Tuesdays With Dore: Chipster topped Brownies

I don't think my chipster stopped brownies were supposed to turn out the way they did. The cookie part cooked on top of the brownie part with like an inch of space in between the two. Did that make any sense? I had, like, a huge whole throughout the entire pan!


If I wasn't so perplexed at the site of the whole thing I would have done something cool with it, like fill it with whipped cream or chocolate mousse, but I was too busy wondering how the heck that happened.

Don't make any mistake about it though, it was completely amazing. Probably the most unhealthy recipe I have ever made. I had to go change into my fat pants half way through making it. I used Andes mints instead of chocolate chips and it was perfect. The brownie was the most amazing thing I have ever tasted too. I couldn't cut it nicely because it just broke into pieces, but it was worth it.

This recipe chosen by Beth of Supplicious.

Tuesdays With Dorie: Mango Bread

Just when I get going again with my baking and blogging, life takes some unexpected turns and throws me off for awhile. My mom was diagnosed with stage IV lung cancer. How a young, healthy, active non-smoker like my mom gets lung cancer is beyond me, and how it can spread to her spine, hips, femurs, neck, and brain before she even has any symptoms of being sick is even more crazy to me. She only went to the doctor in the first place because she had some back pain that wouldn't go away. Anyway, we aren't going down without a fight. She started radiation to 4 spots on her back last week, will start chemo next week, and then will do radiation on her brain the 1st of June. We have a long road ahead of us, but for now, here's some Mango Bread to celebrate some warm weather here in Utah finally.
I found the sweetest and juiciest mangos I have ever had to make this bread. I had a hard time not eating all of the mango before putting it in the batter for the bread. It was a pretty good and very easy, summery bread, but not one of my favorites. I think if I make it again, I would use less cinnamon and more mango.

For my bread I used craisins instead of golden raisins. And then after the bread had baked and cooled, I brushed on about 2 T of melted butter and covered the top with cinnamon and sugar. That definitely added a nice crust to it.

A nice pick this week from Kelly, of Baking with the Boys.


on a side note...for anyone living in Gilbert, AZ, vote for Jenn Daniels today for Town Council!!! She is my sister and I love her! She has worked so hard and has such a passion for the city and it's potential. Vote for Jenn!

Kneaders Cream Cheese Lemon Truffle Pie

If you ever get to take a trip to Utah, put Kneaders on your must stop list. It is a cute little place with amazing bread, pastries, breakfasts, and sandwiches. I found this recipe of one of their pies a few years ago and make it every Easter and usually once or twice more throughout the year. It is rich and creamy and lemony and absolutely to die for!


Kneaders' Cream Cheese Lemon Truffle Pie

Baked 9” pie shell
½ cup water
3 Tablespoons sugar
1 egg
1 Tablespoon cornstarch
Zest of ½ lemon
1 ½ Tablespoons fresh lemon juice
2 teaspoons butter
1 cup vanilla chocolate chips or coins
1 (8 oz) package cream cheese
1 cup whipped cream sweetened with powdered sugar
1 Tablespoon toasted almonds

Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool.
Put water, sugar, lemon zest in a saucepan and bring to a boil.
In a large mixing bowl, mix egg and corn starch.
Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened.
Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees.

Pour ½ of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell.
Spread the remaining lemon filling on top. Chill for two hours.

Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve.