January 3, 2012

Ah, Still in Love With......Brownies Ala' Mode!

It's movie night at The Maine House! There is nothing better than wrapping up in a warm chenille cozy throw, with new pj's and a pair of warm new socks, turning on a great movie and oh yes, don't forget something chocolaty, gooey and simply decadent to enjoy! Shhh....it's the only way I could convince Darling to watch one of my favorite chick flicks!!

These two favorites are now being served in Estelle's dining room! Where are you darling? The movie is starting and your ice cream is beginning to melt!

Estelle's Fudge Brownies
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
 1/3 cup Cocoa
 1/4 teaspoon baking powder
 1/4 teaspoon salt

Heat oven to 350°F. Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack! Cut into even squares for serving. You can also frost these with your favorite fudge buttercream if you desire to!

Buttermilk Pecan Ice Cream
1/4 cup sugar
1/2 cup heavy cream
2 cups buttermilk
2/3 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 cup candied pecans
1/2 cup coarse sea salt

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl. Pour into a bag. Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream. Fill your container.

Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice. Start shaking! Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'! OR...put it in your home ice cream maker and prepare according to the manufacturer’s instructions.

Candied Pecans
 In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.

 Two Perfect Endings~


  1. Love that movie... and the brownies and ice cream would make even a heartbreak bearable! Sharing...

  2. Searching through your posts for a Brioche bread, does Estelle's Kitchen have one she would recommend?

  3. I am going to have two fab recipes for you on this Joycee...so good and rather easy! Great idea for baking on a cold winter day! Stay tuned for tomorrow!


I so love receiving your thoughts and comments. I also hope you found something that made you smile.