I made this stuff up! Cooking with Mimi

Frosted Zucchini Brownies

I know there's been a lot of zucchini recipes lately but my garden is producing like nothing else. If the last two weeks is any indication I'll be making tons of zucchini bread and now these brownies. They are by far my favorite recipe for the zucchini this far. I was doubtful because there were no eggs in the recie but these turned out moist and delicious. The kids love them. Of course I just call them brownies around them otherwise they won't touch them. Good stuff!

Frosted Zucchini Brownies

• 2 cups zucchini, shredded
• 1 1/2 cups sugar
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 cup cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup walnuts, chopped

Frosting

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup miniature marshmallows
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Directions

1. Combine zucchini, sugar and oil. Add dry ingredients (sifted together if you'd like) and mix well.
2. Pour into a greased 9x13 pan and bake at 350 degrees F for 35-40 minutes.
3. Cool 30 minutes.
4. For frosting, melt butter in a saucepan on medium heat.
5. Stir in sugar and milk, and bring to a boil, stirring frequently.
6. Boil and stir 1 minute, then remove from heat.
7. Stir in chocolate chips and marshmallows until melted.
8. Add vanilla and quickly spread over brownies.
9. Sprinkle with walnuts if desired

S'mores Stuffed Brownies or Cupcakes

I saw this recipe on Picky Palate the other day and knew I would be making them. Since they didn't make a bunch I grabbed what I thought were two brownie mixes. I made mine into cupcakes which were perfect because they were messy to get out of the pan and I imagine having to cut these our of a brownie pan would be miserable. Anyway turns out I had grabbed a brownie mix and a cake mix. Opps! They both turned out really good but the brownies had a fudgy more gooey flavor that everyone enjoyed a bit more than the lighter cake mix. You need to try these you won't be sorry! Oh and I used hershey's kisses since I didn't have hershey bar and it turned out great so get creative!

S’mores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  Pour half the brownie batter into lined pan.  Layer graham crackers over brownies following Hershey Bars and marshmallows.  Pour remaining brownie batter over marshmallows.  Bake for 40-45 minutes or until toothpick comes mostly clean from center.  Remove from oven and let cool completely.  Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares.

12 brownies

Salted Caramel Brownies

These may be the best brownies ever but here's what I think, don't add the gelatin at the end. It made my caramel sauce nasty. My addiction with salted chocolate started last year when we discovered the Chocolove Chocolate bar with almonds and sea salt. It was the best chocolate bar I've ever had but you can't find it anywhere. This recipe I came across on the pioneer woman's site.

Salted Caramel Brownies

• 6oz weight unsweetened chocolate, chopped
• 3/4 cups unsalted butter, cut into pieces
• 2 cups sugar
• 3 whole eggs
• 1 cup all purpose flour

For the caramel glaze

• 1/2 cups heavy cream
• 2 cups sugar
• 1/4 cup butter
• 2 tsp kosher salt

The original recipe calls for the following but I won't add it next time.

• 2 pkg (1 Tbsp plus 1 tsp) powdered gelatin mixed with 1/4 cup water

For the brownies

Preheat oven to 325 degrees. Grease 13x9 pan with butter or baking spray.

In the top of double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In seperate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread  to even out surface. Bake 25-30 minutes, then remove from oven to cool completely in the pan.

For the caramel glaze:

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a seperate tall saucepan, combine sugar and water. Do not stir. Place over medium high heat and bring to a boil. Cook until the mixture turns an amber color-not too dark but definitely amber. Remove pan from stove.

Add warm cream, butter and salt. Stir gently  until mixture is smooth and well combined. When it is smooth and calmed down a bit pour in gelatin/water mixture and stir.

To finish:

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve. Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long serrated knife and slice more easily.

Best Ever Southern Pecan Pie Bars

This is the recipe my mom uses to make Pecan bars and my Aunt was wanting it so I'll share it here! No picture because I haven't been baking since we're vacationing but a good recipe at least!

Best Ever Southern Pecan Pie Bars

• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 2 cups flour
• 4 large eggs, beaten
• 1 1/3 cups firmly packed brown sugar
• 1 tsp vanilla extract
• 2 cups pecans

Preheat oven to 350 degrees. In a large bowl, beat butter, sugar and salt at medium speed with an electric mixer until creamy. Gradually add flour, beating well to combine. Press into the bottom of a 13x9 pan. Bake for 15-18 minutes until crust is lightly golden.

In large, whisk together eggs, brown sugar, and vanilla until combined. Stir in pecans. Pour over baked crust. Bake for 15 to 20 minutes longer, or until topping is set. Cool completely in pan, cut into bars and enjoy!

Coconut Cream Cheese Squares

I made these this morning also. Yummy recipe and relatively easy.

Coconut Cream Cheese Squares

• 1 pkg yellow cake mix
• 1/2 cup butter softened
• 1 egg
• 1 Tbsp water

Mix the above together and put in a greased 13x9 pan. On top of the mixture press 1 cup of coconut on top. Then mix the following together

• 2 cups powdered sugar
• 1 pkg cream cheese softened
• 3 eggs, slightly beaten
• 1 tsp. vanilla

Beat the mixture together and then pour over the top of the cake mixture and coconut. Do not mix together. Bake at 350 degrees for 40 to 45 minutes. Cool before cutting. Enjoy!

I made these this morning also. Yummy recipe and relatively easy.

Coconut Cream Cheese Squares

• 1 pkg yellow cake mix
• 1/2 cup butter softened
• 1 egg
• 1 Tbsp water

Mix the above together and put in a greased 13x9 pan. On top of the mixture press 1 cup of coconut on top. Then mix the following together

• 2 cups powdered sugar
• 1 pkg cream cheese softened
• 3 eggs, slightly beaten
• 1 tsp. vanilla

Beat the mixture together and then pour over the top of the cake mixture and coconut. Do not mix together. Bake at 350 degrees for 40 to 45 minutes. Cool before cutting. Enjoy!

I made these this morning also. Yummy recipe and relatively easy.

Coconut Cream Cheese Squares

• 1 pkg yellow cake mix
• 1/2 cup butter softened
• 1 egg
• 1 Tbsp water

Mix the above together and put in a greased 13x9 pan. On top of the mixture press 1 cup of coconut on top. Then mix the following together

• 2 cups powdered sugar
• 1 pkg cream cheese softened
• 3 eggs, slightly beaten
• 1 tsp. vanilla

Beat the mixture together and then pour over the top of the cake mixture and coconut. Do not mix together. Bake at 350 degrees for 40 to 45 minutes. Cool before cutting. Enjoy!