Brownies

This recipe can also be used with the earlier post The Best Brownies You’ll Ever Eat. You can also use white chocolate chips when you make these for a good variation.

Time: 45 minutes

Serves: 8-12

Difficulty: 4

Ingredients:

6 ounces dark chocolate	3 large eggs
1 ½ sticks (¾ cup) butter	1 cup (-ish) all-purpose flour
1 ¼ cups golden superfine sugar	2 tsp vanilla extract
Pinch of salt	½ cup chocolate chips

Supplies:

8-inch square cake pan	Measuring cups and spoons
Non-stick baking parchment	Small bowl
Scissors	Fork
Heatproof bowl	Sifter
Pan	Flexible spatula
Wooden spoon	Knife

Directions:

Preheat oven to 350 F. Grease the cake pan and line it with baking parchment.

Place the chocolate and butter in a bowl. Melt over a pan of simmering water and stir with the wooden spoon until smooth. Remove the pan from the heat and cool slightly.

Add the sugar and salt to the melted chocolate. Beat the eggs in a bowl and add them gradually to the mixture. Sift the flour into the batter and beat until smooth, then combine with vanilla and chocolate chips.

Scrape the mixture into the pan. Bake for 20-25 minutes so that the top is pale brown and the middle is soft. Remove from the oven and allow to cool before cutting. When cool, carefully cut into equal pieces and store in the refrigerator.

Allergy Information: Contains dairy and eggs.

Ice Cream Sandwiches

Hey everybody, so sorry it’s taken this long for us to post something!!! This is a great summer recipe and Unicorn Kitchen’s Ice Cream recipe is a perfect ingredient. Enjoy! :)

Time: 1 ½ hour

Serves: many

Difficulty: 4

Ingredients:

1 box of brownie mix	Chocolate sauce or hot fudge, both are great
Ice Cream (click here for our recipe!)	Sprinkles!!! I love sprinkles :D

Supplies:

Wax Paper	Knife
Toothpicks

Directions:

Follow the directions on the brownie box to make a pan of awesomeness ;) Before they are completely cooled, decorate the tops with sprinkles. When the brownies are completely cooled, cut them into small squares (2 x 2 inches works fine). If they are more than ½ inch thick, cut in half through the middle.

Spoon some ice cream onto a brownie and drizzle on a bit of chocolate sauce (or hot fudge topping) and sandwich another brownie on top.

Stick a toothpick in your eye. JUST KIDDING! DON’T DO THAT! YOU’RE NOT THAT STUPID! (right?) Instead, put it in the center of the brownie to hold it all together.

Wrap each finished brownie in wax paper. Freeze for half an hour or until chilled, and store in the freezer when not needed.

Allergy Information: Contains eggs, dairy, and possibly nuts.

Ice Cream

Toffee and berry flavors; berry ice cream is easier to make but they’re equally good ;)

Toffee Flavored

Time: 2 hours 45 minutes, possibly more

Serves: 6

Difficulty: 3

Ingredients:

3 ¾ tbsp corn syrup	⅔ cup heavy cream
½ cup light soft brown sugar	2 full cups thick, creamy yogurt
½ stick (¼ cup) butter	3 ½ ounces fudge, chopped into small pieces
1 tsp vanilla extract

Supplies:

Small pan	Flexible spatula
Wooden spoon	1-qt. freezable container with lid
Measuring cups and spoons	Fork
Mixing bowl

Directions:

Place the syrup, sugar, and butter in a pan over low heat. Stir to dissolve the sugar and melt the butter. Take off of the heat and mix in the vanilla.

Beat the cream until soft and thick, then fold in the yogurt, cooled toffee sauce, and fudge pieces. 

Pour the mixture into the container and seal, then keep frozen for an hour.

Stir the mixture and freeze for another hour. Repeat until completely frozen and refrigerate for half an hour before serving.

Allergy Information: Contains dairy.

Berry Flavored

Time:

Serves: 6

Difficulty: 2

Ingredients:

150 mL fruit puree, made from frozen pack of forest berries or thawed red berries	14 ounces (1 ¾ cups) vanilla yogurt
14 ounces fromage frais

Supplies:

Small pan	Balloon whisk
Wooden spoon	Flexible spatula
Measuring cups and spoons	1-quart freezable container with lid
Mixing bowl	Fork

Directions:

Mash fruits until they form a puree if not already done. In another bowl, fold together the yogurt and fromage frais.

Combine the two mixtures carefully and pour into the container. Cover and freeze for one hour.

Mix and freeze for another hour. Continue until frozen completely and keep in the fridge for half an hour until ready to serve.

Allergy Information: Contains dairy.

Reese Cups

You are very special.

Do you know why?

You get to be the tester for this recipe. I’ve never actually done this and I am making this up as I type, because it sounds good and it actually might not be a total fail ;) . So please try this at home once or twice and comment about how it turns out, or any variations you made! Thanks unicorn buddies!

Time: About ½ hour

Serves: many, depending on how many ice cube trays you fill

Difficulty: 2

Ingredients:

A few bars of Hershey’s milk chocolate

Jar of creamy peanut butter

Supplies:

A few ice cube trays; avoid shaped ones	2 spoons
Heatproof glass bowl	Plastic spatula

Directions:

Melt pieces of chocolate in the microwave in ten-second increments. When the chocolate is smooth, gently pour a thin layer into each ice cube tray. Let it cool just enough so that peanut butter can sit on top but not sink into it. On the other hand, you want it melty enough for it to stick a little.

Spoon out a bit of peanut butter. Don’t get so much that it goes over the top of the ice cube trays, and try to avoid letting it touch the sides (it’s okay if it does, it’ll just look a little different). Pour more chocolate into the trays to fill the sides.

Let cool just a bit, then finish it off with more chocolate on the top.

Allergy Information: Contains nuts.

Mint Zings

Time: 1 hour 20 minutes

Serves: many

Difficulty: 2

Ingredients:

2 egg whites	About 4 cups confectioner’s sugar
3-5 drops peppermint essence	2 drops green food coloring
4 oz. chocolate, any kind, broken into pieces

Supplies:

Mixing bowl	Measuring cups and spoons
Balloon whisk	Sifter
Wooden spoon	Chopping board
Spoon	Baking sheet
Nonstick baking parchment	Fork
Small pan	Heatproof bowl

Directions:

Sift 3 cups of sugar into the bowl. Whisk in the egg whites and mix well so it is frothy. Add peppermint and food coloring. Stir well.

Sprinkle some sugar onto your hands. Roll teaspoon-sized amounts of the mixture into small balls and place on the baking sheet. Slightly flatten each one with a fork to form flat discs. Sprinkle on more sugar and refrigerate for 1 hour to firm them up.

Put the chocolate pieces into the heatproof bowl. Place the bowl on a pan of simmering water, about two inches deep. When it has melted, remove from heat and stir until smooth. Allow it to cool a little.

Dip each candy halfway into the chocolate and lay on nonstick parchment. If there is extra chocolate, you can drizzle it lightly over the candies. Store in the fridge.

Allergy Information: Contains egg.

Bacon Mac and Cheese

Time: 45 minutes

Serves: 4

Difficulty: 4

Ingredients:

9 oz. pasta shapes	¼ teaspoon salt
¼ cup butter	5 tablespoons all-purpose flour
1 ¾ cups milk	1 cup shredded Cheddar cheese
4 ½ oz. cooked ham/bacon	¼ cup Parmesan cheese
Extra salt (to season)	Ground black pepper (to season)

Supplies:

Large pot	Medium pot
Measuring cups and spoons	Measuring jug
Wooden spatula	Colander
Oven-proof dish	Baking sheet

Directions:

Preheat the oven to 400 F. Heat up some water in the large pot, then add salt and bring to a boil. Add the pasta slowly. Be careful not to splash! Cook it according to the instructions written on the label.

In the medium pot, gently melt the butter over low heat. Add the flour and mix well for one minute. Let it cook for about a minute and remove from heat. Stir in the milk, a little at a time, to make a smooth sauce. Put the pot back on the heat and stir while it thickens to it doesn’t turn lumpy.

As it begins to boil, turn down the heat and stir for a minute or two. Remove from heat and add Cheddar and ham/bacon. Season with salt and pepper.

Drain pasta and mix into sauce. Spoon the completed mixture into the ovenproof dish. Bake on a baking sheet for 20-25 minutes. Let cool before serving.

Allergy Information: Contains dairy.

Ranch Dip

Time: 15 minutes

Serves: many (appetizer/side)

Difficulty: 1

Ingredients:

1 8-oz. carton dairy sour cream	1 8-oz. carton plain low-fat yogurt
1 1-oz. envelope ranch flavored mix (without buttermilk solids)

Supplies:

Medium mixing bowl, or other size that works	Wooden spoon
Large plastic container

Directions:

Stir the sour cream, yogurt, and dressing mix in the bowl until well blended. Refrigerate for ten minutes and store in plastic container.

That’s it. So simple, so good.

Allergy Information: Contains dairy.