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I am giving you this brownie recipe by popular demand! I developed it out of necessity and it has become my go to recipe for brownies, which is amazing because I have a recipe that I have used for years that I thought was the best of all. Let me explain!
In my church, I lead the children up to age 11 years old in music. Each year we are responsible for a program that teaches about all of the things the children have learned in their Sunday classes throughout the year. Music is a large part of this program and we work on about 9 (or so) songs throughout the year until the fall program. In order to motivate my kids to sing their very best, I have used a "Brownie Points" system for a couple of years. As the children improve as they learn each song, I award them brownie points. Then, at the end of the program, when they have sung their very best, I bring them brownies. (They always sing their very best.) Here is a copy and paste printable of the brownie point stickers I have made to add interest to this process. I tell them in advance that we have a goal of 9 to 10 stickers per song in order to earn the brownies. I make a poster listing all of the songs and award stickers across as the year goes by. 
At the end of Primary, after the program, I hand out the brownies. There are a few children who need to eat gluten free, so the first year I did this, I made both regular and gluten free brownies. The gluten free brownies were so popular and delicious, I only made those this year.
We do a lot of mustache themed activities in our singing time. It is just a gimmick to add a little fun to singing time. So, this year I cut the brownies into mustaches with a cookie cutter. The kids loved them. My husband loved eating all of the scraps! 
Here is a tip, flip the brownies and peel off the foil before cutting them out. Then drizzle them with frosting. I learned this the hard way, peeling them off the foil individually can be difficult.
I recently took a batch of these over to some friends, who incidentally must eat gluten free, here is what they told me about these brownies:
See that awesome crackly top?
Double Chocolate Gluten Free Brownies This recipe adapted from runningwithspoons.com
Now, fast forward to Christmas Treat Plates! This are going to be a hit on those I believe!
Right out of the over!
Drizzled with chocolate frosting, white chocolate and sprinkled with sprinkles!
Voila! (These may or may not have been my breakfast.) Won't they look adorable on a Christmas Treat Plate? And Santa will love them!
So, the moral of the story is, don't let the words "gluten free" scare you! These are some of the best brownies you will ever eat!
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It may be hard to believe this, but there are people out there, people that you may know, who do not like chocolate! WOW! MIND BLOWN, Right? And, while I adore chocolate and sometimes (most of the time) crave it, occasionally it is nice to have something that is not chocolate, if only to help you appreciate chocolate even more! And what, I ask you, could be a runner up to chocolate? Cheesecake of course!
Yesterday, Lindsey talked about sharing cookies with friends and neighbors as a way of giving service as we participate in #LightTheWorld this Christmas season. So, I thought I would give you another choice of something that everyone will love you for if you include them on your treat platters! It is so great to get a little bit of cheesecake that isn't over the top filling but gives you that creamy, rich goodness. 
My recipe is an adaptation from Jim Fobel's Old-Fashioned Baking Book. In it, he has a cheesecake square recipe that uses lemon and walnuts. I prefer pecans if I going to eat nuts in a dessert, which I don't usually care for. But in this case, they are ground finely and used in the crust, instead of getting in the way of the delicate creaminess of the cheesecake part. Then, just a few pecan pieces are scattered on top. Also, I love the taste of oranges during the holidays. They just say Christmas to me. And, finally because I have a large family and wanted to give some of these away, I needed a larger recipe. So, I came up with my Orange Pecan Cheesecake Bite version and I have to tell you, they are delicious and while they are baking, the smell is wonderful. It really does smell like the holidays!
There you go! Some scrumptious cheesecake without too much guilt! Soon, I will show you what my goodie platters look like as we get ready to deliver them!
I need to head over to DollarTree.com and find platters I can order in bulk! Some come as low as 12 in a package and some up to 48, so be sure to check as you shop online. Remember you can get free shipping to your store for you to pick your order up there!
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When we were working on our pie book and developing new recipes, one of my friends asked me if we made Chocolate Pecan Pie. She hadn't seen a recipe for it, but was thinking that the combination of flavors sounded good. I told her that I would give it a try and bring her one if it was successful. So, I started scouring Pinterest for the many versions of Chocolate Pecan Pie available.
One of my first tries.
Most of the recipes I found simply added chocolate chips to the pie, along with the pecans. So, I tried a version of that idea. It seemed promising. The pie looks really delicious, right? Well, my husband was unimpressed with the flavor. I have to admit that I was as well. I feel like the best part of the Pecan Pie is the custard below the pecans. In this case, the chocolate overpowered that creamy texture and rich flavor. Not to mention that as the chocolate chips cooled and rehardened, it made the pie difficult to slice! So, I checked off the chocolate chip method as a fail.
One of the beauties of Pecan Pie is that it is really super easy to whip up. A lot of the recipes I found made the process so much more difficult, so I gave those a hard pass. One day I was discussing the Chocolate Pecan Pie idea with Maddy and she suggested I toast and candy the pecans with brown sugar and cocoa powder to see if that would give the hint of chocolate that we wanted. I thought, "Genius!" So, I gave it a try. The pecans came out really tasty after I toasted them in a skillet with butter, brown sugar and cocoa powder. And, the crumbs from the toasting left a sort of chocolate swirl through the custard part of the pie. But, when it was baked all together, the flavor of the chocolate really didn't come through at all. I still liked this idea though, and may explore it further.
To make a long story short, the Chocolate Pecan Pie didn't make it into the ebook and my friend hasn't received her pie. A couple of other suggestions I may try are:
But really, I think the moral of this story is that not every really good thing has to be chocolate! I know, I know, unbelievable! But I have tweaked my Pecan Pie recipe over the years until it is a family favorite, with the perfect balance between the amount of pecans and the custard below them. My husband is firmly in the camp of not messing with the Pecan Pie at all! It is his all time favorite! Sometimes you just don't mess with a good thing.
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Author
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop on Etsy. Find our Hot Cocoa Bomb Idea Book, our For the Love of PIe e-book and more of our creations!
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