I just got a notification that Princess on the Porch is in Itunes Store for $3.99. This will let you have recipes and stories on your computer that will be so easy to keep instead of searching for recipes on the blog, chocolate castles.com.
These brownies are so moist and seem to be just the perfect chocolate flavor that I was looking for last night. Instead of adding the regular semi-sweet chocolate chips, I added the bag that has peanut butter & chocolate chips. Love, love, love these brownies. Sprinkle a little sugar over the top as soon as they come out of the oven and you have yourself a winner! Super easy and quick and you could be munching on them as you watch the New Hampshire returns this evening.
2 cups sugar
2 sticks softened butter
1 cup flour
8 tables cocoa
1 (12 oz) bag of peanut butter/chocolate chips
1 teas vanilla
Cream softened butter with the sugar. Add vanilla and eggs. Stir just until blended. Add cocoa and flour, stirring just until mixed. Add the chips and then spread into a greased 9×13″ pan. Bake for about 18 to 23 minutes, depending on your oven. I take mine out just before the knife comes out clean as I like them a little gooey. Sprinkle with granulated sugar as soon as they come out of oven.
These great little custard cup chocolate lava cakes are the easiest to prepare and every time I serve them, people are so excited to be eating something that tastes like they get when visiting a great steak house dessert. I didn’t remember to take a picture before serving them last night to friends, but the empty plates told me that they loved them!
4 oz semi-sweet baking chocolate (I had a bar of bittersweet chocolate and used that and they turned out awesome)
1/2 cup butter (1 stick)
1 tables red wine (I used orange chello as I didn’t have red wine last night)
1 teas vanilla
1 cup powdered sugar
2 eggs plus 1 egg yolk
6 tables flour
1/4 teas cinnamon
Powdered sugar or ice cream for topping
Preheat oven to 425 degrees
Grease 4 custard cups
Microwave chocolate and butter for 1 minute and then stir until chocolate is completely melted. Stir in wine (or any liquor flavor you might like, even amaretto is good),vanilla and powdered sugar. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into cups and place on a baking tray. Bake in preheated oven for about 14 minutes. Centers will still be a little soft and jiggly. Loosen edges and turn out onto plates and sprinkle with powdered sugar or top with ice cream.
*It is so easy to use a big cookie dough scoop to fill the custard cups
This is a one-pan dessert that takes one of the best known desserts…cheesecakes, and makes in a simple, quick & great tasting dessert that you can add to any dessert table for the holidays!
Great made the night before for best flavor!
1 box (18 1/2 oz) Duncan Hines German Chocolate cake mix
2/3 cup shredded coconut
2/3 cup butter, softened
3 eggs, divided use
2 packages ( 8 oz each) cream cheese, softened
2 teas vanilla
3/4 cup sugar
Sour Cream Frosting
2 cups sour cream
1 tables vanilla
3/4 cup granulated sugar
Mix all 3 ingredients together before spreading over the cheesecake
Blend the cake mix, coconut, butter and 1 egg. Spread into bottom of an ungreased 9×13 baking pan. (I did lightly spray mine with Pam, just in case).
Beat softened cream cheese with remaining 2 eggs, vanilla and sugar until creamy and smooth. Spread over the cake mixture in pan and bake at 350 for about 30-35 min, or until middle is almost done, with a slight jiggle. Let cool for about 30 minutes and spread Sour Cream frosting over top of cake. Allow cake to cool further and place in refrigerator at least 8 hours before serving.
I know what you are thinking, “and she wonders why she keeps putting on the pounds”. But, trust me, these are an addiction that you will be grateful for. They take 5 minutes to make and you can make them for any holiday by just changing out the color of candy melts and M&M’s.
So far, I have not been able to find any Fall colored M&M’s yet, so just picked out the brown, yellow and orange ones from the bag I had. I posted these a couple of years ago and for some reason, did not make them last year. Probably because I knew if I did, I would be admitted to the 1800chocolatehoarders. But folks, this has been a tough year. Learning how to live in a house with a newly retired husband, well…let’s just say that I have earned every bite of chocolate I can get my hands on. It is so weird that I don’t even really like pretzels, but when you put chocolate on them, they become a whole new food group to me.
It has been so easy to convince myself that at least I’m not popping pills. Maybe after this, diet pills will be in my future, but will wait until the whole bag of pretzels and M&M’s are gone.
1 bag of waffle pretzels
1 bag of orange candy melts (Found mine at Michaels for $1.99)
M&M’s (any flavor you like, but the plain is what I used today)
Preheat oven to 225. On a baking sheet, place the waffle pretzels in a single layer. Place a candy melt in the center of each pretzel. Place in preheated oven for about 2 minutes. I take mine out just before the little tip of the candy melts goes flat. Have your M&M’s ready to place one in the center of each candy melt.
So perfect for those evenings of watching The Voice or Castle or sharing (yeah, right, like I’m going to actually give some away…I don’t think so) with a neighbor! Seriously, these are so great to take to parties or to your son and daughter-in-laws house when you babysit, because they never have any desserts in the house…oops did I say that out loud?
Just put a lemon pound cake in the oven and am waiting for the cupcakes that I made with the left over batter. We sat down to watch AGT and realized that we didn’t have any dessert to eat during the millions of commercials. So while the lemon buttercream frosting sits while the cupcakes finish, I thought I would post this recipe that has so many of the favorite flavor combinations of the dessert world: peanut butter, chocolate and marshmallows.
4 (1 oz) unsweetened chocolate baking squares
1 1/3 cups butter, softened and divided
2 1/2 cups granulated sugar, divided
4 large eggs
2 cups flour, divided
1 teas vanilla
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 large eggs
1 teas baking powder
3 cups miniature marshmallows
1 1/2 cups lightly salted roasted peanuts
Preheat oven to 350. Microwave chocolate in microwave safe bowl at Medium (50% power) for about 1 1/2 minutes or until melted. Stir until smooth until all chocolate is melted.
Beat 1 cup butter and 2 cups sugar at medium speed dwith mixer until ight and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13×9″ pan.
Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour and add to peanut butter mixture, beating at low speed just until blended.
Spoon peanut butter mixture over brownie batter; top with remaining brownie batter and swirl together.
Bake at 350 for about 40-45 minu or until a wooden pick inserted in center comes out with a few moist crumbs stuck to it. Do not over bake. Remove from oven and sprinkle with marshmallows and peanuts immediately after removing so the marshmallows will melt.
Prepare chocolate frosting and drizzle over brownies. Cool completely.
Melt 1/4 cup butter with 3 tables unsweetened cocoa and 3 tables milk in a saucepan over medium heat, whisking constantly, about 4 minutes. Remove from heat an whisk in 2 cups powdered sugar and teas vnilla. Beat until smooth.
Once again, taken from Desserts for Two by Christina Lane, probably brownies are one of those “cravings” that attack more than any other. Just finished baking the Mini Sour Cream Pound Cakes and they are delicious. Randy is ready to be the official tester for all her recipes that I will be making.
Some days, the only thing that will satisfy that sweet tooth is a delicious chocolate brownie. When your husband or wife is out of town, or you live alone, you don’t want a huge pan of brownies. You want enough to eat during that Hallmark movie that you recorded last week and this one will not disappoint. Christina Lane, you are a genius for these amazing little recipes.
Yields 2 large or 4 small brownies
4 tables unsalted butter, diced
1/2 cup plus 1 tables granulated sugar
1/4cup plus 2 tables unsweetened cocoa
1/4 teas salt
1/2 teas vanilla
1/4 cup all purpose flour
Preheat oven to 325. position Rack in the lower third of the oven. Line a bread loaf pan (9x5x3″) with parchment paper.
In a medium size microwave safe bowl, combine the butter, sugar and cocoa powder. Microwave on high for 30 seconds, stir and microwave for another 30 seconds.
Stir the mixture very well, then add the salt and vanilla. Stir for 1 min to let the mixture cool down. Add the egg and stir until it’s incorporated.
Sprinkle in the flour and then give the batter about fifty brisk strokes, using a wooden spoon.
Spread the batter evenly in the prepared loaf pan. Bake for about 20-23 minutes. Test doneness with a toothpick. The top of the brownies will be shiny an dry when done.
Let cool completely in the pan then use the parchment paper to remove the brownies from the pan. Slice into either 2 or 4 brownies.
Summer is suppose to be all about the fresh fruit, cool ice box pies & ice cream. But in my world, any season is perfect for chocolate. The combination of the brown sugar with the unsweetened cocoa, makes for a moist, delicious flavor that creates a great chocolate cake.
1 3/4 cups flour
1 teas baking soda *see below
3/4 teas salt
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
1 teas vanilla
3 envelopes (1 oz each envelope) Nestle Chocolate Unsweetened Bake (If you cannot find these, use 3 squares of 1 oz each unsweetened chocolate, melting as per directions on box)
1 cup buttermilk
*If you don’t use your baking soda regularly, test it to be sure it is still good by dropping in about a 1/2 teas in a glass of warm water, if it doesn’t fizz up, replace the baking soda)
Preheat oven to 350. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar and vanilla. Beat until creamy. Add eggs, one at a time, beating well after each addition. Blend in the melted chocolate.
Add flour mixture alternately with buttermilk. Pour batter into two greased and floured 9″ round or square pans. Bake 30 to 32 minutes or until cake tests done. Cool on wire racks. Fill and frost with your favorite frosting.
It is wonderful with browned butter frosting or the chocolate frosting that is on the blog. Just put in chocolate frosting in the search engine. The browned butter frosting is under the Fresh Apple Cake post, so just put that in the search space.
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