Ultimate Chewy Brownie with Chocolate Cream Cheese Frosting

Wow I am loving Pinterest these days!  I'm sure not all recipes are as amazing as they sound, but this one is a winner in my book:)--this is slightly adapted from simplylakita.com --I just doubled the recipe for my big family :). She did hit the ball out of the park with this frosting, it's a winner!

    The Ultimate Chewy Brownie w/Chocolate Cream Cheese Frosting
Preheat oven to 350F.

In mixing bowl, whisk 3 c. All purpose flour, 3/4c. Unsweetened baking cocoa, 1/2 tsp. baking powder, 1/4 tsp. Salt- set aside.--

In another bowl, with wooden spoon mix-- 1 c. Melted butter, 1 1/2c. Sugar, 1 1/2c. Brown sugar,  until combined. 

 Stir in 4 large lightly whisked eggs, 2 tsp vanilla, until blended--

stir in 1/2 of the flour mix, then add 6 Tbsp. Milk, and add the rest of the flour mix until combined, batter will be thick.  Pour into a buttered jelly roll pan and bake 25-30 min or until center is just set.  Let cool before frosting.

Chocolate Cream Cheese Frosting: beat with hand mixer on medium speed:  10 oz. softened cream cheese, and 6Tbsp. Softened butter together about 1 min. Or until creamy,  then add 1 tsp. vanilla and 4c. Powder sugar, 1/4 c. Unsweetened cocoa, beat until smooth, then Spread on cooled brownies and decorate as desired.  Sit back and listen to the groans of delight, or better yet, enjoy them yourself!  These make a lot so you can share :)

Triple-Chocolate Cake with Chocolate Peppermint Filling

Triple-Chocolate Cake with Chocolate                     
                 Peppermint Filling
Ok this is a stunning dessert if I must say so myself!  The middle is sooo good made with a fine quality milk chocolate and whipping cream. It is beautiful for Christmas, I had a request to make this again, so I am posting the recipe so after tonight, I can say, "go to my blog".  Enjoy!

(this can be made a day ahead and refrigerated.  makes 12 servings)

FILLING:  8 oz. imported milk chocolate (such as Lindt-I used their milk chocolate bars) finely chopped,  1/2 c. whipping cream, 1 Tbsp. corn syrup, 1/2 tsp. peppermint extract.   For Filling:  place chocolate in medium bowl.   Bring cream and corn syrup to simmer in small saucepan.  Pour hot miture over chocolare; add extract and let stand 1 min.  Whisk until mixture is smooth.  Let filling stand at room temperature while cake is baking and cooling.   CAKE:  1 c. flour,  1/2 tsp. salt, 1/3 c. unsweetened cocoa powder, 1/4 tsp. baking powder, 1/4tsp. baking soda, 3/4 c. (1 1/2 sticks)unsalted butter, room temperature, 1 c. sugar, 1/3c. (packed) brown sugar,  2 tsp. vanilla extract,  3 large eggs, 1/2 c. buttermilk, 1 1/2c. minature semisweet chocolate chips.  For Cake:  Postition rack in lowest third of oven and preheat to 350F.  Butter 9-inch diameter cake pan with 2-inch sides.  Line bottom with parchment paper.  Butter parchment.  Dust pa with flour.  Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter in large bowl until light and fluffy.  Gradually beat in both sugars, then vanilla.  Add eggs one at a time, beating well after each addition.  Beat in dry ingredients alternately with buttermilk in 2 additions each.  Mix in chocolate chips.
  Transfer batter to prepared pan.   Bake until toothpick comes out clean in center, (recipe says 1 hour and 5 min.  mine took 35 to 40 min.)  Cool cake in pan on rack 5 min. then turn out onto rack.  Peel off parchment.  Cool completely.
  Using electric mixer, beat filling until fluffy and lightened in color about 30 seconds.  Using serrated knife, cut cake hoizontally in 1/2.  Place 1 layer, cut side up, on rack set over baking sheet.  Spread filling over.  Top with 2nd layer, cut side down.  Chill filled cake 20 min.
GLAZE:  8oz bittersweet (not unsweetened chocolate) or semisweet chocolate, I used Ghirradelli bittersweet bar, finely chopped, 1/2 c. (1 stick)unsalted butter, cut into pieces, 1 Tbsp. light corn syrup, 3/4 tsp. peppermint extract.  MEANWHILE, PREPARE GLAZE:  Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth.  Mix in extract.  Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 min.  Pour 1/2 c. glaze over center of cake.  Spread over top and sides.  Chill until glaze sets, about 15 min. Pour remaining glaze over center of cake, then spread quickly over top and sides.   Chill until glaze sets, about 1 hours.   ****Sprinkle crushed peppermint candy canes on top and serve when cake has softened**** Be prepared to wow your guests!  Takes some work but oh so worth it!!!












  

Luncheon Sandwich Loaf

              Luncheon Sandwich Loaf
This recipe was served in my mother-in-laws ward--she surprised the family with this wonderful sandwich at one of our get togethers along with a strawberry salad they were amazing together (hope to post the salad recipe soon!)

1 round focaccia loaf bread
(I used to buy mine at Target, they quit selling them, so I have been buying the rectangular one at SAMs --make sure it's thin though, the thicker ones just aren't as good)
Basil pesto sauce
Sliced cheese ( I like provolone, or muenster)
Sliced tomatoes (great when they are fresh from your garden!)
Sandwich sliced smoked turkey or Honey ham (the ham is my favorite)
*Cut the loaf in half sideways, spread basil sauce on each half, and layer the rest of the ingredients .  Put top back on and wrap in foil.  Bake at 325F. For 20 to 25 min. Or until warmed throughout and cheese is melted, cut into wedges.  Yummy!

Country Ham Chowder

       Country Ham Chowder
This recipe came from a free recipe card.  We enjoy this in the winter and works perfectly with leftover ham.  Nice soup recipe :)
For 4 servings you will need:
3 Tbsp. Butter
2 medium potatoes, peeled, pared, and cut into 1/2 " cubes
3/4 c. Finely chopped onion
1/4 c. Finely chopped carrot
1/4 c. Finely chopped celery
3Tbsp. Flour
2 1/2 -3c. Milk
1/4 tsp. pepper, salt optional
1 c. Finely chopped ham
1 1/2c. Grated sharp cheddar cheese
Chopped parsley for garnish
2 tsp. Dijon style mustard, opt.
**simmer potatoes in 3/4 c. Water in a covered saucepan for about 10 min. Or until potatoes are tender.  Reserve any liquid for the soup.  *Melt butter in large saucepan sauté onion, carrot, and celery until golden and soft.  Do not brown mixture.  *Stir in flour and cook for 2 min., stirring well.  *Add milk, potatoes with liquid, pepper, salt, and mustard, if used.  Bring to a simmer.  *Add ham and cheese.  Cook over low heat for 5min. **serve hot or keep warm over very low heat with lid on.  Serve with croutons if desired. ** I serve mine with the Parmesan rolls on this blog.

Becky's Famous French Bread

This French bread has amazing memories for my bunco group and Becky was so generous to share the recipe with us.  I wasn't so sure it would turn out as good, but it turned out wonderful!

3c. Warm water
1/3 c. Sugar
2 Tbsp. Yeast
*let bubble for 10 min., then add:
1 1/2Tbs. Salt
4 Tbsp. Oil (can use olive)
(Variations on the bread could be:  use Italian seasonings, garlic, or 2 Tbsp. Rosemary and add 2 Tbsp. Minced garlic, can add seeds like sunflower seeds or pine nuts, or add feta cheese to it.  More options are: sugar and cinnamon, then substitute water with orange juice and orange zest.  

Next add:  6 to 7 1/2 c. Flour, one cup at a time.  Let set 1 hour.  Divide dough in half, may have to add flour, so your hands aren't too sticky.  Shape into 2 French loaves.  Slash diagonally 7 times.  Sprinkle poppy or sesame seeds or leave plain for the top.  

Cover with cloth.  Preheat oven to 375 F.   When oven is ready, put loaves in and bake 25-30 min. Mine took about 23 min.

Enjoy!

Homemade Pasta/ Turkey Noodle Soup

I just love this time of year!  We cook a turkey breast on the Barbeque and have a nice turkey dinner for our Sunday conference meal.  Today I cooked the turkey carcass in my crockpot along with about 1/3 of a yellow onion sliced, two carrots cut into big pieces, and two stalks of celery cut into large pieces.  I let it cook on med/high for about 3 hours.  I then removed the carcass and let it cool and remove what meat I can from the bone.  I then discarded the vegetables, and skimmed the top of the broth for the fat and discard that( you can let it cool and it's easier to get the fat off from the top).  I added about 3 Tbsp. Of chicken base or to taste, and about 5 carrots chopped in bite size pieces,  1/3 chopped onion.  Let cook for about 2 hours on high, then about 1 1/2 hour before eating add, 3 to 4 stalks celery chopped into bit size pieces, and about 1 to 1 1/2 cups chopped turkey, salt to taste.  At about an hour before eating, add noodles and cook until soft, I usually turn the crockpot down just before they are soft. Mi sure don't like them soggy!  Add celery salt, and regular salt to your liking :)
   Homemade Noodles:  my sister and I bought our mom a pasta machine for Christmas one year, we loved her homemade pasta!  I have had her machine for many years and just now have figured out how to use it, but you can use a rolling pin for the same results just more work.  For the noodles you need:  3 eggs, 2 3/4 c. Flour, 1 tsp salt--make a mound with the flour, and a large deep well for the eggs, crack the eggs into the well, then add the salt.  With a table knife or fork combine the eggs and salt, then gradually start incorporating the flour from the sides of the well, try not to break the sides of the well, or the eggs will run out, as soon as it's no longer liquid, dip fingers in the flour and use them to work the ingredients together until it forms a rough and sticky dough, work the dough, if it is too sticky, use a little more flour or if too dry use a little cold water .  Give the dough a 1/4 turn counterclockwise then continue kneading and folding for 5 min. For machine, 10 for hand. Knead as you would bread, should be smooth.  Wrap dough in plastic wrap and let set 15-20 min. At room temp.  Cut ball in half or 1/4's sprinkle a little flour and knead until 5" circle now use a rolling pin, always rolling outward should be about 1/8 inch thick, then roll it up and slice.  Can use your machine instead of rolling pin.  Make sure you wrap the dough you aren't using in the plastic wrap until you use.  I set my noodles out to dry until the soup was ready for them.  Refrigerate and use the leftover dough in the next 3 days or freeze up to a month.  I think I may try fettuccine Alfredo with my leftover noodles!
 These were soooo good in the soup!

Sunburst Lemon Bars

I am finally getting around to posting this wonderfully lemony bar, if you love lemons, you will love this! I promise!  This comes from Pillbury, and one that gets rave reviews :)
                             Sunburst Lemon Bars
Crust
2c. Flour
1/2c. Powder sugar
1c. Butter, softened

Filling:
4 eggs, slightly beaten
2c. Sugar
1/4 c. Flour
1 tsp. baking powder
1/4 c. Lemon juice

Glaze:  1 c. Powder sugar, 2 to 3 Tbsp. lemon juice
Heat oven to 350 F.  In large bowl, combine 2c. Flour, 1/2c powder sugar and butter on low speed until crumbly.  Press mixture evenly on bottom of un greased 13x9 pan.  Bake for 20 -30 min. Or until golden brown.  In large bowl, combine eggs, sugar, 1/4 c. Flour, and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 min. or until top is light golden brown.  Cool completely.
In small bowl, combine powder sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.  Makes 36 bars