Sunday, March 28, 2010

Milk Chocolate Coconut Cookie Bars

Ok, it isn't technically a brownie, it did come out of our brownie recipe book, so it qualifies! This week's treat was chosen by Pam, and has a chocolate cookie bottom, topped with coconut, milk chocolate chips, and a taste of almond.
Remember, we're voting for the favorite! So far on our adventure, we have had, in order of appearance:
  1. Gianduia Brownies
  2. Cream Cheese Swirl Brownies
  3. Milk Chocolate Coconut Cookie Bars
Mark your ballots!

Sunday, March 21, 2010

Cream Cheese Swirl Brownies

Our second stop in the Brownie Adventure was picked by Carol. Her choice was Cream Cheese Swirl Brownies. Remember or keep track of what you're eating because we'll be voting for the favorite one at the end of the trip!

Sunday, March 14, 2010

The Brownie Adventure Begins

We a going in a new direction for a while - Brownies! Each week a lucky COW Club member, as well as a couple honorary ones, will choose a brownie recipe to be made that week. The first one is Gianduia Brownies. The Italian combination of chocolate and hazelnut is used in this recipe to create a dense, sumptuous and gooey brownies. From the book "Brownie Mix Bliss", this recipe is an easy boxa-canna!

Monday, March 8, 2010

Coconut Pecan Bars

Another one from Paula's book! (I'll move on next week . . .)
These are Coconut Pecan Bars. Vey rich and extra gooey!

1/2 teaspoon salt
1 1/2 cups light brown sugar
1 cup flour, plus 2 tablespoons
1 stick butter, softened
1 teaspoon oure vanilla extract
2 egga, well beaten
1/2 teaspoon baking powder
1 1/2 cup flaked, sweetened coconut
1 cup chopped pecans
1 15-oz tub of Duncan Hines Coconut Pecan frosting

Preheat oven to 325.
For first layer, combine salt, 1/2 cup of the sugar and the 1 cup of the flour in a bowl. Cut butter into flour mixture, using a fork or pastry blender, until it resembles meal. Pat into an 8x2 inch square pan. Bake about 25 minutes or until lightly browned.
While the first layer is baking, blend together in a bowl the remaining 1 cup sugar, vanilla, eggs, the 2 tablespoons flour, baking powder, coconut and pecans.
When the first layer is done, remove from oven and very carefully spread coconut mixture over the crust without disturbing the crust. Return to the oven and continue to bake about 25 minutes or until set. Remove from oven and allow to cool completely. Spread coconut pecan frosting over the top, and cut into bars.
Yields about 28 bars.