Brownie Bread

I have always enjoyed cooking, but I have never been much of a baker.  The extent of my baking prowess was making "Snack'n Cakes" when I was a kid.  It is a skill that I would really like to learn.

Hence today's recipe which comes from Facebook but originally was posted by I Am Baker.  Brownie Bread is a loaf of fudgy chocolate bread that is like a brownie but cut and served like a slice of bread.  A dessert that I picture served with ice cream by the way.

Ingredients:

Bread

• 1 cup (168 g) milk chocolate chips
• 1 ¼ cups (156 g) all-purpose flour
• ½ cup (59 g) Dutch-processed cocoa powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 ¼ cups (250 g) granulated sugar
• ½ cup (109 g) vegetable oil
• ¾ cup water

Milk Chocolate Ganache

• ½ cup (84 g) milk chocolate chips
• ¼ cup (59.5 g) heavy cream

Directions:

Bread

1. Preheat the oven to 325°F and spray a 9×5-inch metal loaf pan with nonstick cooking spray.
2. To a medium, microwave-safe bowl, add the chocolate chips.
3. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth.
4. Set aside to cool slightly while you prepare the dry ingredients.
5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
6. To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. 
7. Beat until light and fluffy, about 5 minutes.
8. With the mixer on low, add the melted chocolate, vegetable oil, and water.
9. Mix until smooth.
10. Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
11. Pour the batter into the prepared loaf pan.
12. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
13. Allow the cake to cool completely before adding the ganache.

Milk Chocolate Ganache

1. Place the chocolate chips in a heat-safe bowl.
2. Set aside as you heat up the heavy cream.
3. In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally (Be careful not to burn the cream).
4. Pour the cream over the chocolate.
5. Let it sit for a minute or two before slowly stirring until all chips are melted.
6. Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
7. Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.

Triple Chocolate Chip Chocolate Cookies

While I asked for help deciding what to take to the Christmas party/concert tonight.  Despite listing six options for people to choose from, I went with my wife's Christmas baking recipe for this year...triple chocolate chip chocolate cookies.  So I thought it would only be fair to post the recipe (actually my wife asked me to post it so she doesn't loose it).

Ingredients:

• 2 eggs
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 cup brown sugar
• 1 cup white sugar
• 3/4 tsp. salt
• 1 cup shortening (or butter)
• 2 cups flour
• 1/2 cup cocoa powder
• 1 cup white chocolate chips
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips

Directions:

• Preheat the oven to 350 degrees.
• Mix the sugar and shortening until smooth and creamy.
• Add eggs and vanilla, mix well.
• Add chocolate chips, mix well.
• Add remaining dry ingredients, mix well
• portion out cookies (1 tbsp./cookie) onto non-stick cookie sheet.
• Bake for 12 to 15 minutes.

*NOTE* Makes 4 - 5 dozen cookies

Hot Chocolate Lasagna

I think that I have found what I am taking for the choir Potluck later this month.  Hot Chocolate Lasagna is a delicious dessert, perfect for parties to feed a crowd and it's a completely no bake recipe.

Ingredients:
-Oreo Crust-

•  36 Oreo cookies, ground
• 1/2 cup unsalted butter, melted

-Hot Chocolate Cheesecake Mouse Layer-

• 1/2 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 5 envelopes instant hot chocolate mix (milk chocolate flavor)
• 1 1/2 cups heavy whipping cream

-Chocolate Pudding Layer-

• 2 instant chocolate pudding mixes
• 2 3/4 cups milk
• 1 cup mini marshmallows

-Topping-

• 1 1/4 cups heavy whipping cream
• 2 tbsp powdered sugar
• 2 cups mini marshmallows
• Chocolate topping

Directions:

• To make the crust place whole Oreo cookies (with filling) in a food processor and ground to fine crumbs.
• Stir in melted butter and press the mixture into the bottom of a 13 x 9 casserole dish.
• Place in fridge (or freezer) to firm while making the next layer.
• Beat softened butter and cream cheese with vanilla and powdered sugar until creamy and smooth.
• In another bowl beat heavy whipping cream with hot chocolate mix until stiff peaks form.
• Fold half of the hot chocolate whipped cream mixture into cheesecake mixture, then fold in the other half (scrapping the bottom of the bowl to incorporate everything well).
• Spread the mixture over the crust and place in the fridge (or freezer) to set.
• In a bowl whisk chocolate pudding mix and milk until it starts thickening.
• Stir in mini marshmallows and spread over hot chocolate mousse.
• Place in the fridge (or freezer) to set.
• When the pudding layer has set, beat heavy cream and powdered sugar until stiff peaks form.
• Spread over top of the pudding layer and place in the fridge for a few hours (or overnight is better).
• Before serving, scatter 2 cups of mini marshmallows over whipped cream.
• Serve drizzled with chocolate topping.

Jell-o Easter Eggs

I had planned on posting this last Friday, but I got hung up getting our condo ready (moving day draws closer and closer).  I found this on Facebook, where it originally comes from Delish.  It looked like a fun alternative to Easter Eggs.

Ingredients:

• Cooking Spray
• Food safe syringe
• Plastic Easter Eggs
• 1 package blue Jell-o
• 1 package pink Jell-o
• 1 package yellow Jell-o
• 1 package green Jell-o
• 1 cup cool whip (divided)

Directions:

• Using a pair of scissors, make a small hole at the tip of each plastic egg.
• Grease the inside of each egg with cooking spray.
• In a medium bowl or measuring cup, combine Jell-o powder and 3/4 cup boiling water.
• Whisk until powder is completely dissolved.
• Add 1/2 cup cold water and 1/4 cup cool whip, whisk to combine.
• Repeat process with remaining Jell-o flavors.
• Place eggs hole side up in an empty egg carton.
• Using syringe, fill each egg 1/3 of the way with one color.
• Place in the refrigerator, for 45 minutes, to set.
• Fill each egg another 1/3 of the way with another color.
• Return to refrigerator, for 45 minutes more, to set.
• Fill eggs the rest of the way with another color.
• Return to refrigerator, for 1 hour more, to completely set.
• Gently open plastic eggs to unmold Jell-o eggs.

Chocolate Banana Bread

This recipe is from the recipe-a-day calendar my wife gave me.  It was the recipe from February 8, 2018.

Ingredients:

• 1/2 cup walnuts
• 1 cup very ripe banana (3 or 4)
• 1/2 cup butter
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder

Directions:

1. Preheat oven to 350°F.
2. Butter a 9x5 inch loaf pan.
3. Chop walnuts.
4. Mash bananas in a large bowl.
5. Melt butter, then whisk it into the bananas along with brown sugar, egg, and vanilla abstract.
6. Add baking soda, kosher salt, all-purpose flour, and cocoa powder and mix with a spoon.
7. Pour the batter into the loaf pan and top with chopped walnuts.
8. Bake 55 to 65 minutes.
9. Cool in pan for 10 15 minutes; the run a knife around the edge and invert it onto a cooling rack.
10. Serve warm or at room temperature.

Creamy Eggnog Tart

This creamy tart is made with a homemade crust and an eggnog filling.  While I am not a big eggnog fan, t'is the season.  As always...Kraft recipe, Kraft ingredients.

Ingredients:
-Crust-

• 1-1/2 cups flour
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/2 cup butter

-Filling-

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/2 cups cold eggnog
• 2 cups thawed Cool Whip Light Whipped Topping, divided
• 1/8 tsp. ground cinnamon

Directions:

• Heat oven to 350ºF.
• Process crust ingredients in food processor 30 sec. or until mixture forms ball.
• Place dough on lightly floured surface; roll out to 11-inch round. 
• Use to line 9-inch tart pan with removable bottom; trim edge. 
• Prick bottom of crust all over with fork.
• Bake 25 to 30 min. or until golden brown; cool completely.
• Remove rim. 
• Beat pudding mix and eggnog in medium bowl with whisk 2 min. 
• Stir in 1 cup Cool Whip; spoon into crust. 
• Spread with remaining Cool Whip to within 2 inches of edge; sprinkle with cinnamon. 
• Refrigerate 2 hours.

Chocolate Cream Cake

This chocolate cake features layers of perfect decadence.  Shared the wealth by putting half the chocolate pudding in the cake and the rest in the frosting for a perfectly creamy chocolate frosting.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O chocolate instant pudding, divided
• 125 g Philadelphia brick cream cheese, softened
• 1/4 cup icing sugar, divided
• 3 cups thawed Cool Whip whipped topping, divided
• 1/2 cup cold milk

Directions:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans. 
• Prepare cake batter as directed on package. 
• Add 1/3 cup dry pudding mix; beat 2 min. 
• Pour into prepared pans.
•  Bake as directed on package for 2 (9-inch) round layers. 
• Cool cakes in pans 10 min. 
• Remove to wire racks; cool completely.
• Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. 
• Whisk in 1 cup Cool Whip. 
• Stack cake layers on plate, filling with cream cheese mixture.
• Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 2 min. 
• Stir in remaining Cool Whip. 
• Use to frost top and side of cake.

Hot Chocolate Cookies

My wife found this recipe on Pinterest a couple of years ago.  It is my favourite Christmas baking she does, so I thought I would share.  As always...just kidding.

Ingredients:

• 1 and 1/4 cups butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages (or 3/4 cups) hot cocoa mix
• 1 teaspoon salt
• 1 1/4 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits 

Directions:

• Heat oven to 350°F. 
• Beat butter and sugars in large bowl with standing mixer until light and fluffy. 
• Add eggs and vanilla; mix well.
• Combine next 4 ingredients. 
• Gradually beat into butter mixture until blended. 
• Stir in chocolate chips and Mallow Bits. 
• Cover and chill for at least 1 hour, up to 24 hours.
• Drop 2 tablespoons dough, 2 inches apart, onto baking sheets. 
• Bake 9 to 11 minutes or until edges are lightly browned. 
• Cool on baking sheets 5 minutes; remove to wire racks and cool.

Note:
You could substitute mini marshmallows for Mallow Bits, though results will be slightly different

Apple Pie Tacos

This recipe came up on Facebook the other day.  I think I already know what I am taking for the choir Christmas potluck!

Ingredients:
Taco Shells

• 6 large Flour Tortillas
• Oil for frying
• ⅔ cup sugar
• 2 teaspoons cinnamon

Filling

• 3 large apples
• 1½ tablespoons butter
• 3 tablespoons brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• ½ cup water (divided)

Other

• Frozen Whipped Topping
• Caramel sauce

Directions:

• Using a 3.5" circle cutter, cut out circles from your tortillas. (You should get about 5 from each tortilla.)  
• Combine sugar & cinnamon in a bowl and set aside. 
• Heat about 1½" of oil in a pan on the stove over medium heat. 
• Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
• Using tongs, place one circle in the oil for about 5 seconds. 
• Flip it over and fold it in half holding it folded for about 5 seconds or until browned. 
• Flip over and fry the other side until crispy. 
• Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
• Set on a pan to cool. (You can leave these at room temperature for up to 3 days.)
• Peel and dice apples. 
• Toss with lemon juice.
• Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. 
• Add about ¼ cup water and let cook on medium heat for about 4 minutes. 
• Stir 1 teaspoon cornstarch into remaining water and add to pan. 
• Continue cooking until most of the liquid is gone and apples are soft.
• Fill each taco shell with about 2 tablespoons of pie filling.
• Top with frozen whipped topping and a drizzle of caramel sauce.

Note:     A 21 oz can apple pie filling, chopped coarsely can replace the                                  homemade filling.

11 Frosting Flavours

A little over a year ago, I posted a recipe for cream cheese icing in my post, Icing-Gate, after being taken to task for using store bought.  Well I have now upped my frosting total to 12.  I found this last week on Pinterest.

Chocolate Cobbler

"Unofficial" Month of Recipes - Day 26

This is pure fuss-free, lip-smackin comfort food.  Serve warm from the oven with a scoop of vanilla ice cream for a southern dessert that will leave everyone swooning. I found this recipe on Pinterest, and think it will be my next choir snack.

Ingredients:

• 1 cup self-rising flour
• 1¼ cup sugar, divided
• 7 tablespoons unsweetened cocoa powder, divided
• ⅓ cup chopped pecans
• ½ teaspoon salt
• ½ cup milk
• 2 teaspoons vanilla extract
• 6 tablespoons butter, melted
• ¼ cup packed brown sugar
• 1½ cups hot water
• Vanilla ice cream
• Pecans for garnish

Directions:

• Preheat oven to 350 degrees.
• In a medium bowl, stir together ¾ cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
• Add milk and vanilla, stirring until smooth.
• Pour melted butter into an ungreased 1½-quart baking dish.
• Pour batter evenly over melted butter
• In a small bowl stir together remaining ½ cup white sugar, ¼ cup brown sugar, and ¼ cup unsweetened cocoa powder. 
• Sprinkle evenly on top of batter.
• Pour hot water evenly over top.
• Bake for 35 to 40 minutes. 
• Let stand 5 minutes before serving.
• Top with vanilla ice cream and pecans to serve.

Double Chocolate Nut Brownies

"Unofficial" Month of Recipes - Day 22

Try this chewy, fudgy homemade brownie recipe - you won't be disappointed. We've topped our brownie recipe with chocolate frosting to make these Double Chocolate Nut Brownies.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 3/4 cup butter, softened, divided
• 1 cup sugar
• 4 eggs
• 1 can chocolate syrup
• 2 tsp. vanilla
• 1 cup flour
• 1 cup Baker's Semi-Sweet Chocolate Chips
• 1 cup toasted chopped pecans
• 4 oz. Baker's Semi-Sweet Chocolate
• 1/2 cup sour cream
• 2 cups icing sugar

Directions:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil or parchment, with ends extending over sides; spray with cooking spray.
• Beat 1/2 cup butter and sugar with mixer until creamy. 
• Add eggs, one at a time, beating well after each addition. 
• Add chocolate syrup and vanilla; beat until combined. 
• Gradually add flour. 
• Stir in chocolate chips and nuts. 
• Spread onto bottom of prepared pan.
• Bake 35 to 40 min. or until a toothpick inserted in the centre comes out clean. 
• Cool completely. 
• Use foil handles to lift brownie from pan.
• Microwave chocolate and remaining butter in microwaveable bowl as directed on package. 
• Cool 5 min. 
• Add sour cream. 
• Gradually stir in icing sugar until smooth. 
• Spread over brownies.

Quick-and-Easy Layered Dessert

"Unofficial" Month of Recipes - Day 17

This crowd-pleasing dessert is all about the layers—of chocolatey pudding, pound cake, whipped topping and chocolate syrup!  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 1 pkg. prepared pound cake, cut into 1/2-inch cubes
• 1/2 cup chocolate syrup
• 3 cups thawed COOL WHIP Whipped Topping

Directions:

• Beat pudding mix and milk with whisk 2 min.
• Layer half each of the cake cubes, chocolate syrup, pudding and Cool Whip in 3L serving bowl. 
• Repeat layers.
• Refrigerate 1 hour.

Rocky Road Parfaits

"Unofficial" Month of Recipes - Day 12

Chocolate, marshmallows and peanuts come together in these quick Rocky Road Parfaits. These layered chocolate pudding parfaits are ready in 10 minutes!  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 pkg. (4-serving size) JELL-O Chocolate Fat Free Instant Pudding
• 2 cups cold skim milk
• 1/2 cup thawed Cool Whip Light Whipped Topping
• 12 Jet-Puffed Miniature Marshmallows
• 2 Tbsp. dry roasted peanuts, chopped

Directions:

• Beat pudding mix and milk with whisk 2 min. 
• Spoon 3/4 cup into medium bowl; gently stir in Cool Whip until blended.
• Spoon remaining pudding into 4 parfait glasses or dessert dishes; top with Cool Whip mixture. 
• Refrigerate 5 min.
• Top with remaining ingredients.

Philadelphia Marble Brownies

"Unofficial" Month of Recipes - Day 5

These Philadelphia Marble Brownies are the best way to have both a brownie and cheesecake simultaneously.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 pkg. brownie mix
• 1 pkg. Philadelphia Brick Cream Cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp. vanilla

Directions:

• Heat oven to 350ºF.
• Prepare brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese in medium bowl with mixer until creamy. 
• Add sugar, egg and vanilla; mix well. 
• Drop by tablespoonfuls over brownie batter; swirl with knife.
• Bake 35 to 40 min. or until cream cheese mixture is lightly browned. 
• Cool completely before cutting to serve. 
• Keep refrigerated.

Peanut Butter-Chocolate Crispy Treats

Need a snack with kid appeal?  Try these crispy treats flavoured with peanut butter and chocolate.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 cup Kraft Peanut Butter with Chocolate
• 4 cups crisp rice cereal

Directions:

• Microwave peanut butter in medium microwaveable bowl on HIGH 1 min.; stir.
• Add cereal; mix well. 
• Press onto bottom of parchment-lined 8-inch square pan.
• Refrigerate 30 min. or until firm before cutting into squares.

Pistachio Pudding Dessert

As soon as I saw this recipe on Facebook, I knew I needed to post it.  Not because it was something I wanted to make , but because it reminded me of my Grandmother. She couldn't say pistachio.

Ingredients:
Pie crust:

• 1 stick butter
• 1 cup flour
• 1 cup chopped walnuts

Layer 1:

• 1 cup powdered sugar
• 1 (8oz) cream cheese
• 1 cup cool whip

Layer 2:

• 2 regular sized pkgs instant pistachio pudding mix
• 3 cups milk

Topping:

• cool whip
• chopped almonds

Directions:

• Mix butter, flour, nuts; press into 9x13 inch pan. 
• Bake 350 for 20 min. 
• Cool. 
• Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. 
• Beat together pudding mix and milk until thick; spread on cream cheese layer.
• Top with a layer of cool whip and chopped nuts. 
• Refrigerate.

Pumpkin Pecan Cobbler

I found this recipe on Pinterest.  I thought it would make an excellent alternative for pumpkin pie for Thanksgiving or Christmas dinner.  Regardless it is a super simple cobbler for your Fall dessert table.

Ingredients:
Cobbler:

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Directions:

• Preheat oven to 350 degrees.
• In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices, set aside.
• In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. 
• Pour wet ingredients into dry ingredients and mix to create a thick batter. 
• Pour into a small 8-inch casserole dish with high sides.  
• In a separate bowl, stir sugar, brown sugar and pecans together. 
• Spread over the top of the batter evenly. 
• Pour hot water over the entire thing. 
• Place on a baking sheet and bake for 40 minutes or once the middle is set.
• Cool 5-10 minutes before serving. 
• Serve with more pecans and vanilla ice cream.

Pumpkin Brownies

Another two ingredient dessert.  All you are going to need is a box of your favorite brownie mix and a can of pumpkin.  These brownies turn out more  like fudge than a brownie.

Ingredients:

• 1 box brownie mix
• 1 can pumpkin

Directions:

• Preheat oven to 350 degrees.
• Spray a 9×13 pan with nonstick cooking spray or line with parchment paper.
• In a large bowl, mix together brownie mix and pumpkin until combined and smooth. 
• Pour batter into pan.
• Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Soda Cake

I do not have time, or patience, for baking complicated cakes, the kind that take precise measuring, delicate flavor pairings and fine-tuned focus. But these recipes can do wonders for the time-pressed, cake-driven baker.  Stir 12 ounces of a carbonated beverage into your prepackaged cake flour, plop the mixture into a pan and bake it in the oven as directed on the box.

I realise that the picture is a little small, so I have listed the various recipe options.

• French Vanilla Cake Mix + Orange Soda = Creamsicle Cake

• French Vanilla Cake Mix + Grape Soda = Purple Cow Cake

• Strawberry Cake Mix + Vanilla Cream Soda = Strawberry Shortcake

• Spice Cake Mix + Ginger Ale = Ginger Spice Cake

• Dark Chocolate Cake Mix + Root Beer = Chocolate Root Beer Float

• Cherry Chip Cake Mix + Dr. Pepper Cherry = Very Cherry Cherry Chip Cake

• Devil's Food Cake Mix + Diet Coke = Sinless Devil's Food Cake

• Lemon Cake Mix + Sprite = Zesty Lemon Cake

I made the Ginger Spice Cake for last night's choir practice, it was well received.