Bourbon Maple Pecan Brownie Cake

Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous. 

Time: 1 hour ​

​Ingredients:

• ​1 box brownie mix (I used Ghirardelli dark chocolate)
• 1​/4 cup olive oil 
• 1/3 cup vegetable oil ​
• 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite) ​
• ​1/2 cup confectioners sugar 
• 1 teaspoon maple syrup​
• 1 teaspoon cinnamon​
• 2 splashes of water ​
• 1/4 cup crushed pecans​

Recipe: ​

1. In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. ​The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!) 
2. Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). ​The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick. 
3. While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. ​Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like. 
4. Once you stir in the pecans, the mixture will become closer to a spread than an icing. ​
5. After the brownie cake bakes & cools, ​run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing! 
6. Spread the pecan mixture on top of the brownie cake evenly. ​
7. Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! ​Tip: I mixed it in a measuring cup so there's a spout for pouring)
8. ​Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top. 
9. Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy! ​

Stuffed Acorn Squash

Fall is here!! Time for some fall recipes. Squash in particular :) ​ When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!!  Fill them with whatever you like, they are so easy & delicious to make. 

Time: 20 minutes 

Ingredients: 

• 1 medium acorn squash
• 1 tablespoon olive oil  
• salt  
• filling of your choice

Recipe:  

1. Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
2. Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender.  I used a grill mat for easier clean up!
3. While the squash is grilling, you can prepare your stuffing mixture.  I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
4. Remove the squash from the grill & flip over so the flesh side is now up.
5. Scoop in your desired filling & enjoy! 

Butterscotch Pecan Cookies

So chewy, so good!!! A butterscotch cookie with a chewy, pecan crunch that makes you want more & more! The surprise is that these are eggless! ​

​Time:​ 1 hour 

Recipe: ​

• 3/4 cups all purpose white flour​
• 1.5 cups old fashioned oats​
• 1 teaspoon baking powder​
• 1​ teaspoon ground cinnamon  
• 1/ cup white sugar
• 1/2 cup brown sugar​
• 1 teaspoon vanilla extract​
• 1 cup butterscotch morsels​
• ​1/2 cup crushed pecan 
• 1 cup unsalted butter, softened​
• 1/3 cup fat free m​ilk (I used Lactaid)
• pinch of salt ​

Recipe:​

1. Preheat oven to 350 F.
2. Mix all of the dry ingredients in a bowl. ​
3. Add the vanilla extract, butter & milk. ​
4. Mix all ingredients together until well combined. ​
5. Add butterscotch morsels & pecan pieces.  Mix until evenly distributed. ​
6. Form 1 inch balls of the dough & spread them out on cookie sheets lined with parchment paper, about 3" apart.
7. ​Bake for 20-30 minutes or unit golden brown.