The Cookbook Experiment: Caramel Brownies

My middle child and amazing cook Paulina wanted to make something sweet. She chose Mrs. Doreen Lay's Caramel Brownies. I love Doreen. She has the best smile and her sense of humor is wonderful. She is one of my favorite ladies at our church.

I will caution you on this one very important fact: IF you are dieting don't even think about making these because you will NOT be able to stop at one, or two, or even three. They are that amazing!

Caramel Brownies by Doreen Lay

(1) 1 pound box brown sugar
(1 1/2) sticks butter
(3) eggs
(2 2/3) cups flour
(1) teaspoon baking powder
(1) teaspoon salt
(1) package chocolate pieces
(1/2) cup chopped pecans
(1) teaspoon vanilla flavoring

Combine sugar and butter; melt over low heat. Cool. Add 1 egg at a time; beat well. Combine flour, baking powder and salt. Add. Add chocolate pieces, chopped nuts and vanilla; mix well.  Pour into 9" x 12" pan; bake at 350 degrees for 25-30 minutes.  Cut into squares.

My take-a-ways for this recipe:

• This recipe is made by making REAL caramel....swoon!
• Paulina used about 1/2 package of a 12 ounce bag of chocolate chips.
• She did not add pecans because we did not have any in the house.
• I would recommend eating a piece IMMEDIATELY when it comes out of the oven. It is divine!
• I thought they tasted best when at least warm so when I went back for another piece (and another, and another) I microwaved it for about 8 seconds to warm it back up.
• Like I said above, don't make this if you are dieting. It is impossible to resist! Thanks Doreen!

The Cookbook Experiment: PJ's Sweet Potato Souffle

Tonight's cookbook experiment was an over-load of potatoes! I know I shouldn't have but I did it! I made a hash brown casserole and this sweet potato one. Carbs, carbs, carbs! Tonight I just did not care.

This recipe is from an amazing woman named Pat John. She is another one of my true heroes of faith and the sweetest woman you will ever meet. I love her and her husband as if they were my own parents. I was excited to try this recipe.

PJ's Sweet Potato Souffle

(4) cups cooked sweet potatoes
(1/4) cup butter, melted
(1/2) teaspoon vanilla
(2) eggs, lightly beaten
(1/2) cup evaporated milk
(3/4) cup of sugar
Dash of salt

Cream potatoes and add melted butter, vanilla, eggs, milk, sugar and salt. Mix well. Place in 3 quart casserole dish, greased!

Topping:
(1) cup brown sugar
(1/2) cup flour
(1/3) cup melted butter
(1) cup chopped pecans

Mix sugar and flour. Pour melted butter over mixture and continue to mix until lumpy. Add nuts. Sprinkle topping over sweet potatoes. Bake at 350 degrees for 45 minutes.

My take-a-ways for this recipe:

• I used a large can of drained Bruce's sweet potatoes (yep, I cheated!)
• I did not have any evaporated milk on hand so I used the whole milk I had in my refrigerator.
• I used walnuts in lieu of pecans because that is what I had in my cupboard.
• I did not have a 3 quart casserole dish so I used my 9" x 13" cake pan
• YOU MUST MAKE THIS!!! It is divine! I wanted to eat it ALL by myself and not share!
• Thanks Mrs. John! 

The Cookbook Experiment: Raspberry Brownies

Tonight's round was dessert. I was too tired to make dinner as my right shoulder is in agony from my doctor's appointment today. I looked through the cookbook for something sweet and yummy to make. So many choices! From pies to cakes to brownies to cookies, I looked through them all.

The winning recipe comes from one of the sweetest ladies at church, Mrs. Lenedia Paschal. She is darling. Her recipe is called Raspberry Brownies. I was totally intrigued by the use of raspberry tea bags and chocolate! I was excited that I had all of the ingredients on hand. I just happen to be a Celestial Seasoning Raspberry Zinger tea addict.

Raspberry Brownies by Lenedia Paschal

(1/2) cup water
(6) raspberry tea bags
(10) ounces chocolate chips
(1 1/2) sticks of margarine
(4) eggs
(1/2) cup brown sugar
(1/2) cup white sugar
(1/2) cup flour
(1/2) cup walnut pieces

Grease and flour a 9 x 15 baking pan. Place water in saucepan, heat to simmer and add tea bags and let cool.  Remove bags squeezing out liquid, reserve liquid.  Melt chocolate chips and margarine in a double boiler.  Mix eggs and sugar together until well blended.  Add tea mixture, then chocolate mixture and flour mixing until smooth.  Pour in pan and bake at 350 degrees about 25 minutes. Center will feel firm but still moist.

My take-a-ways for this recipe for your consideration:

• (1) stick of margarine is equal to approximately 4 ounces. I decided to use Kerrygold Irish butter in lieu of margarine. I am a butter snob, I admit it. There is no better butter than the perfectly fine Kerrygold. (must be my Irish genes coming out!)
• I used Ghiradelli chocolate because well...Ghiradelli!
• Please keep in mind when you add the hot melted butter that you temper it with the eggs so you don't scramble your eggs. (Just add a small amount of the hot chocolate mixture to combine to bring it up to temperature and then slowly add the rest)
• Mrs. Paschal, you are a genius! I was worried that with only (1/2) cup of flour that there was NO WAY this was going to work. I am happy to report I was wrong and you are amazing.
• MAKE THESE BROWNIES!!! They are incredibly delicious.

PB Oatmeal Butterscotch Chocolate Chip Cookies

It was cookie time tonight! I did not feel like making the same ordinary chocolate chip cookies tonight so I decided to start tossing things into the bowl and see where I ended up!  Here is what went into my mixer:

(1) cup of softened butter (2 sticks)
(1) cup of packed light brown sugar
(1/2) cup of granulated sugar
(1 1/2) cup of creamy peanut butter

Cream together until smooth.  Then add:

(2) eggs
(2) teaspoons of vanilla extract

Blend well. Then add:

(2 1/2) cups all purpose flour
(1) teaspoon baking powder
(1) cup quick cooking oats

Mix well then stir in the following:

(1) cup of semi-sweet chocolate chips
(1) cup of butterscotch chips

Scoop onto cookie sheet two inches apart and bake in 350 degree oven for approximately 14 minutes.
It makes a very soft cookie, about two dozen or so.