1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 package semi-sweet chocolate chips
1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
4. While still warm, pour chocolate chips over the brownies. Wait until the chocolate chips become shiny. Spread chips as a frosting on top of the brownies. Cool on cooling rack 30 minutes.
From: bettycrocker.com with adaptations by me
Saturday, June 20, 2009
Copycat Applebee's Walnut Blondie with Maple Butter Sauce
Dough:
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce:
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough-
Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce-
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
From: bakerella.blogspot.com
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce:
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough-
Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce-
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
From: bakerella.blogspot.com
Thursday, June 11, 2009
Thai Curry Soup
2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
From: allrecipes.com
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
From: allrecipes.com
Tuesday, June 9, 2009
Spicy Roasted Chicken Legs
The Cast of Characters:
Chicken Legs, Butter, Lemon Juice, and Seasonings. (I use Morton’s Hot Salt, but the world is your oyster. Spice wise, anyway.)
Now, I cooked about 24 chicken legs, so I melted 2 sticks regular butter in a saucepan. Then, measure about 1/2 cup of lemon juice… And pour it into the melted butter. Now, you can use ANY seasonings that appeal to you. Sometimes I add a bunch of minced garlic, some salt, and cayenne pepper. I use about 1 tablespoon. And I just dump it right into the butter/lemon juice mixture. Now stir it together well…
Thoroughly rinse your chicken legs. And with tongs, transfer chicken legs to the butter mixture one by one. Tilt the pan if you need to, and slosh the chicken around until thoroughly coated. Remove each chicken leg to a baking rack. And before you pop them in the oven, give ‘em another coat of the butter mixture. Now, give them another sprinkle of seasoning. Don’t be shy! Lay it on, baby. And now they’re ready to roast!
Pop ‘em in a 400-degree oven for exactly thirty minutes. How easy is that? After thirty minutes, they should be nice and golden brown. But if they could use just a little more color, turn the broiler on high and let ‘em sit under it for a minute or two.
From: pioneerwoman.com
Chicken Legs, Butter, Lemon Juice, and Seasonings. (I use Morton’s Hot Salt, but the world is your oyster. Spice wise, anyway.)
Now, I cooked about 24 chicken legs, so I melted 2 sticks regular butter in a saucepan. Then, measure about 1/2 cup of lemon juice… And pour it into the melted butter. Now, you can use ANY seasonings that appeal to you. Sometimes I add a bunch of minced garlic, some salt, and cayenne pepper. I use about 1 tablespoon. And I just dump it right into the butter/lemon juice mixture. Now stir it together well…
Thoroughly rinse your chicken legs. And with tongs, transfer chicken legs to the butter mixture one by one. Tilt the pan if you need to, and slosh the chicken around until thoroughly coated. Remove each chicken leg to a baking rack. And before you pop them in the oven, give ‘em another coat of the butter mixture. Now, give them another sprinkle of seasoning. Don’t be shy! Lay it on, baby. And now they’re ready to roast!
Pop ‘em in a 400-degree oven for exactly thirty minutes. How easy is that? After thirty minutes, they should be nice and golden brown. But if they could use just a little more color, turn the broiler on high and let ‘em sit under it for a minute or two.
From: pioneerwoman.com
Chocolate Peanut Butter Pie
Crust:
25 Oreos
4 tablespoons butter, melted
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
From: pioneerwoman.com
25 Oreos
4 tablespoons butter, melted
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
From: pioneerwoman.com
Monday, June 8, 2009
Springy, Fluffy Marshmallows
If you make these, let me know how they turn out!
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
From: smittenkitchen.com
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