It’s been quite awhile since I’ve done a recipe roundup and thought St. Patty’s day would be the perfect time to share some goodies from around the web! These all look SO good to me and I wish I could make every single one! Hope they give you some inspiration!
Just when I think I’ve found the most amazing brownie recipe ever and can end my search for good, I find another recipe that claims to be “the best, most chocolatey, fudgiest, decadent, to-die-for, OMG good” brownie EVER and just have to try it. Such was the case with these Ultimate Fudge Brownies.
I’ve tried a few brownie recipes in my time (many flops that I have never even bothered to blog about…or maybe I should have just as a warning to readers haha) and thought I had found the perfect one with the infamous Baked Brownie but honestly, this new one totally gives it a run for its money. And I’m pretty positive I like it better. Ok, I KNOW I do. It’s thicker, denser, fudgier, richer and so, so, SO GOOD. The perfect brownie? Umm, yes. For now at least! I’m not sure it can get any better! And they are easier to make than the Baked Brownie which is another plus when you’re the mom of a newborn. You DEFINITELY need fast and easy.
½ c. White Chocolate Chips (or whatever kind you prefer...dark, milk, butterscotch, peanut butter, etc)
Preheat oven to 325 degrees. Spray a 9x9 square baking pan with non-stick cooking spray.
Melt the butter, sugar, cocoa and salt in a large bowl in the microwave at 30 second increments, stirring each time until the butter is completely melted. Mixture will look gritty. Set aside for a few minutes and let cool slightly.
Stir in the vanilla extract. Add eggs, one at a time, stirring after each addition. The batter will be thick and glossy. Add the flour, stirring with a whisk until just combined. Do not overmix the batter. Gently fold in the semi-sweet and white chocolate chips with a large spatula. Pour into prepared baking pan.
Bake for 45 minutes or until a toothpick/tester inserted in the middle comes out clean with only a few crumbs. Do not overbake.
Cool brownies completely on a cooling rack, cut into squares and store in an air-tight container.
I have found my new favorite thing–homemade ice cream. Believe it or not, I have never made homemade ice cream! I mean, I’ve made my parents recipe which is DIVINE and probably will be my all time favorite, but it’s a no-cook, eggless recipe so it’s a little different than this one. Yes, this one had eggs, had to be tempered, the whole nine yards but honestly it was NOT hard and turned out soooooo good.
For my first ice cream adventure I chose to do a Thin Mint Brownie Ice Cream with REAL mint, tons of crushed cookies and chunks of dark chocolate brownie. Oh and a chocolate chip swirl! Just for good measure. And I have only one thing to say about it–YUM. Actually, MAJOR YUM. Seriously people, this stuff is so, so good. Rich, creamy and totally addictive. I will NEVER buy ice cream from the store again. It does take a little forethought as you need to steep the mint and also let the final mixture chill but it could definitely be done in one day, just in time for after-dinner dessert if you start it early enough! I’ll definitely be experimenting more with flavors in the future so be warned–lots of ice cream recipes in the near future! Haha!
2 Bunches Fresh Mint Leaves (I used .75 ounces which was plenty in my opinion)
⅛ t. Salt
1½ c. Sugar
12 Egg Yolks
1 t. Pure Vanilla Extract
2 c. Girl Scout Thin Mint Cookies, coarsely chopped (I used all but 6 or 7 of the whole box, about 1½ sleeves)
2 c. Brownie Pieces (I used half a batch of Ghirardelli Dark Chocolate box mix)
½ c. Dark Chocolate Chips, melted
Green Food Dye, optional
Combine cream, milk, mint and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat, cover and let steep for 1 hour or overnight in the fridge (I let mine steep for 2.5 hours and it was definitely strong enough).
In a large bowl, whisk together sugar and yolks. Remove mint from cream mixture and discard. Bring milk mixture to a simmer over medium heat. Using a measuring cup or ladle, slowly pour about ½ c. hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about a ½ c. at a time, until it has all been added.
Pour mixture back into saucepan and cook over low heat, sitrring constantly with a wooden spoon, until mixture is thick enough to coat the back of wooden spoon, about 10 minutes. Stir in vanilla. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occassionally until cooled. Cover and transfer to refrigerator until chilled, at least one hour or overnight (I chilled mine overnight).
Pour custard into a 2-quart ice cream maker and process according to manufacturer's instructions until set but not hard. Toward the end of the freezing, add green food coloring, if using. Pour into an air-tight container and stir in cookies and brownie chunks. Swirl in melted chocolate chips. Freeze for at least four hours or overnight.
Hey guys! So I had what I thought would be a GREAT St. Patty’s Day-themed cookie recipe to share with you today but needless to say they didn’t quite meet my expectations when everything was said and done. They weren’t horrible (actually pretty tasty!), but definitely not the prettiest cookie and not quite what I had in mind when I was making them. And I’ve decided if I don’t absolutely LOVE the recipe and think it turned out how it should, I just don’t want to share it with you guys. I want you to have the best! So I’m gonna do a little more research on this cookie and figure out what went wrong and how I can get it to turn out like I want…in other words, PERFECT. 😉
In the meantime, I wanted to share some green-inspired, perfect for St. Patrick’s Day recipes from some of my favorite bloggers that I thought might get your wheels turning for the upcoming holiday festivities! These foodies know their desserts and I’m confident you’ll find something delicious!
I have one of the cutest posts for you guys today. I really can’t say that about many of the recipes I make because while they are delicious and look yummy, they aren’t necessarily cute or works of art. Not that I’m saying these tassies are works of art but they took a little more effort than I’d normally put into a recipe! What’s a tassie, you ask? Basically tiny, teeny miniature pies. About two bites worth. This is a recipe that I’ve had forever and used alot when I was catering, which also means I’ve never shared it! But when I saw this idea for the cute flower shape on Pinterest (I know, I know…you thought I was just that brilliant, right?!) I knew this would be the perfect recipe.
You start with a cream cheese crust, which I personally love because it has just a hint of tang from the cream cheese. I rolled the crust out and used a tulip shaped cookie cutter and then very gently pressed them into miniature muffin tins. Be extra careful not to puncture the crust even a little with your fingers/fingernails because the filling will seep through and you’ll have a mess! It happened to me on two of them. Bummer. Anyway, I then filled them with a dollop of raspberry preserves and about a teaspoon of a fudgy, brownie-like filling. Top it with buttercream and a cute M&M and you have tulip tassies! I thought they were adorable. And SO perfect for Valentine’s Day. Truly not difficult to make and not even that time-consuming, just a little extra effort. If you want to skip the cookie cutter, just shape the dough into 24, 1″ balls, place in the bottom of the miniature muffin tins and press down and up the sides of the tin. They’ll still be super cute and every bit as delicious.
In the bowl of an electric mixer, beat together the cream cheese and butter until smooth. Beat in the flour until the mixture forms a ball around the paddle. Form dough into a ball. On a lightly floured surface, roll out the cream cheese dough to ¼" thickness. With a 3" flower shaped cookie cutter, cut out 24 flowers. Press very gently into the bottom of an ungreased miniature muffin tin. Be very careful not to puncture the bottom of the dough with your fingers when you are pressing it into the tin. (Alternately, you can shape the dough into 24 balls and press each ball evenly onto the bottom and up the sides of the mini muffin tins.)
For the Raspberry Fudge Filling
In a small saucepan, melt the chocolate chips and butter over low heat. Remove from heat and stir in the sugar, egg and vanilla. Place a ½ teaspoon of raspberry jam into each muffin tin. Cover with 1 teaspoon of the fudge filling. Bake for 20 minutes or until pastry is golden and filling is puffed. Let cool completely.
For the Vanilla Buttercream
Beat the butter and shortening on medium speed until creamy. Beat in the powdered sugar, heavy whipping cream and vanilla until creamy and smooth. Beat in pink food coloring if using. Pipe a small amount of buttercream onto each cooled tassie and top with a Valentine M&M.
So awhile back I made something that consisted of cookie dough, Oreos and brownies and put it in a muffin tin and baked it. It had no name and still doesn’t! Little did I realize that someone had already done these brownie/bar thingies (of course) and had named them Slutty Brownies. Scandalous! But totally appropriate. These brownie/bars are amazingly rich, amazingly good and amazingly sinful. Don’t think about the calories…it’s worth it. I decided to revamp my original recipe and do them in a pan, which quite frankly makes a lot more sense than doing them individually in a muffin tin. Duh.
Now are you ready for the really good part? I covered them in PEANUT BUTTER FROSTING. I mean we just went from slutty to total whore (excuse my language). Who doesn’t love brownies, Oreos, chocolate chip cookies and peanut butter frosting?? And altogether in one dessert?! Divine. And rich. Yes, milk is a must for this one.
P.S. If you want to save a little time on these bars, you could make both the cookie dough and the frosting ahead of time and just keep it refrigerated until ready to use! Or you could even use a cookie and brownie MIX. I highly recommend the Ghirardelli Double Fudge Brownies!
Preheat oven to 350 degrees. Grease a 9x13 baking pan.
For the Cookie Layer
In a mixer, cream the sugars, butter and shortening until fluffy. Add egg, then vanilla. Whisk together the dry ingredients in a medium bowl and add to wet ingredients. Stir in chocolate chips. Press evenly into the pan. Layer with Oreos.
For the Brownie Layer
In a medium bowl, whisk together the flour, salt and cocoa powder. Set aside.
Put the chocolate, butter and instant coffee granules into a medium bowl and melt in the microwave at 20 second intervals, stirring between each time until completely melted and smooth. Add sugars and whisk until completely combined. Let cool to room temperature.
Add 2 of the eggs and whisk until combined. Add the remaining egg and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or the brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate. Pour the batter over the Oreos.
Bake for 45 minutes or until a tester inserted in the middle comes out clean. Let cool completely on a wire rack and frost with Peanut Butter Frosting.
For the Peanut Butter Frosting
In an electric mixer, beat the butter and peanut butter until smooth. Beat in one cup of the powdered sugar. Beat in half of the heavy whipping cream. Beat in the remaining powdered sugar and heavy whipping cream. Beat in vanilla. Spread over cooled brownie bars.
Hey friends! I have good news. I had so many recipes that I wanted to share with you before Christmas that I absolutely couldn’t decide which ones to do and made the decision to do them all! Yes, ALL. Woo hoo! So, one recipe every day this week. I’m going to start with a super easy one today for this crazy good Chunk Cherry, Oreo & Brownie Bark. This is inspired by a certain frozen custard creation that my husband likes to get at out local custard joint, Andy’s. The combination of cherry, oreo and brownie in cool, creamy custard has become one of my favorites and I wanted to find a way to put it into candy form–hence, this bark! I was pleased with how it turned out although I think I’d do a few more cherries next time, but that’s just my preference. It would be great for any holiday party if you’re in a hurry and don’t have time to spend hours in the kitchen and it’s definitely perfect for gift giving. Just put it in a festive cellophane bag and voila! Perfect foodie gift.
2.5 lbs. Dark Chocolate Candy Coating (such as Ghirardelli or Wilton)
¾ lb. White Chocolate Candy Coating (such as Ghirardelli or Wilton)
1, 9x9 pan of Brownies (I used Ghirardelli Dark Chocolate Brownie Mix and added a teaspoon of vanilla), cut into 1" sqaures
5 c. Oreos (20 cookies), roughly crushed
1 c. Dried Cherries
Melt both the dark and white chocolate candy coating (in separate bowls) in the microwave at 20-second intervals, stirring between each. Line your kitchen counter with a large piece of foil. In a large bowl, place the brownie chunks and gently stir in the melted dark chocolate candy coating. Be very careful to not break up the chunks of brownie as you stir. Quickly spread the brownies and chocolate onto the foil and immediately top with the crushed brownies and gently press them into the brownie/chocolate layer. Immediately drizzle with the melted white chocolate candy coating and sprinkle with the dried cherries. Let cool completely until chocolate is hard. Cut into pieces with a sharp knife and store in an air-tight container.
The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer. And just about every day around 2:30 in the afternoon I start craving ice cream. Ugh. I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!). Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner. And can I just say that is quite the feat when they are less than half a mile from your house?! Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!” Because I have. Oh, I have.
So ice cream remains a treat, like it should. And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all. Tell me these don’t get you drooling?!?
First, Key Lime Pie Ice Cream from yours truly. I loooooove this stuff. It totally transports me to Florida and white sandy beaches. Ahhhhhh.
This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker. How brilliant is this?? Love how they do four different variations with the same ice cream base.
While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER. And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it! It’s just so pretty.
Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me. I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.
And last, but certainly not least, Almond Milk Ice Cream. Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream. This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill. I’ll definitely post my results on here!
I am proud to say that my husband is now a chocolate and mint convert–all because of these brownies. He said he wasn’t going to try them but then he saw them…and then he tasted them…and then he couldn’t keep his hands out of them. Hah! And I have to admit, they are GOOD. I mean, I love anything mint and chocolate but these are one of the best renditions of that combo I’ve ever had…if I do say so myself. The mint flavor from the Thin Mint cookies and Andes mints is not overwhelming and somewhat subtle and then the Bailey’s buttercream…oh my word, don’t even get me started. It took so much restraint to keep from eating this frosting by the spoonful.
Now when I say Bailey’s, let me clarify. When I went to purchase my bottle of Bailey’s I could not believe that is was nearly $20!!! And all I needed was two-thirds of a cup!! Ummmmmm, no, not happening. So I thought hey, what about Irish cream flavored coffee creamer? Yes! Perfect. Well, much to my surprise and delight I discovered that Bailey’s had their own brand of coffee creamer–for two bucks! Score! I knew I had some whiskey at home that I could throw in and I’d be good to go.
Perfect for St. Patty’s day! You’ll love them–promise.
Preheat the oven to 350 degrees. Grease a 9x13 pan.
In a large bowl whisk together the flour, cocoa, baking powder, and salt until combined. Set aside.
Place chocolate, butter and instant coffee granules into a medium size bowl and melt in mircowave at 20 second intervals, stirring between each, until completely smooth. Set aside to cool a bit.
Once the chocolate mixture is warm (NOT hot) add eggs, one at a time, whisking to incorporate. Add sugar, vanilla, Bailey's creamer and whiskey and whisk until combined.
Add the chocolate mixture to the flour mixture, folding with a spatula until just combined. Fold in the crushed Thin Mint cookies.
Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the brownies are baking, chop up ⅔ (about 30 squares) of the Andes mint squares. As soon as the brownies come out of the oven, sprinkle with the chopped Andes. Put back in oven for about 25-30 seconds, remove and spread melted Andes over the brownies. Let the brownies cool completely and frost.
For the Bailey's Buttercream
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Beat in two cups of the powdered sugar, one cup at a time, on low, beating thoroughly after each addition. Add 3 tablespoons of the Bailey's Irish Cream creamer and beat thoroughly. Beat in the remaining powdered sugar, one cup at a time, on low until thoroughly combined. Add vanilla, whiskey and remaining 2 tablespoons Bailey's creamer until completely incorporated. Chop remaining Andes mints, frost brownies and sprinkle with chopped mints.
This past weekend Jeremy and I went on a cupcake tasting roadtrip to some new bakeries in Ozark and Nixa. I had been following Stacey’s Sweets on Facebook and every picture she would post looked sooo good and I was so excited to finally get a chance to taste everything! Her shop is located in the corner of an older building on the square in Ozark and even though it was tiny, it was packed with cuteness. She even had a couple of small tables and chairs to eat at, which we took full advantage of.
I went ahead and ordered one of each cupcake she had in the case (eight total!) because at $1.75 apiece they were VERY affordable (if not somewhat underpriced!) and also got a brownie because they looked delicious. I passed on the cake pops, but they were covered in sparkly red, pink and purple sanding sugar and totally adorable…very tempting. We started tasting with the brownie and wow, it was SO good. Very fudgy, loaded with chocolate chips and had that nice thin crackle “crust” on the top. We had a hard time not eating the whole thing.
Next up, cupcake tasting! The flavors were Red Velvet, Wedding Cake, Cookie Dough, Pretty Princess Strawberry, Double Chocolate, Peanut Butter Cup, Honeybee and Cherry Bomb (see photo captions for descriptions). I can honestly say that these cupcakes not only looked pretty but were so yummy! Her cakes were light and fluffy and the frosting was not overly sweet but somewhat airy and not heavy or greasy, which was nice. It’s one of the better cupcake tasting experiences I’ve had in a loooong time! I could definitely see myself making a special trip to Ozark just for these cupcakes (or the brownie!) and would strongly advise you to do the same–you will NOT be disappointed!
I have to confess something: I am REALLY loving the weekly addition of healthy dessert recipes to my blog. It’s so fun rediscovering my passion for healthy baking and there is a lot less guilt when I treat myself. Like, a LOT. And believe me, these brownies are a TREAT! I have never in my life made anything gluten-free but I’m more than aware that it’s such a huge issue with many, many people. So, I was very excited about this recipe…if not just a teensy bit skeptical. I mean after all it has ZERO flour and ZERO butter so, umm, how does that work?! Yes, I was doubtful. But as the brownies baked in the oven, they began to look and smell like regular, delicious, bad-for-you brownies. And much to my surprise, they tasted AMAZING. Very chewy and chocolaty and good. I was shocked. And so happy. I love that these contain lots of protein and very little sugar and are not only healthy but gluten-free. Try them–promise, you’ll love them!
1, 16 oz. (2 cups) Jar Creamy Roasted Almond Butter (I used Maranatha)
1 Egg, plus 2 Egg Whites
¾ c. Honey
1 T. Pure Vanilla
½ c. Cocoa Powder
½ t. Sea Salt
1 t. Baking Soda
½ c. Dark Chocolate Chips (I used Ghirardelli Bittersweet), divided
Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray.
In the bowl of an electric mixer, blend almond butter until smooth. Beat in eggs, one at a time, then honey and vanilla. Beat in cocoa, salt and baking soda then fold in ¼ c. of the chocolate chips. Spread batter into the baking pan. Sprinkle with the remaining ¼ c. of chocolate chips over the batter and press lightly into the batter.
Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
Sometimes I make the mistake of doing, ahem, research for my blog when I’m hungry. And it never ends well. After looking at numerous varieties of desserts for this post, it was all I could do to not go into my kitchen, get a huge bowl of peanut butter, sprinkle it with dark chocolate chips and crushed graham crackers and call it dinner. But I didn’t! Instead, I had a sensible meal of garden lasagna (delicious!) and refrained from eating every bit of sugar in my house. Just a word of caution!
Any of these desserts would be GREAT for a Superbowl party. I tried to choose things that were fairly simply and not too labor intensive. After all, you’ve barely recovered from Christmas baking! I really don’t think you can go wrong with whatever recipe you choose–they’re all delicious. And next week I’ll have football themed desserts if you’re feeling a little more crafty with your baking…football shaped sweets are just too darn cute!
Things are busy this time of year. You need something to be easy. Like 5-minutes, DONE easy. What about some desserts that require ZERO baking time and hardly any effort? Maybe you need something for an office party or family get-together or ANOTHER ugly Christmas sweater party? I’ve got a few recipes that are perfect and done in no time, all in one pan. They will definitely impress! And you will be alot less stressed.
If you’ve never tried the combination of pumpkin and chocolate, you are seriously missing out. The first time I ever tried the unusual, but oh-so-delicious pairing was several years ago when I made these Chocolate Pumpkin Truffles. I was in heaven. You wouldn’t think that the two flavors would go together but they compliment each other wonderfully. Throw in some cinnamon and it’s a party in your mouth! Now, add a cheesecake factor and you have mind blowing AWESOMENESS. And that is just what you get with these Pumpkin Cheesecake Swirled Brownies.
These are simple and delicious. The brownie batter is super thick and doesn’t seem like alot when you pour it in the pan, but after it bakes up, it’s the perfect proportion of brownie to cheesecake. The only problem I had was swirling the brownie batter into the cheesecake because it was so thick. It was more just kind of gently mixing it all together with a knife. But it worked! And they turned out perfect.
Preheat oven to 350 degrees. Grease an 8x8 baking pan.
For the Brownie Batter:
Beat together the melted butter, sugar and vanilla until smooth, then beat in the eggs, one at a time. Whisk together dry ingredients in a small bowl and then gradually fold into the butter mixture by hand.
For the Pumpkin Cheesecake Batter:
In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
Spread about ⅔ of the brownie batter into prepared pan. Spread the pumpkin cheesecake batter over top, distributing evenly. Drop the remaining brownie batter over the cheesecake batter and swirl together with a butter knife.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely and chill before cutting and serving. (They are MUCH better chilled in the refrigerator overnight.)
So the initial sugar-high has worn off and your kids STILL have enough candy left to get them bouncing off the walls for several days. You need to get rid of that candy FAST. Try some of these delicious, Halloween candy-packed desserts!
Just one week ago I was digging my toes into soft, white sand, reading non-stop on my Kindle under a palm tree and eating waaaaayyyyyy too much food. It was a good five days in Cancun.
Here are some photos of the most important part of our trip…dessert! (Forgive the photo quality..taken with a phone…bad lighting..etc etc etc)
These are some of the gorgeous dessert buffets. I honestly can’t tell you what 1/4 of the stuff is and there wasn’t much that I liked, believe it or not. Oh, but I tried it ALL. Most of the choices were either way too sugary sweet coconut candy type things or bland. And the “cake”-like options were very dry. I did find a chocolate cheesecake wrapped in a chocolate purse-type shell (in first pic below, bottom right) that was good and another plain vanilla cheesecake thing (at least I THINK that’s what it was..hard to tell because the top half was green and it was shaped like an oval) that I liked also. I did find these little chocolate cube-like things that I LOVED and I actually found them in the shop at the resort. Turns out they were made of toasted amaranth and chocolate. Yep, totally going to try making them.
There were two little gems that I found on our shopping day. One is an amazing chocolate shop called Ah Cacao. They sold all kinds of chocolate, coffee, every form of vanilla, cookies and some of THE BEST brownies I have ever had. Oh and their chocolate covered espresso beans…AH-MAZING. They were dipped in dark chocolate and then had a crunchy outer shell, like an M&M. I wish I had bought more than one package.
This was a lovely little gelato place called Aldo’s. There’s actually alot of gelato places in Cancun, which surprised me. They pretty much started shoveling gelato samples into our mouthes the minute we walked up to the counter. But I’m not complaining! It was delicious! I ended up getting a waffle cone with Almond gelato–heaven!
And this is us on our last day of living like beach bums, soaking up the sun. Let me tell you, it was SWEET.
Once again, I’ve missed the baking boat. A little while ago I went searching for the ultimate brownie recipe and noticed a lot of bloggers raving about “the famous Baked brownie”. Say what? Please tell me I’m not the only one that doesn’t know about this brownie from a little NYC bakeshop called, well, what else…Baked! From what I can gather, these guys made some brownies that Oprah raved about on her show which pretty much resulted to them being shot into baking stardom overnight. Ok, so I was intrigued and got busy making the brownies.
The verdict? Umm, the BEST BROWNIES I HAVE EVER HAD. No joke. They are dense, fudgy, rich and have that wonderful shiny crackle “crust” on top. Hello, beautiful! I was officially sold on this recipe and promptly went online to order their book and see what other awesome recipes I was missing out on.
If you love brownies, you absolutely MUST try this recipe. Prepare for brownie heaven! Oh yes, MILK. Must have that, very important. Now go bake!
2 c. Dark Chocolate Chips (I used Ghirardelli Bittersweet)
1 c. (2 sticks) Unsalted Butter, cut into 1-inch pieces
1 t. Instant Espresso Powder (I only had instant coffee granules and used 2 teaspoons)
1½ c. Granulated Sugar
½ c. Light Brown Sugar, packed
5 Large Eggs, room tempoerature
1 T. Pure Vanilla Extract
Preheat oven to 350 degrees. Grease the sides and bottom of a 9x13 glass or light-colored baking pan. Line with foil, letting extra hang over the sides to use as "handles". Grease the foil.
In a medium bowl, whisk the flour, salt and cocoa powder together.
Put the chocolate, butter and instant espresso powder (or instant coffee granules) into a large bowl and melt in the microwave at 20 second intervals, stirring between each time until completely melted and smooth. Add sugars and whisk until completely combined. Let cool to room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the foil "handles". Cut into squares and serve.
Over the next four weeks, Jeremy and I will be attending three weddings…THREE. However, I don’t mind too much because next to desserts, weddings are one of my most favorite things. I’ve helped many friends and family with their own weddings and love seeing all the details that go into someone’s big day. Last night we had the privilege of attending the wedding of one of Jeremy’s friends from high school, Brandon. He married a sweet girl named Morgan and they had a very cute, very simple wedding on a farm. Yes, farm. A very nice farm.
The ceremony was held outside and for awhile it seemed like it was going to pour rain, but thankfully it just thundered the entire time. And the clouds were nice for some relief from the heat. The reception was held in the upper loft part of the barn. It was a fun night with good music, yummy food and a dessert table with cotton candy cupcakes, heart-shaped brownies, gumballs and rock candy. Here are some shots from the night that Jeremy got with the camera on his phone…
Hope everyone has had a great weekend–enjoy what’s left!
The word on the street is that 2011 is the year that pie makes its big comeback and replaces the seemingly untouchable cupcake at the top of the dessert hierarchy. Now I hate to be the one to point this out but we’re more than half-way through the year and I still see cupcakes EVERYWHERE. Pie…not so much. It does seem however, that pie sells are up quite a bit according to this L.A. Times article, so perhaps the trend is just beginning. Either way, I have always loved pie and will be glad to indulge in the craze once it hits full force.
Some of my favorite pies are fruit pies…mostly the ones that my grandma would make when we were young with the fruit from her backyard. My grandparents grew everything from gooseberries to strawberries to onions and green beans. They also had pear and cherry trees. So we’d regularly have Sunday lunch at their house and always had a pie. Gooseberry and cherry were my favorites. I also love chocolate cream pie, coconut cream pie, banana cream pie, pecan pie, pumpkin pie…the list goes on. I guess I really don’t discriminate when it comes to dessert–it’s all good!
Check out these pie recipes from some of my favorite bloggers. These are some drool-worthy pictures people…I’m pretty sure I gained five pounds just looking at them!