Brookies

Have some friends coming over for pizza and game night and wanted something sweet for dessert. Couldn't decide between brownies and chocolate chip cookies so decided to bake some Brookies!

Brookies

1 stick of butter, room temperature

1 cup brown sugar

1/2 cup white sugar

2 eggs

1 1/2 teaspoons vanilla

1 teaspoon baking soda

1/4 teaspoon salt

2 cups flour plus an additional 1/8 cup to be added later

1/4 cup cocoa powder

1 cup chocolate chips

Cream butter and sugars. Beat in eggs and vanilla. Add 2 cups flour, salt, and soda ingredients.

Remove half of dough to another bowl

To the remaining batter add 1/4 cup cocoa powder and 1/8 cup of additional flour.

Add 1/2 cup chocolate chips to each of the two batter bowls.

Spoon out 24 heaping teaspoon fulls of the "brownie batter" onto a greased or lined cookie sheet.

Roll out 24 heaping teaspoon fulls of the "chocolate chip dough". Place this dough on top of the brownie batter and press down slightly.

Bake at 350 for about 10 minutes. 

Basil Merlot Chicken

I decided to try a new recipe every week. Some will be brand new and some will be a variation of something I've made before. If you know me, you know I rarely follow a recipe to a "tea" but use it as a "guideline". So here is my rendition of Basil Merlot Chicken.

 First brown chicken in a tablespoon of extra virgin olive oil. I used boneless skinless breasts because that's what I had on hand but next time I would use breasts and thighs on the bone. Cooking it in the crock pot works better with bones I think.

Next, in the same pan, saute onions, mushrooms and garlic.

 Mix chicken broth, tomato paste, merlot, basil pesto and seasonings together. Place chicken and veggies in Pam sprayed crock pot and pour mixture on top. Cook on high for an hour and then on low for 3-4 hrs.

I served it with whole wheat penne and broccoli and a salad. You could also sprinkle a little Parmesan cheese on top.

Basil Merlot Chicken
4-6 pieces of chicken (preferable with bone)
1 onion, diced
1# cremini mushrooms
1-2 cloves garlic, chopped fine
1 cup chicken broth
1 small can of tomato paste
1/2-3/4 cup Merlot
1-2 tablespoons of basil pesto (I make my own during the summer and freeze them in mini muffin pans to have all year. So I used 1 mini muffin cup of pesto)
Salt, pepper and Italian seasonings to taste.

(follow directions under pictures)

Cakes!

Cupcakes decorated as various flowers. Favorite was the daisy. Second favorite the carnation, just because it was the easiest!

Wanted something simple and easy to take to Nebraska for my nephew's high school graduation. Made these cake balls in his school colors. Ta Da! Done and in the freezer ready to take next week!!!

Mini Black Forest Cakes

My mom makes a black forest cake that everyone loves. So for a dinner party we are going to I decided to switch it up a bit and make Mini Black Forest Cakes. The idea is that each couple could share a cake (or if you think you can handle the equivalent of 4 cupcakes, go ahead and eat the whole thing yourself!) 

 Bake in mini cake pans. They are about 4" in diameter. The recipe will make 12, enough for 6 Mini Black Forest Cakes. After baking, cool on a rack and then I like to put them in the freezer for a little bit. It makes it easier to cut the tops off without a lot of crumble.

 Add a layer of Dark Chocolate Frosting and put the two layers together.

 Frost each cake as shown

 I put them back in the freezer for just about 15 minutes so it makes them easier to handle when I transfer them to a small doily. I then piped a border on top and spooned some cherry pie filling in the middle. I made one and piped some home made whip cream on top but didn't like the way it looked. The cakes are small so I think I will serve fresh whip cream on the side.

Chocolate Cake
2 cups flour
2 cups sugar
1 cup cocoa powder (I use about 1/3 dark cocoa and 2/3 regular cocoa)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2/3 cups oil
2 tsp vanilla
2 eggs

Preheat oven to 350 degrees
Put all ingredients in mixing bowl and beat until well combined.
Spray12  mini cake pans with Baker's Joy (if you have never used this for your baked goods, you need to!)
Bake for 20 minutes. Cool in pan for about 5 minutes and remove to rack to cool completely before frosting.

Dark Chocolate Buttercream
6 TBSP softened butter (I'm a purist and only use butter, not margarine)
3/4 cup cocoa powder (again a mix of dark and regular)
3 cups powdered sugar
1/3 cup milk (adding a little at a time. If you need more liquid add cold water)
1 tsp vanilla

Beat together until desired consistency.

Valentine Chocolate Heart Cookies

Here is a variation of Aunt Kim's "Kissy Cookies". Instead of the chocolate Hershey Kiss, substitute a chocolate heart.

 Mix the dough, form into a ball and roll in sugar, place on cookie sheet and bake for 7 minutes. While waiting take the foil wrapper off chocolates to have them ready.

 As soon as they come out of the oven, place a chocolate heart in the center of each ball, pushing down slightly until it "cracks". Bake again for 2-3 minutes.

Remove from oven and put on a rack until the chocolate is set (about 15-20 minutes).

Recipe:
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup shortening
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
4 Tablespoons milk
2 teaspoons vanilla
Chocolate hearts (I like Dove brand)

Cream shortening, peanut butter and sugars.  Add in eggs, milk and vanilla. Stir in flour, soda and salt.
Roll dough into 1" balls and roll in sugar.
Bake 375 degrees for 7 minutes.
Remove from oven and immediately place chocolate heart in the center of cookie ball, pushing down slightly until it "cracks".
Return to oven for 2-3 minutes longer.
Remove cookies to wire rack and let set for 15-20 minutes until chocolate hardens.
Will freeze well. Thaw before serving. (of course that is assuming you have any left over to freeze!)
Makes about 5 dozen