Tuesday, March 29, 2011

Brownies and Rosaries

Interesting title huh!  Tells you all what I have been up to.  I have been really enjoying visiting my favorite antique shop this past week.  I found some gorgeous rosaries and pieces.  Some of them are not completed rosaries and I will probably turn them into jewelry pieces.  The other rosaries are complete and I will probably just use them.  I love the old world feel of the well worn crucifixes. 

I thought I would also include a recipe for Butterscotch Brownies with Brown Sugar Butter Icing.  It is from Pastry Queen Parties by Rebecca Rather.  I loved the name of the book.  One of my sons went crazy over this recipe.  It is full of sugar and butter, but it is quite yummy.  It makes a lot of brownies, so this would be perfect to take to a pot luck or for a bake sale.  Enjoy!

1 cup(2 sticks) unsalted butter at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted (optional)

1 cup (2 sticks) unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered sugar
1/3 cup half and half
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F.  Line a half sheet (13 x 18) pan with aluminum foil and grease with butter or cooking spray.  Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and 3 cups brown sugar on medium high speed until fluffy, about 2 minutes. Add the eggs and 1 tablespoon vanilla and continue beating for another minute.  In a bowl, stir together the flour, baking powder and salt.  Beat the flour mixture into the butter mixture on low speed until incorporated.  Stir in the pecans.  Pour into the prepared pan, smoothing the top.  Bake until the bars are set and slightly puffed, 25 to 30 minutes.  Cool completely before icing.

In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar.  Once the mixture is lightly bubbling, decrease the heat to medium low and cook, stirring occasionally, for 2 minutes; set aside.  Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half and half and vanilla on medium speed until creamy, about 1 minutes.  Add the melted butter mixture and beat until combined.  Pour over the cooled brownies and spread evenly.  Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.

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