Mocha Brownies

Today I made Mocha Brownies!

1 1/2C sugar, 1C butter, melted, 1/4 cup brewed coffee, cooled, 3 eggs, 2/3C flour, 2/3C cocoa, 1/2t baking powder, 1/4t salt

Preheat oven to 350F. Melt butter. Mix with sugar. Stir in coffee.Stir in eggs until just blended. In separate bowl, sift together dry ingredients. Add to wet. Turn into greased 9″X13″ baking dish. Bake 20-25 minutes or until toothpick in center comes out almost clean.

Chocolate Cinnamon Cake

Today I made Chocolate Cinnamon Loaf Cake!

10T butter, 2C sugar, 2 eggs, 1C flour, 1/2C cocoa, 1T cinnamon, 1/2t salt, 1/2t baking powder, 1/2t baking soda, 1C buttermilk

Preheat Oven to 350F.

Choc Cin Cake

Sift together dry ingredients. In separate bowl, cream butter and sugar until fluffy. Add eggs. Alternately add dry ingredients and buttermilk to wet, beginnging and ending with dry, until just blended.

Choc Cin Cake

Turn into greased loaf pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan.

Choc Cin Cake

Marshmallow Brownies

Today I made Marshmallow Brownies!

1/3C butter, 2 oz unsweetened chocolate, 1C sugar, 2 eggs, 1C flour, 1/2t baking powder, 1/2t salt, 1t vanilla, 1C mini marshmallows

Preheat oven to 350F. Heat butter, chocolate and sugar, stirring until blended and melted. Cool 20 minutes. Add eggs. Blend well. In separate bowl, sift dry ingredients. Stir into wet until just blended. Add vanilla. Spread evenly onto a greased cookie sheet. Bake 15-20 minutes, or until toothpick inserted in center comes out almost free of crumbs. Press mini marshmallows lightly in a single layer onto top. Put sheet back in oven and bake 3-5 minutes longer, or until
marshmallows are lightly tanned. Cool 10 minutes. Remove from sheet. Cool completely before cutting.

Praline Butterscotch Bars

Today I made Praline Butterscotch Bars!

This recipe is from the book, “Still Life With Menu” by Mollie Katzen; published in 1988.

I made half the recipe.

1C butter, 3/4C packed brown sugar, 1C coarsely chopped pecans, 2 eggs, 1/2t vanilla, 1 1/2C flour, 2t baking powder, pinch salt

Preheat oven to 350F. Put 4T butter in a rectangular pan and melt in oven. Tilt the pan until evenly distributed. Sprinkle with 1/4C brown sugar and pecans. Set aside. Cream remaining 3/4C butter with 1/2C brown sugar. Add eggs. Stir in vanilla. Sift dry ingredients. Add to butter mixture. Mix well. Spoon over pecans. Gently spread with rubber spatula. Batter will not cover corners completely. Bake 15-20 minutes or until toothpick inserted in center comes out clean.