Tuxedo Brownies – You Just Might Have Seen These Before

 

Years ago when I started blogging I made one of our favorite treats and shared it here on my blog.  But since The Joy of Caking was literally unheard of back then, this recipe didn’t get near enough the attention it deserved.   Yes, these mini brownie cups filled with a delectable white chocolate and cream cheese filling are delicious and absolutely deserve a re-visit.  For my original post, I modified the  recipe slightly by making a chocolate, not white chocolate filling.  But as you can see, I filled this batch with the white chocolate filling.  Oh, so good!

I can’t take the credit for this recipe.  As I indicated in my original post, the recipe came from the Pampered Chef Celebrate Family, Friends & Great Food Cookbook. You can get the recipe by visiting my original post by following the link highlighted above.

I am sharing these brownies at a 4th of July celebration that we have been invited to and I’m sure they won’t last long!

And just in case someone doesn’t want one of these chocolaty little morsels, I also made white cupcakes using heavy cream and frosted them with white chocolate pudding frosting.

Which of these two desserts would you choose?

One Bowl Cinnamon Coffee Cake

I know my blog posts are getting farther apart these days but please hang in there.  I haven’t forgot you!

This weekend I was looking at coffee cakes lined up on a shelf at my local grocery store and I was so tempted to buy one to satisfy my never-ending sweet tooth.  But I knew better.  I knew a store-bought coffee cake wasn’t going to stand up to a moist, tender crumb, cinnamon coffee cake that I could produce in my very own kitchen.  I was certain that buying one would be a waste of my money and only yield disappointment.   Instead, I dug out my mixing bowl and did the right thing, I made my own from scratch.  And let me tell you, no disappointments here!

This cake is so simple to make.  And you all know how simple I like to keep my baking.  One bowl recipes suite me just fine.  The order of the ingredients is exactly how I added them to the one bowl I used to make this cake.  Also, I mixed by hand; not electric mixer.  So go ahead, give this recipe a try.

Cinnamon Coffee Cake

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1 c. granulated sugar

1/2 c. vegetable oil

1/2 c. sour cream

1/4 c. heavy cream

1 tsp. vanilla extract

Filling/Topping

1/4 c. granulated sugar

1 tsp. cinnamon

Preheat oven to 350 degrees.  Grease a 7×11 glass baking pan using non-stick cooking spray.

Put all of the ingredients (except the filling/topping ingredients) in a large bowl and mix by hand until everything is combined.  This batter will be stiff.  Mix the filling/topping ingredients in a separate bowl and set aside.

Pour 3/4 the batter into the prepared pan.  Sprinkle half of the cinnamon and sugar mixture on top.  Add remaining batter on top, and swirl a butter knife through the mixture several times.  Top with remaining cinnamon and sugar filling/topping and bake for 25 minutes, or until toothpick comes out clean when inserted into the center.

I bet this cake would be delicious with a raspberry filling too.  What do you think?

Finger Licking Good Garlic Parmesan Knots–So Easy!

I have found the most delicious and the easiest recipe for garlic knots ever!  When I saw this recipe posted by Georgia from the blog The Comfort of Cooking I knew it was a keeper.  Georgia is one of my favorite bloggers.  Her recipes are useful and are usually easy to make, and you can always bet they are delicious.  I go to her site when I need inspiration. 

Now, I’m telling you these knots are great, and boy did they inspire me! They are delicious served as appetizers, with a big bowl of pasta, or with grilled chicken and a Greek salad like the one I had for dinner last night.  The best part about this recipe, nearly all of the work has been done for you.  You simply need a can of buttermilk biscuits.  I used an off brand, but did buy the jumbo size biscuits.  I think I paid a total of $1.19 for the can.  A small price for such a huge hit!

I adapted Georgia’s recipe ever so slightly to accommodate my tastes. 

Finger Licking Garlic Parmesan Knots

1 can of jumbo biscuits

3 tbsp. butter, melted

1/2 tsp. garlic powder

1/8 tsp. Italian seasoning

a pinch of dried parsley

1/2 tsp. parmesan cheese

a pinch of salt

Grease a baking sheet with non-stick cooking spray.  Preheat oven to 400 degrees.

In a small dish, add melted butter and seasonings; mix ingredients until blended.

Roll each biscuit into a rope about 6” long and tie each one into a knot.  Brush each knot with about half of the butter mixture and bake until light golden brown (about 10 -12 minutes).  Remove the baking sheet from the oven and brush each knot with the remaining butter and serve.

If you like flaky rolls loaded with garlic and parmesan flavor, and you like no fuss and inexpensive, then these knots are calling your name.

Homemade Peanut Butter Topping–My Liquid Gold

If you haven’t noticed, my blog posts are not as frequent at they use to be.  It’s not because I don’t enjoy blogging anymore, it’s just that other activities have temporarily captured my attention.  To make up for my unusual absence, I’ve decided to share my recipe for my liquid gold with you.  Calling all peanut butter lovers to the table here!

If you’re not a peanut butter lover then I apologize – but have no fear, you can always make one of these toppings instead.

Country Apple Caramel Sauce

Blueberry Sauce

Peanut Butter Fudge Ice Cream Topping

Peach Glace’ Topping

Apple Rum Ice Cream Topping

Kahlua Hot Fudge Sauce

Black Cherry Ice Cream Sauce

And now for my liquid gold recipe!

Homemade Peanut Butter Topping

1/2 c. creamy peanut butter

1/2 c. heavy cream

2 tbsp. corn syrup

1/2 c. brown sugar

1/8 tsp. salt

1 tsp. vanilla extract

Put all of the ingredients except the vanilla into a medium sized saucepan.  On low heat, melt all ingredients together; stirring frequently.  Bring to a slow boil until sauce starts to thicken.  Remove from heat and add vanilla.  Cool slightly before serving on ice cream.  Store in refrigerator. Makes about 1 1/4 cups.

*When you want to use topping that has been refrigerated, warm it for about 10 seconds in the microwave before putting it on your ice cream.

If you’re looking for an easy no cook, no egg, ice cream recipe then I highly recommend you give my Simply Vanilla Ice Cream Recipe a try.  It is my all-time favorite vanilla ice cream recipe.

What is your favorite ice cream topping?

Double Chocolate Zucchini Muffins

This spring I’ve been thinking about all the projects that will keep me busy throughout the (hopefully) warm summer months.  Of course my list is forever growing, but one thing I’m particularly excited about is planting our garden.  Last year we enjoyed fresh vegetables in and out of season.  I froze lot’s of veggies and made a gazillion jars of homemade dill pickles.

I figure somewhere around mid March we ran out of our frozen French cut green beans.  Can I tell you how much I miss them?  My favorite way to cook them is in a little garlic and olive oil with a touch of parmesan cheese  – oh yum!

One thing I haven’t run out of yet is the grated zucchini I froze.  I usually freeze enough to make zucchini bread all winter long.  Since I already have posted my recipe for Quick Zucchini Oatmeal Bread  here before, and today I was in the mood for chocolate, I decided to get a little crafty in the kitchen and come up with a for Double Chocolate Zucchini Muffins.  And as luck would have it, I succeeded and these turned out great!

What I like about these muffins is… the zucchini is barely visible.  If you’re trying to pass off some veggies to your picky eaters I can assure you that this is one way to do it.  Also, these muffins are moist, not greasy, and have just the right amount of chocolate to satisfy my taste.  As with most baked goods that I make, I also share, and the recipients of these muffins have given them great reviews.

And now for the recipe…

Double Chocolate Zucchini Muffins

2 eggs, beaten

1/2 c. granulated sugar

1/4 c. brown sugar

2/3 c. canola oil

2 c.  grated zucchini

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1/4 c. cocoa powder

1 tsp. vanilla extract

1 1/2 c. all-purpose flour

1/4 c. dark mini chocolate chips, plus some for sprinkling on top

Preheat oven to 325.  Line muffin tins with cupcake papers (makes 1.5 dozen muffins).

In a large bowl, add eggs, sugars, oil, and grated zucchini; beat with an electric mixer until completely blended.  Add in baking soda, baking powder, salt, cocoa powder, and vanilla extract and mix thoroughly.  Beat in flour, and lastly, fold in mini chocolate chips.

Pour into prepared muffin tins – filling each cup about 2/3 full.  Bake for about 18 – 20 minutes, or until a toothpick comes out clean when inserted into the center. Immediately sprinkle some mini chips on the muffins once they are removed from the oven, and cool completely before removing the muffins from the tins.

Do you plant a garden?  If so, what is your favorite veggie to grow? And do you have a favorite?