Tag: Brownies

Breads · Cakes · Daily Thoughts · Desserts · Uncategorized

Spiced Applesauce Cake

Chocolate Castles2 Comments

Last Tuesday I took this to a Ladies Bible Study and there was not one bite left. In fact, several ladies ask me for the recipe. I made them into brownies and sprinkled walnuts on top (instead of in them like the recipe called for) and then sprinkled powdered sugar over the top. They were really good. So tonight, instead of letting the rest of the jar of applesauce go to waste, I decided to use the same recipe and make them into muffins. The actual recipe calls to make it in a 9×13 pan and frost it. Am posting the frosting recipe as well, in case you want extra yumminess to go along with your coffee. But sometimes, the simple flavors of spice, cinnamon and apples goes so well with a cup of hot tea or coffee. So tonight, muffins it is….taken from Land O Lakes web site You know, if it comes from LOL, it will be good.

1/2 cup of softened butter
2 cups sugar
2 cups flour
2 eggs, at room temperature
1 1/2 cups applesauce (I had a jar of the cinnamon flavored so it added more flavor of cinnamon than if you use just the regular applesauce, but can you really ever have too much cinnamon?)
1 1/2 teas baking soda
1/2 teas baking powder
1 1/2 teas cinnamon
1/4 teas allspice
1/2 teas pie spice
1/2 teas salt
3/4 cup golden raisins
1/2 cup chopped pecans (I had walnuts, so used those)
1 teas vanilla

Frosting
1/2 cup butter
3 cups powdered sugar
1 teas vanilla
2-3 tables milk
1/4 cup chopped nuts

Heat oven to 350. Grease and flour a 13×9″ baking pan. Set aside.

Combine all cake ingredients except raisins and nuts in a bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat a hight speed until smooth. Add the raisins and nuts and stir into batter.

Pour into greased pan and bake 30-35 minutes or until center is firm to the touch and edges begin to pull away from the sides of pan. Cool Completely.

For Frosting:
Melt the butter over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. Butter will get foamy and bubble. Remove from heat and cool completely.

Combine the browns butter with the powdered sugar. Add the vanilla and milk until frosting is smooth and spreadable. Frost cooled cake and sprinkle with 1/4 cup nuts, if desired.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate-Hazelnut Blondies

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Just received the new Paula Deen magazine and finally took time to sit and look through it. Am thrilled that I had Randy pick up a jar of Nutella a couple of weeks ago, for “just in case”. Well, “just in case” is here. Thanks again Paula for giving us a new way to use Nutella.

1 cup unsalted butter, melted and slightly cooled
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teas vanilla
2 cups all purpose flour
1 1/2 teas baking powder
1 teas salt
1/3 cup Nutella chocolate-hazelnut spread

Preheat oven to 350. Line a 9″ square baking pan with foil, letting excess extend over sides of pan. spray foil with Pam with flour.

In a medium bowl, whisk together melted butter and sugars until smooth. Whisk in eggs and vanilla. In another bowl, whisk together the flour, baking powder and salt. Gradually whisk flour mixture into egg mixture just until combined. Spread batter in prepared pan.
Place Nutella in a small microwave safe bowl; cover and heat on high for 10 seconds. Stir until smooth. Drizzle Nutella in wide ribbons onto batter; swirl together with a knife, avoiding bottom and sides.
Bake until golden brown and test done by inserting wooden pick in center and comes out clean, about 20-25 minutes.
Let cool in pan for 10 minutes. using excess foil as handles, remove from pan and et cool completely on wire rack. Cut into 3″ squares and store in airtight container for up to 3 days.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Mrs. Fondren’s Brownies

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Back in the 70’s I use to attend a church which had a great music program. There were 4 men who sang in a quartet which would have given the Blackwood Brothers some serious competition. For those of you who did not grow up with Gospel music, this was a serious type of music that made you feel like dancing in the pews, but also that you were almost at Heaven’s Door. One of the men in the quartet at church was named Herb Fondran. (Yes, I’m getting to the point) and his wife was famous for her brownies which were requested at every gathering at the church. I don’t remember ever going to a fellowship or event hosted for the youth at their house that these brownies were not the main attraction. There is no way to count how many times I have made these through the years. They are a very simple brownie that just has the best chocolate flavor. Because I’m sure I don’t get enough sugar during the day from my M&M’s and pieces of cake or pie which is eaten every time I walk through the kitchen, I always sprinkle sugar on top of these brownies, just in case, I’m short on my sugar quota for the day.  I just found a few left over ones in the freezer from a couple of months ago that I thought I would freeze and use to make ice cream sandwiches, but Randy and I have eaten most of them while unloading groceries. I’m so thankful I bought a new 10 lb sack of sugar when we were at the store, now I can make more. Last night a friend texted me to ask if I would bake her 2 dz brownies for her tomorrow so guess I’ll have to bake a double batch.  After all, what would we do if there were none for us to snack on while watching Kevin Can Wait? IF you have not watched that sit com yet on Monday nights, do yourself a favor. It feels so good to sit and laugh for 30 minutes instead of hiding your eyes trying to watch CSI. Seriously! These brownies freeze very well.  I wrap them in Press and Seal and then put them in a baggie to freeze.

2 cups sugar

1 cup butter, softened

2 teas vanilla

4 eggs

8 Tablespoons cocoa

1 cup flour

1 cup nuts, chopped (if desired)

About 2 tablespoons granulated sugar to sprinkle over the top. OR if you prefer, dust with powdered sugar.

Cream butter, sugar and vanilla. Beat in eggs, add cocoa. Stir in flour and nuts. Pour into a 9″ square pan or a 9×13 if you like them a little thinner. Bake in preheated 325 oven until they are still a little fudge. They will finish baking as they cool. You don’t want to bake them until they are completely done, as they will be a little dry. As soon as you take them out of the oven, sprinkle a little granulated sugar over the top.

 

Chocolate · Desserts · Uncategorized

Peanut Butter Chip Brownies

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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

4 eggs

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.

Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Brookies

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Yesterday I had a meeting to attend and it is one I go to once a month. For some reason I have decided this past year that I cannot go unless I have dessert in my hand to pass around. After asking the friend who leads the meeting what she would like to have me bring for our enjoyment, she told me she wanted brookies. Well, I had never made brookies. It is a brownie and chocolate chip cookie combined. I admit I was in my lazy mood, so I ran to the store, thinking I had seen box mixes of these delicious looking morsels and there on the shelp were two different brands of brookies. One was Betty Crocker and the other was Nestle. I got one of each wanting to do a comparison bake.

After baking both boxes, both Randy and I decided that the Nestle was definitely the winner. The chocolate chip cookie part of the brookie tasted exactly like a homemade chocolate chip cookie.  Of course both boxes used a stick of butter, which will always make baked goods taste more like homemade, but the Nestle brand truly was the better brand. I ended up making them in cupcake pans instead of a 8×8 and then topped each one with a dollop of chocolate frosting. The recipe for the frosting is already on the blog. They were devoured and I brought 4 home which I have hidden away. I did make myself share one of them with Randy since he was so sweet to drive me to the store to buy them in the first place. Since today is cold and wind chill is in the 20’s, I am so glad I still have 2 left as a treat to have with hot tea today.

Chocolate · Desserts

Peanut Butter Mississippi Mud Brownies

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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

Chocolate frosting

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.

Chocolate Frosting

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.

Chocolate · Desserts

Brownies for Two

Chocolate Castles1 Comment

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.

Chocolate · Desserts · Ray High School

Chocolate Yumminess….Miles of Chocolate

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I just posted a almost flourless cake and wanted to share something that will save you time and energy. Because sometimes there is nothing that will do except chocolate, but we are either not in the mood to bake or simply don’t like to bake, here is a great little secret.
At Whole Foods there is a little gem of a chocolate dessert called Miles of Chocolate. It is gluten free and probably one of the most delectable chocolate desserts I have ever had. I have written about it before, so this is just a little reminder. It is in the bakery part of Whole Foods and you might have to ask the bakery attendant to show you where it is located. It is in the cold prepared bakery items part and is individually wrapped like a brownie. But trust me on this. It is so much better than a brownie. It is part brownie and part chocolate truffle. They are a little pricey but oh so worth it. You could buy as many as needed for each guest you are having. Serve them either straight out of the fridge or room temp on a plate with a raspberry or strawberry sauce, topped with whipped cream and your guest will think you have been in the kitchen for days. Trust me on this one. These little Miles of Chocolate are the best thing since disposable diapers. I read that they have them at Central Market also, but have not been there to see. We have bought ours at Whole Foods each time. Let me know what you think of them. If you are curious about them, just google Miles of Chocolate and see all the comments written about them. They truly are a little slice of heaven and the best chocolate dessert around. The man who introduced these to the world use to sit by me in high school, but I don’t think we ever talked. Darn, I should have paid more attention to the people sitting by me instead of what outfit I was going to wear the next day.

Uncategorized

Brownie Pudding

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It makes my mouth water just to think about this. Top with Blue Bell Homemade Vanilla or Cinnamon Ice Cream and you have yourself a little piece of Heaven.

3/4 cup unsweetened cocoa

1/2 cup flour

2 cups sugar

4 eggs, room temp

2 teas vanilla or seeds scraped from 1 vanlla bean

1 cup unsalted butter, melted and cooled

Preheat oven to 325.Butter a 2 qt baking dish; set aside. Sift together the cocoa and flour in a medium bowl.  Set aside.

Using mixer, beat sugar and eggs on medium-high until very pale and light yellow, 5-10 minutes.  Reduce mixer speed to low and add the vanilla bean seeds (or vanilla) and the cocoa mixture, mixing just until combined. Still on low, slowly pour in the melted butter, mixing just until blended.

Scrape the mixture into the prepared baking dish and place in a larger baking dish. Add enough hot tap water to come halfway up the sides of the dish with mixture in it. Bake for 1 hour , at which point a tester inserted 2″ from the side of the pan will come out  with some moist crumbs still attached and the center will appear underbaked. Remove the brownie baking dish from the larger pan and place on a wire rack to cool. Serve at room temp or slightly warm with ice cream or whipped topping. Leftovers should be stored, covered, in fridge. (Up to 3 days)

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Lemony Lemon Brownies

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3/4 cup flour

3/4 cup sugar

1/4 teas salt

1 stick (1/2 cup) unsalted butter, softened

2 large eggs

2 tables lemon zest

2 tables lemon juice

For the Tart Lemon Glaze

4 tables lemon juice

8 teas lemon zest

1 cup powdered sugar

Preheat oven to 350. Grease and flour an 8×8″ baking dish with Pam and set aside.

Zest and juice two lemons and set aside.

In the bowl of mixer beat the flour, sugar, salt and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, lemon juice until combined. Pour it into the flour mixture and beat for 2 min at medium speed until smooth and creamy.

Pour into baking dish and bake for 23 min, should turn golden around the edges.

Allow to cool completely before frosting with glaze.

Mix the powdered sugar with the lemon juice and zest until smooth. Spread the glaze over he brownies with a rubber spatula and let glaze set before cutting.