Sunday, May 19, 2013

Turtle Topped Brownie

Turtle Topped Brownie
Yields – 12 to 15 brownies
2 cups (12-oz. pkg.)  Ghirardelli Semi-Sweet Chocolate Chips, divided (can sub other flavors for the 1 cup  mix in)
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Additional Ingredients:
1 bag caramels (bits or squares)
2 TB milk
Pecan halves – 2 to 3 for each brownie
1 Cup Ghirardelli Milk Chocolate Chips
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars 12 to 15 squares.
In a microwavable safe bowl, melt 1 bag of caramel bits or caramels (remove wrappers) with 2 TB milk. Start with 1 min, then stir.  Add 15 seconds at a time. Stir until smooth.   Place about 1 TB on top of each brownie.  Place pecans on top of caramel.  Let caramel set.
In a microwavable safe bowl, melt chocolate.  Start with 1 min, then stir.  Add 15 seconds at a time.  Stir until smooth.  Drop melted chocolate on top of the nuts, as shown in picture.  Place in fridge until set.
EAT! ENJOY! – Yes! Another creation from ME!  J

Sunday, May 12, 2013

Strawberry Passion Ice Cream Cake COLDSTONE COPYCAT

Strawberry Passion Ice Cream Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Wrap and Freeze.
½ gallon of softened strawberry ice cream
Graham Cracker Pie Crust* reserve ½ cup for outside garnish
1 cup strawberry puree or 1 can strawberry pie filling
Mix ice cream with pie crust. Spread half ice cream on bottom layer.  Freeze for about 15 minutes.  Spread puree on cake.  Top with second cake. Spread remaining ice cream.  Freeze until firm.
Strawberry Whipped Cream Frosting
1 cup heavy cream
4 tablespoons strawberry jelly or syrup
3 tablespoons powdered sugar
Chill all the ingredients and beat together until thick and fluffy.
1 ½ cups of Ground Graham Crackers
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature
In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers. Refrigerate before using.
Frost cake. Freeze.  Remove from freezer and place in refrigerator for about 2 hours before serving.  OPTIONAL: Garnish with sweetened whipped cream and strawberries (as shown)