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1 Desserts on Wed May 08, 2013 6:49 pm

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Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.

2 Re: Desserts on Thu May 09, 2013 6:30 pm

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Ice Cream Bread! Anyone heard of this? Use any flavor of Ice Cream..just make sure it's not non-fat or low-fat.

2 cups Ice Cream
1-½ cup Self-Rising Flour

Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack.

3 Re: Desserts on Sat May 11, 2013 8:56 pm

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TROPICAL DUMP CAKE

1 20 ounce can cubed or crushed pineapple
1 15 ounce can tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes

Preheat oven to 350 degrees. Dump both of the fruits & their juices into a 9 x 12 Pyrex baking dish. Pour the dry cake mix on top of the fruit & spread out evenly. Mix oatmeal & coconut & sprinkle over cake mixture with fingers. Melt butter & pour on top evenly. It should cover the entire cake mix. Bake for one hour & serve with ice cream.

4 Re: Desserts on Fri Aug 16, 2013 7:22 pm

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Crockpot Dump cake

2 cans of pie filling (your choice)
1 box cake mix (your choice)
1 stick of butter

put pie filling in crock pot
then dump cake mix on top of filling
then melt the butter and pour over top of cake mix
cook on low for 3 hours.

I made caramel cake and apple pie filling..awesome with whipped cream on top

5 Re: Desserts on Wed Sep 11, 2013 10:15 pm

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Pumpkin Cake with Apple Cider glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

6 Re: Desserts on Tue Sep 17, 2013 1:45 pm

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Apple Sauce Bread

1/2 cup of softened butter
1 large egg
1 1/2 t baking soda
3/4 t nutmeg
1 cup sugar
1 1/2 cups of flour
1 t ground cinnamon
1/2 t kosher salt
1 1/2 cups of applesauce
1 t of pure vanilla extract

Preheat oven to 350 degrees.

In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to from a crumbly dough, pour in the applesauce and mix together.

I used two small loaf pans, pouring mixture evenly into both.
I sprayed my pans with cooking spray first or you could use parchment paper, depending on the dish you choose to bake them in.

Bake at 350 degrees for about 40 minutes.

7 Pecan upside down cake on Mon Oct 07, 2013 8:28 pm

gypsy


Moderator

Pecan Upside-Down Cake

½ cup unsalted butter, softened
1 cup sugar
3 large eggs
½ teaspoon vanilla extract
1½ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup plus 2 tablespoons buttermilk
1 cup chopped pecans
¼ cup unsalted butter, melted
1 cup firmly packed light brown sugar
¼ cup heavy whipping cream
1 cup pecan halves
1 recipe Brown-Sugar Brandy Sauce

Preheat oven to 350 degrees. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

In a medium bowl, combine flour, baking powder, and salt. Sift twice. Add fl our mixture to butter mixture, alternately with buttermilk, beginning and ending with fl our mixture. Fold in chopped pecans. In a medium bowl, combine melted butter and brown sugar, mixing well. Add cream, stirring until smooth.

Pour brown-sugar mixture into bottom of a 9-inch cake pan. Arrange 1 cup pecan halves in brown-sugar mixture. Spoon prepared batter over pecan halves. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Run a knife around the edge of cake pan to loosen cake edges. Immediately turn cake onto a serving dish. Serve with Brown-Sugar Brandy Sauce if desired.

Brown-Sugar Brandy Sauce

3 tablespoons unsalted butter
2 cups firmly packed light brown sugar
¼ cup brandy
¼ cup heavy whipping cream

In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth. Cook, whisking frequently, until sauce is heated through, 2 to 3 minutes. Sauces can be made ahead and stored in the refrigerator. Reheat in the microwave before serving.


Pecan Upside-Down Cake ½ cup unsalted butter, softened 1 cup sugar 3 large eggs ½ teaspoon vanilla extract 1½ cups cake flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup plus 2 tablespoons buttermilk 1 cup chopped pecans ¼ cup unsalted butter, melted 1 cup firmly packed light brown sugar ¼ cup heavy whipping cream 1 cup pecan halves 1 recipe Brown-Sugar Brandy Sauce Preheat oven to 350 degrees. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. In a medium bowl, combine flour, baking powder, and salt. Sift twice. Add fl our mixture to butter mixture, alternately with buttermilk, beginning and ending with fl our mixture. Fold in chopped pecans. In a medium bowl, combine melted butter and brown sugar, mixing well. Add cream, stirring until smooth. Pour brown-sugar mixture into bottom of a 9-inch cake pan. Arrange 1 cup pecan halves in brown-sugar mixture. Spoon prepared batter over pecan halves. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Run a knife around the edge of cake pan to loosen cake edges. Immediately turn cake onto a serving dish. Serve with Brown-Sugar Brandy Sauce if desired. Brown-Sugar Brandy Sauce 3 tablespoons unsalted butter 2 cups firmly packed light brown sugar ¼ cup brandy ¼ cup heavy whipping cream In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth. Cook, whisking frequently, until sauce is heated through, 2 to 3 minutes. Sauces can be made ahead and stored in the refrigerator. Reheat in the microwave before serving.

8 Re: Desserts on Sat Oct 12, 2013 11:59 pm

gypsy


Moderator
Banana Bread

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

9 Re: Desserts on Sat Nov 16, 2013 8:19 pm

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Admin
Divinity

Cook:
4 cups sugar
1 cup white Karo syrup
1 cup hot water
1 tsp salt

Cook until hard ball stage. (288 degrees)

Slowly pour over:
2 egg whites beaten stiff.

Beat and add 1 tsp vanilla…

Drop onto wax paper to harden.

10 Re: Desserts on Thu Jan 23, 2014 11:27 pm

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Easy as Pie filling cake:

If you need to make a great dessert in a pinch! Ingredients: 4 cups mini-marshmallows 1 chocolate cake mix, 1 can cherry pie filling, 1 large container of Cool Whip Method: Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. Prepare chocolate cake mix according to directions on package. Pour over marshmallows. Spoon cherry pie filling evenly over cake. Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. COOL~ Top with Cool Whip. Serves 15. (try peach or strawberry pie filling with vanilla cake mix, or apple pie filling with spiced or carrot cake mix.....)

11 Re: Desserts on Sun Mar 23, 2014 2:27 pm

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Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

12 Re: Desserts on Mon Mar 24, 2014 2:37 pm

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Rhubarb Dump Cake
More like a crisp than a cake, but it doesn't get much easier or yummier than this!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

13 Re: Desserts on Mon Apr 14, 2014 7:16 pm

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Admin
Easy Brownies

1 box brownie mix
1 can diet coke

mix together pour into 9 by 13 pan bake as directed

14 Re: Desserts on Mon Apr 14, 2014 7:20 pm

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Admin
Chocolate Covered Strawberries

1 ice cube tray
as many strawberries as there are sections either whole or cut in half
1 package bakers milk chocolate

trim off stem on berries, if you halve them put cut side down, melt chocolate, cover each strawberry well filling tray section, let cool and pop out, simple and easy to do.

15 Brownie Cupcakes on Fri May 09, 2014 8:22 pm

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Admin
Oreos
Peanut Butter
Box of Brownie Mix

-Preheat oven to 350 degrees Fahrenheit
-Take two oreos and stack them with peanut butter (A layer in the middle and on top).
-Place the stack in a cupcake liner.
-Place liners in a muffin tin.
-Make brownie mix according to box
-Pour brownie mix over cookie stack
-Bake for 20 minutes or until cooked
-Pull out of the oven and let cool

16 Strawberry-Banana Cheesecake Salad on Thu May 22, 2014 2:43 pm

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Admin
Strawberry-Banana Cheesecake Salad



1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration lol

17 State Fair Funnel Cakes on Thu May 22, 2014 2:46 pm

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Admin
State Fair Funnel Cakes

Ingredients:
3 large EGGS
1/4 cup Sugar
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable oil

Instructions:
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.

Move the funnel around to make designs.

Brown on both sides--then immediately remove and drain extremely well.

Top with cinnamon sugar or powdered sugar.

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Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg


Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla


Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce

19 Peach Pineapple Crumble on Sat May 24, 2014 6:21 pm

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Admin
Peach Pineapple Crumble

2 cups diced fresh pineapple with 3 tablespoons juice reserved
3 cups diced peeled peaches
3 tablespoons sugar
1 tablespoon cornstarch
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1 cup old fashioned oatmeal
1/4 cup brown sugar, packed

Directions

Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit.
In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together.
Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
Remove the crumble from the oven and let cool 15 minutes before serving. Garnish with custard or frozen yogurt.

20 PISTACHIO MELON CAKE WITH COCONUT FROSTING on Tue Jun 10, 2014 1:18 pm

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Admin
c
PREP TIME: 45 MINUTES, PLUS 2 HOURS CHILLING
MAKES: 8 SERVINGS

2 ¾” thick slices watermelon
1 ¾” thick slice cantaloupe
1 ¾” thick slice honeydew
4 13.5 oz cans coconut milk, refrigerated overnight
(We used Native Forest full-fat (not low-fat) Organic Coconut Milk that gave us approx. half a can of cream from each can, just like in the how-to photos. Please take a minute to look through them!)
¾ cup powdered sugar
½ t almond extract
¾ cup pistachios, shelled and chopped
½ cup blueberries

1. Stack all of the melon slices on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.
2. Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.
3. Scoop the coconut cream off the top of the coconut milk and place in a medium bowl. Using an electric mixer, mix until smooth.
4. Add powdered sugar and almond extract; mix until smooth.
5. Pat a slice of watermelon dry with a paper towel and place on a serving plate. Add a generous layer of coconut frosting. Pat cantaloupe dry and add to cake, add another generous layer of frosting, pat honeydew dry and add to cake.
6. In a small bowl, combine ¼ cup pistachios and ¾ cup coconut frosting. Use it to fill in the center of the cantaloupe and honeydew.
7. Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.
8. Frost the entire cake and garnish with remaining pistachios and blueberries. Chill for 2 hours before serving.

Gather ingredients.


Stack two ¾” thick slices of watermelon, one ¾” thick slice of cantaloupe, and one ¾” thick slice of honeydew on top of each other, and cut inside the rind of the smallest round, creating four pieces of melon that are uniform in size.

Remove the seeds from the cantaloupe and honeydew. Set melon slices aside.

Scoop the coconut cream off the top of four 13.5 oz cans of coconut milk that have been refrigerated overnight to firm up the cream, and place in a medium bowl.


Add ¾ cup powdered sugar.


Using an electric mixer, mix until smooth.

Add ½ t almond extract. Mix until smooth.


Pat a slice of watermelon dry with a paper towel and place on a serving plate.
Add a generous layer of coconut frosting.

Pat cantaloupe dry and add to cake, add another generous layer of frosting.


Pat honeydew dry and add to cake.


Add ¼ cup shelled and chopped pistachios to a small bowl. Add ¾ cup coconut frosting; stir to combine.

Use it to fill in the center of the cantaloupe and honeydew.

Add another generous layer of frosting. Pat the final slice of watermelon dry and add to the top of the cake.

Frost the entire cake.

Garnish with remaining ½ cup shelled and chopped pistachios and ½ cup blueberries. Chill for 2 hours before serving.

21 Apple Pie Tacos on Tue Jun 10, 2014 3:53 pm

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Admin
Taco Shells
6 large Flour Tortillas
Oil for frying
2/3 cup sugar
2 teaspoons cinnamon
Filling
1 21 oz can apple pie filling, chopped coarsely
OR
3 large apples
1 1/2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon cornstarch
1/2 cup water (divided)
Other
Frozen Whipped Topping
Caramel sauce (store bought or homemade)

Instructions

Taco Shells
Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
Combine sugar & cinnamon in a bowl and set aside. Heat about 1 1/2" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Filling
Peel and dice apples. Toss with lemon juice.
Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
Assembly
(see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

22 Rustic Peach Pie on Fri Jul 25, 2014 4:48 pm

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Admin
Rustic Peach Pie

yield: one 9 to 10 inch pie

Preheat oven to 375 degrees.

A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used. If frozen, defrost before using.

4 cups sliced peaches, frozen or fresh. If frozen, thaw before using

juice of one lemon

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A crust for a single 9-inch pie, homemade or store-bought

1 tablespoon half and half or cream

1 tablespoon raw or granulated sugar

Rustic Peach Pie. Sweetened peaches are placed on a single pie crust. The edges of the pie crust are formed free hand over the peaches.

Place peaches in a large bowl and add lemon juice. Gently toss.

Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.

Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.

Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.

Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.

Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

Remove from oven and cool before slicing.

23 Snickerdoodle Poppers on Mon Jul 28, 2014 3:42 pm

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Admin
Snickerdoodle Poppers


Ingredients



1 can of Grands Flaky Layers Biscuits
1 Box of instant Vanilla, or chocolate, or Nutella
1/4 Cups of powdered sugar mixed with Cinnamon (your taste)
Oil for frying
A flavor injector , or a pastry frosting tip will work too!
Directions:

Unroll the biscuits and cut them into fourths. Roll each piece into a ball…
Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream, or chocolate pudding or maybe you like to try Nutella
In a medium pot heat up about 2″ of oil
Place about 5 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden…
Carefully inject each popper with some of the Vanilla Pudding. ( lo que usted quiera)
Sprinkle with cinnamon powdered sugar on them . Another good idea is to dip chocolate ..

24 Orange Crush Cake on Wed Jul 30, 2014 7:06 pm

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Admin
Ingredients
I box Yellow Cake Mix
1 can Orange Crush – You can use almost any flavor though, lemon lime soda works great as well.
Frozen whipped topping.

Directions
Pour 12oz of soda into the cake mix
Whisk for 30 seconds
Pour into a pan – Bake according to the box (you can do muffins too)
Top with the whipped topping.

25 The Best Zucchini Brownies on Mon Aug 04, 2014 6:19 pm

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Admin
The Best Zucchini Brownies
yield: 18 BROWNIES prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES
INGREDIENTS:
1/2 cup light tasting olive oil {or canola oil}
1/2 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 egg + 1 egg yolk
1 teaspoon vanilla
1 cup grated, rung out zucchini
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup all purpose flour

for the glaze--
1/4 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup dark chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS:
Preheat oven to 350 degrees. Line 9 1/2"x13" baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray and set aside.

In medium saucepan, melt oil, chocolate chips, and cocoa together over medium low heat. Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}

While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.

Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.

26 Re: Desserts Today at 10:42 pm

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