Brownies

[Mrs. Cindy Gill]

never would have guessed this...

 

very interesting recipe... must try it...

 

 

Nut Free Fruity Choc-Chunks:

(Vegan, nut/gluten/wheat/soy/refined sugar free)

• 4C (popped) popcorn
• 1C dark raisins
• 1/4t sea salt
• 3T cacao powder (or carob/cocoa)
• 2T coconut oil*
• 1T water

1.  In a food processor, pulse together popcorn and raisins until they are all ground up.  Add other ingredients, adding coconut oil and water last – it will seem like it’s not going to come together, but it will!
2. Press out to your desired thickness – the mix is very sticky and soft (rolling out between 2 sheets of baking paper works well) and place in the freezer overnight.  This gives the popcorn time to soak in the oil, and it forms more or a solid bar.
3. Cut into small chunks and store in the freezer (fridge if you use cacao butter as suggested below)

* If you want a more solid chunk that holds it’s shape out of the fridge for longer, use cacao butter in place of the coconut oil.

[Mrs. Cindy Gill]

maybe...

[Mrs. Cindy Gill]

 

 

but back on topic...

 

and the topic was maple, yes?

 

we export this stuff.

 

please buy some :)

[Mrs. Cindy Gill]

 

pecan maple brownies and oh dear... i may have to lay down...

[Mrs. Cindy Gill]

 

 

um, no... not yet... gonna just... look at them slower...

[Mrs. Cindy Gill]

 

 

maple cream... i love maple cream...

[Mrs. Cindy Gill]

 

i can't even say it... this is a... beautiful picture. 

[Mrs. Cindy Gill]

[Mrs. Cindy Gill]

go ahead, guess. 

[Mrs. Cindy Gill]

give up?

[Mrs. Cindy Gill]

bacon

[Mrs. Cindy Gill]

srsly, bacon brownies.

[Mrs. Cindy Gill]

here, i show you.

 

Bacon Brownies

1 cup chopped maple baked bacon, plus some to top (recipe follows)
150 g AP flour
75 g cocoa powder
1 tsp baking soda
150 g of melted butter
250 g of light brown sugar
4 large eggs

Preheat the oven to 375 F and prepare a 8X8 pan with butter.  First, whisk together the flour, cocoa powder, and baking soda.

Melt the butter in a small saucepan and pour over the brown sugar.  Mix with an electric mixer to cool down the temperature.

Add the eggs one at a time.

Gently add the dry ingredients in two batches and mix with a spatula, not the mixer (unless you like being covered in cocoa powder).

 

Mix in the maple bacon pieces, pour the batter in the prepared pan, and top with a little more bacon.  Bake for 20-25 minutes, with just a little "gooeyness" left.  Let cool and serve with ice cream!

Maple Baked Bacon
1 12oz package of thick cut bacon
~2 tablespoons maple syrup

Preheat the oven to 400 F.  Line 2 baking sheets with foil and baking racks.  Lay the bacon over the racks, bake for about 20 minutes.

Pull out of the oven and brush the maple syrup over the bacon and return to the oven.  Bake for another 5-10 minutes, until starting to crisp and the maple syrup bubbles on the surface of the bacon.  Cut into bite sized pieces for the brownies!

[Mrs. Cindy Gill]

***warning... that's nigella and she is more evil than anyone. ever.

[Mrs. Cindy Gill]

[Mrs. Cindy Gill]

peanut butter mocha maple nut brownies.

 

cause... why stop at enough.

[Mrs. Cindy Gill]

except... that is a pannetone  and that img is wrong.

 

but i don't care, i like it.

 

it stays.

[Mrs. Cindy Gill]

 

i won't tell you what search parameters i used to get this... but... i'd be able to guess just by looking

[Mrs. Cindy Gill]

hint - this nice lady baking brownies came up in the same search.

 

yes.  yes she did. 

[Mrs. Cindy Gill]

[Mrs. Cindy Gill]

oh yeah....

 

Insanely Fudgy Deconstructed Twix BrowniesYield: 8×8-inch baking pan Twix BrownieIngredients:

• 1/2 cup margarine or butter, melted
• 1 cup white sugar (I used a heaping cup-ful)
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (I used about 3/4 tablespoon less for a denser mix)
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 8 mini Twix bars, chopped roughly into pieces

Directions:

1. Preheat oven to 350 degrees F. Grease an 8×8-inch baking pan and set aside.
2. Gently mix together melted margarine, white sugar, beaten eggs, and vanilla. In a separate bowl, combine cocoa powder, flour, salt, and baking powder. Add to wet ingredients and mix in only until just combined. (Overmixing will result in a much cakier brownie.) Gently fold in Twix pieces.
3. Pour into greased pan. Bake for 22-27 minutes, then remove from oven. NOTE: Be sure not to overbake–I removed mine from the oven about two minutes early and let them sit in the pan on the stovetop so they would finish cooking at a lower temperature while they cooled. This helps keep your brownies moist and fudgy.
4. Immediately after removing brownies from oven, smother half of the chocolate frosting (recipe follows) evenly on top so that it melts into the brownies and infuses that chocolate flavor. (You may want to poke some holes into the brownies using a toothpick or chopstick so that more of the frosting seeps in–it adds a GREAT rich dimension to them!) Allow brownies to cool completely, then smother with the remaining half of chocolate frosting. Cut into bars and top with caramel dessert sauce (recipe follows).

Chocolate Frosting

Ingredients:

• 6 tablespoons butter or margarine, softened
• 6 tablespoons cocoa powder
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 cups confectioners’ sugar

Directions:

1. Combine all ingredients in a large bowl. Spread on top of brownies as directed above.

Caramel Dessert Sauce

Ingredients:

• 1 cup white sugar
• 1/4 cup margarine or butter, room temperature
• 3 tablespoons milk, warmed in the microwave for 30 seconds

Directions:

1. In a saucepan over low heat, melt sugar while stirring frequently to prevent burning. Your sugar will begin by turning into a clear liquid near the edges, then turning into a light brown liquid. Continue to stir occasionally until all of the white sugar has melted into liquid, then stir constantly while it darkens into a medium-amber shade (about the color of very dark honey). Take care not to let the sugar burn; if you’re unsure, turn your heat on the lowest setting possible and continue stirring until it reaches that dark honey color.
2. Add margarine or butter and begin stirring quickly–your mixture will bubble up, which is perfectly fine. (Note: a saucepan with higher sides is best for making caramel to prevent overflow.) Continue stirring for 5 seconds, then add the still-warm milk. Stir rapidly, taking care not to splash as the caramel liquid will be very hot. When the lump of solidifying caramel dissolves completely into a liquid state, remove from heat. Your caramel is done! Pour over cooled brownies before serving.

[Mrs. Cindy Gill]

i don't think i can even post the name of this one but it's sort of self evident...

 

 

[Mrs. Cindy Gill]

and it led me to this search...

 

someone should stop me before we all go to heck...

 

[Mrs. Cindy Gill]

i cannot believe some of these... i thought i had a handle on decadence but i see i have a ways to slide. 

[Mrs. Cindy Gill]