Lemon Brownies

 LEMON BROWNIES (LEMONIES)

Ingredients:
1 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest
3/4 cup unsalted butter, melted and cooled
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla
Lemon Glaze (recipe follows)

Directions:
1. Preheat oven to 350℉. Grease an 8-inch square pan or line pan with non-stick foil.
2. Mix flour, sugar, salt, baking powder and zest together using a wire whisk.
3. Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.
4. Pour batter into pan and bake for 25-30 minutes or until a tester inserted in center comes clean.
5. Remove from oven and cool.
6. Pour glaze over the lemonies and allow to set before cutting into bars.

Lemon Glaze
Ingredients:
1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions:
1. sift sugar into a medium bowl. Add lemon juice and zest and stir until combined and smooth.


 https://isinginthekitchen.com/2014/06/08/lemonies-lemony-brownies-awesome-new-music-from-lime-cordiale/

Peppermint Brownie Cookies

I made these cookies last week for a party, and they were sooooo good!!  In fact, I'm making them again today! Some of the smaller candy cane pieces melted, but I still like having lots on there!  Still yummy though.  :)  For my next batch, I actually found some red and green candy canes to add extra color.

These are basically brownies with a mint flavor, gooey chocolate chips inside, and crunchy candy cane on top.  Go make them RIGHT NOW!  You won't regret it. :)

Ingredients:
1 pkg (19.5 oz) brownie mix (I used Pillsbury)
1 1/4 cups flour
1/4 cup brown sugar
2 eggs
1/2 cup butter, melted and cooled
3 TBS cold water
1 tsp mint extract (I worried about this, because mint has a slightly different flavor than peppermint extract, but it was really good.  I'm sure peppermint would taste good, too.)
1 cup semi-sweet chocolate chips
3 cany canes, chopped

Directions:
Whisk together brownie mix, flour and brown sugar in large bowl.  With a wooden spoon, stir in eggs one at a time. 

Add butter, 3 TBS cold water and mint extract.  Stir until well combined.  Batter should be thick, but not dry.  Add one or two more TBS of water if needed. (I didn't need to.)

Fold in chocolate chips.  Cover and refrigerate for 2 hours.

Preheat oven to 350 F.

Scoop tablespoon-sized dough and roll to form a ball.  Place on parchment-lined baking sheet a few inches apart.  Press down slightly, but don't flatten.

Bake for 5 minutes - remove from oven & sprinkle chopped candy canes on top.  Bake an additional 5 minutes more, or until cookies are set.

Allow to cool on the pan for a couple of minutes, then transfer to cooling rack.

Enjoy!

Mummy Brownies

I have been wanting to make these little mummy cookies for awhile, but I couldn't find a recipe I liked.  The one I found is soooo good - they are just like brownies - yum!
I think I will use this recipe again soon, so be warned! haha :)

Brownie Roll-Out Cookies
source

Ingredients:
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 cup unsweetened cocoa

Whisk together flour, salt and baking powder in small bowl and set aside.
Mix together butter, sugar, eggs, vanilla and cocoa. Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill in refrigerator for at least 1 hour.

Preheat oven to 350 F.
Roll out cookie dough on lightly floured surface.  Cut with cookie-cutters.

Place cookies on a parchment-lined baking sheet and bake for 8-11 minutes.  (Mine were kind of thick, so I went about 10 minutes.)

Transfer to wire rack and cool.

Glaze:
1 cup powdered sugar
1 TBS corn syrup
1 TBS milk

Whisk together, add more powdered sugar or milk until you get the consistancy you want. 

Drizzle over cookies - add candies for eyes - that's it!

Note: I added a couple drops of peppermint extract into half of my glaze - it was really good!

 

Enjoy!

Nutty Caramel Brownies

#21

On the 21st day of Christmas treats we have warm Nutty Caramel Brownies!  Who doesn't love brownies, and caramel and nuts?  A great combination!

Ingredients:

1 pkg (12oz) chocolate chips
1 pkg (18-21oz) brownie mix (plus the eggs & oil for cake-like brownies)
3/4 cup brown sugar
1 cup salted mixed nuts, chopped
40 Rolos


Directions:

Lightly grease a 10x15 baking sheet.  Preheat oven to 375*

In a mixing bowl combine 1/2 pkg chocolate chips, brownie mix, water, oil, eggs and 1/4 cup of brown sugar; mix well.  Pour batter into baking sheet, spread evenly.

Combine 1/2 cup nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter.  Bake 20-22 minutes or until toothpick comes out clean.

Meanwhile, cut 16 caramels into quarters.  Combine with remaining nuts and the other half chocolate chips in small bowl; set aside.

Remove baking sheet from oven and immediately press remaining 24 caramels (uncut) evenly into four rows of six on top of brownie.  Sprinkle quartered caramels, chocolate and nuts over brownies. Cut into squares.  Serve warm with ice cream if desired.

Chocolate Mint Brownies

#15

On the 15th day of Christmas treats...Chocolate Mint Brownies.  You can do them pink or green (I did pink so I could add crushed candy canes on top)

INGREDIENTS:

Brownie Base:
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

Filling:
3 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 cup whipping cream
1 package (3 oz) cream cheese, softened
1/4 teaspoon mint extract (or peppermint)
4 drops green food color (or red)

Topping:
1/2 cup whipping cream
1 bag (12 oz) semi-sweet chocolate chips
1/2 cup butter (do not use margarine)

3 crushed candy canes (optional)

INSTRUCTION:

Heat oven to 350°.

Grease only bottom of 13 by 9-inch pan with shortening or cooking spray.

Make bake brownie mix as directed on box for 13 by 9-inch pan, using water, oil and eggs.

Cool completely, about 1 hour. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth.

Spread over cooled brownies. Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth.

Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Set in refrigerator for about 10-20 min then sprinkle crushed candy canes on top.

Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature.

For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife or a PLASTIC knife (A secret I just learned). Store covered in refrigerator.

Walnut Blondie with Maple Sauce

#9

On the 9th day of Christmas treats I give you Applebee’s Walnut Blondie with Maple Butter sauce (or a very good copy)  

Ingredients:

1 Cup flour

1/2 tsp. baking powder

1/8 tsp. soda

1/8 tsp. salt

1/2 Cup chopped walnuts

1/3 cup butter

1 Cup packed brown sugar

1 egg, lightly beaten

1 Tbsp. vanilla

1/2 cup white chocolate chips

Topping:

3/8 cup maple syrup

1/4 cup butter

3/8 cup brown sugar

8 oz cream cheese, softened

1/2 tsp maple extract/flavoring

Vanilla ice cream

Directions:

Sift flour, baking powder, salt, and soda.  Add walnuts and white chocolate chips; stir well.  Melt butter and stir in brown sugar; cool slightly.  Add egg and vanilla and blend well.  Add flour mixture, a small amount each time, mixing well.  Spread in a lightly greased 8x8 pan.  Bake at 350* for 20 min, or until toothpick inserted in center comes out clean.  

For the maple butter sauce, combine maple syrup and butter and cook over low heat until butter is melted.  Stir in brown sugar until dissolved.   Remove from heat and beat in cream cheese and maple extract until smooth.  Heat again over low heat (or in microwave at short intervals) to reach desired sauce consistency.  

Serve sauce over warm blondies topped with vanilla ice cream, and sprinkled with nuts.