Five Brown Kids

Oh my goodness!  I made cranberry sauce for Thanksgiving and saw this recipe on the back of the bag.  I had just enough cranberries left to whip these up and if you love coconut and cranberries as much as me you will love these! 

Last weekend we had a little birthday party for Tryone and me.  I purchased fresh Pink Lady apples from the farmers market.  (My favorite apple any time of year, but fresh off a tree, into a basket and for sale the next day is to die for!) I sliced a bunch up and served with this caramel dip and it was a hit.  The favorite food of the party by far.  I ended up replenishing the apple plate several times. Caramel Dip 1 cup brown sugar 1 stick butter 1 cup corn syrup 1 can sweetened condensed milk Bring to a boil, stir for two minutes. Pour over popcorn (no seeds) for yummy caramel popcorn or into a serving bowl and let cool for apple dipping.

Taye's swim team has a program where they are each matched with another swimmer to keep track of each other.  Taye hit the jackpot!  His partner brings homemade bread and homemade power bars and fabulous handmade cards wishing Taye luck and telling him that he doesn't really need it because he's trained so hard. Taye tries hard to return the favor, usually with these yummy cinnamon buns - no sweet notes attached. Recipe straight outta here. Gooey Cinnamon Rolls Baker’s Note If you like, add 1/3 cup raisins or toasted chopped pecans to the filling. (I would love this - no one else does!) For the dough: 1 package active dry yeast 3/4 cup milk, warmed (110°F) 1/4 cup granulated sugar 4 eggs 4 1/2 cups all-purpose flour, plus more as needed 1 1/2 tsp. kosher salt 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks For the filling: 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks 2/3 cup fi...

4 ripe mangoes, peeled, pitted and cubed 2/3 cup sugar 1/2 cup corn syrup 6 tbsp fresh lemon or lime juice Combine everything in the blender or food processor until thick and smooth.  Pour into Cuisinart Ice Cream Maker and mix until thickened, about 25 minutes.  Let it set in the freezer for a few hours.   Straining the puree to get out any strings would make it perfect - we don't have time for that :-)

1/2 cup egg beaters 3/4 cup sugar 1 cup whole milk 2 cups heavy cream 1 tsp rum extract 1 tsp brandy extract 1/2 tsp pure vanilla extract 1/4 tsp freshly grated nutmeg Mix the egg beaters and sugar in a bowl first, then add other ingredients.  Pour into Cuisinart Ice Cream Maker and mix until thickened - about 25 minutes. We love our ice cream maker and this eggnog ice cream was fantastic.  It goes especially well with my secret weapon - too bad you don't have the recipe :-(

This is a yummy recipe from my childhood that came from my mom's cooking with whole wheat cookbook.  I loved this as a kid and it's still just as tasty. I've posted the recipe just in time for strawberry season. Crust: 1 cup whole wheat flour 1/2 cup butter, melted 1/4 brown sugar Filling: 2 egg whites 1/2 cup sugar 2 cups fresh strawberries (16 oz frozen bag) 1 tbsp vanilla 1 tbsp lemon juice 1 cup whipping cream Combine crust ingredients in a 9x12 baking dish.  Bake in a 400 degree oven for 10 minutes. While crust is cooling prepare filling by combining the egg whites, sugar, strawberries, vanilla and lemon juice in a mixing bowl.  Whip for a full 15 minutes.  (Using a kitchen aid mixer would be perfect for this - too bad I don't have one....) In a separate bowl whip the cream. Fold whipped cream into the strawberry mixture and combine gently.  The egg whites do not get cooked - if you have issues with that don't make this recipe! ...

Taye submitted his fabulous blackberry cheese cake to the dessert competition at our ward party last week and won first place! He was thrilled! And now he has serious bragging rights. We found the recipe at Pioneer woman and she explains it best. Yum.... (this picture is from his first attempt for Easter Dinner,  he worked out a few issues and added  more blackberries for the ward championship cake)

We used dark cocoa powder and the sauce was smooth and shiny and delicious!   Keep a jar in the fridge. 1 cup sugar 1/2 cup cocoa powder 1 tbsp corn starch 1/8 tsp salt 2 cups hot water 2 tsp vanilla Measure sugar, cocoa, cornstarch and salt into saucepan.  Mix in hot water and vanilla. Heat until boiling, stirring constantly.  Boil for 3 minutes. Makes 2 1/2 cups. We used it for topping ice cream but you can also mix 2-3 tbsp in hot or cold milk for yummy chocolate milk.

Not sure which blog I found this recipe but they make great cookies - nice and thick and not as sickly sweet as typical shortbread cookies. 1 1/2 cup sugar 1 cup butter softened 1 cup sour cream 1 egg 2 tsp. vanilla Cream together in a large bowl. Then add... 1 tsp baking soda 1 1/2 tsp. salt 5 cups flour Mix until combined. Do not chill. Roll out in 2 batches. Cut into desired shapes with cookie cutters. Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook! Cream Cheese Frosting 1- 8 ounce package cream cheese, softened 1 stick butter, softened 1 bag powdered sugar  (I keep in a large jar so I just added until I had a good consistency) 2 tsp. vanilla Mix together until smooth and fluffy. Dye any color you like and top cookies with icing and sprinkles.

We tried a new recipe for some company and it was a big hit. This is in Tyrone's top five favorite deserts now! Chocolate Chip Cookie Pie Recipe from Nestle 1 unbaked 9-inch pie crust, homemade or store-bought 2 large eggs 1/2 cup flour 1/2 cup white granulated sugar 1/2 cup packed brown sugar 3/4 cup real butter, softened (1 1/2 sticks) 1 cup semi-sweet chocolate chips 1 cup chopped pecans (we just added them to half of the pie) Vanilla ice cream, or sweetened whipped cream for serving Preheat oven to 325° F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

This dessert is heaven on a biscuit! Back me up Courtney... 1 quart strawberries, sliced 1/2 cup sugar 1/3 cup shortening 2 cups white flour (don't use whole wheat for this) 2 tbsp sugar 3 tsp baking powder 1 tsp salt 3/4 cup milk Sweetened whipped cream, Cool Whip or vanilla ice-cream to top. 1. Mix strawberries and 1/2 cup sugar. Let stand for 1 hour. 2. Heat oven to 450. 3. Cut shortening into flour, 2 tbsp sugar, the baking powder and salt in a medium bowl, using a pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. 4. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with floured 3 inch cutter. Place about 1 inch apart on ungreased cookie sheet. 5. Bake 10-12 minutes or until golden brown. 6. Split shortcake horizontally in half while hot. Spread margarine on split sides. Fill with strawberries; replace tops. Top with sweetened whipped cream

It's four to one in this house that these granola bars are the best. (I still vote for these ) I think we can use the term "granola bar" lightly here. It's mostly a cookie bar. But my kids love them! 3/4 cup butter 1 1/4 cup flour 1/3 cup corn syrup 1 egg 1/2 cup peanut butter 1 tsp salt 2 cups rolled oats 1 cup brown sugar 1 tsp vanilla 1 tsp baking soda 1/2 cup chocolate chips Melt butter in a pan. Stir in all other ingredients, using half the chocolate chips in the batter. Spread in a greased 9x9 pan and bake at 375 for around 25 minutes. (Don't hold me to that) Remove from oven and sprinkle with remaining chips. Cool and slice.

I've tried other granola bar recipes but none as good as this. Wow! My kids were not thrilled with the heavy peanut butter flavor though or all the seeds so I'm going to try an almond butter, chocolate chip and coconut version next. Homemade Chewy Granola Bars 1 cup peanut butter (the recipe said to use Jif or similar and not a "natural" brand) 2/3 cup honey 1/2 cup coconut oil (I found it at Fresh Market, it's a must for the recipe) 2 cups rolled oats 2 total cups of a combination of coconut flakes, sunflower seeds, pumpkin seeds, dried cranberries, raisins, dried cherries mini chocolate chips to sprinkle on top In medium size sauce pan melt together peanut butter, honey and coconut oil. Remove from heat and add oats, sunflower seeds, pumpkin seeds and coconut. Stir well. Press mixture into pan (9 x 13) and sprinkle with chocolate chips. Chill for 2 hours in fridge and cut into bars. (I chilled them in the freezer and they turned out perfectly.) Reci...

The perfect valentines treat. Totally delicious, as good or better than the real thing. Ingredients 3/4 cup sweetened condensed milk 1 1/2 teaspoons peppermint extract 4 cups icing sugar 3 cups semisweet chocolate chips 2 teaspoons shortening Directions In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough icing sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once. In a medium saucepan over low heat (or microwave), melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set. (This was not so easy - I just covered them in chocolate the best I could - they still tasted fantastic!)

In college I worked for a few years in student activities. I organized and attended a pile of events and I'm sure that I consumed no small amount of these famous BYU treats. More than a decade later and they still taste as good as I remember. I made a few small changes to the recipe found here . MAKES ONE 9-BY-13 PAN OF BROWNIES. PREP AND COOK: 90 min. COOL: 1 hr. Brownies 1 cup butter 1/2 cup cocoa 2 Tbsp honey 4 eggs 2 cups sugar 1 3/4 cups flour 1/2 Tbsp baking powder 1/2 tsp salt Mint Icing 5 Tbsp butter dash of salt 3 Tbsp milk 1 Tbsp light corn syrup 2 1/3 cups powdered sugar 1/2 tsp peppermint extract (do not use mint/spearmint) 1-2 drops green food coloring (not needed) Chocolate Ganache *(updated Oct 2012) 2 cups of quality chocolate chips 1/4 butter 2 tbsp heavy cream 1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 3...

As soon as I saw the recipe I knew I had to try it. Ginger and I are tight! 1 cup finely crushed gingersnaps (18-20 cookies) 2 tbsp sugar 1/4 butter, melted 3 8-oz packages cream cheese, softened 1 1/2 cups sugar 2 tsp (or more) fresh ginger, grated 1 tsp lemon juice 1 tsp vanilla 1/8 tsp salt 4 eggs 1/2 cup whipping cream Stir together crushed gingersnaps and the 2 tablespoons sugar; stir in melted butter. Press onto bottom of an 8 or 9 inch spring form pan. Bake at 350 for 10 minutes. Cool. For filling, in a large bowl beat cream cheese with electric mixer on low to medium speed until smooth. Gradually beat in the 1 1/2 cups sugar until smooth and fluffy. Beat in ginger, lemon juice, vanilla and salt. Add eggs all at once; beat on low speed just until combined. (Do not overbeat) Stir in whipping cream. Pour into crust-lined pan. Place on a shallow baking pan. Bake in 350 oven for about 45 minutes for 9 inch pan or 55 minutes for 8 inch pan or until center is set. Cool in pan ...

Crust: 1 cup chocolate wafer crumbs (or regular graham crackers) 2 tbsp sugar 1/4 cup melted butter Combine and press into the bottom of a 9 inch spring form pan and bake at 350 for 10 minutes. Cool. Filling: 1/4 cup semisweet chocolate chips 1/4 cup whipping cream 3 packages (8 oz each) softened cream cheese 1 cup sugar 1/3 cup baking cocoa 3 eggs 1 tsp vanilla In a saucepan over low heat, melt the chocolate chips, stirring constantly, stir until smooth. Remove from heat, add whipping cream and mix well. Set aside. In a mixing bowl beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs, beat on low mixture just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake at 325 for 45-50 minutes or until center is almost set. Topping: 1 cup chocolate chips 1/2 cup whipping cream Melt chocolate chips in a saucepan over low heat, stirring constantly until smooth. Remov...

My Mom's Favorite Nut Bars Kid Friendly Truffles Those super easy M&M Pretzels Hot Chocolate for a cold day Pecan tassies and killer chocolate cheese cake coming up!

These are the perfect sweet and salty treat. I'd make them all the time but I think I'm the only person in my house who loves them. I've had a thing for dried apricots for as long as I can remember... 1/2 cup all purpose flour 1/2 cup rolled oats 1/3 cup packed brown sugar 1/4 cup butter, melted 3/4 cup sweetened condensed milk 1 pinch saffron threads or 1/2 tsp ground cardamon (I skip this since I don't have either) 1 cup flaked coconut 1 cup shelled dry roasted pistachio nuts 1 cup raisins 1 cup dried apricots, snipped into bite size pieces 1. Heat oven to 325F. Line an 8x8x2 inch baking pan with foil, extending foil over pan edges. Lightly coat foil with non stick cooking spray; set aside. 2. In a medium bowl combine flour, oats and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oat mixture into the bottom of the pan. 3. For filling, in a small saucepan over low heat bring the condensed milk and, if desired saffron or cardamom to ...

I'm making this on Sunday. One of Tyrone's favs. What a way to end the summer - nothing fresh at all! (Also known as BTS cake - but when Hannah lived with us at BYU we used this slightly more modest name :-) 1 Devil's food cake mix, cooked in a 9 x 12 pan according to instructions 1 can condensed milk 1 jar of caramel 1 container/8 oz of cool whip 1 skor bar, frozen and then crumbled When the cake is done, poke holes all over the top and pour caramel and condensed milk all over the cake and let it soak in. Let cake cool and then ice with cool whip and sprinkle the Skor bar on top.