by Regina of reginatherrienstock


This was a big hit when I made it for our soup kitchen. The kids just loved it!

"Dirt Cake"

Ingredients:

1 box of moist chocolate cake mix using two 9x9 round cake pans.
Instant chocolate pudding mix
Gummy worms
Chocolate Oreo graham cracker pie crust

Directions:

Select the size pan you want to use as the sand box; but make sure it is deep. Work around whatever theme you want to use. I used the beach theme with a pail & shovel.

Once the cakes are cool, crumble one on bottom of sand box pan evenly. Add a few gummy worms. Then spread choc. pudding evenly on top of cake (the amount of boxes will depend on the size of the pan you are using but be generous). Next, crumble only half of the other cake evenly over the pudding (You can use the whole cake if you want to if you were very generous with the pudding. You don't want the end result to be too dry.) Add a few more gummy worms. Be creative! The final layer will be the graham crackers. I used the chocolate oreo graham cracker pie crusts, because it looks more like dirt. Spread graham crackers evenly on top (be generous). Add more gummy worms.

I made these tasty brownies for our soup kitchen to have after their thanksgiving dinner. I made 120 of them and they were a big hit!



Pumpkin Swirl Brownies

Ingredients:

8 TBSP (1stick) of unsalted butter, plus more for pan
6 ounces bittersweet choc, chopped
2 cups all purpose flour
1/2 tsp salt
1 tsp of baking powder
1 1/2 cups sugar
4 large eggs
1 TBSP pure vanilla extract
1 1/4 cups pumpkin puree ( use can)
1/4 cups vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions:

Preheat oven to 350 degrees. Butter a 9 inch square pan or spray pan with a non stick cooking spray.

Melt chocolate and butter in a heatproof bowl that is set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, and salt in a large bowl; set aside. In a medium bowl, add sugar, eggs, and vanilla. Beat until fluffy and well combined, 3 to 5 mins. Beat in flour mixture.

Divide batter between two medium bowls ( about 2 cups per bowl). Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon and nutmeg. Transfer half of chocolate batter to greased baking pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so the batter doesn't set!!

With a knife, gently cut through all the layers or swirl to create a marbled effect.

Bake for 40 to 45 min or until toothpick comes out clean. Let cool completely before cutting.

Regina of ReginaTherrienstock

Peanut Butter Cup Cookies

1 3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup of sugar
1/2 cup of peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp vanilla extract
2 Tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees. sift together flour, salt and baking soda; set aside;
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla extract and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an un-greased mini muffin pan. Bake at 375 for about 8 minutes. Remove from the oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

By Regina of  reginatherrienstock