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Samoa Brownies

February 21, 2013 in chocolate

Last year when Girl Scout cookies started showing up in grocery store parking lots around here, we were doing last minute preparations for deployment. I cannot tell you how many boxes we went through during that time. We were literally eating them for dinner because everything was so hectic. Plus we had a constant stream of soldiers in our house and they, like everyone else in the world, love some Girl Scout cookies. I probably bought 30 boxes.

This year? I bought 2. And they’re still sitting in the pantry. Apparently we burned ourselves out last year.

I couldn’t resist an excuse to make these Samoas Brownies though. And they’re super simple because they start with a boxed mix (or your favorite homemade recipe!) and then they’re topped with a caramel and coconut topping. After all that sets, you drizzle a teeny bit of chocolate on top.

Nicole made a Samoa Cocktail! No lie.

One year ago: Chocolate-Covered Strawberry Pie
Three years ago: Marbled Rye Bread
Four years ago: Sticky Chinese Chicken Wings

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Samoa Brownies

Ingredients

1 box of brownie mix, prepared and cooled (or your favorite recipe prepared)
3 1/2 cups shredded coconut
(2) 14 ounce package of caramels, unwrapped
1/2 teaspoon salt
4 tablespoons milk
3 ounces semi-sweet chocolate

Instructions

  1. Preheat oven to 400F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn.
  2. In a large, microwaveable bowl, add unwrapped caramel, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Microwave until all the caramel is melted and smooth.
  3. Add coconut to the caramel and stir together. Spread over cooled brownies. Refrigerate 4-5 hours or overnight. Remove at least 1 hour from the fridge before cutting.
  4. Put chocolate in a microwave-safe bowl and microwave for 30 second increments, stirring after each one, until melted and smooth. Drizzle over cut bars.
http://fakeginger.com/2013/02/21/samoa-brownies/

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Brownie Pudding

February 14, 2013 in chocolate

Who has big plans for today?

Hopefully whatever you have planned is more exciting than my plans. I have… nothing planned. Sigh. My husband is in a class right now that keeps him at work pretty much all day and night. So it’ll be me, the dogs, and a Lean Cuisine tonight.

If I was going to cook though, I would be making this brownie pudding for dessert. Because obviously you need extreme amounts of chocolate on Valentine’s Day. Omg ya’ll, I’ve been thinking about this pudding since I first saw it on Tracey’s blog forever ago but I could never come up with a good reason to make it. Valentine’s Day is definitely the perfect reason.

It’s so ridiculously good. I don’t like pudding. At all. But this. This isn’t like regular pudding. It tastes just like brownie batter and the top part forms a nice crunchy crust. It’s just irresistible. Especially if you serve it warm with vanilla ice cream on top!

Nicole whipped up some chocolate margaritas this week! Seriously though. Chocolate pudding with chocolate margaritas and a big box of chocolates on the side? My idea of Valentine’s Day heaven.

One year ago: Salted Caramel and Peanut Banana Bread
Three years ago: Vanilla Cupcakes with Cinnamon Buttercream

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Brownie Pudding

Ingredients

1 cup (2 sticks) unsalted butter
4 large eggs, at room temperature
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325F. Spray a 2-quart baking dish with cooking spray.
  2. Melt butter; set aside to cool.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, or until very thick and pale yellow in color (the batter will form ribbons off the paddle if you lift it).
  4. Meanwhile, sift the cocoa powder and flour together into a separate bowl.
  5. When the egg and sugar mixture is ready, turn the mixer down to low, and add the vanilla extract and cocoa/flour mixture, beating only until just combined. With the mixer still on low, pour in the melted and cooled butter and continue beating just until combined.
  6. Spread the brownie mixture into the prepared dish. Place it inside a large roasting pan and add enough really hot tap water to the roasting pan to come about halfway up the sides of the baking dish. Bake for 50-60 minutes, or until a toothpick inserted about 2 inches from the edge comes out partially clean. (The center is going to look under-baked, the dessert is supposed to be gooey.)
  7. Transfer the baking dish to a wire rack and let cool. Serve warm with ice cream or whipped cream!
http://fakeginger.com/2013/02/14/brownie-pudding/

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Chocolate Cups

May 25, 2012 in chocolate

This week’s frozen treat isn’t actually frozen but it’s a fun way to serve your frozen goodies this summer! And super simple, I promise!

I love those waffle cone bowls – you know the ones? I swear my life changed the day I realized I could buy those at the grocery store. They turn what is usually a sad event (the end of a bowl of ice cream) into a happy one (“yay! I get to eat the bowl!”). I won’t even allow myself to buy them anymore because they increase my ice cream consumption waaaaay too much.

I went searching for edible bowl ideas recently for my boys and was so excited to stumble upon this one! One ingredient. No lie. Just chocolate.

(You need balloons too.)

All you do is melt the chocolate, spoon a bit of chocolate on wax paper to act as the base of your bowl, and then stick a chocolate-dipped balloon on top of that base. They chill for a little while and then you pop the balloons!

So easy and my kids were so excited about them!

One year ago: Cosmic Brownies
Three years ago: Avocado Feta Salsa
Four years ago: Pecan Honey Sticky Buns

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Chocolate Cups

Ingredients

6 small balloons (water balloons are perfect)
cooking spray
2 cups semisweet chocolate chips

Instructions

  1. Blow up balloons to desired size of your bowl. Wash and dry the balloons. Spray lightly with cooking spray.
  2. Melt chocolate chips; cool slightly.
  3. Line a baking sheet with wax paper.
  4. Drop a small spoonful of chocolate on the wax paper. Dip one balloon into the chocolate; place on the spoonful of chocolate and press down to secure it well.
  5. Place in fridge and chill under chocolate has hardened, at least a couple hours. Once hardened, pop each balloon and carefully remove them from the bowls. Serve with your favorite ice cream!
http://fakeginger.com/2012/05/25/chocolate-cups/

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Secret Recipe Club – Chocolate Peanut Butter Cookies

March 5, 2012 in chocolate, cookie

For this month’s Secret Recipe Club, I was given Amanda’s Cookin which was fun because she’s the lady who started the club. She has a ton of recipes on her blog but as soon as I saw the chocolate peanut butter cookies, I knew they were it for me. I do love a peanut butter cookie!

These are your basic peanut butter cookies with the addition of cocoa powder. They’re just as delicious as they sound and oh so rich! My 2 year old took one bite and said “my favorite!”

They were also easy as can be and I whipped them up in less than 30 minutes! Perfect for when you need a chocolate fix!

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Secret Recipe Club – Chocolate Peanut Butter Cookies

Ingredients

½ cup butter, softened
¾ cup crunchy peanut butter
1 cup firmly packed light brown sugar
3 tablespoons milk
1 teaspoon vanilla
1 egg
1¼ cups all purpose flour
½ cup cocoa
½ teaspoon salt
¾ teaspoon baking soda
sugar, for rolling

Instructions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Use a mixer to cream the softened butter, peanut butter, and brown sugar until light and fluffy. Add the milk, vanilla, and egg and beat until combined.
  3. In a separate bowl, sift the flour, cocoa, salt and baking soda. Add to butter mixture low speed. Mix just until blended.
  4. Working with about a teaspoon of batter, roll into balls; place onto prepared sheet. Dip the tines of a fork into the sugar and press into the cookie to make a crisscross design. Continue for each cookie.
  5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool on a wire rack.
http://fakeginger.com/2012/03/05/secret-recipe-club-chocolate-peanut-butter-cookies/



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Chewy Chocolate Chip Cookies

February 8, 2012 in chocolate, cookie

I found my go-to chewy chocolate chip cookie recipe years ago but I still can’t resist trying new ones whenever I see them named the best ever. I mean, those are big claims.

This recipe uses cornstarch to give the cookies their almost-fluffy texture. And it works wonderfully! They were like little pillows of chocolate chip goodness. I made them one morning and was so glad I didn’t procrastinate on photos because they were GONE as soon as my husband and one of his buddies walked in for lunch. They inhaled them.

If you like you chocolate chip cookies chewy, you will love these! This recipe is definitely on my list of favorite cookies.

One year ago: Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting
Two years ago:  Slow Cooker Bourbon Chicken

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Chewy Chocolate Chip Cookies

Ingredients

¾ c. unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 egg
2 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla and mix.
  3. Sift in flour, cornstarch, baking soda and salt. Mix until just combined. Fold in chocolate chips using a rubber spatula.
  4. Drop dough, using a tablespoon, onto a prepared baking sheet. Bake for 8-10 minutes, just until the edges start to brown. The insides will not brown.
  5. Transfer the sheet to a wire rack and let cool for about 5 minutes before removing from pan.
http://fakeginger.com/2012/02/08/chewy-chocolate-chip-cookies/

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