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dessert

Peppermint Hot Cocoa Brownies

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Honestly, foodie friends,  this is my favorite seasonal flavor combo- even more so than pumpkin spice! 

Why peppermint hot cocoa brownies? 

There’s nothing better than a creamy cup of hot cocoa on a cold night!  This brownie is just that… but in dessert form!  My favorite holiday tradition is watching Christmas movies with my family why enjoying hot cocoa out of our Disney resort mugs.   It’s like bringing a little of the magic home with us.  Now we have a new dessert to pair the cocoa with. 

I have made other desserts with this flavor combo, but this is the first time I’ve used it for a brownie.  I’m  loving  the hint of cool peppermint, the crunchy crushed candy canes and the deep, rich chocolatey goodness in every bite. 

Last of the brownie recipes… for 2020!

Sadly, it’s the final inspiration from Food Network Magazine’s “A Year of Brownies”.  It’s my favorite, up there with the “Irish Whiskey mug brownie ” and the “Cookie Jar Brownie”.   If you tried any of these recipes, let me know! 

9×13 tray of rich chocolatey goodness!

Although the recipe is called a brownie, it reminds me more of cake.  It’s topped with peppermint buttercream,  sprinkled with crunchy crushed candy cane topping , and bakes up nice and tall in the 9×13 baking dish.  After cutting a slice, you’ll see. It’s so decadent, and so pretty!   Serve yourself a big piece and enjoy on a fancy plate with a fork and cup of coffee! 

My inspiration for this recipe was of course, the magazine piece from earlier this year.  It’s been tweaked a bit, and I added my own personal favorite buttercream recipe.  What’s a cake without sprinkles ?  Toss some fun holiday sprinkles in with the crushed candy cane topping! 

Now get into YOUR kitchen and bake up a batch or two over the holidays! 

Print Recipe

PEPPERMINT HOT COCOA BROWNIES

Ingredients

  • 1 1/2 cup cups all purpose flour
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks butter
  • 8 oz semi sweet chocolate chips 
  • 1 cup sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 1/2 cup milk

Peppermint Buttercream Frosting

  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 4-5 cups powdered sugar
  • 2-4 tbsp milk
  • 2 tsp peppermint extract

Instructions

Brownie

  • Pre heat oven to 325.
  • Lightly grease a 9×13 in. baking dish.
  • Whisk flour, cocoa powder, baking powder, baking soda,and salt in bowl.
  • On stovetop in saucepan, , melt butter and chocolate chips on low heat until melted. Remove from heat and add in eggs one at a time until incorporated. Add vanilla and milk. 
  • Add the chocolate mixture to the dry ingredients and stir until combined.  Spread batter into prepared pan and bake 35-40 mins. or until toothpick in center comes out clean.  Cool completely in pan on cooling rack.

Peppermint Buttercream Frosting

  • Combine all ingredients in standing mixer (or bowl and use hand mixer) . Beat until frosting is spreadable consistency. 
  • When brownies are completely cooled,  spread frosting over top using offset spatula. Sprinkle with crush candy canes or peppermint candies and your favorite festive sprinkles. 

Check out last week’s post, Spiced Nut Mix!

Happy Holidays! 

 

 

 

 

Pumpkin Pie Brownies

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A little slice of pumpkin pie brownie is a sweet seasonal spin on two dessert favs!

Happy Thanksgiving Week, Foodie Friends! 

Thanksgiving day is traditionally the 4th Thursday in November, but it’s 2020 and we need all the happiness and holiday we can get!  Agree? So I’ll celebrate for the entire week!

I seriously fell behind on my recipe testing this month. Being a custom baker at this time of the year is always fun, yet challenging. I’m often busy with many special orders and events, and with the exception of the events (again, 2020) I was blessed with many extra special custom orders. 

No worries, I did find the time this past weekend to make this month’s brownie!  This seasonal flavored brownie a delicious addition to your Thanksgiving dessert menu, or the perfect treat for the holiday weekend. Who doesn’t need a little slice of pie for breakfast on Thanksgiving morn?  Or a snack after black friday shopping (or, it’s 2020 so ) WHILE online black friday shopping , lol!

With three layers, it took sometime to prep, assemble and bake. But the ingredients are simple, each layer is easily combined in a bowl or microwave, and there’s no heavy mixing or equipment needed. I used one big bowl and washed it thoroughly in between making each layer.  I also  utilized the microwave instead of a double boiler to make the brownie layer. 

You do need to cool this “pie”  for at least 2 hours before serving. It’s well worth the wait. 

Please go to the original recipe that I followed to take on this seasonal brownie dessert.

This twist on pumpkin pie has three layers of YUM!

I cannot WAIT to share December’s recipe with you, as it will also be a seasonal flavor that will make your taste buds tingle. 

Happy Thanksgiving! 

Gina 

 

Apple Cheddar Crisp

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Hello Foodie Friends!  

I had a great time this afternoon with my travel buddy Alesia with “I Book Travel For U” .

If you have been following us on Mondays, you know we travel “virtually” to a state and share fun facts, travel tips, and foodie finds.  Because most Mondays I have a sample of something I whipped up to replicate a food on my list.  Today was no exception!  

We visited the “Green Mountain State” of Vermont and learned that they are more than just maple syrup and cheese.  Vermont’s state fruit – the apple- is the star in this delicious crisp recipe that has a little twist. 

In my research on the top foods of the state, the first food to pop up was apple pie. But not just any kind of apple pie- one with cheddar cheese in it! Since Vermont aged cheddar has been recognized as among the best in the world, I could see why folks would want to toss a little into their pie. 

I decided I wasn’t in the mood to make a pie, but I went the easier route and did a crisp. 

It took about 15 mins to prep, and 25 minutes to bake. Warm and fresh from the oven is the best way to serve this dessert.  Add a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat! 

Print Recipe

Apple Cheddar Crisp.

This apple cheddar crisp is the perfect fall snack with a twist!
Servings: 1

Ingredients

  • 4 cups diced apples I used a variety of crisp and tart
  • 1 tbsp lemon juice
  • 1 1/4 cups brown sugar divided
  • 3/4 cups rolled oats
  • 1 tsp cinnamon spice mix I used my favorite from Tastefully Simple
  • 1/2 cup butter
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350. Grease an 8×8 or 9×9 baking dish
  • Use your baking dish to combine your diced apples, lemon juice and 1/3 cup brown sugar.  
  • Combine dry ingredients and cut in the butter until mixture is crumbly
  • Gently mix in the shredded cheddar.  Sprinkle over the apple mixture.
  • Bake for 20-25 minutes

Make sure you follow us and enter our fall foliage photo contest on Facebook. We want to see your leaf pics!  Post them, tag us, send us your pics via messenger, email, or text (if we are real-world friends!). 

As always, let me know if you try this recipe! Have you tried our Rosemary Garlic Biscuits yet?

Gina

 

 

Monster Brownies !

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Happy October, Foodie Friends!

October has to be my favorite month. Fall, football, hockey, apple and pumpkin picking, and HALLOWEEN!

This is my favorite time to bake. I love all the fun candies, sprinkles and toppings. So many desserts to decorate, so little time.

With that being said,  I kept this month’s brownie simple.

HONESTY ALERT!  When I got ready to bake the “Monster Brownies” from Food Network Magazine, I had about an hour to devote to baking.   I really wanted to bake but didn’t have to time to dedicate to the recipe in the magazine.  So… I improvised. I didn’t have a box mix on hand , but did have my trusty old brownie recipe that’s my go-to on busy days , so, I pulled that out and got to work.  I do intend on trying that recipe at some point, but for now, please enjoy this simple and oh-so-chewy recipe.  For the record, I don’t typically frost my brownies, but to decorate them, frosting is a must!  You can also use store bought frosting , for an even faster dessert! 

Print Recipe

Monster Brownies

Ingredients

  • 1 cup butter 2 sticks, softened
  • 2 cups sugar
  • 2 tsp vanilllia extract
  • 4 eggs
  • 1 cup flour
  • 2/3 cups Hershey’s Special Dark cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Quick chocolate frosting

  • 3 tbsp butter softened
  • 3 tbsp Hershey’s Special Dark cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup powdered sugar

Instructions

  • Preheat over to 350. Grease an 8×8 or 9×9 pan (for thick brownies) or a 9×13 pan for thinner brownies) Stir butter, sugar and vanilla in bowl. Add eggs, beat well. Combine dry ingredients .  Gradually add the dry ingredients to the butter mixture, until well blended. Spread into prepared pan.
  • Bake for 35-40 mins., or until brownies start to pull away from sides of pan.
  • Cool completely before frosting and decorating! 

Quick Chocolate Frosting

  • Beat all ingredients together with electric mixer until smooth and creamy. Frost cooled brownies, then get ready to decorate! 
  • To decorate Monster Brownies , you’ll need the following: Candy eyes, Halloween sprinkles, and candies to use a “noses” (can be round, or Halloween shaped noses, some of mine have bats and ghosts , and tiny googly eyes turned backwards) 

Decorate the brownies:

Turn the cooled brownies out on a parchment lined sheet pan and frost them with your prepared frosting , using a small offset spatula. Cover the brownies with a heavy dose of Halloween themed sprinkles.  I did “eyeball” where I’d cut each brownie, but I didn’t cut until after I placed the eyes and noses around the tray.  You could cut and leave intact until serving or as a fun presentation on a platter for Halloween. 

10 months of brownies down, two more months to go. Truly, the sweetest thing about 2020 so far! 

Need more recipes to check out ROSEMARY GARLIC BISCUITS (WITH A SURPRISE)

Gina 

 

 

 

 

What’s in the cookie jar?

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BROWNIES!  That’s what’s in the cookie jar!   

How is it that it’s Labor Day weekend already? The last blast of summer… except for the heat and humidity of course! My latest recipe will be a sweet addition to your holiday weekend. 

I’ve got the latest recipe from my series (based off of Food Network Magazine’s ) “A Year of Brownies”, and this one is a keeper.  Like last month’s brownie , it’s a few step process, but well worth the effort.  This brownie has 4 layers of deliciousness, including a shortbread cookie bottom layer! I used “Lorna Doone” cookies , but you could be an overachiever and make your own homemade layer. You do you!  

The original recipe called for chocolate, peanut butter and butterscotch baking chips.  I substituted espresso chips and pretzel M&Ms , along with the butterscotch baking chips.  Use whatever flavor candies or baking chips you have on hand, or your family favorites. . Try white chocolate  baking chips, sno-cap candies or caramel baking chips in this recipe! 

The brownie layer has extra chocolate chips added. I had a half of a 10 ounce bag on hand, so I used it all. Original recipe called for 4 ounces. Who doesn’t need MORE chocolate in their brownie?   Overall, this recipe is 10 out of 10 on the deliciousness scale. Perfect treat for a picnic, party, or baked in a disposable tray and delivered to a friend or neighbor. It’s so decadent, you could use an an alternative to birthday cake (IMHO)! 

Print Recipe

Cookie Jar Brownie

Ingredients

Ingredients for shortbread and cookie dough layers:

  • 24 Lorna Doone cookies or your own shortbread cookie recipe
  • 1 1/2 C cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter room tempature
  • 1 C light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 C espresso baking chips I used Nestle brand
  • 1/2 C  butterscotch baking chips
  • 1/2 C pretzel M&Ms

For the brownie layer: 

  • 2 sticks of butter
  • 5 oz semi-sweet or milk chocolate baking chips
  • 2 C granulated sugar
  • 4 eggs
  • 1 2/3 C flour
  • 1/3 C unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

Assemble the shortbread layer:

  • Preheat oven to 350, ready your 9×13 pan with nonstick cooking spray .  Arrange cookies on bottom of pan.

For the cookie dough layer:

  • Combine flour, baking soda and salt in medium bowl. Beat butter and brown sugar in large bowl with mixer until fluffy, add eggs and vanilla until smooth.  Beat in flour mixture on low speed until combined.  Stir in baking chips and candies until combined. 

Head to the stovetop to make the brownie layer: 

  • Melt butter and chocolate chips over medium heat until combined. Remove from heat , let cool,  add the granulated sugar and eggs until combined. This mixture  should look smooth and glossy . Stir in flour, cocoa powder, and salt until no lumps remain.
  • Spoon half this mixture over the cookies and spread to cover completely. Flatten handfuls of cookie dough mixture into small patties over the brownie layer until covered.  Cover with rest of brownie mixture and smooth to cover dough layer. 
  • Bake until toothpick or cake tester inserted into center comes out clean, about 55 mins.  Let cool before serving. 
  • As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

Have a great weekend, foodie friends! 

Gina

 

 

 

 

 

 

What’s old is new again!

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I recently had the honor of baking for a baby’s first birthday, and the theme was “Winnie the Pooh”.  A timeless theme (if you ask this Disney loving gal) for boys and girls alike, and for their parents as well. Mama sent a few  ideas , and I got to work figuring out how to make those ideas become a reality. 

I was also baking  a smash cake, and of course went with Pooh’s “hunny” pot. 

                                           

Off I went to “think think think” (as Pooh Bear would say) about the larger sheet cake design. 

You all know by now how much I love Disney, so Disney themed desserts are never an issue, as I have quite the collection of all things character shaped for cakes, cookies, and cupcakes.   As I looked through my stash, I came across a pan I hadn’t used in 19 years , and quickly sent the birthday mama a picture and asked if she liked the idea:  

It was my Wilton Pooh Cake pan from days gone by! She loved the idea, so I was off to collect the supplies. I didn’t stop at that pan though, and sorted through at least ten different Wilton pans that I know I can resurrect in the future.  Who here wouldn’t love to go back in time?

Waves of emotions flooded over me as I remembered baking that same Pooh cake three different times over the years for my kids first birthdays.  The “Barney the Dinosaur” cake pan for second and third birthdays, and the “PowerPuff Girls” pan for a special 5th birthday party, many years ago….

Those kids are in their 20’s now, but still love Disney, cartoons, and reminiscing over tv shows they watched as kids.  

They also love cake, lol!  I’m sure many of you reading this have kids that had similar party themes back in the day  (or maybe YOU were that kid)! 

I realized I could bring back those nostalgic times simply by baking a cake in an ages old pan , and decorate that cake using the tried and true Wilton method, bringing childhood characters to life.

Look what I discovered in my cupboards! 

  • Race car
  • Barbie
  • Seashell
  • The Little Mermaid
  • Thomas the Tank Engine
  • Jack O Lantern
  • Christmas tree 
  • Open Book (I used as a bible, and again as a volume of Shakespeare) 
  • Graduation cap
  • Bow Tie 

I’ll be adding these cake pan ideas to my menu starting today .  I’ll post prices and pictures as I can – but for now you get the idea. I’m going back to simpler times and sharing the love of all things old, as they can be new again.  

Have a great week, foodie friends! 

 

Gina 

 

 

 

Very Berry Brownie Crumble

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What a mouthful, foodie friends.   A mouthful to say , and a mouthful to enjoy!   Trust me,  Sunday dessert for the family this weekend was a hit! 

The original brownie recipe came from Food Network Magazine, and I adapted it to reflect what I had on hand.   I’m 8 months into “A year of Brownies” in the magazine, and this is the August brownie. Just in time for back to school for the college kids.  A pan of these will head back to school with my son when he leaves later this week! 

Although this brownie recipe involves multiple steps, it’s well worth the effort.  With a rich chocolate brownie layer, sweet/tart berry filling, and a topping of oats, flour and butter, what’s not to love?  Absolutely my favorite brownie yet!  I used a frozen mixed berry blend, omitted almonds, and substituted all purpose flour for almond flour (as I was out of the latter). Still, a delicious dessert treat that the whole family loved. 

Print Recipe

VERY BERRY BROWNIE CRUMBLE

Ingredients

Filling and topping ingredients:

  • 1 bag frozen mixed berry blend of your choice
  • 1/4 C Sugar
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 2 tsp water
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 C rolled oats
  • 1/2 C brown sugar
  • 7 tbsp butter softened

For the brownies:

  • 12 oz bag of chocolate chips
  • 1 stick of butter
  • 3/4 C brown sugar
  • 3/4 C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 C all purpose flour

Instructions

Prepare the filling :

  • Combine fruit, sugar, and lemon juice in pot on stovetop. Cook over medium heat, bring to boil. Reduce heat and simmer, cook , stirring until juice is reduced, about 10 minutes.  In separate bowl, mix water and corn starch.  Add mixture to berries and cook until thickened. Remove from heat and add extracts. Allow to cool while making brownie batter and topping. 

Assemble the topping:

  • Combine topping ingredients in a bowl , then add in butter and mix until blended and crumbly. Refrigerate until ready to use. 

Make the brownies:

  • Preheat oven to 350. Spray 9×13 pan with butter/olive oil spray to prevent sticking. Then, melt chocolate and butter in saucepan on stove top.  Remove from heat and add sugars.  Whisk in eggs and extracts. Add flour  and pinch of salt , mix thoroughly. 

Assemble the layers:

  • Spread batter in prepared pan. Top with berry filling, then top the filling with the oat mixture. Bake until tester comes out clean- about 40-45 minutes. Cool about 20 minutes and cut into squares. 
  • Bake this in a disposable pan, and send off with your favorite college student, deliver to a neighbor, or serve at a picnic. 

Enjoy! 

 

Gina

 

 

 

 

 

Ocean Pudding Cups

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A fun little treat, dessert , or snack for kids of all ages ! 

This recipe is made with vanilla pudding tinted blue.  My good friend Rosemarie upped the healthy factor an used coconut yogurt to make hers!  I love when my friends get creative in their kitchens! 

The recipe is pretty simple, and only uses a few ingredients. 

Print Recipe

OCEAN PUDDING CUPS

Ingredients

  • 1 box Vanilla instant pudding 4 serving size
  • 2 C Milk
  • Blue food coloring
  • Graham cracker crumbs 
  • Life saver gummy rings candy
  • Teddy Grahams crackers
  • 4 clear plastic cups

Instructions

  • Prepare pudding as directed on the package. Once set, add a few drops of blue food coloring and mix until blended.
  • Layer graham cracker crumbs on bottom of each cup. Add a layer of pudding, then a thin layer of crumbs. Add remaining pudding until each cup has equal amounts. Sprinkle one side of pudding with more crumbs to resemble beach sand.
  • Take one bear cracker and fit a gummy ring around it, place in blue pudding for a perfect little floating beach visitor!
  • You can also add swedish fish candies for a fishing/lake themed treat.

Watch me make this recipe on my YouTube channel!

Remember, if you make this recipe , be sure to tag @fromginaskitchen on social media! 

Have a great weekend, foodie friends! 

 

Gina 

Peach Turnovers

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What a fun conversation we had tonight in the Kitchen with Alesia!  

Alesia shared some history and fun facts about her home state of Missouri. I got to share a fun recipe I found in the cool cookbook she brought me back from her recent visit home.

The recipe for “Peach Turnovers” is a local favorite, and couldn’t be easier to make! I can see (and taste ) why locals love this seasonal fruit dessert.  But seriously, they could. be breakfast too! 

Peach Turnovers (recipe found in “Missouri Back Road Restaurant Recipes”)

Print Recipe

PEACH TURNOVERS

Ingredients

  • 3 large peaches
  • 2 crescent rolls 8 ounce cans
  • 2 sticks of butter
  • 1 1/2 c sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 6 oz Mountain Dew

Instructions

  • 1 pinch ground cinnamon (I used more than a pinch, I sprinkled my cinnamon sugar mixture on all of them)
  • Preheat oven to 350. Slice peaches and set aside. Unroll crescent dough, separate into 16 triangles. Please one pech slice at base of each and rollup. Arrange in a 9X13 pan as you work. Melt butter, add sugar, vanilla and salt. Pour over turnovers in baking pan. Pour Mountain Dew over turnovers, sprinkle with cinnamon. Bake 30-40 minutes, or until turnovers are golden brown and liquid is bubbling. 

Enjoy! 

Make sure to visit the Kitchen on  Facebook every Monday at 5 pm as we talk travel and share local recipes. 

And make sure to share pics and tag @fromginaskitchen and @ibooktravelforu if you make this recipe!

Enjoy!

Gina

Brownie ice cream bites (July’s brownie!)

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Happy July, foodie friends! 

Let’s get the patriotic party started with the July brownie from “A Year of Brownies” over at Food Network magazine. 

I used the recipe from the magazine, but made them a little differently. 

I made my brownies a little thicker. and cut them into smaller bites, so that when I made the sandwiches I just scooped about one tablespoon of vanilla ice cream onto each brownie bottom , topped it with another brownie, and sprinkled the sides with patriotic non-pareils.  

Click here for the original recipe.

I made mine in an 8×8 pan, instead of the larger pan they called for.  It made my brownies thicker and denser, so I opted to call my version “brownie bites” rather than full sandwiches. You still get a homemade ice cream treat that takes next to no time to make

I think they will make a nice addition to the July 4th dessert table! They are bite sized, ice cold, and  all dressed up for the fireworks show! 

Let me know if you make this, by tagging @fromginaskitchen in you social media posts! 

Have a wonderful holiday!

Gina