Layered Brownie To Die For

Before you look over this recipe, decide if who you are baking for is worth it.  You think we are kidding!   They are worth the extra effort.  When my mother-in-law, Barbara made these for us, we  felt the love.   Spread the love and make these for that extra special someone…..they are worth it.  The portions are bite-sized, therefore they make enough to freeze part of this recipe.  Barbara found this in one of Southern Living Cookbooks.  

 

Layered Brownie To Die For

Brownie layer
 
4-1 oz. unsweetened baking squares (she uses Bakers)
1 c. butter
2 c. sugar
4 large eggs, lightly beaten
1 c. all purpose flour
Microwave choc and butter 1 1/2 minutes until melted, stirring twice while it is cooking.
Add in sugar and eggs and beat
stir in flour
 
Foil line a 9X13 pan and coat with cooking spray (Pam).  Spread brownie mixture into pan.  Bake at 350 for 20-23 minutes.
 
Cool on wire rack for an hour or stick in fridge until cool.  While that is cooling. 
 
Vanilla Cream Topping
1 c. butter-melted
16 oz. package of powdered sugar
1/4 cup of half and half
2 t. vanilla
-stir until well blended and spread over cooled brownies and refrigerate 15-20 minutes
 
Chocolate Topping
5-1 oz. squares of semi sweet chocolate squares
1/4 cup butter
Microwave the chocolate and butter on high for 1 1/2 minutes, stirring every minute.
 
Pour on top of Vanilla Topping. 
 
Refrigerate or Freeze.  Serve in bite size squares. 
 
 

Memaw’s Chocolate Sheath Cake

We all have these people in our lives.  Everything they make melts in your mouth.  When they talk about something they have made,  you need the recipe right then.  Vanya shared this and it is our “go to” chocolate cake.  We left the test driving up to Vanya on this one.  She confesses this is her fave and it came from a church cookbook.   Chocolate has never tasted so good.  Hungry Sisters are always looking for something new and different, but can’t live without tradition

 

Memaw’s Chocolate Sheath Cake

Mix together:

2 c. sugar
2 c. flour
1 tsp. cinnamon

Melt in a saucepan:

1 c. water
1/2 c. shortening
4 tbsp. cocoa
1 stick butter

Pour over dry ingredients and mix well.

Add the following mixture:

2 eggs, slightly beaten
1 tsp. vanilla
1/2 c. buttermilk
1 tsp. soda

Stir until bubbly.  Pour in a greased pan  Cook 20 minutes at 400 degrees
(check for doneness with toothpick) do not overcook.

Icing:

Melt in a saucepan:

1 stick butter
4 tbsp. cocoa
7 tbsp. milk

Pour over:

1 lb. box powdered sugar
1 tsp. vanilla

Mix well and add:

1 c. chopped pecans (nuts always optional)

Pour icing over cake while still warm.

Ooey-Gooey S’more Brownies

I almost didn’t make this recipe. It was out of Cooking Light, and I just didn’t know how a light brownie could be that good. But I am such a s’mores fanatic and it was recommended so highly that I decided to give it a try. And now it’s a favorite. The original recipe calls for peanut butter chips – substitute those if you must – but I think the toffee chips give it that almost burned taste of a s’more. Delicious!

Ooey-Gooey S’more Brownies

3/4  cup  fat-free sweetened condensed milk, divided

1/4  cup  butter or stick margarine, melted and cooled

1/4  cup  fat-free milk

1  (18.25-ounce) package devil’s food cake mix

1  large egg white, lightly beaten

Cooking spray

1  (7-ounce) jar marshmallow creme (about 1 3/4 cups)

1/2  cup  toffee chips (or crush up a Heath bar)

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter (NOT ALL THE BATTER – I SAY THIS AS A SERVICE TO YOU.)  into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

If you must know, there are 176 calories per brownie, but only if you cut it into 24 brownies.

The Best Brittle

Parents that drop off goodies in appreciation for teachers and school staff rank among the best.  I just happend to be working one day in the office at Truman’s school when  a sweet mom, Terri, dropped a plate of this very addicting brittle by for the office staff.  Thanks Terri for introducing me to something so delish that doesn’t have 10 ingredients.  A mix of  salty, sweet, AND  chocolate had me at hello. 

The Best Brittle

 2 sticks butter

1 cup brown sugar

saltine crackers

1 (12 oz.) milk chocolate chips 

Preheat oven to 400 degrees.

Line 10X15 cookie sheet with foil. Make sure the foil goes up on each side of the pan a little. Grease foil with butter. Line pan with saltine crackers. Sometimes depending on crackers, I have to cut crackers on the edge into smaller pieces to fully line the pan. Melt butter and b. sugar and  bring to boil. After starts boiling, stir constantly for 3 minutes. Pour over crackers. I usually move mixture around to cover the crackers the best I can. The rest will spread out when in oven. Place in oven for 5 minutes. Remove from oven and immediately pour chocolate chips on top of caramel mixture. Let them melt and evenly spread. Place pan in refrigerator until brittle gets hard. Pull brittle off of foil and break into pieces. I recommend keeping in refrigerator until you are ready to eat. It is better when it is hard! ENJOY!

Honey Bars

Dorothy Whisenhunt, a dear family friend from Abilene, Texas, made these at Christmas 2003.  We were  addicted. The edge pieces are the best!

Honey Bars

Mix together:
1 c. sugar
1/2 c. honey
1 egg
3/4 c. cooking oil (Crisco vegetable oil)

Sift and add:
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon

Add:
1 c. chopped pecans

Bake in greased and floured 9″ x 13″ pan @ 350 degrees for 20 to 25 min. DON’T OVERBAKE.

For icing, mix these ingredients and spread while cookies are hot:
1 c. powdered sugar
2 T. Mayonnaise (Light)
1 T. water

Cool and cut into squares or bars. ENJOY!!!

 

Oreo Cookie Balls

These technically aren’t a cookie.  Nonetheless, you can’t have just one.  Simple and yummy!

Oreo Cookie Balls

1 package of Oreo cookies (crushed up very fine)
1 block of cream cheese (melted in the microwave)
1 package of white chocolate bark (melted)
Sprinkles to decorate

Place the Oreos in a plastic bag and crush them very fine with a rolling pin.

Soften the cream cheese in the microwave. Mix the crushed cookies into the cream cheese. Form them into 1″ balls and refrigerate for one hour.

Melt the white chocolate bark and dip the cookie balls into the white chocolate. Decorate with sprinkles.

The Best Sugar Cookies

I had these cookies at a party, and they were life changing. I had to track down the baker, and he graciously sent me this recipe. Now Jon and I will be friends forever.

He served them with pink frosting, all lined up on a red platter, and they were stunning.  Tracy agrees, these are the best sugar cookies! If they are a little crisp, just seal them in an airtight container, and they’ll be perfect the next day.

The Best Sugar Cookies

Sugar Cookie Base:

4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 sticks butter, softened
2 cups granulated sugar
2 large eggs
2 tsp. almond extract
1 tsp. vanilla extract

Combine flour, salt and baking powder in bowl and set aside.

Place butter in bowl of electric mixer and beat on medium until smooth. Gradually add sugar and continue beating until well combined and fluffy (whatever that means).

Add each egg one at a time and beat until combined. Add almond and vanilla extracts.

With mixer on low speed, gradually add flour mixture until just combined. Divide dough in half. Shape each half into a ball and place in the middle of a sheet of plastic wrap. Press into a rough 8 inch circle. Wrap tightly and refrigerate for two hours or overnight.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Roll out each dough piece to approximately 1/4 inch thickness. Cut with cookie cutter (yield with a round 2 inch cutter is approximately 60 cookies). Place cut-outs on baking sheets 1 inch apart. Refrigerate sheets with cut-outs for 15 minutes (this helps the cookies spread less during baking and retain their shape).

Bake cookies for 8-10 minutes, rotating front-to-back and top-to-bottom (if using two sheets) halfway through. Let cookies cool completely before frosting.
Tip: If they aren’t soft and moist, you can add a couple of apple slices in an airtight container and they will soften.

Pink frosting:

4 oz. cream cheese, softened
3 oz. butter (3/4 stick), softened
1 tsp. vanilla
A few drops red food coloring
2 1/2 to 3 cups powdered sugar

Beat butter and cream cheese together on medium speed until smooth. Add vanilla and red food coloring and mix until combined.

Gradually add powdered sugar at low speed until fully combined. (Over-mixing will result in a lighter, aerated frosting–not my favorite with these cookies). More powdered sugar results in a stiffer frosting that develops a satisfying outer “crust” once dry (my preference), less results in a creamier texture that remains satiny.

Unbelievably Moist Chocolate Cake

 It sounds so weird, but it is unbelievably moist and yummy. I know if you make this, you’ll wonder if I am SURE I gave the directions right. But trust me on this one.

Unbelievably Moist Chocolate Cake

1 chocolate cake mix
1 container chocolate coconut pecan frosting mix
glaze

Mix together the cake mix, the frosting (yes, the frosting), and the rest of the ingredients called for on the cake mix box.
 
Bake in a bundt pan per directions. When cool, remove from pan and drizzle with any glaze (powdered sugar and water is fine).