Mississippi Mud Brownies

This one goes out to all the girls waiting by the phone for him to call. To all the girls who know they are worth more than some jerk ignoring them. To all the ladies who are fed up. Oh... and to all the girls who don't have Valentine's Day plans. I am not a cynic! I love love! It's wonderful and fantastic and rich and satisfying. But for those of us who cannot find it or do not have it, well, let me let you in on a little secret: chocolate. It comes in all shapes and sizes, flavors and consistencies. It is, perhaps, the best food on the planet. And you know I love it, don't you?

I posted this recipe about a year and a half ago, but it goes without saying that it should be posted again. So whether you are making these for your special someone or mournfully eating them straight out the the pan alone in your kitchen with The Notebook on in the background, this time of the year deserves Mississippi Mud Brownies; thank you Warren Brown!

Mississippi Mud Brownies

Dry Ingredients

7 oz AP Flour (1.5 cups)

3 oz Unsweetened Cocoa Powder (3/4 cup)

½ tsp Salt

Wet Ingredients

8 oz Unsalted Butter (very soft!)

16 oz Granulated Sugar (2 cups)

2 Whole Eggs

2 Egg Yolks

2 tbsp Heavy Cream

9 oz Unsweetened Chocolate, Melted

Topping

3 cups Mini Marshmallows

-OR- a favorite marshmallow frosting

“Mud” Icing Ingredients

4 oz Unsalted Butter, Melted (1 stick)

1 oz Cocoa Powder (1/4 cup)

2 tsp Vanilla Extract

6 oz Sifted Confectioners Sugar (4 cups)

5 oz Bittersweet Chocolate, melted

What ya do:

1. Preheat the oven to 325 and grease a 9x13 inch pan and melt the 9oz of unsweetened chocolate as directed on package. Add heavy cream, if necessary, to thin it out. Measure the dry and wet ingredients (not including melted chocolate) into separate bowls and set aside.

2. Combine butter and sugar in a standing mixer and mix on low for 3 minutes. Add eggs and yolks all together just before mixture creams.

3. Add dry ingredients and mix briefly, without fully combining. Stop mixer, scrape batter off beater and fold in melted chocolate by hand.

4. Pour into pan and bake 25-30 minutes, and beware, unlike a usual brownie, an inserted toothpick should come out with crumbs on it. Top the brownies with mini marshmallows and return to oven for 5 more minutes. Let it cool completely and top with "Mud" Icing.

5. For icing, combine all ingredients in bowl and whisk slowly to blend. When smooth, pour over cooled brownies and enjoy.

S'more Brownies

It's finally beginning to feel like December in Boston. The days of short sleeves and open toed shoes are long gone. The winds are fierce and there is frost spreading on the cars in the dark of the morning. Right now it's easy to look forward to winter because, um, Christmas, but come February, I'm pretty sure I, along with the rest of the city, is going to be craving a little bit of summer. Fear not, folks. When the weather outside is frightful... make S'more Brownies.

S'more Brownies

1 box brownie mix -OR- your favorite recipe

5 full Graham Crackers

4 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees and line an 8x8 baking pan with tin foil and cooking spray. Prepare brownies as directed.

2. Pour half the brownie batter into lined pan. Layer graham crackers over brownies. Layer Hershey Bars and then top with 16 marshmallows. Top with remaining brownie batter as evenly as you can distribute it. Bake for 40-45 minutes or until toothpick comes mostly clean from center (keep in mind the chocolate bars will be melted). Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into 16 squares.

Pumpkin Pie Swirl Brownies

Well, here is to new beginnings. After just under three months at Healthworks, I am leaving to begin the next chapter of my story. Though personal training has been a good experience and one I learned a lot a lot from, I am so ready to move forward, and I am delighted to tell you all the I accepted a job at the Tufts University's Human Nutrition Research Center on Aging, and it starts Tuesday.

Before I leave Healthworks, however, I have to bake something for the girls (and one guy). So, Pumpkin Pie Swirl Brownies it was. Eat up, trainers!

Pumpkin Pie Swirl Brownies

¾ cup AP flour

½ tsp baking powder

½ tsp salt

¾ cup butter, melted

1 ½ cups white sugar

2 tsp vanilla extract

3 eggs

¼ cup cocoa powder

¾ cup chocolate cups

½ cup pumpkin puree

¾ tsp ground cinnamon

1 tsp pumpkin pie spice

1.Preheat oven to 350 degrees and spray a 9x9 baking pan with spray. In a medium bowl, mix together flour, baking powder and salt.

2. In another bowl, stir together the melted butter, sugar, and vanilla extract. When combined, beat in the eggs by one until just incorporated. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.

3. Into one of the bowls, mix in the cocoa powder and chocolate chips until well blended. In the second bowl of batter, stir in the pumpkin puree, cinnamon and pumpkin pie spice.

4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter, and repeat the layers. Drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan and serve.

Peanut Butter Brownie Bundt Cake

Today is September 21, 2011. Today is a very special day. Thirty-one years ago today, my sister was born. Twenty-four years ago today, my sister was not a very happy camper because her birthday gift was… drumroll please… me!

When we were younger, Vanessa and I fought all the time. I mean all-of-the-time. I thought she was the greatest thing since sliced bread and she loathed my existence. Note to any parents to be: don’t wait seven years to have a second child. It’s just cruel.

But alas, as time has gone on, Vanessa has become my closest friend and one of the few people in life I can trust unconditionally. No one, and I mean no one, can take the place of a sister, and if you have a sister, then you know this to be true. If you don’t have a sister, well, I’m sorry. You will never quite comprehend the bond, the friendship and the love that one can bring.

Happy birthday big sis! I made your favorite.

Peanut Butter Brownie Bundt Cake
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups peanut butter chips
Peanut Butter Glaze (recipe follows)


1. Preheat oven to 350 degrees, and grease a 10 inch Bundt pan. Make sure to have all ingredients at room temperature.
2. In a large bowl, stir together cake mix and pudding mix until well combined. Make a well in the center of the powders and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in peanut butter chips until well incorporated. Pour batter into prepared pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before glazing.


Peanut Butter Glaze
4 teaspoons water
2/3 cup powdered sugar
1 tablespoon creamy peanut butter


1. Stir together the water, sugar, and peanut butter until smooth. Drizzle over cooled cake and serve.

Caramel Swirl Cake-Brownies

I have this big dark dirty secret. I lead a double life. By day, (or more appropriately, the ass-crack of dawn) I am the newest full-time personal trainer at Healthworks, the #1 Rated Fitness Center for Women by Fitness Magazine. I wear my spandex pants and bounce around the club from one machine to the other. I promote health and well being and eventually plan on building up my reputation as "Killer," the precious little nickname I acquired at my job in Virginia.

But by night... oh by night, it's a different me. I become this softie who can peacefully stand over a pot of melting chocolate, completely content being by myself and in the quiet. I become this undercover persona who can just as easily run a half marathon or bake a pan of brownies that will rock your world. It's sort of like an identity crisis. Who do I choose? The hardcore trainer who can make major changes to your life and body or the girl who lights up when she sees people's reaction to her red velvet cake?

Mums the word for now, but until next time, Lord almighty, check these out. Adapted from Zesty Cook, these brownies, literally, might have been the best ever. If you're Mrs. Werner, I'm sure Dan will keel over if you make these for him... he is such a Ghirardelli snob!

Caramel Swirl Cake-Brownies

1 pkg. (18.25 oz.) chocolate cake mix

1 cup Evaporated Milk

1/2 cup butter, melted

35 (10-oz. pkg.) caramels, unwrapped

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

1. Preheat oven to 350° F. Combine cake mix, 2/3 cup evaporated milk and butter in a bowl (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan. Bake for 15 minutes.

2. During the last few minutes of baking, heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate chips over brownie and then drizzle with caramel mixture.

3. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack and try not to devour in one sitting. Or eat the whole pan and then book your first appointment with me.

Cookies and Cream Brownies

Patience is a virtue, they say.

I'd like to think I have it. I can easily tolerate both children and the elderly. I can listen to my Dad's long stories where he repeats the same thing over and over again. I can bite my tongue when I'm angry at someone to avoid saying something I regret.

Patience, I suppose, might be my strong point. I cannot wait for something to cool before I eat it. I have tried. I have failed. And even if I had set my mind to it, this dessert would make me fail. Because when it was oozing last night when I cut into it, it did not even stop me for one second. It was like seven layers of delicious. It was a dream come true but not for the faint at heart. And I cannot believe how easy it was (or how completely homemade you could make it... if you had the patience.)

Alex found this recipe from a blog called With Sprinkles on Top and it really is a gem. Amie and I made it last night and, wow. Honestly I need to get it out of my house because it is that good. I'm going on a diet... Monday.

We also might have definitely messed up the recipe just a bit by adding water when we weren't supposed to but we ended up with chocolate molten lava cakes and I mean, I will never complain about wonderful melty chocolate. I will list the recipe as I found it, but leave my helpful additions at the bottom.

1 box brownie mix*
Eggs and Oil as directed on box
1/4 cup hot fudge topping*
Heaping 1/2 cup cookies and cream ice cream*
Double Stuf Oreos


1. Preheat oven according to box directions and spray an 8×8 baking dish generously with cooking spray.
2. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water.
3. Add ice cream and hot fudge to the brownie batter and stir to combine.
4. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Sprinkle with crushed Oreos and bake for 40-50 minutes or as directed on the back of the box. Be sure to let these COOL for a while before you cut into them or else you will experience a mess... a delicious one, but a mess none-the-less. You can store in the fridge for faster firming!

To make this recipe as easy as possible and without overstocking my dessert stash, I used some short cuts:
*Ghirardelli Ultimate Fudge (and omitted the hot fudge topping),
**Snack size cup of Edy's Slow Churn Cookies and Cream,  

To make this recipe as difficult as possible, make the brownies from scratch and add your own homemade "sandwich cookies." And send me your result, because I bet people would go to jail for making something so amazing!

Low-Fat Chocolate Mint Brownie Ice Cream

Who says you can't eat ice cream in January?

They were lying. Because it's perfectly appropriate. And in fact, it's a great idea. In fact, my tummy hurts today. And you know what can cure it? Ice cream.

I got an ice cream maker for Christmas. And this was my first experiment. For a first time, not bad! And it's low fat...and it tastes exactly like a fudgcicle. And the best part? I was able to use up the last few from this incredible Creme de Menthe Brownie recipe from the holidays. Or maybe the best part is that it was absolutely simple to make.

I've been working out like a crazy woman this week, and now it's time to relax. So I'm curling up tonight, with a bowl of scream and a movie. Be jealous.


Low-Fat Chocolate Mint Brownie Ice Cream
1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
1/4 cup granulated sugar
1 (12 ounce) can evaporated milk (skim or regular)
1 cup skim milk
2-3 leftover chocolate mint brownies


1. Mix pudding powder and sugar in a bowl.
2. Whisk in evaporated milk and skim milk until blended.
3. Pour into ice-cream maker and freeze according to manufacturer's instructions.
4. Pack into freezer container, cover tightly and freeze up to 1 month.

Crème Brûlée Cheesecake Bars

Okay, okay, I know I told you I was on strike from Christmas goodies.

But, well, this could be a non-holiday goodie, too! I promise. And this one, wow. Like I said, I had a couple fantastic recipes this holiday season, and this one is for the books. It's truly a keeper. Believe me. It was honestly the most favored dessert I've made in a long time.

It was shared with family and friends, and I totally got the guilt trip about making things that were so good when people were trying to stay fit over the holidays.

Well, sue me, but before you do, try this recipe. Please, please! I beg of you. This one is worth keeping. Thanks Betty Crocker, IOU.

Crème Brûlée Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1 box (4-serving size) French vanilla instant pudding and pie filling mix

2 tablespoons packed brown sugar

1/2 cup butter or margarine, melted

2 1/2 teaspoons vanilla

2 eggs plus 3 egg yolks

2 packages (8 oz each) cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Wow. Okay, now you know. Take on the world or something.

Creme De Menthe Brownies

I'm on strike. From Christmas goodies.

If you knew how much I consumed the past few days you would understand why.

But if you knew the two Christmas desserts I just made, you would forgive me for my gluttony. And you would be unbuckling your belts too.

I make a lot of good desserts here on The Messie Kitchen. I've cranked out crowd pleasing cakes, cookies and pies and I've loved posting every one of them.

To be honest, I spend so much time baking and get so much enjoyment out of sharing that I don't always over-indulge when it comes to my own consumption. Well, folks, I did not hold back this time. Apart from some incredible red velvet brownies, classic sugar cookies and a tinful of Grandma's favorites, I baked two of the most wonderful rich and perfect things to ever come out of the kitchen.

Today, I will share with you a brownie recipe that tops every recipe I've made before. Rich, dense, moist, minty, chocolate-y, perfection. Literally the perfect Christmas brownie.

It made two 8x8 pans which was enough to share with my entire family for several nights and the hungry members of a band who performed four times on Christmas Eve at church. Twas a hit.

Oh, and guess whose recipe it was? My good ole favorite Paula Deen.

Creme De Menthe Brownies
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package chocolate mint chips
Shaved mint chocolate bar, I used New Tree -- Review coming soon!


For the chocolate frosting:
1/2 cup butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk


1. Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
3. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
4. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
5. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.


Honestly, try and resist these. In fact, don't try. Just indulge. These are absolutely wonderful and if you make them, you will not regret it!


Hope you're enjoying you crazy-day-after-Christmas-adventures. I know we are!

Red Velvet Brownies, Festive Indeed!

Wow, we're really in full swing now

Classy dinner party? Check. Tacky sweater party? Check. Giving to the needy? Check. It's really here!

But I'm busy as ever. I'm wrapping up finals more than I am gifts, and Monday is the my last day!

Make these red velvet brownies (from Southern Living) and SHARE the JOY.

Happy Friday!


What ya need:
1(4-oz.)bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Cream Cheese Frosting
Garnish: white chocolate curls


What ya do:
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.


Cream Cheese Frosting


What ya need:
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
4 cups confectioners' sugar
1 tsp vanilla extract


What ya do:
1. In a large bowl combine cream cheese, butter, evaporated milk, and vanilla, Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
2. Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.

Triple Layer Brownies

I work at a wellness center. Translate: gym.

While I'm at work, I present myself as a healthy fitness buff with a love for almond butter and fresh fruit. I use my breaks to get extra steps and more often than not, I'm standing up, teaching a class, training a client and promoting the healthy lifestyle I lead.

After work, I scurry to Wegman's, pick up some sugar and chocolate, melt them together and make miracles happen.

I was researching baked goodies at work yesterday because it was particularly slow. Bad idea. Women were walking by oohing and aahing at lemon bars, custards and pies. Worse was my boss. 

"THAT!" He points at a page in a magazine. "I want that."

For those of you who have been loyal readers for a few months, you know that my boss loves peanut butter. 

And he was pretty much gawking at this wonderful looking layered brownie with peanut butter and chocolate.

I'm going out of town and work the next two days and so my boss is sad because he will miss me so. To pick him up, not to kiss ass, I told him I would make it so I could bring him a few nibbles.

Wouldn't you hire me? 

Triple Layer Brownies 

What ya need:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 cup  cold milk

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup  Creamy peanut butter

1/2 cup Powdered sugar

1-1/2 cups  Whipped Topping (Do not thaw)

3 squares Baker’s Semi-Sweet Chocolate

1/2 cup Dry Roasted Peanuts, coarsely chopped

What ya do:

1. You can use a boxed mix or your own recipe to make brownies in a 13x9 inch pan. Let cool.

 2. Meanwhile, beat milk and pudding mix with whisk 2 min.

 3. Add peanut butter and sugar; mix well.

4. Refrigerate until brownies are completely cooled. Spread peanut butter mixture over brownies.

 5. Melt whipped topping with chocolate in a sauce pan or microwave. Spread over pudding layer and top with nuts.

6.Refridgerate for one hour before serving and store extras, if there are any, in the fridge.

Yum! Better than a Reese’s!

 

Applesauce Brownies

I am really tenacious. Or persistant. Or annoying?

One of the three. Pick your poison. Point is, when I want something, I get it. Not in that way. It’s not like I snap my fingers and all my dreams come true. I get an idea in my head and I cannot rest until it is achieved. Even silly things. Like for instance, today, I just had to make brownies.

I had to.

Remember I can’t walk? Let alone stand over a mixing bowl.

Doesn’t matter. I’m gonna make my brownies. My alter ego kicks in and suddenly I have one mission and one mission alone. Brownies.

I didn’t have any eggs. There are plenty of substitutes! Problem was, not all of these ingenuous recipes had such high reviews. I’m not setting out to make  a brownie I won’t eat. I also found a brownie recipe that used Crisco instead of eggs. Well what a lovely solution! Let’s take out the cholesterol and add a bunch of lard.

No thanks. No offense to Crisco, but it just wasn’t doing it for me.

Eventually, I stumbled on a vegan recipe. I scoffed. Heavens no. Me? Not hipster enough to make vegan. Love meat. Love animal products. No way. But I read on. This recipe received rave reviews. Probably from weirdo vegans, I thought. Nonetheless, these Vegans had an egg-less, Crisco-less, animal-less brownie recipe, and that’s what I needed!

So, now that I’m a Vegan, I’m hopping from pantry to fridge to counter to dinner table scooping up ingredients, checking the recipe and sitting down to take breaks. I have all the ingredients! Who knew Vegan cooking was such a cinch?

Oh damn.

Applesauce. I used all the applesauce. Well, this is the part where most of us would pack up our knives and go.

Not I. We had apples. How hard could it be to make your own applesauce? Not very, I assumed.

I was right! I chopped up two big apples, sprinkled some cinnamon and a little less than half a cup of water into a saucepan and let it simmer on medium for about 20 minutes. A few mashes later and voila! Homemade applesauce. It was good too! Almost good enough to help subside the brownie craving. At this point, I was so fixated on the applesauce I almost forgot my entire purpose. Not quite.

Now, I love and respect all Vegans, but I’m all for a little self expression. So here is my take on a Vegan brownie recipe. It's healthy with mostly whole wheat flour, and I used mini chocolate chips because they spread more, thus you use less than regular chocolate chips. Before you bake these, the consistency is a little strange but don't give up! After they are baked they have the same consistency as a regular ole' Betty Crocker (with a lot less fat/more fiber/more protein!). Your non-vegan friends won't even be able to tell the difference.... that's a promise!

Applesauce Brownies

What ya need:
1 cup unsweetened applesauce

1/2 cup sugar

1 teaspoon vanilla

1/4 cup unbleached white flour

½ cup whole wheat flour

1/2 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
Cinnamon

1/2 cup mini chocolate chips

¼ cup Light Caramel Sauce

What ya do:

1.Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.

2. Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt and pinch of cinnamon together.

3. Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips

4. Spread in prepared pan and pour caramel sauce over top. Bake 25-30 min, until center is firm and not sticky. Cool completely before slicing