Everything But The Kitchen Sink Sundae

It's party time and this is a great

crowd pleaser 

A GINORMOUS

hot fudge brownie/chocolate chip/strawberry...sundae.

You remember my 

Pig's Trough Sundae

that we fed 50 with, well this is a huge, indoor

sundae that can feed 8-10, depending on how

hungry they are.

I was visiting in Texas and we had a birthday party

coming up.  I came up with this super-sized sundae

to celebrate Fred's big birthday.

We started with the largest shallow bowl my sister, Jean, had.

It was about 20-24 inches across.

We started with a ooey, gooey, layer of fudge and

topped it with 18, fresh, hot out of the oven chocolate

chip cookies.

Next, warm, oven-fresh brownies were layered on top.

Yes, we used the whole pan.

We layered on toasted pecans and fresh strawberries.

Oh, this is getting huge!

Three kinds of Blue Bell ice cream (we were in Texas,

so of course we had to use Blue Bell) were scooped

on top.

Finishing touches were, whipped cream, more strawberries and

toasted pecans, caramel sauce and more chocolate.

Then we handed out spoons and dug in.

For the germaphobes, you can offer a bowl

and let them scoop their portion out before

it disappears!

I probably shouldn't tell you this,

 but we had so much fun with this, 

and we had only used half of the ice cream,

so we made a second one while I was there.

Tons of fun for a party!!

This is one of those easy but memorable desserts

that you family will love.

(As I was working on my Dad's life story,

it reminded me of when Joni worked at

Bridgeman's Ice Cream Parlor and 

they had a giant sundae.

It was called the Lollapalooza Sundae.

This definitely is a Lollapalooza!)

I will be posting with

The Scoop

Foodie Friday

Caramel Oreo Brownies

Caramel and Oreos and Chocolate,

OH MY!

Let's just stuff every yummy ingredient

we can think of into the middle of

double chocolatey brownies and let

the yumminess begin.

My sister in law Michele had made

these and though I didn't get one of

hers, I took it on my sister Jean's word

that I had to try these.  

Yup!  They were right.  

These are amazing and not

as rich as I thought (meaning, I

could eat more than one - no problem!)

The batter made from a cake mix is

stuffed with chocolate chips and after

a little baking is topped with Oreos and

caramel and then more batter.  

What more needs to be said???

Caramel Oreo Brownies

(Very slight variation from Easy Baked)

1 pkg. Chocolate Cake Mix

(I like Betty Crocker's Triple Chocolate)

1/3 C. oil

2 eggs

1 12 oz. pkg. milk chocolate chips

1 12 oz. pkg. semi-sweet chocolate chips

24 Double Stuffed Oreos

32 unwrapped Kraft Caramels

1/2 C. butter

1 14 oz. can Sweetened Condensed Milk

Line a 9x13 inch pan with foil (if

you don't do this, you will have a hard 

time with the caramel sticking to the sides).

Spray the bottom with oil.

Heat oven to 350.

In a large mixer bowl mix the cake mix,

oil and 2 eggs until blended.  Stir in the

chocolate chips.

Place half of the batter into the bottom

of the prepared pan.  It won't completely cover

the bottom of the pan but it will fill in as it

bakes.  Bake this for 10 minutes.

Meanwhile place the caramels, butter

and the sweetened condensed milk (minus

1 T.) in a saucepan and melt the caramels.

Stir constantly until melted and smooth.

Remove the pan from the oven and place

24 Oreos on the top of the baked cookies.

Now pour the caramel over the cookies.

Finish by topping the pan with the remaining

batter.  You need to take small amounts

and flatten them out in your hands to try

and cover as much of the top as you can.  

Spray your hands with oil as needed.

Bake for 25 minutes.

Let cool in the pan.  When cool, lift the foil out

of the pan and peel it away from the edges,

then cut into squares.  I cut mine into 24

pieces.  These really cut best if you let them

cool overnight, but sometimes you just can't

wait that long.

Cut into 24 squares.

Click here for a printable recipe.

We have already made these twice

and I have people asking for more!  

They were fabulous!!

I will be posting with 

Foodie Friday

Ice Cream Cone Cake or Brownie Pops

Aren't these cake or brownie

pops just adorable?

My niece made some for her

wedding reception and we

fell in love with them and had to go

home and try some.

The miniature cones are made

by cutting off the tops!

Super simple and then you can

fill the cones with candy as

an added surprise.  

I decided to use brownies.

I just made up my favorite brownies

and added M&Ms.

When you make pops with 

brownies you don't even have to

add any frosting to the mix,

just shape the cooked brownies

into a ball.  The moistness of

the brownies hold them together.

Don't try to dip them as the

weight of the brownies plopped

the top right into the melted

candy melts.  

I just spooned the melted pink

candy melts onto the brownie,

tipping it to the side as I went

around.  Keep the candy melts nice

and runny to make a smooth coating.

Reheat when necessary.

Melt additional chocolate

candy melts and pipe it onto

the top of the cooled cone. 

Add sprinkles while the chocolate

is still wet.

Voila!  Talk about easy and adorable.

Add a cut off straw to the top if desired.

Here are pictures of the ones

she made.  These will give you

some more fun ideas.

Talk about fun and yummy too!

These little sundae ones are adorable.

You could make these with 

cake also.

Definitely an adorable way

to make pops for a party.

Disappearing Marshmallow Brownies

Are you a Saturday baker?  My mother always

filled Saturdays with baking.  Here's a simple and

easy recipe for Saturday baking and you probably

have the ingredients in your pantry.

Who even needs to bake when the batter is 

this good. Yes, I am a confessed batter eater 

and this recipe is great as a batter or as brownies.

 Disappearing Marshmallow Brownies

because as it bakes the marshmallows 

disappear

as they melt into the brownie.

This brownie is filled with all sorts of delicious

goodies - butterscotch chips, chocolate chips, marshmallows -

Yum!

My friend Colleen made these for a Lake Powell

trip years ago and they were an instant hit.

Disappearing Marshmallow Brownies

1 C. butterscotch chips

1/2 C. butter

2 eggs

3/4 C. brown sugar

1 tsp vanilla

1 1/2 C. plus 1 T. flour

1/2 tsp. salt

2 tsp. baking powder

2 C. semi-sweet chocolate chips

2 C. mini-marshmallows

Melt the butterscotch chips and butter together

in a microwave safe bowl.  Stir after 30 seconds

and then microwave again for 30 seconds and stir.

Repeat again if necessary.  Stir to blend.

Cool to lukewarm (this really is necessary or you

end up melting the chocolate chips you add later.)

Whisk together the eggs, brown sugar and vanilla.

Add to the lukewarm butter mixture.

In a separate bowl, mix the flour, salt and baking 

powder.  Fold this into the butter and egg mix.

Now fold in the semi-sweet chips and marshmallows.

Spread in a greased 9x13 inch pan.  Bake at 350 for 30-35

minutes.  Let cool before cutting.

Saturday is also a great day to make up a plate

of goodies and take to a neighbor!

I will be posting this with

Seasonal Sunday

Foodie Friday

Browned Butter Brownies

You know when you have found an amazing

bar when you are stuffed and you can't possibly

take another bite and you try a bite anyway.

Then you find yourself eating a whole bar!

That's the story with these luscious 

Browned Butter Brownies.  My friend

Rachel had them for her son's missionary farewell

and I had already been to a dinner when I stopped

by.  I tried one bite and couldn't stop.  These are

that amazing.

Simply browning butter does something wonderful to

the flavor of butter that makes it so rich and

unbelievably delicious.

The browned butter icing is underscored with

a moist brown sugar brownie.

This is one of those wonderful recipes

that you have all of the ingredients for in

your pantry.  It comes together so easily

and yet everyone will be asking for the

recipe!

Brown the butter gently, just until it turns

a golden color.  Take it off the heat immediately

so that the butter solids don't burn.

Browned Butter Brownies

Preheat oven to 350.

1 C. butter

2 C. brown sugar

4 eggs

2 tsp. vanilla

1/4 tsp. salt

1 1/2 C. flour

1 1/2 tsp. baking powder

Cream the butter and brown sugar and

then add the eggs and vanilla.  Mix the dry 

ingredients in a small bowl and then beat into 

the butter mixture.

Butter the bottom of a 9x13 inch pan and bake

at 350 for 25-30 minutes.  Remove and let cool.

Browned Butter Frosting

1/2 C. butter

4 C. powdered sugar

2-4 T. milk

1/2 tsp. vanilla

In frying pan melt the butter and brown on medium

heat just until golden.  Remove from heat and let cool

until lukewarm.  Place butter in mixing bowl and add 

the powdered sugar, vanilla and 2 T. milk.  Add more

if necessary.  As the melted butter mixes with the cold

milk your frosting might be too thick, so be sure to add

enough milk to make a fluffy frosting.  

Frost cooled brownies and garnish with chopped nuts

if desired.

WARNING:  THESE CAN BE VERY

ADDICTIVE!

If you need to take something wonderful to

a holiday party, put these on your list.

I will be posting these with 

Foodie Friday

Sweets For A Saturday

On The Menu Monday

Symphony Brownies

"The Holidays"

-

That title just evokes rich delicious

baking doesn't it?

These Symphony Brownies surely qualify

as holiday cookies, but they are great for

after school too.

So easy, yet so fabulous!

Giant Symphony bars are snuggled in

brownie batter, then covered with

more brownie batter.

They bake up with a yummy center of

rich chocolate filling.

Symphony Brownies

Your favorite brownie recipe to make a 9x13" pan

(I used a Betty Crocker mix for these)

3 - 4.25 oz Symphony bars with toffee bits

Spray Pam in the bottom of a 9x13" pan.

Make up your favorite brownie batter and

place half of the batter in the bottom of 

the pan.  Lay the Symphony bars on top

of the batter and cover with the remaining 

batter.  Bake 35-40 minutes at 350.

Let cool.  Dust with powdered sugar. 

Cut when cool.  

Make up a batch of these to get you

in the holiday baking mood.

I will be posting this with

Potpourri Friday

Sweets For A Saturday

On The Menu Monday

Foodie Friday

Peppermint Petit Cups & Christmas Giveaway

At Purple Chocolat Home, baking Christmas cookies in November

is just an exercise in practice!  No cookie baked in November

would ever make it to Christmas, unless it rolled under a counter

and was lost somewhere!!

These lucious petit peppermint lovelies are no

exception.  They were gone in a day, but at least

they were served for a dinner.

These are sooooo easy to make.

Peppermint Petit Cups Recipe

1 recipe for your favorite brownies - 9x13 pan size

1 C. Andies Peppermint Crunch Baking Chips (near

chocolate chips in your grocery store)

Hershey's White Chocolate Candy Cane Kisses

Make brownies according to recipe.  Stir in 1 C. Andes Peppermint

Crunch Baking Chips (these are the pink ones).  Place mini muffin

cups in mini muffin tin.  Fill using a teaspoon about 3/4 full.  Bake

in 350 degree oven for 12 minutes. 

Remove from oven.  Let cool completely.  Unwrap Kisses.  Place

one Kiss in each cup, pushing down a little.  Sprinkle with a

little powdered sugar.  Makes about 36.

Be sure and cover these tightly if you need to store them.

They can dry out quickly.

Join me in celebrating Thanksgiving and Christmas with my

GIVEAWAY.  Receive a Macy's Department Store

gift certificate for $100 to get you started with Christmas

shopping in honor of  Miracle on 34th Street.

Click HERE to enter and leave up to 3 comments for 3 chances

at winning this great giveaway.  Santa is so nice this year!

Click here for printable recipe.

Come see what other Christmas cookies are being eaten, I mean

baked around blogland.

Tasty Tuesdays

12 Weeks of Christmas Cookies

Foodie Fridays