Another amazing week is ahead! Happy Sunday to you all!!
I have just the perfect dessert to celebrate all of my special friends who work so hard and sacrifice so much. It’s called the Double Chocolate Skillet Brownie Sundae and it’s basically chocolate on steroids. Rich, decadent double chocolate brownie baked in a cast iron skillet, topped with salted caramel ice cream, drizzled with hot fudge, and garnished with chunks of chocolate.
¾ cup Butter
1¼ cup Sugar
¾ cup Brown Sugar
2 teaspoons Vanilla
¾ cup Flour
1/3 cup Cake Flour (can substitute all-purpose flour)
½ cup Cocoa Powder
¼ teaspoon Salt
¾ cup Chocolate Chips or Chunks
1. Preheat oven to 325 degrees.
Heat cast iron skillet over medium low heat. Heat butter until melted, add sugars, and stir until sugar is dissolved. Remove from heat. Chill for 10 minutes (place skillet in refrigerator on top of oven mitt).
Add eggs and vanilla and stir until smooth.
2. Stir in flour, cocoa powder, and salt.
3. Fold in chocolate chunks.
4. Bake for 16-22 minutes, depending on skillet or pan width. Watch it closely so the brownies don’t overbake.
5. Top with favorite ice cream flavor, hot fudge or caramel, whipped cream, and chocolate.
Happy Sunday to my #friendsofTenaciousM!! Have an amazing week!
Sometimes I wonder why Marketing is my career purpose. I do love the work, but I can’t deny that my desire for perfection often gets in the way of what’s practical. There lies the rub! Over the past few days I partnered with other marketing professionals from around the country to learn, grow and share best practices. The experiences changed us all.
In our quest to be better at our work, I believe we became better people. This doesn’t always happen, but lightening did strike and an amazing bond was formed. A tribe we dubbed “Watermelon” was born from an idea that when we need each other, we’d use the code word: “Watermelon”. And whether we work together for weeks or years, it’s great to remember that work is just a catalyst to life. Here’s to my newest #friendsofTenaciousM!!
My new go to Sunday brunch chocolate recipe is this Chocolate Toffee Matzah Crunch. You’ll find that it is easy and delicious as well!
4-5 sheets of matzah
1 cup butter
1 cup brown sugar
12 oz. dark chocolate
Preheat over to 350F/175C
Cover a tray with baking paper. Fill the tray with the matzah sheets, breaking them to fill the entire tray.
Melt butter and brown sugar over medium heat. Stir constantly and bring to a boil. Boil for 3 minutes constantly stirring. This should dissolve the bits of sugar.
Pour over matzah and spread evenly with a spatula.
Bake for 10-15 minutes. Keep an eye on it and don’t let it burn.
While the matzah is still hot, sprinkle the chocolate chips on top of the matzah and let it sit for 5 minutes. Spread the chocolate with a spatula. Then add sea salt or chopped nuts.
Chill for 30 minutes then cut into squares. Serve cold.
Have an amazing day!
I have found it. My search has ended. I now have THE recipe. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar
- about ¼ cup milk (as needed)
- In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
- Add in cocoa powder and vanilla extract. Beat until combined.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
It’s the first Sunday in April. Blessings to you all!!