Friday, December 31, 2010
Thursday, December 16, 2010
Mint or Orange? What's your poison?
I can't believe I haven't posted these before! They are my GoTo - "Everybody's Happy" Brownie.
It is probably because of my secret that I will be sharing if I post it.
But here goes:
I use a box brownie.
(the sound of my throat clearing from being super tight)
I use a box brownie.
Not just ANY box, mind you.
They absolutely HAVE to be GHIRARDELLI DOUBLE CHOCOLATE or Triple. Do not use a different brand NOR use a different type from Ghirardelli. This is VERY important.
Now, just in case you cannot obtain said box, I have included the full recipe. I use to make them from scratch. But why, when I have found perfection in a box? I use this secret for all brownie recipes, now. For my stuck up brownies, for my caramel brownies, all of them.
Phew, I feel so much better having that out of the closet.
Now that is off my chest, here is the rest of the good stuff ~
1 c butter, melted
2/3 c cocoa
2 c sugar
Add one at a time, mixing well in between: 4 eggs
Add 1 1/2 c flour
Mix well. Bake in a lightly greased 9x13 pan at 350 for 30 minutes.
I want to mention at this time that I use 2 boxes of Ghirardelli Double Chocolate Brownies to make one cookie sheet. I bake them for 25 minutes.
I also feel it is very important to mention that you should NEVER OVERCOOK your brownies. It is much, much, much better to undercook brownies than overcook. They stay fresher longer. They don't get dry and crumbly.
Another 'trick' about brownies is that you want to cut them with a plastic knife. They don't bunch up when you use plastic. I have been very grateful to whomever shared that bit of advice with me.
Frosting; mix and spread on cooled brownies (double for cookie sheet)
1/2 c room temperature butter
1 1/2 c powdered sugar
1 tsp peppermint extract or essential oil - or wild orange (I always taste test to see if more is needed)
green, red or orange food coloring
milk for consistency (I haven't ever needed this)
FYI - I double the frosting and then split it in 2 bowls and make half peppermint and half orange because I like both.
Topping; melt together
1 c chocolate chips
6 Tbsp butter
Cool to touch, spread on top of frosting. Refrigerate.
These are the most easy things in the world to make especially compared to how much people love them!
Side note: I use doTerra brand Essential oils - they 100% pure and therefore safe to ingest. I don't actually know if there is an orange extract out there. If you are in need of wild orange Essential Oil, let me know.
Sunday, November 14, 2010
2 1/2 c. flour
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
2/3 c. mashed banana (I use 2 or 3 bananas.)
1 t. vanilla
1/3 c. canned milk
put in bowl:
2/3 c. shortening. Gradually add 2/3 c. sugar. Beat in 2 eggs, one at a time. Stir in 1/3 of the flour mixture, then 1/3 of the banana mix, alternating until all is used. Add 1 pkg. semi-sweet chocolate chips.
Bake at 375 for 10-15 minutes.
Sunday, October 31, 2010
Sharla's Vegetable Cheese Soup
Saturday, August 14, 2010
Wednesday, June 30, 2010
Bow-Tie Pasta Salad
6 cups diced cooked chicken (approx 3 pounds frozen)
12 oz bag bow-tie pasta cooked and drained, al dente
1 bunch (medium) green onions, sliced
16 oz Kraft Coleslaw dressing (pourable)
2 cups mayonnaise
1 large can pineapple tidbits, drained
2 cup chopped celery
1 lb red grapes, halved
4-5 granny smith green apples
1 pkg almonds, slivered (12 oz)
Combine first 5 ingredients and chill overnight. Prior to serving add the last 5 ingredients.
Thanks Bonnie! Delicious!
Friday, June 4, 2010
Wednesday, June 2, 2010
I can't remember where I first had this salad. In fact, I'd forgotten all about this salad until my niece requested it for her graduation luncheon. I'm really glad she did!
Tuesday, May 25, 2010
Toffee Pretzel Bark
Yield: About 1½ lbs. of bark
14 ounces dark chocolate, finely chopped ¾ cup broken pretzel pieces, divided ¾ cup Heath toffee pieces, divided 7 ounces white chocolate, finely chopped
1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.
3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.
4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.
Sunday, May 23, 2010
I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!
BACON and EGG English MUFFIN CUPS
3 whole english muffins, split
6 slices ready cooked bacon, not microwaved, just right out of package
1/2 Cup shredded cheddar cheese
6 large eggs
Pinches of kosher salt and fresh cracked black pepper
1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.
2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!
Tuesday, April 6, 2010
Monday, February 22, 2010
- Almond Squares
- Buttery Jewels
- Buttery Rosemary Rolls
- Caramel Chex
- Caramel Corn
- Chocolate Butterscotch Crunch
- Chocolate Dipped Pretzels
- Chocolate Dipped Strawberries
- Cherry Chocolate Kiss Cookies
- Cherry Chocolate Rice Krispie Hearts
- Cream Cheese Filled Cupcakes
- Glazed Lemon Scones
- Lemon Raspberry Cupcakes
- Macadamia Cashew Roca
- Mini Cheesecakes
- Mint Brownies
- Oreo Truffles
- Puffed Hearts
- Ranch Pasta Salad
- Strawberry/Raspberry Trifle
- Stuck Up Brownies
- Triple Chocolate Brownies
- All treats should be HOMEMADE. No mixes. The more unique the better
- RSVP as soon as you can
- Let me know what type of sweet you are planning on bringing - no duplicate recipes are allowed; first come first serve
- Email a copy of your recipe before the party or bring 25 copies to the party
- Bring 3 dozen sweets
- Arrange sweets in a basket or platter to serve. Be creative!
- Bring a large container to carry away your sweets. We won't be eating them at the party
- Girl's only party - - - no husbands or children allowed. Hope this doesn't cramp anyone's day but this is a time to getaway and relax and socialize
- It is suggested that you make your treats a day or two in advance so you aren't scrambling last minute. If you don't have time to bake, or have burnt your cookies, you can run to a real bakery and buy 3 dozen yummy cookies OR just come for the lunch, recipes and socializing.
- Lunch will be served
Monday, February 15, 2010
Buttery Rosemary Rolls
Chocolate Dipped Strawberries
Macadamia Cashew Roca
Mix, spread into a 9x13 pan. Bake 350 for 25-30 min.
¾ cube butter (soft)
¼ to 1/3 cup cocoa
2 cups powdered sugar
1 egg (wash and dry the egg before using)
1 tsp. Vanilla
Stuck up Brownies
- Using a 1 –1 ½ cookie scoop, scoop out a level scoop of frosted brownies.
- Place on parchment covered cookies sheet. (Very close together)
- Insert sucker stick or wooden skewer into the brownie ball.
- Place into freezer for 1-3 hours.
- Melt milk chocolate in a deep glass bowl.
- Remove brownies from freezer, dip one at a time and place back on cookie sheet.
- When all are dipped, melt and drizzle dark chocolate or color of your choice.
Tie colored ribbon around stick.
Sunday, February 14, 2010
Triple Chocolate Brownies