Monday, July 12, 2010

Mocha Toffee Brownie Squares

These are brownies on steroids and are very addictive!

  • 1 cup butter
  • 5 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 4 eggs
  • 1 1/4  cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup of chopped toffee candy bars- 2-  1.4oz bars
  • 1/2 cup slivered almonds that have been toasted
  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
  2. In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
  3. Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 tsp instant coffee
1 1/2 cups whipping cream
1 tsp vanilla
1 cup chopped toffee candy bar- about 4- 1.4 oz bars
1/2 cup toasted slivered almonds

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
2.Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
3.In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
4.Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.

Friday, July 09, 2010

Raspberry Or Strawberry Topped Brownies

Chocolate and raspberries or brownies are the perfect combination as far as I'm concerned. This is a great dessert that is easy enough for everyday but nice enough for company . I came up with this recipe when I needed to make 50 servings of a dessert for a school event. I didn't have time to bake so I bought store made brownies, some berries and came up with these delicious confections. They were gone in minutes and talked about for hours. While you can make the brownie part from a box or buy them at the store, they're even better when you make them from scratch.
Best Brownies Ever
  • 1 cup butter
  • 2 cup white sugar
  • 4 eggs- lightly beat before adding
  • 1 1/2 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder

  1. Preheat oven to 350 degrees
  2. In the microwave or in a pan on the stove, melt the butter and set aside to cool. 
  3. Into a bowl sift together the flour, cocoa, salt and baking powder- set aside Grease a 9x13" pan well. 
  4. Add the sugar to the melted butter and stir until combined then add the eggs and the vanilla. Beat well.
  5. Add the dry ingredients and stir just until combined. Don't over beat. 
  6. Pour the batter into the greased pan and bake for 25 to 30 minutes until done. 
  7. Cool completely before putting the frosting on. 
Strawberry or Raspberry Frosting
  • 3/4 cup softened butter
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1/4- 1/3 cup strawberry or raspberry puree. (I take 1 cup of fresh or thawed frozen fruit and put it into a blender and blend until smooth. This will yield about 1/2 cup of puree. Any extra puree left over, I freeze in a ziplock bag ready for the next batch of fruit frosting that I make)
In a large bowl cream the butter until it is light and fluffy. Add the powdered sugar, vanilla and 3 TBS of the fruit puree. Beat until it comes together. Continue adding the fruit puree one tablespoon at a time beating after each addition until it is the consistency that you want. Frost the brownies by spreading over the top or for a fancier presentation, place the frosting into a zip lock bag that has a large star tip in the cut off corner. Pip a swirl onto the top of the precut brownies. Top with a raspberry or slice of strawberry. 

Tuesday, July 06, 2010

Apple Rosemary Blue Cheese Bites

Warm apple slices wrapped with blue cheese and pecans with a hint of rosemary all wrapped up in a flaky crust. Perfect for a cocktail party or as an appetizer before a special dinner.

1- 8 oz. package of Pillsbury Crescent Rolls
2 large golden delicious apples- Peeled, cored and sliced into 8 slices each
4 oz of crumbled blue cheese
2 TBS of cream cheese- softened
½ tsp fresh or dry rosemary chopped fine
¼ cup of chopped pecans or walnuts (optional)

• Preheat your oven to 375 degrees.
• Grease a cookie sheet or line a cookie sheet with parchment paper.
• Peel, core and slice your apples
• In a small bowl stir together the blue cheese, cream cheese, nuts and rosemary until the mixture hold together.
• On a piece of parchment or plastic wrap, unroll the Pillsbury Crescent Roll dough and Divide into 8 triangles. Cut each triangle into half for 16 smaller triangles.
• Spread 1-2 teaspoons of the cheese mixture on the wide end of a triangle and wrap around an apple slice.
• Place on the prepared baking sheet
• Bake in your preheated oven for 20 to 22 minutes or until they are golden brown.

Serve warm or room temperature.
These can also be made with fresh pears instead of apples.
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