Brownie Desssert

 

I found this recipe on pinterest and knew that I had to try it.  I made it conference weekend so that we would have guests and plenty of help eating it.  It is as yummy as it looks but not too rich which is nice.  I found this recipe at www.hpj.com.  It is a home cooking blog.  I followed the recipe just as it is written and we wouldn't change a thing.  Enjoy!

 

Ingredients:
2 brownie mixes
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

 

Directions: Mix brownie mixes according to directions. Add egg. Bake in 9x13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Carla Hall's Triple Lemon Bars

 

 

 

 

 

I saw these baked on the TV show The Chew.  I don't know if anyone out there has watched this show but as a lover of lemon I knew that I had to try these.  They are Carla Hall's recipe.  If you like regular old lemon bars then you will love these.  They are triple the deliciousness!  I pretty much followed the recipe and yes I did use fresh lemon juice squeezed by me.  The zest from six lemons is a lot of zest but be sure to combine it with the powdered sugar while your cookies are baking.  By the time you are ready to put it on the cookies and I just sprinkled it on top before I cut them, the zest will be kind of candied and the powdered sugar has turned a little hard and stuck to the zest.  It is way better than just plain powdered sugar.  Try them.  You won't be disappointed.

 



For the Shortbread Crust:

2 sticks Unsalted Butter (softened)

1/2 cup Granulated Sugar

1 teaspoon Vanilla Extract

1 Lemon (zest; reserving juice for filling)

2 cups All-Purpose Flour

1/2 teaspoon Salt

• For the Filling:
• 7 large Eggs
• 3 1/4 cups Granulated Sugar
• 1 cup freshly squeezed Lemon Juice (about 6 lemons; reserving zest)
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Confectioner's Sugar (plus reserved zest for dusting)

For the Shortbread Crust: Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the vanilla extract and lemon zest and beat for another minute, or until blended.    

 Add the flour and salt and mix just until fully incorporated. Do not over mix the dough.     

Turn dough out into a 9x13 inch baking dish and evenly press into the bottom and about 1/2 inch up the sides of the dish. Place in the refrigerator to chill for 10 to 15 minutes, or until mostly firm.

Transfer to the preheated oven and bake for 12 to 15 minutes, just until cooked and pale golden color. Do not turn oven off. Cool completely on a wire rack.  I put mine in the fridge while I made the filling but it was still warm when I put the filling in.  I couldn't wait.     

For the Filling: In a large bowl, whisk together the eggs, sugar and lemon juice.

In a medium bowl, whisk together the flour, baking powder and salt.     

 Slowly whisk the flour mixture into the egg mixture just until combined. Pour the mixture into the baked crust and cooked for 35 to 40 minutes, or until filling is set. Remove and allow to cool on the wire rack.     

Once completely cooled, cut lemon bars into 20 squares and then cut each square on a diagonal to create triangle.

To serve, whisk together the confectioner's sugar and reserved lemon zest. Generously sprinkle over the lemon bar.     



Maple Pecan Sandies

Aka Maple Pecan Refrigerator Cookies by Jo Ann Kurtz and featured in the Parade.  They are really good - Mike's new favorite cookies.  They were really easy to make too!

1 cup softened butter
1/2 cup sugar
3 Tbsp real maple syrup (not pancake syrup)
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp maple extract
2 cups flour
1 1/2 cups chopped pecans (I used walnuts)

Beat butter for 3 minutes or until creamy.  Beat in sugar gradually.  Add syrup, egg yolk, and extracts; beat well.  Stir in flour and pecans.  Divide dough in half and shape into logs 2 inches in diameter.  Wrap in plastic wrap or parchment and refrigerate until firm.  Preheat oven to 350.  Cut logs into 1/2-inch-thick rounds; arrange on greased cookie sheets.  Bake for 18 to 20 minutes or until golden brown. 

Microwave Peanut Brittle

I have tried makiing peanut brittle a long time ago and successfully burned it.  I gave up on the idea of me ever making it.  I found this receipe at Mel's Kitchen Cafe blog and decided to give it another try since it wasn't going to take a long time.  It was a success and I just might add it to my collection of Christmas goodies.  Every microwave is different so be warned to pay attention and watch carefully the first time and then make adjustments for your microwave.  Enjoy!

1 cup granulated sugar
1/2 cup light corn syrup
1 1/2 cups dry roasted peanuts (I just used roasted unsalted peanuts and they were great)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Butter a large baking sheet and set aside.
In a large microwave-safe bowl, combine the sugar and corn syrup and microwave on high for 3 minutes. Stir. Microwave for another 2 minutes. The mixture should be starting to turn a light yellow/amber color. Stir in the peanuts. Microwave an additional 3-5 minutes, watching carefully, until the mixture turns golden brown (the color of peanut brittle).(I did mine for 4 minutes)
Stir in the butter and vanilla until the butter is completely melted. Microwave for 1 more minute. Stir in the baking soda. The mixture will become very foamy and thick as you stir.
Carefully spread the mixture onto the prepared baking sheet. Cool completely. Break into pieces. The brittle can be made ahead and stored covered, at room temperature, for three days.

Cereal Candy

I have begun baking and making candy for the season.  Here is one of my favorites.  It comes from my childhood.  My mother always fed us very healthy food and never too much of it.  We had treats but not very often.  I can't believe that she made this for Christmas.  It is very addicting and totally bad for you.  I have continued the tradition.  My children love it and the people I give it too ask for the recipe.  So here it is.  Enjoy the season.

2 cups Trix
2 cups Honeycomb
2 cups Rice Chex
2 cups small colored marshmallows, not white
2 cups slivered almonds (the healthy part)
2 lbs. white almond bark or white chocolate chips

Combine all the dry ingredients in a bowl.  Melt the almond bark in the microwave very carefully and pour over your dry ingredients.  Combine and then spoon out onto parchment paper.  Be fast because it does set up fast.