Brown Butter Brownies

Browned Butter Brownies
(from somethingswanky.com)

• 2 1/2 sticks salted butter
• 2 1/2 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp water
• 2 tsp vanilla extract
• 4 eggs
• 1 cup all purpose flour
• 1 cup high quality semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little "bits" have formed.
4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
6. Add the flour and chocolate chips and mix well. Batter will be VERY thick.
7. Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
8. Let cool, then cut into 2" squares to serve.

Holy Cow!  If you like a good, rich, chocolatey brownie with that extra pizazz from the browned butter, you'll love these babies.  We did!

Cake Batter Puppy Chow

 Cake Batter Puppy Chow
Makes 6 cups

• 12 ounces white chocolate candy melts or white chocolate chips (though candy melts are more "melty" thus easier to work with, I think the chips taste better)
• 1/2 cup powdered sugar
• 1 1/2 cups white or yellow cake mix (powdered- funfetti is extra fun with the added sprinkles)
• 2 tablespoons colored sprinkles
• 6 cups rice chex cereal

1. In a double boiler (or the microwave on 50% power) melt the white chocolate until smooth and runny.
2. In a small bowl, combine cake mix, powdered sugar, and sprinkles and stir to combine. Set aside. 
3. Measure out the 6 cups of cereal into a large bowl, drizzle the chocolate all over and use 2 forks to gently toss the cereal to coat each piece. 
4. Once cereal is completely coated in white chocolate, dump the cake mix/sugar mixture on top and gently toss again with the forks to coat each piece. 
5. Spread out on parchment paper to cool completely then store in a gallon ziplock bag for later (if you have the self-control!) or enjoy right away!


I am not really a cake batter crazed fan- there are many out there, I know, but I was still interested in trying this recipe because I'm a fan of white chocolate and cereal- like these blizzard bars.  And hello- these were awesome!  Sugar overload, definitely, but a great snack treat that seems okay because it is made out of cereal!  Easy, easy to make, and addictive.  Not overbearing on the cake batter flavor at all.  

Twix Ice Cream Cake- Easy

       next time I'll post a real pic

TWIX ICE CREAM CAKE

Recipe By: Holly Lofthouse from life-as-a-lofthouse.com)

• 1 (1.5 quart) vanilla Ice cream, slightly softened
• 1 (16 oz) jar of caramel sauce
• 1 cup milk chocolate chips
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1/4 cup brown sugar
• 1 cup flour
• 1/2 teaspoon vanilla extract

Directions:  In a 9x13 glass dish spread out the ice cream evenly. 

Cover and place in freezer. Freeze to set for 2 hours.

While the ice cream is setting start making the cookie topping. 

Preheat oven to 350 degrees. Cream butter and sugars in a medium

 bowl. Stir in vanilla and flour until well mixed. Spread dough into a

 foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden.

 Remove from heat and let stand until completely cooled.

Once Ice cream is all set and cookie topping is completley cooled,  

take ice cream out of freezer. Pour the caramel sauce evenly over 

ice cream. Break apart the cookie topping into big chunks and 

sprinkle evenly over caramel.

Melt chocolate chips in a microwavable bowl. Heat at 30 second

 intervals until melted. Stir and then drizzle over the cookie 

topping. Re-cover and place back into freezer for 6 hours or 

overnight to completely re-freeze. 

Slice into squares and serve! 

Nothing to dislike about this ice cream cake!  It was so good with that 

cookie dough-twix layer on top of the ice cream with the hardened

 melted chocolate chips.  Divine!  I wonder if I  should double layer 

the cookie part- one on the bottom of the pan, one on the top of the 

ice cream.  Next time.  

Chocolate Cream Angel Food Cake

Chocolate Cream Angel Food Cake
(melskitchencafe.com)

• 1 Angel Food cake, baked and cooled completely
• 3 cups heavy whipping cream
• 2/3 cup powdered sugar
• ½ cup cocoa
• 1/2 cup toasted, slivered almonds (I didn't use these)

1. In a large glass bowl, beat the heavy whipping cream until it begins to thicken. 
2. Carefully add the powdered sugar and cocoa gradually and continue whipping. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable - but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.
3. When the angel food cake has been baked and cooled completely, cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices.

I have had this recipe on my to-make list forever, but I should have trusted myself and made it way sooner than now!  Totally delicious....not hard to figure out why.  Real whipping cream, chocolate flavored?  Winning combo.  

Chocolate Chip Cookie Dough Cupcakes

Chocolate chip cookie dough cupcakes

(from allrecipes.com)

cookie dough:

1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup butter, softened 1/4 cup white sugar 1/2 cup brown sugar 1 egg

2 teaspoons vanilla extract 1 cup miniature semisweet chocolate chips  Cupcake: 1 (18.25 ounce) box yellow cake mix 1 1/3 cups water 1/3 cup canola oil 3 eggs

DIRECTIONS:

1.	Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2.	Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3.	Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4.	Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. These were good!  I wasn't addicted to them, but my kids liked them really well and they are great for a change of pace from plain cupcakes.  The cake mix makes it easy, you can switch up the flavor from vanilla to chocolate if you'd prefer.

Brownies that make me sooo happy inside

Brownies for a Crowd
(from realmomkitchen.com)

• 8 eggs (when halved, I do 3)
• 2 teaspoons salt 
• 2 cups of butter, melted  (I cut butter in half, either adding sour cream/apple sauce for the other half)
• 1 1/2 cups Hershey’s cocoa
• 4 cups sugar (when halved I use 1 1/3 c. sugar successfully)
• 4 teaspoons vanilla 
• 3 cups flour 

Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute. 

Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.

Add flour mixture to egg mixture and mix until well combined. 

Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting. 

Frosting

• 4 cups powdered sugar 
• 1/2 cup butter, softened 
• 1/2 cup cocoa 
• milk 

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Okay, initially I wasn't going to make these brownies because the recipe calls for 8 eggs and 2 cups butter!  I know there are plenty of great recipes out there that use a lot less of both of those.  However, I did need to make a ton of brownies and when I rationalized with myself it made sense that if I am going to get 50 brownies from the recipe, then using that much butter and eggs  was natural.  And these brownies are fudge-ey and amazing!  The frosting just sinks in, with some left on top.  Just cut them up small and you'll be okay.  You can share with the whole neighborhood after all! 

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
(from Nestle)

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1 cup chopped nuts (optional)
• Sweetened whipped cream or ice cream  (optional)
• Directions:

1. Preheat oven to 325° F. 
2. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. 
3. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired. 

This is a rich, delicious pie!  The only thing is I have made this pie twice and the consistency after baking seems a little undone.  I'm not sure if adding a little more flour would help, or if this is just how it is going to be.  it is a pie after all, so it's not supposed to be crumbly.  But just be aware of that going into this.  It is so good I'll make it again!

Marshmallow Delights from crescent rolls

Marshmallow Delights

• 1 package refrigerated crescent rolls
• 1/4 c. sugar
• 1 T. ground cinnamon
• 8 large marshmallows
• 1/4 c. butter or margarine, melted

Separate rolls into 8 triangles.  Combine sugar and cinnamon.  Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle.  Pinch dough around marshmallow, sealing all edges.  Dip tops of dough into remaining butter and cinnamon sugar.  Place sugar side up in greased muffin cups.  Bake at 375 degrees for 13-15 minutes (mine took less time so check at around 10).


Who hasn't made these in home ec class?  We made these in 8th grade and they are STILL delicious!  Be careful about the marshmallow melting out of the roll while baking.  They are melt in your mouth and the kids can help make these.  They're easy and fun!

Great cake mix cake

Sour Cream Devil's Food Cake Mix with Fudge Frostingby: The Food Nanny, as shown on Good Things Utah

• 1 (18-ounce) package Devil’s Food cake mix (I used triple chocolate)
• 1/2 cup sour cream
• Fudge Frosting (recipe follows)

1. Preheat the oven to the temperature stated on the cake mix package.
Grease and lightly flour a 9 x 13-inch baking pan.
2. Prepare the cake according to package directions and add the sour
cream to the batter. Pour the batter into the pan and bake according to
package directions.
3. Meanwhile, prepare the frosting and keep warm.
4. Remove the cake from the oven and allow it to cool slightly. While the cake
is still warm, poke a few holes in the top with a fork. Pour the warm frosting
over the cake. Serve immediately or allow the cake to cool.
Variation: Substitute a yellow cake mix for the devil's food, as these sisters are
enjoying, opposite.

FUDGE FROSTING

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Chopped walnuts (optional)

1. Melt the butter in a medium saucepan over medium heat. Add the sugar,
milk, and cocoa. Stir and bring to a boil. Boil for 3 minutes. Remove from the
heat and allow to cool slightly.
2. Stir in the vanilla and salt. Beat the mixture with a wooden spoon for a
few minutes, let the mixture rest a couple of minutes, and beat again for
a couple of minutes until the mixture is thickened but still pourable.
3. Add chopped walnuts, if desired, or sprinkle the nuts over the frosted cake.


I really liked turning a (kind of) boring cake mix into something a lot more tasty, thanks to the fun fudge frosting.  Quick, easy, and delicious!

Dessert for Four

Baked Fudge
(from whiskandaprayer.blogspot.com)

2 eggs

3/4 cups sugar

2 heaping tablespoons of cocoa

2 tablespoons flour

6 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 325 degrees. Beat eggs until scrambled, and then beat in sugar until combined.

Add cocoa, flour, melted butter and vanilla. Mix until combined.Pour batter into 4 ramekins, or 1 8-inch square glass pan.

Set dishes or pan into a larger pan, filled halfway with water. Bake for 40-50 minutes or until upper crust is crispy and the rest of the batter is set.

Don't over cook, you want the inside gooey!  Sprinkle with powdered sugar if desired.  Best warm, or reheated.

So yeah..if you like desserts that include hot fudge, or rich chocolate flavor, then this is your baby!  You can eat this plain, like a baked pudding, or you can be like me and add a little scoop of ice cream.  Because I like a lot of hot fudge.  I cooked these in the little ramekins (they're cheap and mine were pyrex glass little bowls) and they did take about an hour until the consistency inside wasn't entirely gooey, but more fudgey-gooey.  Anyway, this is a quick little recipe to make a special dessert, and only 4 servings at that!  I loved it!

Cream Puff Dessert

Cream Puff Dessert


1 cup water
1/2 cup butter (no substitutes)
1 cup flour 

4 eggs

In saucepan over medium heat, bring water and butter to boil. At this point, remove from heat, add to your mixing bowl and add your flour, mixing until a smooth ball forms.Let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 9x13 pan. You can also put it on a cookie sheet to make more, thinner pieces. Bake at 400 for 30-35 mins or until puffy and golden. Cool completely.

Filling:
1 pkg (8 ounces) cream cheese, softened (use light or non-fat if you want)
3 1/2 cups cold milk
2 pkgs (3.9 ounces each) instant chocolate pudding mix (or vanilla if you'd rather- also, you can use sugar-free pudding if you want!)

Beat cream cheese, milk until smooth.  Add pudding mix  and mix until smooth. Spread over puff. Refrigerate for at least 20 mins.

Topping:
1 carton (8 ounces) cool whip
chocolate syrup
caramel syrup
chopped almonds (optional)

Spread cool whip on top. Drizzle with chocolate and caramel syrup. Sprinkle almonds.  Serve!  OR:

optional second topping: (I haven't tried this yet but this is a variation on this recipe and want to try it next time, but it is plenty delicious without!):

1/2 cup chocolate chips

3 tablespoons milk

2 tablespoons butter

1 cup powdered sugar

Melt in the microwave the chocolate chips and butter. Then stir in the milk and powder sugar. Once well incorporated, drizzle on top of the whip cream. Put in the fridge for at least an hour before serving. Enjoy!

I liked the versatility of this recipe.  The crust isn't sweet- in fact, it kind of reminds me of a german pancake, but I've had cream puffs that give me the same flavor, and it's one I like in contrast to the sweet topping.  It's a light dessert that tastes great.