Over the top, RICH and MOIST chocolate cake for every chocolate lover! < Back Dark Moist Chocolate Cake Prep Time: 10 Minutes Cook Time: 35 minutes Serves: 8 Level: Beginner Ingredients 3 cups all-purpose flour 3 cups granulated sugar 1 1/2 cups unsweetened cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 4 large eggs 1 1/2 cups buttermilk 1 1/2 cups warm water 1/2 cup vegetable oil 2 teaspoons vanilla extract Chocolate Cream Cheese Buttercream Frosting 1 1/2 cups butter softened 8 oz cream cheese softened 1 1/2 cups unsweetened cocoa powder 3 teaspoons vanilla extract 7 cups powdered sugar about 1/4 cup milk as needed Preparation The Most Amazing Chocolate Cake Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in. Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape. Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean. Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely. Frost with your favorite frosting and enjoy! Chocolate Cream Cheese Buttercream Frosting In a large bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until fluffy, about 3 minutes. Add the cocoa powder and vanilla extract. Beat until just combined, about 30 seconds. Beat in the powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated. Use the frosting to frost and assemble the cake or transfer it to a piping bag for decorating. Once frosted, the cake should be refrigerated, but it can remain at room temperature for up to 4 hours. Previous Next

You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make! < Back Basic Chocolate Pudding or Pie Filling Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. This recipe is yummy and soooo very easy to make, and a lot cheaper than buying it in a box or pre-made. Previous Next

Any good Mexican meat recipe needs a good spice mix, and this is it! < Back Mexican Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup chili powder ¼ cup Hungarian sweet paprika 1 tablespoon ground cumin 1 ½ teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground dried chipotle chile pepper 2 teaspoons dried oregano leaves 1 teaspoon salt Preparation Mix ingredients together and store in an airtight container. Yields 1 cup Previous Next

When we say this is the Best Apple Crumble recipe, we're not kidding. Plus, if you check out the reviews, we're not the only ones who feel that way. This simple apple crumble recipe tastes beyond incredible and is ready to serve in just three steps! Between the apple filling and the cookie mix topping, this apple crumble dessert is the definition of *chef's kiss.* Prior to serving, prepare yourself for the compliments to roll in. We didn't put "best" in the recipe title for nothing! < Back Apple Crumble Prep Time: 20 Minutes Cook Time: 40 Minutes Serves: 9 Level: Beginner Ingredients Filling 3 large apples, peeled, coarsely chopped (about 3 cups) ½ cup granulated sugar ¼ cup packed brown sugar 1 to 2 teaspoons ground cinnamon ¼ cup cold butter or margarine, cut into small pieces Topping 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix ½ cup butter or margarine, melted ½ cup chopped pecans Preparation Steps 1 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In a large bowl, toss filling ingredients. Spread mixture in baking dish. 2 In the same large bowl, stir the cookie mix and melted butter until crumbly. Sprinkle over filling. 3 Bake for 40 minutes. Remove from the oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until the topping is golden brown. Serve warm or at room temperature. Tips from t he Betty Crocker Kitchens Serve this Best Apple Crumble with a scoop of ice cream or a dollop of whipped cream. Use fresh peaches for the apples for a juicy peach crumble. Taste apples for sweetness before adding brown sugar and adjust the amount of sugar to your preference. Choose apples that are firm enough to hold their shape. Braeburn, Fuji or Granny Smith are all excellent choices. Get creative by adding other dried spices, candied ginger or chewy dried fruits to add more layers of flavor and texture. Previous Next

This is absolutely the best, no-fail, easy to make, homemade white bread that you will ever taste! This bread is definately a family favorite. < Back Grandma’s Best White Bread Prep Time: 15 minutes Cook Time: 18-20 minutes Serves: 12 Level: Beginner About the Recipe Ingredients ½ cup dry powdered milk (or 2 cups fresh milk) 1 tablespoon salt ½ cup + 1 tablespoon white granulated sugar 1 cube butter (1 cube margarine, or a ½ cup oil can be substituted) 4 cups water (or 2 cups of water, if you used the 2 cups of fresh milk above) 1 tablespoon yeast (Tip: Store your yeast in the freezer) 6-8+ cups all-purpose bleached or unbleached white flour Preparation Heat one cup of water over medium heat and add powdered milk, sugar, salt, and butter, and stir until everything is dissolved. Turn off heat and add the three remaining cups of cold water to the hot mixture. Put some flour (anywhere from four to six cups to start) in a large bowl (or mixer) and mix in the dry yeast granules (I use the kind that you don’t have to start ahead of time). Add the warm liquid to the flour and mix. Continue adding flour a little at a time until it starts to pull away from the bowl. If you are mixing by hand, pour out contents onto counter and continue kneading and adding more flour a little at a time until it feels right – just trust yourself. You’ll get this with practice. After making it a couple times you will begin to know what density you prefer (more flour=denser, less flour=lighter). If you are mixing it with a mixer, just keep adding the flour a little at a time until it pulls away from the bowl and is somewhat self-contained and not sticky to the touch. Spread a little oil on the dough surface and cover with a cloth. Let it raise to at least double. Punch down, knead a little more, and divide into four pieces for loaves (*6-8 for bread bowls, and **24 for rolls). Form into loaves, put in well greased bread pans, spread a little more oil on the dough and let raise again until it is the size you loaf you want. Bake at 400°F degrees for 18-20 minutes. When you remove bread from the oven, immediately tip the bread out of the pan and place the loaves on a cooling rack. You can spread butter on the crust while it is warm (making the crust softer), or leave it unbuttered (leaving the crust crustier) - your preference. The process may look like it takes a long time, but in reality, it isn't long or difficult. You can get the dough mixed up and raising the first time in less than 10 minutes, and formed into loaves and raising the second time in less than 5 minutes. Just remember that the more you practice the better you will become, and your family will love being your test subjects. *Bread bowls: Depending on how big you want the bread bowls, divide into six or eight pieces, and place on a greased cookie pan. Spread a little oil on the dough surface, cover and let raise. Make sure that you place them far enough apart that when they are fully raised and baked, they don't touch each other. Bake the same as the bread loves. **Rolls: Divide into 24 dough pieces and knead with a little flour until they are nice and round. Place four across on a greased cookie sheet, until the cookie sheet is filled. Spread a little oil on the dough surface, cover and let raise until the space between the rolls are gone. Bake the same as the bread loaves. Depending on what size loaf pan you have, this recipe will make either three (2 quart) or four (1.5 quart) loaves. I prefer the glass 1.5 quart size. Use whatever you prefer. Both the dough and/or the baked bread freeze well. If you are freezing the baked bread or rolls, make sure they are cooled down completely before freezing. If you freeze the formed bread dough loaves (see *** below for frozen rolls), set it out on the counter covered in a greased bread pan, after spreading a thin layer of oil on the frozen dough, let it thaw and raise. Don't try to rush the thawing process by putting it near something warm. The outside will thaw and raise before the inside can thaw, and that will be problematic. ***You can also freeze the roll size dough and take it out the night before and let it thaw overnight in the fridge, and then flatten it out and fry it up for breakfast as a scone. Absolute family favorite! Previous Next

< Back Apple Chip Cake Grandmas easy delicious cake! Previous Next

< Back Wall Cleaner My parents owned rentals for a lot of years, and I have washed a LOT of walls. This is the best wall cleaner that I have ever used. And it is cheap! ¼ cup baking soda (can substitute with Borax) ½ cup vinegar 1 cup ammonia 1 gallon warm water Combine all ingredients in a bucket and mix well. *A quick tip to help wash the walls faster is to dust them first. If the dust has been removed, then your wash water will stay cleaner longer. **The general consensus is to wash walls from the bottom to the top, but I find that I prefer starting at the top and working my way to the bottom. As long as you wash the whole wall, I don’t see a problem with it either way. Whichever way you choose, be safe. Don’t use a chair to climb on if trying to reach the top of the wall, instead us a sturdy step ladder. Safety first. ***Some people like using flat mops to wash the walls, but I’m not a big fan. I prefer to wash the walls with a rag, but that is not for everyone. You choose what is best for you. In the end, the results are the same – the walls are clean. Previous Next

Who needs salt when you have all this flavor? < Back No-Salt Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 ½ teaspoons granulated garlic ¾ teaspoon dried ground thyme leaves ½ teaspoon dried ground oregano 1 ½ teaspoon onion powder 1 ¼ teaspoon paprika 1 teaspoon celery seeds 1 ½ teaspoon white pepper 1 ½ teaspoon dry yellow mustard 1 teaspoon dried ground lemon peel 1 teaspoon black pepper Preparation Mix all ingredients and store in an airtight container. Use on meats, poultry, seafood, eggs, and vegetables. Previous Next

I FINALLY found the best granola! < Back Chantelle’s BEST Granola Ever (no lie!) Prep Time: 10 minutes Cook Time: 70 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 6 cups old-fashioned rolled oats 2 cups flaked coconut 1 cup wheat germ 1 cup sliced/slivered almonds 1 cup pecans, chopped 1 cup salted, shelled sunflower seeds 1 cup pepitas (shelled pumpkin seeds) 1 cup dried cranberries 1 cup golden raisins 1 cup demerara sugar (Demerara sugar is produced from sugarcane and consists of large grains which provide a nice, crunchy texture) ¾ cup coconut oil ½ cup water 2 tablespoons real vanilla Preparation In a very large metal bowl, combine the first ten ingredients and mix well. In a medium saucepan, combine the coconut oil, water and real vanilla. Heat until oil is melted and well combined. Pour over dry ingredients and stir very well to distribute liquid equally. Place in the oven and bake for 70 minutes at 250°F, stirring every 15 minutes. Remove from the oven and cool completely. Store in an airtight container. Enjoy as breakfast cereal, as a yogurt topping or just as a dry snack. Delicious! Previous Next

This fabulous French toast recipe works with many types of bread — white, whole wheat, brioche, cinnamon-raisin, Italian, or French! Delicious served hot with butter and maple syrup. < Back French Toast Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Slices Level: Beginner About the Recipe Ingredients ⅔ cup milk 2 large eggs 1 teaspoon vanilla extract (Optional) ¼ teaspoon ground cinnamon (Optional) salt to taste 6 thick slices bread 1 tablespoon unsalted butter, or more as needed Preparation If you're looking for the best French toast recipe on the internet, you've come to the right place. This tender, fluffy, and indulgent recipe comes together quickly and easily with just five ingredients you already have on hand. How do you know it's good? Because this deliciously easy recipe has earned nearly 2,000 rave reviews from the Allrecipes community. Happy home cooks call it a "definite keeper" and "a Sunday morning favorite" (among many other ringing endorsements). Here's everything you need to know about making the best French toast of your life, including the best bread to use and what ingredients you need. Plus, get our best storage secrets and freezer hacks. How to Make French Toast It's easier than you think to make restaurant-quality French toast in the comfort of your own kitchen – you just need a skillet, a few staple ingredients, and a good recipe. That's where we come in! Best Bread For French Toast The best breads for French toast are brioche, sourdough, French bread, or challah. These varieties are dense and sturdy enough to handle total saturation in the wet, milky, egg custard without falling apart. However, in a pinch, any thick-sliced white bread will do. French toast is traditionally made with day-old slices because they absorb the eggy mixture better than fresh ones (and this method prevents waste – it's a win-win). Of course, a slightly stale loaf is certainly not a requirement. If you only have fresh bread on hand, that'll work just fine. Learn more : The 5 Best Breads For French Toast (And Bread Pudding) French Toast Ingredients Every home cook has their own twist on basic French toast, but most variations contain the following ingredients: White Bread: Thick-cut bread is the base for all French toast. Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones. Eggs: When it comes to French toast, eggs are essential. The proteins solidify once they're heated, which binds the batter together and ensures a rich texture. The fat, meanwhile, adds extra creaminess. Milk: You can technically use any liquid to make French toast, though milk is most popular. Not only does milk add the necessary moisture, but the fat gives the batter extra richness. This recipe calls for whole milk because it creates the ideal texture. You can easily substitute half-and-half, cream, or your favorite alternative milk – full-fat varieties will produce the creamiest consistency. Vanilla and cinnamon: The best French toast is warm, cozy, aromatic, and sweet. The cinnamon and vanilla in this recipe are optional, but we definitely recommend using them for the most delicious experience. You could even add a little nutmeg or sugar if you feel like it. Salt: Don't skip the salt! Just a pinch won't affect the flavor. Salt helps break down the eggs, incorporate them into the batter, and prevents egg chunks in the finished product. Butter: Like so many of the most decadent foods, the best French toast is made with butter. If your French toast has the tendency to burn, try frying the batter-soaked bread in a combination of butter and oil. Is French Toast Really French? Nope! French toast (pain perdu in French) isn't actually from France. Legend has it that a man named Joseph French from the U.S. created the sweet breakfast dish in 1724 and named it after himself. However, that's probably not true: People were frying milk- and egg-soaked bread in Ancient Rome, according to early recipes. It's more likely that modern French toast was invented by 15th-century cooks who were on a mission to use up stale bread. How to Store French Toast Let your leftover French toast cool completely, then place it in an airtight container (such as a zip-top bag or a reusable storage container). Store it in the fridge for about one to three days. Can You Freeze French Toast? Yes, you can freeze a big-batch of French toast for up to three months. Arrange the slices in a single layer on a baking sheet, freeze for at least four hours or up to overnight, then store frozen French toast in a freezer-safe container for two to three months. When you're ready to eat it, just throw it on a baking sheet and bake at 375°F until hot and cooked through, about 8-12 minutes. Directions Step 1 Gather all ingredients Step 2 Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Step 3 Lightly bread in the egg mixture, soaking both sides. Step 4 Dunk bread in the egg mixture, soaking both sides. Step 5 Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Step 6 Serve hot. Previous Next

This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. < Back Million Dollar Fudge Prep Time: 15 Minutes Cook Time: 6 minutes Serves: 10 Level: Beginner Ingredients Have ready an a bowl: 1-12-oz. package chocolate chips 2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up 2-cups chopped nuts 1-7 oz. bottle marshmallow crème Put in a heavy pan: 4½ cups white sugar 1 large can canned milk (evaporated) ½ lb. butter Preparation Cook pan mixture to rolling boil—stirring constantly. Turn heat down to medium & boil for 6 Add to ingredients in bowl and stir, stir, stir. Pour in buttered pan. This The 2 hours to cool How to store fudge: Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week. Previous Next

< Back Window Wash Cleaner Have the cleanest windows in town! Pick your favorite option. If you need to try them out before using them on your windows, I will volunteer my windows for you to try which recipe you prefer. First Recipe: (my friend swears by this recipe) 1 pint rubbing alcohol 1 tablespoon VO5 shampoo (I don’t know why VO5 and neither does my friend who shared this recipe, but it has to be VO5 shampoo) 1 gallon w ater Put ingredients in a 1-gallon container and add water to make one gallon of solution. Add a little food coloring (optional). Put in a spray bottle, spray on windows, and wipe clean. The key to really making this recipe really effective is to apply the solution, wash it with a rag, and then use a top-of-the-line good quality squeegee to finish it off. Second Recipe: ¼ cup white distilled vinegar 2 cups water 10 drops essential oil (optional) Put in a spray bottle and wash windows. Third Recipe: ½ teaspoon Dawn dish soap (most popular) 2 cups water Put in a spray bottle and wash windows. When I was growing up, we didn’t have a squeegee, and after washing and drying the windows, my mom liked using an old fashioned chalkboard eraser to give the window a quick once-over. It made our windows shine. Find what works for you and enjoy the sunlight coming in from your clean windows. Previous Next