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What a great excuse to bake! Not that I really need one, I love to bake. Growing up my sisters and I were always in charge of birthday cakes and Christmas cookies. So over the weekend I chose a few recipes...it was hard to narrow down my list, there are so many yummy ones in this cookbook! The book is divided into chapters, which include "Cookie Jar Classics," "All-American Cookies," and "Holiday Cookies," to name a few. The first recipe that jumped out at me was from the chapter "Best-Ever Brownies and Bars," called Nebraska Brownies. My family loves brownies...and truth be told, they're more than happy with a boxed mix. But taking the time to make them from scratch is worth it. Are you ready? Here's the recipe for Nebraska Brownies.
In a small bowl, stir together boiling water and cocoa.
Spread in a greased 18" x 12" jelly-roll pan. Now, I don't know about you, but I have no idea what kind of pan they're talking about. So I just used a good ol' 13" x 9". Thick brownies are better, I figure! Oh, and do yourself a favor, try this trick. Instead of greasing the pan, get some non-stick foil with which to line the pan.
Cool slightly before topping with FROSTING.
Stir together all ingredients until smooth. Does yours look like this?
I wanted a yummy beverage to go with these, so my next recipe to try was Hot Vanilla Nightcap.
You will need: 1 C. low-fat milk; 1 teaspoon vanilla extract; 1 teaspoon sugar; 1/4 teaspoon cinnamon, divided; and whipped topping, for garnish.
Pour milk into a microwave-safe mug; stir in sugar, vanilla and 1/8 tsp. cinnamon. Microwave on high for about 70-80 seconds, until hot but not boiling. Top with a generous dollop of whipped topping and remaining cinnamon. Makes one serving.
I am very, very pleased with these recipes! The brownies are rich and lightly chocolately, with a wonderful brownie texture. I was a little nervous about the frosting ingredients....flour in frosting? Vinegar? But I had to stop myself from licking the bowl. Really really delicious. The sweetness from the frosting definitely compliments the flavor of the brownies.
The Hot Vanilla Nightcap is fabulous. Warm and comforting, the vanilla and sugar go just right with the cinnamon and milk. It's a great accompaniment to the brownies. I didn't have any whipped topping when I made this, but it was still yummy.
OK, I have one more recipe to review, and it's another good one! This one is called Lemon Crinkles.
In a bowl, combine dry cake mix and remaining ingredients except garnish. I used French Vanilla Cool Whip, oh boy that's good stuff! Next time I make a Hot Vanilla Nightcap, this is going on top!
Seriously Scrumptious! Both the flavor and texture of these cookies are excellent. They're chewy in the center and a little crunchier on the outside. The lemon combined with the powdered sugar makes a great sweet-tart cookie! I think this is my favorite recipe of the bunch!
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