Divine Brownies!

Missy Tippens

Last week, I hosted my book club at my house. It's a new book club, formed with ladies from several nearby neighborhoods. This was only our second meeting, so it's been fun to get to know everyone. None of us knew each other before we joined together!

We decided to meet monthly at 7 and serve only dessert. Which I love, because I love to make them!

This time, I decided to make these wonderful brownies. My friend Cheryl is famous in our church for her amazing, decadent brownies. If she knew I was sharing this recipe, she might have to kill me! ;) I won't give away all her secrets. I'll just share the basics.

Start with a fudgey brownie mix that has chocolate chips in it. Make it according to boxed directions. I used a Ghiardelli mix that had chocolate chips and a packet of fudge sauce in it.

Spread half the batter in a brownie pan. I used a 7x11, but Cheryl usually uses an 8x8 (and bakes for about 45 minutes).

Top with Hershey milk chocolate bars. My pan took about 5 bars. I did finish covering it. Just wanted to take a photo to show the mix underneath.

Then top with the rest of the batter. I had a hard time making it totally cover the bars in this pan. It almost wasn't enough batter.

I baked for 30 minutes at 350 degrees and they turned out perfectly in my pan except for some dried up corners. I've heard rumors that some people actually like the hard corners! I'm a center-of-the-pan gal myself. :) Sooo good!!

And the ladies loved them.

P.S. I know last week I mentioned being back on Weight Watchers. So you may be wondering about that. LOL Yes, I saved enough points to have one brownie!

www.missytippens.com

Vegan Banana Fudge Brownies Stuffed with Chocolate Chips

Missy Tippens

My daughter made these gorgeous things this week. To fully experience them, you need to check the recipe on Instagram (where she discovered them) on the account @tumblinbumblincrumblincookie. Click here to see the post and official recipe (it's in the comments section). You also need to see her gorgeous photo that attracted my daughter in the first place. Our photos don't look nearly as yummy. I'll post our modified version of the recipe here. My daughter (who is not vegan) didn't have all the ingredients so did her best.

1/2 cup unbleached flour (we didn't have whole wheat)
2 tbs cornstarch
1/4 cup cocoa powder
1/4 cup sugar (we actually used Truvia to save the calories)
1 packet instant coffee (we used Starbucks Via)
1/4 tsp salt
1/4 tsp baking soda
1 ripe banana, mashed
1/4 cup aquafaba (we had to look this up. It's the juice out of a can of chick peas)
6 tbs coconut oil
1/2 tsp vanilla
1/3 cup semi-sweet chocolate chips (we didn't have dark chunks)

Now some photos. Michelle whisked the aquafaba until foamy (they serve like egg whites in vegan dishes).

Mush the banana.

To the whipped aquafaba, add in the coconut oil, banana and vanilla. This is where Michelle had a disaster. She accidentally dumped a LOT of vanilla. I had to try to pour some of it off and hope that the chocolate could offset some of the strong vanilla flavor. :)

Sift in the dry ingredients and then fold it into the wet. Then add in chocolate chips.

We baked it in a 8x8 (or maybe it was 9x9) pan that had been sprayed with Pam and lined with parchment paper to help with removing it.

Now here's something unusual: bake at 180 degrees for about 20-25 minutes. A toothpick inserted will come out a little fudgey. Let cool on a wire rack completely before removing from the pan. Lin (of Instagram) suggests chilling the brownies for a few hours to obtain optimum fudginess. We chilled ours for about an hour. Then Michelle took them out of the pan to slice.

We did not top ours with melted peanut butter like Lin did. These are just the brownies.

Warning: these are VERY fudgey and rich. In fact, I told Michelle I think I would call them fudge rather than brownies. And I would suggestion only eating a 1 inch square piece at a time! But if you're having a chocolate craving, these will definitely do the trick.

Missy Tippens, a pastor’s wife and mom of three from near Atlanta, Georgia, made her first sale to Harlequin Love Inspired in 2007. Her books have since been nominated for the Booksellers Best, Holt Medallion, ACFW Carol Award, Gayle Wilson Award of Excellence, Maggie Award, Beacon Contest and a 2013 RT Reviewer’s Choice Award. A House Full of Hopewas a Romance Writers of America 2013 RITA^® Nominee. Visit Missy at www.missytippens.com, https://twitter.com/MissyTippens and http://www.facebook.com/missy.tippens.readers.

Butterscotch Brownies for the Win!

Mindy here, and would you believe that we actually had winter here in south-central Texas last week? Yes, I can say it like that because while winter may, indeed, pay the Lone Star state a visit, it never sticks around long. That's probably why we get so excited when it snows. We know it'll be gone in a day or two, instead of dragging on into March or April. And deep inside, I think that's why officials call off school for only a half an inch of the white stuff. We never know when it'll show up again!

Unfortunately, this was the extent of our "snow." And it wasn't really snow, but sleet. And only toward the end. No, what we got was freezing rain, aka ice.

Granted this wasn't near as bad as the Icemagedon we had in North Texas a few years back, but when you're talking ice, even a little can cause a whole lot of trouble.

So I stayed inside and simply enjoyed the view. I love looking out of my kitchen windows. No roads or privacy fences. Just trees and who knows what else.

Cattle, coyote, a hawk, feral hogs... Or just a couple of does enjoying a lazy Saturday. Can you see them there at the back?

By the time gameday arrived, though, the ice was a distant memory as temps moved into the 70s. If only our temperatures would be so varied in the summer.

But it was gameday and I was in search of a quick dessert for me and my guys. But what? I wasn't in the mood for chocolate (did I really say that?). I wanted something more substantial than cookies, plus I didn't want a huge batch of anything because yours truly would eat all the leftovers. I was in one of those moods where I had no idea what I was hungry for.

Then a taste popped into my mind. Something I hadn't had in years. Something I used to make when I was a kid. It was easy. Check. I had all of the ingredients. Check. It only made an 8x8 pan. Score!

When I was growing up, back before the internet and Food Network, if I wanted to make something, my search started, and usually ended, with Mom's Betty Crocker Cookbook. So, just like I did back then, I reached for Betty and quickly located these quick and easy Butterscotch Brownies. Though I think I prefer the name blond brownies. Whatever you call them, they're yummy.

Here's what you'll need:

• 1/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 - 3/4 cup chopped pecans

Preheat your oven to 350 degrees.

Melt shortening, either on the stove or in the microwave on a low setting. You don't want it to get hot. To the shortening, add the brown sugar, egg and vanilla and mix well.

Blend in flour, baking powder and salt.

Then add your pecans.

 And stir to combine.

Spread the mixture into a greased 8x8 baking pan.

Yes, it will be thick, so take your time.

Bake 25 minutes. Remove from oven and allow to cool slightly. You want the brownies to be warm when you cut them, not hot like mine were.

They'll come out prettier if you wait until they're warm. But either way, they'll still taste delicious. This was exactly the flavor a was looking for. And that crunch of pecan... YUM!

I am contemplating something for the next time I make these small-portion babies. What if I substituted butter for the shortening? They're both fats, so I don't think it would change the texture. The flavor, though... Well, it would definitely be more buttery. And that's not a bad thing. 

I'll keep you posted.

So teams for the "BIG GAME" have been decided--the New England Patriots and the Philadelphia Eagles. Though I don't really care as much about the teams as I do the actual game and, of course, THE FOOD. Whether my Cowboys are in the mix or not, it's still party time. Not to  mention the one day when people actually look forward to the commercials. As I recall, last year's were kind of lame, so I'm hoping for better things in 2018.

Now it's your turn. Did you do much cooking/baking when you were young? Did you have a go-to cookbook? How about a favorite recipe? If so, when was the last time you revisited that recipe?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com  

A Brownie Sundae to Beat the Heat

I just love the sight of trees dripping with Spanish moss. It's so...romantic. So southern. Definitely not something you'd see in New York, South Dakota, Oregon or even North Texas. But here in the heart of South Central Texas, it's as common as longhorns and barbeque restaurants.

Something else that's pretty common is the heat and humidity. Yes, summer has arrived. And what better way to cool off than with something cold, chocolatey and oh-so-satisfying.

Yep, that'll work.

Of course, the perfect brownie sundae requires the perfect brownie.

And I've got just the ticket.

Here's what you'll need.

1 1/3 cup All Purpose Flour

2 cups sugar

3/4 cup baking cocoa

1 tsp baking powder

1/2 tsp salt

1/3 cup coconut oil (canola or vegetable will work, too)

1/3 cup melted butter

4 eggs slightly beaten

1 tsp vanilla extract

1/2-3/4 tsp cinnamon

1/2 cup chopped pecans (optional--I did not use them this time because a certain teenager has an aversion to them)

Preheat oven to 350 degrees.

Combine your dry ingredients in a large bowl and set aside.

In a separate bowl, combine oil, butter, eggs and vanilla.

Add to the dry...

And stir just until combined.

Batter will be thick.

Pour/spread into greased 9x13 pan.

Bake 20-25 minutes.

If using for sundaes, allow to rest 5-10 minutes before cutting, if they're simply for eating, allow to cool completely before cutting.

Okay, on to the sundae.

We have our perfect brownie.

Top with your favorite ice cream.

In Texas, it's gotta be Blue Bell.

 

Now add a little chocolate sauce or hot fudge, some caramel and whipped cream...

The only thing missing is the cherry on top, but we were out. Nonetheless, it hit the spot, meeting the criteria of cold and chocolatey. The perfect ending to another crazy week.

Instead of unpacking and demo, we headed back up north for our baby's graduation. He finished school back in December, but last week it became official as he walked with his classmates and received his high school diploma.

Throw in running around to get computers fixed, cleaning the old house and it was another busy week.

Of course, there was this.

I can't believe my little million-dollar-man is a month old already. And getting more handsome by the day, if might say. I just want to eat him up.

Meanwhile, back at the ranch, it's all about paint colors.

We're trying to find the perfect "limestone" shade to paint the brick.

Which one would you pick?

Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Brownie Tiramisu

Missy Tippens

Sounds amazing, doesn't it? This is a recipe my daughter found on Facebook and made while home for Christmas. I don't have but one photo! But I thought I'd share. She said it was really yummy. I resisted trying it. :)

Click here to see the original on Tasty on Buzzfeed.

My daughter served this in Mason jars.

The brownie layer:
1 boxed brownie mix (Duncan Hines dark chocolate is our favorite)
1/3 cup espresso or really strong coffee
1/3 cup canola oil 
1 egg

The cream:
1 cup heavy whipping cream 
1/2 cup powdered sugar
16 ounces mascarpone cheese (good luck finding this at the grocery LOL)
1 tablespoon instant espresso powder
1 teaspoon vanilla

Preheat oven to 350ºF

Combine brownie mix, egg, liquid coffee and oil. Mix well. 

Pour batter onto a parchment lined 10" × 15" baking sheet and bake for about 10 minutes. Let cool.

Mix together mascarpone, espresso powder and vanilla.

In a separate bowl, whip the cream and gradually add in powdered sugar. Gently fold in mascarpone cheese.

Take the brownie off the baking sheet and cut out as many circles as you can. My daughter used the lid of the mason jar.

Place the brownie circles and cream in the jars, alternating layers, with the cream on the bottom. 

Chill for an hour or so. Dust with a bit of the espresso powder.

Okay, so our wasn't the neatest looking dessert, but it turned out yummy (that's second hand info of course). :)

www.missytippens.com

Fall Flowers and Fall Break

Missy Tippens

First, I want to share this gorgeous flower arrangement from this past Sunday at our church. That's a real pumpkin! I'm amazed at the beautiful arrangements our flower guild teams do. After seeing this photo on Facebook, Ruthy has put me on a research project to find out whether they treated the pumpkin to preserve it and to find out how long the arrangement will last. :)

Also wanted to share this hilarious photos of our grand-dogs while on their fall break in the mountains. Well, it was my son and daughter-in-law's fall break. But also the dogs' break as well, I guess. :)

And finally, a little bit of cooking. My daughter and middle son were home early this week for fall break. I was thrilled they had the same two days off and talked them both into coming home. And of course, my daughter wanted to bake brownies while here. It's our go-to dessert.

She decided to try something new. She replaced the water in the recipe with coffee.

Well, I have to admit you couldn't tell the difference. I told her next time we'll use our espresso powder. Or else we'll make very strong espresso by dissolving it in the water. And I might even sprinkle some of the powder on top of the brownies before baking. I actually sprinkle the espresso granules on my ice cream sometimes, so I think that will work well with brownies.

So technically, this recipe was a fail, since we wanted coffee-infused brownies. However, it definitely didn't truly fail, because we ate through the pan faster than you can blink!! :)

www.missytippens.com

Welcome Meghan Carver to the Yankee Belle Cafe

This is turning out to be a wonderful week to focus on Love Inspired books and authors, so what better time to welcome Meghan Carver to the Cafe than the week of another Love Inspired pitch?

Meghan sold to Love Inspired Suspense as a result of the Killer Voices contest.

A Treat for a Heroine ~ Fudgy Brownies

Greetings! Meghan Carver here. What a treat { } to be in the café today! Many thanks to Cate Nolan, my writing friend and sister Killer Voices author, for allowing me to visit!

My Love Inspired Suspense out this month, Under Duress, features a heroine who loves brownies. {Who doesn’t, right?} There is a scene in which she and the hero and her ten-year-old ward are hurrying through a super center, on the run from the bad guys. They hide in a terrific place, and I had such fun writing that scene…but that’s beside the point.

So, as they rush down the main aisle, she spots a display of brownie mixes and wonders if the hero’s idea of a fun evening might be brownies and a movie.

Brownie mixes from the box are good, and quite frankly, that’s what my teen daughters make most. And if teenagers want to get in the kitchen and bake, I’m not going to complain. But if you want a from-scratch version, this one is wonderful!

Ingredients:

2/3 cup butter or margarine

2/3 cup cocoa

2 cup sugar

4 eggs

2 teaspoons vanilla

1 teaspoon baking powder

½ teaspoon salt

1 cup flour

Directions:

In a large saucepan, melt the butter. Remove from the heat. Stir in cocoa, sugar, and eggs, one at a time. Add all the other ingredients, folding in the flour last. Pour into a greased and floured 9x13 pan. Bake at 350 for 30 to 35 minutes

 

 

Chocolate and a good book? Sounds heavenly to me!

Bon Appetit!

About Under Duress ~

FAMILY ON THE RUN

Criminals are trying to kidnap attorney Samantha Callahan’s adopted

daughter, Lily—and she has no idea why. So when bullets start flying,

Samantha and Lily speed off in her car…and crash right into help.

Ex-cop Reid Palmer is shocked when former law school classmate

Samantha rear-ends his car and then climbs in with her daughter and

begs him to drive. Now they are on the run, and Reid will do anything

to protect them and figure out why kidnappers are after Lily.

As they struggle to evade capture, Reid begins to realize that

Samantha is more to him than just a woman in trouble. But

with the enemies closing in and their motives finally revealed,

will Reid be able to make sure justice is served?

 

By sixth grade, Meghan Carver knew she wanted to write. After earning a degree in English from Millikin University, she detoured to law school, earning a Juris Doctorate from Indiana University. She then worked in immigration law and taught Comp 101 at the local college. Now, she homeschools her six children with her college professor husband. When she isn’t writing, homeschooling, or planning the family’s next travel adventure, she is active in her church, sews for her kidlets, and reads.

Tips for Making Perfect Fudgy Brownies

Missy, here. I almost forgot to post! So fifteen minutes before my regular posting time, I decided to share a couple of tips. One I've used for years. The other, I figured out recently.

I'm going to show you how to make the best fudgy brownies (as opposed to lighter, cakey ones) with a brownie mix. And hey, if you like brownies cakier, then just ignore this post. :)

You can use this method no matter what brand you buy--Pillsbury, Duncan Hines or others.

The first tip I'm recommending you use comes from the back of the Duncan Hines box.

No matter what the mix says, I add:

1 egg
⅓ cup water
⅓ cup canola oil (vegetable oil)

Mix with a spoon until just blended.

And here's the really TOP SECRET tip. Free to you! (You're welcome.) :) Okay, the secret to really good, fudge brownies:

Spread into a greased rectangle pan. Not a full size cake pan, and not a square pan. Mine is 7.5 x 11 inches. It makes PERFECT brownies. (By the way, I spray my pan with Pam.)

Bake 350 degrees for 30 minutes. You can't test brownies for doneness like you can cakes. So just trust me on this if you're using my size pan.

Now enjoy the best ooey gooey brownies ever!

Sorry, no photos. These got eaten almost instantly. I won't tell you how many people contributed to the eating. :)

Easy cream cheese brownies for the chocoholic!

Hello, everybody! The Fresh Pioneer is back and I have a delicious little recipe a friend passed on to me. It's probably the usual cream cheese-brownie recipe but this one has MORE chocolate. How can we go wrong?
You'll need to preheat the oven to 350F.
Ingredients are:
1 package cream cheese
1/4 cup white sugar
1 egg
1 cup chocolate chips, dark

1/4 cup butter
another cup of chocolate chips, dark
1/2 cup sugar
2 eggs
 2/3 cup flour
1/2 baking soda
1/4 tsp salt

 So, soften your cream cheese and blend with one egg, and a 1/4 cup sugar.

 See? Just so. (Ignore the lumpy cream cheese on the sides.)

 Blend 1/2 cup sugar and two eggs together/ Sift the flour, baking soda and salt together. Mix. At this point, I was a little skeptical. This did not look like enough for a batch of brownies.

 Melt the butter and cup of chocolate chips in a pan. When all mixed, add to the batter.

 Like so.

 Put the brownie batter in the pan first, then add the cream cheese mixture. Oh, so pretty!

 At this point, I review the recipe and realize I've forgotten to mix in the other cup of chocolate chips into the cream cheese batter. *SHHHHH* We will tell no one.

 Bake at 25-30 minutes or until a knife inserted comes out clean.

 Gratuitous random brownie shot. I knew most of my kids would not appreciate me messing with perfection so I actually made two batches.

 Here they are, living peaceably, side by side. Why can't we all just get along??

Close up of the cream cheese version and the chocolate chips inside. As of this writing, it's been 40 minutes and they're all gone. Having on ravenous husband, two teens, two preteens, and two preschoolers is good for my health. No leftovers to tempt me in the midnight hour!

 Until next time everyone!