Show Us Your Life - Go To Dessert Recipe

This week on Kelly's Korner Show Us How You Live, we're continuing with the recipes, but this time it's our favorite go-to dessert recipe. I'm finding this to be very difficult, because there are just so many wonderful desserts out there, I could bake my whole life and still there would be more things to try. I have a two favorite recipes, the first takes a little bit more time, but it's SO worth it, and the second is great recipe for when you need something yummy in a hurry or with minimal effort.

For a great, gooey, sinfully delicious taste of chocolate bliss, it's these wonderful chocolate cake brownies. I did a whole post on it here - Look at it here - but here's a shortened version of that post. There are only a few ingredients, and I'm pretty sure you'll already have everything hiding somewhere in your pantry or cabinets - all you need is sugar, flour, salt, butter, cocoa, baking soda, buttermilk, eggs, vanilla, powdered sugar, and milk. If you don't have buttermilk - which I NEVER do, here is a trick: In a measuring cup, add 1 tablespoon of lemon juice or white vinegar and then add enough regular milk so that it equals 1 cup. Let it sit for 5 minutes before stirring and Voila, buttermilk.

The Best Chocolate Cake/Brownies EVER

Combine in a mixing bowl:

• 2 cups flour
  2 cups sugar
  1/4 teaspoon salt

In a saucepan, melt:

• 2 sticks butter
• Add 4 heaping tablespoons cocoa.

Stir together.

• Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
• Pour over flour mixture, gently stir until it cools down a bit.
  

In a large measuring cup:

• pour 1/2 cup buttermilk
• Add 2 beaten eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:

• Melt 1 3/4 sticks butter in a saucepan.
• Add: 4 full tablespoons of cocoa,
  

Stir to combine, then turn off heat.

• Add: 6 tablespoons milk
• 1 teaspoon vanilla
• 1 lb minus 1/2 cup powdered sugar

Stir together and as soon as it's mixed very thoroughly, pour it over your warm cake that you just pulled out of the oven.

Be careful not to pour too much at time, it thickens as it cools, but when your first put it on there, it's still pretty thin.

And that's it. Let it cool and then enjoy!

The next recipe is one of my Mema's. I have all her old recipes that she wrote down and saved in her cooking files. This one is an easy cheesecake. Mema didn't believe in "No Bake" anything, but she also didn't like to spend hours working on a cheesecake. When she was in a pinch she'd use this one and she said no one would ever know the difference. It's much easier than the ones I use to make, but it's just as delish. Hope you enjoy it!

Easy as Pie Cheesecake

Ingredients:

• One 8 oz package of cream cheese, softened
• 1/3 cup of sugar
• 8oz of whipped cream (or cool whip if you want to make it a little more healthy)
  
• One Graham Cracker crust. If you don't want to use a store bought one, here's an easy recipe.

Whipped Cream - You can always use store bought whipped cream, but to make your own you'll need :

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla

Whip the cream until it's almost stiff. Then add the sugar and vanilla and beat until the cream is able to hold a peak. (If you were to spoon out a dollop, it should have a point that doesn't sink into itself.)

Directions:

Beat(in an electric mixer) the cream cheese and sugar. Mix until very well blended.
Gently stir/fold in the whipped cream or cool whip.
Pour into your crust and refrigerate at least 2 hours.
That's it!

**More Show You How I Live Posts**

Favorite Go To Dinner Recipe
My Baby Shower
School Pictures
Favorite Vacation Spot
I Have a Child. The Jig is Up.
Here Comes the Maid Of Honor