Friday, April 15, 2011

Cheesecake Truffle Topped Brownies, for real???

You read the title right??

Sooo..uuumm yeah and that's not all either. There's marshmallow cream involved too.
If you are dieting or diabetic, this post is not for you, sorry.

Let's get to it.

First off, brownies.

Adapted by SomethingDifferentForDinner
Original recipe by Beth Setrakian courtesy of  Food Network

Classic Brownie Recipe:

  • 6 squares unsweetened chocolate

  • 3/4 cup unsalted butter

  • 2 cups sugar

  • 3 eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup unbleached all purpose flour

  • preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not over bake. Cool in pan. Keep the oven on.

    OK OK OK, now that my brownies were cool. I topped them with my chopped up Russell Stover New York Cheesecake Ganache Truffles. WOW. Yes, you heard right.

    DO IT!!!
    Throw them back in the oven on 325 degrees ten more minutes, or until melted and all gooey. YUM!

    There is more, really. Take them out and let them cool, not totally though. When they are still a little bit warm, slightly warm. Top them with a jar of marshmallow cream. And that's finally it.

    3,2,1 let the sugar rush commence.  They are so delicious, I had one for breakfast.
    ssssshhh don't tell the kids.

    Enjoy! Happy Friday everyone, thanks for coming by!!

    Monday, April 11, 2011

    A great read!

    I finished reading Water for Elephants last night. Wow. What a great book. I literally took this book everywhere with me, antisipating a free moment to read a few more pages. It was that good people.

    What a wonderful story. I don't know why I didn't read it sooner.

    It was the quickest I've read a book since my pre children days. Now, this is saying a lot for me. It usually takes me a looong time to finish a book, if I ever even get to finish.

    I felt a read need to read it quickly though, I have to admit. The movie is coming out on April 22nd starring Reese Witherspoon, Robert Pattinson, and Christopher Waltz. I really hope they don't F it up!
    I'm gonna be pissed if they do.

    I'm almost scared to go see it. Why, becuase if it's bad, it might ruin it all for me. All that said, I have to say the trailer looks good!! It looks very Titanic, circus style.

    Movie Trailer here   check it out!!

    For all of you out there, under a rock, here's a summary of Water for Elephants, a novel by Sara Gruen.

    "When Jacob Jankowski, recently orphaned and suddenly adrift, jumps onto a passing train, he enters a world of freaks, drifters, and misfits, a second-rate circus struggling to survive during the Great Depression, making one-night stands in town after endless town. A veterinary student who almost earned his degree, Jacob is put in charge of caring for the circus menagerie. It is there that he meets Marlena, the beautiful young star of the equestrian act, who is married to August, the charismatic but twisted animal trainer. He also meets Rosie, an elephant who seems untrainable until he discovers a way to reach her. "
    - from

    Sunday, April 10, 2011

    Easter Cupcakes, Kid Style

    The girls and I made Easter cupcakes.. they turned out so cute. I helped with some of the decorations, but they did them mostly by themselves.

    Original recipes taken from Better Homes and Gardens, New Cook Book, 14th edition
    Adapted by Something Different For Dinner


    Basic white cupcakes:

    *for whiter cupcakes, use shortening instead of butter, and clear vanilla instead of regular vanilla

    Oven: preheat to 350 degrees F

    4 egg whites
    2 cups all purpose flour
    1 teaspoon baking power
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup butter or shortening, softened
    1 3/4 cup sugar
    1 teaspoon vanilla
    1 1/3 cups buttermilk

    First start by letting your eggs, reach room temperature. About 30 mins sitting out.

    In a medium bowl stir together flour, baking powder, baking soda, and salt; and set aside.

    In large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds.

    Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after you add each one.

    Alternate adding flour mixture and buttermilk to butter mixture. Beat on low speed after adding each.  At this point I added in 1/4 cup of multi-color sprinkles to the batter, to give it that confetti look.

    Spoon batter, into cupcake baking cups. I use an icecream scoop, it just seems easier and the portion is perfect.

    Bake for about 15-18 minutes, or until done. Mine took 17 minutes exactly. :-)

    Set on wire rack until thoroughly cooled.

    Butter Frosting:

    3/4 cup butter, softened
    2 pounds powdered sugar
    1/3 cup milk
    2 teaspoons vanilla

    In a large mixing bowl, beat butter with mixer on medium speed until smooth.

    Add 2 cups of powdered sugar, beating well. Beat in 1/3 cup milk and vanilla. Slowly mix in remaining sugar.

    Beat in remaining milk, until your frosting gets to a spreadable consistancy.

    I added a few drops of red food coloring to get a pink color.

    For the decorations, the girls used mulit-colored and pink sprinkles; as well as coconut colored green (for grass) with a few drops of green food coloring.