Sunday, April 1, 2012

Another Great Gooseberry Patch Giveaway!

Hello There Gals....

Just poppin' on in to let you know that FHCS is hosting another great Gooseberry Patch Cookbook giveaway here at FHCS.  This is a 10th Anniversary Edition...they are bringing back the best of the best!  Once again there isn't a person out there who wouldn't use, or couldn't use this recipe book.

So good.  It's no wonder they've brought it back!  That's what I have for you on this one. 
Check out the video below for more info.....

I have made a few of the recipes and they  were all great, but I'm excited to share my favorite one with you.  A sweet recipe of course.

One particularly late and rainy Saturday evening, my children and I were craving something sweet and chocolate while watching a movie.  We were all cozied up in our jammies so we didn't want to go out and started prowling through the pantry for something chocolatey and sweet.  I keep a small stash of cake mixes on hand and quickly spotted a chocolate cake and my mouth began to water....

One by one we started to grab the ingredients to make the boxed mix...until I got to the eggs.  And it went downhill from there.  What?  No eggs!  Ugh!  We wanted chocolate cake, but not bad enough to change out of my jammies and head to the store...

Then I remembered a recipe I had spotted in the new GBP cookbook Meals in Minutes, earlier in the week.  I always fold down the corners of the pages that I want to try but this book had A LOT of pages turned, lol.  And so I thumbed through the book, quickly turning to the page with the interesting chocolate cake recipe.Triple Fudge Cake.  I grabbed my favorite mixing bowl, and set to work.  

Within minutes I found all 3..(yes 3) of the ingredients and set to work.  Soon enough, we had the scent of warm cake wafting through the house.  We couldn't believe how good this tasted, company worthy I might add.

Triple Fudge Cake

3.4 oz. pkg. cook & serve chocolate pudding
18 1/2 oz. pkg. chocolate cake mix
12 oz. pkg. semi-sweet chocolate chips

Prepare pudding following directions on the package; stir in dry cake mix. Spread in greased 13x9 baking pan; sprinkle with chocolate chips.  Bake at 350 degrees fore 35 minutes; cool.  Makes 18 servings.

Ladies...this recipe calls for only three ingredients  (4 really if you count the milk)!!!  I have to admit that I totally cheated on it too.  I used a ready to serve pudding mix instead of the cook & serve---after all, this was a chocolate-craving emergency!  I was a little worried about how thick the batter was before baking but it puffed right up.  It was moist and delicious.  We also replaced the semi-sweet chips with milk chocolate because that is all I had on hand. We also couldn't wait for it to cool, we ate ours warm, topped with light whip cream......sometimes you just have to be a rebel, lol.

Give it a try and let me know what you think. Now, you ask how can you win this great cookbook? Read on.....

So once again we are having a GIVEAWAY for this wonderful book
compliments of Gooseberry Patch!
 All I ask is that you share a recipe story of yours in the comment section below.  I want to hear about a time you had to substitute ingredients or make do.  What was your recipe you still make your version of it now or do you follow the recipe still?   The comments will close on Wednesday April 4th at midnight EST.  Of course we would love it if you could share the giveaway on your blog and a link!  

A winner will be chosen by random number generator as usual and announced by next Saturday, April 7th.  I do ask that you please be sure check back then to see if you have won so you can claim your prize and I can get it shipped to you as soon as possible.  Thanks for stopping by once again, and hopefully leaving a comment!  Please try to spread the word about the giveaway so that I can continue to offer them to all of you!  Have a great weekend!

Take care,


  1. I've never seem to have buttermilk on hand so once I substituted sour cream for it in blueberry coffecake and it turned out wonderful and moist.Warm Blessings!~Amy

  2. I've used vinegar and milk before as a substitute for buttermilk.

  3. Sounds really good, I too use the Vinegar and milk to make buttermilk, now we have been getting the rich fresh milk from a friends cow, and using the cream to make buttermilk and butter, wonderful..

  4. I forgot to tell you it is how I make my biscuits, I use the vinegar and milk to make it butter milk for them. Great tasting.
    2 cups flour
    1 tsp sugar
    4 tsp baking powder
    1/2 tsp salt
    1/2 cup shortening
    1 egg
    2/3 cup milk

    Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.
    Bake on a greased cookie sheet at 450 for
    10-12 minutes.
    Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.

  5. Thanks Barbara....I've only ever used a biscut mix so I will be trying these for easter. My family sure will like this treat. Thank you all for entering!

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