Chew This – Rich Chocolate Pudding

On the first and third Sunday’s of each month, I write an exclusive food column for Henry County’s own number one and circulated newspaper “The Courier-Times”. Today’s column is for my rich chocolate pudding. This delicious and easily made treat is perfect for pie fillings or spoons – or anything else you can imagine. 

Also included in my column is how to get a boxed cake and brownie mix to taste like homemade – made from scratch – desserts! It is simple and easy tricks taught to me by my Grandma Barbra.


Rich Chocolate Pudding




Chocolate Chip Cookie Dough Brownies

I can not tell you how many times I have tested this recipe because you would not believe me. So – let me just tell you the things I have learned about these along the way…

1. You MUST use a brownie mix for the recipe. I have made the brownies in this from scratch several times and it does not work. Do not ask me why – it just does not. 

2. You MUST use the brownie mix that I have specified. Why? I tested a lot of brownie mixes too and it must have great flavor, fit an 8×8 inch square pan and the mix must have chocolate chips inside. 

3. You may NOT want to use all of the chocolate chip cookie dough for the top of the brownies. Why? You may want to snack on the dough – which is what I usually do. OR you may want to bake them off by themselves later on. Totally up to you. 

4. Use milk in place of the water in the brownie mix and when making the brownies, add in a teaspoon of instant coffee granules. You will not taste the coffee – but the addition of this makes the chocolate flavor come out even stronger. 

Ok. Let’s get started…

Chocolate Chip Cookie Dough Brownies

For the brownies…
1 package (18.9 oz) Ghirardelli double chocolate brownie mix and ingredients to prepare – eggs, oil, milk, instant coffee granules

For the chocolate chip cookies…
1 stick (4 oz.) unsalted butter, soft
3/4 cup white granulated sugar
4 tablespoons light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 cup white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 oz.) semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square pan with non-stick cooking spray.

In a large bowl, prepare the brownie mix according to the package directions – and my notes listed above.

Pour the prepared brownie mix in the prepared pan and even out with the back of a spoon.

Next, make the chocolate chip cookie dough by stirring together the unsalted butter, white granulated sugar and light brown sugar in a large bowl until light and fluffy.

Add in the large egg and pure vanilla extract, and stir to combine.

Gently add in the white all-purpose flour, baking soda and salt. Fold together until no white marks are visable.

Finally, fold in the semi-sweet chocolate chips.

Place big spoonfuls of cookie dough on top of the brownie batter. Place as little or as much as you would like. I usually use about 1/2 of the batter and eat the rest – or save it and bake it off later.

Place this in preheated oven for 37 minutes.

Carefully watch when baking. If the cookies start to turn too brown – place aluminum foil over the top while still baking.

Once baked, remove from oven and allow to cool slightly before cutting and serving.



Chew This – Zesty Lemon Bars

Happy “Chew This!” Sunday! Be sure to pick up a copy of “The Courier-Times” and check out my newest food column! I LOVE anything lemon and this recipe may be one of my favorite lemon recipes EVER! They are so good and even better left in the refrigerator for the next day. The recipe calls for lemon juice and lemon ZEST. In my instructions I ask for EXTRACT. This was an error in my steps. NEVER use extract in lemon bars (in my opinion) because you always want the freshest taste possible – which can only be achieved using fresh ingredients. So – when in this recipe I ask for lemon extract to be added – it should read lemon ZEST.

Zesty Lemon Bars



Home Economics Chocolate Chip Cookies

This recipe is inspired by Nancy, who was my High School Home Economics teacher. She was, and still is, a big influence on my life. I talked about, and shared, her recipe for peanut butter cookies in my “Chew This!” column a few weeks ago. You can find the recipe and links to the column and recipe here on my blog. 

I loved the peanut butter cookies so much – I decided to try her recipe for chocolate chip cookies. They were delicious! I followed her recipe, except I added a few more chocolate chips.

Shout out and special thanks to Nancy for the recipe and inspiration.


Home Economics Chocolate Chip Cookies

1 cup solid vegetable shortening
1 cup light brown sugar
1 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon water
2 1/2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour to help the chips not sink to the bottom of the cookie.

Start by preheating your oven to 375 degrees F and line a couple of baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, light brown sugar and white granulated sugar. Beat until combined and creamy.

Next, add in the large eggs, pure vanilla extract and water. Cream this mixture until light in color and fluffy in texture.

In a seperate bowl, whisk together the white all-purpose flour, baking soda and salt. This will remove all lumps from the mixture.

Add the flour mixture to the beaten shortening, sugar and egg mixture and blend well. Carefully fold in the flour coated chocolate chips being careful not to over mix the dough. The dough will take all of the chocolate chips – they just need a little coaxing.

Drop teaspoon size amounts onto the parchment lined baking sheets and bake (one sheet at a time) in preheated oven for exactly 12 minutes.

Once baked, remove from the oven and allow to cool on the baking sheet before removing and serving.