Category: COOKIES, BARS & CANDY

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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Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS
1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

  • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
  • Bring to a boil.
  • Add seasonings and blend well.
  • Slow simmer 10 minutes.
  • Cool.
  • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
  • Drain chops.
  • Grill or broil 5-6 minutes on each side.
  • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
  • Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

  • Melt butter in a large saucepan.
  • Add onions and garlic, Saute’ until tender.
  • Add other ingredients, except cornstarch, and bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • Remove 1 cup of sauce and whisk cornstarch into it.
  • Return mixture to the sauce pan and simmer 15 minutes.
  • Cool 15 minutes.
  • Refrigerate,
  • Makes 4 cups.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

  • Heat olive oil in large skillet.
  • Add vegetables and saute’ until tender.
  • Add soy sauce and white balsamic vinegar.
  • Sprinkle with sea salt and white pepper.
  • Add almonds, blend well and heat through.
  • This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

  • Toss Together and marinate several hours.
  • Serve over shortcake.

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RaspStrawberry Pound Cake

1 1/2 cups sugar
1 stick butter, softened
1/4 cup shortening
2 JUMBO or 3 small eggs
1/8 tsp salt
1 1/2 cups flour
1/2 cup evaporated milk
1 tsp almond extract
1 box raspberries
1 box strawberries
1 tablespoon orange zest
sugar

  • Wash berries and drain well.
  • Slice into small pieces and sprinkle with sugar.
  • Toss with orange zest.
  • Chill while preparing pound cake.
  • Cream sugar, butter and shortening.
  • Add eggs and salt. Cream well.
  • Add remaining ingredients.
  • Pour into prepared loaf pan.
  • Put into cold oven.
  • Set temperature to 325 degrees.
  • Bake 1 hour or until knife comes out clean
  • Cool 15 minutes and remove from pan.
  • Cool completely before serving.
  • Top with berry mixture and a scoop of ice cream.
  • Enjoy.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts
 Trista over at Southern Fried Mama hosts Tasty Thursday
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.
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Caramel Apple Raisin Dimsum Dumplings


CARAMEL APPLE RAISIN DIMSUM DUMPLIINGS
2 large apples, peeled, cored & chopped
1/4 cup golden raisins
2 tablespoons golden rum
1/4 cup packed brown sugar
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
lemon juice
1/2 teaspoon vanilla
2 tablespoons heavy cream
4 tablespoons butter
Melissa’s Dimsum dumpling wrappers
Frying oil (with a neutral flavor)
  • Soak raisins in the rum for an hour before preparing the apples.
  • Toss apples and raisins with the lemon juice.
  • Sift together the dry ingredients.
  • Toss the apple mixture with the dry mixture until well coated.
  • Add vanilla and cream until well blended.
  • Melt butter in cast iron skillet (preferred). Add apple mixture and cook for 5-7 minutes until tender.
  • Fill each dumpling wrapper with a heaping teaspoon of the apple mixture.
  • Wet and seal the edges.
  • Bring oil to a frying heat.
  • Add several of the dumplings, but do not crowd the pan. Cook until golden brown.
  • Drain on paper towels.
  • Sprinkle with powder sugar or cinnamon sugar.
  • Serve with french vanilla ice cream.

Trista over at Southern Fried Mama hosts Tasty Thursday
Favorite Ingredient Friday is hosted by Kathryn at Overwhelmed with Joy

Chocolate Peanut Butter Cup Cakes [22]

Simply Delicious Sunday

CHOCOLATE PEANUT BUTTER CUP CAKES
1 cup butter, softened
1 cup JIF creamy peanut butter
1 pound powdered sugar (1 box)
1 1/2 cup vanilla wafer crumbs
16 ounces milk chocolate chips
8 ounces cream cheese, softened

  • Melt the chocolate chips until smooth and set aside to cool.
  • Cream the butter and peanut butter.
  • Add the sugar and blend until smooth.
  • Add the crushed vanilla wafers and blend until well mixed.
  • Spray a muffin tin with PURE.
  • With your fingers, press a small portion of mix into the well of each muffin tin, flattening along the sides and bottom of each muffin cup.
  • Beat together the chocolate and cream cheese until smooth and well blended.
  • Fill the wells of each muffin to desired height.
  • Chill until firm.
If you like to play along, please add this button, link to this post with your recipe. Since Mr. Linky has been so flaky, please include your link and recipe name in your comment and I will generate a list on each week’s post for everyone to link to instead of using Mr. Linky. Don’t forget to leave a comment and visit everyone.

Alice at Alice’s Restaurant offers us Quick Biscuits
Christina at Enchanted Hovel offers us Salsa and Guacamole
Emily at Marvelous Recipes offers us Italian Chicken
Kristen at Frugal Antics of a Harried Homemaker offers us Homemade Pretzels
Sherrie at 100 Sweets offers us Pumpkin Pie

What is this all about? Go here for all the details.

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GOLDEN CAKE with CHOCOLATE FUDGE FROSTING

In an effort to clean out my magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.

GOLDEN CAKE with CHOCOLATE FUDGE FROSTING
8 large egg yolks
1 cup sugar
1/2 cup boiling water
1 teaspoon orange extract
1 1/4 cups cake flour
1 1/2 teaspoons baking powder

  • Preheat oven to 325 degrees.
  • Lightly beat the egg yolks.
  • Add sugar gradually and then the boiling water gradually while continuously beating.
  • Add orange extract.
  • Sift flour and baking powder together 3 times.
  • Gradually beat into egg mixture.
  • Bake in an un-greased angel food or Bundt pan for 45 minutes.
  • Turn upside down and cool for an hour.

CHOCOLATE FUDGE FROSTING

1 tablespoon butter, melted
2 ounces, unsweetened chocolate, melted
1 teaspoon vanilla
2 cups powdered sugar
4-6 tablespoons milk

  • Scald milk.
  • Add milk slowly to sugar until thick enough to hold its shape.
  • Add melted chocolate, vanilla and butter. Beat until smooth.
  • Let stand 10 minutes before frosting the cooled cake.

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Apple Maple Croustade

APPLE MAPLE CROUSTADE (TART)
1 sheet puff pastry
1 egg
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 tablespoon maple syrup
2 apples, cored, peeled and sliced thin
powdered sugar
French Vanilla ice cream

  • Thaw the pastry sheet at room temperature until it’s easy to handle (about 45 minutes).
  • Pre-heat the oven to 400°F.
  • Line a baking sheet with silicone mat or parchment paper.
  • Beat the egg and water together with a fork in a small bowl.
  • Mix the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the maple syrup.
  • Add the apples and toss to coat.
  • Put a piece wax paper on a work surface and sprinkle generously with powdered sugar.
  • Unfold the pastry sheet on the sugar.
  • Roll the sheet into a 12 x 10-inch square/rectangle. Place on a baking sheet.
  • Brush the edges of the rectangle with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
  • Spoon the apples into the center of the pastry crust.
  • Lift the edge of the crust and fold it up about 2 inches toward the center over the apples. Repeat with the adjacent section of pastry, letting each section gently rest over the next fold. Be careful not to crush the fruit.
  • Brush with the egg mixture.
  • Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. S
  • ift additional confectioners’ sugar over tart.
  • Serve warm with French Vanilla ice cream.

If you like to play along, please add this button, link to this post with your recipe and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun. Don’t forget to leave a comment and visit everyone.

What is this all about? Go here for all the details.

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Chocolate Bavarian Cream

I’m going to post this early since today is Joy’s Chocolate round-up! Be sure to stop by and see all the decadent and delectable chocolate recipes.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts

Trista over at Southern Fried Mama hosts Tasty Thursday

CHOCOLATE BAVARIAN CREAM
2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup chocolate base (recipe follows)
1 cup evaporated milk
1 cup water
dash salt
3 eggs, separated
1 teaspoon PURE vanilla

  • Soak gelatin in cold water for 5 minutes to soften.
  • In a double boiler whisk together the chocolate base, water, milk and salt until smooth.
  • Beat the egg yolks together until smooth.
  • When chocolate mix is hot, pour it over the egg yolks and blend them together. Return the mixture to the double boiler and cook until the custard coats a spoon. Add the gelatin and stir until completely dissolved.
  • Cool mixture slightly.
  • Beat the egg whites until stiff. Add to the cooled mixture along with the vanilla.
  • Pour into bowls or molds or use as a filling between cake layers. I use a sheet of wax paper on the top to prevent refrigerator ‘film’.
  • Chill until firm.

CHOCOLATE BASE
2 cups sugar
1 cup cocoa
6 ounces unsweetened chocolate
2 cups evaporated milk
1 teaspoon PURE vanilla
dash salt

  • In a double boiler melt chocolate squares.
  • Sift sugar and cocoa together.
  • Add to chocolate. Blend well.
  • Add 1 3/4 cup of the evaporated milk and stir until well mixed.
  • Cook until thick, stirring occasionally.
  • Beat until cool.
  • Add remaining milk, vanilla and salt.
  • Cool and refrigerate.

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Chocolate Round Up Time and Tasty Tuesday

Jen over at Balancing Bedlam and Beauty is hosting Tasty Tuesday as a new weekly meme and Joy over at Joy of Desserts is hosting this yearly chocolate round-up.

ROCKY ROAD COOKIES
12 ounces milk chocolate chips
1/2 cup chunky peanut butter
1 cup peanuts
1 1/2 cups rice krispies
1 1/2 cups mini marshmallows

  • Melt chocolate until smooth.
  • Add peanut butter and blend well.
  • Add peanuts, rice krispies and marshmallows. Mix until well coated.
  • Spoon onto wax paper.
  • Leave them in a cool place to set up (about 2 hours)
FUDGY PEANUT BUTTER SAUCE
1/2 cup Karo light corn syrup
1/2 cup JIF creamy peanut butter
1/2 cup Hershey’s chocolate syrup

  • Blend all together until smooth.
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Fountain of youth ~ the chocolate continues to flow…

Okay, so it’s still not really the fountain of youth, but chocolate always makes me think of being a kid so I’m still hoping they were connected. Here are a couple more recipes to get us more in the mood for Joy’s upcoming Chocolate round-up.

CHURCH COOKIES
1 cup semi-sweet chocolate chips
2 Jumbo egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts

  • Pre-heat oven to 350 degrees.
  • Melt chocolate until smooth. Set aside.
  • Beat egg whites with salt until foamy.
  • Gradually add sugar and keep beating until stiff peaks form.
  • Add vinegar and vanilla.
  • Add chocolate and nuts.
  • Drop onto greased cookie sheet.
  • Bake 10 minutes.
  • Cool on wire rack.
  • Makes 3 1/2 dozen cookies.

HOT FUDGE SAUCE
1 cup sugar
1/2 cup cocoa
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons butter
1 cup boiling water
1/2 teaspoon vanilla

  • Bring water to a boil and add butter.
  • Sift sugar, cocoa, flour and salt together.
  • Add dry ingredients to saucepan and cook until thick, stirring constantly.
  • Remove from heat and stir vanilla in.
  • Serve immediately.
  • Refrigerate leftovers and reheat as necessary in microwave.

CHOCOLATE BALLS
1 cup butter, softened
1 cup sugar
1 Jumbo egg
1 ounce semi-sweet chocolate, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups flour

  • Preheat oven to 375 degrees.
  • Cream sugar and butter together.
  • Add the egg, chocolate, salt and flour, mixing well with beater.
  • Form into walnut size balls.
  • Bake on an un-greased cookie sheet 10-12 minutes. DO NOT over bake.
  • Sift powdered sugar over the cookies while still warm OR for more decadence allow cookies to cool and coat in white chocolate almond bark.

CHOCOLATE VELVET & COFFEE CREAM FROSTING
This is a great looks and tastes like you worked all day (but you didn’t) dessert to serve at buffet or holiday.
CHOCOLATE CREAM
8 ounces sweet chocolate
2 cups whole milk
1 1/2 envelopes KNOX unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup heavy cream, whipped

  • Melt chocolate pieces with 1 1/2 cups milk in a double boiler.
  • Dissolve the gelatin into the remaining milk.
  • Beat the chocolate mixture until smooth.
  • Add in the gelatin mixture, sugar and salt.
  • Cool mixture until it begins to thicken.
  • Add in the light cream, vanilla, almond flavoring and whipped heavy cream.
  • Mix until smooth.
  • Rinse Bundt pan in COLD water.
  • Pour mixture into Bundt pan.
  • Chill until firm.

FROSTING
2 teaspoons instant coffee, finely ground twice
3/4 cup heavy cream
1/4 teaspoon vanilla
shaved sweet chocolate

  • Sprinkle the coffee over the cream.
  • When coffee has dissolved add the vanilla and whip the cream stiff, adding the sugar as you beat.
  • Unmold the chocolate cream onto a flat platter.
  • Pour the coffee cream over top and garnish with shaved chocolate.

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Orange Oatmeal Chocolate Chip Cookies

The original recipe didn’t have chocolate chips and I thought was way to bland. So I increased the salt, added the chocolate chips and another fun substitution is to use half butter and half peanut butter.
ORANGE OATMEAL CHOCOLATE CHIP COOKIES
1 cup butter*
1/2 cup sugar
1 3/4 cups packed brown sugar
2 Jumbo eggs
1 teaspoon salt
1 teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
3 cups old fashioned oats
3/4 cup orange juice (with pulp)
1 cup golden raisins
1 cup milk chocolate chips

  • Preheat oven to 350 degrees.
  • Cream butter, sugars and eggs.
  • Sift together flour, salt, cinnamon and baking soda.
  • Gradually add to butter mixture.
  • When well mixed gradually and alternately add orange juice and oatmeal until well blended.
  • Add the chocolate chips first and then fold in the raisins.
  • Drop by teaspoonfuls onto a greased cookie sheet.
  • Bake for 12 minutes.
  • Cool on wire rack.
  • Store in an airtight container in the refrigerator!
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