Living life with dissociative identity disorder and complex ptsd
One Bowl Chocolate Cake
3 1/2 cups all-purpose flour
2 cups sugar
5 tablespoons cocoa
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup cooking oil
2 teaspoons vinegar
2 teaspoons vanilla
2 cups water
In large bowl, sift together flour, sugar, cocoa, cinnamon, baking soda and salt. Add remaining ingredients; beat well. Pour into ungreased 9 by 13 inch pan. Bake at 350 degrees for 35 to 40 minutes.
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No Bake Peanut Butter Squares
12 ounces peanut butter
1/2 stick butter
1 1/4 cups graham cracker crumbs
1 (16 ounce) box powdered sugar
1/3 cup boiling water
2 cups chocolate chips
1/2 stick butter
Combine peanut butter, 1/2 stick butter, graham cracker crumbs, powdered sugar and water. Press into 9 by 13 inch pan. Heat chocolate chips with 1/2 stick butter over low heat until melted. Spread over peanut butter mixture. Let cool; cut into squares.
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Chewy Brownies
2 eggs
1 cup sugar
2/3 cup margarine, melted
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1 1/2 cups coarsely chopped pears
1/2 cup walnuts
1 teaspoon vanilla
Beat eggs; blend in sugar, margarine and vanilla. Combine flour, cocoa and baking powder; stir into egg mixture until batter is smooth. Fold in pears and nuts. Turn into a greased 8 inch square baking pan. Bake at 350 degrees for 30 to 35 minutes.
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Peanut Butter Bars
1 (18.25 ounce) package yellow cake mix
1/2 cup chopped pecans
2/3 cup evaporated milk
1/4 cup margarine, melted
1/2 cup peanut butter chips
1/2 cup chocolate syrup
Combine dry cake mix, pecans, milk and margarine in a medium bowl; mix well. Pour half the mixture into a greased 9 by 13 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with peanut butter chips and drizzle with chocolate syrup. Top with small spoonfuls of remaining cake mixture. Bake for another 20 minutes. Cool and cut into bars.
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Pineapple Almond Cream Cheese Cake
1 (8 ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pineapple juice
1 (12 ounce) jar pineapple preserves
1/2 cup slivered almonds
Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour haf the batter into a greased 9 by 13 inch baking dish, spreading evenly. Combine preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake for 45 to 50 minutes, until a toothpick inserted into center comes out clean. Cut into squares and serve.
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Chocolate Nuggets
1 package devil’s food, Swiss or dark chocolate cake mix
1/2 cup cooking oil
2 eggs
1 cup semi-sweet chocolate pieces
Pecan halves
Preheat oven to 350 degrees. Blend cake mix, oil and eggs. Stir in chocolate pieces. Drop from a teaspoon onto an ungreased cookie sheet. Top each cookie with a pecan half. Bake for 10 to 12 minutes, until cookies test done with a toothpick. Cool on pan about 1 minute; remove to racks to finish cooling.
Makes 4 to 5 dozen.
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Peanut Butter Rocky Road
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts
Place chocolate chips, butterscotch chips and peanut butter in 2 quart bowl. Microwave, uncovered, on high (100% power) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread into buttered square 8 by 8 by 2 inch pan. Refrigerate until firm, at least 1 hour. Cut into squares.
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