Brownie Batch Number Seven

Chocolate Brownie Crunch

Recipe courtesy The Neely's

Ingredients

• Butter, for greasing pan
• 1 (21-ounce) box brownie mix
• 3 large eggs
• 10 chocolate-caramel covered wafers
• Ganache, for brownie topping, recipe follows
• Whipped topping, recipe follows
• Fresh raspberries
• Chocolate shavings

Directions

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:

• 2 tablespoons light corn syrup
• 4 ounces semisweet chocolate, chopped finely
• 1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

foodnetwork.com

Brownie Batch Number Six

One of my Favorites....

Cookie Brownies

This recipe allows for many alterations of your own.
This could possibly be the easiest party treat ever.
So if your in a pinch and you need a fast treat for a get together or just a snack.....
then this is the best thing for you :)

Level: Simplest.

Basically the only thing you need is a package of your favorite brownie mix and a package of your favorite cookie mix :)
This allows for many different kinds of treats........

Lets say we're just making a traditional fudge brownie and chocolate chip cookie mixture.

Make the brownies as directed on the package and spread evenly throughout a 9x13 inch pan.

Then proceed to make the cookies as directed and plop large*** portions of the batter throughout the pan of brownie mix......

The final result should appear as 6-8 large**** cookies amidst the pan of brownie mix......

Bake the brownies as directed on their box and watch the cookies carefully as the time winds down.

The cookies should finish golden brown and the brownies warm and gooey yet still cooked throughly :)

What can I say.....the best of both worlds with this dish :)

Brownie Batch Number Three

Chocolate-Caramel Bars

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1 14-ounce can sweetened condensed milk
• 2 teaspoons vanilla
• 20 vanilla caramels, unwrapped
• 2 tablespoons milk
• 1 cup milk chocolate pieces or semisweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. For crust: In a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 15 minutes.

2. Meanwhile, for filling: In a small bowl, combine sweetened condensed milk and vanilla.

3. Bake for 25 to 30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars. Makes 24 bars.

bhg.com

12 days of Brownies <3

Everyone Loves Brownies

Toward the end of every summer I begin to dread returning to school. Especially this year in the sense that I have faced some rather unfortuante roommmate issues, much beyond my control. In the awful feeling that school is ready to resume I begin to think of the next time I will be home, CHRISTMAS ! Which just happens to be my FAVORITE time of year ! Aside from that wonderful feeling in the fall when the trees are impecable and the apple pie, strusel and cobbler fills the air........
Treats of all kinds just tend to consume me....... And sharing some of my favorite recipes with fellow bloggers is super fun ! So due to the onsetting of the dreaded school feeling I have prepared a fun Christmas/Summer twist !
I LOVE the 12 days of Christmas.......... So instead because it is August and I'm just feeling very Christmasy*** I have decided to share with you

The 12 days of Brownies !!!!
1. because everyone LOVES brownies
2. because everyone deserves to indulge in sinful treats once in a while. and
3. WHo doesn't LOVE to bake !

Brownie Batch Number One
Chunky Path Brownies

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla
• 3 cups tiny marshmallows
• Chocolate Topper or Chocolate-Peanut Topper

Directions

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

Chocolate Topper: In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

Chocolate-Peanut Topper: In a medium saucepan, combine 1-1/3 cups semisweet chocolate pieces, 1 cup creamy peanut butter, and 3 tablespoons butter. Cook and stir over medium-low heat until mixture is smooth. Drizzle over brownies. Sprinkle with 1 cup chopped dry roasted peanuts.

TO STORE: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

XOXO

Candy Corn Cookie Bark

So I have had a HUGE sweet tooth lately and I've been baking up a storm- Pumpkin Oatmeal Chocolate Chip Cookies and Pumpkin Whoopie Cookies and so much more =)
Even though this is a Halloween sort of theme I don't mind--everyone loves candy corn =)
I was toodeling around some blogs this afternoon and found this recipe on Miss Understood's page and thought I would share it. I will let you know how it is. But how can you go wrong - Candy Corn and Chocolate-- YUM !!!

Candy Corn Cookie Bark

14 to 16 whole Oreos, broken up
1½ cups mini pretzels, broken into pieces
1 lb white chocolate (chocolate wafers work best... try Wiltons or Guittard brand)
1 cup candy corn
brown and orange colored sprinkles
1. Place waxed paper on large cookie sheet. Spread cookies, pretzels and about 3/4 cup of the candy corn into a 13x9-inch rectangle on the waxed paper.
2. Place chocolate in glass measuring cup and heat in microwave for about 1½ minutes. Stir and then microwave for about another 30 seconds until melted and smooth.
3. Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and colored sprinkles. Work quickly before chocolate hardens.
4. Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.
Yield: About 2 dozen pieces



Emmm Happy Baking :)
XOXO
MissSweetTreats <3

Pumpkin Whoopie Cookie Pies :)

Absolutely Divine- Just in Time for Thanksgiving :)

5 Stars - Heavenly <3>

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 
  
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Just a tip if you want to use fresh pumpkin its better- more work obviously but better :)
Happy Baking
XOXO
MissSweetTreats <3>

Yay Cupcakes !

Um Hi ! 

Halloween is just a few days away and who doesn't love cupcakes- well I'll tell ya what I LOVe cupcakes ! 

It's perfect you don't feel obligated to eat a whole cake because it's a tiny cake !

 -- What a clever idea- Kudos to the Cupcake man!! 

Anyway as I've mentioned 100's of times before I LOVE Fall so of course I've been doing some baking lately ! 

Such as Pumpkin Chocolate Chip Oatmeal Cookies a fall FAVORITE in my house, and ever so popular cut-outs-- ghosts-witches- pumpkins you know ! :)

And then my personal Halloween favorite !-- Homemade Peanut Butter Doughnuts with Chocolate frosting :) Delish :)

But as for those recipes--- I can't leak them--- family secrets :)

Anyway so I was like I haven't made a Halloween cake-- so we need to hop on that one :) 

But cake's waste quicker- not as convienent you know--- so i was researching Cupcake decorations and found some favorites :)...... and a few other Holidays as well :)

Happy Baking :)

Xoxo

MissSweetTreats <3