Chocolate Depression Cake

Chocolate Depression Cake - this recipe originates from the Great Depression, when some every day items were scarce, and butter in particular was a luxury. Also known as a Crazy Cake or Wacky Cake, it’s egg-free and dairy free for those with allergy issues, and Vegan friendly.

Makayla Perez getting ready to enjoy her piece of Chocolate Depression Cake

I originally made this cake for a staff member of my husband's who is vegan. She and her children were thrilled with the cake, as is evidenced by the photos. My husband and his other non-vegan staff members also tried it, and it was huge hit with everyone.

This cake is the perfect after-school snack cake, so easy to make and super-yummy! Even kids could make this, it's so simple to do!

Moist, tender, full of chocolatey goodness without butter, eggs or milk. Who knew?

 Laylanie Perez and her piece of Chocolate Depression Cake

RECIPE
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp white vinegar
1/3 cup vegetable oil
1 cup water

Method
Preheat oven to 350 degrees. Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.

In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.

Pour batter into a greased 8 x 8-inch square pan.

Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.

Allow cake to cool completely and dust with confectioner's sugar or frost as desired.

Original recipe - Chocolate, Chocolate and More

Also seen on Meal Plan Monday

Cooks note - recipe is easily doubled to fit 9 x 13-inch pan; baking time remains the same.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Rustic Dutch Oven Bread

I just love rustic breads; their crusty exterior and light, chewy, full of nooks and crannies interior begging for some real butter to be spread on top of every slice.

Dutch ovens are an awesome way to bake a large loaf of rustic bread to be enjoyed with soups, stews, warm slathered with butter, toasted with jam, or used in hearty sandwiches.

No overnight rising required. This bread rises and bakes in the same day with just 4 ingredients: flour, salt, water, yeast! That's it! Yes, it does still take a few hours to make; there's just no way around that, but during the rising times, you can be doing something else, and then you'll be able to enjoy this rustic artisan dutch oven bread for supper.

Pass the butter please!

RECIPE
Ingredients
4 cups all-purpose flour
2 cups water, lukewarm, between 90-110 degrees 
1 1/2 tsp salt
1 envelope active dry yeast (or 2 1/2 tsp yeast)

Method
Stir yeast packet into water and allow yeast to bloom (bubble some) about 10 minutes.

In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl.

NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough has come together, cover it and let it rise until it doubles in size, 1 1/2-2 hours.

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.

Using a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1 1/2-2 hours.

Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface. Sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then clap together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour; Cover and let rise for 1 hour.

Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450 and allow it to heat up with the pot inside for 45 minutes. Remove the pot from the oven and place it on a trivet or heat-safe surface (be careful, it will be very hot).

Turn the proofed dough over onto a piece of parchment paper lightly sprayed with cooking spray, and carefully place it, parchment paper and all, inside of the pot. Cover with the lid and return the pot to the oven.

Bake at 450 for 30 minutes, remove lid and bake 15 minutes more (45 minutes total baking time).

Remove bread from pot and allow to cool for 10 minutes before cutting.

Total time: 6 hours

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Old-Fashioned Pound Cake

Updated January 2020

Did you know? Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, any cake made with a 1:1:1:1 ratio, by weight, of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results. Pound cakes are generally baked in either a loaf, bundt or tube pan, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.

It is believed that the pound cake is a northern European dish, that dates back to the early 1700s. A recipe for pound cake is in the first American cookbook, American Cookery, which was published in 1796.

There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. These can include the addition of flavoring agents (such as vanilla extract or almond extract) or dried fruit (such as currants or dried cranberries), as well as alterations to the original recipe to change the characteristics of the resulting pound cake. For instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. 

A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically change the texture and flavor of the pound cake, but the name pound cake is often still used.

My family loves pound cake and we enjoy eating it plain or topped with strawberries and whipped cream for a delicious treat.

This pound cake is rich, buttery, and deliciously decadent. It's an old-fashioned timeless recipe, one I am sure you will make over and over again ... and don't change a thing, it comes out perfect every single time just the way it is! 

RECIPE
Ingredients
6 farm fresh eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all-purpose flour
1 cup whipping (heavy) cream
1 tsp real vanilla extract

Method
Grease and flour, or spray with baking spray, tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.

In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated; stir in vanilla.

Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before removing from pan.

Original recipe adapted from Southern Plate

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cinnamon Roll CAKE

Imagine all the taste of a cinnamon roll in a cake format! Oh my, just close your eyes and imagine a bite with a nice hot cup of coffee or tea. AH MAZ ING!!

What could be easier than this? One large 13 x 9-inch pan full of deliciousness, perfect for breakfast, dessert, or an after-school snack. Cinnamon, brown sugar, buttery goodness! Have a crowd coming for the holidays? Whip this up and it'll be ready to serve a crowd.

Chocolate Cobbler

When I first saw this recipe on Bake or Break I just knew I wanted to make it. I mean who wouldn't want some ooey gooey chocolately goodness?

The best thing about this recipe is IT'S EASY! So simple to do, with just a few ingredients, but wow, what it delivers is something like a molten lava cake meets brownie and fudge sauce.

Decadent, delicious, tantalizing and amazing ... yep! It's all of those things and more.

RECIPE
Ingredients
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
7 tbsp cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup unsalted butter, melted
1 1/2 tsp vanilla extract
1/2 cup firmly packed light brown sugar
1 1/2 cups hot water

Method
Preheat oven to 350 degrees. Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in the milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.

In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over the batter. Pour hot water over the top. Do not stir.

Bake for 35-40 minutes, or until the center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.

Also seen on Meal Plan Monday

Also seen on Weekend Potluck

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Blueberry Ricotta Cake

I found myself with some leftover ricotta cheese recently and wanted to find a good way to use it up. Do you ever do that? Buy something for one use and find you have more than enough of it for something else? Happens to me all the time! I mean it's not like you can buy ricotta in a small container, even when you only need 1/2 cup, but I don't want to waste what's leftover either.

Not looking to repeat an Italian dish again, I wanted something sweet. I've made Mini-Ricotta Cheesecakes before and they are delicious, but I wasn't after that this time. I wanted blueberries and something, but what? And then I remembered a cake I'd seen awhile ago with a cake layer, fruit layer and ricotta cheese topping layer. Yep, that one sounded perfect so I set out to make it. Glad I did, it's delicious! (original recipe from King Arthur Flour).

Recipe
Batter
1 cup all-purpose flour
3/4 cup sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/3 cup milk
1/4 cup shortening
1 large egg
1/2 tsp vanilla
1 1/2 - 2 cups fresh or frozen blueberries

Topping
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 tsp vanilla

Method
Preheat the oven to 350. Grease a 9 x 9 x 2-inch springform pan.

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into prepared pan. Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.

**Optional - mix a few blueberries with 2 tbls of sugar and 1 tsp orange zest. Serve cake slices with berries and sugar/orange zest sprinkled on top.

Yield: 12 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content

Parmesan and Herb Irish Scones

Traditional Irish Scones are usually cut in wedges, and can be savory or sweet. Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddle-baked over an open fire (later, a stove-top). With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually.

Today’s scones are quick breads, similar to biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and/or eggs, and baked in the oven, both in the traditional wedge form and in round, square and diamond shapes.

These savory scones are best served hot with lots of butter, or for a delicious flavor boost, serve them with garlic butter or roasted garlic and olive oil ... oh my goodness ... delicious!

They take just minutes to whip together and 12 minutes to bake ... easy any time of the week.

RECIPE
Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
2 tsp. sugar
1 tsp. salt
1/2 cup Parmesan cheese, grated
1 tbsp. parsley flakes
4 tbsp. butter, softened
3/4 cup milk

Method
Preheat the oven to 400 degrees.

Stir together the flour, baking powder, sugar, salt, parsley flakes and Parmesan cheese in a mixing bowl. Use your fingertips, or a fork, to work the butter into the dry ingredients until the mixture just holds together, and the mixture resembles coarse crumbs. Working the mixture as little as possible, add a scant 3/4 cup milk and stir until it forms into a soft, slightly sticky ball.

Place the dough on a very lightly floured work surface. Using a floured rolling pin (or use your hands to pat it out), gently roll the dough to a 1-inch thick circle. Slice the dough into 8 triangles with a floured knife and cut out the individual scones.

Spread some butter on top of the scones, and sprinkle tops with more Parmesan cheese and parsley flakes. Arrange the scones on a lightly greased baking sheet.

Bake 12 minutes or until scones are barely browned. Remove from oven and transfer to a cooling rack.

Serve immediately with butter, garlic butter, or roasted garlic and olive oil.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

No-Knead Crusty White Bread

Updated August 2019 

I love a good rustic crusty white bread. There's just something earthy about it that makes you want to bake a loaf or 2 or 3 and then slather a slice with some fresh creamed butter.

What could be better than an easy homemade bread, you can store the dough in the refrigerator and bake several loaves, or hard rolls, over a week? 

Simply grab a hunk of dough out whenever you want. Yummmm!!! Better yet, you can make it any shape you want; oblong, round or shape into rolls.

It is great served with soup, awesome used for hearty sandwiches, sliced and served as bruschetta or crostini, or simply dipped in some yummy olive oil, it's all good to me.

This bread has a very nice crispy crust, and a delicious, soft dough interior ... it performed exactly as the original recipe said it would. It is delicious and a new family favorite. (Original recipe from King Arthur Flour)

RECIPE
Ingredients
3 cups lukewarm water
6 1/2 to 7 1/2 cups all purpose flour* 
1 tbls. salt
1 1/2 tbls. instant or active dry yeast
* See "tips" below

Method
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

*Bread rising tip - turn oven on to 400 degrees for one minute. Turn oven off and put dough inside oven to rise.

Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine.

Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.

Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough. It'll be about the size of a softball, or a large grapefruit.

Plop the sticky dough onto a floured work surface, and round it into a ball, or an oblong loaf. Don't fuss around trying to make it perfect; just do the best you can. If you are making an oblong loaf, pat the dough out on a lightly floured surface, then roll up jelly roll fashion, pinching ends to seal. The same is true with small rolls which will become hard rolls. Just use smaller amounts of dough and shape into several rolls.

Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.

Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. (see bread rising tip above).

Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go, or fill the pan partially with hot water and place it inside the oven while preheating and leave it in while baking (just be careful when opening the oven as the steam is very hot - this is my preferred method).

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Brush tops with water and sprinkle on poppy seeds or sesame seeds if using.

Place the bread in the oven - onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan - and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly (Skip this step if you already partially filled the pan with hot water).

Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

To reheat: Preheat oven to 350 and heat bread for 5-7 minutes.


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

The BEST Chocolate (Texas) Sheet Cake

Whoever first made this cake is pure genius! Rich, chocolate, gooey, delicious CAKE! The BEST, most moist cake I've ever eaten. It will have anyone you serve it to asking for more, and is one of those cakes you'll make time and time again ... it's that good.

Recipe

Ingredients

For the cake:
2 cups flour
2 cups sugar
1/4 tsp salt
4 tbls (heaping) cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 tsp baking soda
1 tsp vanilla

For the frosting:
1/2 cup finely chopped pecans
1-3/4 stick butter
4 tbls (heaping) cocoa
6 tbls milk
1 tsp vnilla
2 cups (scant) powdered sugar

Method
Note: the recipe makes a 18 x 13-inch sheet cake pan, but you can use a 9 x 13-inch pan and  increase baking time  to 30 minutes.

Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes (or 30 minutes for 9 x 13-inch pan).

While cake is baking, make the frosting. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and enjoy this delicious chocolate decadence you just baked.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Super Soft Cinnamon Rolls

Updated November 2019

I've been on a quest for the perfect cinnamon rolls for a long time. I've tried all kinds of recipes and, in fact, have a few others on my blog from Caramel Nut Sticky Buns to Cinnamon Rolls with Raisins and Pecans.  

While both of those are very good too, I wanted ooey gooey cinnamon rolls this time. Besides, you can never have too many cinnamon roll recipes, right?!?

This recipe is simple, and easy! Plus it's really, really tasty. Really, really easy, and really, really tasty! The dough is incredibly super-light and fluffy, and the filling uses brown sugar instead of white sugar, which adds more depth of flavor.

You owe it to yourself and your family and friends to try these ... trust me! I know you'll be happy you did.

RECIPE
Ingredients
For the Dough:
1 package or 2 1/4 tsp yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 tsp salt
1 large egg
3 to 3 1/2 cups all-purpose flour

For the Filling:
1/2 cup melted butter
1/2 cup brown sugar
2 tbls ground cinnamon
Optional: add 1/3 cup dried cranberries or raisins and/or chopped pecans

For the Glaze:
3 tbls unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
3 tbls milk

Method
For the Dough:
In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Mix in remaining flour, 1/4 cup at a time, until dough is easy to handle.

Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

For the Filling and Baking:
Combine melted butter, cinnamon and sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.

Coat a baking pan with nonstick cooking spray and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

When ready to bake, preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown.

For the Glaze:
Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (If you like a thinner consistency glaze, add more milk.) Spread over slightly cooled rolls, or drizzle over tops as shown above. Sprinkle tops with cinnamon-sugar if desired.

Cook's note - make and bake ahead, then freeze. Simply thaw when ready to serve, frost and eat.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Chocolate Chess Pie

No one has ever been able to determine how chess pie came about its name, but the colorful explanations make for great table conversation.

Some say gentlemen were served this sweet pie as they retreated to a room to play chess. Others say the name was derived from Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story suggests that the dessert is so high in sugar that it kept well in pie chests at room temperature and was therefore called “chest pie.” Southern drawl slurred the name into chess pie. Or, perhaps, a lemony version of the pie was so close to the traditional English lemon curd pie, often called “cheese” pie, that chess pie became its american name.

Chess pie may be a chameleon confection, but at its heart are always the basic four ingredients ... flour, butter, sugar, and eggs. And preparation is never much more than a little stirring and about half an hour in the oven.

“There are a lot of similar desserts that share the same ingredients,” explains cookbook author Jeanne Volz. “That’s because the South was at one time agrarian, and a farm woman had to cook with what was there ... things like eggs, butter, sugar, and cornmeal. She’d put it all together and try to make something out of it, and when it was good, she’d try to remember what she did.”

Of course, you can get fancy with flavorings such as lemon juice. Or add a dash of nutmeg, ginger, or cinnamon. Sprinkle in some flaked coconut or toasted chopped pecans. Some believe a splash of buttermilk makes chess pie better; others swear by a tablespoon of vinegar. To double the already-decadent richness of chess pie, stir in cocoa powder. (source: Southern Living) 
Original recipe seen via The Southern Weekend

RECIPE
Ingredients
Crust:
1 1/3 cup flour
1/2 cup shortening
1/2 tsp. salt
4 tbls. ice cold water

Pie:
1 stick of butter, melted
1 ½ cups sugar
4 eggs
1 ½ tablespoons cornmeal
1 teaspoon vanilla
¼ cup dark cocoa powder
1 unbaked pie crust

Method:
Preheat oven to 325. In a large bowl combine flour, salt and shortening. Using a pastry blender or fork, incorporate the shortening into the flour until it resembles coarse meal. Add cold (ice cold) water and stir until dough forms a ball. Sprinkle some flour on your work surface and using a rolling pin, roll dough out to fit pie plate. Place crust in pie plate, trim and crimp sides and set aside.

Combine all pie ingredients in a blender and blend until smooth. Scrape down sides and blend another time to be sure all ingredients are well combined and smooth. Pour filling into unbaked pie crust. Bake for 1 hour.

Yield: 8 slices

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sweet Potato Pecan Coconut Cake

I love sweet potatoes. Every year we grow some in our raised bed kitchen garden, and every year I'm happy when we harvest them and so is our oldest grandson who also loves them.

Did you know? Sweet potatoes are extremely versatile and make a great substitute for most any recipe calling for pumpkin. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.

Well then now you see you can enjoy this cake without guilt ... because it's good for you! 

RECIPE
Ingredients
For the cake: 
3/4 cup light brown sugar, packed
3/4 cup canola oil
3/4 cup sweet potato puree (2 small sweet potatoes, baked and mashed)
1 egg
2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup buttermilk
1 cup sweetened shredded coconut
1/2 cup chopped pecans

For the frosting
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tbls. milk

Method
Heat the oven to 350 degrees. Spray an 8 or 9-inch cake pan with non-stick spray, and set aside.

In a large bowl, beat together the brown sugar, canola oil, and sweet potato puree until smooth. Add the egg and vanilla extract, and beat until fully incorporated.

In a medium bowl, whisk together the flour, cinnamon, allspice, baking powder, baking soda, and salt. Stir dry ingredients into the sweet potato mixture, alternating with the buttermilk in 3 additions, beginning and ending with the dry ingredients. Gently fold in the coconut and pecans.

Transfer the batter to the prepared pan, and bake for 30-40 minutes. The cake is done when it springs back when lightly pressed in the center, and the edges start to pull away from the pan. Allow the cake to cool for 10-20 minutes in the pan, and turn out onto a wire rack to cool completely.

When the cake is cool, make the frosting. Using a mixer, beat the butter and cream cheese until well blended. Add confectioner's sugar, vanilla and 2 tbls milk and whip until smooth and creamy. Frost cake.

Makes a single-layer, 8 or 9-inch cake. Serves 6-8.

Enjoy,
Mary

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