Thursday, August 21, 2014

Rice Pudding

I made this recipe in the crock pot yesterday.  It turned out well. 

2 1/2 cups cooked white rice
1 1/2 cups evaporated milk or scalded milk
3 tbsp butter
2 tbsp butter
1/2 cup raisins (I omitted)
3 eggs
1/3 cups sugar

Combine in the slow cooker on low for around 2 hours.  Add more milk if needed.

I got the recipe out of the Fix it and forget it cookbook (may want to verify amounts).

Cosmic Brownies

These turned out ok but I'm not sure I'd make again.  If I wanted a really rich dense brownie, this is what I would use.  However, I think my family prefers the box mix brownie.


For the Brownies
3/4 cup unsalted butter (1 1/2 sticks), melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Hershey's Special Dark)
3/4 cup all-purpose flour
For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup cream
1 cup M&M


  1. For the Brownies - Preaheat oven to 350F. Line a 13-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
  3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
  5. Add the flour and stir until it's just incorporated; don't overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 20 to 25 minutes, or until top has just set, isn't jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter.
  7. For the Ganache - Add chocolate chips and cream for one minute.
  8. Pour ganache over mostly cooled brownies and stick in refrigerator for 10 minutes.  Then add M&M.

Updated:  I made this receipe this weekend and REALLY enjoyed them.  I seriously could eat them everyday.

  • 1¼ c. all-purpose flour

  • ¾ c. natural unsweetened cocoa powder

  • 1 c. sugar

  • ⅔ c. brown sugar

  • ¾ c. (1½ sticks) butter, melted

  • 2 eggs

  • 3 tbsp. whole milk

  • ½ tsp. baking powder

  • 1 tbsp. cornstarch

  • pinch of salt

  • 2 tsp. vanilla extract

  • Fudge Ganache:

  • 1 c. semi-sweet chocolate chips

  • ½ c. milk chocolate chips

  • ½ c. heavy cream

  • Directions
    1. Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and lightly spray with baking spray such as Pam, set aside.
    2. In the bowl of a stand mixer, beat melted butter, sugars and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until incorporated.
    3. In a medium size mixing bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
    4. Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 18-25 minutes (I live in high altitude so my bars tend to bake quicker). The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
    5. Meanwhile to prepare the ganache, in a 2 c. glass measuring cup, combine chocolate chips and heavy cream. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with desired toppings. Serve warm or cold.

    Monday, August 18, 2014

    Cafe Mocha Cookies

    These cookies came over very well.  I didn't have bold coffee so I just used regular strength.  The caramel wasn't overly prominent, you could add more if you want more of a caramel flavor.  Kids and adults really enjoyed these.


    • 6 tablespoons butter, softened
    • 1/3 cup shortening
    • 1/2 cup packed brown sugar
    • 1/3 cup sugar
    • 1 egg
    • 2 tablespoons hot caramel ice cream topping
    • 1 teaspoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 4 teaspoons dark roast instant coffee granules
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1-1/2 cups (9 ounces) dark chocolate chips


    1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
    2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.Yield: about 3 dozen.
    Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

    Read more:

    Chocolate Muffins

    I made these this weekend and they were very good.  I made them in the big muffin pan and got 6 muffins out of the recipe.  I baked them for about 22 minutes.

    Triple Chocolate Muffins


    • 1¾ cup flour
    • ½ cup brown sugar
    • ¼ cup + 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup warm water
    • ¼ cup oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons vanilla
    • 1 egg + 1 egg yolk
    • ½ cup milk chocolate chips (regular or large)
    • ½ cup semi-sweet chocolate chips
    • ½ cup mini semi-sweet chocolate chips

    1. Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. (Will make 12 total muffins)
    2. In a large bowl whisk together flour, brown sugar, cocoa powder, baking soda, and salt. In another bowl whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips, reserving about 2 tablespoons of each kind. Divide batter evenly between the 12 liners, filling each about ¾ full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean. Store in airtight container.