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Hershey’s Black Magic Cake

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inches round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
3. Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

 

 

Original Mahony Muffins 

INGREDIENTS

1 1/3 cup all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups Kellogg's® All-Bran® Original cereal

or 1 1/2 cups Kellogg's® All-Bran® Bran Buds® cereal

1 cup milk

1 egg

1/3 cup shortening

my addition a handful or two of raisins

DIRECTIONS
Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 25 minutes or until lightly browned. Serve warm.

Yield: 12 muffins

Molasses: Decrease milk to 1/2 cup. Add 1/2 cup molasses to KELLOGG'S
ALL-BRAN cereal with milk. Omit sugar. Follow directions above.

Toasted Cinnamon: Split cooled muffins in half crosswise. Spread cut surface liberally with butter. Sprinkle with mixture of 1/2 cup sugar and 2 tablespoon cinnamon. Place buttered sides up on broiler rack. Toast under broiler for 2 to 3 minutes or until bubbly and browned.

Servings: 12

Prep time: 20 min

Total time: 45 min

Kale and Quinoa Cakes

Ingredients
1 1/2 cups raw quinoa
2 1/4 cups water
1/2 teaspoon salt
4 large eggs, beaten
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1/2 bunch (about 3 cups) chopped dino kale
splash of apple cider vinegar
1/2 cup grated parmesan cheese
1/3 cup coarsely chopped sun-dried tomatoes
1/3 cup chopped parsley
1 cup panko bread crumbs
1/2 teaspoon salt (or to taste)
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes
1 tablespoon water
2 tablespoon olive oil for frying, add a bit more as necessary
Place dry quinoa in a fine mesh strainer.  Wash under cool water for a few minutes.  Quinoa needs to be rinsed or it tastes dirty
.
In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt.  Place over medium heat and bring to a boil.  Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender.  Remove from heat and allow to cool to room temperature.  We’ll need about 3 cups of cooked quinoa for the recipe.
In a small bowl, whisk eggs and set aside.
In a medium sauté man, heat olive oil over medium heat.  Add onions and cook until translucent, about 4 minutes.  Add garlic and saute for 1 minute.  Add kale and toss until just slightly wilted, about 1 minutes.  Remove from heat and add a splash of vinegar.  Place kale mixture in a large bowl with prepared quinoa.  Allow to cool to room temperature.  You can speed up this process in the fridge for 30 minutes.
Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper.  Add beaten eggs and stir until all of the quinoa mixture is moistened.  Add water to thoroughly moisten mixture.  Quinoa should be slightly wet so it doesn’t dry out during cooking.
Scoop out mixture by the 2 tablespoonful.  (I used a small ice cream scoop to scoop the mixture right into the hot pan.)  Use clean, moist fingers to form into a patty.  Create as many patties as you’d like.  (Rinse your hands after every few patties… it makes making patties easier.)
In a large skillet over medium low heat, heat olive oil.  If you pan is large enough, add four to six patties to the hot pan.  You’ll need a bit of room to successfully flip them.
Cook on each side until beautifully browned, about 4 to 5 minutes on each side.  Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.
Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers.  It’s like a deconstructed salad.  Serve them any way you’d like.
Also, the quinoa mixture can be left, uncooked in the fridge for a few days.  Cook as necessary.  Fresh quinoa cakes with fried eggs are delicious!

Makes about 2 dozen small cakes

I’m Julia Mahony I attend ninth grade at Eagle Hill School, Hardwick, Massachusetts. I have a passion for food and I love to eat and cook! Cooking has been a passion of mine for years. I love cooking with my dad especially on holidays when we are cooking for many people, and I am called “Daddy’s Sous chef” I enjoy making everything from scratch and I have tried cooking some box recipes, like cakes. I enjoy eating heathy because it makes me feel happier, For example, I enjoy whipping up an easy egg omelet or a quick salad.  

Site created by: Julia Mahony Spring 2015