For beer, I used Waterloo Dark, made by our local Brick Brewery. I have found that the Brick Brewery beers work well for me and as I mentioned before, I use products that are grown or made locally as much as possible.

So – you can get creative – just bake the cake and enjoy!

Ingredients:

• 2 cups of flour
• 3/4 cup of unsweetened cocoa
• 1 teaspoon of baking soda
• 3/4 cups of unsalted butter
• 1 cup of brown sugar
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla
• 3 eggs
• 1 cup of beer (preferably dark)

Directions:

1. As always – I recommend getting all ingredients ready – it really does make the preparation easier and you will not miss anything!

2. Preheat over to 350F and prepare your baking pan. I used 10 x 10 pan but 9×13 will work just as well. Spray with a non-stick baking spray or grease and flour to make sure cake doesn’t stick. I used the spray – chocolate cakes have a tendency to pick up some of the flour used for dusting the pan and then they don’t look so nice)

3. Combine flour, cocoa and baking soda in a medium size bowl. The one thing to watch here for is that the cocoa is completely powdered – little pieces can stick together so take care and mix this well.

4. Beat butter, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Then beat in the vanilla. Add eggs, one at a time, beating after each addition.

5.Pour batter into prepared pan and bake at 350F for 35 – 40 minutes or until toothpick inserted in the centre comes out clean.

6. cool for a few minutes and then remove from baking pan by turning it upside down onto a board or a tray.

7. I sliced my cake in a half and filled it with thinly sliced bananas

8. Icing with was easy for me, since I had some cream cheese icing left over in a fridge. You can use white icing, whipping cream or any other icing you like to use for a chocolate cake. If you need a recipe for great icing, try this one:

Rich Butter  Icing Recipe

I usually decorate my cake more elaborately – this time, I just used a fork to create a bit of a lattice effect.

Hope you try this recipe – and please send me your comments and pictures if you at all can – your input is very welcomed and much appreciated!

]]> http://www.mama-knows.com/recipes/chocolate-beer-cake-recipe.html/feed 0 http://www.mama-knows.com/recipes/cranberry-upside-down-cake-recipe.html http://www.mama-knows.com/recipes/cranberry-upside-down-cake-recipe.html#comments Mon, 05 Dec 2011 16:01:49 +0000 Hanna Trafford http://www.mama-knows.com/?p=6629 You already know that I love cranberries! And this time of the year is just perfect for adding them into all kinds of recipes. The topping is made by simply baking cranberries placed in layer over sugar and spices at the bottom of the pan.As the cake bakes, sugar caramelizes, forming a rich syrup. You can add sweetened whip cream that will make a perfect combination to this lovely spicy dessert.  I am going to include this treat in my holiday menu for sure! Hope you like it too – Enjoy!

Cranberry Upside Down Cake:

Ingredients:

• 8 tablespoons of unsalted butter at room temperature
• 1 cup of sugar
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of allspice
• 1-3/4 – 2 cups of cranberries
• 1 large egg
• 1 teaspoon of vanilla extract
• 1-1/4 cups of flour
• 1-1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of milk

Directions:

1. Preheat oven to 350F with rack in the centre
2. Rub the bottom and sides of an 8-inch round cake pan with about 2 tablespoons of butter
3. In a small bowl, whisk together 1/2 cup of sugar with cinnamon and allspice
4. Sprinkle the mixture evenly over bottom of pan
5. Arrange cranberries in a single layer on top
6. With an electric mixer, cream remaining 6 tablespoons of butter and 1/2 cup of sugar until light and fluffy
7. Add egg and vanilla, beat until well combined
8. In another bowl, whisk together flour, baking powder and salt
9. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with milk, until well combined
10. Spoon batter over cranberries in pan and smooth top
11. Place pan on a baking sheet and bake cake until toothpick inserted into the centre comes out clean – 30-35 minutes
12. Cool on a wire rack for about 20 minutes
13. Run a knife around the edge and invert the cake onto a rimmed platter

Hope you will enjoy this recipe – please send me your comments anytime – your input is very welcomed and much appreciated!

Apple Raisin Bread Pudding:

Ingredients:

• 6 tablespoons of unsalted butter (4 melted, 2 cold, plus a bit more, softened for baking dish
• 5 cups of milk
• 6 large eggs
• 1-12/ cups of sugar
• 1 tablespoon of vanilla extract
• 6 tablespoons of grated orange zest
• 2 teaspoons of ground cinnamon
• About 1 lb. of bread, day old buns of baguette, torn into small pieces
• 2-3 apples, peeled, cored and thinly sliced
• 1/2 cup of raisins

Directions:

1. Preheat oven to 350F
2. Butter a 9 x 13 baking dish
3. In a large bowl, whisk together milk,. eggs, sugar, vanilla, orange zest, cinnamon and add bread
4. Cover with plastic wrap and weigh down with another bowl
5. Let stand until bread is soaked through – about 20 minutes
6. Fold in apples, raisins and 4 tablespoons of melted butter
7. Pour into prepared baking dish
8. Dot top of the bread pudding with the remaining 2 tablespoons of cold butter
9. Bake until pudding is set and lightly brown on top – about 50 minutes to 1 hour.
10. Serve warm and it is great when you add vanilla ice cream or fresh whipping cream

Hope you will enjoy this recipe – please send me your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

Incredibly delicious Cinnamon Loaf - fresh and warm, straight from the oven - talk about comfort food!

I am very happy to share this recipe with all of you – as my new friend Selina Joyce from Alberta, Canada shared it with me. Joyce enjoys visiting my website and was kind enough to take some time to send me a personal note,letting me know how much she enjoys what I do and telling me her story. I very quickly discovered that we have a lot in common – especially when it comes to creating special family moments and future heirlooms. Very much like Joyce, I have also created personal cookbooks – full of handwritten recipes and stories attached to them and gave them to my sons. Some of the recipes had to be literally re-created, since both my grandma and my mom cooked as you would say “from their heads” and I have learned to do the same. Joyce sent me this Cinnamon Loaf Recipe – it comes from her grandmother, who used to make it for her when she was a little girl. Grandma passed away at a beautiful age of 105-1/2 and I totally understand why this recipe became so special – the Cinnamon Loaf is not only delicious beyond belief – it also fills the house with incredibly comforting aroma of cinnamon and vanilla.

Thanks you Joyce – and we are all looking forward to more recipes from you!

Old Fashioned Cinnamon Loaf:

Ingredients:

• ¼ Cup of Shortening or Butter (I used butter)
• 1 Cup of Sugar
• 2 Cups of Flour
• 2 Eggs
• 1 Teaspoon of Baking Powder
• ½ Teaspoon of Baking Soda
• 1 Teaspoon of Vanilla
• 1 Teaspoon of  Salt
• 1 Cup Sour Milk (To sour fresh milk, just add a  tablespoon of vinegar or lemon juice)
• 3.4 cups of raisins (optional)
• Vanilla Sugar (optional)

As I always say - it is a great idea to prepare all your needed ingredients first - it really makes cooking or baking much easier - and you won't forget to add a thing!

Cream sugar and butter first, then add eggs and beat until fluffy - it only takes a few minutes

Mix your dry ingredients together in a separate bowl, then add them alternately with milk to creamed butter and sugar.

Mix until thoroughly blended.

Adding mixed dry ingredients alternatively with milk - I used wooden spoon, since I didn't want my raisins to get chopped up by electric mixer

Put half of the mixture into loaf pan that you have greased with butter and lightly floured to prevent sticking.

Sprinkle about 1/2 the topping over the batter.

I chose to use half of the cinnamon/brown sugar mix after putting the batter into baking pan and the other half on the top - you can do it either way

Add rest of the mixture on top and swirl through with a spoon or a butter knife.

Sprinkle with vanilla sugar if desired

I used glass loaf pan to be able to take picture showing the cinnamon mixture half way in the batter

Alternatively, you can put all the cinnamon.brown sugar in after the first half of batter, top with remaining batter and swirl with a spoon of butter knife. I chose to create a bit of a cinnamon.vanilla crust, that is why I topped the loaf with remaining topping.

Putting some of the cinnamon.brown sugar mix on top and adding vanilla sugar will create a delicious crust - but you can put all the mixture after first layer of batter and then just swirl with a spoon or a butter knife.

Bake at 350 F for about 1 hour or until a toothpick inserted into the centre comes out clean.

In the oven - let the baking begin and let that wonderful aroma fill the house!

Cool for about 10-15 minutes in the pan, then invert onto a rack and cool

This is now definitely one of my favourite recipes!

This Cinnamon Loaf tastes incredible – especially when you serve it still warm !

Hope you enjoy this recipe and thank you again Joyce! I will be happy to post your recipe, please send me your favourites – your input is very welcomed and much appreciated!

Remember that adding raisins will add to the wonderful taste of this cake!

I don’t know if it is the spices or the delicious Honey Frosting, that make this cake:” oh soooo good!” – but I do know that it is worth the effort in your kitchen. Hope you enjoy the recipe and remember – your comments, suggestions and experiences are always welcomed and very much appreciated!

Pumpkin Spice Cake with Honey Frosting

Ingredients:

• ½ cup of unsalted butter, melted (plus a bit more for the pan)
• 2-1/2 cups of flour
• 2 teaspoons of baking soda
• ½ teaspoon of salt
• 1 tablespoon of pumpkin pie spice or 1-1/2 teaspoons of cinnamon, ¾ teaspoon of ginger, ½ teaspoon of nutmeg, 1/8 teaspoon of allspice and 1/8 teaspoon of cloves)
• 2 large eggs
• 1-1/2 cups of sugar
• 1 can – 15 oz. Of pumpkin puree

Directions:

1. Preheat oven to 350F
2. Butter 9 inch square cake pan
3. In a medium bowl, whisk flour with baking soda, salt and pumpkin pie spice
4. In a large bowl, whisk eggs, sugar, butter and pumpkin puree until combined
5. Add dry ingredients to pumpkin mixture and mix gently until smooth
6. Turn batter into prepared pan and smooth top
7. Bake until toothpick inserted into the centre of cake comes out clean – 45-50 minutes
8. Cook cake 10 minutes in pan, then turn out of pan and cool completely, right side up on a rack
9. Spread top of cake with Honey Frosting and cut into squares to serve

To make Honey Frosting:

In a medium bowl, whisk ½ cup of very soft unsalted butter, 8 oz, of cream cheese and 1/4 cup of honey until smooth

Enjoy!

And you are probably surfing the net to find the best ideas for your Halloween celebrations – it can take time and energy – so I decided to lend a helping hand and give you a variety of Halloween ideas and tips all in one place! From being able to tell your kids what Halloween is to making your own costumes, creating the perfect Halloween treats to decorating on a budget:

Thinking about planning a party?

Check out:

Party Planning Tips

Best Halloween Tips

Halloween Party Planning Tips

Wondering about decorations that wouldn’t cost you arm and a leg?

Here are some ideas:

My Decorations on a Budget

Easy Halloween Decorations

What do you tell your kids when they ask you what Halloween is?

 Here is your answer:

All About Halloween

Oh yes – costumes! Want to make some for your kids?

Take a look at:

Homemade Halloween Costumes for Kids

What about adult costumes? Or tips on how to win a Halloween contest?

Easy Adult Halloween Costumes

10 Easy Halloween Costumes

How to Win Halloween Costume Contest

And let’s not forget fun food:

Fun Halloween Snacks

Everybody wants to have the perfect pumpkin!

Check out these tips on how to make sure yours is perfect:

Guide to the Perfect Halloween Pumpkin

Hope this will make your Halloween planning easier – please send in your comments, suggestions and experiences – your input is welcomed and very much appreciated!

Pumpkin Cheesecake:

Ingredients:

Crumb Crust:

• 1-1/4 cups of graham wafer crumbs
• 1/4 cup of sugar
• 1/4 cup of melted butter
• 1/2 teaspoon of cinnamon

Filling:

• 1 – 14 oz. can of of canned pumpkin
• 1 lb. of cream cheese – softened
• 1-1/2 cups of whipping cream
• 1/4 cup of sugar
• 2 eggs
• 2 tablespoons of finely chopped crystallized ginger
• 1-1/2 teaspoons of pumpkin pie spice

Topping:

• 1/2 cup of whipping cream – whipped
• 1 tablespoon of finely chopped crystallized ginger

Directions:

1. Preheat oven to 375F
2. In a bowl,m mix together crumb crust ingredients and press firmly into bottom and up half sides of 9″ springform baking pan
3. Start making hte filling by mixing together canned pumpkin and cream cheese until smooth
4. Stir in remaining ingredients
5. Pour into springform pan and bake for 30 minutes.
6. Turn oven off and allow cheesecake to cool for in the oven for 30 minutes.
7. Refrigerate for at least 4 hours or overnight
8. Make topping and either cover the cooled cheesecake with it, or serve with a dollop of it on the top of each slice. Sprinkle topping with crystallized ginger if you wish.

Hope you have enjoyed this recipe – please send in your comments. suggestions and experiences – your input is always welcomed and very much appreciated

It is a good idea to get your child involved in the kitchen – prepare a few simple meals and you will see that it will make your kitchen stay easier and more interesting.

Here are a few tips for you:

Ensure that your child see what is going on and can comfortably reach items you want him to handle. Even if there is nothing to handle and you just want him to watch, it will create a great opportunity to have a chat.

What your child wears to help you cook will make a big difference. Think about purchasing a kid-size apron or a special chef’s hat. If you don’t want to purchase anything, find dad’s old shirt and make it your child’s special cooking shirt. Bonus: you will be able to keep your child’s clothes clean!

If you have more than one child, figure out how to get everyone involved. The level of involvement will depend on child’s age and ability. It is quite OK for a toddler to wash vegetables for you, or  a four-year old mixing ingredients. Older children can help you cut vegetables, cheese, etc. with a blunt knife or read a recipe for you. Believe it or not, an eight year old child can follow a simple recipe and actually put an entire meal together.

You can also create a special set of tool for your child – his own measuring cup, spoon or coloured utensils. If you have more than one child, it may be a good idea to have a different colour utensils for each one.

If you are making a large dish – like a casserole for the whole family, let you child make a small version of it by having him soon some of the mixture into a small baking dish – that would be just for him.You can also do that when you are baking – mini muffin or a loaf pan can be your child’s very own baking dish quite easily.

One of the things kids really like is anything on a stick. It is fun to make, fun to eat and even the smallest cook can put things on a skewer. Try cubes of cheese, cherry tomatoes, chunks of ham,etc. When they are all created, you can have your child arrange them on a plate with a small bowl of mustard, mayo, dressing or any other dipping sauce you can think of.

The one thing you will definitely need is your sense of humour. If something gets dropped or spilled, remember that it is all art of the process. And for sure – you can involve your child in a clean up – that will prepare him well for future endeavours!

Baked Macaroni, Tomato and Cheese Casserole

Ingredients

• 1-1/2 cups raw elbow macaroni
• 1 small onion, chopped
• 1 can -28-oz. diced tomatoes
• 1 cup cubed sharp Cheddar cheese
• 1 cup water
• 1 tsp.  salt
• 1/4 tsp. black pepper
• 1 tbsp. butter
• 1 cup bread crumbs

Cooking Instructions

1. Preheat oven to 350 degrees F
2. Grease an 8-cup ovenproof casserole with a lid.
3. In the prepared casserole, combine macaroni, onion, tomatoes, cheese, water, salt and pepper and stir to combine well.
4. Place the lid on the casserole and bake for 1 hour, opening the oven and giving the mixture a stir about halfway through the baking time.
5. Meanwhile, melt butter in a small skillet over medium heat.
6. Add bread crumbs and cook, stirring, for 8 to 10 minutes or until the crumbs are lightly toasted.
7. After the casserole has baked for 1 hour, remove the lid and sprinkle the buttered crumbs over top.
8. Return to the oven, place under the broiler element and broil for 3 to 5 minutes, until browned.

How kids can help

Mix together all the ingredients in the casserole dish.
Sprinkle with buttered crumbs.

I hope you cook with your children – it will become a very special time very quickly! And please send me your comments, suggestions and experiences, your input is very welcomed and much appreciated!

…

…

Chocolate Strawberry Shortcakes

• 3 cups of strawberries
• 3 tablespoons of granulated sugar
• 4 cups of vanilla ice cream
• 1/2 cup of chocolate sauce

Chocolate Biscuits:

• 2-1/4 cups of flour
• 1/2 cup of cocoa powder
• 1/2 cup of granulated sugar
• 2-1/2 teaspoons of baking powder
• 1/2 teaspoon each baking soda and salt
• 1/2 cup of unsalted butter, cubed
• 1 cup of buttermilk
• 1 egg
• 1 teaspoon of vanilla

Topping:

• 1 tablespoon of whipping cream
• 2 tablespoons of granulated sugar

Directions:

1. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
2. With pastry blender, cut in butter until crumbly.
3. Whisk together buttermilk, egg and vanilla, add to the flour mixture, stirring with fork to make soft dough.
4. With lightly floured hands, press dough into ball.
5. On floured surface, knead gently about 10 times.
6. Pat into 1-inch thick round, cut out rounds, patting out scraps and making more rounds.
7. Place on parchment-lined baking sheet.
8. Brush biscuits with cream and sprinkle with sugar.
9. Bake in the centre of 400F oven for 15 – 20 minutes or until puffed and test toothpick comes out clean.
10. Cool on pan on racks.
11. Meanwhile, mix:
12. 3 cups of strawberries with 3 tablespoons of granulated sugar, cover and let stand for minimum of 20 minutes, until juices form (when making ahead, let stand for 2 hours)
13. Split cooled biscuits horizontally in half, place bottom half on each serving plate or large platter, layer with berries, ice cream, chocolate sauce and biscuit top.



Have a wonderful Mother’s Day and send me your comments, suggestions and experiences – your input is very much welcomed and very much appreciated

The Mother’s Day Brunch Menu:

• Old Fashioned Pancakes
• Asparagus and Soft Eggs on Toast
• Strawberry Crepes
• Apples Fritters
• One Bowl Chocolate Fudge Cake

I know – this not exactly a menu for calorie counters and cautious eaters. But – it is Mother’s Day, so – why not endulge?

Old Fashioned Pancakes

Ingredients:

• 1-1/2 cups of flour
• 3 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3 tablespoons of sugar
• 1 egg
• 1-1/4 cups of milk
• 3 tablespoons of melted butter or vegetable oil
• 1/4 teaspoon vanilla

Directions:

1. Stir flour, baking powder, salt and sugar together.
2. Beat eggs thoroughly and add milk.
3. Make a well in the centre of dry ingredients, slowly add the egg-milk mixture.
4. Add melted butter and vanilla.
5. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
6. Drop by 1/4 cupfuls on a hot griddle.
7.  Cook the pancakes until they are filled with bubbles and the undersurface is golden brown.
8. Turn and brown the other side.
9. Serve as hot as possible with maple syrup, honey, jam or jelly, bacon or sausages.
10. Do not turn the pancakes more than once during cooking.

Variations of pancakes:

Sour milk pancakes – make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1-1/2 teaspoon; add 1 teaspoon baking soda dissolved in 1 teaspoon warm water.

Blueberry pancakes – make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup of floured blueberries. Cook slower than plain pancakes.

Apple Cinnamon pancakes – make pancake batter. Reduce milk to 1 cup;add 1/4 teaspoon of vanilla. 1 cup of grated raw apple, 1.2 teaspoon of cinnamon and 1/2 teaspoon of baking soda dissolved in 1 teaspoon of warm water.

Ginger’n spice pancakes – make pancake batter. To dry ingredients add: 1/4 teaspoon ginger, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice.

Banana pancakes – make pancake batter. Reduce sugar to 2 teaspoons and milk to 1 cup. Add a few grains of black pepper to dry ingredients, fold in 3/4 cup of mashed ripe banana.

Asparagus and Soft Eggs on Toast

Ingredients:

• 4 slices of your favourite bread (white sandwich bread is not recommended)
• 1 lb. of  asparagus, tough ends trimmed
• 2 tablespoons of olive oil                            
• salt and black pepper
• 8 large eggs
• 1/4 cup Parmesan (1 ounce)

Directions:

1. Heat broiler.
2. Place the bread and asparagus on a baking sheet.
3. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
4. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates.
5. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
6. Meanwhile, bring a large saucepan of water to a boil.
7. Carefully lower the eggs into the water.
8. Reduce heat and gently simmer for 6 minutes.
9. Cool under running water and peel. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.
10. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Apple Fritters

Ingredients:

• 1-1/2 cups of flour
• 2 teaspoons of baking powder
• 3/4 teaspoon of salt
• 3/4 cups of milk
• 2 eggs
• 1 tablespoons of sugar
• 1/2 teaspoon of vanilla

Directions:

1. Mix all ingredients together and beat gently until smooth.
2. Pick nice firm apples, peel them, core and slice into round circles about 1/2: but no more than 3/4″ thick.
3. Using tongues (or fork), dip each slice into batter mixture and drop into hot oil.
4. You will need to turn the fritter over once one side turns golden brown and rise to the top of your oil.
5. When they are cooked on both sides, gently lift them from hot oil and place on absorbent paper that will soak up excess grease.
6. You can then either put them into a mixture of sugar and cinnamon or sprinkle them with icing sugar mixed with a bit of vanilla sugar of just place them plain on a serving plate.

Also try: Banana Fritters by pealing firm bananas and cutting them into rounds about 1/2″ thick. Sprinkle pieces with about 2 tablespoons of sugar and about 1 tablespoon of orange juice, let stand for 20 minutes. Dip banana rounds into the batter, making sure it coat the entire piece. Drop one by one into hot oil and fry same as Apple Fritters.

 Strawberry Crepes

Filling:      

• 2 tablespoons of melted butter
• 4 cups of sliced, hulled strawberries
• 2 tablespoons of sugar
• 2 tablespoons of orange-flavoured liquor or orange juice

Crepes:

• 1-1/2 cups of flour
• 1 tablespoon of sugar
• ¼ teaspoon of salt
• 4 eggs
• 1-1/2 cups of milk
• 2 tablespoons of butter
• 1 tablespoon of orange flavoured liquor or orange juice

Directions:

1. In a bowl, whisk together flour, sugar and salt.
2. Whisk together eggs, milk, butter and liquor or orange juice and whisk into dry ingredients.
3. Cover and refrigerate for 1 hour.
4. Heat 8 or 9 inch crepe pan or skillet over medium heat; brush with some of the butter.
5. For each crepe, pour ¼ cup of batter into pan, swirling to coat; cook, turning once until golden – about 1 minute.
6. Transfer to plate and continue cooking crepes from the remaining batter.
7. In a bowl, combine strawberries, sugar and liquor. Let stand for 15 minutes.
8. Spoon ¼ cup of strawberry mixture onto centre of each crepe, fold sides over into thirds or spread the strawberry mixture over crepe and roll.

One Bowl Fudge Cake

Ingredients:

• 1-3/4 cups of flour
• 1/2 teaspoon salt
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 cup of sugar
• 1/3 cup of shortening
• 2 eggs
• 3/4 cup of milk
• 2 squares of unsweetened chocolate, melted
• 1 teaspoon vanilla

Directions:

1. Stir first 5 ingredients together in a large bowl of electric mixer.
2. Add shortening (at room temperature). eggs and 1/2 cup of milk.
3. Mix on low speed with electric mixer for about 2 minutes.
4. Scrape sides of the bowl often during mixing. Add cooled melted chocolate, vanilla and remaining milk, beat 2 more minutes on same speed.
5. Pour into greased and floured 9″ square cake pan.
6. Bake in a moderate oven (350F) for 35 – 45 minutes or until toothpick inserted into the centre comes out clean.
7. Frost as desired.

This batter can be used to make fudge cupcakes – place cupcake paper cups into a muffin pan and fill each about 3/4 full with the batter. Bake at 460F for about 15 – 20 minutes. It will make about 1-1/2 dozen of medium size cupcakes.

Hope you have a great Mother’s Day and please, send in your comments, your input is welcomed and much appreciated!