Turtle Brownies

I have had a dire need to bake something! I feel like I have neglected my kitchen for the past couple of weeks because work has been super busy. I have been so mentally exhausted by the time I get home that I cannot fathom doing anything else that involves using my brain. Do you ever have those moments? Well now, my brain is screaming for some baked stimulation! Work is going to be a bit insane for the remainder of the month, so I need some fuel to recharge and stay focused. Plus Matt has literally asked me five times this week to bake something. How can I say no to the man I love so dearly? :)

These brownies were just what I needed to top off my weekend. They are phenomenal!!! I had no trouble deciding what I wanted to bake... I wanted to recreate the sweetness of a turtle candy into the form of a brownie. I stumbled upon a few recipes for caramel brownies that were recently adapted from The Pastry Queen by Rebecca Rather. I do not have this book, so I have not seen the original recipe, but I might have to run out and buy it tomorrow. :) These brownies were definitely some of the best brownies I have had in a long time, and I'll make sure to keep this recipe handy because I sense that I might have future cravings for these sweeties. Delicious!!

Ingredients
Yields 9-12 brownies
1/2 cup (1 stick) unsalted butter
6 oz semi-sweet chocolate, chopped
1/2 cup sugar
1/4 cup firmly packed light-brown sugar
2 large eggs
1/2 tbsp pure vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
1/2 tsp sea salt
3/4 cup pecans, chopped
7 oz caramel candies, unwrapped
2 tbsp plus 2 tsp light cream

Directions
Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving about 2 inches of overhang along two sides. Grease parchment and sides of dish with baking spray; set aside.

Cut butter into 6 cubes and combine with chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring in between until completely melted. Transfer chocolate mixture into a medium size mixing bowl, and whisk in both sugars, eggs, and vanilla until incorporated. Stir in flour and salt just until combined. Evenly spread half of the batter in the prepared dish and bake for 20 minutes. Remove from oven and let cool for 20 minutes.

Meanwhile, place pecans in a medium sized skillet over medium heat. Toast until fragrant, stirring occasionally. Remove from heat and set aside.

Combine caramel candies and cream in a small saucepan over medium-low heat. Heat until melted and smooth, stirring frequently. Stir in half of the pecans, and immediately spread caramel mixture over the bottom brownie layer. Carefully pour and spread the remaining brownie batter over the caramel layer. Top with the remaining pecan pieces, and bake for 20 minutes. Transfer to a wire rack and let cool completely.

Lift the brownies from the pan and remove parchment paper. Cut into squares. Store brownies in airtight container.

Source: adapted from Annie's Eats, originally from The Pastry Queen by Rebecca Rather

Corn And Black Bean Salad

 

As the weather starts to really heat up outside, I felt it was time to share with you this refreshingly cool, tasty salad. Black beans and corn tossed with a little cider vinegar and cilantro... this salad is delicious and addicting! Matt and I love this dish, and I love to make it during the summer months. It is the perfect side for any backyard cookout; and if you serve it with a bowl of baked scoops, you'll have yourself a perfect appetizer that your friends and family will love to munch on.

Try it... and I'm certain you'll love it as much as we do! :)

Ingredients

1 cup fresh cilantro leaves, chopped

1/2 cup cider vinegar

1/4 cup olive oil

1 1/2 tsp sea salt

1/4 tsp fresh ground black pepper

3 cans of corn (White, Yellow and Mexicorn), drained and rinsed

3 cans black beans, drained and rinsed

1/2 small red onion, finely chopped

Ground red pepper (or paprika) to taste

Directions

In a large mixing bowl, whisk together cilantro, vinegar, oil, salt and pepper. Add corn, beans, onion and red pepper; gently mix to combine all ingredients. Serve at room temperature or chilled. Can be stored up to three days in the refrigerator.

Mario Bros (Chocolate) Cake

Life, where are you going? You're whizzing right by me everyday! Sometimes I wake up and think, wait a second... where have the past few years gone? Life, slow down! You're going by way too fast!!

My nephew's birthday was this past weekend, and I'm baffled at the fact that he is now eight years old! I remember the day he was born... I remember getting the call from my sister saying her first little baby was here and then rushing up to the hospital to hold him in my arms. I was in such awe over him! I was delighted to finally be an aunt!! But now, my little buddy isn't a baby anymore... He's now a super inquisitive, extremely bright, creative and funny little man who loves video games! :) So for his birthday party, I made this deliciously chocolate Mario Bros cake. 

I went with the Hershey's "Perfectly Chocolate" Chocolate Cake recipe. The flavor was chosen (without hesitation) by the birthday boy himself. The Hershey recipe is super easy, super moist, and super delicious! Yum and fun... What more can a kid ask for? :)

Deviled Eggs

My family members are huge fans of deviled eggs. I'm talking, huge fans! We love them. If ever there were a holiday where deviled eggs were not on the table, well... I'm really not sure what would happen. A holiday without deviled eggs is just unthinkable!

Typically, I make deviled eggs by adding a little of this and a little of that to the filling... tasting... then adding a little more of this and a little extra of that. So when I made a batch for Easter, I decided to measure out my ingredients and lock these down to a written recipe. They are delicious! And their presence will continue to grace the table at our holiday meals. Obviously, you don't have to wait for the next holiday to roll around before you crank out some tasty deviled eggs (because I definitely won't be waiting!). So whenever you're ready, here you go!

Ingredients
Yields 36 deviled eggs
18 large eggs
2/3 cup light mayo
2 tbsp spicy brown mustard
1 tbsp sweet pickle relish
1/8 tsp salt
1/8 tsp ground pepper 
Paprika

Directions
Place eggs in a large saucepan and cover with water. On the stove-top, bring water to a boil over high heat.  Remove from heat, cover, and let stand 10 minutes. Fill a large bowl with ice water, and transfer eggs to the bowl to let cool for about 5 minutes.

Once eggs have cooled, crack and peel them. Cut eggs lengthwise down the center. Remove yolks and place in a small mixing bowl,  and arrange egg whites on a serving dish. Add mayo, mustard, pickle relish, salt and pepper to the bowl of yolks. Using a fork, mash ingredients together until well combined and smooth. Spoon filling into the hollow center of the eggs. (I placed filling in a piping tube fitted with a star tip for a fancier presentation.) Sprinkle with paprika.

Strawberry-Vanilla Cupcakes filled with White Chocolate Ganache

Vanilla cupcakes...

Filled with white chocolate ganache...

Topped with a delightful strawberry buttercream frosting...

Now that I have your attention, let me tell you about these springtime beauties. :)

My hubby called me at work a couple weeks ago because his office announced a bake sale they were hosting to raise money for Relay for Life. "Would you want to bake something for it?" he asked. Hmm, would I want to bake something... absolutely, yes! Would I want to bake something to help raise money for a great cause... most definitely, yes!! After hanging up the phone, I instantly started brainstorming what to bake. The sale was categorized as a Spring Bake Sale, so I immediately thought of strawberries. I figured cupcakes would be a nice addition to any dessert table, so I went with it... I decided to make vanilla cupcakes with strawberry frosting. It wasn't until the day before baking that I decided to add a little extra sweetness by filling them with ganache. White chocolate and strawberries - YUM!

Since people were going to purchase the cupcakes, I didn't want to get too experimental. I made vanilla cupcakes which I've made before because I knew they were tasty. I doubled the recipe, so that I would have 24 cupcakes, and used 4 large eggs (instead of separating a lot of yolks). I ventured out with the frosting and tweaked it until I found just the right flavor (delightful!). The frosting was definitely my favorite part of these cupcakes! Now I'm on a mission to find the perfect strawberry cake to go along with it. :)

These cupcakes were so delicious! It was hard to part with all of them. Matt came home with great feedback from his office, so I know I'm not the only one who swooned over these babies. :) This is an excellent dessert for any springtime party. Whip up a batch, and your friends won't leave until they've finished off the last one. So tasty! 

Below are the recipes for the ganache and frosting...

Ingredients

Yields enough frosting and ganache for 24 cupcakes

Ganache:

1/4 cup whipping cream

4 oz white chocolate, chopped

Frosting:

1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups confectioners' sugar

1 tbsp pure vanilla extract

4 oz fresh strawberry puree

2 tbsp whipping cream

Directions

For the ganache... Place chocolate in a small bowl. In a small sauce pan, bring cream to a boil. Pour boiling cream over chocolate; let stand for a couple of minutes. Stir until chocolate is completely melted and mixture is smooth. Cover and refrigerate to thicken. 

For the frosting... In a large bowl, using an electric mixer, cream butter on medium speed until light and fluffy. Reduce mixer to low speed. Gradually add in 3 cups of sugar, and mix until well blended. Add vanilla, strawberry puree, and whipping cream; blend until well combined. Gradually add (up to) an additional cup of sugar until you reach your desired consistency. 

To assemble cupcakes... cut a cone-shaped portion out of the center of the cupcakes. Gently cut off the tip of the cone. Fill the cupcake by spooning the ganache into the center of the cake. Replace the top of the cone over the filling. Frost cupcakes.

Source: frosting adapted from My Baking Addiction, ganache adapted from Martha Stewart

Jubilee Jumbles

Hi! Have I got some yummy goodness to share with you today. :) It's my first guest post, and here to present these darling Jubilee Jumbles is my friend, Megan. You may recall Megan from my baking extravaganza post. She is a friend of mine that shares my passion for baking, and I am delighted to host her here on my blog! Megan and I love to talk baking… we share recipes and baking tips, we love to bounce ideas off each other when we’re trying something new, and most of all we LOVE to sample each other’s creations! These cookies were among the first baked goods that Megan shared with me, and I was in awe over the yumminess. These cookies are absolutely amazing, and it only seems right to let Megan share these with you. So without further ado, I’d like to welcome Megan to Burn Me Not!!

Jubilee Jumbles, or as I’ve always called them, “Icing Cookies”!

I have many fond childhood memories of baking with my Mom and of all the cookies we’ve ever made, these cakey, glazed beauties are by far the most requested and beloved by our family and friends. Every time we made them when I was a young, kids would come from surrounding houses to get a bite—a tradition, I might add, that continued even after I went to college. Have you ever seen a group of hungry college students stampede towards a box of homemade cookies? It’s not pretty, but it sure makes for fast friends!

Now I should give fair warning—these cookies are extremely addicting and once people taste them, they are bound to ask for more. For me, the most dangerous (or delicious?) part is the glaze. I must admit that even as an adult I have a tendency to make myself sick swiping the extra glaze from the wax paper! 

Now, whip up a batch and feed your sweet tooth---it will thank you!

Adapted from Betty Crocker’s New Picture Book, 1961

Ingredients

Yield: 4 dozen

For the cookies:

½ cup shortening

1 cup packed brown sugar

½ cup granulated sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 ¾ cups flour

½ tsp soda

1 tsp salt

2 cups semi-sweet chocolate chips

For the browned butter glaze:

½ cup butter

2 cups confectioners’ sugar, sifted

1 tsp vanilla

2-4 Tbsp hot water

Directions

Mix shortening, sugars, and eggs thoroughly. Stir in sour cream and vanilla. Add flour, soda, and salt and stir until well incorporated. Stir in chocolate chips. Drop by rounded tablespoons (I use a medium cookie scoop) onto greased baking sheets. Bake for about 10 minutes at 375 degrees, or until almost no imprint remains when touched with finger. Cool cookies on wax paper.

To make the glaze, melt the butter until golden brown. Blend in sifted confectioners’ sugar and vanilla. Stir in hot water until icing spreads smoothly. (A note about the glaze: be sure the water is hot…it makes a big difference. Start with 2 Tbsp—it’s usually enough to get a smooth, thick glaze, but add more water, a tablespoon at a time, until you get the consistency you desire.)

Once cool, dip the top of each cookie into the browned butter glaze.  Let cool on wax paper until the glaze sets. Store in airtight container, if they aren’t gone by then!

Carrot Cake

Did you all have a nice Easter? Ours was fabulous! It was a beautiful day spent with family. Doesn't get much better than that! My sister hosted a lovely brunch, and I volunteered to bring dessert (real shocker, I know). I have wanted to make a carrot cake for some time now, so I knew exactly what I was going to bring when I marked myself down for something sweet. There are certain days of the year when a carrot cake just makes sense, and to me, Easter is one of those days.

I haven't always been a huge fan of carrot cake. Some cakes tend to have a lot going on with the added ingredients, and I think that can take away from the delicate spice of the cake. I decided to tweak the original recipe a bit and keep this one fairly simple by only adding in chopped pecans and raisins. Excellent choice! I used a maple cream cheese frosting and it paired beautifully with the cake.

This is one recipe that definitely lands a slot in my recipe box. Such a treat! I would highly recommend this for Mother's Day, a backyard barbecue, or a bridal shower. Whatever the occasion, this cake is a winner!

Ingredients
Yields 12-14 servings
For the cake:
3 cups all-purpose flour
2 cups packed light brown sugar 
1 cup granulated sugar
1 tbsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
4 large eggs
2 tbsp vanilla extract
1 1/2 cups canola oil
1/2 cup buttermilk
2 3/4 cups peeled, shredded carrots
1 cup raisins (soaked in warm water for one hour)
2 cups chopped pecans, separated

For the frosting:
2 (8 oz) packages cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 tbsp pure maple syrup
1 tsp pure vanilla extract
4 cups confectioners' sugar

Directions
Preheat oven to 350°F. Line three 8-inch pans with parchment paper, and grease bottom and sides of pans with baking spray; set aside.

In a large mixing bowl, combine flour, both sugars, baking soda, salt, cinnamon, and nutmeg. Whisk together to blend, breaking up any large lumps of brown sugar with your hand. In another large mixing bowl, combine eggs, vanilla, oil, and buttermilk. Whisk until well combined. Add the wet ingredients to the bowl with the dry ingredients and stir just until incorporated. Add in carrots, 1 cup of pecans, and raisins. Fold gently into batter with a spatula until incorporated.

Divide batter evenly between the prepared pans. Bake 30-35 minutes, or until cakes are golden brown and toothpick inserted in the center comes out clean. I recommend rotating cakes halfway through baking. Transfer to wire racks and cool 5-10 minutes in the pans, then turn out cakes directly onto wire racks and cool completely.

For the frosting, beat cream cheese and butter with an electric mixer until smooth. Add maple syrup and vanilla, beat until combined. Gradually add confectioners' sugar and continue beating until well combined and smooth.

To assemble the cake, level layers (if necessary) using a serrated knife. Place one layer on a cake stand or cardboard cake round. Spread a layer of cream cheese frosting over the top. Place another cake layer on top and repeat frosting. Place the final cake layer on top. Frost the top and sides of cake with remaining frosting, reserving up to 1 cup for detailing if needed. Press remaining cup of pecans along the sides of cake.

Enjoy!

Source: cake adapted from Annie's Eats, frosting from Martha Stewart