This weekend I attended a bridal shower for one of my young women I taught a few years ago. She is a true kindred spirit and I wish her all the love and blessings life has to offer.
We were asked to bring a copy of a recipe or two to be put in a book for her, and these are the ones I gave her.
They aren't ones I've made my whole life, but they are my current favorites.
So, in order to post a quick little something on my blog, I decided to share with you.
I love PeaDub.
She's my hero. Watch her show on Saturday mornings on the Food Network. It's fun! (That's my plug for her for my posting of her recipes.)
Anyway, this is what I gave Lindsay, & if you make either of these things, let me know what you think!!
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Nicki’s notes: These are my two favorite things to make when
I have a party to go to, or if someone is having a bad day and needs something
to cheer them up, I will make one of these.
(Or if I am having a bad day. Because
that happens and sometimes you need something salty or something sweet and
uber-chocolatey to make it all better.)
(See www.thepioneerwoman.com
– She’s awesome. And funny. And
she goes through each of her recipes with a step by step photographed process
so you simply CANNOT mess it up.)
Olive Cheese Bread
|
Prep Time 10
Minutes
Cook Time 25 Minutes |
Servings 12
|
Difficulty Easy
|
Ingredients
·
1 loaf French Bread
·
6 ounces, weight Pimiento-stuffed Green Olives
·
6 ounces, weight Black Olives
·
2 stalks Green Onions (scallions)
·
1 stick Butter, Room Temperature
·
½ cups Mayonnaise
·
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives
and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise,
cheese, olives and green onions in a mixing bowl. Stir together until
thoroughly combined. Spread mixture onto French bread that has been sliced
lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and
browning.
Mixture can also be
refrigerated (up to two days) and used as a dip. Great with crackers.
The Best Chocolate Sheet Cake. Ever. Amen.
|
Prep Time 20
Minutes
Cook Time 20 Minutes |
Servings 24
|
Difficulty Easy
|
Ingredients
·
FOR THE CAKE:
·
2 cups Flour
·
2 cups Sugar
·
¼ teaspoons Salt
·
4 Tablespoons (heaping) Cocoa
·
2 sticks Butter
·
1 cup Boiling Water
·
½ cups Buttermilk
·
2 whole Beaten Eggs
·
1 teaspoon Baking Soda
·
1 teaspoon Vanilla
·
_____
·
FOR FROSTING:
·
½ cups Finely Chopped Pecans
·
1-¾ stick Butter
·
4 Tablespoons (heaping) Cocoa
·
6 Tablespoons Milk
·
1 teaspoon Vanilla
·
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18×13 sheet cake
pan.
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.
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 at
350-degrees for 20 minutes.
While cake is baking, make the
icing. 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
totally wig out over the fact that you’ve just made the best chocolate sheet
cake. Ever.














