Idina Menzel got every little girl and boy in the nation to dance around with their arms spread wide singing “Let it go, let it gooooooooo” until they were out of breath or dizzy from spinning. I saw it happen in homes, parking lots and even airports. The animated movie’s fans were obsessed with everything blue, everything snowflake and everything resembling frozen snow – and they STILL are. Everyone is still obsessed with the year’s biggest blockbuster, so why not celebrate it with Frozen Brownies fit for an ice queen..
Use your favorite chocolate brownie recipe for these Frozen Brownies. Simply sprinkle them with confectioners sugar and cut them into squares, then top with the decoration. To make the frozen snowflake decoration, use a regular cocktail toothpick with a blue top. Add a scrapbooking sticker from a craft store, then tie a glittery blue ribbon underneath. It’s all you need to make the perfect Frozen Brownies any kid (or kid at heart) will love.
We’ll be sharing our favorite chocolate brownie recipe soon, along with our favorite ways to decorate them for the holidays. But we just couldn’t wait to show you these Frozen Brownies as a sneak peek of what’s to come.
S’mores are the ultimate easy DIY dessert, but with after school activities, football games and homework taking up many of those crisp fall evenings, we often forget to make them.
We’ve tried making them in the microwave, but the graham cracker gets soft and the marshmallow doesn’t brown properly. We’ve tried them in the toaster oven, but it creates a huge mess. We’ve even tried using a kitchen brulee torch, but the marshmallow just doesn’t puff up the way we like it.
Maybe we’re being too picky, but you know how you can bite into a s’more and it’s mostly graham cracker and not enough filling? Or if you use two marshmallows you end up with a burning hot blob of goo squishing out the side? It’s just not that good. What if you could take the flavor combination of s’mores and turn it into a quick and easy dessert in your kitchen?
Obviously, we took that as a challenge, and the results were aaaaa-mazing! We started with a crisp, buttery graham cracker crust. Then, we filled it with a simple chocolate ganache and topped it with marshmallows we toasted to the perfect golden brown.
With only six ingredients you may already have on hand, you can create a rich, chocolatey pie with a campfire inspired topping and crust, too. Take a few minutes, grab the food processor and make this pie with your family on a cool fall evening. You’ll be so glad you did, and you won’t even need to hunt for sticks.
8 graham crackers, each broken into 4 pieces
1/4 cup butter, melted
1/4 cup sugar, divided
1 cup heavy cream
1 package (12 oz.) mini chocolate chips, divided
1 package (8 oz.) marshmallows, cut in half lengthwise
Heat oven to 350°F.
Using a food processor with S-blade and with processor running, drop graham cracker pieces through the food chute and process until fine crumbs are formed.
Add melted butter and 2 tablespoons sugar through the food chute until mixed. Press mixture evenly into a 9-inch pie plate.
Bake 8 to 10 minutes or until lightly browned. Place on cooling rack and cool completely.
Add heavy cream, 1 1/2 cups mini chocolate chips and remaining 2 tablespoons sugar in medium saucepan over low heat.
Stir until chocolate is melted and mixture is smooth. Pour mixture into a large mixing bowl and refrigerate about 30 minutes or until slightly thickened.
Beat chocolate mixture on medium speed until mixture thickened. Spoon into prepared crust.
Cover and refrigerate until completely cooled.
Heat broiler on LOW.
Arrange marshmallows over top of pie. Broil until marshmallows are puffed and golden brown.
Melt remaining 1/2 cup mini chocolate chips in microwave or double boiler. Drizzle over pie before serving.
Everyday Good Thinking http://everydaygoodthinking.com/
All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.
Zainab Storms is a baking enthusiast, food photographer, shoe addict, neuroscience PhD student and food blogger. Unlike most people, she didn’t grow up baking with her grandmother or mother – she taught herself after attempting a cake for her husband on Valentine’s Day. Zainab lives in New York with her husband and can be found on Facebook, Instagram, Twitter and Pinterest.
One of my favorite things about the fall, besides the beautiful foliage and instant need to wear boots, is the return of comfort foods and pies. I love baking pies, and they are one of the best comfort foods. I love the way they make my kitchen smell when they are in the oven. It gets the whole house excited!
To capture the essence of fall and ensure I saved up (ahem, bottled up) some of the best parts, I made homemade pumpkin butter in my slow cooker this year. It’s the easiest recipe you will find and so delicious. Spiced pumpkin puree (fresh or canned) is combined with brown sugar and apple cider. Simmer on low for 5 hours and viola! Lovely pumpkin butter that you can bottle up to enjoy during the predicted long winter.
Pumpkin butter is very versatile. You can enjoy it as a spread on your morning toast, a dip for your snacking apples or butter for dinner rolls. Or in my case, use it as pie filling!
For these pumpkin hand pies I am sharing today, I used my homemade pumpkin butter as filling instead of traditional pumpkin pie filling. These hand pies are made of a buttery, flaky crust and are filled with a lightly spiced and sweet pumpkin butter filling to give you the perfect bite-sized pie. I hope you enjoy it!
Pumpkin Butter Hand Pies
YIELDS: 12 servings
1 can (15 oz.) pumpkin puree
½ cup apple cider (or apple juice)
¾ cup light brown sugar
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon ground cinnamon
pinch ground cloves
Ice cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into cubes
1 egg, beaten with 1 tablespoon milk for egg wash
Cinnamon and Turbinado sugar for sprinkling
Set your slow cooker to LOW. Combine all the ingredients in your slow cooker and stir thoroughly to combine. Cook for 5 hours, stirring occasionally, until pumpkin butter is thick.
Transfer pumpkin butter to a mason jar and let cool. Store in refrigerator.
Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together.
Remove dough from processor and pat into a disk. Wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll out dough on a lightly floured surface to a large circle. Using a 2 or 3-inch round biscuit cutter, cut out at least 24 circles. You will need to roll the extra dough to cut out more circles.
Place 6 dough circles on each prepared baking sheet. Add about a tablespoon of pumpkin butter to the center of each circle. Place another dough circle on top and using your fingers press together to seal. Use a fork to crimp the edges.
In a small bowl, whisk together egg and one tablespoon of milk. Brush the top of dough with egg wash. Sprinkle with cinnamon and turbinado sugar.
Bake for 20-22 minutes or until golden brown. Let cool on baking sheet for a few minutes before transferring to a serving platter.
Everyday Good Thinking http://everydaygoodthinking.com/
For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.