Heavenly Goo!

I am a huge fan of Dorie's Blondie recipe, in her book Baking From My Home to Yours. But I wanted to put a new spin on it and see if I could create my own special blondie recipe, and Bloggers, I did it! My recipe is a Caramel Apple Pecan Blondie, and it will knock your socks off! I am a caramel apple addict and have been craving something caramely for a while, so I figured I'd give my theory a whirl.



I must say that I was getting a little nervous when I was pouring the caramel into the batter, because I was so afraid that it wasn't going to work and that I was gonna have this awful glob of dough...but NO! My caramel beat in perfectly with the butter and brown sugar. After I had the dry ingredients mixed in, I folded my chopped Granny Smith Apple and the pecans. Let me tell you guys, this was probably the best dough I HAVE EVER had! I could not put my spoon down, so that gave me much hope that my blondies were going to turn out great.



After letting them cool, I made the first nail biting slice and was greeted with a smile on my face. The caramel apple blondies looked like real blondies! I must admit that they were a little gooey-er than a regular blondie, but who doesn't like goo? My first blondie creation...a winner! (If only we still had our Browniebabe Contests)

Ovens ding, are you listen'?

Lots of things in the kitchen
A beautiful sight
And goodies to delight
Walking in a baking wonderland

With the leaves completely off the trees and the continuous overcast, it can only mean one thing...CHRISTMAS!! And with Christmas, and the holiday season comes lots and lots of baking. My holiday baking list this month is outrageous. There are so many recipes and goodies that I want to make that I don't even know where to begin. The good thing is that it doesn't really matter where I start, because every thing is so scrumptious that there is NO disappointment!

Starting with tradition, we always have to have chocolate chip cookies on hand. And what better way to kick off holiday baking than with a batch of warm melty chocolate chip cookies? While I was at the store buying my baking ingredients I happened along these festive chocolate chips and knew I had to have them. They were the perfect addition to my cookies!

Another tradition in my family is Peanut Butter Balls. I don't know when this tradition started but I remember as a little girl helping my mom in the kitchen make these devilish little treats. I used to eat handfuls of them...which thanks to my slowing metabolism, I can't do anymore...but a few little Peanut Butter Balls won't hurt :) Made with crunchy peanut butter and rice krispie treats, these yummies have just the right amount of crunch to them, and then are topped with a smooth milky layer of chocolate!! The last tradition in our family is chocolate covered pretzels, hey, what can I say we like our chocolate!!! And these pretzels need no explanation. Sweet, salty and crunchy, the perfect combo.

Sugar cookies are something that definitely remind me of Christmas, and I think these cutie pies are sure to become a tradition. I wanted to do Snowmen and Snowflakes for everybody to enjoy, so that people from all religious backgrounds could share in eating my little winter buddies. I remember that sugar cookies used to be so daunting for me to make, but they are quickly getting easier and easier to make. I almost feel bad eating the heads off my little snowmen, but with their light crispy texture and sweet icing who can resist? I also decided that these wintery friends needed to participate in Food Blogga's "Eat Christmas Cookies" extravaganza, here's the link for anyone interested http://foodblogga.blogspot.com/

Ginger, ginger, ginger...what is the holiday season without a little ginger? I'm a little tired of the traditional gingerbread men though, so I thought I'd make a fabulous Ginger Cookie. And fabulous it was! This cookie had just the right amount of spice and a little kick right at the end, thanks to a tiny bit of cracked black pepper mixed into the dough. To me, the perfect cookie has a crisp edge, but a moist, chewy center, and this was exactly the texture of my Ginger Cookies. I could literally eat a dozen of these warmly spiced cookies!

A new cake that I wanted to try this year was Chocolate Peppermint Cake, and boy am I glad I did. I took a basic chocolate cake recipe and kicked it up a few notches with a splash of peppermint extract. And let me tell you, the house smelled sooo good and festive that I almost turned into Mrs. Claus herself :) To top of my deliciously moist chocolate cake I made a simply vanilla buttercream, adding a tiny bit a peppermint extract and a splash of peppermint schnapps, I could've ate the frosting by itself, it was that good!!! The peppermint flavoring of the frosting matched perfectly with the chocolate cake, and neither one was overbearing, so it was a success! And to give my cake a little holiday decor I crushed up some candy canes and covered the sides of this to die for holiday cake!

Last but definitely not least is my two different brownies. The first batch was just good ole fashioned chocolate brownies with pecans. Perfect for any chocolate lover, these little babies get extra chocolaty with the addition of chocolate chips. Hey, I told you already, I like my chocolate!! I only wish I had some peppermint ice cream to scoop onto these decadent brownies! And while I can't get enough of these brownies, I must say that my White Chocolate Blondies have to be one of my all time favorite brownies! Full of White Chocolate, Butterscotch Chips and Pecans these blondies will leave you speechless. I had to pry myself away from the tray :( The secret to making my blondies moist is the addition of coconut, which you can't taste at all, but lends a great texture to the blondies. And here to display my treats is my buddy Ginga, who helped me out a lot in the kitchen these last few days! If it weren't for him I would have burned oven hands :) Thanks Ginga, I love you!

Well there you have it bloggers, the beginnings to my holiday baking. Stay tuned for more festive treats, and may you have a wonderful and happy holiday!!

Brownie Babe (Fingers crossed)

While in search of the best brownie recipe EVER...so that I can win the coveted Brownie Babe of the Month apron, I stumbled upon an interesting recipe. The recipe was posted on the Pillsbury Bake-Off website and it was the scrumptious bar/cookie. The base of the bar was a chocolate chip cookie with granola bars mixed in, then this caramel popcorn/marshmallow topping. As I read over this recipe a most brilliant idea captivated my brain---what if I use a brownie for the base instead of the chocolate chip cookie. That brilliant idea is the brownie you see before you! I give to you my Caramel Popcorn Brownie!

I was a little hesitant when first starting this recipe because I didn't know how well brownies would go with granola bars...so I did a little taste test. I took a chunk of the granola bar and scooped up some brownie mix and OH MY GOSH!!! It was amazing, the brownie mix didn't have nuts, so the granola gave it that nutty taste, but also added a surprising yet subtle crunch to the brownies! By the way I also ventured out and tried Pillsbury's ready to bake refrigerated brownie mix and can I just say, that when you're in a pinch to meet your Brownie Babe deadline, these brownies are awesome.

Ok, after the brownie mixture bakes for a little bit you start getting into the fun part - the ooey gooey topping! After the brownies have baked you'll add your mini marshmallows, and since I L-O-V-E marshmallows I just dumped a bunch on top of the brownies until I saw no more brownie :) You'll want to put your brownies back into the oven to melt/puff the marshmallows. This was one of the more difficult steps for me, because warm gooey marshmallows scream my name and I had to use all of my will power not to just eat the whole tray of brownies w/ marshmallows right then and there!

The second component to the ooey gooey topping is the "caramel" popcorn. The funniest part about this is that it's not really caramel, it's peanut butter chips...imagine that! While I was melting down my PB chips, corn syrup and butter I started popping my microwave popcorn. But, since I was so enthralled with the "caramel" mixture I accidentally burnt my first bag of popcorn, good thing I had back up. Another side note, the original recipe uses microwave butter popcorn, but I'm a huge addict for Kettle Corn so I thought that would go much better in my brownie creation. I'm pretty sure you could use whatever flavor of popcorn you like.

Once the "caramel" mixture had melted I dumped in the popcorn and stirred it all up, occasionally taking chucks of popcorn out and putting it into my mouth (well maybe not occasionally, but that's beside the point). This mixture then got dumped on top of the marshmallows. While I let that cool, I melted down some chocolate chips and drizzled that over the entire brownie pan. Then into the refrigerator to go nite-nite!

I don't even know how to explain to you the first bite of this magnificent, perfectly scrumptious, sweet yet salty, gooey but crunchy brownie!!!!! I literally had to force myself to quite cutting pieces out of the pan at 6:30 this morning as I was preparing to take my brownies to work. You know how it its, when your cutting up your brownies and putting them out on the serving dish, but chucks of them will fall of as your making the transfer. Those chucks always seem to find a first class ticket right into my brownie craving mouth!! And should there be no chunks of brownies falling off, then I'm forced to take desperate measures and make my own damn brownie chucks...I JUST CAN"T HELP IT!! It's like a disease that takes over my mouth, brain and body--The dreaded "Stuffing face with Brownie disease", which is very, very hazardous to your health!

When I got to work with my precious little brownies I must admit I was a little nervous that people might not like them, but after the plate had only been on the table for ten minutes and I had two co-workers come and express their overwhelming love for my brownies I knew I had conquered the challenge! I went home with not one single, piece, crumb or kernel of my brownies, which is always a good sign! I invite you to give this recipe a try, because it is the BOMB, and I'm praying that this will be my token to the apron I've been dying to achieve!!

Caramel Popcorn Brownies
Crust
1 roll (16.5 oz) Pillsbury® refrigerated brownie mix
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*

Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) Pop•Secret® butter-flavor microwave popcorn, popped (I used Kettle corn)
1 cup semisweet chocolate chips

Directions

1 . Heat oven to 350°F. In large bowl, mix brownie batter and crushed granola bars. Press evenly in bottom of ungreased 8x8-inch pan to form crust. Bake 23 minutes or until an inserted toothpick comes out almost clean.
2 . Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff. (Brownies should be fully cooked at this point)
3 . In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
4 . In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. Pour melted chocolate into quart-size resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. Cut and serve!!



http://onceuponatart.blogspot.com/2007/04/browniebabe-of-month.html

Early morning wake up call with White Chocolate Raspberry Brownies!!

Picture this...It's 5:00 am, the air outside is crisp and cool, yet awakening at the same time. The sun is just beginning to peak over the beautiful Sandia Mountains. One foot in front of the other I'm steadily running my way up a half mile hill. Just as I get to the top, I look around at the mesmerizing city lights that are twinkling like a sea of glittery sequences and I am lost in my morning trance of tranquility...when suddenly this tiny idea shoves it's way through my moment of peace and says "brownies". Brownies, hhmm, interesting thought. Suddenly my mind is racing with this idea that, for obvious reasons, is an idea I should entertain!

"Brownies, brownies" is all kept thinking for the next 2 miles..."what can I do with brownies?" AAAHHAAA!!! It hit me like a ton of flour :0) I've been wanting to use this boxed brownie mix for a while (just to clear it out of the pantry), so what if I mix that with some raspberry preserves. As I continued my run I'm mentally scanning my pantry and refrigerator for other ingredients. And I think "cream cheese, YES! I do think I have cream cheese, so I'll make raspberry cream cheese brownies".

Walking through the door, after completing my 7 1/2 mile run, I look at the clock...6:30...Ok I've got an hour and a half to make brownies and get ready for work. On your mark, get set, GO!!! I run to the fridge and come to find out that there's no cream cheese, ok, no biggie, plan b, plan b, what is plan b? Open the freezer and see a bag of white chocolate chips and mini chocolate chips. PERFECT!

I mixed up the brownie mix, added a ton of raspberry preserves (didn't measure cuz I was in a hurry, but it was probably 4 big spoonfuls), poured in white and mini chocolate chips and stirred. As I was pouring the batter into the pan, I decided to add more white chocolate chips to the top (Can't ever have enough chocolate). And in to the oven they went.

Just before heading out the door, I cut into the brownies, which were still a little gooey (my favorite!) and of course had to give one a try! Can I just say I was in Brownie Heaven! These brownies were a perfect consistency, with just the right amount of raspberry that didn't overpowering the rest of the brownie. Then there was a little bite of the white chocolate which was the most perfect combination for the raspberries.

As soon as I walked into work and mentioned I had hot brownies, one would've thought I was giving away a million dollars :0) The little brownies were devoured in no time. I even had a co-worker ask me to marry him because he thought they were that good!!!!!!!!!!!!!!!!!!!!!!!!!! These were probably one of the best, easiest, quickest, most crowd pleasing brownies that I have made.

Pick me! Pick me! I wanna be the Brownie Babe!!

This challenge was made for me since I am totally obsessed with brownies! They are after all my favorite food group! Seeing as how I love brownies sooo much, it's obvious that I've had a few too many brownies in my day, but that being said this has to be one of my all time favorite brownies! I give to you the amazing Fluffernutter Brownie (With a little help from Cooking Light)!! Since I love this brownie so much (and it is made up of Elvis' favorite ingredients) I decide to write a new rendition of Elvis' Heartbreak Hotel:

Heartbreak Hotel

Well since my brownie found me
She became a good friend of mine
We hang out at the end of a long hard day
With a glass of wine

You make me happy brownie
I get so happy,
So happy that I could die

And although I'm sometimes crazy,
You still brighten up my blues
With marshmallow creme and peanut butter,
I could kiss you!

You make me happy brownie
I get so happy,
So happy that I could die

But now my tears are flowin'
And I'm down on my luck
Cuz I just ate the last piece of my
Brownie Baby

I'm now so lonely baby,
I'm so lonely
So lonely that I could cry

Hey now if you devour your brownie
And you got a tale to tell.
Just take a walk down Lonely Street
to Heartbreak Hotel!!


The moral of the story here kids is that when you create such a moist, rich, gooey, chewy marshmallow creme and peanut butter brownie it will not last for long. So savor every scrumptious bite of this outrageously satisfying brownie, cuz it may be a while till this Brownie Babe comes knockin' on your door!

Fluffernutter Brownie Recipe

Ingredients
3/4 cup low-fat sweetened condensed milk
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preparation
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.



http://onceuponatart.blogspot.com/2007/04/browniebabe-of-month.html