Tomorrow, or today, depending on when your reading this post is National Brownie Day !!! A day FILLED with the love of that chocolately, fudgie, gooey, treat of brownies. Can you say YUMMMM ? Holiday time is NOT a good time for starting any diet, as there are all the temptations of, well everything food this time of year.
In Honor of this wonderful day I am able to offer you a YUMMY Win of Brownies !!!! YAYE !!!
One winner from the USA (48 states) will score a $30 brownie sampler from Cheryl&Co. to eat, share, gift, eat, eat, eat, lol !!!!
Here is how you can win :
Visit Cheryl&Co. and come back and comment on one other gift you would love to receive from there. = 1 entry
Tweet the following: ” NATIONAL BROWNIE DAY, celebrate with a treat won here : http://is.gd/5fwH8 ” – May tweet up to 3 times per day. Comment and leave tweet thread.
Comment and tell me one dessert that will be gracing your Holiday dessert table this month ? = 1 entry per comment, up to 5 total, BONUS, if you leave a recipe for that dessert, comment again and give yourself another entry !!! (total for both = 10 !!!!! entries)
This giveaway begins NOW and will end on Dec. 14th (this is a quick turnaround giveaway due to timing), I would love to try to get these to the winner by Dec. 25th but cannot make any guarantee. (ends at 5PM EST).
ONE winner will be chosen via random.org and winner will be posted to this site. Winner will have 48 hours to email me to claim your prize.
GOOD LUCK< this is a DELISH PRIZE !!!! WOOT !! 
The Plus Size Mommy
*I was also sent at no cost a $30 brownie sampler to compensate me for my time in doing this post, prize is also no cost to me*Thanks to Cheryl & Co.
I would love to receive the platinum gift of frosted cookies! Yum!
@MaricrisG
What a way to start the day…after going to their website, I am craving cookies & brownies like mad – Yum! I would love to try the frosted butter cookie gift basket.
plb8156@aol.com
Here’s tweet #1 for today
http://twitter.com/plb8156/status/6461277747
plb8156@aol.com
One desert that will grace our table is my sister’s carrot cake…this stuff is so rich that you can only eat a very small piece, but oh so good…as for the recipe…I’m not sure I can get it…its one of those top secret ones
plb8156@aol.com
I want to share with you all the most decadent brownies I’ve ever had – Warm Nutty Caramel Brownies, courtesy of Pampered Chef, which I happen to be a consultant for.
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=75030
After looking at their site I am dying for some of those sugar cookies with the butter cream frosting. I’d love to have a big gift basket of them around the house for holday guests. The brownies will be all mine. Bwhahahaha
The bow gift box of frosted minis looks great.
One holiday dessert we’ll be having:
sugar spritz cookies
Sugar spritz cookies recipe:
PREHEAT oven to 325° F.
MIX 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough and food coloring in medium bowl. Fill cookie press with dough. Press dough onto baking sheets. Sprinkle with candies and sprinkles.
BAKE for 8 to 10 minutes or until very light golden brown around edges. Cool on baking sheets for a few minutes.
Another holiday dessert:
Rudolph the Red-Nosed Reindeer Cake
Rudolph the Red-Nosed Reindeer Cake Recipe:
Cake:
1/2 cup dairy sour cream
2 large eggs
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces unsweetened baking chocolate, coarsely chopped
1/4 cup butter
1 1/2 cups boiling water
Filling:
1/2 cup Whipping Cream
8 ounces Cream Cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
1/4 teaspoon almond extract
3/4 cup chopped nuts (optional)
Icing:
6-ounce package semi-sweet chocolate pieces
1/4 cup Butter
1/2 cup dairy Sour Cream
2 1/2 cups powdered sugar, sifted
Suggested Decorations:
16 M&M’s® milk chocolate candies (eyes)
16 Rolo® milk chocolate covered antlers (antlers)
4 Pepperidge Farm® Double Chocolate Chunk Soft Baked cookies, cut in half (ears)
8 maraschino cherries (noses)
Preheat oven to 350°F (175°C). Butter and flour two 9-inch round cake pans.
In a small bowl, stir together Sour Cream, eggs and extract; mix well and set aside.
Combine flour, sugar, baking powder and salt; set aside.
In a large electric mixer bowl, combine chocolate, Butter and water; stir with a spoon until mixture is melted and smooth. Add half of flour mixture to chocolate mixture and beat on low speed of electric mixer until combined. Add Sour Cream mixture and beat until combined. Add remaining flour mixture and beat until smooth. Pour batter into prepared pans.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks. While cakes cool, prepare filling and icing.
For filling, beat Whipping Cream at high speed with an electric mixer until soft peaks form; set aside. Beat Cream Cheese, powdered sugar, sugar and extract at medium speed until creamy. Fold Cream Cheese mixture into Whipped Cream. Stir in nuts, if desired. Chill.
For icing, melt chocolate and Butter in a small saucepan over low heat, stirring frequently. Cool about 5 minutes. Stir in Sour Cream. Gradually add powdered sugar, beating till smooth and easy to spread.
To assemble, pipe chocolate icing around outer edge of bottom layer. Spread all but 1 cup filling inside the piped circle. Place second layer on top. Frost top and sides of cake with icing. Just before serving, cut cake into 8 slices and decorate as desired using reserved filling, candies, cookies and cherries for eyes, antlers, ears and nose.
Makes 6 servings.
Another holiday dessert: Brown Sugar Pound Cake
Brown Sugar Pound Cake Recipe:
1 cup (2 sticks) butter, softened
2 1/2 cups plus 3 tablespoons all-purpose flour – divided use
1 teaspoon salt
2 teaspoons baking powder
2 cups packed dark brown sugar
3 large eggs
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
Powdered sugar (optional)
PREHEAT oven to 350°F (175°C). Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
SIFT remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.
BAKE for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator.
Makes 12 servings.
Chocolate Angel Cake recipe:
1 (16-ounce) package angel food cake mix
1/2 cup unsweetened cocoa
1 1/2 cups plus 2 tablespoons hot fudge topping, divided use
2 cups whipped topping or sweetened whipped cream, divided use
1 (21-ounce) can cherry pie filling, divided use
Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Bake in a 10-inch tube pan in a preheated 350*F oven as directed on the package. Let cool as package directs.
When cake is completely cooled, carefully remove from pan. Cut horizontally in half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Cover with remaining 1 cup whipped topping and reamining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
Makes 12 servings.
Gingerbread Cupcakes recipe:
For Cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
For Frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies
For Cupcakes: Preheat oven to 350°F (175°C). Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting
For Frosting: With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.
Makes 12 cupcakes.
Those buttercream frosted chocolate mint cookies look yum!
.-= Get Plus Size Love =-.
pecan butterballs sounds yummy!!
tweet here
http://twitter.com/tnshadylady/status/6483179271
I always cook a German Chocolate Cake for the holidays
dipped pretzels are always a hit with the kids
Ohhh Everything there looks so yummy!! I would like to try the sugar cookies with buttercream frosting
Tweet..http://twitter.com/shawnmh/status/6486105892
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Pumpkin cheesecake will be on our table
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Pumpkin cheesecake recipe
Makes 2:
3 cream cheese
3 eggs
1 cup sugar
2 tsp vanilla
mix with blender- (set a side 1/3 of batter-to mix in w/additional ingred.)
Pour into 2 keebler shortbread crusts
Add remaining batter
1 cup pumpkin
1/2 cup sugar
2 tsp cinnamon
1 tsp nutmeg
Swirl remaining batter
Bake at 325 for 50 minutes
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Of course we will be making our own cookie platters
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We will be having Aunt Marge’s Fudge this Christmas
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We will be having Grammas Apple Pie
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Good morning
tweeted
http://twitter.com/plb8156/status/6496851387
plb8156@aol.com
tweeted
http://twitter.com/plb8156/status/6530264941
plb8156@aol.com
Mmmm. I’d love it if someone would send me a Glitter & Gold Bakery Sampler – Large.
.-= Get Plus Size Love =-.
Tweeted: http://twitter.com/Getalonghome/statuses/6563797738
We will definitely be having pumpkin pie, made by my sister. Wish I had the recipe for it!
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Good morning
daily tweet
http://twitter.com/plb8156/status/6567268870
plb8156@aol.com
Besides their brownies I would love to receive their buttercream frosted cookie basket as a gift.
Good morning
daily tweet
http://twitter.com/plb8156/status/6597907840
plb8156@aol.com
I would love to try the Signature Bakery Sampler – Sugar Free…. it has a little bit of everything!
@simplydab
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daily tweet #1 http://twitter.com/simplydab/status/6633028304
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I’ll be making my own Kitchen Sink brownies over the holidays
@simplydab
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The recipe is pretty simple. I use two box mix brownie mixes, add chopped walnuts (other nuts work too), chopped craisins, chopped mini marshmallows, chopped caramels and chocolate chips. No set amount, but I try to keep it under 2 cups total for all the additions or else there’s more stuff than brownies!
.-= Get Plus Size Love =-.
I also make a loaded apple pie that is to die for
@simplydab
.-= Get Plus Size Love =-.
It’s also pretty simple. Store-bought pie crust (deep dish, please!!) a couple of cans of apple pie filing, I add chopped craisins and walnuts (how much is up to you), 1/4c. brown sugar, about 1/2t. of apple pie spice (the canned filing is kinda bland), 1t. vanilla, zest of 1/2 a lemon and 1T. fresh lemon juice. Mix everything and dump into the prepared pie crust. For the topping, I make a struesel topping and sprinkle it on top of the apple pie(1/2c. flour, 1/4c. brown sugar, 3T butter chilled and chopped, 1/4c. chopped walnuts,1/2t. apple pie spice. Cut the butter into the flour and mix everything until it’s crumbly). Bake according to the directions on the crust.
The best part is, the craisins soak up some of the liquid from the apple pie filling (plus you get better evaporation than you would with a top crust) so the pie isn’t runny
@simplydab
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For breakfast, I love to make easy monkey bread
@simplydab
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This recipe is a good one, plus it offers variations
http://www.famousfrenchdesserts.com/monkey-bread-recipe.html
@simplydab
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I also make my mom’s Seven Up cake
@simplydab
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Here’s a good recipe for it (we don’t glaze it, we treat it more of a pound cake, but I’ve seen it glazed or even iced)
http://cookeatshare.com/recipes/7-up-cake-cake-mix-61755?ref=p_title
@simplydab
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tweeted
http://twitter.com/plb8156/status/6633966871
plb8156@aol.com
We also have to have Christmas cookies
@simplydab
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Recipe:
Ingredients:
1 1/2 cups butter
1 1/2 cups powdered sugar
2 egg yolks
4 cups flour
Preparation:
Cream shortening and sugar together until light and fluffy. Add egg yolks and continue to beat. Add sifted flour and stir until well blended. Roll out on floured surface until about 1/8 inch thick. Cutout with your favorite shapes and decorate with candies, or colored sugars. Bake at 375 until golden, about 10 mins, makes 3-4 dozen depending on shapes used.
@simplydab
.-= Get Plus Size Love =-.
Chocolate Peanut Butter Balls
16 ounces creamy peanut butter
1 (16-ounce) package powdered sugar
1 cup butter, softened
1 (12-ounce) package semisweet chocolate
In a large bowl with an electric mixer on medium speed, combine peanut butter, powdered sugar and butter. Beat until smooth. Scoop out spoonfuls and roll into 1-inch balls. Arrange on baking sheet and refrigerate 30 minutes.
Line another baking sheet with waxed paper. Place chocolate chips in top of double boiler. Melt over simmering water, stirring until smooth. Using wooden picks, dip balls into chocolate to coat completely, letting excess drip back into pan. Set balls on prepared sheet. Store in refrigerator.
#2, entry for recipe posted.