Butterscotch Brownies with Brown Sugar Butter Icing

I've been drooling over these for a week now. I found the recipe over on Culinary in the Desert. I made a half batch and baked them in an 11" x 7" pan. I probably should have used a 13" x 9" pan to stay true to the recipe. These puffed up much more than I expected, but the icing didn't all sink down into the center, so it worked well. I'll likely make these again another day.

Butterscotch Brownies With Brown Sugar Butter Icing

For the batter:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
3 cups packed brown sugar
4 large eggs
1 tablespoon vanilla

For the icing:

16 tablespoons (1 cup or 2 sticks) unsalted butter
2 cups packed brown sugar
heaping 1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup half-and-half
1 tablespoon vanilla

To prepare the batter:

Preheat the oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

Pour mixture into a 13" x 18" half-sheet pan coated with nonstick spray, smoothing the top with an off-set spatula. Place pan into the oven and bake until the bars are set and slightly puffed, about 25 to 30 minutes. Remove from the oven and allow to cool completely.

To prepare the icing:

In a medium saucepan, melt butter, brown sugar and salt over medium heat. As soon as the mixture is lightly bubbling, reduce heat to medium-low and cook, stirring, for 2 minutes. Remove from the heat and set aside.

In a large mixing bowl, beat together confectioners' sugar, half-and-half and vanilla until smooth. Pour in the melted butter mixture and beat until combined. Immediately spread icing over brownies and allow to sit for 30 minutes before cutting into squares.

Makes about 30 brownies (though you could get away with cutting them smaller as they are fairly rich).

Rattlesnake Brownies

No I didn't put snake in the brownies. A rattlesnake is a layered shot with equal parts Kahlua, Creme de Cocoa, and Irish Cream, although I prefer them mixed and chilled (thanks McNugget). This recipe is based on the Boozy Irish Cream Brownies found on Baking Bites. I figured if Bailey's brownies were good, Rattlesnake brownies would be even better. I did change the glaze recipe, though. It was just coming out too thick for me. And the extra booze can't hurt.

Rattlesnake Brownies

Brownies:
1/3 cup butter
2/3 cup sugar
1/3 cup cocoa powder
1 egg
1 tsp. vanilla
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup Rattlesnakes (or just shy of 3 Tbsp. Kahlua, 3 Tbsp. Creme de Cocoa, and 3 Tbsp. Irish Cream)

Glaze:
2 2/3 Tbsp. butter (just us the remainder of the stick from the brownies)
2 Tbsp. Rattlesnakes (or 2 tsp. Kahlua, 2 tsp. Creme de Cocoa, and 2 tsp. Irish Cream)
1 Tbsp. cocoa powder
1 cup powdered sugar

Preheat oven to 350F. Grease a 9x9-inch square baking dish. In a medium saucepan, melt butter. Mix in sugar and cocoa powder until smooth. In a large bowl, combine flour, baking soda, and salt. Mix in cocoa mixture. Add egg, vanilla, and rattlesnake mix.

Bake for 22-26 minutes, until it tests done with a toothpick.

While the brownie bakes make the glaze. In your saucepan (no need to wash, we're starting with butter, cocoa, and sugar anyway), melt butter. Add cocoa. Off the heat add Rattlesnake mix and powdered sugar. (If it's too thick, thin a bit more with milk or more Rattlesnake mix.) Pour the glaze over the brownies as soon as they come out of the oven. Spread the glaze out to the corners and let cool.

Chocolate Chip Pie

If you're from Louisville, Kentucky you'll know what this pie is really called. But due to copyright laws we'll go with Chocolate Chip Pie. But if you go to the Kentucky Derby you can find the restaurant that started this one.

Update: We tried adding bourbon to the pie for flavor and it went over well. I'd suggest using 1 tbsp. bourbon instead of the vanilla. (3/14/12)

Chocolate Chip Pie

1 stick melted butter, cooled
2 eggs
1/2 cup flour
1 tsp. vanilla
1 cup sugar
1 cup chocolate chips
1 cups walnuts, chopped

Mix all together and pour into an unbaked pie shell. Bake for 30 minutes at 350. Serve warm or at room temp.

Bourbon Balls

This is a favorite of my husband's family. They store nicely at room temperature, so they're easy to have around.


Bourbon Balls

2 1/2 cups crushed Vanilla Wafers (about half a bag)
1 cup powdered sugar, plus extra for rolling
2 tbsp. cocoa
1 cup finely chopped walnuts
1/4 cup bourbon
3 tbsp. white corn syrup

Place all ingredients in a mixing bowl. Kneed together with hands until well blended. Roll dough into 1 inch balls. Roll each ball in powdered sugar until well coated. Chill at least 5 hours before storing at room temperature. Let set 24 hours before eating. May be stored in an airtight container for 3 weeks.

Buckeyes

These go fast, if you have a big crowd you may need a double batch. My first batch is nearly gone (we already did one Christmas party) so I'll need to make another. The chocolate used for dipping can be saved for the next time. I just put mine in a container in the back of the fridge and save it for next time.


Buckeyes

1 cup peanut butter (creamy or chunky)
2 sticks butter, softened
1 lb. powdered sugar (approx. 4 3/4 cups)

Mix and shape into balls. Chill.

12 oz. chocolate chips (2 cups)
1 bar paraphine

Melt over water. Dip ball in leaving a small circle at the top to resemble buckeyes. (I usually use a toothpick to to dip them.) Put on a cookie sheet to firm up. (I usually put them in the fridge.) Store in an airtight container in a cool place.

Old Fashion Cream Pie

This recipe is from my husband's family. My mother-in-law recreated this recipe from a restaurant she used to work in. You need to use a heavy pie plate. A Pyrex plate may work, but I would avoid any metal pie plates. We use Louisville Stoneware pie plates for best results. This pie can make a mess of your oven though. Mine always bubble over, but my sister-in-law doesn't have that problem. Not sure why. If it does bubble over, run a knife around between the pie plate and pie crust to keep it from sticking to the pan when it cools. For easier cleanup, put a rimmed baking sheet on the shelf beneath the pie to catch any overrun.


Old Fashion Cream Pie

unbaked, single pie crust in heavy pie pan

4 tbsp. flour
1 cup sugar
pinch of butter (I use 1 tsp. cut into small pieces)
pinch of salt

Mix above ingredients in the pie pan.

Fill with 1 pint Half & Half (I have used whipping cream with good results.)

Bake at 375 for 15 minutes. Turn oven down to 300 and bake for another 2 hours.

Adventures in Pumpkin

So today JB is home and wants Pumpkin Pie for dinner. I just bought a big can of pumpkin thinking that I would just make two whenever I made one. But since we're making one early, I had to figure out what to do with the rest. We're off to see family tomorrow so I decided to make the Libby's Pumpkin Roll from the inside of the label. Then I'm left with about 3/4 cup pumpkin, but I remembered seeing a recipe in a magazine for Pumpkin Muffins recently. So sure enough in Simple & Delicious there is a recipe for Chocolate Chip Pumpkin Muffins that uses 3/4 cup pumpkin. It just doesn't get much better than that. So lots of baking today and JB has lots of dishes to do. That's what he gets for sending me out into the kitchen.

LIBBY'S® Famous Pumpkin Pie
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

LIBBY'S® Pumpkin Roll
Estimated Times:
Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10

Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

Ingredients:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Chip Pumpkin Muffins
“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”
INGREDIENTS 2 cups all-purpose flour 2-1/2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/4 teaspoon baking soda Dash ground allspice 1 egg 3/4 cup packed brown sugar 3/4 cup canned pumpkin 2/3 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/2 cup miniature semisweet chocolate chips	SERVINGS 12 CATEGORY Breads METHOD Baked PREP 15 min. COOK 20 min. TOTAL 35 min.
DIRECTIONS In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Creme Brulee

So on Sunday we finally used the ramekins we got oh probably a year ago. We got them to try Alton Brown's Creme Brulee. The creme was wonderful, but we had problem with the brulee. The instructions said to get the dishes out of the refrigerator 30 minutes before caramelizing the sugar. Then we were to use 1/2 cup sugar over 6 ramekins, so 4 tsp. for each. The creme became thin because it was too warm and the caramel layer was too thick. We only used 4 on the first try, so on the remaining 2 we put on the sugar and poured off whatever didn't stick. And we caramelized it straight out of the fridge. Then the creme was cold and thick and the layer of sugar was thin and crisp. The only problem was that the creme layer seemed too thick for the amount of sugar. So next time we'll probably divide the creme into 8 cups so the creme to sugar ratio will be better. Either that or we need oval shaped ramekins.

Creme Brulee
Recipe courtesy Alton Brown, 2005

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Caramel Dumplings

So somehow we stumbled across the site for the Hillbilly Housewife. I looked around the recipe to see what as there and came across Caramel Dumplings. JB always talks about his aunt's dumplings so I thought I'd give these a try. I made them with butter instead of margarine, and the turned out really well. We served them with vanilla ice cream and enjoyed them thoroughly.

Caramel Dumplings

Syrup:

2 cups water
2 cups brown sugar
2 tablespoons margarine
1 teaspoon vanilla
dash salt

Dumplings:

1-1/4 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/4 cup sugar
1/3 cup milk

You will need a 3 quart saucepan with a good lid in which to cook this dessert. Begin by combining all of the items listed for the syrup inside the saucepan. Bring the mixture to a boil over medium heat. While it is heating, combine the flour, baking powder and salt in a bowl. Cut in the shortening, until the mixture resembles very coarse crumbs. Sprinkle the sugar over the flour mixture and blend briefly. Stir in the milk, making a soft dough. Pinch off marble sized pieces of the dough and drop them into the gently boiling brown sugar syrup. Fill the entire pan with these small dough balls. When you have used up all of the dough, place the lid on the pot. Simmer the mixture over medium-low heat for about 15 to 20 minutes, without peaking. The dumplings will steam while they cook, and if you peak they will fall and you will wind up with soggy dumplings instead of fluffy ones. After cooking, serve the dumplings with a large dollop of their cooking syrup and a small scoop of vanilla ice cream. These are very inexpensive and absolutely delicious to eat. I recommend serving them with a light supper in the summertime. Because they cook on the stove top instead of in the oven, the kitchen doesn't heat up quite as badly as with baked desserts. This recipe serves 6.

French Style Yogurt Cake with blueberries

So I had some blueberries that were left from the pancakes over the weekend. I though they would work well in the French Style Yogurt Cake. And it worked pretty well, although I should have backed off on the lemon. I think the zest in the cake was fine, but I should have used milk or water in the glaze instead of lemon juice. I also added a bit of vanilla to the cake and glaze. It was a nice addition. And poking the cake with a fork helped the glaze soak in.

I didn't want the cake to turn purple so I put about half the batter in, sprinkled in some blueberries (I had about 1 cup), poured on the rest of the batter and sprinkled on the remaining blueberries. I didn't need to be so fussy with the blueberries though. The all sank to the bottom of the cake. So note to self, just put the blueberries on top and they will find their way.

French Style Yogurt Cake

Last week we made the French Style Yogurt Cake from alpineberry. It turned out really well. It must have been good because there was none left. I did make it without the poppy seeds though. And I used closer to 1/2 cup powdered sugar in the glaze. It just seemed too thin. I'm thinking of trying a vanilla one and serving it with berries, but that's a task for another day.

French Style Yogurt Cake (with Lemon & Poppy Seeds)
(adapted from Orangette)

Cake
3/4 cup plain yogurt
1 cup granulated sugar
1 tbsp finely grated lemon zest
3 large eggs
1 1/2 cups all purpose flour
2 tsp baking powder
1 tbsp poppy seeds
1/3 cup canola oil

Glaze
1/4 cup freshly squeezed lemon juice
1/3 cup powdered sugar

Preheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.

In a large bowl, mix the yogurt, sugar, and lemon zest with a wooden spoon. Mix in eggs (all 3 at once is okay).

Add the flour, baking powder, and poppy seeds. Mix until flour is just incorporated.

Add the oil and mix well. The batter will look curdled at first but it will come together.

Pour the batter into your prepared pan.

Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.

Allow cake to cool in pan on a rack for about 15 minutes.

Gently remove cake from the pan and set on a rack to cool completely.

Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Elvis Gooey Butter Cake

We tried this one out last week after the Chess Cake. It seemed like it should be a similar cake. It turned out really well, but I think I would have liked to have 2 eggs in the cake part instead of the one Paula uses. The cake layer was a bit dry. We enjoyed the moistness in the Chess Cake. But I would try this one again.

Elvis Gooey Butter Cake
Recipe courtesy Paula Deen

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.

Chess Cake

We tried a Chess Pie over the weekend. It was good, very lemony and not really what we were after. My husband remembered something from when he was young in Louisville, Ky. So I looked up a Chess Cake and found several recipes to try. I settled on one from Allrecipes. This cake seems very much like Paula Dean's Gooey Butter Cake, although I've never made one. This recipe uses 2 eggs in the crust layer, many only use 1; and 4 cups powdered sugar in the filling, most use 1 lb. (approx. 4 3/4 cups) powdered sugar. So this is probably one of the more gooey Chess Cakes. I also added about 1 tsp. vanilla to the filling. It was really good. Our 4 year old thought we should make it again, so I guess it's a winner.

Chess Cake

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix
• 2 eggs
• 1/2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, melted
• 2 eggs
• 4 cups confectioners' sugar
• 1 tsp. vanilla
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
2. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
3. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter, vanilla, and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
4. Bake for 1 hour. Cool.

Lisa's Decadent and Ohhh So Evil Peanut Butter Dark Chocolate Caramel Ripple Cheesecake

Oh my goodness gracious. I made Lisa's Decadent and Ohhh So Evil Peanut Butter Dark Chocolate Caramel Ripple Cheesecake from La Mia Cucina. This was oh so over the top wonderful. It's rich, moist, yummy... The words just escape me. Thank you Lisa. If you enjoy an over the top, fabulous cheesecake, this is one to try. Please check out Lisa's post for her comments and pictures.


Lisa's Decadent and Ohhh So Evil Peanut Butter Dark Chocolate Caramel Ripple Cheesecake - or LDOSEPBDCCRC.

For the crust:
2-3 c. chocolate wafer cookies, crushed finely (I used chocolate graham crackers, 2 pks.)
1/2 c. salted butter, melted + butter for greasing pan

For the cheesecake:
2 lbs. cream cheese, softened
1 1/3 c. white granulated sugar
4 eggs, room temperature
1 c. sour cream
1/3 c. whipping cream
1 tsp. vanilla
1 c. peanut butter
10 mini Butterfingers, crushed in food processor
1/2 jar of store bought butterscotch-caramel ice cream topping
1/3 semi-sweet chocolate chips, melted

For the peanut butter sauce:
1 can of sweetened condensed milk
1/3 c. peanut butter
1 tsp. vanilla
1/2 tsp. cinnamon (optional)

Crush the wafer cookies in a food processor. Set aside. Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.

Preheat the oven to 350º F. Place a rack in the middle of the oven. Grease 11" springform pan with butter. Double layer foil wrap the bottom of the pan.

Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.

Blend the cream cheese until it's creamy. Gradually add the sugar. Add eggs, one at a time, and only blend until each egg is incorporated. Add the sour cream, whipping cream and vanilla. Remove 1 1/2 c. of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.

Blend the melted chocolate into the reserved 1 1/2 c. batter and then spread evenly over the cookie crust. Pour the peanut butter batter over the chocolate layer and spread evenly. Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.

Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water. Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set. Be careful to not over bake. Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.

To make the sauce:
Cook the milk and peanut butter in a heavy saucepan over low heat, stirring often until thickened (less than 3 minutes). Remove from heat, stir in vanilla and cinnamon. Drizzle over slices of cheesecake. Leftover sauce can be kept in the fridge for up to 3 weeks in an airtight container.