Chocolate Syrup Brownies with Peanut Butter Frosting

Every Monday night we have family home evening.  My kids love it and get so excited for it.  Each one of us have different job for that Monday and we rotate each week (and do not confuse it or you will be in big trouble).

There are two coveted spots.  Dessert and activity.  And you can guess that if it is one of the kids turns for dessert, they will pick brownies and ice cream.  

I don't what it is about them, but they L.O.V.E. their brownies.  We usually use a box but sometimes we get crazy and make a homemade version.  They loved this version.  Especially with the peanut butter frosting--because everything is better with frosting.  Plus it's a good way to use up extra Hershey's Syrup (we had two whole bottles left from an ice cream party and they were taking up too much room in my fridge:).

Chocolate Syrup Brownies with Peanut Butter Frosting

(click here for printable version)

Brownies:
1/2 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 cups chocolate syrup
1 cup plus 1 tbsp flour
1/2 cups chopped nuts (optional)
Frosting:
1/2 cup creamy peanut butter
1/4 cup milk
1 1/3 cup powdered sugar
1 tsp vanilla

1.  Preheat oven to 350°F.  Spray 9x13 pan with non-stick cooking spray and set aside.

2.  In large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.  Beat in eggs, one at a time.  Stir in vanilla, chocolate syrup, flour, and nuts (if you are using).  Pour into prepared pan and bake 25-30 minutes or until toothpick inserted in the center comes out clean.  Cool completely before frosting.

3.  To make frosting, in medium bowl beat peanut butter and milk until smooth.  Add in powdered sugar and vanilla and beat for 2 more minutes.  Spread on cooled brownies and eat.  Enjoy!!

Source: Brownies: The Homebased Mom

Marshmallow Creme Fondant

Hope you all had a fabulous Easter.

We did at our house and I even tried a new cupcake recipe that was out of this world.  I will be sharing it later but in the mean time I wanted to share this.  

A couple weeks ago I was privileged to help make a cake for this beautiful girl.  She was turning 3 and all she wanted was Minnie Mouse.  So that's what she got.  So cute!

I use to be so scared of fondant.  It looks quite intimidating not to mention all those different colors and layers.  But after trying this marshmallow creme fondant once, I was hooked.

I am a huge fan of making something yourself, especially food.  If it can be homemade I will do it.  This particularly applies to fondant.  The stuff in the stores is stiff and very expensive.  Not to mention my kids actually like this version, so I guess it tastes better than the store stuff too (I admit, I don't eat it.  I just peel it off and eat the cake.  Not a lover of how it tastes but a lover of how it looks).

Fondant is one of those things that if you want a certain look to your cake you will just have to try it.  Anything can be done once but remember the more you do it the easier it will be.  I thought it was much easier than I expected.

Some tips I learned:

1.  Mix with your hands.  It seems a little messy at first but it works way better than an electric mixer.

2.  Always keep a can of shortening nearby.  I try not to use very much at all but it is good to put on our countertops so the fondant will stick much less.

3.  Knead, Knead, Knead.

4.  Use a rolling pin to put the fondant on the cake.  Starting at one end, roll the fondant on the rolling pin until it is all on there and then unroll over your cake.

5.  Don't forget to "dirty ice" your cake.  This is what makes the fondant stick.  Dirty icing is just a layer of buttercream frosting all over the cake.

6.  A lot of recipes tell you to put the fondant in the fridge for several days before using.  I tried it that way the first time but I don't think it makes any difference at all.  I made the fondant right before I needed it and it worked out great.

7.  Make sure you use a cake recipe that can hold up under the fondant.  This one works great.

Okay on to the recipe.

Marshmallow Creme Fondant

(click here for printable version)

1 16oz container marshmallow fluff

6-8 c. powdered sugar

2 t. flavoring (I usually use vanilla)

Colors (paste colors from Wilton work the best)

1.  Put marshmallow fluff in large bowl and stir in flavorings.  Add 2 c. powdered sugar and mix well.  Place mixture on greased countertop and knead in powdered sugar until fondant is pliable and not sticky.  This part takes me about 20-25 minutes.

2.  If you need other colors separate out the amount you will need.  Add a small amount of color to each portion and knead until color is uniform throughout.  Roll out on greased area and layer on cake or cut out in desired shapes.  To store, cover in plastic wrap and then in Ziploc bag and keep in the fridge.  It will keep for several weeks refrigerated.  Enjoy!

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Raspberry Cream Cheese Frosting

These little babies have made me work out in the gym much more than I have been wanting to!!

Oh but they are so worth it--I am serious, I will do almost anything for these little ladies.  Who knew that this delightful combination would be such a detriment to my New Years Resolutions.

Let me leave you a little tip: have someplace to take these, then you won't be so sad when you eat 8 of them in one day!!

I used my tried and true sugar cookie recipe except I added almond instead of the vanilla.  I might have to always do that, it was delicious.

Cookies:

1 c. butter, softened

2 c. sugar

4 eggs

1 c. sour cream

1 1/2 t. vanilla (almond)

7 c. flour

2 t. baking powder

1 t. baking soda

1 t. salt

Frosting:

4 oz. cream cheese, softened

1/4 c. butter, softened

1 lb. powdered sugar

1/2 t. almond flavoring

1/2 c. frozen raspberries (I used fresh and it worked well)

Mix well.  If it is too runny, add more powdered sugar to get the right consistency.

1. To make the cookies, in mixing bowl cream butter and sugar until fluffy (very important that you do this long enough.  The time depends on your mixer--I typically do it about 2-3 minutes).  Add eggs one at a time and beat well after each one.  Add sour cream and vanilla (or almond).  

2. In large bowl mix dry ingredients together and add to sour cream mixture, combining thoroughly.  Chill in refrigerator for 1-2 hours.  When properly chilled, preheat oven to 375 degrees.  On floured surface roll out cookie dough, atleast 1/4" thick.  Cut into your favorite shapes and place on greased cookie sheets and bake for 10-11 minutes.  After removing from the oven let sit on cookie sheets for 2 minutes before removing to cooling rack.  

3.  To make frosting, combine all ingredients beating with an electric mixer until smooth.  If consistency seems too runny, add more powdered sugar to your liking.  Frost cookies and enjoy!

Source: adapted from Fav. Family Recipes

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Chocolate Zucchini Cupcakes with Chocolate Buttercream Frosting

It's that time of year, zucchini coming on and soon it will be coming out your ears.  One of the things I love to make with my extra zucchini is this recipe.  It makes the cupcakes very moist but my kids don't even notice it's in there.  Plus if you add the frosting it's really not that healthy for you anymore, which some days is exactly how I want it!

1/2 c. oil

1/2 c. applesauce

2 c. sugar

3 eggs

2 1/2 c. flour

1/2 t. salt

1 t. baking soda

1/4 t. baking powder

1/2 c. milk

3-1 oz pieces unsweetened chocolate

1 T. vanilla

2 c. grated zucchini

Chocolate chips (optional)

*  Preheat oven to 350 degrees.  In large mixing bowl, combine oil, applesauce, sugar, eggs and mix well.  In another bowl, mix flour, salt, baking soda and powder.  Add to oil mixture with milk and mix well.  In small microwaveable bowl, melt chocolate pieces for 2 minutes, stirring every 30 seconds.  Once chocolate is melted, add vanilla and mix well.  Add to flour mixture and combine thoroughly.  Add zucchini and mix until just combined.  Fill muffin cups 2/3 full and sprinkle chocolate chips on top, if desired (if I plan on frosting the cupcakes I skip this step).  Bake for 16-20 or until toothpick inserted in center comes out clean.  Let cool completely and then frost with Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting

6 T. butter, softened

1/3 c. cocoa, for light flavor

1/2 c. cocoa, for medium flavor

3/4 c. cocoa, for dark flavor

1/3 c. milk

2 1/2-3 1/2 c. powdered sugar

1 t. vanilla

* Cream butter till smooth.  Blend in cocoa and powdered sugar alternately with milk until desired consistency is achieved.  Blend in vanilla.  Frost.

German Chocolate Frosting

I wanted to try some homemade german chocolate frosting to dress up some brownies so I gave this recipe try and it was so yummy.  It is perfect for cupcakes, cakes and brownies.

1 c. evaporated milk

3 egg yolks

1 c. brown sugar

1/2 c. butter

1 t. vanilla

1 1/2 c. coconut

1 c. chopped almonds (pecans will work too)

*  Preheat oven to 400 degrees.  In a medium heavy saucepan over medium heat, combine milk, egg yolks and sugar.  Whisk until combined.  Add butter.  Cook and stir until thick, about 10-12 minutes.  

* While sugar mixture is cooking, put almonds in baking dish and put in oven.  Cook 4-6 minutes or until lightly brown and toasted.  Watch very carefully because it will burn quickly.  

* After mixture is thickened, remove from heat and add vanilla, coconut and toasted almonds.   Stir together and let cool till thick enough to spread on baked item.

Whipped Cream Cheese Frosting

This is a great alternative for cream cheese frosting.  It's a little lighter, fluffier and creamy.

1 8oz cream cheese, softened

1 1/2 c. powdered sugar

1/8 t. salt

1 t. vanilla

1 1/2 c. heavy whipping cream

* In large bowl combine cream cheese, sugar, salt and vanilla.  Beat until light and fluffy.  Set aside.  In another large bowl, beat whipped cream until stiff peaks form (it is much easier to do this with "heavy" whipping cream and make sure the peaks are not soft).  Fold whipped cream into cream cheese mixture and mix carefully but well, making sure not to deflate whipped cream.  Frost your dessert.

Cream Cheese Frosting

This frosting is so yummy and perfect for many treats.

8 oz. cream cheese, softened

1/2 c. butter

1 T. vanilla

1 lb. powdered sugar

* Mix together and spread on baked item.

Buttercream Frosting

This frosting is very simple and great for anything.  Add your favorite food coloring and it is perfect for holidays.

2 T. milk

1/4 c. butter, softened

1 t. vanilla

3-4 c. powdered sugar

* Mix together and enjoy.

Chocolate Fudge Frosting

This frosting comes compliment of the Pioneer Women.  Can be used for a variety of cakes and brownies.

1 3/4 sticks of butter.

4 heaping T. cocoa

6 T. milk

1 t. vanilla

1 lb minus 1/2 c. powdered sugar

* In saucepan melt butter.  Add cocoa and mix well.  Turn off heat and add the rest.  Stir well to remove all the powdered sugar lumps and pour over your recipe.  (This is not meant to be thick like regular frosting)