Double Chocolate S'mores Brownies

Double Chocolate S'mores Brownies

These delicious brownies were created using ideas from several different recipes. When I accidentally used sweetened condensed instead of evaporated milk, I  had to made some adaptations to make the recipe 'work.' Hey, it happens to the best of us! :) The result was ooey gooey, caramel-y brownie perfection. Kept at room temperature, they will last for 4 to 5 days in a cool place. I like to store mine in a covered plastic ice cream pail with waxed paper between the layers. Why the "S'mores" name? Because of the combination of graham wafers, chocolate and mini marshmallows, of course!

Ingredients

Brownies

• 1 box of Betty Crocker Super Moist Chocolate Cake Mix
• 3/4 c melted margarine
• 2/3 + 2/3 can sweetened condensed milk 
• 1/2 c low-fat milk
• 1/2 + 1/2 pkg dark chocolate chunks (divide pkg in half for 2 different steps)
• 1/3 pkg semi-sweet chocolate chips
• 1/2 pkg mini marshmallows

Topping

• 1 1/2 c crushed graham crackers or graham cracker crumbs
• 1/4 c butter or margarine
• 1/4 c sugar

Directions

1. Mix the dry cake mix, 2/3 c sweetened  condensed milk and 3/4 c melted margarine and spread in greased 9x13 pan. Bake at 350 degrees for 6 minutes. 
2. Take out of oven and sprinkle with chocolate chips and mini marshmallows. Put back in oven for approximately 5 minutes, until marshmallows and chocolate chips soften. 

3. In microwave, heat the chocolate chunks and the rest of the sweetened condensed milk for approximately 1 1/2-2 minutes. Stir, adding 1/2 c low-fat milk to smooth, reheating for 30 seconds to soften if necessary.

4. Combine graham wafer topping ingredients and sprinkle half of the mixture over the marshmallows and chocolate chips. 5. Pour the heated chocolate mixture over the wafer topping, then sprinkle the remaining crumbs evenly over  everything.

6. Bake in oven for about 20 minutes, until a knife inserted into the brownie layer at the bottom comes out  clean and the sides are puffed and dry. There will be some melted chocolate and marshmallows on the  knife. Let cool and cut into 2 inch squares with a knife dipped into hot water.

Gems & Jewels Cake

We are making this beautiful cake at my Let's Cook kids' class this week. To simplify this recipe for a 3/4 hour class, I have some "star shaped" mini cake pans in which to pre-bake the individual cakes for my students. The children will be decorating their own Gems & Jewels Princess Stars. They are pretty excited about this. Note: you can buy gold and silver decorating sugar/non-pareils at WalMart and most JoAnn's, Wiltons or Michaels stores! Here, for your decorating pleasure is:


Gems & Jewels Cake (from The Cake Mix Bible)

The perfect crowning touch for a Princess Party!

Ingredients

• 3 packages (about 18 oz each) lemon cake mix, plus ingredients to prepare mixes
• 3 tubs (16 oz each) white frosting
• 9 drops lemon extract
• Yellow food coloring
• 1 pkg (3.4 oz) instant lemon pudding and pie filling mix
• 1 3/4 c milk
• Assorted candies for decorations

note: I believe you can now buy frosting starter and lemon flavor packages at most grocery stores if you would rather use that than white frosting and food coloring/extract

Directions

1. Prepare cake mixes according to package directions. Spray baking pans with cooking spray ("Pam spray for baking" works best). Divide batter among 3 cake pans: one 10x2 inch round; one 8x3 inch round and one 6x2 inch round. Bake according to directions, allowing additional time for larger cake to bake completely. Test with knife inserted in thickest part of cake: if it comes out clean, it's done. Cool in pans on wire racks for 15 minutes. Remove from pans by inverting over waxed paper; cool completely on wire racks.
2. Combine frosting, lemon extract and food coloring in a large bowl and stir until well blended. Alternately, use frosting starter and lemon flavor packs. Prepare pudding mix according to package directions using 1 3/4 c milk.
3. Trim tops of 2 larger cakes so tops are flat. Leave smallest cake slightly rounded. At this point you may freeze the cakes to make the next steps easier. Cut each cake in half horizontally to make 2 layers. Brush away any crumbs. Spread 1/3 of the pudding on bottom half of each cake; replace top layer. 
4. Place largest filled cake on large serving platter. Frost entire cake. Top with medium cake; frost entire cake. Top with smallest cake and frost entirely.
5. Decorate tiered cake with assorted candies and/or packaged sugar flowers as desired (see photo).

Note: Tiering and decorating a cake can be difficult. Most professionals use a skewer stuck through the middle of the entire tiered cake to keep it in place once it's put together. You can also use cake boards to hold the cake steady and give some support. You will be serving the cake tier by tier. 

Star Cakes - my design :)

Nana's Rhubarb Cake

Crispy, tart/sweet and absolutely delicious!

Nana's  Rhubarb Cake

Ingredients

·                                 1 1/2 cups white or golden brown sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 2 cups all-purpose flour

·                                 2 eggs, beaten

·                                 1 cup sour cream

·                                 3 cups diced rhubarb (fresh or frozen)

·                                  

·                                 1 cup white sugar

·                                 1/4 cup butter, softened

·                                 1/4 cup all-purpose flour

·                                 ground cinnamon, for dusting

Directions

1.       Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

2.       In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

3.   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb is part of our staple diet in Winnipeg. Every garden has either a rhubarb or strawberry rhubarb garden! Unfortunately it can't be grown in the desert, so we have to resort to frozen. This recipe has been adapted from several in my Mennonite cookbook.

*Chocolate Cherry Cheesecake*

Ingredients

§          2 pkg. (21.4 oz. each) JELL-O No Bake Cherry Topped Cheesecake

§          10 Tbsp. margarine, melted

§          1/4 c. sugar

§          2 Tbsp. Water

§          3 cups cold milk

§          3 squares  BAKER'S Semi-Sweet Chocolate, melted, cooled

 

Preparation

1.       MIX Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 of the Fruit Pouches onto bottom of crust.

2.       POUR milk into medium mixing bowl. Add both Filling Mixes; beat with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Remove 1 cup of the filling mixture; blend with the melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of the remaining Fruit Pouch.

3.      Refrigerate at least 1 ½ hours or until firm. Garnish with dollops of whipped cream or chocolate curls (shaved chocolate from a large bar with a cheese grater or slicer) if desired. To serve, run small knife or spatula around side of the pan to loosen crust, then remove side of pan. Store leftovers in the refrigerator.

VARIATION

Cheesecake can also be prepared in 13x9-inch pan. Prepare as directed, pressing all of the crumb mixture onto bottom of pan. If you line the pan with parchment paper, waxed paper, or plastic wrap, it will be easier to remove the cake after cooling.

GREAT SUBSTITUTE

         Prepare as directed, using JELL-O No Bake Strawberry Topped Cheesecake.


*Recipe originally adapted from kraft.com. Imagination provided by you!