In my previous video, I made you Healthy Pumpkin Bread. Today, I bring you quite the opposite with Rocky Road Brownies.  When it comes to food gift giving during the holidays, so many people give breads and cookies but something we like to give, are brownies served in a dish.

I like to find pretty bowls or plates, place brownies in them, and wrap them up as a gift.  The receiver can use the dish over and over again instead of it getting thrown away, and the family can enjoy the brownies. Brownie pan was bought at my local Walmart.

HOW TO MAKE ROCKY ROAD BROWNIES

INGREDIENTS

• 1/2 cup (1 stick) Great Value unsalted butter, cut into pieces
• 1 bag (12 ounces) Nestle semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 teaspoon McCormick’s Pure Vanilla Extract
• 1/2 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup all-purpose flour (spooned and leveled)
• 1 cup Jet -Puffed Mini Marshmallows
• 1/2 cup chopped Fisher pecans or your choice of nut.
• Reddi-wip for topping (optional)

DIRECTIONS

Step 1. Preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan or use a brownie pan like I did.

Step 2. In a heatproof bowl set over (not in) a saucepan of boiling water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Or you can use the microwave for 2-3 minutes. Just watch carefully.

Step 3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Step 4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Cut into 16 squares and top with Reddi-wip!!! **DROOL*

Disclosure: Compensation has been provided by Walmart for my time and efforts to create the recipe, video and post. All opinions are my own, always have been, always will be. Check out more holiday baking and gift giving ideas from my fellow Walmart Moms and from the Walmart website.

I have this little booklet full of recipes you can make using Carnation Evaporated Milk and what do you think my kids chose?  Yep, fudge.  Of course they would because even though the pear pie and quiche looked fabulous, their sweet tooth tells their brain to pick the fudge. So fudge it is.

Now I have, on several occasions, heard about this recipe before. I’ve heard how it’s creamy sweetness is like no other but is it true?  Well, according to my bunch and apparently the folks who reviewed it at the Very Best Baking site, say it’s the best ever!  And talk about easy to make–recipes just don’t get any easier than this.

My pieces are thinner because I only had a bigger pan but that didn’t hinder the taste a bit;)

INGREDIENTS

• * 1 1/2 cups granulated sugar
• * 2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Milk
• * 2 tablespoons butter or margarine
• * 1/4 teaspoon salt
• * 2 cups miniature marshmallows
• * 1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
• * 1/2 cup chopped pecans or walnuts (optional)
• * 1 teaspoon vanilla extract

DIRECTIONS

LINE 8-inch-square baking pan with foil.  I used an 8×11 because that’s all I had.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

In keeping with transparency, as always, I did receive a gift card from One2One Network and Carnation for ingredients to create this delicious fudge but in no way was my opinion of evaporated milk bought– fudge, or anything else for that matter.  It’s always been a staple and if you want to search my recipes for it, you’ll know that’s the truth;)  {{giggle}}

Over the next week I’ll be bringing a few Mexican treats like today’s Mexican Candy.   Coming from a partial Hispanic background and marrying into a Hispanic family, I’ve had the pleasure to eat some really delicious sweets that are super easy to make and VERY budget friendly!

There are a few versions of Mexican Candy but today I’m bringing you a very basic one.  One that looks like a praline of sorts.  It literally only takes minutes to make and a couple of minutes before they’re ready to eat.  It definitely isn’t something I’d make often but for an occasional sugar rush, it sure hits the spot!

As with many recipes, you can completely omit the pecans but because we’re nuts ’round here, we put them in all kinds of desserts!

If you have your own version, I’d love to hear it!

P.S. If you’re looking for an organizer for your wax paper, foil, and plastic wrap (and they cut perfect every time!), check out the WrapMaster – It’s my favorite!

Mexican Candy

Ingredients

• 1 cup of white sugar
• 1 cup of brown sugar
• 1 cup of pecans (whole or pieces)
• 7 Tbs milk
• Wax Paper

Instructions

Cook sugar & milk ingredients in saucepan until you a small ball forms in a glass of water. Meaning, drop just a tiny bit into a glass of water and if it forms into a solid, then it’s ready. Mix in pecans. Pour spoonfuls out onto waxed paper and let cool. VIOLA, it’s done. Told you it was fast!

My rating: 4.0 stars It deserves 5 stars but since it’s terribly sweet, I gave it 4.

I love any cookies that have molasses in them and these soft, chew ginger cookies are no exception!  I don’t know why but I have been craving sweets here lately and what I love about cookies, is that you can just one or two to satisfy that craving instead of a huge piece of cake.  Hey, baby steps you know!

INGREDIENTS

• 1 1/4 cup all purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon allspice
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons molasses
• 2 tablespoons white sugar (for rolling cookies)

DIRECTIONS

Preheat oven to 350 degrees F.  In a medium mixing bowl, blend flour, baking soda and spices together and set aside.  In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add the molasses and mix to combine.  Slowly add the flour mixture to the butter mixture.  Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls the size of walnuts and roll them in the extra 2 tablespoons of sugar. Place cookies on an ungreased cookie sheet, approximately two inches apart and lightly flatten.  Bake in preheated oven for 8 to 10 minutes. Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.

Whipped up by Andrea.

This oatmeal cake is the best ever and this is coming from someone who not a big fan of oatmeal.  Not only that, it is very popular among the men.  This was something that I cooked for the cowboys and they would tell my husband how much they enjoyed the dessert.  I personally think it borders the food porn side…..yeah, it’s that good!

INGREDIENTS:

For the Cake:

• 1 1/4 c Boiling Water
• 1 c Quick Oats
• 1 stick butter
• 1 c brown sugar
• 1 c white sugar
• 2 eggs
• 1 1/3 c flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. nutmeg

For the Icing:

• 1/2 stick butter
• 1 c brown sugar
• 1/4 c evaporated milk
• powered sugar

DIRECTIONS:

Mix water, oats, and butter & let stand for 15 minutes.  Add remaining ingredients together in a bowl.  Add oatmeal mixture to the bowl and mix well.  Bake in an 8 x 11 casserole dish at 350′ for 30 minutes.

ICING DIRECTIONS:

Melt ingredients together in saucepan and cool.  Add powered sugar until thick enough to pour over cake.  Pour over HOT cake!  I usually take a toothpick and poke holes throughout the cake so that the icing sinks in…YUMMY!

OH.MY.GOSH…..this is SOOOOOO good!!!  Enjoy:)

I made these Honey Sweet Cookies for the cowboy crew the other day at this new ranch we’re working for and they seemed to be a hit, especially with my 2 year old!  Cookies are always hit with working cowboys because they don’t want to over fill themselves but they still want to soothe that sweet tooth.  These are very easy to make and they stay chewy for a long time.  I opted to use the Ghirardelli Chocolate this round and it made the cookies absolutely divine!  This is a new line of all-natural baking products from Ghirardelli and I can’t wait to try the Cacao Extra Bittersweet and the Cacao Unsweetened baking chocolate.

INGREDIENTS:

• 1 1/4 c. flour
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 stick butter (1/2 cup)
• 1/4 c. sugar
• 1/2 c. honey
• 6 oz.  (approx. 1 cup) Ghirardelli Gourmet Semi-Sweet Chocolate Chips (or any kind you prefer)

DIRECTIONS:

Preheat oven to 300′.  In a small bowl combine flour, sod, and salt.  Mix well with a wire whisk and set aside.  In a medium bowl, blend butter, sugar, and honey at medium speed.  Beat until light and soft, then scrape sides of bowl to make sure everything gets blended well.  Add the flour mixture until blended well.  Finally fold in chocolate chips being careful not to over-mix.

Drop dough by rounded teaspoons onto ungreased cookie sheet, 1 1/2″ apart.  Bake for 18 to 20 minutes or until light golden brown.  Immediately transfer cookies to a cool, flat surface.  VIOLA:)  ENJOY!

Alrighty folks..here’s the pictures!  You guys always be sure to let me know if you have made one of my recipes because I love to show some link love!

Instead of using mostly sugar, honey is the replacement.

Here’s the chocolate!

On my new cookie sheet!

VIOLA!  Yummy to the tummy!

Hmmm, I hope you’re not thinking what I think your thinking!…LOL.  A great sweet to eat this is.  Easy to–the kiddos would enjoy this!

INGREDIENTS:

• 1/2 cup (1 stick) butter, melted
• 3 1/2 cups powedered sugar
• 2 cups creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups (2 ounces) semisweet chocolate chips
• 1 tablespoon solid vegatable shortening (optional)

DIRECTIONS:

Combine the melted butter, powedered sugar, peanut butter, and vanilla in a large bowl and stir until well blended and smooth.  Chill for 2 hours, or until firm enough to easily handle.  Roll the mixture into 1-inch balls and place on a sheet of wax paper.  Melt the chocolate chips and shortening, if using, in the top of a double boiler over simmering water, stirring until smooth.  (The shortening makes the chocolate shiny.) With a thin skewer or a toothpick, spear each ball and dip it into the melted chocolate, leaving a small area uncovered to make it look like a buckeye nut.  Place the dipped balls back on the wax paper to cool and remove the toothpicks.  Drip a bit of melted chocolate over the holes make by the toothpicks.  Chill until firm.  Store in an airtight container in the refrigerator for up to 4 weeks.