Caramel Pretzel Brownies

Caramel Pretzel Brownies

Ingredients

• Brownies:
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup butter
• 5 ounces unsweetened chocolate
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 2 tsp vanilla extract
• Toppings:
• 4 oz milk chocolate, melted
• 3/4 cup roughly chopped thin pretzels
• 14 caramels, unwrapped (make sure they are fresh caramels, not ones you have had in your pantry for 9 months. They won't turn out well)
• 2 tbsp heavy cream

Instructions

1. Grease a 13 x 9" pan and preheat the oven to 350 F.
2. Whisk together the flour, baking powder, and salt and set aside.
3. Melt the chocolate and butter together in the top of a double boiler or in a heat-proof bowl set over simmering water. Stir until smooth.
4. Pour the chocolate mixture into a large bowl and stir in the sugars.
5. Add the eggs and vanilla and mix well.
6. Gently stir in the flour mixture, mixing just until combined.
7. Sprinkle the pretzels over the brownies and bake for about 25 minutes, or until a toothpick comes out clean.
8. Set the pan on a rack to cool.
9. Drizzle the melted milk chocolate evenly over the pretzels.
10. Combine the caramels and heavy cream in a small saucepan over low heat, stirring until smooth. Drizzle over the brownies and let rest for at least an hour before cutting into squares.                                                                                                                                                             Recipe and Photo source: Cate's World Kitchen

Crunchy Candy Bar Caramel Corn

Crunchy Candy Bar Caramel Corn

Time: 30 minutes + 15 minutes to set up

Yield: One large jelly roll pan full

Recipe adapted from Your Homebased Mom

16 C popped popcorn (1/2 C unpopped)

1 C brown sugar

1/4 C corn syrup

1/2 C butter

1/2 t baking soda

1 t vanilla

15 fun sized candy bars (I used twix, milky way and 1000 Grands)

1 C white chocolate chips

1/2 C semi sweet chocolate chips

1 t shortening

1. Pop 16 cups of popcorn.

 

2. Into a medium sized glass bowl, or large glass measuring cup, place the butter, brown sugar and corn syrup. Heat it in the microwave for 1 minute. Stir the ingredients together with a wooden spoon. Repeat this step four more times. (Total of 5 minutes in the microwave)

Heat and stir…

Heat and stir…

Heat and stir…

and a final “heat and stir”. It should be very bubbly and hot at this point.

3. Add the baking soda, vanilla,and a dash of salt. 

4. Pour the popcorn into a large brown paper grocery sack.

5. Pour the caramel right into the bag on top of the popcorn. Stir it around with a wooden spoon. 

6. Fold the bag over and place it in the microwave, heat for 1 minute. Take the bag out of the microwave and shake it….shake it…..shake it.

 

7. Return the bag to the microwave and heat it for an additional 30 second, then shake it again. 

8. Pour the caramel corn out onto a large jelly roll pan, lined with parchment paper. 

9. Chop up the candy bars and lay them out over the caramel corn. 

10. Heat the white chocolate chips in the microwave, for 30 seconds at a time, stirring after each heating interval. Don’t let the chocolate get too hot. Add 1/2 t shortening to the melted chocolate and stir to combine. 

11. Drizzle the white chocolate over the top of the caramel corn and candy bars. 

12. Melt the semi sweet chocolate just like you melted the white chocolate. Drizzle it over the caramel corn. 

 

13. Let the chocolate set up (you can pop it into the fridge for 10 minutes to hurry along the process). Break it up into chunks and serve. Store any leftovers in an air tight container.

 

Recipe and photo source: Jamie Cook's It Up

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Recipe and photo source: Real Mom Kitchen

Peppermint Brownies with Peppermint Buttercream Frosting

Peppermint Brownies

Yields 12 – 16 servings

Ingredients:

1 (18.3 oz) box Betty Crocker Fudge Brownie Mix

2/3 cup butter, melted (10 2/3 Tbsp)

1/4 cup milk

2 large eggs

1/2 tsp peppermint extract

1 recipe Fluffy Peppermint Buttercream Frosting, recipe follows

1/3 cup crushed peppermint candy canes, for topping (optional)

Directions:

Preheat oven to 325 degrees. In a mixing bowl combine brownie mix, melted butter, milk, eggs and peppermint extract and using a wooden spoon, stir until combine. Pour mixture into a buttered 8 x 8-inch glass baking dish and bake in preheated oven 50 – 55 minutes. Allow to cool completely then frost with Fluffy Peppermint Buttercream Frosting and sprinkle with optional crushed peppermint candy canes (note that it will take several hours for the brownies to cool completely because they are thick, so plan accordingly). 

Fluffy Peppermint Buttercream Frosting

Ingredients:

1/2 cup butter, at room temperature

1 3/4 cup powdered sugar

1 1/2 Tbsp heavy cream

1/2 tsp peppermint extract

Directions:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy about 6 – 8 minutes, occasionally scrapping down sides of the bowl. Add in powdered sugar, heavy cream and peppermint extract then mix on low speed until combine, then increase mixer to medium-high speed and beat until very light and fluffy, about 3 – 4 minutes, occasionally scraping down sides and bottom of the bowl. 

Recipe and Photo Source: I Heart Naptime

Whoopie Pies

Another Cook's Country recipe that is worth a try!

Whoopie Pies (slightly adapted from Cook's Country)

Makes about one dozen filled pies

For cakes

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 ½ teaspoon vanilla extract
1 cup buttermilk (make sure you shake it well before measuring)

For filling 
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
½ teaspoon salt
7 oz jar of marshmallow creme (I like Kraft Jet-Puffed)

For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.

Using a #20 ice cream scoop (or ¼-cup measure) scoop 8 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 11 to 13 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.

For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)

Dollop ⅓ cup filling on center of flat side of half the cakes. Top with flat side of remaining cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.) 

 

Adapted recipe source: Treats 

Photo source: Cook's Country

Grilled Tomato and Basil Pizza

This is a Cook's Illustrated recipe which means plan on it taking you a while to make. The recipe is lengthy and a little scary but it is SO worth it! This recipe is a must! The spicy garlic oil is fantastic. I think I will use this on all my pizza recipes.

Grilled Tomato and Basil Pizza

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 3 hours

Yield: 4 grilled pizzas

Source: Cook's Illustrated

Dough:

2 Tbsp extra-virgin olive oil

1 cup water, room temperature

2 cups bread flour (11 ounces), plus more for work surface

1 tbsp whole wheat flour (optional)

2 tsp sugar

1 1/4 tsp table salt

1 tsp instant yeast

 

Topping:

1 1/2 lb medium plum tomatoes (5-6), cored, seeded, and cut into 1/2-inch dice

3/4 tsp table salt

6 oz fontina cheese (The fontina is a must! If you have to use Mozzarella make sure it is freshly grated)

1 1/2 oz Parmesan cheese, finely grated (about 3/4 cup)

1/2 cup chopped fresh basil

sea salt or kosher salt

 

Spicy garlic oil:

1/3 cup extra virgin olive oil

4 medium garlic cloves, minced or pressed through a garlic press (about 4 tsp)

1/2 tsp red pepper flakes

Instructions

1. FOR THE SPICY GARLIC OIL: Cook olive oil, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until the garlic begins to sizzle 2 to 3 minutes. Transfer to a small bowl.
2. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
3. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
4. FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.
5. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
6. TO GRILL (Charcoal grill): Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush.                                                                  For a gas grill: Light all burners and turn to high heat. Close lid and let it sit for 15 minutes. Scrape cooking grate with a clean grill brush.
7. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
8. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.

Photo source: Dishing The Divine

Simple Lemon Cookies

I really liked all the extra lemon flavor!

Simple Lemon Cookies Adapted from allrecipes

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon zest
2 TBS fresh lemon juice

1/2 teaspoon lemon extract
1/3 cup confectioners’ sugar for decoration

 

Directions1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.

3.Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. 

 

Recipe and photo source: My Baking Addiction