$5 will be donated to Cookies for Kids Cancer in honor of your download.

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Download "$5 will be donated to Cookies for Kids Cancer in honor of your download."

Chad Bernard Lindsey
5 years ago
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$5 will be donated to Cookies for Kids Cancer in honor of your download. Sheila G. Mains, Founder and CEO of Brownie Brittle, LLC, invented Brownie Brittle snacks in the early 00 s.

1 $5 will be donated to Cookies for Kids Cancer in honor of your download. Sheila G. Mains, Founder and CEO of Brownie Brittle, LLC, invented Brownie Brittle snacks in the early 00 s. Sheila G was so inspired by her own love of the crisp brownie edges that she brought her creation to the masses. In April 2011, the first bag of Brownie Brittle hit store shelves in its current packaging and it s now available in stores across the country and around the world. As Brownie Brittle was hitting store shelves, Gretchen Holt-Witt was being inspired by the struggles of her own young son Liam and other children and families she had met who were dealing with the all-tooharsh realities of pediatric cancer. Gretchen founded Cookies for Kids Cancer with the mission to fund research to aid in eradicating pediatric cancer from its many young victims. Unfortunately, Liam lost his battle, but his inspiration lives on through each dollar raised for this outstanding organization. These two women found a common bond no mother wants to share. One week prior to Sheila G s first Cookies for Kids Cancer fundraiser, she lost her own stepson to a pediatric cancer. While tragedy brought these two women together, they have vowed to fight pediatric cancer through their love of baking. We hope in this recipe book, baking will inspire you. Please share this link: with family/friends so they can make a difference, too! We ll donate $5 for every recipe book downloaded. 1

Faux-reos Brownie Brittle style For the cookies: 4 ounces Sheila G s Chocolate Chip Brownie Brittle snacks For the filling: 6 tablespoons (3 ounces) unsalted butter, at room temperature 3 tablespoons

2 Faux-reos Brownie Brittle style For the cookies: 4 ounces Sheila G s Chocolate Chip Brownie Brittle snacks For the filling: 6 tablespoons (3 ounces) unsalted butter, at room temperature 3 tablespoons vegetable shortening 2 cups confectioners sugar, sifted 1 tablespoon vanilla extract Place the butter and shortening in the bowl of a mixer fitted with a whisk and beat until creamy. On low speed, add the confectioners sugar and vanilla and beat until combined. Increase the speed of the mixer to high and beat until light and fluffy, 2-3 minutes. Spread filling onto pieces of Brownie Brittle and leave open faced or top with another piece of Brownie Brittle to make a Brittled Faux-reo cookie sandwich. 2

Chocolate-Coconut Triangles Brownie Brittle style 2 ½ cups of Chocolate Chip Brownie Brittle (crushed) 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon vanilla extract One 14-ounce can

3 Chocolate-Coconut Triangles Brownie Brittle style 2 ½ cups of Chocolate Chip Brownie Brittle (crushed) 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon vanilla extract One 14-ounce can sweetened condensed milk 3 large egg whites, at room temperature One 14-ounce bag sweetened flaked coconut 2 cups (12 ounces) bittersweet chocolate chips Preheat the oven to 350⁰ F. Line a 9x13-inch baking pan with parchment paper. Place the Brownie Brittle in a food processor fitted with a steel blade and process until fine crumbs. Add the melted butter and vanilla and pulse until evenly distributed. Press the crumbs into the bottom of the prepared pan. Transfer to the oven and bake for 8 minutes. Meanwhile, place the condensed milk and egg whites in a bowl and whisk until well combined. Stir in coconut. 3

4 Remove the pan from the oven and sprinkle crust evenly with chocolate chips. Spoon the coconut mixture on top. Spread evenly with a fork to keep the rough texture. Return pan to the oven and bake until top is set and golden. 30 to 35 minutes. Transfer the pan to a wire rack to cool completely. Lift the parchment paper by the ends onto cutting board. Cut into 12 squares; cut each square into 2 triangles. Sore in an airtight container for up to 3 days, or freeze for up to 3 months. 4

5 Emma s S mores Balls Brownie Brittle style To Brittle this recipe, we replaced the graham crackers with Brownie Brittle crush. 2 sticks (½ pound) unsalted butter One 14-ounce can sweetened condensed milk ¾ cup light brown sugar 5 cups Chocolate Chip Brownie Brittle crush (20-ounces) 2 cups mini marshmallows 2 cups (12 ounces) milk chocolate chips Line 2 cookie sheets with waxed paper. Place the butter, condensed milk, and brown sugar in a large microwave-safe bowl. Place in microwave and heat until butter is melted. Stir to combine. Add the Brownie Brittle crumbs and stir well to combine. Stir in the marshmallows. Scoop heaping small (2-teaspoon size) cookie scoops of dough; roll into balls and chill. Melt the chocolate chips. Dip the bottoms of the balls in melted chocolate, place on waxed paper, and refrigerate for at least 30 minutes. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. 5

6 Cheesecake Slices Brownie Brittle style To Brittle this recipe, we merely replaced the graham cracker crumbs with Brownie Brittle crush. 1 ½ sticks (6 ounces) unsalted butter at room temperature 4 ounces cream cheese ¾ cup granulated sugar 2 teaspoons freshly grated lemon zest 2 teaspoons freshly grated orange zest 2 tablespoons fresh lemon juice 1 ½ teaspoons vanilla extract 2 ¼ cups all-purpose flour 1/3 cup finely crushed Salted Caramel Brownie Brittle Place the butter and cream cheese in a large mixing bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated. Divide the dough in half, form each piece into a 10-inch log, and then roll in Brownie Brittle crumbs. Cover each log and refrigerate for at least 3 hours and up to 3 days. 6

7 Preheat the oven to 375⁰ F. Line 2 cookie sheets with parchment paper. With a serrated knife, cut the logs into ¼-inch slices. Place 1 inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets. Store in an airtight container for up to 3 days, or freeze for up to 3 months. 7

RASPERRY LEMON COOKIES YIELD 24 COOKIES

RASPERRY LEMON COOKIES YIELD 24 COOKIES 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/2 teaspoon vanilla 1 large egg 1/2 lemon, zest and juice 1/4 teaspoon salt 1/4 teaspoon baking powder