Tuesday, June 24, 2008

Fudge Cookies

I have been pretty busy lately and haven't had a chance to bake or post any recipes. So I will post a recipe that is quick and easy and can be done when you are limited on time! I have been making this recipe since my sophomore year in college - so it is also budget friendly.

1 package devil's food cake mix (I like Duncan Hines)
2 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips (I use white chocolate instead)

Mix cake mix, eggs, and oil. Stir in chocolate chips. Mixture will be stiff. Shape dough into small balls. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10 to 12 minutes.

I don't think it could get any easier than the recipe above. So make a batch and enjoy your free time!!

Sunday, June 15, 2008

Bread Machine

My birthday isn't for another 3 days, but I got my present from my husband early - a BREAD MACHINE! I am so excited. I have already made two loaves. Along with that, my mother-in-law got me some bread mixes from King Arthur Flour (http://www.kingarthurflour.com/) and a huge cookie cook book from there also. I am so excited to try all of these out!

My new toy

Herb Bread

Cinnamon Sugar Bread

Wednesday, June 4, 2008

Mint Brownies

I haven't posted a recipe lately because I have been busy and haven't had a chance to bake anything. So, I thought I would go ahead and post a recipe that I make frequently.

These brownies remind me of a big Andes Mint, which makes it a perfect dessert for after dinner. Plus, it is a Kraft Foods recipe which means it is EASY!

4 ounces of Unsweetened Baking Chocolate
1 cup butter, divided
2 cups sugar
4 eggs
1 cup flour
1 tsp. peppermint extract
1 can (16 oz.)
ready-to-spread vanilla frosting
4 ounces Semi-Sweet Baking Chocolate
1/4 cup water

Preheat oven to 350 degrees. Line a 13x9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in a large microwavable bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.

Bake for 30 to 35 minutes or until toothpick interest in center comes out with fudgy crumbs. Do not over bake! Cool in the pan.

Stir peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate and remaining 1/4 cup butter and the water in a medium microwavable bowl on HIGH for 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.

If baking in glass, set the oven to 325 degrees instead of 350.

The brownies cool faster if you put the baking pan on a wire cookie rack to cool. Also, I keep these in the refrigerator because I like the icing to be cold, but they are fine either way!