Yellow Cake Mix to Chocolate cake mix

 

Confessions of a Baking Queen

1 - 15.25oz Box of Yellow Cake Mix (I didnt have chocolate)
1-3.9oz Box of Dry Vanilla Pudding Mix (I didnt have chocolate)
1/2 c Cocoa Powder
4 Large Eggs, at room temperature
6oz (¾ Cup) Vegetable Oil
6oz (¾ Cup) Sour Cream (or mayo or plain yogurt)
4oz (½ Cup) Buttermilk
1 Teaspoon Vanilla
4oz (½ Cup) Hot Coffee (I didnt have it)
85 grams (½ Cups) Mini Chocolate Chips, optional

1. Preheat your oven to 350F/180C and spray two 8-inch or 9-inch round cake pans with non-stick baking spray, my preferences are Bakers Joy or Pam for Baking. Set the pans aside.
2. In a large bowl mix together everything except the hot coffee and mini chocolate chips. Mix until fully combined, you want to make sure you mix well enough that there are no traces of egg left behind but you don't want to overmix the batter. Then mix in the hot coffee, it will thin the batter out then fold in the chocolate chips.
3. Pour the cake batter evenly between the two prepared pans and bake. For 8-inch cakes I found they baked in the 25-30 minute mark as opposed to the longer times the cake box suggested.  Let the cake pans cool on a wire rack for 15 minutes before inverting the cake out directly onto a wire rack to cool completely. Then frost with your favorite frosting.

He wanted cherry icing served on it with maraschino cherries on top for decoration

Healthy Chicken, cucumber, avocado salad

 OMG Choco Desserts

Ingredients

• 12–14 oz. boneless skinless chicken tenders (or chicken breast sliced ½ inch thick)
• 1–1 ½ tablespoon olive oil to grease the pan

For Marinade/Dressing:

• 2 ½ tablespoons olive oil
• 1 ½ tablespoons water
• 4 tablespoons fresh lemon juice (2 small lemons)
• 1 tablespoon balsamic vinegar
• ½ teaspoon garlic powder
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon sea salt
• 1/8–1/4 teaspoon black pepper

For salad:

• 1 large avocado-diced
• 1 cucumber -diced
• about 1 ½–2 cups cherry tomatoes-halved
• 1 small-medium red onion- sliced
• 2 tablespoons crumbled feta cheese- to sprinkle on top if desired

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Instructions

1. First,  in a medium bowl combine all ingredients for marinade/dressing and stir well.
2. Reserve half of the mixture for later use as salad dressing (cover and store in the fridge).
3. Now, place chicken tenders in remaining mixture and flip the chicken to coat well, then, cover the bowl and place in the fridge to marinate for at least 15-20 minutes.
4. Grease grilling pan with olive oil, heat over medium high heat and grill the chicken a few minutes on each side until golden brown and cooked completely. Cool for a few minutes, then chop the chicken in bite size pieces.
5. In a large bowl combine diced avocado, cucumber, sliced cherry tomatoes, red onion and chopped chicken, pour reserved dressing over the salad ingredients, stir well and serve.

SWEET CHERRY FREEZER JAM WITH LIME

A Farm Girl Dabbles

Yield: 5 half-pints

Ingredients

• 2 c. finely chopped ripe sweet cherries
• 2 T. fresh lime juice
• lime zest from 2 large limes
• 4-1/4 c. sugar
• 3/4 c. water
• 1 box (1.75 oz.) SURE-JELL Fruit Pectin

Preparation

Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 5 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.

In a very large bowl, combine chopped cherries, lime juice, lime zest, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.

In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to cherry mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.

Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

Can Serve with Cornbread muffins