Too Good to be True

Here is a special recipe from my husband's home. His mom is a FABULOUS cook who in wisely to pity on a young bride, and made a copy of her family cook book. This gem is filled with her family's prize winning recipes.
I have adored this book as my husband took a while to expand his culinary horizons, so having familiar recipes from his side ensured that neither of us would go hungry. In all truth though, what makes both him, too good to be true; is that he is willing to fix these recipes on his own when I am trying to finish other projects. This afternoon he saved me once again white horse and all by making these family famous brownies for a gathering at the church. I don't know how dinner and dessert could get done without his taking charge and whipping up these simple brownies, that never fail to drop jaws. So here is a late tribute to my sweet valentine. Share, Smile, and Savour, these are perfect if you don't want to bring home leftovers.

1 14 oz bag wrapped caramels
2/3 c evaporated milk
1 pkg chocolate cake mix
3/4 c melted butter
1 cup semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk in microwave safe bowl and heat for 3-3.5 min stirring each minute and watching closely to ensure no boil-overs.

Combine cake mix, melted butter, and remaining 1/3 cup milk in bowl and stir until well combined- can use electric mixer for 2 min. Spread 1/2 batter on bottom of greased 9/13 pan and place in 350 f preheated oven from 6 min. Remove from oven, let cool at least 2 min. Sprinkle chocolate chips- you can add nuts if you like. the cover surface with caramel mixture. Finally, drop remaining batter by spoonfuls over pan and return to oven for 18 min more, and remove from oven, don't cook more. Cool completely prior to cutting, or you will end up with the most delightful chocolate globs ever formed, but there is no shame eating them straight from the pan with spoons.
PS- Thanks mom for having so many no fail recipes.

Table Napkins

I never thought that anything emanating from my head would warrant the use of the table napkin, but here I am with a drink napkin crumpled in front of me in the middle of t he night, deciphering a recipe jotted down while it was still fresh. Why? because my sweetheart gave me something I have been searching for for over a year for my birthday, Brown Bakery Boxes. This may seem to be a simple find; however, bakeries tend to want colored boxes for their confections. So when he presented me with a stack of boxes, and personalized labels for my treats, I was tickled pink. ( Please note this is one of a series of sweet gifts he piled on the breakfast table for me.) When I presented the scouts with my signature box- Mrs. BROWNie can't use a pink box- everyone questioned if it was homemade. They sometimes forget that I am am not a fan for any facebook function including grocery store bakery cookies. So, in honor of truly great cookies presented in signature style. Here is a gobbled down in no time recipe you are sure to enjoy. PS I proved today that for me following some recipes to the T is detrimental to my ego, I live to to tinker.
Peanut Butter Jumbos
Preheat oven to 325 F and get out as many baking sheets as you own cover with parchment paper of Silpats
10 5/8 oz flour or 2 cu+ 2 T flour
1/2 t baking soda
1/2 t salt
whisk above ingredients in small bowl set aside
In mixer bowl combine 5T melted butter and 7 T melted Peanut butter
add
1 c brown sugar
1/2 c white sugar
cream, then add
1 egg + 1 yolk extra large eggs
and 1 t vanilla
mix well
portion in scant 1/4 cup measures
drop in sugar and press down with glass or cute potato masher.
6 cookies on a sheet. Bake 2 sheets at a time in upper and lower thirds of oven for 8 min, switch sheets and then bake 7 min more. Remove cool 2 min on sheets and remove to cooking rack.
Smile and savour, the scouts are still raving form what I hear.
Mrs. Brownie

Forget the lemonade- dip the dreggs it in Chocolate

There are always going to be times in life when the cake simply won’t come out of the pan. Yet some divine person decided not to let it ruin the fun of baking. They added the frosting to the mounds of cake, gave it a stir, and dipped the confection in chocolate after the whole mass had the time it needed to cool off. I was luck enough to actually plan to destroy this cake, but that is not always the case. Weeks ago, my favorite care bar recipe refused to turn out no matter how careful I was. Yet from my failure came a favorite of some of my younger friends- gooey butter balls of awesomeness. So the next time life is not following your well thought out plans remember, have a sense of humor, a bit of creativity, and push forward. In the end worse somes to worse even bugs can get dipped in chocolate.

Velvet cake balls with Dual Frosting- 75 dipped cake filled chocolates.
2 cake mixes-yellow or white will work fine here- don’t use chocolate
1 box chocolate flavored pudding – not sugar free
5 eggs
2 T White vinegar
1/4 c. HOT water combined with 1/4-1/2 cup cocoa powder- according to taste preference
3/4 c melted butter or canola oil
1 1/2 c low fat buttermilk- can sour 1 c milk with an additional Tbs. of vinegar and let stand 5 min.
2 Cup water room temp.
2 t vanilla extract
1 6 oz carton plain or vanilla yogurt

Combine all ingredients in big bowl and cook in 2 9x13 greased pans according to directions on box of cake mix. Cool for at least 30 min, prior to breaking up in huge bowl. Add in frostings (below), mix until well combined. Scoop with cookie scoop onto cookie sheets and freeze cake balls until hard. At least 1 hr. In the mean time melt chocolate or candy coating with a little shortening- don’t use butter for this. Use either microwave or double boiler. Remove cake balls last and dip into coating. Set aside and continue until all chocolate and cake balls have been used up. Once they are dry smile and savour. You may need to hide these from yourself, so make with caution.

Dual frosting:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. Cool prior to frosting.
1 recipe of your favorite cream cheese icing, or store bought is fine.

With Love ,
Mrs Brownie