Perfectly Imperfect, Vintage

Thursday, February 24, 2022

Black Moon Cupcakes~ Twins

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Repost from 2018


1 cup shortening
1 cup sugar
2 eggs
2 cup whole milk
2 tsp vanilla
4 cups flour
1 ½ tsp. Baking soda
1 cup 'black' cocoa
1 tsp baking powder
1 tsp salt

1 cup shortening (room temp)
2 cups marshmallow fluff
2 cups sifted confectioners sugar
½ tbs vanilla


Cream powder, shortening, and sugar.
Alternate mixing in 2 cups milk, 2 tsp vanilla, with 4 cups of flour.
Mix in baking powder, baking powder, salt, and cocoa.
Use ice cream scoop and place on parchment paper 2 inches apart.

Mix together shortening and fluff.
Add in vanilla
Slowly add confectioners sugar
Preheat oven to 350 degrees
Bake 8-10 minutes


Yields: Depends on how big or small you make them.
The key ingredient is the black cocoa which can be hard to find.
A New England Treat originally made in Lowell Ma. at Stoddards Bakery. 
I have tweaked this recipe over 20 years and this is as close as to original as I remember


Monday, February 21, 2022

Southwestern Vegetable Stew


  • 3 lbs lean ground beef
  • 1 large onion - chopped
  • 4 cloves fresh garlic – fine chopped
  • 4 celery stocks – whole
  • 1 large can red kidney beans
  • 2 lbs frozen veg-all or mixed vegetables
  • 8 oz beef broth
  • 1 can tomato paste
  • 1 large can petite diced tomatoes
  • ½ tsp salt
  • ½ tsp ground peppercorns
  • ½ chili powder – or to taste
  • 2 tsp hot sauce – or to taste
  • 2 tsp Worcestershire Sauce


  1. In a saute' pan lightly caramelize the chopped onions.
  2. Add in hamburger, salt, and pepper
  3. Drain
  4. Transfer hamburger and onions to a large stock pot or dutch oven.
  5. Add tomato paste, beef broth - stir
  6. Add in 'all' vegetables – except the red kidney beans. Stir Remember to keep the celery stocks whole
  7. Add in chili powder, hot sauce and Worcestershire – stir and taste.
  8. Cover and Simmer until the celery stocks are wilted
  9. Add in kidney beans.
  10. Simmer another 30 minutes
  11. Stew is done when the sauce is a brownish color. The Sauce should be a little thick not watery like a soup. You can add a little flour to thicken if needed.
  12. Serve with French Bread

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