Brownie Brittle with Frangelico Cream Dip

December 31, 2012 by David Leave a Comment

So the holidays are over, and the prospect of shoveling snow for several months is just not that appealing to me. But the good news here is that I have discovered a new snack addiction. Brownie Brittle is a combination of thin, crispy cookies and decadent fudge brownies. And I can’t stop eating them. Seriously. In fact, the only thing that keeps me from eating more is when I have to go shovel more snow.

My wife and I are heading over to some friends’ home for a game night, and I decided to whip up a dip to go with the Brownie Bites. Ok, so the Bites don’t even need a dip…but I’ve been craving Frangelico lately, so I decided to combine these and create a Frangelico Cream Dip to go along with the Brownie Brittle.

This sweet dip is a nice alternative to a savory snack table, and it would be perfect for New Year’s Eve celebrations and Super Bowl parties. Actually, who am I kidding? You don’t need a reason to make this delicious treat!

Brownie Brittle with Frangelico Cream Dip

Ingredients

8 ounces heavy cream (1 half-pint container)
1-1.5 cups powdered sugar
3-5 tbsp Frangelico liqueur
8 ounces cream cheese (1 package), softened to room temperature
roasted almonds (or your choice of nut)

Instructions

Using a mixer fitted with the whip attachment, whip heavy cream, powdered sugar, and Frangelico liqueur until whipped cream forms. (~5-8 minutes) Set this mixture aside.
Remove the whip attachment and replace with a paddle attachment. Place the softened cream cheese into the mixing bowl and mix until light and creamy.
Place whipped cream mixture and cream cheese into bowl and gently fold together until incorporated.
Garnish with coarsely chopped roasted almonds.
Serve chilled.

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Â© Spiced 2012

I had roasted almonds on hand, so I used these to garnish the dip…but you could use toasted hazelnuts, walnuts, etc. And you might want to make a double batch…trust me on this one. Enjoy!

Peanut Butter Pretzel Brownie Cups

February 23, 2012 by Carrie 4 Comments

I love baking with items I have on hand. I love the challenge of coming up with something that is tasty out of what I’m able to find in my cupboards. While searching through my baking goodies, I came up with the idea for this recipe…and the only thing I had to purchase was the Reese’s Peanut Butter Cups, everything else I already had!

Helllloooo, Peanut Butter Pretzel Brownie Cups! Brownies baked in a cupcake tin with a pretzel crust, and a special surprise in the middle…a Reese’s Peanut Butter cup! One of these would make a perfect dessert that your friends and family will be sure to love!

{Recipe} Mississippi Mud Brownies

January 6, 2012 by Courtney 1 Comment

recipe for Mississippi mud brownies This is one of my absolute favorite recipes to make when I want a little something sweet! I love to serve it at tail-gates, parties, or give as treats. So when you’re craving chocolate – try this Mississippi Mud Brownie recipe!

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MISSISSIPPI MUD BROWNIES

1 1/2 cups coarsely chopped pecans
1 (4-oz.) unsweetened chocolate baking bar, chopped
3/4 cup butter $
2 cups sugar
4 large eggs $
1 cup all-purpose flour
3 cups miniature marshmallows $
Chocolate Frosting

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

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