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Wacky Cake from the Great Depression

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Wacky Cake from the Great Depression
 
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Another one from B. Dylan Hollis (@bdylanhollis) on TikTok. This time a chocolate cake with no eggs or milk - so technically a vegan chocolate cake.
Author:
Recipe type: Dessert
Ingredients
  • 1?½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cider vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • Frosting:
  • 1 cup powdered sugar
  • 2 tbs cocoa powder
  • Water
Instructions
  1. Preheat oven to 350 F(175 C)
  2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan.
  3. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well.
  4. Pour water over all, and stir well with fork.
  5. Bake at 350 F (175 C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.
  6. Allow to cool completely in the pan
  7. Frosting:
  8. Combine Sugar and cocoa in a mixing bowl
  9. Slowly add water until thick

 

Original Video: Wacky Cake from the Great Depression

Depression Era Potato Candy

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Depression Era Potato Candy
 
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Potato Candy actually originated in the South during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the few ingredients that were available during those trying times.
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Recipe type: Dessert
Serves: 3 Dozen
Ingredients
  • ⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 6 to 7 cups powdered sugar
  • Parchment paper
  • ⅓ cup creamy peanut butter
Instructions
  1. Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes.
  2. Beat in 6 cups powdered sugar, 1 cup at a time.
  3. Add up to 1 cup powdered sugar, 1 Tbsp. at a time until it forms a dough.
  4. Gather dough into a ball; dust with powdered sugar.
  5. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle.
  6. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle.
  7. Invert rectangle; discard parchment paper on top.
  8. Spread peanut butter over dough.
  9. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide.
  10. Wrap in parchment paper, and freeze 1 hour.
  11. Cut into ¼ inch-thick slices, and serve.
  12. Refrigerate sliced candy in an airtight container up to 1 week.

 

Keto Chocolate Mousse

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Keto Chocolate Mousse
 
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Rich, creamy, Keto friendly chocolate mousse.
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Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 2 oz unsalted butter
  • 2 oz cream cheese
  • 3 oz heavy whipping cream, whipped
  • 1 tbsp cocoa powder
  • stevia, to taste
Instructions
  1. Soften butter and combine with sweetener, stirring until completely blended.
  2. Add cream cheese; blend until smooth.
  3. Add cocoa powder and blend completely.
  4. Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)
  5. Spoon into small glasses and refrigerate for 30 minutes.
Nutrition Information
Calories: 227 Fat: 24g Carbohydrates: 3g Fiber: 1.5g Protein: 4g

 

Peanut Butter Fluff Fat Bomb

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Peanut Butter Fluff Fat Bomb
 
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Keto friendly dessert
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • ½ C Heavy Whipping Cream about 1 cup whipped
  • 4 oz Cream Cheese softened
  • 2¼ Tablespoon Natural Peanut Butter
  • 5 Tablespoons Swerve Confectioners
  • ½ tsp vanilla
  • ½ square unsweetened chocolate orLily's Chocolate Chips (optional)
Instructions
  1. In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
  2. In a separate bowl add the softened cream cheese, natural peanut butter, Swerve Confectioners (or Monkfruit Powdered), and vanilla then beat with a mixer until the fluff is smooth and creamy.
  3. Combine the two and mix on low until thoroughly combined and smooth.
  4. Grate unsweetened chocolate shavings on top or add Lily's Chocolate Chips. (This is optional, but it really makes it tastes so amazing!)
  5. Best if kept in the refrigerator overnight and served the next day.
Notes
The sugar alcohols from Swerve are not included in the nutritional information since most subtract sugar alchols to calculate net carbs.

You may substitute Monkfruit powdered for Swerve Confectioner's in equal amounts.
Nutrition Information
Calories: 169 Fat: 16g Saturated fat: 8g Carbohydrates: 2g Sugar: 1g Sodium: 95mg Protein: 3g Cholesterol: 47mg

 

Chewy Ginger Molasses Cookies Recipe

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Chewy Ginger Molasses Cookies Recipe
 
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Recipe type: Dessert
Ingredients
  • 1½ cups butter (cold but smooshy)
  • 2 cups sugar – 1 cup white, 1 cup dark brown
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 tablespoon Vietnamese cinnamon
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 2 tsp. ginger
  • 2 tsp galangal
  • 1 tsp. salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, soda, spices and salt. Set aside.
  3. With an electric mixer, beat together butter and sugar until combined.
  4. Add in the eggs and molasses, and beat until combined.
  5. Slowly add in the dry ingredient mixture until combined.
  6. Roll the dough into small balls (about 1″ in diameter).
  7. Place on cookie sheet, and bake for about 8-10 minutes.
  8. Once they are done, remove from the oven and let cool for a minute or two then transfer to wire racks to cool completely.

Chocolate Crinkle Cookies

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These chocolate crinkle cookies are delicious!

 

Chocolate Crinkle Cookies
 
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Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup chopped pecans or other nuts, optional
  • confectioners' sugar
Instructions
  1. In a large mixing bowl, cream butter and sugar until light; add vanilla then beat in eggs and melted chocolate.
  2. Stir in dry ingredients alternately with milk.
  3. Stir in chopped pecans.
  4. Shape dough into 1-inch balls (stir if necessary to make the dough firmer).
  5. Roll balls in confectioners' sugar and place on lightly greased baking sheets about 2 inches apart  (this is what makes them crinkle).
  6. Bake at 350° for 14 to 16 minutes, or until cookies are firm in the center.
  7. Remove from baking sheets and cool on racks.

Butter Cookies (Gribee)

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Traditional Middle Eastern Butter cookie.

Butter Cookies (Gribee)
 
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Taken from "Food from Biblical Lands"
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Recipe type: Dessert
Serves: 25 Cookies
Ingredients
  • 1 cup clarified butter (Ghee), chilled
  • 1 cup super-fine (powdered) sugar
  • 1 tablespoon rose-water
  • 2 cups flour
Instructions
  1. In food processor with steel blade, cream butter, adding sugar and rose-water and process until fluffy.
  2. Add flour and pulse (turning motor off and on) until flour disappears and mixture is soft.
  3. Place dough in bowl.
  4. Pinch off dough the size of golf balls and shape as desired. (Traditionally about 2-1/4" in circumference indented in center with your finger).
  5. Place on ungreased baking tray and bake in 300° oven for 15-20 minutes until bottoms are very light brown. Tops will remain white.
  6. Let cool several hours before removing from pan.

White Chocolate Cranberry Oatmeal Cookies

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We usually prefer the Dark Chocolate variation.

White Chocolate Cranberry Oatmeal Cookies
 
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Recipe type: Dessert
Serves: 75
Ingredients
  • 2⅔ cups rolled oats (use old-fashioned, not quick or instant).
  • 1½ cups all-purpose flour.
  • 1 tsp baking soda.
  • ½ tsp salt.
  • 1 cup dried cranberries
  • 6 ounces white chocolate, broken into pieces.
  • ½ cup walnut halves, finely chopped.
  • 1 cup (2 sticks) unsalted butter.
  • 1⅓ cubs firmly packed light brown sugar.
  • 1 tsp ground cinnamon.
  • 2 large eggs.
  • 1 tsp pure vanilla extract.
Instructions
  1. Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
  2. Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
  3. In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
  4. Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
  5. Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.

 

Variations:

  • Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
  • Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.