Chocolate sheet cake


I changed the recipe from the Pioneer woman’s chocolate sheet cake slightly. The reason I made changes were to decrease the butter and sugar amounts slightly. It is still darn good this way and it bakes perfectly! The lower sugar makes the cake taste much more like a dark chocolate cake. It is more of a mildly sweet cake than a very sugary cake. In total, I removed from her recipe almost 1 stick of butter, 1/2 cup white sugar, and 2 cups of powdered sugar. I also added cinnamon!

This recipe makes a cake that fits in a large baking sheet. It could easily be cut in half if needed. If I did decrease the recipe size, I would recommend baking it in a 9×13 pan because the cake is better thinner.



2 sticks of butter

1 1/2 cup sugar

2 cups flour

4 tablespoons cocoa powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 cup water



1 stick butter

1 cup chopped/ground pecans

2 cups powdered sugar

1 teaspoon vanilla

6 tablespoons milk

4 heaping tablespoons cocoa powder

1/4 teaspoon cinnamon


Preheat the oven to 350 degrees.

For the cake, melt the butter in a sauce pan with the water, cinnamon, and cocoa on medium heat. Stir constantly. Remove from the heat when just melted.

In a mixing bowl, mix the eggs and buttermilk until combined. Add the sugar, vanilla, and baking soda. Slowly add the melted butter and chocolate. Temper this by adding 1/8 cup at a time and stirring after each addition until fully combined. Add in the flour. Stir until combined. Pour into a prepared large baking sheet. Bake for 20 minutes.

While baking, add the icing amount of 1 stick of butter, cocoa powder, milk, and vanilla into the same saucepan. Melt the butter stirring constantly. Remove from heat. Add in the powdered sugar and pecans.

Pour the icing over the hot cake immediately when removed.

Allow the cake to cool fully before eating.




Peanut butter blondies with chocolate chips


These are ridiculously good. I could even see chocolate icing on top. They remind me slightly of Reeses peanut butter cups.

If the butter is really room temperature these can be mixed by hand without a mixer.


1 stick of butter at room temperature

1/2 cup creamy peanut butter

1 cup light brown sugar

1/2 teaspoon vanilla

2 eggs

1 1/4 cup flour

2/3-3/4 cup semi sweet chocolate chips


Preheat the oven to 350 degrees. Cream the butter and peanut butter together. Add the sugar. Add the eggs and vanilla. Gradually add the flour and the  finally the chocolate chips. Pour this into a prepared 8×8 pan and bake for 20-25 minutes or until a tooth pick inserted is removed clean.

Chocolate ricotta muffins

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

Chocolate ricotta muffins
Rich chcolate muffins made with ricotta

1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.



chcocolate ricotta muffins
Rich chocolate dense center

Chocolate pudding

This is definitely a little more sweet than using a recipe calling for cocoa powder. My kids like the chocolate flavor a bit more with the chocolate chips instead of unsweet chocolate. I like the recipe because it makes a very thick pudding. Thick enough for pie. This is so much better tasting than the box mix pudding and really not that much harder to make.



1 cup white sugar

1/4 cup cornstarch

3 cups whole milk

4 egg yolks

1/4 teaspoon salt

6 ounces semi-sweet chocolate chips

1 teaspoon vanilla

2 tablespoons butter

Place sugar, cornstarch, salt and milk into a saucepan and mix thoroughly. Cook over medium heat. Stir constantly. Just after boiling, the pudding will thicken and turn a yellow color. Remove from heat. Add in chocolate chips, butter, and vanilla. Pour into cups or pie crust. Cool at least 3-4 hours. Enjoy!