Brownie In A Mug

What you need:

Brownie mix

This was my choice for last night, simply because it was on sale for 99 cents. 

You can't get much better than a 99 cent dessert.  Yeah, yeah I had to add eggs and oil, but still - darned cheap.

If cost is not a factor though, we like the mix (Hersheys?) that has the peanut butter blobs mixed in.  Yum.

So you take your brownie mix and you make the batter according to the instructions on the box.

Next you pick out five mugs.  Mugs with straight sides, rather than sloping work best here because we're going to stick them all in the crock pot and they'll fit better if they have straight sides.

If at all possible, go for mismatched mugs collected over the entirety of your marriage.  Bonus points if you can pick mugs of slightly different sizes so the kids will fight over which one they get.

Spray the mugs well with cooking spray (Pam) and then distribute the brownie matter.  Give no thought AT ALL to the fact that you essentially dividing an entire pan of brownies amongst five people.  Such thoughts are just upsetting and you're going to eat it anyway.

Arrange the mugs in the crock pot.

Cover with lid and cook on high until . . . well actually, the cooking time is tricky.  In my old, basic crock pot, they took almost three hours.  In the new, digital one it's 90 minutes.  Plus, I like to pull ours out while they are set on the outside but still quite mushy in the middle.  You may prefer yours cooked all the way through.

You'd be wrong about that, by the way, but to each her own.

Whenever you determine they are done, use tongs or an oven mitt to pull them out and set them on a cooling rack for about 10 minutes.  Then dig in!

Heaven. In. A. Mug.

Zucchini Brownies

This recipe is weird.  It has no eggs.  There is very little fat.  When you mix it up it looks like wet sand and grass.  But it is oh, so good.  I got it from allrecipes.com .

1/2 cup vegetable oil

1 1/2 cups sugar

2 tsp vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cups chopped walnuts (optional)

Frosting

1/4 cup unsalted butter or margarine

6 Tbsp unsweetened cocoa powder

2 cups confectioner's sugar

1/4 cup milk

1/2 tsp vanilla extract

1. Preheat oven to 350.  Grease a 9x13 inch pan.

2. In a large bowl, mix together the oil, sugar and 2 tsp vanilla until well mixed.  Add the dry ingredients until well blended (will look like wet sand).  Fold in zucchini and walnuts (if desired).

Worry that it looks wrong.

Spread evenly into prepared pan.

Think that it still looks kinda gross.

3.  Bake for 30 minutes, until brownies just start to pull away from the edges and a toothpick inserted in the center comes out with just a few crumbs.  Cool.

Don't they look better now?

But just wait - it gets even better!

4.  In a medium bowl, melt the butter or margarine.  Stir in the 6 Tbsp cocoa powder.  Blend in confectioner's sugar, milk and 1/2 tsp vanilla.  Spread over the brownies before cutting into squares.

Cookie Dough Brownies

1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1-1/4 cups flour
1/2 tsp baking soda
3/4 cup chopped walnuts

Cookie Dough Layer:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 Tbsp milk
1 tsp vanilla extract
1 cup flour
1 cup (6 ounces) semisweet chocolate chips

In a microwave-save bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts.
Spread into a greased 9x13 inch baking pan. Bake at 350 for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

Apple Butterscotch Squares

Today was Custodian Appreciation Day at school. As I usually do, I showed appreciation by baking. This is from a 1997 edition of Country Woman magazine. I have no idea how it came to be in my possession, but this recipe is a fall staple in my house.

2 cups sugar
2 eggs
3/4 cup vegetable oil (You can sub unsweetened applesauce for half of the oil.)
2 1/2 cups self-rising flour*
1 tsp ground cinnamon
2 large tart apples; peeled and diced.
1 cup chopped walnuts or pecans (optional)
1 cup butterscotch chips

In a bowl, combine sugar, eggs and oil; mix well. Stir in flour and cinnamon (batter will be thick). Stir in apples and nuts. Spread into a greased 9x13 inch pan. Sprinkle with chips. Bake at 350 for 35-40 minutes or until golden and a toothpick inserted near the center comes out clean. Cool before cutting. Makes about 2 dozen.

*If you don’t have self-rising flour on hand and hate to go to the grocery store as much as I do, you can use this substitution:
For each cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp of salt in a measuring cup. Add all-purpose flour to equal one cup.

Lemon Bars

This is a classic recipe from Southern Living. I have never brought these anywhere and not had requests for the recipe. It’s a tried and true favorite for sure. Fresh lemon juice is key here - the bottled stuff just won’t cut it in this recipe.

2 1/2 cups all-purpose flour, divided
1/2 cup powdered sugar
3/4 cup unsalted butter, chilled
1/2 tsp baking powder
4 eggs, beaten
2 cups sugar
1/2 tsp grated lemon rind
1/3 cup lemon juice

Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal.
Spoon flour mixture into a greased 9x13 inch pan; press firmly and evenly into pan using fingertips. Bake at 350 for 20-25 minutes or until crust is lightly browned.
Combine remaining 1/2 cup flour and baking powder; set aside. Combine eggs, 2 cups sugar, lemon rind, if desired, and lemon juice; stir well. Stir dry ingredients into egg mixture, and pour over baked crust.
Bake at 350 for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar if desired.