It’s been so long, too long! I’ve missed my little blog and all the cooking and baking that comes along with it.
Since we last saw each other I have, started and switched jobs, moved back home (not to my enjoyment), contemplated going back to school and then came to my senses, became an even stronger coffee addict and managed to lose my mind. So all in all not that eventful. I’ll try to catch you up to speed in the coming months.
The biggest problem I had with all of these changes is the fact that my beautiful and tiny apartment kitchen is gone. Handed off to the next set of college students who most likely use that wonderful stove to make processed ramen on a daily basis. My kitchen table is now sitting, dismantled, in my basement and my grandma’s kitchen barely receives enough sunlight to grow plants let alone photograph in it. On top of working over 40 hours most weeks, I found it impossible to test new recipes or even bake/cook in general. And any time I am able to, the photos would have come out looking atrocious.
So I’ve come up with a temporary solution. My love of writing, cooking, baking, and eating has made it hard for me to sit back and watch my blog accumulate a thin layer of dust, so here are my thoughts for the next few months (read: year), I’m going to blog through Instagram photos and sabotage (read: Tabatha Take Over) Meg’s kitchen when possible. It’s not ideal, but even when I attempt to photograph at her house, a freak thunderstorm hit proving that someone somewhere does not want me to keep photographing at the moment.
Alright, let’s get down to the read reason why you returned: food! And let me tell you, this one is slightly insane, no it’s completely insane, but the good kind of insane.
I have been DYING to make these Knock You Naked Brownies since I acquired Pioneer Woman’s first cookbook and subsequently saw her make them on her television show (drool-a-thon). It’s a combination of two of my favorite things, second only to peanut butter: chocolate and caramel.
These are RICH and I mean really rich, like you’ll need a huge glass of milk (or water if you’re not a milk-drinker like me) to wash these down with. But man are they delicious! I’m considering only ever making these brownies ever again and never making any other type. You’ll dream about them, no joke. They call for a box of German Chocolate Cake mix and Pioneer Woman says that you MUST use only this type. Should you use anything else, the brownies will be ruined. I think they are ridiculously delicious with the German Chocolate Cake, but part of me is curious how they would taste with a box of Ghirardelli Brownies… sinful I’m sure.
Either way, these Knock You Naked Brownies do not disappoint in the least. Just ask Meg’s sister Emily, she almost disowned their mom for eating the last brownie instead of leaving it for her. Disclaimer: I am not responsible for any family tension that should arise post-finishing these brownies!
Knock You Naked Brownies
Devised by the devilish Pioneer Woman
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes
1 box (18.5 ounces) German chocolate cake mix
1/3 cup + 1/2 cup evaporated milk
1/2 cup butter, melted
60 whole soft caramels, unwrapped
1/3 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees.
In a mixing bowl, combine cake mix, 1/3 cup evaporated milk and melted butter. Stir together just until all the ingredients are combined. It will be very thick.
Spray a 8×8 (or 9×9) square baking dish and press half of the dough into the bottom. Bake for 8-10 minutes or just until it is set. Remove from the oven and set aside.
In a double boiler (heatproof bowl set over a saucepan of simmering water) melt the caramels with the additional 1/3 cup evaporated milk. When it is completely melted and all of the lumps are gone, pour over the brownie base. Sprinkle the chocolate chips over the caramel as evenly as possible.
Turn out the remaining dough onto a sheet of waxed paper a press it into roughly an 8×8 (or 9×9) square. Set the flattened dough on top of the caramel and chocolate chips.
Bake for 20-25 minutes or just until the brownie dough is cooked through and a toothpick inserted into just that layer comes out clean. Remove from the oven and allow it to cool at room temperature. This is a very important step as you notice I was impatient and therefore my brownies oozed quite a bit since they were very hot. Allow them to cool completely before cutting (if you can manage). They are delicious when they’re cold!
I die all over again just looking at these!