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Thursday, June 6, 2013

Mrs. Mom's Brownie Bombs

Since the boys named my kitchen Mrs. Mom's why not let them name my creations?  My eight year old said they were "da bomb" and "an explosion of flavor" so there ya go!

They are super easy and can be made with your favorite brownie mix or recipe.  Just make sure it is for a 13 X 9" pan size if it is from a mix.

Recipe:

Brownie layer
box mix for 13 X 9" recipe
1 tsp instant coffee granules

Cookie dough layer
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
1/3 cup heavy cream (or milk)
1 tsp salt
1 tsp baking soda
2 cups all purpose flour
1 cup mini chocolate chips

Ganache topping
1 cup milk chocolate chips
1/2 cup heavy cream


Prepare brownies according to your package instructions.  Make sure your box is for a 13 X 9" size.  You could also use your favorite homemade brownie recipe.  I used Duncan Hines and it called for 2 large eggs, 1/4 cup water, and 3/4 cup oil.  Mix 1 tsp instant coffee granules to warm water (amount instructed on your package) stir to dissolve then add oil and mix well.  Beat in eggs and then add contents of brownie mix and stir until well mixed.  Bake in 13 X 9" greased pan.  Follow baking instructions per box for the amount time needed.  Don't over bake, no one wants a dry brownie!  Let brownies cool.

For the cookie dough layer, mix softened butter, white, and brown sugar until light and fluffy.  Add vanilla and heavy cream (or milk).  Add remaining ingredients.  Feel free to lick the bowl...there's no raw eggs in this recipe!  Spoon the cookie dough over cooled brownies.  I found it was easiest to press into the brownies using my hands.  Refrigerate for about 1/2 hour.

Place heavy cream in a microwave safe bowl or glass measuring cup and microwave for one minute.  Add milk chocolate chips and stir until smooth.  If you need to microwave longer you can.  Just be careful because they melt easily and also burn easily.  Stir until smooth and then pour over cookie dough layer.  Tilt pan back and forth to cover.  Refrigerate, then scarf down :)



Tuesday, February 12, 2013

Mrs. Mom's Cheesy Potato Soup

I created this recipe after procrastinating making dinner one evening.  "The best soup you have ever made".  Direct quote from my eight year old who can be a picky eater!  He gave it two enthusiastic thumbs up.  I don't mean to be braggadocious but I think it's pretty scrumptious myself!  Give it a try and let me know what you think.
 
It is an easy recipe if you have a food processor.  If you don't, it will surely ruin your manicure.
 
 
Ingredients:
3 Tbsp. butter
9 small to medium sized Yukon Gold potatoes
3 celery stalks
1/2 onion
1 Tbsp. beef base (bouillon)
4 cups hot water
1 Tbsp. Worcestershire sauce
1 lb ground beef or sausage (could use ground turkey, chicken, diced ham also)
1/4 cup butter
1/4 cup flour
2 cups milk
8 oz Velveeta (or 8 oz other cheese that melts well and you enjoy)
 
Place ground beef or sausage in a skillet and begin to brown over medium heat.  The first time I made this recipe I used ground beef and the second time I used sausage.   They were both excellent and I plan to use diced ham sometime. 
 
In a large pot, add 3 tbsp. butter.  Place pot on stove over medium heat.  Wash potatoes, leaving skin on (it is a mild and delicious flavor), use food processor to shred potatoes.  I used the medium shredding blade but yours might be different depending on make/model.  Add potatoes to large pan with the butter.  Change to blade to slicing blade.  Wash the three stalks of celery and slice then add to potato/butter mixture.  Either dice or process onion using chopping blade then add to pan. 
 
Increase heat to medium-high and saute the potato, celery, onion mix in the butter until the potatoes develop some nice golden brown crispiness and color. 
 
 
After the potatoes begin to brown add 1 Tbsp. beef base/bouillon into the 4 cups hot water.  I used L.B. Jamison's beef soup base.  Mix well then pour over potato mixture.  Add one tablespoon Worcestershire sauce.  Turn heat to low.  After the ground beef or sausage is browned (no pink left!) add to the large pot.  
 
I used the same skillet that I browned the meat in to make the cheese sauce.  Place 4 tablespoons (1/4 cup) butter in skillet and melt over low-medium heat.  After butter is melted add flour and whisk together.  Gradually add the two cups milk while whisking the whole time.  Continue to stir until thickened.  Cut Velveeta into chunks and add to pan.  Whisk until smooth.  Pour cheese mix into potato mix.  Enjoy!
 
 

 


Thursday, January 31, 2013

Puffy Chow


Mmmmmmmmmmm!  Like most people, when I can't sleep, I lay in bed and think of culinary concoctions to come up with.  We have been munching on this better than caramel corn goodness.  I was thinking how much we love to make and scarf puppy chow (with Chex cereal) and poppy chow (with popcorn).  Why not try it with puffed corn?? 





If you don't know what puffed corn is, do a google image search for "puffed corn" and see what it looks like.  I used this Seyfert's brand.  Don't get the cheddar flavor.....just butter. 








Ingredients:

1 bag (7.5 oz) butter flavor corn puffs
1/2 cup butter (one stick)
1-12 oz package chocolate chips
1 cup creamy peanut butter
1 teaspoon vanilla
2 1/2 cups powdered sugar





Pour corn puffs into large bowl.  Pour chocolate chips into microwave safe bowl.  Cut stick of butter into about 1 tbsp pieces and add to chocolate chips.  Melt in microwave.  Add peanut butter and vanilla and stir until creamy.  Pour mixture over corn puffs and mix until well coated.  Add powdered sugar and stir until evenly coated.  Pour onto baking sheet and cool.  I put mine outside or you can put in the refrigerator or cool area. 

Better Than Caramel Corn

I was having issues posting pictures to my blog last time I tried so here is a link to some delicious caramel corn yuminess!!  I post some of my recipes to this web site and there are some other tasty recipes from home cooks like me :)



Thursday, November 15, 2012

Pumpkin Biscoff Cheesecake

 
 
It's that time of year where anything pumpkin sounds wonderful to bake.  I always make pumpkin cheesecakes for Thanksgiving.  This year I wanted to experiment with a little Biscoff on the top.  The combination was heavenly!  If you have never had Biscoff you should rush right out and get some!  They sell it at my local Martin's supermarket.  If you live near a Trader Joe's they have their version of Biscoff called Cookie Butter.
Recipe adapted from America's Test Kitchen
Ingredients:
 
crust
1 1/2 Cups crushed graham crackers (can use gingersnap cookies, shortbread cookies or any variety)
1/4 Cup pecans (optional)
5 Tbsp melted butter
3 Tbsp sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
 
filling
4 8-ounce packages of cream cheese at room temperature
1 1/3 Cups sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp salt
1 15-ounce can pumpkin puree
1 Tbsp vanilla
1 Tbsp juice from a lemon
4 large eggs
1/2 cup heavy cream
 
topping
1/2 cup Biscoff or cookie butter
 
1 Cup heavy cream
1 Tbsp (or more if desired) sugar
1 tsp cinnamon
1 tsp vanilla bean paste (or vanilla extract)
 
 
For ingredients to incorporate smoothly, it is important that the cream cheese and eggs are room temperature.  I usually set them out on the counter first thing in the morning. 
 
Preheat oven to 325 degrees....slow and low for no cracks!
 
Pulse cookies or graham crackers in food processor along with pecans.  Add melted butter, spices, and sugar and pulse a few additional times.
Arrange two pieces of foil in a cross pattern as seen in this picture.  Spray a 9" Springform pan with cooking spray and then wrap the foil up the edges of the pan.

Pour crumbs into the bottom of the greased pan and bake at 325 for 14 minutes.  It will make your kitchen smell delish!









 
While the crust is baking prepare the filling.  Beat the cream cheese (which should be pretty soft by now) until smooth.  It is important to scrape down the sides every so often.  Add the sugar, spices, and salt.


 
 

 Mix in the pumpkin puree.  Scrape down the bowl and then add the vanilla and lemon juice.  Add eggs one at a time then scrape down the bowl again.  Finally mix in the 1/2 cup heavy cream.  Don't over mix because this can cause the cheesecake to crack.
 
Making the cheesecake in a water bath is simple and will about guarantee your cheesecake will be crack-free.  I set my springform pan into a large casserole pan.  Pour the batter gently over the crust.  It is o.k. if the crust is still warm.  The batter will almost come to the top of the pan.  Add hot tap water carefully to the pan.  The water should reach about half way up the springform pan. 
 
Bake at 325 for about 60-70 minutes.  Every oven is different.  Bake them until there is just a little jiggle left in the middle.  The cheesecake will continue to bake as it comes to a cool in the oven so don't over bake.  When there is just a small jiggle left, turn the oven off and open the door just a crack.  I let mine sit in the oven for at least an hour or two.  Then remove from the water bath.  Remove the foil.  You may notice some melted butter or some water that entered the foil.  It won't be a problem.
 
 
 
After the cheesecake has completely cooled, place in the refrigerator overnight.  The next day, melt 1/2 cup of the Biscoff in the microwave for approximately 30 seconds.  It doesn't take long.  Pour over cheesecake and tilt the pan to coat evenly.  Place  cheesecake in the freezer to help remove from the pan.
 
 
 
Let the cheesecake sit in the freezer for at least one hour.  To remove the outer ring, run a small knife around the edge and then release spring.  Run a large knife along the bottom to release from the bottom of the pan.
 
 
Chill the beaters and a glass measuring container in the fridge for about 15 minutes.  I use the glass measuring cup to mix directly in.  Add the whipping cream, cinnamon, vanilla, and sugar.  Mix at high speed until fluffy.  Place into a pastry bag with a tip of your choice and decorate as you wish. 
 
 
Be Thankful!
 
 
 
 
 
 



Thursday, October 18, 2012

Peanut Butter Candy Corn Chocolate Chip Cookies

 
Have you tried the peanut butter and candy corn combination?  It's pretty tasty.  I made this recipe for homemade Butterfingers that are delish.  I thought that I would add the candy corn to some basic peanut butter cookies and throw in some chocolate chips for good measure.  You can see how some of the candy corn oozes out of the cookies but that just makes it more fun for the kids!  Just make sure you spray your pan with a non-stick spray before baking.
 
 
PBCCCC Cookies
1 Cup softened butter
1/2 Cup sugar
3/4 Cup packed brown sugar
2 eggs
1 Cup creamy peanut butter
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 Cups all purpose flour
1 Cup chocolate chips (milk or semi-sweet)
11 oz package candy corn
 
Preheat oven to 350 degrees.  Cream together butter and sugars.  Add eggs, peanut butter, and vanilla and mix well.  Add remaining ingredients and mix until incorporated.  Spray cookie sheet with non-stick spray and use a scoop to drop cookies onto the sheet.  Bake for about 9-10 minutes.  

Wednesday, October 10, 2012

Twix Bars

Twix Bars

 
 
 
Here's a delicious recipe for Twix bars.  I do not remember where I got this recipe.  It was before the days of Pinterest when I had to print up recipes from other blogs!  I've changed it a bit and it's a hit at our house. 
 
 
Twix Bars
 
Cookie base:
1 3/4 Cup all purpose flour
1 Cup cold butter
1/2 Cup packed brown sugar
 
Caramel filling:
3/4 Cup butter
1/2 Cup packed brown sugar
3 Tablespoons corn syrup
14 oz. can sweetened condensed milk
1 tsp. vanilla
 
Chocolate top layer:
1 bag 12 oz chocolate chips (I used milk chocolate)
1 Tbsp butter
 
 
Place all the cookie base ingredients into a food processor and pulse until they start to mix together.  It will not all blend together but will make small clumps when ready.  Press into a 9 X 13" pan that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes or until lightly golden brown.
 
While the crust is baking, make the caramel filling.  Combine all the caramel ingredients except vanilla in a non-stick pan and heat over medium-high heat.  Stir constantly until it comes to a boil.  The butter will separate but later incorporate into the mix.  Reduce heat and simmer for about 6-8 minutes while constantly stirring.  Great arm workout!  Remove from heat and add vanilla.  Pour over the cookie crust and refrigerate until the caramel layer is cold and firm.
 
Melt the chocolate chips and butter in microwave, or over double boiler, and spread over cooled caramel layer.  I think I might try melting peanut butter chips or making a peanut butter sauce and spread over the caramel and top with chocolate next time!  Or try a layer of white chocolate....