Just for you Linsy (and anyone else that is interested, of course Ü)! Sorry it has taken me almost a year to actually remember to post this recipe. Ü Enjoy!
BROWNIE
1 c. flour 4 eggs
1 c. sugar 16 oz. can of chocolate syrup
1/2 c. butter
Mix all ingredients together. Pour into a greased 9 X 13 pan. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool completely and then spread with mint layer. Then chill again before putting the chocolate layer on top. Cover and chill again before serving.
MINT LAYER
2 c. powdered sugar
½ c. butter
1 T. water
½ t. mint extract
A few drops of green food coloring
(Beat until smooth.)
CHOCOLATE LAYER
6 T. butter
1 c. milk chocolate chips
(Microwave for 1 to 1 1/2 min. Stir until smooth.)
Sunday, January 23, 2011
Saturday, January 8, 2011
Coconut Macaroons
I have been meaning to post this for months!
1 16 oz bag of shredded coconut (though I usually have two bags on hand just incase, you will see why.)
2 egg whites
3 Tbsp sugar
1 tsp almond extract
2 tsp vanilla
1 can sweet and condensed milk
Preheat the oven to 300 degrees. (one recipe said 250, but that never worked for me)
In a bowl whip the egg whites until they begin to form soft peaks. Add the sugar and the extracts to the egg white mixture. Continue to beat the egg whites until they form stiff peaks.
In another large bowl dump the coconut and stir in sweet the sweet and condensed milk. You don't want to dump the whole can at once. You want just enough of the sweet and condensed milk to create a sticky batter. It takes awhile to get the sense for what that is you just don't want the mixture to be runny. If there is too much sweet and condensed milk the macaroons don't cook right. I will sometimes have to add more coconut to get the right texture if I have added too much milk.
Gently fold in the egg mixture into the coconut batter until completely incorporated. Spoon teaspoon sized balls onto a cookie sheet covered with parchment paper. (I use the Silpat, seriously couldn't live without it!)
I use the pampered chief ice cream/cookie scoop it works perfectly. Place the pan in the oven on the center rack and cook for 30 minutes. Here is the important part. When the timer beeps, turn off the oven, crack it open and leave the cookies in the oven until it cools. Then remove the cookies from the oven and place them cookies on a cooling rack. Sometimes I drizzle melted chocolate on top, other times I just leave them.
Enjoy!
1 16 oz bag of shredded coconut (though I usually have two bags on hand just incase, you will see why.)
2 egg whites
3 Tbsp sugar
1 tsp almond extract
2 tsp vanilla
1 can sweet and condensed milk
Preheat the oven to 300 degrees. (one recipe said 250, but that never worked for me)
In a bowl whip the egg whites until they begin to form soft peaks. Add the sugar and the extracts to the egg white mixture. Continue to beat the egg whites until they form stiff peaks.
In another large bowl dump the coconut and stir in sweet the sweet and condensed milk. You don't want to dump the whole can at once. You want just enough of the sweet and condensed milk to create a sticky batter. It takes awhile to get the sense for what that is you just don't want the mixture to be runny. If there is too much sweet and condensed milk the macaroons don't cook right. I will sometimes have to add more coconut to get the right texture if I have added too much milk.
Gently fold in the egg mixture into the coconut batter until completely incorporated. Spoon teaspoon sized balls onto a cookie sheet covered with parchment paper. (I use the Silpat, seriously couldn't live without it!)
I use the pampered chief ice cream/cookie scoop it works perfectly. Place the pan in the oven on the center rack and cook for 30 minutes. Here is the important part. When the timer beeps, turn off the oven, crack it open and leave the cookies in the oven until it cools. Then remove the cookies from the oven and place them cookies on a cooling rack. Sometimes I drizzle melted chocolate on top, other times I just leave them.
Enjoy!
Friday, January 7, 2011
Maple Butter Blondies
I made these for a Christmas Eve dessert and they were pretty dreamy. Look what is in those bad boys... nothing but rich, sugary gooeyness. Recipe from my sister and her friend's recipe group.
Brownie
1 ½ c flour
1 t baking powder
½ t salt
1 ½ c margarine or butter
1 ½ c brown sugar
2 eggs
1 ½ t vanilla
1 c white chocolate chips
1 c chopped walnuts or pecans
(the nuts can be added to the brownie or served sprinkled
over the top of the finished dessert – or both)
Blend butter and brown sugar together. Add baking powder, salt, vanilla and then eggs. Mix in flour. Stir in white chocolate chips and nuts.
Put brownie batter into a greased 9x13 pan and smooth mixture with a spatula. Bake at 350 degrees for 22 – 25 minutes. Oven temperatures may vary, do not over bake. Top should be shiny and firm when you touch the center with a finger.
Maple Butter Sauce
1 1/3 c sugar
1 c whipping cream
2/3 c butter
1 ½ t maple flavoring
Combine sugar, butter and whipping cream in a sauce pan and bring to a boil. Cook for 2 – 3 minutes, stirring often. Remove from heat and stir in the maple flavoring.
To assemble:
Cut brownies into 12 pieces. Place a brownie on a plate and top with vanilla ice cream. Drizzle with sauce and sprinkle with more nuts.
Brownie
1 ½ c flour
1 t baking powder
½ t salt
1 ½ c margarine or butter
1 ½ c brown sugar
2 eggs
1 ½ t vanilla
1 c white chocolate chips
1 c chopped walnuts or pecans
(the nuts can be added to the brownie or served sprinkled
over the top of the finished dessert – or both)
Blend butter and brown sugar together. Add baking powder, salt, vanilla and then eggs. Mix in flour. Stir in white chocolate chips and nuts.
Put brownie batter into a greased 9x13 pan and smooth mixture with a spatula. Bake at 350 degrees for 22 – 25 minutes. Oven temperatures may vary, do not over bake. Top should be shiny and firm when you touch the center with a finger.
Maple Butter Sauce
1 1/3 c sugar
1 c whipping cream
2/3 c butter
1 ½ t maple flavoring
Combine sugar, butter and whipping cream in a sauce pan and bring to a boil. Cook for 2 – 3 minutes, stirring often. Remove from heat and stir in the maple flavoring.
To assemble:
Cut brownies into 12 pieces. Place a brownie on a plate and top with vanilla ice cream. Drizzle with sauce and sprinkle with more nuts.
Monday, January 3, 2011
Super Easy Sloppy Joes
This is my mom's recipe, and it's really fast and absolutely delicious!
1 lb ground beef
1 medium onion
1 can tomato soup
1 tbs mustard
1/4 tsp salt
Dash of pepper
Hamburger buns
Cheddar cheese slices
Brown the hamburger with chopped onion. Drain off the fat. Add the tomato soup, mustard, salt and pepper, heat it all up together. Serve on hamburger buns with cheese.
1 lb ground beef
1 medium onion
1 can tomato soup
1 tbs mustard
1/4 tsp salt
Dash of pepper
Hamburger buns
Cheddar cheese slices
Brown the hamburger with chopped onion. Drain off the fat. Add the tomato soup, mustard, salt and pepper, heat it all up together. Serve on hamburger buns with cheese.
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