Marty Shroff's granddaughter Emily was a member of my church, Harbor, for a number of years. During one of our gatherings were we were eating (which often seems to be the case) Marty sent these brownies and they were an instant crowd pleaser. I've taken them to work and given them to my guys at Blur and they were gonna literally in less than 5 minutes. This is one of my all time favorite "if you need to make a dessert, make this one" recipes.
Ingredients:
1 Box Ghirardelli Ultimate Fudge Brownie Mix
1 Box Ghirardelli Chocolate Syrup Brownie Mix
3 Hershey's Symphony Milk Chocolate Bars
1 18oz. Creamy Peanut Butter Jar
water, oil and eggs on each package of brownie mix
INSTRUCTIONS
1. Preheat the oven to 375. Grease a 13x9 inch pan.
2. Mix the Chocolate Syrup mix first....(BE SURE TO MIX THE PACKAGE OF SYRUP IN WITH MIX I always seem to forget that) and pour into pan.
3. Open Chocolate bars and liberally spread peanut butter on top of bars. And place bars on top of brownie mix.
4. Mix Ultimate Fudge recipe and pour on top of bars.
5. Bake for 45 minutes. Squeeze fudge pouch onto brownies. Cool. Serve when completely cool.
Saturday, September 5, 2009
Saturday, January 10, 2009
WOW! Triple Berry Cake w/Creamy Lemon Cake Icing
1 (15 oz.) berries (fresh or frozen)
1 (17 oz.) pkg. Lemon or Pineapple batter cake mix
1 (8 oz.) sour cream
4 eggs
1 1/3 cups of water
Pre-heat the oven at 350 degrees. Rinse the berries; drain well. Combine dry cake mix, sour cream, water and eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold the drained berries into the batter. Pour into a generously greased, slightly floured 10 inch bundt pan. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Remove from pan.
for Icing combine the following:
Lemon Icing
8 ounces whipped topping
1 TBL lemon peel.
Blend well together
Store loosely covered in refrigerator.
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This is one of my all time favorite cakes. The icing is killer! I made this the night that we hosted Annise, Kathy and Lane at our house. That was truly a fun night shared with all of our holiday decorations about our house. I also made this for Frank, Tricia and Ethan's New Years Eve party 2008. I was frustrated because I couldn't attend;---I had to work. As I understand it was devoured. I made it again for Saturday night church at our house in early January. The point is this is a REAL CROWD pleaser...and it's easy to do...so do it!
1 (17 oz.) pkg. Lemon or Pineapple batter cake mix
1 (8 oz.) sour cream
4 eggs
1 1/3 cups of water
Pre-heat the oven at 350 degrees. Rinse the berries; drain well. Combine dry cake mix, sour cream, water and eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold the drained berries into the batter. Pour into a generously greased, slightly floured 10 inch bundt pan. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Remove from pan.
for Icing combine the following:
Lemon Icing
8 ounces whipped topping
1 TBL lemon peel.
Blend well together
Store loosely covered in refrigerator.
***************************************************************************
This is one of my all time favorite cakes. The icing is killer! I made this the night that we hosted Annise, Kathy and Lane at our house. That was truly a fun night shared with all of our holiday decorations about our house. I also made this for Frank, Tricia and Ethan's New Years Eve party 2008. I was frustrated because I couldn't attend;---I had to work. As I understand it was devoured. I made it again for Saturday night church at our house in early January. The point is this is a REAL CROWD pleaser...and it's easy to do...so do it!
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