For the recipe, follow the directions for Girl Scout Tagalong Brownie Pie, except use a mini-muffin pan to bake your brownies.
Archive for the ‘Fun For Kids’
Do I really need to say anything more than: Tagalong Brownie Pie? This recipe features Girl Scout Tagalong cookies, a ridiculously gooey peanut-butter-caramel layer, and toasted walnuts. And it’s one of my easiest recipes! PS – When Girl Scout Cookies are out of season, you can substitute another (preferably chocolate-coated) peanut butter cookie…like Little Debbie Nutty Bars or even Nabisco Nutter Butter cookies.
- 1 cup walnuts
- 1 brownie box mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as called for on the box’s directions
- 1 cup (8 ounces) peanut-butter-caramel dip (I used a 16-ounce tub, Marzetti brand)
- 1 package Girl Scout Tagalong Cookies (or any peanut butter cookie)
Preheat oven to 350 F. Toast your walnuts on a cookie sheet for about 5-6 minutes, until they’re slightly golden brown. Set aside to cool.
Make brownie mix with eggs, oil, and water, according to the directions on the box. I like to use the “extra egg” recipe, which is sometimes in fine print next to the “regular” recipe. That extra egg adds a little more loft and cakiness to the brownie. But that’s just my preference; you should build your own brownie world the way you like it. Pour brownie batter into two (2) well greased 9-inch pie pans.
Since you’re using 2 pans, your baking time will be much shorter than the box instructs. (My box mix suggested a baking time of 35-40 minutes, but my brownie pies only needed 22-24 minutes to bake.) When a center-placed toothpick comes out nearly clean, that means your pies are done.
When pies have cooled, put about 1/2 cup of peanut-butter-caramel dip on the surface of each pie. Spread it evenly. I intentionally avoided covering the outermost half-inch of brownie, the part where a pie would normally have a “crimp” in the crust. I thought it looked cute that way, plus it helped make serving a little easier.
Using a walnut as a “stand,” prop up your cookies. This will make it easier and cleaner for your guests to grab those cookies and eat them with their fingers.
Since there are 15 cookies in a Tagalong box, I put 8 cookies on one pie and 7 on the other. Add 1/2 cup of your toasted walnuts to each pie. I chopped my walnuts into large pieces.
This Tagalong Brownie Pie recipe would make any Girl Scout proud, and I’m sure your troop will love ‘em!
It’s Easter season and time to make a brownie recipe that features those kooky, adorable Peeps marshmallow treats. Looky! It’s a brownie pond… Let’s jump in!
Thanks to Jaime Santillan for the adorable studio shot above. Jaime takes amazing photos.
- 1 box brownie mix (I used Pillsbury Dark Chocolate in the “13 x 9 family size”)
- Oil, eggs, and water as directed on box
- Jelly fruit slices, about 20
- 1 box pudding mix, white chocolate or vanilla flavor (I used Jell-O White Chocolate)
- 2 cups of cold milk, any % is fine
- Blue food coloring, 10-20 droplets
- 1 16-ounce tub Cool Whip topping
- Marshmallow Peeps Chicks
- Fun garnishes (may I suggest some daffodil leaves and a tiny grape hyacinth?)
Mix brownies as directed on box, using the “extra egg” version of the recipe. I also suggest using a 13×9 family-size box, as you’ll need as much brownie as possible to fill your trifle bowl.
Pour batter into a greased pan, bake as directed on box, and let brownies cool. You can do the next few steps while brownies are baking or while they are cooling.
Mix instant pudding with cold milk and about 3 drops of blue food coloring.
Whisk as directed on box.
At first, your pudding may be blue-green rather than straight blue, because most light-colored puddings are a bit yellow-ish. Don’t worry; a few more drops of blue coloring will help. Whisk in a few more drops at a time until you’re happy with the color. After a few minutes of whisking, the pudding will be thick. Put it in the refrigerator while you do the next few steps.
Cut your jelly candies into fish shapes. Start by cutting the jelly in half.
Then make a few cuts to create the appearance of a fish body and tail fin. My advice is: “Cut away everything that doesn’t look like a fish.” If that’s not enough direction for you, remember that all you need to do is cut away 4 tiny triangles. Follow the 4 easy steps below.
One by one, stick your fish onto the inside of the trifle bowl, about 1 inch above the bottom. The gooey jelly will serve as a very strong adhesive against the glass.
Crumble one-third to one-half of your cooled brownies into the trifle bowl. Set aside the remaining one-half to two-thirds of brownie to use in a higher layer.
It’s OK to use bigger brownie chunks in the center of the bowl, but when you get near the fish, use fine, small crumbles to fit in the crevices between the fish. It will make your fish stand out better.
Get in the frig’. (Not literally. Don’t be silly.) Get out the blue pudding and pour it in an even layer over the brownie crumbs.
Add another layer of fish.
Add the rest of your crumbled brownies.
Add 3-4 drops of blue food coloring into the Cool Whip. Mix. You can add more coloring until you achieve the color you want for your pond surface.
Pour 90% of the blue Cool Whip onto your brownie surface.
In the remaining 10% of Cool Whip, add 1 or 2 more drops of blue color. Don’t mix it in. Instead, spoon the unmixed blob of Cool Whip and color onto the top of your pond.
Without mixing too much, use a spoon to make round, sweeping swirls on your pond surface. The food coloring will create a nice medium-blue ripple in your light-blue pond water. Cute!
Add your marshmallow Peeps as floating decor on the surface of your Easter pond.
My Peeps looked like they needed company, so I also added a few fresh leaves and flowers from my spring garden. Even the fish looked happy.
Happy National Waffle Day, everyone! It’s a FINE DAY for waffles, don’t you think? But if you REALLY want to celebrate, perhaps you should do so with a waffle that is super-special. And that would be Brownie Waffle with Hazelnut-Cafe Whip. It’s the most wafflicious way to celebrate your day.
I’m stating the obvious here: A 7.5-ounce box of Samoas Girl Scout Cookies just is not enough. They’re too delicious to stop eating after only 1 or 2 cookies. Seriously, I can pound down half of that box in one sitting. So I made a brownie recipe that stretches out the coconutty delight of the Samoas, making enough for an entire party!
INGREDIENTS - IF YOU LIKE SAMOAS -
- 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as directed on box
- One 14-ounce can sweetened condensed milk (I used Eagle Brand)
- 1 ounce (1 square) unsweetened chocolate (I used Nestle Pre-Melted Choco-Bake)
- 1 cup chopped or halved pecans, toasted on a cookie sheet for 5 minutes at 350F
- 1 box Samoas Girl Scout cookies (7.5 ounces)
INGREDIENTS - IF YOU LOVE SAMOAS -
- 1 box brownie mix (I used Ghirardelli Chocolate Supreme)
- Eggs, oil, and water as directed on box
- One 16-ounce tub caramel dip (I used T. Marzetti Brand)
- 1 cup sweetened, flaked coconut, toasted on a cookie sheet for 4-5 minutes at 350F
- 1 box Samoas Girl Scout cookies (7.5 ounces)
Mix together brownie mix, eggs, oil, and water as directed on box. Pour batter into greased pan.
If you like Samoas: Pour condensed milk into a bowl. Melt square of unsweetened chocolate and mix it in.
If you love Samoas, open your tub of caramel and stir it until it’s smooth.
Set aside half of the chocolate-milk mixture (or caramel). Pour the other half on top of the brownie batter.
Swirl it in with a knife.
Lick the knife. You know you gotta do it.
Bake as directed on box. While baking, chop up the Samoa cookies into pieces.
After brownies come out of the oven, let them cool if you have time. If you’re pressed for time, you can move on, but you may have a pretty gooey dessert on your hands. Drizzle the other half of your goo (either caramel or the milk-chocolate mixture) over the top.
Now, if you want toasted pecans in your recipe, add them on top of the sticky goo. If you want toasted coconut in your recipe, add that instead.
Top it all off with the chopped Samoas Girl Scout Cookies.
If you want a more “set-up” brownie, you can chill the pan in the refrigerator before cutting and serving.
Ridiculously delicious. Sticky. Nutty. Caramelly. And, using this brownie recipe, you’ll turn a 7.5-ounce box of Samoas Girl Scout cookies into more than 3 pounds of giddy, gooey delight. Dive in!
These green, mint-abulous St. Patrick’s Day brownies will wink and say, “Top o’ the mornin’ to ye.”
Serve them for a Saint Patrick’s Day party or anytime. They’re as rich, cool, and refreshing as the ice cream that donated its namesake. And they have a frosty crunch! You’ll want two scoops, for sure.
1 tub vanilla frosting
(For this recipe, I used Duncan Hines Creamy Home-Style)
2 tsp mint extract, more or less to taste
Green food coloring, about 4-5 droplets
6 oz green swirl mint candy (like Brach’s Spearmint Discs)
6 oz (about 1/2 bag) miniature chocolate chips
(For this recipe, I used Nestle Semi-Sweet Mini Chips)
Mix batter ingredients and bake according to box instructions. Allow to cool.
In the meantime, add mint extract to frosting and mix completely. Then add a few droplets of green food coloring and mix completely. You’ll need only 4 or 5 drops to get a good “minty” color. Set aside.
Use a sieve to sift the mint powder from the small pieces.
Your goal is to have about 3/4 cup of fine minty powder and 1/4 cup of tiny fragments, no bigger than your pinky nail. Set aside the candy fragments to use as a garnish. Mix the powder into the frosting.
Want a brownie, but you just can’t wait 40 minutes for baking time? Then you need a brownie recipe that takes (literally) 2 minutes to bake. And it’s a real show-stopper for last-minute guests who drop in!
1 tsp hot tap water
1/2 tsp instant coffee
1 Tbsp hazelnut flavored syrup
2/3 c Cool Whip
1/4 c chopped hazelnuts, toasted (optional garnish)
1 c brownie mix (NOT the whole box)
2 Tbsp oil
1/3 c milk
2-4 Tbsp butter or margarine (for coating the griddle)
Make topping first. In a small bowl, put hot water then dissolve instant coffee in it. Add hazelnut syrup and mix completely. In a medium bowl, put 2/3 cup of Cool Whip. Add hazelnut-cafe mixture to the Cool Whip by gently folding it in.
Topping is done–isn’t the cafe-au-lait color just divine for this garnish? Refrigerate until your brownie waffles are ready to serve. If you have hazelnuts on hand, toast them in the oven for 5-6 minutes at 350 F so you can use them to “garnish your garnish.”
Now for the batter.
Heat waffle iron. Mix the 4 batter ingredients together until smooth; it will be thinner than a typical brownie batter. Grease cooking surface (either with cooking spray or with melted butter/margarine).
Pour about 1/2 cup of batter onto the cooking surface, depending on how large your waffler is.
Close lid. If your waffler has a “done” light, use that as a timer. Otherwise, count about 120 seconds. Open waffler, remove waffle with a fork, place onto a serving plate.
Add a dollop of the gorgeous Hazelnut-Cafe Whip. . . I do believe it’s flirting with me!
Add toasted hazelnuts. And get ready to PASS OUT from sheer bliss.
Serve immediately. Wait for the gasps! You should have enough batter for 4 to 6 giddy guests–or 2 very hungry but madly delighted guests.
I admit that I am *not* the Great Definer of All Things Brownie. Not yet. However, as Global Brownie Ambassador, I do qualify as a voting super-power at the Brownie U.N. meetings. And at the recent Brownie G8 conference (held this year in Brussels, Belgium), I was asked to lead a new initiative in Global Brownie Creativity. As part of my new commitment to the G8, I’ve created a new recipe that is sure to create lunchbox cheers in all nations. Yet another way to create worldwide harmony through chocolate. The Belgians just love me. But I digress . . .
In my latest ambassadorial effort, I have deemed that a true Lunchbox Brownie shall meet two standards: 1) PACKABILITY–with no frosting, crumbs, or goo that shall muck up a well-packed lunch, and 2) CRAVEABILITY–with an appearance so drool-able that it shall induce extreme classmate jealousy within a range of two cafeteria tables, with a mug so lovable that it shall be completely nommed even if “the stupid apple” squished it. And it shall be a bonus if the recipe makes it easy to let the kids help.
Fun, fast, packable, craveable. Get ready for the best Lunchbox Brownie ever, as deemed by…me!
1 box brownie mix
Egg, oil, and water as directed on box mix
1 cup plain M&Ms–about 8 ounces, or about 5 regular-size packets (if you can keep your wits about you, consider the extreme-crave-inducing substitutes of peanut-butter M&Ms, pretzel M&Ms, or peanut M&Ms)
Get the kids! By hand or with a spoon, divide the dough into pieces about the size of a half-teaspoon.
Into a larger-sized greased pan (8×11 or 9×13 is a good size), evenly distribute half of the pieces. Save the other half of the dough pieces to put on top of the brownie batter.
Mix your brownie batter, using egg, oil, and water as directed on the box. I like to put one additional egg in my batter, to give a little more volume to the finished brownie–but that’s a personal preference.
Pour all of your brownie batter into the pan, completely covering the cookie pieces.
Now get the other half of the cookie dough pieces and evenly distribute them across the top of the batter, pushing them slightly down into the batter.
Bake brownies for about 20-25 minutes. It’ll look slightly puffed up and still glossy or gooey on top.
Gently remove the pan from the oven and evenly sprinkle the M&M candies onto the ”still mooshy” crust. Work quickly so you can get the brownies back into the oven to finish baking.
Use a spatula to slightly push the M&Ms into the crust. Work quickly, but be gentle.
Quickly return the pan to the oven for an extra 15-30 minutes. (The total baking time will depend on how large your pan is.) When a toothpick comes out almost clean, remove your candy-colored brownies from the oven and let the pan cool for as long as your begging kids will allow. Then eat and pack. Or pack and eat. You’ll probably do both.
I love September because it reminds me of campfires and bonfires. And s’mores. But it can be hard to make a fire just any old time. My suggestion is to fire up your fall-time snacking with this gorgeous brownie recipe.
1 box brownie mix
1/3 cup oil
6 Hershey’s chocolate bars, broken into smallest squares
1/3 cup butter or margarine (about 5 Tbsp)
1 bag marshmallows (about 16 ounces — or about 6 cups of the miniature marshmallows, which I prefer because they melt faster)
5-6 cups of Golden Grahams cereal
Mix together the eggs, oil, and brownie mix. This batter will make your bottom layer. You want your brownie layer to be shallow, so pour your batter into a large greased pan (9×13 inches is great). If you don’t have a large pan, try using 2 small ones. Bake at 350 F for about 20-22 minutes, or until a toothpick comes out almost clean.
Remove brownies from the oven, and let them cool for a while. While they’re cooling, break your chocolate bars into the smallest-possible pieces (each piece should have one “Hershey’s” logo on it).
Measure out 6 cups of mini-marshmallows and 5-6 cups of Golden Grahams cereal (if you use more cereal, you’ll have a thicker top layer; use less cereal and you’ll have a shorter but mallow-ier top layer).
If you’re a fan of Rice Krispies Treats, you’re going to love these next few steps. Melt your butter in a large (5-quart) pan over medium heat. When melted, add your marshmallows and stir constantly until they’re melted.
Now comes the part where you must have your act together and work very quickly. So put on some appropriate music. Maybe Flight of the Bumblebee, Smells Like Teen Spirit, or whatever motivates you. Do these next 3 steps as quickly as you can: 1) mix the cereal into the melted marshmallows, 2) pour the still-warm cereal/marshmallow mixture onto your brownie crust, and 3) insert the Hershey’s pieces as you pat down the cooling cereal mixture before it sets up and gets harder to work with.
S’mores should be messy, so don’t sweat the appearance too much. It will be lumpy, bumpy, and uneven. In fact, I really adore how pretty this pan of brownies is. Let it cool and set up for about 10-15 minutes. If you can wait, that is.
When you cut your s’mores brownies, be sure to use a very sharp serrated knife, as the cereal sets up into a hard, crunchy layer. A hard, crunchy, awesome layer. Here is the s’mores brownie in all its glory. As I said before, you will find that the serving size is 2 brownies, regardless of the size you cut them. (hee hee)
1 box brownie mix
Egg(s), oil, and water as directed on box
1 to 1.5 cups pecan halves
1 tub of caramel (eg, 16-oz tub of Marzetti Caramel Apple Dip)
1.5 to 2 cups tiny chocolate-covered pretzels (eg, 1 bag Nestle Flipz)
Preheat oven to 350 F. Place pecan halves on cookie sheet in one layer and bake them for 5 to 7 minutes. Watch carefully so they don’t burn. There’s no need to flip the pecans over halfway through; they’ll taste just fabulous without the extra effort. Your kitchen will soon be wafting in a heavenly fog of toasted pecan bliss — and you will wonder why you never toasted your pecans before now. Try not to beat yourself up. Set pecans aside to cool.
As directed on box, prepare brownie batter and bake it. When done, remove from oven and allow pan to cool completely before next step. Keep roommates, spouse, children, and neighbors away during this crucial cooling process, as they might assume you’ve merely made “plain brownies” and begin eating them prematurely. Be vigilant.
When brownies are cooled, stir the tub of caramel dip until it’s smooth. Pour out entire 16-ounce tub, and spread it evenly over brownie crust.
Put the toasted pecans on top of the caramel layer.
Then, on top of the nuts, place chocolate covered pretzels. Try to plan it so that, once brownies are cut, each brownie will have either one or two whole pretzels. (It’s hard to slice through a pretzel when you’re cutting the brownies for serving.)
BROWNIE_FAIL_ALERT: Do not use plain pretzels. They’re dry and will soak up the moist caramel–and that means no crunch. (Boo!) Also, for the same reason, don’t chop up your chocolate-covered pretzels. Your best bet is using small, whole, bite-sized, chocolate-covered pretzel bites, like Nestle Flipz.