TASTY TUESDAY!!

Every Tuesday I will try to bring you a new recipe that I have tried or developed and feel is worthy to pass along. Today's recipe is Caramel Pecan Brownies. And let me tell you, they were a hit. So if you ever want something a step above the average brownie, as in decadent and delicious. This is it!

Caramel Pecan Brownies

14-oz. bag of Caramels

12-oz. can of Evaporated Milk, divided

3/4 C. Butter, melted

1 German Chocolate Cake Mix

1/3 C. chopped Pecans

1 1/2 C. Chocolate Chips (semi-sweet, or if desired, milk chocolate)

Peel all of the Caramels and place in a micro-wave safe bowl with 1/2 cup of the Evaporated Milk. Heat for 1 minute, stir. Continue heating and stirring at 30 second intervals until all of the caramels are melted.

Preheat oven to 350. Grease a 13x9" pan.

In a large bowl, mix together the German Chocolate Cake Mix, 1/3 cup Evaporated Milk, melted Butter, and chopped Pecans. Spread half of the batter into your baking pan. This will form a thin layer. Place other half of the batter in the fridge while it is baking.

Bake for 8 minutes.

Remove pan from oven and sprinkle with Chocolate Chips. Drizzle Caramel mixture over all evenly. Using small spoonfuls, dab remaining batter all over the caramel top, trying to cover evenly. It can help to make small balls of batter that you smash flat and set around the top.

Bake for 20 minutes more. Let cool completely. Now that is the hard part. But these really are best when cooled. You can put them in the refrigerator to help cooling. OR for a restaurant quality dessert . . . serve warm with a large scoop of vanilla ice cream on top and caramel sauce drizzled over the ice cream. Sprinkle with chopped pecans. Divine!

Food Photography

I have been busily working on my cookbook that I will be publishing down the road. And as I have made different dishes, I have been taking photos. Here is my Pumpkin Cake:

Amazing tasting cake--not great photos. Dark. Nothing special. Never said I was a photographer. Cook--yes I am, Designer--yes that too, Photographer--not so much. But my neighbor, Jen, has been photographing some of the finished recipes to provide photos for the book. She IS a photographer--and her pictures of MY food have been beautiful!! She has wanted to try some "stock" photography and is starting with my food. She also does beautiful portrait work! So click on her name and take a look at the BIG difference in our Pumpkin Cake Pictures! :) Also my recipe for the cake can be found on her site. Truly delicious and perfect for fall! On a sad note: not calorie free!

Vomiting Pumpkins . . . It's for the Birds!

This is my sweet Caity. She invited friends over to carve pumpkins. One problem . . . she and pumpkins and sharp knives had a bad experience one Halloween. So she watched the pumpkin carving.

This is Caity's friend Andrew, who carved away. Without fear!

He made a very creative pumpkin. That was vomiting seeds! So we put it on the front porch.

And the next morning, this is what we found:

It seems the Magpies loved the seeds. Only 3 little seeds remained.

Oh well . . .

Carving Pumpkins . . .

It's for the Birds!

Rouenneries

Here is the newest quilt I have designed. It is called "Two Hearts". The poem I put on is by Erick Dillard, and it says, "Then we sat on the edge of the earth, with our feet dangling over the side, and marveled that we had found each other." Beautiful! There are 3 other quotes to choose from for the two front blocks: "Life is a Song, Love is the Music", "Two Hearts, One Dream", "Lasting, Enduring, Endless". I loved this quilt because I was able to make it from 1 Jelly Roll and 1 Layer Cake!! That made the entire front, even binding, and will make a couple of pillows. I LOVE this fabric! I am also kind of fond of "red" right now!

Rouenneries by French General

Here's a little peek . . .
Of a new quilt pattern to be released soon!

Using the beautiful new Rouenneries fabric by French General and made by Moda. The quilt will be for those who also enjoy some embroidery. And will include instructions on turning 2 of the blocks into a pillow. I have loved working with this fabric. It is rich and warm, and the quilt reflects love. You will see it soon!

Chocolate Frosting

This is one of the best Chocolate Frostings I have ever tasted. Used it on the Marshmallow Brownies or any other time you need chocolate frosting. Thin with more milk to make it more of a glaze for cake (especially a bundt), or thicken with extra powdered sugar for thicker frosting. The consistency is up to you. For a delicious white frosting, omit the cocoa powder and add extra sugar if needed.

Chocolate Frosting

1 stick Butter, softened
3 1/2 C. Powdered Sugar
1/3 C. Cocoa Powder
1 t. Vanilla
Milk or Cream

Cream butter and cocoa butter. Use softened butter, but do NOT melt the butter. Use the mixer to whip it up. Slowly add in powdered sugar. Beat in vanilla and milk until the consistency is right for spreading on the brownies.

Frosted Marshmallow Brownies

Ooey Gooey Goodness!
These brownies will feed a crowd and are delicious!! Even if you don't love marshmallow, you will love these! I have tried many recipes, but have refined this to where we love it! Very rich! Try it, try it!!

Frosted Marshmallow Brownies

1 C. Butter

1/3 C. Cocoa

2 C. Sugar

4 Eggs

1 1/2 C. Flour

1/2 t. Salt

1/2 t. Baking Powder

2 t. Vanilla

1 1/2 C. chopped Nuts

10-oz. Marshmallow--use only Fresh ones--believe me

Chocolate Frosting (recipe coming soon)

Preheat oven to 350.

Blend softened Butter, Cocoa, and Sugar. Beat in Eggs one at a time.

Mix Flour, Salt, and Baking Powder together (or sift) and stir into sugar mixture.

Beat in Vanilla and Nuts.

Spread into a greased 11x15" pan. Spread as evenly as you can throughout the pan. Bake for 20-25 minutes. Don't worry if it puffs up a bit.

Remove from oven and top with Marshmallows (I use the small ones). Bake for 7 more minutes. Remove from oven and press down marshmallows a bit to spread. This can be done easily by spraying a spatula with cooking spray. Cool.

Carefully spread with Chocolate Frosting. Let stand 12 hours before cutting. This is ideal but rarely possible--no one can wait that long.

**Frosting recipe is delicious and will be posted soon!! DON'T use canned on these--may actually be a sin--not totally sure--but you won't want to pass up the delicious richness of this frosting.