Mocha Brownies

Mocha Brownies

Mocha Brownies are made with chocolate, coffee, shortening or butter, eggs, sugar, vanilla, and walnuts or pecans.


  • 3 squares unsweetened chocolate, melted
  • 2 tablespoons instant coffee powder
  • 1 1/2 cups cake flour, sift before measuring
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup soft butter, room temperature
  • 1/2 cup shortening (or butter)
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 cup chopped pecans
  • pecan halves
  • icing, below


Preheat oven to 350°. Blend melted chocolate with coffee; set aside to cool. Into another bowl sift flour together with baking powder and salt. Cream butter with shortening until light and fluffy, gradually adding sugar. Add eggs; beat until well blended. Stir in chocolate and coffee mixture; blend in flour mixture, then stir in chopped nuts; mix well. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done. Turn out onto rack to cool. Spread bars with Browned Butter Icing and mark into bars, placing a pecan half in the center of each bar. When icing is set, cut into bars. Makes about 36 mocha bars.Browned Butter Icing:
Heat 1/4 cup butter until lightly browned and foamy; be careful not to burn. Beat in 3 cups sifted confectioners’ sugar, 3 tablespoons half-and-half, and 1 teaspoon vanilla extract until smooth and spreadable.

Peach Butter Pecan Crisp

Peach Butter Pecan Crisp


  • 3 (29 ounce) cans sliced peaches
  • 1/2 cup butter, melted
  • 1/2 cup pecan pieces
  • 1 (18 ounce) butter pecan cake mix
  • 1/2 cup coconut


  • Pour the peaches and juice of two cans in a 9×13 pan.
  • Sift the cake mix over the peaches.
  • Pour the melted butter over the cake mix.
  • Pour the peaches and juice of third can on top of butter and cake mix.
  • Sprinkle the coconut and nuts on top.
  • Bake at 350 degrees F for 40 minutes or until brown and bubbling.

Mondo Beyondo New York Style Pizza

Mondo Beyondo New York Style Pizza


1 1/2 cups warm water (105F)

4 1/2 cups of all-purpose flour

1 tablespoons of oil

2 1/2 teaspoon of granulated sugar

2 1/2 teaspoon of salt

1/2 teaspoon of yeast


1. In a large bowl, dissolve sugar and salt in water.

2. Add oil and flour and stir with heavy spoon for 1 minute.

3. Turn out to a lightly floured surface and press into a circle.

4. Sprinkle yeast evenly over dough and knead for 12 minutes.

5. Roll into a ball. You want a dough ball without visible seams except the bottom.

6. Place dough ball in a bowl, cover with plastic wrap, and allow to rise for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.

7. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12″ circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

8. Top your pizza. I used a can of spaghetti sauce, diced tomatoes, onion, mushroom, browned italian sausage, lots of mozzarella cheese, and pepperoni.

9. After topping the pizza, when you are ready to cook it. Carefully slide the pizza into the oven.

10. Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

 Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft “doughy” crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.


I had to reblog this because I NEEEEEED to make the caramel apple cake!

Texana's Kitchen

Marie Antoinette was the very young (14 years old), Austrian born bride toFrance’ King Louis XVI during the French Revolution.  She is most remembered for the infamous (and likely non-factual) comment “let them eat cake!” in reference to a mostly starving population of French peasants.  Had she lost her mind? 

If you are the Queen, and your subjects and their children are starving of basic nutrition, you should not make light of their plight by suggesting that they should just eat cake.  This would tend to make your subjects become disillusioned with their current monarchy. 

Whether or not Marie had lost her mind was of no consequence, as she eventually lost her head.  Ironically, the phrase she uttered, qu’ils mangent de la brioche, actually means let them eat brioche, and was most likely intended to show sympathy for the people, not disdain.

Nonetheless, in order to understand why one remark…

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Baking and Jam Making

Baking and Jam Making

This week, one of the local markets had cherries for a decent price. I got cherry preserves in my mind. I rolled the idea around in my head for several days because I knew I didn’t have time to do anything with them. Meanwhile, my mother-in-law brought a small box of peaches from her tree. So yesterday, I broke down and bought cherries.

The peaches were small so i decided to boil them and then strain the fruit rather than peel and pit them. While they boiled, I pitted the 8 pounds of beautiful, yummy cherries. The cherries were then put in another pot to boil with sugar and cinnamon.

The cherries finished first. The first thing I did was to take 2 cups of cherry juice and add it to the peaches. Next,I put the cherries into 7 quart jars. 6 of the jars were sealed up and prepared to process through the canner. The last jar I set aside for a cherry pie.

Meanwhile, the peaches had softened. I strained the peach pulp into the juice and threw away the skins and pits, although I noticed that one jar has a pit in it. I added 3 cups of sugar, 2 packages of pectin and brought the mix to a boil. When the jam was ready, I filled 6 pint jars of cherry-peach jam.

Then  I loaded the canner and processed my jars. I love the way the finished jars look!

While the jars were processing, I made a cherry pie!

In a bowl I mixed 2 cups of flour and a tsp of salt. i then cut in 1/2 cup of cold butter. Before I started, I took a stick of butter and cut it into small pieces. Those pieces are what I cut into the flour. Once the mixture resembled small crumbs, I drizzled a couple tablespoons of ice water over the flour and mixed it in. I continued until I had a dough that could be formed into a ball. I then covered it with plastic wrap and refrigerated it for a half hour.

At the end of the half hour, I rolled the dough out to about 1/2 inch thickness and placed it into the pie crust. I poured the cherries I had saved into the crust and sprinkled a 1/4 cup of flour over them. I rolled out the rest of the dough to form a top crust and sealed the edges. the pie baked at 425 for a half hour and then at 350 for another 20 minutes.

This morning, I decided I needed biscuits for the jam. I found this recipe online and then changed it a little (as always…lol!)

Granny’s Homemade Biscuits

2 cups flour

1 Tbs baking powder

1/2 tsp salt

2 Tbs honey

1/4 cup shortening

3/4 cup milk

1. Combine the dry ingredients.

2. Add honey and shortening. Cut in until mix resmbles coarse crumbs.

3. Add milk. Mix well.

4. Make a dough ball and knead for a minute on a floured surface.

5. Roll out to 3/4 inch thickness and cut biscuits.

6. Bake at 425 for 12-15 minutes. They become really fluffy and golden brown.

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie



  • 1 cup sweetened flaked coconut
  •  3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  •  1 graham cracker crust
  • 1 cup whipped topping


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.

Country Corn Bread

Country Corn Bread

1 cup water

1 cup buttermilk or 1 cup milk plus 1 Tbs vinegar

1/2 cup oil

3 cups flour

2 cup cornmeal

1 cup whole wheat flour

1/2 cup sugar

2 eggs

1 Tbs salt

4 tsp yeast


Combine milk water and oil. Mix well.

Add 1 1/2 cup flour, sugar and egg. Mix well.

Add salt and yeast. Mix. Let sit for 15 minutes.

Add flour, corn meal and whole wheat flour 1/2 cup at a time. Mix well between each addition.

Continue until it gets hard to mix in.

Pour out onto a floured board or use mixer with bread hook and knead for 8-10 minutes,

Let rise 1 hour.

Divide into 2 loaves and rise for another hour.

Bake for 30-35 minutes at 375.