Tasty Tuesday–My Little Pony Baking Book

Chickadee and I have been enjoying baking recipes from the My Little Pony Baking Book she received for Christmas. We’ve made at least one recipe from each chapter of the book at this point…here’s a look at everything we’ve tried so far:

  • Strawberry Cupcakes
  • Celebration Cinnamon Rolls
  • Piñata Cupcakes
  • Pony Poke Cake
  • Chocolate Dream Pie
  • Cupcake Cones
  • Peanut Butter Candy Cookies
  • Out-of-this-World Brownies
  • Chaos Cookies
  • Frosted Sugar Cookie Bars
  • Apple Fritter Bread
  • Purple Velvet Cake

The recipes in the book are delicious, but they’re also a lot of fun, and they all look amazing…we’re really looking forward to baking more of them!

Tasty Tuesday–Mrs. Fields Brownies

This is my best brownie recipe. They are not, however, the best brownies I have ever had…that honor goes to, believe it or not, the hospital at which four of my children were born. They have the most amazing, frosted brownies there–it was one of the things I was most looking forward to when Chickadee was born!

These brownies are awesome, though. I’ve been baking them since before Ryan and I got married…I found the recipe in a cookbook at a home where I babysat regularly. I didn’t have chocolate chips when I made them last weekend, so I skipped that step, and frosted them with a can of peppermint frosting instead. Yum!

  • 6 ounces unsweetened baking chocolate
  • 1 cup salted butter, softened
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Preheat oven to 300 and grease an 8×8 baking pan.
Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted. Remove from the heat and stir until smooth. Cool slightly.
In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color–about 5 minutes. Add sugar and blend on low until thoroughly combined.
Add vanilla to melted chocolate and stir. Add chocolate mixture to the egg sugar mixture. Blend on low until smooth. Add the flour and mix thoroughly.
Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
Bake on center rack of oven for 45-55 minutes.
The batter should be set and a toothpick inserted into the center should come out clean. Do not overbake.
Cool to room temperature. Cover and refrigerate for at least one hour (If you can wait that long!).
Cut and serve chilled.

A Little Brownie

Bunny only spent one year as a Daisy Girl Scout, (they go by grade level, not age, and she started as a five-year-old first grader), so now she’s in her first year as a Brownie.

She’s the cutest little Brownie I’ve ever seen! Ambitious, too–she’s already earned five Try-Its, and is working on another!