CULINARY MAKEOVER #22 – FROM BROWNIES TO FUDGE BROWNIES

 

 

 

 

 

 

 Old Brownies – dried out

 

 

 

 

 

 

 

 

 

 

 

For those of you who have been reading my ‘Makeover’ Articles, you probably know by now that I love to recreate new dishes from old leftover (yet viable) ones.  This addiction started when I purchased my first Blender many years ago.  The Blender of course, then advanced to the Food Processor which has been a ‘must have’ in my kitchen almost ever since it hit the U.S. market.

Our household now consists of only two people and our appetites aren’t what they used to be and even if they were, we would be pounds overweight if we consumed everything that I baked (let alone cook) and since I hate to throw away good food (especially when i created it), I have the fun of turning these dishes into new ones.

This weeks was turning my Husband’s Brownies into new Fudge Brownies.  Ev is supposed to watch his sugar content but he still loves his chocolate and has to have his fix every night after dinner (even if it is smaller than what he had been used to in previous years.)  Sometime I manage to remember to divide the batter in half and freeze one and bake the other one.  Of course, this takes smaller pans to do so and it isn’t always feasible.

So I took the leftover Brownies which were dried out but still good and cut them up into small pieces which I then put into the Food Processor with the Chopping Blade.  I pulsed the Brownies pieces until they were broken up into much smaller pieces.  I then turned the Processor on full speed and chopped up the small pieces to resemble a coarse flour or meal.  Next step was to measure the resulting Chocolate Crumb.

The ingredients including the Chocolate Crumb are listed below:

2 cups Brownie Crumbs

1 cup All-Purpose Flour

1/4 cup Cocoa Powder

1/4 cup Sugar

2 Eggs

1 cup Sour Cream (1/2 cup Butter can be used instead)

1 cup Chocolate Chips

1 cup Marshmallows (quartered)

 

DIRECTIONS ARE AS FOLLOWS:

1.  Return the Chocolate Crumb to the Food Processor.

 

 Measured Crumbs in Processor

 

 

 

 

 

 

 

 

 

 

 

 

2.  Add the Flower, Cocoa Powder and the Sugar.

 

 

Remade Batter 

 

 

 

 

 

 

 

 

 

 

 

 

3.  Pulse, just to combine the ingredients.

4.  Add the Eggs and Sour Cream (or melted or softened Butter) and Pulse, just until the   

     ingredients are combined.

5.  Stir in the Chocolate Chips.

6.  Butter or Spray a 9 x9″ baking dish;  add the quartered Marshmallows to the bottom of the       dish.

 

Cut Up Marshmallows

 

 

 

 

 

 

 

 

 

 

 

 

7.  Spread the Batter evenly over the Marshmallows.

8.  Bake in a preheat (350 degree) oven for 25-30 minutes or until a cake tester comes out             clean.

9.  The Brownies may be served warm or cooled.  And they are delicious served with Vanilla           Ice Cream.

  Remade Fudge Brownies

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Posted by sylveee - 2020/07/19 at 4:40 PM

Categories: Cales, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Family Fun, Leftovers, Main, Quarantine Cuisine   Tags: , , , , , , ,

CULINARY MAKEOVER # 21 – FROM OATMEAL RAISIN COOKIES TO OATMEAL RAISIN WAFFLES

 

We love Oatmeal/Raisin Cookies but it seems that we had overlooked the remainder of the last batch that I made.  They were inside our Cookie Tin (Coincidentally one that was a commemorative tin for Quaker Oatmeal.  The Cookies were still good, if a little on the dry side.  And since I love recycling leftovers and turning them into new dishes,  I decided to recycle the Cookies.

 

I broke them up and put them in the Food Processor.

 

Oatmeal Raisin Cookies in Processor

 

 

 Leftover Oatmeal Raisin Cookies

 

 

 

 

 

 

 

 

 

 

 

 

I measured the resulting ‘cookie meal’ and then added what I decided would be enough flour to make a viable waffle batter.  I then added a proportionate amount of Eggs, Milk and Butter.  And voila, we had Oatmeal/Raisin Waffles for Breakfast.

 

 

Waffles Baking

 

 

For exact directions on how to recycle the cookies go to Recycled Oatmeal Cookies

 

As you will see when you read the recipe the recycling did not stop at Waffles.  Since we are currently a household of two people and the resulting Waffle Batter was enough to feed four people, I decided to make muffins from the leftover Waffle Batter.  Surprisingly, the Muffins turned out to be an excellent accompaniment for our breakfast the following morning.  Same ingredients, but turned into a completely new item.  The Muffins were served with Scrambled Eggs and Bacon.  Fortunately, we were able to finish the Muffins over a couple of days and did not have to recycle them anymore.

 

 

Oatmeal Raisin Muffins

 

 

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Posted by sylveee - 2020/07/06 at 11:14 PM

Categories: Main   Tags:

ENCHILADA CASSEROLE

 

 

 

 

 

 

 

 

 

 

 

There are a couple of ways to make an “Enchilada Casserole”.  

 

#1 – use up leftover enchiladas

#2 – just use tortillas and the other ingredients for enchiladas

 

If you do not have any leftover enchiladas the simplest way to make the casserole is #2.  Either way you make it, it is going to taste the same.  The last Enchilada Casserole I made was of the second variety.  My husband thinks he doesn’t like Chicken whereas I love Chicken if it is cooked properly (that is, fried, or roasted with lots of garlic, etc.)  My husband Ev loves Turkey whereas I think Turkey can be pretty tasteless except at Thanksgiving.  Anyways, my Go To Poultry is Chicken whereas Ev’s is Turkey.  In between we also like Cornish Hens and Ev loves Duck and Turkey, neither of which are my favorites.

 

To get back to the Enchilada Casserole, here we go.  First of all you are going to need some Enchilada Sauce.  You can either buy it canned (usually too spicy for my husband) or make it yourself.  If you use canned sauce and it is too spicy, just tame it down with a little Tomato Sauce or Tomato Juice.  You can also add a bit of sugar to it.

 

The photo in the picture was made via the second version.  So, here goes.  Usually I make my own Sauce but this time it was a jar of Enchilada Sauce purchased from Whole Foods.  It turned out that this was going to be a little too spicy for my Husband, so I tamed it down with Tomato Juice.

#1 – Choose a baking dish that is going to be large enough to hold a whole tortilla.  12 x 12 or a 12″ round casserole should do it.

#2 – Cover the bottom of the Baking Dish with a small amount of Enchilada Sauce.

#3 – Pour about 1/4″ to 1/2″ of Enchilada Sauce into a 12″ Frying Pan.  Heat it up until it becomes warm and then soften the Tortillas, one at a time in the Sauce.  I usually do just then as needed in the assembly.

#4 – Place the softened Tortilla in the Baking Dish.  Scatter some of your Protein (this can be diced Chicken, ground Beef or even Shrimp) on the Tortilla.  Add some Enchilada Sauce, some shredded Cheese, diced Olives, minced Cilantro, sliced Green Onions, etc.  (Whatever choice of ingredients that you like)

#5 – Add another softened Tortillas and proceed as in # 4.  I usually make it to be about 3 or 4 layers and then put more shredded Cheese on top with sliced Olives, minced Cilantro, etc.

#6 -If you want your Casserole to be spicy add some chopped Jalapenos or the Pepper of your choice.

$7 – Bake in a 350 degree oven until the casserole is hot and the cheese on top is melted.  This will take about 20 – 30 minutes depending on your oven.

 

Serve Hot with Crema (Sour Cream).  You can add Mexican Rice and/or a Salad to go along with the Casserole.

This recipe should serve   2-4 people depending on appetites and other dishes served with it.  i usually add a Salad to the meal.  You could also serve it with Mexican Rice.

Enjoy!

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Posted by sylveee - 2020/06/17 at 9:22 AM

Categories: Main   Tags:

QUARANTINE CUISINE

 

 

 

If you are stuck in the house and have a bunch of leftovers either in the refrigerator, pantry or freezer, you may want to check out my ‘Culinary Makeovers’ Articles to help inspire you to create new dishes with your leftovers.  Just go to the Search Box and type in Culinary Makeovers and you will be directed to a number of recipes that may give you ideas as to what to do with your leftovers.

 

 

Baked Buns

 

 

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Posted by sylveee - 2020/03/29 at 5:38 PM

Categories: Main   Tags:

Culinary Makeover #21 – Trickle Down Leftover Recycling (Burger Buns from Cheesy Cauliflower)

 

In my previous post I mentioned that I was going to try and use up all the food in my freezer and/or refrigerator.  I have made pretty good progress but have not got around to posting it.  This post will be sort of fun because as the title suggests, it is a ‘trickle-down’ recycle or in other words, recycling the recycled.  Now, it is not really like it sounds.  The main ingredients are recycled only once and the twice recycled is just sort of using the leftovers as you will see when you read the rest of the post.

 

My husband Everett, loves Mac and Cheese.  I sometimes make it but he wants it so often, that I tried resorting to purchasing small portions of it from Trader Joe’s and/or Bob Evans Mac and Cheese from the local market.  While these are fairly good products, the Mac and Cheese that I make is so much better that I decided to make a large portion of it – having it for dinner one night and then packaging the rest in lunch size container and freezing it for use when needed.  I made so much sauce that there was actually some leftover.  You can put a lot of Cheese Sauce in the Macaroni but only so much!

So, the first recycled product was Cauliflower made with the leftover Cheese Sauce.  Cauliflower is good for you but taste wise, just so so.  But I couldn’t resist the pretty heads that had at our local Farmer’s Market so of course I purchased one.

Before I continue with the recycling portion of this post listed below are the nutritional benefits of cauliflower.

 

Calories per serving        25

Fiber                             3 grams

Vitamin C                      77% of the RDI

Vitamin K                      20% of the RDI

Vitaming B6                  11%

Folate                           14%

Pantothenic Acid              7%

Potassium                       9%

Manganese                     8%

Magnesuim                     4%

Phosphorus                     4%

 

So, as you can see whether or not you specifically love or don’t love cauliflower, it is beneficial to eat it.  So, with this in mind I did cook the Cauliflower by separating the segments and washing it thoroughly and then cooking it in the microwave.  Vegetables are about the only thing that I will cook in the microwave and cauliflower cooks up in a manner of a few minutes.  When we were ready to eat dinner, I just put the covered dish of cauliflower into the microwave for about 2-3 minutes depending on the quantity and your microwave.  Then I removed it from the microwave and topped it with the leftover Cheese Sauce from the Mac and Cheese.  Voila!  Cauliflower with a Cheesy Sauce tastes quite good.

But we are only two people who can eat just so much cauliflower at one time and since I don’t like using leftovers without doing something to change them I did do something quite unusual to recycle the Cheesy Cauliflower and this was to make Hamburger Buns!  Yes!  Hamburger Buns made from Cauliflower.  Now, these are not Buns for people who want gluten-free bread products as there is definitely wheat flour in these buns.

Here is the procedure for making the Buns! (Or go to recipes (bread) for more concise directions.

 

 

  •  I had approximately 1 cup of Cheesy Cauliflower segments left over which I pulverized in the       Food Processor.

 

Cheesy Cauliflower

 

 

 

Cauliflower in Processor Workbowl

 

 

 

 

 

 

 

 

 

 

 

 

  •     I added 1 cup of warm water to the pulverized Cheesy Cauliflower along with 1 tablespoon of      Active Dry Yeast and 1 Tbsp. of Sugar.

 

 

 

 

 Yeast and Sugar Added

 

 

  •      Next I added 2 cups All-Purpose Flour to the mixture and ran the processor just long enough       to mix the ingredients together.

 

 

 

2 cups Flour Added

 

 

  •    Once the foregoing ingredients were well-blended I changed the chopping blade to the dough       blade and added more Flour to the mixture as needed.  I ended up adding an additional 2 cups       of flour so that there 4 cups used altogether.

 

  Dough Blade

 

 

 

 

  • I ran all the ingredients together for one minute and then transferred the dough to a greased and floured bowl and covered it with plastic wrap.

 

 

 Dough in bowl Rising

 

 

 

 

 

  • Once the Dough had doubled in size (approximately 1 hour depending on the warmth of the room) I punched the Dough down and formed it into buns.
  • I shaped the buns two different ways:
  •         a.  I rolled out the Dough and cut circle with a large round cutter.

 

     Dough Rolled and Cut

 

 

 

 

  •         b.  I then kneaded the scraps together and divided them into segments which I rolled into                     balls  and then flattened them.
  •         c.  The second method yielded small buns which would be ideal for children or those with                      small  appetites..  For those with  large appetites, the first method would be more                            appropriate.

 

   Cauliflower Buns Formed

 

 

  •  The shaped buns were placed on greased baking sheets which had been sprinkled with cornmeal       and  then covered.  Once the buns had risen to double their size, I placed them in a cold oven and   turned the heat on to 375 degrees.  Placing the buns in a cold oven gives them a little more raising          time and gives a lighter product.

 

 

 Baked Buns

 

Buns in Oven Baking

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Baking time was approximately 20 minutes or until they are nicely browned on top and on the          bottom as well.  You can lift one up with a metal spatula to check the bottom.

 

We used the buns for Burgers and had quite a few leftover for other sandwiches as well.  We used the larger buns for Steak and Mushroom Sandwiches the following night.  Nope – not leftover Steak although there was some leftover from this dinner for lunch the following day.

 

Burger on Cauliflower Bun

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Posted by Admin Test - 2020/01/28 at 11:16 AM

Categories: Baking, Bread, Cheese, Cooking for Everyone, Cooking for Kids, Culinary Makeovers, Dairy, Dinner Ideas, Family Fun, Leftovers, Main, One Dish Meals   Tags: , , ,

New Year Lists – # 1 – Using Up Food in Freezer and Fridge – Pork Tenderloin

I never make New Years Resolutions because I am not prone to keeping them.  However, I do make lists of things to do.  I am more likely to follow through on my lists than on any resolutions I may make.  You may ask, ‘What is the difference?’  Well, a Resolution needs to be kept and if you don’t keep it you don’t feel very good about yourself.  However, if you make a list and half the items on the list get done, you will feel that you have accomplished something.

So, here is #1 on My List of Things To Do.  Use up the Odds and Ends (Large and Small) of food that may be in my Refrigerator, Freezer or even in the cabinets.  Having raised 5 Sons, I have found it hard to cook only for 2 people – even though it has been many years since my Sons have grown and left home.   So, sometimes I have more than I need and need to use up what I have left.  Since I am not a great fan of leftovers, I usually find ways to turn the leftovers into new dishes.  (Sort of like the TV Show ‘Chopped’.  However, I have been doing this way before Chopped became a show.

The first time I can remember that I started turning leftovers into new dishes was when I got my first blender – actually I still have it.  I got that blender back in the days when they were still being made to last and last it has.  I remember that I turned leftover gravy into soup.  Now, fast-forward to this year – 2020.  I have actually turned several items in the freezer into new dishes.

#1 – A Pork Tenderloin into an Asian Stir-Fry.  Where I purchase Pork Loins they are sold in packages of two.  I actually cooked both at the same time because a couple of my former students came over for a cooking session.  We made Chinese Dumplings and Pork Bao.  We had a variety of items so we did not use both Pork Loins so I put the leftover one in the freezer.  (This was the weekend before Thanksgiving) Last week, I removed the Pork Loin from the freezer, cut it up into bite-sized pieces and stir fried it with Shitake Mushrooms, thinly sliced Carrots, diced Onions, Cabbage and minced Cilantro.  The dish took very little seasoning as the Pork Tenderloin had previously been marinated in a Soy Based Marinade.  This dish was served with Jasmine Rice (which is an aromatic soft grain rice grown in Thailand).  So, this was a multi-cultural dish incorporating the tastes of Japan, China and Thailand.  Very tasty, easy to make and used up the Pork Tenderloin and Vegetables still lingering in my refrigerator.

 

For a recipe for this Stir-Fry go to http://www.sylveeeskitchen.com/recipes/dinner/pork-tenderloin-stir-fry/

 

Just keep in mind that all the ingredients are interchangeable and you can use whatever you have in your refrigerator.

 

 

  Stir Fry with Greens, Onions and Noodles.

 Pork Tenderloin Stir Fry with Carrots, Bean Sprouts, and Mushrooms

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Posted by sylveee - 2020/01/07 at 10:54 PM

Categories: Main   Tags:

HAVE APPLES? MAKE APPLE KUCHEN

One way to use up some of your Apples (if you have too many) is to make Apple Kuchen.  Kuchen is a great breakfast item or dressed up with whipped cream or Ice Cream, it makes a great dessert for any meal.  Kuchen is simple to make and delicious to eat.  You will find the recipe by using the link above.  Just click on Apple Kuchen and you will be taken to the recipe.  Continue here and you will see some step by step photos to help you with your baking.

 

The Dough is simple to make and can easily be made by hand in a medium-size mixing bowl.  When making the Kuchen divide the Dough in half and either roll out half (on floured surface – as the recipe says) or just press half the Dough into your greased baking dish.  (8 x 8 or 9 x 9 is best)

 

 

Kuchen Dough pressed into Baking Dish

 

 

Peel and slice your Apples (don’t worry if they start to turn a little brown – this will disappear when baked)

You can either toss the Apples with the Cinnamon and Sugar in a separate bowl or just arrange the Apples on the Dough and then sprinkle with the Cinnamon and Sugar.  Either way will work.

 

 

Apples on Dough

 

 

Cinnamon and Sugar Added

 

 

Next, either roll out the remaining Dough or just scoop dabs and place on top of the Apples.  ( didn’t have quite enough dough to roll out so I scooped the Dough with a #60 Scoop or you can just used a spoon) I lightly pressed the dabs of dough onto the Apples.  This method worked quite fine.

 

Bake for the time stated in the recipe at 350 degrees.  Kuchen is best served warm and is quite good with Vanilla Sauce as stated in the recipe.  I reheated the Kuchen the next morning with some Cheddar on top and we ate it for breakfast.  Kuchen can also be served with whipped Cream and/or Vanilla Ice Cream.

 

 

  Baked Kuchen

 

Served with Melted Cheddar

 

 

 

Either way you serve it, it will be delicious!

 

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Posted by Admin Test - 2019/11/10 at 10:17 AM

Categories: Baking, Bread, Main   Tags: , , , , ,

THANKSGIVING FAVORITES – DISHES TO CREATE FOR YOUR FAMILY DINNER

Here we are in November and Thanksgiving is right around the corner.  If you haven’t planned your complete Thanksgiving Dinner Menu yet here are some suggestions.  For the Stuffing, your Side Dishes, Desserts and leftovers for the days following Thanksgiving.

 

 

 

Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones.  If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal.  Take a look at them and then try out one or two or three or all.  When you do, please let me know how you, your family and friends enjoyed them.

 

 

 

CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way.  This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder.  It is delicious and quite tasty with the addition of the fruit.

  

Juilienned Apples

Juilienned Apples

 

Dried Apricots

 

        Golden Raisins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:

2 lbs. Banana Squash – shredded

1 cup dried Apricots – chopped

½ Cup firmly packed Brown Sugar

¼ cup Butter

 

This dish can be cooked in the Microwave or baked in the Oven.

 

CREAMED SPINACH  –  Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers.  It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk.  A great recipe for Thanksgiving and the days beyond.

 

Creamed Spinach

           Creamed Spinach

 

 

MASHED POTATOES – be sure to use Russet Potatoes, the baking variety. (you need to use a Potato that will crumble when baked so that they will mash easily)  DO NOT USE WAXY POTATOES as they will not mash properly.

 

 

 

Mashed Potatoes

                                                   Mashed Potatoes

 

 

ROASTED ASPARAGUS

 

Green Asparagus

Green Asparagus

 

 

 

TURKEY FRITTATA – this is a great dish to use with most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey.  A Frittata is good for Breakfast, Lunch or Dinner.

 

 

TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.

 

 

 

 

 

TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer.  Great for leftover Turkey, Chicken or whatever else you have.  Serve with a Salad and you have a complete meal.

 

 

 

So, here we have a variety of recipes, some of which you can use for your Thanksgiving Dinner and beyond with the leftovers.

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/11/08 at 10:22 AM

Categories: Culinary Makeovers, Dinner Ideas, Holiday Ideas, Holiday Meals, Leftovers, Main   Tags: , , , , , , ,

OVER THE TOP HALLOWEEN SPOOKY BROWNIES

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is a recipe that is fun to make and delicious to eat and is good for any time of the year – especially for all Chocolate Lovers.  This is a multi-layered Brownie that is composed of a layer of Chocolate Chip Cookie Dough, a layer of Oreos, a layer of Fudge Brownies and interspersed with Caramel Corn and Mini-Marshmallows.  When I made this recipe I used Oreo Thins but soon found out that the White ‘Stuff’ Icing in the middle wasn’t thick enough to show up in the ‘Over the Top Brownies’ when they were cut so we switched to Double Stuff Brownies.

 

Here is what you will need to make this delectable Chocolate Treat:

1 batch of Chocolate Chip Cookie Dough

16 Double Stuff Oreos

1 Batch of Fudge Brownies

Caramel Corn*

Mini-Marshmallows*

 

DIRECTIONS:

 

  1. Make your Chocolate Chip Cookie Dough and spread on the bottom of a greased  9 x 9 x 2 Inch Baking Pan.  (Deeper is fine too)

 

Chocolate-Chip-Cookie Dough-in-Pan

 

 

2.  Layer the Oreos evenly over the Chocolate Chip Cookie Dough.

Oreos Added

 

 

3.  Scatter some Candy Corn over the Cookies.  (optional)

 

 

 

Candy Corn on top of Oreos

 

 

4.  Next make the Fudge Brownie Batter and spread over the Oreos.

 

 

Brownie layer with                  Marshmallows on top

 

 

5.  The photo above shows the Mini-Marshmallows scattered over the Brownie Batter.  Before I baked it I had a change of heart and mixed the Marshmallows into the Brownie mixture so they wouldn’t burn.  My student who made this same recipe with me on Saturday decided to put the Candy Corn and the Marshmallows on top during the last 5 minutes of baking.  While this gives a nice browned Marshmallow finish, she did not scatter the marshmallows over the whole dish.  Doing so would have given the whole thing a much nicer appearance.

 

Mayas Version

Cut Brownies with Oreo Thins

 

 

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Posted by Admin Test - 2019/10/28 at 10:06 PM

Categories: Baking, Cookies, Cooking for Kids, Dessert Ideas, Family Fun, Halloween, Main, Private Cooking Lessons   Tags:

Pumpkin Drop Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One quick and easy baked good for the week of Halloween is Pumpkin Cookies.  These are a drop cookie and easy to whip up, bake and serve.  All you need in addition to the usual baking ingredients is a small can of pumpkin.   Anyone who can read, follow safety procedures and be able to reach the counter can easily make these cookies.

 

 

INGREDIENTS:

1 cup Pumpkin Puree                                  1 cup Butter, softened

3 cups All-Purpose Flour                             2 cups Brown Sugar

1 tsp. Salt                                                    ½ tbsp. Vanilla

2 tsps. Baking Powder                                 2 Eggs

1 tsp. ground Cinnamon

¼ tsp. ground Cloves                                  1 cup Seedless Raisins (optional)

¼ tsp. ground Ginger

DIRECTIONS:

  1. Adjust the oven racks to the 2nd and 4th positions and preheat to 375 degrees.
  2. Combine the Flour, Salt, Baking Powder, Cinnamon and Cloves in a medium size bowl. Set aside.
  3. In a large mixing bowl, cream the Butter with the Brown Sugar.
  4. Beat in the Vanilla and Eggs until very well mixed.
  5. Add the Flour mixture and mix thoroughly.
  6. Stir in the Pumpkin Puree and the Raisins.
  7. Drop by the tablespoon (or use a # 60 food scoop) to shape the Cookies.
  8. Place them on a greased cookie sheet, approximately 2 inches apart.
  9. Bake the Cookies for 20-25 minutes or until a deep golden brown.
  10. When the Cookies are done, place the pans on cooling racks; when the Cookies are cool, use a spatula to remove them from the pan.
  11. Store in an airtight container.
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Be the first to comment - What do you think?
Posted by Admin Test - 2019/10/27 at 8:03 PM

Categories: Baking, Cookies, Cooking for Everyone, Halloween, Main   Tags: , , ,

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