Brown Butter Brownies

I have tried quite a few brownie recipes, and this is definitely the best one I've made so far. This will give you a chewy, rich brownie. If you are still on the look out for the perfect brownie recipe, give this one a try.

Brown Butter Brownies - I found the recipe here

Nonstick vegetable oil spray
1/2 cup plus 2 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon water
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
3/4 cup pecan pieces (original recipe calls for 1 cup walnuts)

Place rack in bottom third of oven; preheat to 325°F. Line 8x8 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 1 teaspoon water, vanilla, and 1/4 teaspoon salt. Stir to blend. Let cool 5 minutes. Add eggs to mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes. Cool in pan on rack. Using foil overhang, lift out of pan and cut into pieces.

Layered Lemon Dessert

(Sorry for the poor picture quality. I'm no professional photographer, and this was the best I got, glare and all.)

This is one of my all-time favourite desserts!

Layered Lemon Dessert

1st Layer
1 cup flour
1/2 cup butter
1/2 cup finely chopped almonds

Mix until crumbly. Press into a 9 x 9 square baking sheet. Bake at 350 F for 15 minutes or until lightly brown. Cool.

2nd Layer
1 8 oz brick cream cheese
1/2 cup icing sugar
1/2 cup whipping cream

Beat the cream cheese and icing sugar together until smooth. Beat cream until stiff. Fold the whipped cream into the cream cheese mixture. Spread over cooled crust.

3rd Layer
1 lemon pie filling (NOT instant)

Prepare according to package directions. Cool, stirring often. Pour over cheese layer.

4th Layer
2 cups whipping cream
2 Tbsp sugar
1 tsp vanilla

Beat together and spread over lemon layer.

Topping
1/2 cup sliced almonds.
Sprinkle on top. Refrigerate.

*This recipe can be doubled for a 9 x 13.*

Frozen Chocolate Mocha Dessert

I tried this new recipe this week, and it is a definite keeper. The recipe is easy, requires no baking, and is delicious! Perfect for a hot day. I only remembered to fold in the whipped cream after I had sprinkled the remaining crumbs on top, so the crumbs got folded in with the whipped cream. That's why mine doesn't have crumbs on the top

Frozen Chocolate Mocha Dessert

Crust:
1/2 cup butter
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup cocoa

Melt butter in a saucepan over medium heat (or in a microwave). Stir in crumbs, sugar, and cocoa. Reserve half a cup of the crumbs. Press remaining crumbs into the bottom of an ungreased 9 inch springform pan.

Filling:
1- 8 oz package cream cheese, softened
1 - 11 oz (300 ml) can sweetened condensed milk
2/3 cup chocolate syrup
1 tbsp instant coffee dissolved in 1 tsp of hot water
1 cup whipping cream (or 1 envelope of topping)

Beat cream cheese until fluffy. Beat in milk and syrup. Add coffee to mixture. Beat whipping cream until stiff. Fold into cheese batter. Pour into prepared pan. Scatter reserved crumbs on top. Freeze. Drizzle chocolate syrup to garnish just before serving. This is a great make ahead dessert!