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Praline Fudge Brownies

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Praline Fudge Brownies

A dense brownie covered in creamy praline filling and topped with chocolate fudge and pecans. This will satisfy the most demanding sweet tooth!!!!

I adore pralines. Especially around Thanksgiving and Christmas when anything with pecans is somehow better. Some people say they are just too sweet- and this filling is no exception! Paired with this not-too-sweet brownie, I think it is perfect though. These got rave reviews and several people exclaimed, “These taste like Christmas!”

Praline Fudge Brownies4So let’s make these yummy little treats! (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Praline Filling:

  • 1 cup whipping cream
  • 12 Tablespoons of butter
  • 3 cups of brown sugar (packed)
  • 1 1/2 cup of finely chopped pecans (divided)
  • 3 cups of powdered sugar
  • 2 teaspoon of vanilla

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Praline filling:

  • In a large saucepan, mix cream, butter and brown sugar.
  • Cook over medium heat, stirring often, until mixture comes to a boil.
  • Cook for one minute, stirring constantly and then remove from heat.
  • Stir in powdered sugar, vanilla and 1 cup of pecans (you may need to do this in a separate bowl if your saucepan isn’t big enough)
  • Cool for 5 minutes, stirring often until it thickens up a bit.
  • Spoon mixture over cooled brownies and spread into a smooth layer over the top.

Praline Fudge BrowniesFudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over praline filling and spread evenly over top.
  • Sprinkle with remaining 1/2 cup of chopped pecans.
  • Chill until top layer is hard and cut into bars.

Praline Fudge Brownies7My thoughts: These aren’t hard to put together and they are oh-so-yummy!!! I froze about half of the batch in an air-tight container for several weeks and just pulled them out for a party I was having- they freeze GREAT. In fact, they are pretty yummy frozen. 🙂  I hope you get a chance to try these and enjoy them as much as I did!

Praline Fudge Brownies2

Other yummy Christmas desserts: (click on a photo to see the recipe)

Chocolate bonbonsHot Chocolate Pop!Snowman Oreo PopsPeanut Brittle!!

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Spider Egg Cupcakes

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Spider Eggs4

These delicious little chocolate cupcakes are topped with terrifyingly cute little spiders, webs and egg sacs. A perfect Halloween treat!

There is nothing worse than finding spiders hatching somewhere in or around your house. Spiders are bad. Baby hatching spiders? Way worse. That’s what makes these fun little cupcakes so terrifying! That little egg sac? A Lindt white chocolate truffle. The spiders? Drizzled chocolate and mini M&Ms. Easy, fun and so cute that you almost start liking spiders! Almost.

Spider Eggs2Aren’t they fun??? All by themselves, on cookies, on cupcakes… so many ways you could use these.

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to package)
  • One tub of white frosting
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • 1 cup of Wilton’s candy melts in white chocolate
  • One bag of mini M&M’s (usually found by the chocolate chips)
  • Orange food coloring
  • Purple food coloring
  • 24 Lindt white chocolate truffles

DIRECTIONS:

  • Make spiders and egg sacs 1st, to give them time to harden up.
  • Melt the Wiltons dark chocolate candy melts in the microwave in 3o second increments, stirring in between until completely melted and smooth.
  • Clip a corner off a small zip top bag, and place a small round decorating tip in the corner.
  • Spoon melted chocolate into bag, and pipe spider “legs” onto parchment paper, topping each set with a brown mini M&M. Pipe spider legs directly on each Lindt Chocolate and add the M&M on top. You’ll need 24 Lindt truffles and 24 extra spiders. I made about 40, and I was glad I did because some of their legs fell off as I pulled them off the parchment paper.
  • Allow these to harden completely (you can put this in the fridge to speed this process up if needed)

Spider eggsSpider Eggs

  • Make cake mix according to package and bake in 24 cupcake liners placed in muffin tins. Cool completely.
  • Divide the frosting into two parts. Soften it a little bit (10 seconds or so) in the microwave, and color it with purple and orange food coloring.
  • (Optional) Cut a small, (the size of the Lindt Truffle) and shallow hole into the top of each cupcake.  I did this so that the truffle would settle a little “into” the cupcake rather than just perching on top. It makes frosting these a little messy with crumbs, but I liked the way it looked a little better.
  • Dip the top of each cupcake into frosting, covering the top (and inside the little “dent” on top) completely.
  • Place a spider “egg sac” on top of each cupcake.
  • Melt Wiltons White Candy Melts in the microwave in 30 second increments, stirring in between until completely melted and smooth. 
  • Place in a zip-top bag, clip a corner and drizzle liberally over the top of each cupcake in a web-like pattern.
  • Before the Candy melts firm up, place a couple of spiders on top.
  • Allow frosting and candy melts to firm up.
  • Enjoy!

SPider Eggs3

My thoughts: These are fun, easy and just a tiny bit creepy. A perfect October treat. The spiders take a little time and patience, but they can be made ahead of time and won’t hold you up when you go to make the cupcakes. I hope you have as much fun as I did with these! Enjoy!! ~r

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Other creepy and fun October treats you might enjoy: (click on a photo to see the recipe)

Edible Jello Earthworm CupcakesRadioactive Cupcakes filled with SLIME!Broken glass Cupcakes!!!Halloween Bundt Cake

Mile High Key Lime Pie

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Key Lime Pie3

A Nilla Wafer crust filled with a creamy key lime pie and topped with piles and piles of sweet whipped key lime topping. If you love key lime pie, this is your new favorite recipe for it!!

I adore key lime pie. I love that tart and smooth pie filling. Whenever I get the opportunity, I try key lime pies, and I can honestly say that this is the best I’ve had…so far! This recipe is courtesy of my friends Chuck and Heather Lane. They pinched it from a newspaper article years ago that claimed it as the recipe of one of the fancier restaurants in Fort Wayne. We were out for dinner one night not long ago, and they started talking about this pie and I (of course!) asked for the recipe. They had made a few “tweaks” to it, and I honestly think it is perfect. My only disappointment with this recipe is the pictures I took of it. I wish I’d waited to cut it until it had chilled completely. It is BEAUTIFUL when it is cut chilled. Perfect layers of happiness.

Anyway. I digress. Here’s the recipe~ I hope you love it as much as I do! (printable version)

INGREDIENTS:

  • 6 Tablespoons of butter, melted
  • 2 cups of finely crushed Vanilla Wafers
  • 2 3/4 cups of sweetened condensed milk (divided)
  • 3 egg yolks
  • 1 cup of key lime juice (divided)
  • 1 large (16 oz) tub of Cool Whip (softened in fridge)

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Mix together crushed vanilla wafers and melted butter until well combined. Press into a greased pie pan.
  • Beat egg yolks and add 1 3/4 cups of sweetened condensed milk and 1/2 cup of key lime juice.
  • Mix well and pour into crust.
  • Bake at 350F degrees for 20-25 minutes. Cool completely.
  • Beat together Cool Whip, 1 cup sweetened condensed milk, and 1/2 cup of key lime juice until smooth. It should have a nice shiny look.
  • Refrigerate for at least 30 minutes.
  • Top cooled pie with whipped topping and chill for several hours before cutting and serving.
  • Enjoy!

Key Lime Pie1

My thoughts: With the exception of squeezing a million little key limes, this is such an easy recipe~ and oh so delicious! My only tip: don’t cut into it until it is cold! 🙂 Enjoy! ~r

Other bits of key lime joy (click on photo to see recipe)

Key Lime Cupcakes!Key Lime TartletsKey Lime Cake!!!Key Lime Cookie Bars2

Peanut Butter Bomb Brownies

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Peanut Butter Bomb

What could be more yummy than a chocolate brownie covered in creamy peanut butter ganache and topped with a chocolate covered peanut butter mousse bomb?  If you are addicted to chocolate and peanut butter, this dessert is for you!

Peanut Butter Bomb Brownies

Chocolate and peanut butter are a timeless combination, and these brownies combine those flavors in such a fun way!

The homemade brownies are dense, but not too rich. They compliment that sweet creamy peanut butter mousse perfectly and are such a pretty dessert!

You will need a silicone bomb mold for this, and a brush for coating it in chocolate. I found both of these at a local cake-decorating shop and they were really inexpensive.

Want to see how we did these? Here’s the recipe: (printable version)

INGREDIENTS: (makes 18-24 brownie cups)

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Ganache: 

  • 1 cup of peanut butter baking chips
  • 1/2 cup of heavy cream

Bombs:

  • 1 to 2 cups of dark chocolate candy melts
  • 1 c. creamy peanut butter
  • 8 oz. Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 c. sugar
  • 8 oz. Cool Whip topping

DIRECTIONS:

Bomb: 

  • Make these first, so they are ready to use once you need them.
  • Melt chocolate candy melts in 30 second increments in the microwave, stirring between until melted and smooth.
  • Use a brush (clean, food brush) to brush the inside of each cavity of the bomb mold with melted chocolate.
  • Freeze for about 3 minutes and repeat, to give a nice thick layer of chocolate. Re-freeze for another 4-5 minutes.

 

PBbomb1

  • Make filling by beating together peanut butter, cream cheese and sugar.
  • Gently fold in the container of whipped topping.
  • Place filling in a large zip-top bag and keep in the fridge until use.
  • Cut a corner off the bag, and squeeze filling into each chocolate coated bomb mold. Smooth tops with a spatula.

PB Bomb4    PB Bomb3

  • Refreeze for about 15 minutes- until filling is hardened.
  • Gently peel mold away from bomb. Place each one on a plate covered in parchment paper and freeze until use.

PB Bomb2

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon into 18-24 cupcake liners placed in a muffin tin (only fill 1/3 to 1/2 full)
  • Bake at 350 degrees for 12-14 minutes or until a tooth pick inserted in the center comes out clean.

Ganache:

  • While brownies bake, heat peanut butter chips and heavy cream in a microwave safe bowl in 30 second increments. Stir and repeat until smooth and creamy.
  • When brownies are out of oven, carefully remove them from muffin tins and spoon warm ganache over warm brownies. Allow both to cool until ganache is firm but still a bit sticky.
  • Gently place a chocolate bomb on top of each brownie, and press gently into ganache.
  • Drizzle a bit of white chocolate on top if you desire.
  • Keep refrigerated. Leave at room temperature for a few minutes to warm before serving. Yum.

Peanut Butter Bomb Brownies3

My thoughts: Yum!!! These were a huge hit among my friends and family. They do take a little extra time to make that bomb on top– but the wow factor is worth it!  I will definitely be using these little silicone molds again- they are easy to use and I love that fun dome of chocolate! I hope you get a chance to try these!! Enjoy!!! ~r

Peanut Butter Bomb Brownies2

Other yummy peanut butter treats on Easybaked:

Peanut butter cup cheesecakePeanut Butter Cupcakes!!Peanut Butter Fudge Brownies!!!!Peanut butter Acorn Cookies!

The *BEST* Chocolate Cut-out Cookies Ever!!

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URHERE Cookies1They taste…like rich chocolate brownies. They cut…perfectly, no refrigeration needed. The recipe…is so simple to make! Absolutely perfect cookies!

Well. Here we are. It has been over a month since I have posted a recipe here, and I miss you all! It’s funny how blogging creates community, isn’t it? I’ve really missed hearing from you all, and reading many of your blogs!

So, what have I been doing? These cookies are more than just a recipe- they tell the story of summer in Eastern and Central Europe, and they tell the story of new chapter in my life.

URHERE Cookies3

For those of you who have followed Easybaked for years, you know I spent most of my life working in the field of medicine. You also know that I spent most of last year in Arizona, working with a small church on the Navajo Nation~ a journey and experience I absolutely LOVED. Saying goodbye- square

When my time drew to a close with the Navajo, I wondered if I’d return to medicine, but God had other plans, and I was invited to join a mission organization called Josiah Venture as their Intern Coordinator. Josiah Venture’s vision is to be a movement of God among the young people of Eastern and Central Europe, that finds its home in the local church and transforms society. We have missionaries in 14 countries, and this summer there were over 100 college age interns sent to help local churches host camps and outreach events in their cities. My job is to recruit, resource and prepare these interns to go each year.

I’ve spent the 1st part of this year training for this position and raising the financial support I need to be able to do this job full-time. I was able to be in the Czech Republic at the end of May to welcome this year’s interns. It was incredible to see so many young people giving up their summer to serve God overseas. I loved it!

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Each year, Josiah Venture has a theme for the summer camps hosted by local churches. This year it was “You are Here”. The logo was a Metro map. They used #urhere on Instagram and Twitter to connect people, and if you visit these hashtags you will see incredible testimonies of God’s faithfulness this summer!

I was invited to a cookout this summer with some missionaries visiting the US from Slovakia.  I was asked to bring dessert- because when you have a baking blog, everyone asks you to bring dessert! 😉 I made these cookies for them, and they were SO much fun. I keep saying that I hate royal icing, but there are some times when it is your only option.

URHERE Cookies4

So… this is what I’ve been doing. It has been a struggle to keep baking and sharing with you all because it has been such a busy summer with so much travel. I keep telling myself that Easybaked is a HOBBY, and I am allowed to take a break for awhile. But I will be back- I promise! My head is swimming with new ideas 🙂

Before I share this recipe, I want to ask a favor. If you are reading this post, and you are a follower of Christ that wants to see the incredible news of God’s love shared around the world, would you consider becoming a part of my support team? I am slated to begin this position on September 1st and I am not fully funded yet- but I’m SO close! I am looking for people who are able to give toward this ministry on a monthly basis, and to pray.

If you are interested in learning more, here are a few links:

More about Josiah Venture here.

More about how to become a part of this ministry (and how to contact me with questions) here.

More about summer internships for college students interested in missions here.

More about me (my personal/ ministry blog) here.

Thank you dear followers, fellow bloggers, and friends. I have been asking God fervently to provide what I need before September 1, and who knows? Maybe he will answer my prayers through you!!!

Now, that cookie recipe!

Chocolate Espresso Cookies!!!

It is the best cut-out cookie recipe ever. Plus it’s chocolate, which is bonus in my book!

I’ve shared this recipe many, many times on this blog. I’ve added espresso to the recipe for the delicious cookies posted above, I’ve made them into cookie cups to be filled with all sort of sweet happiness, and I’ve even made them into cookie lollipops. I don’t even feel bad re-sharing this recipe with you because it is one I keep returning to as a staple for so many ideas.

Triple Chocolate Truffle CupsChocolate Football Cookies!Cut out cookie pops

I simply cut this particular batch into squares, and decorated them using royal icing (click here for icing recipe) with the actual camp logo as a guide!

Here’s the cookie recipe (printer friendly recipe -by the way, this says to chill the dough, but you definitely don’t need to. Experimentation has proved otherwise! :))

INGREDIENTS: (makes 30-32 medium square cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  I like them fairly thick.
  • Cut into squares and place on a parchment-lined baking sheet. 
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface. 
  • Frost as desired.  A simple powdered sugar glaze would be delicious on these, or if you want to get fancy, use royal icing to create whatever your heart desires!

URHERE Cookies2

I hope you enjoy these delicious little cookies! Thank you for letting me share with you a little beyond the recipe today! *hugs* ~r

Here’s a few more of my non-baking stories from the past 2 years!

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Fishing Pond Cupcakes

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Fish Pond Cupcakes9

These delicious chocolate cupcakes are filled with a blue frosting “pond” and salty goldfish crackers! A perfect treat for the fish (or fishing!) lovers in your life!

We have a fishing theme on Easybaked these past few weeks. Last week I shared my fishing bobbers and this week a cute little fishing pond! I cannot underestimate the yummy sweet and salty combination of these cupcakes! Those goldfish are a perfect little bite of salt- and simply adorable! These are cute for Father’s day or Birthdays~ and you can even add a few little flower sprinkles for the girls in your life that adore their goldfish!


Fish Pond Cupcakes

These are easy-peasy to make, they use a boxed cake mix and a tub of frosting (although, if you are an over-achiever you certainly could do both from scratch!)

Here’s how we made them: (printable recipe)

INGREDIENTS:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to package)
  • Two tubs of white frosting
  • About 2 cups of green sugar crystals
  • One bag of Goldfish Baby crackers (they are smaller than the original crackers)
  • Green and blue food coloring gels

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners set in a baking tin. Cool completely.
  • Open one tub of frosting, spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it green with food color.
  • Open the second tub of frosting spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it blue with food color. Spoon it into a zip-top bag and set aside.
  • Pour green sugar into a small bowl.
  • To assemble: Cut a pond-shaped circle hole into the top of each cupcake using a small knife and pull out the core.
  • Dip the top of the cupcake into the green frosting and then into the green sugar, coating it completely.
  • Cut a corner off the bag holding the blue frosting and pipe it into the pond opening on the top of the cupcake.
  • Add a couple of goldfish and flower sprinkles if desired –and enjoy!!!

Fish Pond Cupcakes1Fish Pond Cupcakes8

Fish Pond Cupcakes7Fish Pond Cupcakes6

Fish Pond Cupcakes5Fish Pond Cupcakes10

 My thoughts: How fun!!! I hope you get a chance to make these cute little cupcakes for your next “fishy” get-together ~ maybe this weekend at the lake cottage??? ~Enjoy!!!

Fish Pond Cupcakes

Need some other fun summer ideas? We have lots of them! Click on a photo to see the recipe:

Cheesecake Sundaes frozen s'more cupsRoot Beer Float Cupcakes!!!!Pina Colada Cupcakes!

Fishing Bobber Cupcakes!

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Bobber Cupcakes1

If your dad loves fishing, these fun bobbers on waves of blue buttercream frosting will make him smile!

A perfect Father’s Day treat!

The idea for this recipe began last year before Father’s Day. I was pondering the idea of cutting a hole in the top of a cupcake and finding (or making) an edible golf ball to set inside of it. One morning the lightbulb came on: Lindt White Chocolate Truffles! They were perfect, and as I unwrapped all that yummy chocolate I brainstormed for other ideas.

Golf Cupcakes!!

One of those ideas was another Father’s Day treat- fishing bobbers! I filed the idea away until this year came around and then gave it a go. I wasn’t sure if I would be able to dip the truffle in warm chocolate without it melting, and if it would actually look like a bobber– but I love them! My dad loved them too.

Bobber Cupcakes9

Here’s how we made these yummy treats for dad: (printable recipe)

INGREDIENTS:

  • One boxed cake mix (plus water, oil and eggs to make according to package)
  • Blue food coloring gel
  • 2 sticks (one cup) of salted butter
  • 2 sticks (one cup) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla flavoring
  • 24 Lindt white chocolate truffles
  • One bag of Wilton candy melts in red

DIRECTIONS:

  • Make cake mix according to package.
  • Divide out about 1/3 of batter and color it blue
  • Swirl the 2 colors together (don’t mix too much!) and scoop into 24 cupcake liners placed in a baking tin.
  • Bake according to package and cool cupcakes completely
  • Make frosting by placing butters, powdered sugar and vanilla into a large bowl and beating on high until light and fluffy. 
  • Divide frosting in half and color one half blue. Swirl together the blue and white frosting and place into a large zip-top bag, fitted with a decorating tip.
  • Pipe frosting on top of cupcakes.
  • To make toppers: Unwrap all Lindt truffles.
  • Melt red candy melts in a bowl in the microwave for 30 second increments, stirring in between, until melted and smooth.
  • Allow candy melts to cool a little before dipping.
  • Use a small skewer or fork to dip each truffle into red candy melts, covering the bottom half in red. Place these on clean parchment paper to cool and harden.

Bobber CupcakesBobber Cupcakes13

 

  • Place remaining melted red chocolate into a small zip-top bag. Clip a corner and carefully pipe a small circle of red on the top of each “bobber”, covering the hole made by the skewer used for dipping.
  • Once “bobbers” are completely cooled and hardened, place them on the top of each cupcake and enjoy!!!

Bobber Cupcakes

My thoughts: I really have the most incredible dad. He is funny (hilarious!) and smart and brave. He loves golf (last year’s cupcakes) and he loves fishing (this year’s cupcakes)~ he goes to Canada every summer to fish for GIANT Walleye and Pike and then he fries them up for us all when he gets back- and they are delicious! He does roll his eyes when I say that I like bobber fishing best….but in any case, these are for you dad! I love you!!!!!!!

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Need more ideas for your Father’s Day celebration? Try some of these! (click on a photo to see the recipe)

Chocolate Pecan TartCookie Dough BrownieBBQ Grill Cupcakes!!Golf Cupcakes!!!!

 

Bobber Cupcakes4Bobber Cupcakes8Bobber Cupcakes10

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