Friday, May 2, 2008

"A balanced diet is a cookie in each hand"

Sorry I haven't posted in has been crazy, busy! :)
We got a special studio visit from Gwen Beauchamp this morning. She's the mom from Lancaster, Texas that won the America's Favorite Recipe Award in the Pillsbury Bake Off Contest. She brought us a batch of her Toffee Banana Brownies and they were SO yummy. I was especially impressed at how moist they were...I think that's a little gift from the bananas.
I wanted to share her recipe with y'all.. Believe me, the hubby is gonna LOVE these!
By the way, it you've got a recipe that your little one's or honey LOVE, please e-mail it to me. It's always nice to have a new recipe to whip up in the kitchen.
Y'all have a blessed weekend!
99.5 The Wolf

Toffee Banana Brownies
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland’s Best eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into 1/4-inch pieces (2 cups)
1/3 cup SMUCKER'S® Caramel Ice Cream Topping

1. Heat oven to 350°F. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until well blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.

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