Last year, when I needed a last-minute hostess gift, I whipped up this salt scrub. This year, I wanted something else that would be just as good for winter skin and came up with this chocolate oatmeal bath salt.
It’s really a mixture of epsom salt, ground oatmeal and cocoa powder.
The first step is to grind the oatmeal in the coffee grinder, you’ll need half to a full cup, ground. It doesn’t have to be super fine. In fact, fair warning, if it is too fine, the whole mixture will be “fluffy” and could potentially create a bath mixture cloud when you open it. Step two is to mix the oatmeal and about a half cup to a whole cup of epsom salt in a bowl, just stir by hand to combine. Add the cocoa about a tablespoon at a time. You won’t need a lot, less than three tablespoons probably. The cocoa powder will coat the oatmeal and the epsom salts pretty evenly. When everything is mixed, add it to your favorite jar.
Include a note with directions and you’re done!
I’ve mentioned before, my sister, C, has a knack for perfecting baked goods. She did it again with this super delicious, never dry (even after three days!) recipe. It’s a combination of Joy of Cooking and our Mom’s family recipe.
Ingredients and Directions:
Have all ingredients at room temperature, about 70 degrees f. Pre-heat the over to 375 degrees f. Grease a 13×9 pan. if you don’t have the pan, you can use 2 round pans for an 8×11 pan and a loaf pan (the pan isn’t the most important part).
Whisk together in a large bowl until well blended:
2 cups sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Combine in a medium saucepan and bring to a boil, stirring constantly:
1 cup strong, black coffee (apparently, this is Mom’s secret ingredient)
1/2 cup vegetable oil
1/2 cup (1 stick) unsalted butter
1/2 unsweetened cocoa powder
Pour the hot mixture over dry ingredients and stir together just until smooth. Let cool slightly (about 3-5 minutes), then work in:
2 large eggs
1/2 buttermilk (regular milk works, too)
1 tsp vanilla
Scrape the batter into the pan and spread evenly. Bake until toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool in the pan for about 3-5 minutes (until the cake is just warm) and spread on the icing.
1/2 cup butter, softened
2 tbs unsweetened cocoa powder
1/4 cup milk
3 1/2 cup powdered sugar
1 tsp vanilla
Mix together and spread over warm sheet cake.
I might like this better than regular chocolate cake. Hard to believe, I know, but it is so good. I can’t wait for the next time C has a reason to make it!
Very easy to make.
1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup brown sugar
1 1/3 cups hot strong coffee
Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Spoon into the prepared pan and spread evenly. Dissolve brown sugar in coffee; spoon over batter. (I missed this step.) Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm. (It took 35 minutes for this to work for me.) This recipe is originally from Eating Well.
The cake is so so much better warm! It’s not bad. It does need a little something though. It tastes a bit off, but not in a bad way. That might be my fault as I used the good unsweetened cocoa. I would definitely make this again as it was super simple and made the house smell wonderful. Next time though, I will add chocolate chips or peanut butter chips or a raspberry glaze.