into greased loaf pans, cover with a clean dishcloth, and let rise on the counter for 30 minutes. Once the 30 minutes are up, turn your oven on to 400 degrees.  When the oven is ready, place the loaves in and bake for 2 minutes.  Then turn the oven down to 350 degrees and bake for 30-35 minutes (I do 30 minutes)

Voila! :)

Here's a picture of Vital Wheat Gluten - it's a really fine powder

DIY homemade french bread

I started with someone else's recipe, but it didn't turn out the way I liked.  So, I've changed this up a bit (mixing time, amount of flour, rising time...) and am going to claim this recipe as my own! :)  I am so excited about how amazing it is - I hope you'll try it and love it too!

 French Bread Recipe (makes 2 large loaves)
2 1/2 c. warm water (I run my tap water as hot as it will get)
2 T. yeast
3 T. sugar
2 T. white vinegar
Place these 4 ingredients in your mixing bowl and let sit until bubbly (5 minutes).  While waiting for it to bubble, put a small covered pot of water on the stove and bring to a boil. (for later use).
Once the ingredients in the bowl are bubbly, add:
1 T. salt
1/3 cup oil (I used canola)
7 1/2 cups flour
Knead on speed two in your mixing bowl (don't forget to use your dough hook!) for 1 minute.  Check dough consistency - if it seems too dry, add a bit more water, if it's too wet, add a bit more flour - honestly, I've never had to add anything, so hopefully you won't have to either!  After checking, knead on speed two for 5 minutes.
Place mixing bowl with dough and the small pot of boiling water into the oven (not turned on).

Let rise for 15 minutes.
Remove the mixing bowl and small pot from  the oven.  Turn the oven on to 170 degrees.
Punch dough down in bowl; then remove and place dough onto a greased counter top or cutting board and divide into 2 pieces.  Shape into long thin loaves.

Place onto a greased cookie sheet that has been sprinkled with corn meal (I get corn meal by grinding popcorn kernels in my wheat grinder).  Give the bread about 5 deep slashes on the top with a sharp knife, then brush the tops of the loafs with beaten egg white.

Place the loaves into the 170 degree oven and let rise for 15 minutes.

 After rising for 15 minutes, turn the oven up to 350 degrees (do NOT open the oven door!) and set the timer for 30 minutes.  (this is how long I bake it, but do it a few minutes longer if you don't think it's brown enough)  Take out of the oven and remove the loaves from the cookie sheet and let them cool on a wire rack (this will keep the bottoms from getting soggy).

DIY Homemade yogurt using nonfat powdered milk

This is another thing I have to credit my sister for getting me into!  It is very simple, cheap, tasty, and fast to make if you have a yogurt maker.    If you are already into using plain yogurt, then it's a given that you should try this!  If your new to eating plain yogurt (like me!), then try using it in smoothies, mix with fresh fruits or homemade jam for a snack, or I even love to eat it on oatmeal waffles with fresh fruit on top.  I've even tried it in some recipes as a substitute for sour cream, cream cheese and mayonnaise!

After purchasing (or borrowing) a yogurt maker, follow the maker's directions.  For my yogurt, this is what I do:
1. Measure 4 cups of water into a sauce pan*.  Whisk in 1 2/3 cups dry powdered milk.
 2. Cook on medium heat until bubbles form around the edges of the milk and steam is rising off the surface.

3. Remove from the heat.  Add the thermometer and let sit until the milk is at the correct temperature. (the booklet that comes with your yogurt maker will tell you what temperature)

4.   Add 1 Tablespoon of plain yogurt (you can use store bought or plain homemade yogurt from a previous batch) to the milk mixture and whisk until well blended.

5. Pour milk into the cups of the yogurt maker and place lids on.

6. Put the cups into the yogurt maker, put the lid on, plug in, and turn on. Let it sit for 8 to 10 hours (read the instructions in the booklet to know how long to leave yours on)

7. Put cups of yogurt into the fridge and now you have roughly 6 cups of plain yogurt.

*I've adapted my recipe to fit a bit more yogurt into the cups, so I measure 5 cups of water and 2 c. plus 4 tsp. of dry powdered milk - then I fill each cup all the way and get about 8 cups of yogurt each time.

Homemade Granola Bars!

These are amazing! If you are a fan of Quaker chewy granola bars, then this recipe is for you. I doubled the recipe, baked them in a jelly roll pan and then cut them into 32 "bars" once they were cooled. Then I individually bagged each one in a snack size baggie and put them in the pantry - now we have a stash of healthy and affordable granola bars that we can grab when we are on the go. My kids can't get enough of them!

Chewy Granola Bars
2 cups rolled oats
1 cup whole wheat flour
¼ cup brown sugar
¾ cup chocolate chips (or dried fruit, mini m&ms, cashews, you get the idea.. :)
½ c. coconut (or anything else you might like!)
½ cup crispy rice cereal or nuts
½ tsp salt
½ tsp cinnamon

½ cup canola oil
½ cup honey
2 tsp vanilla extract

(Here's how I like to do it each time:)
Grease large cookie sheet/jelly roll pan and preheat the oven to 350.
4 c. rolled oats
2 c. whole wheat flour
1 c. coconut (I buy the unsweetened "flakes" at stores that sell them in bulk)
1 c. crispy rice cereal
 3/4 c. ground flax seed (measure after it is ground - I currently buy a bag of ground flax seed from Costco)
3/4 c. semi-sweet chocolate chips or mini m&ms
1/4 c. brown sugar
1 t. salt
1 t. cinnamon

1 c. canola oil
1 c. honey
4 t. vanilla extract


Mixing directions

Preheat oven to 350°.
Grease a 9×13 pan.
In a large bowl, stir together oats, flour, brown sugar, chocolate chips, coconut, crispy rice/nuts, salt and cinnamon.
In a liquid measuring cup or bowl, thoroughly blend oil, honey, and vanilla; pour into oat mixture, and mix with spoon until the mixture is evenly coated.
Press evenly into the prepared baking pan.
Bake 25-30 minutes in the oven (it will still be very soft coming out of the oven).
Cool completely in pan before turning out onto a cutting board and cutting into bars.
*If you turn it out while it’s warm, the mixture will fall apart, and you’ll get granola, or very misshapen bars.

The credit for this recipe goes to my friend  - you can check out her blog and granola bar recipe here
http://www.ourfoodstorage.com/2010/02/23/chewy-granola-bars/