Now THAT is a brownie....

Red Velvet Brownies

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

Total: 3 hours, 10 minutes
Yield: Makes 16 servings

Ingredients

• 1  (4-oz.) bittersweet chocolate baking bar, chopped
• 3/4  cup  butter
• 2  cups  sugar
• 4  large eggs
• 1 1/2  cups  all-purpose flour
• 1  (1-oz.) bottle red liquid food coloring
• 1 1/2  teaspoons  baking powder
• 1  teaspoon  vanilla extract
• 1/8  teaspoon  salt
• Small-Batch Cream Cheese Frosting
• Garnish: white chocolate curls

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.

Whisk in sugar

 Add eggs, 1 at a time, whisking just until blended after each addition

 Gently stir in flour and next 4 ingredients.

Pour mixture into prepared pan.

3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

I was going to make the cream cheese frosting, when I thought that I would cheat and use a can of chocolate frosting we already had. I really would rather home make my own frosting, but if I had done that, I would have had extra, and I know what would happen if I had extra icing :)

Southern Living, DECEMBER 2010

With Love and Confection...

Well it is true what they say- time flies. I know this because I have my first Christmas party on Monday. Monday! Hmm..this means I am just starting my baking for the season. For this I am very excited though, because I haven't cooked in awhile. For me, it is so relaxing to spend a Saturday afternoon, listening to oldies and trying out new recipes.

Today, I listened to my Pandora radio station, tuned into the Platters. I just LOVE listening to music from the 40's, 50's and mid-60's. The songs were so sweet, and the singers could actually sing!

Anyways, today I tried my hand at confections. You see, it has been awhile since I have attempted confections, and I consider this the first time I have been successful.

I can cook well and bake well, but when it came to making candy apples, they never got hard; The one time I made fudge, I affectionately dubbed it my "liquid fudge".  I used to make my dad peanut brittle all the time, which that did come out good, but it didn't lessen my dislike for the candy thermometer.

I suppose I always got scared and pulled the pot off the range too soon, worried whatever it was would burn. Instead, my sugary confection would never harden.

But no matter now! Because today, I successfully made Buckeyes, Butter mints, Pralined Pecans, and Red Velvet Brownies :)

I will post the red velvet brownies later, after I ice them.



Peanut Butter Balls (Buckeyes)

Peanut Butter Balls 2 cups (500 grams) creamy peanut butter 1/4 cup (57 grams) unsalted butter, room temperature 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar Chocolate Coating 9 ounces (255 grams) semi sweet chocolate, coarsely chopped 2 tablespoons (25 grams) shortening Directions: Line a baking sheet with parchment paper. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds).  Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary). Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.  Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks.

Read more: http://www.joyofbaking.com/candy/PeanutButterBalls.html#ixzz16XenI6J2

Praline Pecans

For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.
Prep: 5 min., Cook: 15 min., Stand: 20 min.
This recipe goes with Praline-Pecan Cakes

Yield: Makes about 8 cups

Ingredients

• 1 1/2  cups  granulated sugar
• 3/4  cup  firmly packed brown sugar
• 1/2  cup  butter
• 1/2  cup  milk
• 2  tablespoons  corn syrup
• 5  cups  toasted pecan halves

Preparation

Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly.

Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.

Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.

Southern Living, DECEMBER 2005

Butter Mints, by Aunt Dixie 

 1/2 tsp. vanilla flavoring

2 lbs. 10x powdered sugar-sifted

3/4 tsp butter flavoring

8 oz.butter

Combine all ingredients in a mixer, with the hook attachment, until a soft dough forms

Adding color is optional (I added pink to mine for the rosettes I made

Knead dough until smooth. roll and cut, or press into molds. I used rose molds

Let dry for atleast 6-8 hours. Store in airtight container

Ready, Set, Bake!

Oh it's Fall! It's finally Fall!! I absolutely love the weather and good home cooking that comes with this season.

It has been awhile since I have posted, so I am making this one short and sweet. Time to Bake!

I am dedicating this blog to one of my readers- Stephanie Schrolucke. She gave me this beautiful apron for my birthday, and I promised her I would bake a mean batch of cookies in it :)

Isn't it lovely?

I made some Praline Cookies tonight, they smell and taste delightful :)

Aunt Mary Dillon's Praline Cookies

From Martha Stewart Living Omnimedia

Ingredients

• 1 2/3 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 8 tablespoon(s) (1 stick) unsalted butter
• 2 1/2 cup(s) light-brown sugar, firmly packed
• 1 large egg
• 1 teaspoon(s) pure vanilla extract
• 1/2 cup(s) heavy cream, plus more if necessary
• 1 cup(s) sifted confectioners' sugar
• 1 cup(s) pecan halves, toasted and broken into large pieces

---

Directions

1. Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
3. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
4. In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

George Washington Carver knew what's up

Two words: Peanut Butter.
 Why? Because it is the best invention ever. George Washington Carver- genius, Peanuts have to be the most versatile item ever. Remember learning about that in school? Peanuts used for oil, soap, food, clothes, etc. It's like a wonder food- correction, it is a wonder food.

 So I am dedicating a blog post to my addiction. Deja vu, seems Ive mentioned my love for peanut butter before.

I like to believe that since peanut butter is such a wonder, that it wont add pounds on me no matter how much I eat. Yeah, I'm pretty sure I'me deceiving myself, considering it's 100 calories per tablespoon! Wow, it sounds worse when I type it out. I guess now would not be the time to mention that I eat peanut bar half a jar at a time.

It pretty much goes with anything and everything. I have tried almost all brands, not much on off brands, but JIF, Peter Pan, Smuckers...I'll eat whatever is on sale. My favorite is probably all natural smuckers, crunchy Peter Pan, and creamy Skippy. One for each type of course. I tried a new type this week, Peter Pan whipped peanut butter. Yum.

Peanut Butter sandwiches- classic

Peanut Butter Banana Sandwich- even bettter

Best combination ever: Chocolate & Peanut Butter

Peanut Butter Fudge- Legit

Peanut Butter Cookies- Comfort food at its best

Liquid Peanut Butter? Heck Yes

They even make peanut butter and chocolate straight out of the jar- I've heard the Peanut Butter Co. is the best, I don't know about that, but this combo was pretty darn good

And the Absolute best BEST invention ever?!
Portable Peanut Butter- thank you!

Getting tired of hearing me ramble on about peanut butter? Good. Because I am going to stop writing and go eat some now

Lemon Cream Crazy

This is a special for Rebekah at the Cooking Vent

Lemon Cream (adapted from Epicurious)

Frosting:
1 cup heavy cream
1/2 cup confectioners sugar
Lemon curd , chilled

Lemon Curd:

• 1/2 cup fresh lemon juice
• 2 teaspoons finely grated fresh lemon zest
• 1/2 cup sugar
• 3 large eggs
• 3/4 stick (6 tablespoons) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

I added 8 oz of cream cheese and an extra cup of powdered sugar to this to thicken it up a bit. It seemed rather soupy at firsty, atleast too soupy to frost a cake. So instead of frosting the cake with it, I used it as lemon cream. So, it being a mix of lemon curd and lemon frosting, it turned into lemon cream. This also made ALOT! With this one batch of lemon cream, I made lemon cream cake, lemon cream cupcakes, and I used it as a drizzle over fresh blackberries- delicious!




Vanilla Cupcakes with Vanilla Buttercream

    adapted from The Hummingbird Bakery Cookbook
    makes 12 cupcakes
    Print this Recipe!
1 cup all-purpose flour
a scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.  
Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined.  Gradually pour in half of the milk and beat until the milk is just incorporated.  
Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated.  Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula.  Continue mixing until the batter is smooth.  Just a few minutes.  Do not overmix.
Spoon the batter into paper lined muffin tins, dividing between the 12 cups.  Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean.  Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.  


Vanilla Buttercream Frosting

    from The Hummingbird Bakery Cookbook
    makes enough for 12 cupcakes, double this recipe to frost an 8-inch cake
2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed.  Turn the mixer speed to low.  Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture.  Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.  The longer the frosting is beaten, the fluffier and lighter it becomes.  If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes.  Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.


So For the cupcakes, I used a Wilton piping bag, with a round tip, however Wilton does sell an extra long tip made especially for filling cakes (which I recommend buying, I am going to!) Pipe the lemon cream into the top of the cupcakes after they have cooled, before  they are iced. Then I dyed the simple vanilla buttercream frosting yellow (about 3 drops)

If y’all really like lemon, you should definately try  making the lemon cream cake I gave the recipe for.