These brownies are perfect when you want something with a little extra kick to them!They're not spicy, they just have a little sweet heat!
2 ounces unsweetened baking chocolate, coarsely chopped 2 ounces semi-sweet baking chocolate, coarsely chopped 3/4 cup unsalted butter 1 3/4 cups sugar 3 eggs 1 tablespoon vanilla extract 2 tablespoons + 1/4 teaspoon unsweetened cocoa powder (I used Special Dark), divided 1 1/4 teaspoons ground cinnamon, divided 3/4 + 1/8 teaspoon ground cayenne pepper, divided 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup mini chocolate chips 1 tablespoon powdered sugar Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips. Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares. Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies.
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I grew up on these heavenly sweet treats! They're so light, I'd easily eat a few of them without getting too stuffed. I always loved making a little hole and pouring my honey inside of them and then flipping it a few times to thoroughly coat the inside! These heavenly treats are definitely worth the effort of making them!
1 package active dry yeast 1-1/2 cups warm water (105°F to 115°F) 1 tablespoon shortening, melted 1 tablespoon sugar 4 cups all-purpose flour 1 teaspoon salt vegetable oil sifted confectioners' sugar sugar honey ground cinnamon Dissolve yeast in warm water in a large mixing bowl, and let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt. Gradually stir the flour mixture into the yeast mixture, and mix well. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F.), free from drafts, 1 hour or until doubled in bulk. Punch dough down and roll to 1/4-inch thickness. Cut into 2-1/2-inch squares. Pour oil to a depth of 3 inches into a frying pan (or use deep fryer). Heat oil to 375°F. Fry a few sopapillas at a time in the hot oil, lightly pressing down on them with the back of a fork, until the dough starts to puff. Release pressure, and continue frying until golden brown, turning once; drain. Sprinkle with confectioners' sugar or cinnamon sugar and serve hot, with honey. Makes about 24 pieces. Wow your guests St. Patrick's Day with this beautiful Mint Chip Cake Roll!
FOR THE FROSTING: 2 cups milk chocolate chips 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon peppermint extract 1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish FOR THE CAKE 3 eggs 3/4 cup granulated sugar 2 teaspoons brewed coffee (or water) 1 teaspoon vanilla extract 1/4 cup usweetened cocoa powder 1/4 teaspoon salt 1 teaspoon baking powder 3/4 cup all purpose flour Powdered sugar, to aid in rolling FOR THE FILLING: 1 cup heavy whipping cream 4 tablespoons powdered sugar 1/2-3/4 teaspoons peppermint extract (taste after 1/2 teaspoon) 6 drops green food coloring 1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before. Make the Cake: Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour. Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring. Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting. Place cake roll on a wire rack set over a cookie sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered. Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate! Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice. Make a statement for St. Paddy's day with a green pistachio bundt cake!
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell-O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting Prepare a bundt cake pan, line bottom with parchment, grease and flour. In a small bowl, mix together the egg yolks, vanilla extract and 1/4 of the sour cream. Set aside. Sift all dry ingredients and combine using an electric mixer on low speed for 30 seconds. Add softened butter and remaining sour cream, continue mixing on low until well combined. Scrape bowl and beat again on medium (med-high for a hand mixer) for another 90 seconds. Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition. Scrape the bowl one last time and give it a couple pulses. Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed. Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature. Dust with powdered sugar and served with sweetened whipped cream or pistachio ice cream. We have the absolute best peaches here in the Texas Hill Country! These yummy bars are so refreshing during those hot summer months as a perfect cool sweet treat!
1 cup butter, softened 2 cups sugar 4 eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp salt 1 (21 ounce) peach pie filling Cheesecake Center: 1 (8 oz) cream cheese, softened ½ cup sugar 1 teaspoon vanilla 1 egg Glaze: ½ tsp vanilla extract ½ tsp almond extract 1 cup powdered sugar 2 Tbs milk Cream together butter and sugar. Add eggs and beat well. Beat in vanilla. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling. Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars. Refrigerate them for 3 hours for easier cutting and to make a nice cool treat! Ye can have some fun with these Drunken Leprechaun Balls this St. Patricks Day! Just make sure the wee ones don't get into them! First you make the green shortbread and crush it. Then you blend with liquors, roll in powdered sugar and refrigerate for a top notch adult treat!
GREEN SHORTBREAD: 1 cup (2 sticks) butter, room temperature ¾ cup powdered sugar 1 egg yolk green food coloring 2 cups all-purpose flour 2 tablespoons cornstarch ⅛ teaspoon salt 1 tablespoon milk (if needed) BALLS: 3 cups crushed green shortbread (recipe above) 1 cup chopped pecans 1 cup powdered sugar pinch salt 2 tablespoons corn syrup ¼ cup Baileys (or other Irish Cream Liqueur) 2 tablespoons Jamesons (or other whiskey) powdered sugar and green sugar for rolling cookies in SHORTBREAD INSTRUCTIONS Heat oven to 350 F. In a large bowl (use a stand mixer if possible; this is very stiff dough) beat the butter until soft and creamy. Add powdered sugar and mix well. Add egg yolk and enough food coloring to create a deep green color, beating until mixture is light and fluffy. Scrape the sides of the bowl often. Add dry ingredients. (If using a stand mixer, you may want to switch to your dough hook.) The mixture will be very dry and stiff, but should come together into a dough. If it isn't cooperating, add milk a little at a time until the dough comes away from the sides of the bowl and you can form it into a ball. Roll dough out to about ¼-inch thick and cut into cookie shapes. (You can also form into small balls and press with a cookie stamp if you prefer. ) Place close together on baking sheets and bake for approximately 10-12 minutes. If you see a tiny bit of brown along the bottom edges, they are done. Don't overbake them, because green cookies turn an unpleasant color if they brown. Cool cookies on a rack and crush in a bowl until you have 3 cups. Any extra is a free for all! TO MAKE THE BALLS: Combine the crushed cookies, nuts, and powdered sugar in a medium bowl. Add the remaining ingredients and stir well. Roll scant tablespoons of dough into balls and roll them in a dish of powdered sugar and colored sugar. Refrigerate until firm. These can be served chilled, which will give them the texture of fudge, or at room temperature, which will make them a little softer. MAKE SURE KIDS DON'T GET A HOLD OF THEM! These cookies are so simple- they only take 4 ingredients! Since it's all stuff that's usually in my cabinets at all times, these are perfect to make when in a pinch!
2 cup all purpose flour 2 stick salted butter (1 cup), softened ½ cup powdered sugar 2 teaspoons vanilla Preheat oven to 350 degrees. Mix softened butter, powdered sugar, & vanilla together. Stir in flour. Chill dough for 20-30 min. Scoop dough into balls. Flatten with the bottom of a glass using plastic wrap in between to keep the cookies from sticking to the glass. Flatten to about ½" thick. Bake 12-15 minutes.
*I was not paid for this review! I received this product free of charge for my honest opinion!
I'm always looking for new ways to jazz up desserts and other foods with a little extra something. I was thrilled to try out these large flavor injectors by Fuzion Cookware! They took my cupcakes from neat to awesome!
The flavor injectors come in a nice 50 pack which is perfect for covering your next party or event. They are made out of low-density polyethylene and completely non-toxic and perfectly safe for food. The flavor injectors hold 1.4ml of your favorite flavor to inject into any variety of food. They are perfect for injecting chocolate, vodka, whiskey, rum, strawberry or any other flavor you may dream of into cupcakes, fruit, sushi or any other foods you think need an extra zest. As well as injecting flavor, they make a really neat conversation piece and your guests can get a real kick out of using them!
I used the flavor injectors to add a little extra icing to the inside of some cupcakes. I melted some icing and simply sucked them up into the pipettes. Since the icing was a little thick, it took a minute or two to fill them. I cleared the way by making a small hole with a toothpick so nothing would clog up the injector. Then, I simply squeezed the icing in and it added a nice little extra boost! After cutting the cupcake in half, I realized it would work a lot better with mini cupcakes since they're so tiny! I'm sure if I used a thinner substance it would've filled out a little better. Overall, these added a nice extra marbling of flavor and they were a lot of fun to use! If you'd like to jazz up your next gathering, you can get some here: http://www.amazon.com/dp/B01BJW271W #fusionflavor
*I was not paid for this review! I received this product free of charge for my honest opinion!
I'm always looking for new ways to jazz up desserts and other foods with a little extra something. I was thrilled to try out these large flavor injectors by Fuzion Cookware! They took my cupcakes from neat to awesome!
The flavor injectors come in a nice 50 pack which is perfect for covering your next party or event. They are made out of low-density polyethylene and completely non-toxic and perfectly safe for food. The flavor injectors hold 4ml of your favorite flavor to inject into any variety of food. They are perfect for injecting chocolate, vodka, whiskey, rum, strawberry or any other flavor you may dream of into cupcakes, fruit, sushi or any other foods you think need an extra zest. As well as injecting flavor, they make a really neat conversation piece and your guests can get a real kick out of using them!
I used the flavor injectors to add a little extra icing to the inside of some cupcakes. I melted some icing and simply sucked them up into the pipettes. Since the icing was a little thick, it took a minute or two to fill them. I cleared the way by making a small hole with a toothpick so nothing would clog up the injector. Then, I simply squeezed the icing in and it added a nice little extra boost! After cutting the cupcake in half, I realized two may have been better to use per cupcake. I'm sure if I used a thinner substance it would've filled out a little better. Overall, these added a nice extra marbling of flavor and they were a lot of fun to use! If you'd like to jazz up your next party, you can get some here: http://www.amazon.com/dp/B01BJW0426 #fusionflavor I live in a small town in central Texas, and the nearest Starbucks's is almost an hour away. After having one of these a long time ago, I finally found the recipe! They are so gooey delicious!
2 cups quick-cooking oats 1 cup all-purpose flour 1 cup brown sugar 1⁄2 tsp salt 1⁄2 tsp baking soda 3⁄4 cup butter, softened 3 cups fresh blueberries 1⁄2 cup sugar 1⁄3 cup orange juice 4 tsp cornstarch Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan. Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture. Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.). |
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