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brownies

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

Spicy Sangria Brownies

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Today  I’m sharing a  special recipe that I came up with a long time ago, when I wanted to take dessert to a friend’s dinner party.  I didn’t want to bake a cake. I wanted something chocolate that involved berries, and I knew I had red dessert wine on hand to bring as well.

More recently, I was invited to celebrate the launch of a friend’s podcast.   When Jacquelyn asked me to come up with something  in the dessert department, I brought out the recipe and shared it virtually on her celebratory Zoom happy hour call! 

My “Sangria Brownie” is the perfect pairing for a cool spring evening, warm summer night (you know they will be here before you know it) and a dessert that is both comforting, decadent and special for any occasion. 

You can just make the brownies and enjoy them all by themselves. Or, you can buy the brownies, and just make the sangria topping.  Perfect for those days when you don’t feel like baking.  But then… you can make both the brownie AND the topping if you are feeling like having fun in your kitchen. Grab a glass of wine, add a few splashes to your berries, and wait until the brownies bake and your fruit soaks in all that wine goodness (a fancy term for that macerate).

Pictured is my brownie topped with whipped cream, blueberries and cinnamon spice topping. I also added that spice TO the brownie… as well as a secret ingredient that kicks up the flavor a few notches.

My secret ingredient comes from my favorite olive oil shop.  Check out the ingredients to see what I’m talking about! 

For the  Sangria Brownies, you’ll need:

1 cup sugar

1 tsp. vanilla extract

2 eggs

1/2 cup all purpose flour

1/3 cup dark cocoa powder

1/4 cup plus 2 tbsp. chipotle olive oil 

1 tsp. cinnamon or cinnamon spice blend

1/4 tsp. baking powder

1/4 tsp. salt

Heat oven to 350 degrees.  Grease an 8×8 pan. Stir together sugar, vanilla, and olive oil.  Add eggs and mix until combined. Combine dry ingredients in separate bowl.  Gradually add to wet mixture until combined.

Spread mixture into prepared pan. Bake 20-25 minutes or until toothpick comes out clean! 

Sangria fruit topping (if you are feeling fancy)

Mix one cup berries in a bowl with 2 tablespoons sugar and 1/4 cup red wine. let sit for 45 mins to an hour.  

Add your own whipped cream topping and viola! Dessert is served! 

Hope this inspires you to get into your kitchen and bake up this treat! 

Have a sweet week my friends! 

 

Gina

 

 

 

 

 

 

 

“Sprouting Brownie Cupcakes”

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It’s May already foodie friends. MAY. Can you believe it?

I’m excited to move into a new month with new recipes to try. This is the May installment of “A Year of Brownies”, courtesy of Food Network Magazine.

This month was a fun take on a brownie, for several reasons.

First of all, you bake them like a cupcake. Next , you make a decadent chocolate ganache to top them off, and finish off with a layer of crushed Oreos!

The “sprouts” on top of the Oreo crumb “dirt” make the brownie look like a sprouting plant. So, I had to bring out piping bags and decorating tips. Not something I’m used to doing for a brownie, but, oh well… I have time now.

Lastly, I learned a little about a new-to-me baking product called “Black Cocoa Powder”. I got mine on Amazon, and it only took about 4 days to come in. I’m not complaining, either. I was happy to be able to get it all!

Back in October, I stumbled across a recipe for a cool Halloween themed cake. I couldn’t find this specialty cocoa powder in stores or get it delivered in time, so it was a no-go on the cake . I’m happy that I read the May recipe ahead of time, otherwise I would have been out of luck again!

Here’s a quick read all about the product on the TheKitchn.com. It’s meant to give your baked goods an almost “black” color, one that regular cocoa powder just can’t achieve on its own.

Here’s a picture of an unfrosted brownie. What do you think of the color?

Black cocoa is supposed to make your baked goods darker in color…. what do you think?

As for my take on this month’s brownie recipe, I LOVED it. Not a fan of the “sprouts” on top (I’d rather do flowers or leaves), but, hey, I tried!

Sharing is caring, and I shared these with neighbors (and my family) and they loved the recipe as well.

If you’d like to make your own, here’s the link !

These can certainly be made anytime of the year, with no decorations and just the Oreo crumbs. Or, I’d use a different decorating style. Or, maybe I should practice piping “sprouts” lol!

Enjoy! And let me know if you make these!

Next month, get out out your cast iron skillet for a skillet brownie with pecans!

Gina

Microwave Mug Brownies for One

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Good Morning, foodie friends! If you caught my FaceBook Live yesterday, you saw me make this quick and easy treat.

I adapted the recipe from the March “Brownies in a Year” post that makes four mugs of chocolate brownie goodness.

Microwave Mug Brownie

So, if you are in the mood for a warm mug BROWNIE, make this recipe ! If you are so inclined, top yours with whipped cream, ice cream, Baileys, or Kahlua! Enjoy!

Microwave Mug Brownie (one serving)

One mug, lightly greased with butter/butter spray

In your mug, add:

1/4 cup all purpose flour

1/4 cup brown sugar

2 Tbsp. cocoa powder

pinch of salt

1 egg yolk

3 Tbsp vegetable oil (I used butter olive oil! )

3 Tbsp. coffee

1/4 tsp. vanilla

Mix together until blended, microwave for 1 minute and 30 secs.

Let me know if you try it, and post pics to social media… dont forget to tag @fromginaskitchen!

Gina

Thirsty Thursday… in a mug?

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Happy Friday Junior, Foodie Friends!

Welcome to what has become a monthly blog post-I really must get better at this writing and posting thing, lol. Well, I am thankful for my Food Network Magazine inspiration for “A Year of Brownies”.

It’s March already! I have been happily baking for my family this week, as I have my son home on spring break, as well as my niece visiting from Pittsburgh on her break. My house is full of happy taste testers! My heart is full having almost all my family together. The rest of my brood returns to the nest this weekend.

Last night I whipped up a batch of the “Irish Coffee Brownies” which happens to be the March featured brownie. You bake them in individual mugs, which are the perfect portion size for individual desserts!

I made a few minor adjustments, and I have to say they were DELICIOUS!! A little boozy (only a tablespoon of Bailey’s Irish Cream) , very dense, rich and fudgy. Highly recommend for all ages (without alcohol of course)! You could substitute the Irish Cream for a coffee flavored liqueur or Irish whiskey if you prefer. This recipe could also be the base of a brownie ice cream sundae!

I was lucky enough to find this mug at Home Goods, perfect size for “Irish Coffee Brownies” AKA “Mug Brownies”

The recipe was easy to follow, had minimal ingredients and serves four hearty dessert or snack portions of these totally cool mug brownies. You divide the batter among four microwave safe mugs, with each mug taking only 1 minute and 30 seconds to bake. Winner -winner for after dinner sweetness!

The recipe called for making your own flavored whipped cream for garnish, but I had store bought whipped cream in the fridge and opted to use that instead for ease and convenience. I had all other ingredients on hand , with the exception of coffee extract. I didn’t have that so I substituted vanilla extract and it was still amazing.

Click the link above for the original recipe. My only tweaks were store bought whipped cream and vanilla extract. We still enjoyed every bite!

I hope you try your hand at this recipe, and if you do, let me know!

Reach out to the Kitchen via email fromginaskitchen@gmail.com! I’d love to hear from you!

Until next time….

Make everyday a sweet one!

Gina