Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, July 3, 2016

Fresh Mint Brownies with Fudge Frosting

                                                                             
These are amazing brownies that use fresh picked mint! My husband has a lot of mint growing in his garden & I wanted to try something other than tea or jelly. These brownies are a variation of The Pajama Chef's Fudgy Mint Brownies found on the blog The Pajama Chef! They are wonderful! If you do not have fresh mint & cannot purchase any from your local store or local produce stands you may use mint extract using 2 teaspoons instead of the mint leaves. But the fresh mint is the perfect touch for these brownies. I did change a few ingredients in this recipe & this version is excellent! 
The Brownies:
1 Cup Fresh Picked Mint Leaves wash pat dry & remove all stems 
1/2 Cup Butter Melted ( I melted mine in the microwave)
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla; or 2 teaspoons mint extract, IF, you are not using the mint leaves!
1/3 Cup Hershey's Special Dark Cocoa Powder
1 Cup Flour

Preheat oven to 350 degrees,
In the Food processor pulse the mint leaves until very fine! If you do not have a processor just chop the leaves on your cutting board, a meat cleaver does a fine job but the processor saves you  lot of work! If not using a food processor just continue the directions using your mixer,
To the mint leaves that you have minced very fine add the melted butter & mix on high! Now beat in the sugar blending well! SMELL THAT MINT! Now beat in the 2 eggs & vanilla extract if using the fresh mint OR the mint extract if not using the mint leaves. Now add the cocoa & beat! Now beat in the flour! Batter will be thick, dark, minty & oily, the perfect brownie batter! Spray a 9x9 inch pan with cooking spray. Spoon in the batter & smooth evenly in the pan. Bake for exactly 25 minutes! Remove from oven & spread the frosting on while brownies are still warm!

FUDGY FROSTING:
3 Tablespoons Butter Melted
1 Tablespoon Honey
1 Tablespoon Milk
1 Teaspoon Vanilla
1 Cup Powdered Sugar
3 Heaping Tablespoon Hershey's Special Dark Cocoa
Melt Butter, stir in Honey & Vanilla. Whisk very well. Now whisk in the cocoa & sugar, add the milk & whisk smooth! Do this all by hand it is very easy to make! Spread over warm brownies & let cool before cutting into squares! This makes 1&1/2 dozen very decadent brownies! 
           

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