It's another Gooseberry Patch Early Bird Review and Giveaway! As you may recall,
my first review was for "Homestyle in a Hurry," and that was lots of fun! I was so excited to receive this one last week...
This will be available at the end of March.
Want to pre-order? Click here!
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.
You will need: 1/2 C. boiling water; 1/2 C. baking cocoa; 1/2 C. butter, softened; 1/2 C. shortening; 2 C. sugar; 3 eggs, beaten; 2 C. all-purpose flour; 1/2 C. milk; 1 teaspoon vanilla extract; and Optional, 1 Cup chopped nuts.
In a small bowl, stir together boiling water and cocoa.
In a separate bowl, blend together butter, shortening and sugar.
Beat in eggs;
Add cocoa mixture. Stir in flour and milk alternately; beat well.
Stir in vanilla.
Fold in nuts, if using.
My kids are "anti-nut" in their brownies, so I left them out.
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.
Tear off a sheet, turn the pan over, and press over the pan. Then flip the pan back to the right side, and it will fit right in. Just make sure the non-stick side of the foil is up.
Bake at 350 degrees for 30 minutes.
Even though I used a smaller pan, they were ready at 30 minutes as well. See the toothpick holes? I didn't believe it either. LOL
See? You just lift the edge of the foil out of the pan (when the brownies have cooled a bit) and it comes right out!
Cool slightly before topping with
FROSTING.
You will need: 1 C. powdered sugar; 2 Tablespoons baking cocoa; 1/4 C. water; 1/2 C. butter, softened: 1/2 C. all-purpose flour; 1/2 teaspoon vanilla extract; and 1/2 teaspoon vinegar.
Stir together all ingredients until smooth. Does yours look like this?
If you're using a stand mixer, switch to your whisk attachment...Aah! Much better! No lumps.
Frost your brownies. Makes 2 dozen.
A tip from me to you: Cut your brownies with a plastic knife. No sticking!
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.
RECIPES REVIEW:
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.
You will need: 18-1/4 oz. pkg. lemon cake mix; 1/2 C. frozen whipped topping, thawed; 2 eggs, beaten; 2 Tablespoons lemon zest; 1/2 C. powdered sugar; and extra powdered sugar for garnish.
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!
Mix well. Roll into one-inch balls; roll in powdered sugar.
Place on lightly greased baking sheets, about 2 inches apart.
I use parchment paper to line my baking sheets...no need to grease the pans. Also you can have some ready to go for the next batch!
Bake at 350 degrees for 10-12 minutes, until centers start to crack.
Remove while warm to a wire rack; cool. Makes 2 to 3 dozen.
RECIPE REVIEW:
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!
GIVEAWAY:
To win your very own brand-spankin' new copy of this cookbook, just leave me a comment on this post.
Please make sure to leave me your email address! Any entries without a way to contact you will unfortunately be disqualified. I will randomly select a winner on
Wednesday, February 16th! Thanks for stopping by and GOOD LUCK!
♥ Jen
