Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin
coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets,
about 45 seconds, flip over and cook other side for 30 seconds.
Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may
be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen,
thaw in refrigerator for 6 hours before use.
Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and
place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and
sauce. Garnish with whipped cream and serve immediately.
LEMON PUDDING CAKE (2013-12-11 17:35)
INREDIENTS
1 cup white sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon melted butter
1 cup milk
2 eggs, large separated
METHOD FOR MAKING LEMON PUDDING CAKE
In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated
lemon rind, butter and milk.
IN another bowl Beat the egg yolks until thick and pale, and add to the lemon mixture.
Beat egg whites until stiff but not dry, and fold into the lemon mixture.
Pour this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep
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in the larger pan.
Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.
CHERRY MUFFIN RECIPE (2013-12-11 17:42)
INGREDIENTS
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups CHERRIES dried or pitted
1 Tbsp flour
METHOD
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,
beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half
of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients
and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in
the Cherries. If you are using frozen cherries, defrost them first, drain the excess liquid, and then coat them
in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using
a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the
muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test
with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on
wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
APPLE MUFFINS RECIPE (2013-12-11 18:31)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP APPLESAUCE
METHOD PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine
all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case
any lumps are formed break them.set aside In another bowl beat the eggs with the electric beater.now add in
the vanilla extract and beat.After this add the water and Apple sauce to this well beaten egg mixture and
beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry
ingredients mixture into this wet mixture just until moistened.The batter should be lumpy.Fill the muffin
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tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is golden
brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin
FRESH APRICOT MUFFINS (2013-12-11 18:34)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR
OIL 1 CUP CHOPPED DRIED APRICOTS METHOD PREHEAT OVEN TO 400 DEGREES Coat the
muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking
powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In another
bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water
and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well
mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just
until moistened.Now spoon in the dried chopped apricots and mix gently.The batter should be lumpy.Fill
the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is
golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from
the tin
CURRANT MUFFINS (2013-12-11 18:37)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR
OIL 11/2 CUPS CURRANTS 1 CUP CHOPPED NUTS METHOD PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder
,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In
another bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the
water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well
mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just until
moistened.Now add the currants and nuts to the mixture and mix gently.The batter should be lumpy.Fill
the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is
golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from
the tin
TOFFEE CAKE RECIPE (2013-12-12 15:07)
This recipe requires the use of two different set of ingredients. The first one will be the the pudding which
will be placed at the center of the plate and the other is the toffee which is placed around the pudding .Avery
delicious easy beautiful dessert recipe if followed properly comes out really well. INGREDIENTS REQUIRED
FOR THE CAKE ARE:
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• 11/4 cup of chopped dates(the dates need to be pitted and then chopped)
• 1/2-cup of water
• 1/2 teaspoon of . baking soda
• 1-tsp. salt(kosher)
• 1-1/2-cups all-purpose flour
• 1 stick of salted butter room temperature
• 1-cup of packed light brown sugar
• 1/2-tsp.vanilla extract
• 3 large eggs, room temperature
FOR THE TOFFEE TOPPING THE INGREDIENTS REQUIRED ARE AS FOLLOWS:
• 3/4 stick of butter(UNSALTED) at room temperature
• 3/4 cup packed light brown sugar
• 1/2-tsp. of vanilla extract
• 1/4-cup of heavy cream
STEPS FOR Making the Toffee CakE
1. Heat the oven to 350°F with the rack in the middle .
2. As the oven is heating, brush eight 6-oz ramekins with butter and flour, setting them aside.
3. In a small saucepan , combine the chopped dates, water and baking soda over high heat and bring it to
a boil. Once you have them at a rolling boil remove from the heat and set aside.
4. Now take another bowl and add all your dry ingredients together and whisk them together to combine
them and set them aside. In a pot boil the water till it simmers over high heat..
5. Next, using an electric beater on medium speed, beat the butter and brown sugar together until it is
smooth and light. The mixing should bring in enough air so it will airy. This should take about five
minutes.
6. after this add in the vanilla extract and the eggs one at a time. Beat well after each addition till the
mixture is well combined.
7. Now add in the dry ingredients mixture with a whisk. After this , add in your date mixture by hand
and combine well gently making sure not to ove rmix.
8. Divide the batter evenly among the prepared ramekins and set them in a roasting pan or baking dish
13X9X2 or 8X8. This will serve as your water bath.
9. Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the
ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake for about 50
minutes or a cake tester inserted into the middle of each comes out clean.
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METHOD FOR MAKING THE TOFFEE SAUCE
1. In a medium saucepan melt butter over medium heat. make sure the melting butter should foam.
2. Now add in the brown sugar and vanilla extract . Turn the mixture only once and turn the heat down
a bit so that it just remains at a bubble.THe color of the sauce is similar to maple syrup
3. Carefully add the cream in a spoon by spoon stirring constantly , and cook until the sauce bubbles,
increasing in volume. This process should take about two minutes. remove from the heat.
4. remove the ramekins from the oven, where they were staying warm.
5. Allow the cakes to cool completely at room temperature.
6. Once the cakes have cooled , run a knife around the perimeter of each and invert to remove from the
ramekins, then place upright on a serving plate.
7. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.
BUTTERSCOTCH MUFFINS (2013-12-12 18:01)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR
OIL 2 BAGS OR 12 OZ BUTTERSCOTCH CHIPS 1 CUP CHOPPED NUTS METHOD PREHEAT
OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients
flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed
break them.set aside In another bowl beat the eggs with the electric beater.now add in the vanilla extract
and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed
till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture
into this wet mixture just until moistened.Now fold in the butterscotch chips and chopped nuts gently.The
batter should be lumpy.Fill the muffin tins with this prepared batter full.Bake for about 15-20 minutes or
until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes
before removing the muffins from the tin
CARROT MUFFINS (2013-12-12 18:05)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR OIL
2 CUPS GRATED CARROTS 1 CUP RAISINS 11/2 TEASPOON ALLSPICE METHOD FOR MAKING
CARROT MUFFINS PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a
bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and
nutmeg.in case any lumps are formed break them.set aside In another bowl beat the eggs with the electric
beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten
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egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in
the combined dry ingredients mixture into this wet mixture just until moistened.Now fold in the grated
carrots,raisins and all spice to the batter and mix gently.The batter should be lumpy.Fill the muffin tins with
this prepared batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow
to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin
DATE NUT MUFFINS (2013-12-12 18:07)
INGREDIENTS 31/2 CUPS FLOUR 1 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NON-
FAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED
NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR
OIL 1 CUP CHOPPED DATES 1 CUP CHOPPED NUTS METHOD PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder
,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In
another bowl beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the
water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well
mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just until
moistened.After this fold in the chopped dates and nuts into the batter and mix gently.The batter should be
lumpy.Fill the muffin tins with this prepared batter full.Bake for about 15-20 minutes or until the top of the
muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the
muffins from the tin
CHOCOLATE CHIP FUDGE MUFFINS (2013-12-12 18:14)
INGREDIENTS 31/2 CUPS FLOUR 1/2 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR
DRY NONFAT MILK POWDER 1 TABLESPOON OF BAKING POWDER ½ TABLESPOON OF BAK-
ING SODA ½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON
GROUNDED NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP
BUTTER OR OIL 11/2 CUP COCOA POWDER 3 CUPS MINI CHOCOLATE CHIPS METHOD PRE-
HEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry
ingredients flour,sugar.milk powder ,cocoa powder, baking powder,baking soda,salt,cinnamon and nutmeg.in
case any lumps are formed break them.set aside In another bowl beat the eggs with the electric beater.now
add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture
and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined
dry ingredients mixture into this wet mixture just until moistened.After this spoon in the chocolate chips
into the batter and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared batter
full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in
the muffin tin for a few minutes before removing the muffins from the tin
THE RIGHT METHOD TO USE FOR MAKING CREAM PUFF (2013-12-12 22:43)
1 cup water
8 tablespoons (1 stick) unsalted butter
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1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
INGREDIENTS FOR THE PASTRY
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
INGREDIENTS FOR THE FILLING:
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla
METHOD
To make cream puff: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt,
and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the
heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated,
30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer
running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the
sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The
dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the
bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter
rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with
the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce
the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not
to open the oven door too often during the baking. Let cool on the baking sheet.
To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip
the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until
ready to serve, no more than 4 hours.
ICE POPS RECIPE (2013-12-13 16:31)
LEMON ICE POPS
INGREDIENTS
1/2 cup sugar
1/4 cup fresh lemon juice
2 Tbsp. grated lemon peel
pinch of salt
1 1/4 cups buttermilk
METHOD
In a large bowl Whisk together the sugar, the lemon juice,the lemon peel, and the salt until the sugar
completely dissolves.Now Whisk in the buttermilk.
Divide this mixture among popsicle molds. Cover and freeze it until it is firm for at least 4 hours .Serve
chilled.
WATERMELON LIME POPSICLES
INGREDIENTS
5 cups seedless watermelon (about 1/4 of a large watermelon), diced
Juice of 1/2 lime
2 tablespoons sugar
1/4 greek yogart
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Instructions
Combine all ingredients into the bowl of a food processor or blender. Puree until smooth, about 2 minutes.
Discard solids and distribute the puree evenly among eight (3-ounce) Popsicle molds evenly. Freeze overnight.
PUMPKIN MOUSSE PIE (2013-12-13 23:13)
INGREDIENTS SERVES-8
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 T butter, melted
Filling: INGREDIENTS
1 can (15 oz.) solid-pack pumpkin
1 jar (7 oz.) marshmallow creme
1/4 cup packed brown sugar
2 t. pumpkin pie spice
1 carton (12 oz.) frozen whipped topping, thawed, divided
METHOD FOR MAKING THE PUMPKIN MOUSSE PIE
In a bowl, combine the cracker drumbs, brown sugar and butter. Press onto the bottom and up the sides
of a greased 9-in. deep dish pie plate. Bake at 350 degrees for 7-9 minutes or until lightly browned. Cool
completely on a wire rack.
For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice.
Fold in 3 1/2 cups whipped topping. Spoon into prepared crust. Cover; freeze for at least 4 hours or until
firm. Garnish with remaining whipped topping.
WATERMELON MERINGUE PIE (2013-12-13 23:37)
INGREDIENTS
1 medium watermelon, peeled, seeded and cut up
1 cup sugar
3 tablespoons cornstarch
3 egg yolks
4 tablespoons butter or margarine, melted
1 teaspoon vanilla
a pinch of salt
Dash of salt
1 large (10-inch) graham cracker pie shell
.
For meringue:INGREDIENTS
3 egg whites
1/4 cup sugar
1/2 teaspoon vanilla
METHOD
In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour
melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix
with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers;
bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an
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even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to
form; gradually add sugar then vanilla.
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and
cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with
sweetened whipped cream.
MAKE APPLE PIE IN 2 EASY STEPS (2013-12-14 15:34)
INGREDIENTS
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Additional sugar
METHOD
1In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon
juice. Add sugar mixture; toss to coat.Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim,
seal and flute edges. Cut slits in pastry.
2Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and
filling is bubbly. Cool on a wire rack.
WALNUT COOKIES (2013-12-14 16:47)
INGREDIENTS-MAKES 40 COOKIES 1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
a pinch of salt
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1/2 cup chopped walnuts
confectioners’ sugar
METHOD
In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla and salt, beating until light and fluffy.
Beat in chocolate until well blended. Stir in flour and chopped walnuts. Drop by heaping teaspoonfuls 2
inches apart on well-greased baking sheet. Bake in preheated 350° oven 10 minutes, or until edges are crisp.
Cool for 1 minute; remove to rack to cool completely. Sift confectioners’ sugar over tops.
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MASHED POTATO CHOCOLATE CAKE (2013-12-14 17:00)
INGREDIENTS REQUIRED:
1 cup hot, unseasoned mashed potatoes without any lumps
1 cup lukewarm water
2 cups sifted all-purpose flour
3/4 cup unsweetened Dutch process cocoa powder
2-1/4 tsp. baking powder
Optional: 2 tsp. instant coffee granules
1/2 tsp. baking soda
a Pinch of salt
1 cup miniature semisweet chocolate chips
2/3 cup unsalted butter, softened room temperature
2 cups granulated sugar
1 tsp. vanilla extract
4 eggs, large room temperature
Optional for serving:
Confectioners’ sugar
METHOD
Adjust rack to center of oven; preheat oven to 350 degrees F. Grease a 13 by 9 inch baking pan, at least 1-1/2
inches deep, with solid vegetable shortening. Lightly flour the pan, knocking out any excess flour; set aside.
Place mashed potatoes into medium bowl. With small whisk, gradually stir inthe water to form a smooth
mixture; do not overbeat mixture excessively. Cool it to lukewarm.
In a bowl sift together flour, cocoa powder, baking powder, optional coffee granules, baking soda, and salt.
If using the miniature chocolate chips, place them in a small bowl with about 1 Tbsp. of the sifted dry
ingredients and stir well until chips are coated. Set aside.
In large bowl using an electric beater beat together the butter, sugar, and vanilla. extract Beat at a low
speed to blend, then beat 2 minutes at mediu