Fudgy Brownies

Doesn't that picture make your mouth water??

This recipe is a Better Homes and Gardens "Best Loved" recipe, and it's easy to see why. I am in love with these brownies, and especially with the chocolate cream cheese frosting. Divine... Try them and you'll never make any other kind!

I really like making these because you mix them in the same saucepan you melt the chocolate in, and you don't have to pull out your mixer. One bowl and one heat resistant spatula (mine is a Pampered Chef spatula, and I love it!) is all it takes. Easy clean-up.

Fudgy Brownies

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/4 teaspoon baking soda
1/2 cup nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional, recipe follows)

1. In a medium sauce pan melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool.

2. Grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.

3. Add flour and baking soda to the chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan.

4. Bake in a 350F oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

1 cup semi-sweet chocolate pieces
6 ounces cream cheese
1/2 cup sifted powdered sugar

In a saucepan melt the chocolate over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together the cream cheese and powdered sugar. Stir in melted chocolate until smooth. Spread over cooled brownies.

Caramel Thumbprint Cookies

I found this recipe in my new Family Fun magazine this month. They turned out sooooooooo good!! I think they're my new favorite cookies! And that's saying something!

Melted caramel candy adds luscious richness to the cocoa goodness of these cookies.

Total time: 1 hour, 25 minutes
Servings: 26

Ingredients
1 1/2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, softened
2/3 cup brown sugar, packed
1 large egg, separated
3 tablespoons milk
1 teaspoon vanilla extract
1 cup finely chopped pecans
26 chocolate-covered caramel candies, such as Dove or Rolo

Instructions
In a medium bowl, sift together the flour, cocoa powder, salt, and baking powder and set aside.

Using an electric mixer set on medium-high speed, cream the butter and sugar until fluffy, about 3 minutes. Add the egg yolk, milk, and vanilla and mix until blended, about 1 minute. Add the flour mixture in two batches and beat until combined, about 1 minute. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Heat the oven to 350º. Line a cookie sheet with parchment paper. In a medium bowl, beat the egg white with a fork. Set aside about 1/4 cup of the pecans; put the rest on a plate. Roll 1 tablespoon of the dough into a ball, coat it with egg white, and roll it in the nuts. Repeat with the remaining dough. Put the cookies on the sheet, leaving about 3 inches between them. With your thumb, make an indentation in the center of each cookie, then reshape the outside edges, if they crack.

Bake the cookies for 10 minutes, then take them from the oven and gently press a caramel candy into each cookie. Bake until the chocolate and caramel soften, about 4 minutes. Grease the tines of a fork with butter and press on each candy to flatten it slightly. Sprinkle on the reserved nuts, then cool the cookies on a rack.

Dinner and Dessert

I found this recipe for Feta Chicken Breasts in an issue of my Family Circle magazine. It was so divine, and I can't wait to make it again sometime!!

Feta Chicken Breasts

1 pkg (10 oz) frozen chopped spinach, thawed

8 ounces feta cheese, crumbled

1/2 cup light mayonnaise

1 clove garlic, finely chopped

6 thinly sliced boneless, skinless chicken breasts, about 4 ounces each

wood toothpicks

1/2 tsp paprika

6 slices bacon

1. Heat oven to 325F. Place a rack in a large baking pan.

2. Drain and squeeze liquid from spinach. In a medium-size bowl, mix together spinach, feta, mayonnaise, and garlic.

3. In batches, place chicken breasts between sheets of waxed paper and pound to 1/8 inch thickness. Place about 1/3 cup of filling down the center of each chicken breast. Roll up and secure each with 2 toothpicks.

4. Sprinkle with paprika. Wrap a slice of bacon around each piece of chicken and place on prepared rack.

5. Bake at 325F for 55 to 60 minutes or until internal temperature reads 106F on an instant-read thermometer. Run under the broiler for a minute or two, if desired.

Makes 6 servings

On a different night I had everything ready to make cherry pie, when I realized we tossed out my old pie plates a few weeks ago and hadn't bought new ones yet. So, I improvised and made mini cherry pies (tarts) in my muffin pan, and topped each with a dollop of whipped cream. Delicious!

Chocolate + Peanut Butter = !

I've been craving peanut butter and chocolate combos lately. So, I decided to make this fabulous dessert!

Chocolate Peanut Butter Cream Pie

3/4 cup hot fudge dessert topping, divided

1 Honey Maid Graham Cracker Pie Crust (6oz) - I made my own...

1/2 cup creamy peanut butter

1 1/4 cups cold milk

2 pkg (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

1 tub (8oz) Cool Whip Whipped Topping, thawed, divided

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 minutes.

Mix peanut butter and milk with whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer in crust. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Makes 8 servings.

Enjoy!!

Lava Cakes

Seriously, who wouldn't love these chocolaty, warm, gooey, mouthwatering cakes? Especially with a dollop of whip cream on top!! And you don't even need to get out your mixer for these, just a bowl you can pop in the microwave and a whisk, and you're good to go. Enjoy! (see my notes at the end of the recipe for variation...)

Lava Cakes

4 squares Baker's semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp flour
thawed cool whip topping

Preheat oven to 425F. Butter four [3/4 cup] custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on High 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Makes 8 servings, 1 half molten cake each.

Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.

My notes: I don't have custard cups so I just use a muffin pan. It makes about 8 muffin sized cakes (1 serving each) instead of 4 custard/souffle sized cakes. I only bake for 7 minutes in the muffin pan.

Best... Cake... Ever!

What do these ingredients have in common... besides the fact that they are all really unhealthy? :) They are the ingredients for the frosting of my favorite cake... the best cake in the whole world.



I get to make and eat this cake once a year for my birthday. I keep it a once-a-year treat so that it will always be special, and I'll never get tired of it. I've been having this cake for my birthday for at least 5 or 6 years now, and I still love it every time!



Here's the cake batter in the pan before baking... I love how you can see the dark chocolate flecks in it!


Here's the bottom layer with the scrumptious white chocolate frosting and smashed up Heath bar chunks.

The filling should really be as thick as the layers on this cake! That's what makes it soooo good!

Here's the finished product!

Chocolate Sour Cream Cake

2 eggs

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1 1/4 cups sugar

1 tsp. vanilla

3 oz. bittersweet chocolate, melted and cooled

1 8oz. carton dairy sour cream

1 cup milk

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350F. Grease and flour three 9-inch round cake pans. Set aside.

2. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool completely.

4. Prepare frosting (see below). Place one layer flat side down on plate. Spread top with 1/2 of the filling. Stack second layer flat side down. Spread with remaining filling. Stack third layer flat side down. Spread with remaining frosting. Makes 16 servings. Chill cake before serving for best results.

White Chocolate Frosting with Heath Bars

6 oz white chocolate

1/4 cup heavy whipping cream

2 sticks butter

1 small bag powdered sugar

3 regular sized Heath bars, smashed into chunks

1. Stir chocolate and cream over hot water until melted and smooth; cool. (fill one sauce pan part way with water, turn onto medium heat. Set second sauce pan over first for the chocolate and cream)

2. Add butter and 1 cup of powdered sugar. Beat on high until light and fluffy. Continue adding 1 cup of powdered sugar at a time until it reaches desired spreading consistency.

3. Divide by removing 1/3 of frosting into a small bow. Add crunched up Heath bars to remaining 2/3 frosting to make filling.

Fudgy Chocolate Crinkles

They have the word "chocolate" in them; they're chewy, delicious cookies; and they're low fat! They must be perfect!

Fudgy Chocolate Crinkles

1/3 cup butter, softened
1 cup brown sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
2 egg whites
1/3 cup vanilla low-fat yogurt
1 1/2 cups flour
1/4 to 1/2 cup powdered sugar

1. Lightly grease a cookies sheet; set aside. Beat the butter with an electric mixer on medium speed 30 seconds. Add brown sugar, cocoa powder, and baking soda. Beat until combined, scraping bowl. Beat in egg whites and yogurt until combined. Beat in as much flour as you can. Stir in any remaining flour.

2. Place the powdered sugar in a small bowl. Drop dough by a teaspoon into powdered sugar and roll into balls. Place 2 inches apart on the prepared cookie sheet. Bake in a 350F oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.

Nutrition facts per cookie: 66 calories, 2g total fat (1g sat. fat), 4mg chol., 54 mg sodium, 11g carbo., 0g fiber, 1g protein.

Giant Ginger Cookies

Yay! Fall is almost here!! Can't wait to wear sweaters and jeans again! :)


These ginger cookies are so delicious on a cool fall evening, with a cold glass of milk. Enjoy!


GIANT GINGER COOKIES

"Chewy and delicious, these cookies are giants in both size and snappy ginger flavor." ~New Better Homes and Gardens Cookbook

Prep: 20 minutes Bake: 11 minutes per batch Oven: 350F Makes: about 24 cookies


4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening or butter
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar


1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening/butter with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.


2. Shape dough into 2-inch balls using a 1/4 cup measure or scoop. Roll balls in the 3/4 cup sugar. Place 2 1/2 inches apart on an ungreased cookies sheet.


3. Bake in a 350F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake.) Cool on a cookie sheet 2 minutes. Transfer to a wire rack and let cool.


(For regular sized ginger cookies, shape into 1-inch balls and bake for 8 to 9 minutes. Makes 120 cookies.)

GINGERBREAD

As September inches ever closer, my mind starts to turn to fall, holidays, and yummy food! I love baked goods with spices in the fall, the aromas and flavors bring back floods of memories of family dinners, cooking with my mom and sisters, and eating yummy treats.

My mom always made gingerbread around the holidays. I finally tried it out myself last year. It turned out soooo yummy! This is from an old cookbook, I wish I knew the date!





Hot Gingerbread



1/2 cup of butter

1/2 cup of sugar

1 egg

1 cup molasses

2 1/2 cups of flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp ginger

1 tsp cinnamon

1/2 tsp cloves

1 cup hot water



Cream the butter with the sugar until light and fluffy.

Add the well-beaten egg and molasses. Beat well.

Mix the flour, baking soda, salt, ginger, cinnamon and cloves.

Add the dry ingredients to the creamed mixture, beating until smooth.

Lastly, add the water and beat again until thoroughly blended.

Pour into a well-greased and floured 9x9x2 inch baking pan and bake in a 350 degree oven for 45 minutes. Check center with toothpick.

Cut into squares and serve warm. Six servings




Gingerbread is good served warm with whipped cream or butter.



*Notes from Mom: after I add the molasses I use the measuring cup to measure the hot water that you add at the very end. I usually use hot tap water & then put it in the microwave for 10 or 20 seconds on high. You don't want it boiling but it should be a little hotter than warm. Try using only half the spice amounts for a less overwhelming flavor.



**Notes from Me: I only used half the spice amounts and it was just right, my mixer was broken so we used the power drill to cream the sugar, butter, eggs, and molasses, but then I stirred the rest in by hand and it turned out fine.