Thursday's Treasures Week 71

Hello,  Dear Ones!  I hope your week was a great one and you have amazing weekend and week ahead!  I so appreciate each of you and love that you stop by each week.  You have the most amazing recipes, ideas and inspirations!  I can't wait to see what you have this week.  Love and HugS, Sweetums! 

Here are some of the fantastic links shared last week.  I wish I could feature all of them!

Hot Eat Cool Reads Blueberry Cheesecake Bars

The Fountain Avenue Spinach Salad with Citrus Avocado and Balsamic Reduction

Carrie’s Experimental Kitchen How to make a Standing Rib Roast

The Not So Perfect Mom 10 Healthy Snacks

Life on Lakeshore Drive DIY Valentine Felt Roses Topiary

Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebook page, too. Please go over and follow her on both and see if you are featured on her blog. 

Rules, yeah, I know. 

Link to your original recipe, craft or tip and photo directly, not your blog. 

Don’t forget to link back to my post, or blog, with either a text link or our new button, directly on your post or party page. We are sorry but without a link back, you cannot be featured. 

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. By linking up to this party you are giving permission for us to use your photo on facebook, Google+ and other social media to promote Thursday's Treasures and you, with proper link credit given. Please make sure all photos you link up are your own.

Share as many recipes as you like just as long as you haven’t shared them here before. The party is open all week.

Please visit others...they appreciate it as much as we do.

Leave a comment, I love when you stop by.

Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties! 

Week 70 Week 69  Week 68 Week 67 Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53 Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here

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Fried Chicken in the Oven, Really!

You can fry chicken in the oven..really!  Not breaded and placed on a baking sheet.  But in a chicken fryer/dutch oven and with oil in the pan.  Not much, mind you, but enough to fry chicken.  I just finished frying mine and Oh My, it was sooo good!  It reminded me of eating Kentucky Fried Chicken!

I saw this at Christy Jordan's Southern Plate.  I just love Christy, don't you?  Hey Christy!  ~waving hard~  She said you need to check your oven temperature and you do!  If you oil isn't hot enough you will end up with greasy chicken.  You know how that goes.  Yes, just like it does on the stove.  I have done that a time or two.  I changed things a little...like I always do.  ~smile~   I could only good cook a half a chicken at the time.  If you are cooking a whole chicken, you will need two chicken fryers/dutch ovens or cook in batches.  Are you ready to make Fried Chicken in the Oven?  Great!  Save me the pulley bone!  ~wink~

Lemon Thyme Parmesan Egg"plant" Noodles

If you like egg noodles, you will love this recipe!  It reminds me of soft egg noodles that have been cooked and have been sitting in a pot.   Like at a family reunion, on the stove, just waiting for you but you have to catch up on the latest from relatives you haven't seen in many years.   The soft flavorful noodles are beckoning you and you so want to go over and get a big spoonful, because you can...you're at a family reunion. and you can eat anything you want...today.  Now, you can get the same comfort from these lovely, soft Lemon Thyme Parmesan Eggplant Noodles.  OH, you know what?  These would be wonderful minus the lemon juice and chicken broth added to flavor them.  Leave me a comment.... I'd like to know how you make them and what you think about these "Egg"plant Noodles.

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Frozen Dark Chocolate Banana Slices

These are great for after school snacks or a cool treat after a day outside.  Yeah, it's warm in Florida at the end of January!  A delightful bite of creamy, frozen banana, deep dark chocolate and your favorite topping.

Frozen Dark Chocolate Banana Slices

For One Banana

banana, sliced

1/2 cup dark chocolate chips, I use Hershey's Special Dark

1 teaspoon coconut oil or solid shortening

favorite toppings, optional

Put dark chocolate chips and coconut oil in a small microwave proof bowl.  In microwave, 1100 watt, heat on high for 30 seconds..stir until melted.  If needed, heat it another 10 seconds at 5 seconds intervals so you don't overheat the chocolate.  

Put a piece of parchment paper on a cookie sheet or platter that is freezer proof.  

Dip sliced banana in melted dark chocolate.  

Tap the fork on the edge to remove excess chocolate.  Place on a piece of parchment paper. Top with your favor toppings, if desired.  Put in freezer until frozen solid.  My boys were eating them after 30 minutes.  

The chocolate was hardened but the banana wasn't completely frozen.

It took them outside to take a picture and my mini horse wanted to visit. ~smile~

Microwave Coconut Lemon Torte

I made Lemon Curd yesterday.  We ate out of spoons and  mixed it in Homemade Yogurt, recipe soon, and today..I made this lovely cake!  I made the cake in the microwave which was a first for me.  It is one of the recipes I found last year while looking through old things.  ~smile~   I cooked it lower because I was afraid I would over cook it and end up with a brick. Feel free to put in a cake pan and bake it in the oven.  I only had a 9.5" pie plate to use in the microwave..so that is what I used.  You may need to adjust times just a bit.  I'll try another cake very soon and adjust times if needed.   The cake did turn out moist and so delicious paired with the Lemon Curd and coconut.  Enjoy!

Microwave Coconut Lemon Torte

1 cup unbleached all purpose flour...I used King Arthur

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup coconut oil...measure it solid

2 eggs

scant 1/2 cup buttermilk...(just a little under 1/2 cup)

Lemon Curd, homemade

1 cup heavy cream

2 to 3 Tablespoon confectioners sugar

coconut

Whisk flour, sugar, baking powder, baking soda, salt together.  Add coconut oil eggs, and buttermilk.  Mix on low until incorporated then mix on high 2 to three minutes.  

Put wax or parchment, I used, in a microwave pie plate.  

Spread batter in pan.

Cook on low 6 minutes.

Cook on medium  9 to 13 minutes or until done.  

You will be able to put your finger on the top without it being wet. 

Let cool a couple of minute and then take out of pie plate and cool on rack.

Once cool, slice cake in half horizontally.

Spread Lemon Curd on bottom layer, as much as you want.

Whip one cup heavy whipping cream with 2 to 3 Tablespoons confectioners sugar. 

Place top layer on top of lemon curd. 

Ice torte with whipped cream on top and sides, if desired. 

Cover with coconut.

Enjoy! 

Lemon Curd

Winter, Citrus, Delight!  I love anything lemon!  It is so refreshing...the tart beauty..the brilliant color.  It sings a promise of sunshine and warmth of days to come.  Ahhh.....huge smile!  Enjoy the Lemon Curd.  I'm going to make an abundance of it and freeze.

I made the Lemon Curd with whole eggs.  I also added them at the beginning, along with the juice and sugar.  I made Grapefruit Curd also *recipe soon* and added it after the syrup was made.  I was the same either way.  Do whatever is easiest for you.  This can also be viewed at Examiner.com, please take a moment and visit.  I'd love for you to subscribe there also...the button is above the slideshow.

Lemon Curd

makes 2 1/2 pints

1 cup lemon juice...4 to 8 lemons, depending on size

1 to 2 Tablespoons zest, 1 T is tart

1 cup sugar, more if you want it sweeter

3 eggs, whole

6 Tablespoons butter...use the real stuff, sliced 

jars or containers, sterilized

Zest lemons and cover so it doesn't dry out.  Juice lemons to make 1 cup juice.  

Stir juice, sugar and eggs to blend.  

Put a heatproof bowl, stainless steel or pyrex as I used... on top of a pot of water to form a double boiler.  Make certain bowl isn't too far in the pot and the water does not touch the bowl while boiling.  Let the dog out, get the kids a snack, put on comfy shoes and some good music, get your whisk and be prepared to be glued to the stove for 15 minutes more or less.  Heat the water to a low to medium boil and start stirring.  

Stir, stir, stir, and stir some more.  

When the mixture is thick and you can make a line on the back of a spoon, it is ready.
This should have a temperature of at least 160 degrees F.

 Add butter, some recipes said to add on pat at a time....I added it all at once and it worked for me.  

Stir in zest if using...I didn't use it this but did in the Grapefruit Curd.

Pour into clean and sterile containers.  I used canning jars.  

Put in the refrigerator and let chill completely.  

Be certain to cover the jars!  I put them in the fridge, thinking it would just be a minute,

got busy and well, ya know the rest.  Cover the jars or you will have a slight film on top.  

I ate it...YUM!

There ya go!  Homemade Lemon Curd!  

Homemade Yogurt *recipe coming soon* and Homemade Lemon Curd.

Enjoy!  

Thursday's Treasures Week 70

I hope ya'll had a fantastic week!  I was busy cooking and lovin' every second of it.  There just isn't enough hours in the day to play and cook so I cook while the boys are at school or while they are at the table doing homework.  Yes, my twins Kindergarten have homework, too.   Between cooking supper and homework. my afternoons and evenings are quite full.  I love having them there, close to me, as I play..I mean, 

cook for them..  It's time for me to do it again.   I can't wait to see what you brought!  

Have a gorgeous week!    

Here is a peek at what was cookin' in my kitchen lately.

Homemade Egg Noodles, Homemade Fig Newtons, Chocolate Baked Donuts, 

Parsley Lemon Garlic Chicken, Eggplant Bruschetta, Eggplant Pizza, Roasted Asparagus Soup,

Dutch Oven No Knead Parmesan Bread...On Your Table in 45 Minutes!, Smashed Potatoes,

Pear Pecan Caramel Sauce,  Eggplant Parmeasan, and Cake Donuts  

I told you I was busy!  ~smile~ 

Smashed Potatoes

Oh, these are so good!  You really don't need a recipe.  Boil, Smash, Bake, Eat!  Use your favorite toppings and there ya go!  Enjoy!

Smashed Potatoes

small potatoes 

olive oil

salt, optional

pepper, optional

ground garlic, optional

sour cream, optional 

chives, optional

parsley, optional

parmesan cheese, optional

cheddar cheese, optional 

Preheat oven to 350 degrees F.  Grease baking sheet(s).  Scrub potatoes and boil until fork tender.  Smash with something heavy.  My yukon gold potatoes were on the big size so I cut them in thick slices and then smashed!  It's fun to work out the frustrations of the day.  ~wink~  Place on a greased baking sheet.  Drizzle or spray with olive oil.  Sprinkle with your favorite seasonings, I used salt, pepper and garlic.  Bake for 15 to 20 minutes until they start to lightly brown.   You can top with cheese the last few minutes.  Top with your favorite toppings and Enjoy!
I would greatly appreciate it if you could click here to view this recipe and subscribe to my recipes there also.  I get paid a tiny penny for every 2 views or so.  I'm trying to save money for a vacation for my boys. 

Southern Brownies

Boiled Peanut Brownies

1 cup boiled peanuts, shelled, rinsed and drained

1/4 cup plain yogurt

2   1 oz squares unsweetened chocolate

3 Tablespoons canola oil

1 cup Sugar in the Raw, or sugar

3 eggs, beaten

1/2 cup cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.  Grease 9 x 9 pan.  Shell boiled peanuts, rinse, rinse, rinse and rinse again, if needed, to remove some of the salt.  Drain.  Put drained peanuts in a bowl, add yogurt and puree with a immersion blender.  Or, put in a food processor to puree.  Set aside.  Heat squares of chocolate with canola oil, in the microwave..about 40 seconds.  Stir to melt completely.  Add sugar in the raw.  When at room temperature, add eggs and beat with a mixer until blended.  Sift into bowl; cocoa baking powder, baking soda and salt.  Beat until incorporated.  Add pureed peanuts and vanilla and mix well.  Pour in pan and smooth top.  Bake 20 to 25 minutes until wooden tester comes out clean.  Enjoy!  

Pear Caramel Pecan Sauce

This is perfect spooned over homemade bread, Sour Cream Pound Cake or ice cream!  

Pear Caramel Pecan Sauce

1 1/4 cups sugar

1/3 cup pear juice, plus 2 Tablespoons 

2 Tablespoons unsalted butter

2 Tablespoons heavy cream

1/2 to 3/4 cup pecans, chopped  or halved

1/2 cup diced pears, optional

pinch sea salt

In a heavy sauce pan, heat 2 Tablespoons pear juice and sugar.  Bring to a boil and let cook until golden brown.  I stirred occasionally with the end of a butter knife but I think, technically, you are supposed to leave it alone or swirl it in the pan.  Take from heat when golden brown.  Add butter, pour pear juice down the side of the pan.  It will sizzle!  Whisk the heavy cream in.  Stir in the sea salt, pecans and pears, if using.  It will thicken a little as it stands.  If it is too thin, add a little sugar to it and heat to a boil.  Watch out...it will easily boil over!  There ya go!  It was easy and my first time making this.  Hope you like it! Please let me  know with a comment.

I spooned it over Pear Bread (recipe coming) for a delightful breakfast treat.

Eggplant Parmesan

A busy dish to make but well worth the effort with praise received.  ~smile~

Roasted Asparagus Soup

This soup was so delicious and easy to make.  I roasted two bundles of asparagus we ate one...okay a little more than one, and I made soup with the rest.  This was enough for hubby and I.  You will definitely want to  make more.  Love and HugS!

Microwave Chicken, Broccoli, Mushrooms

Look no further for an easy way to make chicken.  Use your favorite herbs, change the veggies and make this your own.

Microwave Chicken, Broccoli and Mushrooms

4 skinless chicken thighs, rinsed

1 cup chicken broth plus more for slurry

1 Tablespoon minced garlic

1/3 cup minced onion

1/2 to 1 teaspoon thyme

8 oz fresh mushrooms, quartered

4 cups frozen broccoli, rough chopped

1/2 cup all purpose flour

sea salt, to taste

ground pepper, to taste

Directions

Pour 1 cup chicken broth in a microwave safe 2 quart casserole dish..  Add garlic, onion and thyme.  Add chicken thighs.  Cover with microwave safe plastic wrap.  Micro-cook 4 minutes on high, 1100 watt microwave oven.  Carefully remove from microwave, put on a heat resistant surface.  Being careful, remove from oven and gently lift plastic wrap.   STEAM will come out!  Turn chicken pieces over.  Cover and micro-cook another 4 minutes.  Turn pieces over again,  cover with plastic wrap.  Cook another 4 minutes until done and juices run clear and  there is no pink remaining next to the bone.  Carefully, remove from microwave and put chicken thighs in a covered container or plate and cover.  In a cup or bowl, mix flour and enough additional chicken broth to make a slurry.  Stir until dissolved.   Add another 1 or 2 Tablespoons if you want a thick sauce.  Add additional broth if you want more of a soup.  Add mushrooms, broccoli, and slurry to casserole dish.  Stir and cook 2 minutes.  Stir.  Cook another 2 minutes.  Stir again and cook another 2 minutes.   Season with salt and pepper.

Enjoy!

Shared on these Amazing Parties:
The Better Baker Weekend Potluck

Homemade Fig Newtons

Oh My Gosh!!! You are not going to believe how great these taste.  I promise you, once you make these, you will not buy them again.  The filling is light, and I do mean light and fluffy, and bursting with flavor while being wrapped in a buttery blanket with a hint of cinnamon.  Yep, you are going to love me for this one!  Uh, Hm...May I take this opportunity to add...or beg or plead?  ~wink~  Could you please follow me.  I'm on Google Connect, Google + (although I know nothing about it), facebook, pinterest, twitter.  Take your pick or follow on all.  ~smile~ I also write on Examiner.com.  I'd love for you to subscribe (that is my Molasses Crinkles.  Anywho, the button is above the picture.)  I got carried away again....I'm getting bad about rambling!  Are you ready to impress?  Okay...here ya go!  Please let me know how they turn out!
Love and HugS!

By clicking on the advertisements on my blog, you are helping support it.  Please take a moment to check them out when you visit. Thank you!

Parsley Lemon Butter Chicken

I made this the other night and my boys ate it all.  The next night, they asked for it again. ~smile~   Obviously, the amount of butter/margarine can be reduced.  I made this recipe the first time the day I started to make something with german chocolate and found the box opened and could not use it.  Since I already had the margarine melted ...I  used it for the chicken.  YUM!

This is what was left after supper! 

Parsley Lemon Butter Chicken 

1/2 cup margarine or butter

4 to 5 Tablespoons lemon juice

3 Tablespoons worcestershire sauce

1 T garlic, 3-5 cloves, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1/2 teaspoon white pepper

1/2 teaspoon salt or to taste after cooking

Preheat oven to 375 degrees F.  Rinse chicken and remove any giblets.  For some reason, I don’t ever get any in my chickens any more.  I love chicken liver.  Cut down the back and place breast side down in pan.  Heat all ingredients in a small pot until margarine is melted.   Spoon a little of the sauce on chicken, to cover.   Flip the chicken over and spoon the rest over the chicken.  Cook in preheated oven for 45 minutes, checking after 25-30 and tenting with foil so the parsley does not burn.  After 45 minutes, turn oven to 350 degrees and cook another 45 minutes or until chicken is 165 degrees, the leg joint breaks free easily, and juices run clear.  Can serve sauce over chicken pieces or for dipping.  I bet it would even be great to make rice.  ~smile~ Enjoy!

Thursday's Treasures Week 69

Another week has pasted.  We are rolling towards the end of January.  February will be here, then school will be out and before you know it...Christmas will be here!!! Stop, wait and back up..it seems I am getting a little ahead of myself.  ~smile~  Anywho, what I started out to say was...I can't believe how fast time is passing by.  We take each day and make the most of it.  Grabbing each moment as if it is the last.  And, it is.  You never get a second chance at the moment that just passed.  So, make every second of every day worthy of the treasured memories that awaits you.  Love and HugS!

Here are some of the amazing links from last week.  They are all fantastic and I wish I could feature them all. If you are featured, please don't forget to grab the "Featured On" button!  

The Kitchen Is My Playground Baked Chicken Cacciatore

Cupcakes and Kale Chips Gluten Free Golden Fudge Cake

Southern With A Twist Italian Cream Cheese Cake

Full Hand Full Hearts Apple Cinnamon Yogurt Muffins

Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebook page, too. Please go over and follow her on both and see if you are featured on her blog. 

Rules, yeah, I know. 

Link to your original recipe, craft or tip and photo directly, not your blog. 

Don’t forget to link back to my post, or blog, with either a text link or our new button, directly on your post or party page. We are sorry but without a link back, you cannot be featured. 

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. By linking up to this party you are giving permission for us to use your photo on facebook, Google+ and other social media to promote Thursday's Treasures and you, with proper link credit given. Please make sure all photos you link up are your own.

Share as many recipes as you like just as long as you haven’t shared them here before. The party is open all week.

Please visit others...they appreciate it as much as we do.

Leave a comment, I love when you stop by.

Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties! 
 Week 68 Week 67 Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53 Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here

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Eggplant Bruschetta and Pizza

When I told my oldest son I was making eggplant parmesan the other day, he asked me to make him eggplant pizzas.  I am so glad he did!  I made both eggplant bruschetta and pizza.  Both are amazing! 

Baked Chocolate Donuts

While hubby was at the store this morning, I asked him to pick up german chocolate.  It has been ages since I made anything with it and was feeling I needed to.  Ya know?  Do you get those hankerings that you have to do something…and now!  That was me and I was so happy to see hubby home.  I melted butter…having an idea, but not totally certain where I was going with this.  The butter was melted, eggs and milk at room temperature, flour, sugar, baking powder, baking soda, salt, anything and everything I could think of, was ready.  I picked up the german chocolate and it was opened!  Not only opened but the paper was ripped off of it!   I’m ready to bake and most important part of this, I don’t know recipe, is bad!  Plan 2 ended up with Chocolate Covered Chocolate Baked Donuts.  My boys will be so happy the german chocolate was a miss.  ~smile~  I'll add more photos later.

Cake Donuts

Here is the recipe for the cake donuts I made tonight.  I baked some and fried some.  If you fry them, be certain your temperature is a steady 375 degrees F and you use a deep pot!  Mine pot was too shallow and my candy thermometer kept falling in the oil.  I finally put it away and just guessed.  The donuts cook very fast and my heat was a bit high, I guess because a couple of them were not completely cooked.  They weren't mushy or gooey or anything like that.  There were just a tad, like 8 seconds, away from perfect.   I didn't put anything on the top except powdered sugar.  What I wanted to do, was, use lemon extract instead of vanilla, coconut milk and coconut soda and top with a lemon glaze and toasted coconut.  Use any flavor carbonated soda for a hint of flavor and mix/match it with the extract to make your very own specialized donuts! But, I was lazy and my sinuses are killing me and my boys were being...boys.  Now, go on...make some donuts.  Love and hugs!

Cake Donuts

3 cups unbleached all purpose flour, plus more for rolling

1 1/3 cup sugar

1 Tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 eggs

4 Tablespoons melted butter

1 teaspoon vanilla

1/4 cup carbonated soda

1/4 cup buttermilk

Preheat oven to 375 degrees F.  Grease standard size donut pan(s).  Whisk dry ingredients together.  Stir in wet ingredients to form a soft, sticky dough.  Turn dough out on a floured surface.  Knead in enough dough to make smooth.  Pat out to 1/2".  Cut with a cookie cutter, jar, lid whatever will fit your pan.  Cut a smaller piece out of the center.  Put donut dough in pan(s) and cook 10 to 13 minutes until done, tester comes out clean.  

I thought, after I patted some out, that I should have just put the sticky dough in the donut pan without rolling it out.  I'll try that next time.  Tomorrow, maybe.  ~smile~  You could also use mini muffin pans to cook these in although I don't know how long they would take.

Alternately, heat oil in a heavy, deep pot to 375 degrees F.  Making certain it is steadily at 375 degree F temperature. Carefully put donuts and holes and fry until bottom is brown...it's just a matter of seconds, flip over and cook until brown.  Cook only a few at the time.  Place on paper towels to drain.  Top with your favorite glaze, cinnamon or powdered sugar.  Enjoy!  

Don't forget to check out my Coupon Page  they are the Coupons.com coupons.  Just click, print and save!  

Baked Sandwiches

We love making these and they are perfect to slice and send to school for lunches.

Deep Chocolate Brownies

These are so light, melt in your mouth, not too sweet, deep, dark and chocolaty!  If you like rich chocolate taste without being overly sweet...this is for you!  Enjoy!

Deep Chocolate Brownies

1/2 cup butter

2  1 ounce squares unsweetened chocolate

1/4 cup brewed coffee

1 cup granulated sugar

2 eggs

1/2 cup cocoa

1/2 cup King Arthur Unbleached All Purpose Flour, plus 1/2 Tablespoon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 to 1 teaspoon vanilla extract

1/2 cup dark chocolate chips, roughly chopped

1/2 cup mini semi sweet chocolate chips

1/2 nuts, optional

1/2 raisins, optional

Preheat oven to 350 degrees F.  Grease 9x9 pan.  Heat butter, unsweetened chocolate and coffee in microwave, in microwave safe bowl, according to directions on chocolate.  I did 30 seconds on high and then another 20 seconds..do not overheat.  Chocolate will not be completely melted.  Stir until chocolate is completely melted.  If not melted, heat another 10 seconds.  Add sugar and mix thoroughly.  Beat in eggs.  Sift in cocoa, 1/2 cup flour, baking powder, baking soda and salt, stirring until mixed thoroughly.  Stir in vanilla extract.  Toss chocolate chips with 1/2 tablespoon flour in a bowl to coat.  Fold into batter.  Spread batter in greased pan and cook 25 to 30 minutes until done.  Mine was done at 28 minutes.  The middle will be soft and will harden as it cools  Enjoy!

Thursday's Treasures Week 68

I think I should have called my blog....Baking For My Boys.  Most of the recipes I post are baked.   I like to cook "real" food but I love to bake.  Recently, I have made Pita Bread, Microwave Pecan Pie and a Sour Cream Pound Cake! Luckily, I do have family and friends I share these with...sometimes...  ~smile~   

I have Coupons on my blog!  Bookmark to come back and visit anytime to click, print and save! 

I love what you share each week!  There is always something new or an old recipe that I get to relive.  I love making new treasured recipes, crafts and most of all, memories.  Thank You! 

Here are my features from last week's party.  I wish I could feature each one!  Please remember to share a new link each week with Thursday's Treasures button on direct link, so you can have a chance of being featured.  ~smile~ 

Pint Sized Baker Apple Cinnamon Bread Rolls 

Kelli's Retro Cooking Arts Angels on Horseback

Hot Eats and Cool Reads Linguine w/Chicken, Tomatoes, Spinach and Pesto

Jewlery Making Journal Zen Spiral Braclet

Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebookpage, too. Please go over and follow her on both and see if you are featured on her blog. 

Rules, yeah, I know. 
Link to your original recipe, craft or tip and photo directly, not your blog. 
Don’t forget to link back to my post, or blog, with either a text link or our new button. We are sorry but without a link back, you cannot be featured. 
Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie. 
Share as many recipes as you like. The party is open all week. 
Please visit others...they appreciate it as much as we do. 
Leave a comment, I love when you stop by.
Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties! 
Week 67 Week 66 Week 65 Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38 
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30 
Week's 1-29 can be found Here

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