Sunday, June 5, 2011

Mud Pie Brownies

I've come to the conclusion that when I'm stressed I tend to cook and bake a lot more than usual. But today I'm baking up a storm because I'm actually trying to clear out my pantry of all the not so healthy items. You know the old saying...out of sight out of mind. =) Besides I own some people some treats.

I have to admit that I've been working my staff hard, and the month of June isn't going to be much different. So the game plan is to make sure that I keep everyone happy with a few home baked treats. The people that I work with are major goodies...even if the guys don't want to admit it. =) Monday is going to be one of those days where we are all running around, therefore I think it call for brownies.

Not just any called for Tyler Florence's rocky road bars! This is by far one of the best brownie recipes I've found. I hope you all enjoy them as much as my staff will. Happy Baking!

Recipe Source: Tyler Florence


6 (1-ounce) squares unsweetened baking chocolate
1 cup unsalted butter
1 1/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows
1 cup walnut pieces (I omitted this because because of a nut allergy)
1 cup of chocolate chips
1/2 cup Carmel sauce (store bought works well)


Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with non-stick spray and set aside.

In a glass bowl, melt the chocolate and butter together in the microwave on high for until the butter is just melted.

Mix it up to melt the chocolate completely.

Stir the sugar into the melted chocolate until dissolved.

Add vanilla and eggs.

Mix in the flour and salt just until combined.

Mix in chocolate chips and then spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes, or until toothpick comes out clean.

Sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes,until the marshmallows are light golden brown.

Allow to cool to room temperature. Drizzle the caramel sauce over the cooled brownies before cutting.

Saturday, June 4, 2011

Cran-Orange Muffins

Being that both my husband and I are very busy and are always rushing to work, we are always looking for something easy and fast in the morning. Not only this tasty, but it's also healthy. Another added bonus is my toddler loves them.

I hope you all enjoy them as much as we do. Happy baking!

Recipe inspired by: Food network

1 cup cranberries (frozen work well)
1/4 cup orange juice
1 cup All-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened,
1 orange zested
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk (I use 2%)
1 teaspoon of vanilla
1 teaspoon of cinnamon


Preheat the oven to 375 degrees F

Line muffin tin with liners and set aside

Put the cranberries and orange juice in a small saucepan, and bring to a simmer.

Remove cranberries from the heat, and set aside to cool.

Drain excess liquid and set aside.

Sift the flour, baking powder, cinnamon, and salt into a medium bowl and set aside.

In standing mixer, cream the butter, orange zest, vanilla, and 2/3 cup sugar until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl.

Add the eggs, one at a time, beating well after each addition.

Fold the flour into the butter mixture, alternating with the milk, until just combined.

Fold in the cranberries. Do not over mix.

Divide the batter evenly into the muffin tin.

Bake until golden brown,this will take about 20-25 minutes.

Cool muffins on a rack.