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Mississippi Mud Brownies

August 29, 2012 in bars

I didn’t plan on sharing these brownies with y’all. I was so disappointed with how they looked when they came out of the oven and even more disappointed with my photos. But then the other night I had a Lean Cuisine for dinner and then chased it with 3 of these and decided that ehh, they might be hideous but they were way too good to not share!

They are brownies that are covered with peanut butter, marshmallows, pecans, and a chocolate frosting. So basically all my favorite things.

These are so quick and such an easy way to jazz up the regular brownie. You could even start with a brownie mix which is probably what I’ll do next time just to make it even easier. And yeah, I will definitely be making these again. And again and again! That good.

One year ago: Almond Bliss German Chocolate Cake
Two years ago: Baking with Betty

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Mississippi Mud Brownies

Ingredients

3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cups peanut butter
1 1/2 teaspoon canola oil
2 cups mini marshmallows
1/2 cups pecans, chopped and toasted
2 cups powdered sugar
1/8 teaspoon salt
For the frosting:
4 tablespoons butter
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or foil. Spray it with cooking spray.
  2. In a mixing bowl, sift together flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until light and fluffy. Add the eggs one at a time, mixing sure each is fully incorporated. Mix dry ingredients into batter just until combined. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  4. When brownies are done baking, combine peanut butter and oil in a microwave safe bowl and microwave on high for 20 seconds to soften. Pour over hot brownie and spread it to the sides. Sprinkle with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and top with toasted pecans.
  5. To make frosting, combine confectioners sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. In a saucepan, melt 4 tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture just comes to boil. Pour this mixture into confectioners sugar/salt mixture and beat on moderately high speed until smooth and glossy. If frosting is not pourable at this point, add remaining 2 tablespoons of milk Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
  6. Let cool completely in refrigerator for 1-2 hours. Cut into squares.
http://fakeginger.com/2012/08/29/mississippi-mud-brownies/

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Microwave S’more Turtles

August 21, 2012 in snack

Want the truth?

Deployment isn’t that bad. I know I talk like it’s the worst thing ever but really, I’m okay for the 23 hours a day that I’m not whining on my blog. Sure, I have my bad days (like last week when my husband was all “Remember how I said I was coming home early?! APRIL FOOLS!”) but for the most part, I really can’t complain.

I not-so-secretly love those few hours after the kids are in bed when I can do whatever I want. These days I’m loving that my kids don’t know how to tell time yet so I can put them in bed an hour early and they can’t argue! An extra hour of no one talking to me is just necessary sometimes.

What do I do with that extra hour? I take a forever long shower and then make these s’mores.

I’ll walk you through the steps.

… slap another graham on top, stuff it in your face, and bask in your awesomeness. Then go make another.

You’re welcome.

(This was day 2 of S’mores week in case you forgot! Nicole made truffles!)

One year ago: Cappuccino Cheesecake
Two years ago:  Breakfast Pizza

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Chocolate-Oatmeal-Pecan Cookies

July 20, 2012 in cookie


Happy Friday! I made cookies!

Most of the time when I decide to bake something, it’s because I’ve stumbled upon a recipe that I want to try right then or I’m hit with a sudden craving for whatever it is but the other day I was in a mood to bake and for the life of me couldn’t come up with anything that sounded good. I went digging through my cookbooks and found this gem.

I know, they look like your typical chocolate chip cookies with some nuts and oats thrown in. But they’re not! They are the most amazing chocolate chip cookies with some nuts and oats thrown in!

No, but seriously, they have a teensy bit of molasses in them and it totally makes the cookie. It’s not so apparent that you’re like OMGWHYARETHERECHOCOLATECHIPSINMYMOLASSESCOOKIE but it definitely adds a little somethin’ somethin’.

I think I say this every time I make a cookie but this is my new favorite and I’ve officially hidden them from myself so that they aren’t staring me down every time I walk into the kitchen.

One year ago:  Rueben Dip
Two years ago:  Peanut Butter Crusted Sweet Potato Fries
Four years ago: Cherry Rhubarb Cobbler

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Chocolate-Oatmeal-Pecan Cookies

about 24 cookies

adapted from Tartine

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups old-fashioned oats
1 cup unsalted butter, at room temperature
1½ cups sugar
4 teaspoons molasses
2 large eggs
2 tablespoons milk
1 tablespoon vanilla
2 cups semisweet chocolate chips
1 cup pecans, chopped

Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment; set aside.
  2. Sift together the flour, baking powder, baking soda, and salt. Stir in oats; set aside.
  3. In a mixer fitted with a paddle attachment, cream butter and sugar until light in color and fluffy. Add the molasses and beat until combined. Add eggs, one at a time, beating well after each one. Scrape down the sides of the bowl as needed. Beat in milk and vanilla. Add in the dry ingredients and bet until just incorporated. Remove from stand mixer and fold in the chocolate chips and pecans.
  4. Use a cookie scoop (or your hands) to put ping-pong ball-sized balls of dough on prepared baking sheet, leaving a couple inches between each one. Flatten slightly with your hands.
  5. Bake for 10 – 12 minutes or until the edges are brown. Remove to a wire rack to cool.
http://fakeginger.com/2012/07/20/chocolate-oatmeal-pecan-cookies/

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Zucchini Pecan Cake with Cream Cheese Frosting

July 6, 2012 in cake


My husband’s birthday was a few weeks ago and I had planned to make his favorite carrot cake in jars to ship over to him but I just couldn’t get my *ahem* together in time. I’ve been thinking about carrot cake since then.

Well this week I bought a zucchini to make this and then… well, I just can’t manage to get a real dinner cooked these days. No big though, right? Nine months of sandwiches and cereal won’t kill the kids. But anyway, I had that zucchini that needed to get used and realized I could make a spicy, carrot cake-like cake with it. Mmmhmm.

What’s not to love about this cake? It’s slightly spicy but not so much that it screams WINTER! at you so it’s perfect for all that zucchini that you have growing in your summer garden. And by the way, if you have anything growing in your summer garden, I am insanely jealous. I bought a basil plant a few weeks back – next day it was dead.

One year ago: Caramel Apple Cinnamon Rolls
Two years ago: Roasted Garlic and White Cheddar Pasta

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Zucchini Pecan Cake with Cream Cheese Frosting

from Bon Appetit

Ingredients

For the cake:
Nonstick vegetable oil spray
1½ cups all purpose flour
1½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup vegetable or canola oil
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups grated zucchini (about 8 ounces)
¾ cup chopped pecans
For the frosting:
½ 8-ounce package cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

    To make the cake:
  1. Preheat oven to 350F. Line 9-inch cake pan with parchment paper. Coat parchment paper and sides of pan with nonstick spray.
  2. Sift together flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl.
  3. In a separate bowl, whisk oil, sugar, eggs, and vanilla in large bowl; fold in flour mixture, then grated zucchini and pecans. Transfer batter to prepared pan.
  4. Bake cake until toothpick inserted into center comes out clean, about 40-45 minutes. Cool cake completely in pan on wire rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper and flip rightside up.
    5. To make frosting:
  5. Beat cream cheese and butter with an electric mixer until smooth. Beat in sugar, vanilla, and cinnamon. Spread over cooled cake. Cut cake into wedges and serve.
http://fakeginger.com/2012/07/06/zucchini-pecan-cake-with-cream-cheese-frosting/

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Coconut Pecan Chocolate Chunk Bars

July 2, 2012 in bars


I want to thank each and every one of you for the kind words over the past week. I’m happy to tell you guys that the Waldo Canyon Fire is 55% contained (!!) which is absolutely insane! I don’t think anyone expected this much progress so quickly.

It was a crazy scary week and even though we were a relatively safe distance from the fire, our bags were packed and by the door. I took the below photo minutes before they announced that the fire had done exactly what we all hoped it wouldn’t do: it “exploded” and made it’s way into a neighborhood. It was the most horrifying thing I’ve ever seen. They had to evacuate 26,000 people in a matter of minutes. Horses were being let loose because their owners had no other option. It was awful to watch on television and I can’t even imagine being one of those people who watched fire going up their street as they drove away.

It’s also been truly amazing to see this community work together. The news would say “Firefighters need socks!” and within minutes the #waldocanyonfire stream on Twitter would be filled with photos of cleared out store shelves. If you are looking to donate, check out HelpColoradoNow.org. And Erin will be doing a bake sale for the High Park Fire starting on Sunday – I’ll be sure to remind you because I know you want to bid.

So about these bars.

This is the second time in the past few months that I’m going to tell you something is pretty much German chocolate cake frosting spread onto a crust and baked. (First time here!) And just like that time, I decided to make these based solely on the recipe name and then was all WTF once I got halfway through the recipe. I really don’t know why I do this to myself.

But the bars are awesome so I guess that’s all that matters! Like I said, it’s like the pecan frosting you put on German chocolate cake but with chocolate chips included and then that’s baked on a shortbread-ish crust. They were so easy to throw together and they’re pretty much foolproof if you’re looking for something easy to maybe take to a 4th of July BBQ.

One year ago: Pina Colada Fruit Salad

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Coconut Pecan Chocolate Chunk Bars

from The Modern Baker

Ingredients

For the crust:
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 ounces (1½ sticks) unsalted butter, softened
½ cup sugar
For the topping:
1 cup brown sugar, firmly packed
4 eggs
⅔ cup sugar
1 teaspoon vanilla extract
2⅔ cups sweetened shredded coconut
2 cups pecans, coarsely chopped
12 ounces bittersweet chocolate, coarsely chopped

Instructions

  1. Preheat oven to 350F. Line a 9×13-inch baking pan with parchment paper or aluminum foil.
    2. To make the crust:
  2. Sift together the flour, baking power, and salt; set aside.
  3. Cream the butter and sugar together in a mixer with the paddle attachment on medium until light and fluffy, 2 to 3 minutes.
  4. On the lowest speed, beat in the flour, scraping down the bowl as necessary. Mix only until the flour is incorporated and the dough is smooth.
  5. Put the dough into the prepared pan and press it to all the sides. Bake until it is puffed and just beginning to brown, about 15 minutes. Let cool on a wire rack while you make the topping.
    6. To make the topping:
  6. Place brown sugar in a mixing bowl. Start whisking in the eggs, one at a time, until smooth. Whisk in the sugar and vanilla; then fol in the coconut, pecans, an chocolate.
  7. Spread the topping evenly over the crust.
  8. Bake until the filling is set and brown, 20 to 25 minutes.
  9. Cool the pan on a wire rack. Use the parchment to lift out of the pan an cut into squares.
http://fakeginger.com/2012/07/02/coconut-pecan-chocolate-chunk-bars/

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