Monday, March 29, 2010

Twix Bar Fake-Out - Smashed Peas and Carrots Blog

1/2 cup butter
1/4 cup white sugar
1 1/4 cup all-purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz can sweetened condensed milk
1 cup milk chocolate chips

Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.

To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.

To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!

Saturday, March 27, 2010


4 Squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Swirly Peanut Butter Brownies

Adapted from the America's Test Kitchen Family Baking Book

8 tbsp (1 stick) unsalted butter
3 oz. unsweetened chocolate, chopped coarse
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/3 cup chunky peanut butter

1. Place an oven rack in the middle position. Preheat to 350 F. Line an 8-inch square baking pan with a foil sling (2 pieces of foil crossed over each other and smoothed down) and grease the foil. Melth the butter and chocolate together in the microwave, stirring often, 1-3 minutes. Let the mixture cool slightly.

2. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until just combined. Stir in the flour mixture until just incorporated.

3. Scrape the batter into the prepared pan. Plop the peanut butter evenly around the top of the batter. Run a butter knife through the batter to create swirls.

4. Bake brownies 22-27 minutes. Let cool completely on a wire rack, about 2 hours. Remove from pan using the foil, cut into squares, and enjoy!

Wednesday, March 24, 2010

Brownie Cupcakes with Fluffy Peanut Butter Frosting - Tidymom Blog

Brownie Cupcakes
1 prepared box of your favorite Brownie Mix (we use and love Ghirardelli Double Chocolate Brownies)
1/2 to 1 cup Reeses Peanut Butter chips (I just dumped some in)

Make brownies according to package directions.
Add peanut butter chips and mix.
Pour batter into paper lined cupcake pan, filling about 3/4 full (I got 15 cupcakes out of this mix)
Bake at 350° approximately 20 mins or until a tooth pick comes out clean. Don't over bake.
Cool completely.

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 tablespoons heavy whipping cream (you could probably use milk, and maybe only 3 tbsp)
2 cups powdered sugar

Beat butter and peanut butter in a medium bowl with an electric mixer.
Gradually add powdered sugar
Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
Beat for at least 3 minutes until nice and fluffy.
Frost brownie cupcakes with frosting. I used a 1M tip, but you could spread with a knife if you want.

Thursday, March 18, 2010

Dad's Hamburger Gravy -

1 pounds lean ground beef
1/2 onion, finely chopped
5 cups milk
2 tablespoons chicken bouillon granules
2 tablespoons butter or margarine
1 teaspoon ground sage
salt and pepper to taste
1/2 cup all-purpose flour

1.Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2.Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3.Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.
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