Brownies

Any time we brand, we have a big crew.  It takes a lot of help so we recruit a lot of family and friends to get the job done.  The pay is a chance to get to rope, train your horse and get a good meal when the works done.  I figure I put in enough time in the kitchen preparing a meal for everyone, that I can skip my turn on the ground work and go to roping. 

No matter what you serve, it’s a good dessert that makes the meal.  I learned of a few variations of brownies that I use and are a big hit.

You can use any brownie recipe.  This recipe I’m going to share is my favorite.  I have never had a homemade brownie recipe that has the chewy texture and shiny crust top like you get with a boxed brownie, until I used this recipe.

This recipe will fit a 13"x 18" cookie sheet.

Brownie recipe:

1-1/2 cups flour

2 Tablespoons cocoa

1/2 teaspoon salt

 Put dry ingredients in bowl and mix with wire whisk. 

1 cup butter (2 sticks)

10 oz. Peter’s dark chocolate (Burgandy) chopped

1-1/2 cups granulated sugar

½ cup light brown sugar

6  large eggs

Over medium heat, melt butter.  Add chocolate and stir until melted.

Remove from heat and add sugars.  Stir sugars until no longer looks grainy.  I think this is the secret to getting the shiny crust on top of the brownies. 

Add eggs and mix thoroughly with whisk.        

Pour mixture into dry ingredients and fold in until just mixed.  Do not over beat.

Pour into 13" x 18" greased cookie sheet and bake 350 degrees F for 25-30 minutes or until toothpick comes out clean when inserted in center.

This is the finished brownie and it has that crust and chewy texture that I love.

 Variations to Brownies

 I got this first variation idea from Caprice.  This is soooo good.  Thank you Caprice.

Pour over top of un-cooked brownie batter:

1 can sweetened condensed milk

2-4 chopped Almond Joy candy bars

I wanted more stuff on top so I made my own.

*1 batch of coconut center (Coconut center recipe available on my DVD #2)

*Peter’s chocolate chunks  (Everything is better with lots of Peter’s chocolate.)

*Chopped almonds

Bake at 350 F for 25-30 minutes or until done.

This second variation I got from my sister-in-law Carlene. 

Spread miniature marshmallows on top of baked brownie and put in middle rack in the oven.  Turn on the oven to broil.  Watch carefully because it only takes a few minutes until melted or slightly brown.

Melt Peter’s milk chocolate (Ultra) and ½ cup peanut butter.  Add rice krispy until coated well.  Spread on top and let cool.

                               These brownies are some of my favorite.  You'll love them!

Trina's Energy Bars

My daughter’s volleyball team won the district tournament which qualified them for the Volleyball State  Tournament.  It was going to be a long bus ride so they assigned each girl to bring different snacks.  Josey was assigned to bring a couple of boxes of granola bars.  She encouraged me to make a recipe I got from Trina call Energy Bars.  She said everyone likes them a lot better than granola bars.  They taste great and have some very nutritious ingredients, which makes coaches and moms happy.

TRINA'S ENERGY BARS

In a large bows mix the dry ingredients.

4 cups Rice Krispies

3-1/2 cups whole oatmeal

1-1/2 cup nuts (any kind you like-Peanuts, Almonds, Sunflower seeds, etc.)

Then you can add whatever else you would like such as:

Craisins

Raisins

Marshmallows

Etc.

Melt together over low-med. heat.

2-sticks of butter

1-1/2  16oz. pckg. Marshmallows

1/4 -1/2  cup honey

1 cup peanut butter

 

When melted, add to dry ingredients and mix thoroughly.  Press into greased 13" x 18" cookie sheet and cool.  Melt  Peter’s chocolate and peanut butter (everything is better with Peter's chocolate).  Spread on top of cooled bars and cool until chocolate is set.

 I cut them up and packaged them individually in ziplock sandwich bags.  


                        I can say that energy bars are the snack of Champions.  Way to go team!

 

When I learn of good recipe, I have to share it with everyone.  My daughter, Cassidy, brought over one day, a sample of some caramel she had learned how to make on Pinterest.  It was for dipping apples in.  It was the most fantastic caramel dip I have ever had.  I asked her the recipe and she said it just was a can of sweetened-condensed milk that had been cooked.  I have heard of this before, but had never tried making it.  After trying the caramel, I was sold on it.  I immediately had to have more and so the next day I made a can.  Well, when I find something good, I have got to tell everyone I come in contact with about it.  I figured if I was going to take the time to make one, I might as well fill the pan.  I wanted all my friends and family to try it, so I got a bigger pan.  I'm a little fanatic about things I like.  My husband says I don't do anything half way, I've got to beat the H--- out of it.  Oh well, I've got lots of apples on my trees and it makes a great gift.

This is so easy to make and once it is done you can store it on your shelf and have a great gift to give any time.

Instructions:  Remove labels from cans of Sweetened Condensed Milk.  You can use any brand.  I liked the Eagle Brand because it had a pull top and is so convenient if you don't have a can opener handy.

  Put unopened cans in a pan large enough to cover the can with water.  You can notice that I have a large pan so that I can do several at a time, or as Val says, beat the H--- out of it.  You may put a small towel, lids, or rack on the bottom of the pan.  This will prevent any scorching on the bottom of the bottom cans.

Put enough water in the pan to cover cans completely.  Turn stove burner on to high and bring to boil.  Continue boiling 2-4 hours ( when you are cooking several cans you need to cook for 4 hrs.).  The longer it is cooked, the thicker and more caramelized.   DO NOT LET IT BOIL DRY.  You must keep the cans covered with water.  As it boils, the water will evaporate.  Add water as needed, checking every 15 minutes.  If you have a lid on the pan, you won't have this problem as much but I would still keep checking it every 15 minutes.

Notice the big pan I have.  It's so I can do a whole case.  Yep, I'm a fanatic.  I also found that even with the the labels peeled off, there is still some glue residue that gets on the inside of your pan and it doesn't wash out.  You might want to use an old pan that you don't cook with.

After boiling for 2-4 hours, remove heat and let cool.  I don't know how long it will store on the shelf.  It doesn't stay there very long.  This makes a great quick treat.  You can put some decorative wrap around the can and give it as a gift with a bag of apples.  It has really been a hit with everyone that I have shared it with.

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