Molly's Apple Brownies

I got this recipe from a college friend who comes from an entire family of fantastic cooks!

These Apple Brownies are different than any other apple "cake" I've had. The tops were crunchy and crackly and the inside was moist and more apple than cake! Molly's Apple Brownies is the perfect recipe to use up those apples you picked!

(Hint: These brownies would be super, duper delicious served still warm with a scoop of vanilla ice cream!!)


MOLLY'S APPLE BROWNIES

1 cup melted butter (I used canola oil)
2 cups sugar
2 eggs
4 large apples, peeled and chopped
1/2 cup nuts (optional)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon (the second time I made these, I also added 1/2 teaspoon of nutmeg...I like cinnamon and nutmeg with apples!)

Beat all ingredients together. Pour into a greased/sprayed 9 x 13" pan. Bake at 350 for about 45 minutes or until toothpick inserted comes out clean. Enjoy!

Recommend: YES

Need some other apple ideas?

Mmmm, try Krista's Fried Apples! She used any leftovers to top waffles for breakfast! YUM!

Mommy's Kitchen used her apples in Paula Deen's Iron Skillet Apple Crisp - and we all know a Paula recipe can't be bad!

And, of course, if you're still wondering what to do with those apples, I'm sure the man in your house wouldn't complain if you turned them into a pie!




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Tags: apples recipes apple recipes apple brownies apple cake apple picking

Awards

I rarely give out blog awards, but I received several in the last week and wanted to thank the givers!

Thank you, too, to all of you who faithfully follow and read my creative random posts!

Each award giver has her own fun blog that you should check out! Please do!

Heather, over at My Red Apron, passed along the Over-The-Top Award!

Both Mel, who I've known since college, and Love Lives in the Kitchen, who has some amazing looking recipes, gave me the One Lovely Blog Award!

Thank you!

Mini Mint Cream Cupcakes

Besides the dishwasher I received for my birthday, I also got a much-wanted mini muffin pan! Thank you, mom-in-law! :-)

I wanted to christen my mini-muffin pan with something a little out of the ordinary...and, after drooling so much over Rhiannon's Mint Meltaways, I came up with these fun little guys:




Basically, I used a plain ol' chocolate cake mix and made mini cupcakes. Once the little pretties cooled, I whipped up a simple mint cream filling.

FILLING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 to 1 teaspoon peppermint extract
3 drops green food coloring (if desired)

Beat together all filling ingredients until smooth and creamy.

I put the mint cream filling into a plastic bag fitted with a small cake decorating tip. I shoved the tip into the center of each mini morsel and squeezed just a bit of minty goodness into each one.

I then made up a little chocolate glaze to dollop on the top of each cupcake.

CHOCOLATE GLAZE:
1 1/2 cups semisweet chocolate chips
6 tablespoons butter or margarine, softened

In a microwave safe bowl, combine chocolate chips and butter. Microwave for 60 seconds and stir until melted and smooth.

After spooning a small amount on each tiny cake, I then placed the Mini Mint Cream Cupcakes in the fridge just long enough to set the glaze.

One cake mix filled my 24-cup mini muffin pan and one 12-cup regular muffin pan. The mini muffins were better, in my opinion, because the filling to cake ratio was higher. ;-)

And, because the Mini Mint Cream Cupcakes were sooo good and I could feel myself reaching for another and another and another, I sent them (minus 2 or 3, give or take a few) with my husband to work and left the big cupcakes at home to enjoy.

The Mini Mint Cream Cupcakes were a hit...and, I love my new mini muffin pan!

Recommend: YES




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Tags: mini muffins mini cupcakes recipes chocolate mint cupcakes mint cream chocolate cupcakes

Buttery Rolls

Freshly baked rolls, tender and soft, warm with butter can always make me smile.

And, these rolls made me grin! They were fantastic!

I think the milk and extra egg helped make these rolls so soft and tender.

Even a quick 20-second trip in the microwave the next day brought back the hot-out-of-the-oven texture. Those of you from my college days, missing Ma Richardson's rolls...these reminded me of hers!

Yummmmm!


BUTTERY ROLLS

1 cup warm milk (70 to 80 degrees F)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour (I used all purpose)
2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes (I let them rise for close to an hour and then brushed with an egg wash - 1 egg, slightly beaten with 1 Tbsp water). Bake at 375 degrees F for 13-16 minutes or until golden brown.

Recommend: YES




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Tags: bread machine recipes bread machine recipes homemade rolls roll recipes