Sweetheart Brownies

June 4, 2013 Leave a Comment
Sweetheart Brownies

Sweetheart Brownies

David from St. Augustine, Florida stopped into our Jacksonville store and told us how he likes to add Raspberry Enlightenment to his brownies.  So we gave it a try; thanks for the tip.

Sweetheart Brownies Recipe

Sweetheart Brownies

1 cup butter (2 sticks)

¾ cup COCOA, Natural or Dutch Process

2 cups sugar

2 tsp. PURE VANILLA EXTRACT

4 Tbsp. RASPBERRY ENLIGHTENMENT

4 eggs

1 ½ cups flour

½ cup chopped walnuts or pecans

½ cup powdered sugar to sift on top of the brownies

(Highlighted – are found in Penzeys Spices)

 

Preheat oven to 325 F.  Grease a 9×13 inch glass pan.  Melt butter in a small pan over low heat, then sift cocoa and whisk until smooth.  Pour into a large mixing bowl, let cool.  Add sugar, pure vanilla extract, and raspberry enlightenment and mix well.  Lightly whisk the eggs, then add to batter and stir to blend.

Add flour, stir until combined.  Brownies should be stirred by hand, until just blended.  Add nuts, spoon into baking dish.  Bake 30-40 minutes, until middle springs back when lightly pressed and the edges start to pull away from the sides of pan.

Let cool, and then sift powdered sugar over the top.  Cut into small squares and store in a covered container.    16-24 squares

 

(Recipe for Sweetheart Brownies came from Penzeys Spices)

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Toffee ‘n Fudge Bars

February 25, 2013 Leave a Comment

This Toffee ‘n Fudge bar is a chocolate treat NO ONE can resist!

Toffee ‘n Fudge Bars Recipe

Toffee ‘n Fudge Bars

1 cup sugar

½ cup margarine, softened

1 ½ tsp. vanilla

1 egg

1 ½  cups flour

½ cup cocoa

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup chopped nuts

4 (1.05 oz.) chocolate-covered toffee candy bars, coarsely crushed

 

Preheat oven to 350 F.  In a large bowl, beat sugar, margarine, vanilla and egg until light and fluffy.  Add flour, cocoa, baking powder. Baking soda and salt to margarine mixture; blend at low speed until dough forms, about 1 minute (Dough will be stiff).  Stir in nuts and half of crushed toffee bars.

Press in ungreased 9 inch square pan.  Sprinkle with remaining crushed toffee bars.  Bake at 350 F. for 15 to 20 minutes or until center is set.  Cool completely.  Cut into bars.       25 bars

 

(Recipe for Toffee ‘n Fudge Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cinnamon Mocha Brownies

January 22, 2013 Leave a Comment
Cinnamon Mocha Brownies

Cinnamon Mocha Brownies

For brownie lovers everywhere!  An irresistible combination of flavors and textures.

Cinnamon Mocha Brownies Recipe

Cinnamon Mocha Brownies

Brownies:   1 tsp. instant coffee

¼ cup very hot tap water

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix ( or Pillsbury Mocha Fudge Brownie Mix)

¼ tsp. cinnamon

¼ cup oil

1 egg

Frosting:   2 tsp. instant coffee

4 tsp. hot water

2 cups powdered sugar

2 Tbsp. cocoa

½ cup margarine or butter, softened

½ tsp. vanilla

Preheat oven to 350 F.  Grease bottom only of 8 or 9 inch square pan.  In a large bowl, dissolve 1 tsp. instant coffee in ¼ cup very hot water.  Add brownie mix, cinnamon, oil, egg; beat 50 strokes with spoon.  Spread in prepared pan.

Bake at 350 F. for 20 to 30 minutes or until set.  Do not overbake.  Cool completely.

In a small bowl, dissolve 2 tsp. instant coffee in 4 tsp. hot water.  Add remaining frosting ingredients; blend until smooth.  Frost cooled brownies.  Refrigerate at least 1 hour; cut into bars.  If desired, store in refrigerator.       16 bars

High Altitude – Above 3500 feet:  Add 1 tablespoon flour to dry brownie mix.  Bake as directed above.

(Recipe for the Cinnamon Mocha Brownies was in Pillsbury Classic Cookbooks.)

** I used the Mocha Fudge Brownie Mix – and they were excellent. **

** I baked it for 25 minutes.  **

 ** I used only 1 1/2 cups of powdered sugar. **

 Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

October 22, 2012 Leave a Comment

Chocolate Cake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

This recipe was requested by my niece, Gloria Greco.  I made this cake once a week for years when my children were growing up.  Maybe that’s why, to this day, they all have chocolate cravings!

Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

Chocolate Cake

¼ lb. margarine

1 cup water

4 Tbsp. cocoa

2 eggs

2 cups sugar

1 ½ tsp. baking soda

2 cups flour

½ cup Sour milk *

1 tsp. vanilla

 

Melt, and then cool the margarine, water and cocoa.  In a mixing bowl, combine eggs, sugar, baking soda, flour, sour milk and vanilla; mix well.  Pour into greased 9×13” baking dish and bake 350 F. for 40 minutes.

*To make sour milk, add  1 tbsp. vinegar to regular milk, or

                                                    1 Tbsp. lemon juice, or

                                                    1 ¼ tsp. cream of tartar

 

(Recipe for the Chocolate Cake recipe was in the Greco Family “Cook”Book, Angie Dellos, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Dark Chocolate Cake Recipe

August 29, 2012 1 Comment

Dark Chocolate Cake

My husband’s mother, Marie Shea, made everything that she baked from SCRATCH.  Believe me there was a lot of cookies and cakes that she made.  Here is her Dark Chocolate Cake that was very good.

Dark Chocolate Cake Recipe

Dark Chocolate Cake

2 ¼ cups sugar

2/3 cup Crisco

2 Tbsp. margarine

3 eggs

2 tsp. vanilla

 2 ½ cups flour

¾ cups cocoa powder

½ tsp. salt

2 tsp. baking powder

2 cups water

2 tsp. baking soda

You cream together the sugar, Crisco and margarine in a large bowl, and then add the eggs and vanilla and until blended.   Sift together the flour, cocoa, salt, and baking powder.  Then put the water in a sauce pan, bring it to a boil, remove it from the heat, and add the baking soda.   Alternately add the flour mixture and the water to the CREAMED MIXTURE while mixing.   Once completed and mixed well, pour the batter into a greased and floured 13×9 pan and bake at 300 F for 45 minutes or until a toothpick stuck in the center comes out clean.

Icing  

2 ½ Tbsp. margarine

 ¼ cup cocoa

2 Tbsp. milk

2 cups powdered sugar

4 Tbsp. milk, divided

1 tsp. vanilla

In a small sauce pan, melt the margarine and then add the cocoa and 2 Tbsp. of milk, heating until smooth.  Remove from heat.  In a medium bowl, add the powdered sugar, vanilla, and the rest of the milk and mix until smooth.  Add the heated mixture gradually while mixing and blend the icing until creamy.  Wait until both the cake and the icing have cooled before icing the cake.

(Recipe for the Dark Chocolate Cake is by Marie Shea.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Dark Chocolate Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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