Although there have been posts on my blog this past month, I have not been active – anywhere! Today marks the one month mark for me being under the weather. It began with a monster virus. That is the only thing I can think to call it. It just DID NOT fall into the category of just “virus”. That literally whipped my butt. That not only grabbed a hold of me but wouldn’t let go for about a week.
Then, because I did not take my sinus meds for two weeks (with the weather constantly changing between hot-cold-rainy-windy) that led to the current battle of a sinus infection. I literally spent two and a half weeks in my recliner in my pajamas. That has never happened to me before.
So! Now that I am feeling somewhat better (the worst is behind me, I hope) I decided to post something chocolate! I’m not quite up to eating chocolate again, but it doesn’t stop me from drooling over it!
As I was going through the backlog of emails – I didn’t check emails for three weeks either – I found an email from Hershey with a recipe for fudge brownies. I can picture somewhere in the near future (I hope) eating one of these brownies topped with Blue Bell Homemade Vanilla Ice Cream!
Without further adieu, here is the recipe. Oh! And did I mention how easy it is to make?
3/4 cup HERSHEY’S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine , melted and divided
1/2 cup boiling water
2 cups sugar
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.
Remove from oven and allow to cool. Cut into squares.
Makes about 24 brownies.
I would add one more step! Place brownie in the bottom of a bowl and add a huge scoop of your favorite ice cream!
1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
2. Combine flour, baking powder, and salt; set aside.
3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.
5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
I have heard it said that Oreo cookies are addictive. I tend to believe it, having experienced it first hand. You can take that addiction one step further and try eating ONLY ONE of these Oreo Truffles. Bet you can’t eat just one!
Place half of Oreos in a food processor and process into fine crumbs. Transfer crumbs to a large bowl, and repeat with the second half of Oreos.
Add cream cheese and work crumbs into cream cheese with a rubber spatula. Texture should resemble damp sand and be able to hold it’s shape when rolled into a ball.
Roll Oreo mixture into 1-inch balls and place on prepared baking sheet. Freeze for 1-2 hours, or until truffles have hardened.
Melt chocolate chips in a microwave-safe bowl according to package directions. Dip truffles in chocolate, spooning chocolate over truffles to cover if necessary, and remove with a fork. Place truffles back on the baking sheet. Once chocolate has set, trim any puddles or trails of chocolate with a sharp knife.
Melt white chocolate according to package directions, and let it cool for 2-3 minutes. Transfer white chocolate to a zip-top bag with a small corner cut off. Drizzle white chocolate over truffles.
Heat oven to 450°F. Line rectangular pan, 15×10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST. Bake 11 to 13 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.
Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.
Just 3 Minutes and 3 ingredients to rich, creamy fudge that will melt in your mouth!
There are times you just crave chocolate. Chocolate Fudge. You want it now. Not in a few hours. And it’s summer. It’s hot. I really don’t want to spend any more time in the kitchen than I have to.
Now that doesn’t mean you can’t make this fudge any time of the year. It would make a great gift for family and friends during the holidays. Or a last minute (literally) addition to a party spread or potluck.
This is all you need. Sweetened Condensed Milk (not evaporated milk) Chocolate chips and some vanilla extract. You could also change out the vanilla for another extract to create unique flavor combinations. Think mint, almond or orange. (Note from My Life. – I use my own homemade Vanilla and Ghirardelli 60% cocoa chips)
Use a large microwave safe bowl. I love using my Large Batter Bowl because of the handle. Place your chocolate chips and sweetened condensed milk in your bowl. Heat for 1 minute on high in the microwave. Then stir. (You can also do this on the stove.)
And stir. If needed, heat for an additional time, at 30-second intervals, until smooth and chips are completely melted. Stir in extract, then pour into a prepared pan.
I like to line my pans with parchment paper so I can lift out the fudge and cut on a cutting board instead of in the pan.
Cut 3 Minute Fudge. Oh, and I don’t spread out my fudge to the corners of the pan. I like the fudge shop look. (and all those little corner slices become my taste testing bites!)
3 Minute Fudge with just 3 ingredients. 3 Minute, Three Ingredient Fudge
(Note from My Life. I add 1/2 cup chopped pecans to my fudge. You can use your favorite nut.) Instructions Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.
Brownie Brittle™ Toffee Crunch Cookie Cups is a Brownie Brittle™ crust, with a toffee pudding cookie and chocolate brownie frosting.
Cupcakes are awesome, but there is something special about a warm cookie fresh from the oven. Lately, I have been making tons and tons of cookie cups. I love cookie cups because they look like mini cupcakes. The cookies are baked in a mini muffin pan and then topped with frosting. Frosting and cookies? Yes please!
These Brownie Brittle™ Toffee Crunch Cookie Cups are a little extra special. They have a “crust” made out of toffee flavored Brownie Brittle™!
The cookie portion of this is a vanilla pudding toffee cookie. Adding a pudding mix to the cookie dough helps keep them really soft and chewy. I prefer to bake my pudding cookies in a mini muffin pan because I find they spread more than normal cookies. So by baking these in the muffin pan, it helps keep them contained.
To top these babies off, I made a chocolate brownie frosting. The frosting uses your standard ingredients like butter and powdered sugar, but then I added cocoa powder and DRY brownie mix to the frosting. I use brownie mix to flavor so many things, that I usually have an open box on hand.
I used a Calphalon Mini Muffin Panfor this recipe. It is a little deeper than your average mini muffin pan. I also love it because the sides are more straight than mini muffin pan, so it holds more and allows the bottom of the dessert to be more flat. This is what helps me produce a nice deep dish cookie cup. If you are using a standard size mini muffin pan, I would reduce the amount of “crust” that you add to the bottom of the pan and try reducing the amount of dough. I always like to do a test batch with a couple of cookies before I bake the whole batch.
Every bite of these cookies surprises you with something different. Whether it’s the crisp Brownie Brittle™ crust, the crunchy toffee bits in the cookie or the smooth chocolate frosting. The best part is, you can change of the flavor with all the different Brownie Brittle™ varieties!
Brownie Brittle Toffee Crunch Cookie Cups
Prep time: 20 mins
Cook time: 15 mins
Total time: 60 mins
Serves: 24-30 cookie cups
It’s a Brownie Brittle™ crust, with a toffee pudding cookie and a chocolate brownie frosting.
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
Use a food processor to grind Brownie Brittle™ into a fine crumb.
Melt butter in a microwave-safe bowl. Combine melted butter with Brownie Brittle™ crumbs and sugar and stir until there are no dry crumbs left.
Spoon 1 tablespoon of Brownie Brittle™ into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
For the cookie dough
Allow butter to come to room temperature for about 20 minutes. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
In a medium sized bowl, combine flour, vanilla pudding mix, baking soda and salt. Stir to combine.
Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1-2 tablespoon of milk. Add toffee bits last and mix to combine.
Drop 1-1.5 tablespoons of dough (depending on pan size) into the greased mini muffin pan on top of the Brownie Brittle™ crust. Bake at 350°F for 14-16 minutes.
Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
For the frosting
Cut butter into small chunks. Beat on medium speed until light and fluffy. You may have the scrape down the sides of the bowl.
Add cocoa powder and dry brownie mix and beat into butter.
Slowly add powdered sugar one cup at a time. After the first two cups, your frosting becomes thick, so add one tablespoon of milk at a time, followed by remaining two cups of powdered sugar.
Increase speed to medium high and beat for a couple of minutes. Add remaining milk or heavy cream and beat on low until incorporated, then increase speed to medium high. Beat on medium-high for 1-2 minutes. Frost onto cooled cookies.
Baking times will vary by pan size. Please use your judgment about how much dough to add to your mini muffin pan, if you are unsure, I suggest to do a test patch.