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Tuesday, January 15, 2013

Texas Sheet Cake: A Trip to Chocolate Land

Texas Sheet Cake

 Hi everybody :)

It been awhile since I been on a chocolate high, I got that caving again and it led me to this recipe. Want to join me on my trip to Chocolate Land? Where everything as far as your eyes can see, is made of chocolate of all variety, from the deep dark to the creamy white. I take this ride at least 2 -3 times a month, so hurry up and book your reservations. Tickets are free, all that is required is a blog subscription.  So, come along, buckle-up, and enjoy the view. Here's a chocolate treat for all of you :) 
Texas Sheet Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 45 minutes


For the Cake:
1 cup vegetable shortening
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar

1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

For the Icing:
1/4 cup vegetable shortening
6 tablespoons whole milk
4 tablespoons unsweetened cocoa powder (
I used Hershey's Special Dark Cocoa) 
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans


Preheat the oven to 350 degrees F. Grease an 11x15-inch jelly roll pan.

Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. 
Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. 

Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.

Pour batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, make the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.

When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.
Source: Brown Eyed Baker
What I Did and/or Think:
The only thing I did differently was add the nuts on top per-serving for the non-nut-lover in the group (hubby).The recipe for the cake is easily put together in one pot, so is the icing.

The taste: The cake was moist and chocolatey, which is always a good thing for a chocolate cake. I used Hershey's Special Dark Cocoa for an extra chocolate flavor. It was CHOCOLATEY DELICIOUS and a sure REPEAT!

P.S. Don't miss my next trip to Chocolate Land! Subscribe Now!
ENJOY! Come again... 
Linked to:
Kathe With an E You're Gonna Love It 
 Show Me What You Got Tuesday's at ODH 
Tempt My Tummy Tuesday 
 Zentmrs: Tuesday Table  
The Winthrop Chronicles Link Party
 Titus 2 Tuesday
 Tasty Tuesday (Food Only) @ Naptime Creation
 33 Shades of Green-Tasty Tuesday
Show and Share Wednesday Semi-Homemade Mom 
Wednesdays Adorned From Above

Monday, January 14, 2013

Yum-Yum Brussels Sprouts

Yum-Yum Brussels Sprouts

Hi everybody :)

Sorry about not posting a Breakfast Is Served, yesterday. I had a very hectic day and nothing went as scheduled. I was out running errands most of the day. Being outside most of the day, I noticed the weather. We're having some very odd weather here, in the middle of Winter and it's feels like it's Summer outside. Oh well, enjoy it, while I can, I guess. 

Now, on to the post...

As I mentioned here, I didn't developed a love for brussels sprouts until I was much older. Now, I can't seems to get enough of the stuff :) So I don't know if I would have liked them as a child. But Dusti of Want to get Crafty? claims this is a brussels sprouts dish that everyone, even kids will eat.  I don't have little kids, but I do have 2 very picky adults eaters. One is off at college, my daughter, she's slowly coming around.... and  Mr. I-don't-eat-no-brussels-sprouts hubby. He's a stubborn one. Whenever I cooked brussels sprouts, he looks at me with a frown and refuse to even taste them. To get him to come around, I had to give this recipe a try. So, let's get it started

Yum-Yum Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved (They have it in 2lbs bags at Sam's Club)

2 tablespoons olive oil

2 tablespoons maple syrup (I used 3 tbsp.)

3 slices of bacon, cut into1/2-inch pieces

1 medium sweet onion, sliced (Peru Sweet Onion)
Salt and pepper, to taste.

Set oven at 400 degrees. Have on hand a large rimmed baking sheet.
In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. 
Spread the mixture in a single layer on the baking sheet
 Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden

SOURCE: Want to Get Crafty

What I Did and/or Think:
 I add 1 medium sweet Peru Onion to the mix and an extra tablespoon of syrup.
 The Taste: It was delicious! The maple syrup along with the sweet onion gave the brussels sprouts a mild sweet taste. IT WAS AMAZING. I have to say it was the BEST brussels sprouts I ever tasted! REPEAT AS OFTEN AS POSSIBLE!  My son and I LOVE them!

In case you're wondering.... no, I could not get hubby to give it a try. But I'm not giving up, I think the next time I do cabbage, I'll add some brussels sprouts to it....but shhhh, it's our little secret.

ENJOY! Come again... 

Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!
Jaime @ Mom's Test Kitchen
Watch Out Martha
Recipe Sharing Monday @ Jam Hands
Mop Up Mondays - I Should be Mopping the Floor
Marvelous Mondays @ This Gal Cooks
Wednesdays Adorned From Above