Posts Tagged ‘baking


Brownies with salted caramel frosting and chocolate glaze

I make dessert for a weekly social gathering in my home. While I have standby yumminess that I like to bake, ocassionally I want to make something new. I try all kinds of things, and I have taken to calling my friend Linda “my guine pig”. This was our dessert this week. I hate to brag, so I can’t tell you just exactly how good they were. They’re gone now; they did not last long!

A word about brownies. You could probably make this recipe with any brownie, even a boxed mix, but the brownie recipe here is worth making them from scratch. This is our go to brownie, and it is plenty yummy all on it’s own.

Brownies with Salted Caramel Frosting and Chocolate Glaze


  • 1 2/3 cups sugar
  • 3/4 cup butter or shortening (I actually use canola oil much of the time right now!)
  • 2 T water
  • 2 eggs
  • 2 t vanilla
  • 1 1/3 cups whole wheat flour
  • 3/4 cup cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 3/4 cup nuts or chocolate chips (6 oz. of semisweet chocolate chunks work perfectly here, and it leaves you the other half the package for the glaze.)

Stir together sugar, fat and water, add eggs and vanilla and stir until combined. Mix dry ingredients and combine with sugar mixture. Stir in the chocolate chunks (or chips, nuts, etc.) and spread in a greased 13 by 9 inch pan. Bake at 350 for 20 minutes. Cool completely before frosting. If you choose to make plain brownies, opt to eat them warm; you’ll thank me!

Salted Caramel Frosting

  • 1/2 cup butter or shortening (I used coconut oil.)
  • 1 cup brown sugar
  • 1/4 to 1/2 t SEA salt
  • 6 T milk (I used full fat coconut milk.)
  • 1 t vanilla
  • 3 cups powdered sugar

Combine fat and brown sugar on the stove; heat slowly to a boil, stirring constantly, and boil for a minute. Remove from heat and add sea salt and milk. Return to heat and bring just to a boil, again slowly stirring constantly. Remove from heat, stir in vanilla, set aside, and allow to cool for about 30 minutes. Then use a mixer to beat in powdered sugar until smooth. Add a bit of milk if frosting gets to thick. Frost brownies.

Chocolate Glaze

  • 6 oz. of semisweet chocolate
  • 2 T oil (I used canola.)

Melt chocolate and oil together stirring until smooth. Cool for a while, then gently pour onto frosted brownies. Gently tilt pan of brownies allowing glaze to run until it has covered the entire surface. Chill to get glaze to set up.

These can be stored in the fridge, but are best cut and served at room temperature.

Please come back and tell me how you liked them if you make them. They were a hit over here!




Birthdays: 3 and 5

The big brothers turned 3 and 5 this year, and we started a couple of new traditions. In addition to our usual hand made gifts, parties and mama made cakes, each boy received a birthday crown and shirt this year. I will post photos of their hand made gifts later, and I somehow managed to not get a single shot of the 3 year olds farm cake. I’ve been a bit distracted for the last 8 or 9 months…


For 13 days…

I get to be the younger one for 13 days every year! Hubby and I were born exactly 13 days apart; we celebrated his birthday nearly two weeks ago. I am just now getting around to posting about it as SOMEONE 😉 borrowed (stole) my favorite lens and I couldn’t take the needed photos of his big birthday gift. I think we did it up with style this year; there was:

A six layer chocolate cake with chocolate buttercream.

Boy created (with mama’s help, of course) bath salts and olive oil salt scrub.

A mama designed and sewn bowling bag, which is rather silly, since hubby doesn’t own a ball right now! We’ll have to get to work on that one, huh?

And a small canvas of this photo I took of the boys pretend fishing together.

Happy Birthday, again, Honey! We love you!


The stars have it

Some of you know that I love, and collect, stars, but I’m guessing that many of you don’t know about this little aspect of our house. We have star everything around here, and I was prompted to get out our outdoor Christmas lights (stars!) by our 4 year old last week. Nothing like a little boy to motivate decorating that hasn’t happened since he was born! It was fabulous to watch his eyes light up over and over again through out the process! I still smile every time I come home and see our front door just thinking about how happy he was/is about them.

Then we made the pies for Thanksgiving dinner. We went with apple and pumpkin, and I keep hearing from Hubby how wonderful they are. I will admit that the pumpkin pie is the best I’ve ever made, or was; Hubby polished it off tonight. We popped the remaining apple in the freezer; I figure that it will be good after the bambino arrives. Of course, we topped the apple pie with stars:


A very special shower

My sister in law is getting married! We are all thrilled about it, and we took time to have a shower for her this past Saturday. I will confess that I looked at her registry, decided that everyone else would go that route, and went and did my own thing.

After much thought, I finally hit upon something I felt was perfect for a new bride that I could manage at 8 months along: placemats, napkins and napkin rings. The placemats are hand dyed cotton on one side and a striped linen blend on the back. The napkins are also hand dyed cotton, and the napkin rings are 8 gauge copper wire. I did have to pull out the jewelry files, and I hadn’t used them in years, but I had a blast making the napkin rings.

What’s a shower without food, right? There was a ton of yummy nosh, and I stuffed my waddling, pregnant self full of egg caseroles, sausage balls, strawberry shortcake triffle, and other amazing dishes. There were 5 of us who hosted, and we all love to cook; plus, my mother in law graciously donated her house for the event! I was asked to make sugar cookies, and I created bride and groom cookies to fill the request. These are really easy; I used the recipes I’ve posted in the past for chocolate sugar cookies and Mamie Eisenhour’s sugar cookie recipe. I cut circles for the grooms and frosted them to wear tiny tuxes after they were baked. The brides were cut with a bell cookie cutter, and I trimmed the little tab off of the top before frosting them with white in the hopes that they would resemble veiled brides from the back. I’m glad I decided to make the grooms too; the brides don’t really hold the image on their own. In a pair, however, they read just as I’d hoped they would.