This Just In

I’ve been in the mood for something buttery lately…something that I don’t normally bake.  After all, there’s no such thing as too much butter, right? I hit the mother load going through a PDF file cookbook I have on my hard drive…this is the first of a few recipes I’ll be trying out.  These are so doggone good…if you like butter, you’ll love these, no doubt about it.

Blond Brownies with Brown Sugar Frosting

For the Brownies:

1 cup granulated sugar

½ cup packed brown sugar

½ cup butter (do not use margarine), softened

1 teaspoon vanilla

2 eggs

1½ cups Gold Medal® all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

For the Frosting:

1/3 cup butter (do not use margarine)

2/3 cup packed brown sugar

3 tablespoons milk

2 cups powdered sugar

½ teaspoon vanilla

½ cup chopped pecans
Directions:

  Preheat oven to 350°F.

 In large bowl, beat granulated sugar, ½ cup brown sugar, ½ cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium
speed, or mix with spoon, until light and fluffy.

 Stir in flour, baking powder and salt.

 In ungreased 13×9-inch pan, spread batter evenly.

 Bake 20 to 23 minutes or until golden brown and cake tester inserted in center comes out clean. Cool completely,
about 45 minutes.

In 2-quart saucepan, melt 1/3 cup butter over low heat.  Stir in 2/3 cup brown sugar; cook over low heat 2 minutes,
stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in
powdered sugar and vanilla, mixing well with a whisk after each addition, until smooth and spreadable. If necessary,
add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans.

Stacey’s Notes:  I made a double batch of the brownies (but not of the icing) because I love thicker brownies.  I baked them for 40 minutes, and they came out perfectly.

The icing is divine…it would be really good on anything with cinnamon, soft pumpkin raisin cookies come to mind. It does set up quickly though, so if you’re going to top it

with nuts or anything, do it fast.

S.

Every so often I run across a blog that is so awesome I will actually blog about it myself.  Sugar Pop Ribbons is one of those blogs.  It’s an awesome and fun product review and give away site.  I like the fact that it is centered around things that I like to cover on my own blog, like baking, cooking, family, etc.  I’ve added it to my list of daily reads. 

Today, the give away is for a nice selection of Wilton Products.  I am a Wilton Junkie.  When Andrea and I go to CHA, that is a definite must see.  Their display is huge, incredible, and leaves us drooling. 

So of course I have entered as much as possible to win these goodies, because I’m feeling lucky!  Stop by and check it out for yourself, you’ll love this blog!  You can also get to Sugar Pop Ribbons from the cute little button link on the right hand side of the page at the bottom.

S.

I upgraded to Photoshop CS4 yesterday and I’m loving it so far.  I discovered a wonderful blog for Photoshop photo textures, Shadowhouse Creations.  Jerry Jones generously gives away his creations free for personal use, and I must say, I am eternally grateful.  I was looking through old photos tonight and these jumped out at me, begging to be played with.

This picture was taken at Flower Fields in Carlsbad, CA in 2004.  I used the “Painterly Effect” photo texture from Shadowhouse Creations.

Mission San Diego, the same year.

And finally, a barn in East Jordan, Michigan…Autumn, 2005.

I used Shadowhouse Creations’ Heavenly Vintage Texture set on the last two photos.  These textures are positively yummy.  I can’t wait to take more pictures to use them with.

For a wonderful arsenal of tools that are just plain fun to use, check out the Shadowhouse Creations blog.  You’ll be glad you did, I promise.

S.

Congratulations Elaine and Kim Storck! Please email me by clicking on the email link to the right to claim your prizes.

S.

Llllllemon…mmm…tart, sweet and simply divine.  These little cookies are delightful.  A lemon laced shortbread with a creamy frosting that’s chock full of butter and bursting with lemon flavor.  My love affair with these cookies has begun.  I always seem to crave citrusy things when spring draws near…these definitely hit the spot.

If you love lemon like I do, these cookies will definitely be swoon-worthy.  A very special thanks to Buffetfan for posting this recipe on the Taste of Home Community Forums, under the Recipes section.

Absolutely dainty.  Perfect for a tea, a luncheon, or what the heck…on the couch with a good movie and a glass of your favorite beverage.

Lots of lemon zest in these gives them a fresh lemon flavor.  Fresh or frozen zest is best.

Lemon Meltaways

Ingredients:

Cookies

1 1/4 cups flour

3/4 cup butter, softened

1/2 cup cornstarch

1/3 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Frosting

3/4 cup powdered sugar

 1/4 cup butter, softened

1 teaspoon fresh lemon juice

1 teaspoon grated lemon peel

Instructions

In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed, 2 – 3 minutes.

Divide dough in half. Shape each half into an 8″ x 1″ roll. Wrap in plastic wrap. Refrigerate until firm, 1 – 2 hours.

Heat oven to 350 degrees F. With a sharp knife, cut each roll into 1/4″ slices. Place 2″ apart on cookie sheets.

Bake for 8 to 12 minutes or until set. Cookies will not brown. Cool completely.

In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy, 1 – 2 minutes.

Frost cooled cookies.

Makes: 4 dozen cookies.

 Stacey’s Notes: I doubled the batch and made bigger around rolls, about 2″ around instead of 1″. I got 5 dozen of the larger cookies, and double batch of the frosting covers them all.  The cookies are very buttery and truly do melt in your mouth, so small cookies  are okay.