Mom’s Frosted Brownies
July 9, 2010 by Dianna
This is one of my mom’s classics. Growing up whenever we’d have a picnic, camping trip or day at the beach she made these brownies. The smell of opening up the tupperware container of brownies is definitely one of my favorites. Oh, and these are good if you need something for a crowd. You could make them in a 9 x 13 pan, but my mom has always done it in a 10 x 15 pan. You can serve quite a few friends that way, and I promise everyone will enjoy!
I think these are best described as a cake-like brownie with delicious chocolatey frosting. I love that such simple ingredients like butter, powdered sugar, cocoa and a little milk can make such a finger licking frosting treat.
On my mom’s original recipe, she doesn’t give any measurements for the frosting, so I’m giving you approximate amounts. It all depends on how much frosting you want on your brownies. But if you have extra, might I make a suggestion? Have some graham crackers on hand and spread some frosting on them to make little sandwiches. You can even put them in the freezer (you can do that with the brownies too!) to have as a sweet snack some other time!
And a note from Nate: these brownies are extra delicious served cold, straight out of the refrigerator or even the freezer. Give it a try!
Mom’s Frosted Brownies
courtesy of my mom
printer friendly recipe
2 1/2 cups sugar
1 1/2 cubes butter or margarine, softened
1/2 cup shortening
6 eggs
1 tsp. vanilla
2 cups flour
3/4 cup cocoa
1/2 tsp. salt
Heat oven to 350. Grease a 10 x 15 pan. Cream sugar, butter and shortening. Add eggs one at a time and vanilla. Mix in flour cocoa and salt.
Pour into greased pan and bake for 25 – 30 minutes. Let cool completely before frosting.
Frosting:
16 oz. (1 box) powdered sugar
1/2 cube butter, softened
1 tsp vanilla
1/4 cup cocoa powder
milk
Mix together the powdered sugar, butter and vanilla. Add in cocoa powder and start with 2-3 tablespoons of milk. Add in more milk 1 tablespoon at a time until frosting has reached desired consistency. You can also add in a little more cocoa if you want your frosting to be more chocolately. Mix all ingredients completely. (One thing my mom taught me is the longer you beat the frosting the lighter and more whipped it will be. I usually let it mix in the Kitchenaid for about 5 minutes.)
Once the frosting is finished, spread onto cooled brownies.
Don’t discard the extra frosting! Get out those graham crackers and make some dessert sandwiches!
Posted in Bars & Brownies | Leave a Comment »
Beef Kabobs
June 24, 2010 by Dianna
This recipe comes by way of my mom. It is by far one of our favorite family summer meals. I love it so much that last year I requested it for my birthday — in February. Not exactly barbecue weather at that time of year. But, since I have a good mom and since it was my birthday, she hauled out the grill in the middle of winter so I could have one of my most favorite meals: THESE beef kabobs.
The marinade is so easy and SO packed with delicious flavor. I’ve also used it to marinate steaks and tri tip when I wanted something besides the kabobs.
Growing up the kabob always consisted of beef, mushrooms and pineapple. In fact, if you’re eating at my mom’s (and you’d be lucky if you were!) that’s how they’re still made. I also make them with peppers and red onion. Hopefully my mom doesn’t mind me messing with the integrity of her perfect recipe!
The point is that you’ve got choices. My advice though is don’t skimp on the mushrooms. They are amazing with this beef!
If you’re entertaining at all this summer and want an easy and oh, so delicious meal to make — here it is. Get the kids or even your guests involved and have them help you assemble the kabobs. And don’t forget, if you’re using the wooden bamboo skewers just soak them in water for about 10 minutes so they don’t catch fire!
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Posted in Dinner | 2 Comments »
Chocolate Cloud
June 11, 2010 by Dianna
Today marks the end of a DECADE of teaching for me.
The last day of school has FINALLY come! Tradition seems to be that summer kind of kicks off with barbecuing on Memorial Day, but if you’re a teacher (or a parent…or a kid!) summer really isn’t here until school is O-U-T.
For me, today is the day.
Since it’s my day to celebrate and since I declare summer officially here, I’ve GOT to share one of my favorite summer desserts with you.
My mom has been making this for years — long before I was born. The story goes that she and some friends once called it ‘Better than Robert Redford,’ but she decided once she had kids it needed a more kid-friendly name. Thus, I present to you Chocolate Cloud.
Every layer in this is simple, but makes for a delicious combination. The crust is three basic ingredients, but so full of flavor, especially with the layers of sweetness.
If you’re a little tentative about baking or don’t have a lot of time, this is a good one. Just don’t try to make it an hour before you need it. It will need a little time to set up. Enjoy and hopefully this will become a favorite of your family as well!
Chocolate Cloud
printer friendly recipe
Crust:
1 cup flour
1 cube butter, chilled
1 cup finely chopped nuts (I use walnuts)
Preheat oven at 350. Combine ingredients like you are making a pie crust. I like to use my food processor and pulse the flour and butter until combined and then mix in the nuts and pulse a few more times.
Press into a 9×13 pan. Bake for 15 minutes. Let cool.
Mix together:
8 oz. cream cheese
1 cup sugar
1/2 of a large container of Cool Whip
Spread on cooled crust. (A large off-set spatula works great for this!)
Mix together:
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
1 tsp. vanilla
Beat until smooth. Spread on top of cream cheese/Cool Whip mixture. Top the pudding layer with remaining cool whip. Garnish with chocolate shavings (get out your vegetable peeler and a chocolate bar!) if desired. Refrigerate until ready to serve.
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