Posts Tagged ‘dessert’

Of course I couldn’t just bake the brownies the way he told me to.  I had to make one or two small changes.  I added 1 tsp espresso powder to deepen the flavor and when I sprayed the pan instead of flouring it, I dusted it with ground hazelnuts.  I also added a handful of chopped hazelnuts to the top for decoration and crunch.


  • 4 large eggs
  • 1 cup white sugar (he said to sift it, I didn’t)
  • 1 cup brown sugar (ditto)
  • 8 ounces melted butter
  • 1 1/4 cups cocoa (again he said to sift and I didn’t)
  • 2 tsp vanilla
  • 1 tsp espresso powder
  • 1/2 cup flour
  • 1/2 tsp kosher salt
  • Pam for pan
  • Ground hazelnuts for pan
  • Handful chopped hazelnuts for topping


  • Preheat oven to 300 degrees.  Spray or butter an 8 x 8 pan and dust with ground hazelnuts.
  • Beat eggs with mixer until light and fluffy.  Add white and brown sugars.  Mix well.
  • Add remaining ingredients except chopped hazelnuts.  Mix to combine
  • Pour batter into the pan.  Sprinkle with the chopped hazelnuts
  • Bake for 40 – 45 minutes.  They are done when a toothpick inserted comes out clean or the house smells so good you can’t stand to not have them be done soon enough!
  • Allow to cool on a rack before cutting or transferring to a platter.

** After cooling and tasting these I am not sure they are my favorite.  They are a bit cakey for me.  I prefer my brownies denser and fudgier BUT the idea of using the ground hazelnuts in place of flour or sugar for the pan is a brilliant one if I do say so myself.


adapted from Alton Brown’s recipe which can be found here.


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First, I think that I finally came up with a name for my blog that suits me and is fun.  I am hoping that this will stick and become a second home for me. I don’t want to limit it to just recipes or just books… I am more than that.  So this will end up being rather eclectic but that’s okay for me.

Second – the cookies!  A friend of mine E decided that she wanted to do a cookie exchange this year.  I used to bake way before Jeff and I got married but sort of fell out of the habit.  Last month Hannah and I made those yummy blondies and then I made a very delicious pecan pie for Thanksgiving.  I am gaining my confidence back.  It is funny because there isn’t much that intimidates me in the kitchen but lately baking has.  So when this cookie exchange came up I was excited.  Then I tried to figure out what to bake.  Of course I couldn’t just bake chocolate chip cookies or gingersnaps like the rest of the world, no…..I can’t seem to do much in the kitchen that is simple and uncomplicated.  Anyway for the day after Thanksgiving my Mom made individual pineapple upsdie down cakes that were amazing.  They were my inspiration.  I am not anywhere near good enough of a baker to make up my own recipes yet so I hunted down a frosted pineapple cookie recipe.  My idea was to  bake the cookies as directed in the recipe but change the plain sugar frosting to a caramel one to mimic the flavors of the pineapple upside down cakes.  The cookies are baked and in a tupperware ready and waiting.  The caramel is cooling and tomorrow I will add the sugar to finish it and frost the cookies and then package them up to be handed out.  All before 9am tomorrow morning.  It is 1:30am now.

Pineapple Frosted Cookies (from food.com – by “Z”)

Prep Time: 10 mins

Total Time: 27 mins

Yield – recipe says 2 dozen but I got 3 dozen


  • 1 (8 ounce) can crushed pineapple
  • 1/2 cup butter, softened
  • 1 cup, brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

  1. Drain pineapple
  2. Set pineapple aside.
  3. In a bowl, cream butter and sugar.
  4. Add egg, mix well.
  5. Add pineapple and vanilla, mix well.
  6. Combine flour, baking powder, baking soda, and salt.
  7. Stir into creamed mixture.
  8. Drop by tsp 2″ apart on greased cookie sheet.
  9. Bake at 325° for 17-20 minutes.
  10. Remove and cool on wire racks.
  11. Frost cookies when cool.

As soon as I figure out the frosting, I’ll add that too.

Caramel Frosting

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/2 tsp vanilla
  • 1/4 cup heavy cream or milk
  • 1/4 cup powdered sugar



In a saucepan on medium-low heat melt together the butter and brown sugar.
Stir constantly until it just boils.
Remove from the heat.
Add the vanilla and the cream.
Stir and set aside to cool.
When cool, add the sugar a little bit at a time mixing well.
It should be spreadable but not runny.
Frost the cookies and enjoy!

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