Cook's Notes: The recipe is so easy when using a box of red velvet cake mix and cream cheese coconut balls for inside filling. Michaels or the Dollar Store are good places to look for decorating toppings. Here are a few to consider
Texas Style Buttermilk Brownies
Cook's Notes: These buttermilk brownies are old fashioned goodness, fudgy and decadent. The recipe was easy with straightforward directions. For a mocha experience substitute coffee for the water. It adds depth to the chocolate flavor. One of the best parts was having all the ingredients on hand and the second best part the creamy chocolaty frosting. I guarantee you'll be licking the bowl. These brownies are reminiscent of a Texas Sheet Cake recipe.
Recipe adapted from food.com
- 1-1/2 sticks of butter and 1/2 stick of margarine-total 2 sticks
- 1/3 cup unsweetened cocoa powder (regular-type, dry)
- 2 cups sugar
- 1 cup water or 1 cup coffee
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1/2 tsp. espresso powder (it amplifies the chocolate flavor)
- 2 slightly beaten large eggs
- 1/2 cup buttermilk
- 1 1⁄2 tsp. vanilla
- 1 TB. Kahlua
- 1⁄4 cup butter
- 3 TB. unsweetened cocoa powder (regular type, dry)
- 3 TB. buttermilk
- 2 1⁄4 cups powdered sugar
- 1 tsp. vanilla
- 1 TB. Kahlua
- 3/4 cup walnuts or 1⁄2 cup pecans, chopped
- In a saucepan combine butter, cocoa, 2 cups sugar and 1 cup coffee or water
- Bring to boil; stirring constantly. Remove from heat and set aside.
- In large mixing bowl, blend together flour, soda, espresso and salt.
- In small bowl combine buttermilk, eggs, Kahlua and vanilla; whisk lightly with a fork.
- Pour buttermilk mixture into dry ingredients; mix until smooth.
- Add cocoa mixture gradually with mixer on low setting.
- Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
- Pour into greased 13 x 9 pan and bake at 350 degrees for 22-24 minutes. Test with toothpick.
- Cool completely on a wire rack before frosting.
- In saucepan, mix 1/4 cup butter, 3 TB. cocoa and 3 TB. buttermilk.
- Whisk and stir until boiling (mixture will be slightly curdled); remove from heat.
- Beat in 2-1/4 cups powdered sugar, 1 tsp. vanilla and 1 TB. Kahlua. Add more buttermilk as needed for correct consistency.
- Pour frosting over brownies and sprinkle with chopped walnuts.
- Refrigerate until set about 1-2 hours.
Cook's Notes: This eye-pleasing patriotic mousse parfait recipe in the best colors around -- red, white and blue! Recipe from McCormick.com Serves 4-6 dependoing on size of parfait glasses.
- 3½ cups heavy cream, divided
- ¼ cup unsweetened cocoa powder
- ½ cup plus 2 tablespoons sugar, divided
- 2 tsp. vanilla extract
- 2 tsp. red food color
- 1 tsp. lemon extract
- Assorted NEON! Food Colors & Egg Dye
- 2 TB. white chocolate chips
- Beat 1½ cups of the heavy cream, cocoa powder, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form.
- Add in red food color; stir gently with spatula until evenly tinted.
- Beat remaining 2 cups heavy cream, remaining ½ cup sugar and lemon extract in large bowl with electric mixer on high speed until stiff peaks form.
- Remove 1 cup.
- Add ¾ teaspoon neon blue and 5 drops neon purple food colors; stir gently with spatula until evenly tinted.
- To assemble parfait, alternately layer red and white mousses in dessert glasses.
- Top with blue mousse and white chocolate chips. Refrigerate until ready to serve.