Better Than Sex Cake

3 August 2010

Well, not really. It is still very delicious though!


  • 1 german chocolate cake mix
  • 1 cup semisweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • caramel topping
  • 12 ounces Cool Whip
  • 3 Heath bars, crushed (alternatively pick up the nifty pre-crushed Heath bar bag in the baking section and only use a portion of it)


Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Zucchini Bread

3 August 2010

This recipe is blatantly stolen from, with a few notes of my own added in.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. If the dough becomes too thick to stir well, add the zucchini and wait for the moisture to seep into the dough to loosen it a bit. Scoop batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Butterscotch Cookies

12 November 2007

Butterscotch Cookies On Their Way To The Oven We call these butterscotch cookies in my family, but they don’t really involve butterscotch per se. They are a holiday tradition–great right out of the oven or later with the hot beverage of your choice.

2 cups brown sugar
1 cup butter
2 eggs, well beaten
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. vanilla
1 cup nuts (I prefer walnuts)
4 cups (all-purpose) flour

Cream butter and sugar, add beaten eggs. Sift cream of tartar and soda with 1 cup flour. Mix well. Add vanillia, nuts, and rest of flour. Form dough into a roll–be sure to put flour on your hands first, or you’ll get cookie dough all over your hands! Wrap roll in wax paper; place in the refrigerator until the dough is stiff enough to hold its shape while cutting. Slice the dough into 1/4-inch thick cookies and bake for 10 minutes at 350 degrees Fahrenheit.

This recipe dates back at least five generations to my maternal great-great-grandmother who was a German Mennonite living in Nebraska. Today we’d call it a refrigerator cookie, but back then you formed the roll, left it covered on the back porch overnight, and baked in the morning!


12 June 2007

Hmm.  The new layout doesn’t attach names to posts.  This is Mark.

As an undergraduate, I didn’t do a lot of baking. It’s time-consuming, for one thing, but more importantly I’m not very good at it. My products are usually edible, but the cookies are always unevenly cooked and the pies have slightly burnt crusts and so on.  However, I had friends who were undergrad bakers, and so if you tend to have the usual baking supplies sitting around, it’s nice to have scones ready to eat with your tea or coffee.  (I’m moving to grad school in a couple months, and have already discovered that the town contains a small restaurant where they roast and sell their own exquisite coffee blends.  I am therefore looking for things to have with the coffee which I will no doubt be consuming by the gallon.)

This is a really good scone recipe — I’m not a fan of raisins or currants in my baked goods, so I had to look around for a recipe that didn’t call for them.  It’s really easy to make, too, and since I’m barely a mediocre baker you know that must be true.


  • I cheated and used about a teaspoon of lemon extract in place of the zest, which seemed to work pretty well — I can tell you from a prior experiment that dried lemon rind, such as you might find in the spice aisle, really doesn’t cut it.
  • I’m used to cutting in butter with a pair of knives, but, as the author says, for this recipe I find I wind up using my hands to crumble the butter finer.
  • I usually need to add a little extra cream to get the dough to cohere properly.  Have some standing by.
  • You can cook this on or in practically any oven-worthy dish.  It doesn’t rise much, so even a flat, rimless cookie sheet works fine.
  • This isn’t like the overgrown cookie-scones one finds in Starbucks.  It’s barely sweet at all, so, again as the author suggests, serve with lemon curd and clotted cream (if you can find any).  And, it goes without saying, some tea or coffee.