The Realtor’s Red Velvet Brownies With White Chocolate Icing

 

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate
1 -2 tablespoon milk

Directions:

1
Preheat oven to 350. Spray 8 x 8 pan with Baker’s Joy or lightly grease and flour it.
2
In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
3
With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
4
Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
5
Frosting:.
6
Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They’re so good you won’t want to share them.
7
I keep these in the frig because I think they taste best cold.

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Vanilla Bean Caramel Sauce


Photo credit: Life and Kitchen

Holy crap…. Lindsay is a magical woman for creating this…

Ingredients

1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp.
coarse salt
½ tsp. vanilla extract

Directions
Spread the sugar in a layer over the bottom of a large saucepan.  Place over medium-low heat, and watch carefully.  When the sugar begins to liquefy around the edges, use a heatproof spoon to gently stir it towards the center.  Continue stirring gently until all the sugar is melted.

Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.

Measure out the heavy cream into a bowl and scrape the seeds from the vanilla bean and add to the bowl with the cream in it.  Microwave for about 30 seconds to warm up (this is to try and keep it from seizing up the caramel when you add it).

Carefully whisk into the caramel half of the heavy cream mixture.  The mixture will steam and bubble continuously.  Stir until the cream is well incorporated, then whisk in the remaining cream.  If the caramel seizes and gets hards, stir over low heat until the hard parts melt and combine with the liquid.  Stir in the salt and the vanilla.

Store in an airtight container in the fridge.  Reheat on low heat in a saucepan if desired.

Courtesy of Life and Kitchen

Brown Butter Pumpkin Cupcakes with Maple Pecan Frosting

Credit: Risa from Baked PerfectionThese are THE best cupcakes I have ever made in my life. Hint: the most important part is browning the butter, do NOT get lazy there. 😉


Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Directions
Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with Maple Pecan Frosting. Makes 15 cupcakes.

Maple Pecan Frosting
1/2 cup maple syrup
2 ounces cream cheese softened
1/2 cup butter softened
2 cups powdered sugar

Directions
In a saucepan over medium-high heat, bring maple syrup to a boil. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10-12 minutes. Pour into a glass measuring cup nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3-4 minutes. Remove from ice water. In a bowl, with a mixer on low, beat cream cheese and butter until well blended. Beat in powdered sugar (adjust the amount of sugar to reach your desired consistency); scrape in reduced syrup; beat until smooth.
1/2 cup pecans toasted and finely chopped

No Bake Cake Batter Truffles

INGREDIENTS

DIRECTIONS

  1. Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
  2. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don’t add cake mix to melted chocolate, just leave it by itself}
  3. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

http://www.chef-in-training.com/2011/09/no-bake-cake-batter-truffles-take-2/