Fun Recipes to share.

[dr_bates]

Cinnamon Twists

While you can, of course, make your own puff pastry dough, buying premade works well for this easy to rest.

The history of cinnamon in cuisine goes back to antiquity. By 2000BC, it was used in Egypt (where it was also used to help embalm mummies). Through the middle ages, much of Europe did know its origin, as traders maintained trade secrets. This spice originates from India, where it comes from the bark of specific trees. Though not sweet, it helps enhance sweet flavor. It is was also added to savory dishes.


1 puff pastry sheet.
1/4 cup brown sugar.
2 tsp cinnamon.
2 tbs butter, melted.

Preheat oven to 400°.
Line a baking sheet with parchment paper.
Set aside.
Unroll puff pastry sheet on lightly floured surface.
Gently roll to remove creases.
Brush entire puff pastry sheet with butter.
In a bowl, combine sugar and cinnamon.
Sprinkle cinnamon sugar on buttered surface.
Using a sharp knife or pizza cutter, cut pastry into strips.
Twist strips so that cinnamon sugar is in the inside.
Place in baking sheet.
Bake about 14, until lightly browned.

Enjoy!

 

[dr_bates]

Stuffed Pepper

You can stuff a pepper with many things. Here we're using spinach and cheesy rice. Broccoli or mushrooms would make fine additions. You could, of course, add meat, like perhaps seasoned hamburg or chopped bacon. Let's not forget onions, shallots, and chicken; they'd do well too.


2 bell peppers.
1/2 cup rice, long grain.
5 oz spinach.
1 cup mozzarella cheese, grated.
1/3 cup feta cheese, crumbled.
1/2 tsp olive oil.
1 clove garlic, minced.
1/2 tsp basil.
1/4 tsp oregano.
1/4 tsp red pepper flakes.
Salt to taste.
Pepper to taste.
Parsley or green onion as garnish.

Cook rice following package instructions.
Preheat oven to 350°.
Line a baking sheet with aluminum foil.
Set aside.
Heat a skillet.
Add oil.
Add garlic and spinach.
Cook until spinach is tender.
Add spices.
Stir.
Reserve some spinach for topping.
Add rest of cheese to spinach.
Add rice and stir well.
Slice peppers in half.
Remove stems and seeds.
Fill pepper halves with rice mixture.
Add extra cheese on top.
Place peppers on baking sheet.
Bake for 8-20 minutes. (Eight if you only want the cheesy portions melted and cooked. Twenty if you want your pepper fully tender.)
Garnish and enjoy.

 

[dr_bates]

Lamb Burger with cherries

This is not your typical burger!

Lamb has been a staple meat for thousands of years. Lamb isn't just for chops....

1 cup red cherries, coarsely chopped.
1 tbs butter.
1 lb ground lamb.
1/2 tsp salt.
1 tbs sugar.
1 tbs balsamic vinegar.
4 oz gruyere cheese, sliced.
4 whole wheat burger buns.
1/2 cup mayonnaise.
1/2 tsp rosemary.
Lettuce.


On medium heat, melt butter in a skillet.
Add cherries, salt, sugar, and vinegar.
Cook until juices are thickened.
Remove from heat and chill an hour.
Divide lamb into 8 equal portions.
Firm into patties.
With 4, make a divot with spoon.
Fill divot with cherries.
Combine with patty with no divot.
Gently press together. Pinch edges to seal.
Season with salt
Grill for about 8 minutes.
Flip. Season with salt.
Top with a slice of cheese.
Grill for another 5 minutes or so, until cooked to desired doneness.
Toast buns.
Whisk mayonnaise and rosemary together.
Spread mayonnaise on bun.
Add patty and lettuce (or other desired toppings).

Enjoy!

 

[dr_bates]

French Macarons

First, macarons are not macaroons. A macaron is a delicate sandwich cookie. Macaroons, on the other hand, are drop cookies made from coconut.

The origin of macarons stem back to 8th century. While there were multiple steps in their evolution, modern version began in 1930. Today's macarons are meringue-based and filled with ganache, buttercream, or jam.

Making macaron requires accuracy -a degree of precision. They can be tricky and delicate; however, with care you can do it.


3/4 cup & 2 tbs powdered sugar.
1 & 1/4 cup almond flour.
3 large egg whites, room temperature.
1/2 cup & 2 tbs sugar.
1/4 tsp cream of tartar.
Food coloring (gel).
2 cups buttercream frosting (filling).


Line a baking sheet with parchment paper.
Trace consecutive (not touching) 1 inch circles on parchment paper.
Flip paper. (Circles should still be visible.)
Put oven rack in the center of oven.
Preheat oven to 325°.
Sift together powdered (3/4 cup) sugar and almond flour.
Sift again.
Add 2 tablespoons of egg whites to flour.
Mix well until fully combined.
It should look like cookie dough.
Whip together remaining egg whites, granulated sugar, and cream of tartar.
On high speed, it could take 8 minutes.
You want a meringue with soft peaks.
Blend in food coloring.
Fold 1/3 meringue into dough.
When fully blended, fold it in another 1/3.
When fully blended, fold in last 1/3.
(The folding process is the most challenging part.)
Add to a piping bag.
Pipe into 1 inch circles onto parchment paper, using drawn circles as a guide.
Tap pan to release large air bubbles.
Use a toothpick to release smaller air bubbles.
Rest for 30-40 minutes to form "skin" on top.
Bake 6-7 minutes.
Rotate baking sheet.
Bake an additional 6-7 minutes.
Let cool completely.
Pair shells.
Fill with your favorite filling.
Sandwich together.


For buttercream:
1/2 cup butter.
2 cups powdered sugar.
1 1/2 tsp vanilla.
2 tbs milk.

Cream butter, until smooth.
Slowly beat in sugar.
Add vanilla and milk.
Beat until smooth and creamy.

Best of luck. Enjoy.

 

[dr_bates]

Carrot Cornbread Muffins

1/4 cup cornmeal.
1 & 3/4 cup flour.
1 tsp baking soda.
1 tsp baking powder.
1/2 cup sugar.
1/2 cup carrot, grated.
1 egg.
1 cup buttermilk, room temperature.
2 tbs vegetable oil.
1/2 tsp ginger.
1/8 tsp nutmeg.
1/8 tsp salt.


Preheat oven to 375°.
Line muffin pan.
Mix together buttermilk, sugar, oil, carrot, and egg.
In a different bowl, whisk together flour, soda, powder, salt, ginger, and nutmeg.
Add to wet mixture.
Mix only until blended.
Spoon into muffin cups, filling 2/3 full.
Bake 12-15 minutes, until inserted toothpick comes out clean.
Cool a few minutes before moving to wire rack.

Enjoy warm or at room temperature.

 

[dr_bates]

Pineapple Fritter

20 oz can of pineapple rings.
3 cups Planko breadcrumbs.
1/4 cup flour.
2 tsp cornstarch.
1 tsp baking powder.
1 egg.
1/2 cup milk.
1/8 tsp salt.
Canola oil for frying.


Mix together flour, cornstarch, powder, salt, milk, and egg, making a batter.
Put breadcrumbs in another bowl.
Add oil to skillet, about half an inch deep.
Heat on medium-high heat.
Pat excess moisture from pineapple rings.
Dip ring into batter, coating well.
Let excess batter drop off.
Coat with breadcrumbs.
Fry in hot oil until golden brown on both sides.

Sprinkle with powdered sugar or cinnamon sugar. You could drizzle with icing.

Another option: replacing some breadcrumbs with shredded coconut will give it a taste of pina colada.

Enjoy!

 

[dr_bates]

Fried Mushrooms

Washing mushrooms with water promotes mushiness. In worst cases they get slimy. To help avoid that brush your mushrooms clean. If dirt fails to come off, try scrubbing with a damp towel. Try to keep them dry!

16 oz mushrooms, button mushrooms work well.
1 cup Planko breadcrumbs.
1 & 1/2 cups flour.
1/2 cup buttermilk.
1 cup soda water.
1 egg.
1/2 tsp black pepper.
1/2 tsp paprika.
1/2 tsp garlic powder.
1/2 tsp onion powder.
Canola oil for frying.


Clean mushrooms.
Trim off hard ends.
If necessary cut into pieces.
In a bowl mix flour with spices.
Toss mushrooms with 1/4 of the flour.
In another bowl, combine soda water, buttermilk, and egg.
Sift in remaining flour.
Whisk well until lumps are absent.
Heat oil in a large pan.
It will need to fairly deep.
Bring to 350°.
Put breadcrumbs in a bowl.
Dredge mushrooms in batter, allowing excess to drip off.
Coat with breadcrumbs.
Ensure oil is hot enough.
Use a thermometer or dip a wooden skewer into oil. If bubbles form immediately, it's hot enough.
Fry in batches to prevent overcrowding and lowering oil temperature.
Fry 3-5 minutes until golden brown.
Remove to paper towels to remove excess oil.

Enjoy.

 

[JackPhilip]

Food is essential to us all. By making and sharing, we can make others happy, which is great step in making the world a better place for everyone.

I'll start with an extremely easy one:
No-bake Cookies
View attachment 142026971
1/3 cup cocoa powder
1 & 3/4 cups sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla extract
2/3 cup peanut butter
3 cups quick oats

In a sauce pan combine sugar, cocoa powder, butter, and milk. Slowly bring to a boil, while stirring. Boil for exactly one minute. (Boiling longer can make the cookies dense.)

Add the peanut butter and extract, mixing until fully incorporated. Blend in the quick oats.

Dab a tablespoon full onto parchment paper and form into shape. Let cool and enjoy!

Delicious

 

[dr_bates]

Mint Cookies

1 & 1/2 cups flour.
1/2 tsp baking soda.
1/4 tsp baking powder.
1/8 tsp salt.
1/2 cup butter, room temperature.
1 cup sugar.
1 egg.
1 tsp mint extract.
2 drop green food coloring.
3/4 cup semi-sweet chocolate chips.

Preheat oven to 375°.
Line baking sheet with parchment paper.
Cream butter and sugar together.
Beat in egg.
Add extract and food coloring.
Mix well.
In a different bowl, sift together dry ingredients: flour, soda, powder, and salt.
Beat in 1/2 cup dry mixture into wet mixture.
Repeat until dry mixture is all added.
Stir in the chips.
Form dough into balls, setting each on the baking sheet 2 inches apart.
There should be about 2 dozen cookies in all.
Bake 8-10 minutes with edges starting to be crusty.
Cool for five minutes before removing from baking sheet.


Mint has been utilized in cooking for thousands of years.

According to legend, the river nymph Minthe fell in love with Hades, god of the underworld. His wife, Persephone, rebuked her, turning her into a plain-looking little plant: mint.

Enjoy!

 

[dr_bates]

Vegetable Lasagna

9 lasagna noodles.
2 cups carrots, grated.
2 cups baby spinach, chopped.
3 cups broccoli, chopped finely.
1/4 onion, finely chopped.
4 tbs + 3 tbs butter.
4 tbs flour.
2 cloves garlic, minced.
1 tsp onion powder.
2 tsp Mrs Dash seasoning.
Salt to taste.
Pepper to taste.
3/4 cup broth (vegetable or chicken).
1/2 cup milk.
1 & 1/2 cups heavy cream.
1/2 cup mozzarella cheese, shredded.
1/2 cup ricotta, shredded.
1/2 cup Parmesan cheese, shredded.
1/2 cup Romano cheese.
1/2 cup Asiago cheese, shredded.
1 cup Ritz crackers, crushed.

Preheat oven to 375°.
Cook noodles to al dente.
In a deep skillet melt 4 tablespoons of butter.
Add onion.
Cook until onions is translucent.
Add garlic and onion powder.
Stir to combine.
Add flour.
Stir till smooth, not lumpy.
Raise heat.
Slowly add sock while whisking.
While whisking, add milk.
While whisking, add cream.
Reduce heat.
Whisk slowly until thickened (like gravy).
Add broccoli, carrots, and spinach.
Remove from heat.
In a different bowl, combine cheeses.
In a different bowl, melt remaining butter.
Add Mrs Dash, 3 tablespoons of the cheese mixture, and cracker crumbs.
With cooking spray, spray a 9x13 baking pan.
Make a single layer of noodles at bottom.
Spread 1/3 vegetable mixture over noodles.
Cover vegetables with 1/2 of the cheese mixture.
Make a nother single layer of noodles.
Spread 1/3 of vegetable mixture over noodles.
Cover with remaining cheese.
Make another single layer of noodles.
Top with remaining vegetable mixture.
Sprinkle crackers on top.
Bake 25 minutes.

Enjoy!

 

[dr_bates]

Cranberry Cookies

3 cups flour.
1/2 tsp baking powder.
1/4 tsp salt.
1 tbs orange zest.
1 cup butter.
1 & 1/2 cups sugar.
1/2 tsp vanilla.
2 eggs

Filling:
1 cup fresh cranberries.
1/4 cup sugar.
1 tbs orange zest.

Combine butter and sugar until smooth.
Mix in vanilla, eggs, and zest.
Sift in flour salt, and baking powder.
Mix well.
Divide dough in half.
Form two balls.
Wrap balls in plastic.
Refrigerate for 1 hour.
Process filling ingredients until finely chopped.
Roll one dough balls into a 10x14 inch rectangle.
Spread 1/2 of chopped cranberry mixture on rectangle, leaving a half inch border.
Carefully roll rectangle into log.
Wrap in plastic.
Complete second ball likewise.
Refrigerate both logs 2 hours.
Preheat oven to 375°.
Cut log into 1/2 inch slices.
Place on parchment paper covered baking sheet.
Bake 10-12 minutes.

Enjoy!

 

[Lilithsuccubus89]

Mint Cookies
View attachment 145895191

1 & 1/2 cups flour.
1/2 tsp baking soda.
1/4 tsp baking powder.
1/8 tsp salt.
1/2 cup butter, room temperature.
1 cup sugar.
1 egg.
1 tsp mint extract.
2 drop green food coloring.
3/4 cup semi-sweet chocolate chips.

Preheat oven to 375°.
Line baking sheet with parchment paper.
Cream butter and sugar together.
Beat in egg.
Add extract and food coloring.
Mix well.
In a different bowl, sift together dry ingredients: flour, soda, powder, and salt.
Beat in 1/2 cup dry mixture into wet mixture.
Repeat until dry mixture is all added.
Stir in the chips.
Form dough into balls, setting each on the baking sheet 2 inches apart.
There should be about 2 dozen cookies in all.
Bake 8-10 minutes with edges starting to be crusty.
Cool for five minutes before removing from baking sheet.


Mint has been utilized in cooking for thousands of years.

According to legend, the river nymph Minthe fell in love with Hades, god of the underworld. His wife, Persephone, rebuked her, turning her into a plain-looking little plant: mint.

Enjoy!

this is perfect for halloween

 

[dr_bates]

Mexican Braised Beef

2 lb beef (brisket, chuck, or flank), cut into 1-2 inch cubes.
1 medium onion, diced.
3 cloves garlic, minced.
1/4 cup brown sugar.
1/2 tsp black pepper (+ to taste).
1/4 tsp salt (+ to taste).
1/2 tsp cumin.
1/2 tsp oregano.
2 cups canned diced tomatoes (with juice).
2 whole canned chipotle peppers in adobo sauce, minced.
2 tbs olive oil.

Pat beef dry with paper towels.
Season with salt and pepper.
Using a Dutch oven, heat oil.
Add beef.
Brown on each side for about two minutes.
Remove beef and set aside.
Add onion and cook until just translucent about 2 minutes.
Add garlic, cumin, oregano, salt, black pepper, and chipotle.
Stir and cook for 2 minutes.
Add tomatoes, sugar, and 1 cup water.
Stir to combine.
Add beef, nestling all pieces in sauce.
Reduce heat.
Cover pot.
Simmer for 2 hours, checking periodically to ensure sauce is still fluid.
Sauce will thicken. It should always be covering bottom of pot.
Add water if necessary.
Serve the tender beef.

Sometimes it is easy to assume everything south of the border is served in a tortilla. Burritos and taco are like sandwiches, hand foods. When dinner is served there's lots of other options!

Enjoy.

 

[dr_bates]

Polynesian Chicken Wings

3 lb chicken wings.
1/2 cup green bell pepper, chopped finely.
1/2 cup brown sugar.
1/2 cup pineapple juice.
1/2 cup chicken broth.
2 tbs soy sauce.
1-2 tsp ginger.
1/2 tsp red pepper flakes.
1 tbs cornstarch.
Salt to taste.
Pepper to taste.

Preheat oven to 400°.
Line a baking sheet with aluminum foil.
Spray foil with cooking spray.
Evenly spaced wings on foil.
Season with salt and pepper.
To encourage browning, spray wings with cooking spray.
Bake 20 minutes.
Rotate baking sheet.
Bake an additional 25 minutes, until golden brown.
Discard juices from baking if present.
In a sauce pan combine remaining ingredients.
Simmer 3-6 minutes until thickened.
Spoon glaze over wings.
Bake an additional 10 minutes.
Check to ensure wings are done (with no pink in the center).
Plate and garnish with chopped green onions.

If possible, grill pineapple and serve with wings.

Enjoy.

 

[dr_bates]

Beef Bourguignon

This is a French beef stew, sometimes called burgundy beef stew. The burgundy portion of the name is derived from the red wine used. You see, Burgundy is a region of France that produces red wine.

Some variations use a lot of vegetables, particularly carrots and potatoes. I like keeping it simple.

2 lbs beef (stewing meat), cut into 2 inch chunks.
Salt & Pepper to taste.
2 tbs vegetable oil.
1/4 cup flour.
5 oz thick bacon, cut into cubes.
1 cup pearl onions.
4 cloves garlic, minced.
2 cups red wine.
1 tbs tomato paste.
1/4 tsp sugar.
1 bay leaf.
2 tbs parsley, minced.
1 tbs thyme, minced.
1/4 tsp peppercorns.
8 oz mushrooms, halved or quartered depending on size.

Preheat oven to 300°.
Season beef with salt and pepper.
Dust beef with 2 tablespoons flour.
Heat oil in a Dutch oven over medium-high heat.
Sear beef until browned.
Easier to cook beef in stages.
Remove browned beef and set aside.
Continuing to use Dutch oven, add bacon, onion, and garlic.
Cook until golden browned.
You may need to lower heat.
Add remaining flour (2 tbs).
Stir for 1 minute.
Slowly add paste, sugar, and 1 & 1/4 cups water.
Stirring continuously to prevent lumps.
Add wine.
Scrap bottom of pan and stir.
Add beef.
Stir in spices.
(If using fresh spices, you can simply dip bouquet in the liquid.)
Bring to a simmer.
Cover and place in oven.
Cook until beef is fully tender (2 - 2.5 hours).
Add mushrooms.
Season with salt and pepper if needed.
Return to oven and cook an additional 20 minutes.
(If using fresh spices bouquet, remove it.)
Serve with mashed potatoes, roasted potatoes, buttered fettuccine, or buttered egg noodles.

 

[dr_bates]

Chicken Cordon Bleu

Cordon Bleu's origin is Swiss. It's somehow derived from a Schnitzel.


4 chicken breasts, boneless & skinless.
12 oz Black Forest ham, deli cut into 8 slices.
8 oz Swiss cheese, grated (or gruyere or sharp cheddar).
1/4 cup flour.
2 large eggs.
1 cup Planko breadcrumbs.
1/3 cup Parmesan cheese.
Salt to taste.
Pepper to taste.
1 tbs parsley, chopped.
1-2 tsp thyme, chopped (or rosemary).

For sauce:
1 tbs butter.
1 tbs garlic, minced.
1 tbs Dijon mustard
1 tbs honey.
1 tbs yellow mustard (or more Dijon).
1/2 cup heavy cream.
1 & 1/4 cup chicken broth.
2 tsp cornstarch.

Place each chicken breast between two sheets of plastic wrap.
Pound gently till evenly 1/4 inch thickness.
Remove top sheet of plastic.
Add two slices of ham to each breast, followed by grated cheese.
Leave 1/2 inch uncovered around all edges.
Roll chicken tightly, folding edges inward.
Snuggly wrap in plastic.
Refrigerate overnight.
Preheat oven to 400°.
Line a deep baking sheet with aluminum foil.
Spray foil with cooking spray.
In a bowl mix together flour, salt, and pepper.
In another bowl, beat eggs and season with salt and pepper.
In a third bowl, combine breadcrumbs, spices, Parmesan cheese, and oil.
Remove plastic from breast.
Roll in flour.
Coat with egg.
Coat with breadcrumb mixture.
Place on baking sheet.
Repeat with other breasts.
Bake about 30-35 minutes until internal temperature is 165°.
Let cool several minutes before slices.
Serve with sauce.

While chicken is baking, heat butter in a sauce pan in medium heat
When hot, add garlic.
Cook for 30 seconds.
Reserve 2 tbs chicken broth.
Add remaining broth.
Bring to a boil and simmer for 10 minutes.
Once reduced,
Add cream, mustard(s), and honey.
Combine cornstarch with reserved broth.
Mix well.
Add cornstarch to sauce.
Whisk till thickened.
Season with salt and pepper.
Serve with chicken warm.


Enjoy!

 

[dr_bates]

Mushroom Stuffed Chicken Breast

2 chicken breasts, boneless and skinless.
1/2 tsp salt.
1/4 tsp black pepper.
1/2 tsp thyme.
2 cloves garlic, minced.
2 tbs butter.
1 tbs olive oil.
7 oz mushrooms, sliced.
2 cups spinach.
3 oz mozzarella cheese, sliced.

Preheat oven to 390°.
Cut pocket into chicken breasts.
Season inside and outside of breasts with half allotted salt and pepper.
On high heat melt butter in skillet.
When hot, add mushrooms.
Cook for 3-5 minutes until golden.
Add garlic, thyme, and remaining salt and pepper.
Cook another 2 minutes, until mushrooms are fully golden.
Add spinach.
Cook until wilted.
Stuff mushrooms in chicken pocket.
Top mushrooms with cheese.
Close pocket, dealing with toothpicks.
Wipe skillet.
Heat oil.
Sear chicken on both sides (1.5-2 minutes per side).
Transfer to oven and bake for 15 minutes.
Chick flesh needs to reach 150°.
Remove breast and rest for 5 minutes.

Enjoy.

 

[dr_bates]

Santa Fe Chicken

1 lb chicken breasts, boneless & skinless.
2 tbs taco seasoning.
2 tbs olive oil.
1/2 onion, chopped.
3 cloves garlic, minced.
1 cup sweet corn.
15 oz can black beans, drained & rinsed.
15 oz can diced tomatoes.
4 oz can diced green chilies.
3/4 cup cheddar cheese, grated.
3/4 cup mozzarella cheese, grated.


Pat breasts dry with paper towels.
Season both sides of breasts with taco seasoning.
In a skillet heat 1 tablespoon oil over high heat.
Cook for about 4 minutes on both sides, should be browned and nearly cooked through.
Remove and set aside.
Reduced heat to medium.
Heat remaining oil.
Add onion.
Cook for about 4 minutes, until onions are translucent.
Add garlic.
Cook an additional minute.
Stir in beans, chili, corn, and tomatoes.
Cook for about 5 minutes.
Nestle breasts into bean mixture.
Simmer for 6-7 minutes until chicken is thoroughly cooked (internal temperature of 165°).
Add cheese.
Cover skillet until cheese is melted.

Enjoy!

 

[dr_bates]

Blueberry Cookies

2 cup flour.
1 tsp baking powder.
1/4 tsp salt.
2/3 cup butter.
2/3 cup sugar.
2/3 cup blueberries, frozen.
1 cup white chocolate chips (or chopped walnuts).


Combine flour, salt, and powder.
Mix well.
Cream together butter and sugar until fluffy.
Add berries to a sauce pan over medium heat.
Stir frequently for 3-5 minutes.
Add berries to butter mixture.
Stir until well combined.
Add flour to berry-butter mixture.
Fold in chips (or nuts).
Refrigerate batter for 30 minutes.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Form balls from dough.
(Should be enough to make about 24 cookies.)
Bake 10-13 minutes, until edges are slightly browned.
Cool for five minutes before moving to a wire rack.

Enjoy!

 

[dr_bates]

Texas Sheet Cake

This is my favorite brownie. Yes, I know. This technically isn't a brownie, which have a denser texter. They're more chewy and fudgy. (I still like this one better.)

for the cake:
2 cups flour.
2 cups sugar.
1 tsp baking soda.
1/2 tsp salt.
1 cup butter, room temperature.
6 tbs cocoa powder.
1/2 cup buttermilk.
2 eggs, room temperature.
1 tsp vanilla.
(1 cup water.)

for the frosting:
6 tbs milk.
1/2 cup butter.
4 tbs cocoa powder.
3 & 1/2 cups powdered sugar.
1 tsp vanilla.
3/4 cup pecans (or walnuts), chopped--optional.


Preheat oven to 350°.
Grease and flour 13x18 inch baking pan.
Set aside.
Whisk together flour, salt, baking powder, and sugar.
Set aside.
In a sauce pan over medium heat, add butter, cocoa powder, and water.
Whisk.
Bring to a boil. (There should be no lumps.)
Add hot water-cocoa mixture to flour.
Mix a little.
Add buttermilk, eggs, and vanilla.
Mix until just combined.
Pour into baking sheet.
Spread evenly.
Bake 20 minutes, until inserted toothpick comes out clean.
After 10 minutes of baking, heat a sauce pan in medium heat.
Add milk, butter, and cocoa powder.
Mix. (Should be smooth.)
Bring to a simmer.
Remove from heat.
Add vanilla and powdered sugar.
Mix until smooth.
(Mix in optional nuts.)
Let cake cool 5 minutes before frosting.
Pour hot icing on warm cake. Smooth evenly.
Cool at least 30 minutes before serving.

Enjoy!