MACAROON BROWNIES

Fudgy, rich brownies with a chewy coconut macaroon topping. These brownies are decadent and delicious... a dessert designed to please both chocolate and coconut lovers. You will love them, so yummy! 

PRALINE TURTLE PIE

So easy and decadent, this pie couldn't be any simpler—all you need is whipped cream, caramel candies, pie crust, pecans, and chocolate. This rich dessert is another one of my blue ribbon winners, and I'm very proud of it. It's straightforward enough to make for every day but special enough to serve guests or take to a potluck.

Triple Chocolate Chip Bundt Cake

Oh chocolate, why do you have to go and be so delicious? Dense, rich, and decadent - oh my! This chocolate cake is a classic recipe without any fancy hard-to-find ingredients. In fact, it starts with a boxed cake mix and a handful of ingredients - that if you like to bake - you probably already have them in your pantry and fridge. Many bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze and the strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.

Cookies and Cream Icebox Cake

What makes a cake? Flour, sugar, greasing and lining pans, whipping and beating and spending all afternoon in the kitchen? I'll admit, I have a few cake recipes that are labor and time intensive — but this wouldn't be one of them. Containing all of four ingredients, and no bake time, this is the quickest and easiest cake I've ever made. Not to mention one of the best!

CHRISTMAS BONBONS

CHRISTMAS BONBONS

This candy reminds me of Almond Joys. With the added Maraschino cherries, it takes this Christmas candy over the top. Beloved by all of my family and friends, it is the most requested candy I make during the holidays. 
I hope your loved ones enjoy as well!

MAKES 5 -6 DOZEN BONBONS

TIN ROOF CHOCOLATE PIE

I know when it comes to desserts, right now 'salted' caramel is all the rage. And to be sure, it's good, but why not take it up a notch with this chocolate, caramel, salted peanut confection. It is the dessert to beat in this particular category, and one of my favorites.

Dark Chocolate and Sour Cherry Scones

I am Ka-razy about Cherries! Always have been. Some of my earliest memories are of Cherry Pie. That explains a lot doesn't it?

I love all forms of cherries. Fresh, juicy Summer ones, stewed, baked and most certainly dried cherries. Something happens to fruit when it has been dried. It concentrates and intensifies the flavor into one small bite.

Brownie Parfait Shooters

What do you do when you have left-over brownies, and a can of Reddi-Wip? Make Brownie Parfaits of course! After indulging in Brownie Sundaes a month ago, I had a half pan of Homemade Brownies left. Instead of eating them then, I wrapped them up and popped them into the freezer. Last week, before E left for college, I decided to make these cute Brownie Parfait Shooters with things I had on hand. Which just happened to be brownies from the freezer, along with Hot Chocolate Pudding, Reddi-Wip and raspberries from the fridge.

EVERYTHING Christmas Cookies

I do believe cookies must have been invented JUST for Christmas - they are the perfect bite-size gift for friends, neighbors and teachers! They can put a smile on the face of  the 'Scrooge-iest' of Christmas comers & goers and brighten up the day of many a harried holiday shopper. 

This recipe comes to you via Southern Living, but somewhere it took a few turns in my own personal kitchen. I like to add dried cherries and Dove dark chocolate chunks to my cookies - which make the most decadent Christmas cookie of all time. Another of my favorite combos is white chocolate chunks, chopped apricots, macadamia nuts with an added teaspoon or two of grated orange peel - it's wondrous too! 

These jewels package well and hold up beautifully in the mail, making shipping to friends from afar an added plus. With all this in mind, add what ya like, leave out the rest and come up with your own made-to-order Christmas cookie! ENJOY!

EVERYTHING Christmas Cookies

This recipe yields a huge batch of cookies giving you the opportunity to make a variety of flavors - so get inventive! These are the best cookies you'll make OR eat this holiday season! 

Makes 8 Dozen

INGREDIENTS 

• 3 cups flour
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 tbsp cinnamon
• 1 tsp salt
• 1 1/2 cups butter, at room temperature
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 3 eggs
• 1 tbsp vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened coconut flakes
• 2 cups chopped pecans
• 2 cups dried fruit of your choice, optional; cherries, cranberries, golden raisins, currant

WHAT TO DO

• Preheat oven to 350ºF.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. 
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 
• Stir in the flour mixture, blending until just combined. 
• Add the chips, oats, coconut, and pecans and stir until fully incorporated.
• Drop by rounded tablespoon onto an baking sheet covered with Silpat or parchment paper, making sure to allow plenty of room between cookies. 
• Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Once, as I was in the frenzied days of holiday baking, I cooked my toffee a tad bit too long - it wasn't bad, but it wasn't the best either. Ever the saver, I broke it up into small pieces and threw a couple of cupfuls into this cookie batter along with my dark chocolate, cherries and other yummy ingredients. They were SO good! Mr. P asks yearly when will I be making such a repeat 'mistake'! Happy Holiday Baking My Friends - make a few of your own mistakes, they just may turn out to be the best thing to come from your kitchen!

ENJOY!

 ~THE DOMESTIC CURATOR~

RONDA

Cupcakes With Buttercream Frosting

Life has been crazy lately. The days that I would love to be cooking, decorating, and blogging, I am busy with life's little crazy moments. The days that I have free, I end up not feeling great or busy playing catch up around the house. This last week I have been shamelessly absent from The Domestic Curator.

Part of last week was spent with Ms.E's boyfriend's family, the Bufords.

Bradley began college and is a Cadet in the Corp at Texas A&M.

We are so proud of him, but Elizabeth will miss her Brad.

Now I have laundry in the wash. I've dusted...ever-so-lightly and the breakfast dishes are in the dishwasher. I have walked through the house, picking up in general and took down all of our Summer flags....I decorate with American flags during the Summer. You can find them in every room of our house. I made 'MeMe's Chicken Salad', every one's favorite. It's in the fridge and  they are on their own for lunch. Now what fun thing can I bake?

I think I will go for something easy and delicious. Cupcakes are a staple in our home, year round. They can be decorated for any occasion.

 

School is about to begin and cupcakes are a great idea for class parties, the teacher's lounge, birthdays,

 HaLLoWeEn and even for the marching band at Friday night football games. This is where our cupcakes will be....Ms. E is a squad leader in the band this year.

We are the Poteet Pirates!!

She will be taking goodies and snacks for the Freshmen on Friday nights.

These trusty recipes for vanilla and chocolate cupcakes are so EASY because they start with a basic boxed cake mix. By adding a few extra ingredients you can turn these cupcakes into a variety of flavors and for any occasion.

Basic Vanilla Cupcakes

Ingredients

• 1 (18.25-oz.) package white/vanilla cake mix with pudding
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• cupcake liners

What To Do

• Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
• Place paper baking cups in muffin pans; spoon batter evenly into baking cups, filling each two-thirds full. I always use my trusty ice cream scoop.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove cupcakes from pans to wire racks until completely cool.

Basic Chocolate Cupcakes

Ingredients

• 1 (18.25-oz.) package German chocolate cake mix
• 1 (16-oz.) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Paper baking cups

What To Do

• Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
• Place paper baking cups in muffin pans, spoon batter into baking cups, filling two-thirds full.
• Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove cupcakes from pans to wire racks, and let cool completely.

Vanilla Buttercream

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 cup butter, softened
• 2 (16-oz.) packages powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

What To Do

• Beat cream cheese and butter at medium speed with an electric mixer until creamy. 
• Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended.
• Increase speed to medium, and beat until well blended and smooth. This icing can be colored using icing color. Decorate and design your cupcakes in a fun fashion.

Caramel Apple Cupcakes can be made

starting with the vanilla cupcake batter.

Gourmet Cupcakes

Now this is where the fun begins, you can take these two cupcake recipes and create almost any flavor, design and theme. Today  cupcakes are showcased at most local bakeries. Do yourself and your pocket book a favor by creating your own gourmet cupcakes. If you can't think of any original ideas of your own.....'GOOGLE' it!

Information is power my friends! If you can master these recipes there is no need to buy cupcakes from the bakery ever again.

Cookies and Cream Cupcakes can be made

starting with the chocolate cupcake batter.

Your possibilities are ENDLESS!

Let your imagination run wild

.......you'll be glad you did!

ENJOY!

The Domestic Curator  
Ronda

Decadent Triple Chocolate Chip Cookies

I am on a mission. A mission to find the ultimate chocolate chip cookie recipe. MY ULTIMATE COOKIE. I am aware that everyone has different ideals and tastes when it comes to their own personal palette, but my goal here is to create THE best chocolate chip cookie recipe ever. Seriously, EVER. For my personal palette, not only does my cookie need to be chewy in the center and crisp around the edges, it also needs that additively toffee-like quality that only the very best CCC's offer. So here it is....recipe #1. How did they fair? Did they meet my criteria as the ULTIMATE CCC? Did I reach my own personal cookie nirvana?

Sadly, no. While this recipe ticked most of my cookie boxes, it was lacking in one area....not enough 'chew-y'. The three different chocolates are quite heavenly for my liking and they have a nice crisp exterior, but not enough chewy center. I will take a few cues from this recipe though, I DO like the variety of chocolate. Now to look for a more chewy center......I'll keep you posted.

However, if you are a fan of a crispy, chocolate-y cookie....THESE ARE FOR YOU! If anyone out their has a favorite Chocolate Chip Cookie recipe they would like to share with the rest of the class, please don't keep us in suspense. We would love to try your recipe!

Decadent Triple Chocolate Chip Cookies

MAKES 7 to 8 DOZEN COOKIES

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chip
• 2 cups milk chocolate chips
• 2 cups dark chocolate chips
• 1 cup chopped walnuts

WHAT TO DO

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
• Dissolve baking soda in hot water. Add to batter along with salt.
• Stir in flour, chocolate chips, and nuts.
• Drop by large spoonfuls onto ungreased pans. I use non-stick foil!
• Flatten out the top a bit so your cookies will cook more evenly.
• Bake for 10 minutes in your preheated oven, or until edges are nicely browned.

Give these cookies a try......you'll be glad ya did!

Enjoy!

The Domestic Curator

Ronda

BLUE-RIBBON BROWNIES

WHAT A GREAT WAY TO START A WEEK! HOT FROM THE OVEN HOMEMADE BROWNIES... HOW COULD IT GET ANY BETTER? MAYBE WITH BLUE BELL!! DELISH!

For years I attempted to win a blue ribbon in the brownie cook-off at the State Fair of Texas. I made fancy brownies with icings, swirls, fillings, layered and all for 2nd, 3rd and sometimes no ribbon at all. One year, out of frustration, I decided to bake the brownies that I made weekly for my little family and they actually won the coveted State Fair of Texas Blue Ribbon. Who would have guessed! 

I have been baking these one-pot chocolate fudge brownies for almost twenty years. Twenty years of the kids, and my husband licking the spatula and pot. These brownies have been eaten by many friends, family members and Friday night marching band students. They do not disappoint and you can not eat just one!

The moral of this little story is, 'Go with what ya know!"

BLUE-RIBBON BROWNIES

MAKES 48 2" BROWNIES

INGREDIENTS

• 2 sticks unsalted butter
• 3/4 cup cocoa
• 2 cups sugar
• 4 eggs, room temperature
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 chopped pecans, optional

WHAT TO DO

• Grease and flour a 13'x9' baking dish.  * I line my pan with non-stick foil instead. This helps to pull the whole sheet of brownies out at once. It makes cutting easy and the brownies are very uniform.
• In a separate bowl add 1 and 1/2 cups of All-Purpose flour {spooning it VERY lightly into measuring cups and leveling off}, 1 teaspoon baking powder and 1/2 teaspoon Kosher salt. Stir and set aside. 
• Melt unsalted butter in a large saucepan over low heat. Remove from heat and add cocoa. Stir until dissolved. Add sugar to saucepan; mix well.  Add 4 room temp eggs, one at a time, mix well.  Add 1 GOOD sized teaspoon of quality vanilla, mix well.
• Add dry ingredients to a saucepan and mix well. Add nuts if desired. Pour into prepared pan, spreading evenly and bake at 350 degrees... 20 minutes for cake-like brownies or not a second over 16 minutes for fudgy brownies. Cool in pan or eat hot with ice cream!
•  Cut brownies REALLY small, just big enough for a few bites.  Enjoy!

chocolate, blue-ribbon, brownies, fudge, moist, decadent, kid-approved, winning,