Rocky Road Brownies

I ran across this recipe when I was going to Los Angeles Trade Tech College. That had to be about 10 years ago. Wow, I didn't realize that it had been that many years. If you like Rocky Road ice cream, then you will love the brownies.

I suggest you eat a warm piece of this brownie with a scoop of Vanilla ice cream, the good kind. Y'all know which brand I am talking about!!!

Don't forget to save me a piece!!!

Happy Baking



Ingredients:
2 cups semi-sweet chocolate chips, divided
1½ cups all-purpose flour
1 ½ tsp. Baking powder
1-cup sugar
¼ stick butter, softened
1 ½ tsp. Vanilla extract
2 egg, room temperature
2 cups miniature marshmallows
1 ½ cups walnuts, coarsely chopped
13x9-inch cake pan
Pam cooking spray

1. Microwave one cup of chocolate chips in a microwave proof container on high for one minute.
2. Cool to room temperature.
3. Sift together the flour and baking powder in small bowl.
4. In a large mixing bowl, cream together the sugar, butter and vanilla until light and fluffy.
5. Add the melted chocolate and beat until smooth.
6. Gradually mix in the flour.
7. Spread batter into a greased 13x9 inch-baking pan.
8. Bake in a preheated 375-degree oven for 15-20 minutes or until a toothpick inserted comes slightly sticky.
9. Immediately sprinkle with marshmallows, chocolate chips and walnuts. 10. Place back in the oven for 2 minutes.
11. Remove from the oven and place on wire rack to cool.

Dreamy Recipe -Peanut Butter Pie

One day, a good friend of mine brought me a piece of Peanut Butter Pie. She said that her dad had made it so I called up Mr. Lowery and begged him for the recipe. With a smile on his face he said, "Now, Queen, you know I can't do that!" I was like, "Come on Mr. Lowery, please, please, please, give me the recipe!!!"

He told me that in order for me to become the best at my craft, I have to learn to use my taste buds to guide me to replicate whatever it was I was tasting. This way, you can make it "Yours".

That was the best advice anyone had ever given to. Here is what I came up with.

Don't forget to leave me a small comment to let me know that you were here!!!

Happy Baking

Peanut Butter Pie

Ingredients:
Filling
1 cup creamy peanut butter
½ cup sugar
1 -11.75 oz jar Smucker’s Caramel Ice Cream Topping
1- 11.75 oz. jar Smucker’s Hot Fudge Ice Cream Topping
1- 8 oz. pkg. Cream Cheese, room temperature
2-8oz. Non-Dairy Whipped Topping, Divided, thawed
1 cup honey roasted peanuts, coarsely chopped

Pie Crust
30 Oreo Cookies
½ cup sugar
1 stick butter
9x2 pie plate

1. Make the pie crust and set aside.
2. To make the pie crust, in a food processor, add 10 cookies at a time until finely grounded.
3. Add the grounded cookies to a medium size bowl.
4. Repeat again until all of the cookies have been finely grounded.
5. Add the sugar to the cookie crumbs.
6. In a microwave safe measuring cup, add one stick butter and microwave for 30 seconds to one minute.
7. Add the melted butter to the cookie crumbs and stir with your hands until the butter and cookies come together.
8. Press the cookies to the bottom and sides of the pie plate, using a measuring cup.
9. Refrigerate the pie crust until you are done making the pie filling.
10. In a medium bowl, beat together the peanut butter, cream cheese and sugar until smooth.
11. Gently fold in one container of the whipped topping.
12. Place the chopped nuts at the bottom of the pie shell.
13. Smooth half jar of caramel sauce over the chopped nuts.
14. Spoon the peanut mixture into the Chocolate pie crust.
15. Using a spatula, smooth the mixture to the edges of the pie.
16. Set aside 2 tablespoons of the Smucker’s Hot Fudge.
17. Place the remaining hot fudge into a microwave safe bowl or glass measuring cup.
18. Microwave the hot fudge for one minute.
19. Stir and spread the hot fudge over the pie to cover the peanut butter layer.
20. Be careful not to mix the two layers together.
21. Refrigerate for one hour.
22. Remove the pie from the refrigerator and pipe the rest of the whipped topping over the pie.
23. Be careful not to mix the two layers together.
24. Place the 2 tablespoons of the hot fudge and the Smucker’s caramel sauce in two separate, small baggies.
25. Cut a tiny hole in the corner of both bags and drizzle over the pie.
26. Refrigerate for another 2 hours before serving.

Dreamy Recipe of the Day-Sunkist Pound Cake

For some strange reason, I had a taste for an Orange Pound Cake. I kept dreaming about this pound cake so I decided to make it. I hope you enjoy it as much as I have.

Folks, always have your ingredients at room temperature. It makes mixing easier and make your cakes lighter. Please don't over mix this cake, unless you want a tough cake. Oh Yeah, and don't keep opening up the oven door, you're letting all the heat out!!!

Happy Baking!

Ingredients.
Cake

• 3 sticks butter, softened
• 3 cups sugar
• 5 eggs
• 2 tsp orange extract
• 3 cups All Purpose flour, sifted
• 1/4 tsp salt
• 3/4 cup Sunkist Or Orange Crush soda
• Zest of One medium Orange

Icing

• I cup Confectioner Sugar (Powdered Sugar)
• 2 TBSP Orange soda
• 1 TBSP Orange Zest

1. Preheat oven to 325F.
2. Spray a 10 cup Bundt pan with some Pam Cooking Spray. Set Aside.
3. Sift the flour and salt. This is done to remove any hard flour particles. Also, it add air to the flour, making the cake lighter. Set Aside.
4. Place the butter in Kitchen-Aid bowl and attach the paddle attachment.
5. Turn on to Speed 4.
6. Slowly add the sugar. Scrape bowl. Mix until the sugar and butter mixture is light and fluffy, about 3 minutes.
7. Add the eggs, one at a time, scraping the bowl after each addition.
8. Add the orange extract.
9. Turn the mixer on Stir Speed.
10. Alternate adding the flour and soda. (Always start with the flour and end with the flour. This makes the cake lighter because the liquid is absorbed better.)
11. Mix until the flour and soda are just blended.
12. Pour into Bundt pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the center, comes out clean.
13. Place on cooling rack for 20 minutes. Invert onto a serving platter and pour the icing on the cake.

While the cake is cooling, make the icing.

Place all the ingredients and mix with a fork, until the icing is smooth. If it is too thick, add a tiny bit more soda.