Archive for the 'Recipes' Category

Chocolate Fudge Brownies video and recipe, created by former Home Economics teacher Kathy Maister, contains some excellent cooking videos and recipes for cooks, both experienced and novice. The videos aren’t the typical format. Instead, viewers are shown recipes or techniques in a fast-paced, stop motion style complete with sound effects.

The videos are informative, efficient, to the point and definitely have a more polished look than some of the down home cooking videos found on YouTube.

Here’s Kathy’s video for Chocolate Fudge Brownies.

And here’s the recipe for the brownies.

Chocolate Fudge Brownies
(Makes an 8-inch square pan)

14 tablespoons butter
1/2 cup unsweetened cocoa
1- 1/4 cups sugar
3 large eggs
2 teaspoons of vanilla extract
1/2 cup flour
Pinch of salt
1 cup walnuts, chopped

Place the oven rack in the middle of the oven. Preheat oven to 350 F.

Line an 8″ x 8″ x 2″ baking pan with tin foil. Spray foil with cooking spray.

Cut butter into pieces. Place butter in a large microwave-safe bowl and melt it in microwave, about 1 minute.

With a whisk, blend in unsweetened cocoa. Add sugar and mix well.

In another bowl, lightly whisk together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together. Whisk in flour and salt. Fold in walnuts.

Pour into prepared pan. Bake for 30 minutes. To test for doneness, insert a wooden toothpick into the center of the brownies; when removed, it should have some moist crumbs attached to it. Do not over bake.

Let brownies cool completely on a wire rack. Then, flip brownies onto a wire rack and peel away the foil. Flip brownies onto cutting board to cut.

Wrap leftovers in plastic wrap and store in an airtight container at room temperature or in the refrigerator. Brownies can be frozen.

Finally, here are Kathy’s directions for turning this recipe into Chocolate Brownie Cupcakes.


A brownie recipe from The Office’s Jenna Fischer

The Office is my favourite sit com. Jenna Fischer, who plays Pam Beesly, receptionist-turned-sales-rep, was the cover girl for Self magazine’s February ’09 issue. Read all about Jenna and the magazine’s get-healthier-and-happier challenge she participated in.

There’s also behind the scenes video of her photo shoot and of the brownies she baked in mini muffin cups, plated with rose petals and brought to the shoot.

Here’s her brownie recipe prepared in an 8-inch square pan.

Double Chocolate Brownies

(Makes 12 brownies)

Butter-flavored cooking spray
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 F. Spray an 8 x 8 inch non-stick baking pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix applesauce, vanilla, egg whites and sugar until well combined.

Add flour, cocoa powder, espresso powder, baking powder and salt. Stir mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chips evenly over the top. Bake until a toothpick inserted in the center comes out dry (a few crumbs are okay), about 20 to 22 minutes.

Transfer the pan to a cooling rack and allow to cool for 5 minutes. Cut into pieces.

Nutrition Information: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

* Adding espresso powder makes these brownies richer and more chocolatey tasting without adding calories.

Kraft videos and recipes for brownie desserts

Need some dessert ideas for Mother’s Day? Watch and learn!

See Kraft’s food specialist Michelle McAdoo prepare these brownie desserts:

Each video is about two minutes in length. The recipes are included.

Caramel-Filled Brownies

Caramel-filled Brownies

Caramel-filled Brownies

Cake mixes are the start of many good things. This recipe is one of them. From recipe developer Jill Snider’s cookbook, Complete Cake Mix Magic, comes this recipe for Caramel-Filled Brownies made with a devil’s food cake mix.

They’re easy + yummy + chocolatey + caramelly + sticky. It all adds up to finger-licking good! For the sake of your waist line they’re not the kind of treat you should eat all the time, although you will be tempted!

Caramel-Filled Brownies

Makes about 4 dozen squares

Base and Topping:
1 pkg (18.25 oz/515 g) devil’s food cake mix
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) evaporated milk
1 cup (250 mL) semi-sweet chocolate chips

14 oz (425 g) caramels (about 50)
1/2 cup (125 mL) evaporated milk

To make Base and Topping: In a large bowl, stir together cake mix and pecans. Cut in butter with a pastry blender or a fork until crumbly. Add evaporated milk. Mix well. Batter will be thick. Spread half of batter in a thin layer in a greased 13 x 9-inch (3 L) baking pan. Bake in a preheated 350F (180C) oven for 12 to 15 minutes or until set.

Meanwhile, prepare Filling: In a saucepan, combine caramels and evaporated milk. Cook over low heat, stirring often, until smoothly melted. Keep warm until needed.

When Base has set, remove pan from oven. Sprinkle chocolate chips on top of Base. Drizzle caramel Filling over chocolate chips. If necessary, spread carefully to cover base. Drop remaining batter by spoonfuls over caramel. Carefully pull a knife through the batter to spread it out a little but leave some of the caramel poking through Topping. Bake for 15 to 20 minutes or just until Topping is set. Brownies will firm up on cooling.

Cool completely on a wire rack. Cut into squares.

* Try chilling caramels for easier unwrapping.
* Chocolate caramels can be used. The brownies may not look as attractive as there won’t be very much contrast in colour between the Topping and the Filling but they will still be delicious.
* If brownies are too sticky, store them in the refrigerator.

Recipe Source: Complete Cake Mix Magic by Jill Snider, Robert Rose Inc., 2005

Baking brownies – oh what fun!

Brownie lovers will find great inspiration for all things brownies in the book, Brownie Fun! by Wilton. It’s full of design and decorating ideas, recipes, tips and techniques, and Wilton production information including tools and bakeware. Whether you’re a novice or experienced baker, or somewhere in between, this resource will help you create the best looking and tasting brownies ever! Look for Brownie Fun! wherever Wilton products are sold.

Here’s a sample recipe from Brownie Fun!

Rocky Road Brownies
(Makes about 16 brownies)

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter or margarine
1-1/2 cups (9 oz) semi-sweet chocolate chips, divided
3/4 cup granulated sugar
2 eggs
1-1/2 teaspoons Wilton Clear Vanilla Extract
1/2 cup coarsely chopped peanuts, divided
2 cups mini marshmallows
1/3 cup semi-sweet chocolate chips, melted

Preheat oven to 350F. Spray an 8″ x 2″ or 9″ x 2″ square pan with vegetable spray or Bake Easy! Non-Stick Spray.

In a small bowl, combine flour, baking soda and salt. In a large microwave-safe bowl, melt butter with 1 cup chocolate chips. Stir in sugar, eggs and vanilla. Add flour mixture; stir until just combined. Stir in remaining 1/2 cup chocolate chips and 1/4 cup peanuts. Spread batter into prepared pan.

Bake until toothpick inserted in centre comes out almost clean, about 20 to 25 minutes.

Sprinkle marshmallows over top. Broil until marshmallows are golden brown, 1 to 2 minutes. Sprinkle remaining 1/4 cup peanuts over top; drizzle with melted chocolate.

Recipe Source: Bownie Fun! by Wilton Industries, Inc., 2008

Peanut Butter Cheesecake Brownie Babies

The Spring issue of What’s Cooking recipe magazine from Kraft arrived in my mailbox a few weeks ago. If you’re a peanut butter, chocolate and cheesecake fan, you’ll love the easy recipe for these individual “brownie cupcakes”.


Image from What's Cooking magazine

Peanut Butter Cheesecake Brownie Babies

(Makes 12)

1 pkg (450 g) brownie mix
175 g (3/4 of a 250 g pkg) cream cheese, softened
1/4 cup smooth peanut butter
2 tablespoons sugar
1 cup thawed Cool Whip topping
12 maraschino cherries

Heat oven to 350F. Prepare brownie batter as directed on the package. Spoon into 12 paper-lined muffin cups.

Beat cream cheese, peanut butter and sugar with mixer until lended. Spoon 1 rounded tablespoon into centre of batter in each cup, pressing lightly into batter.

Bake until centres are set, about 25 minutes. Cool.

Serve topped with whipped topping and cherries.

Recipe Source: What’s Cooking (Kraft)

If you click on the above link for What’s Cooking, you will find recipes from past issues of this food and recipe magazine.

Individual Brownie Baked Alaskas

Brownie Baked Alaska - In this version, a brownie base is covered with lemon gelato, then topped with meringue.

Brownie Baked Alaska - In this version, a brownie base is covered with lemon gelato, then topped with meringue.

Baked Alaska! Now there’s an oxymoron.

This hot and cold dessert is made by placing a scoop of frozen ice cream (or sherbet, gelato or frozen yogurt) over cake (in this case, brownies!) and covering both with meringue (egg whites that have been sweetened and beaten until stiff). The dessert goes into a very hot oven for a few minutes, just until the tips of meringue turn golden brown.

Why doesn’t the ice cream melt? The meringue insulates the ice cream from the heat of the oven. For complete success, the meringue must completely cover the dessert, right down to the baking pan, or you might get some melting ice cream!

You can use any kind of cake as the base (e.g. angel food, chocolate cake, pound cake, jelly roll), but brownies are my favorite choice.

The contrast between the soft meringue, cold hard ice cream and fudgy brownie make for a delightfully easy-to-make but impressive dessert.

Individual Brownie Baked Alaskas

(Makes 6 servings)

4 egg whites
1/4 tsp (.5 mL) salt
1/2 cup (125 mL) granulated sugar
6 brownies, each about 2″ (5 cm) square
6 scoops frozen ice cream, flavour of your choice (see Tips)

To make meringue: In a bowl, beat egg whites and salt with electric mixer until soft peaks form (peaks droop over). Gradually add sugar, 1 tbsp (15 mL) at a time, and continue beating until mixture is stiff and glossy.

Place brownie pieces on an ungreased baking sheet. Top each with a scoop of ice cream. Working quickly, cover ice cream and brownies with meringue, sealing edges completely. Swirl meringue into peaks with the back of a spoon. Freeze for at least 1 hour.

Bake in a preheated 475F (240C) oven until meringue peaks are lightly browned, 2 to 4 minutes. Serve at once.

* Unbaked Baked Alaskas can be stored in the freezer for up to 2 weeks. Place carefully in a covered container so they are not touching each other.
* For the most dramatic presentation, choose ice cream, sherbet, gelato or frozen yogurt that contrasts in colour with the brownies (e.g. vanilla, caramel or strawberry ice cream; orange or lime sherbet; lemon or raspberry gelato).

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May 2018
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