SANDRA'S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,

but must be refrigerated for a minimum of 24 hrs to set...

Yield: 16 squares

Prep: 15 Mins.

Bake: 27 to 30 Mins.

Cool: 1 Hr.

Refrigerate: 24 Hrs.

INGREDIENTS

Brownie Batter:

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon kosher salt

1 cup walnuts, chopped coarse

Topping:

2 cups miniature marshmallows

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

METHOD

Preheat oven to 350F. Spray a 9x9" square baking dish with baking spray; set aside.

To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.

In a small bowl beat the eggs with the vanilla extract.

After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.

Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).

Spread batter evenly into prepared baking dish.

For the topping, add 'topping' chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.

Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.

Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!

SANDRA'S ICE BOX STRAWBERRY POKE CAKE

A perfectly delightful and flavorful cake that's incredibly scrumptious!

This dessert can easily be made a day ahead of when you plan to serve it
or deliver to your favorite function...

Servings (12)

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS

Jello

1 (3-oz. pkg. - small box) Sugar Free Strawberry Jello

1 cup boiling water

Cake

2 large eggs

1 cup water

1/2 cup Mazola oil

1 (5.3-oz. container) Strawberry Chobani Greek Yogurt
1 teaspoon vanilla extract

1 (15.25 oz. box) Betty Crocker Delights Super Moist French Vanilla Cake Mix

Strawberry Frosting

2-1/2 cups confectioners' sugar, sifted

4 tablespoons unsalted butter, at room temperature

1/2 cup Yakutat Wild Alaska Strawberry Jam

2 heaping tablespoons sour cream

1 teaspoon vanilla extract

1-2 tablespoons water (or enough until your desired consistency is reached)

Optional: Red organic food coloring gel

METHOD

Preheat oven to 350 degrees. Spray a 9x13" glass baking dish; set aside.

In a glass 2-cup measure, pour 1 cup of boiling water, add jello and stir to dissolve; set aside.

In a medium bowl, beat the eggs, add the water, oil, yogurt and vanilla extract and beat (using a hand mixer) to combine. Add the dry cake mix and beat to combine, for 2 minutes. Pour batter evenly into prepared baking dish, and gently tap to release air bubbles and assist to level cake.

Bake for 30 minutes in the preheated oven, turning half way through, until a toothpick inserted in center comes out clean. Place cake, while in baking dish, onto a baking rack to cool completely. 

Once cooled, poke the cake using a wooden skewer about 1/2" apart from top to bottom. Give the jello a final stir and slowly pour over cake surface (avoid the edges of cake).  Place the cake in the refrigerator to solidify the jello for 2 hours.

Meanwhile, prepare the frosting by sifting the confectioners' sugar in a sieve placed over a medium bowl. Add the butter, vanilla extract, strawberry jam, sour cream and water. Use a hand mixer to combine, adding water 1 tablespoon at a time until your desired consistency is reached.  Add a few squirts of red organic food coloring gel, if desired.

Frost cake surface, while in baking dish, cover, and return to refrigerator after serving to store remaining cake. ~ Enjoy!