Chocolate Crunch Brownie Delight

It was a rainy, stormy day. One where you just knew you would be staying inside. Thoughts of keeping warm, dry, and cozy automatically led to thoughts of things that comfort, which for me include wonderful aromas of fresh baked yummy-ness. So, the search began ... the search for the perfect recipe to make all of those thoughts become reality.

Here is the result of that search - a combination of various recipes discovered along the way. Enjoy!

Bottom Layer:
Combine 1/2 box milk chocolate dry cake mix with 1/2 c. melted butter, 1/3 c. water, 1/4 c. brown sugar and 2 eggs. Then add the other half of the cake mix. Spread into greased 9x13 baking pan (Longaberger, of course) and bake for 30 minutes at 350. Cool completely.

Middle Layer:
After cake has cooled, frost with homemade Hershey's cocoa frosting (recipe on box)

Top Layer:
Melt 2/3 c. peanut butter and 8oz chocolate chips. Pour over 2 c. cocoa krispies. Toss together until well coated. Spread on top of frosted brownie.

Refrigerate for one hour. Cut into small serving pieces and store in airtight container.

Brown Sugar Butterscotch Goodness

Nothing better on a cool, rainy day than something home made baking in the oven.
Perfect day for a new recipe!

Preheat oven 350.

• Melt 2/3 c. butter
• Add 2 c. packed brown sugar and 2 T. hot water. Allow mixture to cool

Add one at a time and mix well:

• 2 eggs
• 2 t. vanilla
• 2 c. flour
• 1 t. baking powder
• 1/4 t. baking soda
• 1 t. salt

Pour into greased 9 x 13 pan.
Sprinkle butterscotch chips on top.
Bake 25 min. - cool.

(I had to add an additional 15 minutes of bake time when using my Longaberger baking dish).

Enjoy!

Eggnog Glazed Cream Cheese Cookies

Cookies:

• Cream together 1 cup butter and 3 oz. cream cheese
• Add 1 cup sugar and beat until fluffy
• Add 1 egg yolk, 2 1/2 cups flour and 1 t. vanilla. Mix well.
• Chill 1 hour
• Roll into 1" balls and place on greased cookie sheet
• Bake at 325 for 12-15 min.

Glaze:

• Mix together 1 cup powdered sugar, 1/4 t. vanilla, 2 t. corn syrup, 3 1/2 T. eggnog
• Spread on cookies. Add colored sugar or sprinkles, if desired.
  

One Week and Counting

It's official. One week today until Christmas. And for the most part, our family is on schedule with the seasonal preparations.

After moving to Tennessee, I decided to finally get back to a more traditional Christmas, decorating-wise. Through the years, we always celebrated, but not necessarily with a traditional tree. One year was a topiary, another year a poinsettia bush. Then I found a spiral tree which is still one of my favorites. My first year in Tennessee before Marlon was able to move here and 98.2% of all my earthly belongings were still in Michigan, I picked up a little pre-lit tree and some decorations to help make the season bright. Then last year, we found the perfect tree.

So, Christmas 2010 has officially began in our household. Marlon spent about 10 hours over 3 evenings restringing the approximately 1600 lights (that included a couple trips for more lights). Then we began decorating last night. A friend of Josh's had never decorated a Christmas tree, so she hung the first ornament


Progress was made with a little help from Mannheim Streamroller and Josh Groban.

While the main tree was being finished, the two little fireplace trees were getting new strands of lights.

The first 'lights out' view of Tree 2010. We sat back and took it all in while enjoying coconut cake and coffee (with the chocolate and marshmallows I made stirred in).

Now to add the train under the tree, decorate the mantel and add the stockings. Oh, and wrap a few gifts, too.

Merry Christmas!

Hot Chocolate - Yum!

Snowman soup on a stick ... Hot chocolate on a stick ... PMS treats on a stick ... whatever the name, the result is the same ... luscious chocolate goodness. If you don't eat it all first, once you've made and assembled everything, place in a mug of hot milk and stir until melted.

After looking at a lot of different recipes, here's what I used after some mixing and matching.

For the chocolate (thick, rich, fudge)

• ½ cup heavy cream
• 14-ounce can sweetened condensed milk
  
• 3 cups semi-sweet chocolate chips (I used 2 cups and then 1 cup cinnamon chips)
  
• 4 squares baking chocolate
  
• stirrers, craft sticks, or candy canes (I used cinnamon candy canes)
  

Combine the cream and sweetened condensed milk in a saucepan over medium heat. Heat until steaming, stirring often.

Add the candy chips and squares. Remove from heat and let chocolate melt for 10 minutes. After that time, whisk thoroughly to combine.

Spread mixture into a foil lined square pan. Set at room temp for 12 hours. Cut into desired amount. Enjoy with or without marshmallows - with or without milk.

Now the marshmallows:

• 3 envelopes of Knox gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cups light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
  
• Confectioners’ sugar

In a mixing bowl, sprinkle gelatin over 1/2 cup cold water. Allow to soak for 10 minutes. In the meantime, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring mixture to a rapid boil. Boil for 1 minute.

Pour the boiling syrup into gelatin mixture. With a mixer, start on low and gradually move to high speed. Add the salt and beat for 10 minutes (will be fluffy and cooled down). Add in extract and beat another minute or two.

Grease your hands and a rubber spatula with oil and transfer marshmallow to a square pan which has been lined with greased plastic wrap. Press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

Sprinkle a cutting surface very generously with confectioner’s sugar. Remove marshmallow from pan and lay on top of the sugar. Dust the top generously with sugar as well. Cut into desired amount of squares.

While the fudge and marshallows are setting up, prepare the items you'll need for packaging:

2" squares of waxed paper

Something to wrap it all up ... zip lock treat bags, plastic wrap, or other closed container. I added a modified 'snowman soup' poem to attach to my bags.

If using candy canes as your stirrer, now is the time to unwrap them.

When fudge is ready, place squares onto pre-cut waxed paper.

Add marshmallow squares.

Add candy canes or stirrers.

Place in zip lock bags/container or plastic wrap.

Not a last minute project - you definitely need to do some planning.
Enjoy!

As the recipe evolves

This is one of those recipes you find that you decide, hmmm, I'd like this better or wow, this would really taste better if ....

Enjoy!

Pumpkin Caramel Cheesecake Trifle

1 package carrot cake mix
1 (3.4 oz) pkg. instant vanilla pudding
1 cup canned pumpkin
1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. cinnamon
1 t. allspice

Mix all ingredients. Pour into greased 9x13 pan. Bake in preheated oven at 350 for 45 min.
Remove from oven and allow to cool thoroughly. Cut into 1 inch cubes.

Now to prepare the layers:

In a bowl, combine 2 (3.4 oz) pkgs. instant cheesecake pudding with 4 cups milk.
In another bowl, combine 2 (3.4 oz) pkgs. instant butterscotch pudding with 4 cups milk.
Allow to set for 5 minutes while you gather:

Caramel ice cream topping (squeeze bottle works best)
English toffee bits
Chopped pecans

Now the fun begins:

In a trifle bowl or large clear bowl, layer 1/2 the cake cubes on the bottom. Squeeze caramel generously over cake. Next spread 1/2 the butterscotch mixture and then spread 1/2 the cheesecake mixture. Sprinkle toffee and chopped pecans.

Repeat process for second layer.

Allow to chill in frig overnight before serving.

Memorial Day Dessert

Stawberry Cookie Mousse

1 quart strawberries, sliced
1 can sweetened condensed milk
12 ounces Cool Whip
1 box vanilla wafer cookies

Slice the strawberries into thin slices and put in a large bowl. If they're not ripe, crush them a bit to extract some of the flavor.
In the same bowl, mix in the sweetened condensed milk and cool whip. Stir together.
Chop the vanilla wafers in half and add those to the strawberry mixture.
Cover in an airtight container and refrigerate overnight, or at least 4 hours.