Dark Chocolate 3 Musketeer Brownies

So can we all agree, it ain’t pretty?  But it’s totally worth making, because it tastes really good.  And this isn’t just your average brownie either, it’s actually 3 layers – dark fudge brownie with bits of candy bar on bottom, creamy mousse in the center, and a chocolate shell topping.  Your kids will nominate you for mother of the year if you make them. . .well, at least while they’re eating them.

Dark Chocolate 3 Musketeer Brownies Adapted from here and here

Brownie Layer:

1 1/2 cups sugar

3/4 cup flour

3/4 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark Cocoa Powder)

3 eggs

3/4 cup unsalted butter

1 teaspoon vanilla

fun size 3 Musketeer Candy bars, coarsely chopped (I used about 10)

Line a 9 x 13 inch pan with foil and coat with nonstick spray.  Set aside.  Preheat the oven to 350 degrees.

In a medium heatproof bowl, place the butter in the microwave for thirty second intervals until almost completely melted.  Add the sugar and the cocoa powder to the melted butter.  Whisk until combined.  Add the eggs, one at a time, stirring after each.  Whisk in the flour, and then stir in the chopped candy, then pour the batter into your prepared pan.  Place in the oven for 15 minutes.

After 15 minutes, take the brownies out of the oven and let them cool for 10 minutes.  During this time, make your mousse layer.

Mousse Layer:

3/4 cup heavy cream

1 cup of chocolate chips (I used semisweet)

3 eggs

1/3 cup sugar

Heat the cream in a microwave-safe bowl for about 1 minute.  When the cream is hot, add the chocolate chips and let stand for about 2 minutes.  Whisk the heavy cream and chocolate until it’s incorporated, whisk in the sugar.  Set aside for about 10 minutes to cool before adding to the eggs.

In a separate bowl, beat the eggs until foamy, then add the chocolate mixture.  Next pour the mixture through a sieve to catch all the chewy bits of egg that do not belong in a creamy mousse.  Then pour the mixture on top of the brownie base and put it in the oven for about 35 – 40 minutes to bake.

The top should jiggle just a little – like set Jello.  It will continue to cook a bit after it comes out of the oven – you don’t want to overbake it because the mousse will take on an odd chewy crust.  After the brownie has cooled for about 30 minutes, pour on the melted chocolate and spread it thinly to form the shell.

Chocolate Shell:

2 cups of chocolate chips (I used semisweet)

Melt the chocolate in a microwave-safe bowl in 1 minute intervals until almost completely melted.  Stir until it’s melted the rest of the way, and pour on top of the brownie.

Store the brownies in the refrigerator.

As you can see from the picture, the chocolate shell cracks when you cut into the brownie.  Which leaves one with a few options: cut the brownies first and add the melted chocolate to each individual piece or make a ganache instead to spread on top of the brownie.  Either way, refrigerate overnight before cutting and serving for best results!

Gingerbread House Cookies

Nothing says Christmas to me more than the taste, and smell, of freshly baked gingerbread.  I always get excited about the kids’ class parties, especially when there’s “gingerbread house” decorating.

I’m using that term loosely because I’ve seen ice cream cones, graham crackers, and (my least favorite) milk cartons decorated like gingerbread houses.  In fact, last year I was asked to donate candy to decorate “gingerbread houses,” and I thought it sounded like fun.  Until, I walked into the classroom and saw a mom hard at work hot glue gunning graham crackers to the sides of milk cartons for the kids to decorate with frosting and candy.  Not such fun – because it’s not edible!

What a complete and total waste. . .and nothing chops my hide like wasted time and candy.  The good news is that out of that, came this cookie.  My kids had a blast decorating their own cookies and consuming their creations, and this would be a great activity for the kids to do at their school parties.  I just filled disposable frosting bags with royal icing (tying the tops off with rubber bands), and snipped of the tips (instead of dirtying frosting tips) and let them loose with the candy.

Click here for a soft and chewy gingerbread recipe.

Now for the fun. . .the decorated cookies:

I bought my bird house cookie cutter from King Arthur Flour last year, and they don’t carry it anymore.  But no worries, you can find a great selection of house cookie cutters at Copper Gifts, Copper House Cookie Cutter.

Candy Apple Whip

You’ve probably seen this “salad” around the web. . .I think it’s known as “snickers salad.”  I love the concept of a dense whipped cream base loaded with crisp apples and chewy bits of candy, but I can’t in good conscience call it a salad – it’s a dessert!

No matter what you choose to call it, it’s delish, and it’s the perfect time to make it with all those leftover Halloween candy bars.

Candy Apple Whip

4 ounces cream cheese (full-fat)

1/2 cup powdered sugar (dip and scoop method)

2 cups of heavy whipping cream

1 granny smith apple, peeled and sliced into chunks

4 small snickers, baby ruth, milky way, and/or 3 musketeers bars – chopped

Beat the cream cheese and powdered sugar together until smooth.  Slowly add the heavy whipping cream and beat until nice and fluffy.  Taste to make sure you’ve added enough powdered sugar, and adjust as needed.

Add the apple and chopped candy bars.  Stir together and serve, or refrigerate until serving time.  Enjoy!

A Late Halloween Post

Tada!  This is my cinnamon sugar “witch’s broom” and s’more “witch’s hat.”  They were a treat for my daughter’s class after reading the book Room on a Broom.  I thought they were fitting.  I know, I know, Halloween is over, but seriously – I just barely survived it, thus the late posting.

That being said, I won’t bore you with the recipes since most of you have probably moved on to Thanksgiving.  But if anyone wants them, let me know and I’ll post them anyway.

And then because I’m crazy, I made cupcakes for a Halloween party at school, but I just couldn’t leave them like this.  Nope, they needed a topper – an edible topper!

Like a s’more “witch’s hat”. . .

Did I mention that they were filled with green whipped cream?. . .

Strawberry Brownie Ghost Bites

This idea just popped into my head – I love when that happens, because sometimes I ’m creatively challenged.  This would be a perfect Halloween dessert to take to school for the kiddos.  Only, I would probably use a pretzel stick as a skewer in that case (see below!).

See, just as cute – and the pretzel probably won’t be used as a pretend weapon (mom’s out there – you know what I’m talking about!).  Let’s get started!

This is as close to a “tutorial” as I’ll probably ever get.  Time is never on my side!

1. Bake (or buy) brownie bites, and let them cool.  Wash strawberries, cut off tops, and pat dry.  Set aside.  Microwave 1 bag of white chocolate chips (I used Nestle) in a microwave-safe bowl for 1 minute.  Take out and stir until the chocolate chips are completely melted.

2. Top the cooled brownie bite with some melted white chocolate chips and spread around (this is to create a barrier between the strawberry and the brownie).

3. Top with a strawberry and a skewer (if you prefer this look).  Otherwise, just top with the strawberry and then spoon melted chocolate on top of it using a circular motion.  Then place a skewer, or pretzel rod, through the top and refrigerate until set – about 5 minutes.

4. Decorate the “ghost” face with food writing marker.  Tada!  Serve the same day you make them – if possible.

*One final note, my daughter informed me that the chocolate was sticking to the wrapper.  So for those of you serving these straight out of the refrigerator, try not to get the chocolate on the wrapper!

Linking to Chef In Training Talent Show, Inside BruCrew Life: Trick or Treat Tuesday, Crazy for Crust, Lil’ Luna, Tidy Mom, Design Dazzle

Spiced Apple Hand Pies

My daughter wanted to make apple hand pies, and after I saw this post I knew exactly what recipe I was going to use for the crust.  It’s basically a short-cut puff pastry, and it’s flaky and fun to work with.

We used these cutters for the star.  The trick to using these, is to push the cutter by the base into the dough (like a cookie cutter), then push the plunger down and lift out.  Next, you can push the plunger and out pops the dough shape.

Pie Dough Adapted from this post

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup cold butter, divided and cut into 16 pieces

1/2 cup cold sour cream, full fat

In a food processor, place the flour, salt, and baking powder and pulse until combined.  Next, add 1/2 cup (which is 1 stick or, 8 pieces) of butter and pulse until crumbly.  Then add the remaining stick of butter (cut into chunks) and pulse for just a few seconds.

*You want big chunks of butter in the dough so that when you fold it you create layers of butter that puff up really nicely in the oven.

Pour mixture into a bowl and add the sour cream.  Stir until the dough starts to form a ball, and then roll the dough out on a lightly floured surface.  Fold the bottom up,  then the top down, and turn it so the fold is on your left, and roll it again, repeating the folding.

Cover with plastic wrap and place it in the refrigerator for an hour, or overnight.

When you’re ready to roll out the dough, place it on a lightly floured surface and roll to about 1/4 inch thick.  Then cut it into rectangles (a pizza cutter works well for this).

Next, scoop some filling in the center of one pastry, and place a star cut-out pastry on top and then crimp the edges with a fork, and brush with egg wash (1 egg whisked with 1 Tablespoon water).

Next, place the star cut-outs on the egg washed pastry and press gently to adhere, then coat the star accent with egg wash.  Bake in the oven at 425 degrees for 18 minutes.

Coat with glaze (see recipe below) while still hot.

Enjoy!

Apple Filling

3 Granny Smith Apples, peeled and cut into chunks

2 Tablespoons cinnamon

pinch of salt

3/4 cup sugar

1/4 cup cornstarch

1 Tablespoon lemon juice

Toss the apples into a bowl with the cornstarch, sugar, and cinnamon and stir to coat.  Next, add the salt and lemon juice and continue to mix until the apples are completely coated.  Set aside.

In a medium saucepan, melt 4 Tablespoons unsalted butter over medium heat, and pour in the apple mixture.  Cook until the apple mixture thickens, about 5 to 8 minutes.  If it becomes too thick, add water a Tablespoon at a time until it loosens.

Taste and adjust seasoning as needed.  Take off the heat and set aside to fill pastries.

*The apples shouldn’t be completely cooked down, since they’ll continue to cook when the pastry is baked.

Glaze Adapted from this post

1 cup powdered sugar

1/4 teaspoon cornstarch

1 Tablespoon milk

Whisk together until there are no lumps.  Add more milk as necessary.  Brush onto hot pastries to create that beautiful shine.

Linking to Jam Hands, Lil’ Luna

4th of July Fruit Stuffed Pastry

The 4th of July is almost here!  I can’t believe how fast this summer if flying by.  If you’re looking for a fast, fresh, and festive dessert to celebrate the holiday – look no further!  Fresh fruit is the perfect way to end a barbecue since it’s so light and refreshing.

I made my own puff pastry dough, but you could also purchase some in the freezer section of your grocery store.

I cut the dough into rectangles and scalloped circles, then brushed them with eggwash, and sprinkled sugar on top.  Next, I baked them in the oven at 425 degrees for 16 minutes.

Since they puffed up so much (hence the name), I pulled off the top layer and then scooped a generous portion of sweetened whip cream in the center of each, and topped them with fresh fruit.

As an extra treat, I filled the raspberries with melted chocolate.

Serve immediately after assembling.

A big salute to all veterans, the troops, and their families . . . .because freedom isn’t free! 

Happy 4th!

Linking to Tidy Mom, I Heart Naptime

Chocolate Chip Biscotti Spoons

Continuing my “spoon” theme, here are my biscotti spoons.  These are great to make because they’re crunchy, and hold their shape well.  Plus, they’re really fun to eat with hot chocolate, or that daily cup of coffee.

For added “wow” factor, you can dip these in chocolate and individually wrap them in cello bags for gift giving, or as party favors.

Chocolate Chip Biscotti Adapted from Cookies By The Dozen

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

2 large egg yolks

1/2 cup sugar

1 Tablespoon vanilla extract

1 cup semi-sweet chocolate chips, more if desired

Preheat oven to 325 degrees.  Line a baking sheet with parchment and set aside.

In a medium bowl, combine the flour, baking powder, and salt and whisk.  Set aside.

In another bowl, beat the eggs, egg yolks, sugar, and vanilla until thick – about 2 minutes.

Add the dry ingredients – mixing on low speed just until combined.  Stir in the chocolate chips.

Using a rubber scraper, scoop dough onto the parchment-lined baking sheet.  Wet your hands with water and shape the dough into a flat (thick) slab (about 6 inches in width).  Continue to wet your hands as need.

Bake for about 30 minutes, then remove from the oven and let cool.  When cool, cut out your “spoons” with a cookie cutter and place them on another parchment-lined baking sheet and place in the oven for an additional 10 minutes.

Remove from the oven and let cool completely.  Store in a covered container.

Dirt Pudding Cups

So this “old-fashioned” dirt cup is probably old hat to most of you, but these super cute terra cotta (look-a-like) pots are worth posting about!

I saw these silicone pots at Target during Easter and scooped them up, but alas they are no longer there (no worries, follow the link to buy them, or shop around) - they look real, right?!

Baking in silicone isn’t really my thing, but I knew these would get a lot of use at my house filled with cold desserts – bonus for me they’re unbreakable!  Hooray!  Did I mention they’re also dishwasher-safe?  Another big hooray!

Moving on!  To up the cuteness factor of the puddings you could serve them with 3 inch wood taster spoons, ice cream “shovel” spoons, or you could buy a shovel cookie cutter and make biscotti-style cookie spoons.

Dirt Pudding Cups

2 large packages of instant chocolate pudding

6 cups of milk

1 package of Oreos

1 package of gummy worms

Prepare the pudding mix according to the package directions.  Pour into the silicone pots (or other bowls) – do this quickly before it sets up.  Set aside.

In a plastic bag, place about 1/2 the package of Oreos inside, and push out the air, close it and pound the heck out of the cookies with a rolling pin.  Scoop a generous amount on the top of your puddings.

*My kids love the creme filling, so we didn’t bother scraping it out.

Place 1 to 2 gummy worms in each.  Store in the refrigerator.  Enjoy!

Linking to Something Swanky, BruCrew Life, Crazy for Crust, Tidy Mom, Six Sisters’ Stuff

Earth Day Birthday Party!

Happy Earth Day!  We celebrated another birthday this weekend, and it was lots of fun.

There was strawberry cake covered in colored buttercream roses (original tutorial seen here).  There were snack necklaces, dirt pudding cups, citrus punch, and painted terra cotta pots as party favors.

The kids had a lot of fun putting this party together.  They made the dirt pudding cups, the citrus punch, the snack necklaces, and they painted the terra cotta pots.  I’ll be posting the super-easy recipes for the punch and pudding in a few days.  Consider letting your kids help you throw your next party!