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postheadericon Black Bottom Cupcakes

Growing up in the 60s, 70s, and 80s, bake sales were a “thing” in the Coal Region.  One of the go-to methods to raise money for new band uniforms, the football team, the scouts, class projects, or church fundraising, they seemed to be on every corner or in the front of every local department store every Saturday morning.

One of my favorites was the Black Bottom Cupcake.  Rich, brownie-like cake inside which a sweet cream cheese and chocolate chip “dollop” rested just waiting to blend together in every bite.  Oh, if only I had a dollar for every one of these I savored…

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black bottom cupcake recipe
Black Bottom Cupcakes
Print Recipe
Servings
18 cupcakes
Servings
18 cupcakes
black bottom cupcake recipe
Black Bottom Cupcakes
Print Recipe
Servings
18 cupcakes
Servings
18 cupcakes
Ingredients
Cake Batter
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper or foil cups.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.
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postheadericon Copper Pennies

A sure-fire way to get the kids to eat carrots!  This traditional sweet/sour taste is a favorite of mine.  When seeking comfort food flavors, I often turn to my trusty arsenal of Pa Dutch recipes that honor my German and Pennsylvania Dutch ancestors.  Quick and tasty, theese keep tightly covered in the refrigerator for several weeks.  But rarely do they last that long in my house!

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copper pennies carrot salad recipe
Copper Pennies
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copper pennies carrot salad recipe
Copper Pennies
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Ingredients
Servings:
Instructions
  1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  2. In a mixing bowl combine the celery, green pepper, carrots and onion.
  3. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
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