MILK AND BROOKIES RECIPES
EASY BROWNIES RECIPE - BETTYCROCKER.COM
What do you get when you mix together classic brownies and chocolate chip cookies? These amazingly delicious brookies of course! These chocolate chip cookie brownie bars have a soft brownie center and a light cookie crunch that make them an instant family-favorite. Plus, this brookie recipe only takes 15 minutes to prep with the help of a pouch of Betty Crocker™ chocolate chip cookie mix, and a box of Betty Crocker™ fudge brownie mix. Top these decadent treats with a scoop of ice cream or just enjoy them as they are - sweet, chewy, and swirling with brownie and chocolate chip cookie flavor.
Provided by Madison Mayberry Hofmeyer
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil. Spray with cooking spray.
- In medium bowl, stir Cookie Layer ingredients until soft dough forms. Press mixture evenly in bottom of pan.
- In medium bowl, stir Brownie Layer ingredients until well blended. Spread on top of cookie layer in pan.
- Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.
Nutrition Facts : Calories 300 , CarbohydrateContent 41 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 28 g, TransFatContent 0 g
TRES LECHES BREAD PUDDING RECIPE - NYT COOKING
Pastel de tres leches, a traditional Latin American dessert, consists of a basic sponge cake doused in three types of milk: condensed, evaporated and whole milk or cream. Inspired by the classic cake, this bread pudding transforms those three milks into a rich custard that gets absorbed by buttery cubes of brioche. As it bakes in a water bath, it becomes golden and toasty on the top and soft and pillowy on the bottom. Serve it at any temperature with a dollop of whipped cream and a drizzle of condensed milk. If you have any leftovers, eat them for breakfast topped with a little Greek yogurt and some fresh fruit.
Provided by Samantha Seneviratne
Total Time 4 hours 20 minutes
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Butter a 9-inch square baking dish.
- In a large bowl, beat together the eggs and egg yolks until completely combined. Whisk in 1 cup/240 milliliters heavy cream, 3/4 cup/180 milliliters condensed milk, the whole milk, evaporated milk, vanilla and salt.
- Set the bread in the prepared dish and pour the egg mixture on top. Press the bread down gently with a spatula to make sure all the pieces are immersed and soak up the liquid. Let stand at room temperature for 10 minutes.
- Meanwhile, bring a kettle of water to a boil. Drizzle 2 tablespoons condensed milk over the pudding. Cover the baking dish tightly with aluminum foil then set it inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches about halfway up the sides of the baking dish.
- Bake until the center of the custard is almost set but still slightly wet, about 25 minutes. Carefully remove the foil and continue to bake until the custard is set in the center and the top is golden, about 30 minutes longer. Carefully remove the roasting pan from the oven and let the pudding cool in the water for about 20 minutes.
- Whip the remaining 1 cup/240 milliliters heavy cream to soft peaks. Serve the pudding warm, room temperature or cold with a dollop of whipped cream. Drizzle with the remaining 2 tablespoons condensed milk.
Nutrition Facts : @context http//schema.org, Calories 489, UnsaturatedFatContent 12 grams, CarbohydrateContent 40 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 18 grams, SodiumContent 353 milligrams, SugarContent 24 grams, TransFatContent 0 grams
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With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
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EASY BROOKIES {WITH BROWNIE MIX} - CAKEWHIZ
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From cakewhiz.com
Total Time 40 minutes
Category Dessert
Cuisine American
Calories 225 kcal per serving
From cakewhiz.com
Total Time 40 minutes
Category Dessert
Cuisine American
Calories 225 kcal per serving
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Reviews 5
Total Time 1 hours 45 minutes
Cuisine irish
Calories 490 per serving
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Reviews 5
Total Time 1 hours 45 minutes
Cuisine irish
Calories 490 per serving
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
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