Sluttier Slutty Brownies

We had a family get together about a week and a half ago for my Mom’s 81st Birthday.  I love to try out new things at these gatherings but I don’t leave out the tried and true.  I made a sluttier version of the Slutty Brownies everyone has seen on the internet.  I topped them with whipped ganache and they were a hit with the family.  The co-workers loved them too when the hubby and I took them to work.

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.

Sluttier Slutty Brownies | Bakewell Junction

I made Macarongigli and Double Stuff Oreo Ice Cream Cake too.  Everyone definitely loved those, along with all the other stuff my hubby barbecued.

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.These brownies are so rich and chocolaty.  I dare you to eat more than one.  Just look at those layers!

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.Enjoy!

Sluttier Slutty Brownies

Yield:  16 brownies                Cook Time:  40 – 50 minutes

Ingredients:

Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups mini semi-sweet chocolate chips

 

Filling:

  • 16 Double Stuff Oreo cookies

Brownie Batter:

  • 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed

Whipped Ganache:

  • 2 cup milk chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Directions:

Step 1:  For the cookie dough:  Pre-heat oven to 350 degrees.  Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.

Step 2:  Cream together the butter and sugars with a mixer.  Beat in the eggs and vanilla until entirely incorporated.  Add the remaining dry ingredients except chips and mix on low until incorporated.  Fold in the chocolate chips.

Step 3:  Press 3/4 of the cookie dough evenly across the bottom of the pan but taper to a thinner amount as you get closer to the sides of the pan.  You can bake a few cookies with the remainder of the dough (about 8 – 10 minutes at 350 degrees) or just munch on it like I do.  I don’t care about the raw eggs.  Add a layer of Double Stuff Oreo cookies, four across by four rows, set them centered between the cuts about where you’ll slice the brownies after baking.

Step 5:  For the brownie batter:  Prepare the brownie mix as described on the package.  Top the cookie dough and Oreos evenly with brownie mixture.

Step 6:  Bake for 40 to 50 minutes on the top rack of the oven.  I baked for 50 minutes.  Let cool at least 10 minutes before attempting to remove the brownies from the pan.  Let cool completely.

Step 7:  For the whipped ganache:  Melt the chocolate chips with all the other ingredients in a medium microwave safe bowl.  Begin by heating the ingredients for 30 seconds in the microwave.  Stir the ingredients.  If the chocolate hasn’t melted, microwave in additional 10 second intervals while stirring in between each one until the chocolate has melted.  Don’t overheat the chocolate.  Alternatively, you could use a double boiler to melt the chocolate.  Stir the mixture until it’s completely combined and smooth.  Set aside to cool.

Step 6:  While the ganache cools, place a mixing bowl in the freezer.  When the ganache has completely cooled, transfer the mixture to the chilled bowl and beat on high using an electric mixer.  I used my portable mixer.  The mixture will become much lighter in color and when you see soft peaks, stop mixing.  This frosting is delicious but don’t eat it all with a spoon.

Step 7:  Spread the whipped ganache evenly across the top of the completely chilled brownies.  Refrigerate at least an hour.  Cut into sixteen pieces.  Serve chilled or room temperature.

Tips:  Store in a sealed container in the refrigerator.

Enjoy!!!

Brownie recipe adapted from What’s Gaby Cooking (originally from the Londoner).
Whipped Ganache recipe adapted from Simply Gloria, Dark Chocolate Cake with Whipped Ganache Frosting.

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Gooey Butter Cake

I’m late to the Gooey Butter Cake party but I’m a fan now.  I was curious to see what the hoopla was all about and this cake definitely warrants hoopla.  I used Paula Deen’s recipe which calls for boxed cake mix.  It’s a great way to use up cake mixes before they expire.  After making so many wonderful homemade baked goods, I can’t go back to plain cake mix cakes.

Gooey Butter Cake | Bakewell Junction - gooey, sweet and decadent to satisfy any sweet tooth.

Gooey Butter Cake | Bakewell Junction

I’d read that Gooey Butter Cake is very, very sweet so I used less sugar than the original recipe and it was still really sweet.  I have a sweet tooth the size of Mount Everest but I have to say that this is one sweet cake.  The Gooey Butter Cake originated in St. Louis, Missouri and the bakery version uses a yeast cake instead of a cake mix.  I’ve never had that version, so I can’t compare.

Gooey Butter Cake | Bakewell Junction - gooey, sweet and decadent to satisfy any sweet tooth.I cut the cake into small pieces, about the size of fudge pieces.  There’s no way anyone could eat full size cake pieces of this cake.

Gooey Butter Cake | Bakewell Junction - gooey, sweet and decadent to satisfy any sweet tooth.Enjoy!

Gooey Butter Cake

Yield:  60 – 72 cake pieces                Cook Time:  40 – 50 minutes

Ingredients:

Batter:

  • 1 package yellow cake mix (18 1/4 ounce box)
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 8 ounce package cream cheese, softened
  • 2 eggs
  • 8 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 3 to 3 1/2 cups powdered sugar

Directions:

Step 1:  For the batter:  Pre-heat oven to 350 degrees.  Line a 9 by 13 inch baking pan with parchment paper or lightly grease it.  The parchment will make it easier to take the cake out of the pan after baking.

Step 2:  With an electric mixer, beat the cooled melted butter and egg together briefly in a large bowl.  Add the cake mix and beat until combined.  Spread the batter evenly into the prepared pan.

Step 3:  For the batter:  Beat the cream cheese in a large bowl until creamy.  Beat in the remaining ingredients except the powdered sugar until combined.  Beat in the powdered sugar in two or three portions.  This will help prevent getting powdered sugar all over the kitchen.  Transfer the filling to the baking pan and spread evenly.

Step 4:  Bake for 40 to 50 minutes.  I baked for 50 minutes.  The center should still jiggle when you take it out of the oven.  Let cool at least 20 minutes before lifting the cake out of the pan.  Let cake cool completely before cutting.  I cut my cake into 6 by 12 pieces.  Serve chilled or room temperature.

Tips:  Store in a sealed container in the refrigerator.

Enjoy!!!

Adapted from Paula Deen’s Original Gooey Butter Cake.

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All Butter Pound Cake

Butter Pound Cake | Bakewell Junction - tender and delicious; melts in your mouth.

Butter Pound Cake | Bakewell Junction

When I had recently made Peach Brandy Pound Cake with Peach Brandy Glaze my hubby said he wanted a plain butter pound cake.  This in no way stopped him from devouring the flavored one.  Anyhow, I set out to find an all butter pound cake.  After reviewing many different recipes, I narrowed it down to this one.

I recently purchased a Nordic mini bundt pan and was dying to use it.  I was not compensated to say this but I love Nordic pans.  They’re made in the USA, they’re a quality product and they last forever.  I’m still using the bundt pan my Mom bought in the seventies.

I made sure I used my new pan for part of the batter in this recipe.  The mini bundts looked so cute and I thought they tasted even better than the loaves.  My loaves turned out a little dense but I think that’s because I only made two loaves and six mini bundts when I should have made three loaves and the mini bundts.  I didn’t cover my loaves with aluminum quickly enough so they were a little darker than they should have been but that didn’t hurt the flavor any.  All the cakes were super moist.  Hubby loved the cake and so did my co-workers.  This recipe would be great for gift giving or a Christmas morning brunch.

I’m posting a little early but why don’t you join us for the fourth week of 12 Weeks of Christmas Treats on Wednesday.

Brenda from Meal Planning Magic hosts 12 Weeks of Christmas Treats and I hope you’ll join us this year.  I’ve participated for the last two and had a great time each year.

Enjoy!

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.So cute.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Share with friends and family.

Butter Pound Cake | Bakewell Junction - tender and melts in your mouth.Want some?

All Butter Pound Cake

Yield:  4 – 8 by 4 loaves                 Cook Time:  45 – 55 minutes

Ingredients:

  • 1 pound butter (4 sticks), room temperature
  • 2 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups cake flour
  • 2 cups milk
  • powdered sugar for sprinkling

Step 1:  Use cooking spray to liberally grease 4 8 inch by 4 inch loaf pans and then flour.  In my case I prepared my mini bundt pan in the same way.  Beat butter for 30 seconds to soften it a little bit.  Add the sugar and beat on high for three minutes.  Scrape down the the bowl and beat again for another minute.

Step 2:  Add the vanilla extract, eggs, salt and baking powder.  Beat another three minutes until the mix becomes light an fluffy.  Scrape down the bowl and beat again for another minute.

Step 3:  Spoon in the flour and add the milk in alternate additions.  Mix to combine completely after each addition.  Scrape down the bowl and beat to ensure the ingredients are completely combined.  The batter should be light and fluffy and hold a peak.

Step 4:  Gently scoop the batter into the prepared pans.  Even out the top with a rubber spatula.  Do not tap the pan to settle the batter as this would make the cake denser.  Bake in a preheated 350 degree oven for 45 to 55 minutes for the loaf pans.  If you see that the tops of the loaves are getting too brown, cover them with aluminum foil.  If you’re using mini bundt pans or cupcakes bake in a preheated 350 degree oven for 20 to 25 minutes.  Test cakes for doneness using a toothpick – it comes out clean when inserted in the center.

Step 5:  Cool cakes in the pans for 15 minutes before extracting them.  The tender and delicate cakes need to firm up before removing.  Ensure the cakes aren’t stuck before depanning.  Remove cakes and cool completely on racks.  Serve with powdered sugar if desired.

Storing:  Be sure not to tap pans or slamming the oven door.  Store in a sealed plastic container for a few weeks.

Enjoy!!!

Recipe adapted from Chefs Ref.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.

And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!

Brown Sugar Caramels

Brown Sugar Caramel by Bakewell Junction

Brown Sugar Caramel by Bakewell Junction

My hubby has been trying to watch what he eats, so I decided it was time to make something he doesn’t like.  I had seen the Brown Sugar Caramels recipe in a guest post Liz from That Skinny Chick Can Bake wrote for Lora from Cake Duchess on December 10th and since my hubby doesn’t like caramels, I made the recipe thinking it would prevent him from being tempted.  He hasn’t been tempted all that much but he did taste them and he really liked them.

While my caramels tasted delicious, they didn’t look as good a Liz’s.  They turned out a little soft too.  This could be because of a few factors.  I didn’t have half and half, so I substituted half with heavy whipping cream and half with whole milk – isn’t that what half and half is?  The 3 quart sauce pan I started cooking in was too small and the mixture was about to boil over, so I had to switch to a 4 quart stock pot when I got to about 225 degrees.  I would recommend making this recipe in a pot that is at least 3.5 quarts.  I also didn’t have non-stick aluminum foil, so I lined the 8 by 8 inch pan with regular foil and sprayed with cooking spray.  Liz’s tips were very helpful and the caramels turned out wonderfully since I’d never made them before.  I’ll enjoy making these again.  You can find the Brown Sugar Caramels recipe on Lora’s site.

Enjoy!!!

This post may also be entered in the following linky party.  Click the buttons below to see the other great posts in the blog hop.

Foodie Friends Friday

Homemade Devil Dogs

For Memorial Day my husband and I were invited to my friend and neighbor’s house for a barbecue.  His brother and sister were visiting and we hadn’t seen them for a few years, so it was a nice get together for us all.  I usually like to bring a few things but they didn’t want me to do any work until I suggested making some dessert.  Who can say no to Devil Dogs and Fauxtess Cupcakes.  Yes, I made them again.

There are plenty of copy-cat recipes for Devil Dogs on the internet but I haven’t tried them because I get so many protests from my husband, family and friends that have tasted this recipe.  Although I’m not partial to the filling, this recipe is a hit with everyone that’s tried it.

Enjoy.

Homemade Devil Dogs

Yield:  15 – 18 cake sandwiches                Cook Time:  12 – 14 minutes

Ingredients

Cakes:

  • 2 cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 cup milk
  • 2 1/2 tablespoons flour
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Directions:

Step 1:  For the cakes:  Pre-heat oven to 350 degrees.  Line two cookie sheets with parchment paper.

Step 2:  Whisk together the first five ingredients for the cake to combine.  Stir in the remaining three ingredients until moistened.

Step 3:  Transfer the mixture into a large Ziploc plastic bag.  Cut a 1/2 inch from the corner of the bag.  Pipe 3 1/2  by 1 inch logs, about 2 inches apart on the cookie sheets.  There should be approximately 12 per cookie sheet.  Bake 12 – 14 minutes.  The cakes should be firm to the touch.  Cool on wire racks.

Step 4:  For the filling:  In a medium saucepan, begin heating milk over medium heat.  Whisk in the flour.  Continue cooking over medium heat until thickened for about 5 minutes.  Be sure to whisk often while cooking.  Cool mixture in a bowl.

Step 5:  Using a hand mixer, cream the butter and sugar together in a bowl until fluffy.  Add the vanilla and milk mixture and beat until smooth.

Step 6:  Pair together like sized cakes.  Using a spatula, spread about 2 – 3 tablespoons of the filling on the flat side of one of the paired cakes and top with the second cake, flat side down.  Repeat with remaining cakes.

Enjoy!!!

Cakes adapted from Family Circle.
Filling adapted from Country Living.