Chocolate

I am a huge fan of chocolate; the more chocolate the better in my opinion.  I was over at a friends house the other day when she showed me these brownies she had made.  Right when she pulled the cover off of the container my jaw dropped; they were the thickest brownies I think I’ve ever seen.  Not only was the brownie mix Ghirardelli, to top it off there were candy bars in the middle of the brownies.  I knew from the site I would be in heaven when I tasted them. 

From the first bite I was in awe and very addicted to these tastey treats.  Later on my husband came over and I was telling him about them; he just went on and on about them and how awesome they were.  He said they were some of the best brownies he’s ever had.  This really means something coming from him because he’s usually not a big fan of “rich” tasting desserts.  He seriously could not get enough of them. 

Since I have tried these brownies I’ve been on a kick of making them.  I went to visit my parents and when I told my mom about them we immediately went to the store to get the ingredients to make them.  It was love at first taste for my parents!  After we made them at my parents I made them to take with me and my husband to his birthday weekend…they were a hit there as well. 

This has to be one of my new favorite desserts.  It’s so easy to throw together and so quick too.  Now that these have been tested on people of all “sweet” likings I figured they are very much “fan approved”!!!  Not that they wouldn’t be a hit, because the recipe originated from Paula Deen.  Would we expect anything less than something so rich and tempting?  Now don’t be shocked, there is no butter in this recipe anywhere but she definitely keeps up her reputations for rich and savory desserts by adding 3 Symphony bars! 

 

Symphony Brownies:

Ingredients:

2 Boxes Ghirardelli brownie mix (I chose the double chocolate mix by Ghirardelli…made for a 9×9 pan)

  Oil

 Eggs

Water

3 Symphony Bars (I used the ones with almonds and toffee bits) 

Directions:

Preheat oven to temperature indicated on box. 

Mix 1 box of brownie mix and pour in prepared 9×13 pan.  Unwrap the 3 candy bars and place on top of brownie mix in pan.  Mix the other box of brownies and pour over the candy bars. 

Place in oven and cook for 20-25 minutes, turn/rotate them and cook for additional 20-25 minutes. 

Recipe adapted from a friend and Paula Deen

At my work we are always looking for excuses to bring goodies and have “snacks” on any given day.  The other day was one of our co-workers last day so that meant we had to send her off with a good farewell; so what better way to send someone off that cupcakes!?!?!  I love cupcakes; they are so much fun and a great way to have cake in an easier version to eat.  This specific recipe was pretty easy but all I did was get a cupcake mix; which is pretty nifty because it comes with the cupcake liners and everything, and then I spiced it up a little bit.  I had quite a few things going on the night I needed to bake them so that’s why I used a little help from a box mix.  They were so good but the icing it what made them; I love this icing and it will add that something special to any recipe…homemade or box.  Everyone loved the cupcakes, they went over very well and needless to say I came home empty handed.

 

Ingredients:

Cupcakes-

1 Box Duncan Hines chocolate cupcake mix ( plus ingredients listed on box)

1/2 Cup chocolate chunks

1 Small box chocolate pudding

Icing-

1 Package (6 squares) white baking chocolate

1/4 Cup whipping cream or milk

1 Cup cold, unsalted butter

1 Cup powdered sugar

Directions:

Cupcakes–

Preheat oven at 350 F.  Line muffin pan with cupcake liners.  Mix cupcakes as directed on box.  Once mixed add pudding and mix in and then stir in chocolate chunks.  Fill cupcake liners with batter and bake for time specified on cupcake mix box.   

Icing-

Microwave chocolate and whipping cream in large bowl on high until almost melted, stiring every 45 seconds.  Stir until chocolate is completely melted. 

Cool 30 minutes or until room temperature, stirring occassionally. 

Add butter gradually, beating with electric mixer on high until well blended.  Add sugar, beating until light and fluffy. 

Place in icing bag and pipe onto cupcake or spread onto cupcake/cake with a knife.

Icicng courtesy of Kraft Food

Cupcakes courtesy of a box mix and a little “spice” by Lynsey Lou