Almond Joy Brownies  

Posted by: Amanda

Happy Thursday morning, everyone! I am particularly excited that this day here - Thursdays serve as my Fridays! I thought I'd share a recent Mother's Day recipe with you; my mother's all-time favorite sweet treat is the Almond Joy candy bar. But, I couldn't just get her a bag of candy bars... how unoriginal of me! Especially when these babies are an option!



Almond Joy Brownies
(adapted from kraftrecipes.com's Coconut Candy Bar Brownies)


You'll need:
4 squares semi-sweet chocolate
3/4 cup butter
2 cups sugar
3 eggs
2 tsp. vanilla
1 cup self-rising flour
1 cup shaved almonds
1 package sweetened coconut flakes
1/2 cup heavy whipping cream
8 squares semi-sweet chocolate

    Baking instructions can be found here under the "Make It" section.




    Enjoy, and have a delicious weekend!

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    Double Layered Deliciosity  

    Posted by: Amanda

    Kimora Lee Simmons, one of my favorite reality moms and moguls, often talks about the concept of "fabulosity": the art of self-belief and self-confidence (I can do this, and I can do it well), among other things. I love that. I try to live that. I think most of us should try to live that. Easier said than done, I know.

    There's my soap box for the day. A motivational soap box, mind you! On to the good stuff: deliciosity! Desserts can be fabulous, right?!


    Double-Layered Peanut Butter Fudge

    Yes, that is a double layer of milk chocolate fudge and peanut butter fudge. Sort of like peanut butter cup, but bigger... and delicious-...er.  You get what I'm saying.


    You'll need:

    3 cups of sugar
    12 tbsp. butter
    2/3 cup of heavy whipping cream
    1 tsp. vanilla
    1 small bag of milk chocolate morsels (Nestle seems to work best)
    1 jar of Jet-Puffed Marshmallow Creme
    1/2 cup creamy peanut butter (Peter Pan is the favorite at our house)

    Instructions:

    In a sauce pan, mix 6 tbsp. butter, 1/3 cup heavy whipping cream, and 1.5 cups sugar.
    Bring to a full boil, and continue stirring at a boil for approximately 4 minutes.
    Remove from heat, and immediately add chocolate chips, 1/2 jar marshmallow creme, and vanilla.
    Mix by hand or with electric mixer until smooth.
    Pour into a greased 9 by 13 pan.
    Repeat above steps, substituting peanut butter for chocolate chips.
    Poor peanut butter fudge mixture on top of chocolate fudge, smooth out, and let sit until it reaches room temp.

    Cut, and ENJOY!

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    Please accept my apologies... and some cake.  

    Posted by: Amanda

    It has clearly been too long. Things have been crazy around the Relph house - graduations, school applications, summer activity planning, travel... but rest assured. There has also been plenty of baking! Check it out for yourself; "the proof is in the puddin'" (as my grandmother always said)... or the German Chocolate Cheesecake, in this instance.



    This was amazing. Simply put: heavenly. At least that's what I'm told! Layers of dense, fudgy german chocolate cake encase a layer of thick, creamy new york-style cheesecake. Between the layers? Certifiably delicious german chocolate frosting. 

    Thank you, Bake or Break. Interested? Here is the link to the recipe:


     
    ...and an up-close view for your viewing pleasure.   :)


    Watch for another post tomorrow - Double-layered Peanut Butter Fudge!
    (I'm catching up, I promise!)

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