It’s one of my best go-to dessert recipes for potlucks and get-togethers. And not only is it easy to put together, but it is oh-so flexible! On my best days this cake is loaded with peanut butter chips, mini M&Ms and chocolate chips. But since my kids don’t like peanut butter (don’t ask; I get teary-eyed just thinking of all the desserts I don’t make), I usually make this cake with plain ol’ chocolate chips or chunks.
This recipe is adapted from the one on Brown Eyed Baker and it makes a nice thick, chewy cake of chocolate chippy goodness. Mine is baked in a 9×13-inch pan so there is plenty to go around.
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
6 tablespoons canola/vegetable oil
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2-3/4 cup semisweet chocolate chips, peanut butter chips, M&Ms, etc, or leave it plain! Whatever your heart desires!
Preheat oven to 325 degrees. Grease a 9×13-inch pan; set aside.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
Using an electric mixer on medium speed (or your hand if you don’t have a mixer), beat the butter and sugars together until blended. Beat in the eggs and vanilla until combined. Add the dry ingredients and mix until combined. Using a rubber spatula, stir in the chocolate chips.
Turn the dough out into the prepared pan and press the dough into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes.
When you are a mom, recipes with too many steps don’t cut it. You need recipes that are easy, quick and uncomplicated.
After a bit of tinkering I mastered a sauce recipe that is wonderful on pizza and delightful on pasta! It’s easy, and chock full of veggies.
Have I gotten your full attention yet?
Save this recipe, and memorize it. It will come in quite handy for those weekday nights! And it can be easily frozen in 1 cup servings for those busy days when all you have time for is boiling the pasta!
The BEST pasta/pizza sauce:
1/2 a large bell pepper (chopped)
1 large carrot (chopped)
1/2 a large onion (in chunks)
2 medium tomatoes chopped (optional)
1 cup tomato paste
Fresh basil leaves
2 cloves garlic (minced)
2 tbsp butter
1 tbsp sugar
Salt/pepper to taste
*1/2 cup cauliflower florets optional
*1/2 cup butternut squash chunks optional
Start by boiling the bell pepper, carrot and onion. (And if you have some cauliflower or butternut squash, you can add that too). Don’t put too much water. You want just enough to boil the veggies and to puree.
In a separate pot add the tomato paste (and tomatoes, if you are using them), butter, salt/pepper, basil, Italian seasonings, and sugar. And enough water to cook. Put on low heat.
Once the veggies boiling are tender, puree the veggies and water with the garlic.
Then add the puree to the tomato mixture and turn the heat up to medium-high. Watch for splattering. Add a little more water, if needed.
Let boil for about 5-7 minutes, then let simmer for about 10 minutes. Add or boil off water for desired consistency. A pizza sauce should be more thick, and some like a thinner pasta sauce.