Pecan Pie Brownies

Pecan Pie Brownies

1. Prep Time: 20 minutes
2. Cook Time: 45 minutes
3. Total Time: 1 hour, 5 minutes
4. Yield: 14-18 Bars

Fudgy chocolate brownies topped with pecan pie filling. A new Holiday tradition!

Ingredients ---

Brownies:

• 1/3 cup canola oil
• 4 tablespoons butter, melted
• 4 tablespoons cocoa powder
• 2 eggs
• 3/4 cup sugar
• 3/4 Flour
• 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chocolate chips
• Pecan Topping:
• 1 cup packed brown sugar
• 1 cup brown Karo syrup
• 4 eggs
• 2 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup butter, melted
• 2 tablespoons whiskey
• 4 cups chopped pecans
• 1/2 cup Chocolate Chips

Instructions

• To Make Brownies:
• Pre-heat oven to 350. Grease a 9x13 pyrex pan.
• Mix canola oil and butter, add cocoa and stir until well blended.
• Beat eggs with a mixer. Add sugar and vanilla, beat well.
• Add flour and salt. Stir in chocolate chips.
• Spread evenly in pan, it will make a thin layer.
• Bake at 350 degrees for 10 minutes.
• Well the brownies bake make the pecan topping.
• Topping:
• Using an electric mixer, cream karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set. A little jiggle is ok.
• Let cool completely before cutting*. Top with whipped cream if desired.

Notes

*Please do not cut them well warm! If you need to cut right away stick them in fridge to set for a few minutes.

The BEST Brownie Recipe Ever

The Best Brownie Recipe

 

Ingredients :-

1.     Nonstick vegetable oil spray
2.     10 tbsp  unsalted butter, cut into 1-inch pieces
3.     1 1/4 cups sugar
4.     3/4 cup natural unsweetened cocoa powder
5.     2 tsp water
6.     1 tsp vanilla extract
7.     2 large eggs, chilled
8.     1/3 cup plus 1 tablespoon unbleached all purpose flour
9.     1/2 cup hickory smoked almonds, crushed

Directions:

•     Position rack in bottom third of oven; preheat to 325°F. Line 8×8 baking pan with foil and leaving 2-inch overhang. Coat foil with nonstick spray.
•     Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water and vanilla. Stir to blend. Let cool 5 minutes.
•     Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
•     When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to pan. Batter will be thick.
•     Bake brownies for 25 minutes. Check brownies by inserting toothpick, a few moist crumbs might stick to toothpick. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into squares. Store in an air tight container.

Brown Sugar Crock Pot Pork

Brown Sugar Crock Pot Pork

1.     4 lb pork loin (or your favorite cut of pork for a crock pot)
2.     Salt & Pepper
3.     1 onion, sliced
4.     3 garlic cloves, minced
5.     1.5 cups brown sugar
6.     2-3 tbsp Dijon mustard
7.     2 tbsp balsamic vinegar
8.     Equal part cornstarch and cold water (slurry)

Directions

•     Remove excess fat from pork. Using a fork, stab/make holes through out the pork. Season with salt & pepper. Spray crock pot with cooking spray and add onions. Place pork on top.
•     In a bowl, combine garlic, brown sugar, mustard and vinegar. It will be a paste like consistency. Spread all over pork. Cook on low for 8 hours.
•     When the pork is done cooking, take out of the slow cooker and let it rest for 10 minutes. (cover pork with foil) Strain the liquid in the slow cooker into a sauce pan. Save onions. On a medium heat, cook and stir in slurry. The slurry will thicken up the sauce. You may need to repeat this step a few times to get the consistency you want.
•     Place onions on top of pork and cut into pieces. Serve with sauce drizzled on pork pieces.

White Chocolate Caramel Pretzel Bites with Roasted Almonds

White Chocolate Caramel Pretzel Bites with Roasted Almonds

What You Have :

 

    11 oz bag Kraft caramel bits
    3 tbsp heavy cream
    10 oz can roasted almonds, pieces
    12 oz package white chocolate chips
    1 tbsp shortening
    40 pretzel rounds
    Cookie decorations
 

Directions

    Unwrap caramels and put in a microwave safe bowl with the cream. Heat in 30 second intervals and stir. This step took me about 3 minutes total.
    Put almonds in a ziplock bag and use a mallet to break into pieces. Once caramel is done, add almonds and fold into the caramel.
    In a double broiler, heat white chocolate & shortening. Stir until smooth.
    On parchment paper, line up pretzel rounds. Add a spoonful of the caramel nut mixture to each pretzel. Let it cool.
    Top with white chocolate and cookie decorations. Put in freezer for 10 minutes. Store in an air tight container.

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What you need:

    2 sticks unsalted butter
    12 oz. bittersweet chocolate, chopped (I used Ghirardelli's - 3 bars)
    1 1/2 cups sugar
    4 large eggs
    1 tbsp. vanilla
    1 1/4 cups flour
    1/2 tsp. salt
    1 cup semisweet chocolate chips (which apparently I completely overlooked!)
    14 oz. caramel candies (I used caramel bits which I found in the cooking section)
    1/3 cup heavy cream

Directions:

Preheat oven to 350* and line a 13x9-inch baking pan with foil. Spray with cooking spray.
In a microwavable bowl, melt butter and bittersweet chocolate in 30-second intervals, stirring after each interval until smooth and glossy.



Add sugar, eggs, and vanilla. Whisk until smooth.


Add flour and salt. Mix until just combined.


Add half the batter to the pan and even out using a spatula. Bake for 20 minutes.



Move pan to a wire rack and cool for 20 minutes - keep your oven on!

While they are cooling (I suggest the last 5 minutes), melt the caramels with the heavy cream in a medium saucepan, stirring constantly.



Pour caramel over cooled brownies and then dollop remaining brownie batter over the caramel. Spread evenly. Sprinkle with chocolate chips.


Bake for 20 minutes and then sit on wire rack to cool completely

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Andes Creamy Mint Brownies

What you need:

    1 pkg. fudge brownie mix (plus eggs, oil, and water, as called for on the pkg.)
    1/2 cup Andes Baking Chips
    4 squares white baking chocolate (1 oz. each), chopped
    1 1/4 cups heavy whipping cream, divided
    1 tsp. vanilla extract
    2 tbsp. granulated sugar
    1/2 cup Andes Baking Chips, divided

Directions:

Preheat oven to 325* and lightly spray a 9x13" pan with nonstick cooking spray.

Make brownie batter according to pkg. directions and add 1/2 cup Andes Baking Chips.

Pour into pan and bake accordingly. Let cool completely.

While brownies are baking, combine white chocolate and 1/4 cup heavy cream in a small saucepan. Stir until chocolate is melted completely and mixture is smooth. Stir in vanilla.

Move to a medium-size bowl and refrigerate for 30 to 40 minutes until chilled.

After brownies are cooled, beat 1 cup heavy cream, gradually adding the sugar, until stiff peaks form.

Fold whipped cream into the chocolate mixture. Then fold 1/4 cup remaining Andes Baking Chips into the mixture.

Spread over brownies and sprinkle remaining Andes Baking Chips on top.

Cover and refrigerate until ready to serve. Cut into little squares

Brownies and Bars receipe

I pretend that cake and cookies are my favorite, but sometimes you just can't beat a good brownie, blondie, or bar. And today's collection is about all-the-best ones!! :)

 Ghirardelli Sea Salt Brownies
This is what happens when you try a Ghirardelli chocolate bar and think of how perfect it would be in a batch of Ghirardelli Chocolate Supreme brownies. Oh so divine!



 M&M Oatmeal Bars
I may or may not be classifying these as breakfast from now on...they have oatmeal, milk, eggs, and pancake mix in them. Those are all breakfast essentials! I love these bars. Don't let me or the name fool you. They are totally a dessert :P




 Twix Caramel Brownies
This is what happens when you have a bag of Twix candy leftover from Halloween.

 Cookie Dough Billionaire Bars
This is a layer of shortbread, then caramel, then cookie dough, then dark chocolate topping.
Totally sinful and insanely rich, but worth it in the end.



 Cosmic Brownies
A childhood favorite made at home with your own ingredients and it tastes the same, but better, if that makes any sense whatsoever.



 Peanut Butter Cup Blondies
This was a recipe that had been going crazy viral on Pinterest and I had to see what the hype was about! Let me just say that the hype was totally justified. Best. Blondie. Ever.



 Caramel-Filled Brownies
This was the first homemade brownie recipe that I had made and I was really nervous about it. They turned out perfectly though and they were a huge hit with everyone that tried them.

 Funfetti Blondies
These little critters are just too good. I love the fact that it's funfetti,
but also has the chunks of white chocolate.



 Andes Creamy Mint Brownies
These are the most highly requested brownies that I have made and I think it's because of the mints and because of the minty delicious whipped cream topping.



 Because I love brownies & bars too much for my own good...
Share a link to your favorite brownie & bar recipes!!

Ghirardelli Sea Salt Brownies

Ghirardelli Sea Salt Brownies

What you need:

•  2 boxes Ghirardelli Chocolate Supreme brownie mix (and ingredients needed to make mix)
• 2 Ghirardelli Sea Salt Soiree or Sea Salt Escape chocolate bars
• Additional Sea Salt

Directions:

• Mix together brownie batter according to package instructions.
• Chop up chocolate bars and stir into batter.

• Pour into 9x13" greased baking pan.
• Bake at 325* for 35 to 40 minutes.

• Sprinkle with additional sea salt, if desired.