Brown Sugar Orange Sweet Potato Casserole. On the Fifth Day of Christmas…

…my true blog gave to me the best sweet potato recipe!!  Seriously, this sweet potato casserole cannot be topped!  It’s so good that we usually all agree that it should be served with the desserts its so tasty…and then we just keep eating it with the entrée haha!!  Warm, soft but crunchy, sweet with a hint of citrus…yay!!

Just a heads up…I will soon have photos of the process, because I am going to make it for Christmas!!  But I figured if you guys need this recipe for YOUR Christmas, you can’t wait for the photos!!  So I am going to post a few pictures of people enjoying this beauteous treat, and add the pictures of the process later for ya!!   Because seriously…you don’t want to let Christmas slip by without making this!

So, here’s what you need:

  • 3 C Mashed Yams
  • 3/4 Stick of Butter, Melted
  • 1 C Canned Evaporated Milk
  • 1/4 C Orange Juice Concentrate
  • 1 1/2 C Sugar
  • 2 Eggs
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

For the topping:

  • 3/4 C Butter, melted
  • 1/2 C Brown Sugar
  • 1 C Corn Flakes, Crushed
  • 1/2 C Pecans, Chopped

And here’s how you do it!!

  1. Preheat oven to 425*
  2. Mix together yams, butter, milk, and sugar.  Beat in eggs one at a time.
  3. Add spices and vanilla.
  4. Pour into greased baking dish and slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.
  5. Add topping and bake until pecans look toasted but NOT BURNT!!  5 – 10 minutes.
  6. Serve warm!!!

I see on the original here that it can even be made the day before…just warm up in the oven, put the topping on, and heat!!  🙂

Pretty easy, huh?!  You gotta try this!!  Let me know what you think!!

photo 3 (1)Here is my dear brother Gabe, about to dig into the casserole!!

photo 2 (1)And here it is, next to the mashed potatoes and Fresh Cranberry Relish!

photo 4My mommy always makes such a pretty holiday set up!!!

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Cornbread Buttermilk Biscuit Stuffing. On the Fourth Day of Christmas…

…my true blog gave to me a buttery Southern stuffing recipe!!

Stuffing, my friends, does not come out of a bag.  I am so sorry if I offend you when I say that.  But that fact was driven into me at a young age.  I had never even tried the bagged stuff until I moved to New York.  Now that I know how to make the traditional Kirkwood/Gilliland recipe (our friends that are proud of their southern cooking!!)…I hope to never have to eat it again, or make my family do so either.

Because this stuffing.  Is.  So.  Good.

I mean, it is most of my favorite things.  Butter.  Biscuits.  Cornbread.  Butter.  Did I mention there is a lot of butter in this recipe?!  😀  You can’t get any better than this.  Soft, but crispy…herby and a little hint of sweet.  Perfection.  I’m drooling.  So let’s get to it!!

Note:  There are a few different steps, but do not be afraid.  None of them are complicated, and while you wait for one thing to bake is the perfect opportunity to be working on your other dishes!!

Here’s what you need:

Buttermilk Biscuits:

  • 1/4 C Shortening or Oil
  • 2 C All Purpose Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 3/4 C Buttermilk

Cornbread:

  • 1 C Yellow Corn Meal
  • 1 C Flour
  • 1/4 C Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • 1/3 C Oil
  • 1 Egg
  • 1 C Buttermilk

Stuffing:

  • 3 Sticks Butter
  • 8 Stalks Celery, Diced
  • 2 Medium Onions, Diced
  • Sage
  • Poultry Seasoning

And here’s how you do it:

  1. Preheat oven to 450*.
  2. Start your biscuits.  Cut shortening or oil into flour, baking powder, and salt.
  3. Stir in just enough milk so dough balls up and leaves the side of the bowl.  It should not be too sticky…but also not too crumbly!
  4. Turn the dough onto an ungreased cookie sheet.  Pat down into a 6 inch square with floured hands.  Cut into 2-inch squares.
  5. Brush with melted butter.  Bake until golden brown, 15-20 minutes.
  6. Now for the cornbread!!  When your biscuits are done, turn the oven down to 400*.
  7. Combine dry ingredients in a bowl.  Combine wet ingredients in a separate bowl.
  8. Stir wet ingredients into dry mixture until just blended.
  9. Heat a cast iron skillet on the stove top with a small amount of oil in the bottom.  Pour batter into pan and transfer to hot oven.  Bake for about 25 minutes, or until done and starting to brown.
  10. When breads have cooled to a manageable temperature, crumble them both into a large bowl.
  11. Using same cast iron skillet, melt 3 sticks of butter over medium heat.
  12. Add onions and celery and cook until tender.  Dump buttery veggie mixture over breads and stir till coated.  Add sage and poultry to taste (original says “to smell”) about 2 tsp.  Season with salt and pepper, stir, taste, adjust.
  13. Stuff in turkey, or bake for 20 minutes!  I actually love it even more not stuffed, because the breads get moist and buttery but still hold together!!  Up to you!!  Let me know what you think!!!

Photo (10)Starting the butter milk biscuits!   Cut shortening or oil into flour, baking powder, and salt.

Photo (11)Stir in just enough milk so dough balls up and leaves the side of the bowl.  It should not be too sticky…but also not too crumbly! Turn the dough onto an ungreased cookie sheet.

Photo (12)Pat into a 6 inch square with floured hands.  Brush with melted butter.  Cut into 2 inch squares (yes, I forgot that step…doesn’t really matter if you are just using it for stuffing, but kind of important if you want actual biscuits!)

Photo (13)Bake until golden brown, 15-20 minutes.

Photo (14)Start your cornbread (after you turn the oven to 400*).  Combine dry ingredients in a bowl…

Photo (15)And wet ingredients in a different bowl…

Photo (16)Add wet ingredients to the dry ones and stir till JUST combined.

Photo (17)Heat a small amount of oil in the bottom of a cast iron skillet.  Pour in batter then transfer to hot oven and bake until done and golden brown, about 25 minutes.

Photo (18)

Photo (21)Melt three sticks of butter in same cast iron skillet your cornbread was in…

Photo (22)Dump in your veggies and cook, stirring until tender…

Photo (24)Buttery goodness!!

Photo (25)Then pour on top of your breads…season with salt, pepper, thyme, and poultry seasoning.  Stir to combine!

Photo (26)

Now you are ready to either stuff your turkey, or simply bake this mixture for 20 minutes and devour just how it is.  BEST STUFFING EVER!!!  Let me know how you like it!!

Chocolate Gravy and Biscuits (A Tribute to Grandma!)

I’m back!!  Yay!!

Those of you who follow me regularly will know from my Heart Talk post that there was a reason for my absence this past week.  Usually I am so good at posting three times a week, right on schedule.  However, last Saturday I tried to call my family and could not get a hold of anyone.  After calling seven phones and starting the rounds to try each number again, my dad answered and said he couldn’t talk cause there was an ambulance there to pick up grandma.

I was on the next flight to Washington.

Unfortunately, I missed her by less than half a day.  Fortunately, she is free from pain.  She is reunited with “daddy,” what she affectionately called her husband of over 70 years.  She is in the arms of the Jesus she loved with her everything.  She’s singing with her father again just like she did back in the revivals, only this time she’s joined by a heavenly choir.  She’s dancing on golden streets, free from the confusion that had just begun to cloud her mind.  She’s happy, healthy, and whole.  She has longed for that moment for years, and it finally came true.  I’m so happy for her, and even more proud.  She was an amazing little lady who  cooked so well that you would eat till you hurt, and then just a little more.  I hope to carry on that legacy.

So…that being said…I decided it was only fitting that my first post back be one of her most famed recipes.  Many a non-family member has been introduced to this beauty and never been the same.  A true Oklahoma breakfast right here.  I know many of you follow me because of my decision to steer toward health.  But, just for today…just for grandma…let’s throw caution to the wind just this once and indulge in her genius.  CHOCOLATE GRAVY AND BISCUITS.

This recipe is so good that if you simply mention it, people who have experienced it before can think of nothing else until it is in their belly.  In fact, that is exactly what happened while I was home with my family.  We had talked about how we had to make this, and my “big-little” brother Jesse over heard us.  The next morning he came home from work around 10:30, threw open the front door and shouted “BREAKFAST! CHOCOLATE GRAVY AND BISCUITS!!!”  After laughing and saying “nice to see you too Jesse,” mom and I got right down to business.  For Grandma.  And Jesse too I guess 😉  P.S…you have to see the super fun pictures I got of him enjoying his breakfast.  I have the best brothers in the world.

So Grandma, this one is for you.  Thank you for passing down a love for cooking, for showing me how to love people with my passion…for simply showing me how to love in general.  For all the laughs, and the wisdom too.  We miss you more than you know, but you have left an impression on us all that has changed us for the better, and in turn will change the world for the better.  This I am confident of.  Be it the world of food or the world of people looking for kindness.  You rocked both, and we will continue your legacy for you.  Love you!

So, here’s what you need:

Biscuits:

  • 1/4 C Butter or Oil (Or shortening)
  • 2 C All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp salt
  • 1/4 C Milk (We used buttermilk!)

Chocolate Gravy: (Note…if any of you have a grandma that cooks, you probably know that measuring is not usually part of the process!  So all of the following ingredients really are “to taste,” but for your sake mom and I tried to measure things out so you had some idea of proportions.  Feel free to play with it, that’s what grandmas do!!)

  • 8 Tbsp Butter (a cube)
  • 8 Tbsp Flour
  • 1/8 tsp salt
  • 4 C Heavy Cream, Half and Half, Whole Milk…whatever creamy delicious substance you desire
  • 1 1/4 C Sugar
  • 2/3 C Cocoa
  • 1 tsp Vanilla

And here’s how you do it:

  1. It’s a good idea to start your biscuits first.  We kinda did it backwards, and ended up having to put Jesse on gravy duty to stir it constantly while the biscuits baked so we didn’t burn it, haha!  But at least he worked for his breakfast, eh? 😉
  2. Heat oven to 450*.
  3. Combine flour, baking powder, and salt in a large bowl.  Add butter or oil, and combine with a pastry blender.  If you don’t know what that is, I have pictures if you scroll down!  I suppose you could probably use a fork as long as you end up with the same crumbly texture.  It should look like crumbs!
  4. Stir in the milk a little bit at a time.  You may not need all of it, you want the dough to form a ball and pull away from the sides of the bowl.  It should not be really sticky.
  5. Drop dough onto a cookie sheet.  Rub some butter onto your hands and pat it down to square/rectangle shape.  About 6 inches across.
  6. Use a knife to cut into two-inch squares, should be 9-12 total.
  7. Spread some additional butter across the tops.
  8. Bake until golden brown, about 15 minutes.
  9. While biscuits are baking, start your gravy!
  10. Melt your stick of butter in a large sauce pan over medium heat.
  11. Whisk flour into butter until thickened and evenly combined.
  12. Add cream or milk slowly, in shifts if it works better that way, whisking continually.  Continue to whisk until it is thickened and evenly combined.
  13. In a bowl combine sugar, cocoa, and salt.
  14. Whisk dry ingredients into the wet ingredients in the saucepan until evenly combined.
  15. Add Vanilla.
  16. Let sauce come to a gentle simmer until it is thick and creamy, being careful not to burn the bottom.  If needed you can add milk if it gets too thick for your liking.  Taste and adjust sugar/cocoa level as you see fit.
  17. When your biscuits are done, place a couple on a plate, cut open and smear with more butter (yes, I know.  Kirkwoods love butter.  What can I say?!  My grandma is from Oklahoma! ;))  Take a ladle full of chocolate gravy and dump it all over those biscuits!!!
  18. READY, SET, DEVOUR!

I know that looks like a lot, but it is actually crazy easy.  And you won’t believe how delicious the rich, smooth, dark chocolate gravy compliments the warm, fluffy, buttery biscuit.  Oh my gosh I am so hungry I want it right now!  Grandma, you’re a genius!

Pictures!  Starring Jesse Kirkwood…and the hands of Sandi Kirkwood!

Choc Gravy Biscuits 14Start your biscuits!  Preheat your oven to 450* and grab your ingredients!!  If you scrolled down because you don’t know what a pastry blender is, it’s that little wire guy with the handle in the front.  You can use butter or shortening instead of the oil, depending on your likes.

Choc Gravy Biscuits 15

 

Combine your dry ingredients!  2 C flour…

Choc Gravy Biscuits 161 Tbsp Baking Powder…

Choc Gravy Biscuits 17and 1 tsp salt!

Choc Gravy Biscuits 19When they are evenly mixed, add your oil or butter…

Choc Gravy Biscuits 20

 

Then use your pastry blender till it is about this texture!  Evenly combined and crumbly!

Choc Gravy Biscuits 21

 

Add buttermilk (or normal milk) in a little bit at a time and stir in until you have a ball of dough that isn’t sticking to the sides.

Choc Gravy Biscuits 22

 

Drop the ball onto a cookie sheet…

Choc Gravy Biscuits 23Butter your hands!  Yummy, haha!  Love those hands, my sweet mamma!

Choc Gravy Biscuits 24

 

And start patting down into a rectangle shape. Sorry some of the pictures are fuzzy, my mom just works so fast my camera couldn’t keep up, haha!!

Choc Gravy Biscuits 25

 

Get it to an even-ish rectangle.  Doesn’t have to be perfect!

Choc Gravy Biscuits 26

 

Cut into 2 inch squares and butter the tops.  Yes.  We love butter.  Scoot them into your preheated oven and bake until golden brown on the tops, about 15 minutes.

Pause for a moment to see the excitement in your family’s faces!  Jesse could barely contain himself!

Choc Gravy Biscuits 11

Choc Gravy Biscuits 12

Choc Gravy Biscuits 13

 

I love that kid, haha.

Now start your gravy!

Choc Gravy Biscuits 1

 

Gather your ingredients!!  (See my home made vanilla extract I made them for Christmas?!)

Choc Gravy Biscuits 2

 

Put your butter in a large saucepan!

Choc Gravy Biscuits 3

 

Place on the stove over medium heat and let butter melt.  Whisk in flour.

Choc Gravy Biscuits 4

 

Whisk till well combined and butter has an even, thickened consistency.

Choc Gravy Biscuits 5

 

See?

Choc Gravy Biscuits 6

 

Now slowly whisk in your cream substance of choice so that it also becomes evenly combined and a thickened texture.

Choc Gravy Biscuits 7

 

Now whisk in the rest of your dry ingredients; cocoa, sugar, and salt.  Though it is different than the pictures would suggest, we recommend whisking all the dry ingredients together in a bowl so they are already evenly distributed when you add it to the wet.

Choc Gravy Biscuits 10

 

 

Add Vanilla.

Now stir until it is thickened and creamy.  Here is Jesse on gravy duty.  Sneaking licks off of anything he can find…Choc Gravy Biscuits 18And this is Jesse when we told him that he still had to wait about 15 minutes for the biscuits to cook…

Choc Gravy Biscuits 27

 

Sad boy!  Haha!

Choc Gravy Biscuits 28

 

Keep an eye on the gravy until the biscuits are done!  Take the opportunity to pour some glasses of milk (you’ll need it), cook up some sausage, set the table!!  Awe, look at the brother and sister making breakfast together!  Grandma would have loved this! (And yes, yes I did get bangs)

Choc Gravy Biscuits 29

 

Biscuits are done!  Look at that golden brown deliciousness!  Hallelujah!

Choc Gravy Biscuits 30

 

Place a few on a plate, cut them open, and smear on more butter.  It melts and creates such a beautiful layer between the biscuit and gravy!

Choc Gravy Biscuits 31

 

Ladle on the delectable gravy!  Don’t be stingy now!!!

Choc Gravy Biscuits 32

 

Oh wow.  If your mouth isn’t watering right now…I don’t think you have taste buds.  Best.  Breakfast.  Ever.

Choc Gravy Biscuits 35

 

Now say a prayer to bless the food…

Choc Gravy Biscuits 33

 

Grab your utensils….

Choc Gravy Biscuits 34

 

And devour!!!  Sweet victory, hahhahahahahaha!  This is probably in my top ten favorite pictures ever!!!  I just keep laughing.  Disclaimer:  This meal is so good, it may just make you go cross eyed!

Choc Gravy Biscuits 36

 

Happy boy!!  Finally got his chocolate gravy and biscuits!!  If you want a smile this big on your face, try my grandma’s recipe!  You won’t regret it!  🙂  Here’s to you, grams!

 

 

 

 

 

 

Cheesecake Party Planning (As Promised!)

First of all….Happy 100th post everyone!!!  Can you believe that?!  This little blog has grown so much since November! I am so proud of it, and so thankful to all of you, my faithful followers all the way down to my first time visitors!  What better way to celebrate…than a giant cheesecake party post?!  Are you ready?!  I’m ready!  Let’s DO THIS!

Wow your next party with a spread of mouthwatering sauces that they can smear on top of a slice of cheesecake!  The best part; they all came together much faster than I expected.  Also, I made them all the day before, stuck them in the fridge, then just warmed them up in the microwave for about 30 seconds for the few that had thickened.  It was peeeerfect!  Especially since I worked the day of the party!

So a little disclaimer…this beautiful idea came together for one of my new bestie’s birthday parties, which was glorious…and also happened in the midst of a long streak of MADNESS that is currently my life.  Training at two jobs…its wonderful, I’m thankful…it’s madness.  Because of that fact, I went semi-homemade with this celebration.  I know that making cheesecake can be a delicate process, and also that I wouldn’t have time for mess ups on my first cheesecake adventure.  So I bought my cheesecake this time!  Now I know that may be against the “inner code” of some of you foodies (honestly it was against mine too), but some days you just can’t be Martha Stewart.  But I tell you what.  Spend a much shorter amount of time making these fantastic sauces I will show you, and people will think you ARE Martha Stewart!!  But if you have the time to do it all, I read some crazy good reviews on Ina Garten’s cheesecake recipe on foodnetwork.com!  Check it out!!

 

Sauce #1 Stupid Easy Caramel Sauce

Cheesecake 6

Sorry for the fuzzy nature of the photos. As you can probably tell, this party was happening outside at night, haha!

Yes.  It is that easy.

So, here’s what you need:

  • 1 Can Sweetened Condensed Milk

Yes.  That’s it.  Can you believe it?!  Here’s how you do it!!

  1. Fill a medium or large pot with water.
  2. Drop your can, still sealed, into the water and bring to a boil.
  3. Simmer for 2-2 1/2 hours.  Drain water and let cool for a while so you don’t burn your fingers.  If you don’t boil it long enough, it will be more solid than you want.  You can heat it up to thin it, but be careful!
  4. Open your can, and you will have caramel sauce!!  Don’t believe me?!  Google it!  You’ll be amazed!!

 

Sauce #2  Classy Chocolate Sauce adapted from southernfood.com

Cheesecake 5

Sorry for the fuzzy nature of the photos. As you can probably tell, this party was happening outside at night, haha!

Note:  This makes a large batch, so what you are going to want to do is use half for the next sauce, Orange Chocolate Sauce.  Unless you just want a butt load of chocolate.  Sometimes you just need chocolate.

So, here’s what you need:

Here’s what you need:

  • 2 1/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1  tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 C Heavy Whipping Cream
  • 1 tablespoon vanilla

And here’s how you do it:

  1. Mix the sugar, cocoa, flour, and salt in a saucepan over medium heat, adding just enough whipping cream to make a paste so everything gets incorporated and dissolved.
  2. Add the rest of the whipping cream and stir in.
  3. Bring to a boil, stir,  and immediately reduce to low and simmer for about 5 minutes.
  4. Stir in vanilla, pour half of the sauce into a serving container or Tupperware.  Put pot back on burner to make the Orange Chocolate Sauce (my favorite!!).

 

Sauce #3 Rich Orange Chocolate Sauce adapted from Southernfood.com

Cheesecake 3

Sorry for the fuzzy nature of the photos. As you can probably tell, this party was happening outside at night, haha!

I’ll say it again.  This was MY FAVORITE!  I even drizzled it on brownies…and died a little from the happiness.  Orange and chocolate runs in my veins.  I think it’s part of being a Kirkwood (that’s my maiden name) 😉  My sweet grams, before she died, would always have those chocolate oranges that you can smack on the table, unwrap, and you have perfect little slices!!!  We got them for her whenever we came across them.  🙂  Okay.  On to the sauce!!

So, here’s what you need:

  • 1/2 Recipe of Classy Chocolate Sauce
  • 1 Orange, zest and juice

And here’s how you do it:

  1. With your chocolate sauce over low heat, zest the orange and whisk it in.  Squeeze most of the orange juice and whisk in again!  Now taste and adjust.  I kept adding juice until it was pretty well used up!

 

Sauce #4  Creamy Peanut Butter Sauce adapted from Chow.com

Cheesecake 7

 

Believe it or not, this was my husband’s favorite sauce, and he doesn’t usually care for peanut butter desserts.  That’s a good sign, right?!  It was super good, not gonna lie!!  Supposedly this is a Friendly’s copy cat recipe!

So, here’s what you need:

  • 1/2 C Heavy Whipping Cream
  • 1/4 C + Sugar (The original called for Karo Syrup and sugar.  I nixed the Karo and made my 1/4 C Sugar a HEAPING 1/4 C…then sprinkled a little here and there as I went.  This one you can do to taste, depending on how much you want your Peanut Butter Flavor to shine!)
  • 2 Tbsp Butter
  • 1 tsp Vanilla
  • 1/2 C Creamy Peanut Butter

And here’s how you do it:

  1. Toss everything but the peanut butter in a pan over medium heat.  Stir until well combined.
  2. Remove from heat and stir in peanut butter until creamy and consistent.  See how easy these sauces are?!

 

Sauce #5  Fresh Mixed Berry Sauce adapted from Foodnetwork.com (Ina Garten!)

Cheesecake 4

Sorry for the fuzzy nature of the photos. As you can probably tell, this party was happening outside at night, haha!

 

The picture doesn’t even come close to doing this sauce justice.  It.  Was.  Gorgeous.  And so easy.  And so flippin delicious.  So delicious in fact that by the time I went to put some on a piece of cheesecake and take a picture for you all…it was done, haha!  Good sign, eh?  I was so intrigued by the idea of this sauce.  I assumed you probably just made sauce like you would pie fillings that I have done before…fresh fruit, sugar, not much else.  So when I came across this recipe and saw Ina’s idea…I simply had to try.  Honestly, I think it was even easier!!  Are you curious?!  Read on!

So, here’s what you need:

  • 1 Cup Strawberry Jelly (Not Jam)
  • 2 C Sliced Strawberries
  • 1 Small Package Raspberries
  • 1 Small Package Blackberries

That’s it!!!  And it’s so good!!

Here’s how you do it:

  1. Put the jelly in a pan over low heat and stir until heated through and melted.
  2. Dump in your berries, stir so everything is well coated, and let cook just for a couple of minutes or so, letting the flavors fuse.  Annnnnd you’re done!!!

 

Cheesecake 2

Whew!!  How was that?!  Much simpler than you thought?!  Another fun tip for party situations like this…make little cards with labels for your sauces so you don’t have to babysit the table and explain to people what each is!  And as far as presentation goes, people love it!  I get comments on it every time!!  I hope you try all of these sauces, and they change your world!  Or at least your next celebration!! 😀

Cheesecake 9

 

Here is my slice!  It’s Peanut Butter Cup Cheesecake!!  Are you drooling?!

 

OH MY GOSH Brownie Surprises! (Cheat Treat!!!)

There is nothing healthy about these.  And I’m not gonna lie.  I am completely unashamed.  I’m not perfect.  And who could resist these?!  I got the idea from a picture I saw on Pinterest…but it was mostly just a picture.  It did mention to use a boxed brownie mix.  No sir.  Those don’t come into my house.  Not after you have been raised on the brownies I was.  Anywho.  Want to know what I am talking about?  Here is a picture of the monster I made!!!

Photo (6)Yeah.  That happened.  Now you know why I call them “oh my gosh” brownies, haha!  See, Mr. Rodgers and his best friend were travelling to speak at a youth rally in Michigan.  I wanted to do something special to let them know they were loved and would be missed, and to make their long car ride more enjoyable 🙂 And so…this beast happened, haha!!  They FLIPPED over these!  And definitely appreciated their “Bromantic Weekend Away” basket 🙂  See?

Photo (5)Fun 🙂  So, here’s what you need:

 

And here is what you do:

  1. Follow the directions to mix up Beth’s Brownies.
  2. Line your muffin tins with the foil liners.
  3. Fill the bottom of the muffin tins with a large spoonful of brownie batter.
  4. For each muffin tin, take an Oreo, spread PB on it, top with another Oreo and spread more PB on top of that.
  5. Squish your Oreo sammich down into the batter, so that there is still a layer on the bottom and yet it starts to squish up the sides.
  6. Top with another large spoonful of brownie batter.
  7. Bake until a toothpick inserted into the brownie part comes out clean 🙂
  8. Take a bite while it’s warm!!!  There are few things better than piping hot Oreos!!  Enjoy!!!!

 

 

Beth’s Brownies!!!

I’ve had lots of brownies.  Lot’s of fancy things, with extras added; caramel, oreos, marshmallows, frosting, peanut butter…but let me be honest, none of them cut it for me.  I am ruined.  Totally ruined.  That’s what happens when your mamma refuses to use a box, and puts lots of love in her cooking!  These…are Beth’s Brownies.  No, Beth is not my mom.  Beth is my cousin’s wife’s mom.  Confusing much?  Ha.  But we use Beth’s recipe for brownies, cause it’s heavenly.  It’s what we ate all growing up, probably our most popular dessert!!  Especially topped with vanilla bean ice cream, Mrs. Richardson’s hot fudge….and as many maraschino cherries as the parents would let you take out of the jar!  Oh, and sometimes we’d pour some of the maraschino cherry juice out on top of the ice cream too!!!  Mmmm.  I love family traditions….and even though most of them are full of gluten…I will oblige occasional.  For memory’s sake of course.  Or for an excuse to eat something soooooooooo wonderful.

What’s so great about these brownies?  Well, the chocolate chips make them extra chocolatey…they stay super moist in the middle…and the top gets a great, flaky crust.  Oh my gosssshhhhhhh I wish I could eat them right now.  I took these to a friend’s house for Valentine’s Day…unfortunately in the joy of the evening I forgot to take some pictures of our lovely sundaes…but I got you pictures of them in the pan at least before we left!!!  You will see the yummy crust.  Mmmmmmm.  So you can thank Kirkwood Family Tradition for this BEAUTY!

Note: This is definitely not a gluten free dessert…so if you are looking for a good gluten free dessert, please go visit my new friend at glutenfreegus.com.  Holy cow, they make some phenomenal gluten free treats over there!!!  In fact…give them a follow while you are at it!!  EVERY post I get from them on my reader makes me want to drool!  Like seriously.  Check out this Coffee Crunch Cake they made!  Anyways.  Back to warm, gooey, flaky  gluten-y brownies 🙂

Here’s what you need:

  • 4 Eggs
  • 2 C Sugar
  • 1 tsp Vanilla Extract (or if you are cool like me and run out…1 tsp Vanilla Schnapps bahahahaa!)
  • 1 C Flour
  • 3/4 C Cocoa Powder
  • 1 1/2 Cubes Butter, Melted
  • 2 C Chocolate Chips

And here’s how you do it:

  1. Preheat oven to 350 degrees.
  2. With an electric mixer, beat the eggs until they are getting fluffy.
  3. While continuously beating, slowly add your sugar until very fluffy!!  This is the secret right here!!  You want to get it as fluffy as you possibly can!!! Don’t rush it, cause you want the wonderful texture 🙂
  4. Add vanilla and mix in.
  5. Stop blending for a second and add in the flour and cocoa.  You are gonna want to mix this by hand a few strokes before you turn the blender back on…or you will be covered in flour and cocoa.  Unless you go for that kind of look 😉  Then mix with the blender until it is well blended.
  6. Blend in melted butter.
  7. Stir in chocolate chips.
  8. Pour into an ungreased 9X13 baking dish and bake until a toothpick inserted into the middle comes out “fairly” clean.  Those are my mom’s words 😉  It can be hard to tell, cause you may have poked a melty chocolate chip, so try a couple spots.  Probably somewhere between 20 and 30 minutes, but I always start checking before that.  I like my desserts a little gooey.  Enjoy!  This is seriously a delicious brownie!!!!

Here’s my eggs and sugar, beating beating beating….IT’S SO FLUFFY I’M GONNA DIE!!! 😉

Beth's Brownies 1Sweet action shot, ha!! 😉  And these are them hot out of the oven!  I was going to take them out and make a pretty little plate for you all to see, but…I have this thing about serving desserts that have already been partially eaten or cut or something.  Not that my wonderful friends, Costa and Karen, would care if one brownie was missing…but I would.  I would.  Plus…let’s just be honest here…it was Valentines Day…I had other things on my mind than getting a good picture of brownies.  Sorry 😉 See my little poke holes where I tested with a toothpick?  It’s vital! 😉  And do you see that crazy, crispy, flaky crust?!  But inside…oh, inside…pure, warm, gooey, delicious, chocolately bliss!!  Ohhhh man you must try this and tell me what you think! 😀 😀 😀

Beth's Brownies 3