Delectably Creative Treats

Brownies

Let’s Go Gluten Free With My Famous Brownie Recipe!

Let’s Go Gluten Free With My Famous Brownie Recipe!

on Aug 31, 2015 |

    These look crazy good, right? Yes, they are gluten free and no one will EVER know it! I easily converted my famous brownie recipe for those who require a gluten free diet. Let me tell you, one of the things I detest about gluten free baked goods….crumbly and dry. Yuck, I feel like every time I try a GF dessert from a store, bakery, or restaurant I am eating chalk. I feel EVERYONE on EVERY diet deserves the right to a good ooey-gooey dessert. And these brownies will do just the trick. Not much explanation needed for this beauty, chocolate, warm, ooey-gooey brownies that are equivalent to the ones baked with flour! I hope y’all enjoy these. My family did and truly couldn’t believe these were gluten free 🙂   Let’s start baking…     Gluten Free Ooey-Gooey Brownies Yields: 12-20 pieces (depending on how generous your feeling that day)     Ingredients:   1 cup unsalted butter, melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 2 tsp vanilla extract (McCormicks is GF) 1/2 tsp salt 1 cup of Gluten Free All purpose flour (I used King Arthur’s for this recipe) 1/2 tsp of xanthan gum (this is your binder and acts like gluten in flour) Pam nonstick original spray (this too is GF)     Directions:   1. Preheat oven to 350 degrees. Line a 9×13 pan with aluminum foil and spray with Pam nonstick original spray. Set aside. 2. In a large microwavable bowl, melt butter and then add sugar.     3. Mix in cocoa powder, salt, and vanilla. 4. Stir in eggs.     5. Mix in xanthan gum, followed by gluten free all purpose. 6. Batter will be thick, pour and spread evenly into the prepared pan. 7. Bake at 350 degrees for 28-32 minutes. You want them to be slightly gooey, so I pull mine out at 28 minutes. This way the edges satisfy those who like them more cooked and then the center is perfect for me 🙂 8. Optional to dust with powdered sugar, after they have cooled mostly.  ...

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Peanut Butter Graham Brownie Smore Bars

Peanut Butter Graham Brownie Smore Bars

on Aug 7, 2015 |

    What other fun Smore items can I possibly concoct to get your attention? Well, I will just pat myself on the back with these sweetly rich bars. I played up the typical smore by using peanut butter sandwich cookies, along with the usual culprit, graham crackers. These 2 crunchy, sweet items blend together to form the perfect crust as the base for my Brownie Smore Bars. This is the perfect combination of crunchy, ooey-gooey, and sticky sweetness in every bite. And yes, this is my “famous” Food Network brownie recipe, which this guy…Andy said “He wasn’t gonna lose to a brownie” 😉     National Smores Day is August 10th, I can’t think of a more perfect way of celebrating this “national food holiday” than these Peanut Butter Graham Brownie Smore Bars.     The little ladies are quite fond of these bars and request them as often as they request my chocolate chip cookies. And I brought these bars along with me to WESH 2 News on August 7th, to help bring “smore awareness” to central Florida 😉     The best thing to remember when hosting a smores party, smores bar, or just having smores as a tasty dessert, is to think outside of the typical graham cracker box! Try new items that can sandwich the toasted marshmallow and chocolate in happy union. Indulge in smashing peanut butter cups or other chocolate candy treats instead of the mundane chocolate square. And PLEASE, remember that fruit makes for an awesome smores filler, not to mention a beautifully plated smore.                     Let’s start baking…   Peanut Butter Graham Brownie Smore Bars Yields: 16-20 bars depending on how generous your portions are 🙂     Ingredients:   For the crust: 1 1/4 cups of graham cracker crumbs 1 1/4 cups of peanut butter sandwich cookie crumbs 1 tbsp of granulate sugar 1/2 tsp cinnamon 6 tbsp unsalted butter, melted   For the brownies: 1 cup unsalted butter melted 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp pure vanilla extact 1 cup all purpose flour   Topping: 1 bag of mini marshmallows  ...

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Firecracker Cake Batter Brownies…Snap, Crackle, Pop! Plus, You Could Win A Chance To Bake-Off Live Against THE CAKE BOSS, Buddy Valastro!!!

Firecracker Cake Batter Brownies…Snap, Crackle, Pop! Plus, You Could Win A Chance To Bake-Off Live Against THE CAKE BOSS, Buddy Valastro!!!

on Jun 28, 2015 |

    Yeh, you read that title correctly, Cake Batter Brownies. And yeh, ya saw those Rice Krispie Treats on top of my already delicious and famous brownies. It’s kinda sick, the things I concoct in my brain, while I am watching the littles swim in the pool on these hot days. I love my ooey-gooey brownies and I love any flavor of MY Rice Krispie Treats ( and I call them mine because I created a recipe that is different than your usual marshmallowy treat, which we will get into later). Ok, so yeh….I’ve got a sweet tooth problem, now ya know (as if you didn’t already).     I felt like I had to up my brownie game after being on Food Network’s Spring Baking Championship. I got such stellar reviews on my original recipe from those ultra famous judges, that I wanted to out bake myself once again. These sweet bars come just in time for the 4th of July holiday. I also found these fun, 4th of July M&Ms at my local Target store…Ummm, no doubt I was buying a bag (or 3 or 4)! Are ya on the same path as me now? Rich, ooey-gooey brownies, cake batter Rice Krispie Treats swirled with 4th of July M&Ms. Here’s a napkin 🙂     Let’s get back to my Rice Krispie Treats game. These are so yummy and quite addictive and I have a secret—->cake mix. Yup, whenever you find those “buy one-get one” sales, snatch up a few boxes because you will be making a variety of my Rice Krispie Treat recipes and experimenting on your own. Whatever your favorite cake flavor and depending on what else you plan on adding to the mix, you will be adding 1/2 to a whole cup of dry cake mix. YUMMO Let’s start baking…   Firecracker Cake Batter Brownies Yields: 12-18 brownies (depending on how generous you feel that day) 🙂       Ingredients for the brownies:   1 cup melted unsalted butter 2 cups granulated sugar 2/3 cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1 cup all purpose flour  ...

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The Brownies That Won Duff Goldman’s Heart! Raspberry Cream Cheese Espresso Brownies.

The Brownies That Won Duff Goldman’s Heart! Raspberry Cream Cheese Espresso Brownies.

on May 14, 2015 | 1 comment

      Ahhh, finally after many weeks of hiding out because I had to keep the zipper on my big mouth, I am finally able to talk about Food Network’s Spring Baking Championship episodes I was on! Woohoo. Ugh, you have NO idea how hard it is for me to keep a secret, especially when it involves baking, tv, and big celebrities. So there you have it, I made it through 3 of the 6 episodes of Spring Baking Championship on Food Network. Not bad for an amateur stay at home mommy baker. It seriously was an emotional roller coaster, up-down-all-around and I survived. I had a couple of fails for this competition, but I have also had some major YES moments.     For Mother’s day episode, I made Raspberry Cream Cheese Espresso Brownies with a coffee whipped cream, Yummo times 10!!!! And if you saw the show, then you know that Duff Goldman swooned for them. He stated: “Juliana’s got four kids, and I know she knows how to make brownies. Lorraine, Nancy and I all wanted her espresso brownies, and I was thinking we might have a new Pre-Heat winner on our hands. But, Juliana, if I criticize you, you cry. If I compliment you, you cry. Every time you cry I feel bad! Juliana is such a good baker, and Lorraine was right: Juliana needs to have more confidence. The worst thing is not when someone is too confident for their skill set, it’s when they have the skill set and don’t believe that they do. Juliana has the talent, no doubt. I’ve never even heard of Juliana’s trick using melted marshmallows to stabilize whipped cream. I love this show. I learn so much.” Read more at: http://blog.foodnetwork.com/fn-dish/2015/05/spring-baking-championship-duff-goldmans-recap-of-episode-3/?oc=linkback. Wow, what a compliment. I have watched Duff Goldman and he has inspired me in the cake decorating field for 15 years. So when he had nothing but incredible things to say about my brownies, well, let’s just say I could’ve peed my pants 😉           If ya watched the Mother’s day episode then you watched my elimination. It was an incredible ride and I am so honored that I had the...

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Bittersweet Pumpkin Caramel Cream Brownies

Bittersweet Pumpkin Caramel Cream Brownies

on Jul 20, 2014 |

    Pumpkin and chocolate are a great combination in my little head! Today, the littles were requesting my brownies as an afternoon delight. I had to oblige because who can turn down a perfectly moist, rich brownie? Ahh, but for the adults in the family, I felt the need to make it a little more special. I have been really craving pumpkin after cleaning out my baking cabinets and finding a ton of Jello’s instant pudding pumpkin spice mix. I had the strong urge to make a pumpkin cream cheese filling and turn my brownies into a sandwich. Then to further jazz this thing of beauty up, I broke out my hidden stash of pumpkin caramel. This brownie stack is really quite dreamy. The bittersweet chocolate compliments the mildly, sweet and thin pumpkin cream cheese filling. My pumpkin filling is very mousse like, but much thinner. I feel that even though this should be featured in fall, it still makes for a delightfully, sophisticated treat at the end of a lovely soiree.               Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10-2″ brownie circles   Ingredients: 10 Tbsp unsalted butter 1 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2 cup mini semi sweet chocolate chips (I love Ghirardelli as well) 1/2 cup all purpose flour   1. Preheat oven 325 degrees. Line a 8×8 pan with tin foil for easy removal after baked and cooled. I also like to spray the foil with nonstick spray.   2. Put about 2 inches of water in the pot and place on burner using a medium to medium-high heat. Place pyrex bowl on top. You are using a double boiler method for these brownies, trust me it makes a huge difference!   3. Place butter in the pyrex bowl and melt thoroughly using a whisk to stir out lumps. Add both sugars, cocoa powder, instant coffee, and salt. Mix on double boiler until mixture is completely wet looking and well combined. Remove bowl from heat and set...

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Dessert Is Better With Bacon

Dessert Is Better With Bacon

on Jun 18, 2014 |

    Yeh, my day needs something special. I’ve put this day in the bag already and it’s ONLY 8:30 a.m.! Have you ever declared a redo? Well, I do ALL the time. You see, my weekdays always start at 4:30 a.m., just so I can spend some “alone” time with my husband (and actually have a conversation with someone who is taller than me) before he hurries off to work at 6:15 a.m.. And no, I rarely ever, go back to bed. Chores pile up, dishes are always a mile high, bills to pay, blog to write, and creative recipe ideas run through my head. This past night, my average 10 p.m. bedtime somehow managed to grow to midnight. How or why, I have no idea; but in turn that meant my night would consist of 4.5 hours of sleep (that is if everyone actually stays asleep). Our 1 year old, Gwennie, was up 3 times last night. Finally waking at 6 a.m. to find her crib thoroughly soaked. The last of the 4 littles, Faith, arises and lets just say there is evidence of a “fully submerged mattress” from last night. Ugh, seriously? 2 Loads of bed laundry all before 9 a.m.? Not to mention that my 2 oldest girls have been down each others’ throats since their eyes opened. Ahh, summer break is here. Full (and I mean full) days of my little ladies “playing” together SO nicely and the wonderful sound floating down the stairs “I’m bored!”. Somedays, I think to myself, “my sweet, little babies, you are lucky you are so cute”.       To ease the painful start of the day,  after the ladies were all set with a safe activity, I headed to the kitchen. I was in one of those moods where I could’ t decide if I wanted to stuff my stressed out face with something salty or sweet. Ahh, there is the idea, my recent brownie obsession turned delightfully salty-sweet! Plus, in the back of my ever wandering mind I recalled seeing a Bacon contest. Yes folks, cookmore.com is hosting a recipe contest featuring the best bacon creations. The winner will receive a ticket to the famous World Food...

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Summerlicious Coconut Almond Red Velvet Brownies

Summerlicious Coconut Almond Red Velvet Brownies

on Jun 17, 2014 |

For the past couple of days Red Velvet has been on my mommy brain. Ya’ll know what mommy brains are right? It’s basically functioning on empty (no sleep and little food) and having multiple random thoughts come across your brain faster than a speeding bullet. This tends to happen during my moments of heaviest conversation, “Gracie, you know you have homework due tomorrow, it is chapter 11-SQUIRREL!” And there you have it, a random, sometimes pointless, thought jumps into my weary brain. Perhaps this wandering squirrel thought of something interesting at that moment…Red Velvet Brownies! Yes, I’ve seen the “dump the cake mix” boxed version. But, I’m talking about converting MY Infamous Red Velvet cupcake recipe into a dense, moist brownie bite. BAM! Can you deal with that? I wasn’t just satisfied with that concept. Considering it’s been 95 degrees and hotter every day, I wanted to give these Red Velvet Brownies a light and summerlicious feel. Ya know what I’m talking about right? When I sip or eat anything with coconut, I am instantly brought to the beach or poolside. Regardless of how many whippersnappers are pulling on my skirt, wiping their boogers on my legs, or fighting their sister to-the-death, coconut puts me in a summer trance. One of my favorite flavor combinations is coconut with almond. So of course, I paired these two in my cream cheese frosting. I wasn’t introduced to Red Velvet Cake until my move to Orlando. Quite honestly, I wasn’t a big fan. Didn’t see what all the hoop-de-doo was about. Then when I began dessert catering I got the request for a wedding to make Red Velvet cupcakes. Ugh, it was such a love hate relationship. Seriously, 1/4 cup of red food coloring?! OMG, not to mention there was very little cocoa powder in the original recipes. Many days and many baking tears later (you can ask my husband; my baking struggles cause me to cry ALL the time) I developed the PERFECT Red Velvet Recipe! It quickly became one of my favorites, little ladies’ favorite, and by golly when I added some mini chocolate chips I couldn’t keep them on the serving trays!     Overlooking my battles with the...

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