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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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Cupid’s Crunch

February 4, 2013 in holiday

I’m sure I tell y’all this every year but Valentine’s Day is my favorite holiday. I love any excuse to put hearts up in every room of my house.  And this year is even more exciting for me because I finally have a kid in school which means I finally have an excuse to buy those cute little cards. I don’t even know if my kid’s class is exchanging Valentine’s cards but you better believe I bought some as soon as they appeared on the shelves of my store. Because, lord knows, the last thing I need is for Walmart to run out of Power Rangers cards.

The only thing I’m not a big fan of on Valentine’s Day is cooking. I definitely believe in going out or getting McDonald’s or having my husband cook. Anything to get out of cooking and doing dishes on the big day. I did want to share this quick treat though because it’s so simple and so yummy.

It’s just like traditional muddy buddies but you use white chocolate instead of milk chocolate. Then once everything is good and coated in powdered sugar, you toss in some M&Ms and cute Valentine’s Day sprinkles.

One year ago: Fried Pickles
Three years ago: Lavash Crackers
Four years ago: Peanut Butter Hummus

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Cupid’s Crunch

Ingredients

4 1/2 Chex cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup Valentine's Day M&Ms
2 tablespoons Valentine's Day sprinkles

Instructions

  1. Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
  2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
  3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
  4. In serving bowl, mix both cereal mixtures. Store in airtight container.
http://fakeginger.com/2013/02/04/cupids-crunch/

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Mississippi Mud Cake with Espresso Bourbon Glaze

January 3, 2013 in cake

I’ve never been a big fan of resolutions. I’m just too impulsive to wait for a new year to roll around to set a goal. When I decide I want to do something, I want to do it RIGHT THEN and that’s it. That said, last year I did set a goal to read 50 books. And I failed miserably. I only made it to 28 not because I didn’t have time but because I chose to fill my time watching LOST again and online window shopping. I know.

So this year – of course – I decided to set another book goal, this time only 35. And I’m already sucking at it.

I do love a new year though. It still feels like a fresh start, even though I don’t set specific goals for myself. I especially love that I got to buy a new planner!

This week’s Thirsty Thursday theme was “new” in honor of the new year and since I’m so sick of my drink photos, I decided to bake something. And I have no clue what this cake has to do with new other than the new bottle of Bourbon I bought recently but I do know that it’s so rich and delicious.

Nicole made a Mocha Magic Smoothie!

One year ago: Parmesan and Black Pepper Cornbread Biscotti
Two years ago: Best of 2010
Three years ago: Blueberry-Orange Bread

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Mississippi Mud Cake with Espresso Bourbon Glaze

Ingredients

For the Cake:
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
1/2 cup brewed espresso
1 1/2 cups granulated sugar
1/2 cup bourbon
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
3/4 cup chopped pecans or walnuts
For the Glaze:
6 Tablespoons unsalted butter, cut into pieces
6 Tablespoons packed light brown sugar
2 teaspoons instant espresso powder
6 Tablespoons heavy cream
1 1/2 cups powdered sugar
2 Tablespoons bourbon

Instructions

    To make the cake:
  1. Preheat oven to 350F. Grease a 12-cup Bundt and dust with flour; set aside.
  2. Sift the flour, baking soda, espresso powder, and salt in a medium mixing bowl.
  3. Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
  4. Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans.
  5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely.
    6. To make Glaze:
  6. Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the powdered sugar until smooth. Mix in the bourbon. Let cool for 10 minutes.
  7. Place the cake, still on the wire rack, over a baking sheet (or parchment paper). Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 an hour. Slice and serve.
  8. Store uneaten cake on a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
http://fakeginger.com/2013/01/03/mississippi-mud-cake-with-espresso-bourbon-glaze/

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Frozen Hot Chocolate

December 6, 2012 in drink

Frozen hot chocolate has always confused me. I thought it was just a chocolate milkshake with a fancy name and I couldn’t figure out why everyone went crazy over them. So when Nicole and I decided on a chocolate theme for this week, I knew I had to make one.

It is so not just a chocolate milkshake! I used a salted caramel hot chocolate mix and it tasted just like a salted caramel hot chocolate… but frozen. Amazing how that works, right? I was so excited with how it turned out and it really couldn’t be easier. If you have hot chocolate mix and some milk, you can make this.

Nicole made a hot chocolate mix which would be perfect for this! Just use 1.25 ounces of the mix in place of the packaged one!

One year ago: Cheddar Ale Soup in Soft Pretzel Bowls
Two years ago: Brie Stuffed Apples and Holiday Morning Strata
Three years ago: Oatmeal, Cranberry, & White Chocolate Cookies
Four years ago: Herbed Focaccia

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Frozen Hot Chocolate

1 serving

adapted from Picky Palate

Ingredients

1/2 - 3/4 cup milk
1 packet hot chocolate mix
1 cup ice
whipped cream
chocolate, for shaving on top

Instructions

  1. Put 1/2 milk, hot chocolate mix, and ice in a blender. Blend until pretty smooth, adding more milk as needed. Pour into a glass. Top with whipped cream and use a microplane to shave some chocolate on top. Serve immediately.
http://fakeginger.com/2012/12/06/frozen-hot-chocolate/

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