Archives for category: Brownies

A lot of the cooking utensils I have are from Pampered Chef but this is the first recipe of theirs I have posted. The cream filling was the perfect addition to the strawberries and chocolate combination! Enjoy!


  • nonstick cooking spray with flour
  • 1 package (18-21 oz or 450 g) fudge brownie mix (plus ingredients on the box)
  • 2 square (1 oz/30 g) white chocolate for baking
  • 2 tbsp (30 mL) milk
  • 8 oz (250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1 cup (250 mL) thawed, frozen whipped topping
  • 1 pint small strawberries, sliced


Preheat oven to 325 degrees F. Spray cups of mini-muffin pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan 2/3 full. Bake 14 minutes or until edges are set. (Do not overbake). Remove pan from oven; immediately press tops of brownies to make indentations.


Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.


Pipe cream cheese mixture into brownie cups; top with strawberries.


Refrigerate 1-3 hours before serving.Image

I promise this recipe will make up for lost time! This dessert is essentially a very soft peppermint bark and it is a delicious holiday recipe, especially with a big glass of milk! Steven and I baked this treat this Sunday afternoon, reminiscing of the beginning of the BWF blog! One year ago, almost exactly, this blog began at Steven’s house with friends in preparation for the holiday season. Enjoy and happy holidays!


  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 1/4 cups sugar, divided
  • 4 large eggs
  • 1 (1-oz.) bottle red liquid food coloring
  • 1/4 tsp. peppermint extract
  • 2 tsp. vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/2 (8-oz.) package cream cheese, softened
  • 2 egg whites
  • 2 Tbsp. all-purpose flour


Preheat oven to 350 degrees. Line bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2-2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar.


Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.


Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffly. Add egg whites and remaining 1 tsp. vanilla and beat until blended. Stir in 2 Tbsp. flour until smooth.


Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife. (Be sure to spread out the tablespoonfuls so that they don’t all merge together like ours did!)

IMG_2586 IMG_2587

Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in center comes out with a  few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles.


Gently remove foil; cut brownies into squares.




This week’s baking session with my mom was a bit of a disaster to be perfectly honest. I burnt my right middle finger so I had to do the entire recipe with my left hand which is not easy since I am right-handed!

(I was trying to take a picture of the caramel and milk in the saucepan, but instead this was the picture that came out since it was right at the moment when I burnt myself!)

Then, as the timer beeped, my mom went to pull the brownies out of the oven and the cake pan fell face up and some of the cake fell off with the impact (but don’t worry, none of the cake that remained in the pan touched the floor!)

Even with these mishaps, we had a lot of fun!

This recipe is actually FOR a friend of mine who is getting married this year! We hosted her bridal shower at our house and this was one of the desserts! This is why we made it in the heart-shaped pan, Congrats!

  • 1 (14 ounce) package individually wrapped caramels
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (18.25 ounce) package chocolate cake mix (I used a fudge cake mix but I don’t recommend it because it was too gooey and it took extra time to bake)
  • 6 tablespoons butter, melted
  • 1 cup semisweet chocolate chips
  • 1/4 pound chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Set aside.

Unwrap caramels.

Place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.


In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended.

Spread half of this mixture in the prepared pan. Bake for 10 minutes.

Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top.

Drop remaining cake mixture by teaspoonfuls over all.

Return to oven for 20 minutes. Don’t drop it.

Garnish with whole pecans if you’d like.

Still looked and tasted good!

Recipe from

Mom announcing “Cleanup Time!”

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