German Chocolate Brownies

 

German Chocolate Brownies

A brownie so fudgy you have to have seconds. I mean how could you make a brownie any more yummy?  A decadent brownie topped with a rich creamy frosting made with brown sugar, cream, coconut, and pecans. The kind of brownie that calls out your name at night. This is a keeper my friends.

German Chocolate Brownies

8 ounces of German sweet chocolate, coarsely chopped 

¾ cup (1 ½ sticks) unsalted butter 

1 ½ cup sugar

4 large eggs

2 teaspoon pure vanilla extract

1 ½ cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup pecans, chopped

Preheat oven to 350 degrees.  Line a 9 x 13 inch baking dish with parchment paper extending the short edges over by 2-3 inches. Spray well with non-stick cooking spray.  Set aside.

In a small bowl blend flour, baking powder, and salt.  Set aside.

In a medium microwave safe bowl add German Sweet Chocolate and butter and microwave 1 1/2 minutes. Stir together. If mixture isn't completely melted, microwave for 30 seconds intervals at 50% power stirring between intervals, until completely melted.  

Mix in sugar until well combined.  Add eggs, one at a time, mixing well, then add vanilla.  Add flour mixture and mix just until blended.  Stir in pecans.  Pour into prepared baking dish.

Bake in preheated oven for 35-38 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool brownies completely then make the frosting

Frosting

3 large egg yolks

1 ¼ cups sugar

½ cup (1 stick) 

1 teaspoon vanilla extract

1 (12 ounce) can evaporated milk   

2 ½ cups sweetened flaked coconut

1 ½ cup pecans, chopped    

Stir the egg yolk, sugar, butter, vanilla and evaporated milk together in a medium saucepan. Over medium heat, cook the mixture, stirring constantly, until thick and bubbly, about 15 minutes. 

Remove pan from heat.  Add coconut and pecans and mix well. Allow frosting to cool for about half an hour.  Spread over completely cooled brownies.  Cut into squares and serve! 

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Peanut Butter Brownies

 Peanut Butter Brownies

I mean really...what goes better with chocolate than creamy peanut butter?  And when you put them in a brownie, you have what I call, heaven on a plate!

​Peanut Butter Brownies

Brownies 
1 cup butter
2 cup sugar
3 eggs, beaten
3 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
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Filling 
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2 teaspoons milk
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Ganache
1/4 cup peanut butter
2 cups semisweet chocolate chips
1/4 cup butter
1/4 cup cream
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Preheat oven to 350 degrees. Line a 9 × 13 pan with parchment paper leaving about 2 inches hanging over the sides to use as handles later.  Spray paper with non-stick cooking spray.
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Melt the butter in a large saucepan then remove from heat and stir in the sugar.  Add the eggs and vanilla until very well blended. Next add  your cocoa, the baking powder and salt and continue to stir until combined. Finally add the flour and mix until smooth Spread batter into pan and bake 25-30 minutes. Cool completely.
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Next beat the peanut butter, chocolate chips, butter and cream  For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.  When brownies are completely cool, spread the filling on top of the brownies. Place them in the fridge for at least 30 minutes until the filling sets.
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For the ganache, melt the chocolate, butter and cream in a double boiler or in a microwave safe bowl. Melt together and combine.   Pour the ganache over the top and spread gently. Return to the fridge until set. Store in the refrigerator.

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Crispy Hash & Eggs Breakfast Skillet

 Corned Beef Hash & Eggs 

  

 I love this breakfast!  Sometimes, I get a craving for it and I will take a few shortcuts just to hurry up and get it on the table. This time I simply opened a can of corned beef hash in a can and added some packaged hash brown diced potatoes to it. I fried it up nice and crispy. That crispy corn beef hash topped with perfect sunny side up eggs and a side of toast for dipping that rich glorious yolk. Oh, my goodness, it’s just so good! 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy Hash & Eggs Breakfast Skillet

1 package (32 ounces) frozen cubed hash browns 

1-1/2 cups chopped onion

2 tablespoons olive oil

2 tablespoons butter

1 can corned beef hash

1/2 teaspoon salt

4 large eggs

Salt and pepper to taste

 

Add your oil and butter to a large skillet.  Fry the potatoes and onions over medium high heat until potatoes are browned and onion is tender. Stir in the corned beef and add salt and pepper to taste.  Using a spatula, pack it down firmly to form a solid cake on bottom of skillet.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and pat down tight in skillet. Repeat the process every minute or two until the potatoes are thoroughly cooked and crisp… about 8 minutes longer.

 

 

 

 

 

 

 

 

 

 

 

 

Make 4 wells in the hash browns. 

 

 

 

 

 

 

 

 

 

 

 

Break one egg into each well. Sprinkle with salt and pepper. 

Cover and continue to cook on low heat until eggs reach desired doneness.  I like my yolks runny for toast dipping but my whites must     be set and solid. 

 

 

 

 

 

 

 

 

 

 

 

 Remove from skillet and garnish with parsley and chives.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh, my goodness...I could eat this morning, noon and night! 

 

 

Photography is the property of and copyrighted to Welcome Home.

Croissant Breakfast Cups

 

 What to do with those leftover croissants I had from this past week?  I decided to make a buttery nest in a muffin pan and they turned out delicious!  The croissant is buttery, the egg cooked just right and of course there’s cheese…. Yum. Oh that warm and buttery toasted croissant make my dish both creative and delicious, if I might say so myself. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Croissant Breakfast Cups

 

3 large fresh bakery croissants, halved

6 large eggs

½ cup shredded Gruyere or Swiss cheese (or any cheese you like)

½ cup diced ham (or use bacon or sausage)

Salt and black pepper, to taste

Fresh parsley or chives (optional, for garnish)

Preheat oven to 350°F.  Lightly grease or spray a muffin tin. Then line them with cupcake liners.

 

 

 

 

 

 

 

 

 

 

 

Slice croissants in half and cut the pointed tip off each end. This will help them sit evenly in the muffin tin. 

 

 

 

 

 

 

 

 

 

 

 

Gently press the centers to form a shallow “bowl” that fits into the muffin cups. You can use your fingers to shape into a cup or use a glass to press inside the cup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Crack one egg into each croissant half, then sprinkle with salt and pepper and top with cheese. If you want a runny yolk leave as is. If        you want your egg scrambled, first mix the egg in a bowl and then pour into each cup. Place diced ham on top of each egg in each cup.  If you are adding ham to a beaten egg, use a small spoon to mix the ham into the egg in each croissant cup. Add a sprinkle of cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. 

  

 

 

 

 

 

 

 

 

 

 

 

Garnish with fresh herbs and serve warm.

 Photography is the property of and copyrighted to Welcome Home.