December 17, 2009

A Gift Here a Gift There

The majority of my gift recipients received a set of ornament themed gift tags I made. A few special individuals are receiving a Brownie Pie with Vanilla Butter Cream and a jar of Hot Fudge Sauce. (Sorry K1, not you. I have something else planned for you.) I sure hope they like it. I made those last night and gifted them today. Tomorrow I will be giving Bob's teacher a jar of Homemade Hot Fudge Sauce (different from the other sauce) and Caramel Sauce (also made last night) possibly with some ice cream (it depends on if I get some purchased or not). Below are the recipes for the food gifts.

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Brownie Pie with Vanilla Butter Cream
from Cooking During Stolen Moments
Print Recipe

1 cup sugar
1/2 cup butter or margarine
2 cups chocolate chips
3 eggs
1 1/2 cup flour
1 tsp vanilla
1/4 tsp baking soda
1/2 cup butter or margarine
2 cups powdered sugar
2 tsp vanilla
2 Tbsp milk

Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often. Remove from heat, stir in 1 1/2 c. chocolate chips until melted, and let cool to room temperature. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper the eggs. Then pour all of eggs into the pot with the melted chocolate. Stir to combine. Stir in flour, vanilla and baking soda until well blended. Pour into two greased 9 inch pie plates and bake at 350 degrees for 15 to 20 minutes. Cool completely. While the brownies cool, beat together butter or margarine and powdered sugar until smooth. Add vanilla and milk and continue beating until fluffy. Spread on brownie pies and top with remaining chocolate chips.

**To stretch the frosting, keep beating it until it is very fluffy. You’ll end up with the same taste to your frosting, but it will go further. You’ll have plenty to frost both brownie pies, as well as plenty leftover for dipping strawberries, or just eat with a spoon. The extra frosting will keep for about a week in the fridge.

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Hot Fudge Sauce
from My Kitchen Cafe
Print Recipe

1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup water
1 cup heavy cream
1 cup light corn syrup
1/4 teaspoon distilled white vinegar
4 ounces semisweet chocolate, coarsely chopped and divided
1/4 cup (1/2 stick) butter, softened
1 tablespoon vanilla

Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, vinegar and 1/2 of the chopped chocolate.

Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.

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Caramel Sauce
from Our Best Bites
Print Recipe

3/4 cup buttermilk
1 1/2 cups sugar
1 stick real butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in--this will boil all over your newly-cleaned stove if you put it in a smaller saucepan. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla. There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.
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Homemade Hot Fudge Sauce
from Lynn's Kitchen Creations
Print Recipe

1/3 cup light corn syrup
1 cup heavy cream
8 oz chopped semisweet chocolate or chocolate chips

In a medium bowl, combine corn syrup and heavy cream. Microwave on high about 4 minutes, stirring at least twice. Stir in chocolate. Let stand 2 minutes, then whisk until smooth. Store leftover sauce in the fridge and warm in the microwave to serve.

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