mrsbrownskitchen

02/26/2025

02/26/2025

02/05/2025

Brown Butter Toffee Chocolate Chip CookiesMakes 9-10 cookies Ingredients: For the cookies: 1/2 cup unsalted butter 1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg, room temperature 1 tablespoon vanilla extract 1 1/4 cups all-purpose flour, spooned and leveled 1/2 teaspoon baking sodaPinch of salt 1 1/2 cups semi-sweet chocolate chips 1/2 cup prepared toffee pieces (see toffee recipe below) For the toffee: 1/2 cup unsalted butter 1/2 cup granulated sugar 1/4 teaspoon salt Instructions: For the Toffee: In a medium saucepan, add butter, sugar and salt over medium heat. Once boiling, swirl or stir every 10 sec until butter turns deep amber. ( this will take about 6-8 mins )Remove from heat. Pour carefully onto parchment-lined surface and let cool completely. (For about 15-20 min) Once cooled Break into pieces. For the Chocolate Chip Cookie batter : Preheat oven to 350°F.In a pan addbutter over medium heat. Melt the butter, then continue cooking, stirring occasionally, until it turns a deep amber color and develops a nutty aroma (around 5-7 minutes). Remove from heat and let cool.In a bowl, whisk together flour, baking soda, and salt. Set aside. In a separate bowl, combine melted brown butter once cooled , brown sugar, and granulated sugar. Whisk 1-2 minutes until paste forms. Crack in egg and vanilla, mix until well combined, 2-3 minutes. Fold dry ingredients into wet batter until just combined. Stir in chocolate chips and prepared toffee pieces.Prepare a baking sheet with parchment paperScoop 4 cookies onto prepared baking sheet, leaving space between. Top with additional chocolate chips if desired. Bake 12 minutes or until golden and crispy at edges, gooey at center. Allow cookies to cool completely. Optional: Smooth Edges As soon as cookies come out of the oven, place a round cookie cutter around each and gently spin to smooth uneven edges. Tips: - Use high-quality chocolate for the best flavor. - Don’t overmix the batter. - If desired, add a sprinkle of sea salt on top of cookies before baking.

02/02/2025

02/02/2025

Just lovely🥰🥀







❤️❤️❤️

02/02/2025

In a quiet little grocery store, nestled between rows of potato chips and seaweed snacks, a tiny, golden-furred kitten named Mochi sat proudly on a shelf. To the average shopper, he seemed like just another product, blending seamlessly between the bags of Lay’s chips. But Mochi was no ordinary kitten he was the store’s hidden guardian, the secret keeper of midnight adventures.

Every night, when the store closed and the lights dimmed, Mochi would leap from shelf to shelf, exploring the aisles like a brave little explorer. He nibbled on fish-flavored treats from the pet food section, played tag with the rolling oranges in the produce aisle, and once even tried to ride a robotic vacuum cleaner like a tiny knight on a metal steed.

But one day, struck! The store’s most beloved snack the legendary spicy seaweed chips had mysteriously disappeared. Customers were heartbroken, and the store owner, Mrs. Lin, was baffled. Where had they gone?

Mochi knew it was up to him to solve the case. He sniffed around, his little nose twitching with excitement, and followed a faint trail of crumbs leading to the back storage room. And there, to his surprise, he found the mischievous raccoon named Tofu, who had been sneaking in through a loose vent to hoard the snacks for himself!

With a mighty pounce, Mochi confronted Tofu, who froze mid-bite, his tiny paws clutching a bag of chips. The raccoon sighed in defeat, his snack-smuggling days over. Mochi meowed triumphantly, calling Mrs. Lin over to seal the vent and recover the chips.

From that day on, Mochi wasn’t just a kitten in a snack aisle he was a hero. The customers adored him, Mrs. Lin gave him extra treats, and he continued his nighttime adventures, always ready to protect the store from any future snack-related mysteries.

And so, the tiniest guardian of the grocery store remained at his post, watching over the chips with a proud little smile.







❤️❤️❤️

02/01/2025

Nestlé Toll House Death by Chocolate Cake - Don't LOSE this Recipe 😋

Ingredients:

For the Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup whole milk
1/2 cup Nestlé Toll House semi-sweet chocolate chips (melted)

For the Chocolate Ganache:
1 cup Nestlé Toll House semi-sweet chocolate chips
1/2 cup heavy cream

For the Topping:
1/2 cup Nestlé Toll House milk chocolate chips
1/2 cup Nestlé Toll House dark chocolate chips
1/4 cup chocolate shavings (optional)

Directions:

Preheat Oven: Set oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Combine: Gradually mix in dry ingredients, alternating with milk. Stir in melted chocolate until smooth.
Bake: Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make the Ganache: Heat heavy cream until warm but not boiling. Pour over chocolate chips, let sit for 1 minute, then stir until smooth.
Assemble: Place one cake layer on a serving plate, spread with ganache, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides.
Decorate: Sprinkle with chocolate chips and shavings. Chill for 15 minutes before slicing.

Prep Time: 20 minutes | Baking Time: 30 minutes | Chill Time: 15 minutes | Total Time: 1 hour 5 minutes
Kcal: 480 kcal | Servings: 12 slices

Tips:
For an extra fudgy texture, slightly underbake the cake and let it set as it cools.
Use a serrated knife to get clean slices when serving.

02/01/2025

Strawberry Honeybun Cake with Strawberry Cream Icing 🍰💖

Ingredients:

For the Cake:
1 box (15.25 oz) strawberry cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon

For the Strawberry Cream Icing:
1 1/2 cups powdered sugar
1/4 cup strawberry preserves
2 tablespoons heavy cream (or milk)
1/2 teaspoon vanilla extract

Directions:

Preheat Oven: Set oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Make the Batter: In a large bowl, mix strawberry cake mix, sour cream, oil, eggs, milk, and vanilla until smooth.
Layer & Swirl: Pour half the batter into the prepared pan. In a small bowl, mix brown sugar and cinnamon. Sprinkle over the batter, then pour the remaining batter on top. Swirl gently with a knife.
Bake: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
Make the Icing: In a bowl, whisk powdered sugar, strawberry preserves, heavy cream, and vanilla until smooth.
Drizzle & Serve: Pour the icing over the warm cake and let it set before slicing.

Prep Time: 10 minutes | Baking Time: 40 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 12 slices

Tips:
For extra flavor, add fresh chopped strawberries to the batter.
Let the icing set for 10 minutes for a thicker glaze effect.

02/01/2025

Berrylicious Strawberry Crunch Cheesecake - Don't LOSE this Recipe 😋

Ingredients:

For the Crust:
2 cups crushed golden Oreos or vanilla wafers
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract (optional)
1 cup heavy whipping cream
1/2 cup strawberry preserves

For the Crunch Topping:
1 cup crushed golden Oreos or vanilla wafers
1/2 cup freeze-dried strawberries, crushed
3 tablespoons unsalted butter, melted

For the Garnish:
1/2 cup whipped topping
Fresh strawberries
White chocolate drizzle (optional)

Directions:

Prepare the Crust: In a bowl, mix crushed golden Oreos with melted butter. Press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
Make the Cheesecake Filling: In a large bowl, beat cream cheese, sugar, vanilla extract, and strawberry extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
Stir in the strawberry preserves for a berry swirl effect. Spread the filling over the crust and smooth the top.
Make the Crunch Topping: In a bowl, combine crushed Oreos, freeze-dried strawberries, and melted butter. Sprinkle evenly over the cheesecake.
Chill & Serve: Refrigerate for at least 4 hours (or overnight for best results). Garnish with whipped topping, fresh strawberries, and a drizzle of white chocolate before serving.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 380 kcal | Servings: 10 slices

Tips:
Use freeze-dried strawberries for a more intense strawberry flavor in the crunch topping.
Chill overnight for a firmer cheesecake that slices cleanly.

02/01/2025

Buffalo Chicken Sliders

Ingredients
1 pound boneless skinless chicken breasts
2 tablespoons plus 1/3 cup Louisiana-style hot sauce, divided
1/4 teaspoon pepper
1/4 cup butter, cubed
1/4 cup honey
12 Hawaiian sweet rolls, warmed
Optional: Lettuce leaves, sliced tomato, thinly sliced red onion and crumbled blue cheese

02/01/2025

**Grilled Steak Tacos with Corn Salsa and Creamy Sauce**

**Juicy Grilled Flank Steak Tacos with Fresh Corn Salsa and a Creamy Lime Sauce**

**Ingredients:**

- 1 ½ lbs flank steak 🥩
- 2 tbsp olive oil
- 2 tbsp lime juice 🍋
- 1 tsp smoked paprika
- 1 tsp garlic powder 🧄
- 1 tsp cumin
- ½ tsp chili powder 🌶️
- Salt and pepper to taste
- 8 small corn tortillas 🌮

**Corn Salsa:**
- 1 ½ cups grilled corn kernels (about 2 ears) 🌽
- ½ red onion, finely chopped 🧅
- 1 jalapeño, finely diced (seeds removed for less heat) 🌶️
- ½ cup cherry tomatoes, diced 🍅
- ¼ cup fresh cilantro, chopped 🌿
- Juice of 1 lime 🍋
- Salt to taste

**Creamy Sauce:**
- ½ cup sour cream
- 1 tbsp lime juice 🍋
- ½ tsp garlic powder 🧄
- ½ tsp cumin
- Salt and pepper to taste

**Directions:**

1. **Marinate the Steak:** In a bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Coat the flank steak in the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
2. **Grill the Steak:** Preheat the grill to medium-high heat. Grill the steak for 4-5 minutes per side or until desired doneness is reached. Let it rest for 5 minutes before slicing thinly against the grain.
3. **Prepare the Corn Salsa:** While the steak rests, mix grilled corn, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, and salt in a bowl. Let the flavors meld.
4. **Make the Creamy Sauce:** Whisk together sour cream, lime juice, garlic powder, cumin, salt, and pepper in a small bowl.
5. **Warm the Tortillas:** Heat the corn tortillas on a dry skillet or directly over the flame for 30 seconds per side.
6. **Assemble the Tacos:** Fill each tortilla with sliced steak, top with corn salsa, and drizzle with the creamy sauce. Garnish with extra cilantro if desired.

**Prep Time:** 15 minutes | **Cooking Time:** 10 minutes | **Total Time:** 25 minutes
**Kcal:** 420 kcal | **Servings:** 4

02/01/2025

Hot Fudge Brownie Bread - Don't LOSE this Recipe 😋

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup hot fudge sauce, plus extra for drizzling
1/2 cup semi-sweet chocolate chips

Directions:

Preheat Oven: Set oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Make the Batter: In another bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla, mixing well.
Combine: Alternately add dry ingredients and milk to the wet mixture, stirring until smooth. Fold in the hot fudge sauce and chocolate chips.
Bake: Pour batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool & Serve: Let cool for 10 minutes before drizzling with extra hot fudge. Slice and enjoy!

Prep Time: 10 minutes | Baking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal | Servings: 10 slices

Tips:
For extra gooeyness, warm the hot fudge before drizzling over the top.
Let the bread sit overnight for an even richer, fudgier texture.

01/12/2025

01/01/2025

01/01/2025

Thank you Danielle Sepsy

12/26/2024

Replying to Anderson