Homemade Brownie Mix

Keeping with the tradition of homemade mix week this week I thought I would share brownie mix. This is my sister's recipe and one I think is amazing. It's a quick and easy homemade mix that is not chuck full of extra additives and preservatives, and made with love! You can't beat that! Good for holiday gift giving...or anytime on hand goodies! Plus, you might just already have all this stuff hanging around your house. Less money going out means more for other things. I know a few who are counting every penny this year. God bless you! I'm sure there are a few friends you can think of who would love this stuff! Winter school break is coming up. Why not have the kids help you by holding open the bags while you scoop in the ingredients, or by helping you count your kitchen math. "Kids, how many Tablespoons are in a Cup (16)"...How many teaspoons in a Tablespoon? (3)...Go on from there wherever the conversation leads.

These make a 9 inch by 13 inch pan. Make them 10 at a time and you have quick and fast mixes on hand. Sell them to make extra holiday money. Whatever you need. Again, this is my gift to you. Need to earn money for the youth ministry or cub scouts? This is a great way to do so. Get the kids involved (with very clean and sanitized prep areas, hair nets and gloves). No reason they can't help. Try having them make or decorate the gift bags. I've slipped the mix into cloth bags tied with a bow, or gone as simple as colored lunch size sacks with printed labels giving baking instruction. Whatever fits your needs.

Auntie Em's BROWNIE MIX

1 1/4 c all-purpose flour

1 tsp baking powder

1/2 tsp salt

2/3 c cocoa powder

1 1/4 c white sugar

1/2 c chocolate chips

1/2 cup chopped hazelnuts,walnuts or pecans (optional)
1/4 tsp cinnamon (optional)

Optional flavor additions:
1/2 tsp raspberry,orange, or cherry flavored drink mix (like kool-aid optional)
2T instant coffee or Pero(non-coffee grain drink powder) for mocha
Directions:
Combine all ingredients in a zip top quart bag. When I do 10, I put the bags in bowls standing upright and go down the assembly line so I don't miss any ingredients. It's a great fast way to pump out a lot of goodie bags at once. If you give instructions for the rocky road brownies, include a separate bag with the nuts,chocolate, and marshmallows. I do the same with Caramel brownies.

Include the following cooking instructions:

TO MAKE: Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Empty brownie mix into a large mixing bowl, and stir to blend. Mix in 1 c melted margarine, 3 eggs and 1 t vanilla. Mix thoroughly. Spread batter evenly into prepared baking pan. Bake for 20-25 minutes in preheated oven. Cool completely in pan before cutting.


TO MAKE INTO ROCKY ROAD BROWNIES: Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan; set aside. Place the brownie mix, 3 large eggs, 1/2 c melted butter, and 1/4 c milk in a large bowl; stir with wooden spoon until smooth, then pour into the prepared pan. Bake for 30 minutes. The moment the pan is out of the oven and on a wire rack, sprinkle 3 c of miniature marshmallows over the top, followed by 1 c chopped nuts and 1 c chocolate chips. Cover the pan with aluminum foil to hold in the heat for 5 minutes; then uncover the pan and cool for an additional 30 minutes.

Caramel topped: Unwrap 12 squares of caramel and place on top of warm brownies just after they come out of the oven. Cover with foil for 5 minutes. Uncover and allow to cool an additional 30 minutes.

Homemade stove cook stuffing

Do you love stove cooking stuffing, but don't want to spend a ridiculous amount of money for dried bread cubes? Really...that is all that's in that little bag...and some spices. Here is a pretty good mock recipe I've tweaked a bit. Don't be scared. You can do this!! This makes 12 servings...so if you have a family of 4, enough stove top for 3 meals. Teenage boys in your family. Triple the recipe for one meal. Either way, with the budget needing to be stretched especially this time of year...this is a good one to have around. Plus, it will make it easier to make that holiday turkey or whatever. Use homemade whole grain bread if you make your own. I love it made with the savory variations of Apple sourdough.

Tess' Homemade Stove Top Stuffing
6 cups cubed bread (I use whole wheat,Tess' Oat Bread is amazing! ) make sure the pieces are pretty small, 'cause stove top is...)
1 tablespoon dry parsley flakes
3 tsp chicken bouillon (I like the no MSG or low sodium variety)
1/4 cup dried minced onion
1 1/2 tsp celery seed (or 1/2 cup dehydrated celery, chopped fine--I dehydrate my own)
1 T poultry seasoning (or Chef Tess All Purpose Seasoning)
2 tsp garlic powder
2 tsp ground pepper

Directions:
Preheat oven to 350 degrees.
Bake bread 8 to 10 minutes on a sheet pan--It may take longer depending on the size of the cubes of bread (it should be dry!). In large bowl toss bread with remaining ingredients till evenly coated.
Store in a air tight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackaged mix.
To prepare:

for 4, (1/2 cup servings)
Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Full batch for 7 cups stuffing total,
Combine 1 and 1/2 cups water and 1/3 cup butter.
Microwave 3-5 minutes, or stove top added to boiling water/butter.

Those "home-bake" meals with the can of cream of chicken and vegetable soup and the stuffing mix are a cinch, and much cheaper if you use the homemade mix. Soup is usually on sale or I like to give away a pint of Creamy Curry Celery and Chicken Soup. Prepare the stuffing mix for 4 servings, according to directions. Put soup in the bottom of an 8 inch by 8 inch casserole. Wonderful casserole baked at 350 for 20-25 minutes.

Bread of Life Section...Angels on Earth

Welcome to the Sunday post. It's a day I share my soul.

Early this week I was in a grocery store checking line waiting to pay for a couple of items and run off to teach a cooking class. In front of me in line was a very loaded cart. I can't imagine how more toys could have fit in the cart. I was in a hurry. The clerk had "beeped" all the items and then the woman asked if she could have each toy put in a separate bag. I admit it...I may have been a bit jealous of the abundance of toys...and I assumed the worst. I was totally non-Christian and thought "her kids must be so spoiled!" Instantly I was put to terrible shame. The woman laid down a stack of "Christmas Angel" cards. One to go with each bag. Each bag a separate gift for a large number of children from families who did not have the money to buy toys for their own children. My heart stuck in my throat and I started to cry. How I had misjudged. How I had been humbled. How wonderful to see a miracle in action from one stranger to another. I learned a great lesson. I learned that I was a dork. I learned that I deep down had a great desire to give as I saw this woman doing. So, thank you dear lady wherever you are for that stack of toys. It reached my heart more than a thousand sermons. You really are a Christmas Angel.

Thomas S. Monson’s favorite scriptures: “I will go before your face. I will be on your right hand and on your left, . . . my Spirit shall be in your [heart], and mine angels round about you, to bear you up.”14 In the process of praying for those angels to attend us, may we all try to be a little more angelic ourselves—with a kind word, a strong arm, a declaration of faith...

I have spoken here of heavenly help, of angels dispatched to bless us in time of need. But when we speak of those who are instruments in the hand of God, we are reminded that not all angels are from the other side of the veil. Some of them we walk with and talk with—here, now, every day. Some of them reside in our own neighborhoods. Some of them gave birth to us, and in my case, one of them consented to marry me. Indeed heaven never seems closer than when we see the love of God manifested in the kindness and devotion of people so good and so pure that angelic is the only word that comes to mind. "

Hershey's Kisses Cookie Party

Two things...first, I have been asked back to visit Fox 10 Phoenix Arizona Morning coming up on December 21st. I won't be making these. I will be covering how to Make a Mix from ingredients you probably have on hand already and save a lot of money this holiday season. Second, my Wendy darling is bringing her kids to join in the fun. It should be amazing! Don't miss it. If you click on the embedded video in the right hand upper corner of my blog, you can see my last segment. We've had 6 so far. Hopefully they keep me around for a while. I do love being part of the Fox family. The big chocolate news is this...

My friend Gena won a cookie party from Hershey. I think it was rigged. As a consolation prize, Gena said I could come and help demonstrate how to make these evil but good

Double KISSES Truffles. I know...it even sounds wicked.

We melted 28 kisses with 2 T heavy cream plus 2tsp. I also added a little orange brandy flavored chocolate oil, some of my Wise Woman of The East Spice Blend which was the only shameless personal plug I did (My Chef Tess Spice Sale! ). At this point we whisked it up really well...and then I lost all forms of sanity.

I had to have an intervention. Part of the 12 steps is putting the truffle chocolate in the fridge...and not opening the door for 4 hours. Through the magic of blogger...it doesn't take long at all. For the class, I had some I made ahead of time. Even then it still gets a little gooey wrapping truffle around cherry cordial kisses.

Does melted chocolate make your skin softer? Prevent wrinkles? Turn you into a raving chocolate football player?!

Yup. Football. Sorry folks. I cannot be held responsible for my actions when I have too many little truffles.

Rolled into balls then coated with pecans or almonds.

As always, it is what's inside that really will make you fat.

Quick and Easy Peanut Butter Blossoms made by Gena. Don't they look like they belong on a Christmas card.

We had a rousing supply of whoopie pies! (recipe coming later). Yes. I was in sugar overload by this point. That and some fudge...cookies...buzz-buzz-buzz oh my oh me.

We where graciously given a fabulous amount of take home boxes by Hershey's...for all the extra sugar to come home with us. How thoughtful...and evil.

Everything was really amazing but here are some of my favorites...
Oh Henry! Then kiss her dear Henry, dear Henry, dear Henry...la la la la la la...

Dear oh dear. It isn't fair that something this good could be so easy to make.

All time favorite however...the Barefoot Contessa Outrageous Brownies brought by Lisa.
I will love Lisa forever...and not just because she brought these nuggets of joy.

Smile for the camera, we got free cookbooks from Hershey too.

The sweetest ending to the night...finding these surprise pictures on my camera of baby Cake just finger first in a gooey warm melty kiss drop thing. That look says it all. Girls, we will always love chocolate.
It looks like she's saying a prayer of thanks. Amen girl. Amen.

There you go. Make some cookies and invite me over...or something like that.

Holiday Cookie Mixes

I am a "gifter". I discovered that to be my love language and have found in almost any situation if someone finds I am giving them gifts...it is because I love them. Imagine my dismay in years past that my list of friends and family to give gifts to, far exceeded my budget. Rather than rely on credit cards and get in more debt, I was faced with the reality that I could still be a giving soul...and do so on a tight budget. Gals at church, friends and neighbors, co-workers and mailmen would often find me handing them a gift from my heart. Homemade gourmet cookie mixes (among a few other mixes I do). It will probably effect a lot of families this year. I have a few dear friends in particular who have found this year to be the tightest one financially they have ever faced. Every dollar is being counted. Every dollar spent on someone outside the family is done with pain. Those gifts take away from what they can give their children. Yet, here they are, faced with co-workers who may not know their financial situation...and they feel this great need to "save face". The solution my friends, for me for years, has been homemade mixes. A cookie mix in a pre-made package at the store with an oven mitt on average will cost 5$. Add up the 10 co-workers, the neighbors, church associates, brother in law...you're looking at quite a chunk. So...here's my gift to you this year. I hope this puts more money in your pocket, and still makes you look good. No matter your financial situation, it's a lot of fun. It's personal. It takes less time than you think.

I keep flour, sugar, butter, baking powder and salt on hand around my house. These mixes don't cost me much extra and the ingredients are just that basic. Baking basics are usually on sale this time of year as well! If you add things like peppermint chips, nuts, dried fruit...it will cost a bit more, but not too bad.

Basic Cookie Mix (From an old church cookbook)

9 cups all purpose flour (whole wheat works, but be sure it is soft wheat or pastry flour)

3 cups dry powdered milk (option, but I like the texture it gives the cookies)

3T baking powder

1 T salt

2T vanilla

2 cups butter or shortening (I use Spectrum Organic)

4 cups sugar (you can use spenda spoon able instead)

Softened butter in a very large bowl, electric mixers are amazing for making mixes, I highly recommend using one. Add the sugar and vanilla (I also love brandy, rum, nut flavors...)and cream well. In a separate large bowl combine the dry ingredients. Gradually add the dry ingredients into the butter mixture. If done correctly it will look like a course cornmeal.

This mix will make 20 cups of cookie mix. I use 2 cups of mix per gourmet mix. Most often I will put 2 cup portions in storage size zip bags. This mix will make 10 bags of plain sugar cookie mix. Nice huh? There are several variations I love. Here are a few:

Peppermint Crunch Lemon Creams:

To each 2 cup portion, add:

1/2 tsp lemon kool-aid powder (I know...very gourmet)

1 tsp lemon zest

1/4 cup peppermint crunch Andes Mints (they are pink)

To bake:

Add 1 egg and 1 T water to the mix in a bowl. Preheat oven to 375 degrees. Drop by rounded Tablespoon on ungreased cookie sheet and bake 10-12 minutes. Yields 2 dozen.

For storage purposes until I am ready to give the mix away, I write the name of the mix, the yield, and the liquid needed to be added right on the bag label. It makes it easier to keep track. I keep the mix refrigerated if I use butter. I will either have my kids decorate cute bags, or sew some very simple bags myself out of fabric and tie them with twine or ribbon. Directions can be printed, or hand written when attaching a tag to the bag. Just make sure it reflects your personality and love. Always. It will taste better.

For Peanut Butter Toffee Crunch Cookie Mix:

4 cups basic cookie mix

1/2 cup peanut butter

1/4 cup Heath bar toffee bits

Combine well. Put in a quart size storage bag.

Baking directions:

Pre-heat oven to 375 degrees. In a medium size bowl combine the cookie mix with 1 egg and 2T water. Mix until well combined. Drop by Tablespoon on ungreased cookie sheets, 1 inch apart. Bake 10-12 minutes until golden brown.


Oatmeal Cookie Mix:
In quart size bag:

2 cups basic cookie mix

1 cup rolled oats

1 tsp cinnamon

1/2 tsp allspice

1 cup raisins (optional)

1/2 cup chopped nuts (optional)

1/2 cup chocolate chips (optional)

1 tsp dry orange zest

To bake:

Combine cookie mix with 1/2 cup water and 1 egg. Drop by rounded Tablespoon on ungreased cookie sheet and bake at 375 degrees 10-12 minutes.

To make 10 mixes, it took just under an hour. Savings to my family...around 45$ That's a lot for a small family on a small budget. If you find yourself in that catagory, God bless. If you sell the mixes to make extra money, hooray for you!

Here's what the peppermint crunch lemon cream dough looks like unbaked.

Baked, they are tender and minty with a hint of lemon. Very nice. Very nice indeed. Merry Christmas to all.

There you go. Also good topped with a peppermint kiss.

Yeast Raised Orange Gingerbread

Usually when people think of gingerbread, it is either a cookie, or a cake. This is neither. It is most definitely a bread. Yeast raised and sliced in pieces like bread. It's toasted like bread. Slathered with butter and honey it's divinity. Decorated with some whimsical designs like on mypainted breads (seen in Australian baking business magazine). It's a striking gift for the holidays. Nothing says "Oh I love you!" like a loaf of warm orange spiced gingerbread. Especially with a Who-Ville snowflake on it. Isn't that cool?!

My all time evil joy joy joy...is gingerbread french toast with plum glaze, oranges, and butter toffee walnuts. Oh yes. Baby.

So now I have your attention right? You want the recipe right? If you haven't checked it out yet...My Chef Tess Spice Sale! would be a great place to look for "'tis the seasoning" gifts this year or give them to yourself. Sorry for the shameless personal plug. Has to be done though. Now for the recipe.

Chef Tess Bakeresse's Yeast Raised Orange Gingerbread

6 cups high gluten bread flour (whole wheat is okay--if you use whole wheat, increase liquid by 1/2 cup)

1/2 cup dark molasses

1/2 cup melted butter

1/2 cup sugar

1 T active dry yeast

1 T baking powder

1 tsp salt

1T Wise Woman of The East Spice Blend or 2tsp cinnamon, 1 tsp ground ginger

1/4 cup minced candied ginger

1 T anise seed

zest of 1 orange

2 cups water (75-80 degrees)
1 tsp rum extract

1 tsp brandy extract

Combine molasses, water, melted butter, yeast, sugar and extracts in a medium size bowl. In a bread mixer combine the flour, ginger, anise seed, zest, salt and spice blend. Add the liquid mixture and lightly combine by hand until moistened. Attach dough hook. On low speed, mix the dough 4-5 minutes until elastic and smooth. Remove hook and form into a ball. Place in a covered bowl in a warm place and allow to raise ( dough at 80 degrees it takes about 1 1/2 hours). Expel the air from the dough and form into loaves (or I love this dough as cinnamon rolls). This will make two loaves. Place in greased 8 inch by 3 inch pans. Cover with plastic or place in a proof box. Allow to raise until dough is about 1 inch above the top of the pan. 45 minutes or so. Preheat oven. Bake 350 degrees 45-50 minutes until 165 degrees internal temperature. Remove from pans immediately and cool. Glaze with icing or decorate as desired.

Slice and serve or use as a lovely base for incredible French toast. Enjoy.

There you go.

Raspberry Pie and Pumpkin Pie with Cutie Pies!

Where have I been the last 4 days? Teaching like crazy. I had a solid schedule of cooking classes starting with two freezer meal classes Monday and Tuesday. Today was my fun day. Mind you, I always have extreme...nauseating fun. Too much for being sober. It's a natural high...but today took the cake. I should say it took the pie. A few weeks ago we had 3 days of cookie cutter and cooking class giveaways. Yes. Three classes.

The class today was one of those giveaways with Verena and her six children. Yes. Six. Plus her husband Rob. She home schools those angels. We connected on that level. Wow what an amazing mom! I have to say, I was not only very impressed with the children in general (well behaved, courteous, intelligent), but also impressed with their knowledge of cooking. It seems they watch Alton Brown together as a family. Yes! We connected. It was fabulous. I think I said "fabulous" 52 times while I was there. That's always a good sign.
Verena's eldest daughter Em wanted to learn how to make raspberry pie. Have you ever made a raspberry pie in all your life? No? Well...

Raspberry pie:
2 9 inch pie dough pieces (we cheated and used Pillsbury...shhh).
5 cups frozen raspberries
1 cup sugar
1/4 cup flour or 2T cornstarch
1/4 cup lemon juice
dash of pie spice ( we used my Wise Woman of The East Spice Blend )

Combine all the filling ingredients in a bowl and pour into a pie dough lined pie pan.
Isn't it just fruit-a-licious?
Shameless plug for Pillsbury...(or you can make your own Pie crust.)

I knew I liked Dear Daughter Em. I almost took her home with me when she said she had a blog and she wanted to take pictures of our pie. Sigh... all really cool girls have a foodie blog. Present company included of course.

You can catch her in 10 years on my blog as my official Baker's Apprentice. By then I will have a bakery and great need of expert pie crimps.

Prepare yourselves for the coolest mounded crust ever.
That bad boy was really pooofy. Like my hair in the 80's. I think I used raspberry shampoo back then...but we didn't put any in the pie.

Once top crust was on...we commenced with what I called "the hard part"...um. First pie with this 11 year old prodigy looked like this. What?! I know right? She's perfect at it. I almost started misting up. It was beautiful.

I don't just paint bread, I also paint pies. This time little sister Becca did it. Excellent technique. Hey, by the way, these kids knew the word "technique" and used it in perfect context. Thank you Alton Brown. After I praised them quite vocally...I was reminded again how joyful I felt in the presence of eager learners. No matter what the age, I loved seeing that look of excitement when someone is learning something new and readily accepting it. What a warm fuzzy heart. I almost flicked my shoes off in a fit of joy.

Did anyone else grow up with a mom or grandma who would sprinkle cinnamon sugar on the stubby pieces of crust that didn't end up with the pie? Verena is indeed a kindred spirit. We couldn't resist having the kids make some of these "cinnamon stubs".

While the raspberry pie baked 375 55 minutes if frozen raspberries are used. We covered the edges with foil to keep them from burning.

Next we made the fresh pumpkin pie filling.

Chef Tess' pumpkin pie

filling you will need:

2 cups pumpkin puree (we used fresh, but canned works)
1 cup sugar

2 eggs

1 1/2 cup evaporated milk OR 2 cups buttermilk ( I usually use buttermilk)

1/3 cup flour

1 tsp vanilla

1 tsp cinnamon

1/4 nutmeg

1/4 tsp clove
1/2 cup chocolate chips (optional)

Whisk them all together like crazy in a mixing bowl.

We made a second pie shell. This time without a top crust.
Now, keep in mind...I didn't crimp this pie! I have to brag on this little gal. Age 11. Look at this crimp job? It's perfect!
Yeah, I know...you're speechless right now. So was I...well, almost.

We filled it with the pumpkin custard and then made Em do some crazy stunt work.
See if you can get it to the oven without spilling. Is that mean? What a good sport. She's holding the pan. Notice sister Anne in the background...she reads cookbooks just for fun. I was in heaven! Oh...and she had an Easy Bake Oven. I got in trouble once for using my E.B.O. when I was her age. I was in the closet...that's all I'm going to say about that.

Extreme pumpkin pie traveling feat of strength and dexterity for girls. Also a test of balance and poise at Miss Manner's school for the socially adapted. Seems our charming friend Em did wonderfully well. She's welcome at my next tea party any time...as long as she brings pie.

Fresh pumpkin pies are always a lot lighter in color...and I think quite superior in flavor. It bakes 300 degrees 55 minutes, or until firm.

Our raspberry pie ended up a reasonable height, despite it's original volume. It still looked amazing. Well done!

Becca asked if we could eat it right away...but alas, dad said it had to wait. I don't doubt it's gone now.

I know the kids housed the pumpkin pie. All the "oh my goodness this is sooooo goooood" rang in my ears. I'm still smiling thinking about it. Looking at it doesn't hurt either. Eat up Anne.

Thanks again Verena for letting me invade. Your children are beautiful sweet spirits and it was an honor to meet them and share some time with you. God bless.

There you go. Make pie with cool kids. I might have to invade again.