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‘Neiman Marcus’ Brownies

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I cant tell you why these are called Neiman Marcus brownies, but.. What I can tell you is that they are super sweet, delicious, gooey and semi-homemade. I am not a huge fan of semi-homemade because I don’t feel like its my creation but it sure does make it simple to make.

INGREDIENTS

For the first layer….OH YES ITS LAYERED

I package of german chocolate cake mix

2 eggs

1 stick melted butter

mix the above ingredients together and press into a greased 9×13 pan.

For the second layer…The delicious sweet gooey part!!!

1 lb. box of confectionery sugar

2 eggs

1 8oz package of cream cheese, Softened

1 tsp of vanilla

mix the above ingredients together and spread on top of brownie mixture. Bake for 55 minutes at 300 degress. Let dish chill / sit for 1-2 hours to set.

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My pictures aren’t the greatest but you get the point of they layers …

My Thoughts . . .

I received this recipe from my future mother in law , of course we have had It before. It was definitely being made in our house

I made this for Super bowl Sunday to take to the neighbors house. Everyone liked it. I came home with little less than half.

We drizzled homemade caramel on top every now and then. My figure doesn’t appreciate any of this but my mouth sure does.

I made a mistake and did the ole tooth pick test since it was my first time make it. Apparently I missed the part where it said let it set for 1-2 hours.

Simple. Easy. and Delicious.

HAPPY VALENTINES DAY

Salted Caramel Cupcakes

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Sweet. Salty. Delicious.

Birthdays are a great reason to bake and I always use these times to try new things. The GREAT thing about this is, my neighbors know that I love to bake so I use them as my ‘guinea pigs’ so instead of buying gifts for birthdays, I send a sweet treat their way. . . BUT I want the criticism in return.

This birthday I made Salted Caramel Cupcakes.  YUMMY ! The best thing about these cupcakes is that they are semi-home made :)

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Cupcake Ingredients

1 box of yellow golden butter cake mix

3 eggs

1/2 cup of butter – melted

1 cup of caramel machiatto creamer

Icing Ingredients

1 8oz box of cream cheese – softened

1/2 cup of butter – softened

1 cup of caramel

7-8 cups of sifted powdered sugar

Additions:

Caramel

Sea Salt – course

Chopped Walnuts

Directions for cupcakes:

–Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

–In a large bowl, using a mixer, combine cake mix, eggs, butter and creamer for 1 minute. Scrap the side of bowls and continue to mix on medium for 1 minute.

– Scoop even amounts of batter into lined muffin tin and bake 18-20 minutes.

–Let cupcakes cool on baking rack.

Directions for Icing:

–Place the softened butter in bowl and blend softly. Add cream cheese and mix until smooth.

–Add caramel until fully incorporated.

–Slowly add in the powdered sugar until thickened. Turn mixer on medium and beat for 1-2 minutes until icing becomes fluffy.

–Pipe icing onto cooled cupcakes, drizzle caramel, sprinkle a little salt and add chopped walnuts.

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My Thoughts

I used homemade caramel ( Will post recipe another time), but store bought will be just as delicious !

My cupcakes baked for 19 minutes exact and were perfect.

I didn’t have the patience to sift all 7 cups of sugar.

I added the chopped walnuts. They work !

Definitely on the ‘make again’  list !

My Feedback

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Bake Away !!!

Cinnamon French Toast Bake – SYSS Link Party

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The last thing you want to think about on Thanksgiving day, is more food. Growing up my family typically didn’t eat much on Thanksgiving just to save room for FEAST ! Since we did not do our traditional thanksgiving this year, I made breakfast for everyone. It was easy. delicious. and everyone loved it.

Cinnamon French Toast Bake Recipe

Ingredients:

1/4 cup melted butter

2 12.4 oz cans of cinnamon rolls with icing

5 eggs

1/2 cup of heavy whipping cream

2 teaspoons of ground cinnamon

2 teaspoons of vanilla

1 cup chopped pecans – we omitted this ingredient due to picky eaters in the house !!!!

3/4 of maple syrup – I am certain any syrup if fine.

Garnish

Icing from cinnamon rolls

Powdered sugar

Additional maple syrup

Directions:

Melt butter and pour onto an UNgreased 13×9 inch glass dish. Separate each cinnamon roll ( 16 rolls total ) and cut each roll into 8 small pieces. Set aside the icing for later use. Add diced cinnamon rolls to buttered baking dish.

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Beat eggs in a medium bowl. Add cream, cinnamon and vanilla. Continue to beat until well blended. Pour over diced cinnamon rolls. If desired, sprinkle pecans and 3/4 cup of maple syrup over mixture.

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Bake at 375 degrees for 20-28 minutes or until golden brown. Mine took about 25-28 minutes.Cool for 15 minutes.

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Remove the metal covering from icing and microwave on 50% power for about 10-15 seconds or until icing is pourable. Drizzle icing over cinnamon bake. Sprinkle with powdered sugar and additional syrup!

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ENJOY !!!!!!

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Strut Your Stuff Saturday – Link Party !

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I finally decided to make something new. Something sweet and it was D.E.L.I.C.I.O.U.S. !!!!!

Chocolate Nutella Parfait

Ingredients
Graham crackers, crumbled
1 cup nutella
1 (8 ounce) block cream cheese, softened
4 tablespoons powdered sugar
1 cup heavy cream
1 teaspoon vanilla
1 (12 ounce) bag milk chocolate chips
1/2 cup milk

Directions

Crush graham crackers to liking !

In a seperate bowl mix chocolate chips and milk. Melt chocolate chips and milk in microwave by using intervals , this prevents burning ! You can also use a double boiler, just remove off heat once all chips are melted to firm the ganache.
If you prefer to make home made whipped cream, beat cream and vanilla together until you get a one inch peak. Using one 8 oz tub of store bought whipped cream will suffice.

In another mixing bowl, mix cream cheese, powdered sugar and nutella together ! Add the whipped cream to nutella mixture to make light and fluffy. I saved a little to top dessert.

Preperation

In your chosen serving dish ( I chose a tall white stemless wine glass like the blog ), add crushed graham crackers to begin the layering, then nutella whip, ganache, and start over ! I added whipped cream to the top before serving. I had enough ingredients to stretch it to SIX and each glass was a healthy serving !

I chose to pre-make these and refrigerate till serving. By doing this is hardens both mixtures making the desert almost like a fudge consistency. Assembling the desert right when serving will give your guest a more whippy type of dessert. Nevertheless, both ways are delicious. Like I said I made this dessert my own – my part was the home made whipped cream and the nutella. The original dessert used peanut butter and store bought whipped cream. Using any kinda of substitute like nutella, almond butter, whatever comes to mind would work.

Hope you and your guest enjoy this as much as mine did ! Happy Saturday

Such a sweet FAILURE

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What would a blog be without the good, the BAD and the UGLY… So for the past couple post I have been giving you  these new recipes that we have tried in our house. Tonight we decided to grab a quick and very early dinner since I get off work earlier on Tuesdays. Eating dinner to early can result in a little hunger before bed time. I knew it was going to happen. We both were craving something sweet and we did not have much around the house to snack healthy. Of course, Pinterest to the rescue (maybe) again ! I remembered awhile back that I pinned a recipe for only TWO cupcakes instead of 2 dozen :) I figured I would have all the ingredients, especially for only two cupcakes.

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You can get to the recipe by click here !

The cupcakes came out looking really good. They were peaked and felt good to the touch. As far as the icing goes, I didn’t really have all the stuff to make it. I just through some cream cheese, peanut butter, confectioners sugar and some milk together until I got the right consistency. I love cream cheese and peanut butter so I was satisfied.

 

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I was really excited that we were going to be able to satisfy our sweet tooth with out having to bake a bajillion cupcakes or having to leave the house. The look of the cupcakes were VERY deceiving. They were H-O-R-R-I-B-L-E. The look and sound that came from Don I knew they were not edible. I tore the bottom off of my cupcake to taste it without icing and I could not even chew it before it came out of my mouth. Something was wrong. Don said it was very eggy. It even smelled eggy. I followed the recipe exactly . Oh well, calories well saved here. Atleast the icing tasted good :0)

 

CUPCAKE FAILURE! I will stick to baking 2 dozen instead of 2 !

Choc-Oreo-Nies

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I am sure you are wondering what in the world are chocoreonies ? Okay okay so I sort of made that name up however I can not claim I came up with this super sweet dessert !

Chocoreonies : (n) a combination of CHOCOlate chip cookie dough, oREOs, and browNIES!

See below for this yummy recipe I found on pinterest !

Source: kevinandamanda.com via Kimberly on Pinterest

INGREDIENTS:

I used the pre-made cookie dough, but if you would like to make your own go right ahead.

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F.

For homemade cookie dough:

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

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Top with a layer of Oreos.

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Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

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Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

Enjoy!!

BEWARE…. this is a REAL SWEET TREAT.

Cinnamon Toast Crunch CUPCAKES…

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Oh yes I did…. I pulled out the inner fat kid and made some delicious cupcakes. Of course this recipe was hidden among my other 174 pinterest food pins. What can I say, I truly love to cook and bake anything. It was my neighbors birthday this week, since she has been on vacation we have not been able to celebrate. When she gets home she will have some fun, crunchy, sweet cupcakes waiting on her !

Source: bsinthekitchen.com via Kimberly on Pinterest

I really did not stick with the recipe connected to the pinned photo above. Here is the {Semi-Homemade} recipe I used. They cupcakes came out so moist and PERFECT

Cinnamon Toast Crunch Cupcakes. . .

Cinnamon Cupcake :

3 Eggs
1/3 Cup oil ( I used canola oil )
3/4 Cup Buttermilk
1Teasoon Vanilla Extract
3/4 Cup Sour Cream
Vanilla Cake Mix
1 1/2 teaspoon of cinnamon
 

Cinnamon Toast Crunch Buttercream Icing:

8 oz cream cheese, Softened
1/2 Cup butter, Softened ( I used salted )
1 Teaspoon vanilla
3 Cups powdered sugar
2/3 Cup Cinnamon Toast Crunch Powder
    - crush cinnamon toast crunch cereal in a bag or food processor. Sift out 2/3 cup )
 

Directions:

Preheat oven to 350 degrees, line muffin pans with cupcake liners.

In a large bowl, combine eggs, oil, buttermilk, and vanilla. Mix in sour cream.

Add cake mix and cinnamon into the wet ingredients, mix until smooth.

Fill cupcake liners 3/4 full and bake for 15-18 minutes. I baked at 17 minutes and they came out perfect after they cooled.

For the icing: beat cream cheese and butter until fluffy. Adding powdered cereal. Add vanilla and powederd sugar. If your consistency becomes to thick, use milk to thin out to your liking.

Pipe onto cupcakes as desired. Top with cereal square.

ENJOY !!!!

 
 


 

Chewy MnM Cookies !

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Thanks Six Sisters for posting the recipe for homemade Chewy M&M Cookies. Although I did not NEED to be making any cookies to keep around the house, I had all the ingredients in the house and I was in a baking kind of mood… Why not?

Click photo or above link for recipe.

It only took my a few minutes to pull out my mixer and whip up these puppies. I gave don the job of placing the M&Ms on the dough balls before putting them in the oven. When I turned around he  selectively paired blues/oranges and reds/yellows together. We are a house divided ..Seminoles and Gators of course (at least he thought of me.. I am the NOLE )

Anyways back to cookies… I decided to make slightly larger cookies then the recipe called for. I used a scoop. If i had to guess maybe equivalent to a  TBSP. Of course I had to bake them longer also ( 15 +\- min.) As they came out of the oven I let them cool a minute or two before transferring to a wire rack… I tried hard to keep my salivary glands under control. I made a glass of milk and grabbed a cookie!!

I followed the recipe to a T, maybe not using as many M&Ms as called for but all the other ingredients were exact. I kind of thought they were a little salty.. Don even made a comment about the salt. Maybe that was the idea for this recipe..sweet AND savory ? I think the next time I try this recipe..yes there will be other batches …I will use 1/2 teaspoon of salt rather than a whole teaspoon…

Till then… Go make these cookies !! Yay tomorrow is FRIDAY!!!

Chex Funfetti Cake Batter Buddies

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We have been doing really well with keeping sweets out of the house. . . until I came across this sweet treat. I am a sucker for anything that taste like cake batter & don loves funfetti cake ! I had to make this!

I will admit this is my second attempt at making it and it still isn’t perfect. My mistake the first time was because I tried substituting butter instead of the shortening… WRONG ! The butter completely reversed the melting process and made the chocolate firm like icing . I did not realize this until I did it for the second time however, I was able to get some of the white chocolate onto the chex mix before it began to firm up. We threw out the remaining amount of white chocolate :( bummer…

Don quickly remembered we had some milk chocolate in the pantry from our neighbor ( Thanks Mara ) … We melted it… NOOO BUTTTER this time. . . and poured over the chex mix….

The dry ingredients ( funfetti cake batter and confectioners sugar ) were mixed together and then mixed in to coat the chex mix.

The treat is still delicious even though we had to use the milk chocolate !!! Need an easy, very quick treat to make? This is one I would recommend. I quickly learned you could take someones recipe and make it your own .

RECIPE  BELOW :

Ingredients:
5 cups Chex cereal
10 oz (5 squares) vanilla flavored Almond Bark
1 1/2 cups Funfetti cake mix
1/2 cup powdered sugar
1 tsp vegetable shortening
Directions:
1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it).
2. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.
3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.