Fudge Brownie Pie
This week’s dessert was another request from my cousin. I don’t know where she finds these recipes on Facebook but so far she’s 2 for 2 because this cake was really good.
- 3/4 cup flour
- 1 cup of regular sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/4 tsp salt
- 4 tablespoons butter, melted
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup chopped toasted pecans
- 2 handfuls of mini marshmallows
- 1/4 cup butter, melted
- 1/4 cup cocoa powder, sifted
- 1/4 cup evaporated milk
- 1 cup powdered sugar, sifted
Preheat the oven to 350 degrees. Grease a 9 inch spring form pan and set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let the pie cool before you serve.
*Notes: If you’re not a fan of marshmallows or pecans, you can do without or substitute either of them and I think this dessert would be just as good. The frosting isn’t thick so don’t take the cake out of the pan until you’re ready to serve it.
Candy Corn Fudge
I admit, Halloween was three days ago but I wasn’t quite ready to let go. On November 1st I turned on the TV and there were no screams. All of the images of blood soaked blondes running through the forest had been replaced with images of families sitting around the a big table. Thanksgiving season had arrived and I wasn’t quite ready, so I did what any self-respecting man would do… I made fudge.
OK, so about a month ago I came us with an idea to make fudge that actually tasted like candy corn but I because we’re entering the busiest three months of the year when it comes to fun desserts (at least in my opinion) I never had enough free time to experiment with it. However, when I first came up with the idea I Googled it to see if anyone else had already figured it out. Sadly, the realm of imagination when it comes to fudge hasn’t gotten there yet. I did however, find this fun treat. It’s very easy and not nearly as time consuming as the original recipe claimed. I made this while watching football, if that helps you understand how easy it is.
- 1 bag of white chocolate chips (12 oz)
- 1 can of vanilla frosting ( 16 oz)
- Yellow & red food coloring
- Line an 8×8 pan with foil and spray it down with non-stick spray.
- Melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and yellow food coloring.
- Pour the the fudge into the prepared pan. (It’ll look like really soft play-dough)
- Place the pan into the fridge until the fudge is mostly set. (20 – 30 minutes)
- For the next layer, again melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and food coloring. The correct color mix ratio for orange should be on the back of the box of food coloring. Most recommend 3 drops of yellow to 1 drop of red. It’s really a preference thing but keep in mind, once you’ve gone too far, you can’t go back so be easy when adding the red coloring.
- Pour the orange fudge on top of the yellow layer in the pan and spread it so that it covers the yellow layer.
- Again place the pan in the fridge for 20-30 minutes until it’s firm.
- For the white layer, melt the remaining white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in ALL of the remaining frosting. This will give the top layer a different texture than the yellow and orange layers. It will be a little softer. No food coloring this time.
- Pour the white fudge on top of the orange and spread it around so it covers all of the orange.
- Place in the fridge for 45 minutes (I added more time just to ensure the fudge is solid).
- To serve, use a large knife with a smooth blade (as you can see by the picture above, I did not have a smooth blade) and be sure to wipe the blade to prevent the colors from smearing.
*Notes: The 8×8 pan is probably a little larger than you need so don’t be surprised if the yellow layer looks thin. You can substitute the pan size for something smaller if you have it. Keep in mind, white chocolate and vanilla frosting are both really sweet so this is going to be a rich candy. This is what I like to call “short cut fudge.” No candy thermometers needed. Just melt, mix and impress your friends and family.
Original recipe source: http://candy.about.com/od/halloweencandyrecipes/r/candycorn_fudge.htm
Back in February I made a praline filled king cake out of crescent rolls and that was my inspiration here. I had a left over sheet of puff pastry and 15 minutes to kill while I waited for the Gringo Sopapillas to finish backing so I decided to make a Mexican version of the praline filled king cake. I know, I’m an overachiever.
This is basically just a praline pecan roll with a praline sauce drizzled on top. The final product is small but the dessert itself is very sweet so you can’t eat too much without feeling sick and needing your friends to carry you to the couch where you will promptly unbutton your pants and assume an Archie Bunker position.
Pecan Roll Ingredients:
- 1 sheet of puff pastry (located in the freezer section at the grocery store)
- 1 cup of crushed pecans
- 3 Tablespoons of butter (melted)
- 1.5 cups of brown sugar (either light or brown will work, your choice)
Praline Sauce Ingredients:
- 1 cup of brown sugar (again either light or brown will work)
- 3/4 cup of evaporated milk
- 1 tablespoon of butter
- 1/2 teaspoon of vanilla
- Preheat your oven to 400 degrees.
- Lay puff pasty sheet flat on a greased baking sheet.
- brush melted butter across the top of the pastry.
- spread the brown sugar so that it covers the entire pastry.
- spread crushed pecans on top of the brown sugar. (This might sound crazy but if you turn any long pecan pieces so that they lay horizontal to the direction you’re going to roll the pastry, it will prevent them from punching through the outer layer.)
- Bake the pastry for 20 minutes or until light brown.
- While the pastry is baking, combine brown sugar, evaporated milk, and butter in a small sauce pan over low heat. Stir until mix is smooth and syrupy. This could take up to 10 minutes.
- Stir in vanilla.
- Let the sauce cool for 5 to 7 minutes before serving.
- Once the pastry is done baking, remove it from the oven and let it cool for a few minutes.
- Place the pastry on a serving dish and pour the warm sauce over it.
- (Optional) Sprinkle leftover pecans over the roll.
*Notes: I named this the Dessert Enchilada because it looks more like an enchilada than a pecan roll and we were having Mexican for dinner so I thought I would be witty. Like I said, this dessert is pretty sweet (there’s a lot of brown sugar in there) so it wont take much to satisfy your post dinner sweet tooth. Also, the praline sauce is good for a lot more than just this recipe, feel free to pour it over ice cream. It’ll look a lot more impressive if you make homemade toppings for your ice cream.
Most store bought puff pastries come in packs of two sheets. I suggest using the other sheet to make Gringo Sopapillas. An easy dessert (or breakfast) that will puff your leftover ingredients to good use.
Each week I try to find out why we will be having at our family dinner so I can prepare a dessert that will pair well with it. It doesn’t always work out but I like to try.
This week we had tortilla soup so I thought it would be fun to make a Mexican dessert. I’m not a fan of flan (say that 5 times fast) so that was off the list of options right away. I was also informed by my wife that she was getting tired of pumpkin and would appreciate a week off from that. So that’s a big NO to “putting a fall twist on a Mexican classic.”
After several days of googling and pondering quietly on the balcony while I watched the sunset, I was about ready to phone it in and get a frozen Sarah Lee pie when I stumbled upon this simple recipe. The simplicity of the recipe was a big selling point because I honestly didn’t want to make anything at that point.
What resulted was a dessert that took about 20 minutes (including bake time) that everyone loved.
This recipe was so simple that the recipe didn’t really exist. I had to work this one out for you guys. Enjoy!
- 1 puff pastry sheet (located in the freezer section at the grocery store)
- 1 egg (for egg wash)
- 2 Tablespoons of milk (for egg wash)
- Preheat the oven to 400 degrees
- Cut the puff pastry sheet into small triangles and lay them on a greased cookie sheet.
- brush the top of each triangle with the egg wash.
- Egg Wash instructions (for those that don’t know): Whisk one egg in a bowl until blended. whisk in 2 Tablespoons of milk (or water). Once that’s all blended you’re good to go
- Place in the oven for 15 to 20 minutes or until lightly browned.
- While the pastry is backing, mix cinnamon and sugar in a large plastic freezer bag. The mix ratio is up to you, make it however you like. I used 3.5 cups of sugar and 1/2 cup of cinnamon.
- When the pastry is done baking, let them cool for just a minute then drop them in the bag of cinnamon sugar a few at a time and give them a good shake.
- Once they’re done being “sugared” arrange them on a plate and drizzle them with honey.
- Take pictures to post on Facebook and Instagram before serving.
*Notes: You can also serve them with the honey on the side for those who might find the whole dessert a little too sweet. This really was a simple recipe, use it on a night when you want to “phone it in” but still impress everyone.
What should I do with this extra sheet of puff pastry? I’m glad you asked! Why not try out this Dessert Enchilada recipe?
Original “recipe” source: http://sewtrashy.com/2010/03/make-it-monday-gringo-sopapillas/
Halloween Graveyard Dirt Cake
I’ll be the first to admit that I’m wrong… if I am, in fact wrong. In this case I was very wrong.
My wife has been asking me to make a dirt cake for a while now. It’s one of her favorite desserts. I’ll be honest, I’ve avoided it because it’s just dirt cake. It’s what you serve at a two year old’s birthday party. I just didn’t see the challenge.
Finally, after avoiding it for a little over a month I decided to go ahead and do it just to get it out of the way. I ended up having WAY to much fun putting this together.
- 2 Packages of Chocolate Cream Oreos
- 1 8 oz. cream cheese (softened)
- 1 Cup powdered sugar
- 10 oz. of whipped cream (I prefer making my own whipped cream but Cool Whip will work just fine.)
- 1/2 Cup butter
- 2 Boxes (3.4 oz.) vanilla pudding
- 3 Cups milk
- 1 tsp. vanilla
- 1 Bag of mini Milano Cookies
- Candy corn pumpkins
- Remove the cream from all of the Oreo cookies in 1 package. (It’s not as hard as you might think and this will give you a lighter dirt for the top of the cake.)
- Crush the Oreos that you just “de-creamed” in a food processor. Once you have a fine powder, place it in a bowl and set aside.
- Crush the remaining package of Oreos (with cream) and place in the bottom of a 9×13 pan. This will be the base layer of the cake.
- Mix cream cheese and butter until smooth.
- Mix in powdered sugar and fold in whipped cream.
- In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
- Pour the pudding mixture over the crumb base in the pan.
- Spread the first bowl of crushed Oreos on top of the pudding mixture.
- Add headstone Milanos and candy corn pumpkins to the top of the cake to create the graveyard.
- Chill the cake in the fridge for a couple of hours before serving. Keep refrigerated until ready to serve.
*Notes: It’s October, so I decided to trade the typical flower pot and gummy worms for a graveyard. Which, in my opinion, required a a heavy amount of dirt. The original recipe only called for one package of Oreos but I had to dip into our “personal stash” so I would have enough dirt to cover all of the white pudding. For the headstones, I used mini milano cookies and cut the backs off of them to make them more flat. Then, I used standard cookie icing to write RIP on each one. The skeletons were the only inedible part of the cake. I wanted to make them out of white chocolate or use candy skeletons but time was not on my side this year. I opted for $1 parachute skelton party favors from Target. I cut them into pieces that I could easily remove them before serving. I don’t want this turning into dark king cake or something.
What started out as something I was dreading turned into something I plan to do every Halloween from here on out. It’s extremely easy and deceptively light. Warning: You’ll start eating it and before you know it you’ll be sick.
BEWARE the mini milano graveyard of stomach aches!
BEWARE the mini milano graveyard of stomach aches!
Original Recipe Source: http://lilluna.com/graveyard-dirt-cake/
Red Velvet Cheesecake Brownies
I’ll spare you a short, yet complicate story about an attempted pool party in the middle of October and just tell you that I had the opportunity to try out red velvet cheesecake brownies this past Saturday.
The original recipe calls them red velvet cheesecake swirl brownies but I couldn’t get the swirl to work so mine ended up being regular red velvet cheesecake brownies. Swirl or no Swirl they were very good.
I’ve tweaked a few things in the instructions based on my experience. For example: the original recipe says the prep time for this dessert is only 15 minutes. That might be the case if you have two assistants working with you. It took me around 45 minutes and I’m well past the days of needing to Google search how to cream butter.
- 10 Tablespoons butter
- 3 ounces dark or semisweet chocolate, chopped
- 1 1/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- Red Food Coloring
- 3/4 cup All Purpose Flour
- 1/4 teaspoon salt
- 2 tablespoons Unsweetened Cocoa Powder
For the Cheesecake Layer
- 8 ounces Cream Cheese, softened
- 1/3 cup sugar
- pinch salt
- 1 large egg
- 2 teaspoons vanilla
- Preheat oven to 350. Prepare greased 8×8 baking pan.
- In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
- In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
Chocolate/sugar/food coloring mixture
- In small bowl, sift together cocoa, salt and flour.
Dry ingredient mixture (pretty simple)
- Add mixture to rest of batter. Stop once the batter is a little lumpy.
- Pour batter into prepared baking pan.
For the Cheesecake Layer
- Beat ingredients together until smooth.
Cheesecake topping (this won’t be as thick as you’d expect)
- Pour over brownie batter.
- Use sharp knife to swirl together. (This is not a required step. Evidently, I’m not good at swirling.)
- Bake for 40 to 50 minutes, or until just set and toothpick inserted comes out clean.
*Notes: The original recipe called for a baking time of 1 hour and 10 minutes. I’ve adjusted that in the direction because I believe that’s way too long. As you can see in the finished product photo below, I left mine in for an hour and 1 minute before I got the first scent of “been in here to long.” Everyone’s oven cooks a little differently so I would start checking this more frequently once you hit the 35 minute mark.
Red Velvet Cheesecake Brownies
Original Recipe Source: http://doughmesstic.com/2012/01/23/red-velvet-cheesecake-swirl-brownies/