S'Mores Brownies

1 pkg (family size) brownie mix
chocolate chips
marshmallows

Make brownies according to directions on package.  Cool until they are lightly warm.  Top with chocolate chips.  Top with marshmallows.  Turn oven to broil.  Place under broiler and allow to lightly brown.  Cool completely before slicing.

Comments:  I don't like chocolate but my food testers do.  I had an idea for a S'Mores Cake but when I saw that I had a Family Size box of brownies I decided to use it instead with the idea of them giving this dish the gooey texture.  It worked!!!!  Guess you could use a cake mix but it just wouldn't be the same.  This is a must try for chocolate lovers.

Peanut Butter Brownie Pudding Cake

1 Family Size Package of Brownie Mix
1 pkg. Instant Vanilla Pudding Mix
1 3/4 Cup Milk
2/3 Cup Creamy Peanut Butter
2 cups Cool Whip

Cook brownies according to package directions using a 9 x 13 x 2 baking dish sprayed with non-stick.  Cool brownie mix completely.  Scoop out 24 small holes in the brownies making sure not to go through the bottom.  Reserve for later.  Mix pudding and milk until blended and starts to thicken.  Whisk in peanut butter until blended.  Whisk in cool whip until blended.  Spread over brownies.  Sprinkle with brownies that were spooned out.  Refrigerate at least 2 hrs.  Makes 24 servings.

Comment:  This was a Kraft recipe that I made just some small changes to.  I used the family size instead of the regular size.  I only used 1 3/4 cups of milk instead of 2 and the milk I used was almond milk.  I didn't drizzle the top with melted peanut butter because there was enough flavor in the pudding mix and just didn't think it needed it.  These turned out so good!  Everyone that was lucky enough to try them raved and wanted more.

Sad Cake

4 eggs, beaten well
1 box (1 lb.) light brown sugar
2 cups biscuit mix (like Bisquick)
1 cup pecans
1 cup coconut

Combine all ingredients.  Cook at 350 degrees. (read my comment for better directions)

Comment:  This was the total recipe with directions that I found in an old 1970's cookbook.  I had never heard of a Sad Cake so I googled it to see if I could find more info.  I was able to find that it is called a "Sad Cake" because it falls.  I also found that the recipe I found online included 1/2 cup of oil... so, I decided to follow everything above and add 1 stick of melted butter.  The recipe I found had this baked in a 9 x 13 baking dish.  I poured mine into 2 pound cake pans because I wanted to use one as a gift.  Now for the cooking time.  At 350 degrees my 2 pound cake pans took about 45 minutes to cook.  This cake won't come out with a clean tooth pick but it will come out with a gooey one like you would find if making brownies.  Actually, this is more of a brownie than a cake.  For taste.... OMGoodness!  You can taste the brown sugar and the butter.  Then you get a crunch of the pecans and chew of the coconut.  This is a really delicious 'cake' but don't expect it to come out of the pan nice and pretty.  It won't and that is probably why it's called a Sad Cake.

My thoughts on the name - When I was a kid my mother always yelled at us not to slam the door so her cake wouldn't fall.  I have a feeling this was a cake that had too much sugar added, not enough flour and the poor kid that slammed the door was blamed for making it fall.  I'm glad it did fall because it's delicious.

Layered Wheat Germ Brownies

Bottom Layer
1 cup Untoasted Wheat Germ
1/2 cup Unbleached White Flour
1/2 cup brown sugar, firmly packed
6 Tbsp.butter, melted

Chocolate Layer
1/3 cup cocoa
1/3 cup margarine/butter
3/4 cup sugar
2 eggs or 1/3 cup egg substitute
1 tsp. pure vanilla extract
2/3 cup Untoasted Wheat Germ
1/2 cup Unbleached White Flour
1/4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees.  Mix the bottom layer ingredients.  Lightly pat evenly in an ungreased 9" square pan.  Set aside.  To make the chocolate layer, melt cocoa and butter over low heat, stirring occasionally  Beat in sugar, eggs or egg substitute and vanilla.  Stir in wheat germ mixed with flour, baking powder and salt.  Spread over bottom layer.  Bake 25-30 minutes.  Cool slightly.  Spread with chocolate icing.  Cut in small squares.

Chocolate Icing

2 Tbsp. margarine
3 Tbsp. cocoa
1 cup powdered sugar, sifted
1 tsp. pure vanilla extract
1 1/2 Tbsp. hot water

Melt margarine and cocoa.  Remove form heat and mix in powdered sugar, vanilla and 1 1/2 Tbsp. hot water.  Spread over cooled brownies.

Comments:  I'm going to call this a healthy brownie since it has wheat germ and cocoa instead of all flour and chocolate chips.  At least it's healthier than most.  These are the steps I changed just a bit.  For the bottom layer I melted my butter in the microwave and mixed the wheat germ, flour and brown sugar with my hands to make sure it was blended well before adding the butter.  The Chocolate layer called for melting the cocoa and butter over low heat.  I placed mine in a bowl and microwaved it which worked perfectly.  After adding the sugar and vanilla it was cool enough to add the eggs.  For the Icing I again melted the butter and cocoa in the microwave and instead of adding it after the brownies were cool I spread it over while they were still a little warm to the touch allowing some of the icing to seep in.  I don't eat chocolate but from what my food testers have told me, these are some of the best.  They are sort of like brownies yet sort of like a cake.  They are all gone so they must have been good.