PRAIRIE DOG BROWNIES SUBSCRIBER GIVEAWAY & "SNOOPING" EPI.3

Hi Friends!!
The Video Above is more for Entertainment Value
Then it is for an actual Recipe. You have gone to the right place to find it....HERE :-)

Note: Please contact me by EMAIL For a Quicker Response if you have ANY Questions, I aim to Help!! KnowWhatMomKnows@Gmail.Com

For those that wish to Purchase a Custom Box of this Treat, or ANY Other Treat you may have in mind, please contact me by email to talk about terms. I ONLY Do Custom Word of Mouth Jobs now and have taken down my Website where I used to sell. My Son has requested of me to work on doing Youtube Videos and sharing with him and the world, the things in life that I KNOW How to do (or that I am learning how to do).

And NOW for the Recipe:

Ingredients

PRAIRIE DOG BROWNIES


1 STICK PLUS 2 Tablespoons of Real Unsalted Butter

1 1/4 cup. sugar

1/2 cup unsweetened regular cocoa powder

1/4 cup unsweetened Dark Cocoa powder

1/4 tsp sea salt

1 Tablespoon vanilla extract

2 large eggs

1/4 cup plus 1 Tablespoon all-purpose flour

1/4 cup plus 1 Tablespoon all-purpose flour

1 or 2 Cups Lightly Toasted Pecans (Use more or less nuts)

2 Cups Warmed Caramels (MELTED, DO NOT USE ICE CREAM SAUCE)
Homemade OR Buy Store Bought
Caramels, unwrap and melt to drizzle onto the brownies.

Milk, Dark or White Chocolate-Tempered Melted Chocolate
(If you do not know how to temper chocolate, use microwavable candy melts (its NOT real chocolate, but if you do not know how
to temper chocolate, this is the next best thing)

NOTE: I plan to create another video next year on HOW to make Caramels and HOW to Temper Chocolate.....be watching :-)

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DIRECTIONS:

1. Preheat oven to 325 degrees. Line an 8x8 square pan with foil, leaving an overhang on two sides (you will pull them out of the pan this way).

2.In a medium heatproof bowl, combine butter, sugar, cocoa and salt. Heat gently in a Double Boiler, OR Microwave gently just until everything is melted. Stir with a spatula until mixture is smooth. It will look gritty but once it cools a bit and add the remaining ingredients, it smoothes out.

3. Stir in vanilla. Then add eggs, one at a time, mixing well after each addition. The batter will become smooth and shiny- this is what you want. Slowly add in the FIRST Section of flour, mix until it begins to disappear. Now add the SECOND Addition of Flour. Stir the brownies 25 turns and then stop 

4.  Pour  the batter into foil-lined pan, spread evenly. 

5. Place in oven and bake for 31 minutes EXACTLY.
Remove from oven and place on top of a wire rack to cool FOR ONE WHOLE MINUTE ONLY!!  Lift up the long ends of the foil and remove from the pan. Set aside to cool at least 1 hour. DO NOT CUT INTO SQUARES WHILE HOT!! To do so can cause steam to rise, drying out your brownies. Now, if its just YOU and your direct family...ha ha, dig in....we have done it too. But if you mean to make the BEST And MOIST Fudgy Brownies Ever, then you will WAIT!!

6. Once Cooled, cut into Small brownies and place onto a sheet of wax paper that is very lightly buttered or oiled. Or you can use a rack to set the brownies onto it. 

7. Drizzle the melted caramel over the brownies

8. Top with LIGHTLY Toasted Pecan Halves.

9.  Pick up EACH Brownie and dip the bottoms into melted Tempered Chocolate or Candy Wafers.

  Place on lightly oiled parchment paper or waxed paper. 

10. Drizzle the Melted Chocolate Over the Brownies.

ENJOY AFTER CHOCOLATE SETS OR STORE FOR LATER CONSUMPTION :-)

Here are just SOME of the things that I Do for my Friends and Customers to Insure the Very Best of the Best when it comes to my Gourmet Artisan Temptations:

Some of my ingredients literally will take several months to prepare before it’s ready to be used.

·          I create several of the Extract Flavorings for the many Gourmet Delights totally HOMEMADE-Like my Famous Madagascar Vanilla Bean Extract- using 64 Madagascar Vanilla beans in EACH Bottle of Extract that I make.

·          I own my Own Flour Mill-Milling many of the different flours that I use as the base for Cookies, Breads, Cakes, Pasta and More!!

·          I Personally Toast Each Batch of NUTS before placing them into a Gourmet Item that I create.

·         For Sweeteners I love using Gourmet Organic Coconut sugar, Pure Organic Unheated-Untreated Honey and Pure Cane Sugar (instead of Beet Sugar) whenever Possible!

·         I personally have a “Taste Tester Panel”.  Each Item is inspected for Quality Control.  If it’s not good enough to give to Granny, then it’s not good enough to send to my customers!!

(EPI.2) DIY "FAUX" WOOD GRAIN BREAD DOUGH BEADS

Hi Friends!!
As Promised here is the information for the:
BREAD DOUGH BEADS!!
I will be posting the WOOD FINISH RECIPE In another Blog Post due to the fact I feel this DOES Warrant its OWN Video. I will be following up and posting one hopefully before the end of this year (just a few days :-)  )
In the Video you can follow along as the recipe is simply white bread, about 5 slices of bread to equal 4 ounces worth, some Dish Washing Liquid, and then some Simple White School Glue!! The just of the recipe is really NOT a recipe, but a Guideline....Simply take off the crusts and discard them or use them to create your tan and color of dough. Add in a Good Drizzle of Glue, a small Drizzle of Liquid Soap and some coloring if you you want and MAYBE A dot or two of water. Just hand mix together until you make dough!! You can add more bread crumbs if it is to wet, or add more glue or water if it is to dry!! Add in food coloring or organic root powder for coloring, some even use poster paint :-).
So now, you make whatever kinds of bead or jewlery as desired. In my video I show you HOW to make a Wood Grain Bead that can be attached to a Wooden Handle for those who like to do wooden projects. My BIG Tip is that you will NEED To remember that the beads Do dry overnight or so.....but that they reduce in size...like allot!!! So if you want to make a bead like for placing onto a necklace, make the hole LARGER Than expected or needed. Also, if you want to make a Bead for your Wooden Handle, I suggest wrapping the handle with LOTS Of Waxed Paper so that when you wrap the dough around it to get the size you need....the wax paper will act as a HELP to you, so that you do NOT make your bead too small. This way, after you let it dry around the wax paper over night, take the bead off of the handle, then take the bead and RE Place it BACK onto the Handle, and continue to let it dry yet another 24 Hours. The bead will continue to shrink, just enuf to "fit" just perfectly around your handle....WALLA!!! :-)

I hope this helps, and feel free to contact me at my Email for A QUICKER Response!! I aim to help where I can :-)
KnowWhatMomKnows@Gmail.Com