Brownie Mix Bliss Cookbook

This is one of my favorite cookbooks to have handy when you need a delicious chocolate dessert in a hurry.  Most of us have at least one box of brownie mix in our pantry at any given time.  Anyone who bakes from scratch would have to admit that they have made brownies from a mix simply because they can’t be beat.  How would you like to take that brownie mix and turn it into something other than fudgy, chewy, gooey brownies?  It can be done using the recipes provided by Camilla V. Saulsbury.

Along with her recipes to transform a simple brownie mix into the best brownie you ever tasted, Camilla offers such decadent treats as Coffee Toffee Chocolate Biscotti, Cashew Butter Brickle Brownie Cookies, Bananas Foster Chocolate Upside Down Cake, Boston Brownie Cream Pie, Brownie Baked Alaska, Chocolate Chip Brownie Trifle, and Brownie Bottomed Crème Brulee.  If that’s not enough, there are several recipes for frostings and glazes to adorn your chocolate masterpieces. 

Camilla offers her successful baking tips with each and every recipe.  Her personalized stories about each recipe will bring you back to your childhood.  She gives you ideas on how to vary her recipes.  For all of you recipe contest foodies, this is how you learn to create your own original recipes!   I have followed Camilla’s culinary adventures for years.  I first saw her competing on the National Chicken Cook Off.  She has had many recipes published in food magazines, and continues to write her own food blog.

Here is one of the recipes from Brownie Mix Bliss:

Chocolate-Dipped Brownie “Truffles”

1 - 19.5oz to 19.8oz package of brownie mix

½ cup of vegetable oil

¼ cup of water

2 large eggs

1 – 8oz box of semisweet baking chocolate squares, coarsely chopped

1 – 14oz can of sweetened condensed milk

1 teaspoon of vanilla extract

1 Tablespoon of unsalted butter

Decorations: chopped nuts, candy sprinkles, white chocolate, or confectioner’s (edible) glitter (optional)

Preheat oven to 350 degrees (325 for dark coated metal pans).  Position a rack in the lower third of the oven.  Spray the bottom only of a 13 x 9” baking pan with non-stick cooking spray.

In a medium mixing bowl, mix the brownie mix, oil, water and eggs with a wooden spoon until just blended and all the dry ingredients are moistened.  Spread batter into prepared pan.

Bake 28-30 minutes until just set at center (do not over-bake).  Transfer brownies to a wire rack and immediately cut into 48 pieces.  Working quickly, roll each piece into a ball; place on wire racks and cool completely.

In a heavy saucepan or double boiler over low heat, melt chocolate with condensed milk, stirring until smooth.  Turn heat to lowest possible setting; stir in vanilla and butter.

Place one brownie ball at a time on a fork; dip into chocolate and coat thoroughly.  Place on rack for excess chocolate to drip off.  If desired, sprinkle truffles with nuts, white chocolate or decorative candies.  Refrigerate at least 1 hour to set the chocolate.  Store in the refrigerator.  Makes 48 truffles.

I know you will love this cookbook.  It’s sure to be one of those that gets a lot of use.  With more than 175 recipes, there’s something for everyone!

Enjoy more recipes from Camilla at her food blog “Enlightened Cooking.”  You can find it at enlightenedcooking.blogspot.com

Happy Baking,

Pam

Taste of Home Baking Book

I thought I would share with you one of my new baking cookbooks.  The Taste of Home Baking Book was created from one of the top cooking magazines in the country.  All of the recipes in this book come from trusted home cooks.  You should not be intimidated by the 725+ recipes as they have been tried and tested by Taste of Home’s own home economists.  Whether you are just learning to bake at home or are an experienced home baker looking for reliable recipes, you will want to keep this cookbook at your fingertips.

I don’t know about you, but I simply won’t buy a new cookbook unless there are photographs of the finished product.   Taste of Home’s Baking Book contains over 675 color photos to help you along the way.  Not only do they share photos of the finished product, they also illustrate mixing and baking techniques.  I also appreciate the easy to read, step-by-step directions that help you achieve success every time.

Taste of Home is always encouraging people to share their timeless family recipes with them.  There are a number of recipe contests ongoing where you can even win prizes for sharing your original recipe.  Your favorite cake or cookie recipe could be showcased in the next edition of the Taste of Home Baking Book!

One of the recipes that I am going to share with you today is from the Dessert index of the book.  It’s called Banana Split Cream Puffs (photo comes from the book). The prep time for this recipe is 30 minutes, with another 30-35 minutes for baking.

Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 12 scoops vanilla ice cream
• 1 cup sliced fresh strawberries
• 1 large or 2 medium bananas, thinly sliced
• 3/4 cup pineapple tidbits, drained
• 1/2 cup hot fudge sauce

Directions

In a large saucepan, bring the water, butter and salt to a boil over medium heat.  Add flour all at once and stir until a smooth ball forms.  Remove from the heat; let stand for 5 minutes.  Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.

Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.  Bake at 400 degrees for 30-35 minutes or until golden brown.  Remove to a wire rack.  Immediately cut a slit in each to allow steam to escape; cool.  Split puffs open; remove tops and set aside.  Discard soft dough from inside.

Fill each puff with a scoop of ice cream and top with fruit.  Drizzle with hot fudge topping; replace tops.  Serve immediately.

I hope you add this cookbook to your collection.  Your family will love that you take the time to bake from scratch!

Happy baking,

Pam

 

Desserts by the Yard

Because it has been so hot lately, I have been avoiding turning on the oven.  When the heat index registers nearly 115 degrees, it’s time to stay in and read some cookbooks.  This is a good one by Executive Pastry Chef Sherry Yard.  “Desserts by the Yard” will inspire anyone who has an eye for only the best and most beautiful desserts.

You might recognize Sherry’s name from the Hollywood restaurant “Spago.”  Wolfgang Puck hired Sherry to be his pastry chef back in the early ‘90’s.  Wolfgang was very impressed with her creativity and attention to detail.

Some of the recipes include “Sherry’s Secrets.”  These are wonderful baking tips and techniques that Sherry offers to the reader.  They help you to better understand how to successfully prepare each recipe.  Haven’t you always wanted to know how they make those luscious Academy Award desserts for all of the stars?  Sherry shows you how step by step.

You will learn how to make a mouthwatering Charlotte Russe with homemade ladyfingers.  Sherry takes individual ramekins and lines them with ladyfingers.  She then flavors them with a simple syrup, and fills the center with vanilla whipped cream.  The adorning Bing or maraschino cherry is the crowning touch.

“Desserts by the Yard” makes a wonderful gift for the baker in your life.  If you are looking for an impressive coffee table book, this one will indeed impress.  The photographs in the book are by Ron Manville, who does an excellent job capturing the elegance of Sherry’s creativity.

Happy drooling,

Pam

The Cookie Bible

I have decided that cookies are one of my favorite things to bake.  Here is another cookbook from my collection of hundreds!  The Cookie Bible shares helpful information on cookie ingredients, techniques, equipment, troubleshooting and baking substitutions. 

There are over 150 different recipes for you to make, along with information on how to solve cookie baking problems.  Ever wonder why your cookies spread too much during baking?  It could be that your butter was too soft, or that you placed the dough on hot baking sheets.    There are several factors that could cause problems when baking your cookies.  Inaccurate measurements, high humidity, oven hot spots and using less than fresh ingredients could all be the reason why your cookies don't come out as you would like.

You will also learn which cookie sheet is the best when it comes to allowing the heat to circulate evenly and to promote even browing.  There are tips for decorating, storing, freezing and even shipping your cookies.  

The more you know about the fundamentals of baking, the greater the chances are that you will be successful in your finished product.

Happy reading,

Pam

Food Lover's Companion

How many times have you started reading a new recipe and saw a term that you did not recognize?  Or maybe a piece of kitchen equipment you never heard of?  Several years ago, I purchased a food reference guide from my local book store called "Food Lover's Companion".  When I got home, I started reading it like a novel.  I couldn't put it down!   

There are thousands of terms and descriptions all related to food in this book. If you claim to be a genuine "foodie" then this book should be in your collection.  Learn that the famous dessert "Pavlova" was named after the Russian ballerina Anna Pavlova, and consists of a crisp meringue base topped with whipped cream and fruit.  You can brag to your friends that "besan" is a pale yellow flour made from chickpeas.  

This reference guide makes a great gift if you know someone who loves to cook and bake.  You will refer to it often, and you may even learn something you never knew!

Happy reading,

Pam 



The Art & Soul of Baking

Every good baker needs a little help now and then.  Having a reliable baking handbook nearby can give you the confidence you need to try something new, or just brush up on knowledge you learned long ago. 

The Art & Soul of Baking is my favorite baking handbook.  Sur La Table and professional pastry chef Cindy Mushet teach you all of the basics, methods and techniques of baking.  Each chapter explains ingredients and equipment to be used.  The photography is wonderful and throughout the book you will learn "what the pros know."    I know you will want to add this book to your collection.  Happy reading!

Pam