Mississippi Mud or Marshmallow Brownie

Saw Paula Deen making these one day last week and realized it had been literally years since I have made them.  After making a batch, I  know WHY I hadn't made them for so long.  They are very rich, chocolately and sinful!  Along with gooey marshmallow and a nice chewey brownie these have the potential of being very dangerous.  I've already given more than half the pan away to the gal I work with and another friend.

Since I was in a hurry, I took some shortcuts!  Paula's recipe takes you through making the "cake" from scratch.  I used a packaged brownie mix, layered the marshmallows and topped it off with her icing.   Either way you won't be disappointed, just depends how much time you have!

Also, want to take a moment to wish a  Happy Birthday to a very dear S&S friend today...Susan from Savoring Time in the Kitchen is celebrating her 39th !! 

Thanks for stopping by, hope your teeth aren't hurting too much......

Brownies With A Twist....

Another Paula Deen creation that adds an extra twist on making brownies. Simply make your brownie according to the mix, pour half the batter in the pan. Depending on your pan size place 2-3 LARGE candy bars on top of the batter. Finish off by pouring the rest of the batter on top of the candy bars. Bake according to directions on box.



I used the Symphony bar with toffee bits for this one pictured. You can use any kind you want, my oldest boy has requested I use the Hershey Milk Chocolate bar with almonds for the next batch! If you want, place a dollop of whip cream on top to cut the chocolaty taste a little…or vanilla ice cream would be great also!

I passed this recipe onto a friend of mine and now her grandkids keep asking her to make the brownies with the “frosting inside”!

Ice Cream Social - Individual Baked Alaskas

It's finally here - the Ice Cream Social hosted by my good friend Suzy from Kitchen Bouquet! I unselfishly nominated myself the official taste tester for this event so if you all would kindly send your entries to me..packed in dry ice and shipped overnight, I will pick a winner as soon as humanly possible!!

Since I do not own an ice cream maker, it was necessary for me to take a different approach. Only once in my life I was served Baked Alaska, which was in New Orleans, and I was immediately smitten with this dessert. Convinced that to make this dazzling dessert you surely had to be an experienced pastry chef or at least an experienced baker of some sort! Thanks to Suzy and this event it allowed me to research this and was happily surprised to learn it isn't that difficult at all to make this unbelievable delicious and stunning concoction!

For the most part my boys have left the nest so I did not want to make the traditional large Baked Alaska. I opted for the individual servings instead...this way you can just serve as many as you need and save the rest for that late night indulgence when necessry. Rich chocolate brownie base, strawberry ice cream topped with fluffy meringue...yes, you are in Heaven!!






I found the recipe on the Epicurious website, which was reprinted from Bon Appétit. The official title is Strawberry and Chocolate Baked Alaska! Read the reviews for tips from those who have made it. Most Baked Alaskas use sponge cake as a base..this recipe captured my attention because it used a brownie type base! What can I say....



The Baked Alaska will definitely be in my "go to dessert file" for a long time to come... you will impress your family and guests and most of all you will impress yourself!!

DIG IN...

Dorie's Brownie Buttons - Foodie Friday

Over the 4th of July weekend I made these super rich Brownie Buttons from Dorie! Thank goodness they are only a two bite morsel so you don't feel guilty... at least not too guilty. Easy to make, satifies the chocolate need we all get from time to time!!



Brownie Buttons
from “Baking, from my Home to Yours” By Dorie Greenspan

Grated Zest of 1/2 Orange
1 teaspoon Sugar
1/4 Cup plus 2 Tablespoons Flour
Pinch of Salt
1/2 Stick (4 Tablespoons) Unsalted Butter, Cut into 4 Pieces
2 1/2 Ounces Bittersweet Chocolate, Coarsely Chopped
1/3 Cup (Packed) Brown Sugar
1/2 teaspoon Pure Vanilla Extract
1 Large Egg

For the optional Glaze:
2 Ounces White Chocolate, Finely Chopped

Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend: set aside. Whisk together the flour and salt.

Melt the butter, chocolate, and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so that nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two. Stir the vanilla, egg and the zest into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup 3/4 full. Put 1 teaspoon of water in each empty cup.
Bake for 14-16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To make the glaze: Melt the chocolate over a double boiler. Stir constantly and don’t leave the chocolate for even one minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.



I'm linking this up to "Foodie Friday" so graciously hosted by Micheal at Designs by Gollum. Make sure you click on the link to check out all the other participants..you will be amazed!!

Espresso Brownies

Time again for "Foodie Friday" hosted by Michael of Designs by Gollum Please stop by her blog and link to all the participants, you'll find some great recipes to try. Also, my good blog friend Suzy, from Kitchen Bouquet started an informal "Flashback Friday" which is also a fantastic place to perhaps catch a recipe you have seen before and forgot to copy it down..here's your chance!

I made these brownies last summer and they are the most decadent brownie I have ever tasted. The flavor from the espresso powder deepens the chocolate aroma and you think you are in heaven! The recipe is adapted from a series of recipes I have found from various blogs...tweak it to your own taste, that's what recipes are for...



This is made in a 8 or 9" square pan, which you may think.."this isn't big enough for my family"... the brownies are so rich, you cut them about half the size of a regualar brownie!

Enjoy, you will not be disappointed!

ESPRESSO BROWNIES
1/2 cup (1 stick) butter, room temp
4 ounces chopped Scharffen Berger unsweetened chocolate
(I put mine through my mini processor)
1 1/2 cups sugar
1 tablespoon Medaglia D'Oro instant espresso coffee
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 tablespoon Grand Marnier Liqueur or Cointreau
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 tsp orange zest
3/4 cup Ghirardelli Barista Dark Chocolate mini chips, or whatever you have on hand

Preheat oven to 325 degrees, butter a 8-9-inch square baking pan, Set aside.

Combine butter and unsweetened chocolate in a large metal or glass bowl and place over a pan of simmering water (make sure bowl is not touching the water), stirring occasionally, until chocolate is completely melted. Let it cool for 5 minutes. Whisk in the sugar, espresso coffee, vanilla, liqueur and eggs.
Sift together flour, cinnamon, and salt in a small bowl, then add to the chocolate mixture, and stir until just combined, don't overmix. Fold in the orange zest and mini chocolate chips.

Pour into pan and bake 30 to 35 minutes. A toothpick inserted in center of pan should show just a moist crumb.

Cool completely on a wire rack. Remove from pan and cut to size you wish..

Chocolate Icing:
4 cups sifted Confectioner's Sugar
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 teaspoons Medaglia D'Oro instant espresso coffee
6 tablespoons milk

Sift sugar into a large bowl. In small saucepan bring butter, cocoa, espresso coffee and milk to a boil. Stir into sugar mixture; blend thoroughly.

Place cut brownies on a rack on top of a baking sheet lined with waxed paper, so you won't have a mess to clean up! Using any type of ladle, pour warm icing over each brownie, letting it drip over the sides. Decorate as desired...I dusted mine with sanding sugar for an extra pizzazz!

A Special Tribute for Mothers Day


Remember, I am hosting a Mothers Day event the weekend of May 8th. Please stop in and post photos and recipes or special heirloom items from your Mother and Grandmothers! If all goes well, I will have Mr. Linky up and running!

Second Foodie Friday

Michael at Designs by Gollum is hosting an early St. Patrick’s Day Foodie Friday. Click on the blog name so you can check out all the entries from all the other bloggers participating in this fun event! Thanks Michael!! (** As you can see I jumped the gun for the St Patrick's Foodie Friday..goofed up the dates)

Remember on the actual St. Patrick’s Day, March 17th, Kathleen from Cuisine Kathleen will be hosting another St. Patrick’s Day Party. Click on her blog to participate in this super Irish Day Celebration. Enter in your favorite recipes, pictures or your favorite St. Patrick’s Day memory!

The recipe I am sharing today is an easy brownie recipe that will keep you wanting another and another…



St. Patrick’s Irish Mist Brownies

Brownies ingredients:

1/2 cup butter
2 (1 oz.) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all purpose flour
2 eggs

Filling ingredients:

2 cups powdered sugar
1 (3 oz.) package cream cheese, softened
3 T butter, softened
1/2 tsp peppermint extract
5 drops green food color
2 drops yellow food color

Drizzle ingredients:

1 (1 oz.) square unsweetened baking chocolate, melted

Heat oven to 350ºF. Melt 1/2 cup butter and 2 squares chocolate in 2 qt. saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes).
Stir in all remaining brownie ingredients until well mixed. Spread into greased 8 in. square baking pan.

Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.

Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.