Baking Goal: Lemon Ice Box Pie

Doesn't this look wonderful? I love lemon cream pies and I love those vanilla cookies on top so I know that I am going to love making this!

Check out the recipe at Cooking With K

Baking My Way: Fudgy Brownie

I needed to bake two bars for Marshall's grandparent's 60th anniversary celebration and this was one of the ones I picked. I was more then happy to bake something because I still have so many recipes to try in my book.

I've made a lot of brownies and just looking at this recipe I wasn't too sure that it would be the type that I like (soft, chewy and very chocolatey!) but I was wrong, they are so tasty! And yes, SOO fudgy! I think the key is to not over bake, if you do that well there goes the fudgy part! I added some icing sugar to the top to add a little more excitement.

Brownie:
4 oz. chocolate
1/2 cup butter
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour
1/4 tsp salt

Glaze:
1/2 cup chocolate chips
1 tbsp butter

Brownie: 
Heat oven to 350.

Grease 13x9'' pan.

In a small saucepan over low heat, melt chocolate and butter, stirring contently until smooth. Remove from heat; cool 10 minutes.

In a medium bowl, combine sugar, vanilla and eggs; beat until light and fluffy. Add flour, salt and chocolate mixture; blend well.

Spread in greased pan.

Bake for 30-38 minutes. DO NOT OVER-BAKE!

Cool 1 hour or until completely cooled.

Glaze:
In a small saucepan, melt glaze ingredients over low heat, stir contently until smooth.

Drizzle over cooled brownie.

Let set, cut into bars.

Savory Sunday

Hi Ladies!

Wow, you really brought your A game last week! I wanted to pick everything, so tasty!!! Here's a little sneak peak of some yummy cupcakes I'll be posting about soon, but now on to the pick of the week!

Maple Bacon Biscuits from Dixie Chick Cooks 

BBQ Chicken Pizza Soup from Homegrown Beans

 Samoa Cookie Caramel Brownie from Making Memories with Your Kids

Chocolate Peanut Butter Cake Recipe from Heidi's Recipes 

Crispy Shrimp Tacos & Beans from Mostly Food & Crafts

 

Kielbasa, Kale and Cannelini Pasta from Mostly Food & Crafts

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

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Baking My Way: Low-Fat Molasses Cookies

These cookies are sort of like a ginger snap but much fluffier and  a bit healthier. They'd be great for a camping or hiking snack!

Ingredients
5 oz. (3/4 cup) pitted prunes
1/3 cup hot water
1 cup sugar
1/4 cup molasses
1 egg
2 1/4 cups All Purpose or Unbleached Flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
1/4 cup sugar


Directions
In blender or food processor bowl with metal blade, combine prunes and hot water. Cover; process 2 to 3 minutes or until pureed. In large bowl, combine prune mixture, 1 cup sugar, molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, cinnamon, ginger, cloves and salt; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours for easier handling.

Heat oven to 350°F. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350°F. for 8 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets.

Living room Redo

I'm not sure I ever showed you guys this! We've made some more changes since this but isn't it great what a couple small changes can make? Change the walls, new blinds and wow!

Savory Sunday

Not sure if you've seen this video yet, if you have, watch it again, if you haven't I think you'll love it. I love animals and this just makes me love them more!!

Happy Sunday everyone! Here's my yummy picks for this week!

 

Maple Muffins from Let's Talk Dollars and Cents 

  Corn Tortillas from (Don't Be) Too Timid and Squeamish 

Basil Pesto from Mrs. No-No Knows 

Chicken & Whole Grain Salad from Poppi Linn

Cajun Sweet Potato Fries from LouLou Sucre

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

<a border="0" href="http://thesweetdetail.blogspot.com/" target="_blank"><img src="http://i843.photobucket.com/albums/zz355/amandandouglas/TheSweetDetailsButton-1.png" /></a>

<a border="0" href="http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday" target="_blank"><img src="http://i843.photobucket.com/albums/zz355/amandandouglas/Screenshot2011-04-22at14942PM-1.png" /></a>

Shortbread Coconut Brownie

So I made some chocolate pixies and I found the dough just so hard to work with, and I had been baking for hours so I just gave up and put the rest of the dough in the fridge. I was planning to come back to it and finish making the cookies but then I started complaining to Marshall that I was so not interested in doing that. He said "Make a cake out of it". I, being the baker, quickly told him "I can't just do that, the recipes are totally different!" but then I thought about it some more and realized he was sort of right (don't worry, I told him he was right too, he liked that). I decided that because the chocolate pixie recipe just stuck to the pan I would have to put some sort of layer under it. What better then shortbread right? And I thought it was a little boring just like that so I thought why not some coconut? I just made a German Chocolate Brownie so I took and altered that recipe, put it all together, crossed my fingers, and got the best dessert I have made in a while! This bar is so tasty, you'll love it! It's not too sweet but sweet where it counts. I know it's not super original but I'm super proud of myself. 

Shortbread Layer
1 cup sugar
3/4 cup butter
1 teaspoon vanilla
1 egg
2 cups flour
1 cup diced mixed candies fruit
1/2 cup chocolate chips
1/2 cup chopped pecans (I prefer slivered almonds)

Heat oven to 350F

Combine sugar, butter and beat until it's light and fluffy.

Add vanilla and egg; beat well.

Add flour; mix well.


Brownie Layer 

1/8 cup margarine or butter
2 oz. unsweetened chocolate, cut into pieces
1 cups All Purpose or Unbleached Flour
1 cups sugar
1 teaspoons baking powder
1/4 teaspoon salt
2 eggs

In large saucepan, melt margarine and chocolate over low heat, stirring constantly until smooth. Remove from heat; cool slightly.

Add flour, sugar, baking powder, salt and eggs; mix well. Set aside.


Coconut Topping
2 tablespoons corn syrup
2 tablespoons milk
1/2 cup sugar
1 cup coconut
1/2 teaspoon vanilla
butter?

Mix all of the ingredients together, set aside.


Baking & Layering Instructions
Spread shortbread dough in 9x9'' pan. Bake for 20 minutes. Pull out of the oven. Spread brownie layer over shortbread and put back in the over for 10-12 minutes.

Pull brownie out of the over, turn the oven on broil. Spread the coconut mixture evenly over the brownie. Put back into the oven, 4'' from the broiler, for 1 minute. Don't leave it in longer, you will burn it!

Let cool for 1 hour, then cut into pieces. Enjoy!