Friday, August 14, 2015

Brownie Pie

recipe homemade brownies (see recipe below)
1 packaged pie crust (homemade graham cracker is best)
2 cups whipped cream
Chocolate Sauce for drizzling
Prepare brownie batter.  Pour batter into pre-made pie filling and bake for 35-45 minutes at 350 degrees, or until center is firm and an inserted toothpick is removed mostly clean.
Allow to cool completely.  Top with whipped cream, ice cream, or whipped topping then drizzle with chocolate sauce.

Homemade Brownies

    Dry Ingredients
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Wet Ingredients
  • 1/2 cup butter melted, then cooled
  • 2 eggs
  • 1 teaspoon vanilla
  1. Sift together all dry ingredients. Place into a jar or airtight container.
  2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

Thursday, August 13, 2015

Iron Skillet S'mores

  1. 12 (1-ounce) squares semisweet baking chocolate, chopped or 12 oz. semi-sweet or milk chocolate chips
  2. 4 cups miniature marshmallows
  3. Graham crackers
  1. Preheat broiler.
  2. In a 10-inch cast-iron skillet, add chocolate in an even layer. Sprinkle marshmallows over chocolate.
  3.  Bake at 450° until marshmallows are browned and chocolate is melted, 4 to 5 minutes. Let stand for 5 minutes before serving

Serve with graham crackers for dipping.

Sunday, August 9, 2015

Darn Good Chocolate Cake with Chocolate Frosting

  • vegetable oil spray -- for misting pan
  • flour -- for dusting pan
  • 1 package cake mix -- devil’s food or dark chocolate fudge
  • 1 package chocolate instant pudding and pie filling -- 3.9 ounces
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 1 1/2 c. semisweet chocolate chips
Place rack in center of oven and preheat to 350. Lightly spray a 12-cup bundt pan, then dust with flour.
Place cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with and electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping sides if needed. The batter should look thick and well combined. Fold in chocolate chips, making sure they are well distributed. Pour batter in pan.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Invert onto rack and cool 20 minutes more.

Prepare Frosting.
Martha's Chocolate Icing
1 cup granulated sugar
5 Tbs. butter
1/3 cup whole milk
1 cup semisweet chocolate chips 


Place sugar, butter and milk in a medium saucepan over medium-high heat. Stir until it comes to a boil--about three to four minutes. Still stirring, let mixture boil for one minute. Remove from heat. Stir in semisweet chocolate chips and stir smooth. Spread icing over a cooled cake or cupcakes, or pour over a Bundt cake. 

from Cake Mix Doctor--Chocolate

Sunday, August 2, 2015

Loaded Reese's Brownies


For the brownies:
1 batch brownies, baked and cooled - use your favorite recipe or box mix
For the peanut butter filling: 
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the chocolate frosting: 
1 cup white sugar 
6 tbsp butter 
6 tbsp milk 
1/2 cup chocolate chips (milk chocolate or semi-sweet) 
For topping:  
8 ounces Reese's Minis 


1. Use your favorite brownie recipe or box mix to bake a batch of brownies in a 9x13 baking dish. Let cool completely before proceeding. 
2. To prepare the peanut butter filling, beat together the butter and peanut butter until well combined in the bowl of a stand mixer using the whisk attachment. On low speed, beat in the powdered sugar and heavy whipping cream until mixture is thick and fluffy and well combined.  Thin with more heavy cream if desired to reach the consistency you prefer.
3. Spread the peanut butter mixture over the brownies. 
4. To make the chocolate frosting, add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. 
5. Immediately pour the chocolate frosting over the peanut butter layer and gently spread with an offset spatula. 
. Let the chocolate frosting cool for 5 minutes before sprinkling with chopped Reese's candies. 
7. Let sit for 30 minutes before cutting and serving.