Crème de Menthe Brownies I have been thinking about these brownies for ten years. Ten. That's since high school. I mean, I realize my dad teases me by saying that I've never forgotten a meal (which is true) but ten years is a long time to pine after brownies. J was in town the other week, and we met for lunch. Crème de Menthe BrowniesFrom J's Wonderful Mom. For the brownie layer:1 cup sugar1/2 cup butter, at room temperature1 teaspoon vanilla4 eggs, beaten1 cup flour1 16-oz can of Hershey's chocolate syrup (I could only find a large can, so I weighed out 16 ozs) For the Mint Layer:1/2 cup room temperature butter2 cups powdered sugar3 tablespoons crème de menthe For the Top Chocolate Layer:6 oz chocolate chips6 tablespoons butter (J's mom uses 8 ozs chocolate and 8 tablespoons butter, but I forgot to increase) For the brownies:Preheat the oven to 350 F, and grease a 9x13" baking pan. Cream the sugar and butter together, then add the vanilla.
Chocolate Toffee Bars Chocolate Toffee Bars KILLER. That’s the best description for this rich, decadent dessert. If you are looking for something impressive to add to your holiday menu or to take to a party, this is the dessert. I adapted this from one of my Southern Living books. I don’t think I’ve ever made a Southern Living recipe that I didn’t love; the magazine and cookbooks have been inspiration for many of my recipes. Chocolate Toffee Bars adapted from Southern Living Ingredients: 3/4 cup butter or margarine, softened 3/4 cup firmly packed brown sugar 1 egg yolk 1 1/2 cups all purpose flour 1/4 teaspoon salt 1 14 oz can sweetened condensed milk 2 tablespoons butter or margarine 1 tablespoon strongly brewed coffee 1 cup toffee bits 1 12 oz package milk chocolate chips Cooking Directions: Beat 3/4 cup of butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add flour and salt, stirring just until blended. Enjoy! Miss
Raspberry Cheesecake Bars I’ve realized that cream cheese seems to have some strong magical power over me these days. See? It got me again, the cream cheese. And you know what? I’m really glad for that. Because these bars, THESE BARS. They are GORGEOUS. Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about. To know perfectly what I mean you have to – HAVE TO – make them. You’ll be happy, I’m tellin’ ya! These are the ingredients. 1. 2. 3. … it resembles crumbs. 4. 5. 6. 7. 8. 9. 10. 11. … and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture… … to achieve smooth and even surface. 12. 13. 14. … and even out the surface. ( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.) 15. Mix them with one cup coconut. 16. Like this. 17. 18. 19. Chill in the refrigerator for 3 hours before cutting into bars. Store in the refrigerator.
Chocolate Mint Brownies - Scrumptious Photography On my rugby team, we used to have a captain who was like the team mom. She would make delicious baked goods all the time and bring them for us to eat after our games (needless to say, we were very sad when she retired to have a baby... lucky kid!). One of the most awesome things she made were brownies with a layer of mint frosting, so when I stumbled across this recipe, I knew I had to give it a try. The end result was SO GOOD -- rich brownie complemented by cool mint. --recipe--Chocolate Mint Brownies, with my notesoriginal from Joy of Baking website Brownie Layer: 1/2 cup (113 grams) unsalted butter, cut into pieces4 ounces (114 grams) dark chocolate, coarsely chopped (I used Scharffen Berger 80%)1 1/4 cups (250 grams) granulated white sugar1 teaspoon pure vanilla extract2 large eggs1/2 cup (70 grams) all purpose flour1/4 teaspoon salt Mint Layer: Chocolate Glaze: 3 ounces (90 grams) semisweet chocolate, chopped (Here, I used Scharffen Berger 70%)1 tablespoon (14 grams) unsalted butter
Better-Than-Crack-Brownies I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. While they are finishing baking, melt chocolate chips, peanut butter and butter. Mr.
bake sale week: raspberry lemonade bars I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.
Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I have quite the collection already and I'm always picking up more whenever I go to the store. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Pour yourself a glass of milk, and that’s it. Make these in two minutes flat Like this recipe?