It’s warming up here in south Texas and by the weekend the weather is supposed to be in the high 70’s with plenty of sunshine. Makes this girl really happy! I know that I had been whining about the lack of snow in my life but, I’m usually over that by now anyway so, bring on the sunshine! Plus, the warmer weather makes me feel industrious. I guess it’s that Spring cleaning bug that comes with Spring Fever.
The other day, a super secret mission to the pantry to get the chocolate covered protein bars resulted in a broken bottle of oyster sauce on my floor. I’m not going to point fingers, mainly because I don think that I really need to for you to figure out the culprits. Anyway, after I cleaned the messy floor I decided to actually clean and organize my entire pantry. It is now a thing of beauty but, while I was in there I spotted one lonely box of cake mix. It was lonely because I rarely ever use cake mix when I bake. In fact, I have no idea when or why I bought it. So, I looked around my kitchen and in my refrigerator and this is what I came up with:
If you have these few ingredients in your house, you can make this:
Lemon Snack Cake!
1 box Butter Yellow Cake Mix
1 pkg. lemon pudding/pie filling
1/4 c. buttermilk
1/4 c. vegetable oil
1/4 c. water
Mix ingredients together, pour into 13 x 9 baking pan and bake at 350 degrees for 25 – 30 minutes.
In a separate bowl mix 2 c. powdered sugar, the juice of two lemons (again, I use Meyer lemons) and a tablespoon of water.
After removing the cake from the oven, while still warm, poke holes in the top of the cake with a fork. Then spoon the glaze over the cake, spreading to completely cover. Fight the temptation to cut a big slice for yourself and let the cake cool completely. So, yummy!
But wait! There’s more! Because I like you and I sort of told someone that I would post this recipe.
The following recipe from the Barefoot Contessa (Ina Garten) for Outrageous Brownies is probably the best brownie recipe that I have ever made and/or eaten. Totally worth every butter filled calorie! 😉
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Have a happy day!