Brownies Supreme

In my mind and taste buds, these are Brownies Supreme. A mixture of dark chocolate, chocolate chips, coconut and nuts. What is your idea of a supreme brownie?

Brownies Supreme

Brownies:
1 cup butter, melted
3 cups sugar
2 tsp vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

Frosting:
1/2 cup butter
3/4 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 cup coconut
1/2 cup chopped nuts (walnuts or pecans)

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

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S’more Cookie Bars

This S’more bar recipe was introduced to me by my niece Ashley who loves to bake as much as I do. Delicious mixture of the old favorite favors of graham, marshmallow, and chocolate with no fire to build or smoke in your eyes!

S'more Cookie Bars

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1¹/3 cups flour
3/4 cup graham cracker crumbs (approx 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 (4.25 oz) large Special Dark or Hershey’s Chocolate bars
1½ cups marshmallow creme

Preheat oven to 350°. With electric mixer, cream butter, brown sugar, and sugar. Beat in egg and vanilla. Stir together flour, graham cracker crumbs, baking powder, and salt. Add to creamed mixture and mix just until combined. Divide dough in half and press half into an even layer in a well sprayed 8″x8″ pan. Place chocolate bars over dough (can use smaller bars to make single layer of chocolate). Spread marshmallow creme evenly over the chocolate layer, it’s a sticky business but it works out. I spray my fingers with non-stick spray and pat it into even layer. Place remaining dough in a single layer on top of marshmallow creme. This is most easily done by putting the second half of dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and dough will stick on one side of the bag. Then turn bag over, dough side down, on top of other three layers. From there peel the bag up and spread dough where it is uneven. Bake about 30 minutes, until lightly browned. Cool completely before cutting into bars. Recipe found at bakedperfection.com.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Giant Chocolate Chunk Cookies

I’m a little obsessed right now with BIG cookies. Yummy, 4″ in diameter, smile making, taste-bud pleasing cookies!

Giant Chocolate Chunk Cookies

2 cups flour
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 bag dark chocolate chunks (or Dark chocolate chips)
1 cup coarsely chopped pecans
3/4 cup coconut

Preheat oven to 325°. In medium bowl, stir together flour, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips, pecans, and coconut. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Black Bottom Coconut Macadamia Bars

COCONUT! Mixed with some dark chocolate…um YUM! Original recipe from marthastewart.com. I added a couple things ;o)

Black Bottom Coconut Macadamia Bars

Dark Chocolate Base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened dark cocoa powder
1/4 cup flour

Preheat oven to 375°. Line a 9″x9″ square baking pan with foil, leaving overhang; spray bottom and sides with nonstick spray. Melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake 10 minutes, just until sides begin to pull away from edges of pan (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Macadamia Layer:
2 large eggs
1/4 cup sour cream
3/4 cup sugar
1/2 tsp vanilla
1 cup flour
1½ cups sweetened shredded coconut, divided
1/2 cup chopped macadamia nuts

Mix eggs, sour cream, sugar, and vanilla. Mix in flour, 1 cup coconut (1/2 cup reserved for sprinkling), and macadamia nuts. Drop spoonfuls of coconut mixture over chocolate base and gently spread to an even layer. Sprinkle with reserved 1/2 cup coconut. Bake 25 minutes until golden and center is set. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Double Frosted Dark Chocolate Mint Cupcakes

It’s the beloved dark chocolate and mint combination! Everyone deserves a cupcake, go ahead, have one! Then, wrap some up and give them to your friends.

Double Frosted Dark Chocolate Mint Cupcakes

  Double Frosted Dark Chocolate Mint Cupcakes 2      Double Frosted Dark Chocolate Mint Cupcakes 3

Dark Chocolate Cupcakes:
3/4 cup butter, room temperature
2 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
2/3 cup unsweetened dark cocoa
1 tsp baking soda
3/4 tsp baking powdered
1/2 tsp salt
1½ cups milk

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, cocoa, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minutes. Cool completely before frosting.

Mint Frosting:
1/2 cup butter, room temperature
2 cups powdered sugar
2 Tbl milk
1/2 tsp mint extract
2-4 drops green food coloring

Whip butter with electric mixer until light and creamy. Add powdered sugar and milk; whip. Add mint and green food coloring, mix well. Frost completely cooled cupcakes.

Dark Chocolate Frosting:
1/2 cup butter, room temperature
1/3 cup unsweetened dark cocoa
2 cups powdered sugar
3-4 Tbl milk

Whip butter with electric mixer until light and creamy. Add cocoa, powdered sugar and milk; whip. Spoon frosting into piping bag with desired tip and pipe on top of mint frosting. Garnish with sprinkles or chopped Andes Mints if desired.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dark Chocolate Snack Cake

This recipe is a lot like chocolate sheet cake or Texas sheet cake with a couple twists. Made in a 9″x13″ pan and uses cola, marshmallows and cinnamon to add some extra zing! I believe I found this recipe a while ago in an old Taste of Home magazine. I will post a picture tomorrow when I cut into it with the Fam! But for now it’s midnight…the kitchen is closed, goodnight.

Dark Chocolate Snack Cake

Dark Chocolate Snack Cake 2

Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1½ cups mini marshmallows
3 Tbl dark unsweetened cocoa
1 cup cola
1/2 cup oil
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk
1 tsp vanilla

Preheat oven to 350°. In large bowl, stir together flour, sugar, baking soda, cinnamon, and salt. Stir in marshmallows; set aside. In small saucepan, bring dark cocoa, cola, oil, and butter to boil. Pour over flour mixture and mix well to melt marshmallows. Stir together eggs, buttermilk, and vanilla; beat into batter. Pour into sprayed 9″x13″ baking pan. Bake for 35-40 minutes or until done in center. Cool.

Frosting:
6 Tbl cola
1/2 cup butter
3 Tbl dark unsweetened cocoa
3¾ cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

In saucepan, heat cola, butter, and dark cocoa to boil; remove from heat. Whisk in powdered sugar. Pour over cooled cake and sprinkle with more chopped pecans and mini chocolate chips if desired.

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Almond Joy Cookies

Almonds, dark chocolate, and coconut…you just can’t lose! This recipe comes from heatherchristo.com. I used Blue Diamond almonds that have a dark chocolate coating, not chocolate covered, a light coating so I think they are totally healthy ;o).  Yummy in the cookies, dangerous eating them straight from the bag.

Almond Joy Cookies

1 cup butter, softened
1½ cups sugar
1 egg*
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups dark chocolate chips
2 cups coarsely chopped almonds, toasted

Preheat oven to 350°. Line baking sheets with silpat or spray lightly. Using electric mixer, cream butter and sugar. Beat in egg and vanilla. In separate bowl, combine flour, baking soda, and salt.  Add dry ingredients to creamed mixture and mix. Stir in coconut, chocolate chips and almonds. Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

*Original recipe calls for 2 eggs, I chose to use one.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

CHOCOLATE!

CHOCOLATE!  I love chocolate!  We attended the Northwest Chocolate Festival and had a great time.  We ate a cacao bean, crunchy, pithy, and bitter.  I think it is amazing someone once ate one and thought something could be made of it.  We tasted hickory smoked chocolate chips and decided they were not a favorite.  My husband’s favorite were the chocolates made by Hot Chocolat, habanero caramel in dark chocolate, cayenne caramel in dark chocolate, and firehouse chili in dark chocolate.  My favorites are always truffles.  Now we are in Chicago, some people clothes shop in Chicago, not me.  I am enjoying chocolate shopping.  Fannie May, Vosges, Hershey’s, Ghirardelli…I am in heaven.  When I get home, I think I might be making some truffles, and getting on the elliptical!

     

     

     

     

 

S’more Ice Cream Cake

It finally feels like summer around here, so this recipe seem fitting.  I found it in Women’s Day magazine and we think its delicious!  Smores Ice Cream Cake Recipe – Woman’s Day

10 graham crackers, divided
2 Tbl butter, softened
4 oz bittersweet chocolate (I used 2/3 cup dark chocolate chips)
1 (14oz) can sweetened condensed milk
1½ tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows
3/4 cup mini chocolate chips

Heat oven to 350°.  Line bottom of 8″ springform pan with parchment paper.  In food processor, pulse 8 graham crackers until finely ground.  Add butter and pulse until blended.  Press graham mixture into bottom of prepared pan.  Bake until golden brown, 8 to 10 minutes.  Let cool completely, about 25 minutes.

Meanwhile, melt chocolate in microwave, let cool slightly.  Using electric mixer, beat chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 tsp vanilla in large bowl until combined.  Add 1 cup of the heavy cream and beat on high speed until thick, stiff peaks form.  Fold in marshmallows.  Spoon mixture on top of cooled crust and spread evenly.

Using electric mixer, beat remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup mini chocolate chips.  Spread on top of chocolate layer.

Break remaining 2 graham crackers into tiny pieces.  Sprinkle graham pieces and remaining 1/4 cup mini chocolate chips over top.  Cover and freeze until firm, at least 8 hours and up to 2 weeks.  When ready to serve, unmold cake and transfer to platter.  Let sit for 5 minutes before slicing.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting

It’s my birthday and I am making myself a cake.  Chocolate Oat Snack Cake is a favorite of mine, so I used that recipe and added raspberries and raspberry buttercream frosting.  Oh wow, my sweet husband just walked in (literally while I was typing this, I will add a picture!) with a birthday surprise of four beautiful large different flavor cupcakes.  Now I have yummy cupcakes and my cake!  Happy Birthday to me…I love cake, hope you do too!

                       

Dark Chocolate Raspberry Oat Cake:
1 cup old fashioned oats
1¾ cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 heaping Tbl dark cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 cup frozen raspberries

Preheat oven to 350°.  In medium bowl, pour boiling water over oats, let stand 10 minutes.  In large bowl with electric mixer, cream butter and sugar, and brown sugar.  Add eggs, beat well.  Beat in oat mixture.  Combine flour, cocoa, baking soda and salt, gradually add to creamed mixture.  Stir in semi-sweet chips, dark chocolate chips, and raspberries (as you add frozen raspberries pinch each one so they break apart into small pieces).  Pour into sprayed 13x 9 baking pan.  Bake at 350° for 38-40 minutes or until a toothpick comes out clean.  Cool on wire rack.  Frost when completely cool.

Raspberry Buttercream Frosting:
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk

Whip all ingredients together with electric mixer.  Spread over completely cooled cake.

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If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.