WARNING: This recipe is deadly. You may eat it all yourself…that is, if you enjoy PuMpKiN.

Seriously. Halloween is in 2 weeks. I do not understand where the time is going. And oh yeah! We had a baby…almost 6 months ago! I wish time would just slow the heck down…but it’s great. Love seeing the change … Continue reading

Moms Homemade Mint Brownies

I was hoping to get this post up before St. Patricks Day but these days, getting certain things done on time isn’t always going to happen (I have been realizing more and more lately). So if you still want to celebrate or if you want a yummy new brownie recipe, I’ve got it.

These brownies are quite scrumptious. My beautiful mama would make these occasionally for the family and it’s one of those special desserts as a child and now, as an adult, I have never forgotten. I love peppermint/ mint desserts or anything with mint ( I should say) so I love these ones! So will you too if you enjoy a nice fresh mint flavor.

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Here is the recipe, and enjoy!!

Moms Mint Brownies

1st layer

1 c. granulated sugar

4 eggs

1/2 c. melted butter

1 can hershey’s syrup (16 oz.)

1 c. flour

1/2 tsp. baking soda

Using beaters, combine all ingredients in a large bowl. Beat until well blended. Bake 20 minutes in greased baking sheet at 350. Cool 10 minutes and then refrigerate 20 minutes.

2nd layer (Mint filling)

1/2 c. margarine

2 c. powdered sugar

2 TBL. water

1 tsp. peppermint or mint extract

4-5 drops of green food coloring…or a little dap of Wilsons

Using beaters, mix together well. Spread over 1st layer and refrigerate 20 minutes.

3rd layer (chocolate top)

1/2 c. butter

1 c. chocolate chips

Melt on stove top and cool for about 15 minutes after everything is smooth. Spread over 2nd layer and refrigerate for 5 minutes. Cut into little squares. (Should cut nicely). No need to over cool and no need to refrigerate after.

My little guy loves to help and wanted to include these gems of his in the pic. Legos and the hulk. They were also our helpers in the making.

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And nothing like some chocolate syrup involved too…I may need to change this recipe to dark chocolate though next time. That is one of our favs in this family. So for sure, you can definitely substitute milk chocolate to dark chocolate!

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1st layer…the brownies.

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2nd layer…mint filling.

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3rd layer…chocolate frosting

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…and you’re delicious finished product!

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::Red Velvet Cupcakes::

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Let me first tell you, that little helper of mine couldn’t wait to get his hands on one of them. (Can’t ya tell)? How could you not want a cupcake though? Especially one with a nice cream cheese based frosting dolloped on the top? I know I couldn’t resist. Sorry to all those on the New Year resolutions of healthy eating…but hey, that’s what working out is for right??

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So yes. Red velvet cupcakes. That is what we baked in the kitchen today. It made me think of Valentines day already…I am going to hashtag only once for no complete reason…#howcrazyamI??? I just can barely believe we are in the mid of January already! Freezing cold over here…which I guess for us, it’s that time of year.

If you’re looking for an easy, yummy dessert to hand out…or make for yourself. Or your family. Or your significant other for Valentines day, here it is!

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Red Velvet Cupcakes

Yields: 24 cupcakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Recipe adapted by Food Network

Pumpkin Brownies {with ganache}

Oh boy. It’s that time of year already. Food, family, shopping, crazy filled grocery stores, decorating, baking, then eating a ton. Personally, I love it. I love the excitement in peoples eyes…except for those who are crazy shoppers getting the ‘deals’. They scare me. (Random note, that’s why I avoid black friday and only check things out online. )

So anyways, back to this scrumptious dessert everyone should try making. That is, if you enjoy chocolate, pumpkin, and more chocolate. Sometimes, you just have to indulge…Follow this awesome blog, My Baking Addiction. AHHHmazing recipes on here. Since it is November, I always like to bake with pumpkin somehow. I first saw the pictures, and then I read the ingredients and had to try this. Hopefully you will too!

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Pumpkin Brownies

Yield: 12 brownies          Prep Time: 20 minutes        Cook time: 30-35 minutes

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour

For the Pumpkin Swirl

4 ounces cream cheese, softened
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.

3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes – do not overbake

5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.

6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

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Sourced from: My Baking Addiction 

Frozen Yogurt Blackberry Icecream

Seriously. I am now wondering when Spring will come. I feel like in our neck of the woods, we’ve been trying to feel like its coming. Doing some spring cleaning to grilling more and making my summer like dinners now. Especially for dessert, ice cream. How could you go wrong? Better yet, it’s FROZEN YOGURT. All the craze these days.
Honestly though, it is “better” for you. And I feel better with this other than just normal ice cream- since I have weird digestive issues with other ice creams… BUMMER! Hope you enjoy this delish Recipe. It was quite tasty!

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Berry Mascarpone Fool

I love this cookbook, The Kitchen Bible. I know I’ve said this plenty of times but I’ll say it again- such fun new recipes in here and can’t wait to share more of them. And the best part of it all…every.single.recipe has a picture. That, I am so happy about. I love having pictures to see the finished product. I don’t know why. It’s just me! Go buy it, seriously.

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Anywho, I made this scrumptious dessert one night back in summer. I don’t know who came up with the name. But,  it was really good. I forgot I had this one packed away and to share this with you all. It reminds me of summer- so it is making me more & more anxious for it.

Hope you all enjoy!

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Prepare ahead- The Fools can be refrigerated overnight.

1. Reserve a few berries for garnish. Puree the remaining berries and sugar in a good processor or blender. Strain through a sieve to remove any seeds. The puree should be quite thick. Add the lemon juice.

2. Whisk the cream in a chilled bowl until soft peaks form. Whisk the mascarpone in another bowl to soften it. Fold the mascarpone in another bowl to soften it. Fold the mascarpone into the cream. Stir half of the berry puree into the cream mixture.

3. Divide the berry puree among four glasses and top with the cream mixture. Garnish each with reserved berries and a mint leaf. Refrigerate for at least two hours, until chilled. Serve cold.

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Nutella Fudge & sea salt

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My dearest husband has a Nutella problem. He can eat it with anything. Seriously, it kinda makes me shake me head and laugh. Nutella with pancakes, french toast, crackers, supposedly he likes to dip in it with oreos?? (I am gagging) So gross! But there are a few things I enjoy with Nutella. For one, this delicious recipe from a fanastic blog Broma Bakery. Does anyone else have an obsession with this too??

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For the fudge:

1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan

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Grease the bottom and sides of an 8×8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, mix together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth.

Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge. *After about 1 hour of chilling, I sprinkled the top with course sea salt. If you use fine salt then you may want to wait until the fudge is fully firm or the salt is disappear (many who made this recipe noticed this). Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares -the hot knife helps make clean cuts. Store in the refrigerator in an air tight container.

Original recipe from The Curious Country Cook.

 

Pumpkin & Cream Spice Bread

Well it is officially fall now. And what better to start it off than with a pumpkin recipe? I have been craving this exact recipe and it tasted delicious…I wont lie. Even the hubs enjoyed it and he isn’t a fan whatsoever of pumpkin (high five).

So here it is. This delicious spiced pumpkin bread recipe with this creamy topping that makes your mouth just water. Enjoy!

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Pumpkin & Cheese Spice Bread

Yields 3 mini loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

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Angel Foodcake Cupcakes

Yummy. I love ‘light weight’ food during summer. It has been so stinkin hot here this summer so my appetite has been not so “hardy”. I couldn’t resist making these for a party and they were so good. Who doesn’t like angel Foodcake with fresh berries and homemade whipping cream? Seriously? It was easy peazy and delicious. Hope you enjoy and thanks Annie Eats!

Angel Food Cupcakes
Yield: 24 cupcakes
Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar

Directions:
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.

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Dark and White Chocolate Cake

Hope all you beautiful mothers had a fantastic Mothers Day! Such a great day to remember and reflect on what your mothers have done and how important motherhood really is. I love that day…and especially for the break I get away from my child…well, maybe.

Well yes. I was in charge of making the dessert. There’s no healthy dessert. I swear. Quite frankly, that’s how it should be. You need it every once in a while. Especially something like this. This was so delicious. Honestly, I hope my favorite food blogger doesn’t hate me. One day, I will meet her and and thank her. Drum roll….Annie Eats. IF she ever reads this blog, I’m sorry. Stop posting delicious recipes. Seriously ( and yes, I am saying that sarcastically).

Hope you all enjoy and happy mothers day!

Dark and White Chocolate Layer Cake
Ingredients:
For the dark chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the white chocolate whipped cream:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream

For the whipped cream frosting:
1 cup cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

Fresh strawberries, for filling and garnishing

Directions:
To make the cake, preheat the oven to 350 degrees F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together the flour, cocoa, baking powder, baking soda and salt. In the bowl of a stand mixer combine the sugar, eggs, milk, oil and vanilla; mix at medium-low speed until smooth. Add in the dry ingredients and mix on low speed until just incorporated. Stir in the boiling water (batter will be thin).

Pour batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake, remove the cakes from the pans, and transfer to a wire rack to cool completely. When the cake has cooled, cut each in half horizontally to create four cake layers.

To make the white chocolate whipped cream, place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When the chocolate is almost melted, bring 1/2 cup of the cream to a boil. Once the chocolate is fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for one minute. Then stir gently with a spatula until the chocolate is smooth. Let the chocolate sit until it reaches room temperature – the chocolate can’t be the least bit warm when it is added to the whipped cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.

To make the whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment beat the cream, sugar and vanilla together just until the cream starts to thicken. Start on a slower speed and increase the speed as the cream gains texture. Continue to beat until the cream holds stiff peaks. Be very careful not to overbeat.

To assemble the cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost the cake with whipped cream frosting and garnish with fresh berries as desired.

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