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

Tampering

It has been a while since I have taken time to do this. But as you are all in the midst of the holiday season I am sure you understand. This year has been a fabulous cooking feat. I have had so much fun learning new recipes to add to my repertoire with some indescribable disasters of of cooking half asleep and making the worst birthday breakfast possible for my sweet hubby. With all that, I still managed to muster up the confidence to tackle the yearly candy day.
Candy day always starts off the same with buying more chocolate because I can never remember which size bar is required by the most incredible fudge recipe i have ever made. Up to this year it has been one of those sacred recipes that I have know that tampering with would surely lead to the demise of every good tradition in the book. Thus, I have been able to hold off switching, substituting, or making do with this recipe for six years, almost a record for me. Being me, and having read up all year on how to tame chocolate in to submission I went for it. Adding just a hint of ginger, a touch of cocoa powder, and fudging the chocolate by four oz. made fudge that must be kept in a lock box. so here is the recipe, and have you master lock ready and waiting, I am sure it will cool just fine under lock and key.
Fudge- Based on Valerie's incredibly lovely wonderful recipe.
Prep 13x9 in pan by lining with foil and leaving a good 6 in overhang on at least 2 of the four sides. Set pan aside
1 12oz pkg semi sweet chocolate chips
3 4 oz bars Hershey milk chocolate bars broken up
1 7 oz car marshmallow fluff ( name brand is fluffier wierd but true)
1 Tb butter
1 T good vanilla extract
1/4 t ground ginger
3 Tb dutched cocoa powder
Place bove ingredients in over sized bowl, and set aside.
In a large saucepan combine
4 1/2 cups white granulated sugar ( use it all this is chemistry, don't substitute trying to make fudge healthy, that's not he point)
1 12oz can evaporated milk
Turn heat to medium and stir about every other minute at least to keep from burning. Bring to a boil and star timer for 6 minutes one it has started boiling.
When the timer ruins your meditative state of making your shopping list, immediately remove from heat and pour into bowl with chocolate. Stir entire concoction until smooth, creamy, and no streaks of marshmallow are showing.
Pour into prepped pan and set out to cool at room temp,Cut in to 1x1 in pieces, put in air tight container and then transfer to lock box or fridge.
Nuts can be added to the chocolate mixture in the first bowl if your family likes that, but trust me when it tastes this good there is no need.
Smile but not too long cause you will miss your chance to try it in your reflective state.
Merry Christmas
Mrs. Brownie

A new Favorite

Okay, in all honesty I am not big on food trends I think they tend to get out of hand where a home cook ends up in the kitchen with a bunch of ingredients that no one really likes but they were cool on that TV show, or an article couldn't say enough about them. Living in the real world where a grocery budget doesn't leave much wiggle room for things like imported foie gras, I like recipes that most people might have the ingredients on hand. Thus, over the last week after being asked to create a menu for a themed Bethlehem party I decided to give the cool dip a go in my own food processor to help stay within budget. Man am I so glad that I did. I found out that Taihini is much cheaper made in your own home as well so here is how you do it.
Next time you are at the market go to the Asian section and buy some bulk sesame seeds for the tahini- ie. sesame seed paste. I know it may sound weird but it makes the hummus have a nutty flavor that is fabulous. Grab a bottle of sesame seed oil while you're there this is great stuff to make your Asian recipes taste more authentic and makes a fun twist on roasted veggies.
tahini is just
1/4 cup sesame seeds (toasted if you would like a nuttier flavor)
1 T of water
1 t sesame seed oil
1 pinch kosher salt
put all ingredients in food processor and let it run until it creates a smooth paste.
Remove paste to condiment container and store all but 1 Tablespoon in the fridge.
For hummus
Put reserved paste
1 15 oz can garbanzo beans drained and rinsed
2 T Lemon Juice
2 T Olive oil
1/2 t salt
1/4 t white pepper (optional)
2 cloves minced garlic
and any additional herbs that you have on hand fresh or dried are fine. Remember herbs like tarragon are very potent. I like a bit of mint or cilantro personally. 1t of anything you like should do the trick and up to 1 T fresh herbs minced.
Turn on blender and let run. Intermittently take spatula or spoon and scrape sides to get a well mixed dip and there you go. That $8 a tub dip is yours for pennies on the dollar and it tastes SO much better than the other stuff. Enjoy with anything you might typically dip in a savory sauce. Get creative, and just wait for the bowl to empty- it doesn't take long. Big plus is it is good for you, so less guilt during the holidays never hurt anyone.
Smile and savor
Ms Brownie

Le Sigh

What a wonderful week. Just looking back on the spectacular gift of a busy, lovely life filled with the scents of home cooked bread and cinnamon. Thanksgiving always brings vivid memories from every corner of my past. Days of standing beside those I have admired from my youngest years seem to be the most potent of them all. Years of learning, growing and striving to be that person my mother new existed inside. Everyone says that if you want to know me quickly look through my eyes and you may not know the details but you will get the gist of my story. Well, that story has been accompanied by a symphony of smiles, tears, giggles, and jibes. In tribute to a very nostalgic crazy week I give you a recipe still memorized after years of preparing it for friends and family. It too has deep secrets and hopes. Note I don't use alcohol for consumption ONLY cooking. We had a rule in our house that this cake never got tasted before it went in the oven. Hey, it is more than worth the wait.
Kahlua cake
Preheat oven to 350 F
Mix 3 eggs
1 16 oz real sour cream
1/2 cup oil
1/2 cup kahlua
1 dark chocolate cake mix
1 pkg chocolate pudding
6 oz semi sweet chocolate chips
Stir until not dry ingredients remain no longer. Butter a large bundt pan and then dust with cocoa powder or powdered sugar.
Place cake in prepared pan and bake for 45-55 min depending on on your oven. Check with a toothpick between the two edges of the pan. Make sure it is cooked through. Turn out of pan after 10 min. serve dusted or galzed with powdered sugar.
Smile and savor, cause this is a bit of every Holiday season I have every enjoyed.

Bread What?

Okay,those of you who know me personally know that I rarely if ever recommend going and making a special trip to buy something especially for a silly recipe but this might be worth the time. Or on your next shopping trip just grab a bag. Of what you may ask. BREAD FLOUR. I know that there are many brands s and such on the supermarket shelf find one you are comfortable paying for and put it in the basket. One may query why all the hooplah? My dear hubby just this morning commented on how wonderful my bread has been since I have switched over to even using half bread and half all purpose. So how does it work? Bread flour contains a higher percent of proteins that make longer strands of gluten during the kneading process. These longer chains help the bread through the rising and baking stages of production. Resulting in a bread loaf that can be put on a cookie sheet free form. Slash across the top a few times and no one will believe that you made it yourself. BTW yes I do make homemade bread often, but if you don't when you go to the effort might as well make your product have some sweet pizazz.( this advise not intended for rolls which often are desired to be light and flakey. On this matter experiment if you wish but be forewarned the texture will change.) On that note Slice and savor.
Ms Brownie