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Wednesday, December 4, 2013

♥ Almond Macaroon Brownie Bars ♥

Ingredients:
  1. Brownies
  2. 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  3. Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)
  4. Filling
  5. 3 cups flaked coconut
  6. 1 cup slivered almonds, toasted
  7. 1/4 teaspoon almond extract
  8. 1 can (14 oz) sweetened condensed milk (not evaporated)
  9. Drizzle
  10. 1/2 cup semisweet chocolate chips
  11. 1/2 teaspoon vegetable oil
Instructions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  2. Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour.
  3. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 40 seconds, stirring every 10 seconds, until chips are melted. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.

Sunday, December 1, 2013

♥ Gramma's Chocolate Chess Pie ♥

Ingredients:
1 pie crust
1/2 cup butter, melted (1 stick)
2 1oz squares unsweetened chocolate baking squares
1 5oz can evaporated milk (2/3 cup)
2 large eggs
1 tablespoon vanilla
1 1/2 cup granulated sugar
3 tablespoon all purpose flour
1/8 teaspoon salt

option pecan topping:
1 1/2 cup pecan halves and pieces
2/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla


Directions:
1. Preheat oven to 35
2. Melt butter and chocolate squares in 30 second intervals in microwave safe bowl.  Stir after each 30 seconds until smooth.
3. Whisk evaporated milk, eggs, and vanilla together. Add to chocolate mixture.
4. Stir together granulated sugar, flour, and salt, then add to chocolate mixture whisking until smooth.
5. Press pie shell into 9" pie plate.  Prick bottom with form.
6. Pour filling into pie shell and bake for 45 minutes (maybe 50 depending on your oven).

For pecan topping:
1. Bake pie for only 40 minutes.  Remove from oven.
2. Stir together pecans, light brown sugar, corn syrup and 1 teaspoon vanilla. Sprinkle over pie. 
3. Bake an additional 10 minutes.

Let cool at least one hour before serving. Top with whipped cream.
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