Category: DESSERTS

No-bake cherry cheesecake recipe – save room for dessert

The lazy days of summer have a reputation for a reason. It’s hot, some of us are on vacation, others wish they were, and often the last thing we want to do is turn up the heat in our kitchens by baking. I have just the answer for this week’s Save Room for Dessert — a delicious, no-bake cherry cheesecake recipe.
Enjoy!
See you next Wednesday for another Save Room for Dessert. Don’t forget to visit the other participants, and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

No-bake cherry cheesecake recipe
4 oz. cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling
1 graham cracker pie shell or pre-baked pastry shell

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.
Photo: Flicker Commons/is2vampires

What do you do with those forgotten overripe Bananas?

You head on over to the crazy kitchen for Save Room for Dessert Wednesday and What Did You Bake Today? Friday to check out their recipes and play along.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Vintage Recipe Thursday is hosted by Joy of desserts. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.

Here is my entry:
BANANA BREAD/CAKE
This recipes makes either 2 loaves of moist yummy banana bread or 1 9×13 cake. Top it off with PINEAPPLE CREAM CHEESE FROSTING for a super yummy dessert!



BREAD/CAKE
8 ounce can crushed pineapple, drained well*
3 large overripe bananas
2 JUMBO eggs
1 cup butter, softened
1/8-1/4 cup rum
1/2 cup golden raisins
1 tablespoon PURE maple syrup
1/2 cup crushed walnuts
1/2 cup sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour

  • Poor the rum over the raisins several hours before making the bread/cake.
  • In a sauce pan melt 1 stick of the butter. Stir in the brown sugar, maple syrup and cinnamon until well incorporated. Add the raisins and nuts and blend well. Set aside to cool.
  • In a mixing bowl cream together the other stick of butter, sugar and eggs until well blended.
  • Sift the flour, salt, baking soda and baking powder into the cream mixture and blend well. It will have a thick cookie like consistency.
  • Add the cooled banana mixture and blend until a smooth consistency.
  • Pour into 2 prepared large bread pans or a 9×13 pan.
  • Bake 45-50 minutes until tester comes out clean.
  • Top with PINEAPPLE CREAM CHEESE FROSTING

*optional

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

  • In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

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The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, cinnamon and coffee, blending until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, blending well.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add marshmallow pieces a few minutes before freezing process is complete.
  • Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Toss peach pieces with lemon juice.
  • Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

  • Juice the lemons. Include the pulp, but be sure to remove seeds.
  • Add strawberry pieces and toss well. Chill for an hour.
  • Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
  • Add lemon strawberry juice and zest, blending well.
  • Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

  • In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
  • Gradually bring to a low boil.
  • Remove from heat and cool 5 minutes.
  • Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

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Cream Puffs

Welcome to another edition of “What Did You Bake Today” where we share recipes for anything made in the oven…but especially baked goods.

Cream Puffs have long been a favorite dessert among my gang. The empty shells can be made ahead and frozen. The custard filling can be made a day or two in advance. Put them together right before serving, as they will get soggy.


Begin by making a Choux pastry for the Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs
Combine the water and butter in a saucepan.
Heat until mixture boils.
Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time.
Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.

Custard Filling:
1/2 cup sugar
1/2 tsp salt
1/3 cup flour
1 can evaporated milk + enough milk to make 2 cups
2 beaten eggs
2 tsp vanilla
In a microwave safe bowl (I usually use my 8 cup batter bowl, unless it is packed for a move), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.

Cut the tops off the puffs. Fill with custard. Replace tops. Either dust with powdered sugar or make a chocolate ganache for the topping.

Easy Ganache:
1 12 oz package chocolate chips
3/4 cup cream (or use evaporated milk)
powdered sugar (optional)
Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it’s great on brownies!

Thank You for joining us today!

Banana ice cream recipe – save room for dessert

My dad and my maternal grandmother LOVED this easy banana ice cream recipe. Of course it is full of potassium, and since bananas are so sweet on their own, most people don’t need to add any sugar, plus you don’t need heavy cream — you can even use lowfat milk — so it’s healthy and great even if you are trying to watch your figure.

This banana ice cream is particularly delicious with a chocolate sauce, and would go so well with the brownie recipe submitted last week by Martha at The Daily Grind.

For those of you who might not already know, or as a reminder, the second annual ice cream roundup is this Friday at Joy of Desserts. You are all invited to participate. There were lots of great recipes last year, so don’t miss out. (Stop by Joy Of Desserts to enter my latest giveaway, too!)

Banana Ice Cream Recipe
2 large, ripe bananas
juice of 1 lemon
2 cups thin cream or milk
sugar to taste
a few drops banana extract (optional)

Peel bananas and mash them, combining the juice of 1 lemon. Add sugar, if desired. Add cream or milk and blend thoroughly. You can use a fork, or blender/processor for increased smoothness. Freeze according to your ice cream maker manufacturer’s directions.

Enjoy! See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants and to comment on their blogs.

Photo: Flickr Commons/honey drizzle

Banbury Tarts

Welcome to “What Did You Bake Today?” where you can post any sort of baked recipe (that you may or may not have really baked today).

These little tarts or cookies are my sons’ absolute agreed favorite. I used to send home baked cookies into my eldest son’s 2nd grade class every Monday and these were requested over and over by all of the children.


Banbury Tarts:

3 sticks of butter (I highly recommend not substituting)
1 cup sugar
1 egg
1 tsp pure vanilla extract
4 cups flour
jam of your choice (we like strawberry, raspberry, and blackberry)

Cream butter and sugar. Add the egg and vanilla. Add the flour and mix until just incorporated (if you beat to death, it will be tough). Form the dough into little balls and indent the tops with your thumb. Spoon jam into indentations. Bake 350 degrees for 10 minutes. Let cool before eating, as jam will be really hot when it comes out of the oven.

Save room for dessert: peach ice with regal raspberry sauce recipes

Welcome to The Krazy Kitchen’s first weekly Save Room for Dessert!

I was brainstorming for a catchy name, and I’m so glad Tamy of 3 Sides of Crazy came up with a real winner.

I always save room for dessert because it’s my little secret for not gaining too much weight! Yes, you read that right!

Medical and scientific research proves that:

  • Not depriving ourselves keeps us from both overeating other foods and binging on the “forbidden” foods later;
  • Learned responses help us stop eating after dessert or wanting bigger helpings if we don’t eat dessert;
  • Sugars found in desserts actually send satiated messages to the brain, literally telling us that we are full;
  • Desserts trigger cheery thoughts and memories of comfort for most people, which helps in preventing depression and from just moping around, promoting a more active lifestyle.

That’s why I’m such a big advocate for eating dessert — always in moderation — as part of a balanced diet and appropriately active lifestyle. It all works together so that we can eat our cake and stay fit too.

This week I have two recipes for you. They are perfect served together and for celebrating July’s National Ice Cream Month and National Berry Month. I offer you Iced Peach with Regal Raspberry Sauce.

It is a variation on the classic Peach Melba, created by French Chef Auguste Escoffier in the 1890s at the Savoy Hotel in London to honor opera soprano Dame Nellie Melba. The classic Peche Melba is made with vanilla ice cream, fresh peaches and a raspberry sauce.


Peach Ice
1 medium can (28-29 oz.) or 2 small cans (15 oz.) peaches in heavy syrup (reserve syrup)
1 cup of the reserved peach syrup
1 cup sugar
1/2 cup light-colored, light-flavored honey
1 cup peach schnapps or peach brandy
juice of 1 lemon

Combine reserved peach syrup, sugar and honey in a saucepan, and bring to a slow boil while stirring. Sugar should dissolve completely, but not caramelize. Add alcohol and simmer for a few minutes and let cool.

Puree peaches in blender with lemon juice. Add syrup mixture and blend well.

Pour into a freezer-safe pan and freeze.

To serve, scoop peach ice into wide-rimmed glasses and nap with Regal Raspberry Sauce (below).

Optional Decorations:

  • Top with a few fresh raspberries or peach slices and a sprig of mint
  • Top with edible pansy (available at farmer’s markets or organic grocery stores)

Regal Raspberry Sauce
1 small basket of fresh raspberries (or frozen, about 2 cups)
1/4 cup raspberry or red currant preserves
1/2 cup Chambord liqueur (raspberry)
1-2 Tablespoons diluted cornstarch (only if needed — usually if too thin when using frozen berries)

Combine all ingredients, except cornstarch, in a saucepan, and cook over medium-low heat while stirring. Do not bring to a boil.

Continue to simmer while stirring until thickened. If sauce is too thin, add diluted corn starch to the sauce, and stir.

Optional: Strain sauce to remove raspberry seeds.

Let cool and serve with peach ice.

Can also be served:

  • Over vanilla ice cream
  • Over peach pie
  • With fresh fruits
  • With chocolate cake
Enjoy! See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

  • Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
  • You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
  • Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
  • Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
  • One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
  • You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
  • Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
  • If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
  • When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
  • A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

♥♥final blog signature. ♥♥

Grandma’s Old Fashioned Brownies ~ What did You bake Today?

GRANDMA’S OLD FASHIONED BROWNIES

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 2 JUMBO eggs, room temperature
  • 1 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts
  • 6 ounces milk chocolate, coarsely chopped
  • Preheat the oven to 325 degrees F.
  • Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
  • Whisk the flour, cinnamon and salt together.
  • Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
  • Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
  • Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
  • Turn the brownies out onto a rack and then invert onto a cutting board.
  • Cool completely before cutting into squares.
  • Frost if you like or sprinkle with powdered sugar.

    • Grandma’s old fashioned Brownies ~ Vintage Recipe Thursday


    Vintage Recipe Thursday is hosted by Joy of desserts
    Don’t forget to visit     Joy of desserts for the Ice Cream Round-Up on July 31st.

    GRANDMA’S OLD FASHIONED BROWNIES
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 stick butter, softened
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon espresso powder
    • 2 JUMBO eggs, room temperature
    • 1 1/4 cup sugar
    • 1 teaspoon pure vanilla extract
    • 1 cup chopped walnuts
    • 6 ounces milk chocolate, coarsely chopped
    • Preheat the oven to 325 degrees .
    • Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
    • Whisk the flour, cinnamon and salt together.
    • Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
    • Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
    • Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
    • Turn the brownies out onto a rack and then invert onto a cutting board.
    • Cool completely before cutting into squares.
    • Frost with chocolate butter cream if you like or sprinkle with powdered sugar.

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    You Scream, We Scream, We all scream for ice cream!

    Join Joy at Joy for Desserts for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes! Ice cream, sherbet, parfait, ice milk, Sundaes … if it’s frozen treats, let’s roundup all those scrumptious recipes.
    • Post your recipes anytime until Friday, July 31, 2009;
    • Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
    • On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
    • Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.
    Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

    ♥♥final blog signature. ♥♥

    You Scream, We Scream, We all scream for ice cream!

    Join Joy at Joy for Desserts for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes! Ice cream, sherbet, parfait, ice milk, Sundaes … if it’s frozen treats, let’s roundup all those scrumptious recipes.
    • Post your recipes anytime until Friday, July 31, 2009;
    • Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
    • On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
    • Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.
    Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.