Whole Wheat Brownies

When you say the word brownie, I come running!  I love them!  Even from the box, but there is nothing better than a made from scratch brownie.  Escepically ones that are healthy! (for the most part anyway!) ENJOY!

WHOLE WHEAT BROWNIES

6 tablespoons (3/4 stick) unsalted butter, melted, plus more for pan

1/2 cup all-purpose flour, (spooned and leveled)

1/2 cup whole-wheat flour (spooned and leveled)

1/3 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

1 teaspoon coarse salt

1/4 teaspoon baking soda

1 cup packed light-brown sugar

1 1/4 cups unsweetened applesauce
1 large egg

8 ounces semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides. In a medium bowl, whisk together flours, cocoa, baking powder, salt, and baking soda.

In a large bowl, stir together sugar, applesauce, and egg. Place butter and 6 ounces chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into sugar mixture. Stir in flour mixture. Pour into pan and top with 2 ounces chocolate.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 minutes. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into 16 squares.

(recipe and pic from here.)

What's Christmas without a box of chocolates?!

I don't know about you, but Christmas isn't Christmas without a few chocolates sitting around waiting to be pounced on!  But don't buy that box!  Here is the simplest of recipes that will make your family and friends marvel at your MAD skills... even if you don't think you have them!  Merry Christmas EVE EVE!

EASY CHOCOLATE TRUFFLES

16 ounces dark or semisweet chocolate or a combination, finely chopped

12/3 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

Unsweetened cocoa powder, for rolling

Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours. (HINT, NEVER use metal bowls or tools when working with candy. It will ruin the consistency.)

With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Grandpa's Fudge

There is only ONE person that was capable of making this sweet treat perfect every year and that was my Grandpa Meredith.  His fudge was famous, not just in our family but throughout his neighborhood during the holidays.  Many have tried to copy, but none prevailed.  Maybe because he NEVER wrote the recipe down, so there is really no way to duplicate it.  So this recipe is not exact, it is still so wonderful and brings back many many memories! 

Just like... GRANDPA'S FUDGE

5 cups sugar

1/2 pound butteror margarine (2 sticks)

1 large can evaporated milk

Boil for 15 minutes on medium low heat.

Then add..

1 bag of small marshmallows

18 ounces of semi sweet or milk chocolate chips. (Best if you use a mixture of both!)

2 cups of walnuts (optional)

2 teaspoons vanilla extract

Stir on low heat until set and all is melted about 8 minutes and no longer.  Pour into a buttered 9x13 inch pan (make sure that the pan is buttered all the way to the top) or 2 square pans.  Refrigerate.  Cut into pieces after the fudge has turned cold.

Flourless Double Chocolate Pecan Cookies- Gluten and wheat free

I have a bunch of friends who have either a wheat allergy or celiac disease. If you have ever tried to live this lifestyle, you will find that EVERYTHING has wheat and you really have to search for good recipes! So, I have found some great WHEAT FREE recipes for them and you. Even if you don't have these concerns, TRY these! They are wonderful and oh sooo yummy! I thought I would start with a very chocolate goodie! ENJOY!

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool. (recipe and pic found here.)

Chocolate- Caramel Doughnut Holes!!!

2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 cup sugar, plus more for coating
3/4 cup low-fat buttermilk
4 tablespoons ( 1/2 stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.

On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.

Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately. (recipe and picture from here.)

Magic Cookie Bars (In the Spence household, they are know as "Stockton Bars")

1 cube butter

1 1/2 cups graham cracker crumbs

1 cup flaked coconut

1 cup chopped nuts

1 (6oz) package of semi sweet chips

1 (14oz) can sweetened condensed milk

Preheat overn to 350. In a small bowl, melt butter and add cracker crumbs. Mix with a spoon until all the crumbs are coated in the butter. Press in the bottom of a 13x9 pan. Top evenly with remaining ingredients, top with condensed milk. Bake 25- 30 minutes or until lightly browned. Cool before cutting. (Picture from here.)

Caramel Cream Brownie Trifle

1 box Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. (recipe and picture from bettycrocker.com)

Banana Split Brownie Pizza

1 box of your favorite brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired

Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.

Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.

(recipe and picture from bettycrocker.com)

Chocolate Fruit Crepes- Worth Every Last Calorie!

Crepes
1- 1/2 cups buttermilk
3 eggs
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa

Filling
1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for one hour.

Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15- 20 seconds longer. Remove to a wire rack or papertowel.

In a microwave safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!

Homemade Oreo Cookies

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
FILLING:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. Refrigerate for at least 2 hours. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator.

Double Chocoalte Chip Cookies

PERFECT FOR CHOCOLATE CRAVINGS!
1 package Devils Food cake mix
1/2 cup butter
1 tsp. vanilla
2 eggs
1 cup semi sweet chocolate chips

Beat half of the dry cake mix, butter, vanilla, and eggs in large bowl until smooth. Stir in remaining cake mix and chocolate chips. Put onto cookie sheet and bake at 350 for 10 minutes. Do not over bake!