Missionary Brownies

Who doesn't love a good brownie recipe with a creamy chocolate frosting? Well these little guys will make you weak in the knees. Missionary Brownies are a Nelson family favorite. When I was a teenager, we moved to France for a couple years for my dad's job. We use to have the missionaries from our church over a lot and our house sort of became a safe haven for them. My mom was like their second mom and would make them some good homemade "American" food which was hard to come by in France. For dessert she would make these buttermilk brownies and they became such a hit with the missionaries that we started to call them the missionary brownies.

Years later they have continued to be a Nelson dessert favorite. I made them for Thad recently and he said these were the best brownies he had ever had. What I love about this recipe is the buttermilk and how moist they are, and the creamy frosting tops them off and makes it so just having one piece is almost impossible.

Missionary Brownies
2 cups flour
2 1/2 cups sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup water
2 sticks butter
1/4 cup cocoa
1/2 cup buttermilk
2 eggs beaten
1 teaspoon vanilla

Start off by preheating your oven to 350 degrees. Then grease and flour either a jelly roll pan, which is best or a 9 x 13 inch pan which will make the baking time vary. Set aside.

Begin by sifting together the flour, sugar, baking soda and salt in a medium bowl. Set aside. Next bring the 1 cup water to a boil; then add the butter and cocoa. Mix well. Once the liquid mixture in combined, pour into the dry ingredients. I usually do this recipe with a good old fashion bowl and spoon. Stir all ingredients together, making sure to get the sides and bottom on the bowl. Then add the buttermilk. Get out a separate bowl and beat the eggs with a fork and then incorporate into batter. Lastly add vanilla and nuts. Mix well.

Pour the prepared batter into greased and floured pan. Bake at 350 for 15 minutes if in a jelly roll pan and then about 30-35 minutes if baking in a 9 x 13 pan. Either use a toothpick or butter knife to check for doneness, when inserted if comes out clean then it is done. Watch closely to prevent from over cooking. Once done remove from oven and cool on a cooling rack until completely cool.

Once completely cool frost with your favorite chocolate frosting or to use my favorite chocolate frosting click here

Missionary Brownies will become your new favorite brownies, and who doesn't need a killer brownie recipe.

Enjoy!

Some good ol' Banana Puddin'..........

Before moving to the south I really never gave banana pudding much thought, I just thought it was an artificial jell-o pudding mix and did not have much of a desire to sample it. Then I moved to the south, where many restaurants serve banana pudding.

The first place I had banana pudding was at a place called Dreamland which also happens to be my favorite place in town for ribs and it is quite recognized as a must eat when in Tuscaloosa. Dreamland serves their banana pudding in these little bowls that are the perfect size for just finishing off a plate of ribs. Their banana pudding is so light and creamy and this is where the addiction began. Also our neighbor who we lovingly call "Neighbor Becky" makes a killer banana pudding that Thad loves.

Thad and I at Dreamland.....I have a craving for Dreamland about once a month


Dreamland's to die for Banana Pudding

So with all these inspirations, I had been wanting to make a good banana pudding and had been searching for a recipe when I was visiting one of my fav blogs....Bakerella where she had posted a banana pudding recipe that looked scrumptious. I made it for Thad and he loved it AND got a thumbs up, which is great since Thad is a connoisseur of good banana pudding.

So here it is, creamy, rich and so easy to make and I think what gives this one a great taste is the sweetened condensed milk which gives it its richness....

Cold & Creamy Banana Pudding

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In a large mixing bowl, combine sweetened condensed milk and water, mix well. Then add pudding mix and beat until well blended. Once mixed place in the refrigerator for 5 minutes.

Then in a stand mixer, mix 1 pint whipping cream until thick. I used a little powdered sugar and vanilla to give it a little taste. Once whipping cream is thick, fold into the pudding mixture (Do this slowly and as few times as you possible can to combine, so the mixture will retain its thickness.)

Then using a nice glass serving dish (about 2-3 quarts), spoon 1 cup pudding mixture into serving bowl. Top with 1/3 each of wafers (I did twelve wafers per layer but Thad said he would have liked more wafers per layer, so maybe 20-22 per layer), then bananas and then pudding. Repeat twice. On the very top I just put a nice thick layer of whipping cream on top and garnished with vanilla wafers and then chilled it over night.

You can also layer in individual serving dishes, which I would like to try next time.

So if you want a light but rich dessert, that is a crowd pleaser, you need to make this southern favorite.



Recipe from Great American Favorite Brand Name Cookbook, 1993.

A Glazed Carrot Cake to die for......

Ok so are you ready for the best carrot cake recipe ever? Well here it is. My mom gave me a copy of a cookbook that she loves and it's called "A Pinch of Salt Lake". There is a recipe in the dessert section called "Glazed Carrot Cake" and beside the recipe my mom wrote "this is the best carrot cake", so with an endorsement like that from my mom who is a fabulous cook, I had to try it.

We were having my mother-in-law Pat over and my niece Claire who has recently moved to Tuscaloosa to attend the University of Alabama and I wanted to make sure to welcome her with a great dinner and a delicious dessert. This cake is moist, rich and full of flavor and truly melts in your mouth. Trust me on this one.....you will not be disappointed.

Glazed Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups grated carrots (approximately 5 large carrots)
3 1/2 ounces flaked coconut
1 cup coarsely chopped walnuts or pecans

Start off by preheating the oven to 350 degrees. Then grease and flour a 9 x 13 inch pan. Set aside.

Combine the first 4 ingredients, the flour, baking soda, cinnamon and salt. Sift these the ingredients together in a bowl and set aside. Then in a stand mixer (or with a hand mixer) beat the eggs, add in the vegetable oil, buttermilk, sugar, vanilla. Mix well. Then add the flour mixture to the wet mixture. Mix on Medium unit barely blended. Lastly add the pineapple, carrots, coconut and nuts. Mix on low for 1-2 minutes. Before I pour out the batter into the prepared pan I use a spatula to scrape the bottom of the bowl to make sure all the ingredients are blended fully. Pour the mixed batter into the prepared pan. Place in the oven for 50-55 minutes, checking it often to make sure that it does not over cook. I use a toothpick or butter knife and insert it until it comes out clean, that is how I know it is baked to perfection.

About 10-15 minutes before the cake is done baking, start working on the glaze for the cake.

Glaze

1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
1 teaspoon corn syrup
1/2 teaspoon vanilla extract

In a small sauce pan combine the sugar, buttermilk, butter and corn syrup. Cooking over low heat, stirring constantly bring to a boil. Then remove from the heat and add in the vanilla.

Once cake is done and remove from oven, pour the warm glaze over the hot cake. Let the glaze absorb and the cake cool completely.

Then to top it off, I decided to add a cream cheese frosting to make this cake even more delicious than it already was. I used my favorite cream cheese recipe which is below.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners sugar, sifted
1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter, sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Chill the frosting for about one hour and then spread onto a completely cooled carrot cake. And voila, you are done and ready to serve. So if you are a lover of carrot cake you have to try this recipe, it will be one of your new favorites...and that is a Rozlynn guarantee.

My mom and The Purple Apple

As many of you know my mom is my inspiration when it comes to cooking. She has always been a fabulous cook and has been known in the land for her fabulous cooking abilities. And because of that very reason she was featured in the Deseret News which is one of the two major newspapers here in Utah. They came up and did a whole article about her and her lavender fields and cooking with lavender.


My parents about three years ago sold their home in Park City and moved to Cache valley where they live on 5.5 acre farm and my mother grows lavender and has over 800 lavender plants, and about 80 apple trees. She has created many recipes that incorporate her lavender (and apples). My mom also sales her lavender at local farmers markets and calls it The Purple Apple...check out her blog


So clickhere to read the article written about The Purple Apple and my mom........

Southern Humingbird Cupcakes

My husband informed me yesterday that the boys at work were having a potluck which meant I needed to bake something for it. I was excited because there was a cupcake recipe that I had been wanting to try and had even already bought the ingredients for it. I came across the this particular recipe the other day when I was perusing my favorite baking blogs and seeing what new recipes were being featured. On one of my fav blogs called Bake or Break there was a cupcake recipe that caught my eye...a Hummingbird cake.

For those of you who may have not ever heard of a Hummingbird cake, it is a southern cake and one that is a staple here in the south. I did a little research on it and the first recipe "published" was in Southern Living in 1978 and was referenced as a traditional southern recipe.


So I decided that since I am now a resident of the South, married to a true Southerner and have a potluck to cook for some Southerners, I would try this recipe. It was easy to make and they were so good. I loved the interesting combo of the pineapple, bananas and cinnamon, plus the cream cheese frosting was literally icing on the cake. In the end the Hummingbird Cupcakes really lived up to their reputation.

Hummingbird Cupcake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 & 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish

Preheat oven to 350 degrees. Grease and flour regular cupcake pans. Set aside.

Start off by combining in a large bowl the flour, baking soda, salt, sugar, and cinnamon (I used my stand mixer for this recipe). Next making sure the eggs have been beaten well, add the eggs, then the oil to the dry mixture. Turning my stand mixer on low, mix the batter slowly making sure you mix it until it is barely moistened. Lastly, stir in the vanilla, pineapples, pecans, and bananas until it is mixed well.

Pour the batter into prepared pans, filling them up a little over halfway. Bake for 15-25minutes (depending on your oven, mine cooked in about 16 minutes) until a toothpick or butter knife is inserted in the center comes out clean. Remember to watch them closely because nobody wants a dry cupcake.

Let the cupcakes cool in pan for a few minutes before removing and placing the cupcakes on a cooling rack. Let them cool completely.

While the cupcakes are cooling start on the easy cream cheese frosting......

Cream cheese frosting
12 ounces cream cheese, softened (about 1 1/2 cubes cream cheese)
1 cup butter, softened
1.5 pounds confectioners sugar, sifted
2 teaspoon vanilla extract

Using a stand mixer (or hand mixer), make sure that both the butter and cream cheese are at room temperature, combining the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in vanilla. Then on high, beat the frosting for about 4-5 minutes. This makes the frosting smooth and fluffy. Then place the frosting in the refrigerator, so that it is easier to work with.


Once all cupcakes are cooked you can either use a butter knife and frost or I used a frosting bag and with a fancy tip and piped on the frosting. As garnish you can either use pecans as a garnish or leave them plane.

Makes about 36 regular-sized cupcakes.

This unique combo is a southern treat that you will want to make over and over again. So enjoy!

An old school classic....Snickerdoodles

Last night I had the urge to bake something and since Thad got me the cookbook Martha Stewart's Cookies, I thought I would try another cookie recipe from the cookbook. I love Martha's recipes and have never been disappointed by any of her recipes, so as I was skimming through the cookbook I came across her recipe for Snickerdoodles and I am a lover of Snickerdoodles. As a little girl I loved to make cookies and one recipe I always made was Snickerdoodles. They are easy to make but are a classic staple in any recipe collection.

What caught my eye about this recipe was that there was no cream of tartar used and in contrast to the Snickdoodles recipe I use, there was no shortening used and instead of one stick of butter, you use two. This is a simple recipe but oh so good. I think for me it is the simple creamy light taste of the cookie wrapped in cinnamon and sugar, that pulls me in. I followed Martha's recipe to a "T" and even measured the exact size of each dough ball. These cookies are a little larger than your typical Snickerdoodle and make 20 cookies. And as usual, Thad was my official taste tester and he gave these a thumbs up. So if you love an old time favorite like Snickerdoodles, you will love Martha's recipe.

Snickerdoodles
2 3/4 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoon ground cinnamon (a little extra cinnamon never hurt either)

Start off by preheating the oven to 350 degrees. Also line a larger cookie sheet with parchment paper and set aside.

Sift together the dry ingredients, combining the flour, baking powder and salt; set aside.

Using a stand mixer (or hand mixer) cream together the butter and 1 1/2 cups sugar using the paddle attachment. Mix on medium speed until the mixture is light and fluffy (about 3 minutes). Next add in each egg, one at a time until just combined, be careful to not over mix. Then turning your mixer to low, slowly adding in the dry mixture to the butter mixture, until completely combined.


I placed the dough in the refrigerator for about 20-30 minutes so that it was easier to work with. While the dough is chilling, I combined the cinnamon and the 2 remaining tablespoons of sugar on a wide plate. Then once the dough is chilled, I scoop out a good size chunk of dough, rolling it into a ball. You want to make sure the balls are 1 3/4-inch balls, so that they are nice and big. Then roll into the cinnamon sugar. Place them 3 inches apart on the lined cookie sheet.

Place in the oven for 11-13 minutes, making sure the edges are golden and rotating half-way through. Once done let them cool for several minutes on the cookie sheet and then move them to a cooling rack to cool. Just a side note....they are good when served just barely warm.

So there you have it, an oldie but a goodie that is quick and easy but a definite favorite.



Adapted from Martha Stewart's Cookies

Everyone likes Oreos.......

(Sorry for the blurry pic, it was the best one I took which is sad)

Ok so who doesn't like Oreo cookies? And especially who does not like homemade Oreo cookies? Usually you can't just have one Oreo you need atleast a whole row....well you will feel the same way about this Oreo recipe. This is a recipe of my mom's that will knock your socks off. The cookie is sweet and chocolaty, with a creamy cream cheese buttery filling.... making a soft, creamy and chewy delight.

I had these ready when Thad came home from playing tennis last night and upon entering the house he proceeded to tell me he was not hungry. It took a little time but he ended up having a cookie, then a cookie with frosting on it and then wanted some more....he was hooked which was my plan. Thad was doing his usually animated yelling and pounding on the counter about how good they were and it is not everyday I get that reaction from him.....so you know these are a treat.

This recipe is so easy to make and fun to assemble....

Homemade Oreo Cookies

Cookie
2 boxes Devil Food Cake
1 1/2 cup shortening
4 eggs
1 teaspoon vanilla

Start off by preheating the oven to 375 degrees. Get out a cookie sheet and set aside.

In a stand mixer (or with a hand mixer)empty the 2 packages of Devil Food Cake, adding the shortening, eggs and vanilla. On medium speed mix until blended well. Dough will be a little stiff. Scoop out dough with small spoon and roll into uniformed balls onto an ungreased cookie sheet. Place in the oven, baking them for 7-10 minutes (mine were perfect at 7 minutes). You want them to still be soft and chewy, so watch them closely. Once ready take the cookies out and let them sit for a few minutes before transferring to a cooling rack. Let them cool completely.

Filling
2 cups powdered sugar
1/2 cup butter
8 oz. cream cheese
1 teaspoon vanilla

While you are baking your batches of cookies start on your filling so that it can be made and refrigerated for 30 minutes to an hour. Using your stand mixer again (or a hand mixer) combine the powdered sugar, butter and cream cheese, making sure the cream cheese and butter are both at room temperature. Start off mixing the ingredients on low speed for 2 minutes and then mix on medium speed for 5-6 minutes to give the filling a very smooth and creamy texture. Place the filling in the refrigerator for 30 minutes to an hour to let the filling firm up.

Once all cookies are made and cooled completely and the frosting has been chilled, you can now get started on the assembly of the Oreos. Using a frosting bag and a round standard tip, fill up the bag as much as you can with the creamy filling. I make sure the two cookies I am using are the same size and on the inside of the first cookie, pipe on the filling in a circular motion from the outside in until the cookie is completely covered. Then place the other cookie on top, making a yummy homemade Oreo cookie. Once done with the assembly I place them in an air tight container in the refrigerator, to keep them as fresh as possible.

As a warning, when you make this recipe you might as well have copies of the recipe on hand because you will be asked for it. So give them a try and I guarantee these will become yet another family favorite.

Fait avec l'amour,