Coffee Cream Brownies (with Gluten Free Option)

Grab a big glass of milk or a cup of coffee.  This dessert deserves a drink!

Coffee Cream Brownies (with Gluten Free Option)                         Printable Recipe

1/2 cup butter, cut up
3 ounces unsweetened chocolate broken into pieces.
3 eggs
1-1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour (OR 1 cup Jules GF Flour)

2 Tablespoons whipping cream
3 - 4 teaspoons instant coffee*
2 Tablespoons softened butter
1-1/4 cup powdered sugar

1/3 cup whipping cream
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 8 x 8 inch baking dish with parchment paper.  Leave paper hanging up and over edges.  I only used one piece.  It is mostly used to get the bottom off and the whole brownie lifted out for cutting.  In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool.

Whisk together eggs, sugar, and vanilla extract.

Add melted chocolate mixture to eggs and mix.

Dump in flour and whisk until flour is completely incorporated.

Should be a nice smooth ribbon of liquid chocolate!

Spread into baking dish.  Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely.

Combine whipping cream and instant coffee.

Add butter and powdered sugar and beat until incorporated.  You can use a little more whipping cream if you need to get it thinner but don't use too much or it will be too thin.

Smooth onto brownies reaching the edge as best you can and keeping the layer even.

In small glass bowl heat up chocolate chips and whipping cream. 15 seconds at a time, stirring in between. 

When you start to stir it will look gloppy and grainy. 

Keep stirring and it will be smooth and glossy.  

Spread on top of coffee cream layer out to the edges.

I swirled the top a little to make it look pretty.  Allow to cool or put in the fridge to set up quicker.

Here is a little side view of it in the fridge.

Use parchment paper and take brownies out of the pan to a cutting board.  Use a long knife to cut with, cleaning it off  in between cuts. 

Store in airtight container.  I put wax paper in between the layers even though the chocolate was set up.

*At 3 teaspoons mine did not have enough coffee flavor for me so I will add another teaspoon next time.

Foodie Friends Friday Linky Party #83

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Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Foodie Friends Friday Linky Party #82

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VALENTINE SWEET TREATS Party!!

Oatmeal Caramelitas (with Gluten Free Option)

Oatmeal Caramelitas (with Gluten Free Option) 

1-1/2 cups old fashioned oats (use GF)
1/2 cup dark brown sugar
1 cup flour (I used Jules GF Flour)
3/4 teaspoon baking soda
12 Tablespoons butter (cold)
1/2 cup caramel topping
2 Tablespoons flour (I used Jules GF Flour)
1/2 cup chopped pecans
1/2 cup semi sweet or milk chocolate chips

Foodie Friends Friday Linky Party #81

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BERRY FRESH Party!!

Last week's recipes that received the MOST CLICKS!!  

"Bee My Honey" Cupcake Tutorial

These beehive cupcakes are super easy to make.  I used pre-made Bumble Bee Icing Decorations from Wilton.  These would be great for Valentine's Day, Anniversary, or a Birthday party. 

"Bee My Honey" Cupcake Tutorial

Yellow cake cupcakes (or white cake mix tinted yellow)
You favorite frosting recipe (see mine here)
Buttercup Paste color
Size 12 Round Decorating Tip
Decorating Bag (I use disposable ones)

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with Size 12 round tip.  You can use a star tip if you like but I prefer the smooth look of the honey bee hive. 

Cinnamon Applesauce Muffins (with Gluten Free Option)

Three of our favorites in one...cinnamon....applesauce...muffins! These are great for snack, breakfast, or even dessert.  Double your batch because they go fast!

Cinnamon Applesauce Muffins (with Gluten Free Option)

1/2 cup butter, softened

3/4 cup dark brown sugar

2 eggs
3/4 cup unsweetened applesauce (homemade is best if you have it)
1 teaspoon baking soda
2-1/4 teaspoons baking powder
2 cups flour (I used Jules GF Flour)
1 teaspoon cinnamon
1/4 teaspoon salt

Combine dry ingredients.

Beat together butter and sugar, then add eggs.  Beat on medium for 20-30 seconds.

 Add applesauce.

 Mix until combined. 

 Dump in flour mixture. 

Mix just until dry ingredients are wet.

Scoop into greased muffin pan. (I have not tried these with papers so I don't know if they will work well or not.) 

I filled mine fairly full using all of the batter.  It is thick.  If you have peaks on your muffin batter you can wet your fingers a little and tap them down.

Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.  Cool in pans for at least 5 minutes then finish cooling on rack.  

 Eat now or freeze for another time.

Foodie Friends Friday Linky Party #80

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PEANUT BUTTER Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my CHERRY TORTE and MOM'S EGG NOODLES!!

Copycat McDonald's White Chocolate Mocha Coffee

Recreate your favorite fancy coffee drink at home.  You can leave off the whipped cream and  drizzle of chocolate but why would you?  It adds to the fanciness!  Even if you don't have an espresso machine you can make this drink.  I promise it isn't hard!

Let's get to brewing!

Copycat McDonald's White Chocolate Mocha Coffee

1 espresso (uses about 1/4 cup water and 1 Tablespoon coffee ground, espresso style)*

1 ounce white chocolate syrup (I used Torani brand)

7 ounces steamed milk

whipped cream (sweetened or not)

chocolate syrup, optional

Use the steamer on your espresso machine to heat milk or microwave until about 150 degrees. I use 2% here at home but you are welcome to try non-fat, 1% or whole milk.

Pour 1 ounce or 2 Tablespoons of the white chocolate syrup into a 2 cup measuring cup.

 Pour in your espresso which should measure about 4 ounces to add to the syrup.

 Stir.

 Pour your milk in until it reaches 12 ounces.

 Stir again.

 Pour into your coffee cup.

Add whipped cream. I used a frosting decorator tip in a large star shape and a disposable plastic baggie to make it pretty but there isn't anything wrong with spooning it on. If  you spoon it on, get as much on the spoon as you want and lay the spoon down into the coffee.  The heat will make the whipped cream pop right off the spoon.

The chocolate syrup is optional.  Sometimes they drizzle this on and sometimes not.  Sure looks pretty!

Enjoy!!

*It won't be quite the same but you can use a regular coffee pot with the same measures above and double up on your filter to make your "espresso." 

Pin it:  http://www.pinterest.com/pin/273593746086739417/

Homemade Corn Dogs

See recipe here....

http://www.inthekitchenwithjenny.com/2018/01/homemade-corn-dogs.html 

Foodie Friends Friday Linky Party #79

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"TELL US YOUR STORY" Party!!

Last week's recipes that received the MOST CLICKS!!  Thanks for checking out my SOUTHWESTERN CHICKEN SOUP!!