Tasty Tuesday: Best Brownies

Okay so I know I have found a fabulous brownie recipe already, but seriously, it is really expensive to make them. SOOO much butter! And even half a recipe produces a lot of brownies. And of course I am always game to try a new brownie recipe.
I came across this one on Pinterest. I can't find the actual pin because I forgot to "like" it and the board it was on had 1000+ pins. I got a little lost. :)
BUT I did click through to the actual post (which was here )so it was in my history. And they found it at AllRecipes.com.

 I prefer using the AllRecipes version, just because the frosting ingredients are separate from the brownie ingredients. Makes more sense to my brain. The recipes are the same.

My frosting looks a little funky because I mixed it by hand so it is not smooth. Tastes great anyway!

These are fudgy brownies, just my style and the whole family gave them 2 thumbs up. It makes and 8" x 8" pan of fairly thick, frosted brownies. This is a keeper!

Re-blog: Disappearing Marshmallow Brownies

The last time I posted the recipe was at least 3 years ago. Time to bring it back!

I had to make these tonight, to satisfy a craving. They totally hit the spot. This recipe is the sole reason for the stash of butterscotch chips in my pantry.

Disappearing Marshmallow Brownies – Linda B
These are a rich gooey dessert that will leave you wanting more. They were a family favorite growing up and now my kids beg for them.

1/2 cup butterscotch chips
1/4 cup butter or margarine
3/4 cup flour
1/3 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 cup miniature marshmallows
1 cup semi-sweet chocolate chips

Melt butterscotch chips and butter in a 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add flour, sugar, baking powder, salt, vanilla and egg. Mix well. Fold in marshmallows and chocolate chips. Bake in a lightly greased 9”x9” pan at 350 degrees for 20-25 minutes. Do not over-bake. Cool about 15 minutes before serving. Makes 12-18 bars.

*Edit: I would not recommend doubling this recipe. It just does not work well for whatever reason. I have tried a couple of time and they end up really gooey and impossible to cut. You can eat it with a spoon though! LOL
If you need a lot, make multiple batches. If you do want to try to double it, don't double the semi-sweet chocolate chips. It may work okay that way, but really my recommendation is to make multiple, separate batches.

Tasty Tuesday: An Oldie but a Goodie; Peanut Butter Blossoms

http://www.bhg.com/recipe/cookies/peanut-butter-blossoms/

As a kid I never liked peanut butter anything. Peanut butter was totally gross. But as I get older my tastes seem to change and I eat many things that I didn't like as a kid.  Not long after I got married, my mother in law made these when we lived near them and I tried them and was hooked. I have since added lots of peanut butter "things" to my list of likes. I made these the other night for my husband. (Peanut butter cookies in just about any form are some of his favorites). I ate WAY too many of them. :) It makes about 50 cookies.

The recipe I use is from my Better Homes and Gardens New Cook Book. They have conveniently provided the recipe HERE on their website (which, FYI,  is a great resource for lots of cooking and baking tips and recipes!)

Enjoy!

 

Tasty Tuesday: Pinterest Reviews

I have been trying to use my Pinterest pins once in a while, so this week you get not one but two recipe reviews from my Pinterest Boards. One is originally from my "Breakfast Recipes to Try" Board but got moved, and the other one is from my "Desserts To Try" Board.

Crockpot Breakfast Casserole from All Kinds of Yumm







As you can see from the pin photo caption, this was not a hit. 5 out of 6 of us ate it. 1 out of 5 liked it.
I moved the pin to my "Pinned Recipes Tried - Just Okay". I have since wavered a little in my original decision to likely not try it again. I might try it again with bacon and a different style of hash brown. Maybe some onions. :) And probably on a camp-out in the dutch oven.

Kiss'n Cupcakes (these didn't have a name so I named 'em) from http://foodtalk.pinapic.co/?p=200






This one went over a little better. I mean, cupcakes? It's hard to ruin those.

I used a Betty Crocker Chocolate Fudge cake mix and Hershey's Kisses.
I followed the very difficult directions of baking the cupcakes for 5 minutes then setting a Kiss (unwrapped of course) on top of the mostly raw batter, then finished the baking.

I served them warm. They cooled for 5 minutes tops. Probably not even that. The one I cut open to photograph was still exceedingly hot. :)

As you can see, the kiss held it's shape (no surprise to me, since they do that with Peanut Butter Blossoms.) One of the pins I saw for this described them as a "molten" center. It was not exactly "molten" as described in that particular pin, but they were very soft and warm. Definitely not the gooey fudgy type liquid I expect in a Molten Chocolate Cake.
This pin was accurate in that it does sink to the middle, though closer to the bottom and even all the way to the bottom and create a chocolate center. A soft chocolate kiss center. :)

I think overall they are a fun treat, and I will make them again. I am going to get the mini kisses though and sprinkle 3 or 4 on each one to spread the chocolate around a bit more.

Have a great week!

Tasty Tuesday: Too Much Chocolate Cake

My oh my! This cake is killer. My friend Christine brought this to my house once upon a time, and she very kindly brought it again last week as my birthday gift to my birthday/U.F.O. gathering. It is so yummy! A little piece goes a long way! I have not personally made this, but I have consumed more than my fair share. :)
Christine notes that she has used less oil and also substituted half applesauce (she will correct me in comments if I have this wrong, right C?) and it has been just as tasty. She has also used other chocolate cake flavors and other chips such as peanut butter and butterscotch and again, just as tasty.

Too Much Chocolate Cake -By: Denise
http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

* Update: I just found this recipe posted on AllRecipes.com. Here is the link. http://allrecipes.com/recipe/too-much-chocolate-cake/