As I work on upgrading my blog in the new year, I’m starting my recipe challenge over. This recipe for fudge frosted brownies is doing double duty this week. First, as a #SundaySupper event dessert to kick off National Sunday Supper month. More about that in a minute. Second, as the first recipe in the 2016 52 Week New Recipe Challenge.
I’ve tried a number of new recipes in the last few months and look forward to sharing them with you on my new, improved site. Recipes for main dishes, sides, desserts (we love our desserts!), appetizers. In addition to improving this site, I hope to ramp up my social media presence. Look for ways to follow me in future postings.
How often does your family gather around the table for a family meal? My family is fortunate to do it every. single. night. because I make it a priority. Both my husband and I grew up with regular family dinners and we believe it’s more important than over scheduling our kids with activities. We know what’s going on at school, with grades, in their lives. We talk about current events, educate them about a variety of topics, plan vacations, talk about our ancestors and so much more. That’s not to say our kids aren’t involved, just not every night or late nights. It’s not that difficult to get around the table at least one night a week. January is National Sunday Supper Month. If you’re not familiar with the Sunday Supper Movement, you should be. You can find out more about this initiative at the end of this post through the link and sign a pledge to get your family around the table. (More about family around the table in future posts!)
The first recipe of 2016 for the 52 Week New Recipe Challenge is for dessert, hoping to kick off a sweet year. Fudge frosted brownies is a new recipe to my family adapted from Taste of Home, where I am a Volunteer Field Editor. I was looking for a recipe to make to share with a friend who was going through a rough time. After all, dessert often makes things better. These brownies fit the bill for a sweet ending to any meal.
So, as good things are happening with my blog, I wish you all a year full of good food, family, friends, health and happiness. Happy 2016!
- 1 cup plus 3 tablespoons butter, cubed
- 3/4 cup cocoa
- 4 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners' sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1/4 to 1/3 cup milk
- For the brownies:
- In a saucepan, melt butter. Remove from the heat. Stir in cocoa and cool. In a large bowl beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add in egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
- Spread into a greased 13 x 9 - inch baking pan. Bake at 350 degrees F. for 25 - 28 minutes or until a toothpick inserted near the center comes our clean. Do not overbake. Cool on a wire rack.
- For the frosting:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa and vanilla. Add enough milk until the frosting becomes a spreading consistency. Spread on brownies in pan. Cut into squares.
To yield more brownies, cut smaller than 2 inches. Adapted from Taste of Home Magazine
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Well, for week 9 of the 52 Week Recipe Challenge, the recipe is another one for sweets. These chocolate white chocolate chip cookies are one of the easiest cookie recipes you will ever make. I clipped it from a magazine, unfortunately, not sure what magazine. I have an accordion file, like what you might use for cancelled checks (remember those?), chock full of clipped recipes. Start with a cake mix and doctor it up. Bake and eat. Easily mix this recipe up by using semi-sweet chips, milk chocolate chips or peanut butter chips. You could also add 1/2 cup of nuts. I’ve actually made these twice. The first time I used a larger, almost 2 inch, ice cream scoop and got about 20 cookies. Bake for 10 – 12 minutes. The second time I made them for a bake sale at my son’s school and used a smaller, about 1 inch, ice cream scoop. I got almost 4 dozen cookies. Baking time should be a bit shorter for the smaller cookies. Try 8 – 10 minutes. The larger size would be great for making cookie ice cream sandwiches.
These are perfect for a party, bake sale or your cookie jar. I have to warn you, though, they are addictive when they are warm from the oven. Have your glass of milk ready!
- 1 package Devil's food cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 10 ounces white chocolate chips
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat cake mix, eggs and oil. The batter will be very stiff. Stir in the chips. Using a small, about 1-inch, cookie scoop, place on parchment lined baking sheet. Bake at 350 degrees F. for 8 - 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack to cool completely. Store in an airtight container.
My brother was visiting for Valentine’s Day and we were having dinner at home. Valentine’s Day, of course, calls for a chocolate dessert of some kind and this brownie recipe fit the bill for recipe number 6 in the 52 week new recipe challenge. This recipe was adapted from a Barefoot Contessa recipe. Originally, it calls for the use of smaller cast iron skillets but last year’s road trip found us in South Pittsburg, TN, home of the Lodge Cast Iron Outlet Store where I purchased these 6″ skillets. While the recipe says it makes 5 servings, using larger skillets yielded 2 skillets but you could still get 4 – 5 servings either sharing or with leftovers. A longer cooking time is required if using the larger skillets. Top with ice cream, we used vanilla but mint chocolate chip, vanilla fudge swirl, peanut butter or your favorite would also be delicious. A little Hershey chocolate syrup makes it all the more decadent!
- 1 stick unsalted butter
- 1 cup semi-sweet chocolate chips, divided
- 1 1/2 ounces unsweetened chocolate, chopped
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup plus 1 tablespoon all-purpose flour, divided use
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Ice cream, chocolate syrup, nuts and other toppings, if desired
- Preheat oven to 350 degrees F.
- In a large, heat-proof bowl over simmering water, melt butter, 1/2 cup chocolate chops and chopped, unsweetened chocolate until smooth. Set aside and let cool for 15 minutes.
- In a large bowl stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined.
- In a medium bowl, sift together 1/4 cup flour, baking powder and salt and add to the chocolate mixture, stirring until just combined. In a small bowl, toss together the remaining 1/2 cup chocolate chips and one tablespoon flour and fold them into the chocolate mixture. Divide batter into two 6" cast iron skillets or five 3 1/2" cast iron skillets. Place on baking sheet and bake 25 - 35 minutes (depending on skillet size), taking care to not over bake.
- If desired, top warm brownies with ice cream and other toppings for a delicious sundae.
I love to make chocolate dipped fruit, marshmallows, nut clusters, pretzels and more. However, I am not a fan of melting chocolate in a microwave. I always melt my chocolate in a heavy saucepan or double boiler. When I melt chocolate I add 1/2 teaspoon of Crisco for every ounce of chocolate I’m using. This creates a smoother consistency. Do not use butter or margarine as they both contain water and will seize your chocolate. When melting chocolate I use only a rubber spatula to stir the mixture. Wooden spoons can harbor moisture and seize your chocolate. Seized chocolate can not be recovered. You need to throw it away and start again.