Stargazer Pie

About a week or two ago, Brad and I had the opportunity to host our beloved small group at our apartment. Well little did we know that we would also have severe thunderstorms and tornado warnings that night. Anyway, when I had gotten home from work, I had plenty of time to throw together this little diddy...'bout Jack and Di-a-nne...just kidding ;o) Anyway, I had plenty of time to bake up a couple of goodies and set up the rest of the snacks before people started to show up. And everything was going so smoothly went the Severe Weather Alert came on the radio..and the we turned on the T.V. and saw Tom Skilling and my friend Mark Suppelsa along with his co-anchor (sorry I don't remember your name!) looking somewhat concerned and serious...and then the air raid sirens went off. So we grabbed our keys, flashlights and a couple of folding chairs and headed down to the basement with our weather radio.

(this is NOT my picture, but rather Scott Strazzante, Chicago Tribune / June 23, 2010. I just wanted to include this picture to show you some of the intense clouds since U.S. Cellular is literally blocks from our apartment)

 

Well fortunately nothing ever came of the storm in our neck of the woods..er, city...besides some pretty intense lightening, high winds, and flooding...however it did eat into my prep time. So by the time everything started to calm down, we only had a few moments before people started to show. Luckily, we have some pretty awesome people in our group that totally understood (and who braved the weather to make it out to our place!) and helped me finish setting up. But I am telling you all of this not only because it ended up being a crazy night but rather that in all of the commotion, corners were cut and a slight mistake was made. Okay, enough of the weather talk.

I'm not even sure when or how I came across this but my goodness am I sure glad I did (as are the others who got to taste this treat!). Dozen Flours, in a time crunch, came up with this fairly easy recipe for a delicious and delectable dessert, Stargazer Pie. What compromises did I have to make? Well the truffle layer wasn't able to set for the given time due to the whole tornado siren episode (nor did I cream the butter and cream cheese entirely...I had some tiny lumps). Also, in my running around trying to make sure everything was get for snacks, I did the unforgivable and stepped away from the mixer..while I was making whipped cream. So yeah, the peaks came and almost went before I realized my error. Whoops. So needless to say, the rest of the items that I was supposed to mix into the whipped cream didn't get mixed in when they were supposed to but hey, it still worked. How do I know this? Because everyone said they loved it! Yes, it was rich but oh so delicious. Just next time, I'm going to need to watch that mixer a little more closely. ;o) BTW. I have removed some of the detailed instructions just to pare down the reading but you can still have success without the added details.

Stargazer Pie
created by Dozen Flours

Crust
1 16.5 oz tube of refrigerated chocolate chip cookie dough, softened

Brownie Layer
1 box of Brownie Mix
1/2 cup of cocoa powder, sifted
3 tablespoons of lukewarm water
1/2 cup of vegetable oil
2 eggs, at room temperature
1 teaspoon of almond extract or vanilla

Cream Cheese Truffle Layer
1 cup of milk semisweet chips
4 oz of cream cheese, softened
1/2 stick of unsalted butter

Whipped Cream Layer
2 cups of whipping cream
1 teaspoon of vanilla extract
1/4 cup of powdered sugar, sifted
1/3 cup (give or take) of chocolate curls or other garnish, optional

• Preheat oven to 350F. Grease a 9 or 9 1/2 inch springform pan with butter.
• Spread the cookie dough into the bottom of the pan, making one big even cookie. It may be a little on the thin side. Stick it in the freezer.
  
  
• Mix the brownie mix and the cocoa powder together in big bowl with a whisk or large fork. Add the water, oil, eggs, and extract and mix together just until the dry ingredients are absorbed. Be careful not to over mix! The batter will be somewhat lumpy. 
• Remove the springform pan from the freezer and add the brownie batter right over the top. Bake for 34-38 minutes or until a toothpick inserted into the center of the brownie comes out *almost* clean. You basically want it to where it's not raw in the center and doesn't jiggle when you shake the pan a bit, a tad bit less baked than you would a normal brownie.
• Remove it from the oven and promptly sprinkle about a 1/3 cup of chocolate chips (from the 1 cup of chips listed above) over the top. Let it sit for a minute or two and once the chocolate chips are soft, evenly spread them over the top of brownie's surface. Allow it to cool on the counter. 
  
  
  

forgive the bluriness of the photo..there was a lot going on that night as you can imagine and apparently I didn't take the time to pay attention as to whether or not I was actually getting "good" pictures 

• While the pie is cooling, microwave the remaining chocolate chips on low power on 30 second intervals until the chips are melted, stirring well each time. Set aside. Cream the butter, and cream cheese together for 1 minute. Add the vanilla and stir again. Add the melted chocolate, one big teaspoonful at a time until it's incorporated into the cream cheese. Spread the cream cheese mixture over the top of the pie and store it uncovered in the refrigerator for an hour.
  
  
  
• About an hour or two before you're ready to serve the pie, whisk the whipping cream on high speed until soft peaks form. Add the vanilla and the powdered sugar and mix again until combined. Spread evenly over the top of the pie. Grate chocolate directly over the top, sprinkle chocolate curls, or embellish with chocolate sprinkles. Cover and put it back in the refrigerator for at least 1/2 an hour.
• When you're ready to serve, Gently remove the ring and serve let it come to room temperature at least a half an hour before serving.
  
  

Peanut Butter Marshmallow Krispie Topped Brownies

So I have started this thing about making treats for my coworkers periodically and for their birthdays. Hannah's birthday was coming up and she mentioned that she had once saw a brownie topped with a rice krispie treat and that she would LOVE it if I could make them for her birthday.

Well I went searching on the internet but couldn't really find what she was looking for. I know, I know, brownie topped with rice krispie treat, you need a recipe for that? It wasn't that I was needing a recipe necessarily but rather wanted to know if there was any special technique or variation that someone had come up with. More particularly, how do the two concoctions stick together?

After a bit I finally found something that looked promising. Cookie Madness had posted a recipe two years ago for "Peanut Butter Marshmallow Krispie Topped Brownie". I asked Hannah for the go ahead since it was a Chocolate Peanut Butter Rice Krispie mixture and then the plan was set in motion.

So the last shift we worked together for her birthday I brought the brownies/rice krispies. The kids and the staff all sang happy birthday and candles were blown out. And what did Hannah say after the first bite "Oh my Goodness...No words can describe this awesomeness". As far as the kids response, not a single crumb went in the trash though on boy said that there was a little too much peanut butter. I thought they were pretty tasty too with that rich chocolately peanut butter marshmellowey taste. Plus, there were pretty easy to put together as well. Definitely something you could make for a family reunion, party, or whatever

Peanut Butter Marshmallow Krispie Topped Brownies
Cookie Madness


1 box (18.3 to 21 oz) brownie mix plus eggs & oil (or whatever box calls for)
4 cups marshmallows (small ones)
1 1/3 cup semi-sweet chocolate chips
1 cup creamy peanut butter – regular type
3 tablespoons butter
2 cups crispy rice cereal

• Preheat oven to temperature directed on brownie package (mine said 350 degrees F.).
• Line the pan with non-stick foil (I use “Release” foil). Parchment should work too.
• Prepare brownies using amount of oil, eggs, water called for on box. Two minutes before they are supposed to be done, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread soft marshmallows over top of brownies. Let cool completely on a wire rack.
  
  
• Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixtue is smooth.
  
  
  Add cereal and stir to coat. 
  
  Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Things will look gooey at this point, so don’t even think about cutting. Put the brownies in the refrigerator for a few hours to chill.
  
  
  
• Lift from pan and score into squares (about 16 or 20).
  
  
  

S'mores Stuffed Brownies

First of all, brownies AND s'mores? Can you get much better than that? Also, can I mention that while I am writing this blog post, Brad is just inches away from me doing one armed side crunches and other crazy gymnast workouts while I am drooling over these brownies? Yeah, I'm feeling a bit guilty, but not enough to keep from sharing this with you!

There are few food blogs out there that I am subscribed too and every so often, one of these creations catches my eye. A couple weeks ago I came across this beauty over at Picky Palate. S'mores. Stuffed. Brownies. The name in itself intrigued me and then her pictures tempted me even further. I just had to try it!

Let me take you back to June 9th. It was our 3 year anniversary and just happened to be Game 6 of the Stanley Cup. We had had the pleasure of watching a few of the games over at our friend's condo and the last time Nicki had graced us with warm chocolate chip cookies and ice cream (a heavenly combination). So when they invited us over to watch the game, I just had to make these goodies. I brought over the ingredients and got baking shortly after we arrived.

I didn't have any chocolate bars so I used chocolate chips instead..no biggie as far as substitutions go. We also only had a 9x9 pan. Therefore I didn't necessarily follow the exact measurements for the graham, chocolate, etc.  Additionally, I was a bit unsure of when to consider it done since distinguishing between gooey brownie and melted chocolate was somewhat difficult. I believe they ended up being in the oven longer than the recipe called for and therefore some of the marshmallows got a little caramelized but nothing damaging.

Oh yeah, and that whole "cool completely" part? We didn't do that...In fact, these brownies were quite rich (perhaps that is attributed by our lack of self control). At first I thought they were a little too rich for me but everyone else disagreed. However my hesitations certainly didn't stop me from getting another! I also noticed that the following day, they lost some of that initial richness since we actually allowed them to cool. Still very delicious and more easily able to eat a whole brownie. One difference I did notice between my brownies and Picky Palate's is that I am a little unsure how she got her marshmallows so flat. Not that it made any difference, in fact, I kind of liked them still puffy but in case you were wondering, so am I ;o)

S'mores Stuffed Brownies
Picky Palate


Batch Prepared in 8×8 inch baking pan; (adjust as needed for your pan)

1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

• Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  
• Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  
• Pour half the brownie batter into lined pan.
  
  
  
  
  (don't mind the orange tint...the blackhawks were on! 
  i couldn't take the time to mess with lighting)
  Layer with Graham Crackers 
  
   following Hershey Bars (or chocolate chips) 
  
   and marshmallows. 
  

• Pour remaining brownie batter over marshmallows.  
• Bake for 40-45 minutes or until toothpick comes mostly clean from center.  
• Remove from oven and let cool completely.  
• Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares. 12 brownies

By the way..in case you haven't heard...the Blackhawks won!

Homemade Brownies

A friend of mine from work had been strongly hinting to me that I should put my talents to good use and make some brownies for work someday. Well I kept putting it off, and putting it off, mainly because I found a lot of comments talking about how homemade brownies don't seem to create that crackle like top that the box brownies are known for. I also read a lot of comments talking about though it is fun to make homemade brownies, box brownies still come out on top as far as tasting goes. So I waited until I found what I thought would be just the right recipe.

That day just so happened to be Monday. I had found an America's Test Kitchen brownie recipe that I knew would be a winner. It talked about how to get that famous crackle top and the chewy texture that brownies are known for. One problem, I didn't have unsweetened chocolate on hand. However on Monday I found a posting for SoNo Bakery Brownies on a blog that I visit every so often. It had the crackle top, it claimed to be from a bakery (which has to be good then if a bakery really does use this recipe for profit), and it did not involve unsweetened chocolate!

Tuesday morning I set out to whip up a batch...and whip I did. These were so easy to put together and the batter looked (and tasted!) pretty good. I was a little worried that I would accidentally "over mix" when folding in the dry ingredients. But it must have been fine because they were a hit at work! I had to steal a couple before they all disappeared for Brad to have a taste when I got home. Definitely a repeat recipe, though I will probably try to ATK version sometime in the future.

SoNo Bakery Brownies
Adapted by The Food Librarian, Original Recipe from The Sono Baking Company Cookbook

1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp
1 T vanilla extract
1 C semisweet chocolate chips

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.

4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat.

Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.

5. Fold in the dry ingredients. Fold in the chocolate chips. Don't over mix.

6. Pour into pan, smooth the top.

Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!