Toffee Pretzel Brownies

Do not lick the computer screen...get your own!

I was asked to bring a dessert to the Superbowl party we were attending. Now our friends are not exactly football fans, this was more a time to hang out and get our food on! I decided brownies were going to be the way to go, but I didn't want to just make regular chocolate brownies, so I stepped it up a bit by adding Heath Bar chips and crushed pretzels to the top before baking! These were such a hit, at one point our host asked if anyone would judge him for eating another one, his fourth!

I did cheat and use a boxed brownie mix, in my opinion they just come out better! I used a half sheet pan for these, using two Duncan Hines Dark Chocolate Brownie mix. After greasing the pan reserve 1 cup of the batter, pour the rest in and spread around. Sprinkle the top with 3-4 cups crushed (but not coarse) pretzels and toffee chips. Drizzle the reserved batter over this, it helps the keep all the pieces in place. Bake according to recipe on box. Stack with parchment paper inbetween layers. Let the diners be amazed!!

The wonderful Sweet as Sugar Cookies has asked me to be part of her Sweets for a Saturday blog! Swing over and check out all the good things she has collected!

The Best Caramel Corn Ever

A friend brought this caramel corn to my Christmas party, how we had any leftovers is beyond me because I ate all of them the next night! I then made an additional batch to give as gifts for Christmas, and to eat more of! You will never buy the boxed or tinned popcorn again after trying this!

Oh My Goodness, I can't get enough!

This is a very picture heavy post, there are alot of steps to this recipe and they go by quickly. It's easy enough to make, but you have to pay attention. Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later. Do not try to make this recipe without a candy thermometer.

Caramel Corn
Yields 10 cups

1 (3½-ounce) package natural microwave popcorn, or 10 cups fresh popped popcorn
1 Cup packed light brown sugar

1/4 Cup light corn syrup
6 Tbsp unsalted butter, melted
1/4 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract
1 cup lightly salted nuts

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes.

 Immediately remove the pan from the heat, and whisk in the baking soda and vanilla.

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve or store in an airtight container for up to 5 days (or thereabouts).

Healthy Pumpkin Muffins

What to do with the extra cans of pumpkin I bought for Thanksgiving? After making pumpkin pancakes I thought of muffins! But with the holidays upon us I didn't want these to be a dessert, we have to keep something healthy! Without many changes to the original recipe I was able to accomplish this without losing one ounce of flavor!! These muffins are moist and delicious, a big hit with the hubby!

mmm look at that chocolate goodness

Pumpkin Muffins
Ingredients
makes 12 muffins

3/4 Cup whole wheat flour
3/4 Cup all purpose flour1
1 teaspoon baking powder
1 15 ounce can pumpkin puree
1/3 cup vegetable or olive oil
2 large eggs
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon fresh grated ginger
1/4 cup sugar
1/4 cup dark chocolate chips or walnuts
½ teaspoon baking soda
½ teaspoon salt

Directions
Preheat oven to 350F. Line or spray muffin tip cups with non-stick cooking spray.

Whisk together flour and baking powder in a small bowl, set aside. Whisk together pumpkin, oil, eggs, spices, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Divide batter among muffin cups (each should be about 3/4 full). Bake 15-20 minutes or until a toothpick comes out clean.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Crazy Pizza Bread

When I came across this recipe I wasn't sure what to expect. It seemed odd and like the name, a bit crazy. But Thanksgiving was coming up and I wanted to try something new to have while watching the Dog Show. Boy am I glad I made this! I have a feeling it is going to become famous at my parties from now on! Check out the recipe below and the changes I made.

Why yes, that is ooey gooey cheese bursting out the side of the loaf!

Crazy Pizza Bread

Ingredients
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 cups favorite toppings, chopped small ( I used stick pepperoni, red peppers, green peppers, sauteed garlic)
4 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the toppings and combine well. Dough will be tacky.  Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold into thirds the long way. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Next time I make this I will add roasted garlic and caramelized onions. This bread is best served hot, I personally liked it as a pizza "biscotti" where I sliced the loaves into one inch pieces and toasted before serving. I would also serve with marinara sauce next time. This is seriously good stuff people.

COOKIES!

Well, the Halloween candy is running low and Eric's sweet tooth is still craving something yummy. He requested cookies but I was not willing to slave over the stove, the timer interupting my night every 12 minutes, so cookie bars it was! I added 1/2 cup craisins and 1 cup walnuts to the standard Tollhouse Recipe. Make these in a jelly roll pan or a 12x17 if you have one. Man were they good!

Alright, maybe it was my sweet tooth too!