Tuesday, May 06, 2008


I can't stop!   But I'm having so much fun.  At some point this week I need to start cleaning my house as Kevin's parents are coming to visit!  But darn when that baby sleeps I just want to get as much done on the computer as I can.

Yesterday I made two goodies for Family Home Evening.  I'll start with the more "healthy" one.  (I'm totally laughing here.)  See, I made these scrumptious brownies a little more low fat than they would normally be, so that I could have half a piece and not feel as guilty.  But they are still SO good and I'm not sure anyone would even be able to tell they have low fat ingredients.  These are Toffee Banana Brownies from Gwen Beauchamp a Pillsbury Bake Off finalist.  You can get her recipe as she did it above.  I will type up my recipe here as I made a few changes.


1 box (19.5 oz.) Pillsbury Traditional Fudge Brownie Mix

1/4 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup water

1 whole large egg

2 Deb El Powdered Egg Whites (4 teaspoons of dry powder)

1 1/2 cups toffee bits

1 cup pecans, toasted, chopped (the recipe calls for Macadamia nuts)

2 firm but ripe medium bananas, cut into 1/4 inch pieces

1/3 cup caramel ice cream topping

Heat oven to 350 degrees.  Line 9x13 pan with foil, then spray with cooking spray. 

In medium bowl, stir brownie mix, oil, applesauce, water and eggs.  (I add the dry powdered egg whites to the dry brownie mix and whisk it together before adding wet ingredients--you could also use Egg Beaters--I was out at the time.)  Stir just until mixed.  Add one cup of the toffee bits, the nuts and the bananas.  Fold in just until blended.  Pour into pan.  Sprinkle remaining 1/2 cup toffee bits over top. 

Bake 35 minutes (check after 30) or until a toothpick inserted in center of brownies comes out basically clean.  Cool completely, about 2 hours.  Carefully remove brownies in foil from pan and turn over to remove foil.  Cut squares on cutting board.  To serve, drizzle each brownie with caramel topping.  Cover and refrigerate any remaining brownies.

NEXT UP.........Marbled Peanut Butter Brownies...the better example and recipe can be found here at one of my favorite sites to visit, Cookie Madness, this amazing lady, Anna, makes some kind of goodie everyday and shares it with all the world to see.  I could blame her for all this baking I've been doing!  I followed her recipe exactly, except that I forgot to put the final layer of chocolate swirl on the top.  But these brownies are "to die for", especially if you love peanut butter and chocolate.


I tasted a bite of these brownies last night, but can I just tell you THESE are calling my name.  Resist.  Resist.  I can do it.  I really can't and shouldn't eat these.  Why do I do this to myself?  Well, I guess I just love being in the kitchen.  And speaking of the kitchen, its messiness is calling my name right now.  Best get to it while Sam sleeps!

I know, you're all wondering why I haven't posted about my trip to NYC yet, well, I'm actually waiting on some pictures from Kristy so I can incorporate them into the blog as I tell about the trip.  It'll get done, but hey, Mom--and whoever else I know will care--I actually met Clay Aiken and got my picture taken with him!  Woowhoo.  Stay tuned.... 


andrewsrock said...

OKAY!!!! I can't take it anymore!! You make me hungry all of the time!!! and I like it! I want to try everything that you have posted. especially those fishy rolls and then a cookie and the peanutbutter brownie for desert and then another roll and then more cookies......you need to make a cookbook!!

Randi said...

Hi, I saw your comment about Mimi's carrot bread. I made it last night( anna's bread reminded me of it). Its on my blog. Just google it and use the top secret recipe version. Its availble for free. I was surprised at the taste, its pretty much spot on.