Coree Spencer's Food Porn

Ice Cream Sundae Brownies (made with Ben & Jerry’s Phish Food)

1 box Brownie Mix

2 eggs

1/2 Cup canola or vegetable oil

Heaping 1/2 Cup of your favorite Ice Cream (I used Ben and Jerry’s Phish Food)

1 1/2 Cups chocolate chips

1/4 Cup hot fudge topping (chilled)

1.  Preheat oven to 350 degrees F.  In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick.  I did NOT add the water.  Scoop in ice cream, chocolate chips and hot fudge; mix until combined.  Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray.  More is better here.

Bake for 40-50 minutes or until toothpick comes clean from center.

2.  Let cool completely.  Remove foil from baking dish, cut into squares and serve.

12 brownies

recipe stolen from www.picky-palate.com

nom.

coreespencer:

Not only have I made this recipe before… but twice. The past 2 Thanksgivings! It’s the most addicting thing you will ever eat. AND EASY! I used pre bought graham cracker crust for my version.

Cookie Cake Pie

ingredients

cookie dough
rainbow chip cake mix
pie crust
enough frosting to cover your body. oops, I mean a cake.

Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.

At this point, you might want to pre-heat the oven. I considered each of the three recipes (pie, cookie and cake) and chose an average of 350 degrees.

Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. If I’m to be completely honest here, I used Rainbow Chip cake. Yes, from a mix. It just felt right, and it added such a nice color contrast. Don’t judge me.

Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes? (I always have enough to make 2 pies and 12 cupcakes)

Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges.

Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick—this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.

www.cakespy.com/blog-old/2009/5/27/triple-threat-the-cookie-cake-pie.html

recipe stolen from cake spy

Lime Meltaways

1 1/2 cups {3 sticks} unsalted butter, softened
2/3 cups confectioners’ sugar {plus more for dusting cookies}
Finely grated zest of 4 limes
1/4 cup freshly squeezed lime juice
1 tablespoon vanilla extract
3 3/4 cups flour
1/4 cup cornstarch
1/2 teaspoon coarse salt

Whisk the flour, cornstarch & salt in a mixing bowl & set aside.
Combine the softened butter & the confectioners’ sugar in the bowl of an electric mixer fitted with a paddle attachment & beat until light & fluffy, about 4 minutes. Beat in the lime zest, lime juice & vanilla extract until incorporated, occasionally scraping down the bowl.
Add the dry ingredients & beat until just blended. Divide the dough in quarters. Roll each quarter into a log & place on a sheet of parchment paper. Using a ruler, press along the edge of the parchment to narrow the log, until 1 1/4 inch in diameter. Chill the dough until firm, about 1 hour, or freeze up to 2 months.
Preheat the oven to 350 degrees. Remove the dough from the parchment & slice the dough into 1/4” rounds. Space the rounds 1” apart on a parchment lined baking sheet & bake for 13 minutes, or until just beginning to brown. Transfer the cookies to a cooling rack. When cool, toss the cookies gently in a bowl of confectioners’ sugar until evenly dusted. Cookies can be stored in an airtight container for up to 2 weeks.

www.theparsleythief.com/2009/12/lime-meltaways.html

recipe stolen from the parsley thief

Slow Cooker Apple Butter

You can use just about any kind of apples for this recipe. Jonagold apples were the star of my batch, Gala, Honeycrisp, Granny Smith or a combination of these will work well. This recipe was tested using a small (2.5 quart) slow cooker, it could easily be doubled if you are using one with a larger capacity. I used a blender to achieve a smoother texture after cooking.

If planning to store your apple butter or use as a gift, you may wish to can it in a boiling water bath. Without canning, keep refrigerated and use within a month or two.

6 apples
1 1/2 cups apple cider (or apple juice)
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt

Directions:
1. Peel, core and chop apples, add to slow cooker.
2. Add cider/juice, sugar and spices.
3. Cook on high until bubbly.
4. Reduce heat to low and cook 6-8 hours, stirring every hour. When done, the apple butter will have thickened and be a deep brown color.
5. For a smoother texture, blend to break down any remaining chunks of apple.

www.bakinontheside.com/2010/11/15/apple-butter/

recipe stolen from bakin on the side

French Onion Mac & Cheese

Ingredients:
6 tablespoons unsalted butter
2 tablespoons olive oil
3 large yellow onions, sliced (9 cups)
1 pound cavatappi pasta
1/4 cup all-purpose flour
2 1/2 cups milk (I used 2%)
2 cups shredded fontina cheese
2 cups shredded asiago cheese
8 ounces mascarpone cheese
1 teaspoon salt
2 cups croutons
3 cups shredded gruyere cheese

Bacon Wrapped Tater Tots

16 frozen tater tots8 slices THIN bacon, cut in half sideways2 Tbsp turbinado sugar1 tsp season salt¼ tsp cayenne pepper
Mix the sugar, salt and cayenne pepper together thoroughly.
Sprinkle about half of the rub on top of the bacon strips.
Top each half strip with 1 tot and roll up. TIP: If you have a more fatty end, start on the leaner end so the fat will be on the outside and can render easier.  

Place seam side down on a raised rack or a tray. The raised rack works better because it lets the hot air circulate around all edges. Also, it keeps the tot from sitting in oil once the bacon fat starts to render down.

Sprinkle the rest of the seasoning mix over the assembled tots.
Preheat your oven or grill to 450f. The grill should be set up for indirect heat so the tray or rack is not over direct heat. I used my Big Green Egg, plate setter legs up. (On a standard charcoal grill, push your hot coals to one side, an aluminum drip pan next to them and cook the tots over the drip pan.)
Cook the bacon snuggled tots until the bacon turns crispy, about 20 minutes. 
Don’t be alarmed if the bacon goes “boa constrictor” on a few of your tots and squeezes the heck out of them. Those still taste great. 

www.nibblemethis.com/2011/09/tailgate-heros-bacon-wrapped-tater-tots.html

recipe stolen from nibble me this

Salt River Bars

1 box Club Crackers (actually, about 1 1/5 sleeves of Club crackers)
1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup-ish peanut butter chips
1 1/2 cups semi-sweet chocolate chips
1 1/2 teaspoons vegetable or canola oil
coarse sea salt

Line 8 x 8” glass or metal baking pan with foil so that it’s hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter.

Place 15 Club crackers in the bottom of the pan (5 rows of 3) and sprinkle 1/3 cup of the peanut butter chips over the crackers (if a few more chips make their way into the pan, that’s fine by us). 

Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, another layer and then finish with a layer of crackers.

Finally, melt the chocolate chips (again, we like to be generous with these chip measurements) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. This will happen sooner than you think because the residual heat will melt chips that may not look melted. Anyhoo…spread this chocolate over the final cracker layer evenly. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt.

Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later (and to make it easier to get through the hardened chocolate). Put the bars back in the fridge and allow to cool completely. Then, when cool, remove the foil and bars from the pan and cut completely through.

We stored these bars in the fridge as well. Just an FYI. To keep the chocolate hard in the hot kitchen.

www.blueeyedbakers.com/home/2011/6/16/salt-river-bars.html

recipe stolen from blue eyed bakers

Chocolate Covered Strawberry Brownie Bites

1 1/2 sticks unsalted butter
4 oz. unsweetened chocolate
2 c. sugar
3 eggs
2 t. vanilla
1/4 t. salt
1 c. flour
30 chocolate covered dried strawberry candies 

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature
1/2 c. white chocolate chips
1 T. heavy cream
2 c. powdered sugar 

Directions: 

Pre-heat the oven to 350 degrees (F).

Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it’s well combined, and then add the eggs one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir until just combined.

Fill paper-lined mini cupcake tins with a heaping tablespoon of the brownie batter so their almost full. Stuff one chocolate-covered strawberry into the center (two, if they’re small), and spread the brownie batter over the top (you could even add a smidge more, if necessary—the candies should be covered).Bake for about 20 minutes until the brownies have set. (Keep an eye on them, you don’t want to overbake.)

Allow them to cool while you make the buttercream.

Melt the white chocolate chips and heavy cream in a small bowl for 30 seconds on high. Stir until the chips have completely melted into the milk and the mixture is thick and creamy. Set in the fridge for a few minutes to allow it to cool a bit (so it doesn’t melt the butter).

Whip the butter in a mixing bowl on medium speed until smooth. Add one cup of the powdered sugar, and mix until fluffy. With the mixer on medium speed, drizzle in the cooled, melted white chocolate. Then add the other cup of powdered sugar, a half cup at a time, mixing until fluffy.

Top with some chocolate shavings! Or some red sprinkles or even strawberry slices. Get crazy!

http://bakeitinacake.com/recipes/chocolatestrawberrybrownies

recipe stolen from bake it in a cake