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Jul 172014
 

Fudgy Beet Brownies

With a tight schedule this week, I’m doing a little cheating today by sharing a recipe that was in our local newspaper. Unfortunately, there is no author on this recipe and not even the author of the recipe column, for sure a small town paper! The paper is the Swuannee Valley Times that was printed on July 2, 2014. I found the recipe intriguing to say the least as it calls for beets in the mixture for the brownies and I’m not sure if I have ever heard of that before but if you have please leave a comment, I would appreciate hearing from you! Another hint here was to use pickled beet juice to make pink lemonade, interesting!
I had planned on doing this post yesterday, however circumstances got us home too late. I was also not in the mood to do much of anything as we had to wait for 4-1/2 hours to have new tires put on our car, phew! Our VW takes a special tire key and it took the mechanic 2 hours just to find it! Then I still had some shopping to do and by the time we pulled into the driveway, all I wanted was a cold brew and to chill out! But at least now we can feel more confident in taking the hour long trip to see great-grandson whom we have not seen since his birth. Husband has also been catching up on some outside chores since the rains have slowed down and this weekend we have company coming, phew again! So much to do and so little time…………

 

Picture from Aunt Nellie's

Picture from Aunt Nellie’s

 

Fudgy Beet Brownies
 
Ingredients
  • 1 jar Aunt Nellie's Harvard Beets, not drained
  • 1 box dark or milk chocolate brownie mix (for 13 X 9 inch pan) *
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners' sugar (optional)
  • * Package sizes may vary, make sure you get the one for this size pan.
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray bottom of 9 X 13 inch pan with nonstick cooking spray.
  3. Place beets in blender or food processor; puree until smooth and set aside.
  4. Combine brownie mix, oil, eggs and pureed beets in a large mixing bowl; stir until well blended.
  5. Stir in chocolate chips.
  6. Pour into prepared pan.
  7. Bake as directed on package, checking after shortest amount of recommended baking time.
  8. Remove from oven; cool.
  9. Lightly dust with confectioners' sugar if desired.

 

I think when I try these, there will have to be some chopped pecans added to the mix! Hope you enjoy and let me know if you ever heard of this recipe!

Jun 072013
 

Applesauce Cake With Chocolate Chips

Yesterday was National Applesauce Cake Day and do to circumstances beyond our control I was not able to post it! You see Andrea was dumping lots of rain on our parade and something happened to our internet connection and it was not restored until today. This morn, we woke up to clear skies and sunshine and now we are back to storms, wind and rain, so I hope we can stay online and get some work done. We ended up with 5-1/2 inches of rain and we seriously don’t need any more for awhile although the cukes in the garden seem to be enjoying it. Well let’s see if we can get this done before we lose power again!

internet

Applesauce Cake With Chocolate Chips
 
Ingredients
  • 2 cups flour
  • 1-1/2 cups sugar
  • 1-1/2 teas baking soda
  • 1 tbsp cocoa powder
  • 1-1/2 teas of each of the following: cinnamon, nutmeg, allspice and cloves
  • 1 teas salt
  • ½ cup Crisco shortening
  • 2 cups natural applesauce
  • 2 eggs
  • 1 cup chocolate chips
  • 1 cup chopped walnuts
  • ½ cup raisins (optional)
  • 2 tbsp brown sugar
Instructions
  1. Combine the flour with the sugar, baking soda, cocoa, spices and salt and mix to combine.
  2. Add the shortening, applesauce, eggs, ½ of the chocolate chips, ½ of the nuts and the raisins.
  3. Beat until smooth and pour into a greased 9x13 baking dish.
  4. Combine the rest of the nuts, chips and the brown sugar and sprinkle over the batter.
  5. Bake in a 350 degree oven for 30-35 minutes or until cake tests done.

 

Hope you enjoy yesterday’s recipe!

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