Favorite recipes!!!! Cooking or baking, or drinks or other c

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Rivoc
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Postby Rivoc » Wed Jun 08, 2016 7:18 am

Ok, youve got a recipe that is your go to that you use to impress??? or are proud of??? or tried it once and it was ok, but ewasy to make???? POST THAT SHIT HERE!!!!! Share the knowledge!!!!

Rivoc's Double Fudge Chocolate Chip Brownies!!!

Ingredients/things you need:

Room in your freezer for your 13x9 inch pan to fit
9x13 inch cookie sheet/pan
Large mixing bowl
Rubber Spatula
2 oven mitts
1 towel (recommended for easy cleanup while applying frosting)
Cooking Spray or shortening
4 eggs
1 cup canola oil or vegetable oil
1/2 cup of water
2 boxes of Duncan Hines Chewy Fudge Brownies
1 canister Duncan Hines Milk Chocolate Frosting
1 package of semi sweet or milk chocolate chips - optional


Note:

the chocolate chips are optional. truth is these brownies kick the shit out of all other brownie recipes with or without them.
the brand MUST BE DUNCAN HINES!!!!!! DO NOT THINK YOU CAN GET THESE RESULTS WITH OTHER BRANDS!!!!!!! Ive tried, they suck and crumble apart, as does the other brands frosting. Pillsbury, bertty crocker, store brand, DONT TRY IT!!!!! DUNCAN HINES OR YOU WILL NOT END UP WITH A FANTASTIC RESULT!!!!! Trust me, ive tried it all, over years. Here are pictures of the chewy fudge brownie mix that you need two boxes of:Image

and here is a picture of either kind of frosting that I highly, highly recomend:

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Im sure as long as its a Duncan Hines frosting and chocolate, this will work to god levels I always achieve.

Instructions:

(First we will be following the box recipe for Fudge Brownies, doubling the ingredients since we have to use 2 packages to get godlike results. Then the custom part after that.)

1. PREHEAT oven to 350°F for glass or metal pans, 325°F for dark or coated pans*. GREASE bottom of pan with shortening or cooking spray. CLEAR out sink area. OPEN your towel all the way on your kitchen table, you'll thank me later.

2. EMPTY brownie mix, egg(s), oil and water in large bowl. STIR until well blended (about 50-70 strokes). SPREAD into greased pan and bake immediately.

3. BAKE for 20 minutes. *ADD 3-5 minutes for dark or non-stick pans. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. DO NOT TURN OFF YOUR OVEN YET.

4. PLACE Towel on cleared counter-top or kitchen table, and get ready for the sloppy part.

5. PLACE Brownie sheet on stove. With a giant spoon, APPLY two ginormous spoonfuls of frosting and place them right on the center of your brownies. You should use anywhere from 1/2 - 3/4 of the entire canister!

6. With that giant mound of frosting now in the center of your brownies, PLACE the sheet back in the oven for EXACTLY TWO MINUTES. You may want to make sure you have the sink area cleared and get your oven mitts ready for the hot messy part.

7. USE your oven mitts to take the brownies out of the oven. LIFT your pan over and hover it over the sink. TILT the pan so that the melted frosting glob starts covering your brownies. KEEP TILTING in different directions so that you get the entire surface of your brownies evenly coated with the frosting in this manner. KEEP TILTING until the entire frosted mound has been distributed evenly and the mound is no longer large and barely noticeable. GIVE EXTRA LOVE to the corners since they tend to be the hardest/crustiest/most undesirable pieces. Frosting will drip over the sides and thats okay.

If you need to take a 2-3 minute breather from tilting: thats ok. Place the brownie pan on the towel stick the sheet back in the oven at 350 FOR ONE MINUTE and continue. try not to break if possible, as it could effect the texture of your brownies.


8. ADD your chocolate chips to the top of your now frosted brownies. You shouldnt need more than half the bag, or you are robbing the brownies of their natural greatness. Trust me: with this recipe especially, less is more with toppings! I swear it!
PLACE the now chocolate chipped brownies back in the over for another 2 mins. This lets them melt and fuse with the frosting so they arent hard to chew later, as these will be frozen and are meant to be so.

9. REMOVE Brownie pan from oven and PLACE pan on the open towel. REMOVE excess frosting from (literally) the sides of your pan, under the handles, underneath your pan, and anywhere else sneaky the frosting may have got on your pan with damn paper towels or napkins.

10. PLACE brownie pan in freezer for at least 5 hours or overnight. MOVE pan to refrigerator and let them refrigerate 20 minutes before you plan on cutting and serving them. SERVE BROWNIES COLD as they were meant to be eaten in this manner.
MOVE brownie pan to refrigerator or freezer after they are cut. They are best served out of the freezer and will store well in tupperware for 4 months, possibly longer.

Your guests will now refer to you as a baking god and harass you for this recipe all the time. you are now the envy of everyone.
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Rivoc
8 Bit Wonder
Posts: 1084
Joined: Fri Mar 18, 2016 4:54 am
Location: Vegas
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Postby Rivoc » Wed Jun 08, 2016 7:18 am

420 MOD
A good strainer
1/8
Saucepan with lid
Small bowl

Follow all steps above and only make this addition after the first step:

STEP 1.5: PLACE your 1 cup of oil in a small saucepan. TURN the burner your sauce pan is on to between 2 and 3. ALLOW oil to heat up for 5-10 minutes. ADD 1/8. COVER saucepan with lid and let it simmer for 20-30 minutes. TURN OFF stove. STRAIN the oil over the small bowl. Your 1/8 pieces should look brown as you strain. Continue to Step 2.

IT IS VERY IMPORTANT you realize these take time to digest - 1-3 hours depending on your metabolism and when you ate last - and hit real hard when they do hit. You BETTER have nothing to do and no immediate responsibilities if you consume these. You will also get the best sleep of your life. You've been warned. Try this at your own risk.
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NaranjaRa
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Re: Favorite recipes!!!! Cooking or baking, or drinks or other c

Postby NaranjaRa » Sat Feb 04, 2017 4:32 am

seems like the Who Likes to Cook thread is where all the recipes have ended up, hun
viewtopic.php?f=40&t=649
let's take this there, too /nod

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