Mocha Frosted Brownies

I love the combination of coffee and chocolate and I think you will too! The frosting on these are incredible!

Mocha Frosted Brownies

For the brownies…
2 large eggs
1 3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter, melted
1 1/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting…
1 stick unsalted butter, melted
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
5 tablespoons brewed coffee, cooled
4 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the large eggs with the white granulated sugar and pure vanilla extract. Once combined, add in the melted unsalted butter and stir well.

Add in the white all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking powder and salt all at once and stir until everything is just combined.

Pour into prepared pan and smooth out the top. Bake in preheated oven for 33 minutes. Remove and allow to cool before frosting.

To make the frosting combine the melted unsalted butter with the unsweetened cocoa powder and pure vanilla extract. Add in the salt and brewed coffee. Beat in the powdered sugar. If the frosting needs to thin a little bit, add in slightly more brewed coffee until the frosting reaches your desired consistency. This frosting should be thick but still spreadable.

Once the cooled brownies are frosted, chill them in the refrigerator for the brownies and frosting to slightly firm up and therefore will be easier to cut.

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Microwave Chocolate Fudge

Quick, easy and delicious! Try it!

Microwave Chocolate Fudge

4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, diced
1/4 cup chocolate milk
2 teaspoons pure vanilla extract

Line a loaf pan with plastic wrap or aluminum foil. Lightly spray with non-stick cooking spray.

In a large, microwave safe bowl, place the powdered sugar and unsweetened cocoa powder. Whisk together well with a whisk until combined and lump free.

Add in the diced unsalted butter and the chocolate milk.

Place in microwave and microwave on high for 90 seconds.

Remove and stir. Add in pure vanilla extract and stir together.

Place back in microwave for 30 seconds.

Remove and stir. Add up to 3/4 cup more powdered sugar to reach desired consistency.

Pour into prepared pan and smooth out the top.

Place in the refrigerator to chill for no more than 60 minutes.

Remove, unmold and cut into pieces.

CHEW THIS! Mona Brown’s Grand Champion Jade Express Chicken with Rice

Mona Brown and Inga Neal

The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, September 21st 2019 edition. By: Blaise Doubman

Mona Brown’s Grand Champion Jade Express Chicken with Rice
Blaise Doubman

My friend Inga Neal, of “Temptations” fame, was kind enough to share with me her Mom’s famous recipe for zucchini bread that I shared with everyone in my last column. At the end of that column, I spilled a secret that Inga had also shared with me another recipe from her Mom, a dish that won Grand Champion in a contest through “The Courier-Times” years ago. The dish is for a chicken and vegetable dish, served with rice and sprinkled with cashews and let me tell you, it is absolutely fabulous and delicious! When sharing these recipes with me Inga shared that her Mom, Mona Brown, had owned and operated “Mona’s Little Shoppe” from 1970-1981. Inga worked at the shop with her Mom and the shop was a craft shop where tons of memories and conversations took place. Inga also shared that her and her Mom used to pick strawberries and black raspberries every year and they enjoyed making jams and jellies. I love hearing stories and memories that are food related and that can be passed down to other generations. Getting to know Inga and hearing about some of her history and passion for food, there is no doubt in my mind as to why she is so successful. Everything she does is out of passion and love.

When sharing this recipe with me, Inga also sent me the original published article. In the article Mona Brown talks about her love for cooking, especially cooking for crowds. This made me smile and think of Inga and not only her successful restaurant but her successful catering business. The article goes on to say that sometimes Mona substitutes the chicken in this recipe for beef and that as a time saver, she recommends chopping and preparing everything in advance before starting the recipe, as well as freezing the dish for a later time. The article concludes that she had plans of writing a “family cookbook”, joking that now since this recipe for chicken with rice had won, there would need to be an additional page added to the book. What I would like to know, is more about this “family cookbook” and where I could purchase one! Ha! In all seriousness though, I would like to thank Inga Neal for sharing her family memories and recipes with me, as well as a thank you to her Mom, Mona Brown. Mona is no longer with us, but I really believe she is smiling down at Inga and her family and is so proud of everything she has accomplished. Inga’s restaurant, Temptations”, is located at 2001 South Memorial Drive, New Castle and is open from 11-2, Monday through Friday.

Mona Brown’s Grand Champion Jade Express Chicken with Rice

This dish can be made ahead, wrapped in plastic wrap and then aluminum foil and frozen. When ready to bake, remove the plastic wrap and aluminum foil and bake in preheated oven.

4 large chicken breasts
2 cups fresh sliced mushrooms
1/3 cup cashews
3 tablespoons salad oil
3 cups celery, sliced
1 large green pepper, chunked
13 ½ oz canned pineapple tidbits, drained, save juice
½ cup cooking sherry
1 cup natural soy sauce
½ teaspoon garlic salt
1 cup sliced green onions
2 tablespoons corn starch
Prepared cooked rice, enough for 4-6 servings

Start by boning and skinning the chicken breasts. You can also use boneless, skinless chicken breasts for this recipe. Cut each breast into ½-inch chunks.

In a large skillet or Wok, sauté the mushrooms in oil until brown.

Stir in the celery, green peppers and chicken. Cook this until chicken is cooked through and tender and then add the pineapple juice, cooking sherry, natural soy sauce, garlic salt and corn starch. Stir this mixture constantly until the mixture becomes thickened.

Fold in the pineapple and green onions. May be simmered 20-30 minutes.

Serve this over the rice and cover with cashews.

Ask and Answer: Several of you have written in about “Mona Brown’s Famous Zucchini Bread” and wondered if the recipe could be doubled or tripled and wondered if the bread could be frozen. Yes! The recipe can be easily doubled or tripled and when freezing the bread be sure to wrap first in plastic wrap, followed by aluminum foil. The bread will keep frozen for 6 months.

Yet Another Chocolate Chip Cookie Recipe

I love the title of these, almost as much as I love the actual result! Who needs “yet another chocolate chip cookie recipe?” ME!

Yet Another Chocolate Chip Cookie Recipe

2 sticks unsalted butter, melted and cooled
1 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups white all-purpose flour
2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several baking sheets with parchment paper.

In a large bowl combine the melted unsalted butter with the white granulated sugar and packed light brown sugar until smooth and creamy.

Beat in the large eggs and pure vanilla extract. Add in the baking soda and salt and beat together to combine.

Gently fold in the white all-purpose flour.

Drop cookie dough by rounded tablespoons, about 2 inches apart, onto the prepared cookie sheets.

Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and allow to cool slightly.

Southern Style Chocolate Bundt Cake

Who does not love a good southern style Bundt cake? This one is a favorite!

Southern Style Chocolate Bundt Cake

1 package Devil’s Food cake mix
1 small box instant chocolate pudding mix
3/4 cup vegetable oil
1/2 cup warm water
4 large eggs, slightly beaten
1/2 heaping cup sour cream
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the Devil’s Food Cake Mix with the chocolate instant pudding mix.

Add in vegetable oil, warm water and slightly beaten eggs. Mix together with a fork. Add in the sour cream and mix together well with a spatula.

Add in the semi-sweet chocolate chips.

Pour batter into prepared pan and smooth out the top. Lightly hit the pan on the counter a few times to loosen air bubbles.

Bake in preheated oven 47 minutes.

Remove and allow to cool for 10 minutes.

Run a knife around the outside of the cake and flip out onto serving plate.