I have been away with family emergencies and events for quite some time, but I am excited to be back on the blog again.

Many years ago, while looking through my favorite cookbook, Better Homes and Gardens, I found this recipe and my family liked it. It is always amazing to me that you pour this watery stuff over the batter and get pudding.

Recently, on the Taste of Home website, I found a crockpot version. Especially in the fall and winter, my oven is often busy with multiple things cooking in it, so the idea of making this family favorite in the crockpot seemed a perfect solution.

I have a 6 quart crockpot, so a single recipe of "Hot Fudge Cake" as Taste of Home calls it, cooked in about 2 hours. That was actually a treat for my purposes because that means that by the time I get dinner cooked and we eat, the dessert could be done. However, it also means that I can't leave it cooking all day while I am at work since 2 hours is not normally a choice on crockpot times.

You will see the originals of both recipes, and my notes. I think that I now would try the original Brownie Pudding in the crockpot. I like it better because it is a little more moist, however, it may have to do with the method of cooking. Any ideas on that?

Brownie Pudding

Better Homes and Gardens Cookbook

1 cup all-purpose flour

¾ cup granulated sugar

2 Tablespoons unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 Tablespoons cooking oil

1 teaspoon vanilla

½ cup chopped walnuts

¾ cup packed brown sugar

¼ cup unsweetened cocoa powder

1 ½ cups boiling water

1. Grease 8”x 8”x 2” baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

2. Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the ¼ cup cocoa powder; stir in the boiling water. Slowly pour water mixture over batter.

3. Bake in a 350˚ oven for 40 minutes. Cool on a wire rack for 45-60 minutes. Serve warm. Spoon cake into dessert bowls; spoon sauce over cake. If desired, serve with vanilla ice cream.

What I Do: We usually had this cold because we like it better – or maybe because I like it better cold so that is the way I always served it.

Hot Fudge Cake

Taste Of Home Website

1-3/4 cups packed brown sugar, divided

1 cup all purpose flour

6 Tablespoons cocoa, divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1-1/2 cups semisweet chocolate chips

1-3/4 cups boiling water

vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 Tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with chocolate chips.

In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter-DO NOT STIR. Cover and cook on high for 4-4 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

WHAT I DO: As I said, I only have a 6-quart slow cooker so this cooked much faster. I would consider doubling it, but only when I would be home in a couple of hours to check it.

We did not like the chocolate chips at all. Interestingly, I don't like the original browning pudding with ice cream, in fact, I don't like it warm at all. However, this version was a little more palatable to me warm, with vanilla ice cream.

See's Chocolate Fudge

How can it be that it has been a whole month since I posted? The holidays and extra snow made baking especially fun. The chocolate fudge recipe has been requested by several people so I am starting the new year posting it.

In the early 70s, the popular story going around was that this was the recipe that the See's Candy Stores in California used for their chocolate fudge. We all liked, and still like, See's candy so this became a popular recipe with my family. Truthfully, I don't think this is the real recipe because, although I really like the creaminess and flavor of this fudge, it isn't quite the same as See's. But this will always be the "See's Fudge" recipe to me!

Joyce was my mother’s cousin. She made this fudge for Christmas every year for everyone. One year she made 100 pounds of fudge for the family Christmas get together! I cannot even imagine 100 pounds of fudge! I was a young teenager at the time and didn't really pay that close of attention to what 100 pounds of fudge really looked like, but I am quite sure that I have never since seen that much fudge all in one place. Enjoy!

See's Fudge
Joyce

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
18 oz. Nestle's chocolate chips
1/2 pound butter or margarine
2 cups chopped walnuts
1-7 oz. jar marshmallow cream

Put sugar and milk in kettle and bring to rolling boil for 20 minutes, stirring constantly. Put chocolate chips, margarine, and marshmallow cream in a large bowl or pot. Pour milk mixture over the contents in the bowl and beat until creamy. Add walnuts, mix well, and pour into a buttered 9 x 13" pan and let set until firm.

What I Do: I usually use margarine. When I make this for my mom, she doesn't like the nuts cut at all. I use my Kitchen Aid mixer to beat this, unlike the old days when the sign of a good fudge maker was how well they could beat the fudge. However, even in my 6 quart mixing bowl, a double batch really is too much for the mixer bowl although you can do it. Just prepare to clean up a little bit of a mess and be VERY careful when you start the mixer.

Chocolate Crinkles

It is finally snowing! I love the snow! It makes me want to cook and bake and make soups and breads. However, today I am baking cookies. I have looked for a long time for my original Chocolate Crinkles recipe that used cocoa. It was in my Better Homes and Gardens New Cookbook, Circa 1971. In the later cookbooks, even the very next one, the recipe below is given, using melted chocolate.

I have successfully used this recipe by substituting 1 Tablespoon butter or margarine and 3 Tablespoons cocoa for each Tablespoon of unsweetened baking chocolate.

However, today I found what I think is the old recipe and I will use it today. The original recipe called for shortening and cocoa so I am very hopeful-and very excited-that this is it!

Chocolate Crinkles

Now, when I make this recipe, I always have several people say, “I haven’t had these in years!” So, although I don’t remember how or when I started making them, evidently this is an old time recipe.

Thoroughly cream:

½ cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla

Beat in:

2 eggs
2-1 oz. Squares unsweetened chocolate, melted

Sift together:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Add dry ingredients alternately to shortening mixture with

1/3 cup milk

Add:
½ cup chopped walnuts (optional)

Chill 3 hours. Form in 1 inch balls; roll in confectioner’s sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350˚ F.) for 15 minutes. Cool slightly; remove from pan. Makes 48

What I Do: The original recipe I had used cocoa instead of the melted chocolate but I haven’t been able to locate it in quite some time so I use 3 Tablespoons of margarine to 1 Tablespoon of cocoa for each one ounce square of chocolate because I always have cocoa on hand but seldom have baking chocolate on hand.


The new/old recipe that I used to use that I just found today. :) It was GREAT and even easier than I remembered! Still chewy and chocolaty!

Chocolate Crinkles

1/2 cup shortening
1 + 2/3 cup sugar
2 teaspoons vanilla
2 eggs
6 Tablespoons cocoa
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup nuts (optional, I never use them)
powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift together cocoa, flour, baking powder, and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours.

Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheet about 2-inches apart. Bake in a 350 degree oven 10-12 minutes.

Double Chocolate Brownies

Today I am not feeling very inspired, however I am craving chocolate brownies. We have a favorite brownie recipe in our family that is chewy and chocolaty as all brownies should be. The secret to brownies is not to over bake them—though they may still be edible if you need an immediate chocolate fix.

It has been many years since I actually made a single batch of these brownies because even though many of my kids have left home to wander out on their own, brownies are always a good “share with your neighbor” item.

This is another recipe from my fond memories of Indiana. My friend, Nanette, was so fun! She was quite an amazing person, so every time I make these brownies I think of her fondly. And so we are back to the real enjoyment of the food is the associations with the people we love (see the first post).

Double Chocolate Brownies

Nanette

For quite sometime, these were THE brownies we ALWAYS used. We usually doubled the recipe and baked them in the VERY large restaurant size pan. My oldest daughter honed these to perfection and could make them quickly and they always came out perfect.

2 c. sugar

1 c. oil or butter (I always use oil)

1/2 c. cocoa

4 eggs

1 ½ c. flour

2 T. vanilla

1 t. salt

12 oz. semi-sweet chocolate chips

Mix together in order listed. Put in greased 9”x 13” pan. Bake @ 350° for 20 minutes. Do NOT over bake!

What I Do: I use 1/2 the chips but you MUST use some chips in this recipe or it doesn’t turn out as good.