Green Devil Chocolate Cake (or Cupcakes)

Eddie Jordan shared this recipe on the Just-A-Pinch recipe website.

I made cupcakes instead of the cake, and they were quite delicious!

Green Devil Chocolate Cake (or Cupcakes)

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Baking Time: 35 to 40 Minutes

Yields: 16 Servings

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Ingredients For Green Devil Chocolate Cake:

2-1/2 cups of flour

1-3/4 cups brown sugar, firmly packed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

4 ounces unsweetened chocolate, melted

1 cup sour milk

1 cup pureed green tomatoes

3/4 cup butter, softened

2 eggs

1 Tablespoons grated orange peel

ground cinnamon, for garnish

fresh raspberries for garnish (optional)

orange peel for garnish

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Shawn Brown's Chocolate Glaze:

3/4 cup simi-sweet chocolate chips

3 Tablespoons butter, at room temperature

1 Tablespoon corn syrup light

1/4 teaspoon vanilla extract

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How To Make Green Devil Chocolate Cake:

1.) In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, and 1 teaspoon of cinnamon.

2.) Add melted chocolate, sour milk, tomatoes, butter, eggs and grated orange peel.

3.) Beat with an electric mixer on low speed until combined. Then beat on medium speed for 2 minutes.

4.) Pour into a greased and floured 13 x 9 x 2-inch baking pan.

5.) Bake in a 350°F. oven for 35 to 40 minutes, or until a toothpick inserted in the cake, comes out clean.

6.) Cool cake in pan on wire rack until completely cooled.

7.) Drizzle glaze over each serving, and serve with whipped cream, then sprinkle with ground cinnamon, and berries. Garnish with orange peel.

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This was my review of the recipe which I posted back in September 7, 2020 at 2:44 pm

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I opt to make cupcakes rather than a cake, plus I didn't use the chocolate glaze. I chose to frost the cupcakes with a chocolate frosting. I also had to tweak the recipe a bit, using ingredients I had on hand. Instead of the unsweetened chocolate, I used "12 Tablespoons" of Hershey's Unsweetened Baking Cocoa, along with 4 Tablespoons of Crisco Butter Flavored Shortening. Instead of grated orange peel, I used 1-1/2 teaspoons of McCormick's Orange Extract. I could taste a hint of the orange extract, followed by the cinnamon, but I thought it was the chocolate frosting that took these cupcakes over the top. I will definitely use this recipe again, plus it makes for a really moist cake or cupcakes. I don't think no one would ever guess blended green tomatoes were incorporated into the cake. Thank you Eddie for sharing your great grandmother's cake recipe. This recipe is definitely a keeper!

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GREEN DEVIL CHOCOLATE CAKE | Just A Pinch Recipes

Candied Carrots

These sliced carrots are glazed in a buttery brown sugar sauce for a colorful, crowed-pleasing side dish.



Candied Carrots

Prep Time: 10 Minutes
Cook Time: 30 Minutes

1 lb. carrots, cut into 2-inch pieces
2 Tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

1.)  Place carrots in a pot of salted water.

2.)  Bring water to a boil, then reduce heat to a high simmer, and cook the carrots about 20 to 30 minutes. Do not cook the carrots to a mushy stage.

3.)  Drain the carrots, and reduce the heat to its lowest possible setting, and return the carrots to the pan.

4.)  Stir in the butter, brown sugar, salt and pepper.  Cook for about 3 to 5 minutes, until the sugar is bubbly.  Serve hot!

5.)  Yields: 4 servings

6.) Note: I doubled the butter and brown sugar, and I think I cooked the carrots between 10-15 minutes. I also used a crinkle cutter to cut the carrots into 2-inch pieces.  I love these carrots! This is "the best" glazed cooked carrot recipe I've come across so far.

Recipe was submitted by Denyse at allrecipes.com

Candied Carrots Recipe (allrecipes.com)

Scarecrow Crunch (A delicious Halloween treat!)

This is not my recipe.  Nor can I take credit for the photo.  But it certainly is a delicious looking treat!

Scarecrow Crunch

4 cups Crunchy Oatmeal Cereal Squares

4 cups Tiny Twist Pretzels

1 (22-oz.) Autumn Candy Corn Mix

2 cups Reese's Peanut Butter Pieces

2 (6-oz.) Boxes Caramel Popcorn with Nuts

1 (6.6-oz.) Bag Chocolate Teddy Bears Graham Crackers

1.)  Mix all the above ingredients together in a large bowl and serve.

2.)  Yields: 15 cups




Recipe Source:

http://www.justmakestuff.com/ndg/2012/10/scarecrow-crunch.html

Ground Beef Stew Over Garlic Mashed Potatoes

In the past I actually prepare this recipe, but I served it over mashed potatoes I had prepared with the potatoes from my own vegetable garden.  It's been a while since I've prepared this, but I'm looking forward to preparing it again. 

Ground Beef Stew Over Garlic Mashed Potatoes

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Prep Time: 20 Minutes

Yields: 4 Servings

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1/2 LB. lean ground beef (at least 80%)

1/4 cup chopped onion

1 cup frozen mixed vegetables

1 (14.5-oz.) can diced tomatoes, drained

1 (12-oz.) jar beef gravy

1/4 teaspoon dried marjoram leaves

1/4 teaspoon black pepper

1-1/3 cups of water

2 Tablespoons butter or margarine

1/2 teaspoon garlic salt

1/3 cup of milk

1 cup Betty Crocker Mashed Potatoes

1 Tablespoon chopped fresh parsley (I used dried parsley flakes, and added desired amount.)

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1.) In a 12-inch non-stick skillet, the ground beef and onion o er medium-high heat, stirring frequently, until beef is thoroughly cooked; then drain.

2.) Stir in the mixed vegetables, tomatoes, gravy, marjoram and black pepper.

3.) Heat until boiling, then reduce heat to low, and simmer uncovered for 8 to 10 minutes; stirring occasionally until vegetables are tender.

4.) In a 2-quart saucepan, heat water, butter and garlic salt to boiling. Then remove from heat, and stir in the milk, dried potatoes, and parsley just until combined. (Let stand for about 30 seconds, or until liquid is absorbed, then fluff potatoes with a fork.)

5.) Serve beef mixture over the potatoes.

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Ground Beef Stew over Garlic Mashed Potatoes Recipe - BettyCrocker.com

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❤️ Peanut Butter Cutout Cookies 💜

When preparing these cookies, I used creamy peanut butter in place of the butter. And the cookies turned out beautifully and tasted great! If desired, frost the cookies, and decorate them with colored sugar. Photo of these cookies was submitted by Taste of Home recipe website.

❤️ Peanut Butter Cutout Cookies 💜

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Prep Time: 30 Minutes

(Which also includes chilling cookie dough in the refrigerator.)

Baking Time: 7 to 9 Minutes

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1 cup creamy peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs, room temperature

1/3 cup 2% milk

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Vanilla Frosting

Red Food Coloring

Assorted Colored Sprinkles

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1.) In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes.

2.) Beat in the eggs, milk and vanilla extract.

3.) In another bowl, combine the flour, baking powder and baking soda; add to the creamed mixture and mix well.

4.) Cover the bowl, and refrigerate for 2 hours, or until the cookie dough is easy to handle.

5.) On a lightly floured surface, roll out the cookie dough, 1/4-inch thickness. Cut with 2-inch to 4-inch cookie cutters, and place 2-inches apart on ungreased baking sheets.

6.) Place baking sheet in 375°F oven, and bake for 7 to 9 minutes, or until the edges of cookies are lightly brown.

7.) Allow cookies to cool for 1 minute on baking sheet, before removing, and placing on wire racks to cool completely.

8.) Frost cookies and decorate as desired.

Cindi's Note: Some people thought the taste of the peanut butter cookie itself was suttle. So, I thought frost the cookies with a peanut butter frosting, would taste so good!

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Peanut Butter Cutout Cookies Recipe: How to Make It (tasteofhome.com)

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* ~ 💗 Hey everyone this is KOA 💖 ~ *

I thought I'd share some photos of this beautiful dog who's named KOA. 💗   One of my daughter's happens to take care of this sweet dog.  And oh how I wish he was my dog.

💖💗💘💕💙💚💛💜💖💗💘💙💚💛💜💖💗💘💙💚💛💜💖💗💘💕💙💚💛💜💖💗💘💙💚💛💜💕💖💗💙

                                                                                                          

Domestic Goddess's Favorite Cookbooks

 Do You Have A Favorite Cookbook❓

I actually have 2, and they are... 

Betty Crocker's Cookbook 1973, and Pillsbury Kitchens' Family Cookbook 1979.  But I have to admit, I've definitely prepared many recipes from Pillsbury Kitchens' Family Cookbook.

 

I've made many recipes from Pillsbury's Kitchen Family Cookbook, such as, Taco Salad. 

 

Pillsbury's Taco Salad

1 pound ground beef 

1 medium size onion, chopped

1-1/4-oz. pkg. taco seasoning mix*

1/2 cup hot water

1/2 head of lettuce, torn into pieces

6-oz. pkg. corn chips

3/4 cup (3-oz.) shredded Cheddar cheese

2 medium sized tomatoes, cut into wedges 

1/3 cup of chili sauce (See *Note)

1/4 teaspoon Taco sauce 

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1.)  In a large skillet, brown the ground beef and onion; then drain thoroughly.

2.)  Stir in the dry taco seasoning mix and water; simmer for 10 minutes over low heat.

3.)  Line separate salad bowls or plates with lettuce, then sprinkle with corn chips.

4.)  Spoon about half a cup of beef mixture in the center, then sprinkle with cheese.

5.)  Garnish with tomatoes.

6.)  Serve immediately with combination of chili sauce and Tabasco sauce or with prepared French or Russian dressing.  

7.)  Yields: 4 to 6 servings

Tip: *To substitute for the Taco sauce mix: Add 1/2 a cup of chili sauce, 1 teaspoon of salt, 1 teaspoon of chili powder, and 1/4 teaspoon of Tabasco when adding water.  

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Another really good recipe that my family has always enjoyed is...

Cinnamon-Sugar Doughnut Drops

I've been making these Cinnamon Sugared Doughnut Drops, and Pumpkin Doughnut Drops since my girls were little.  Both of these doughnuts were among some of my family's favorite doughnuts.

 

Cinnamon Sugared Doughnut Drops | Just A Pinch Recipes 

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* Domestic Goddess's Country Kitchen, Dining Room, Pantry & Dinnerware *

 I thought I'd shared photos of my "country kitchen", dining room, pantry, and dinnerware.  A few things have changed over the years, but I haven't taken updated photos to share.

               

 

I thought I'd also share a photo of my Amish Bread Box.

I also have an Amish Recipe Card Box, where I store some of my recipes in as well. 

 

Below is a photo of my pantry, which is just off from my kitchen.  

  

    

Can you believe this is the soup mug, which holds quite a bit of soup or Chili.  Such as, "Domestic Goddess Chili". 

 Domestic Goddess Chili | Just A Pinch Recipes

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Summertime Salad

This lettuce Salad is made with fruit and vegetables which some were from my vegetable garden, and some were purchased from the grocery store.  Choice of salad dressing to serve with the salad is up to you.

Summertime Salad

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Prep Time: 20 Minutes

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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumbers, (or an English Cucumber, sliced)

grape tomatoes, cut in half

fresh strawberries, sliced

mandarin oranges, sliced

watermelon, cubed

hardboiled eggs, peeled and sliced (or each egg cut in half)

cucumber slices, to serve with salad

grapes, may also be added (be sure to cut them in half)

fresh peaches (sliced), may also be added

fresh blueberries, are delicious in salads as well

croutons, to garnish salad

1.) Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables. Then pat dry with paper towels.

2.) Cut or slice fruit and vegetables into desired pieces. Then drain them in a bowl to serve.

3.) Place half of a hardboiled egg on each salad, then place the croutons on top just before serving salad.

4.) Use desired salad dressing to go along with the salad. We used Kraft Raspberry Lite Vinaigrette to go with our salad. And it is very good!

5.) Servings: Depends on amount of fruit and other ingredients added to make each salad.

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Summertime Salad | Just A Pinch Recipes

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Summertime Salad #2

This is another lettuce salad that I prepared with lettuce from our garden, and fresh fruit which were purchased from the grocery store.  The bottled salad dressing I served with this salad was, Tuscan Garden-Light Raspberry Vinaigrette Dressing from the grocery store.

Summertime Salad #2

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Prep Time: 20 Minutes

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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumber (or English cucumber), sliced

fresh garden tomatoes, cut into bite size pieces

fresh blueberries

fresh blackberries

radishes, sliced

Gouda Cheese, cut into bite-size pieces

croutons, to serve with salad

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1.)  Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables.  Then pat dry with paper towels. 

2.) Slice cucumbers, tomatoes, and radishes into desired pieces.  Then place in a bowl to serve.  

3.)  Place the cheese and croutons on top of salad, just before serving.    

4.)  Use desired amount of salad dressing to go alone with the salad, and enjoy! 

5.)  Servings depends on the amount of fruit and other ingredients added to make each salad. 

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Summertime Salad (#2) | Just A Pinch Recipes

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Turkey Soup for the Slow-Cooker

This soup recipe was originally posted by Sage at food.com, but I did modify the recipe.  I love this soup, it's packed with lots of favor, and it makes your home smell so good while it's cooking the last 3-1/2 hours.



Turkey Soup for the Slow-Cooker

Broth Ingredients:

1 turkey carcass (See*Note)

2 bay leaves

1 onion

1 stalk of celery

1 carrot, peeled

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/2 teaspoon poultry seasoning

2 Tablespoons instant chicken bouillon granules

12 cups of water

Soup Ingredients:

1 large garlic clove, minced

1/2 cup diced onion

2 stalks of celery, thinly sliced

3 carrots, peeled and sliced thin (See *Note)

1/2 teaspoon of salt

1/16 teaspoon ground black pepper

1/4 teaspoon dried basil leaves 

1/4 teaspoon dried marjoram

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1 teaspoon dried parsley flakes

2 cups cooked turkey (dark & light meat) cut-up

8-oz. (2 cups) uncooked Rotini (spiral shaped pasts)

Reserved turkey, that was cooked with the broth

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To make the broth: Put the turkey carcass, bay leaves, onion, celery, carrots, salt, pepper, poultry seasoning, chicken bouillon granules, and the 12 cups of water in a 16-quart slow cooker.  (Be sure to use a 16-quaert slow-cooker.)  

Cover, and cook overnight on the low setting.  (I cooked mine for 12 hours.) 

The next morning, remove the turkey carcass, and set it aside. 

Remove and discard the bay leaves, onion, celery, and carcass.

Strain the broth, and then pour it back in the slow-cooker.  (After I strained the broth, I found I ended up with 10-1/2 cups of the broth.)  Remove turkey meat from the bones, and then set the meat aside.  (I place the meat in a container and in the fridge,)

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To make the soup: In the slow-cooker along with the broth, add the garlic, onion, celery, carrots, salt, pepper, basil, marjoram, thyme and parsley. 

Cover, and cook on "High" for 4 hours. 

Add the 2 cups of the cooked turkey, the reserved turkey, and the pasta; cover, and cook on "High" for 30 minutes.

Ladle soup into bowls, cups, or mugs.

Yields: 8 to 10 servings

*Note: I've made this soup numerous times and using the carcass from either a 16, 18, or a 19 lb. turkey.  Also, if desired, you can substitute 12-ounces of sliced baby carrots in place of the 3 carrots. 

 

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Slow Cooker Leftover Turkey Soup Recipe - Food.com

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Recumbent Bike & Treadmill❓

I thought I'd share a photo of both exercise machines which both my husband and I use each day to get our exercise.  It beats walking outdoors when the weather gets too hot, or too cold. 

I have to admit, I don't mind doing the exercises, especially since I listen to music, or while I watch something interesting on TV.

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* ~ Guess what I did❓ ~ *

 But guess what I found?

This past week I did something I never thought I'd do...

"I" trimmed my hair, and cut TWO inches off to be exact. 

And I amazed myself, and am pleased with what I had done. 👍 

My husband was also pleased with the haircut, so I knew I did good❗️ 

But, I did find a few strands of gray hair as well. 😲 

That's when I knew, I'm getting old.  😱

             Can you see the grey hair in the following photo now❓ 

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