Fancy Brownies

I went to a church activity (potluck)  and found myself eating these brownies, so yummy, and had to find who made them, it was Jana K!  she shared her recipe with me and I will share with you!

Fancy Brownies:

1 cup butter 
2 cups sugar
1 1/2 cup flour
1/3 cup cocoa
4 eggs
1/4 tsp salt
1 cup nuts (optional)
Melt butter, cocoa and sugar together.  Cool and add remaining ingredients.  Pour into lightly greased 9 x 13 pan.  Bake at 350 for 25 min.  Remove and cover with a layer of mini marshmallows.  Put back in the oven until marshmallows are puffy but not brown

watch carefully!
cool brownies and then frost with :

1/4 cup butter
1/3 cup cocoa
1/3 cup milk
pinch salt
1 lb powdered sugar
Mix all ingredients together and frost brownies

For Mint Brownies:
Make as above, but do not put the marshmallows on top.  Add mint flavoring to the frosting (1 to 2 tsp or to taste).
Sometimes i do a green layer of frosting under the chocolate layer.

These are yummy!

Heavenly Lemon Bars

This recipe comes from the lemon poppy gal at www.lemonpoppycake.com  she knows her lemons!  these are yummy!

Little Bit O'Heaven Lemon Bars

Crust:
1 1/2 cups butter, softened
1/2 tsp salt
3/4 cups powdered sugar
3 cups flour

Combine butter, salt, powdered sugar, and flour and mix well.  Press into large cookie sheet (13 x 18) and bake at 350 degrees until lightly browned  (about 15 min)

Filling:
6 eggs, beaten
9 Tblsp fresh lemon juice
3 cups sugar
6 Tbslp flour

Combine flour and sugar.  Add beaten eggs and lemon juice.  Mix well.  Pour filling onto slightly cooled crust.  Bake at 350 degrees for 25 min or until set.  Cool and sprinkle with powdered sugar.

7 Layer Bars or Congo Bars

When I was pregnant with Lacey I had an addiction to 7 layers bars, I made them every day for like a month!  I am still not tired of them!  I used to just use the recipe you can find online, however I do like more of a crust base (like you get at Great Harvest) and I found this recipe in Fat Witch Brownies by Patricia Helding and made them, and now I wont make anything but these!  Some people have commented to me when I make them that there is maybe too much butter , so you can cut back by a Tblsp or two if you want!
(Also, I like to  make these in a 9 x 13, so just double the ingredients and it works out great, I still only use the one can sweetened condensed milk though)

7 Layer Bars or Congo Bars

Crust:
1/4 unbleached flour
1/4 tsp Baking Powder
1 tsp salt
1 cup Graham Cracker Crumbs (about 11 whole crackers, crushed)
1/3 cup packed brown sugar
7 Tblsp unsalted butter softened to room temp (I use salted butter)

Topping:
1  1/4 cups sweetened flaked coconut 
1/2 cup butterscotch chips
1/2 cup milk chocolate chips
1 cup sweetened condensed milk
1/3 cup chopped pecans or other nuts (optional)

Directions:
Grease a 9 in by 9 in baking pan with butter, dust with flour and tap out excess flour. (or double the ingred and use 9 x 13)
Preheat oven to 350 degrees
To make the crust, measure the flour, baking powder, and salt and then sift together into a medium bowl.  Stir in the graham cracker crumbs and light brown sugar.  Mix well.  (I just put all the ingredients together and mix well, I don't sift)
Cut the butter into a few pieces and mix into the dough with a fork (I use my hands and mix it all around till the chunks are pea sized)
until the dough is crumbly.  Continue mixing with your hands until smooth.  Spread the dough evenly in a thin layer in the prepared baking pan, pressing down with your hands.  Bake for 10 minutes or until the crust is slightly golden .  Remove from the oven and set aside.  
Sprinkle on the coconut, butterscotch chips and choc chips and nuts and then sweetened condensed milk.  
Bake for 20 minutes or until the top is well set and light brown. 
Watch carefully near the end of baking time and make sure the top does not become too bubbly or too dark. 
Remove from oven and cool on rack 2 hours 
cut just before serving!
YUMMY!

Blondies

Here is another recipe from the Fat Witch Bakery who makes the best brownies.  She(patricia helding)  says her Blondies are very popular and I always think of the blondies we order at Applebees.  These are really good:

BLONDIES

8 Tblsp unsalted butter (1 stick) at room temp
2 large eggs
1 1/4 cups packed light brown sugar 
1 Tblsp molasses 
2 tsp pure vanilla extract
1 1/4 cups unbleached flour
1/2 tsp salt
1/4 tsp baking soda
2/3 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans (optional)

Grease a 9 x 9 baking pan with butter and dust with flour.  Preheat the oven to 350 degrees

Cream the butter and eggs together .  Beat in the sugar, molasses, and vanilla until well blended.
Measure the flour, salt, and baking soda, and then sift together into the butter mixture.  Mix the batter until gently combined and no trace of dry ingred
Stir in choc chips by hand, and pecans if desired.

Spread the batter evenly in prepared pan and bake for 25 minutes or until the top is golden and a toothpick inserted comes out clean
Remove from oven and cool for one hour.

Thought for today:
I am the source of all my emotions.  Nothing and no one can change how I feel except me.  If I find myself in reaction to anything, I can change it in a moment.
If you ever feel angry or upset with someone, remember its your rules that are upsetting you, not their behavior! -Anthony Robbins

Fat Witch Brownies

I checked out a book from the library called Fat Witch Brownies, and tried her brownie recipe (Patricia Helding), and it was DELICIOUS, she runs her own bakery in New York, and here it is:

Fat Witch Brownies

14 Tblsp unsalted butter (1 3/4 sticks)  (I used salted, it was fine)

1/2 cup plus 2 Tblsp bittersweet chocolate chips (or 4 ounces of unsweetened chocolate mixed with 1/3 cup granulated sugar)

1 1/4 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup plus 2 Tblsp unbleached flour
pinch of salt

Grease a 9 x 9 baking pan with butter.  Dust with flour and tap out excess flour.  Preheat the oven to 350 degrees.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

Cream the sugar, eggs, and vanilla together.  Add the cooled chocolate mixture and mix until well blended.

Measure the flour and salt and then sift together directly into the chocolate mixture and mix the batter gently until well combined and no trace of dry ingredients remain.

At this point, gently stir in nuts or other additions you wish, like mini chocolate chips.
Spread the batter evenly into the prepared baking pan and bake 33 minutes (mine was done at 30 min) or until toothpick in center comes out clean, or with crumbs on it, but no liquid batter.
Remove from oven and cool on rack for one hour.

I did everything she asked, except I used salted butter and I did not sift my flour and salt together, and I used 4 oz of unsweetened chocolate and added sugar like she said  and  my brownies were perfect!  Try this and see for yourself  !  YUM

She also has COCOA BROWNIES for when we dont have the unsweetened stuff so here is that recipe:

COCOA BROWNIES

12 Tblsp unsalted butter (1 1/2 sticks)
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
4 large eggs
1 Tblsp pure vanilla extract
3/4 cup unbleached flour
1/2 tsp salt

Grease 9 x 9 baking pan with butter.  Dust with flour and tap out the excess.  Preheat the oven to 350 degrees
In small saucepan, heat the butter over low heat just until it is melted, but not brown.  Set aside to cool for  5 minutes.
Add the cocoa powder and sugar to the butter and whisk until well blended.  Add the eggs one at a time, whisking after each  until the mixture is smooth and shiny.  Add vanilla and whisk well.
Measure the flour and salt and sift together into the batter.  Mix the batter gently until well combined and no trace of dry ingred remain

At this point stir in any extras if desired, nuts chips, etc.
Spread batter evenly in prepared baking pan and bake 30 min or until toothpick inserted comes out clean.  Remove from oven and cool for one hour.

And if you prefer cake like brownies (which I sometimes do) then here is that version:

CAKEY BROWNIES

6 Tblsp (3/4 stick) unsalted butter
4 ounces unsweetened chocolate
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1/4 cup whole milk at room temp
1 cup unbleached flour
1/2 tsp baking powder
pinch of salt

Grease 9  x 9 pan with butter and flour
 Preheat oven to 350
Melt butter and chocolate in small saucepan over low heat, stirring frequently.  Set aside to cool. 
Cream the sugar and eggs together.  Add vanilla and milk and mix well.  Add the cooled chocolate mixture and mix until well blended.
Measure the flour, baking powder, and salt and then sift together directly into chocolate mixture.  Mix the batter gently until well combined and no trace of dry ingred.
Spread the batter evenly in the prepared baking pan and bake for 20 min or until toothpick inserted comes out clean.
Remove from oven and cool on rack for one hour

Thought for today!
Success is creating a state of mind that allows you to achieve whatever it is you want - Anthony Robbins
The future depends on what we do in the present. -Mahatama Gandhi
I like thinking big.  I always have.  To me it's very simple; if your'e going to be thinking anyway, you might as well think big. - Donald Trump

Pecan Pie Bars

I absolutely love pecan pie, so when we had a young womens meeting and Sis Kari Hatch (the coolest Stake YW Pres ever!) made these treats for us, I had to get the recipe and bake them myself.  These are addicting and yummy and wonderful and truly belong in my favorite collection!

Southern Praline Shortbread

Shortbread

3/4 c powdered sugar

2 c all purpose flour

1/2 pound (2 sticks) butter, at room temperature

Preheat oven to 350.  Spray 9X13 pan with Pam.  In mixer or food processor, place sugar and flour.  Mix together just to blend.  Add butter and pulse, cutting butter until crumbs form.  This dough will not make a ball.  Pat crumbs in bottom of prepared cake pan.  Bake 15-20 minutes or until shortbread is beginning to turn golden.  Remove from oven and pour praline mixture (recipe below) over crust.  Return to oven and bake until caramel mixture is toasted and bubbly, about 20 minutes more.  Let cool and cut into bars.  Will keep in airtight container for 3 days (at least, that's the theory, we've never actually had them around for more than a couple hours).  They also freeze very well. Makes 36.

Praline

1/2 c butter

1/2 c honey

1/4 c heavy cream

1/2 c brown sugar

3 1/2 c pecans or walnuts (or combination of both), chopped

Mix all ingredients in medium saucepan.  Stir over medium heat until butter has melted.

And for nourishing our souls today:  we have someone in our ward whose husband is dying of cancer.  It was announced in RS if any sisters would be willing and able to take over extra food that we are preparing, or small serving of treat to the sister caring for her husband.  It made me think how easily we get carried away in our own day to day things that we forget to think of others and the little things we could do to "mourn with those who mourn" and serve and strengthen each other

So our scripture for today is Mosiah 18:( found in Book of Mormon)

Yea, and are willing to mourn with those that mourn; yea, and comfort those that stand in need of comfort, and to stand as witnesses of God at all times and in all things, and in all places that ye may be in, even until death. . ."

Caramel Chocolate Cookie Bars

My daughter Shauna worked with a young lady who I believe has her own blog, I think it is called Tried and Tasty but I will find out for sure, but she brought these to work for everyone to try and then Shauna made them for me to try and They are TO DIE FOR, I decided they belonged in our Harrah Collection as they were amazing, out of this world , and addicting!

2 cups butter or margarine
1 tsp salt
2 tsp baking soda
2 1/4 cups brown sugar
3 cups flour
3 cups quick oats
1 bag milk chocolate chips (12 oz)
1 bottle Mrs Richardson's butterscoth/caramel topping

Soften butter, mix all ingredients except the chocolate chips and caramel.  Press 3/4 of the mixture into a 9 x 13 that has been sprayed with Pam (I like to use my pampered chef one).  Bake for 8 to 10 minutes at 350  Remove from oven and let it cool for 15 minutes. Drizzle on caramel and sprinkle on chocolate chips.  Then sprinkle on remaining cookie mixture (this is sticky but fun)  Bake for another 10 to 12 minutes.  Let it cool again before cutting into bars.  Then refrigerate

(Author note:  I have tried other caramel ice cream toppings instead of Mrs Richardson's and it doesn't turn out as magical!)

Okay and enough already, I can hear you out there saying, Look at all that butter, my girls make fun of me cuz of all the butter I use in recipes, but that must be what makes them so yummy!

For the nourishing of our souls:

Read in St John 14:18
I will not leave you comfortless: I will come to you

I have had some hard times, and some of those times I feel like I just cant carry the heavy load anymore, but then I remember that all I have to do is pray and ask Heavenly Father and my Savior to comfort me, to help me bear the burdens, and HE DOES COME TO YOU, try it and you will see for yourself.
Also, I have learned to pray for others that He will comfort them in their trials, sometimes that is all we can do for others, is pray  for them to be comforted and strengthened.

The absolute Best Peanut Butter Bars

Okay, so I haven't met anyone yet who does not like these peanut butter bars, even my  friend at work who does not like peanut butter likes these bars.  There are lots and lots of recipes for these, but none will compare to these, as this recipe is the best.   I found them on a blog called Heather's Peanut Butter Bars but I dont remember the site to give her credit, I have been in heaven since I found it!

1 cup Peanut Butter
1 cup margarine (or Butter)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cups flour
2 cups oatmeal

Cream peanut butter, butter, and sugars.  Add eggs and vanilla.  Stir in remaining ingredients.  Mix together and press into a greased large jelly roll pan.  Bake at 350 degrees for 11 minutes.  Cool completely and frost with a layer of peanut butter, then chocolate frosting. (If you do not have a lot of peanut butter, then you can skip adding the layer of peanut butter on top, I have done that and still get lots of compliments on the bars)

NOTES: 
when you are spreading the dough into the pan, it seems like the dough will not be enough, but it is, just use your hands and gently press the dough around to fill the whole pan!

If you do want to put a layer of peanut butter on the bars before frosting with chocolate, I just scoop out a big spoonful of peanut butter (two big scoops) and place in a microwave cereal bowl and soften the peanut butter in the microwave about 30 to 45 seconds Then I spread it on top of the cooked layer.

Also, the chocolate frosting and peanut butter will mix together a little when frosting, if you prefer they don't, then refrigerate the bars with peanut butter on them and then frost with chocolate frosting.


I just make a choc frosting with my basic buttercream icing, where I dont measure exactly, but I pour into a bowl about 4 cups powder sugar and about 5 Tblsp softened butter and about 1/4 cup milk and about 1/4 cup or more unsweetened cocoa powder, mix with mixer and add more milk or powder sugar if necessary.  Can I just say DIVINE!

and now for the nourishing of the soul:

In Matthew 28:20 it says:
 "Teaching them to observe all things whatsoever I have commanded you; and lo, I am with you alway (s), even unto the end of the world Amen"

Nothing can be more divine than to know that our Savior is with us always.  ALWAYS.  let that sink in!  We are never alone.  NEVER.  We always have a friend with us, ALWAYS, knowing that brings great joy to my heart!

Enjoy this day and live it to its fullest! (with dishes in the sink and laundry in the basket, woo hoo!)