German Chocolate Pecan Pie

So, who doesn't love sweets at least sometimes?  And more importantly, who doesn't love decadent cake like German Chocolate?  Well, this pie recipe mixes the decadence of German Chocolate Cake with the sweet crunch of Pecan Pie.  This recipe is so simple, it should be illegal!!  After you make it, everyone who tastes it will want the recipe, trust me!  Enjoy!

INGREDIENTS:

3 eggs

1 cup of sugar

3 Tbsp flour

1 cup dark corn syrup

1 cup chopped pecans

3 Tbsp softened butter

1 Tbsp vanilla

1 cup (plus a handful) milk chocolate chips

1/2 cup semi-sweet chocolate chips

1 cup coconut

2 deep dish unbaked pie shells

DIRECTIONS: 

Mix all ingredients together for the pie filling.  

After ingredients are mixed well, pour 1/2 of mixture into one unbaked pie shell and the the other 1/2 into the other pie shell.  Sprinkle the handful of milk chocolate chips over the top of each pie.  

Bake at 350 degrees for 1 hour.  Once pie has baked for 1 hour, remove from oven and allow to cool for 1/2 an hour.  A scoop of vanilla ice cream is the perfect accompaniment to a slice of warm pie!! 

 Enjoy and keep making it Crazy Good!

Brownies with Expression...I mean Espresso!

This past Saturday night, the hubby and I were sitting at home.  I know what you are thinking, at home on a Saturday night, what madness is this!?!?  Well, we were especially tired from a long work week and a day of house work and yard work...we were basically too tired and lazy to go anywhere.  I decided that I wanted to make some brownies for us, since we both were just in one of those "blah" moods.  Plus, my husband LOVES brownies and I thought that they just might perk us up.  But after I started, regular brownies just didn't seem like enough.  So, I decided to add a little "expression" to those regular 'ole brownies.  The expression consisted of some super perky and flavorful espresso!

INGREDIENTS:
1 box (19.8 oz.) of prepackaged brownie mix (Ghiradelli mix is what I prefer)
Nonstick vegetable oil cooking spray
1/3 cup plus 2 Tbs of hot water (separate)
1/3 cup vegetable oil
2 large eggs
2 Tbsp plus 2 tsp espresso*
1/2 cup semisweet chocolate chips
1 tsp of vanilla extract
1 1/2 cups powered sugar
1 Tbsp unsalted butter, melted

*NOTE:  If you are not a huge coffee fan, you can drop the amounts down to 1 Tbsp and 1 tsp, respectively.

DIRECTIONS:
Preheat oven to 350 degrees F.

Spray a 9x13" baking pan with nonstick spray.

Whisk 1/3 cup of water, oil, eggs, and 2 Tbsp espresso  in a large bowl to blend.  After ingredients have been combined, add the brownie mix.  Stir until well blended.  Stir in the 1/2 cup semi-sweet chocolate chips.  Once everything is mixed, transfer the batter to the prepared baking pan.  Bake until a toothpick inserted into the center of the brownies comes out clean, about 35 minutes.  Remove from oven and allow to cool completely.

While brownies are cooling, dissolve the remaining 2 tsp of espresso in the 2 Tbsp of hot water in a small bowl.  Strain the espresso granules off and put the liquid espresso in a medium bowl.  Save the espresso granules for later.  In the bowl that contains the liquid espresso, whisk in the 1 tsp of vanilla extract.  Add the 1 1/2 cups of powdered sugar and the 1 Tbsp melted butter and continue whisking until smooth.  From the saved espresso granules, take 1/2 tsp of the granules and add them to the glaze.  Mix well.  After the brownies have completely cooled, pour the glaze over the brownies and smooth.  Refrigerate until the glaze is set (about 15-30 minutes).  Cut into bite size pieces.  Arrange the brownies on a platter and serve.