Annual December Christmas meeting

Our December Christmas meeting is always a festive occasion. Lots of smiles, delicious food with recipes from Tastes & Treasures, gifts to the AZ Heritage Center and a little business meeting.

Nancy Evans and Mary Parker visit near the dessert table where Espresso Brownies were served. The recipe is from page 163 Tastes & Treasures Volume I. A delicious, moist, chewy delight that is easy to make. If you have a copy of Volume I, hold onto this Collector's item. It is almost SOLD OUT!

President Claire Nullmeyer presented a gift of A/V help to Debbie McKinion for the AZ Heritage Center. Debbie was very grateful, naming all the many ways she can use these tools. Our mission is to support the AHS and this is one of many ways we do that.

37 Calorie Brownies

Who doesn't love chocolate? Tastes & Treasures cookbook has awesome recipes for brownies and chocolate, and I have tried them all. Perhaps this one should be in the book too.
I wanted to try this one since it was so different.

37 CALORIES BROWNIES
Ingredients:
3/4 cup nonfat Greek yogurt (I used vanilla yogurt)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

No Bake Protein Bars

NO Bake Protein Bars   

1 1/2 cup rolled oats, blended into flour
1/2 cup protein powder (check if it’s sweetened)
1/2 cup rice cereal
1/4-1/2 teaspoon sea salt, season to taste
1/2 cup nut butter (almond or peanut)
1/2 cup maple syrup (if protein is unsweetened. If it is, add 1/4-1/2 cup almond milk instead)
1 teaspoon vanilla
3 Tablespoon dark chocolate chips
1/2 Tablespoon coconut oil

Mix oat flour, protein powder, salt and rice crispies in large bowl.
Add nut butter, syrup/milk, vanilla. Stir to combine. It should be cookie dough consistency. Add splash of milk as needed.
Press into 8 X 8 inch pan lined with parchment. Use pastry roller to smooth. Freeze 5-10 minutes.
Melt chocolate and coconut oil in small pot over low heat. When half of the chips are melted, remove from heat and stir until smooth.

Remove 8 X 8 inch pan from freezer and slice into bars. Drizzle with chocolate and freeze again until set. Store in freezer.

Thanks to the author www.ohsheglows.com/

Chocolate Chip Cookie/Oreo Fudge Brownie

We love all things chocolate in Tastes & Treasures cookbook including Espresso Brownies, Brownie Puddle and Chocolate Peannutty Treats. Here is another luscious, melt in your mouth chocolate bar.

Chocolate Chip Cookie/Oreo Fudge Brownie Bar

Ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Directions:
Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

Thanks to BrownEyedBaker for recipe.

Brownie Cookie Dough Delight

Fast and Fantastic - for that chocolate lover in you.

Tastes & Treasures cookbook has a recipe for  Espresso Brownies page 163. (Or try a box mix for a short cut). When you have more time, also try Chocolate Peanut Treats on page 162.

Brownie Cookie Dough Delight
Preheat oven to 350;
Smoosh refrigerated cookie dough into the bottom of each well.
Place Reese cup upside down on top of cookie dough (or an Oreo).
Top with prepared box brownie mix, filling 3/4 full.
Bake for 18 minutes and enjoy warm or cool.
YUMMMMM.

World's Best Brownies

After spending a day boating, these brownies are so appreciated. Mary Nomenilli is ready to disembark from the boat. She brought these melt-in-your-mouth brownies for the gathering.

For another brownie recipe try Espresso Brownies on page 163 in Tastes & Treasures cookbook.

World's Best Brownies

Ingredients:
2 eggs
1/2 cup butter
1/2 cup chocolate chips
1 cup sugar
4-1/2 oz squares chocolate
1 cup mini marshmallows
pinch of salt
1/2 cup chopped walnuts
1/2 cup flour

Directions:
Mix butter, sugar, eggs together.
Add chocolate chips.
Melt butter and chocolate squares in a saucepan and add to the butter/sugar mixture.
Stir in salt.
Add marshmallows and walnuts.
Bake at 350 8x8 pan for 30-35 min.
Or use 9x9 pan and bake for 25 min.
If you want to double recipe use a 9x13 pan and bake for 40 min.

German Chocolate

Did you know that German chocolate cake has NOTHING to do with the country of Germany? The dessert gets its name from Sam German, the man who created a mild baking chocolate for Baker's Chocolate Company in 1852. The chocolate was named after him, but an entire century passed before the cake recipe we know became popular.

Try this recipe using Sam's chocolate from Baker's Chocolate Company.

Espresso Brownies page 163 Tastes & Treasures
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) butter
3 tablespoons instant espresso powder
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 cup walnuts, chopped
Preheat the oven to 325 degrees. Combine the chocolate and butter in a microwave-safe bowl. Microwave until blended, stirring occasionally. Add the espresso powder and stir until dissolved.
Combine the chocolate mixture, sugar, eggs, vanilla and salt in a mixing bowl and beat vigorously until blended. Add the flour and beat just until combined. Stir in the walnuts. Spread the batter in a buttered and floured 8 X 8 inch baking pan and bake for 25 to 30 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack for 15 minutes. Cut into squares and cool completely on the wire rack. Store in an airtight container.

Makes 16 brownies