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Tag Archives: NESTLÉ

Brownies that melt in your mouth

Two things inspired this recipe. First, I just love brownies. Second, it was Mother’s Day. I wanted to bake something special as my family went to our Grandparent’s house for the day to honor the Mom’s in our family.

My family enjoyed these incredibly scrumptious Mississippi Mud Brownies. They are topped with melted marshmallows and an excellent creamy homemade chocolate frosting. We were pretty much in chocolate heaven.

Mississippi Mud Brownies

Ingredients

For the brownies:

1/3 C cocoa
1/2 C oil (canola or vegetable)
1/2 C butter, softened
2 C granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 C flour
1 tsp salt
3 C mini marshmallows

For the frosting:

1/2 C melted butter
1/3 C Hershey’s unsweetened cocoa powder
1/3 C evaporated milk
1 tsp vanilla
3 – 3 1/2 C powdered sugar

Preheat oven to 350 degrees F. Grease a 9×13” pan with non-stick cooking spray. Set aside.

1. In a large mixing bowl, pour oil over cocoa powder and stir. Add softened butter and mix until smooth. Add sugar and mix for 1 minute. Add eggs, one at a time, mixing really well after each addition. Add vanilla and mix. Add flour and salt and stir to combine. Pour batter into prepared pan. Bake for twenty-five-thirty minutes or until a toothpick inserted into the center comes out clean.

2. Remove brownies from the oven and sprinkle the marshmallows evenly on top. Return to the oven for two – three minutes or until the marshmallows are puffed. Remove from oven and allow them to cool completely.

3. Once brownies are cool, make the frosting. For the frosting: Add melted butter, cocoa powdered, evaporated milk, vanilla, and two cups of powdered sugar to a mixing bowl and beat with electric beaters until smooth. Add more powdered sugar, a cup at a time, mixing well, until you reach your desired frosting consistency. I used approximately 3 1/2 cups powdered sugar.

4. Spread frosting over the cooled brownies and cut into squares. I’ve found a plastic knife works best to cut them, or if you make them 1 day in advance they are much easier to cut.

Source Tastes better from scratch

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Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

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