Mississippi Mud Brownies
I found this recipe on the Tasty Kitchen blog where they have posted lots of pictures of each step. I made them for Care Group last month, but then because of icy roads we didn't go and well, I ate them, and they were good!
I followed the directions, excluding the nuts. Yum, yum, yum!
- ¾ cups All-purpose Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Salt
- ½ cups Unsalted Butter, At Room Temperature
- 1 cup White Sugar
- ¾ teaspoons Pure Vanilla Extract
- 2 whole Large Eggs
- ¾ cups Semi-Sweet Chocolate Chips
- ½ cups Crunchy Peanut Butter
- 1-½ teaspoon Canola Oil
- 2 cups Mini Marshmallows
- ½ cups Chopped And Toasted Pecans (I omitted, but would like to try it with pecans next time)
- 2 cups Confectioner's Sugar
- ⅛ teaspoons Salt
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Unsweetened Cocoa Powder
- ¼ cups Plus 2 Tablespoons Of Milk
- ¼ teaspoons Pure Vanilla Extract
Line an 8×8″ or in my case, a 9x9" square baking pan with parchment paper. I sprayed the sides.
In medium bowl, combine flour, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. (Jake and Trey liked to help with that step.) Bake in preheated oven for 22-25 minutes.
When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. (Jake and Trey helped with that step too and then ate a few marshmallows.) Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans if you include them.
To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk (I didn’t have to do this). Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!
Like I said, yum, yum, yum!
Crock Pot Apple Crisp
I got this recipe from allrecipes.com and then modified it for the ingredients I had on hand. I was making a big supper last night and didn't want to have to deal with a dessert in the oven when I needed the space for other things. This was the way to go!
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup butter, cut into pieces
- 1/3 cup white sugar, or to taste
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form.
- Whisk together 1/3 cup sugar, cornstarch, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture. Sprinkle the crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.
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