Katherine Hepburn's Brownies

How many people remember the famous movie star, Katherine Hepburn?

 My favorite movie of hers was On Golden Pond. She made tons of movies spanning over 60 years in Hollywood. I read that she had a real sweet tooth, and this is HER brownie recipe.

Of course I had to try them.

We thought they were awesome!

 If you like a rich gooey brownie,(and Brent and I do) this one is THE winner.

 They say she always "told it like it is",was very bold..... and quite a perfectionist. Well, she was definitely right about her brownies!!!

Katherine Hepburn's Brownies

1/2 c. cocoa

1 stick butter

2 eggs

1 c.sugar

1/4 c. flour

1 c. chopped walnuts

1 tsp. vanilla

1/8 tsp. salt

Melt the butter and stir in the cocoa until smooth. Let cool a bit before adding the eggs and beating well. Stir in the vanilla. Add the sugar,flour, salt and nuts. Spoon into a 8" parchment lined pan and bake at 325 for 30 to 35 minutes. DO NOT over bake, they should be gooey!

Brownie Pie with Rich Fudge Sauce

I had some friends over the other day and made this awesome brownie pie with fudge sauce.

The whole house smelled wonderful...warm chocolate...you can't get a better smell than that!

The brownie tasted great just as is, rich and fudgy. And of course even better with the fudge sauce. We also tried it with some warm caramel and peanuts besides...wow!

Then we tried apples dipped into the fudge sauce, the warm caramel and then rolled in peanuts.

 Oh my!

 It was a good food day!

Brownie Pie

1/2 c. sugar

2 Tbsp. butter

2 Tbsp. water

1 1/2 c. chocolate chips

2 eggs

1 tsp.vanilla

2/3 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. chopped walnuts (optional)

Bring water, butter and sugar to a boil. Stir in chocolate chips until melted. Remove from heat. Beat the eggs and vanilla, stir into mixture. Combine flour, soda and salt, add to mixture and stir well. (can all walnuts if desired)

Pour into a greased pie plate and bake at 350 for 25-30 minutes until toothpick comes out clean. Cool.

Fudge Sauce:

1 c. chocolate chips

1/2 cup evaporated milk

1/4 c. sugar

1 Tbsp. butter  

Melt in a double boiler, stir until smooth.

Lemon Brownies

When I read about lemon brownies, it made me curious.

 I LOVE brownies..what would lemon ones taste like? So I found a recipe to try and gave it a go. 

They were delicious.

The texture was just like a brownie, rich and thick. Very moist with bursts of lemon in each bite.

I could eat these every day!

Lemon Brownies

(life in the lofthouse)

1 c. flour

1 c. sugar

1/2 tsp.salt

1/2 c.softened butter

2 eggs

2 Tbsp. fresh lemon juice

1 Tbsp. lemon zest

Mix the butter, eggs, lemon juice,sugar and zest. Stir in the flour and salt. Pour into a greased 8" pan and bake at 350 for 25 minutes.Cool. 

Frost with:

1 c. powdered sugar

1 1/2 Tbsp. lemon juice ( I used more)

2 tsp. lemon zest

Swedish Raspberry Almond Bars

I love shortbread, and these bars have a wonderful shortbread crust..buttery and delicious!

Lots of texture,too with the smooth jelly,soft meringue, and crunchy almonds. So tasty!

Have a great Memorial Day weekend!

Swedish Raspberry Almond Bars

3/4 c. butter, softened
3/4 c. confectioner's sugar
1 1/2 c. flour
3/4 c. seedless raspberry jam
3 egg whites
6 Tbsp. sugar
1/2 c. coconut
1 c. sliced almonds,divided


Cream the butter and confectioners sugar until light and fluffy. Add the flour slowly, mixing well. Press onto a greased 9 x 13 pan. Bake at 350 for 18-20 minutes until lightly browned.

Spread jam over crust. In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar on high until stiff peaks form. Fold in coconut and 1/2 c. sliced almonds. Spread on top of jam.Sprinkle with remaining sliced almonds. Bake at 350 for 18-20 minutes until lightly brown.

All American Brownies

Nothings better than a good ole rich and thick brownie! 

Some people slather them with frosting, and while I love that also, you can't beat them just plain straight from the pan.

One always leads to two....

Brent likes them with ice cream on top, drizzled with a bit of chocolate syrup, but I still say plain is best. I love the crackle tops with the rich chewy centers!

Brownies

(allrecipes)

• 1/2 cup  oil
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts
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2. Mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt, stir into the egg mixture. Fold in in walnuts. Spread in a greased 9" square pan.
3. Bake at 350 for 20 to 25 minutes, the edges pull away from the pan.

Rhubarb Dream Bars

I finally got a chance to make these awesome bars! 

Lots of sugar in this one...but they were worth it....just delicious. I love the short bread like crust on the bottom. It just melts in your mouth. I also added a bit of whipped cream on top, and they made a perfect summer time dessert!

Rhubarb Dream Bars

2 c. flour

1 c. powdered sugar

1 c. butter

Mix well and pat in a 9 x 13 pan. Bake at 350 for 15 minutes.

Filling:

4 eggs

2 c. sugar
1/2 c. flour

1/2 tsp. salt

4 c. chopped rhubarb

Mix and pour onto hot crust. Bake for another 30 to 40 minutes until set, and the edges are browned.

Toffee Grahams

1. 
   
2. Well it's official..now I have tried every version of this recipe that I know of!
3. I first started making these delicious bars ( as a teeny bopper ) with soda crackers. I thought they couldn't get any better. Then I tried them with pretzels....delicious as well, then the Townhouse buttery crackers, and now graham crackers. I have to say they are ALL over the top good!
4. The only problem I had with this recipe was they stuck to the pan..so next time I will try parchment paper and see if that helps. We ate them messy...and they were still amazing!
5. Toffee Grahams

11 whole graham crackers, broken into squares

1 c. butter

1 c. sugar

1/2 c. chopped pecans( optional)

1 to 2 c. chocolate chips ( however thick you like you chocolate)

 Line a lightly greased 15 x 10 pan with graham crackers. Bring the sugar and butter to a boil for 3 minutes. Pour over graham crackers and bake at 400 for 5 minutes. Sprinkle chocolate chips on top and let melt. Spread with knife. Top with pecans if desired. Cool 5 minutes. Separate the squares and place on wax paper. Store in refrigerator. 

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Patriotic 7 Layer bars....Monday's with Mom

Happy Memorial Day!

When I was growing up, we always had picnics on Memorial Day. Usually we went to a park at a local lake. It was always a fun day. Dad would bring along the baseball and gloves and we would all play catch. Sometimes it was a Frisbee or a football. Mom would bring a blanket and watch. She was ALWAYS cold even when it was 80! She wore a sweater and scarf over her ears all summer long. You remember these..she had them in every color!

The meal was usually grilled hot dogs, beans, homemade potato salad and Old Dutch potato chips.

( In later years it was Barrel O Fun chips) Dessert was usually a cake or bars. BUT she always made it patriotic. If it was an angel food cake, she would frost it with red, white and blue icing.

So in honor of mom today, I made some well known "7 layer bars"...with some patriotic M & M's of course!

Have a great day everybody! 

Patriotic 7 Layer Bars

1/2 c. butter

1 1/2 c. grahams, crushed

1 c. chocolate chips

1 c. M & M's

1 c. chopped walnuts

1 (14 oz.) can sweetened condensed milk

1 c. shredded coconut

Heat oven to 350. Place the butter in a 9 x 13 pan and put in the oven until melted. Remove and sprinkle the graham cracker crumbs on top, then the chocolate chips, and walnuts. Pour the sweetened condensed milk over all. Sprinkle with the coconut and top with M & M's.Press down slightly. Bake for 20 to 25 minutes until edges start to brown. Cool before cutting.

No Bake PB Pretzel Bars

I like to have Food Network on when I do chores around the house, and I love it when Trish Yearwood is on. This is one of her recipes....AND it's no bake! I like simple recipes with few ingredients and are easy to throw together. Her recipes usually are. I wish she and Garth would sing while she's cookin'! Actually, she has sang a few times, and once in awhile even Garth is on.

We recently moved and I haven't used my new oven yet, so when I saw this recipe it sounded like a good no bake treat for us as we unpack. A good RICH treat! Yes, alot of butter, peanut butter and chocolate. DELICIOUS! Don't worry...I made only half of a pan....and besides we need the extra calories for all the work we are doing unpacking!!!

No Bake PB Pretzel Bars

Food Network

12 Tbsp. butter,melted

2 c. crushed pretzels

1  c. peanut butter

1 1/2 c. powdered sugar

Mix and spread in a foil lined 9 x 13 pan.

1 1/2 c. chocolate chips

1/4 c. peanut butter

Melt chocolate,stir in peanut butter and spread on top of bars. Refrigerate. Cut into squares and serve!

Fudgy Flourless Brownie

These were awesome! Rich, moist, and SO incredibly fudgy!

In fact, they were so fudgy, I couldn't even cut them the first day. But it didn't matter..they were SO delicious, we ate them crumbly! I loved the rich chocolate with the crackle tops!

The next day, to my surprise, they cut very easily. We liked to warm them in the microwave and top them with Costco's strawberry yogurt sundae. Once in awhile I buy one, and they are so big, we usually get 2 to 3 servings a piece from just one. That's pretty good for $1.65!!

Anyway, these brownies are a real treat, warm or cold, with or with out ice cream!

Flourless Brownies

life made simple

1 c. chopped semi sweet chocolate ( I used chocolate chips)

3/4 c. sugar

6 Tbsp.unsalted butter

2 eggs, room temp.

1 tsp. vanilla

3 Tbsp. cornstarch

1 Tbsp. cocoa

1/4 tsp. salt
( nuts optional)

Melt the butter and sugar on low heat. Add the chocolate and mix until melted. Add the eggs one at a time, stirring well. Add the vanilla,salt, cornstarch and cocoa. Mix well. Pour into a parchment lined 8" pan. (Greased lightly) Bake at 350 for 25 to 30 minutes until the middle is set.

Chex Marshmallow Treats

I've really been into Chex lately, especially as I'm trying to eat less gluten. I found a ton of recipes I want to try using them..and this is one.

Rice Krispie Bars have always been a favorite, so replacing them with Chex sounded like a good place to start. I've had them made with other cereals, but not with Chex before. They were really good! Much more crunchy,with the same great marshmallow coating...yum!

Brent is always eating my gluten free stuff, even though I bake regular cookies and desserts for him, he seems to like the gluten free options the best. I don't think this is fair, as he gets double treats that way!

Chex Marshmallow Treats

1/4

cup butter or margarine

1

bag (10 oz) large marshmallows or 4 cups miniature marshmallows

8

cups Rice Chex cereal

Melt the butter and the marshmallows. Stir in the Chex and spread in a 9 x13 pan. ( from Chex Recipes)

No bake Treats

These were amazing!

I thought I would make a quick treat to have on hand last weekend,and these bars took just a few minutes to stir together. Before I knew it they were in the frig ready to go!

The combo of peanut butter and butterscotch is SO good. I also liked the textures..the soft marshmallows with the crunch of the nuts....needless to say they didn't last long!

No Bake treats

11 oz. bag of butterscotch chips

3/4 c. peanut butter

5 Tbsp. butter

1 1/2 c. peanuts

3 1/2 c. mini marshmallows

Melt the chips, butter and peanut butter. Let sit a few minutes until slightly cool. Stir in the peanuts and marshmallows. Spoon into a foil lined 8" square pan and refrigerate.

Pretzel Heath Bars

This was new to me...well, new AND old I guess!

I've made Heath Bars for years,they are one of our favorites.  BUT I have never made them with pretzels, just soda crackers.

I decided to give them a try after a friend told me that's how she always makes them. I knew it would taste great, but would it be better than with the crackers?

The answer is they are BOTH delicious!

We couldn't decide. The only difference was really in the texture. The soda crackers are a bit softer and tend to melt in your mouth, while the pretzels are very crunchy. Both add that salt factor that is so irresistible with chocolate and caramel!

Heath Pretzel Bars

3 1/2 to 4 c. pretzels ( any shape is ok)

1 c. butter

1 c. brown sugar

1 bag chocolate chips

Line a jelly roll pan with foil. Place pretzels on pan in single layer. Melt the butter and brown sugar, bring to a boil and boil for 2 to 3 minutes. Pour over the pretzels and bake at 400 for 5 minutes, it will bubble some. Take out and sprinkle chocolate chips on top. Return to oven for just a minute or less until the chips melt. Take out and spread evenly with a knife. Cool and place in refrigerate until hardened. Take out and break into pieces. Store in an airtight container in the refrigerator or freezer.

Flourless Brownies

I've been trying to cut some gluten out of my diet, so I gave this recipe a try. No flour! 

It's definitely one I would make again...really satisfies that chocolate craving! 

They were very fudgy, and rich. I didn't put any icing on them, just a dusting of powdered sugar. I can't say if they stay fresh for very long, as the pan was gone before I knew it!

Gluten Free Fudge Brownies

1/2 c. butter, melted 

1/4 c. cocoa powder

1 c. brown sugar

1 tsp. vanilla

2 eggs

1/4 c. cornstarch

1/2 tsp. salt

1/3 c. chocolate chips

Mix well and pour into a greased 8" pan. Bake at 350 for 30 minutes until a toothpick comes out clean.

Monday's with Mom ....I found it!!!

My very first cookbook was the Betty Crocker Cook Book for Boys and Girls, I had every page memorized. I tried almost every recipe in that book, and it was like a good friend to me.

But somehow, somewhere down the line, it disappeared. Maybe my older sister has it, I'm not sure. I think it was originally hers anyway, and passed on to me. But I haven't seen it in years.

Until...my daughter and hubby came up for the weekend and we took them to our favorite tiny used bookstore in town. Both of them (and Brent) love to read action books, so they like to hit every used bookstore they can. They still appreciate reading from a real book..no Kindle for them..yet.. anyway!

I was digging around in a box on the floor while they were looking.....and there it was....my old Betty Crocker cookbook for kids!!!! I was SO excited! It's a reproduction of the original, but still dear to me. AND it was only 2 bucks! The first thing I thought of was my mom, and how she taught me to cook using that book.  

 

Mom literally let me cook and bake any time I wanted. I can't ever remember her saying no. If we had the ingredients on hand she always said yes...and if we didn't.... she would put them on her list. She was always by my side as I was baking, giving me hints and tips she had learned along the way. 

Well, as soon as the kids left for home ( we had a great time) I took the cookbook out and read it from cover to cover. Then I made a list of all the recipes I wanted to make again that are so familiar to me from my childhood. 

First on the list were the Brownies. 

Of course it would be a recipe with chocolate! If I could have a dime for every time I made these, I'd be rich by now. Honestly, they were such a favorite of just about everyone. My friends and I made them all the time, and ate the whole pan as soon as they were cool enough to handle. Rich and fudgy...just like a good brownie should be. No icing needed on these!

SO, I made them, and with the first bite, I closed my eyes, and I was back home again, in the kitchen... with mom!

Brownies

(BC Cook Book for Boys and Girls)

2 squares unsweetened chocolate (2 oz. )

1/3 c. shortening

Put in a mixing bowl. Set bowl in a pan of hot water and let melt. ( I used a microwave..didn't have one back then..haha)

1 c. sugar

2 eggs

Beat into chocolate mixture.

3/4 c. flour

1/2 tsp. baking powder

1/2 tsp. salt

Stir altogether. ( can add 1/2 c. chopped nuts, optional)

Spread in a greased 8" square pan and bake at 350 for 30 to 35 minutes, until toothpick comes out clean. Cool and cut into squares.

Gingerbread bars.....pinned it and tried it

I pinned it, tried it, and LOVED it!!!!

My house smelled like fall when the bars were baking....the smell of cinnamon makes such a warm cozy feeling.

 PLUS it makes me hungry.....so I took them out of the oven and had to try one as soon as they were cool enough to handle, no frosting, and they were wonderful!

They were SO soft and had a slightly chewy center..... reminded me of a soft ginger cookie, but a lot easier to make. The best part is they stayed soft and delicious for a few days,too. This is a fun addition to my bar recipes, and one I will use often.

I liked them with the cream cheese frosting, too, but I think with out was my favorite. I only frosted half the pan, and left the other half without. Definitely glad I pinned this one!

Gingerbread bars
laurenslatest

1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
3/4 tsp. vanilla
1/4 c. molasses
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
2 c. flour
1 tsp. baking soda

Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla

Line a small size jelly roll pan with foil, or an 8" square pan, sprayed with non stick spray. Cream the butter and sugar, add egg, molasses, and vanilla. Stir well. Sift the dry ingredients in a bowl, and add the wet. Stir and pat in the pan. Bake at 325 for 20 to 22 minutes, a few more minutes more if using an 8" pan. Remove when edges are just starting to turn brown, Cool and frost.

Snicker doodle Bars..pinned it and tried it

Yum!

I pinned it, tried it, and loved it!

These made the whole house smell so warm and inviting. Now that the weather is a bit chilly, it was nice to come in after our walk and have a fresh, warm, chewy bar with a cinnamon topping waiting for us on the counter. What a delicious treat!

The bars stayed soft and chewy for the couple of days that they lasted, anyway. They were hard to stay out of, so they didn't last long. I didn't try freezing them yet, but next time I will double the recipe and make  9 x 13 pan.. and see how they freeze.

So the word on this recipe off Pinterest is..it's a keeper!

Snicker doodle Bars

Back for Seconds

1/2 c. butter,softened

1 c. brown sugar

1 egg

1/4 tsp.salt

1 tsp. vanilla

1 tsp.baking powder

1 1/3 c. flour

Topping:

1/16 cup sugar

1 tsp. cinnamon

Cream the butter and sugar, add the egg, vanilla, salt and mix well. Add the baking powder and flour, mixing well. Spread into a greased 8" pan. Sprinkle the cinnamon and sugar mixture over the dough and bake at 350 for 20 minutes, do not over bake.

Zucchini Brownies

What do you do when a friend gives you a zucchini?

Why you make brownies, of course!

I found this recipe at allrecipes, read the reviews and gave it a try. I followed the recipe, but snuck in some chocolate chips sprinkled on top before I baked it.

Awesome is a word that comes to mind when I think of these! The frosting is what makes it so moist and delicious. I served it to some friends with ice cream on the side...made it even better!




Zucchini Brownies

allrecipes

1/2 c. oil

1 1/2 c. sugar 

2 tsp. vanilla

2 c. flour

1/2 c. cocoa

1 1/2 tsp. baking soda

1 tsp. salt

2 c. shredded zucchini ( do not drain)

1/2 c; chopped walnuts

Mix the oil, sugar, and vanilla. Add the flour, cocoa, soda, and salt. Stir in the zucchini and walnuts. Pour into a greased 9 x 13 pan and bake at 350 for 20 to 30 minutes until done. Let cool.

Mix:
6 Tbsp, cocoa
1/4 c. melted butter
2 c. powdered sugar
1/2 tsp. vanilla
1/4 c. milk

Spread on cooled cake.

Chocolate Chip Toffee Bars

I haven't made these in quite a while. I usually make them for special occasions, as I could eat the whole pan.

But I was just in the mood for something rich and decadent, so I made them just for us. I did make only half a recipe, though. It's a good thing, too. As you can see, they are chocked full of good things...chocolate, nuts, and toffee bits, way to hard to resist!

Chocolate Chip Toffee Bars 

2 1/2 c. flour

 2/3 c. sugar

3/4 c. butter

1 egg, slightly beaten

2 c. chocolate chips. divided

1 c. chopped nuts

1 can eagle band sweetened condensed milk

1 (8oz.) bag toffee bits.

Mix the flour, sugar, and butter. Add egg and stir well. Stir in 1 1/2 c. chocolate chips and the nuts. Reserve 1 1/2 c. mixture and pat the rest in a greased 9x13 pan. Bake 10 minutes at 350. Pour the sweetened condensed milk on top. Reserve 1/4 c. toffee bits, and sprinkle the rest on top.Sprinkle the rest of the crumb mixture on top of this. Then sprinkle the remaining 1/2 c. chocolate chips on top of all and bake for an additional 30 minutes until golden brown. Sprinkle with the remaining 1/4 c. toffee bits. Cool and cut into squares.

Monday's with Mom....rhubarb custard bars

I always think of home when I think of rhubarb. I guess because it was served at so many family gatherings through out the summer when I was growing up.

My dad loved it, especially made into a sauce. He would spoon it onto ice cream.

My mom must have loved it too, as she has quite a collection of rhubarb recipes. I guess the one I remember most would be her rhubarb double crusted pie. It was SO good, that buttery crust with the creamy tart rhubarb center! I could use a piece right NOW. Her rhubarb coffee cake was pretty good too....

BUT another recipe I loved that mom made was this one...rhubarb custard bars. She made them  for friends that came over for coffee. Seems like she always had someone stopping by for coffee, especially in the summer. She belonged to several volunteer organizations, and sometimes they met at our house. The bars went well with a cup of coffee!

They are sinfully delicious. First you have the sweet shortbread crust...and then on top of that is the sweet creamy custard layer with the rosy tart rhubarb peeking out through the crunchy topping. They really are a treat!

Mom served them plain, but of course Brent has to have cream on top of everything. My mom always called that "double dessert." She rarely put cream or ice cream on any desserts. I am a bit like her, and prefer many desserts without.

But either way, this recipe is delicious!

Rhubarb Custard Bars

2 c. flour
2/3 c. powdered sugar
1 c. butter, softened

Mix and pat in a 9x13 un greased pan. bake at 350 for 10 minutes.

Beat together:
3 c. sugar ( can use less)
1 1/2 tsp. salt
1/2 c. flour
4 eggs, slightly beaten

Stir in:
4 1/2 c. chopped rhubarb

Spread on hot crust and return to oven for 40 minutes or more until center is cooked and is lightly browned. Slide knife around edges and allow to cool. Cut into squares and serve. ( these are eaten with a fork...they are a slightly firm bar, and are best eaten within 2 days)

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