Black Forest Brownie Sundaes

I like to pretend I have it all together, but some weeks things just don't go your way. Honestly, I think I am recovering from a non-stop series of days. Last week was crazy with four track meets, a half marathon, a garage sale, and beautiful weather. The number of 4 AM wake-ups have taken their toll, and I only cooked once this week. I regretted signing up to donate a dessert to the Teacher Appreciation Luncheon that is tomorrow.   

It can be hard to find a way to volunteer at your child's school; this seemed easy, and I love to make desserts. Exhausted and commuting home, I started planning which bakery I'd be hitting up for some goodies to pass off as my own. Then, I remembered making this Gooseberry Patch dessert for my dad. All of the ingredients were easily in my house; no need to stop at the store. The brownies were so good that my family asked me if I made them from scratch (no one has EVER asked me that).  The finished product looks great. So, right now my oven is preheating to 350.

I love the easy "Blue-Ribbon Desserts" in  101 Farmhouse Favorites.  Since I am going to be fully back in the swing of things after a promised restful Mother's Day, I started my shopping list and meal plan; I'll definitely be making the "Luscious Angel Cupcakes". My husband is hopeful that I'll can make the "Amish Hot Pepper Rings" for him.  The photographs in 101 Farmhouse Favorites are what sold me on many of the recipes I tried.  Also, I liked the easy organization of the cookbook; the sections are color-coded on the edge of the page so you can flip through it quickly.

We are sorry, but our giveaway of 101 FARMHOUSE FAVORITES has ended. 

INGREDIENTS:

• 18-oz. package brownie mix
• 21-oz can cherry pie filling, divided
• 1/4 cup oil
• 2 eggs, beaten
• 1 1/4 cup semi-sweet chocolate chips
• Garnish-vanilla ice cream

DIRECTIONS:

1. In a large bowl, mix together dry brownie mix, one cup of pie filling, oil, and eggs.
2. Pour into greased 13 x 9 baking pan.  Bake at 350 degrees for 30 to 35 minutes, until firm.
3. Sprinkle hot brownies with chocolate chips; spread chips with a knife when melted.  Let cool; cut into squares.
4. Top with a scoop of ice cream and some of remaining pie filling.

Difficulty: Easy

Time:  10 minute prep; 35 minutes baking time

Source: Gooseberry Patch's 101 Farmhouse Favorites, copyright 2012

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Cherry Surprise

My dad loves cherries, but I hate preparing (or buying) a cherry pie. This slow cooker recipe surprised me with how EASY a cherry dessert could be! The only thing you have to do is open a can and a box...works for me. If you are serving more than 6 people, you may want to add another can of pie filling.

INGREDIENTS:

• can of cherry pie filling (21 oz)
• 1 package of yellow cake mix
• 1/2 cup butter (melted)
• 1/3 cup of walnuts (optional)

DIRECTIONS:

1. Grease the slow cooker (a 4 quart one works great) or put a crock pot liner to save clean up time (I just bought my first box of them!).
2. Add cherry pie filling to slow cooker.
3. Mix dry cake mix and butter (to make a crumbly mixture)-if time is a problem, I have just dumped the cake mix in and topped with butter.
4. Sprinkle over pie filling.
5. Add walnuts on top if desired.
6. Cover and cook on high for 2 hours on high or 4 hours on low.
7. Serve with ice cream.

Note: A coworker of mine makes a similar dessert, and she adds a 16 ounce can of crushed pineapple and juice to the bottom of the slow cooker then adds the rest of the ingredients. It is a delicious modification.

Difficulty: Super easy

Time: Less than 5 minute prep

Source: adapted from my godmother

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