Brownie Batch Number Five

Coffee and Cookie Brownies

Ingredients

• 1 16.5 to 18-oz. pkg. refrigerated sugar cookie dough
• 2 eggs, lightly beaten
• 1 19.5 oz. pkg. milk chocolate brownie mix
• 1/2 cup cooking oil
• 1/3 cup cooled strong coffee
• 1 cup semisweet or bittersweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

2. In a large bowl combine the eggs, brownie mix, cooking oil, and coffee until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

3. Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Brownie Batch Number Four

Black and White Brownies

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1/2 cup butter
• 6 eggs
• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 8-ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 3 eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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

Brownie Batch Number Two

Triple-Chocolate and Espresso Brownies

Ingredients

• 1/2 cup butter
• 4 ounces bittersweet chocolate, coarsely chopped
• 3 ounces unsweetened chocolate, coarsely chopped
• 1 cup sugar
• 2 eggs
• 1 tablespoon espresso powder
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup miniature semisweet chocolate pieces
• 1 recipe Chocolate Cream Cheese Frosting
• Chocolate-covered espresso beans, chopped (optional)

Directions

1. In a medium saucepan, combine butter, bittersweet chocolate, and unsweetened chocolate. Cook and stir over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with heavy foil, extending foil over the pan edges. Grease foil; set pan aside.

2. Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in espresso powder and vanilla. In a small bowl, stir together the flour, baking soda, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in chocolate pieces. Spread the batter evenly in the prepared pan.

3. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Spread Chocolate Cream Cheese Frosting over cooled brownies. Using the edges of the foil, lift the uncut brownies out of the pan. Place on cutting board; cut into brownies. If desired, sprinkle with chocolate-covered espresso beans. Makes 20 brownies.

Chocolate Cream Cheese Frosting: In a small saucepan, heat and stir 1/2 cup semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl, stir together one 3-ounce package softened cream cheese and 1/4 cup powdered sugar. Stir in melted chocolate until smooth.

To Store: Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature for 15 minutes before serving.

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

Heaven...

Frozen Chocolate Cookie Cake

Recipe adapted from Sandra Lee Semi-Homemade Desserts

Ingredients

Ganache and Filling:

• 1/2 gallon cookies and cream ice cream, softened
• 1 cup heavy cream
• 1 (12-ounce) bag semisweet chocolate morsels

Cake:

• Butter, for pans
• Flour, for pans
• 1 (18.25-ounce) box devil's food cake mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 3 eggs

Directions

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Barbies

I absolutely HAD to share these with yall.

Hostess with the Mostess blogged about these simply scrumptious looking concoctions that I HAD to pass on to all of you :)

One they're Barbie so what girl wouldn't love them :)

Two. Pink Drinks !!!!!!

Barbie Dolls

1.5 oz Knob Creek
1 oz Cranberry
.75 oz Pineapple Juice
.75 oz fresh OJ
.75 oz fresh Lemon Juice
Ginger Ale

Combine all the ingredients except ginger ale in a shaker.
Shake well and pour.
Top with a splash of ginger ale.

XOXO

<3meg

TRY THIS !

Absolutely Delish ! I was watching Paula's Party last night and she made this, it looked so fabulous I had to try it, so I made it for dessert tonight and I will tell you, between 5 people, yeah only 5 !
the entire thing was gone in like 2 hours !
Really Try It, it's that good :)

Chocolate Bread Pudding

Recipe courtesy Paula Deen, 2007

Serves:
8 to 10 servings

Ingredients

* 1 loaf French or Italian bread, cut into cubes (about 15 cups)
* 3 cups milk
* 1/3 cup heavy cream
* 1/4 cup coffee flavored liqueur
* 1 cup sugar
* 1 cup packed light brown sugar
* 1/4 cup cocoa powder
* 1 tablespoon vanilla extract
* 2 teaspoons pure almond extract
* 1 1/2 teaspoons ground cinnamon
* 6 eggs, lightly beaten
* 8 ounces semisweet chocolate chips
* Pecan Rum Flambe Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
Pecan Rum Flambe Sauce:

1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

XOXO MMmmm

Sweet Potato Tartlet

Recipe courtesy The Neelys

Serves:

12 servings

Ingredients

• 1/2 stick unsalted butter, softened
• 1 cup brown sugar
• 2 eggs
• 1/4 cup whipping cream
• 1 teaspoons vanilla extract
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated nutmeg
• 2 large baked sweet potatoes
• 3 store-bought rolled up dough
• Nonstick cooking spray
• Whipped Cream, for topping

Directions

Preheat oven to 350 degrees F.

In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.

Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.

Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.

With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.

Bake for 30 minutes. Once cooled, garnish with whipped cream.

<3 Finally

The much anticipated !
I've started my cookbook !
My bestie and I have decided to compile all of our best concoctions into a cookbook !
WooT WooT !
It's ok to not contain your excitement !
We've just begun the compilation process so I'm guessing about a month-ish
And to celebrate, I will be giving the very first one away !!!!

XOOXOO
Stay Tuned ! :)

Chocolatini's <3

First off, those are chocolate shoes ! No way right ! Yes way !!!!
O my freaking god I want them !!!

Emmmm deliciosity ! To the Max !
Emmmm ok-- no really these are that fantastic !
And I love them the most because they aren't rediculously girly---
so here's what you do-- simplest thing ever ! And everyone Loves them ! :)
So you use a margarita mixer, or in my situation a bullet thermose haha--
works perfectly too by the way--

So you just need:
Milk
Hershey's Chocolate Syrup (or Strawberry fo Strawtini's haha)
And Smirnoff or Absolut Vanilla Vodka (creme de caccoa and espresson vodka work nicely as well, I like the vanilla vodka the best though)
Then some cutesy martini glasses
and lastly hot coccoa :)

Ok, so you mix about 1-1 1/2 cups of milk
1 shot of chocolate syrup
and 2 shots of your liquor

Shake it all up, really well- the frothier the better :) Mmmmm
and rim the glass with vodka and roll it in the hot coccoa

:) ENjoy

let me know what you think :)
xoxoxox
MissSweetTreats <3>

Joy to my Cupcakes

Well if you know me you know I love cupcakes, and if I have an opportunity to make them I jump at it, so I'm going to a Christmas dinner party Sunday night and I wanted to make fun Christmas treats for the after party, now I have hundreds of cookies left -not kidding- haha---but I wanted to make maybe a taco dip, fruit dip, this new potato onion cheese dip I found absolutely divine ! (I'll give you that recipe later)

But I decided to make some cupcakes as well and wanted to make some snowmen :) I've made may snowmen cupcakes in the past but I wanted them to be extra cute this time:) I found this recipe because I love love love almond so I'll make these cupcakes....

Almond Cupcakes
1/2 c butter, room temp
2/3 to 1 c sugar( depends on how sweet you like it)
3 eggs
1/2 tsp vanilla
1 tsp almond
zest of one small lemon
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c milk
Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and almond extracts and lemon peel. Mix flour, salt, and baking powder, stir in and then beat in milk.
Pour into lined muffin cups and bake 18-20 minutes at 350. cool

Cream Cheese Almond Frosting

8 oz cream cheese room temp
4 tbs butter
3 c confectioners sugar
1 tsp almond
1/2 tsp vanilla

beat butter and cream cheese together until mixed. Add rest of ingredients and beat until fluffy. Add a little cream if needed to get the right consistency. Use to frost cupcakes

and decorate them like this I believe :)
..............

to build/construct these cute little fellows you will need to:
*make your cupcakes two sizes, some in normal muffin/cupcake pans
and some in the smaller pans that make the mini muffins,
*put the smaller one on top of the large cupcake attaching it by frosting the bottom of the small one
*then frost your cupcakes as you wish- with the frosting above or your own
*cover both balls with coconut
*stick a big marshmellow on top for the head :)
* two pretzels or chocolate liccorice for arms-chocolate liccorice is gross to warn you so i use pretzel stix :) haha- some ppl use cinnamon stix but you can't eat those so i don't
* then an upside down reeses cup for a hat
*cinnamon drops for buttons or chocolate chips I like sometimes :)
* then decorate their little faces however you wish :)
These are an excellent crowd pleaser and BIG hits with the little ones :)
Have Fun :)
Happy Holidays
XOXO
MissSweetTreats <3

Bring on the Bacon !

Sooo delicous---PERFECT for a party dish-- Excellent finger food-
and so fast and easy to make :)

All you need is lettuce, tomatos, sour cream, nice juicy bacon, and little bread bagettes

You need to chop/shread the lettuce
dice the tomatos
fry up that wonderful bacon and chop it into small pieces
find a nice big plate
plop lots of sour cream in the middle
surround it with lettuce all around the edge of the plate
top lots of tomatos on the sour cream
the bacon goes on top of that
then line the edge of the plate with your bagettes
WONDEROUS !

Your Set :)

XOXO
Meghan

Apron Giveaway

Maple Lane is hosting a giveaway
a beautiful red half apron
head on over and check it out :)
Hurry it ends Dec. 10th :)

XOXO

BLOGGER REUNION !!!

Hi All,
Thanksgiving!!!!
Had a wonderful Turkey Day !! Hope you all did too :)
Started off with baking numerous delicious pies--- so good!
and of course the Macy's parade :) Tradition for sure !
Enjoyed the 3 F's (Family, Food, and Football) very much !!!
all the cooking and baking and then shopping on top of it made for one CRAZY WEEKEND---
so much happened in my few days away from BloggaLand !!!!

But, speaking of Thanksgiving Cooking we had fried turkey this year--
I was quite sceptacal at first spiting witty comments in my initial disgust about just eating at McDonalds-- America is fat enough and then we take a tradition of home cooked turkey through it out the window and FRY POOR OLD TOM ! UGH
I'm saddened to say I've been dragged to the dark side, because the fried turkey was AMAZING !
Literally melted in your mouth-- as with all my other family recipes I can't let you have this one either :( But if you can get enough info from this---give it a try for Christmas :)
the turkey was injected with a creole butter seasoning (which combined is like a cajun but not to spicy buttery flavor of deliciousness)
and then Tom was rubbed down heavily with a garlic and herb spread-- also fantastic :)
Well let me tell you after all these fabulous flavors were put together and then fried-- I just have to tell you-- one of the best turkeys I have EVER tasted :)

Happy Monday to all -- Don't forget about Cyber Monday -- so kick back with some left-overs in your easy chair and shop shop away :)
Get Shopping <3

XOXO
MissSweetTreats <3