Fancy Box Brownies

1 box brownie mix

2/3 cup melted butter

1/4 cup heavy cream

4 egg yolks

1 cup chopped chocolate/chocolate chips

Preheat the oven to 350°.

Line a 9x9 pan with parchment paper and set aside. In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. avoid over mixing.

Fold in the chopped chocolate/chocolate chips. Reserve some extra for the top, if desired.

Pour the brownie batter into the 9x9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven.

Allow the brownies to cool completely in the pan prior to cutting and serving.

Store in an airtight container for up to 3 days.

Notes:

All brownie mixes are different, please see the back of your brownie box to confirm ingredient amounts. Substitute melted butter for the oil, and heavy cream for the water. Then double the eggs, but use only the yolks. 

Honey Pretzel Peanut Brittle

2 cups granulated sugar

½ cup honey

½ cup water

2 T butter

1 tsp baking soda

2 tsp vanilla extract

2 cups lightly salted, roasted peanuts

2 cups mini pretzels

Flaky salt for topping

Grease a baking sheet (silicone works great!) with butter and set aside. Lightly grease an offset spatula and set aside. 

Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Heat the mixture gradually until the temperature reaches 275˚F. Don't rush this process – if it heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best!

Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F.

Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.

Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).

Once it's fully cooled, break the brittle into bite-sized pieces and enjoy!

Cinnamon Honey Butter - gift tag included

2 sticks of butter, room temperature

1 cup of powdered sugar

1 cup of honey

2 teaspoons of ground cinnamon

4oz. canning jars (or larger size of choice)

To gift: 

Square fabric scraps

Raffia, ribbon or string

Tag (printable tag below)

Use hand mixer and whipped the butter. Add powdered sugar, honey & cinnamon. Continue whipping, scrapping sides, until blended and smooth. Spoon into jars. What could be easier? And so delicious? I love it on toast.

English Butter Toffee

1 cup granulated sugar

1 cup salted butter

3 T water

1 Tsp Vanilla

1 1/2-2 Hershey's Chocolate Symphony Bars

Pecans, slivered almonds, Walnuts or peanuts Chopped

Butter a baking sheet or cover with parchment and set aside.

Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown. I boiled exactly 10 minutes, on medium stovetop heat. You can use a candy thermometer if you'd like, and make sure it gets to hard crack (300°). You can also do an ice water test to make sure it breaks when you add it to the water.

*TIP* if you have over-boiled the mixture it will start to separate and crystalize.

Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap Hershey's chocolate Symphony bars (I use 1 and a 1/2 of the large bars) and set them on top of the toffee. Wait a couple of minutes and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts.

Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.